We are expecting a brand new baby to join our ranks. My sweet cousin whom I introduced you to here is due, well, yesterday. And still we wait.
There is something about pregnant woman. Everyone tells them they look beautiful; a mother growing a teeny human rarely looks more exquisite. They will say thank you; but they may feel hideous. They are literally drowned in well intended counsel. They will say they appreciate it but they may walk away feeling overwhelmed and ill equipped for the task ahead from which they cannot escape.
I have such a heart for pregnant women who, rather like me in my day, would not make the cover of Living and Loving, nor be allowed to enrich the content by honestly commenting on the pages within it. I see you in the mall and I watch you stand alongside those natural know-it-all mothers, wincing against the struggle not to say something pregnantly inappropriate; and I love you.
I want to tell you of the wonderful mother you will become; of how wonderful it is when your children are no longer babies but little people who challenge you and make you laugh. Mostly though, I want to high five you into the Sisterhood of the Not Very Maternal Pregnant Women Solidarity, but I am not really a high fiver. If you see me pass, know I smiled at you and imagined it happening.
So, I don’t know what the opposite is to nostalgia, but when I think back on my “baby” years, I feel exactly that. Not the warm glow of reminiscence; no wistful thoughts of a magical time; no longing for a time gone by. Perhaps we could just say that I have a very clear and specific appreciation for my current circumstances.
There is only one thing however that brings a smile to my face when I think back on this time, and that is the salmon. During my second confinement, I had such a hankering for salmon that Dear Husband referred to it as the most expensive pregnancy in history.
The Salmon Bar in Franschhoek made a salmon pate which I could simply not resist. Smeared onto a beautiful fresh sourdough loaf, salmon made me feel very very happy; a disposition rather more important than you might think during pregnancy.
Surprisingly, my affection for salmon was not affected by the binge eating of salmon pate and still today there are few things that thrill me more than a plate holding a piece of fresh grilled salmon. For instance this plate of Grilled Salmon Salad which is not only spectacular to look at, but is also that in both flavour and simplicity.
So it is with one eye on London, a place in our hearts ready to receive a new person and our thoughts with our beloved KC that I wish you a fabulous weekend.
- 1 small clove of garlic, crushed
- 80 ml (⅓ C) olive oil
- 25 ml (5 t) white wine vinegar
- 5 ml (1 t) Dijon mustard
- 10 ml (2 t) chopped dill
- 15 ml (1 T) freshly-squeezed lemon juice
- salt, sugar and black pepper to taste
- 200 g fresh asparagus, steamed
- 500 g baby potatoes, boiled
- (30ml) freshly-squeezed lemon juice.
- salt and freshly ground black pepper
- 600 g (4 portions) fresh salmon
- 10 ml (2 t) chopped dill
- 45 ml (3 T) freshly squeezed lemon juice
- salt and black pepper
- oil for frying
- 20 ml (4 t) butter, softened
- to serve: grilled limes and fresh dill
- Make the dressing by combining the garlic, olive oil, vinegar and mustard in a bowl or blender and whisk together well.
- Season the dressing with the lemon juice, sugar, salt and pepper. Allow to stand for 5 minutes and then taste again, adding more salt, sugar, or pepper as desired.
- Place the asparagus and new potatoes in a bowl and drizzle with dressing, toss to coat.
- Season the salmon with the dill, lemon juice, salt and black pepper.
- Heat the oil in a large frying pan, and when hot, add the salmon and grill on both sides. Place the salmon on a baking tray that has been sprayed with non-stick spray. Place 5 ml (1 t) of butter on top of each portion of salmon.
- Bake the salmon in an oven that has been preheated to 190˚C for ten minutes.
- Serve the salmon immediately with the salad.