short and sweet.

Life and I have had a total smackdown this past week, so I'm going to make it short and sweet. I wish you all could see the PILE of clothes I have that are clean, but cannot be worn because they must be ironed. Clearly limiting to my wardrobe choices in the morning. I mean, I wore a skirt after not running for almost 2 months. Oh desperation.

And since fall is inching ever so close, I am on the search for a perfect pair of boots. And since J Crew's Teacher Discount isn't nearly enough (ideally like 70% off), I am searching with more frugal means. And I have had some luck. I will share some stylish pictures of the final choice when it's not so hot that that my toes stick together and I actually buy the things!

Recipe Wrap-Up. 4. Count them. F.O.U.R. Told you I was backed up!

Salmon Burgers (thanks, Real Simple.)



2 pounds salmon fillet, skin removed
2 egg whites
1 tablespoon Dijon mustard
1/2 cup fresh bread crumbs (1 slice white bread, ground in a food processor)
2 tablespoons chopped fresh dill
kosher salt
2 tablespoons olive oil (if cooking on a stovetop)
4 brioche buns, toasted


Heat grill (PAN) to medium.

Finely chop the salmon. Place half in a large resealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it.

Place all the salmon in a large bowl. Combine with egg whites, mustard, bread crumbs, dill, and ½ teaspoon salt. Form 4 ¾-inch-thick patties.

Place the patties on grill; cook 4 to 5 minutes per side. (On a stovetop, heat the oil in a grill pan over medium heat and cook patties 5 minutes per side.)

Serve the patties on the brioche buns.



Steak with Roasted Carrots and Onions (thanks again, Real Simple.)



1 1/2 pounds medium carrots, halved crosswise, thick pieces halved lengthwise
2 small red onions, quartered, stem ends left intact
3 tablespoons olive oil
kosher salt and black pepper
4 small Newport or sirloin steaks (1 inch thick; about 1 1/2 pounds total)
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon


Heat oven to 425° F. On a large rimmed baking sheet, toss the carrots, onions, 2 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper.

Roast the vegetables, tossing once, until tender, 20 to 25 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.

Season the steaks with ½ teaspoon each salt and pepper. Cook to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates.

Add the wine to the skillet and whisk in the mustard. Simmer until slightly thickened, 1 to 2 minutes.

Stir in the tarragon. Serve the steaks with the sauce, carrots, and onions.



Salmon with Oranges and Tomatoes



2 tablespoons olive oil
4 pieces skinless salmon fillet (1 1/4 pounds total)
kosher salt and black pepper
1 navel orange
2 small beefsteak tomatoes (about 1 pound), cut into wedges
1/2 cup fresh cilantro sprigs
1/4 cup pitted green olives, halved (I hate olives, so we didn't use them)


Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.

Cook the salmon until opaque throughout and golden brown, 4 to 5 minutes per side.

Meanwhile, cut away the peel and pith of the orange and cut out the segments.

In a large bowl, gently combine the segments with the tomatoes, cilantro, olives, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

Serve the salad with the salmon.

HOLY MOLY THIS IS AMAZING.



Spiced Shrimp with Green Beans and Lime (thanks AGAIN, real simple!)



1 cup brown rice
1/2 cup fresh cilantro leaves
2 tablespoons olive oil
1/2 pound green beans, halved crosswise
4 cloves garlic, chopped
1 to 2 red jalapeño peppers, thinly sliced
kosher salt and black pepper
1 1/2 pounds peeled and deveined large shrimp
1 1/2 teaspoons chili powder
1/4 cup fresh lime juice


Cook the rice according to the package directions; fluff with a fork and fold in the cilantro.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the green beans, garlic, jalapeños, and ¼ teaspoon each salt and black pepper and cook, tossing frequently, for 3 minutes.

Season the shrimp with the chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Add them to the skillet and cook, tossing occasionally, until opaque throughout, 3 to 5 minutes. Stir in the lime juice and serve over the rice.

HOLY MOLY THIS IS AMAZING-ER!

Shout Outs..
To my August to August Calendar, THANK YOU. Thank you from those of us (me especially!!) who decide halfway through the year we actually should be keeping a calendar. To our sweet puppy, your farts are stifling. What acorn/fungus/dead animal you are eating outside, stop. Now. To my 19 children, can we have as fabulous of a week as we did last week? And please forget about the drugs you found outside on the playground today. I wish I could protect you from everything. To The Village, thank you for your faithfulness every Saturday morning to make superb vanilla lattes and oats de jour with bananas, brown sugar, and pecans. To my husband, thank you for listening to all of my "I'm sorries" lately, always making the best dinners, and letting me fall asleep on your shoulder at like 8:14 pm. Reason #397 why I love you.

I live with the most ADORABLE boy roommates.