Peaceful Cuisine

Japanese chef Ryoya Takashima has a great YouTube Channel called Peaceful Cuisine. I’ve been enjoying it lately and using it to wind down. Ryoya’s presence is very mellow and his imagery is simple and, well, peaceful. The (no music) versions of the videos have a subtle ASMR quality that’s very relaxing. You can also learn some fantastic vegan recipes.


 For many, rituals represent a space in time carved out of our busy day just for us. It’s hard to do when so many need us and we’ve become accustomed to spreading ourselves thin. A little “me time.” It is, in my opinion, essential to staying healthy inside and out. For me, it’s my Sunday bath. Begun when my kids were very young it became 30 or so minutes in which I could reset and come back refreshed. If you don’t have a weekly ritual, try it! You’ll be better for it.


Asian Glazed Salmon


Quick and tasty is what we want right now! Oh, and easy too!

Asian Glazed Salmon

4 4oz. Salmon Portions (skin off)
3/4 cup Soy Sauce
1/4 cup Brown Sugar
1 tablespoon Sesame Oil
1 teaspoon Fresh Ginger (grated)
2 cloves Garlic (finely minced)
Salt & Pepper
1 teaspoon Toasted Sesame seeds
Fresh Cilantro for garnish

Pat the Salmon dry with a paper towel. Season the fish with salt and pepper and set aside.

In a small bowl or jar with a tight fitting lid add the soy sauce, brown sugar,sesame oil, ginger & garlic. Whisk or shake to combine.

Heat a large saute pan over medium-high heat and add the soy sauce mixture. Bring the mixture to a simmer then add the salmon.

Simmer the salmon in the sauce for 4 minutes a side.

During cooking, the sauce will reduce and thicken into a glaze. Spoon the glaze over the fish and add the sesame seeds and cilantro.

Serve with jasmine rice and steamed veggies.

Link Love


The beautifully surreal underwater sculptures of Jason deCaires Taylor

I’ve heard of Jerusalem syndrome but not Paris syndrome.

Esther Coren has some wise thoughts on style vs. fashion.

I have no idea where I would put this but I love it so much!

An eye-opening analysis of Susan’s character from The Lion the Witch and the Wardrobe series. Comments by JK Rowling.

But not least: One woman remembers her unusual escape from lower Manhattan on 9/11 15 years ago.

Link Love


Did you keep tabs on all the Comic-com craziness? I love tuning in every year. The best part is, of course, the cosplay!

Adam Savage’s TED talk “My Love Letter to Cosplay.”
Star Wars Land at Disney? Yes, please!
A primer to my next recipe (watch this space!)
Pirate Printers genius idea!
The importance of country life.
Crazy new cycle got you down? Go here, it will put you in a better mood.
Confused about “superfoods?” Angry Chef Anthony Werner clarifies things.

Picture via @donttrythis (twitter) by Norman Chan @nchan (twitter)

Summer Zoodles


Wait, what’s Zoodles? Zucchini Noodles! I’ve posted a recipe featuring these lovely little strips of veggies before. That recipe was what I would consider a cool weather recipe as it was cooked and featured the bold flavor of pesto. This one is uncooked and is dressed with a French vinaigrette.

Summer Zoodles

2 Zucchini

2 Summer Squash (yellow)

1 large Carrot (peeled)*

1 cup Grape Tomatoes (red & yellow)

1/2 cup crumbled Goat Cheese

1 cup Prepared or Homemade Vinaigrette:

         1/2 cup olive oil, 1/2 cup red wine vinegar, salt & pepper, 1 teaspoon dijon mustard: add all ingredients to a bowl, whisk or shake in a jar with a lid, until thickened.

2 tablespoons snipped Fresh Herbs (basil, tarragon, thyme, parsley)

Julienne or shave the zucchini and squash into a large bowl. (I have this handy little thing, but there are all sorts of tools for making Zoodles!)  Next cut the tomatoes in half and add to the zucchini. Crumble in the goat cheese and the herbs. Toss with the vinaigrette.

You can serve the salad right away or keep in the fridge until time to serve.

*I didn’t use carrots in this version but next time I will!