Archive for June, 2011

I’m not sure if it’s just me or it’s also just human nature to be nervous about and resist changes in life.  I’m not changing job, not changing where I live, and not having any life-changing events anytime soon either.  I’m just trying to bring some changes into my heart and mind, my perspectives and attitude.  To create changes when the environment isn’t changing turns out to be an uphill battle.  It’s a battle against myself – the lazy me in the comfort zone vs. the nervous and new “me”.  The outcome of the battle is not yet clear but I can tell you that it’s quite a bloodbath sometimes and there are many rounds in this battle.

In order to encourage myself, I got a new haircut ;).  Hopefully the change in appearance would help incentivize some changes within.  Oh and, pain and heart breaks are good teachers too.

People always say that life is not a sprint, but a marathon.  Training for the marathon myself, I now understand what it means more than ever.  Yes you need to train really hard, and yes adrenaline helps, but in those last several exruciating miles, you are not sure if you can finish it and you are even less sure how you can keep going until the end.  So you take one step, put one foot ahead of the other, breathe, put the other foot forward.  And you repeat.  You don’t need to know how to get to the finish line.  You only need to have enough courage and strength to take the next step, and then the next.  It takes a lot of effort and the faith that something good will happen if you just keep trying…

Today I’d like to share the recipe of one of my favorite and simple comfort food – Lox-style salmon pasta.  It takes 20 minutes to cook and it makes everything just a bit more bearable and even delicious…

Lox-Style Salmon Pasta

Time: 20-25m; Cost: $20-30; Level: Easy

Link: http://www.notakeout.com/lox-style-salmon-pasta/


  • 2 long (English) cucumbers
  • 1 medium red onion
  • 1 bunch chives
  • 6 oz. crème fraîche or sour cream
  • 1 lb. fusilli
  • 6-8 oz. smoked salmon


  • When you walk in the door
    • Refrigerate the salmon
    • Get out Pantry Items
    • Get out Tools
    • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
    • Assemble the ingredients
    • Open the wine and refrigerate
  • Prep
    • Peel the cucumbers and slice them as thinly as you can.
    • Sprinkle them with a bit of salt, toss, and put them in a colander in the sink.
    • Peel and slice the onion as thinly as you can.  Put it in a large bowl.
    • Slice the salmon into bite size pieces and add it to the onion in the bowl.
  • Start Cooking
    • When the water boils, stir in the fusilli and cook until it is al dente, 7-9 minutes.
    • While the pasta is cooking, add the crème fraîche and 1 tsp. mustard to the salmon and onions and stir, separating the onion and salmon slices as you stir. Grind some pepper over all, and stir.
    • Put the cucumber in a serving bowl. Drizzle with 1 tbsp. vinegar and toss.
    • Mince the chives, and add them to the cucumbers.  Toss, toss, toss.
    • When the pasta is cooked, drain it, saving 1/4 cup cooking water.  Add the pasta to the salmon and the onions and toss.  Add half the reserved cooking water, and toss.  Taste for seasoning.  If the pasta is dry, add the remaining pasta cooking water and toss.
    • When all is perfectly seasoned, take everything to the table.
    • Dinner is served.  Don’t forget the wine.

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