It’s been quite a while since I’ve written here and I’d like to say it’s because we’ve stopped eating — our waistlines would most likely appreciate it if we had — but sadly, that is not the case. With my youngest son’s last year of high school recently drawn to a close and my own reinstatement as par-boiled domestic engineer coinciding with that of my son’s accomplishment, I’ve been distracted. I’ve spent 31 years raising my children and had a busy career for much of it, so one might think that with endless amounts of time to look forward to, I’d roll up my sleeves and get on with whatever I’d wanted to do when time didn’t allow. Instead, I’ve been involved in perfecting the fine arts of avoidance and procrastination. Meals I’ve prepared have been relatively simple and those I’ve experimented with and taken the time to shoot have had photos languishing on my hard drive waiting for even the tiniest hint of motivation. It seems that impending empty nest syndrome is alive and well in Paradise.
My son will be off to college late in August and so I’ve spent quite a bit of time taking stock of our lives. Sounds heavy, doesn’t it? Somewhat like pushing away from the table after a huge holiday dinner vowing never to eat again — unless it’s light and healthy, of course. From a non-food perspective, this would mean we’re taking things lightly this summer — the summer before we’re sans children in residence. The summer before we look at one another and say, “Where did all those years go, and how did we get to be this old?”
It seems that light, uncomplicated, and nutrient packed food is in order — like salmon. Maybe we can dupe our bodies into thinking they’re spry again. It’s a start, right?
This recipe is quick, tasty, and requires little or no prep. Perfect for warm weather and relaxing times.