Two years ago, for Mother’s Day, my husband took me down to Austin, Texas. We spent a weekend at Sibby Barrett’s personal estate, Juniper Hills Farm, where I learned some new cooking techniques. The course I was really interested in was the “How to Cook Fish” class. Because while I can whip up a Beef Wellington and make my own pasta noodles from scratch, until recently? I could not prepare fish to save my life. Just ask my husband. But that particular class was filled up. So I took the course on how to prepare steak au poivre avec pomme frites. It was fun. A group of women in a real gourmet chef’s kitchen, preparing the meal, while our various loved ones looked on, anxiously awaiting dinner.

But lately, I have found myself in somewhat of a food rut. There are a number of things that I can cook up in no time, and I make them well. Plates are licked clean. Seconds are had. And then plates are licked clean again. I feel like a fantastic chef when I whip up these dishes. But I noticed the other night that I have made them so often that I can literally make them from memory. Like I’m on auto-pilot. Boring.

I need to shake things up a bit. Throw some new ingredients into the mix. Buy some new cookbooks. Because honestly? If the Barefoot Contessa ever needs a vacation from her cooking show, I can step in for her and not miss a beat. Boring.

Summer is the perfect time to try out new recipes. The produce at the local Farmer’s Market is to die for. This much I remember from our summer vacation to this little hamlet last year, before we bought our home and moved into the neighborhood. But since summer here in my neck of the woods is still quite a ways off (snow expected! this week! in May!), I need to resort to what’s available at our local Albertson’s. Boring.

So I dug around on The Food Network website. I don’t go there often. The only reason to go would be to check on Ina Garten, the Barefoot Contessa. And since I have all of her cookbooks, I just don’t go. But something told me to take another look. And I did. And I found this recipe by Ellie Krieger for salmon cakes with ginger dipping sauce.

Oh my heavens. Not boring. Not by a long shot.

The girls were delighted. Something new to try, and yet it was still familiar, especially for Pea. Because I’m ashamed to admit this, but she’s going through a phase right now. She needs to be in control. Of any and everything that she possibly can. And since that doesn’t amount to much more then being able to decide if she wants to use her strawberry shampoo or her pear shampoo at bath time, she has taken it upon herself to challenge me at meal times.

Oh, yes. My child who up until several weeks ago would eat anything placed in front of her has since decided that she only likes Pirate’s Booty, “Dora the Explorer” popsicles, blue cheese and parmesan cheese right from the wedge and plain buttermilk biscuits. Oh, joy.

Well, she had quite the reminder this evening that she does in fact still love her salmon. And although it was quite different than the manner in which I normally prepare it, with a simple glaze made of a little mayonnaise and Dijon mustard, which is fantastically delicious, she was into the salmon cakes. Seriously. And you know what? Plates were licked clean. Seconds were had. And then, plates were licked clean again. And after the meal was over? And Pea had completely devoured what was on her plate? She clapped for me. A real clap!

And by the way, in case you are curious? Because you noticed that I mentioned how much salmon we consume in our home? I did finally learn how to cook a delicious piece of fish. From the cookbook called “Cooking School Secrets for Real World Cooks.” I’m not joking. In the end, it was a book taught me how to prepare the most delicious piece of fish ever. And the book? It was part of my Mother’s Day present last year. I’m starting to notice a theme here…