This weekend has been ridiculously busy despite having almost no “official plans.” For some reason Adam and I decided to reorganize our closets and bookshelves, finally put some pictures on walls that have been mostly bare since we moved in (a year and a half ago!) and my personal little project was to itemize everything we have in our kitchen cupboards, fridge and freezer and plan meals around the stuff.
We were at it all morning, “cutting the fat” as I keep calling it – getting rid of books we’ll never read or reference, clearing out full drawers… it’s been exhausting and exhilarating at the same time. And now it’s time for lunch!
All the way on the bottom of our freezer I found 2 salmon patties (apparently they’ve been hanging out there since June when I made the salmon burgers with strawberry and tomato salsa – mmm, this dish even made it onto the top 10 of 2010 list!). I quickly put them to use… we have more cleaning to do!!
English muffin with wild salmon patty, tomato, cucumber and yogurt caper sauce + baby carrots. Yum!!
Yogurt caper sauce: 1/4 cup nonfat yogurt, 1T capers (chopped), 1 sm. garlic clove (minced), salt, pepper, a tiny bit of caper “juice” and a squeeze of lemon juice.
Lunch is served!
Do you ever go on serious reorganization sprees? Looking at my newly reorganized bookshelf just makes me smile. I hope we can finish this project over the next few weeks – it’s going to look SO good!!
Next up on my-to: going through all of my Cooking Light magazines… such a tough job