March is ending today, but it officially brought us into springtime. It’s the best time of the year for rebirth, rejuvenation, renewal, resurrection and regrowth. Surprisingly, I am participating spring better than ever this year by creating a 7-day cleanse plan and putting myself on it to reboot my body systems.
Today is my third day of the cleanse and I am documenting my experience for my soon-to-be-published book and my beloved brother-in-law’s fiancée, Stephanie, who bravely went through an ablation and a pacemaker implant last Tuesday. She is doing everything she can to recover at the moment. Upon full recovery, she is going to do the cleanse that I originally created for her.
For the past month, to help prevent Stephanie’s heart from going out of control, she was given a defibrillator vest. Every time that vest went off, we were deadly nervous as well as relieved because at least that thing worked. I spent many nights laying in the bed thinking about the situation – we could lose her anytime.
That made me think what life is really about. If we can’t control birth or death, at least we could decide what type of person we want to be and choose what we want to do to make a meaningful and fulfilling life, because it’s going to be a short one.
I looked back.
Two years ago, I decided to be a food blogger and share my mom’s healthy recipes to shorten the geographical distance between me and her psychologically. Little did I know that the blog would completely change my life two years later. Once I realized that, I couldn’t sleep until I outlined how starting a food blog changed my life with the hope of making an impact on other people’s lives. There are 9 reasons.
One of the biggest reasons of having a food blog is to bond with the people you love. If you cook, your family will eat dinner together, your busy friends will make time for you if they are invited. If you write about what you cook, most likely, your family, your friends and even your life are going to be part of the story. When stories are shared, they are remembered, because no matter where your loved ones are and no matter how often you get to see them, they will always have a skeleton key to open your heart where they can see how much they mean to you. The skeleton key is the blog.
To me, other than forging the connection with my mom, this food blog has become a sweet little spot where I stack up my life stories with my husband Han. Stories like this one.
Han rarely cooks. It’s not that he cannot cook. He just would rather spend his time on telling computers to do exactly what he wants them to do by coding.
My memory of the first time seeing him cooking stays abundantly clear. At that time, we just started dating and it was our first Valentine’s Day together. Han invited me over to his place for a homemade dinner. He made me a lovely shrimp scampi and I ended up breaking one of his champagne glasses. (I know! I was so lame.)
Fast forward to today, I became the cook. Han gladly accepted his role as a taste tester. For his birthday tomorrow, I recreated his shrimp scampi, the same one that he made for me 4 years ago. But this time, I threw in a bit more goodies and plenty of love.
That’s March. It’s a bit overwhelming, but with my sista Stephanie recovering from her surgery and me finishing the cleanse as well as the first draft of the book, I believe April is going to be great. Hope you enjoy this delicious Shrimp & Scallop Scampi and ready for an amazing month of April!Print
Shrimp & Scallop Scampi
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- 1 lb medium sized shrimp, peeled and deveined
- 6 oz bay scallop
- 1 cup sweet mini pepper, thinly sliced
- 1/3 cup red onion, thinly sliced
- 3 large cloves garlic, finely chopped
- 1/2 cup olive oil
- 2 tbsps lemon juice
- 1/2 cup white wine
- 1 tsp crushed chili pepper
- 3 tbsps butter
- salt to taste
- chopped fresh parsley leaves grated Parmesan cheese for garnishing
- Heat up olive oil in a large skillet over medium heat. Add garlic and red onion. Cook slowly until fragrant.
- Add crushed chili pepper.
- Switch heat to medium high, add shrimp, scallops and sweet mini pepper. Sprinkle with a pinch of salt. Cook until the seafood is almost done (about 4-5 minutes). Stir occasionally.
- Add white wine, lemon juice and butter. Cook for another minute or until the butter is melted in the sauce.
- Serve over pasta with the scampi sauce. Top with chopped fresh parsely leaves and grated Parmesan cheese. Enjoy!
- Serving Size: 4