Nana Korobi Ya Oki

It’s been two years.

Two years since I said, "I would start a food blog." Here almost the end of 2011 and I still have not written one post.  Not going to beat myself up about it. Just other stuff were more important at the time and since. Life gets that way.  It’s time for me to make it important. Two years ago, diagnosed with Congestive Heart Failure. Diet plays a key part in healthy lifestyle. Trouble is I had gone strict, then through time, I fell off. Guess, it happens.  Not what one had wanted or foreseen. Much of life becomes this way. Have plans, good intentions, then we make decisions that finds us where we are.  Some good, some, well, not so much. This is my Nana Korobi Ya Oki.  

The purpose of this blog is to commit to cooking and eating better.  This is a contract, a commitment with me to be better. Got to say stuff out loud to the Big Smile.Be a better eater, a better a cook. Of course, there are other things and it may leak into the posts that I will write. Then let it be. Really, it’s a new start. A new beginning. Its Hope. For me at least. It is my testament. I may fall, but this I say,”Nana Korobi Ya Oki.”

Just don’t want to be afraid to start again. So this is my baby step.

Not a great cook, but I think I would like to be better. So I will start cooking from Cara Hobday, Kids’ Healthy Lunchbox. May graduate to other books, but let’s keep it simple. One of my to-dos on my bucket is to complete every recipe in a cookbook.  Well, I finished three so far. I promise to me and anyone who reads to write at least once a week.

So let’s begin.

ASPARAGUS and BEEF BAGELS

Time: 10 minutes (5 min prep, 5 min cook)

Ingredients:

2 bagels

1 teaspoon of Dijon mustard

1 cup of water cress

4 asparagus spears

1 tablespoon of mayonnaise

4 ounces of cooked beef (I liked tri-tip. Roast beef, pastrami  is also fine )

Salt and black pepper

Directions:

Salt water and boil. Boil asparagus spears for half a minute. Drain and set aside. Remove larger stalks from watercress. Chop and place in bowl. Add mayo and mustard, then stir. Ta-Da! You have flavored mayonnaise. Half the bagels and toast. Spread the flavored mayonnaise on toasted bagels. Top with beef and asparagus spears.  Enjoy (Bagels may be refrigerated for up to 2 days)