Why I Blog

I often ask myself why I blog. There are days that just the thought of even cooking makes me want to go to closest McDonald's and eat a cheeseburger. The thought of taking pictures of more food results in me wanting a large order of fries (or chips to you, Anne).Just thinking about trying to type up something worth reading gets me sucking down a chocolate shake. Those are the days I let my hubby make Hamburger Helper instead of me trying to figure out something new and tasty to share with you.

 

I know lots of bloggers have time set aside for blogging. Some even plan it out from start to finish and sit at a desk to type what aboiut what they've so lovingly created. I often wonder how I can possibly measure up to those people. I don't plan in advance what I'm going to do. I'm lucky if I've figured out what to cook for dinner before I get to the grocery store. I sit on the couch watching tv while I type up each post. That's also where we've usually eaten our meals.

 

It's when I'm sitting there next to my hubby that I remember why I started blogging and why I keep on doing so. It's for him. I started this while he was overseas so that he could feel like he had a piece of home with him every time he got on a computer. I also wanted to learn some new recipes so that when he came home I could make him more than just spaghetti or chicken and rice. He does so much for me without ever being asked and wants nothing in return then for me to just love him. I give him a hard time about a lot of things, but at the end of the day I love him very much. That's why when I knew I'd be gone over the weekend I got dinner prepared for him to just pop into the oven. I didn't want him to be without or have to buy nasty food for lunch the next day at work. This meal was for him courtesy of Jamie Oliver. Although he didn't really like it as much as I had hoped, maybe you will. I love you, hubby!

Salmon Baked in a Parcel
Recipe by Jamie Oliver

2 handfuls of green beans
2 lemons
2 x 7-oz. chunky salmon fillets, skin on, scaled, and bones removed
2 heaped Tbl green pesto
Olive oil
Salt and pepper

1. Preheat oven to 400F. Trim the beans by cutting off the stalk ends but leave the wispy tips on. Halve one of the lemons. Get about a yard of tin foil and fold in half. Place a handful of green beans in the middle of the foil. Lay a salmon fillet, skin side down, across the beans and spoon over a good Tbl of pesto. Drizzle with olive oil, squeeze over the juice from one of the lemon halves, and season with salt and pepper. Pull the foil edges together and scrunch them up to seal the parcel.
2. Repeat these steps for the second parcel and place both on a baking sheet.
3. Cook in the oven for 15 minutes. Remove from the oven and let it stand for a minute before carefulkly unwrapping and checking that the salmon is cooked through.