Today was a day where I rolled up my sleeves and got to work on the piles of paperwork at the desk. True confessions: it’s never something I rush to do, and the pile seems to get higher and higher until it verges on toppling, sometimes actually toppling–that’s when I know it just isn’t optional. And if the regular paperwork wasn’t enough, I also chose to take on the health paperwork of the flexible spending account. Today of all days.
You see, we started the day by gently singing “Happy Birthday” and rubbing the back of our now 18 year old son. It is a big day for all of us, and the gifts are wrapped, cake frosted, friends invited. When asked what he wanted for dinner he replied “waffles,” and so it is a classic “breakfast for dinner” kind of thing that will unfold here later this evening.
As someone who is gluten free I won’t eat those incredible waffles but I am not going to feel sad for myself, because today for lunch I had one of my very favorite meals, salmon hot pot (recipe below).
It will be fun and exciting to end the day singing “Happy Birthday” again. It’s amazing to think that the years have gone by so quickly and that he is now at that magic age where the lift ticket price changes, where so many other things change…for example, while on the phone today with our health plan, I asked if I could get a read on our deductibles. I specifically wanted to know his information and because he is 18 TODAY, I was locked out of his account. Poof, just like that. He’s truly an adult.
I welcome him into this crazy adult world, so proud of the young man he’s become. I suppose the best advice is to keep enjoying breakfast for dinner and to stay young at heart 🙂
Salmon Hot Pot
Wild salmon, about 2 pounds
Ginger preserves, enough to slather about 1/3-1/2 cup +/-
Coconut aminos, about 1/4 cup (can swap in soy sauce)
Take 2 pound piece of salmon and spread ginger preserves on top. Not crazy generously, a slather but not overdone. Then sprinkle coconut aminos on it.
Place the salmon in a casserole dish with a lid (very important!) and then pop in the oven for about 1/2 hour or until it’s done to your liking. The coconut aminos will poach it and the ginger preserves give it an amazing flavor!
I made it with a head of roasted cauliflower (just chop, sprinkle olive oil and salt on it and put it in the same oven as the salmon for the same amount of time).