Only Dead Fish Swim With The Stream

Well I, for one, do not want to be a dead fish!

Recently I went on vacation with my parents and my sister who just turned 50. Those significant birthdays always move one to reflect and wonder “Could I have done it better?” The fact is the past is the past and we need to focus on how we can do better in the future. I realized that taking the time to go was like satisfying both concerns. I was looking at the past with my parents and living it better in this future. I was an adult laughing and sharing special moments with all of them. It was wonderful!

I have a picture of my Dad just standing back from my sister, his arms outstretched around her shoulders but not touching her. You could tell he was restraining the instinct to grab her arms and show her exactly how to reel in that big first salmon that was pulling and fighting on her line. When we were younger I don’t think he could have let her try it alone, but we all grow up and yet we also remain parents and children at some level. My sister had a big grin on her face when she finally got the 18-pound Salmon in the boat. “See, I did it all by myself!”

Last night I grilled one of the salmon I caught that day with my sister and parents. I shared the fishing stories again with my husband and children. It was a great feeling to know that this was part of having balance in one’s life.

Take the time to create those memories to share with family and friends. It does not have to be a special birthday or a vacation; it can be something as simple as walking in the park or staring up at the stars on a clear evening with someone you care about.

Cindy

Glazed Salmon Recipe given to me by a close friend:

½ cup soy sauce

1/3 cup dry Sherry

1 clove garlic, crushed

Combine ingredients In bag with 8 (4oz) salmon steaks or 2 to 5 lbs salmon filets: refrigerate for at least one hour, turning occasionally.

2 TBS Honey

1/3 cup firmly packed brown sugar

2 tsp vegetable oil

Remove fish from bag, save 3 TBS marinade. Mix marinade, brown sugar, honey and oil in a small saucepan. Cook over medium heat until mixture comes to boil and sugar dissolves. Coat steaks with cooking spray on a grill rack. Grill over med. hot coals (350 to 400 degrees) 4-5 mins/side basting occasionally with brown sugar mixture. For filets, place on foil. Grill until begins to flake or turns from dark orange to light.