From first through fifth grade I grew up in Bellevue Washington. I walked to and from school every day, except on Wednesdays. Wednesday’s, my brother Jeff and I would walk from school and go to CCD classes at St. Louise Catholic Church. I tried very hard as a little girl to understand why I had to go there instead of going home and playing with my friends. I don’t recall a lot from the classes, but I went, and I colored pictures of Jesus in with the purple crayon I was provided and wondered who Mary was. Jeff, being a year older than I was, got to have his First Holy communion before me, and then I saw the little white dresses and veils the little girls got to wear! Ohhh it was worth giving up playing with Tricia and Kristy and going to classes on Wednesdays! I’m not sure what happened, and since my dad passed away years ago I can’t ask, but I never got to wear my little white dress and veil.
My Grandma Ivy’s, my dad's mom, went to church three times a week, and when I would stay with her, I would go too. Sit, stand, kneel, sing... she played the organ at the church for decades. I loved going with her. She would always be dressed up fancy, and introduce me to all the ladies, some had whole animals tied around their shoulders with eyes and noses that would stare at you! I would feel very grown-up. I loved listening to grandma play and sing in church with the sound echoing.
Since we are in our first week of lent, I thought I would honor her and give you a very simple but delicious recipe for salmon. We always had salmon at grandma and grandpa Wooding’s house, since grandpa was a commercial fisherman out of Westport. Grandma prepared it most of the time into fish and chips, frying it all up in huge batches. Ahhh the memories of her kitchen table with homemade tarter sauce, and a big glass bowl of raw cut veggies from the garden in the middle on ice. Sneaking a French fry while still so hot it burned your mouth. She would continue to make this meal my whole life, and my children loved going to grandma at the beaches house for fish and chips.
I am so thankful for the food knowledge I was given by this amazing woman. I miss her still every day!
Today’s recipe is being served on a Cherished Friends luncheon plate regularly $56.99 and on sale today for $44.99, accompanied by Cherished Friends handled baker regularly $156.99 and on sale for $124.99, and Cherished Friends deluxe vase regularly $247.99 and on sale for $197.99.
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I’ve paired the salmon with mushroom risotto and Brussell sprouts. Enjoy!

Uncle Chucks Salmon

  • 1 three to four-pound salmon fillet
  • 3/4 cup mayonnaise
  • 3/4 shredded Parmesan cheese
  • Salt and pepper

Line a large baking tray with heavy-duty foil. Leave enough at each end to envelope the fish. Season with salt and pepper.
In a small mixing bowl, combine the mayonnaise and Parmesan cheese. Spread evenly over fish. ( Jonathan used to say I was frosting the fish