Hello from a new place! We arrived in central Washington late afternoon on Sunday 7/16. We drove in on interstate 82 and dropped over the Umtanum and Manastash ridges from Yakima, and as our new hometown was coming into view, I pressed play on the song "Home" by Edward Sharpe and the Magnetic Zeros. It felt right.
However, I am proving out the wisdom that just because a decision is right, doesn't mean it will be easy. These first few days have been overwhelming. My sincere apologies to all my friends who have done big moves: I know I was not as understanding as was warranted or needed. There are so many things to learn and adjust to: my initial trip to the grocery store took 90 minutes, most of it trying to find where the heck everything was located.
The moving company arrived Tuesday with all our items. It feels to good to have both us, the dogs and our belongings in the same spot. Escrow closed the same day on our home in SoCal. So, in all capacities, I have moved- this is where I live now. Sometimes my brain can't quite catch up with it. The first night sleeping in our new home I rolled onto my right side expecting to see faint light through our bedroom sliding glass doors. Instead I found a solid wall and it took a few minutes to realize where I was and in which state.
While my little world is topsy-turvy, there are graces along the way. My sister calls them "text messages from God", which I think is good description: not earth-shattering, stone tablet-creating communications, but moments and interactions that help me feel loved and connected.
I have a perfect example: while the movers were unloading the semi-truck full of our boxes (and I was fretting terribly: has everything arrived? is anything damaged? what room should I put this and this and this in? will it all fit into our dollhouse sized rental house? ) I noticed a girl of about 7 years old watching the activity from a safe vantage point on the sidewalk. She stepped off her scooter but was still wearing her hot pink helmet, elbow and knee pads. She watched for about 15 minutes and I waved at her and she waved back. About 30 minutes later she returned with her older sister and marched right up to me with a jar of lemonade and handwritten card welcoming us to the neighborhood. It was the kindest gesture and we chatted for a few minutes. The girls told me which house was there's and that they have a Corgi who will always bark when we walk by.
It was so helpful to me, to feel welcomed. Daily there are gains in this direction and I use them to buoy me up. I am just terrible at navigating change and hold on to all the encouragement I can.
And of course, I am still me, even in a new place, which means I look to my kitchen as a place of centering. On Wednesday, it was one of the first rooms I tackled to unpack boxes and organize. By Thursday, the weather turned cool. Well, cool for me: 75 with a strong wind. I wore a sweater to the grocery store and was kindly questioned by the cashier, "How can you possibly wear a sweater in this heat?" She accepted my explanation that I am from SoCal and the grocery bagger tried to lessen the awkwardness of the interaction by saying, "Well, it is a very nice sweater." I purchased a gorgeous deep coral wild sockeye salmon and, owing to the cold weather and all, made a pot of salmon chowder with one of the fillets. It was cozy and delicious and so perfectly comforting. I do not yet have the chowder recipe developed to share with you all, but it is on my list of things I'd like to write about.
In the meantime, I will share what I did with the second fillet: an easy baked salmon recipe. As I grew up regularly having this dish, it is pure comfort food to me. Good fish, mayonnaise and salt and pepper is all that is necessary. The thin coating seals in the moisture of the fish and adds a creamy saltiness. I purchased a whole salmon, so I did this with a full fillet but I think the process could easily be applied to smaller portions.
simple baked salmon
1 salmon fillet, skin on (approx 2- 2 1/2 pounds)
2-3 tablespoons good mayonnaise
salt and pepper
1) Preheat oven to 350. Line a rimmed baking sheet with parchment paper.
2) Place the salmon on the baking sheet, skin side down. Pat the fish dry with paper towels and season with salt and pepper. Using a butter knife spread a thin even layer of mayonnaise over the salmon. As far as the thickness of the layer, it should be opaque, but still thin, like 1/16th of an inch or less.
3) Bake fish for approximately 20 minutes, until it flakes easily with a fork. The cooking time will vary depending on the thickness of your piece of fish. To ensure I did not overbake, after 10 minutes, I started checking every 3 minutes.
4) Enjoy with a spritz of lemon. Leftovers are wonderful when made into salmon salad sandwiches.