By Teri Cayton, The Parsons Advocate
I am trying really hard to get all my projects for the year done and in the bag. I am procrastinating so badly that it is terrible. That is not like me but the year end is sneaking up on me and I have to kick it in high gear. Momma Said, “Procrastination is a word that means put off what you can do until later and that is just no me.”
I seem to get in one of these funks every year and then something clicks and I put it in another gear and away I go. I just have to start one thing and everything else falls into place. I think my next project will be to build a platform step for one of my outbuildings, then trim some bushes and cut down all my flowers for the end of the year.
I have some scrap wood to throw on the burn pile and then it is the usual, wash dishes, fold clothes, sweep up dog hair and last but not least clean the windows, UGGHHH!!! Momma Said, “I have to clean all the dog nose prints off the windows so I can see out.”
Sounds like a big list and that is not all, I will remember more as I get these done. I do have an outbuilding full of Christmas items that I need to have a big yard sale with. Maybe I will get that one chore done before the weather turns for the worse. Wish me luck!!! If you don’t hear from me next week you will know that I dropped dead from all the work.
Baked Dijon Salmon
INGREDIENTS
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 4 (6-ounce) salmon fillets
- Fresh parsley or dill (optional, for garnish)
INSTRUCTIONS
- Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet or line it with parchment paper.
- Whisk together mustard, honey, lemon juice, olive oil, garlic, salt, and pepper in a small bowl.
- Place salmon fillets on the baking sheet, skin-side down. Spoon glaze on top.
- Bake for 12-15 minutes until the salmon is cooked and flakes easily with a fork.
- Garnish with parsley or dill. Serve and enjoy
