I am getting better at confronting the negative voices in my head, but some days it still takes all of my energy to challenge those thoughts and force the rational side of my brain to take the wheel. Living with chronic depression is no walk in the park, but my therapist has been extremely helpful in teaching me how to manage it. I am also an anxious person and I admittedly care too much about what others think of me.
I invited my mom and stepdad to come out for a visit while my husband was away for a couple of weeks. The first few days without him went ok, but after awhile the days seemed to be getting longer instead of shorter. But you know what helped? Watching season one of Designing Women. Eating a patty melt. Going to see Maria Bamford perform with a girlfriend. Eating Ethiopian food. Counting the days until my mom arrived. There is something so innately comforting about having my mom around. She was the first person to ever show me unconditional love, and I can’t remember her ever criticizing me. Ever. And I’ve made plenty of bad decisions in my life. She has always been extremely supportive and is always sitting in the front row of my cheering section. Having my mom here while my husband was in Europe kept the darkness at bay. We ate lots of fantastic food, saw The Rockettes, and did a lot of walking around the city.
My parents left earlier this week and my husband has returned. Seeing that he was in Geneva part of the time, he plied me with Swiss chocolates, naturally. There were pralines, chocolate-covered almonds, marzipan, and bon bons to boot. Oh how I love my husband. Now back to reality.
I often make this salmon recipe, adapted from Bon Appétit, when I want something quick and easy. I love mustard and I think it complements salmon beautifully. The sauce is nice and tangy with a hint of spice from the mustard and garlic, which is the perfect foil for a fatty piece of fish. Enjoy!
Salmon with Mustard-Dill Sauce
- 3/4 cup Greek yogurt
- 2 tsps dried dill
- 1/4 cup Dijon mustard
- 2 scallion, thinly sliced
- 1/2 tsp salt
- ¼ tsp black pepper
- 4- 6 oz. salmon fillets with skin
- 1 clove garlic minced
- Whisk yogurt, dill, mustard, scallions, salt, and pepper in small bowl to blend. Let stand at room temperature 1 hour.
- Preheat oven to 400°F. Place parchment paper on baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.