Saturday was the start of my work schedule for 2025, with a session prepping the latest cohort of administrative interns at High Point University for the spring coaching rounds we'll be doing. It was another great day with a fine group, but I was pretty peckish once I got back home. So into the oven went salmon fillets, seasoned and spiced, while bowls of power greens were put together and sufficiently dressed with homemade creamy Caesar dressing and boosted with roasted sunflower seeds.
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