Yippee! FINALLY, our dishwasher is fixed! It was so great to finish lunch and just lazily put my dirty dishes and utensils in the dishwasher. How spoiled I am!
Nothing tragic at the Vets today. Shane got his shot like a good boy so now if he bites any one… it’s okay?!!!! 😉
I looked forward to lunch since there was no time for snacking this morning. I had the left over
Added some broccoli slaw and a Veggie Burger.
Later this afternoon, hunger struck and since I didn’t have time for the morning snack of all good things.. I had it at 2:30pm. Stonyfield Farm Fat Free French Vanilla Yogurt plus some nuts and raisins.
The menu for tonight is Broiled Salmon.
- Sprinkle salmon all over with lemon juice
- Mix together 1 TBS each Soy Sauce + Honey Mustard.
- Add just one shake of Hot Sauce to the Soy and Mustard.
- Mix up those 3 ingredients and pour over salmon. Let sit while you prepare your veggies to go with the meal.
- Preheat broiler (on high). When ready, broil about 4 minutes* per side depending on thickness of fish.
Oven roasted vegetable suggestion:
- Chopped Eggplant = Peel eggplant and chop into even pcs. Salt and let sit while preparing parsnips and zucchini.
- chopped parsnips = peel and chop evenly. Heat water to boiling, drop in parsnips and boil for about 3-4 minutes.*
- chopped zucchini.
- 1 chopped plum tomato (for color)
- Rinse eggplant and pat dry.
- Put all veg in a foil lined pan.
- Drizzle with a little infused EVOO (remember I made my oil on Sat. with a sun dried tomato, fresh dill, and smashed garlic clove). Salt and pepper to taste.
- Roast in a 425 deg. oven for about 40 minutes*, covered. Uncover drizzle oil on top* and roast another 10 minutes.
*All these little “*’s” mean I made changes to how I cooked it. 1. I cooked the salmon 5 min/side …too long. 2. I didn’t boil the parsnips first and they were hard PLUS 3. I only cooked the veg 35 min + 10 uncovered. Undercooked. 4.They didn’t brown so I would drizzle a little extra EVOO on top when uncovering. I made the respective changes that I think will make the dinner turn out a lot more tasty. Any comments would be welcomed from all you Master Chefs out there.
Now we have some bad news. Nancy’s mom had a fall a week ago and had major surgery on her arm. BUT… the GREAT news is, she was joking around with the Dr’s and has now been moved from Syracuse back to Utica for rehab of her arm. It’ll only take her a couple of weeks, we’re sure because she’s one tough little lady. Good luck Nancy, Bob and especially Gertrude. Keep that smile going… and good luck organizing your Bridge group!