I'm
slowly catching up with the social media world; today I caved in and downloaded
Flipagram, which is basically a way to create .gif stuff for Instagram or wherever else we choose to post our daily meanderings. I dug up some sequential photos from ... 2004? & decided I had to share. So, to honor #TBT, here's that time when I was a Ginger Ninja [...
Ginja?] & Enjel went bowling. Oh.. and I was still in my skate shoe phase [thank you, Journeys... RIP Globes haha].
On the topic of videos, after Sydni and I had an all out jam session on the way to Mindi's this morning [to music from Frozen, of course], I bumped into this remake. I think 1] this little girl is phenomenal, and 2] The African influence kind of makes this seem more summerish than wintery, which is juuuust fine for me right about now. I'm not perched on my snowboard on a slope all day, erego I'm done for now with this weatherrrrr...
Love. (:
Back in the real world, the day wore on as usual, and I got home in time to get dinner put together, trying out a variation on a salmon recipe. We're all about amino acids in this place.. haha.
Anyway, here's a simple salmon recipe if you're into that sorta thing:
Ingredients:
* Salmon steaks
* Olive oil
* 5 tbsp honey
* 6 tbsp honey mustard [I would really recommend
honey mustard, too.]
* ½ - ¾ c
fresh-squeezed orange juice [the original recipe calls for 1 full cup of OJ, but even ½ was a lot for 2 salmon steaks]
First things first:
➊ | Preheat oven to 375°. I chose not to broil these, but if you are set on broiling, go for it. Spray a baking pan and lay in salmon. Add some salt & pepper, and a thin layer of honey on the salmon. Put it in the oven for about 10 minutes.
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Note: I made green beans and cous cous as sides for this. I would recommend getting the green beans going before the salmon if you are using fresh beans. I boiled mine down some before they hit the skillet just so they'd cook a little faster. The cous cous takes like, 8 minutes from start to finish, so that should be bad.
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| salmon & green beans [& some fresh tea brewing!] |
➋ | While the salmon is baking, squeeze out your oranges, measuring out however much juice you prefer. Like I said, I chose to use somewhere right between a ½ and ¾ cup of actual juice, even though the original recipe calls for a full cup [it's just.. a lot]. And no, I'm not sure if using regular OJ from a jug would be as good or not. I think I used 4-5 medium sized oranges with no juicer [sad face] to get mine done. Add the honey & honey mustard to the juice and stir well.
➌ | Add the juice mixture to the salmon once it's been baking for that first 10 minutes or so. I think mine cooked for about 13 minutes or so before I got back to it, but it wasn't bad.
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| orange juice + honey + honey mustard + salmon |
➍ | Let the salmon bake again with the mixture in the dish for another 5-8 minutes or so, so everything can absorb. If you're doing a side and you time everything right, it should all come out at the same time. I'm no professional at plating food, but here in the privacy of our own home, I'm really not overly-concerned about appearance as much as taste-tester approvals.
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| yummmmm! |
➎ | Devour! And, if you're like me, take notes on what you'd do differently the next time around. I might actually, if I do this again for just the two of us, use even less juice and maybe a little less mustard. I am all about salmon glazes, so while the soupy consistency of the juice blend was still delicious, I'm bent on finding a way to carmelize it. There will definitely be some orange marmalade in this the next time around. Oh, and next time I probably won't make tea at the same time as dinner; I'm not a huuuge fan of lukewarm iced tea, even with ice cubes. Haha.. Oh well.
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| delish! |
The crowd decided this was a good one, so we'll bookmark it and bring it back in a couple of weeks with the revisions.
For now, I'm parked on the couch about to watch Soul Surfer with my favorites before we put Thursday to rest.
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| gosh, i love them. |
That's a wrap, blogbots. ♥
xo |
cmd
