happy summer! here is an old post that has been hanging out in my archives waiting for me to finish it. (see, i try!)
the post for this recipe was initially inspired by my mother’s visit during her spring break (mom is a teacher and i should also add she is a proud union rep for her local). mom brought salmon (fresh! smoked! canned!) and i’ve been riding the thin line between gobbling it all up and trying to make it last. now that i’m down to the final can of salmon, good news is here! my parents have been fishing up a storm and have canned and smoked and frozen the hell out of those salmon and a box will soon be on route. that last can will be history today as i await home smoked (my parents make the best!) and home canned salmon.
happy anniversary of the postal strike of 1973! (you thought i was going to say happy st. patrick’s day, didn’t you?) while i do enjoy the holidays that allow me to have a few days off of work, the only holiday i really celebrate is halloween. i have a dress up box, how could any other holiday be my favorite? i do my best to ignore the rest.
holiday time on the food blogs drives me crazy. i can see the use of thanksgiving recipes and christmas cookie postings since those are some pretty food-centric holidays, but really, why is it necessary to make everything pink in february, and then green in march? soon we’ll see a million ways to make bunny or egg themed food followed by a week of margaritas for cinco de mayo, a highly misunderstood holiday but an easy excuse to get drunk and eat mexican food. are there really so many people having holiday themed parties for their friends that this stuff is necessary? and why the hell are we not making mlk’s favorite dishes for mlk day and russian food on international women’s day to commemorate the holiday started by russian women? well.. i supposed that may be my mission in the future.. to give you recipes for all my favorite non-commercialized holidays. stay tuned for may day. i can’t think of anything other than deep dish pizza and chicago dogs to celebrate the holiday started in haymarket square. Continue reading
geezus! it’s been almost a month since i posted on here… and not that i haven’t tried. i’ve started posts a few times only to not have enough time to even get to the pictures or recipe so i’ve scrapped them all. i’ve thought about it plenty but life gets in the way of life.
in the past month i’ve made so many things to share with you: pizza, carrot miso soup, twice baked potatoes, a pasta bake, apple pie with salted caramel sauce, green beans and squash, delicious herb and onion bread, and mini breakfast quiches. i’ve made plenty of other things i didn’t even bother trying to take pictures of because the kitchen was such a disaster zone.
in the past month i’ve also been offered (and i accepted!) a new job! that uses some of the skills i learned while earning my degree! (those still exist?) i start later this week! i am super excited but this means that for the first time in three and a half years i won’t be working in food service. translation: i have to make my own lunch to bring to work. i’m also starting a bit earlier so i’ll have to be better about eating breakfast.
for you that means there will probably be plenty of quick breakfast recipes (because who doesn’t have to run for the bus at 7 in the morning?) and recipes for easily packable lunch goodies. i even went to the store this morning with a plan. i then abandoned that plan and went home with this:
i’m trying to be kind here and put off posting pictures of mac and cheese with a deliciously crispy top and gooey center i made last week. its too hot and it would be cruel to taunt you with things that require half an hour of baking time. so for now i’m trying to focus on the oven-free cooking the heat wave has forced me into.
i mentioned earlier that this is the first thing i made when i got back from alaska (and i ate plenty of it while i was there too.) this is a creamy salmon dip (because its easier to make that way) and while some alaskans will find the absence of chunks blasphemy, i don’t care. i eat it on crackers, bagels, carrots, my finger.. you name it.
Posted in dips, fish, snacks
this is one of the easiest yet most delicious ways to prepare tuna for sandwiches, crackers, melts, salads (i never quite understood that, but why not?). the key is the fresh dill, do not substitute that dry flavorless stuff for fresh dill.