Spicy Fish Sandwiches

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I’m ready to start a collection.

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Apparently, worldly humans have a “thing” they collect. It might be coffee mugs or coins, a specific animal figurine perhaps.

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If I’m going to do it, I really want to do it right, ya know? Like, I tried the elephant figurine thing for a while, but I forgot why I started & that makes for a mega-lame collection story. I could do Titanic memorabilia but that’s so obvious. I really want to wow people with this.

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I was antiquing yesterday and was just inspired. One man had thousands and thousands of unused postcards. Each postcard was individually wrapped in cellophane and then filed in order of subject. I love filing systems! Another man had a killer stamp collection. You simply don’t know how often you might need a “fabulous” stamp. My favorite, though, was a collection of antique tiaras. Can you even imagine the damage I could have done as a child if my grandmother had a tiara collection? My school pictures would have been epic.

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I do, however, have about 18 NOW CD’s that might lay the groundwork for a serious compact disc collection….

 

 

Time: 1 hour (prep + cooking) | Serves: 6 sandwiches

Ingredients:

  • 1 pound of cod, cut into sandwich sizes
  • 1/2 head of red cabbage
  • 1 tbsp. of distilled white vinegar
  • 1 tbsp. of olive oil
  • 1 cup of panko breadcrumbs
  • 1 tsp. of parsley flakes
  • 1 tsp. of garlic powder
  • 1 tsp. of lemon pepper
  • 1/4 cup of mayonnaise
  • 2-3 tbsp. of sriracha
  • S+P, to taste
  • Whole wheat buns
  • Cooking spray

How to:

  • Preheat oven to 425 degrees
  • Meanwhile, combine panko + parsley + garlic powder + lemon pepper + S+P in a bowl
  • Dredge cod in the panko + arrange on a lined baking sheet
  • Spray with cooking spray + bake for 20-25 minutes or until crispy + flaky
  • Meanwhile, combine cabbage + vinegar + olive oil in a bowl, set aside
  • In another bowl, combine + mayonnaise + sriracha
  • Toast buns when fish are almost done
  • To assemble, spread some sriracha mayo on a bun + lay a piece of fish down + top with slaw + other bun
  • Serve hot
  • Pretend you are in an eating competition + time yourself to see how fast you can get all of these into your puny stomach

Quinoa Crunch Bowl

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Since late 2009, I’ve had a pretty crippling fear of weather.

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Specifically, any weather events that didn’t involve a cloud-less sky & a bright sun with a happy face in the middle.

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Overcast day? No need to speak to me.Thunderstorms? Don’t expect me to leave the house. High winds? Buckling myself to a sturdy object. Natural disasters? I carry a helmet and a bottle of water wherever I go.

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As usual, I continue to evolve. I woke up yesterday to a thunderstorm and instead of burying my face in my pillow and asking God to blow up my car so I couldn’t go anywhere, I was comforted by the melodic sounds. It was like waking up to a big ole bear hug from Mother Nature. Rain is pretty! Rain is fun! Rain is an excuse to not do my hair!

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However, I think the sun is starting to turn on me & I’m not happy about it.

 

 

 

Time: 30 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1 cup of red quinoa
  • 1 pint of cherry tomatoes, rinsed + halved
  • 1 red pepper, sliced
  • 1 cup of snap peas, cooked
  • 1 avocado, sliced
  • S+P, to taste
  • Sriracha, for serving

How to:

  • Cook quinoa according to package directions, drain
  • In a bowl, combine quinoa + cherry tomatoes + red pepper + snap peas + avocado
  • Sprinkle with S+P + drizzle with sriracha
  • Serve room temperature or cold
  • Hide utensils from self + smash face into bowl beware of sriracha in the eye

Cashew Crunch Bowl

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I love celebrating the people I love!

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I’m not even particularly good at it. Like, I’m not overly thoughtful and I pick out pretty lame cards and I don’t go super out of my way or anything. Perhaps I just love having excuses to brunch. Hmm…

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Anyways, I had the most joyous Sunday celebrating my sweet mom. It’s strange to type mom in reference to the human who is my mom, though. I typically call her Susan or some dramatic version of mom. Like, I am 25 years old and she is Mommy in my phone. I’m certain this is normal.

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I’m also certain she is full of magical healing powers. I text her every time I am flooded with anxiety and force her to stop what she’s doing and talk me off of the ledge. For instance, there was one of eight episodes this weekend where my anxiety centered around whether or not I turned off the coffee pot when I left the house. I thought the only two possible outcomes would be I either burn the house down or the carafe would explode and stab my dog. She has to hear these things multiple times a day. Like, for some reason, all it takes is her saying, “that ridiculous thing you are worried about will not happen” and I am pretty much back to a normal human again.

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I wonder if I am a tiring child.

P.S. I had not actually left the coffee pot on.

 

 

Time: 30 minutes (prep + cooking) | Serves: 2-3 bowls

Ingredients:

  • 1 head of romaine, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 cup of red cabbage, chopped
  • 1 cup of edamame, cooked
  • 1/2 cup of lightly salted cashews
  • 1/2 cup of peanut butter
  • 2 tbsp. of honey
  • 2 tbsp. of sriracha
  • 1 tbsp. of olive oil
  • 1 tsp. of red wine vinegar
  • S+P, to taste
  • Green onion, for serving

How to:

  • In a bowl, combine peanut butter + honey + sriracha + olive oil + red wine vinegar
  • In a bigger bowl, combine romaine + red pepper + yellow pepper + red cabbage + edamame + cashews + S+P
  • Mix in some peanut butter dressing
  • Top with green onion + serve
  • Toss salad up into the air + let all of the ingredients fall on you in a confetti shower + eat everything off of floor