This, that, and the kitchen sink....

Good frosty morning!

I love the morning after a snowfall, when you look outside and the world is white and glittering. It seems so fresh and quiet. As I shoveled my walk this morning, I savored the few minutes to myself in the darkness, nothing but the sound of my shovel, everything around me still and beautiful. I love this time of year!

I've been spending quite a bit of time on MDC. I ended up making a contribution, which means they gave me some added features, like adding an avatar (I used a photo of Tracy's that I love), improved profile, more inbox space, and the one I like best, a cooler siggy! I've been getting so many good ideas from the women on there, and I've even managed to meet some moms from Spokane! We're planning to get together and meet after the holidays. Fun!

Ely girl is feeling sickly today, she spent most of last night trying to hack up a lung. We were going to go hang out with our friend Becky today, but decided we better skip it, so today will be an indoor, relaxing type of day I think. I have to go brave the post office (I hate the PO during the holidays) and get my oil changed this afternoon. This weekend is full of activites we've committed to, including a graduation party, a night at our friends' house, church (of course), and a birthday party. Whew!

I plan on updating the recipe of the week later today. Yes, I'm well aware that it has been orange rolls for the better part of two months....sue me. I think maybe I'll just rename it the "Recipe of the whenever I feel like changing it".

Shrimp Pasta!

My favorite seafood is probably shrimp, you can do so much with it and it tastes yummy! This is a shrimp pasta that's quick and budget friendly.

~Put water on to boil for your pasta. Add a little garlic powder.
~Peel your shrimp. I like to use the frozen kind, and you could buy them already peeled if you prefer.
~Cut one onion and one pepper into small chunks. Add any other vegetables you fancy, I've used mushrooms, zuchinni, and carrots too.
~Heat a skillet (I use an electric) and add a little olive oil. Throw your pasta into it's bath at the same time.
~Toss your veges into the skillet and let them get tender. Give 'em a stir every once in a while. I normally let mine chill for about 6 minutes.
~Add your shrimp to the veges and cook until pink. Add a shake of garlic salt and a little pepper.
~About this time, your pasta should be done; drain it and add it into the skillet. Toss around to let it soak up the flavors.
~Serve with a sprinkle of parmesan on top.You could add a nice green salad to this if you like, although my family normally scarfs it up sans side dishes. To make it healthier take a chance and use whole wheat noodles.

Baked Salmon

This week's recipe is inspired by my husband's latest trip to Alaska...he brought back 50 pounds of salmon! This recipe is for a fillet weighing roughly two to three pounds.

~Preheat your oven to 425.
~Beat one egg and a teaspoon or two of garlic salt.
~Add a half a cup mayonnaise (go low fat, your arteries will thank you), minced onion to taste (I use about a fourth cup), a teaspoon of celery seed, a sprinkle of taragon, and a little dill if you have it.
~Lay salmon fillet in baking dish, skin side down, and top with mixture. Sprinkle on a little parmesan. Bake until fish is flaky, somewhere between 13 and 20 minutes.

This goes great with some garlic roast potatoes and carrots, which can be thrown in the oven while you get your fish ready and be done at the same time. If you don't fancy scrubbing fish skin from your pan, line it with foil first.