Time to Step Back and Breathe

I have been spending way too much time trying to stay up with current events and politics. Having MS makes it difficult to keep up. I have gotten to where I can't sleep at night. I seem to have developed a pattern of sleeping every second night. My MS symptoms are getting worse. I have constant tingling in my arms and legs and severe spasms in my lower back. I am having a harder time walking. I run into walls a lot more these days.

I am going to try to limit my time reading the news and commenting on Facebook, Myspace, Digg, et.al. As much as I would like to, I can't save the world. I need to get my own house in order first. I have very little energy for housework these days, but it has to be done.

Changing subjects, I harvested my brussels sprouts today. I have a great recipe for Brussels Sprouts in Wine:

BRUSSELS SPROUTS IN WINE

1 1/2 pounds small Brussels sprouts
4 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon medium dry white wine
1 tablespoon lemon juice

In a large bowl full of lightly salted water, soak the sprouts for 10 minutes to clean them, then rinse under running water. Trim off and discard any tough outer leaves. Cut each sprout in half lengthwise, and then thinly slice them crosswise.
In a large skillet, melt the butter over medium high heat. Saute the sprouts until they begin to turn golden, then add the salt, pepper and wine and cook for about 4 minutes more, or until barely limp (the wine will change the cooking method from sauteing to steaming). Stir in the lemon juice, taste for seasoning, and serve immediately.
Yield: 6 to 8 servings

I don't remember where I got this recipe. It was either Food Network or Cooking Light.

Snuffleupagus Would Have Known the Difference

Back in late September, I bought some starts for cabbage, broccoli, cauliflower, and brussel sprouts at one of the big box home improvement stores. (Can't remember which one). We have already harvested the broccoli and cauliflower. I have been waiting on the cabbage and brussel sprouts. I noticed that the cabbage looked like it was ready for harvesting by looking out my backdoor across the yard. I wanted to shred cabbage for fish tacos. I bought albacore tuna steaks at Costco with this purpose in mind. After cutting up the tuna into chunks and setting it to marinate in the refrigerator. I made a sauce to serve on the tacos and placed it in the refrigerator. Finally I was ready to harvest a cabbage. I squeezed the first "cabbage" and found a mass of loose leaves. Same with the rest. I then noticed that below the large bloom on top there were miniture "cabbages" clusted on the stalk. Okay, now I see that what I thought were cabbages were in reality brussel sprouts. I went to the box that I thought contained brussel sprouts and behold... more brussel sprouts. No cabbages at all. I harvested the loose leaves from the tops of a couple of the stalks and improvised. For those not familiar with 1980s Sesame Street, Snuffleupagus (wooly mammoth?) loved cabbages.

Here's the Recipe:

Marinade:
2 1/2 Tablespoons EVOO
1 1/2 Tablespoons white wine vinegar
1 Tablespoons Lime Juice
1 1/4 tsp Lime zest
1 teaspoon honey
2 cloves garlic minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 teaspoon Old Bay Seasoning
1/4 teaspoon freshly ground black pepper
1 teaspoon hot pepper sauce
10-12 oz albacore steak cut into chunks

Whisk together all ingredients (except tuna) until emulsified. Place tuna chunks in sturdy ziploc bag. Pour marinade over tuna. Close bag and shake to coat tuna. Squeeze as much air as possible out of bag. Seal and refrigerate for 4-5 hours.

Sauce:
3/4 cup sour cream
1/3 cup adobo sauce from chipotle peppers
1 Tablespoon lime juice
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/4 teaspoon Old Bay Seasoning
salt and pepper as desired

Whisk together sauce ingredients until well blended. Cover and refrigerate.

Toppings for Tacos:
2 ripe tomatoes, seeded and chopped (I used tomatoes from my freezer)
1/2 cup chopped fresh cilantro
1 1/2 cups shredded cabbage

12 corn tortillas 2 per taco
Remove tuna from marinade and grill on hot non-stick griddle or skillet. Turn after 2 minutes grill for additional 2 minutes. Remove to serving dish.

Place 2 Tablespoons of tuna on each soft taco, top with cabbage, cilantro, tomato and sauce. Serve with lime wedges if desired.