I wear this razory fishhook/of crucifix/look…
It hangs right here/near the heart’s/hidden room
Where a table is set for me. -Franz Wright
I met this poet in college and I remember he looked like he was in pain. Just constant pain. His poems sound now to me sort of like the way he looked that day. There is also the ring of grace. I love the image of a heart’s hidden room where a table is set. Perhaps this place is the purpose of the fall, both as a metaphor [from grace] and as a season. Despite the many pains, it is good to gather and feast we must.
We had a delicious salmon with KP’s parents this week. I didn’t have a cedar plank on hand, but the marinade for the fish was DELICIOUS. I’ve included the instructions for the cedar plank stuff because I imagine it only gets better.
Cedar Plank Salmon
Adapted from the Food Network
2 cups pinot noir (optional)
1 tablespoon packed light brown sugar
2 teaspoons grated lemon zest
2 teaspoons finely chopped fresh rosemary
Kosher salt and coarsely ground pepper
1 large side of salmon (3 to 3 1/2 pounds), skin on
Depending on the size of your salmon, put 1 or 2 cedar grilling planks (about 15 inches each) in a large dish or roasting pan. Pour in the wine, then add enough water to cover (if not using wine, just use all water). Weight the plank down with a heavy pot so it is submerged. Let soak at least 2 hours, flipping it over halfway.
About 30 minutes before cooking, preheat a grill to medium (if your grill has a thermometer, it should register about 375 degrees F). Combine the brown sugar, lemon zest, rosemary, 4 teaspoons salt and 2 teaspoons pepper in a small bowl. Remove any pin bones or belly fat from the salmon. Rub the salt mixture all over the flesh side of the fish. Transfer to a baking sheet, loosely cover and refrigerate 30 minutes. If you are cooking without the cedar plank, put on foil and bake in the oven at 375 for 20-25 minutes.
Drain the cedar plank and arrange on the grill. Place the salmon skin-side down on the plank, cover and grill until just cooked through, 12 to 18 minutes, depending on the thickness.
For dessert, since I have been on a walnut kick lately, thanks to Primavera, AND because walnuts save lives (major cardiovascular benefits!) try this walnut fudge recipe. It is healthy healthy (as fudge goes). It comes from a cookbook featuring GAPS friendly recipes by Signe Gad. I had to read up on GAPS (“Gut and Psychology Syndrome”) because I had never heard of it before. Unfortunately, there doesn’t seem to be much data to indicate it really works to help folks with gut problems calm down inflammation, but in general the recipes look like good nutrition and honestly, if my gut was on the fritz, or I thought my mood could be improved by fixing my bowel problems, I’d definitely give it a try.
We know that there is a significant link between gut flora and mood. I look forward to learning more in this area, lots of research currently underway. For this recipe, I soaked the walnuts in salt water for half a day and then dried them out (to reduce phytic acid) which is apparently an irritant. Because I don’t have IBS or gut stuff, I didn’t notice any big change (also didn’t commit to the diet for the weeks necessary) but the fudge was awesome. Would repeat.
