On a blog I like very much, I found out about this article:
(You should read it. I’ll wait.)
It’s impossible to overstate the extent to which that attitude (“glossing over the good stuff”) defines my daily life. I’m sure I’m not alone, but, when I’m describing my day, ten to one I give it a negative slant.
I’d like to think it’s a humorously negative slant, but all that negative really adds up. It’s super stressful! I sit in traffic and (humorously) stew, instead of remembering how lucky I am to have the Best Car In The World. (I love my car.)
I had to come to that realization on my own. I’ve certainly had my share of hearing “those are really First World problems”. (That’s where I live! It makes sense that I would have those kinds of problems!) But I’m in such a negative mode right now that I think I’m ready to hear it.
As often as possible this month (and I know better than to announce that I’m going to blog every day or even Instagram every day) I’m going to photograph and talk about something that I’m grateful for. Once November is over, I hope this habit turns into finding as many as three things to be happy about. Every day.
Here’s what the picture above represents:
When I am hungry, I can eat. I am grateful that I can feed myself and express myself at the same time. I fried potatoes and onions in a little olive oil, fried sage in a little butter, and tossed them together. I warmed canned salmon with more onions and no oil except what glistened on the fish. I tossed arugula with olive oil and almond oil and wine vinegar and salt and pepper. I tossed the whole thing together, warm and cool. The arugula wilted just a bit. It was healthy, I think. It was very, very good.
Here’s more or less how I got there:
Warm Salmon and Potato Salad With Arugula
1 can salmon <-- (I like canned salmon. I hate canned tuna. Is that weird?)
1 small onion
3 potatoes, chopped
3 T olive oil
1/8 tsp salt
freshly ground pepper
1 tsp butter
1 T slivered sage
around 1 T oil (for this recipe, I used a combo of olive and almond oils)
2 cups prewashed arugula
tiny pinch salt, or to taste
Generous squeeze of lemon juice or 1/2 tsp white wine vinegar
So much ground pepper
Heat 3 T olive oil in a nonstick skillet. Pop the potatoes and onions in the oil and sprinkle with salt and plenty of pepper. Fry the potatoes and a handful of chopped onion until brown on the outside and soft on the inside. (Turn frequently; that’s less oil than you’re used to.) Set aside.
In this or a different skillet, heat the butter and add the sage. Fry up quickly. Toss with the potatoes.
Toss the green salad in this order: salt, oil, lemon or vinegar, pepper. Toss the warm potatoes with the salad.
Turn out and drain the salmon. In one of those nonstick skillets you’ve been using, set the salmon along with a tablespoon or two of the chopped onion. Heat slowly, gently breaking the salmon into large flakes with a wooden spoon, just until warm through (not hot; you don’t want to fry it. It’s already cooked. Similarly, don’t add salt).
Toss the salmon with the salad. Served 4 as a main-course salad. Eat, a little smugly. But positively!