Who Me, Aspie?

My partner had sent me a link to an online quiz determining Asperger traits in a person and I scored 38 out of 200 with an NT score of 170 out of 200.  I am "very likely neurotypical."

I can see how I may have a bit of Asperger-like traits, but I've always thought them as little neuroses or idiosyncrasies that any typical artist would have.  Especially with my ability to notice certain details, and this would usually be inclined toward aesthetically pleasing views or feeling the need to make it aesthetically pleasing to the eye.  That talent definitely came in handy as an art director, an interior designer assistant and especially as a photographer!

I believe some of my weird habits may have been learned behavior as a child, for example, having a father who is a sous chef.  As an adult, I can now appreciate the work and creativity and satisfaction a well-cooked meal can give; however, as a child, it gave no comfort to me always having to be the last at the dinner table because I'm forced to clear my plate.  How could I learn to enjoy food I thought was foreign and complex at 6 years old?  Why couldn't I just have a cheese pizza or hot dog with mustard?

What may make more sense to my partner is understanding Asperger's Syndrome and how it applies to me in our relationship.  I admit I am not well-versed in long-term relationships, and I have friends who have witnessed this and can testify.  Perhaps these Asperger traits of mine appear to emerge when in an intimate relationship since that would be the immature area of my life.  I'm only now starting to grow, I think, and starting to learn how to be in a long-term relationship.  ...I like it.  I enjoy it.  I'm happy.

I'm just not too sure about carrying the full weight of having complete Asperger's Syndrome.  When I was diagnosed two years ago with ADHD, I was also diagnosed with mild Asperger traits.  At that time, it made sense to me.  I know I have an eccentric way of looking at things and that I am a very picky eater.  That's pretty mild in my book.

Angelo Merendino

This photographer is bigger than me.  Along with his wife, he was courageous to have documented their unforgettable journey.  Please view and share their story below.

Mimi's Ceviche!

The rain let up a bit and that gave more than a reason to celebrate and raise our glasses.  In our case, our glasses brimmed with ceviche while our ginger ales on the side sat on the rocks.

There are many different variations of on how to make ceviche that I decided to as my personal chef to describe this creation in her own words.  Here she is now... enjoy the read!

I'm more of an intuitive cook rather than a recipe cook.  I never follow a recipe exactly, but go by taste, smell, colors and textures as I compose a meal.  So this ceviche is made-up on the spot without measuring cups or spoons.  Sorry, I know this is probably frustrating for those who might want something more precise.

You can't really go wrong with ceviche (in my opinion) if you use the right kinds of fresh seafood and make sure it gets "cooked".  In this case, I mixed bay scallops, with chopped opah (moonfish) and squid, marinating it in lemon juice (I would have used limes but I didn't have any in the fridge).  The vegetable mixture consisted of parsley, cilantro, tri-color peppers finely diced, red onion, celery, salt, pepper, garlic, chilli pepper, olive oil and flax seed oil.  After "cooking" the seafood for a day, I drained most of the lemon juice, then added a touch of orange juice and the vegetable mixture.  The orange juice gave it a bit of sweetness while still maintaining the original flavor. 

Serve with Mashed or Boiled Potatoes

Here's the second trial dish from Roy Yamaguchi's recipe book, Goat Cheese & Spinach Crusted Opah with Red Wine Sauce a lá Chef Mimí.

There was a sudden downpour on this humid, overcast weekend that kept us in for the afternoon (and later, a satisfying nap!).  This was somewhat a light but, hearty meal that made perfect for a rainy day.  The demi-glace and roasted walnuts contributed to the heartiness for sure.  Although, the whitefish was thick and practically meaty, for me, it psychologically passed for a filet mignon.  According to my beloved personal chef, the opah unfortunately was not available so monchong, another white fish, was substituted.  The goat cheese, spinach and mascarpone also kicked up the French flavors a good notch.  A cozy time indeed...  The only thing missing from the picture was a roaring fireplace!

Cultivating a New Chef

My partner finally cracked open the fish and seafood recipe book  given to her last year of critically acclaimed Chef Roy Yamaguchi. Wow! So far, I am beside myself in given the taste testing role (well, reality does hit when it's time for me to do the dishes, but I'm not complaining here).

Two nights ago, the recipe for Lemongrass & Cilantro-crusted Ehu with Sweet Black Rice & Mango set my first impression in taste bud stone.  Delicious flavors blended together into slightly tart-sweet tropical taste of heaven.

I have to set one thing straight, though.  This is Roy's recipe.  However, my partner has a knack for substituting ingredients for what is readily available.  While the recipe called for a snapper, I wish I could remember what whitefish was used in this dish.  Also, I believe she added a bit more coconut in the black rice recipe for what I can imagine that we're on an island and just love that tropical taste!  All in all, two thumbs up and a smile for this dish.

*Roy's recipe can be found here.