And The Award For Best Supporting Role...

I have been doing this thing for 15 days officially, and it has felt like it's been a lot longer, but not in part due to the dozens of people helping me through this! From family, to Facebook, to Arnel's Six Pack Attack group, people from all edges of the world have been offering up bits of support!

It's honestly astonishing to me how people who don't even know me could be so nice, let alone how the people I know, but haven't talked to in ages could care less about my goals, or my interests. This, my friends is a true indication that there are in fact some pretty decent people in this world.

I want to thank everyone watching, and aiding... and adding comments, or tips! Because of my journey, there have been a few people to embark on weightloss journies of their own! That's fantastic! After all, the more, the merrier!

Specifically, 'sickofthegut', 'mejustme', 'abdominator', 'mannyrsx', and 'swimsean', thanks for taking time out of blogging your own stuff, to pop by mine and bring some of the 'Brothers in Arms' effect to my side of the water!

Thanks to all that have helped me, and continue to help!

In other news, I heard back about the job today! I am headed in on Friday to see them again, and it's apparently down to two of us! Exciting business! Hopefully it'll work out in my favor!

Also, another recipe:

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Baked Salmon Spinach and Pepper Salad

My first approach at a salad featuring Salmon... as it's supposed to be my new best friend, though I am still getting accustomed to its flavor!

Overall, I am happy with the way it looks, and the way the salmon tastes, but it can be better, so... I've adjusted the recipe to accomodate for the issues I discovered, and it should yield a pretty tasty salad.

On with the show...

• 7oz Washed Spinach


• 1x Salmon Filet


• 3Tbsp Light Mayo


• 1/2 Tsp Fresh Lemon Juice


• 1/4 Tsp Paprika


• 1/4 Tsp Cinnamon


• 1/4 Tsp Salt


• 1/4 Tsp Black Pepper


• 1/8 Tsp Dried Basil


• 1 Small Red Pepper


• 1 Small Yellow Pepper


• 2 Small Green Peppers


• 1oz Extra Virgin Olive Oil

Drawing a Bath for the Salmon:

You're going to want to mix your ingrediants for the substance that you'll be backing your salmon in. Start by grabbing a small bowl, and putting your mayo in it. Then add your lemon juice, paprika, cinnamon, pepper, salt, and basil... stir with a spoon or whisk, until you can see the color change to a pink tone from the paprika. That's it! That was easy!

Preparing the Salmon:

First, remove the skin from your filet, if not done already. You can do this by setting the filet flesh side down on your board, and pulling the sharpest knife you have under the skin moving back towards you, all the while holding your palm on the skin, to force a good connection between the knife and the flesh. Don't use a sawing motion, do it in smooth strokes.

Once you've got the filet skinned, you're going to want to take out a piece of tin foil sized large enough to wrap the filet a few times. Lay this flat and rest your salmon on it. Once you have your salmon placed in the middle of the sheet closest to you, spread your mayo mixture on the opposite side of the filet, make it the same size as your filet, and then place your filet there. Cover the top and sides of the newly placed filet, and wrap it up as though you would a burrito.

Place your Foil wrapped salmon on your grill, and close the top. It can sit there for about ten minutes, maybe fifteen, depending on its size.

Preparing the Peppers:

After washing your peppers, cut them down the middle (from the top of the pepper), and use your thumb to pull the core out through the top of the pepper. Smack each half on your palm a few times firmly to remove any of the stubborn seeds hiding inside.

Once your peppers are clean and halved, all that remains in knife work is to cut them in a julienne fashion. Place each half with the cut side down, and draw your knife down from the top, to the bottom to create slices approximately 1/4"-3/8" in width.

Start a pan over low-medium heat with your olive oil in it. Dump the peppers into the pan, and season them with pepper and salt. let them spit away, and soften while stirring them occasionally, as you would with glazing onions. Once they're soft, move them to a plate with paper towl on it, to let some of the oil drain into the towel, and for it to cool. If it goes into your salad bowl still hot, it will cook the spinach underneath, and you'll get a slimey salad.

Finishing the Meal:

Well, you've got your plate, so grab a good handful of spinach leaves and place them in the bottom of the dish, mounding them. Once your peppers are cooled, they too can be plated. Place them around the spinach leaves, and head for the salmon. I cut my filet in half (it was skinny), and crossed it on top of the leaves.

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Hopefully you'll enjoy this meal, it's my least favorite out of the dishes I've made so far, but I guess when you're experimenting with cooking, you're bound to mess some up a bit!

Cheers, and thanks again for all the support!