I found a recipe from Kath for a casserole that included canned salmon, lots o’ veggies, and noodles, and it reminded me so much of a dish my mom used to make with canned salmon that I had to give it a shot. I started with these fresh, colorful little numbers:
and then added cream of mushroom, 2 cans of salmon, and the cooked pasta into a casserole dish and baked at 400 degrees for 20 minutes, then broiled for 5 minutes to achieve the crunchy texture.
Every bite I took was a throwback to sitting at my family’s kitchen table eating the little salmon patties that my mom used to make (Hi, Mom!). So satisfying. I am not sure if this is a taste everyone would like -it is definitely unique – but I enjoyed every moment of this dinner.
And then I capped it off with this refreshing drink:
This is an idea I got from my friend Emily’s little brother (Evan) about 100 years ago. Each morning, I transfer my leftover coffee into ice cube trays, and then when I am in the need of a cool pick-me-up, I take the coffee cubes, and add milk (and sometimes sugar!)….a cold latte that just gets more full-flavored as it melts.
It also helps to have a really neat-o glass like this one.
