There is something wonderful and exciting about receiving and opening packages in the mail, especially when you are not sure what exactly the boxes contain. I was away on film locations in remote regions of China when I was only fourteen. My mother used to send me bi-weekly care packages from Shanghai — often times my favorite snacks such as dried plums or a can of spam, which was a luxury item back then. I can still recall those moments of excitement and anticipation when I opened up the care packages.
On Christmas Eve, we received in the mail a beautiful set of artisanal silverware from For Such a Time Designs! We first saw Aly Nickerson’s lovely hand-stamped spoons on SkinnyTaste.com and coveted them for months before they finally arrived, a generous gift from Aly. Each piece of the silver plated flatware is vintage and stamped with antique metal stamps. It is absolutely gorgeous and makes eating even more fun than it already is. “Serve With Love,” “Eat Clean,” my thoughts exactly!
Smoked Salmon Scallion Omelet Ingredients:
1 Egg + 3 Egg White (beaten)
3 stalks Scallion (chopped)
3 oz. Wild Smoked Salmon (pulled or cut to small chunks)
2 tablespoon 2% Shredded Cheddar & Jack cheese
1/2 teaspoon Dill Weed
1/2 tablespoon Olive Oil
Heat a flat non-stick pan on medium, add oil, then add most of the chopped scallion.
After the scallion softens, about 40 seconds, pour in the beaten eggs.
Add salmon, the rest of the scallion and the cheese.
Sprinkle the Dill Weed. Roll the Omelet. Sprinkle with fresh pepper.
Everyone in the house loved Yam Casserole so much that I made it for the second time this week. It is a delicious and healthy dish that is relatively easy to make.