No big story here, I would just like a new sink and that would require new countertops, and my stove needs replacing, and might as well get a new refrigerator, too, so we can store a gallon of milk in the door. And a new stove hood. And probably all those changes will require the tile backsplash to be re-done. That leaves the dishwasher and microwave. I have considered getting one of those over the stove microwaves that doubles as an exhaust hood, but my cabinets are custom due to it being a non-standard kitchen, and it would wipe out the cabinet over the stove that is tall enough to store bottles of cooking oil, so then I'd have to store them under the sink with the cleaning products, and that doesn't sound right. So that's why I'm not getting a new sink.

Did you see where a study has shown that fish oil and flax oil capsules don't prevent heart attacks and strokes? All of the factors are unknown, but someone has suggested that maybe one reason eating salmon twice a week makes a difference because that is two fewer red meat meals. The little bit of butter in this recipe isn't going to kill you. I usually bake or grill my salmon, so here is a change:

Pan Fried Salmon

Season both sides of your salmon fillet with salt and pepper and a squeeze or two of lemon juice. Let it rest 5 minutes. Drizzle olive oil over the top and bottom of the salmon fillet, rubbing it into the meat. Let rest 5 minutes. Preheat your frying pan over high heat until droplets of water "dance" on the metal, then turn the heat down to medium. Place 1 tsp. butter into the frying pan and allow to melt.

Add the salmon to the hot butter in center of the pan. Let sizzle for 2 minutes, then use your tongs to loosen the fillet from the pan to avoid the flesh from sticking (unless using a non-stick pan).

Cook the salmon for 5 minutes on each side, then check for doneness by inserting a tooth pick or paring knife into the center of the fillet and pulling it out. If it comes out clean, the salmon is ready. Using your tongs, remove the fillet to the serving plate and serve.

You can check for doneness by also touching the fillet. If it is firm to the touch but retains an amount of spring, it is done. The color will also turn from bright pink to light pink.

Here is a simple dill sauce.

Dill Sauce for Salmon

2 tbsp. sour cream
1/2 tsp. dry mustard
1/2 tsp. dill weed
1/4 tsp. lemon juice

In cup, combine sour cream, mustard, dill and lemon juice. Mix well. Serve over salmon.

Here is a more elaborate one:

Dill Cucumber Sauce

1 c. shredded cucumber, no peel or seeds
1/2 c. sour cream or yogurt
1/4 c. mayonnaise
1 tbsp. minced parsley
1 tbsp. dill weed
1/4 tsp. salt
Pepper to taste

Combine sauce ingredients and chill.

In the process of looking for a dill sauce recipe, I came across a Ukranian dish that is bread dough wrapped in beet leaves and baked in a dill sauce. I've never heard of such a thing, and will post the recipe sometime after I get over the shock of such an idea.