April, 2017 complete and May waiting in the wings in my never-ending calendar

My April calendar is finished a bit early.

In case you want to read the minutia, even with a very busy month, it is still quite boring compared to others who are globe trotters (you know who you are ladies).

My reason for completing my April calendar early was so I can create a few new projects I hope to start in May.  Different for me, and will hopefully turn out favorable.  I'm also hoping I'll have time to figure out why things on my right sidebar, like the clocks and weather, are no longer showing, even though I've added their codes again and again.

Now I'd like to switch gears to get my mind off the continued meltdown blogger is doing to my blog.  Before the cost of salmon went through the roof,

I used to buy fillets about this size and smoke them at Christmas.  They made great gifts and were always appreciated by my friends. 

Everything you need to know is on this label.   It tells how to safely prepare the salmon.  It shows it is sockeye, the second most expensive breed after king (sometimes called chinook) salmon.  Sockeye is an oilier fish with deep red flesh.  It is high in omega-3s but has a strong flavor.

When buying fresh or fresh after flash frozen, be sure it's wild caught.  In the U.S., that means it was caught in Alaska where fish farms have been outlawed due to disease.

I learned I could cook the salmon in parchment paper, and since I was entertaining, I wanted to make certain clean-up would be easy.  I can't believe I actually sacrificed some of this hoarded craft supply for a cooking project!

I laid the parchment paper in the bottom of the aluminum pan, then cut onions and laid them on the parchment paper.   I cut butter and laid it on top of the onions.  Then I squeezed some lemon juice over the top of both.

Next it was time to lay the salmon, skin side down, on  top of the onions and butter.

I love dill.  In fact, I love it on just about any and everything.  I'm not sure everyone feels the same way, though.

That's why I decided to add rosemary to a portion of the fillet.

This was my feeble attempt to make the dish pretty.

Then it was time to wrap the fish tightly in the parchment paper and cook it for 25 minutes in a 300 degree F (150 degrees C, Gas Mark 2) oven.

When I removed the photos from my camera, I didn't find a single one that showed the finished salmon.  It was really lovely, though, and still had the red tint to it.  It was completely cooked and got rave reviews from some pretty picky people!

And finally, I broke down and bought another hibiscus.  Overnight the blooms drooped and are no longer upright.  Only one bloom left to stand straight and tall!  I must get it in the ground, soon, so I don't lose it.

EDIT: Yes, this is a hyacinth, not a hibiscus.  Sleep deprivation and worrying about my blog caused the faux pas (or serious lapse in proper spelling).

Thanks for joining me today.  I am thrilled you stopped by because this is the only place you will see my monthly calendar and my fishy fish tale.