You knew I was crafty, but did you know I had magical powers? No, this photo has not been photoshopped (I haven't learned that program yet). My strawberry brownie parfait was just so divinely delicious that it began to float heavenward as I was taking pictures of it. True story!
......Or the whiteness of the plate was so blindingly light that it essentially cancelled out the clear glass stemware of this dessert glass. You decide. Personally I like the levitation theory.
In any case, it was a really, really delicious way to offset the effects of 92 degree weather. Yup, summer's a'comin' in! I made this from leftovers of last night's dessert, when we had some friends over for dinner. Great company, great food (salmon with creamy lemon dill sauce on one half and apricot ginger sauce on the other half) and great fun. Their kids are grown, and after our kids hammered them for 3 hours with noisy Wii Sports games and a lengthy roundabout of show-and-tell of all their latest artistic creations, I'm sure our friends were thinking to themselves how grateful they were to be returning to their quiet house! They were really good sports about it, though - it was great to reconnect with them.
So do you want the salmon recipes?
I can give you the dill one off the top of my head, although I never measure so I hope the proportions are reasonably accurate. It's really easy. Put a few dallops of real mayonnaise in a bowl (about 1/4 cup) and mix with about a tablespoon of lemon juice (or more, depending on your taste). Add desired amount of freshly ground salt and pepper and a bit of garlic salt (a dash of each) . Stir it all up and spread it on the top side of your salmon which has been put in a tin foil "tray" (a double-thickness of foil with the edges folded over a few times and brought up about 1/2 inch on all sides so the juices don't run out). Sprinkle with a generous helping of fresh dill, chopped into 1/2 inch sections and grill on med high (preheat the grill) until opaque (depending on thickness of salmon, 9 to 14 minutes). I let my fish get to room temp with the sauce resting on it before grilling, which I think helped keep it so moist and tender...plus the fact that I had the two "Grill Guys" handle the grilling process. Nice job, guys - it was cooked to perfection.
Oh dear, Hazel's pulling me away from the computer - the other recipe will have to wait. Until later, then - now go eat some strawberries and ice cream!