A Heads-Up & A Mouthful.

As I write this, I'm in my robe

sitting on the couch & drinking coffee,

but in about 3 hours... 

my summer explodes with business.

I feel like I need to give you a heads up

so that you will understand my sporadic whereabouts

that I'll be blogging, tweeting & *instagramming about this summer.

Tonight, we are going to see Coldplay here in London,

 we will celebrate the Jubilee this weekend,

have brunch with Helena on Monday,

leave for Oxford for Tyler to lecture (stud!),

fly out to Edinburgh on Tuesday,

travel up to the Isle of Skye Thursday,

meet Megan for dinner on Sunday in Glasgow,

take the night train to London,

directly board a flight to Florida Monday morning,

spend a week on the beach,

re-cross the Atlantic & land in Milano,

lead a group up from there to Paris,

cross the channel & host them in London,

spend a girls weekend in Rome,

attend the Olympics,

and fly back to Oklahoma for Tyler's sister's wedding,

celebrate my birthday in Dallas,

fly back to London.

By then my friends,

it will mid-August.

Are you ready for this insanity?

Yeah?

That's awesome,

because I'm not so sure I am.

Obviously, I'm very excited...

 but, man, it's gonna be busy.

On a more delicious note,

this salmon recipe will be your new favorite thing.

It's my go-to when I don't know what to cook,

or when I want to be healthy,

or when I want to look like a good cook in front of my friends...

or, yeah, well you get the idea: it's great for everything.

I can also shop for it without having the recipe on me because it's so simple.

I really think you're going to like it...

because I like it and we have everything in common, right?

Totally.

HONEY PECAN SALMON

serves 2 | original recipe here

2 salmon fillets (England is so spoiled with cheap & fresh Scottish salmon.)

1/4 cup of breadcrumbs 

1/4 chopped pecans

2 tablespoons of mustard

2 tablespoons of honey

1 tablespoon of melted butter

1. Preheat your oven to 425F | 210C.

2. Mix breadcrumbs, pecans, honey, mustard & butter together.

3. Evenly spread the chunky mixture on top of the salmon fillets.

4. Place the salmon in the oven for 10-12 minutes, until the topping is golden brown (or darker in some areas because you got distracted.)

5. Take them out. Pat yourself on the back for making something amazing. Eat up!

This salmon goes great with almost anything fresh & light.

Asparagus, steamed broccoli, mashed sweet potatoes, a green salad...

you really can't go wrong with finding a good compliment for it.

You're gonna love it.

*PS. I love instagram so much. Here's my handle: aspiringkennedy 

**All images original to Aspiring Kennedy