Sunday Summation of sorts and recipes

Last week was a whirl wind of work, work, and more work.

We missed our long run today voluntarily due to a 99 real feel temp after I got home from work. I hated missing our scheduled 10k, but hey, I am smart too…even at 10 pm it shows a real feel of 88 degrees. Sorry, can’t do it. The humidity stabs my head with a thousand pound hammer, and I just can’t do it. I have had a nagging headache for 4 days, and when I got home from work today at 3 pm I changed into my jammies and napped for 45 minutes. Productive? Nope…but much needed.

I have made a goal of having Sunday Suppers each week, regardless of schedule, time, or energy.

I have spent so much time studying the basics of cooking, so why not put it into play in my own kitchen?

So tonight, I made goat cheese and fig crostini’s with baked salmon that was topped with a garlic herb butter. Our side was a simple cucumber, red onion, and tomato salad that was tossed in my favorite vinaigrette.

For the figs:

Thinly slice French bread and spread with goat cheese. I used a garlic herb blend. Drizzle with extra virgin olive oil, and season with salt and pepper. Thinly slice figs, placing on top of the bread, add lightly fried bacon, and bake at 375 for 10 minutes. Garnish with fresh parsley and serve.

For my salmon, it was an easy prep. I took one stick of unsalted butter brought to room temperature and added 2 cloves of garlic, minced, the zest of one lemon, a pinch of cayenne pepper, kosher salt and pepper, oregano, and parsley. Mix well, and spread generously on your salmon. Cook at 375 degrees for 20 minutes or until the salmon flakes lightly with a fork.

I served the salmon with basmati rice, and a simple salad of red onions (soak sliced in cold water for 10 minutes to reduce the bite), cucumber, and tomato’s. Dress with a simple lemon/Dijon vinaigrette, and serve!

I sent in my pre-registration for Master Chef on Friday, and am terrified. I keep getting comments and posts asking “Do you have what it takes?” basically…and now I am second guessing myself, just like I did last year.