u/altonbrownie

Heidi was born in Tokyo, Japan but has lived the last 10 years in Alaska. She love to swim—on the carpet, in the grass, through mud, and mostly on snow. She is the sweetest of our 3 and also the barky-est. She was voted “Mostly likely to steal human food, but only if it’s carbs!”

Yeah… it’s fantastic and fun and easy to make! The only question I had was do you blend up the Parmesan rinds. I took them out before blending. It seemed like it was irreversible if it was the wrong thing to do.

https://www.sciencealert.com/scientists-may-have-finally-solved-the-suns-missing-silver-mystery

Salt, brown sugar, spruce tips from the yard, and dill for 2.5 days and then a 30 mins cold smoke. Served on grilled bread with Boursin cheese and a lingonberry sauce from berries we picked last September.

Salt, brown sugar, spruce tips from the yard, and dill for 2.5 days and then a 30 mins cold smoke. Served on grilled bread with Boursin cheese and a lingonberry sauce from berries we picked last September.

Picture 1- today. Picture 2- 2015. Picture 3- well… you can probably figure it out.

I know I know. I’m the worst filleter in the world. Please do not worry, I took a spoon to the backbones to make salmon burgers. The worse I fillet the more spoon meat I get for patties!

I caught the sockeye in the Kenai River in Alaska. My wife and I picked the spruce tips and lingonberries about 2 hours north of Anchorage. I feel blessed to live here.

Chocolate malt from Tastee Freeze with marshmallow, graham crackers, and Heath bars.

I’ll never get tired of watching these guys. Well deserved nap after eating all afternoon.