Hi! I’m still alive!

Not walking… but alive.

I’m still scooting around the downstairs and crutching when I go out. And by “go out” I mostly mean twice weekly physical therapy. My physical therapist says I’m making huge progress, but I don’t know if that’s because I’m actually making huge progress or if he can see the desperation and desire for perfectionism all over my face.

I think they might start let me walk in a boot this week and I’ve never been more excited for anything in my life. Christmas, vacations, my wedding. Forget it- I just want to take a few damn steps. Get this scooter out of my house.

Last night we went over to Kelly and Aaron’s for the Homeland premiere and we brought over dinner. I made this salmon a few weeks ago and it was so stupid easy and delicious that I decided to make it again and blog it for you people.

The GS said “Are you going to tell everyone about how you bought wild caught salmon even though it was double the price and you’re the cheapest person alive?”

Why yes, I will. I think I’ve preached about wild caught fish before- I don’t generally eat all natural/organic because- see above- I’m cheap. But farm-raised fish really grosses me out.

Obviously the GS has had to do a lot of the grocery shopping lately because I can’t drive and grocery shopping on crutches is basically an Iron Man. I honestly go with him when I’m really craving a workout.

So he brought home a big piece of salmon a few weeks ago and I said: “Hey, thank you so much for shopping. I really appreciate it and I’m excited to make salmon. I want to just point out to you on the label here where it says ‘artificial color added.'”

It was a teaching moment.

We still ate it because, again, I’m cheap. And not wasteful. But for yesterday’s Sunday shop/sweat- we went with the good stuff.

Long story long, here’s the short recipe:

about 2 lbs salmon

3 tbs sriracha

1 1/2 tbs honey

1/4 cup soy sauce

3 cloves minced garlic

THAT’S IT THAT’S ALL. Whisk together the sriracha, honey, soy sauce, and garlic. Don’t worry about it being too spicy because a lot of that bakes off. It’s normal if the marinade makes your eyes water.

Brush it all over the salmon, and refrigerate for at least 30 minutes, but up to about 3-4 hours.

Preheat the oven to 425 degrees. Bake on a greased or lined baking sheet for 12-15 minutes, depending on the thickness.

Serve! I also made quinoa and asparagus. Easy and healthy meal. The fish is SUPER flavorful- you get that sweet and spicy combo but nothing too overwhelming.

So much color on the plate and it’s 100% real.