John Schneider

Has a few things left to say

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It’s much better than it looks
in my never-ending quest for new salmon recipes, I found a winner on the Internet this week. It’s called simply “Blackened Salmon” and it comes from Alex Guarnaschelli.
For this one, I gave our Weber a rest, and fired up our big iron skillet.
Ingredients
- 1 tablespoon paprika
- 1 tablespoon cayenne
- 10 sprigs fresh thyme (With no “sprigs” on hand, I used a tablespoon of thyme from our spice cabinet).
 - 1 tablespoon freshly chopped oregano leaves (again, I turned to the spice cabinet)
 - 1 teaspoon kosher salt (regular salt works fine)
 - 4 6-7-ounce salmon fillets with the skin on
 - 3-4 tablespoons of olive oil (the recipe calls for canola, but I didn’t have any)
So you blend all the spices together in a bowl. Then you pour the mixture on a plate so that you can coat the flesh side of your fillets.
Then you heat your oil to the point that it’s smoking. Add the salmon, cook for 2-3 minutes, turn the fillets over, give them another 5 or 6 minutes. Squeeze on a little lemon juice and eat immediately.

It’s much better than it looks

in my never-ending quest for new salmon recipes, I found a winner on the Internet this week. It’s called simply “Blackened Salmon” and it comes from Alex Guarnaschelli.

For this one, I gave our Weber a rest, and fired up our big iron skillet.

Ingredients

- 1 tablespoon paprika

- 1 tablespoon cayenne

- 10 sprigs fresh thyme (With no “sprigs” on hand, I used a tablespoon of thyme from our spice cabinet).

 - 1 tablespoon freshly chopped oregano leaves (again, I turned to the spice cabinet)

 - 1 teaspoon kosher salt (regular salt works fine)

 - 4 6-7-ounce salmon fillets with the skin on

 - 3-4 tablespoons of olive oil (the recipe calls for canola, but I didn’t have any)

So you blend all the spices together in a bowl. Then you pour the mixture on a plate so that you can coat the flesh side of your fillets.

Then you heat your oil to the point that it’s smoking. Add the salmon, cook for 2-3 minutes, turn the fillets over, give them another 5 or 6 minutes. Squeeze on a little lemon juice and eat immediately.

Filed under John Schneider blackened salmon recipe

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Fruit of the vine
As I mentioned in an earlier blog, I’ve recently been involved in building a vineyard.
My brother bought four vacant acres adjacent to his summer home near a golf course south of Charlevoix, and when he and his wife listened to the land, they heard it whisper “grapes … vineyard … wine …”
It also said “lots of hard work”.
Read my Michigander column by clicking on the photo.

Fruit of the vine

As I mentioned in an earlier blog, I’ve recently been involved in building a vineyard.

My brother bought four vacant acres adjacent to his summer home near a golf course south of Charlevoix, and when he and his wife listened to the land, they heard it whisper “grapes … vineyard … wine …”

It also said “lots of hard work”.

Read my Michigander column by clicking on the photo.

Filed under John Schneider building a vineyard growing grapes wine

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Just when you thought we’d get a break …
You’ve probably heard this by now, so I don’t think I’m the bearer of bad news: The Farmer’s Almanac says Michigan is in for another harsh winter. 
"Winter," the Almanac says, "will be colder than normal, with the coldest periods in late December, throughout January, and in early February … Snowfall will be above normal in most of the region, with the snowiest periods in mid-December, early and mid-January, and early February."
Oh, well, the Almanac has been wrong in the past.

Just when you thought we’d get a break …

You’ve probably heard this by now, so I don’t think I’m the bearer of bad news: The Farmer’s Almanac says Michigan is in for another harsh winter. 

"Winter," the Almanac says, "will be colder than normal, with the coldest periods in late December, throughout January, and in early February … Snowfall will be above normal in most of the region, with the snowiest periods in mid-December, early and mid-January, and early February."

Oh, well, the Almanac has been wrong in the past.

Filed under John Schneider Farmer's Almanac harsh winter

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'Almost unbelievably beautiful … no volnado”
As they say, Greenland is mainly icy, and Iceland is mainly green, but clearly Iceland has its icy spots. too.
My son, Benjamin, and his bride, Sacha, are honeymooning in Iceland; Sacha is shown here hiking across a glacier.
In a postcard we received Monday, Benjamin describes the country as “almost unbelievably beautiful,” with “no signs of a  ’volnado’” - the volcano-tornado combo that some feared was in Iceland’s immediate future.

'Almost unbelievably beautiful … no volnado”

As they say, Greenland is mainly icy, and Iceland is mainly green, but clearly Iceland has its icy spots. too.

My son, Benjamin, and his bride, Sacha, are honeymooning in Iceland; Sacha is shown here hiking across a glacier.

In a postcard we received Monday, Benjamin describes the country as “almost unbelievably beautiful,” with “no signs of a  ’volnado’” - the volcano-tornado combo that some feared was in Iceland’s immediate future.

Filed under Benjamin and Sacha Iceland honeymoon volnado

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Smile - You’re on Candid Camera
Every now and then I encounter somebody who expresses skepticism when I say that coyotes roam among us.
Well, here’s some hard evidence.This is what makes motion-activated trail cameras so much fun: When you pull the SD card from the camera and plug it into your laptop, you never know what you’ll see.

Smile - You’re on Candid Camera

Every now and then I encounter somebody who expresses skepticism when I say that coyotes roam among us.

Well, here’s some hard evidence.This is what makes motion-activated trail cameras so much fun: When you pull the SD card from the camera and plug it into your laptop, you never know what you’ll see.

Filed under John Schneider coyotes trail cameras