Very Exciting News, No Meat on Fridays & A Little Something Special

I’m not going to lie – the past two days have been incredible.  First, I won an orange iPod at work yesterday.  Today, I got an interview for a marketing company I applied for  (fingers crossed I do well) and found out that I got into Boston University’s prestigious graduate program for journalism.  Needless to say, I’ve been bouncing off the walls with glee for the past 36 hours.

And, as we’ve already established, it’s Lent… 3 days in and the no-carb promise is going strong.  As is my 5K training, of which, I have successfully completed 2 days.  I know it’s baby steps but 2 days is a lot to a non-runner and my calves are definitely feeling it.

Being Catholic, Lent is 40 days of repentence, remembrance and no meat of Fridays.  Today is Friday and I’m craving fish – good thing since it’s practically the only thing I can have today.  A simple tuna salad for lunch (a can of tuna and a 2 teaspoons of low fat mayo – I hate it when it’s super mayo-y) and salmon for dinner.

Salmon is one of my favorite foods of all time.  Ask my boyfriend – I get it almost every time we go out to dinner.  So tonight, I figured I’d make my own.

I chose a simple recipe and it was delicious.  The lemon sauce was the perfect compliment to the lightly peppered fish.

Broiled Salmon with Lemon Sauce

1/4 cup fresh lemon juice
1/2 cup fat-free, low-sodium chicken broth
1 TB cornstarch
2 TB honey
4 5-ounce salmon filets, skinned removed
Freshly ground black pepper, to taste

1. Preheat broiler to low.  Place salmon filets on a broiler pan that has been greased lightly with non-stick cooking spray.

2. Whisk together the lemon juice, chicken broth and cornstarch.  Heat in a small saucepan over medium heat until sauce thickens, stirring constantly.  Stir in the honey and remove from heat.  Cover and keep warm while you cook the salmon.

3.  Broil salmon for 8-10 minutes or until fish flakes easily with a fork.  Serve salmon and top with sauce.  Season with black pepper to taste.

Serves 4.

On a completely different note, I have some very exciting dance news.  I work for a company based in Texas called the National Dance Alliance.  With them, I travel to different states during the summer to teach at their high school summer camps.  This past summer, I worked a total of 9 camps in 7 states.  This upcoming summer, I will be a 3rd year vet with NDA and it is one of the most amazing experiences I have ever had.

My last camp of Summer 2010 was with a high school team north of Albany, New York.  While they weren’t the most technical team I worked with during the summer, they by far, had the most heart.  By the end of the 3 days, I felt as though I was a part of their team, despite the fact I am (significantly) older than them.  They cried when I gave them a bid to NDA’s High School National Championships and I cried when I pulled out of their parking lot to go home.  5 months later, I was back in their gym.  This time, however, it was all about nationals.

After 2 intense days of choreography, 3 months of practice with their amazing coaches and 1 more cleaning day with me, the team is now in Orlando, FL to display their hard work at nationals.  Diamond-themed routine under their belts and shimmering, new, black and silver poms in their hands, my girls will take the stage on Saturday morning with hopes of making finals and ranking as one of the best teams in the nation.

But regardless of whether or not they place, I am so proud to say that I am their choreographer.  They are one of the most loving teams I have ever come across.  They not only love to dance but they love each other, their coaches (and me!)  And I love them back.


2 thoughts on “Very Exciting News, No Meat on Fridays & A Little Something Special

  1. That salmon better be wild! And preferably Alaskan =) I just realized you have a blog a couple weeks ago and have been checking it frequently! I even told my coworker about the oreo truffle things and she made them for our staff meeting today! Can’t wait to try them. Miss you!

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