I recently received a message from a friend that she had fallen in love. When I asked for more details she sent me this:

He works in IT currently, but we are going to run an agricultural retreat/farm type of thing one day. He is very dreamy. He is so so wonderful to me. Like does my dishes and buys me flowers kind of wonderful. He rides a motorcycle with a side car. He plays the piano, acordion and cello. We sing David Bowie and old love songs together. He told me he loved me on Monday.

Don't you just love it? I read it all with a huge smile on my face. I love it so much when the people I care about find someone that blows their mind. It also made me think back to all the reasons I feel in love with my husband. In the daily goings on of life and family it is easy to forget the traits that got your heart racing. Every once in a  while there is a certain half smile, that if I am paying attention, brings me back to the beginnings of our relationship. 

Now onto the food! I am not really a chicken thigh person. I have an aversion to veins and weird looking bits on meat. The recipe for Spicy Honey BBQ Chicken called for thighs. I wasn't sold so I used both skinless, boneless breasts and thighs. And guess what? I actually liked the thighs better (if I didn't look too closely). 

Ingredients:
8 boneless skinless chicken thighs, about 2 lbs
2 tsp vegetable oil
2 tsp garlic powder
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1/2 tsp kosher salt
1 tsp cumin
1/4 tsp cayenne pepper

Glaze
1/4 cup honey
1 tbsp cider vinegar

Method:
Combine spices together. Drizzle oil over chicken and toss to coat all the pieces. Then toss chicken with the spice rub to coat all sides.  Grill chicken for 3-5 minutes on each side, until cooked through.

Warm honey in the microwave for 15-30 seconds to thin. Add the vinegar and combine well. Reserve 2 tbsp of honey glaze. Use the rest to brush on chicken in the final moments of grilling.

Remove from grill and drizzle the remaining glaze over chicken before serving. Adapted from here.

Ummmm perfect. I have made this a few times since. You can vary the spice level according to your taste. It is great for a barbeque because you can prepare everything ahead of time and store the spice rubbed chicken in the fridge until you are ready to grill. A great choice for a Canada Day get together. 

Today is day three of The Three Day Potty Training method. And I dare say it worked. It is very intense (i.e. throwing away all diapers, not leaving the house, staying by Hudson's side during his every waking moment)...but in the end worth it. My husband actually did the first two days, which were the hardest.  I have always thought that anything to do with pooping and farts is pretty funny. I didn't outgrow that stage. I can talk to clients and patients about with a straight face...I am a professional. But at home, not so much. I think that is the only thing that has gotten me through...the humor. Plus I am exploding with pride for him. It also makes me a little sad to see my oldest baby running around in big boy undies, no matter how cute his little bum looks. I am sure we will eventually recoup the money we spent on rewards and presents through not buying diapers. You are welcome landfill.

Prior to all this potty business I noticed fresh, west coast caught, sockeye salmon was around...my favorite type of salmon. I decided to try Toasted Sesame Ginger Salmon.

Ingredients:
1 1/2 pounds salmon of your choice
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon low sodium soy sauce
2 garlic cloves, crushed
1 tablespoons freshly grated ginger
1-2 tablespoons toasted sesame seeds
4 green onions or chives, sliced

Directions:
In a small bowl, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon and marinade to a ziplock bag, then refrigerate and marinate for 30 minutes (or up to 24 hrs)

Preheat your grill on medium heat to about 325-350 degrees.

Remove salmon with kitchen tongs and place directly on the grill skin side up.  Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. Flip the salmon halfway through cooking.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon low sodium soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon. Adapted from here.

So, so, so good. Restaurant quality, for sure to impress your guests or family. I am not a huge ginger lover so I toned it down a bit. Can't think of a better way to get a good dose of omega three fatty acids and other heart healthy fats. Perfect served with some brown rice and a fresh salad.

So I hope I haven't jinxed our potty training progress...and know that I am snickering to myself everytime there is a little toot on the potty.