Ninji

I went to my dad's house on my way home from Tuscaloosa. We hung out for a while, I looked at some cool coins, movies, and got some new t-shirts. I ate some grilled cheese crackers and drank a Mountain Dew. These are things I do when I am over there. I thought I would share a little bit of my dad's coolness with you.

Among the Ninji stars is a knife from Nepal used for slitting peoples throat from behind. It kinda sounds creepy, but my dad collects cool stuff and he is dorky not scary. 

Not the best quality picture. It was taken with my Blackberry Pearl camera. If you are unfamiliar with a Ninji Star or a Judy Chop, I suggest you watch this video.

How I prepared the Tilapia for my Tilapia and citrus salad.

This is my favorite lemon juice. Yum. 

Lunch preparation. 

I LOVE

Turmeric

Cayenne

Fresh Thyme

Fresh Rosemary

They make any dish delicious. I love to use fresh thyme, rosemary, olive oil, and lemon juice when I prepare quinoa. 

First I added salt and freshly coarse ground black pepper. About 1 tbsp. Then I covered one tilapia with bright yellow turmeric. On both I played around with a few sprinkles of celery salt, red pepper flakes, paprika, and cayenne. 

Then it was time to add the Thyme.

You hold the sprig with one hand and with the other hand, hold tightly with 2 fingers and scrape down. The fresh leaves will easily fall onto the plate.

Rosemary.

I drizzled a little olive oil in the pan. Then I poured some lemon juice in the middle:

I let the oil and juice warm up over medium high heat. 

When I could feel it getting warm I placed the tilapia face down.

After about 3 minutes I could see the tilapia begin to turn white- a sign that it is cooked.

I then flipped it with my special fish flipping spatula. 

After an additional few minutes I was ready to plate the fish.