Some of you know that I was pretty sick toward the end of January and ended up in the hospital for  a couple of days primarily due to dehydration.  Since then, I’ve just not been back up to speed.  So, my doctor decided it was time to try and get it all figured out.

Last week’s ultrasounds were clear (Thanks God!), but this week I have to have the “lovely” but necessary upper and lower GI scopes.  If you have an extra prayer in your pocket, I would appreciate it if you would send it my way.  I’m really not concerned, but it never hurts….

This is where I would MUCH rather be:)

Anyway, thanks for hanging in there with me with my lack of posts and for not having the Arkansas Blogger links ready yet.  I do so appreciate my friend and Kappa sister, Kathy, for preparing the blog page.  You should go over to her blog, Life in the Slow Lane, and thank her.  Plus, she has the cutest new grandbaby.  I’m sure you will just have to oohh and aahh over the precious pictures.

Crock Pot Wednesday will be awaiting your entry this Tuesday evening.  I really hope you will join me.  I’m trying to help you discover some crock pot recipes that aren’t soups and stews.  I know some of you are ready to try something wild and crazy!  If you have suggestions for themes that you would like for me to pursue, please let me know.

February Giveaway:  This is the last week to enter for that.  Good luck to everyone.  Remember that you can earn an extra entry by signing up to follow me on Twitter @ diningwithdeb.  I’m trying to get back to each one of you who has chosen to do that and follow you as well.

Monday:  Mustard-glazed Salmon (recipe follows), grilled asparagus, Parmesan risotto.  This is such an easy way to prepare salmon.  Please use wild salmon if at all possible.

Tuesday:  Hubby gets Crock Pot Pork Tenderloin with Sweet Potatoes; I get, well, nothing… (posted Tuesday)

Wednesday:  Dance and Date Night (I hope!)

Thursday:  Lemon and Olive Chicken over orzo, steamed carrots,  garlic bread sticks (posted Thursday)

Friday:  Pork tenderloin paninis with pesto, spinach and mozzarella.

Saturday:  TBA – probably grilling!

Mustard-Glazed Salmon

3 Tablespoons olive oil
1 Tablespoon Dijon mustard
1 Tablespoon fresh lemon juice
salt and pepper
4 pieces salmon fillet (6 ounces each), with skin
chopped fresh dill

Preheat the oven to 425 degrees.  In a small bowl, mix together the olive oil, mustard, lemon juice and 1/4 teaspoon each of the salt and pepper.

Put the salmon, skin side down, in a baking dish and spoon the mustard glaze over each piece of the fish.  Bake until the salmon is just cooked through and no longer red, 6 to 8 minutes.  Sprinkle with the chopped dill.

Courtesy of Everyday Food, February 2003

Linked to:
Menu Plan Monday @ I’m An Organizing Junkie