I have a good excuse. Really, I do.
There’s the usual stuff. I’ve been busy with my freelance work, family . . .
Meet Little Brother. He was born on August 14, just four days after Little Tot turned four.
Speaking of Little Tot. He’s not really a Little Tot anymore, huh? I guess now that he’s a big brother, a name change is in order.
This pregnancy was definitely harder on me. Soon after becoming pregnant, nausea set in. Who wants to cook when just looking at certain foods makes you feel like you could hurl at any second? My energy levels were in the negative, yet I still had to keep up with an overactive three-year-old. Combine that with my freelance work, and well, something had to take a back burner.
I never thought my hiatus would last ten months. People would stop and ask me how the blog was going and I kinda shrugged my shoulders and gave some excuse. The Husband told me he thought it was sad I wasn’t blogging. I think he just missed the food.
Then occasionally I would pull up my site to find a recipe and feel guilty that my last recipe was dated March 11, 2014. It’s like my blog was saying to me, “I miss you. Where have you been?”
I’m back, though I don’t know how regularly. Since I work from home, The Husband and I made the decision to avoid paying for two kids in daycare by keeping Little Brother at home with me until Big Brother starts kindergarten in the fall. (KINDERGARTEN? REALLY? In my mind, he should still look like this).
And honestly, I had no idea how hard it would be raising two kids. You parents that have big families, my hats off to you. Two kids are kicking my butt. I don’t know how I would manage with four or five.
The Husband suggested when I did finally pick blogging back up, that I should resurrect my very first recipe. I had to go back and look because I couldn’t even remember what my first recipe was. This post is kinda sad. Bless my heart,I didn’t even know enough to include a picture, not that my photography skills were too stellar back then anyway.
I did make some tweaks to the chili teriyaki salmon recipe. Tweaks that I feel are a big improvement. This smells amazing while it’s baking in the oven and it’s easy enough to throw together while your preschooler is distracted by a Tom & Jerry rerun.
It’s good to be back.
- ¼ cup vegetable oil
- ¼ cup soy sauce
- 2 tablespoons ketchup
- 1 teaspoon rice wine vinegar
- ¼ teaspoon pepper
- 2 cloves garlic crushed
- 1 teaspoon dried oregano
- 2 teaspoons chili garlic sauce
- 2 teaspoons brown sugar
- 1 teaspoon oyster sauce
- 4 salmon filets, about 1 ½ - 2 inches thick
- Combine all ingredients except the salmon in a small mixing bowl. Pour half the mixture into a large resealable plastic bag. Set the remaining sauce aside.
- Add the salmon filets to the bag. Allow the filets to marinate for 30 minutes.
- Preheat the oven to 350 degrees.
- Arrange fillets on a lined baking sheet. Discard the sauce used for the marinade. Bake filets for 20 minutes or until the center of the filet flakes easily with a fork.
- Drizzle filets with remaining sauce before serving or serve as a dipping sauce on the side.