This week’s picture I chose because I liked it. No other reason. I haven’t even started reading York yet, but it’s on my list, okay?
But just look at that typography. So gorgeous.
First off, let’s start with some atmosphere. For the past few days I’ve been listening to jazz-adjacent instrumental music. And by jazz-adjacent, I mean in the realm of “jazzhop” or “jazzy hip hop” or “lounge music,” according to the videos. I dunno, the category of jazz has always been fairly nebulous to me, because one minute you’re at cocktail piano levels, the next you’re nearer to swing, and then maybe smooth jazz, or even ragtime, and those all sound pretty different. Wikipedia has this list of jazz subgenres, in which jazzhop does not appear. Which is kind a sad, because the name jazzhop has grown on me.
But anyway, there’s like eight hours of jazzhop on these three videos:
I’m also really fond of this Studio Ghibli jazz covers collection.
Really good for studying/focusing/writing or whatever.
And if you’re looking for a new show to watch and you really appreciate this jazzhop vibe, may I recommend an anime called K (sometimes called K Project). Great jazz hop-ish soundtrack, also really like the color tints they add to the animation.
Rant. I had a dream a few days ago where an internship that I had applied to (in-dream) called me back and told me I got the job, and it was in L.A., and I went, and I think I was involved in product design, and me and my coworkers made grilled cheese sandwiches in the break room. I woke up once again jobless and without grilled cheese, and so far it’s one of the meanest dreams I’ve ever had.
This may be a Pacific Northwest thing, but having stayed in Phoenix for some time now, I have to ask: why no recycling? I feel a bit snotty saying this, but I guess I’m more environmentally-aware than I’d previously thought (or more privileged in that recycling cans in Seattle are everywhere). Let me break it down for you.
I a) cannot drink the tap water in Phoenix because it is not 100% savory and is not 100% unquestionable, according to my sister, so I have to b) buy bottled water, whose bottles I c) then have to throw away because d) I cannot find a recycling bin in my sister’s entire apartment complex.
It’s official. I have taken recycling for granted. I apologize to the recycling gods for the sheer number of plastic bottles I have sent down the trash chute.
I thought I’d share my experience baking salmon. I bake salmon a lot. I love it. Another Pacific Northwest thing, I guess. It’s actually pretty easy and fast, if you can find salmon on the cheap. So here’s how it goes.
How to bake a salmon in the oven.
First, pick yourself out a good fish. Salmon or steelhead will work. Steelhead is pretty much like salmon only it’s actually classified as a trout. But whatever, still tasty. So, when you go to get your fish, smell it—fresh fish either has no smell or a slightly sweet smell. Fish that smells like fish is old fish. You can also check for freshness by looking at the eyes: clear eyes, fresh fish. You’ll want a good fillet, so the eye thing might not help. But who knows.
Fillets: typically I go for a fillet of one whole side with the skin still on. You can get it without skin, but I find the fish has better texture, is more moist and stays together better if you bake it with the skin. Plus salmon skin is delicious, especially the parts that get all crunchy in the olive oil (more on that later.)
So now you have this fish. If you’re not gonna use it right away, wrap it in some plastic wrap, then wrap that in foil, and put it in the freezer, then defrost it whenever you want to use it. Otherwise, take the fillet and rinse it with some cold water. Just let some sink water run over it, then pat it dry with a paper towel.
Get a baking sheet and line it with foil. It makes cleanup easier.
Put a drizzle of oil on the foil-lined sheet and spread it around for a thin layer. Then put the salmon on the sheet, skin-side down. Get some more olive oil, and cover the whole salmon. Make sure it’s entirely covered, you’ll probably have to use your hands to rub the oil around.
Once that’s done, seasoning. Usually I just stick to salt, pepper, and some paprika for fanciness. One trick, though: for even more fanciness, sub out the salt for some smoked sea salt. It makes it taste a little bit more like you grilled it on an open fire, even though you clearly did not.
Okay, now the oven. 425 degrees for 15 minutes usually does it for one whole salmon fillet. Once time’s up, you’ll want to check the salmon by taking a knife and sticking it in the thickest part of the fish. The knife should go through easy, and when you look inside the cut, the meat should be opaque, and not translucent like the way raw salmon usually is.
That’s pretty much it. If you’re a lemon-and-salmon type of person, I would advise against baking the salmon with lemons on top. While it looks pro, baking lemons makes the lemons (and thus the fish) kinda bitter, so I’m not totally in love with the idea. Try just squeezing some fresh lemon instead.
Aaaaand you’re done! Easy peasy salmon. If you’ve got leftovers you can save them, or you can mash up the salmon with some cream cheese + mayonnaise + maybe more salt to make a salmon dip. Maybe throw in some onion powder. Chives. It’s good with chips, or on a bagel.