Mt. Hamilton

So, funny thing. This girl I met in Canada, who was from Montana was here in Portland! (Her family's here) She had this great idea to go hiking and, after making sure his ankle wasn't too damaged, I dragged Jeff along. :D

It started out getting up a little too early. XP But, Danielle was driving. So we couldn't complain too much. :D
We weren't sure if the weather would hold up for us or which mountain to climb....but eventually I made an executive decision and we climbed Mt. Hamilton.

I'm really glad we did it. This was a fun thing. The pace was a little wonky. I'd like to take another hike up there, but slower.

Baked Salmon Fillet

What happens when I'm way too busy? I don't do anything, go to the store, and make delicious food! Luckily, this salmon was easy to make and didn't take long to cook, so I didn't waste too much time. The meat counter was closed, so the leftovers were on sale! (Yay cheaper and nutritious, delicious fish!) I bought this half pound fillet and some shrimp I hope to use tomorrow. 

First, I rinsed off the salmon. Why? Because the recipe told me so. However, the Internet tells me that this is a practice bourne more out of habit than from any real need. Apparently, rinsing doesn't actually get rid of bad surface bacteria, it just makes you feel better about it. Proper cooking, however, does get rid of it. And washing may splatter this bacteria around your kitchen sink, so it has been advised against.

After succumbing to a tradition I knew nothing about, I placed the fillet in a 9x13 pan. The recipe I was following was for a whole pound of fish, but the half pound cooked just fine. I just wanted to use the glass pan.

I "brushed" (read--rubbed around with my fingers) the fillet with some mayonnaise and squeeze-tube dill paste, and then sprinkled it with garlic salt and black pepper. Before going into the oven, I topped it with two thin slices of butter and some fresh lemon squeezings.

It cooked for about 10-12 minutes, uncovered at 400 degrees F.

It was pretty delicious! The original recipe called for onion powder, and I wonder if it wouldn't be even better if I first sauteed onions and garlic in the butter and put them on top.....