Blueberry Barbecue Salmon, Crispy Asparagus Sticks and Peach Muffins

I am breaking in the new kitchen! And speaking of breaking, Little Rock broke the record for the highest temperature ever recorded in the city at 114 yesterday. So what's a girl to do when it's 114 out? Fire up the oven and griddle. Obviously.

Grilled Blueberry Barbecue Salmon click for recipe and pics. The recipe calls for the salmon to be cooked on the grill, but we don't have a grill yet so I used my electric griddle.

We got it as a wedding gift or Christmas gift a few years ago, and Ifinally took it out of the box yesterday. It worked great, and hopefully we'll find many more uses for it. The only problem was the smell. Note: cook outside or next to a vent when cooking salmon. The sauce is sweet and tangy and delicious. I've added a little fish back into my diet, so this one is a keeper to add to the salmon-rotation.

Crispy Parmesan Asparagus Sticks. I had high hopes that these would convert Richard to the ranks of asparagus eaters, but no dice. Mom, Dad and I all really liked them though. I would add a bit more seasoning to the breadcrumbs, because the coating was a little bland. Great alternative to our standby of roasted asparagus. This would be a good way to introduce asparagus to kids as well, although Lucy was having none of it. So for now, I guess I'll continue cooking asparagus for myself and maybe one day they'll see the light of green deliciousness.

Peach Muffins from the trusty allrecipes.com. Yum! We had some fresh peaches and this recipe was calling my name. I used half whole wheat and half all purpose flour, and added an extra 1/2 cup milk (almond) per the allrecipes reviewers' suggestions. They turned out great.