Last Nice-Clothes Day

^^ This is what I consider Thursdays. It helps me to make my work week seem shorter in my head. I just think to myself: “Just one more day of wearing business casual, and then it’s jeans day. ” I live in jeans. Therefore, life begins on Friday. {And sometimes after work (Though if you were watching me right now, you would see that I’m in comfy pants, but only because I changed out of my business causal attire and wasn’t going anywhere)}

I think my favorite part of a three day weekend is only having 4 days of work the next week. (That is, if you have Monday off, and not Friday) But anyways. Let’s get to food. Because that’s why I created this blog, right? Right.

Tonight I made a simple yet delicious meal. I’m quite glad that I decided to make something simple because (as you can see) I have time to tell you about it rather than let the pictures fester in my iPhoto. The delicious part was just toppings on the froyo (I have a mad craving tonight). I was inspired by the recipe here but made a few changes (as you will see if you compare the two).

Easy Roast Salmon Proveçal

(serves 4-5)

Ingredients

– 4-5 servings of salmon (preferably wild & pacific)

– 1 red bell pepper

– 2 zucchini, sliced

– 1/2 large eggplant, chopped in 1 inch pieces

– 1 cup mini portobello mushrooms, chopped

– 1/4 cup Tuscany Italian Dressing

– 1/4 cup balsamic vinegar

– 1/4 cup fresh basil, chopped

– 1/4 cup pitted kalamata olives

Directions

1. Preheat oven to 425˚F. Spray a large rectangular baking dish with cooking spray. Combine the Dressing and vinegar in a bowl.

2. Place Salmon on baking dish and cover/surround with the chopped vegetables

3. Drizzle half of the dressing/vinegar combination on the salmon and veggies and toss lightly (just the veggies, not the salmon)

4. Bake for 20 minutes. Remove from oven, add the remaining dressing/vinegar and mix. Add the fresh basil and olives. Return to oven and cook for an additional 5-10 minutes, or until fish flakes easily with a fork.

The Flavorings

After roasting -- Salmon's underneath

Served up with some pearled barley mmmm....

Plated and delicious.

Probably my favorite part of this meal was the fact that it involved very little active time, so I could do other things while I was “cooking” dinner.

I realized before making this dish that it had been a very very long time since I cooked an animal. On Monday, I had seafood Pho, and I realized that I don’t really eat too much animal. It seems that I’m down to eating it once a week or so. And I’m cool with that. I can’t imagine being as dependent on it as some people feel that they are.

So tell me,

What do you think about work attire?

What was the last simple/delicious thing you made?

How often do you eat meat and why?