I made wraps with Thursday’s leftover salmon for our Sauvie Island picnic (aka food we ate in the car). We let the crazies run on the beach while we debriefed on life. My conclusion after such good food and good talk? Never been happier.
Flaked salmon with lemon juice and chopped red pepper, onion and arugula. Salt and pepper and foil it up in an Ezekial wrap:
Dirty beach dogs/beautiful beach friends:
Boot stompin’ dancing on deck tonight at Reverend Peyton’s Big Damn Band! Stay tuned tomorrow for a tasty recipe from the new Vegetarian Times magazine.