This weekend passed by quickly. I'd say too quickly, but The Weekend is still such a new and novel concept in my life that ANY time off is so very appreciated. I did have to work on Saturday, but Dean got to come, so it hardly felt like work.
On Friday night, Hannah-Jean arrived. HJ was a freshman Marcus's first year at Montevallo. She's a stage manager. (You see where this is going, yes?) She was in my arts management class. The minute she graduated, I snatched her up as my assistant at ASF. Since I've left, I miss her SOOOOO much. So she visits whenever possible. Dean thinks she belongs to him, so he's always happy when she comes for a "sleepover."
I decided to have dinner made when HJ arrived. Dean and I made a futile attempt to go to the haircut store, as he calls it, but we were 8th in line at Great Clips and the lady he likes was going on her break, so we decided to try later. We grabbed him some dinner, then stopped at the store. I suddenly had a craving for Greek salad, so I grabbed some feta, romaine, sundried tomatoes, a red onion, Greek dressing....and a filet of salmon. Many people know of my irrational fear of cooking fish. Shellfish? No problem. FISH fish? Scary. I pinned a salmon "recipe" not long ago, a little cheat from the Pioneer Woman, explaining how to cook a piece of salmon perfectly.
You drizzle this piece of salmon with olive oil, sprinkle on pepper (and salt if you're into that) and a little garlic powder, then put it in a cold oven. Turn the oven on to 400 degrees, then cook that baby for 25-30 minutes. It turns out absolutlely perfect.
Eva will be mildly disappointed that I did not cook it in the dishwasher, but this method is just better.