After watching an episode of Hoarders: Buried Alive, the family decided it was time to clean out a few closets in the ol’ abode in Greenville so we wouldn’t bury ourselves alive by our own stuff.
We came across a box of our elementary school work including report cards, Mother’s/Father’s day cards, booklets about ourselves, old camp letters, etc. I learned a few things about my 9-year-old self this weekend:
- My favorite color was turquoise.
- My favorite subject was math. (That must have been a major lie. I use a calculator at the Dollar Store.)
- Evidently, I liked basketball. (Another major fabrication. I guess I had to come up with something or people would make fun of me for not liking sports. Right now, my sport of choice is football but I don’t know a touchdown from a home run. Shh … don’t tell anyone.)
- My favorite show was 90210. (Even at the ripe age of 9, I understood the importance of quality television.)
- I liked to write stories.
- I was scared of murderers.
- My friends thought I was funny.
- I loved my family.
- When I was upset, all I needed was a hug.
- The best part about me was I liked to be myself.
Funny how things never change. I also wrote things to my parents like:
- “Happy Mother’s Day, Mommy! I love you. Please love me more than the picture in this card.”
- “Happy Father’s Day, Daddy. If I could give you anything in the world, it would be a … pad and pencil.”
- “Happy Mother’s Day, Mommy. This card is all I could come up with for mother’s day. Please don’t throw it away.”
Ahh … the old middle child syndrome. And, nachos, tacos and pizza were my favorite foods. I guess I’ll never grow up as I’ve been experimenting with tacos via lettuce wraps lately. The recipe below was derived from this amazingly awesome salmon taco I devoured at Sonoma the other night. BBQ salmon topped with cilantro-lime sauce and queso was such a hunk of heaven. I would have done anything to chow down on five more yet deter the repercussions of calorie-loaded tortillas. So, I attempted to re-create the taco with what I had on hand. Surprisingly, the final product tasted quite similar!
P.S. – please love me more than this recipe and don’t throw it away.
BBQ Salmon Lettuce Wraps
- 1 lb. of salmon
- Salt and pepper
- 1/4 cup of BBQ sauce
- 1 tablespoon of olive oil
- 4 large iceberg lettuce leaves
- 1 tablespoon of tomatilla salsa per lettuce wrap (Trader Joe’s Avocado Tomatilla)
- Mexican cheeses, use about 2 tablespoons per wrap
- Fresh parsley
Coat salmon in salt, pepper and BBQ sauce. Heat olive oil in a skillet on medium-high. Add salmon. Sear for 3-4 minutes on each side. At this point, you should be able to easily remove the scales.
Using a spatula, chop the salmon into small pieces.
Place about four ounces of salmon into each leaf of lettuce. Drizzle tomatilla salsa over the salmon and sprinkle with cheese and fresh parsley.