Here in the Midwest, we bring food

[Mik]

Thanks, bach. I decided to go ahead and poach the rest of this enormous filet for Salmon Nicoise tonight. Love Nicoise salad. No olives, but I have capers which serve pretty much the same purpose.

https://www.bonappetit.com/recipe/summer-salmon-nicoise

[Horace]

Wonderful. Salmon is my favorite meat. Even better than steak, you heard me right. Butter and rosemary are my favorite ingredients. Fatty salmon please, not lean.

[Mik]

You'd like it here. Now I'm making salmon chowder with the leftover poaching liquid (that is delicious).

[LuFins Dad]

@mik Looks great! Can she taste it?

[Mik]

Yes. She says she has taste and smell back.

[brenda]

That's gorgeous, Mik. Yes, it's time to celebrate her return home. Good job!

[Mik]

Turned out great. She was very happy. So was Joe.

[Mik]

Nicoise salad turned out fantastic.

[Klaus]

That looks yummy!

[bachophile]

Miks poached salmon and dill sauce.
With baked cauliflower and freshly made sourdough bread which I prepared

With a Sancerre for a touch of elegance from the Loire valley.

A feast for kings.

Lovely Monday night dinner.

[Mik]

Sancerre is the perfect choice. Looks wonderful.