I think I drafted my schedule for classes. I think. When I went through the program GW has called Blackboard, it brings you through a run don of what is required for the specific school you in and major. The first year we have a bunch of required courses to take so I didn’t have much choice. But that’s okay. That made it a bit easier. What I did have a choice in was the language I am going to take. Say good-bye to Latin and hello to Arabic! Since I want to minor in Middle East Studies, Arabic seemed like the prime choice and I have always been intrigued by it. And if I got through 4 years of Latin, culminating in AP, I think I will be able to handle Arabic…hopefully. I will just have to get used to actually speaking another language since in Latin it is only translation of books, not speaking or conversing.
Fingers crossed! But besides that, the whole writing down a tentative schedule was so overwhelming. There were just so many numbers and words and charts. I did pick mostly early morning classes since that is my prime time. We have to bring these drafts down to orientation which I will be going to in a few weeks and then hopefully our academic advisers are supposedly supposed to help us out and guide us to a more concrete idea of what it should look like officially. Then in early July we have a schedule day to go online and register. Hopefully I will get all of my choices since I want all the earliest classes, haha!
I guess you can say the one perk to high school schedules was that you just input the class you want and then when school starts they hand you your computer generated schedule. You don’t have to deal with the time, place, etc. But that also leads to a lot less freedom. All I can do now is just wait and see what my adviser says. And then stress on the day I actually have to register. Until then…how about some salmon.
Salmon is one of my favorite fishes. It is so different than white fishes like Tilapia and Flounder. The fats in salmon just bring the taste to a whole new level. It is such a satisfying protein. And now that Wild Alaskan Kind Salmon is finally back in season for the summer, I am one happy girl! Winter salmon tastes terrible, but summer salmon…o…so good! I need to get my hands on as much of it as I can before it’s gone! But another fish I just tried last week was Trout! It was my first time making it and I am glad to say I have a new favorite! Trout is a bit heavier than Tilapia, but less so than Salmon. It is the perfect medium! Today though, lets stick to salmon talk. Salmon with dill (dill is so good on fish) and my beloved saurkrout! Two superfoods and happy tummy making foods in one! Plus this is all served with a side of roasted beets and parsnips, my favorite roots!
Dill Saurkrout Salmon
Ingredients: (serves 1, 1 fillet)
+ 1 Salmon Fillet
+ 1 Tsp Balsamic Vinegar
+ 1 TB Chopped Fresh Dill
+ 2 TB Saurkrout
+ 1/4 Tsp Garlic Powder
+ 1/4 Tsp Onion Powder
For the Beet and Parsnip Chips:
+ 1 Medium Beet (sliced)
+ 1 Large Parsnip (sliced)
+ 1/4 Tsp Garlic Powder
+ 1/4 Tsp Onion Powder
Directions:
+ Preheat oven to 400°F.
+ Rub salmon with balsamic, garlic, and onion. Then top with the dill and saurkrout.
+ Place it on a foiled and oiled baking sheet and cook for 15-20 minutes or until the salmon is done and flakes apart easily.
+ For the beet and parsnips, preheat the over to 425°F.
+ Once everything is chopped, place it on a foiled and oiled baking sheet, and toss with garlic and onion. Bake for 30 minutes, flipping halfway through.
A satisfying protein packed meal! So satisfying, the food just can’t wait to get in my stomach. Let me explain. When I was eating this…I was at my desk on my laptop (yes, bad) and I had the plate to the side on the edge of my desk, reaching over with my fork. Well I guess it tipped and just before the whole plate fell and got all over my rug, I caught it with my arm…sort of. I saved most of it, but a lot of it ended up on my clothes, in my hair, yes and some of the floor. I also has ketchup on the plate since I love ketchup on all roasted veg. The ketchup was the worst part. It was all up my arm and sleeve. So lesson learned, either pay attention to how you are reaching with your fork, or just don’t eat at your desk while on your laptop.
So tell me:
+ Did you get stressed out making your college schedule for the first time (or any time for that matter)?
+ What language did you take in college? Am I setting myself up for failure taking Arabic?!
+ Tell me you have spilled your plate all over yourself before? I can’t be the only careless one!
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #Foodie Friday, Real Food Recipe Roundup, Gluten-Free Tuesdays!*
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Wow, Rebecca, that sounds like a great combination! I’m going to have to try it the next time I get salmon. 😉 Thanks for sharing it at Savoring Saturdays! I can’t wait to see what you link up this weekend. 😉
Thank you Raia! Let me know if you do! Crazy combo, but it’s good!
I don’t know about strange, but dill and salmon are downright GOOD together. Perfect, in fact. 🙂
You are ambitious taking Arabic… and SMART! I barely made it through spanish… language wasn’t my thing. I’m so envious of those who “get” them!
Good, strange, and perfect 😉
O girl, I’m terrible with languages too though that’s why I switched to Latin in high school! I had Spanish all my younger years and I can tell you I don’t know one bit of Spanish to save my life!
This looks so delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thank you Stephanie 🙂
I hear sauerkraut is supposed to be loaded with probiotics but I can’t stand it. The salmon sounds tasty though with lemon and dill. #wowlinkup
It is probiotic heaven! Any fermented food is! And paired with the omega-3 healthy fat packed salmon? You have health goodness on a plate!
I’m not a seafood girl, but I love all things dill and sauerkraut, so I’d actually try this!!!
Don’t stress about your schedule. I go to Wharton at UPenn, and it’s always stressful come time to schedule classes…so much of it is up to chance! Just try to enjoy it regardless, and prioritize to ensure that you are able to take what you want before you graduate!
I took Spanish all throughout high school and continued into college, and now I’m “certified” in it – wahoo! I loved it, and it’s been so practical thus far for me in my chosen field. But, that being said, I have a girlfriend in Arabic and she LOVES it. Especially if your major benefits from it…you can’t go wrong. Work for the federal government, and you’ll end up being an invaluable asset!
And yes, #beentheredonethat, I spill stuff on myself on the reg. No worries, girl. We gotchu.
lovelovelove,
Erica
cominguprosestheblog.com
Yea, continuing Latin would not be practical (it isn’t even offered!), but Arabic is what I need for the career I want! I am hoping to get a job with the CIA….so… you know…haha!
Oh wow love this so much! Right up my food street! Thanks for linking up to #tastytuesdays
Thanks love 🙂
Wow! That looks amazing!! Will be adding to Pinterest to make soon!!
Thanks Venessa! Hope you get to try it 🙂
Mmm wild Alaskan salmon is SO good! My family spent way too much for some a few weeks ago, but gosh it was worth it! This recipe looks yummy! I love dill in so many dishes, but I agree it’s extra tasty on fish!:)
When it goes on sale at the grocery…you know I am right there buying it!
Dill rocks! I think it is best on fish and roasted potatoes! 🙂
omg that looks delicious! I love salmon. We don’t buy it a lot though because feeding 5 people with salmon gets pricey. Once I live alone though I will definitely be splurging on some salmon for myself!
It is pricy! Thank god I am the only one who eats it! 😉 All for me!
My school used blackboard and I’m assuming it’s all quite similar so if you ever need help I can try my best to do so:) I opted for early classes when u could to because it got me up and going and then I had the rest of the day after! Come junior year I will admit though those afternoon classes pulled at me! – that salmon looks delicious!
Good to know! I am sure I will need some help along the way. By the way, is it also where grades are posted? That’s what it seemed like anyway!
I do love Dill on my salmon! Looks like a great plate…so you wouldn’t want to drop it on yourself 😉
Hahahhaa, it was a sad moment. Thank god I saved most of it!
Looks delicious! I am SUCH a salmon lover! I would eat it every day if I could (and when we make it, I am always the one who devours the leftovers!). Unfortunately, college schedules are ALWAYs stresseful. I hated it the first time, and I’m sure I would like it the second, but it’s worth all the stress in the end! 🙂
Salmon is awesome! Plus it’s pink 😉
Ugh, I hope it just goes smoothly. I hope when I meet with my advisers, they help me out, you know?
AWWWW YAAAAA! you’re officially TEASING ME with this recipe! 🙂 Salmon = My future husband! LOL!
Hahaha! It is a pretty sexy fish 😛
Yum! I love sauerkraut… I need to get (or make) some soon. I don’t think I’ve ever had it with salmon- and those parsnip chips- yum!
I want to make my own sometime! I think it would be fun….just got to stop being lazy 😉
I LOOOVE salmon.
Ive never ever had the ‘kraut.
is it time? 🙂
Never!? What are you waiting for! I actually always turned my nose up to it since it is way high in sodium for me. But then I realized the tummy benefits outweighed that and a little ‘kraut never hurt anyone 😉
my favorite combo! i swear we share the same taste buds!
Haha, I think we do 😉 Must be something in the “gluten-free” water!