• Brushy Creek

Trish Southard

Trish Southard

Monthly Archives: August 2009

Brian’s Chopped Salad

07 Friday Aug 2009

Posted by trishsouthard in Uncategorized

≈ 9 Comments

Tags

Comedy, eco-fashionable food prep, Food on Fridays, Foodie, Homemaking, Organizational Tips, simplify

Daniel 1: 14 -16 The steward agreed to do it and fed them vegetables and water for ten days. At the end of the ten days they looked better and more robust than all the others who had been eating from the royal menu. So the steward continued to exempt them from the royal menu of food and drink and served them only vegetables.

   17 -19 God gave these four young men knowledge and skill in both books and life. In addition, Daniel was gifted in understanding all sorts of visions and dreams. At the end of the time set by the king for their training, the head of the royal staff brought them in to Nebuchadnezzar. When the king interviewed them, he found them far superior to all the other young men. None were a match for Daniel, Hananiah, Mishael, and Azariah.  

 The Message

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 My brother-in-law Brian is the only person I know who eats more veggies than my husband.   My husband likes salad but has observed that the animals in the wild that appear to be the largest, fattest animals on the planet seem to be vegans: elephants, hipopotamus, rhinocerous, manatees…all salad eaters, while the sleek, lean kings of the African plains and Eastern jungles are all carnivors: lions, tigers, and such.  Anyway,  After Brian made the salad and it was such a big hit at the beach even with my pack of carnivors, I decided to try it out on my health conscious family in Iowa on my recent visit.  On a particularly beautiful day back home on the Mississippi River I made “Brian’s Salad” for my sister Peggy and her family…We ate it for 4 days straight, sometimes for lunch and as a side for dinner. 

1 Head of Bok Choy

1 Bunch of Turnip Greens

Bag of Spinach

1 Head of Cabbage

1 Head of Lettuce

1 Bunch of Red Leaf Lettuce

1 Bunch of Sprouts

1 Bunch of Cilantro

1 Stalk of Celery

3 Lemons squeezed onto the salad

6 tb. of chopped Garlic

1/2 Vidalia or Sweet Onion chopped

Radishes ~ sliced

Cherry Tomatoes

Sliced Almonds

Sunflower Seeds

First, rinse all your veggies thoroughly.  Trust me on this, its a lesson learned the hard way: a few extra minerals are good for you, but too much grit is a bad thing as far as your fellow diners are concerned (just ask my father-in-law).  Chop every thing into small bite size pieces according to your personal size preference.  I prefer ours very small, like a chopped salad for more intermingling of flavors and textures.  Add green scallions, 8 tb. of chopped garlic, (1) vidalia onion sliced or chopped, radishes, and cherry tomatoes if available, bag of sliced almonds and a handful of sunflower seeds. Squeeze (3) lemons on top of it all and toss.  Add tomatoes onto your plate when serving.  You will be able to keep this in the fridge for 5 days with a loose cover on top saving you time in the kitchen, keeping your kitchen cooler during the summer, and providing a healthy food alternative for your family.  The salad tastes better every day and it’s so refreshing without dressing.  I recently served this gigantic salad in a punch bowl for a Friday night pizza party.  Everyone laughed about the punch bowl, but the salad was completely gone after sending a small bit of left overs home with a few new fans.  There is no fixed formula with this salad, so change it up as often as you like adding other items you prefer, being careful to add only items with a long shelf lives into the salad mix, and then adding the shorter shelf life items to your plate at the dinner table.  Otherwise, all your hard work chopping will be spoiled in short order and you will be feeding your garbage disposal in a day or two instead of your family and friends.

Resting from Chopping,

Trish

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Sashimi “No Cooking Allowed”

01 Saturday Aug 2009

Posted by trishsouthard in Comedy

≈ 4 Comments

Tags

Boundaries, Food on Fridays, Foodie, Mahi Mahi, Mango salsa, Outer Banks, Sashimi, Slow Food, Yellow Fin Tuna

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The men of my family head out to sea most summers, deep seas actually about 50 miles out into the gulf stream where Yellow Fin, Big Eye tuna, Dolphin, and Swordfish abound for the  to enjoy not just at the beach, but for at least 6 months afterwards as we all head home to different parts of the U.S.  The wives and daughters meet the boats and ooh and aah and cheer on our brave men back from the deep over the catch as it’s laid out before us on the dock.

The men caught 139 lbs. in a nice variety of fish and the first taste is always fantastic as it’s cut fresh that evening and bagged for freezing and traveling via suitcase.  Our first taste of  the Yellow Fin tuna is  raw in soy…aka…sashimi.

Jeff, Camille, Todd, Brian and I are passsionate for sashimi.

Raw tuna allowed to set out will start to stink and become rancid when its unholy alliance the parasite arrives to make it stink.  The tuna and the parasite have an unhealthy relationship.

Our boundary for sashimi is non-negotiable.  Tuna is toxic if the limits of raw are pushed.  We cut it fresh and enjoy it together.  Hold the thought on the company of others and the ability to remove yourself from toxicity.

Certain relationships  occasionally cause soul horror.  Think of it as the gory movie lived out in real life slashing up your sanity and invading your thoughts.  This is the raw tuna bacteria lying in wait to attack and invade when you forget the necessary boundary of fresh and cold.

My husband batter dipped Mahi Mahi for breakfast in corn meal. Later my brother-in-law Tom, an accomplished chef, worked with our daughter to create a feast of tuna bites and tuna ~encrusted with sesame seeds served with mango salsa.  The key to the delish on all the dishes is the fresh factor.  The fish is moving briskly into the company of its fellow coated friends and not allowed to set out alone.

When I encounter the above I meditate in John 10.

Stay with friends (sheep) and our Shepard (Jesus) to protect yourself from the theif aka. the bad shepherd coming through your roof (mind) .

Remember when a toxic individual tries to corner you alone, step away and remove yourself from the situation.   Chill in the company of others quickly  or be smelly.  The freshest fish will take on the odor of the stinky fish.  A miserable inedible mess.  The miserable stinky fish makes the fresh fish take on its characteristics.

Dr. Henry Cloud refers to this as following the misery in your life and make a rule.

Look at the misery, and then make a personal rule that will keep it from happening.”

The One Life Solution, Dr. Henry Cloud,  page 154

You are frying in oil when you allow yourself to meet with them or be alone with them in any situation.

Enjoying the omega 3’s,

Trish

Recipe:

Pan~Seared Teryaki Tuna

Marinate in teriyaki (30 minutes minimum or 6 hours max on the triage marinade) pan- sear tuna ~encrusted with sesame seeds in evoo till a lovely tan surface (watch closely this happens in just a few minutes)  and serve with mango salsa —- chopped mangoes,  cilantro, lime juice, tomatoes, garlic powder, pepper.  In a hurry buy the fresh salsa or if desperate in jar, and lots of chopped mango and wha..laaa, such a crowd pleas-er.

Tuna Bites

Throw cubed tuna in freezer bag with 1/2 flour  & 1/2 cornmeal with a smidge of  Old Bay and fry in peanut oil or whatever oil is handy till a lovely golden crunchy surface appears.

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