Recipe: Baked Salmon
4 August 2003, 10:26 PM

Mmmmmmmmmm. Had Coho Salmon tonight and it came out *perfectly*. Yum, yum.

1 one pound fillet coho salmon
olive oil
3/4 teaspoon lemon pepper
pinch kosher salt
3/4 teaspoon dill (dried is fine, fresh would be better)
a few grinds of black pepper
1 shallot, thinly sliced
2 tablespoons white wine
1 teaspoon lime juice

Pre-heat the oven to 350.

Drizzle a little oil oil into a shallow baking dish. Wash and pat dry the salmon, then lay in the baking dish. Using small needle-nose pliers, pull out the pin bones. (Run your finger up along the thick part of the meat and you'll feel them sticking out.)

Next, drizzle a little extra virgin oil oil on top. Sprinkle with lemon pepper and rub the oil oil and spices into the fish. Sprinkle on the kosher salt, dill weed and a few grinds of black pepper. Lay the shallot slices on-top. Carefully pour the white wine and lime juice on top of the fish.

Prep work takes about 10 minutes. Bake uncovered for 20 minutes or until fish flakes easily with a fork. Enjoy!

Yes, I Have Had a Krispy Kreme Donut
4 August 2003, 2:07 PM

... months ago. And I wasn't impressed.

Oh, I think I can understand the appeal. I had one first that was not fresh and hot, and even then I could taste the difference in the glazing and the dough. Even the texture was a bit different from other glazed donuts. It was okay, but not thrilling.

Then I had a fresh, hot one. And I mean *fresh*. I got to watch the whole process of the dough being proofed, fried, glazed, etc. and the woman who took our order pulled two newly minted donuts right off the conveyor belt.

Everybody who's a fan of these donuts says you have to have 'em hot and fresh. But even so, these donuts are not for me. The hot and fresh ones were so soft and SWEET that they reminded me of cotton candy. Even Jeff, whose sweet tooth is more ravenous than mine, could only eat two before the mere THOUGHT of another donut would make him feel queasy.

In short, they were too melt-in-your-mouth soft, sweet and sticky for us, but I think that's the very reason why they are so popular with so many other people! Watching them get made was a treat (and rather hypnotic) but the very reason why they are so heavenly to some people is the reason I go, "ick". Well, maybe not *ick*, but just the mere thought of them overloads my sugary-sweetness tolerance for the day.

I prefer Shipley's doughy glazed donuts, which is strange since I would touch anything other than a cake donut just five years ago. I guess my tastes have changed.