Fire up the rice cooker with rice and water and a wee bit of salt. Preheat the oven, with your marvelous cast-iron skillet inside, to 425 degrees. Put a hunk of lovely wild salmon caught by your friend Chris Beaudin (who promised to scope next season’s crews for a husband for yours truly) in a piece of tin foil with some leftover fennel fronds, a few rinsed salted capers, a splash of white wine and a little butter. Seal up the tinfoil. Snap the ends off some asparagus, and roll them around in some olive oil and sprinkle with salt. When the oven (and the skillet) are hot, put the tinfoil packet in the skillet, scatter the asparagus around, and cook for 20 minutes (probably less if you’re not at altitude). When the oven beeps, put some rice on a plate, put the salmon and asparagus on the plate, and drizzle the juices from the tinfoil packet over all. Later, wipe out skillet with a paper towel, put some waxed paper between the rice cooker bowl and lid, and you’re done cleaning up. Yum. Easy. Yum.