Hot day.

[timothy]

98 with a heat index of 120.
( something to do with corn sweat in the Midwest).
Anyhew, hot smoked salmon and couscous salad for today worked nicely.

 

[Timothy F. Lewis]

Hot as a two dollar pistol at a shooting match here too! 95/107!
Just went out and after a broken front went through it’s a bit more tolerable.
Probably 85 now.

 

[JimK]

Yum! Nice warm weather meal.

 

[Tim Campbell]

Great cook, Timothy. Now I'm hungry.

 

[Jeff Boudman]

Looking good!

 

[Andy Kaminski]

Good looking cook timothy.
Our salmon fishery for Kings is booming right now.
I plan stocking up some for smoking and canning.

 

[Josh Dekubber]

Sounds Amazing Andy!

 

[timothy]

Our salmon fishery for Kings is booming right now.
I plan stocking up some for smoking and canning.

I'll second that it Sounds amazing!
Do you freeze also?

 

[Andy Kaminski]

I do.
I freeze fillets and smoked salmon along with rockfish.
I also usually freeze a few quarts of razor clams so I can have chowder and grilled cheese sammiches when it gets cold.

I spent most of my years where it gets hot.
I totally fell ya on how yucky that can get.
We just spent a week in California and was almost totally breathing air conditioning.
No bueno.