Apricot Chili Soy Glazed Chicken

P1090086I was on my way to the Pilate class when I heard the driver cracking his knuckles.  I instantly thought of Audrey, who pops her joints loudly all the time — not only her knuckles, but also her neck the way a burly man does before a fist fight.  Looking out the car window, I recalled how I used to nag her about it — telling her that no good men would want to marry a girl who cracked her knuckles; how I tried to bribe her with sleepovers and pocket money to stop doing that.  Suddenly I was washed over by a craving for her so strong that I felt my guts being tugged.  Missing someone you love deeply seems to come in waves. In the calm sea of my daily routine today, I was hit by a tidal wave without any warning.  The tides of my heart are entirely dictated by a gravitational force from far away — the waxing and waning of the moon that is my loved ones.


Audrey on the set of Marco Polo in Budapest

Three more weeks to go — the countdown begins.  In the olden days, a trip between here and the US would take at least three weeks on the ocean liner.  I will pretend that I have already embarked for San Francisco, getting closer to home with every sunrise.

Looking into my fridge, I saw a bottle of apricot jam sitting in the door pocket that was a part of the welcome package from the production when I first arrived in Malaysia. I decided to use the jam as an ingredient to cook the chicken. 

Since I am on a ship in the middle of the ocean, there will be no more trips to the grocery market. I will cook with only what’s on board for the next three weeks.


Chicken with Apricot Chili Soy Glazing


4 small chicken thighs

1/4 cup cooking wine

2 tablespoon soy sauce

4 slices of ginger

1 tablespoon cooking oil

Ingredients for the glazing:

1/4 cup apricot jam

1 tablespoon soy sauce

2 teaspoon lime juice or rice vinegar

2 teaspoon sriracha sauce

2 Thai red chili, seeded and minced (leave the seeds in if you want extra heat)

2 cloves garlic, minced


Mix the ingredients for the glazing and set aside.

Wash the meat and marinate in the wine, soy sauce and ginger slices for 30 minutes or longer, turning them now and then to marinate evenly.

Discard the marinade and pat dry the thighs with paper towel.  Heat the oil and brown the meat in a nonstick pan on medium heat for about 5 to 7 minutes on each side. 

When the chicken thighs are browned and cooked thoroughly, pour the glaze into the pan and let cook for 3 to 4 minutes or until the glaze is thickened and sticky, but not burned.

Garnish with spring onion and sesame seeds and serve on a bed of sautéd vegetables. Click on the link for the recipe for sautéd vegetables.


The Butcher & The Mother

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We were served by this owner chef today. Like in this photo, he didn’t smile much, but he did cook very delicious food.


This grandmother is the inspiration behind According To My Mother.

I came back to Budapest without Audrey — my little companion in all the adventures here for the past month.  I woke up this morning pining for her.  Had she come back with me, we would have looked at the map together and found a new place to explore.  When I opened the suitcase that we had stored here with friends, I saw her favorite white sandals, left here by mistake, and decided to wear them for the day.

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My friend took me to a little restaurant called Butcher’s Kitchen for lunch.  The place is known for it’s sandwiches and fried potato wedges, but we decided to go low carb by ordering grilled pork neck and spareribs.  Like most other times that I went for “low carb” in Budapest, I ended up consuming a lot of carbs.  In today’s case, they were two baked potatoes with sour cream and cheese.  Those were arguably one of the best baked potatoes that I had ever had — crispy skinned, smoky flavored and with the perfect texture.  It was the smoky flavor in particular that made them special.  The joint is worth a visit just for the potatoes.  And the pork was also delicious.  Since Butcher’s Kitchen is less than 10 minutes walk from where I’m staying, I see myself coming back here again to sample the sandwiches in the near future. 

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The day’s best discovery was a tiny cafe called Anyam Szerint — According To My Mother in English.  My friend and I walked by it after lunch and were immediately drawn to the sweet aroma and aura emanating from it.  Audrey would have loved this quaint little nook filled with freshly baked desserts and confectioner’s sugar.  I could see her in my mind’s eye — standing in front of the counter, as I was, in her shoes — having the most difficult time deciding on only one piece.   

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My friend and I shared a cherry pastry that was absolutely scrumptious.  Because it was semisweet, you could really taste the fresh cherries through the airy layers of phyllo.  This is a nostalgic and cheerful place that reminds you of the gentle, warm and pleasurable moments in life. 

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London Bridge Is Falling Down, Falling Down…


On Waterloo Bridge with Big Ben in the background


On Waterloo Bridge with London Eye in the background


London Eye


The Lion King in Lyceum Theater

The reason that I did not update my blog for a while is because I took Audrey on a whirlwind visit to London.  Our four days there were packed  The Lion King, British Museum, dinner parties, shopping and best of all: time with friends.  We stayed with my friends Hanan and Shamim, who were the warmest of hosts anyone could have. They are both foodies, and like mine, their two large refrigerators are always full.  When it comes to eating, Hanan errs on the side of extravagance.  The day we got there, they had a few friends over for dinner, but they prepared enough food to feed a battalion.  Hanan was the first person to introduce me to Lebanese cuisine when we met 20 years ago.  And how we met was an incredible story that I had shared in one of my earlier blogs.  I was so happy to taste her lemony chicken with hummus, fried garlic and pine nuts again.  And her flat bread sprinkled with ground thyme, sumac powder and sesame seeds was so delicious that I had to ask for the recipe.  I will try to make the bread in the near future and share with you my result.





When Audrey told some of the crew members from London that she was going to visit their city for the first time, they asked her what she was going to see there.  I was surprised to hear her answer.  Other than London Bridge from the nursery rhyme, the only things she had heard of were London Eye, Top Shop and Primark.  There is a Chinese proverb 读万卷书行万里路. It means traveling 10,000 miles is as good as reading 10,000 books.  Our London trip has been eye opening for Audrey, who now remembers London as a historically rich, culturally vibrant city with some of the world’s best museums, theaters and restaurants.


British Museum



Waffle from the waffle truck in front of the British Museum

As Audrey and I walked across Waterloo Bridge, I told Audrey about how the film Waterloo Bridge starring Robert Taylor and Vivien Leigh was one of the two Hollywood films that I had seen before I left China in 1981.  In my teen mind, the black and white bridge in the fog was the most romantic place on earth.  In those days, Chinese films were made exclusively as Communist propaganda, but before a film went into production, the director could request to watch “foreign reference films” that were strictly forbidden for the general public.  Those discretionary screenings were the most coveted privileges in the film industry reserved for the few top department heads and lead actors.  The only other Hollywood film that I had seen was Julian from Lilian Hellman’s book Pentimento.  Many of the films I saw since then have faded from my memory — sometimes as soon as I left the theater, but those two films from so long ago have been branded in my mind’s eye.  They had been the oasis of my cultural desert.


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I caught a cold on the second day there when Audrey and I went on the London Eye.  I have since lost my voice.  I hope that my voice will return by tomorrow when I get to the set.  

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Hanan, Shamim and their two boys with Audrey and me

The Empress’s Handmaiden



Audrey and I got up at 4:15 this morning to get ready for our 4:45 pick up to go to the set, which is an hour away from the hotel.  Audrey had her first taste of Hollywood glamor by standing in the sweltering heat all day in layers of costumes, holding a copper teapot.  This might just cure her affliction of wanting to be an actress.  I thought it ironic that she was playing one of Empress Chabi’s handmaidens in the show because in real life I’d been her handmaiden ever since she was born. Don’t get me wrong.  Being my kids’ handmaiden is something I enjoy doing tremendously — one of the worthier jobs that I’ve had.  Of course there were times I was fed up by the never ending chore of cleaning after them, but I wouldn’t change it for anything else.



Exhausted, Audrey skipped lunch and took a nap.

As I promised yesterday, here is the recipe for the pickled radishes.


12 small red radishes, trimmed, unpeeled, quartered

1/4 onion, sliced (the onions in Budapest are tiny and I estimated it to be about 1/4 of a large onion)

5 garlic cloves, sliced

1 small carrot, sliced

2 paprika pepper, sliced

1 poblano pepper, sliced

2 cups cider vinegar (I don’t have a measuring cup and estimated enough to cover the vegetables)

1 1/2 teaspoons kosher salt (I approximated with a real teaspoon)

3 to 4 teaspoon sugar (I used 4 sugar packs from the coffee tray)

1/4 cup water (I filled an espresso cup about 2/3 full)


Combine vinegar, sugar, salt and 1/4 cup of water in a small pot and bring to boiling.  Add thinly sliced onion, turn off stove and close the lid for 3 minutes.  Add the rest of the vegetables and mix.  Pour content into a glass jar.  Make sure the vegetables are fuller immersed in the vinegar mixture.  Cool and leave in the fridge for 1 hour to 1 week.

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Budapest Sunday


Almost all shops are closed on Sundays in Budapest, but there are some markets and bazaars that stay open, mostly for tourists.  And that’s us.  Audrey fell in love with a dress in a street market called Gozsdu Bzaar.  After looking at all the stalls in the bazaar, we stopped at a restaurant for lunch.  From where we sat, we happened to be peering at the back of a stand where an old man was selling whistles and dresses — an odd combination that was later explained.  Pointing at a cream dress with little blue flowers, Audrey told me, “This dress looks like the one from Urban Outfitters.  I will show you.”  She proceeded to show me the dress on her phone and said she would like to try the dress.  While I sat at the table waiting for the food to arrive, Audrey went to ask the old man if she could try the dress in the lady’s room in the cafe. She came back to the table with the dress and told me that all the dresses were made by the old man’s wife.  So, that was why the whistle stand also sold dresses. 


I ordered the roasted goose leg with red cabbage, which seems to be a national dish that most restaurants manage to prepare well. This one was crispy on the outside and juicy on the inside. Quite delicious. But you see why I must skip dinner.


From where we sat, we saw the back side of the whistle stall that also sold dresses.

Unfortunately, the pretty dress was too small for Audrey.  I told her to ask the old man if his wife could sew a larger one and we will come back in a couple of weeks.  Audrey came back and said that the old man said no, but his english wasn’t good enough to describe the reason why not.  It was either because his wife was leaving him or she was dead.  I thought that was strange and went to talk to him again after lunch.  He told me again that his wife was leaving him. “Tomorrow,” he added, flapping his arms.  We finally understood that she was leaving for vacation tomorrow.


The whistle stand. The dress behind the old man is the one Audrey wanted.


This stand sold little candle shades that turn your wine goblets into candle holders. They are perfect for our wine glasses because we don’t drink.

Disappointment aside, Audrey found some lovely souvenirs and gifts to bring home. 

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After a heavy lunch, I made some more quick pickled radish.  This time I added onion, garlic, poblano pepper and paprika to the mix.  We snacked on the pickled radishes while watching Mrs. Doubtfire, which brought us back to the familiar streets of San Francisco.  The film was shot in and around a house only a few blocks from our home.


I have to get up at 4am tomorrow for my first day shooting, and I must go to bed now.  I will share the recipe for pickled radishes tomorrow because they are really delicious.

Pork Knuckle in Budapest


Budapest is one of the loveliest cities that I have been — rich history, beautiful architecture, delicious cuisine and friendly people — what more could one ask for?  I have been doing costume fitting and script read-through in the past few days, but Audrey and I have also been exploring the city when I have free time, mostly on foot.  We walked so much that one of her wedge sandals broke today just when we arrived at the Four Season’s Hotel for lunch.  The top of the sandal separated almost completely from the sole and Audrey had to hop into the swanky lobby dragging a broken shoe.  It was quite hilarious and embarrassing at the same time. 


from Audrey

We sat down in the restaurant and asked the waiter for duct tape, but he didn’t understand what we were saying and thought it was a food item that was not on the menu.  Thank goodness for Google Translate that we found duct tape in Hungarian: szövetbetétes ragasztószalag.  Audrey taped the sandal to her foot and kept the rest of the tape in her purse, just in case. 

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For lunch, we ordered the special of the day — pork knuckle with pearl onion and baby potatoes. It was absolutely delicious.  Budapest is a city of carnivores, where vegetarian choices are somewhat limited.  Audrey has eschewed her vegetarianism since we arrived and is now eating meat with a vengeance. 


Bread in Europe is really, really good. Here it is served on a hot stone to keep it warm and toasty.

In the market near our hotel, we saw fresh pork bones and decided to make bone broth for a lentil soup for dinner.  Next to the lentil bean packages, I saw something that looked like oat bran or wheat bran and bought one to cook breakfast porridge.  After I made a big pot of bone broth and sautéd some chopped onion and carrots, I poured the vegetable and the lentil in.  And then, at a whim, I added about 1/4 to 1/3 cup of what I thought was oat bran or wheat bran to the soup.  Much to my surprise, the soup turned into a gloppy elastic consistency and texture that would roll off the utensil.  I quickly googled the words on the package: utifu maghej, and it turned out to be Psyllium husk, a plant seed husk that is used as a laxative in this part of the world. Good thing I checked.


Tired after gluttonous eating


Working off the pork knuckles in the pool. The pool and the spa in the hotel was the inspiration of the original novella of The Grand Budapest Hotel.

Honey Spice Glazed Salmon



There was an article on yesterday’s Wall Street Journal titled Television Habits That Put Family First.  Apparently a new study showed that a family that watches TV together stays together.  Everyone is supposed to put their individual devices away to bond over TV.  There was a time not too long ago when TV watching was a vice for children, especially for tiger mothers.  The question from other Asian mothers such as “What?  You let your children watch TV?” used to make me feel very ashamed.  Well, nowadays  there are so many other unproductive or even harmful activities that TV watching is considered a remedy, at least when the family watches it together.

Tonight, we watched Sixth Sense, a film that I really enjoyed but hadn’t seen again since it was first released.  It was fun to see it again with the girls, especially when Audrey got so scared that she had to cover her eyes with my hand.  The problem is that now she refuses to go anywhere in the house without me.  She is afraid that she will see dead people.  As a matter of fact, she is sitting next to me right now holding one of my hands.  She insists that she must sleep with us tonight.  This is the type of bonding I didn’t expect.

For food, I made honey spice glazed salmon, which Peter and I ate for both lunch and dinner.  It’s delicious hot or chilled.  The smoked paprika gives it a smoky flavor that is perfect for a salad or sandwich if there is leftover.



Spice Honey Glazed Salmon


1 1/2 tsp smoked paprika

1 1/2 tsp kosher salt

3/4 tsp dry mustard

1/2 tsp (1 tsp for spicier) ground cayenne pepper

1/2 tsp ground cumin

1/2 tsp ground oregano

3/8 tsp black pepper

1 lemon, separated

2 tbsp or less honey

1 wild sockeye salmon fillet, with skin (1/2 whole fish)

Olive oil cooking spray

Oregano sprigs for garnish

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Turn the oven on high Broil.

Mix the first 7 ingredients in a bowl to make the rub.  Scrape off the scales on the salmon skin in the sink.  Rinse and then dry the fish with a paper towel.  Squeeze some lemon juice on the fillet.  Sprinkle the rub on the fish generously on both sides.  Rub with your fingers.  Let sit in the fridge for about 30 minutes.

Mix 1 tsp lemon juice with 2 tbsp of honey in a small bowl.  Set aside.

Line the baking with with foil.  Spray the foil with oil.  Lay the fish on the pan and spray the fish with oil.  Put 4 slices of lemon on top the the fillet.  Broil it for 4 1/2 minutes.

Open the oven and pull the rack out half way.  Pour the lemon honey mixture on top of the fish and return to broil for another 1 1/2 minutes or until slightly charred.

Transfer fish to serving platter and garnish. 

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Nori-Wrapped Salmon with Edamame Shiitake Salad

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A few years ago, we spent a day at a friend’s beautiful vineyard in Napa. Looking back, the vineyard itself has become a blur, but one appetizer that they served was so delicious that I still remember it distinctly.  It was sockeye salmon wrapped in seaweed and then deep fried in a fryer.  Today, I saw some very fresh salmon in the market and decided to I try a baked version of the nori-wrapped salmon.  The seaweed helps to seal the moisture in the fish and gives it great flavor. 

The dish was a smashing success with Peter, but my biggest accomplishment was that Audrey, the vegetarian, took the day off from vegetarianism and ate a piece of salmon for dinner.  It helped that the salmon was wrapped in seaweed and she could use her hand to eat it.  It also helped that I pan fried the salmon skin with salt and pepper into crispy chips for her to eat with the salmon.  I have always been a little worried about her being a vegetarian for fear that she doesn’t get enough protein to grow. She doesn’t like nuts or eggs, and she is fed up with eating tofu everyday.  I try different ways of disguising nuts and eggs, such as in almond flour cup cakes or soufflé.  But making her eat a piece of fresh salmon was a coup for me.  As I watch her enjoy the salmon, I imagined it turning into grey matter in her brain. 



Peter came back from work with a beautiful flower arrangement.  “A 94 year-old patient passed away last week,” he said. “And the family wanted to thank me for taking good care of her for the last 15 years.”  That’s nice.  He often comes back with bottles of wine or boxes of homemade sweets from his patients.  There has been a lot of stress and frustration at work, but his relationship with his patients is what gives him gratification.  He cares about little else.  There is a beautiful quote from Pablo Picasso, “The meaning of life is to find your gift.  The purpose of life is to give it away.”  Peter is not one to ponder much about the meaning of life, but he lives it.  Decades of long days and interrupted sleep don’t kill him because when he is working, he is in his “flow”  as they call it in positive psychology.


Flower arrangement from Peter’s patient

Baked Nori-Wrapped Salmon

Ingredients for Seaweed Wrapped Salmon:

20 oz. wild sockeye salmon fillet, skin removed, cut into 1 1/2  inch pieces

6 sheets Nori (seaweed wrap)

Cooking spray for the baking pan

Ingredients for the Marinade:

2 tablespoons soy sauce

2 tablespoons mirin

1 tablespoon rice vinegar

2 teaspoons or to taste wasabi paste (optional)

1 teaspoon sesame oil


Mix all ingredients for the marinade in a bowl.  Put the prepared salmon in a large ziplock bag and pour the marinade into the bag.  Seal and leave int the fridge for 30 minutes to 4 hours.  I marinated mine for 2 hours.

Preheat oven at 450F.  Grease a baking pan or line with parchment paper.

Take salmon out of the marinade and discard the marinade.  Place each piece of salmon on a sheet of nori. Wrap the salmon in the nori and lay it on the baking pan with the seam down.

Bake for 8 to 10 minutes.

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Ingredients for the Salad:

1 head of butter lettuce, torn

1 cup cooked shelled edamame

8 oz. shiitake mushrooms, sliced in half

1 tablespoon cooking oil

Ingredients for the Salad Dressing:

3 tablespoon low-sodium soy sauce

2 tablespoon rice vinegar

2 teaspoon fish sauce

1 teaspoon honey

1 tablespoon sesame oil


Mix all ingredients for dressing in a bowl.

Heat the oil on medium high, Sauté the shiitake until they just begin to sweat.  Set aside.  Mix the lettuce, edamame and shiitake in the salad bowl with the dressing.

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Rainbow & Black Rice Salad with Mango and Peanuts


On today’s New York Times, there was an article by columnist David Brooks titled Small, Happy Life.  When asked to share about their purpose and meaning in life, many readers submitted essays about what Brooks calls the pursuit of the “small happy life” instead of the lofty ideals and goals we usually hear about in graduation commencement speeches. 

When I was young, I was plagued by the free-floating existential angst about life’s ultimate meaning.  Having a family quelled that, mostly.  Life’s goal became extremely simple after I gave birth to my children: feed them, love them, raise them and give them the best I can give.  To rear the young has been the purpose of every mother from the beginning of time — be it birds or cats or monkeys or humans.  In my small happy life, I have a family, great books, great food, mostly great children, a lot of headaches, occasional crises and most importantly a lot of love  — everything I need to have meaning.

Audrey has been doing a school project called “My Life” which is presented in photos and videos.  They are supposed to talk about their dreams for the future at the end.  As she was putting the presentation together, she called out to me, “What do I want to be in the future, mommy?” I thought it over for a beat and said, “Anything you want to be, darling.”  And I meant it.  And she became a little frustrated, “That’s the problem.”  She finally settled on “Action Star.”  I hope in this small happy life that I strive for, my children can reach for the rainbow.

Speaking of that, here is a salad with every hue of the rainbow.  I saw it on epicurious and was immediately drawn to it by the vibrant colors of the salad.  I have always enjoyed the combination of sticky rice, mango and peanuts in Southeast Asian dessert, and this salad reminds me of the times I have spent in Singapore, Malaysia and Indonesia.


Black Rice Salad with Mango and Peanuts


2 oranges

1/4 cup (or more) fresh lime juice

1 tablespoons + 1 teaspoon sesame oil

2 teaspoon fish sauce

2 teaspoon soy sauce

2 cups black rice (preferably Lotus Foods Forbidden Rice)

Salt to taste

2 just-ripe mangoes, peeled, pitted, cut into 1/2″ dice

1 cup fresh cilantro leaves

1 cup finely chopped red onion (about 1/2 large onion)

1/2 cup dry-roasted peanuts

6 scallions, thinly sliced

2 jalapeños, seeded, minced



Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.

Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.

Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.

Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.


Blackened Fish with Cabbage Mango Slaw



Audrey is turning 13 tomorrow and she’s having a little celebration today with her friends — family not invited — and that’s fine by me.  I used to be stressed out about her birthday parties when she was younger, racking my brain to come up with ideas that would be fun for her friends, as all of their B-day parties seemed to be such fancy and elaborated productions.  There was one year — I think she was turning 5 or 6 — I was away on location and felt very guilty about being absent on her birthday.  Peter said that birthdays come every year, and there is no reason to stress out about it.  He said that the three of them would just celebrate at home with a cake.  I got emotional and made him promise to hire a birthday party organizer to have a big party at the house for Audrey’s entire class.  Looking back the whole thing was less about Audrey’s birthday party than about assuaging my own guilt for not being there for my kids. 


Now that she is older, she has been organizing her own birthday celebrations — watching a movie or having a sleep-over or going to a restaurant — mostly just spending time with her friends.  That’s what’s meaningful for her and that’s how it should be.  All the stress inducing, elaborate parties of her early years were absolutely unnecessary.  They did not make anyone happier.  They were just done to fulfill some phantom expectation.  I feared that I would let my children down if they didn’t have the same kind of parties their friends had, and that would somehow damage them for life.  I wanted to do all in my power to give them the best of everything that I could muster.  I didn’t enjoy parties, and deemed birthday festivities arbitrary.  I would rather celebrate the real milestones — their first word recognition, for instance — no matter how little these accomplishments, they were more meaningful than a date on a calendar.  If I could do it again, I’d probably have a less anxious attitude about those birthday parties.  Alas, hindsight is always 20/20.


Today, I didn’t have to lift a finger.  Audrey went with her friends to Union Street and tried out different makeup at Sephora.  They then had dinner at Castagna, a French bistro she had chosen to go on Chestnut Street. They are now playing in the basement.  Now and then, I hear them laughing, shrieking, but I hardly see any of them.  Now they are all quiet, perhaps watching a film. I think they would probably rather have Peter and I go out and leave them alone entirely.


For food, I made blackened fish taco with cabbage mango slaw.  Remember the slaw I posted the day before yesterday?  In the original recipe it was supposed to go with the fish and they are perfect together. 


Peter ate his fish taco without the taco shell.  He said this dish is a winner in his book.


I ate mine with the taco

Blackened Fish taco with Cabbage Mango Slaw

For the cabbage slaw:

3 1/2 cups (1/2 small) red cabbage, shredded fine 

1 mango, julienned

1 red jalapeno pepper, seeded and thinly sliced

2 tsp olive oil

1/4 cup cilantro

1/2 tsp kosher salt

1 lime, juiced


For the tacos:

1 tsp smoked paprika

1 tsp kosher salt

1/2 tsp dry mustard

1/4 tsp (1/2 tsp for spicier) ground cayenne pepper

1/4 tsp ground cumin

1/4 tsp ground oregano

1/8 tsp black pepper

1 lb skinless cod or halibut filet

1/2 lime, juiced

cooking spray

8 corn tortillas

lime wedges for serving

1/2 lime, cut into wedges




Combine all the slaw ingredients and refrigerate.

Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.

Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray. Cook until opaque in the center and well browned on the outside, about 5 minutes on each side.

Heat the corn tortillas in a steamer with boiled hot water. I turned the stove off after the water boils and put the tortillas on a small plate in the steamer.  The steam from the hot water will warm and soften the tortillas. 

Divide the fish equally between 4 tortilla and top each with 1/2 cup slaw. Serve with lime wedges.

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Adapted from skinnytaste