Yup, mines! 🙂

It’s WINsday! AKA Hump Day! The weekend is coming up over the horizon yall! I can see the light at the end of the tunnel!

I received a good compliment in disguise the other day.  A friend of mine who I’ve known since we were kids told me that I’ve always been so sure of myself and that I’ve always known what I wanted.  At first I didn’t quite know how to take this.  The more I thought about it though the more it brought a smile to my face.  Not that I’m saying it’s true, or untrue for that matter.  But the fact that someone who’s known me for so long, like over half my life, can assert that I’ve always had some sort of vision for myself is pretty cool.

Maybe it’s the introversion working in my favor, but I’ve always been terribly self-aware.  The fact that I’ve been so reflective has been both a gift and a curse for me.  On the one hand I’m aware of my abilities and pretty confident with myself.  But then again I have a tendency to scrutinize myself and my every move. Yup, you guessed it…

‘Hi, my name is Ronica and I’m a perfectionist.’

This is something that I’ve always been aware of, but up until recently I didn’t see the big deal.  Honestly, I still kinda don’t think its that serious, but I can see how it could maybe get in the way of my yolo-ing. 😉 So I’m workin on it…

Anyways…I guess its just good to know that other people value and appreciate me for being who I am, flaws and all.  Not that I think they don’t, it’s just always good to hear.  I’m also a compliment whore too 😛

Miso Sammon (Salmon) 

So I am in love with this recipe.  Here is a good glaze for miso salmon like the kind you get at cheesecake factory, but to me it’s better cuz I’m in control! tee hee.


  • 1/4 c brown sugar
  • 2 tbsp soy sauce- the low sodium kind is best since this is supposed to be a sweet glaze
  • 2 tbsp hot water, not boiling just hot 🙂
  • 2 tbsp soybean paste (miso)- I usually acquire this at H-Mart
  • 4 to 6 6 oz salmon fillets, I prefer skin off but whatever floats your boat
  • Sake Butter 

Set your oven to broil

Either you can use a broiling pan (which I personally don’t care for) or you can line a cookie sheet with parchment paper so the salmon won’t stick.  Make sure your salmon is clean and dry and if there’s any bones remove them.

Mix the brown sugar, soy sauce, hot water and miso in a bowl with a wire whisk until combined and spoon it over the fillets.  Broil the salmon until its flaky, basting with the glaze for about 10 mins.

Remove from the oven and serve with the sake butter, and I find that some roasted asparagus goes well too.