Fun fact about the photos in this post…
I forgot to take a picture of these before I served them, so these are pictures of the (very few) leftovers, after I had already put them in containers. And the containers have lots of marks on them from lots of use… and in the photos the marks make the containers look dirty. So I removed the background from the pictures, lol… I used the “lasso” editing button on my Samsung S32. You “lasso” the object that you want to retain, press a button, and voilà:
Bubble Bath Salmon
I like making salmon by marinating it in wine with garlic powder and dill. In the summer time I use fresh dill, but it’s winter in Canada, eh? Fresh dill is hard to find this time of year, and if you do, it costs an extravagant amount of money. So dried dill it is. I also add a pinch of salt.
“Marinating” is a generous word here… I basically let it soak for 10 minutes tops. And here’s a funny story… I had some leftover white wine that I had planned on using for the salmon… My husband, unaware of this fact, drank the rest of the wine, lol.
BUT!
We had a full bottle of sparkling wine that we had bought for New Year’s and had not opened, because we are old and tired and went to sleep at 10 p.m. on New Year’s Eve 
So this salmon had a bubble bath 
Once the bubbles calmed down a bit, I baked the fish in the oven as usual at 350 for about 20 minutes, and no one was the wiser until I told them. My 12-year-old son was flabbergasted that I cooked his fish in wine! And even more flabbergasted that this is the way he has eaten salmon his entire life, lol. I explained that the alcohol evaporates with the heat.
Freezer-friendly mashed potatoes that did not make it into the freezer
I tried to make it look like a rose so it was pretty for the photo 
I like making some extra food when I make a larger meal, so I can stick some in the freezer for days when I don’t feel like cooking. To that end, I learned to make “freezer-friendly” mashed potatoes years ago. I have since forgotten where I got the original recipe from, because as usual, I use recipes for inspiration and then end up doing my own thing, for the most part.
To make mashed potatoes freezer-friendly, just add a bunch of fat to it. Cream cheese and sour cream fulfill this purpose, and make the potatoes even more delicious to boot. I also add a generous helping of salt (thank you low blood pressure) and some garlic powder. I have no measurements to share because I generally eyeball everything. Oh, yes, I also add a generous helping of butter and a little bit of milk to make it easier to mix everything together.
The added fat makes the potatoes much creamier and ensures that you don’t get a watery mess when you defrost them for next time. Except that we didn’t get freezer mashed potatoes this time because there was only enough left for my husband and I for one more meal, and I didn’t see the point of freezing such a small amount. We just ate them the next day.
But as my mother says, the best compliment to the chef is an empty plate, so I’d say it was a successful day in the kitchen 
.