Hellooo there, handsome!
I met this guy after yesterday’s lesson with a different horse. We were on the way to the car, but he didn’t want me to leave (if I do say so myself). He followed me. Demanded kisses. And completely melted my heart in the process. I didn’t catch his name, so I’ll be sure to post a missed encounter add in the stable newsletter. Or something.
After all that horsing around, we enjoyed a wonderful day playing catch-up with our friends visiting from the NYC. Cristina and Ryan live in NY, but they’re originally from Texas and Illinois. After checking out Pasadena, we took the scenic route to Malibu, where we ate an early dinner at Geoffrey’s Malibu, a beautiful oceanside restaurant. After the longggggg and winding road to Malibu (We took the 23, and yes, there’s a reason you’ve never heard of it), we were hungry. I’ll blame my lack of pictures on the hunger. Whoops.
Without a doubt, Geoffrey’s boasts some of the most gorgeous restaurant views on the coast. I’m sorry to say, however, that the service was disappointing and the sea bass was just . . . good. Not a big deal, but I expect better service from such a pricey place. So, what happened? Well, our waiter forgot our appetizers and at first messed up my order. He fixed my order and eventually brought appetizers, but we told him not to bring our salads . . . too late, you know? Regardless, with the sweeping views, salty sea air, and great company, it was hard not to enjoy ourselves. We had a fantastic time and departed with full bellies and happy hearts.
In other news, I’m always on the lookout for new and healthy ways to prepare salmon. The other day I threw together a delicious salmon dish based on Living Lindsay’s Farmer’s Salmon (Thanks for the recipe, Lindsay!). Lindsay grills her salmon, but since we don’t have a grill (yet!), I went with an oven-baked version. I usually pan-sear my salmon and then bake it, but this time I baked it for 20 minutes at 350 degrees. Voila! Perfectly baked salmon. Served with a side salad and roasted vegetables on the side, this is definitely a repeater.
Baked Dijon Salmon
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 tsp lemon zest
- 1 Tbsp fresh rosemary, chopped
- 2 salmon filets
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine Dijon mustard, honey, lemon zest, and rosemary in a small bowl to create glaze. Brush salmon with Dijon glaze. Bake for 20 minutes at 350 degrees.
Roasted Butternut Squash and Cauliflower with Sage
- butternut squash, chopped into cubes
- 1/2 large cauliflower head, chopped
- extra virgin olive oil
- salt and pepper to taste
- fresh sage leaves, chopped
Mix together all ingredients and bake at 400 degrees for about 30 minutes. Enjoy!