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: ...

I went to the pool to swim laps early this morning. Swimming laps first thing in the morning is for people who are serious about swimming. By the time I got into the pool at 6:15 the lap lanes were full. I observed the swimmers for a length before I decided which lane to join, and then I waited another lap for her to get to my end of the pool so I could ask to join her. It's a basic pleasantry of lane sharing, choose someone who seems to be at about your level and wait for the swimmer to acknowledge you before you get in and start swimming. I have the gear of a serious swimmer: a racer-back suit with no frills or furbelows, a swim cap made for folks like me who have a lot of hair to tuck up, and goggles. I can swim freestyle, backstroke and breaststroke creditably. (I can even do butterfly, though it wears me out pretty quickly and I feel self-conscious when I do it because that's a very serious stroke and everyone in the pool knows what you're doing when you try it....