May 10, 2011

I have to admit I am still a little full from our Saigon Cafe feast last night. I haven’t walked in about 5 days and really feel the need to get out there and pound the pavement. I made a decision that breakfast would be just a coconut and I would wait until lunch to “eat”.  Good choice as I feel much better not over filling myself.

I went straight to work and it was around 10am that I reminded Randy we had decided on a coconut for breakfast. I know we usually do not eat until 9:30 or 10am but that is when we have a big breakfast planned. To wait that long and still nothing is a little difficult for me. After I mentioned the coconut thing, Randy was totally on it and whipped out the nut. Well worth the wait.

After breakfast, Randy delivered some work to a gallery in Makawao and he got home about 11:45. I asked him if he was ready for lunch and he gave me an enthusiastic thumbs up. When we shopped on Sunday, we had picked up a really nice piece of Monchong (A somewhat exotic fish with a flaky, tender texture and mild flavor. It is served broiled, sautéed or steamed.). It is a beautiful light fish that is so moist and just melts in your mouth. While we were waiting for the bbq to warm up, I thought a little caprese salad would be a good snack. Randy helped me arrange the tomato on the plate and then he cut up the mozzarella cheese. Add to this a little salt, pepper, olive oil and balsamic vinegar, as well as a nice fresh basil leaf, and wow, is that a good snack. The fish was cooked low and slow on the barbee. I put it on the lowest setting and cooked it on the top rack. To compliment the fish we had some lightly steamed asparagus with no extra seasoning. According to Dr. Gina Kim in her book “The Power to Heal Yourself“, we should actually eat asparagus daily.  According to her studies, this can help the body be more alkaline, dissolve kidney stones, and help with arthritis and even cancer situations.

Now it’s time for a little afternoon power nap and then back to work. When 5pm rolls around, I remember that the dogs are still in the kennel. When I go outside and check the gates to make sure they are closed, I see the tent panels that have been laid out to dry. Thinking that I really don’t want them laid out another day, (if we don’t put them away now the evening dew with moisten them again), I interrupt Randy in his framing and ask for his assistance in folding them up and putting them away. Thank you Randy for your help – that would have been a real tough job by myself. With the tent panels stored, the gates closed and the dogs out of the kennel, it is now time to make a batch of soup.

Tonight’s soup with be a leek curry soup with butternut squash. It’s kind of a variation of last night’s soup, but I also add in chunks of butternut squash. You can use any type of winter squash or small pumpkin and get the same effect. What I like about adding the squash is that when it starts to get soft you can take a potato masher and it breaks up into the soup making it naturally thick and rich. We had some Parmesan crisps with our soup tonight. The ones we had tonight were store bought, but they really are easy to make. All you have to do is grate some Parmesan cheese, put a pile on a parchment lined baking sheet, pat down a little and bake for about 3-5 minutes (until golden brown) at 400. I usually fit 6 piles on one baking sheet. This is a perfectly carb free “cracker”.