Have been doing some "under the hood" work on the site, but not writing, (or cooking much this week for that matter) but did put this together on Monday.

After a Memorial Day weekend of cookouts, and all you can eat corn at the Zellwood Corn Festival, I needed something light, and filling. Enter pasta dish. A quick glance at the vegetable crisper revealed some fennel left from an earlier meal, so I knew that would get tossed in. Hmm, ok salmon and fennel are a great marriage, so we are almost there. Angel Hair is the de facto pasta around here, as A, my muse loves it, and B, it works well as a leftover during the week. My muse turned me onto tossing it with olive oil, garlic and nutrional yeast (she actually turned me onto using the yeast for several things, it very well mimicks parmesan, without the fat and calories). Anyway, off to the market for the salmon, and something else to round out the pasta.
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As the thermometer outside continues to rise, the approach to cooking and meals should change with it. Living in a more tropical environment, I tend to migrate to lighter dishes with more robust flavors. Regardless of where you live, seasonal availability of produce, and fishes will alter what's on your plate. Granted, in our every growing global economy, produce from S America is offering what we would consider "out of season" fruits and vegetables. However, to me, there is no better enjoyment than eating something that was grown or caught nearby.

Not to get off subject, the increasing heat brought my attention to the little Weber grill that resides out my backdoor, and the standing supply of charcoal left from last years hurricane preparations.

So while at the market, I saw some nice, thick, Salmon filets, and knew exactly what would be for dinner.
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