Be kind to yourself

Happy New Year! Hope you all had a nice holiday!  2012 was a little crazy for me, most of my goals on my 2012 list didn’t happen but over all it was a great year.  Back in August, I decided to enroll to culinary school, this was not on my list but it became the best thing that happened to me in 2012.  Since August I’ve been working  and  going to school full time.  I maximized my energy in juggling work, school and personal life.  My neck, back and arms have been hurting so bad. Three weeks ago I treated myself to a spa at Two Bunch Palms in Desert Hot Springs.  I had the River Rock-Stone Treatment, a combination of stone and hands.  After my 80-minute treatment, the massage therapist said to me in her sweetest voice “continue pampering yourself”. 

I am always on the go and I often neglect to spare time for myself so my one and only goal this 2013 is to be kind to myself.  Sounds easy but this is going to be a challenge for me because I am the type of person who never stop, don’t know how relax and i tend to do million things at once.  I’m now on my second week with my 2013 goal and so far so good.

Part of my goal is to try my best to eat healthy.  I tried persimmon once and I didn't like it but I'm giving it another shot by adding it to my salad.  Hope you like it as much as i did!

Persimmon Salad with White Balsamic Vinaigrette


1 tsp    Dijon Mustard
1 ½      White Balsamic Vinegar
2 Tbl    Vegetable oil
1 tsp    Honey
1 br      Fresh Parsley, finely chopped
1 oz     Arugula
1 pc     Persimmon, wedged
            Grated Parmesan Cheese
            Salt and pepper to taste       


1.     Whisk Dijon mustard and vinegar in a bowl.  Slowly add oil while whisking then add honey, parsley pinch of salt and pepper.

2.    In a large plate, toss together the arugula, wedged persimmon and walnut.  Pour dressing, toss to coat and sprinkle with grated cheese.


Drunken Clams


1 lb       Clams
½ pc     Onion, finely diced
3 pc      Garlic clove, finely chopped 
2 brs     Parley, finely chopped
1 pc      Tomato, diced
½ cup   White wine or Beer
1 oz      Butter
             Salt and Pepper


1.                  Clean the clams, make sure they close when jostled.

2.                  Put butter in a saucepan over medium heat, sweat onions and garlic.  Add the clams, cook for 3 minutes then add the beer, season with salt and pepper then bring to simmer until all clams open up.  Discard clams that didn't open up. Turn off heat, place the clams in a bowl, pour juice over, sprinkle diced tomatoes and fresh parsley.