October Leaves

The wind curls leaves into a story
about girls dancing at the end of ballet class
no longer forgotten in leaf piles during hide and seek
we sought, they circled back to life

In their story they dance free
like fairies lady bugs and bumble bees
ascending over streets with full command
of green and yellow, red and back again

To a life where they’re born free
be anything they want to be
vampires ghosts and zombies
back to life just like the leaves

Dustin's Perfect Bloody Mary

1 1/2 oz. Vodka
4 dashes Lea & Perrins Worcestershire Sauce
6 dashes Franks Red Hot Sauce
6-8 Vlasic Mild Banana Pepper Rings
1tsp Cayenne Pepper
2tsp Ground Black Pepper
2tsp Minced Garlic
1 pinch of Celery Salt
1-2 Beef Bouillon Cubes (ground up)
1/8 cup of Banana Pepper Juice (out of the Vlasic Banana Pepper or Pepperoncini jars)
1 Vlasic Pepperoncini
1 Claussen Kosher Dill Pickle Spear
1-2 Cubes of Cheese
1-2 Cubes of Beef Summer Sausage
2-3 Green Olives
V8 Juice
Ice
Pint Glass
Straw
Large Wooden Toothpick/Skewer

Fill Pint Glass to the top with Ice. Pour half full with V8 Juice and add Vodka, Worcestershire, Franks, Banana Pepper Rings, Cayenne Pepper, Black Pepper, Minced Garlic, Celery Salt, Beef Bouillon, and Banana Pepper Juice. Mix with the ice to fully disperse all ingredients. Fill Pint Glass to nearly the top and again mix. Run the Wooden Skewer through the Dill Pickle and place all Olives, Beef Cubes, and Cheese Cubes on the skewer, place on top of the glass with the Dill Pickle dangling into the glass and holding it to the glass. Place the Pepperoncini on the top of the drink and add a straw. Give it a pre-tasting to make sure there is enough Banana Pepper Juice to keep the V8 equaled out. Serve.

I have been making this recipe (or one very similar) for a few months now and have had several good comments. Some of the ingredients are fairly specific as not all pickles are the same. On the other hand, everyone has a different take on Cheese (I prefer a nice Colby or Sharp Cheddar). Feel free to be creative with this recipe, for instance it does not need vodka and tastes exactly the same as a Virgin Bloody Mary. If someone tells you they hate tomato juice, I do too... but I love this drink!

Crusted Salmon with Dijon Dill Dipping Sauce

This is my favorite salmon recipe! Enjoy!!

Make two nice and even salmon filets. If the skin is still on the salmon, run a knife between the meat and skin, removing the skin and leaving as much fat as possible on the salmon. Sprinkle salt and pepper on the side without fat and let settle to room temperature for 15 minutes. Heat a non-stick skillet on medium heat (adjust if too hot), and melt a tablespoon of butter and a tablespoon of olive oil in the pan. Put both filets on the skillet, salt and pepper side down (fat side up). While it is cooking, salt and pepper the fat side. Now take bread crumbs and pat the fatty side with crumbs until it is fully coated but not loose. Flip the filets over when the cooked side has a golden brown sheen with crispy brown edges (about 3 minutes). Cook the crusted side until it is fully browned and crispy, add butter or olive oil if needed. Take the filets off the skillet and let them sit, crusted side up.

Dipping sauce (make before or while cooking), take 2 tablespoons of mayo and mix with 2 tablespoons of Dijon mustard, mix in 1 teaspoon of dill seasoning (measurements are approximate, mix to taste). Drizzle a small amount of sauce on the crispy breading and off to the side of the plate. Serve while still crispy.