Monday, May 27, 2019

Remember Why

Remember Why
Reflecting Pool at Normandy American Cemetery in France
Today is a day to remember why.  Why we are able to fly the American Flag.  Why we can worship where we want; read what we want; have a voice and vote; work and travel freely. 
Normandy Beach Memorial
 American cemetery at Colleville-sur-Mer in Normandy

USS Midway Aircraft Carrier Museum

These days we seem to live in divided and angry (we even have that freedom.) But, this day- this Memorial Day let's not argue, fight, and hate.  Let's come together and be Thankful - Thankful for the heroes that have paid the ultimate price and to the heroes that are still giving: active military, firefighters, teachers, doctors, nurses, and the list is endless. 

The National moment to pause, reflect, and remember is 3:00 p.m.
Let's come together
Remember all those
that have sacrificed
their Lives
for our Freedom.
Greater love hath no man than this, that a man lay down his life for his friends.  John 15:13

Happy Memorial Day
Libby Stephens





Friday, May 24, 2019

Start the Weekend with Ceviche

It's Friday and the start of the weekend.  Why not start the evening off with an easy recipe of ceviche, tortilla chips for dipping, and margaritas.

I love ceviche and it's such an easy recipe to prepare.  It does take a little before hand preparation as the recipe reveals.


Ceviche
serves 6

Ingredience:
2 salmon fillets (about 3/4 lb.)
1/2 lb. bay scallops (can use sea scallops, cut into pieces; when I can not find scallops I have used tilapia), 
1/2 yellow onion, diced
1 cup of fresh lime juice
1/2 cup of fresh orange juice
4 roma tomatoes, diced
3 jalapeno chiles, seeded and minced
1/4 cup fresh cilantro, chopped
3 Tablespoons olive oil
sea salt to taste
1 ripe, slightly firm avocado, diced
Tortilla chips for dipping

Prepare fish:
1.To prepare the salmon fillet, first remove the skin and, using tweezers remove any time bones you might feel.  Cut the fish in to about 1/2 inch cubes.  Place in a glass bowl.  

2. take the scallops (if using the bay scallops) place them in the bowl with the salmon.  If using sea scallops or tilapia cut into cubes and place in bowl with salmon)

3. Add the diced onion, lime juice, and orange juice to the same bowl.

4. Mix the fish, onion and juices together.  Cover the bowl and refrigerate until the fish is opaque through. This should take about 4 hours.

Before serving:
1. Drain the juices from the bowl of fish and discard.
2. Return fish to the bowl and add the diced tomatoes, chiles, chopped cilantro, and olive oil.
3. Mix well and add salt to taste.
4. Last, add the diced avocado and toss gently.
5. Divide the ceviche in martini glasses.  
6. Serve with tortilla chips.
I hope you try this recipe.  Send me a message and let me know how you like it.
Have a wonderful Weekend,

Libby Stephens






  

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