My Prayer Closet (2011)
Under the Tower of Babel (1995)
Solomon wrote there will be no end of the writing of books. If he lived now, he would decry the endless cacophony of electronic verbiage. Page after page of endless, mindless tripe. People selling something; people saying something. No body reading anything! If the page doesn't have pictures, [click] the viewer is gone. Everyone is looking for entertainment. No one is looking for substance. But we keep on writing and we think someone will read it. Oh, how we deceive ourselves -- convinced of our own immortality. Words, words, words . . . - cominus
Smoked Salmon Brine
This recipe is ideal for 2-3 pounds of salmon (two slabs 1 to 1.5 pounds each)
3/4 cup water
3/4 cup Worcestershire sauce
3/4 cup soy sauce
3/4 cup dry white wine
1 teaspoon garlic powder
1 teaspoon pepper
1/4 cup brown sugar
1/4 cup natural sea salt
Mix all the ingredients in a large bowl
Lay the salmon slabs in a large glass pan
Pour the brine over the fish slabs
Refrigerate overnight
Remove from refrigerator and rinse the slabs thoroughly
Pat dry and allow to air-dry one to two hours before smoking
Place salmon in heated smoker, skin down
Smoke at 150-170 degrees for approximately 3 hours
After smoking, refrigerate overnight. Then, cut the salmon into small pieces with a sharp knife. Makes a great horsed-over, or dinner entree.