Having the flu this weekend was so painful. No, not the wretched fever/chills action, the constant coughing, the achiness that prevented me from sleeping because I couldn't find a comfortable position.
It was 80 degrees in Los Angeles this weekend, and all I could do was glare at the sunshine from my bed. I had elaborate plans of barbecues, granitas, Rose Bowl Flea Marketing...all visions fading away as quickly as our stock of TheraFlu.
Finally, finally I started feeling better today. I've still got a very pesky cough, and I'm a little stuffy, but my head has returned to be a workable space. Once I figured that out by the end of the day, nothing was going to stop me from making some Crunchy Wasabi Salmon.
Lurking behind the salmon is a quick saute I made of arame and leftover red chard and the very last of my holiday staple Sweet Potato Gnocchi, frozen about a month ago. To be real, they weren't quite as good - a month may be pushing it. I'm more distracted about the size of the gnocchi I cut, though - I can't quite tell if it's them that are offensively large, or if my piece of recession salmon is just that small.
Anyway, the salmon was pretty good. Not the best I've ever had, but I can't fully say I was disappointed because it wasn't like the prep was back-breaking. The wasabi peas definitely mellow out a bit in the roasting process (I popped one in my mouth for kicks before I started prepping, and was actually a little surprised at how spicy they were, and started fearing that a whole blanket of them might either kill me or shock my sinuses back into good health, but don't worry - neither happened).