I am quitting WW. I started this blog in September of 2008 with the initial thought that if I put my weight out there for the world to see, it would somehow motivate me to lose the weight I gained since being put on insulin.
Last week I weighed in at 165.6. This morning?
Yep – still hanging on to the 165! I have a new plan that I am going to unveil on Monday – you’ll just have to wait until then!
After seeing Lori’s bagel the other day, in all its blistery toasted glory, I knew I had to have one – mine was jalapeno though! You can’t see it, but inside is an egg white/roasted red pepper egg.
I worked through lunch – leftover tacos!
Usually when I make my baja fresh salsa, the longer it sits the spicier it gets. For some reason this batch got blander. So I added more garlic, cilantro and two chipotle peppers and it kicked it up nicely. And if you are wondering, I ate the whole bowl full.
Tony and I were watching Diners, Drive-Ins and Dives and at his restaurant, they had a tuna taco that was in a wonton cup. Although his taco had a bit more southwestern feel (it had corn and black beans in it) the concept was that the lime juice “cooks” the raw fish. I googled a recipe, sent it to Tony and he said “let’s make it!”
Tuna Tartare (adapted from Karma Cucina)
For the baked wontons:
1 dozen wonton wrappers Olive oil Sea salt (I deep fried ours)
For the tartare:
1 lb. sushi grade tuna
1/4 cup extra virgin olive oil
Zest of 1 lime (I used 2 limes)
Juice of 1 lime (about 1/4 cup)
1/2 tsp. wasabi powder
1/2 Tbsp. soy sauce
1/2 tsp. Tabasco sauce
1/2 tsp. sea salt
1/2 tsp. fresh ground pepper
1/3 cup sliced scallions (white and green parts), minced (nope!)
1 Tbsp. seeded jalapeno, minced (nope!)
1 ripe avocado
1/2 Tbsp. toasted sesame seeds (optional) (nope!)
Cut the tuna into 1/4-inch dice and place it in a large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocado in half, remove the seed and peel. Cut the avocado into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using. Allow the mixture to sit in the refrigerator for up to 1 hour if you prefer the tuna to cook slightly in the marinade or simply skip ahead to the next step. Scoop a heaping tablespoon onto each wonton and serve immediately.
Tony has some excellent knife skillz. It was nice having him in the kitchen with me, even if we barely both fit in our tiny kitchen!
It’s always nice to have a glass of wine while grilling! We split a NY strip, simply seasoned with salt and pepper. See that time in the background? For perfectly cooked fish it takes 2 minutes a side in one direction and 2 minutes a side in another direction to get the grill marks – for a total of 8 minutes exactly. That way you don’t have a steak that is too done on one side.
I put some Frank’s hot chili sauce on top of mine. While I loved the flavor of the tuna, the texture kinda grossed me out, but Tony absolutely loved it!
It was the perfect date night in! I love you Tony!
I am out of oranges! So I ended up putting bird seed inside of the oranges, and this morning, the bird seed is all gone!
I won’t be blogging tomorrow – I am headed to my Mom’s church with Hannah, then having lunch at my Momma’s. Tomorrow night Tony is cooking! Spicy mussels in a chorizo broth and shrimp risotto.
Be sure to stop by Monday for my new plan – I am calling it the Inspirational Diet!
To all the Mom’s out there – HAPPY MOTHER’S DAY! Enjoy your weekend!