Posts made in April, 2015

Peas and Greens Get Married

Posted by on Apr 15, 2015 in Salad | 1 comment

English peas and sugar snap peas dot early spring market stalls.  Now is the time to load up and design shades of emerald on a lovely plate. Last week I laboriously stemmed and shelled over a pound of English peas with a disappointing scant cup of the tiny petite peas to show; placed atop baked Chilean Sea Bass. But, I felt a loss of all those crunchy sweet remnants discarded in the compost bin.









I redeemed that when I recreated Tara Duggan’s Stir-fried Snow Peas and Romaine; Food and Wine’s, Salad of the Month.  Without apology, I used less oil and a different blend.  One-quarter cup of oil seemed to me borderline-- floating slick. Chosen Blend, a trinity fusion of Avocado, Coconut, and Safflower oils stayed true to the flavorless canola.  This salad is another few ingredient wonder that can easily be assembled; then quickly stir-fried and composed when you hear a key in the door.















I cooked 2 eggs early in the day; and fried the capers in a cast iron skillet. This step seasoned the pan requiring only 1 more tablespoon of oil for the other remaining quick cooks.








If you add the garlic slices in the beginning, they brown by the time the snow peas have crisped.  Next time, I will add the garlic in the last 30 seconds of the snow pea shift in the skillet.








Remove and add the romaine; I let it sear and brown too.







Get everything back in the pan and pour lemon juice over all.  Adjust the seasonings; toss on little pebbles of crispy capers and shards of hard cooked egg. Completely delightful right out of the pan.







52.  Wilted greens with slivers of sunlight.


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Poke Loco

Posted by on Apr 13, 2015 in Fish | 2 comments



Hawaiian fishermen have been dicing clean, fresh fish for centuries; seasoning up the raw cubes for a tasty snack.  Buying Poke from the deli in a fine seafood shop is pricey. And, sometimes I prefer a version without a lot of accoutrements.  I want a bite of cold sparkling tuna with a fine edge of ginger, heat, soy, sesame, and saltiness.










So, here is my Poke panache...









Simply cube the fish with a sharp knife for pristine cuts.  Toss the cubes with soy or tamari sauce, sesame seed oil, freshly grated ginger, thinly sliced spring onion, crushed red pepper, and black sesame seeds.  Chill the Poke for at least an hour; taste and adjust seasonings and add Pink Himalayan (or kosher) salt to taste.

I suppose this is my latest food obsession—not to be confused with Pokémon (a pocket monster).



  • 12 ounces super fresh wild sushi grade tuna
  • 1 teaspoon low sodium soy or tamari sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 Tablespoon finely grated fresh ginger (to taste)
  • 2-3 Tablespoons finely sliced spring or green onion
  • 2 teaspoons seeded finely minced jalapeno or flaked red pepper (to taste)
  • ½ Tablespoon black sesame seeds
  • Pink Himalayan or kosher salt (to taste)


  1. Cube the fish with a very sharp knife into ½ inch cubes. Place the fish in a small shallow bowl. Pour the soy or tamari sauce over the fish. Stir in the remaining ingredients and chill for at least an hour. Taste and adjust seasonings. Serve well chilled as an appetizer.
  2. © Copyright 2015 Peggy Barrett Lunde
  3. All Rights Reserved


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Mourning Doves

Posted by on Apr 10, 2015 in New | 1 comment

Rarely do they settle or rest in MP’s garden.

 Gentle cooing or wooing notes come from high overhead when we are present;

 leaning hard against time.

And I feel the heart bruising—again.

They trust in pairs; lovey-dovey.

Stay, Little one, stay. Love’s a deep wound and what is a mother without a child and

why can’t I hold on to now forever and her here and me here and why does time

snatch away a heart I don’t think mine can beat without?

Why do we all have to grow old?

Why do we have to keep saying good-bye?”

Ann Voskamp—One Thousand Gifts

46. Pinkish-gray ruffled doves resting in low places.

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All in a Day’s Catch

Posted by on Apr 8, 2015 in Fish | 2 comments


MP and Cole have an enthusiastic Monday lunch routine; it is all about Tokyo Central.  Without a catchphrase relating Monday with midday sushi (like Tofu Tuesday), I did have an idea.  As long as MP was rounding up lunch, he could also allegorically catch fresh fish for dinner, like Ahi, I remember saying. He brought home a lovely piece of sparkling pinkish wild snapper.



I am fond of surprises and simply spontaneous and supplied at 6 o’clock; never an expression of wonder or confusion on me—never. I rummaged through the freezer and refrigerator like a covert cartoon ninja.








After seasoning the fillets with salt, pepper, paprika, and a drizzle of oil, I placed them on a rack of lemon slices; then fired the oven up to 425 degrees.

A quick pickle of Napa cabbage and matchstick carrots appeared too.















1/4 cup rice vinegar

1/4 cup water

1 tablespoon sugar

1 small red chile, (I used a tiny dried de arbol)

Bring to a boil









3 cups shredded Napa cabbage

1/2 cup matchstick-cut carrots

Let stand 30 minutes

adjust seasonings; and add








1/4 cup chopped cilantro








The snapper was perfectly baked after 10-12 minutes.








Whole wheat sourdough bread was revived and toasted.  We built sandwiches with quick pickled slaw, avocado, and Sriracha mayo .

MP twice said, “Thank you coco, I loved that!”








Whew, I did too.

Cartoon Source:

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Poking Fun

Posted by on Apr 6, 2015 in New | 3 comments

Holy week in an egg shell was round and full with glorious worship on Thursday, Friday, and Resurrection Sunday too.









A Blood Moon for Passover.









Count them.  There are four tough cookies on this stairway--









We missed Ty.










And, although there was no plan to be overly pink,









MP and I unknowingly dressed alike too.   Strangers’ lovingly poking fun on Sunday at church cleared the way to more silliness.

Happy Easter Monday!


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