500 DAYS of SUMMER

I am a fan of the movies HIGH FIDELITY and ETERNAL SUNSHINE OF THE SPOTLESS MIND that's why I was charmed by this movie. I am rarely smitten by Hollywood films but this one I will surely include in my roster of romantic movies that I usually appreciate.

The movie had a disclaimer from the beginning of the trailer or even in the posters that were released and it says: This is not a love story but a story about LOVE. The casting for Joseph Gordon-Levitt and Zooey Deschanel were perfect for the movie! They are both indie darlings in Hollywood and it's been a decade since we last saw Joseph starred in a romantic lead along with Heath Ledger in 10 THINGS I HATE ABOUT YOU. It is so fresh to see these two young kids giving justice to their roles. It's a sweet, funny film that infuses typical romance and balances it with reality. It's good how Joseph played TOM, a great greeting card writer who fell in love with SUMMER, a vintage looking girl but very modern when it comes to her perspective about LOVE and who loves RINGO STAR among the Four Fab. TOM will randomly chronicle his story about his love for Summer in 500 days. The film’s mixture of cynicism and romance makes it perfect viewing for happy couples, the recently dumped, and the hopeful singles in the audience. Rotten Tomatoes gave this film an 87% rating in their tomatometer, which I think has the most credible online pool of critics! And I agree with their critics most of the time so when they say it's rotten I will not argue anymore.

"This movie made me appreciate a failed romance. I have never seen a romantic movie lately that arrests me this much. I think this is a must see romantic movie." -joanie, the artist chef

Reminds me of Hyde Park in Sydney where I sat once upon an Australian summer

In real life story, I haven't experience 500 DAYS of SUMMER yet but I am glad to share that I have my story about 500 HOURS of AUTUMN. That is absolutely a 500 hours of happiness. I met someone in Autumn this year and every time we were together I am in the state of a free-flowing individual. I never tried that in my entire existence here on earth. He made me nervous the way I am not familiar with, he gave me something that makes me scared alright and he made me do things I have never done before. We may not have the same beliefs in life especially when it comes to marriage and about GOD but I am glad that he admires my faith and respects it at the same time. He maybe obscure and different in so many ways but I respect him as well. It was an amazing feeling that I won't fall for a sleep because of a good coffee but also because I had a great time walking in the rain with this person. Whenever we will have those candid walks in the chaotic city where lights are turned off when the midnight strikes and cabbies are very hard to find, I am filled with unfathomable joy. Winter is coming I don't really know if Autumn already passed me by. I am still dumbfounded about this predicament. All I know I wanted this person to be my friend but fate allowed him to swiftly go away. Maybe there's more Autumn to come, I just have to figure out which one I'll be at my happiest. It just excites me now to meet Autumn the next time He arrives.

My warmest and tightest hug to each and everyone! :-)

hugs,
joanie xxx

Pan-Seared Mahi-Mahi with Cilantro Lime Rice

Another of my go-to fish dishes is Mahi-Mahi.  I find that Mahi-Mahi, like Red Snapper, has a more interesting flavor than a pure white fish, but is still mild.  I buy the steaks frozen, individually sealed and keep them in the freezer until desired.  I pair this with a rice dish I came across from Bon Appetit, 2006.  Caribbean inspired, I add lime to freshen it up even more.  Tonight I paired it with a tangy lemon, dijon, butter sauce from Food & Wine, 2007, which they called a Salmoriglio sauce from Sicily.  All of the recipes are quick, tastey, and perfect for mid-week healthy eating.  A note on the rice, my favorite is Basmati and I like to by the big, burlap bags full of it you can find from Pakistan at Shoppers Food Warehouse.  My ultimate rice will come out of the pot with each grain fluffed and separate with none sticking together or to the bottom of the pot.  Finding the perfect setting and time on your stove is key, along with soaking the rice beforehand.  Serves 2.

Ingredients:
1/2 cup basmati rice
4 tbsp oil
1/2 onion, diced
1 garlic clove, minced
3/4 cups chicken stock
1/2 tbsp thyme leaves
1 tbsp lemon juice
1/2 tbsp dijon mustard
1 tbsp softened butter
2 Mahi-Mahi steaks
salt/pepper
1/4 cup chopped cilantro
3 scallions, white and light green portions chopped
1 tsp lime juice

Directions:
In a medium pot, soak the rice in a cup or two of water for 10 minutes.  Drain the rice into a mesh strainer and run under cold water to wash off the starch.
Dry out the pot and add 1 tbsp of oil and low heat.  Add the onion and soften for a few minutes.  Add the garlic for a minute more.  Add the chicken stock and rice, stir and bring to a simmer.  Cover and simmer for 20 minutes.  Remove from heat and leave covered.
Meanwhile, combine the thyme leaves, lemon juice, and mustard.  Stir in the softened butter, and then whisk in 1 tbsp of oil until fully incorporated.  Season with salt and pepper and set aside.
Uncover the rice and fluff with a fork.
Add 2 tbsp of oil to a medium saute pan and heat over medium until smoking.  Season the Mahi-Mahi with salt and pepper and place in the pan.  Sear 3 to 5 minutes until browned and turn, searing the other side until also browned, a further 3 to 5 minutes.
Mix in the cilantro, scallions and lime juice.
Plate by spooning a portion of rice onto a plate, place a Mahi-Mahi filet on top, spoon out some sauce onto the Mahi-Mahi and around the edge of the plate.  Serve with a clean white; my favorite is an Orvieto from Umbria.

Giveaway Winner!

Meredith of Pursing Balance drew my name as her giveaway winner. Thank you, Meredith! In addition to great giveaways, she also writes one great blog! Check it out!

Here's what I won! 

Picture taken from Meredith of Pursuing Balance

My winnings:

• Whey Krisp Bar (with organic whey, peanut butter, and chia seeds)
• Yogurt-coated Wild Berry Burst Energy Bar (with organic dates, sunflowerseed butter, soy protein, and honey)
• Orange Greensicle stick pack (150% vitamin C, 100% calcium & Vitamin D)
• Original Superfood stick pack (packed with 29 superfoods)
• Wild Berry Burst stick pack (high in antioxidants)
• Chia + Omega3 stick pack (high in fiber and omega 3)

Comfort

You know those times when something happens that quickly reacquaints you with the reality of how precious life is? Tonight was one of those instances. Deepest thoughts and prayers go out to my friend up north who is currently in critical condition. :( Tell the ones you love how much they mean to you...right now. Life's too short sometimes it seems.

It just happened that on tonight's dinner menu was THE comfort food of comfort foods: chicken noodle soup. Homemade. I used the high-fiber, low-calorie noodles I got from Akins a few weeks ago -- 2 ounces for 130 calories and 20 grams of fiber. Wowza!

 

 Steaming away...mmmmmm!

  

 Loaded with fresh celery, carrots, and lean chicken breast tidbits

Today at work, I had the priviledge of trying my first piece of fry bread...made into an "Indian Taco". Indian fry bread is a traditional Indian food consisting of a fried battery of flour, hot water, baking soda, and a pinch of sugar. It was sooo good! Obviously, however, it is a very much so consume-in-moderation food. Hello, saturated and trans fat!!

  

 Indian Fry Bread

 

 Indian Taco: Indian Fry Bread topped with chili, lettuce, cheese, tomatoes, and salsa. It was GOOD!

Yesterday's diet went like this...

Breakfast:

Fiber One Bar (2 carbs)

6 ounces fat-free QT cappuccino (1 carb)

1 small apple (1 carb)

     Total: 4 carbs

Lunch:

6" Subway turkey sub with all of the vegetable fixin's (3 carbs)

pickles (0 carbs)

     Total: 3 carbs

Snack:

banana (2 carbs)

Dinner:

1/2 small acorn squash (1 1/2 carbs)

1/2 ounce pecans (0 carbs)

2 tsp Splenda brown sugar (1 carb)

2 Tbsp Smart Balance Light (0 carbs)

1/2 cup chicken soup casserole (1 carb)

     Total: 3 1/2 carbs

Snack:

10 animal crackers (1 1/2 carbs)

2 Tbsp peanut butter (0 carbs)

     Total: 1 1/2 carbs

Finding Home

Sunrise from our balcony

We can't get enough of the color of the water....if only pictures would do it justice....at least our pics.

There have been clouds hanging around these mountains every day that we have been here, making the mountains look very eerie and mysterious.

Tuesday, we took a road trip around the eastern side of the island, to visit the old house.

This is Grandma's house...where we used to live. It was amazing being back in the old neighborhood. So many memories for me and a few for Tera too. Even recognized the smell of home!!! Sounds weird, I know.

The Hill. Tera was running down here when she fell and chipped her tooth. She had a silver tooth for years because of it. It's a lot steeper than it looks.

The Armsby's live at the top of the hill. Tera was best friends with their daughter when she was three years old. They stayed in touch over the years, and Mrs. Armsby actually recognized Tera when she saw us outside taking pictures!!!

Traveling further north, we stopped at a Macadamia Nut Outlet, and enjoyed the different agricultural plants. Above, coffee beans. Below, macadamia nuts.

Grandpa and Sage

This friendly Samoan was quite informative and we had a good time visiting with him. Those tattoos of his were done in the traditional way...with bones sharpened and tied together and then tapped into the skin with the dye. He told us some people die because of the dye getting into their blood. Yikes!!!

We told him that we used to live here, and he said, "Ah! Hawaiian girls!" and then suggested we get our picture with him.

We drove up to the north shore and then cut across the island to head back south...with a stop at the Dole Plantation.

Aren't these so cool to see growing?

Yummy pineapple ice cream at the dole plantation...

Beginning the pineapple maze....it took us 45 minutes to get through it and collect all 8 emblems. First maze we have done like that. It was amazing! The record time through it is 8 minutes. Hmmm...we think they cheated!!! (More than we did, anyway.)

The beach at Chinaman's Hat

Our new "friend" Doug took this shot for us....a very friendly guy who came up, introduced himself, and told us all about this beach. I (Sage) remember coming here and always wishing I could swim out to the island. Tera remembers being cranky here.

Isn't Suze beautiful! We love her.

Until next time...Aloha!!!
Sage and Tera

Fried Chicken Livers and Onions with New Potatoes in Garlic Butter

Chicken livers are probably not as popular as such as ox liver or lamb's liver. They are obviously considerably smaller in size and even more delicate in texture and in flavour, however they serve very well as the principal ingredient in many good recipes. This recipe for chicken liver and onions with new potatoes in garlic butter is not only delicious, it is incredibly simple to make.

Ingredients (Serves Two)

1/2lb chicken livers
2 tbsp plain or all purpose flour
1 large onion (halved then sliced)
Generous pinch of dried sage
2 tsp balsamic vinegar
Salt and freshly ground black pepper to taste
1 tbsp sunflower oil
12 new potatoes
1 clove garlic (crushed)
1/2oz Butter

Method

Put the potatoes in to a pot, season with salt and cover with boiling water. Simmer for twenty-five to thirty-minutes.

Put the flour in to a bowl and season well with salt and freshly ground black pepper. Stir well. Just over ten minutes before the potatoes should be ready, put the sunlflower oil in to a large non-stick frying-pan and bring it up to a medium to high heat. Add the chicken livers to the bowl of flour and stir them around well to evenly coat them in flour. Pick the pieces out one by one, shake them free of excess flour and add them to the frying-pan.

Fry the livers for around three minutes each side before adding in the onions and sage and stirring well. Fry for another couple of minutes before adding the balsamic vinegar for the last two minutes of cooking time, continuing to stir frequently.

Drain the potatoes and return them to the empty pot. Add the butter and the garlic and swirl around well to ensure good and even coating.

Serve the livers and potatoes immediately.