Inspiration at Cafe Maude

Tell me and I forget. Teach me and I remember. Involve me and I learn. Benjamin Franklin-Happy Birthday-January 17, 1706  Printer, Writer, Scientist, Author, Diplomat, Founder of First Lending Library, One of the Founders Fathers of America, Published Poor Richard's Almanack (book of witty sayings)

Hard to imagine a bill for your lunch could be inspiring. Here is photo of my sister holding the cover of a Dr. Seuss book. 

Here is a second photo with the inside of the book cover. The bill is tucked neatly into a old fashioned paper library pocket. 

We spent the last part of our lunch discussing the possibilities of this DIY project. Here are some ideas we came up with. If only Benjamin could have joined us for lunch. I am sure our list would have been longer.

1. Go to garage sales and find some old children's Golden Books. Remove pages and paste in a library pocket. These pockets can be found at a teacher supply store or a office supply store. Place inside the pocket a birthday invitation or a gift card.

2. Find some Cinderella/fairy tale type books. Remove pages and paste in a library pocket into inside covers. Place inside the pocket a SAVE THE DATE card or a wedding gift card

Now that is as far as we could get. 

Perhaps you have some creative idea I could post :)

Oh, I should add...Cafe Maude is in Minneapolis, MN and the food is fantastic as well as the presentation.

bon appetit

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Pistachio Crusted Salmon

recipe from BHG

Ingredients:

• 1 large salmon fillet for two people
• 1/2 cup coarsely chopped pistachios (use food processor) 
• 1/4 cup brown sugar
• 1-1/2 TB. lemon juice 
• 1/2 tsp. dried dill weed
• 1/4 tsp. ground pepper
• lemon or lime slices
• 1 pat of butter
• prepared pesto

Directions:

• Grease a foil lined pan
• In a food proceessor pulse the nuts to coarsely chop and then add brown sugar, juice, dill and pepper
• Press this mixture on top of fillet skin
• Drizzle melted butter over fillet
• Cover with foil for half of the baking time and bake at 425 for total of 15 minutes or cook 6-8 minutes for each 1/2 inch fillet thickness
• Let fillet cool 2-3 minutes before serving with lemon or lime slices and sprig of fresh  dill

Option: drizzle a tsp. of prepared pesto over top before serving