Salmon Kedgeree

The best leftovers in the universe.

As you can probably tell by the massive gaps between recent posts, I’ve had a crazy busy March so far.  I seem to have started off my 21st year of life with a bang, and in the past weeks have managed to plan a six week trip to Europe (more to come on this later), meet some journalism idols while working at the Genie Awards, and do a variety of other extra curricular activities.  At the same time, the upcoming weeks will be a challenge.  There are huge assignments due, a March break tour guiding schedule at school, and television newsroom days.  I’m tired, I’m really, really tired.  I have gotten involved in way too many things this year and they’ve finally started to catch up with me.  I hate to say this, but I think I might be taking a bit of a blogging hiatus, or at the very least I won’t be able to post more than twice a week.  Summer, where are you?

On a positive note: daylight savings time was early this year, which means the season of outdoor food photography is upon us!  My poor patio has been neglected from photos for months now, and is begging for a little attention.  Also, I am interning at the National Post in Toronto for all of April so I’ll be getting the chance to have an amazing journalism experience, explore a new city, and hopefully cook loads.  I can’t wait.  AND Britt, my other friend Freya and I found the GREATEST house for next year that is so close to school.  There’s lots to look forward to post-March.

Anyways, here’s this salmon kedgeree dish I made a few days ago.  It’s great for anyone who loves curry and spice (warning: you and your kitchen will smell for days afterwards).  My craving for salmon lined up perfectly with it going on sale at the grocery store.  Don’t you just love it when things just work?

PS: Wikipedia tells me that kegeree is supposed to have egg. I disagree/didn’t have time to hard boil eggs before class.

Source: Canadian Living

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