My husband finally broke down and cooked a meal today. I can’t remember the last time he propelled himself in the kitchen to cook for both of us – he usually makes his own breakfast, but since I don’t eat until around noon I rarely get involved.

 

However, today he could see I was not inclined to cook (I’m trying to catch up on some writing work; being sick put me days behind); so he took it upon himself to throw something together for lunch. Granted we had leftover vegetables from our corned beef meal Saturday (a mix of cabbage, potatoes, carrots and butter – with lots of salt); but my husband also prepared the following, and it turned out rather well:

 

Salmon Loaf

2 cans (16 oz. each) pink salmon, drained

2 C crushed soda crackers

2 C crushed Ritz whole-wheat crackers

2 jumbo eggs, lightly beaten

1 C milk

3 TBS onion, finely chopped

2 TBS dried parsley flakes

2 tsp. salt

Dash pepper

Butter

 

In a large bowl, mash the drained salmon; mix with remaining ingredients. Combine the mixture into a loaf-shape, and place in a buttered loaf pan (approximately 9x5x1”). Bake salmon mixture at 350° for forty-five minutes or until loaf is firm. NOTE: This recipe makes enough for eight people, so it can be halved.

 

My husband typically likes a lot of leftovers; he takes them to work for his “lunch.”