Thank You Muchos

This is a shout out to several good friends and great family. Thank you for a wonderful birthday. I appreciated all the well wishes, e-cards, e-bouquets, phonecalls and text messages. A stressful day at work can be quite fun with so many little pleasant interruptions!

After the work part of the day was over, things got even better. I had several friends over to help make and help enjoy some delectable dinner. This is the twenty-eight year old me with my delectable dinner.

My friend/running partner took these pictures for me during the festivities. She is very nice and didn’t want to interrupt anyone by using a flash so some of the people are a bit blurry. While most of us were dishing up our delectables, Evan was fascinated by a magazine. It must not have been very interesting though, as Nicole appears to have fallen asleep.

Nicole and Caleb (pictured—kind of) bought these party hats at Savers for the occasion. Pink ones for girls and sports ones for boys. Rudy, who is the only person you can really see in this picture, wins the MVPA for the evening (most valuable party attendee). He is surprisingly handy in the kitchen and wields a butter brush like a natural. Rudy can also tell you when your salmon is done, or over done.


The lovely Nancy and Lissa deserve a particular thank you for washing so many dishes! (No I did not make Nancy wash dishes with a dislocated shoulder, I don’t know how she does that.)


Moe, Bryce and Caleb with a miniscule camera. You can also see the new Moleskine I received from Christy behind them.


A good one of Christy, Lissa and I.


Christy has a tradition of doing ‘big-lips’ in pictures. She loves big-lips because she always looks beautifully seductive but all her non-polynesian friends tend to look a bit ridiculous.

Thank you all.

And just for Ann, here is the best recipe of the evening:

I think I’ll call it Savory Lemon Salmon
3 lbs of great Salmon
1/2 c Sour Cream
1/2 c Mayonnaise
1 – 2 Lemons
3 t Chicken bullion (2 or 3 cubes)
1 T Rice wine or white vinegar
Green onions or chives
Salt and Pepper

Lay salmon cuts in a pan greased with olive oil. Lightly cover with salt, pepper and plenty of fresh lemon juice. Dissolve chicken bullion in the vinegar. Mix in sour cream and mayonnaise. Spread cream mixture over the salmon. Top with diced greens, slices of lemon and whole peppercorns.

Bake at 350 for 20-30 min- remove when fish is flaky.