Cape Gazette
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Adventures in Drool: My life as a bag lady

By Rachel Swick Mavity | Mar 19, 2013
Source: screenshot

Look around – on playgrounds, at daycare drop-offs, and at the grocery store – you will see them. They are the bag ladies.

Today's bag ladies are moms. I can only attempt to see the humor as I am dragging myself to the car in the morning, burdened with the diaper bag, the lunch bag, the gym bag, my purse and, in all likelihood, some additional form of bag. That's not to mention toting Droolface.

It is no not chic. I don't imagine fashionable mamas prancing to their cars in high-heeled shoes with an adorable tot carrying nearly the load I see myself carrying each morning.

It is unreal. I hereby put my foot down! I will not be a bag lady! I will down-size!

Or perhaps I will just carry the bags out the night before, so that I too can prance to the car in the morning without a care in the world. I just hope I remember to bring Droolface along.

Now here's a recipe we can all get behind. This easy to prepare salmon is not only nutritious, it is also delicious. Enjoy!

 

Mustardy Salmon

Ingredients

1 fillet (about 2-1/2 pounds)

1/4 cup packed light-brown sugar

1 tablespoon chopped fresh dill

1/4 cup grainy Dijon mustard

1/2 cup light mayonnaise

Directions

Place salmon on broiler pan, skin-side down.

In a small bowl, combine brown sugar, dill and mustard. Spread half on top of salmon. Cover with plastic wrap and refrigerate for up to 5 hours. Stir remaining mixture into mayonnaise and refrigerate sauce, covered, until ready to serve.

To serve, heat oven to 400 F. Remove salmon from refrigerator 20 minutes before cooking. Bake at 400 F for 20 minutes or until fish flakes easily with a fork. Remove salmon in one piece to a platter, leaving skin behind. Serve warm or at room temperature with sauce.

Recipe courtesy of:  http://www.recipe.com/mustard-topped-salmon/

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