I started to put together the salmon marinade tonight when I realized that we didn’t have any bourbon. I used dry Sherry instead.
– The salmon was very good, similar to the salmon we usually make.
– I’ve been interested in bread pudding for the past few months. This was interesting and it grew on me. Larry thought it was “an odd mix of flavors” and wasn’t that crazy about it. It was really easy to make and came together quickly.

• Bourbon-Glazed Salmon (Cooking Light, September 2001)
• Mashed Yukon Gold Potatoes
• Individual Orange and Chocoate Bread Puddings (Fine Cooking #62, January 2004, p. 86C)