Tonight Nate pointed something out that has been glaringly obvious to me for some time now: I have no idea how to describe myself. NOT to be confused with me not knowing who I am; I know that. I know who I am, I know where I came from, I know what I stand for, I know what I believe in. Those things are very very firm.
But how do I describe myself to others? Yeah…hmmmm…
If you don’t know me here are some randoms that you may miss because I’m not always that great at sharing them:
- At any given point in time I would tell you that I’m a beach lover/surfer, a country girl, a Euro-phile, an ex-athlete. I can’t pick just one – I’m a little bit of it all! Although I’m always Texan. Always.
- There are two things that I did last night while I working on a project, and those things are: drink a little wine and dance a little (lot) to 60’s and 70’s hits. I’m not scared to admit that…I think I should probably do it more often.
- Speaking of 60’s and 70’s music, I am going to go ahead and put this out there: today’s “music” pales in comparison to that stuff. That’s right, I just made a great big blanket statement and I’m not scared. Simon & Garfunkel radio on Pandora rocks my face.
- I really really really loooooooooooooove weddings. I love going to them, photographing them, planning them, all of it. If they weren’t on the weekends and therefore take up entire blocks of Friday/Saturdays at a time I’d totally go for it in the whole wedding planning thing.
- I’m sure I’ve mentioned it on here before, but I’d love to write a book someday. I feel like God has given me so many words and thoughts and things to say and SO MUCH LOVE to share; so someday look for it. It’s brewing in my head right now!
- I used to dream that I’d be the Editor in Chief of People magazine, that I’d live in a high-rise in New York and wear heels and a suit to work every day. Yeah. I can tell you this much: that is SO not me.
- A couple of movies that I enjoy any time: America’s Sweethearts, Dumb and Dumber, Little Women, Newsies, Chicago, The Legend of Bagger Vance. And lately I have this weird craving to watch The Italian Job, which is so random but I think I’ll go with it.
- SPEAKING OF MOVIES my outstanding husband just rented The Hobbit for me to watch. If I fall silent on all social media channels the rest of the day, now you know why.
- I made a massive measuring stick for Weston and finished it last night after having the board sitting in our garage for no fewer than 3 months. You know what that means? It means this week is successful. YAY ME.
- I dream of taking a month-long road trip with our family someday and driving all around this country. Nate is now rolling his eyes and dreading the day when I tell him that’s becoming a reality. Little does he know I’m going to slip him some Dramamine so I can listen to 60’s and 70’s hits and drive the whole time, pretending that I’m some kind of road-hungry hippy during a time I never existed in. It’s going to be amazing.
Oh, and one more thing? I really love salmon cakes. These guys are filled with delicious lean protein, black beans, and tons of flavor. I really love how budget-friendly, healthy and filling they are – and the leftovers are just as wonderful! We served ours with mashed broccoli and cauliflower and a drizzle of Ranch dressing because, well, like I said – I’m a Texan at heart. And we love our Ranch!
SOUTHWEST SALMON AND BLACK BEAN CAKES
Makes 10 salmon cakes
- 1 (14 ounce) can Bumble Bee wild Alaskan salmon, drained and flaked
- 1 (14-ounce) can black beans, rinsed and drained
- 1/2 yellow or white onion, roughly chopped
- 2 whole Great Day Farms eggs
- 1 cup cracker crumbs (I used whole grain saltines, and they were perfect)
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 3-4 Tbsp olive oil
In a food processor combine half of the black beans, the onion, the eggs, the garlic, the chili powder, the cumin, the salt, the black pepper and the cayenne pepper and pulse to combine. You want the beans to be pureed a little. In a large bowl combine the flaked salmon, the whole black beans, and the mixture from the food processor. Fold to combine. Add the cracker crumbs and fold until everything is well-mixed. Form into patties and refrigerate for about 1 hour (or make them in the morning so they’re ready to go when you get home). To cook, heat a large skillet over medium heat. Add half of the olive oil and cook 5 patties for about 3 minutes per side until golden. Remove from the pan, add the rest of the oil, and do the second batch the same way. Serve hot!