People, we're going to roll right past the fact that I haven't posted anything of substance here in a coon's age. I'm not sure how old a coon is supposed to be and why his age is a reflection of a particularly long duration of time, but it's been at least that long or longer. And let me tell you, it's killing my soul a little bit to not spend more time talking to all of you here every week.
March Resolution: talk to you more.
It's not for lack of material. There have been some gems in the Things My Mom Said category as of late. Just yesterday she informed me that Heisman winners can't eat cream cheese.
Sometimes I bite, and sometimes I just let it go. But that one was begging for a follow-up.
So I asked. "Why aren't Heisman winners allowed to eat cream cheese?" Which sounds like the opening line to a great knock-knock joke.
Come to find out, she didn't know why, she just knew with 110% certainty that this is exactly what she heard on Mike and Mike earlier that morning.
Later, we would watch the episode back (because doesn't everyone tape 4 hours of live sports talk every morning?) and learn that Heisman winners, in fact, are allowed to eat cream cheese - it had just been a blanket statement about ridiculous NCAA stipulations.
I'm sure Johnny Manziel is relieved.
In other new, I made this salad:
And Morgan said, "Hey! You should blog about that!"
Which brings us full circle: Hey! I should BLOG.
So here I am, blogging this recipe that is sure to underwhelm you in theory but overwhelm you in reality. It's so much flavor in such a simple package.
This Salmon Salad I Made On A Whim:
- A field of greens (I'm head over heels in love with Trader Joe's Power to the Greens mix)
- About 4 oz of salmon
- 1/2 grapefruit
- 1/2 avocado
- Maple Balsamic Vinegar
Feel free to prepare your salmon in any way that suits your fancy. I pan-fried mine in coconut oil (again, from Trader Joe's - so much cheaper!) and it was what the 90's would call the bomb diggity. While the salmon was frying, I started with a mile high bed of greens and then added the grapefruit (unmembraned, because no one wants to choke on that) and the avocado (cut like this - except I keep it in halves and just pop the sections out by inverting the skin). Then the salmon joined the party. I dressed it with this amazing balsamic vinegar but if one of those fancy stores hasn't moved into your town yet (Burnt Hills people - go here, Rochester people - go here), I'm sure you could just whisk together some maple syrup and balsamic vinegar and call it a day.
And a good day it will be.
Enjoy, friends. I'll be back again to chat with you soon. Before the coon dies.