A few weeks ago, I blogged about my stress fracture and how cooking suddenly became my only outlet, since cycling was off limits for at least a good month (doctor's orders). My home literally became a gourmet restaurant. The kids were having home made French toasts for breakfast, almond encrusted salmon for lunch and shrimp risotto for dinner. I made numerous desserts and fancy salads while teaching both of my kids their ABC's. Joaquin got potty trained and the house looked like a showroom 24/7. I was unstoppable. Forget about Martha Stewart or the Barefoot Contessa; I became the domestic goddess of Hamilton County. In the outside I seemed strong, firm and determined to make the best out of my lack of mobility but inside I was having a hard time dealing with my emotions.
It's been almost two years since we moved from Chicago to the Cornfields and so far I was doing pretty well. I went from non-athletic to indoor cycling instructor, I started writing for Ay Mama! on a weekly basis and the kids, Enrico and the new house were keeping me occupied most of the time. Since I've always been on the go, I never made time to stop and think about how the new change was treating me, I was just going through the motions, so to speak.
With the stress fracture everything changed. All of a sudden I was looking for things to do to keep me occupied because the instant I had time to think, my mind started to wonder. What if we move back to Chicago? This was a constant what if in the last month. I cried quite a bit missing my sister and our friends and I couldn't help but to think that Indy was never going to be like Chicago. Behind the spectacular cheesecakes, my kids recognizing all the alphabet and my house looking like a picture from Domino Magazine; I was sad and felt an emptiness inside that was starting to consume my days. I decided to fight against it; I knew I couldn't teach my spinning classes from the bike so I started teaching them from the floor. I knew that no one was going to replace my friends and family from Chicago, so I started to reach out to new people that shared more commonalities with us.
Obviously, this didn't happen overnight. My very wise husband had a talk with me around three weeks ago and it really helped me put everything in perspective. This will never be Chicago and will never replace what we had. Instead, you should focus on the positive things around you and embrace this moment. You don't want to look back when you are an old lady and regret that you didn't make the best out of your life, Nina. That night, we went out with new Indy friends and to tell you the truth, I only remember bits and pieces since I had quite a few drinks that night but it was a fun night out. The next day I woke up with a well deserved hang over, hugged my kids, kissed Enrico and made a conscious effort to get out of the funk that was consuming me.
I have been back on the bike for the last two weeks and my foot feels a lot better. I don't have to wear the boot anymore but I am still cooking gourmetish on a weekly basis. The kids are enjoying the beautiful Spring days and I decided to have a more positive outlook and to embrace Indiana to the fullest.
Relax, Chicagoans, that does not mean that I will ever vote Republican. That's were I draw the line. Ay Mama!
For today's recipe, a new family favorite: almond encrusted salmon. Enjoy!
-1/2 cup sliced almonds, chopped
-2 Tbsp fresh parsley, chopped
-1 tsp. grated lime peel
-1/3 cup all purpose flour
-2 skinless salmon fillets (4 to 6 oz each)
-1/4 cup egg whites, slightly beaten
-Olive oil for frying (2 Tbsp)
-Salt & Pepper to taste
Season salmon fillets with salt and pepper. Set them aside.
Mix almonds, parsley and grated lime together. Place flour on another plate. Dredge salmon in flour shaking off excess and lightly brush one side of fillet with beaten egg white. Press brushed side of fillet into almond mixture so that it sticks.
Heat olive oil over medium heat and add salmon to skillet, almond side down. Cook for about five minutes and turn salmon over. Cook an additional five minutes. Serve hot. Buen provecho!