Chives amazingly last often through the winter, especially if they are in a protected spot of your yard against a sun-warmed wall like mine are. These were obviously cut in the summer when they were in bloom, but under the new fallen snow in Colorado today I actually still have chives. Just drizzle a bit of extra virgin olive oil over a piece of salmon (or other fish), liberally salt and pepper, then cover it in chopped chives. Wrap in foil to bake until it’s cooked to your liking, 15-20 minutes for medium rare, a bit longer if you like your salmon cooked through. Serve it with (or on top of) a big salad, and you won’t feel so guilty about the next holiday party, I promise!