have been crazy at work. the past three weeks in my new "role" filled with 10-12 hour days of nonstop of writing, meetings, personnel issues, budget cuts and deadlines. in btw, i've had some wonderful weekends. two weekends ago, we had a fabulous time in vegas with our best friends and spectacular food. last weekend i had a wonderful time with my best friend seeing wicked and having wonderful wine and tapas and a good quality time with the respective families for easter.
because of work and fighting a respiratory cold for the past week, my workouts have halted to nonexistence. what i decided today is that i am going to take control over my work, stress and health. already, i've been pretty good this week with the diet. most of the stress i'm experiencing is self-imposed - work, tasks can all be delegated and negotiated. why am i putting so much pressure on myself for trying to have all the answers or feeling like i need to have lunch made in the mornings? does my husband expect it? nope. workwise, why do i feel like i have to kowtow to people here by offering impossible internal deadlines? those deadlines are self-imposed. that on top of the other ones have been breaking my back and causing me to miss my workouts at night. tonight, i decided that i'm out of here a quarter till five to make it to a yoga (i have a free week at yogaworks for taking a survey).
one thing to be super thankful for. i lost billy last night to plain stupidity on my part (stepping on his leash) and after a half hour of frantic searching dave and i tag-teamed by car and foot to find him. thank goodness billy's been a little out of shape. i love my little family.
Wednesday, March 26, 2008
Tuesday, March 11, 2008
Goan-Style Shrimp Curry
March 5, 2008
Goan-Style Shrimp Curry
Adapted from Suvir Saran and Hemant Mathur, Devi
Time: 25 minutes
1 1/3 pounds large shrimp, peeled and deveined
Kosher salt
Ground black pepper
1/8teaspoon cayenne pepper
1/4cup canola oil
4 dried red chilies
1 3-inch piece ginger, peeled and minced
1 medium red onion, finely chopped
2 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
3 cups canned chopped tomatoes, with juice
1/2 teaspoon curry powder
1 1/2 cups coconut milk
1 cup chopped fresh cilantro.
1. Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.
2. In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and sauté until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute.
3. Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.
4. Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro. If desired, serve with rice.
Yield: 3 to 4 servings.
Goan-Style Shrimp Curry
Adapted from Suvir Saran and Hemant Mathur, Devi
Time: 25 minutes
1 1/3 pounds large shrimp, peeled and deveined
Kosher salt
Ground black pepper
1/8teaspoon cayenne pepper
1/4cup canola oil
4 dried red chilies
1 3-inch piece ginger, peeled and minced
1 medium red onion, finely chopped
2 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
3 cups canned chopped tomatoes, with juice
1/2 teaspoon curry powder
1 1/2 cups coconut milk
1 cup chopped fresh cilantro.
1. Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.
2. In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and sauté until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute.
3. Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.
4. Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro. If desired, serve with rice.
Yield: 3 to 4 servings.
Monday, March 10, 2008
Thursday, March 6, 2008
Wednesday, March 5, 2008
sleeplessness
I HATE INSOMNIA! I wonder if a new bed will do the trick. For the past 3-4 years I've struggled with getting enough sleep -- it was either too much caffeine, too much exercise or stress.
Right now it might be the bed or the fact that I need to get stuff done at work. Recently, I've had one of my recurring nightmares of forgetting to attend class until finals week and being too late to drop the class. But you know what? Stress does not own me, neither does insomnia. I hope to get some good Z's tonight after yoga.
As far as my body, I think the running and exercise has been helping. We'll see if I have enough energy to go for quick jog before yoga.
Right now it might be the bed or the fact that I need to get stuff done at work. Recently, I've had one of my recurring nightmares of forgetting to attend class until finals week and being too late to drop the class. But you know what? Stress does not own me, neither does insomnia. I hope to get some good Z's tonight after yoga.
As far as my body, I think the running and exercise has been helping. We'll see if I have enough energy to go for quick jog before yoga.
Subscribe to:
Posts (Atom)
