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January 9, 2018

I dropped it on the floor

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The Reese’s – not the soup. Spoiler alert – I ate it all.

Pea soup leftover from last night’s dinner and slow roasted salmon from meal prep Sunday*.

Both are stupid simple to make and sound much fancier than they deserve to.

The salmon gets some olive oil and salt and then goes into a low oven (like 250°F or so) for 30 minutes or until a thermometer reads anywhere from 110 to 120 degrees. It’s very forgiving because of the low and slow method and if you make it on a Sunday afternoon you can stash it in the fridge and pull off chunks to put in a salad, flake into scrambled eggs, eat alongside a dollop of greek yogurt and a lemon wedge, or float in a bowl of reheated soup. If the thought of lazy fish cookery delights you then go ahead and read this.

While you do that, I’ll be watching this

*Regular meal prep is not a part of my world.  I only occasionally find myself with a lot of food for the week when I am particularly bored on a Sunday – in the interest of full disclosure.

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Jo Eats

Hi, I'm Jo!
I'm a self-taught, home cook who loves pretty much all things food. I am obsessed with creating, photographing, and sharing beautiful and accessible recipes with YOU. Thanks for stopping by!
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