You know the feeling when you haven’t talked to an old friend or relative for ages? Maybe even one you are pretty close to and that you really like and care about? And you keep waiting for that perfect afternoon when you are carefree and ready to cozy up in your favorite chair or kick back on the couch and just dive into a conversation for hours with your 100% undivided attention? But then days go by and months and you have fleeting glimpses of perfect moments that slip through your fingers. And you’re like hell- just pick up the damn phone and call- RIGHT NOW.
And really whether it’s been months or over a year- you can just start right where you left off with this person- some smiles, some laughs, maybe a little sorrow- but you are just fully present. Can you see my point here? I don’t have to spell it out in anymore detail right? I’m picking up the damn phone and don’t have anything glorious to share here or really even the time to share it if it were. But we just got back from Florida and we had some killer ceviche in Miami and I was like BAM- get some pics of this stuff and let people know you haven’t let go of this blog thing!
The last 8 months were very full and this sharing space made itself comfortable on a back burner with no flame- We had a wonderful year at the store and at the end of it I decided to take another break from retail. I’m on about a 3-4 year cycle. I’m rolling one thing out as I simultaneously roll something in. My latest venture is Real Estate. It’s a far cry from creative but I like people, I like property and I like selling. And a slow 2015 Winter gave me ample time to study and get my license. And being on this island for over 20 years doesn’t hurt in that job.
And then there’s those silly goats. They are keeping us plenty busy- especially since we never found new homes for our 2 kids, Jane and Rocky. We are still open to seeing them relocate but only for pets and milk- not the freezer thank you very much. ALTHOUGH having said that- we have our 3 does knocked up and I’m already mentally preparing myself for the fact these offspring may not reside here long term. We just don’t have the capacity. Ok- I may keep our Lagerian kids from Dinah- but they (LaMancha/Nigerian cross) will be small and hardly count.
We also built a studio for O man (my husband for those of you who forgot because it’s been EIGHT MONTHS of not hearing a peep from me). And did I mention the real estate thing- last year I was basically working 2 jobs and it was tricky. Then there’s the garden and yada yada yada… I still cook practically everyday from scratch. That’s just a given.
We spent only a week off the farm. And we got that time because we were so fortunate to have folks move into our cabin who love to farm sit. A little shout out to Coffelt Farm because that’s where one of them works:) We visited family near Vero Beach and we hiked down to Miami for just one night to visit our dear friends Teri and Jochen who moved there from Hamburg. One laughter filled, food filled evening spent with them on Ocean Drive at Lario’s on the Beach followed by chatting as we walked the boardwalk and ended with a stroll down Lincoln Road Mall. Loveliness.
Here’s a shot of the fresh snapper we had that night.
Avocado salad
And the ceviche and plantain chips that have been making me want to eat ceviche non-stop!
Ceviche and steak might be the two things I’d eat all day everyday. A Cuban ceviche is often shrimp or scallops but it got a northwest spin because I have a fair amount of halibut in the freezer. Of course I’d recommend fresh but we do what we have to. I also saw a little note here….. that Cuban ceviche will have a dash of allspice. I didn’t see much other differentiation (except um for fish they tend to use scallops and shrimp). Sometimes a little tomato. But they are God awful right now in the Pacific Northwest so I skipped that. This link gave a little breakdown of ceviches and allspice seemed to be the little somethin’ somethin’ here. I pulverized whole allspice berries due to lack of ground allspice- but the whole berries actually proved more aromatic. So maybe this post should just say Ceviche with nutmeg…
What I am missing from my very large repertoire of dish/glass ware and general accessories is martini glasses- which is a lovely way to feature ceviche. Now of course I might have to pick up a few just for my raw fish cravings. And my mom likes a very dirty martini- so there you have it. I should get some martini glasses.
~”Cuban” ceviche recipe~ now anybody who is actually from Cuba who might want to set me straight – I’m all ears!
- 1# fish – I’m fairly flexible here. Halibut, ling cod, snapper of course,scallops, parboiled shrimp. But I like it to be a white fish
- 1 sweet red pepper – or go for rainbow with yellow and orange if available- I like that too
- ½ bunch of cilantro- approx. ½-¾ cup
- ½ cup red onion
- 1 small jalapeño pepper (seeds removed)
- 1 cup citrus juice- 3 limes, 1-2 lemons, 1 orange
- zest from 1 organic lime
- ½ tsp salt
- good pinch of ground nutmeg (then taste it and see if you want more!)
- garnish with green onion
When eating it for a light meal I didn’t mind serving it up on shredded romaine tossed with olive oil and lemon. You’ll find a little jalapeño,red pepper, red onion, lime, lemon and orange. And a little side of mango and avocado.
I even tried frying up some plantains. They weren’t deep fried so not as crispy as what we ate in Florida but yummy none the less.
So having prepped you in the first paragraph you’ll see this post come to an end- it’s not going to be a novel and I’d like to think you’ll hear from me again sooner than later.
Cheers,
WT
Looks wonderful! I LOVE cooking with jalapeño! It adds a great kick to anything.
Welcome back and congrats on your real estate licence! May the Lord prosper your efforts!
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Thank you! I’m always a little leary of the heat but then love it and often end up adding more. Have a great day!
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Wendy I love ceviche and this looks divine! I hope you’re doing well and that life is treating you like a Queen!! xo Karista
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Oh this looks so good, I will have to save the recipe. Last time I made ceviche I used salmon. It was good too!
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I’ve done a lot of salmon tartare but not so much ceviche- what’s your recipe? Thanks for stopping by and I love all those macarons in your header.
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Unfortunately the recipe I tried is in Finnish! But maybe you can do google translate? It’s really yummy: http://www.lily.fi/blogit/white-trash-disease/lohiceviche
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Got it! It’s not too much different- I’m going to have to use some salmon- lord knows we’ve got it here in the Pacific Northwest. Next week:) thanks!
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That looks lovely! Ceviche is so refreshing and delicious. Thanks for sharing!
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Thanks Leslie- I’ve already made it twice this week. It somehow makes me feel sunnier with all the rain we’re having.
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Great to see you back! Looks divine, hope you are divine too!
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Thanks Cindy!
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HOWDY!!! Okay, now that you are back I want to say how happy
1. I am that you love your goats, and that you always have.
2. I’m going to make this with a firm tofu!!! I know it will be delicious!
Don’t fret! Veggies are an odd bunch of greens & starches & legumes & fruits & tofu people! ❤
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I could totally see this with tofu by the way… Wonder how it would be if you did the froze and thaw method with the tofu for a little more texture?
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That sounds like a very interesting idea. Will get back to you on this one!
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Delicious recipe and love the photography!
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Thanks! I love the name of your blog:)
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☺
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🙂 Hey, Wendy, you’re back! Welcome!
So great to see you here again.
Your food looks delicious…I think I’m hungry and have to make myself something to eat.
Take care and have a very HAPPY week xo 🙂
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I’m having fun too catching up on what everyone’s been up to. cheers- wendy
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Delicious!! x
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thanks:)
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Love ceviche! Reminds me of summer and I would love some summer right now!
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Me too- the citrus is like eating sun 🙂
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Your ceviche looks perfect. I’m glad that your dinner in Miami inspired you to share this post with us. Welcome back, you’ve been missed.
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Thanks Karen! Look forward to looking you up next time we’re in the neighborhood! x
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Looks marvelous! Good luck on your new life adventure!
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Thanks so much! I sure do like to stir it up- no pun intended:)
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