(Fried) Mashed Potatoes and Squoodles

Squoodles, here, mean “squash noodles” – that is, squash that I grated thinly and sauteed in olive oil, then served with a light dressing of butter and Parmesan. The mashed potatoes I made as I usually prepare them, but this time, I sectioned off some and rolled them in a flour-Panko mixture, which I then…

Salmon with Asparagus and Rice

This salmon was one of my favorite salmon dishes yet. I marinated the salmon in a Thai glaze, consisting of soy sauce, fish sauce, toasted sesame oil, grated ginger, and minced chiles, and then broiled the salmon until crispy on the outside. I also broiled the asparagus and poured leftover marinade on them, and made…

Buttermilk Biscuits

The first time I ever ate a biscuit was at the Petaluma Lions Club, when I was probably 8 or 9. At the time, I was a very picky eater, and my dietary preferences could be summed up as “carbohydrates + butter”, with an optional addition of cheese. A biscuit, then, with its incomparable tenderness…