Carmen Sandiego? Nope! Hee 🙂
First of all, Happy Mother’s Day to all the wonderful mothers out there! You have the most exhausting and difficult job in the world, but also the most important and the most rewarding. Thanks to all of you! 🙂
Before I get to the exciting news I mentioned in my last post, I’d like to share a new recipe with you. (Hey, don’t you dare scroll down to the bottom of the post! Yeah, YOU!) I’d like to call this recipe:
Salmon Swims Through Pineapple-Tomato Chutney (Yeah, I know. Just let me amuse myself, m’kay?)
1 lb. salmon, as good as you can get (I passed on the wild salmon because it was $23.99/lb! That salmon isn’t swimming through anything in OUR apartment.)
2 tomatoes, chopped
3/4 cup pineapple, chopped
2 Tbsp white wine or Noilly Prat
1 Tbsp miso paste
1/2 Tbsp fresh thyme or 1/2 tsp dried thyme
Cook salmon by your favorite method. My favorite method is the mayo-broil method outlined in this post.
Toss the rest of your ingredients into a small sauce pan and heat through. If you just added an induction burner to your kitchen collection like Peter did, you can heat this compote in one third of the time.
(Yes, I realize that’s an egg. I forgot to take a picture of the compote on the induction burner. Hindsight is 20/20, no?)
Kitchen hint #1: Try using a serrated knife to slice your tomatoes. You’ll get perfect slices every time without any crushing.
Kitchen tip #2: Don’t eat miso paste straight out of the container. Trust me.
Once your compote is heated, spoon it over your salmon. You may add a sprig of fresh thyme for visual beauty if you wish.
The tomato-pineapple-miso combination was delicious over the salmon! I’m usually not all that creative with salmon, so this recipe was a nice change. A note: I got the idea for using these particular ingredients from one of Peter’s many cooking guides, called The Flavor Bible. This guide is essentially a dictionary of different foods with suggestions for flavors that go well together. It’s fun to peruse on occasion 🙂
Two weeks from yesterday, I will be on a plane to CHINA!! 😀 😀
My university has generously provided me with a scholarship to study in Beijing for a month starting on May 24th. I will be studying Traditional Chinese Medicine and Mandarin (gotta brush up on that!) along with a group of students from my university. I’ll be living in Beijing and finally getting to see China! I’ve been wanting to see China for a very very long time, so this trip is a dream come true. 🙂 Once the program is over at the end of June, I’ll be flying to Hong Kong to spend a week with my aunt. I haven’t seen her in years! My mother and her siblings grew up in Hong Kong, so I’m very excited for this portion of the trip as well.
So that’s the GREAT news … the not-so-great news is that I might not be able to blog from China. I don’t know how accessible the Internet is from where I will be staying (I’m looking into it now). I’m aware that there are Internet cafes ALL OVER Beijing, but I don’t anticipate schlepping to one every day.
For now, I’m setting up a backlog of recipe and nutrition posts that will be posted periodically over the month while I am gone. If I can blog from China, great! If not, there will still be posts going up, just not as often. I imagine I’ll probably lose some readers while I’m gone, but this trip will be SO worth it 🙂
So, that brings me to my final point: if you would like to be a GUEST POSTER on The Happiness in Health, shoot an email to thehappinessinhealth [AT] gmail [DOT] com. The post can be about anything you’d like related to food, nutrition, or living happy/healthy. Alternatively, you can write a blurb about yourself and/or your blog. Self-promotion, if you will 🙂 You don’t need a blog to guest post – just a love of food and happiness.
Happy Sunday, everyone!