Hanging Around the House

March 17, 2007

The weather in the D.C. area has been crazy lately! Three days ago it was warm enough to wear shorts. Yesterday, in contrast, I had to spend 10 minutes scraping ice off my car before I could drive home from the Metro. The groundhog said spring would come early this year, but we're running out of time ....

It looks as though today will be cold as well. Originally I had planned to run a few errands, but I think I will take care of some chores at home instead. I really need to clean the oven, for example; there is something stuck to the bottom that makes the oven smoke terribly every time it is heated. I cooked some salmon last night after my son had gone to bed and set off the fire alarm twice. Fortunately, I was able to stop the alarm each time before it woke him. Today might also be a good day to hang pictures, work on Web pages, or reduce the piles of clutter scattered around the house. Or, perhaps my husband and I will just play trains, tag, or cards with our son and later watch a movie while sipping hot drinks.

Salmon with Horseradish-Dill Sauce and Vegetables

• 1 pound salmon filet, cut into 4 portions
• 1/2 cup mayonnaise
• 2 tablespoons powdered horseradish (adjust to taste)
• 2 tablespoons dill (adjust to taste)
• 1 pound frozen asparagus spears or green beans

Preheat oven to 450 degrees F. Lightly grease a large baking pan with oil. Place salmon pieces in middle of pan, skin side down. Mix mayonnaise, horseradish, and dill, spread on top of each salmon portion. Arrange frozen vegetables around salmon, drizzle lightly with oil. Put pan in oven and bake for 12 minutes per inch of thickness of salmon.