This morning I got to work prepping food for my quilt group’s lunch today.  I fixed Salmon Bowls.   I cooked a big pot of brown rice and took the salmon prepped seasoned for the oven, baking it there (400 degrees, 10-15 min).

The toppings I chopped: iceberg lettuce, cukes, tomatoes, radishes, celery, yellow and orange bell peppers, steamed broccoli, julienne carrots, green onion, cilantro, crunchy French onions, crunchy chow mien noodles, lemon wedges and then I took 2 sauces: Japanese BBQ and YumYum sauce (both Asian).

The meal was a huge success.  Everyone loved it.  Every speck of salmon was eaten.

For dessert I made the Hawaiian Cake:

Last night I baked a yellow cake mix, then poked it with holes and spread a full can of crushed pineapple with juice over it.  It refrigerated over night.  This morning I sliced 3 bananas over that and put a mixture of vanilla pudding and Cool Whip over the top, then sprinkled the cake with toasted coconut and pecans.  It’s one of my favorites.