You know those days where you are actually able to use your brain?  Where you remember your goals and how capable you are of doing the work you aspire to do?  Where someone in charge trusts you to do that [...]]]> This is for all of my fellow twentysomethings struggling at the bottom of the working ladder.

You know those days where you are actually able to use your brain?  Where you remember your goals and how capable you are of doing the work you aspire to do?  Where someone in charge trusts you to do that work and you perform it well?  You know, those days that come about twice every 365?

I had one today.  It was nice. :)

So was my dinner:

Nothing fancy, just roasted vegetables and broiled salmon with a bit of fresh basil.  

Many times, I find my meals mirror my mood.  Seventeen-ingredient stew?  I have a lot on my mind.  Warm and starchy?  Seeking comfort.  Today, I felt satisfied, and it only took the basics to echo it.

When was the last time you felt rewarded by your work (or study)?

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Yes, the flowers are functional: for atmosphere [...]]]> One of the perks of working on photo shoots is definitely scooping up the swag at the end. Usually I come out with samples of girly beauty products, which are functional, but typically unnecessary. Today, however, I snagged some very useful things:

Yes, the flowers are functional: for atmosphere and peace of mind.

As soon as I realized I would be able to take some herbs home, I began scheming my evening meal.  Easy weeknight recipe:

salmon with lemon and sage

• 1 piece of salmon
  
• 1/2 T evoo 
  
• 1/2 T lemon juice
  
• 1-2 T fresh sage, chopped
  
• 1/4 t black pepper
  

Broil salmon about 7 minutes. Mix other ingredients; rub over salmon when finished cooking.

On the plate with roasted zucchini, asparagus, and peppers, and a thick slice of swag bread.

What’s the best thing you’ve ever snagged for free? 

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Knowing this, [...]]]> I eat vegetarian much of the time, but on occasion I do really enjoy having a good piece of fish.  Unfortunately, it is not in my budget to purchase it, well, pretty much ever.  When a pound of lentils or beans go for a dollar, it’s tough to justify the price of fresh fish.

Knowing this, a couple months ago my amazing mother brought me 3 pounds of salmon.  We sliced it up into 4 ounce pieces and tucked them into the freezer for future enjoyment. 

One of the drawbacks to never buying fish is that I am relatively clueless about how to cook it properly.  I am paranoid about undercooking it, although I know most fish, poultry, and meats taste their richest when cooked just enough.

Since I’ve acquired most of my cooking skills through experimentation, I’ve been attacking the salmon with the same adventuresome spirit.  My two previous attempts have been okay – good complimentary flavors, but ultimately cooked too long.

Tonight I decided on a quick and easy preparation, and I was determined not to overdo the broiling time.

I whipped up a quick marinade:

•  1.5 T seasoned rice vinegar (from Trader Joe’s)
• 1 T soy sauce
• 1/2 T sesame oil
• 1 t agave
• 1/2″ cube fresh ginger, minced
• 1/2 t ground mustard

After marinating the salmon for 20 minutes, I broiled it for about 8.  I then tossed together soba noddles, green beans, shredded carrot, and water chestnuts, layered the cooked salmon on top, and drizzled the plate with the remaining marinade.

This was a definite step up.  Third time’s the charm!

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