I've got some big news (starting that sentence makes me break into this song...one of the only country songs I know...). After three wonderful years at Pride Foundation, I am moving on to run the Major Gifts Program at YouthCare. Celebrating its 40th anniversary this year, YouthCare is the largest provider of effective services to homeless youth in the Puget Sound. YouthCare employs a comprehensive approach in preventing and fighting homelessness and utilizes an anti-oppression social justice lens (yes!).
Here's are a just a few things I'm particularly excited about with this move:
1 - Getting to work with an amazing dedicated team of people, committed to a cause about which I care deeply
2 - Being able to bike to work!
3 - My new office is across the street from one of my absolute favorite watering holes in Seattle
4 - The opportunity to work with an organization that understands the continuum of care necessary to break the cycle of homelessness
Now we can add to that list that, thanks to my fantastic commute, I can be home in time most days to cook dinner at a reasonable hour! Last night's selection was salmon over asparagus topped with creme fraiche.
It's really simple, I didn't follow a recipe...but I did use this tips of don'ts from Bon Appetit for cooking salmon (and actually had time to cook it an appropriate amount of time with the appropriate levels of heat). I brushed the salmon with a little olive oil, some lemon, and added a small dash of salt before cooking.
After washing and breaking off the bottom non-greens of the asparagus stalks, I laid them on a baking sheet (covered in tin foil for easier clean-up). Then, I took a small can of anchovy fillets in oil, poured the oil on top of the asparagus, then began to wrap and weave the anchovy fillets around the stalks. Into the oven at 400 degrees F for 15min and they came out delicious.
Salmon on top of the asparagus, creme fraiche on top of the salmon, cayenne pepper and paprika and cracked pepper on top of everything - perfect dinner in 25 minutes.
Work has been very busy since I started (this is my first whole week), but hopefully my evenings will remain a bit free so that I can keep up nightly home-cooked dinners. Not to be hokey, but they're great: we put music on, use our cloth napkins for added effect, and I don't even have to do the dishes (thanks, Ben!)
xoxo | cimmer