This morning when I headed off to work, I could see grass in our front yard, when I left work, it was like a blizzard...3 inches or so on the Jeep and more is coming! In just 3 hours, so much of our landscapes has changed. It's beautiful!!!
No...we haven't gotten a dog. Maybe we will, but it's something Rob has wanted for quite a while. This is a puppy that is at Grandma's house (she is going to give it to Brianna, one of her other granddaughters).
I plan to stay inside for most of today and get a lot of scrapbooking done. I have months of photos to work with....probably 400 that I want to put into an album. I'd also like to help my sisters make their wedding invitations...
This is lunch today:
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 tbsp. water
1 pkg. (8 ounces) light cream cheese
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1 tbsp. grated lemon peel
Ground black pepper
2 (6 ounces each) salmon fillets
DirectionsThaw the pastry at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper. Stir 1 egg and water with a fork in a small bowl.
Separate the remaining egg. Add the egg yolk into another small bowl. Add the cream cheese, chives, parsley, lemon peel and black pepper to taste. Stir until the ingredients are mixed.
Unfold the pastry sheet on a lightly floured surface. Spread the cream cheese mixture on the bottom third of the pastry to within 1 inch of the edges. Top with the salmon. Brush the edges with the egg mixture. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the prepared sheet. Tuck in the ends to seal. Brush with the egg mixture. Cut several 2-inch long slits 2 inches apart on the top.
Bake for 20 minutes or until golden. Remove from the oven and let the strudel stand for 5 minutes. Remove from the baking sheet to a cutting board. Slice and serve immediately.