It can be a real challenge to actually find the time to write this blog let alone cook a good meal and take photos while I’m cooking— I’m already multitasking with keeping kids occupied and/or mediating fights (and working my “real” paying job). So sometimes, I skip writing/posting to my site because I just can’t do it all. The other day I had someone over while I was cooking, I was busy talking and cooking so I couldn’t manage to actually take my camera out and shoot photos of the food before and during the cooking process. I’d have overcooked the veggies (actually I did slightly overcook the zucchini) and burnt the salmon (luckily not) if I tried that much multitasking. But she left just as dinner was ready, and it looked so delicious (it was) I had to snap some photos of the end result. 
If I haven’t mentioned before, salmon is my go-to main course. My kids love it, I love it and it only takes a few minutes to cook in a pan or on a grill. And if it’s seasoned with salt and pepper before it’s cooked there’s no need for sauce— so, easy.
Our dinner that was made in 40 minutes from start to finish including getting our charcoal grill started and hot enough. It would have taken only 20 minutes had I pan roasted the salmon (started on stove, finished in oven). I made mixed grains that take just 10 minutes to cook, broccoli and zucchini that each take 3-5 minutes plus the prep time. Oh, right and I made a coleslaw.
Everything was enjoyed… although it wasn’t eaten neatly or with them sitting at all moments. It’s more important to me that they eat well— getting them to eat with proper manners and without getting up is still a work in progress.
Simple Coleslaw
Cut 1/2-1/3 cabbage into 4 inch long thin strips and put in bowl with 2 shredded carrots. In separate bowl mix 4 heaping Tbsp of mayonnaise, 1 1/2 Tbsp cider vinegar, 1 tsp sugar, 3/4 tsp celery salt, pepper to taste. Pour over cabbage/carrots and toss. Chill if possible or just serve! Shredded apple or minced red bell peppers are nice in there too.
