Dave and I spent a fantastic Memorial Day weekend with my dad. We drove to West Virginia, we enjoyed the drive, the weather was beautiful and we had a great time with my dad. It was refreshing to have a nice break from the routine to clear our minds.
Yesterday I had chemo no. 11, only 1 left yay!!!!!!. Since it was the day after Memorial Day we spent 6 hours at the hospital, the hospital was packed. I got upset since there were not enough chairs to receive the chemo and we had to wait for a long time, it was frustrating but oh well. . The good thing is that I saw Lynne, my incredible nurse. Several weeks ago, Lynne share a delicious recipe for salmon that I have posted below, thank you Lynne.
I am tired and extremely sensitive but I am doing well most of the time and I am excited that only one treatment is left. Three weeks after the last chemo on June 11 I will have a pet-scan to see the results of the treatment. I will have regular checkups each 3 months for a year and then each year or as requested by my doctor.
Thank you for your prayers, good vibes and positive thoughts. 🙂
Salmon with Pecan Crust
Recipe courtesy of Lynne Trench
Easy | Servings 4
- 2 tablespoons Dijon Mustard
- 2 tablespoons melted butter
- 4 teaspoons honey
- 1/4 cup fresh bread crumbs
- 1/4 cup finely chopped pecans
- 2 teaspoons chopped parsley
- 4 salmon fillets (4 to 5 oz each)
- salt and black pepper
- lemon wedges
Mix together mustard, butter and honey in a small bowl: set aside. mix together read crumbs, pecans and parsley in a small bowl; set aside. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each filet with mustard-honey mixture. Pat top of each fillet with bread crumb mixture. Bake at 450 F (232 C) for 10 minutes per inch of thickness, measured at thickets part, or until salmon flakes when tested with a fork. Serve with lemon wedges.