Someone needs to encase my ass in bubble wrap before allowing me to even get out of bed.
But before I get to that, the damn Christmas tree is done. I made applesauce-cinnamon ornaments, screwed hooks into walnuts, and strung popcorn and cranberries.
Never again with the popcorn thing. Never again.
Besides, The Gidge has been pretty good about leaving the tree alone after I sprayed everywhere she could reach with Bitter Lime.
And now, without further ado…
How many people do you know that allow their cat to get its mouth on the fishing line you are using to make a popcorn and cranberry garland? And allow said cat to TAKE OFF WHEN THE DOG COMES TROTTING UP, while your fingers are wrapped up in said fishing line?
That left a mark. It’s still healing after nearly a week.
Yesterday, while making the bed and simultaneously playing with the dog, I ran full-tilt-boogie into this. The post hits me (yes, this has happened more than once – you’d think I would learn already) right at the spot where the thigh meets the hip.
That left a mark, too. A nice purple, green and black one.
I went to the post office at lunch today to pick up some mail and get a shipping box. While pulling the mail out of my post office box, which is well above my head, the box bit my finger, which would not stop bleeding.
Get the idea?
Bubble wrap, people. I need some.
My innards have not been up to par, either. I have been existing on yogurt, bananas and cream of rice, trying to get back to normal after god-knows-what threw my digestive system off. It’s possible that while cooking for the boss on Saturday that I didn’t wash my hands well enough after touching her bread and glutened my klutzy butt. Or I have a touch of some stomach bug. Leaning toward the bread and klutzy butt, though.
Tonight I decided that I needed REAL FOOD. To hell with what my stomach might feel like afterward. I rooted through the freezer and came out with some salmon, then poked through the potato bin and the crisper drawers. And ended up with dinner.
Clementined Salmon with Roasted Root Vegetables & Broccoli
For the salmon:
2 large salmon filets
1/4 cup clementine juice (about 2 clementines)
2 tbsp honey
1 tbsp GF soy sauce
Salt and pepper
For the roasted veggies:
1 large potato, cut into 3/4″ pieces
1 large parsnip, cut into 3/4″ pieces
1 head broccoli, cut into small florets
2 tbsp olive oil
Sea salt and pepper
Asiago cheese (optional)
Preheat the oven to 425 degrees.
In a medium bowl, toss the potato and parsnip pieces with the olive oil. Pour them into a baking dish. Place into the oven and roast for about 20 minutes, or until the potatoes have lost their “raw sheen” and are just barely becoming fork tender.
Place the salmon filets into a baking dish and sprinkle with salt and pepper. In a small bowl, combine the clementine juice, honey and soy sauce. Pour the mixture over the salmon and set aside. Place into the oven after the vegetables have been in the oven about 15 minutes. Spoon some of the clementine mixture over the top of the salmon every 5 to 8 minutes.
Steam the broccoli until just barely fork-tender. You can do what I did – use the microwave. Those new steam bags can be a handsaver when you don’t have a dishwasher, like me.
When the potatoes and parsnips have begun to brown, add the broccoli to the mix. Continue to bake until the broccoli just barely browns and the salmon is cooked through, about 10 minutes (more if your salmon filets are pretty thick).
When serving, sprinkle the vegetables with asiago cheese, sea salt and pepper to taste.
Oh. Did I mention that I also broke a nail the other day? Better get a triple roll of that bubble wrap.