I usually cook something that doesn't require a lot of effort and I unwind with a bottle of wine while mindlessly watching several episodes of bad reality television (you know, Keeping Up with the Kardashians, The Real Housewives of Anywhere, Watch What Happens Live with Andy Cohen, etc.). I know, it's lame for a Friday night but it preps me for fun on Saturday and Sunday so I can be ready for the work week. I've always been one that works hard and plays hard. After all, you have to have a balance.
But now I've added even more activities to my already busy work schedule. I have recently decided to be a part of Richmond Civic Theater's ensemble for Les Mis! I am so excited for the upcoming rehearsals and the performances at the end of this summer. In fact, I am so excited that I am having difficulty putting it into words! While my family and my friends keep telling me how much more ideal it would be for me to be in a musical in Indianapolis, I think the desire to be back involved with music was way greater than what would be most ideal. I love music to no end and quite frankly, it is about time that I started making it a priority in my life.
So with all of that said, I am not sure where my week and weekend time will go with blogging this summer. I am certain there will be more than a few times I may be pulling my hair out trying to balance the busiest months our hotels have throughout the year, committing to Les Mis, planning a wedding, and trying to find the best deal for an all-inclusive, week-long vacation. Wow...already tired! So that's why I spent some of my downtime (the calm before the storm, really) compartmentalizing all of my thoughts while cooking it out.
Ingredients (Cured Salmon):
- 8 oz Fresh Atlantic Salmon
- 1/4 cup of Salt
- 1/4 cup of Brown Sugar
- 1/4 cup of Vodka
- Fresh Thyme
- 1 tsp of Ground Black Pepper
- In a bowl stir together all of the ingredients minus the Salmon & Fresh Thyme
- On a cutting board lay a long piece of saran wrap down, then lay another long piece over the top of it to make a cross
- Place the salmon in the middle of the saran wrap and generously rub the wet mixture all over the fish
- Place the fresh thyme on top of the salmon
- Then wrap the fish very tightly with the saran wrap
- Place the wrapped salmon in a glass container and then place in the refrigerator
- Take 2 cans of soup (or something heavy) and it place it on the top of the fish
- Refrigerate for 24 hours and pour out any excess liquid that seeps through the saran wrap
- Place back in the refrigerator for another 24 hours
- After 48 hours, unwrap the salmon and rinse it well in the sink. The salmon should be tough to touch. If it isn't, wrap it back up tightly and put it back in the refrigerator!
Ingredients (Egg & Capers Salad):
- 3 Eggs
- 1 Large Cucumber
- 1 White Onion
- 2 Tbsp of Reduced Fat Mayonnaise
- 2 Tbsp of Lemon Juice
- 4 Tbsp of Capers (or less if you want, I use A LOT because I LOVE THEM)
- Boil the eggs for 9 minutes (yes, I have it down to a science but medium rare eggs)
- On a cutting board, chop the cucumber, remove the seeds, and then dice it
- Dice the onion
- After shocking the eggs, letting them cool, and removing the shells roughly chop them on the cutting board
- In a medium bowl add the eggs, cucumber, the onion, and the remaining ingredients
- Mix everything, cover the bowl, and let chill before serving
Go to your local grocer, buy a fabulous loaf of crusty French bread that is thinly sliced, and preheat your oven to 400 degrees Fahrenheit.
Place the thin bread slices on a cookie tray, drizzle some olive oil over the bread slices, and cook for 5-6 minutes (or just until they're a little crunchy).
Take a couple of slices of the cured salmon and place it on top of a bread slice. Then pour a healthy scoop of the Egg & Capers Salad over the top.
And EAT!
