Missing Boobs and Salmon

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

I’m serious- it’s that easy and turns out perfectly every time

Ingredients

  • 1 lb salmon filet, skin on or skinless
  • Olive oil
  • Salt
  • Pepper
  • Parsley
  • Garlic powder
  • Powdered ginger

How-to

  1. Preheat oven to 200 degrees (seriously).
  2. Rub the bottom side (or skin side if you’re using that) with olive oil and sprinkle with salt and pepper.
  3. Place the salmon onΒ  a baking sheet. Rub the top with olive oil, then sprinkle on salt, pepper, parsley, garlic, and ginger.
  4. 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.

 

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47 thoughts on “Missing Boobs and Salmon

  1. Nice story, haha.

    My mom and I have actually made salmon like this for as long as I can remember, except we use the U-shaped fillets (is there a special name for that?). Although I have never had to bake it that long – maybe only 20-30 minutes. I usually season with garlic salt, pepper, soy sauce, and minced garlic, baked on aluminum foil. Sometimes with a bit of lemon squeezed on top. My favourite way of eating salmon, other than sashimi!

  2. I’m always on the hunt for new (and easy!) salmon recipes, because I lack the patience the delicate fish seems to need. Your story was too funny! I also worked in retail and for better lack of the word there are quite of bit of the craziest people, but they’re also the ones who make retail worth it.

  3. Now I need to convert Β°F to Β°C. Love it and the story. Reminds me of my first patient with implants. She denied she had them. The surgery was amazingly good and she had remarkable skin. The chest x-ray never lies. Oddly enough she came in for an interval appendicectomy on her left side. I took the chest x-ray pre-operatively and marveled at the dextrocardia.

  4. I love this one. I do it as well, but with as many children as I have I am always pressed for time, so I do this in the microwave. I use powdered ginger only in a pinch because I prefer it with pickled ginger (tangier counterpoint).

    After far too many years in retail, I think I met your little sassy.
    Red.

  5. This is awesome and hilarious :)) Mum had breast cancer as well and she has the same forgetful issues on bringing with her her “boob”.

  6. Your stories and recipes have great juxtaposition (I learned that word in college but I’m not sure I’m using it as the correct article of speech). In any case, when speaking of missing boobs, a salmon recipe will do! Thanks for the LOL.

  7. Pingback: Unforgettably easy salmon | foodjuice

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