How many times have you read a recipe or listened to the specials in a restaurant and got lost while going through or listening to the list of ingredients? It can get so busy it makes you feel dizzy or lost. We sometimes seem to forget that simple ingredients can make a nice meal. Another case of 'I want more' i guess.

Having leftovers of smoked salmon post Easter sunday, I wondered how long you could safely keep it. I asked Eric, a sous-chef. His answer was at least a good 2 weeks if it is properly refrigerated. So after making farfalle with smoked salmon and fresh mozzarella for Lunch on Monday, today's Lunch will be baby spinach and smoked salmon salad.