Of Course I'll Bring Dinner To Your Pool

First off I want to make everyone aware that there could be a dangerous outbreak of e.coli in some northeastern states. Please read this article to learn more.

Also, more information on the egg recall.

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Lately, I've been getting a little antsy staying at home. This blog and cooking are two things that are really helping, but I miss seeing people, and it was time to branch out. On Facebook someone started a group for the MFA Writing 2012 at CalArts, and I befriended a few of the fellow students. One, Zoe, mentioned living in Valencia. I live in a neighboring suburb, Saugus, of the same city, Santa Clarita. Combining my lack of money, love for food, and excitement to meet people, I went on a whim and e-mailed her to see if she'd like to come over for dinner. She mentioned she had a pool, so Aaron and I went over to her house with dinner and a bottle of wine.

Before watching Julie & Julia for the second time, a movie that will be discussed in much detail at another time, I decided to unwind via prep. Chopping is extremely relaxing for me. Focusing on each individual slice of the pickle/onion and swirling the mayo/mustard allows my mind to leave stress and lets me do something with purpose.

The dinner was wonderful. Zoe, Aaron, and I talked about all the wonderful things we had in common and her adorable dog Betsy was more than welcome. Also, the hot tub was just perfect.

The Salmon Salad was made by me, and the Zucchini Garlic Rice is a spin off of a recipe I found online.



Salmon Salad Stuffed in Pita w/ Zucchini Garlic Rice

Serves 3

Food & Pantry
2 salmon fillets
1/2 salad onion (green and white)
1/2 salad onion (green)
3 pickle wedges
1/2 a small bottle of mayo
3 tablespoons Dijon mustard
2 leaves of Romaine lettuce
3 pitas
3 tablespoons garlic powder
1 zucchini
2 cups of rice
1-2 tablespoons of butter
lemon juice to taste
cayenne pepper to taste
olive oil

Prep
1. Dice salad onion (all of it.)
2. Dice pickle wedges.
3. Mix mayo and mustard with white onion and 1/2 of green onion and pickles. Save half of green onion for later.
4. Add lemon juice and cayenne pepper to taste.
5. Refrigerate overnight.
(Next day)
6. Dice zucchini thumbnail.

Cook
1. Brown rice in pan by placing butter in the pan on medium high heat for ten to fifteen minutes before adding to boiling water. Once brown, add to boiling water for about 20 minutes on low heat, or until all the water is out. Place zucchini and other half of green onion in a large mixing bowl. Add garlic powder and lemon juice. Mix mix mix.
2. Cook salmon fillet in pan for five minutes on one side and five minutes on the other. Dice and chunk salmon. Mix salmon and mayo/mustard/salad onion/pickle mixture together.
3. Once the rice is finished add to zucchini/green onion/garlic powder/lemon juice mixture and stir it up.
4. Serve salmon salad in a pita with romaine lettuce for crunch.