New Myst Game, New Salmon Recipe

I was just thinking earlier today about Myst and Riven and how the first and third games were so fun. I didn’t consciously progress to wishing for a fourth Myst game, but maybe my subconscious worked some powerful Mojo. I just found an ad for Uru: Ages Beyond Myst, which is due in stores this week. How cool is that? Wonder, and ye shall receive… Now I’m off to add it to my Amazon Wish List.

As for the salmon, tonight I threw together a recipe for Pacific Salmon Piccata (loosely based on Atlantic salmon piccata as found on the package of frozen salmon filets at Sam’s Club).

Ingredients
1/2 cup water
2 tsp. lime juice
1/8 tsp. powdered ginger
2 cloves garlic
2 6-oz. salmon filets
small bunch of cilantro, chopped up
1 tbsp. butter

Steps
Thaw frozen salmon by submerging in cold water for 30 minutes.
Boil the water, lime juice, and ginger powder in a medium frying pan.
Once boiling, place the salmon in the pan.
Cover and reduce heat to a simmer.
Simmer on low heat, about 5 minutes on each side.
Salmon is done when it flakes apart when you fork it.
Remove salmon and keep warm.
Mince garlic cloves and add to liquid.
Return liquid in pan to a boil. Once boiling, add butter and stir until melted and mixed.
Pour sauce over salmon and serve warm.

Verdict
Yum!

Rona got back out of bed to partake, so you know it smells good! I steamed some broccoli to go along with, and I must say it all turned out great.

This was a first attempt at a (virtually) no carbs meal. We met with Doctor Tracy this morning about a dietary plan to make sure we quash any possible gestational diabetes. Rona is supposed to have 1/2 protein and 1/2 veggies, with no half left over for carbs. After following this regimen for about five days Rona is to start checking her blood sugar levels three times a day with the glucosometer Doctor Tracey loaned us. Down with carbs. Up with protein! After the sugarmeter reports normal levels at least twice a day, we can relax on the carbohydrates a little bit, as long as the meat and veggies keep on a flowin’.