Sunday, October 2, 2016

Life has a way of changing your direction

Our poor dog Rugby has been sick. I just had to share this picture of him enjoying his favorite thing, sunbathing. It is the first thing he did when he came home from the hospital. As of now, Rugby has a good diagnosis but initially it was pretty dire. 

Sorry we have been slackers on keep the blog current. As you can see we have had a few things come up that changed the direction we were moving. Everyone has mountains and valleys in life and we happened to hit one with our poor guy. He is our first baby. We rescued him while living in Los Angeles. He gave us both a second chance and we gave him one.

These events have forced us to reevaluate priorities, finances, who we surround ourselves with and what we give our daily attention to. The time is now to focus on family and embrace life. You only get one shot as this thing called life.

Each year brings seasons and sometimes in life you go through a new season of change. Like most people we say we are good at change but when it actually arrives you fight it. It forces you to reevaluate how good you really are at accepting it. When seasons change the only thing to do is do your best with what you've been dealt.

With that being said, this blog like everything in life is subject to change. We are going to try and make it more spontaneous so bear with us as we figure this out. Thanks for coming along for the ride.

Diamante Style Fish (En papillote)

1lb firm fleshed white fish (ex - Cod, MahiMahi, Halibut)
1/3 cup sliced black olives
1/4 cup capers
1/4 cup chopped fresh parsley
1/3 cup tomato puree
2 cloves garlic minced
2 tablespoons lemon juice
1/4 cup white wine
2 tablespoons of extra-virgin olive oil

Preheat oven to 350 degrees. In a bowl combine black olives, capers, fresh parsley and set aside. Combine tomato puree, garlic, lemon juice, white wine together in a separate bowl. Mix well to incorporate. 

Set the fish on a sheet pan lined with parchment paper large enough to fold around the fish. Fold up the sides of parchment paper around the fish to create a bowl type form. Pour the tomato mixture evenly over the top of the fish. Season liberally with salt and pepper and drizzle with olive oil. 

Seal the parchment paper to form a pouch and bake for 10 minutes (depending on thickness of your fish). Remove and open pouch carefully due to steam. Add black olive mixture to the top. Re-seal and bake another 10 minutes or until fish is fully cooked and flaky. 

Use the juice in the pouch to pour over the fish and serve. 

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