Bread, Wine, Salt

Last week we had dinner at a friend's house. She made salmon, and Husband, who is not always a fan of fish that is not in the form of fish fingers (hold the custard) discovered that he could eat salmon and like it. Later that week as we were discussing what dinners we might eat, he pulled some salmon fillets out of the freezer and said I could do something with them, if I wanted. This dovetailed nicely with some rice cooker related research I'd been doing so I knew right away what I would do. My rice cooker is not currently big enough for salmon fillets (though I expect to change that soon enough) so I baked the fish instead, along with the rice and dandelion greens because why make more work for yourself that you have to? The brown rice takes a long time to cook, so keep the salmon in the fridge until just before you need it.  Keeping it cold will prevent it from drying out during baking. Lemon-Thyme Salmon with Brown Rice and Dandelion Greens feeds 4-6 Ingredients: ...

We've been having unseasonably warm weather here. Yesterday and today were in the 60s, so the playgroup decided to obey the weather rather than the calendar and meet outside.  My boys were very excited about this both because it was a beautiful day and because being outside meant plenty of playground equipment for everyone, instead of a limited number of toys which are inevitably the cause of much angst. Yesterday my younger son rejected his lunch in favor of begging for bites of my salmon burger and broccoli, so today I made salmon for everyone.  The boys ate all of their lunch, albeit in two shifts because it's hard to focus on food when there's playing to be done. Everything but the pears came from the freezer.  The boys like their peas cold so I just poured them into the containers straight from the bag. I heated my veggies in the microwave (in a glass dish because I have a no plastic in the microwave policy.) The salmon burgers were cooked in a skillet and then...