To celebrate life, rock stars, and seared tuna

My happy dog

This week gets recounted in random fashion. Fashion being the operative word of the week. My rehearsals for the ‘To Celebrate Life‘ fashion show start and are in full swing. I find out that I am going to be in a scene wearing leather, with Sammy Hagar (remember Van Halen?), which is pretty amazing. I feel like I am in a dream and can’t quite believe this is happening to me. It’s going to be an exciting few weeks!

The organizers of the fashion show are phenomenal. By the second rehearsal, I start to get a sense of how much planning has gone into this and how much they are juggling with all of us novice ‘models’ to get the show on the road. A phenomenal show, I might add. Each model is a breast cancer survivor. We film a short testimonial and I realize that we are a really diverse bunch of women. Each amazing in their own right! It’s quite overwhelming to be in a room with so many women who have fought cancer and survived. Overwhelming and reassuring all at the same time. Oh – and – fun! Ticket reservations and the silent auction are available online: www.tocelebratelife.com.

to celebrate life rehearsal

I discover a new walk with the pooch this week. Amazing how something can be on your doorstep for an age and you don’t realize that it’s there. My friend calls this walk ‘soprano lane’. If you’ve ever watched the Sopranos you’ll get why. The houses have phenomenal views across the San Francisco Bay and are right down on the waterfront. Separated only by the path that I find myself strolling along on a glorious morning. I giggle as I watch a man’s head bobbing up and down over one of the garden walls. I presume he is trampolining. At least I hope he is!!!

Spectacular houses by The Bay

While I walk along the path with the amazing view, T has a play date with a friend. He has an amazing time zooming around with his friend in a battery operated go-kart for a few hours and has absolutely no desire to leave when I come to collect him. As I go to leave my friends house, she presents me with the 2 biggest zucchini’s (courgette’s) that I have ever seen. They look amazing, but I’m not quite sure what I’m going to do with them. It turns out that I make a pretty good zucchini soup. Even M compliments me on it and that’s a big deal from a man who says he hates zucchini.

Giant zucchini

Simple zucchini soup

Curried zucchini soup

1 organic yellow onion, finely diced

4/5  organic zucchini

2 tablespoons of curry powder

1 quart of organic vegetable stock

2 cups of organic plain yoghurt (I use goats milk yoghurt)

Olive oil

salt and pepper to season

mint to garnish

1. Heat the oil and stir in the onion and the curry powder, until the onion is soft.

2. Add the zucchini and soften for around 3-5 minutes.

3. Add the vegetable stock and simmer for 20 minutes.

4. Blend with a hand blender until smooth, add the yoghurt and plenty of seasoning.

5. Serve garnished with a sprig on mint and enjoy.

M in turn, treats me to an amazing seared tuna. He cooks the fish a little more for the kids and they find it pretty tasty too.

Delicious seared tuna

Seared Tuna

Fresh or Frozen Ahi Tuna steaks (since seared Tuna is partially raw it is crucial to have good tuna). I used frozen wild Ahi Tuna from Trader Joes.

3 tbs sesame Seed oil

1 tbs mustard (preferably one with a bit of kick to it)

3 tbs soy sauce (we use gluten free)

1 tbs finely chopped cilantro

Optional: 3 tbs sesame seeds (if you want that restaurant look)

salt & pepper

1. Stir sesame seed oil, soy sauce, mustard, cilantro, salt and pepper together in a small bowl, ensure it is properly mixed.

2. Poor the mix on a flat(ish) plate and let the tuna steaks swim in the mix for 2-3 min each, ensure you let both sides hang out with the mix.

3. Sear (basically fry lightly) the tuna steaks in a very hot pan, use some olive oil in the pan to keep it from sticking. For best result let the steaks fry for 45 – just over a minute (depending on thickness of steak) seconds on each side.

4. Move to cutting board and slide in 1/2 inch thick slices. Serve on a bed of rice noodles, salad or just on its own as a starter.

TIP: The kids preferred the steaks that had been cooked for about 1 1/2 to 2 minutes on each side which makes the middle less sushi-like.

We get a new back door this week, as the old one is way to easy to break in to. I’m surprised at how much work goes into fitting a new door. I’d loose my patience way to quickly to do that on a regular basis. The painter comes to paint the door and I go into ‘must entertain the worker mode’. There is obviously a disconnect between how workmen are treated in the UK and how they are treated in America. Back home, the guys get pretty fed up if they haven’t been offered a cup of tea or coffee within the first half hour of starting their job. Here, it seems that I can’t force a drink upon anyone, no matter how much I try. The painter also misinterprets my polite banter and suggests that “maybe I should stop my inner chatter”. When I ask “why?”, he replies that “I might feel calmer and less dissatisfied with myself as a result”. But – I’m not dissatisfied and I was as chilled as it gets at that particular point in time. Honestly! Note to self: never try to engage in polite conversation with the painter.

Speaking of inner calm. The crazy Italian yogi from last Tuesday gets a big big big thumbs down when I go back to his class again on Thursday. Sorry Franco, I will not be shedding any tears once you have left Mill Valley Yoga Works. Taking away my water bottle and telling my that you would throw me out of class if I dared to breath through my mouth again, are pretty un-yogic actions in my book.

Namaste.

 

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