Genre: Mental Health Narrative
Died With His Boots On
The choking acrid smoke always came first, leaving her gasping for breath a decade later. The clanging of the fire bell would startle her but it was the screams of the trapped horses that brought on the panic attack. The shrink had said, “It would help to stop the dream before the horses cry, before your Dad reaches the blazing barn, before your Mother weeps.” But the barn always burns, her Mother and the horses never stop crying and her Dad’s headstone still reads.
Here Lies A True Montana Cowboy. Died With His Boots On and Saved A Few Good Mounts.
For more Friday Fictioneer flash fiction go here.
Asparagus is in season!
Nestle these lovely gems in a thyme scented chèvre custard for a slice of heaven. This isn’t a low fat recipe but it’s packed with protein and looks impressive at a brunch or on the dinner table. Serve with fresh seasonal fruit and a side of fresh snow peas or greens.
I’m taking my quiche to Fiesta Friday to share with my amazing foodie blog friends. You can find delicious recipes here every week.
Recipe? Who needs a recipe?
Buy or make a tart crust and lay in in a pie dish or tart pan.
Whiz 5-6 organic eggs with 2 ounces of goat cheese, 1/2 cup milk or cream, 2 teaspoon fresh thyme, salt and pepper in the food processor for the custard base. Sauté a thinly sliced red onion until translucent and toss in sliced asparagus but save a few tops to place on top of your quiche before baking for decoration. Shred 4 ounces of sharp cheddar cheese.
Layer onions, asparagus and cheddar cheese in tart crust and pour custard over the veggies and cheese. Decorate top with remaining asparagus tips.
Bake at 375 degrees for 40 minutes or until set.
Photo prompt for Friday Fictioneers
Kind Lady Doctor Lives Here
I gently touched the angry scar where his larynx used to be. He motioned for a blank piece of paper and his companion handed him a nub of chalk. Confused, I watched my patient draw a friendly cat and a cross. Puzzled, I raised a brow at his disheveled companion. Continue reading
Please Leave Doctor Google* In The Waiting Room – 10 ways That Internet Diagnosing Interferes With Your Healthcare.
1) Doctor Google doesn’t know you: can’t see you, can’t hear your story, can’t smell you, and can’t touch you. It doesn’t have intuition or gut feelings about you. Continue reading
I’m benched. I injured my hip and I’m in a fair amount of pain which probably colored my flash fiction today in more ways than one. Continue reading
Nothing says “Island Cuisine” like caramelized pineapple and Mahi Mahi rolled into a warm corn tortilla – served al fresco while over looking the Pacific. I’m sharing my dish at Fiesta Friday.
Have you every cooked your fish in fruit salsa? No? You should definitely get it a try. I chopped the salsa ingredients once and used 1/4 to cook the fish in and served the rest at the table. Sautée the Maui Gold pineapple with red onions, ginger, cilantro, red pepper and jalapeño until golden. Add the fish and cook until just opaque. The fish will have a slightly sweet spicy glaze and little bits of caramelized pineapple and onion.
I would serve this along side coconut rice or sesame confetti zuc noodles if I wanted a more formal meal but tacos seemed just right for a casual meal on the lanai. I served these with a crisp white wine and a healthy dose of tropical air.
This recipe would work with any fruit or tomato salsa. The salsa serves as your sauce for fish or chicken. “What could be easier than that?” said in Ina Garten’s voice.
A Rough Recipe:
Chop 1 red onion, 1 cup of ripe pineapple, 1/2 bunch cilantro, 2 inches of fresh ginger, 1/2 jalapeño to taste, 1 small red bell pepper. Add a squeeze of lime. Sautée 1/2 cup of your salsa in 1 tablespoon butter and a splash of olive oil. Cook until golden and the add fish. Steam over the salsa, turning once until just opaque, about 10 minutes.
Serve with warm corn tortillas, Sriracha sour cream, angel hair cabbage or shredded lettuce and lime wedges.
A warm Aloha,
Photo credit: David Stewart
100 Word Flash Fiction
I fell under her spell at first glance; a gamine debutante and a ragged jazz player with no future. As our story unfolded, the music allowed no divide, every mournful note of her violin was answered by the soulful sigh of my sax. Continue reading
This post about sexism and acceptance of the rape of Indian women moved me deeply. We are all sisters on this small planet and if we don’t care for each other then who will?
Originally posted on Roots and water:
India’s home minister has threatened action against the BBC, after it aired a film in the UK featuring an interview with an Indian rapist on death row.
The video that I managed to watch before it was taken down in Youtube shows the story of the victim’s meaningful life , the sorrow of her parents on losing her in this horrific way and the abject poverty and harsh environment that bred her killers. It shows the deep rooted bias against women ,in the psyche of a portion the Indian society and passive acceptance of this bias in the remaining portion of the Indian society ,that facilitated this crime. It shows the massive response from another portion of the society – mainly women’s group and students – that banded together with unprecedented efficiency and demanded quick justice.
Here’s the link to the documentary..if its still working:
Now more than 2 years…
View original 340 more words
Photo @ Rachel Bjerke
My Fountain of Youth
“Red pill, blue pill, little yellow capsule,” she sorted out loud, bifocals askew.
“The red’s for vim. The blue’s for vigor. The yellow is for good measure.” she quipped as she reached for her kale smoothie handing him the costly treasure with a gnarled hand she barely recognized.
“How can you stomach that vile green?” he asked, nose scrunched.
“What Dear? Why are you whispering?” she barked a little too loudly.
“The green drink, why?” he shouted towards her good ear.
“My fountain of youth!” she slurped.
“Now drink your Metamucil, we are late for your podiatry appointment.” she commanded as was her prerogative.
“And don’t forget your nitro.”
I’m feeling my age today and all the kale in the world doesn’t seem to be stopping the sands of time. You can only hold onto youth in your heart because your hands and your neck will always give you away. If you can’t laugh at yourself …. How you gonna laugh at somebody else?
Be well and drink your kale.
Read more flash fiction here
Happy Saint Patrick’s Day
Now that our nest is empty and my darling hungry sons have flown the coop, we finally have leftover corned beef to eat. Cooking corned beef is a family tradition handed down from my immigrant great-grandfather, Michael Tracey Lane, who fled Ireland during the potato famine. I’m sure that my sons will carry on the tradition because as I’ve implied, they never leave a scrap of delicious salty brisket behind. This year I cooked a large corned beef just so I could have leftovers. These tacos are stuffed with corned beef, slaw of green cabbage and orange carrots reminiscent of the Irish flag, and highlighted by two sauces of sour cream horseradish and spicy Sriracha cream. Enjoy my salute to my ancestral home and to St. Patrick who had the good sense to bring Christianity to the Irish while recognizing their need to keep some of their pagan symbols and rituals. I’m inclined to embrace the Druid and Fae aspects of Irish traditions me self. Slainte, to your health.
1 bunch cilantro
1 cup sour cream or plain Greek yogurt
1 tablespoon Sriracha chili sauce
1 tablespoon horseradish
Braise your corned beef. I use the crockpot and it always turns our deliciously. Flake the corned beef.
Slice the cabbage into thin strips. Grate carrots with a box grater. Chop cilantro. Combine all vegetables into a slaw.
Combine 1/2 sour cream and Sriracha sauce for a spicy red sauce and 1/2 sour cream and horseradish.
Steam or fry corn tortillas.
Assemble tacos. Corned beef topped with slaw and Sriracha sauce and/or horseradish sauce. Serve warm with Guinness beer to rave reviews.
Slainte, To Your Health