That's right - I'm doing a combination of Friday things. Some coworkers are being PITAs today and I'm in the mood to cook. So...

Eff off to:

• Whining that you cannot properly view a work email on your iPhone when attempting to do the required work. Well boo-fackin-hoo. When you're doing the required work from that email, you're supposed to be doing the work on a SECURED COMPUTER, not your freaking UNsecure personal phone. Asshat.
   
• People with the crap attitude "if I didn't see it/don't know about it, it didn't/can't happen". Surprise, surprise, Doubting Thomas. Things CAN happen and they DO - despite your lack of knowledge or approval or that you don't know anyone like that. Did ya see the moon landing? It happened. Have ya seen the bottom of the Marianas Trench? It's there. And, yes, my exh had a private pilot's license and we often flew in a 2-seater Piper PA-28 Cherokee. Just because you didn't see the airplane or us in it doesn't mean it doesn't exist or that it didn't happen. (Damn, but I actually enjoyed flying in that plane with psycho exh. It was one of two things he did exceptionally well.)
   
• DH having to work OT tormorrow. Again. 
   
• Mystery illnesses that drag on and have yet to be identified, despite a multitude of tests. Gaaaaaaaaaahhhh...

Forn Friday

Forn' is 'food' and 'p0rn' combined. This Finn is craving fish. Specifically, Lohikeitto. That's Finnish Salmon Soup for those who no habla. Since DH is working tomorrow, I'll be stopping at the grocery store for the ingredients and will spend Saturday making my Lohikeitto and rieska (Finnish flatbread). Maybe some Banana Nut Bread, too...

LOHIKEITTO

• 1 lb salmon filet, skinned and cut into large chunks - reserve the skin
• 4 Tbsp unsalted butter
• 1 large leek, trimmed, sliced, and well rinsed
• 5 cups fish stock (buy it if you don't make your own)
• 1 lb russet potatoes, peeled and diced
• 1 large carrot, sliced
• 1 cup fresh dill, finely chopped, divided
• 1 cup heavy cream
• 1/4 tsp allspice
• salt and pepper to taste

1. Melt the butter in a soup pot and saute the leek for 10 minutes, or until nice and soft.
2. While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat, and simmer gently for 10 minutes.
3. Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.
4. Add the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through, just a few minutes. Add the reamining dill, and salt and pepper to taste.
5. This soup makes great leftovers and the flavors will mature and get even better!

Hope you have an enjoyable weekend!