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This fast, healthy, and delicious seared tuna dish comes together in one pan and is ready in less than 30 minutes. Serve with a mixture of seasoned cucumbers, tomatoes, and red onion for a light and refreshing meal.
Tip: It can be tricky to select healthy and environmentally sustainable seafood options at the grocery store. Check out SeafoodWatch.org to find options you can feel good about serving.
Prep time: 10 minutes
Cook time: 15-18 minutes
3 T. extra virgin olive oil, divided
4 6-oz. sushi-grade tuna steaks, approximately 3/4” thick
Salt and black pepper, to taste
1 medium shallot, finely chopped
¼ c. dry white wine
½ c. chicken broth
2 T. fresh lemon juice
1 organic lemon, sliced thin
3 T. capers, drained
- Heat two tablespoons olive oil in a large skillet over medium-high heat. Add tuna steaks to hot skillet and cook for approximately…
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The journey continues…
First, just for the record, I did NOT pull the emergency brake on Canada One.
(As a side note, I’d like to share that I finally had the chance to do the following on my regular train this week as I was sitting in a group of 3 other people by the emergency exit:
Car Attendant: So you all know what to do in case of emergency?
Me: Absolutely. I call out “Mjolnir”, the hammer inside the box flies into my hand, I use it to break the window, and I lead everyone to safety.
Car Attendant: Uh…
Other People: *stare in confusion*
Me: The hammer won’t come if I call it?
Car Attendant (laughs): No, but I enjoyed the Thor reference, ma’am.
Me: Please—just call me TrainWine.
TrainWine is my superhero name in case you haven’t read My Week 191.)
Anyway, the Canada One train that…
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Hello again, today’s blog includes a little story about myself, as well as some sound life advice based on a recent experience of mine.
So let me start off by saying that, like most people, I am a HUGE fan of Chinese food. Fairly often my fiancée and I will indulge in the greasy and delicious goodness of the one decent Chinese restaurant in town. Every time it’s the same thing. I get a combination plate called the L12 and she gets the smaller #16.
Until recently, this has been the trend. L12 everytime without fail…. And then something miraculous happened. One night while ordering Chinese food, I made an impulse decision and ordered the chicken lo mein. I felt weird about going against the grain of my regular order, it almost felt wrong but once I tasted it, It was all over.
I think the main point here (at…
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I’d like to apologize for my absence from not only my blog, but yours. We have some family members who evacuated ahead of Hurricane Florence staying with us. They’ve been here since Tuesday, and things around here are quite chaotic and stressful. I hope they’ll be able to return home and things will return to normal soon.
I just wanted pop in quickly to explain my absence and let you know I’ve been thinking of you. I miss being in touch with all of you! I hope to be back to my regular posting schedule by next week.
This experience has really reminded me of something this week. As you know, my blog is about thriving, not just surviving, with fibromyalgia. The truth is, though, that sometimes all you can do at certain times is go into survival mode and get through whatever you’re trying to get through.
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Coming up on our holiday table, following the appetizers, is the most famous of all traditional Jewish dishes, Gefilte Fish.
How do you recognize a Jewish fish? It swims with a carrot in its mouth. I think this joke is older than the gefilte fish itself. In truth, even though eating fish on Erev Shabbos (Friday night) and holidays is an ancient custom that had been developed for several reasons, the actual gefilte (stuffed) fish has not swam into our field of vision, biting a carrot, until about 18th century.
In the dessert, the Jews complain about “fish for the asking” they had eaten in Egypt. Most probably, according to ancient sources, they had carp, pike, and mullet. Stuffed fish, the predecessor of gefilte fish, is mentioned in several books of Jewish customs. One of the reasons is the prohibition to separate good from bad (boirer) on Shabbos and
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