Pen-Pal-a-Go-Go

Judging by my title you may have discerned that I participated in November Foodie Pen Pals! So, around the middle of this month, something that looked quite a bit like this:

showed up at my doorstep from Keri over at KeriandBrian(dot)blogspot(dot)com {THANKS SO MUCH :-D} And boy was I excited to open it!

Ok, Ok, I didn’t really get a lolcat in the mail, but what I got instead was pretty much equally as awesome! I opened it and was literally in shock-and-awe. You wanna know what I got? Keep on keepin’ on…

Kamut Puffs

These things are the bomb(dot)com. Awesome fluffiness of popcorn plus the nuttier taste of honey smacks BUT with one ingredient what??? Yup. One ingredient. Just Organic Whole Puffed Kamut. I’ve been mixing it into my cocoa-peanutflour-stevia-cinnamon-plainyogurt-cereal concoctions.

Himalayan Salt + Salmon (& unpictured/already eaten salmon jerky)

The salt is proposed to have benefits over table salt due to a higher mineral content; however, I haven’t personally looked into the matter yet. I have, however, cooked with it and what I made turned out delectable.
Clearly I have not eaten the canned Salmon yet; however, I did partake in the Salmon jerky. It was quite interesting. If you like smoked salmon, you will love this stuff.

Coffee + Adult Drink Mixer-Uppers

We all know how much I love coffee (score). And I’m super excited to try out the drink mixes! One you can use to make mulled wine and the other you can use to make a hot toddy.

TEAaaaaAAAaaaa

These are about to all go into work with me for several, nice afternoon pick-me-ups 🙂

The Chocolate.

BAM! Look at all of this chocolatey goodness!

1. 72% Dark Chocolate w/Mint –> hello, yummy get in my belly
2. Zico Chocolate Coconut Water –> so excited to try this baby
3. Dark Chocolate Almond Milk –> I’m thinking I need to invent a dessert around this stuf
4. DARK CHOCOLATE PEANUT BUTTER CUPS –> enough said.

And it all came with such a lovely letter 🙂

Are you interested in participating in December’s Foodie Pen Pals?

Send  an email to Lindsay at theleangreenbean@gmail.com and include the following information:
-Your full name
-Your email address
-Your blog name/address
-Your twitter handle (if applicable)

She needs to hear from you by December 4th! And you’ll get your pairing by December 5th.

What was the coolest thing you’ve gotten in the mail recently?

Advertisements

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?