Well, olives seem to be a motif here, so I thought I'd post the link to Alicia's, poem, "Olives," from The New Criterion.

Thanks for that, Jenn. I do believe it's as tasty as the salmon.

Roy - you have competition! This look-alike dish is from this Sunday's New York Times. Roast duck breast - actually, two duck breasts, stacked and tied together, not unlike your salmon dish (but no cream cheese!)

http://graphics8.nytimes.com/images/...food.1-190.jpg

Damm! I can't get a link to the enlarged shot to work, but here's a link to the entire article:
http://www.nytimes.com/imagepages/20...d.1.ready.html


[This message has been edited by Michael Cantor (edited September 08, 2008).]

That's just the image, Michael. Ah to have photographers like that.

p.s. my pictures are edible!

[This message has been edited by Roy Hamilton (edited September 08, 2008).]

Try this: http://www.nytimes.com/2008/09/07/magazine/07food-t-1.html?_r=1&scp=1&sq=David%20Tanis&st=cse&oref=slo gin

I love duck and figs are an intriguing option. I want to go to China and have Peking Duck, where they serve 30,000 per day, and each one is numbered for crispy control.

Lest it pass unnoticed, John Beaton is now on record that he's over in Scotland, poaching salmon . . . .

As long as he keeps his hands off the Queen's deer...

In Ireland, when I complained that the salmon was broiled, not poached (as it said on the menu), the waiter told me, "It was poached last night."

Shameless O'Clawson