I gave up on the cute designer lunchboxes for my girls a long time ago. After two or three packed lunches, they would “forget it” and thirty dollars later we were back to the value pack of brown lunch-size paper bags. So I guess you can say—we are brown baggers. I always have them in the pantry.

I first saw the whole “Chicken in the Bag” idea in a Sara Foster cookbook, and it fascinated me. I had the fire extinguisher on the kitchen counter ready to go the first time I tried it. But, a brown paper bag in a 400-degree oven doesn’t catch on fire—trust me.

I usually like to cook my salmon on the grill to avoid smelling up the house, but on one of those nights when it was almost too hot to grill, I decided to give this method a try. Surprisingly enough, the paper bag helped contain the fishy odor that usually happens when cooking in a skillet or baking dish. Another reason to give this recipe a try.

Honeyed Salmon

Serves 2

1 tablespoon olive oil or softened butter

1 tablespoon honey

1 teaspoon soy sauce (I use lite soy)

1 to 2 cloves of chopped garlic

Zest of 1 lime

Pinch of salt, pepper, and red pepper flakes

1 lemon sliced

2 limes, divided (1 for zest and 1 sliced)

2 lunch-size brown paper bags

2 (6- to 8-ounce) salmon fillets

Kitchen twine

Garnish: cilantro sprig

Preheat oven to 400 degrees.

Combine first 6 ingredients in a small bowl; set aside.

Slice lemon and lime into thin 1/8-inch slices; place 3 slices, overlapping each, inside each bag to make a little “bed” for the salmon fillet.

Place salmon fillets on a plate, and generously spoon olive oil mixture on top of each one.

Carefully slide salmon into the paper bag; top with 3 more lemon and lime slices and a sprig of cilantro. Repeat steps with the other fillet.

Gather the open end of each bag, and tie securely with kitchen twine. Place on a baking sheet. Bake for 40 minutes.

Learn from Leslie: Skinless, bone-in chicken breasts will also work with this cooking process. Drizzle each chicken breast with olive oil, add 1 teaspoon of chopped rosemary, sage, or thyme, and sprinkle with salt and pepper; place on three lemon slices inside the bag. Tie the bag with kitchen twine. Increase the cooking time to 50 to 55 minutes, depending on the size of the breasts.

Leslie Byars Register

Yields 2 Servings

Salmon in a Bag

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Ingredients

• 1 tablespoon olive oil or softened butter
• 1 tablespoon honey
• 1 teaspoon soy sauce (I use lite soy)
• 1 to 2 cloves of chopped garlic
• Zest of 1 lime
• Pinch of salt, pepper, and red pepper flakes
• 1 lemon sliced
• 2 limes, divided (1 for zest and 1 sliced)
• 2 lunch-size brown paper bags
• 2 (6- to 8-ounce) salmon fillets
• Kitchen twine
• Garnish: cilantro sprig

Instructions

1. Preheat oven to 400 degrees.
2. Combine first 6 ingredients in a small bowl; set aside.
3. Slice lemon and lime into thin 1/8-inch slices; place 3 slices, overlapping each, inside each bag to make a little “bed” for the salmon fillet.
4. Place salmon fillets on a plate, and generously spoon olive oil mixture on top of each one.
5. Carefully slide salmon into the paper bag; top with 3 more lemon and lime slices and a sprig of cilantro. Repeat steps with the other fillet.
6. Gather the open end of each bag, and tie securely with kitchen twine. Place on a baking sheet. Bake for 40 minutes.

7.8.1.2

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https://dearpartydiary.com/salmon-in-a-bag/

Reasonable Rosé

Not to brag, but I believe I was ahead of my time on the Rosé craze. I’ve been drinking it almost exclusively for several years now, and I have a list of my favorites that are all reasonable in price and have a delicious taste.

I ask for a glass at a restaurant by describing it as “the lightest one you have in color,” not to sound like a wine snob—it usually gets the point across. So, I thought I would share a few of my go-to brands. Prices may vary from store to store.

I prefer a screw top for ease and storage, especially for travel. Don’t be tempted by the taller, ornate bottles. They are not worth having to rearrange the shelves in your refrigerator. And, the ones with glass stoppers do not do well on their side after opening.

For special occasions I like Whispering Angel and Miraval. These unfortunately are not screw top, but they are both worth the extra effort.

A few years ago, I saved several of the Miraval bottles, removed the labels, and used them as vases. I photographed them for my book in my quick centerpiece section.

I’d like to end this post with a list I’ve made of suggestions to do before Thanksgiving weekend. It will make your holidays much more enjoyable.

10 Things To Do Before Thanksgiving

1. Make cornbread for dressing, crumble, and freeze. See Leslie’s Tried-and-True Cornbread, Leslie’s Party Diaries, page 179. (To buy book: lesliespartydiaries.com or dearpartydiary.com $39 plus tax/shipping)
2. Order Christmas cards, address, stamp, and have ready to mail. Beat the rush! It’s nice not to have them hanging over your head. You will have more time to relax and enjoy the holiday season.
3. Get your holiday party date nailed down and on the calendar. Call it and start planning!
4. Purchase containers and packaging for all friends’ and neighbors’ food gifts, before they are picked over. Have them washed and ready to go.
5. Stock up on extra Christmas lights and votives, just in case!
6. Thoroughly clean out your refrigerator and freezer. “Declutter” your laundry room and pantry. You’ll be glad these are done—trust me.
7. Make a couple of fun dinner reservations. (See #8)
8. Buy a couple of festive holiday tops or outfits. (See #7)
9. Purchase giftwrap, ribbon, boxes, tissue, and gift tags so you can WRAP AS YOU GO. You’ll be thanking me on this one.
10. Lose 2 to 3 pounds.