“So munch on, crunch on, take your
luncheon, Breakfast, supper, dinner, luncheon! “Robert Browning, 'The Pied
Piper of Hamelin' (1842)
I love everything about cooking! I delight in the aromas
that fill the kitchen, I enjoy tweaking recipes to make them my own, and I have
a good time winging it by simply combining the ingredients that I have on hand.
I especially love that cooking draws people to the table. I think society today
is missing much by not having the family learning experiences around the dinner
table. Having your meal in front of the television, while watching violent or
morally corrupting programs is missing the mark of developing good character,
and strengthening the family structure. There's no better way to enjoy your
family and friends then by having great times and wonderful conversations over
a meal.
I remember my Mom’s Crock Pot Soup that she would start
cooking before she left for work, and then when I got home I would turn the
switch to “warm” until supper time. The aroma would drive me crazy as I did my
homework and waited in great anticipation to have my hot bowl of soup.
One of the advantages of preparing soups in crock pots is
the richness of flavor from the slow cooking process.
Get your Salmon before the prices go up.
Salmon
Ingredients:
6 4 oz Wild salmon
filet
1/2 tsp. Sea salt
1/4 tsp. Black pepper
3 limes
Pinch cayenne pepper for each filet
Prepare
Prior to baking marinate your fish in a shallow dish for 2-3
hours in the refrigerator in a mixture of the juice of three limes, 1/2
teaspoon of sea salt and 1/4 teaspoon of cayenne pepper.
After the marinate place the filet in a shallow baking dish
and finish the rest of the Sea salt evenly. Cover each filet evenly on the top
with a coating of mayonnaise and then with the Parmesan cheese. Now bake at 350
degrees or until the fish separates easily. About 40-45 minutes.
Serve with your choice of vegetables and enjoy.
Serves 6
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