bread-n-butter pickles...

this year...i grew pickling cucumbers for the first time.  today...i'm making pickles.  

during my lunch break today...i ran by tar-jay (as my 4square buddies know) to pick up a few ingredients i was missing.  since they didn't have all of the spices i needed...after work i had to run by the grocery store.  

there are quite a few different recipes out there for pickles...but i didn't want to do any water baths...i wanted to make a quick and easy refrigerator pickle.  i found a recipe on one of my fave food blogs...smitten kitchen.

what will i do differently next time? 

• slice the cucumbers a bit thicker than i did.  
• rinse the cucumbers and onions after their salt bath. 
• add a few red pepper flakes. 
• add less sugar. 

all-in-all...i am pleased with the results...and am anxiously awaiting the next crop of cukes.

blackened salmon...

it's good...but it's VERY spicy.  

recipe from the foodnetwork...is below.   

Ingredients

• 1 tablespoon paprika
• 1 tablespoon cayenne
• 10 sprigs fresh thyme, washed, leaves removed and chopped
• 1 tablespoon freshly chopped oregano leaves
• 1 teaspoon kosher salt
• 4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
• 3 to 4 tablespoons canola oil
• 2 lemons, zested and juiced

Directions

In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.

Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes. 

Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.