Friday Night Supper

Northwest Salmon with Cherry topping.

-Place in sauce pan over medium heat
-1 cup of fresh pitted cherries
-2 T red wine vinegar
-1 T fresh rosemary chopped
-Salt and pepper
-reduce for 10 to 15 minutes

Marinade Salmon with olive oil, salt, pepper, and a splash of liquid smoke.
Sauté 3 minutes on each side then, place the pan in 350 degree oven for 3 to 5 minutes.

Serve with cherry topping. This is a dish I saw on the Epicurious TV show. They were visiting a restaurant in Seattle and this was a dish that was prepared for the show.

I also made grilled cantaloupe, that I saw on The Next Food Network Star. This was part of a dish that won the Bon Appétit Cover contest. Rory Schepisi was the winner with this recipe as a side dish to her Ribs.

-Slice cantaloupe
-grill slices on one side until grill marks show, about 3 minutes
-remove from grill and brush with honey; sprinkle with cayenne

Olé Olé Winter Park

601 S New York Ave
Winter Park, FL 32789
407.673.1653

Olé Olé is a Spanish Tapas restaurant located in Winter Park. We dined here on Sam's birthday. The restaurant was not crowded when we arrived at 7:30. In fact there were only 2 other tables occupied. The menu was about 8 pages so there was a wide selection of items to choose from.

I settled on A Pollo dish I'm not sure of the name but it was described as a grilled chicken breast marinated in an Achiote chili sauce. The dish came out looking very good. It was accompanied with roasted vegetables, yellow rice, and plantains. The chicken was cooked just right and the flavour was excellent.



The other dishes that we had were also very good. The flavors of the sauce over whelmed the flavor of the grouper that Sam had, but it was still very good.

The restaurant had filled in a little more before we left. There was another big table there that was also celebrating a birthday.

Service: Good (4 out of 5)
Quantity: Plenty
Appetiser/Meal/Water for 4: $60.00

Gatwick to Orlando

Friday June 1, 2007

05:45 the alarm goes off. We get ready to leave. Eating our last food we have grits cooked in the microware, mangosgteen and the last Tate Gallery orange (Art Changes). At 06:25 the phone rings. The taxi driver is here. It takes about 3 minutes to get to the station £7.00. I turn in the Oyster cards and get about £16.00 back. The man at the counter wants to know why I have 3 cards. Rhonda and Sam are sitting at platform 4 when I come up the stairs. We only have to wait about 3 minutes. The train is not crowded and we find seats for our luggage and us. The day is high overcast and hazy. Not like the blue clear day we had yesterday. The ride is about 40 minutes.

The departure gate area is packed. It takes a good hour to get to the gate. Only one carry on bag is allowed through security so we put the bag with my copper pots in Rhonda’s backpack. It just fits after we move some of the other stuff to Sam’s and my backpacks. Rhonda and my backpacks are now way over the 12 kilo limit but They do not weight our bags. They do look at the pots for a long time at the x-ray counter. I find the VAT Customs counter and get my tax receipt stamped so that I can get 36.00E back from the copper pots I bought in Paris.

Our flight is delayed at least two hours due to the incoming flight being late. We are resting in the departure lounge now. I have about £12.00 of change in my pocket. We will go upstairs and find something to eat in a little while.

Hot Chocolate at Gatwick

The flight finally leaves at 13:30. It is a long flight. I finished read the book I had read on the way over, Garlic and Sapphires the life of a critic in disguise about the New York Times restaurant critic. I enjoyed the book.

Ellie is there to pick us up when we arrive at 18:30.