This is a picture of an ornament from my husband’s childhood. We even have the original box, clearly from the Sixties. I tossed out the light set because the wiring scared me, but I put all the ten little plastic Santas on the 2012 lights. The box says the white lights are flashing which might be a little scary if you ask me. I tease my husband that these are evil Santas. Their eyes are shifty. And imagine another ten staring at you with flashing white light’s behind them. All in a row.

Thanks for all the readers who have been stopping by and checking out my blog. It’s a work in progress so I hope you are finding what you need.  And for my gluten-free homies, here is the recipe part of the post:

This is so tasty and so simple, and it’s pinkish (almost red)  and green for Christmas.  I make this dish often and I’m sorry I don’t have a picture. The last time I made it my camera was buried under Christmas decorations. I’ll be making it Saturday for a dinner where some people don’t eat meat. It’s easy to make on the stove and most of the ingredients are frozen. Here is a sunset picture and then I’ll get right to the recipe.

I found this recipe in a package of Trader’s Joe’s frozen sockeye salmon. I usually prefer to use fresh everything, but this works so well and is easy, healthy and quick. It works for folks who don’t eat meat as well as gluten. The only thing I did to change it to gluten-free is to use tamari (which is soy sauce made without gluten) instead of soy sauce.

Ingredients:

1 16 oz package  chopped frozen spinach

1/2 cup of half and half (The recipe calls for 2 cups of cream or half and half but I’ve never used that much.)

2 tablespoons of tamari or gluten-free soy sauce

2 teaspoons of Dijon mustard

1/2 teaspoons of nutmeg

salt and pepper to taste

1 lb frozen boneless salmon filet (Of course you can use fresh, but with the flavors of the sauce the frozen tastes fine and the theme of this recipe is EASY.

half a lemon

In a 12” non-stick skillet combine all the ingredients except the salmon and lemon. Place salmon atop the spinach mixture skin side down. Cook 20 to 25 minutes at a slow simmer occasionally spooning spinach over the salmon. Make sure the salmon is cooked through.

Hope everyone is having a great Holiday Season.  Here is a very un-Christmas song to get you festive. We’ve been doing this at Zumba.