This week got off to a rough start. On my way out of work on Monday, I fell FLAT ON THE FLOOR in the lobby. I was carrying my usual haul (purse, lunch bag, workout bag)…while wearing some really cute boots…and talking on the phone, and WHOOP. I slipped on my left heel, regained balanced, and slipped on my right…but didn’t regain balance. I fell on my back while managing to strain my shoulder, hit my head, and fall on my left side so hard that I couldn’t move for a moment.
Running to my rescue was one of the nurses on my team and a full incident report followed. I was sore and embarrassed. And then running late to get the kids.
I picked up the girls and came home to a sick dog. With very similar symptoms to August, we knew there was a strong possibility Lily was in v-tach again. We gave her lots of love but on Tuesday morning, decided we needed to take her in.
I struggled through my monthly staff meeting before returning home to pack an overnight bag, grab a bunch of Larabars and Rx Bars, and head to Detroit where Lily’s cardiologist is….3 hours away. We received great care and $1,500 later, she was discharged with really no known issue other than stable kidney disease and stable heart failure.
I got home at 8pm with enough time to kiss Shea before she hopped into bed. I microwaved a veggie corn dog and whipped together a salad. It was all I could muster after an exhausting day – both mentally and physically. Have I mentioned how much I HATE driving? Only upside: lots of podcast catch-up.
Needless to say, I was anxious to get back to the grind today. I did forego my morning workout as I’m still pretty sore from my fall on Monday, but I slept like a rock and today has been much better, including a healthy family meal. In honor of our Lily girl, I bring you a meal we all enjoyed – this lemony risotto with salmon and dill. It’s basic but flavorful – simple, fresh ingredients. You’ll love it!
- 1 lb salmon
- ¼ tsp salt
- ¼ tsp black pepper
- 8 cups low-sodium vegetable broth
- 2 Tbsp butter
- onion 1, finely chopped
- 2 cups dry arborio rice
- ½ cup dry white wine
- ¼ cup fresh dill, chopped
- 2 lemons, zested and juiced
- Preheat oven to 425 degrees F. Place salmon skin side down on a baking sheet. Bake for 12 minutes; remove from oven and set aside.
- Meanwhile, heat broth in a large sauce pan over medium heat until simmering. Reduce heat to low and keep hot.
- In a large, deep skillet, heat butter over medium-high heat. Once melted and hot, add the onion and saute for 4-5 minutes or until softened. Add arborio rice and stir for 1-2 minutes. Add wine and stir. Allow wine to cook off for 1-2 minutes.
- Add the broth ½ cup at a time and stir often. As the broth becomes fully absorbed, add additional broth, ½ cup at a time.
- Once rice is tender and cooked through, turn off heat and stir in chopped dill, lemon zest, and ½ lemon juice. Stir well and taste. If desired, add additional lemon juice.
- Flake salmon over the top of the risotto; stir, if desired and serve immediately.