I can finally announce on these interwebs the exciting and fun things happening right now. I let my employer know last week that I will be leaving my position so I can attend school at the University of Illinois at Chicago for a Master’s in Urban Planning and Policy this fall! Better yet, my current employer offered me a part time position – a win-win since they can still use me for several projects, and I can still earn an income and go to fancy dinners.
And… there’s more… between now and August (when school starts), I will be spending a month and a half in Central America! Two wonderful friends of ours are getting married in Cozumel, so we are flying down for a week of fun in Mexico. After that, I fly to Nicaragua to learn Spanish and travel! Here’s the itinerary:
June 28: Fly to Cancun, head to Cozumel, learn to dive!
July 3: Head back to mainland Mexico, explore ruins, caves, etc
July 10: Fly to Fort Lauderdale (due to odd routing, I will be spending two days in Miami)
July 12: Fly to Managua, Nicaragua, take Spanish classes
July 27-August 16: Work my way through Nicaragua, Costa Rica, Panama
August 16: Fly to Chicago from Panama City, Panama
Yay! More details on these exciting developments later, but for now: blackened salmon. Yum. Sorry for the poor quality of pictures – I snapped these around 9pm back in the day when leaving work at 5pm meant going home in the dark.
2 teaspoons paprika
2 teaspoons cumin
1 teaspoon granulated onion
1 teaspoon salt
1 teaspoon granulated garlic
1 teaspoon cayenne pepper
1 teaspoon ground pepper
1 teaspoon oregano leaves
1 fillet fresh, wild caught salmon
Mix the spices together and set aside. Coat the salmon with the spice rub and let it sit for approximately 10 minutes. In the meantime, heat a pan with some butter or olive oil to medium high heat. Pan sear the salmon until the insides are opaque and the outside is nice and crisp. That’s it!