Last weekend I went to my very first flower show, and it just happens to be one of the biggest and oldest in the world- the Philadelphia Flower Show. I’ve been hearing about it for awhile now and when tickets fell into our lap at the very last minute I couldn’t resist going. It’s like a amusement park for gardeners and this years’ theme played right into that generalization. “In the Movies” was sponsored by Disney and Pixar so you can imagine the over the top, child-friendly vignettes that came out of it. Two of my favorites were the Parent Trap and Mary Poppins, with their vibrant blooms and seasonal flair for bulbs like daffodils, tulips, and crocuses.

Sadly the event was over crowded and I didn’t get as many photos as I would have liked, but I did leave feeling inspired for spring. Here are a few images of the gorgeous flowers on display this year:

After we left Ryan and I decided it might be worth taking a day off next year to spend a little more time at the flower show, and hopefully miss some of the overwhelming crowds that come on the weekends. It was still worth the visit, without a doubt. I wonder what next years’ theme will be? - b.

I know that we're in the middle of diet season and all, and that half of you are probably on a cleanse but I just had to write this post. It's too important not to! I too am trying to get back to my fighting weight after the carb overload and sweets coma that seem to go hand in hand with the holiday season, but let's forget all of that for a minute and treat ourselves to something decadent and awesome.

If you eat smoked salmon with any regularity then chances are you've actually had gravlax at some point. The flavor and cosistency is nearly identical, except for the lack of smoky flavor in one and the absence of herbs (dill primary among them) in the other. After a little research I found that gravlax is really easy to make and so it has become my favorite salmony treat to put on bagels with schmear and in salads. 

Today I thought I'd share a simple gravlax recipe with you because, well, I'm addicted and could use some company in this addiction (wink):

Homemade Gravlax Recipe

3-ish lbs Salmon Fillet (skin on) 

2/3 cup Sugar

1/3 cup Kosher Salt

2 big bunches of dill

2 Tbsp. Crushed black pepper

1/4 cup anise seeds, toasted

1. Cover the bottom of a plate with plastic wrap and cover with half the salt, anise seed, pepper and sugar combined, plus 1/3 of the dill chopped. 

2. Place the salmon flesh side down on the spice and salt mixture and cover the top with the remaining salt, anise seed, pepper and sugar mixture, plus another 1/3 of the chopped dill.

3. Fold the ends of the plastic wrap around the salmon fillet and wrap the entire thing in another layer of plastic wrap for protection. Put another plate on top with a weight (I used our stone mortar) to compress.

4. Refridgerate the fish for 48-72 hours, turning it every 12 hours and redistributing the salt and herbs with your fingers. The gravlax will be firm to the touch in the thickest part of the fish when it is finished or fully-cured.

5. Once cured discard the salty brine and spices and rinse the salmon under cold water. Pat dry with paper towels.

6. On a freshly cleaned plate sprinkle the remaining 1/3 chopped dill and firmly press the fleshy side of the fish in the herbs.

7. Move the herbed fish to a cutting board, skin side up, and with a very sharp, narrow knife slice the gravlax diagonally, against the grain in thin slices. 

8. Serve as you wish. I like my gravlax on an everything bagel, with cream cheese, capers, and thinly sliced onion, but the skiy's the limit.

What's your favorite guilty pleasure during diet season? - b. 

Well I guess I've missed the boat on the holiday and new years resolutions posts (can't say I'm sorry) which means I'm going to skip right to the exciting part of 2015- It's a new year with 360ish days of endless possibilities! I'm really excited about this year for no reason whats-so-ever which for me is a sign it's already off to a good start. So let's get to it. - b.