Jonah woke up this morning, coughed heartily, and upchucked into my hand. Just a bit. We made it to the potty and a bit more went in there.
TMI for you? Stop reading now…
I’ve got Jonah on my lap in the chair in the nursery. We’re reading books. I ask Scott to bring Jonah some peppermint tea. Scott brings Jonah’s “pink juice” instead. This is what we call the result of Jonah’s ubersweet berry-echinacea-vitamin syrup mixed, usually, with water. Scott mixed it with apple juice. Straight. I looked at the thick burgundy liquid and chastised daddy for not diluting it, but Jonah was already drinking it. Why I let that go on…?
Needless to say, more upchucking, copious amounts, berry red, all over both of us. Not fun.
He’s been fine since then, thank goodness. Apparently a 24-hour stomach bug has been going around his nanny-share.
* * *
The other day at Trader Joe’s, I bought a package of their pre-cooked wild pacific salmon. How great, right? Not canned, not frozen, no aftertaste, or so I’d hoped.
The stuff is not so great. It’s worst quality? Not the pale color, but the chewy texture. The stuff is SO DRY. Totally overcooked. I’d eat a thousand canned salmons before eating this “fresh” stuff again.
But I couldn’t bring myself to just throw it out.
First, I mixed it with mayonnaise, mustard, lemon juice.
Then I added dill and yogurt.
Today I mixed that mixture with eggs, buttermilk and capers in a pyrex pie dish, and topped it with sliced cheese and crumbled rye bread misted with olive oil and stuck the whole thing in the oven.
And now, it tastes pretty good. But the weird part? It’s a little wet. Like it had some extra water in it that has now been released, and might have been absorbed into a pie crust, if there had been a pie crust. But it’s still tacky and chewy also. “Toothsome” for those who have been watching Top Chef.
I don’t get it. And you shouldn’t either. Stay away from the fresh cooked TJ’s salmon.
That is my report.