This is the second time I’ve made an albacore avocado salad. Really tasty, really easy and the cost is reasonable. All the prep time is done after you’ve started cooking.
Start lightly searing to medium the albacore in a non-stick pan. We use Nutiva Organic Coconut Oil, but butter or olive oil would work fine, and give it a bit different flavor.
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fresh sashimi grade albacore tuna
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albacore seared medium in coconut oil
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albacore avocado salad
Saturday: dessert at a small family get-together after baby Bailey’s baptism. Sunday: John and myself built an impressive super-hero fort for Caleb who hit the big oh-four. Monday: abstract at our new D+W offices. Project 365: Days 11-13.
My go-to egg dish is an omelette with whatever looks good in the kitchen. We’re well-stocked this weekend, which made for a really nice Mediterranean omelette filled with sun-dried tomatoes, spinach, asparagus, kalamata olives, goat cheese and shallots.
Saturday Mediterranean Omelette
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Tonight I made stuffed red peppers with sauteed purple cabbage and a garden salad. Inspired by The Harmonious Kitchen, I accompanied the red peppers with purple cabbage sauteed in a hot wok with Nutiva Coconut Oil, shoyu and a bit of chili oil.
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I launched this site back in December 2007 with this intro paragraph:
My personal site is a catch-all for everything that doesn’t fit neatly into one of my other projects, such as my internet strategy consulting business, speaking appearances, non-profit organization or community blog. I am also using this site as a knowledge basis for myself, my clients and my associates. I believe that in our areas of expertise, we tend to answer similar questions over and over. By sharing this information, we can learn and grow at a faster rate, benefiting all of us in our personal endeavors.
It turns out that most of my blogging and content creation happened elsewhere, and I found myself not posting here much because it didn’t really have the identity I intended for it originally.
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