By the time I get home and get the bike ready, it’s dark. I don’t mind to ride in the dark, but it’s worse when it’s getting darker than when it’s getting lighter. That’s how it was when I was getting up and riding in the morning, but with the time change, I don’t think it’d matter. Besides, the temperature has been in the high 40’s to around 50 the past couple of mornings, so I’ve been waiting until the afternoon when it’s a little warmer. If it was a little warmer, I’d get up and ride in the morning. But it HAS been nice to sleep in, and I feel more rested and don’t fade as badly mid afternoon at work. We’ll see how it works out. Still, I think I suffer very mildly from Seasonal Affected Disorder. I like the sun, and the winter seems to be difficult sometimes. Hopefully it won’t be too bad this year.
Andie is again “on sabbatical from gainful employment”. The manager at her most recent project wasn’t treating her very fairly, and she wasn’t making any money. Meanwhile, she was spending $500+ in gas every month to drive to Georgia. So, it was a money-losing proposition, and not worth the time or effort she was putting into the job. She’s had an interview, and a couple of other resumes out, so I hope something comes along soon. I’m not anxious to continue to try to support us both on my public broadcasting salary. We’ll see how it goes.
Meanwhile, she went to a PEO meeting tonight, so I got to cook fish. Don’t ask what PEO stands for. It’s worse than any men’s secret society can ever be. Men can’t belong, and no one who doesn’t belong can know what PEO stands for. We actually had loud arguments about it a few years ago, but now I’ve learned to just ignore it. Not worth the effort.
I’ve been back on the bike the last couple of days. 15.5 miles each night after work.
Anyway, I cooked fish. Salmon. And a good recipe it was, too. What follows is for one, but it would be easy to make for several people.
Ingredients: 1/2 to 3/4 pound salmon fillet. Skin removed if preferred. 2-3 cloves garlic, 4T olive oil, 1/2 t each smoked paprika, mustard powder, garlic powder. 2C fresh chopped spinach. 1 slice provolone cheese. Salt and pepper
Preheat oven to 400 degrees. Combine 2T olive oil, smoked paprika, mustard powder, and onion powder. Sprinkle each side of the fish with kosher salt several grinds of black black pepper. Paint each side of the fish with the oil and spices. Spray a cast iron grill pan with non-stick spray and place fish in the pan. Chop 1 medium clove of garlic and sprinkle on top of the fish. Roast the fish in the oven for 20 minutes.
While the fish is cooking, sweat another clove of garlic in 2T olive oil in a skillet. Coarsely chop about 2 cups of fresh spinach, increase heat to medium and saute the spinach with the garlic. Towards the end of the process, add about 1T capers.
At the end of the 20 minutes, remove fish from the oven and put the spinach on top of the fish. Cover with the cheese and move back to the oven under the broiler. Broil until cheese just browns. Serve with the sauteed asparagus below, which couldn’t be easier.
Melt 1T butter in a skillet. Saute 1/4 pound (more or less), ends removed, in the butter. Add about 1/8 cup pine nuts.
Cook until asparagus is crisp but tender. Salt to taste.
So, that’s it for tonight. I should have taken a picture of the salmon when it came out of the oven. It was very attracive. Next time.