Today, I am participating in The Daily Post’s weekly blog / photography challenge of ‘Transcript’.

About 100 years ago, I was surprised to find out that Randy and I would be hosting a Thanksgiving dinner.  Since I had never, ever cooked a turkey before, my sister painstakingly wrote out all the instructions on how to prepare and stuff said turkey.

While I can’t remember how good (or how bad) that dinner turned out, these instructions were my go-to manual for the next few years.

While I can now prepare a turkey dinner without the need to refer back to my sister’s directions, I have kept these tattered pages safe within my old Betty Crocker cookbook all these years.

I even made copies of them for Cristy when she made her first holiday dinner.

Sadly, I no longer talk on a regular basis with my sister, I still have this reminder of her help and kindness.

While looking at those pages, I found a forgotten, yet delicious salmon recipe that is even older than the turkey instructions.

Here is the easy and simple and tasty recipe :

Mix 1 part butter (melted) with 4 parts of mayo
Add a bit of lemon juice and seasonings of your choice ~ salt, pepper, seasoning salt, garlic, onion powder, etc
Broil salmon fillet, skin side up, on a rack in the middle of the oven until the skin is bubbly and brown
Turn the fillet over and slather with the butter / mayo mixture
Return to the oven and broil about 20 minutes until the fish flakes easily.

Now I want Randy to go fishing a catch me a nice salmon to cook.

 

4 thoughts on “The Things We Keep

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