This is definitely something that I need to share with my readers, and I am sorry it has finally taken me two weeks (wait…two months) to update the blog.
As many know, I have been busy dealing with some issues. Toward the end of April, my fiance’s father died. It was rough dealing with such a loss. On top of that, my work and half marathon training schedule kept me away from the kitchen. There has been little time to update this site, let alone my other website.
However, on the morning of June 24th, things changed for the better. While the proposal details will remain quiet, my boyfriend (now fiance) asked me to be his wife. Of course, I said yes and now, there is a December wedding in our future. Wedding planning may keep me away from posting, but I wanted to let you in on the exciting news.
Also, I have a new recipe to share as well. This one is a marinade for yellowfin tuna, which I found on special at the grocery store. The marinade includes:
- Soy Sauce
- Rice Vinegar
- Chinese Five Spice Powder
- Garlic Powder
Talk about a totally awesome treat for your tastebuds. I marinated the tuna fillets for 15 minutes on both sides (total of 30 minutes). In the meantime, I heated the sesame oil in a skillet. Then I added the tuna fillets and seared them. It was nice and raw in the center and warm on the outside.
I also made quinoa to serve alongside. While I made quinoa once before, I was surprised at the taste this time around. I used two cups of chicken broth, in place of the water. I also added Penzey’s Spices Smoky 4S, along with onion. Before it was time to remove, I added some diced red and yellow bell peppers. It was totally worth it and now, I have the energy to get back to reception venue searching.