A Bookworm Creates

Sometimes it's really interesting to see real life mirror experimenting in the kitchen. Some of my friends are aware that I didn't get the job I was hoping for; maybe it's for a reason that I'm not yet aware of, but it gets old constantly trying for a position and never getting a chance to prove yourself at this job. So, what do I do?  Sit there and cry about it?  No. Okay, maybe I did for a few minutes.  No, I'm going to adapt. I'll take the Praxis tests for Economics and American/World History because I can, even if I don't use the endorsement. At least I tried, right? What does this have to do with the kitchen and cooking? Easy. Today I attempted crab cakes.  I don't particularly like crab cakes, but I thought I could make them without the green onions.  I don't like green onions. See evidence picture number one.  They fell apart.  Now, these are for dinner. I have a bowl of crab meat mixture mixed up and ready to be fried, but I didn't

Has it really been over a year since I last posted?   No, reader, not much has actually changed in the last year. Moving on... I spend a fair amount of on social media apps managing my etsy stop. It was one of these...okay,  fine, I was on Facebook and I have several cooking blogs that I follow. This one particular blog featured Parmesan Herb Crusted Salmon. Easy enough AND delicious. Now, I did "cheat" and use frozen salmon, but it was still good. I just had to thaw it out. Parmesan Herb Crusted Salmon 1. Preheat oven to 420. 2. Line a cookie sheet (I used a cake pan) with parchment paper. This helps with clean up. 3. Put salmon on pan, cover with parchment paper, and bake for 10 minutes. Now, this is where I had an issue. I removed the salmon and there was this white stuff coming out of it. It does in fact have a technical name, but it's fine. This white stuff is the protein cooking out of the salmon. The internet said that soaking the salmon in salt water for