Tonight I had the great pleasure of being invited to one of my very dearest friends son's 21st. birthday dinner.
Myrna and her family have held me close these last 17 months. They have adopted me. Loved me. Held me. And included me in everything from backyard BBQ's to Christmas celebrations (feliz navidad), christenings, informal get-togethers.. you name it. This beautiful family has wrapped their arms and hearts around me, loved me, cried with me, laughed with me and lived with me.
Tonight they asked me to join them in celebrating Richie's (Ricardo) 21st birthday. The only requisite is that I had to speak Spanish. Myrna and her husband are from El Salvador. Let me tell you what I have learned from my beautiful El Salvadorian friend:
Family is everything.
If I love you, you are my family.
Eat.
Love.
Hug.
Laugh.
Cry (if you feel like it)
Mi Casa es su Casa.
Come here. I will hug you.
Come here. I will feed you.
Come here. I will love you.
Eat some more.
I cry so much that I sometimes forget that so many people love me. That so many people hold me in their hearts. That so many people cheer me on. Tonight I remember and thank all of you in the blog world and all of you in my everyday world for all the love and support and encouragement you have given me since my very first "broken" post. I love you. I honor you. I will never forget what you have given me. Love, Peace, Places that I remember....
http://www.youtube.com/watch?v=h6TvegK-IUE
In my life Jim (TBHITW) .. I loved you more.
Tuesday, January 10, 2012
Wednesday, January 4, 2012
New Year Resolutions and Mango Coconut Cod
I've never been one to make new year resolutions. I like to think that through the year I adapt, change and grow as needed. (I like to kid myself like that)
But this year I have made a few promises to myself. I'll just mention one here. In 2012 I want to live a healthier, happier life. I think the two go hand in hand. By healthier I mean I want to find a way out of sadness and into happiness. I'm not sure exactly how to do this but I do know that happy is better than sad and sad is not healthy. I found this quote (on where else, the internet) and I have taped it to my bathroom mirror so that I can read it everyday:
“Getting over a painful experience is much like crossing monkey bars. You have to let go at some point in order to move forward.” -C.S. Lewis
This year I am going to try to let go of the sadness and embrace the wonderful, happy memories of the past and the promise of the future.
How about you? Any New Year's Resolutions?
I was in the mood yesterday to create something. Something healthy. Something delicious. My local fish monger had some beautiful looking cod on display yesterday. He told me it just came in so I had him wrap up a half pound.
I stopped by my local supermarket on the way home to pick up some staples and noticed some perfectly ripe mangoes in the produce aisle. In the cart they went.
Sometimes the universe supplies us with just what we need to create something wonderful... fresh cod, ripe mangoes. This is what I came up with.
Pan Seared Mango-Coconut Cod (serves 2)
1/2 pound fresh cod fillet
1 ripe mango, peeled and sliced
1 tablespoon grated sweetened coconut
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste
Preheat oven to 425 degrees F.
Wash and pat dry the cod. Remove any small bones using a needle nose plier (yes, I keep a clean needle nose plier in my kitchen drawer just for this purpose, deboning fish)
Sprinkle cod with salt and pepper.
Melt butter with oil in a large oven proof skillet.
When butter is melted and sizzling hot add a few slices of the mango and gently saute. Add the cod pieces top side down. Saute on medium high for 2 to 3 minutes or until the fish is halfway cooked.
Flip the fish and spoon the softened mango over the top. Sprinkle with one tablespoon coconut and place in the oven to finish cooking (about 5 minutes).
I served the cod with steamed carrots glazed with honey, the rest of the fresh mango slices and tri-colored couscous. All of which made me very happy.
The mango and coconut would also taste great on chicken or shrimp.
Bon Appetite and Happy New Year everyone.
But this year I have made a few promises to myself. I'll just mention one here. In 2012 I want to live a healthier, happier life. I think the two go hand in hand. By healthier I mean I want to find a way out of sadness and into happiness. I'm not sure exactly how to do this but I do know that happy is better than sad and sad is not healthy. I found this quote (on where else, the internet) and I have taped it to my bathroom mirror so that I can read it everyday:
“Getting over a painful experience is much like crossing monkey bars. You have to let go at some point in order to move forward.” -C.S. Lewis
This year I am going to try to let go of the sadness and embrace the wonderful, happy memories of the past and the promise of the future.
How about you? Any New Year's Resolutions?
I was in the mood yesterday to create something. Something healthy. Something delicious. My local fish monger had some beautiful looking cod on display yesterday. He told me it just came in so I had him wrap up a half pound.
I stopped by my local supermarket on the way home to pick up some staples and noticed some perfectly ripe mangoes in the produce aisle. In the cart they went.
Sometimes the universe supplies us with just what we need to create something wonderful... fresh cod, ripe mangoes. This is what I came up with.
Pan Seared Mango-Coconut Cod (serves 2)
1/2 pound fresh cod fillet
1 ripe mango, peeled and sliced
1 tablespoon grated sweetened coconut
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste
Preheat oven to 425 degrees F.
Wash and pat dry the cod. Remove any small bones using a needle nose plier (yes, I keep a clean needle nose plier in my kitchen drawer just for this purpose, deboning fish)
Sprinkle cod with salt and pepper.
Melt butter with oil in a large oven proof skillet.
When butter is melted and sizzling hot add a few slices of the mango and gently saute. Add the cod pieces top side down. Saute on medium high for 2 to 3 minutes or until the fish is halfway cooked.
Flip the fish and spoon the softened mango over the top. Sprinkle with one tablespoon coconut and place in the oven to finish cooking (about 5 minutes).
I served the cod with steamed carrots glazed with honey, the rest of the fresh mango slices and tri-colored couscous. All of which made me very happy.
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| Mangoes are ripe when they yield to gentle pressure. Store them on your counter or windowsill, not the fridge. |
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| Aren't mangoes beautiful? |
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| Pan searing the cod with the mango slices. The mangoes will soften and make their own sauce. |
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| Finishing the cod in the oven will ensure a moist, perfectly cooked fish. |
Bon Appetite and Happy New Year everyone.
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