The other night I tried a recipe Betsy posted a bit ago on the International board, Pan-seared Salmon with Ginger Lime Sauce.

We all loved it, and I have invited guests for dinner next long weekend to try it! But I will be grilling whole salmon, and we can all just help ourselves to a portion, and then garnish it ourselves.

Pretty much the only other adjustment I will make is to the cucumber. I found the long threads a bit unwieldy, so next week I will pull out the food processor, seed the cukes, and load them sideways into the chute and slice them very thinly. Then I will put them in ice water to crisp. I think this will make a nicer presentation, so we shall see!

The other day, I served this dish with freahly dug up 'taters from my yard. I have noticed all the potatoes are looking ready, so we will be enjoying more this week.

Here is our (DS and I) dessert creation, our take on a no-bake classic, great for the heat wave (which has abated, but high temps are forecast again for next Friday, wish me luck!)

PB CHOCOLATE RICE KRISPIE SQUARES

A silicone spoon helps greatly with the folding and spreading of this sticky concoction! And using the microwave keeps the cleanup to a minimum.

1/4 cup butter or margarine
200 g (7 oz) mini marshmallows
1/2 cup chocolate peanut butter (Kraft)
5 cups rice krispies

Melt the butter or margarine in a large bowl in microwave.

Add the marshmallows, stir to coat with butter.

Microwave 45 seconds, stir to melt marshmallows. Microwave for 30-45 more seconds, to finish melting 'mallows

Add in PB and stir to amalgamate.

Add rice krispies, and stir, fold, whatever it takes to coat them with the marshmallow mixture.

Spread into 13 by 8 pan, (it helps to lightly grease it)
Sprinkle with sugar sprinkles. Cool and cut in squares.

Enjoy!

Carolyn!