There are some things it might be awkward to forget.
When I worked at Macy’s, I was on the price change team. I worked with a number of older retired ladies who were a bit crazy (and that’s putting it mildly).
My favorite was a Jewish woman in her 80s. She easily was the loudest, craziest, sassiest, most opinionated, and shortest of the bunch.
She also was the most forgetful.
One morning, we were working in the women’s bathing suit section marking items on sale and making displays (there’s actually an art to arranging bathing suits, if you could believe that). All of a sudden, my favorite woman let out a horrible yell, followed by the last thing I expected her to say…
“AHHHH! Oh my lord, did I forget my boob today?”
She then clutched her rather ample chest and sighed, “Oh, thank goodness, I DID remember it today.”
Turns out my favorite old lady was a 35 year breast cancer survivor who didn’t want a surgical impact and instead stuffed her bra every morning…but lately had been forgetting.
From that morning on, she would walk in proudly, puff up her chest, and go, “See, I remembered my boob today!”
Unforgettably Easy Salmon
- 1 lb salmon filet, skin on or skinless
- Olive oil
- Garlic powder
- Powdered ginger
- Preheat oven to 200 degrees (seriously).
- Rub the bottom side (or skin side if you’re using that) with olive oil and sprinkle with salt and pepper.
- Place the salmon on a baking sheet. Rub the top with olive oil, then sprinkle on salt, pepper, parsley, garlic, and ginger.
- Bake for 40-60 minutes. Do NOT open the oven door for the first 40 minutes. Depending on thickness (my filet was 1.5 inches), place back into the oven for 10 minutes at a time (you can turn the oven temp up to 250 for the last 20 minutes if necessary to compensate for opening the oven door.