::tuscan:salmon:with:rosemary:orzo::

Random pic, I know. Lol.

For whatever reason I simply can't write through blogger, I think I mentioned this once before. I prefer to open up notepad and begin through there. 

Which has randomly inspired me to start thinking about writing a book - maybe? - why not? When I have some free time other then watching TV or spending hours on Pinterest or Tumblr I can begin writing, obviously this would be a long process, but why the heck not?? 

I know I have been slacking with posting...but I am back. I was a bit busy and now I got sick again all of a sudden. Woke up on Sunday with a cold and then Monday - worse...with a bit of a fever, my head literally feels like it is swimming, if that makes sense. 

Blah, whatever. 

On another note, I began reading "Poison Study" and so far, so good! I am enjoying it quite a bit! I am halfway through, so once I am done I will let you all know what I thought. I do think that it lacks a bit of detail so far...sort of feels rushed at times when reading, but I still like it. 

So tonight is going to be a quiet night. I am feeling like massive crap and just want to sleep since I had the worst sleep imagineable last night. 

I will study and go to bed early. 

Oh and Real Housewives of Vancouver is on in a few days! WOOHOO!!

Here is a recipe that I will leave you all with. Something that looks interesting and sounds delicious. Minus the olives. I will omit the olives, lol. 

Bon Appetit!

Tuscan Salmon With Rosemary Orzo

Fresh herbs abound here ~ as does niacin, an energizing B vitamin: One serving of salmon dishes up nearly 70 percent of your daily niacin needs. 

Serves: 4

Ingredients

6 oz orzo

2 teaspoons olive oil

1-1/2 cups chopped onion, divided

1 tablespoon chopped fresh rosemary

4 salmon fillets {5 oz each}, skin on

1/4 cup plus 1 tbsp chopped fresh basil

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cloves garlic, chopped 

1 pint grape tomatoes, halved

1/4 cup pitted kalamata olives, sliced

2 tablespoons chopped fresh parsley

Preparation
Cook orzo as directed on package until al dente. 

Heat oil in a large nonstick skilled over medium heat. 

Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. 

Combine orzo in a bowl. 

Season salmon with 1 tbsp basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. 

Add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. 

Add tomatoes and olives; cook until tomatoes break up, 3 minutes. 

Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper. 

Serve fish over orzo; top with tomato mixture.

This dish has 542 calories per serving, 24 g fat (5 g saturation), 43 g carbs, 3 g fiber, 36 g protein.

There ya go. Simple and quick. I am sure this is going to be a hit with anyone who tries it. :) 

-S.*

{Source: Self Magazine Site}