Day 33- Oh Deer!

*This is a Lucas-recipe, so if it's gross, it's all his fault.

Last night, I marinated some venison filets in half a cup of vinegar, half of cup of ketchup, a quarter cup of Worchestershire sauce, 1 T mustard, 1/2 tsp salt, 1/2 tsp pepper, 4 garlic cloves (diced) and a quarter cup of vegetable oil all in a ziploc bag and left it in the fridge overnight.

Today, I chopped some broccoli and threw it in a casserole dish with an inch of water. Zap it in the microwave for 10 minutes on high, drain the water, sprinkle a tiny bit of cheddar and serve.

Then I boiled 2 C of water and added a pack of Knor Roasted Garlic and Broccoli Pasta and boiled it for 10 minutes, then served.

And lastly, I tossed the venison, marinade and all, in a large skillet and sauted on medium heat for about 3 minutes per side.

Day 32- Salmon Spread

Due to an unforseen medical mishap, I had to skip another post. Oh well. Also, I feel like I'm on a salmon-kick. Oh well for that too. It's good for you. Tonight, I made a yummy salmon spread. It's delicious on crackers and makes a bunch so you can eat the leftovers for lunch all week. We like to stock up on the dry packages of Smoked Salmon from World Market. They always carry them but they go on sale around holidays and keep very well. Also, they often have $10 off of $30 coupons. Anyway, get a whole pack and use your fingers to slide the skin off. Crumble the salmon in a large tupperware bowl. Add a whole slab of cream cheese (none of that fat-free nonsense, you will greatly sacrifice taste!) Dice up 1/2 a medium-sized red onion as finely as you can and add it. Then add a few spoonfuls of capers from a jar. Smush it all together with a large fork. Spread it on some crackers and enjoy!