Hello, people! Ecs here, and as you can plainly see, I'm absolutely elated about sharing with you my family recipe for lox*, a great dish for Thanksgiving.
I am no cook, not in Sims or 'real life', so I will unfortunately not be explaining how to make this--quite depressing, considering this is one of my favorite entree meals. So! Because of my severe lack of cooking abilities...























*lox is a dish made of salmon. Allergic to fish or something? You probably don't want to read any further, unless you absolutely adore me. I mean, gosh, it sure is hard not to.

...my absurdly handsome son will show you, instead.
"Boy, am I glad I inherited only Mum's nose and skintone!"
Quiet, Ares. Put on your Chef Boyardee Hat and get a'cookin'!

I have to say, I don't understand why I'm incapable of performing the simplest culinary tasks. I mean, the books I read certainly have to do a lot with spatulas.
*cricket*

My son, however, has quite the knack for this. I guess he gets more out of books than I do, which I have to say is a first.
...My book is more entertaining.
Anyway! On with the program!

To start, you will need some kosher salt, white pepper, salmon fillet, sugar and dill. It doesn't matter if the dill is fresh or dried. It will only alter the steps a tiny bit.

To about 1 and a half--2 cups of kosher salt, add 2 tablespoons of sugar, half a teaspoon of white pepper and dill.

If you have dry dill, simply add it on in. If you're using fresh, layer it.
Together with the sugar, white pepper and salt mix, this makes a pretty green and white mix.

Put about 1/4" of your salt/dill mixture in a glass or ceramic bowl once you've completed the first step.

Lay the salmon fillet in this dish, SKIN SIDE DOWN. This IS important.

Put another layer of salt on top of this. The thicker your salmon is, the thicker the layer of salt should be.
If you're using more than one piece of fish, place it FLESH SIDE DOWN in the dish and add some extra salt.
Cover your salmon in plastic wrap once you're through.
Place something heavy on top, such as a brick, large can of juice...

..or in my case, a rusty statue of the Grey Lady.
(Note: Not recommended.)

Refrigerate the salmon (minus the Grey Lady--though the picture doesn't show it, remember to keep your heavy item on top) for 24 to 36 hours. It takes a while, but the result IS worth it!
Note: the heavier your fish is, the longer the time.

Once the time period in the fridge has passed, wash your salmon dish and call in your relatives, friends and that creepy old man who lives in your basement: It's Dinner Time!

Mmmm. Looks yummy, doesn't it???
...
The dish isn't half bad, either. ;)

This tasty meal looks very nice on the table and is sure to be loved by all your adoring Thanksgiving diners. It's easy to make and a timesaver, actually--while your lox have been prepared the day before and are chillin' in the fridge*, you can work on all that other Thanksgiving stuff you have to do, like cleaning the house and trying to beat Aunt Matilda's famous pecan pie.




*Haha! Get it?? 'chillin' in the 'fridge'? Get it?? GET IT???
*ahem*
Yeah. I knew you did.

So, here's my little Harvest Cookbook tutorial! Maxis, I hope you enjoyed, and reader, I hope you enjoyed as well. It's very good, and a nice Jewish dish that's been consumed and loved in my family for years. "Lox" of hope in your success (haha! I'm full of bad jokes, aren't I?) and have a VERY Happy Thanksgiving!!!