Salmon + Me. Caught on Camera.

And So Much For Multi-Tasking

Not sure if you’ve noticed, but it’s been a minute since I’ve NOODLED. As a result, I feel like I’m walking around with only one sock on. Since starting NOODLE, it’s as if I’ve grown another (sockless) limb of sorts. And when not tending to this new appendage, I’m off-balance. With a cold pinky toe.

But! I have an exciting reason (in the form of an all-consuming project) that explains my absence. Let’s just say…. this NOODLE ain’t the only noodle in my life right now. I’m super excited to share— and soon— but for now I can only give a visual tease (albeit in a moment of overwhelm).

NEVER THOUGHT IT’D HAPPEN. BACK IN THE CLOSET.

I’ll bare all very soon. The pyrotechnics prep for my big announcement has just taken longer than expected.

MULTI-TASKING. NOT FOR THE WEAK. OR INEXPERIENCED.

So, yeah. I’m not as good at the balancing act as I thought. But isn’t multitasking a skill inherent to trained cooks like me? Deseed the chiles while the onions sauté while the brine simmers while the spices toast while the veg blanches while the meringue beats while the XYZ is mid-XYZ. And on the fly! Organized chaos.

The probability of a chef being a brilliant multitasker is higher than the probability of that chef being a brilliant chef.

I guess I just haven’t honed the craft of maintaining my dear NOODLE while also undertaking a massive project in the same way I can char and dice and toss and hold down a conversation about how crazy cat ladies can also become crazy dog ladies. Talk about multitasking.

Due to this whole “I’m like, soooo busy” period I’ve found myself in, a lot of Trader Joe’s shrimp dumplings are being served for dinner, which are maybe kinda good if you dip them into a sauce comprised of 60/36/4 soy sauce/rice wine vin/sesame oil. I’ve learned that dumplings (and a gin & tonic) can solve many things at the end of a long day.

But when I’ve OD’ed on the D’s, G’s, and T’s, I mindlessly fire off a couple of filets of salmon for din. They’re easy! And delicious! And quick! And you can have dinner ready in under 15 minutes.

I feel strongly that intimidation when it comes to cooking fish is valid, while simultaneously being not very valid. I get it. Searing off a slice of salmon isn’t like brushing your teeth. Your muscle memory is likely nonexistent. And I want to help you fix that.

Given people’s fear of fishies and my desire to jump back into NOODLE with gusto, I’ve recorded a tips and techniques video. I call it, “How To Cook a Piece of Salmon.”

Here’s the sneaker peaker:

And for paid subscribers, the whole dang thang is below, as well as the recipe.

Until next time… (And thanks, as always, for being here.)