OMG! Wasn’t I wondering just last week whether it was going to be a good or bad experience getting a new computer? Well, as of today, I had the new computer and it was bad. All bad. Let me rant….
My computer guy arrived 1 hour late and I forgot that he had taken the computer Friday so I didn’t bring in my laptop. When he came in and patched what he had to, we tried the 3 software packages that typically give us grief: The ACT contact/customer database, The Peachtree Accounting for Manufacturing, The Time clock software. All ok except the time clock. He said, let me come back after lunch. So I had about 2 hours of entering a patent app. in the Word program that wasn’t working right. Computer Guy is back at work when I get back from lunch. And there I sat ALL afternoon, watching and waiting. He got on the phone with the Time clock techy who had to get the database programmer. At the end of the day: the time clock was working but I didn’t have any internet. Computer Guy has to come back tomorrow. Breathing heavy, wiping my brow, gritting my teeth, clenching my fist… get the picture?! What a waste of a day!
A Nice Surprise Awaits Me
When I got home, this is what I found:
Don’t you just LOVE samples?! They are Quaker’s new True Delights granola bars. Can’t wait to try them!
A Tip To Share
I wanted to share this with you this morning but… well – been there – done that. Here it is now.
Some of our favorite spices and herbs provide a healthy benefit to our life. Here are some examples from today’s Observer Dispatch:
- Cinnamon: controls blood sugar and cholesterol levels.
- Cayenne Pepper: stimulate digestion, improve circulation, relieve toothache pain, reduce blood clots.
- Peppermint Leaves: relieves indigestion, heartburn, nausea.
- Fresh ginger: reduce motion sickness nausea, decrease arthritis and bursitis pain.
- Garlic: slightly lowers your cholesterol and blood pressure and also your risk for certain cancers.
- Marjoram: might fight bacteria.
Dinner Tonight… Ok. Calm down and cook it with a smile.
Crispy Skinned Salmon on Leeks and Cabbage (From “How to Read a French Fry” by Russ Parsons.*)
- 2 leeks
- 1/2 head cabbage
- 1 slice imitation bacon
- 1/2 tsp cumin
- 2 TBS Smart Balance
- 1 Salmon Fillet (about 1.25 lbs)
- Salt and Pepper to taste
- 3 TBS soy milk
- 1 TBS EVOO
*Some ingredient substitutions made as well as quantity adjustments.
Trim and wash leeks*. Use only the white and pale green part. Slice leeks lengthwise and quarter, then slice. Remove hard core from cabbage 1/2 and slice thin. Slice the “bacon” into thin crosswise strips.
*To clean leeks. Make a “+” kind of cut in the root end (white end) because you will find all sorts of dirt in there. Fan the leek under cool running water to clean. Slice this portion. Do this againwith the rest of the leek.
Combine the “bacon” and 1 TBS of Smart Balance in skillet to cook over med hi heat, about 1 minute. Reduce to medium, add the leeks and cumin and cook til softened, about 5 -7 minutes. Add the cabbage, stir until soft, about 10 – 15 minutes.
While cabbage cooks, prepare the salmon by taking a knife and “squeegee” the skin on it until you see moisture come out and collect on knife. Wipe knife and salmon dry with clean paper towels. Repeat until you get no more moisture. Cut the salmon into 4 pieces. Season with salt and pepper.
Add soy milk to cabbage mix and cook until liquid is no longer visible. Add salt and pepper. Add the 1 TBS remaining of Smart Balance and cook while cooking salmon.
Heat oil in a separate skillet over high heat. Add salmon skin side down and cook til very crisp, about 3 minutes. Turn over and remove skillet from stove to finish off heat while you prepare plates.
Place salmon on top of leek – cabbage mix.
This cooked perfectly!
Guess what happens now? I’ll tell you. A cup of tea. Wash the face. Brush and floss the teeth. Change into snuggly clothing. Kick the feet up OR… do some yoga (haven’t decided yet). In bed by 9:30 at the latest. I may have nightmares about “the attack of the computers“.
Sweet dreams all.