I am not ready for school

I am not one who grew up feeling excited about going to school.  As a kid, I got depressed when summer was ending and school was about to start.  I even dreaded Sunday nights because it meant next day will be Monday--- Going-to-school Day.  Now, the feeling is back, but this time, it's not me who is going back to school but the kids.  I can't help it, but I'm having the sniffles.  It seems so silly but I am dreading the close of summer which means the kids will be away most of the day.  The thought of not having the kids at home is breaking my heart.  To think that I complain about not having enough time for myself!  At this point in parenthood, I am the one suffering from separation anxiety. 

Over the summer, I saw Trixie transform from a clingy little girl to an eager young lady.  I can clearly see that she now has a mind of her own and shaping her with discipline and wisdom is becoming more challenging.  She also has a new enthusiasm for ballet that I've never seen before.  She now doesn't mind it if I am not waiting on her while she's in class unlike a month ago when she would always check on me.  It makes me so proud to see her dance with confidence while smiling without her front tooth!  Just this morning, Trixie told me she feels that she's growing up every time she dances ballet.  She then asked me why she grows up so fast.  (I am asking the same question.)  I think she felt the change within her too.  To think that she is just six!  What more when she turns 13?!! (I am so tempted to put OMG, but I kinda won't.)

Pan-fried Salmon with Sweet Onion Teriyaki Sauce

Description:
This is a great way to serve salmon when you're in a hurry. Make sure your saute pan with oil is hot before you slide in the fish for it to have a nice crust that won't stick to the pan (I don't use non-stick pans, just stainless steel).

Ingredients:

300 g salmon fillet (or salmon steaks)

1 medium onion, sliced into rings

Teriyaki Sauce:
1/8 cup light soy sauce
1/8 cup mirin
1/4 cup water

Directions:
Season salmon with salt and pepper. When the saute pan is hot, add about 2 tablespoons of oil. Slide in the fish and cook for about 2 minutes per side, being careful not to overcook.
(Tip: Look at the color of the fish in the middle part to determine doneness. Fish should still be bright pink in the middle when you flip it.) Put on a plate and set aside.

In the same pan with the remaining oil, saute onions until soft and caramel in color. Skim off excess oil.
In a small bowl, mix together light soy sauce, mirin and water. Pour unto sauteed onions.

Serve sauce with the fish.