Interesting titles from your last two posts…“your problem”, “your fault”. Have you given up on the “I” statement thing already? Just trying to keep up.
Actually, I thought I better respond quickly (not my usual pattern) just to clarify and allay some of the tension out there (not ours…everyone else’s). Interestingly, I have received almost no comments from anyone on your last post, not even Dad, other than he read it. One comment was just, “Kids!” As if to say, ‘you do your best and this is what you get!’ I suspect people think that we’re having a big fight …or something.
I don’t think they got it. Or maybe I didn’t. I just smiled when I read your letter. I do appreciate your sense of humor! You are way ahead of schedule in terms of examining yourself, realizing that you are fucked up, that much of it is inherited from your loving and overly-engaged family and…that it’s no big deal! We all have issues!. Accepting them, even embracing them, goes a long way toward minimizing the impact they have on our lives.
That, my dear, is the whole point. We can’t change who we are or the things that made us who we are. Learning to love our imperfections, not being embarrassed by our flaws, not trying to hide the blemishes…produces the change/growth we are looking for. I’m not saying it’s easy to embrace our non-idealized selves. Acceptance is hard and becoming your best self is a whole other line of work. I think you totally get it and I am very proud of how you own your life! It took me a much longer time to get to that place. Of course, I didn’t have a fellowship where they pay you to naval gaze.
Dad and I are continuing to coast on the wave of retirement. No point in naval gazing at this stage in life. Once you give up on bettering yourself, all kinds of opportunities emerge. Dad and Robert performed their debut “coffee house” concert at a friend’s home with ten people in attendance. They were well received and hope to do a New Year’s Eve encore at our house.
I decided that Shavasana is my favorite yoga pose, I only cook when I feel like it and I am planning a martini mahjong marathon for the day after Christmas. We are both hooked on Siamese Mahjong (a way to play mahjong with just two people). An arrangement of tiles and racks has set up semi permanent residence on our kitchen table. We’ve come a long way!
I do hope you are having fun, wherever you are at the moment. Keep crying (it cleans out the eyes so you can see more clearly), keep laughing, keep struggling with it all…that’s your job right now…and you’re darn good at it!
I’m not doing much formal cooking these days, but I still enjoy puttering in the kitchen. I made a GF appetizer for the dinner/coffee house concert where Dad and Robert performed. I saw this beautiful ahi tuna and was inspired. I’ve done this before, but am never quite sure how it will turn out. I put together a slightly different marinade this time and there were no complaints. The recipe is easy, can be made Gluten Free and looks impressive even though it only takes about 15-20 minutes of actual labor. Aside from the marinating time, the slicing is the longest part.
SEARED TUNA WITH GLUTEN FREE MARINADE
Serves 10-12 for appetizers
- ~ 1 1/2 pounds fresh ahi grade tuna ~2” thick
- 1/2 cup GF Tamari Sauce
- 1/3 cup rice vinegar
- 1-2tsp Sriracha sauce
- Juice from 1/2 fresh orange
- ~1 inch of fresh ginger peeled and grated
- 1/2 teaspoon fresh minced garlic
- 1teaspoon sesame oil
- 1-2 tablespoons vegetable oil
- 4 stalks green onions
- 2 Tablespoons toasted sesame seeds,
- pickled ginger
- rice crackers
Cut tuna in blocks that are about 5” x 3” x 2”thick
Mix the next 8 ingredients together in a flat bottomed glass container large enough to hold the tuna.
Slice the green onions up into small pieces. Add the white and lightly green parts of the onion to the marinade mix. Set aside the green pieces for garnish.
Lightly toast the sesame seeds by placing in a dry frying pan and heating over a low heat until lightly toasted, shaking the pan frequently and watching very closely to not burn the seeds. Set aside to cool.
Place the tuna in the marinade and refrigerate for 1-2 hours, turning every 30 minutes.
Heat grill to highest temperature. Use the sear setting if you have one.
Grill tuna 1-2 minutes on all sides or until it is done to your liking. 1-2 minutes will result in very rare tuna.
Slice tuna in 1/4″ thick slices and orange on platter.
Sprinkle with sesame seeds and remaining green onion.
Serve with wasabi, GF Tamari Sauce, pickled ginger and rice crackers