mashed potatoes, broccoli, salmon

Broil salmon (with some salt and pepper) 8 minutes for 1/2" thick pieces.  10-15min. for 1" thick pieces.  Cut into thickest part to see if done.  If not, try broiling 1 minute longer until done.  It should not look translucent, raw; it should look opaque.  Serve with a slice of lemon.

To make mashed potatoes in a jiffy, cut a large russet potatoe into small chunks and put in some salted, boiling water.  Cook until tender, ~20 minutes.  Heat 2tbsp. butter in 1/4 cup milk (add more as needed) and add this to the potatoes with some salt and pepper.  Mash up.  Leaving the skins on gives you a lot more vitamins and minerals.  Don't peel your taters!