To Go or Not to Go...

To Cagayan de Oro? Friends have been bugging asking me to come along for a weekend of disc (and possibly rafting), but I think I have an event in Cebu that same weekend. And then there's Boracay Open coming up. Hmmm. I do hope this year shapes up like last in terms of travel (Bacolod, Boracay, Cebu, Dumaguete, Singapore, Bali, New York--twice--with Japan, Korea, and Hong Kong in between!). I've really been itching to get on a plane and go somewhere. A friend joked that the reason I got sick was because I haven't traveled in a while. I've never been to CDO so I'm really tempted to go.

But that Janet concert is just as tempting! And I've gotta think about proper allocation of funds. Sigh.

And just so this post is not a complete waste, a recipe--something I whipped up last night. I tried to replicate Conti's baked salmon, with moderate success. Needed a bit more garlic, but my bechamel sauce turned out OK for a first-timer! Measurements not entirely accurate because, as I mentioned before, I just kind of throw things into a pot.

Poseur Conti's Baked Salmon

Ingredients
Bechamel sauce:
2 tbsp butter
1/8 cup flour
1 1/2 cups milk
Salt
Ground nutmeg

4 cloves garlic, crushed
Salmon
Quick-melt cheese

1. Make bechamel sauce: Melt butter over low heat. Add flour, mix until well blended.
2. When roux is a light golden color, slowly add milk, stirring continuously. Simmer lightly until sauce thickens.
3. Sprinkle with salt and pepper.
4. Remove from heat. Mix in garlic.
5. Place salmon in a baking dish. Spread bechamel on top, covering fish entirely.
6. Sprinkle grated cheese on top.
7. Bake in pre-heated 350F oven, 20 minutes.
8. Remove from oven. Serve with mixed vegetables.