I give because it's in my nature to give...

Recently I decided to jump on this Facebook "pay-it-forward" movement because as you have read in my past posts I am kinda into this sort of thing. Originally I thought, ehh not many people will reply or truly understand why this is important for me. Well the post reads as follows:

I'm participating in a Pay-It-Forward initiative: the first 5 people who comment on this status with "I'm in" will receive a surprise from me at some point in this calendar year - anything from a book, a ticket, something home-grown or made, a postcard, absolutely any surprise! There will be no warning and it will happen when the mood comes over me and I find something that I believe would suit you and make you happy.

These 5 people should (note the change- if you cannot do this it is ok, I still want to do something nice for you) make the same offer in their Facebook status. If you're in, copy this text on your profile (don't 'share'). Doing nice stuff for other people makes me happy if it makes them happy so here's to a more enjoyable, more friendly and love-filled year.

 

 

Even though I called for 5 responses I got 7, and 3 of them did not really want to participate, they just commented on what a caring gesture that would be. Well I have now completed 3 of the 7 and I am working on the 4th. Cant I just tell you how amazing it feels? AMAZING!!!! All it takes is a little creativity and lots of love. If only more people would jump on this.. giving is simply contagious.. in my humble view anyways.

 

I decided to dedicate a blog to all 8 recipients when I complete the movement. So stay tuned.

 

 

 

Now gimme some food!!

 

Fish Tacos in a jiffy

 

What you need:

For the fish-

1 Lb of fish (Cod, Halibut, Tilapia- any will do). Cut in small pieces.

2 cloves of garlic minced

1 Lime, zested and juiced

1/4 C canola (vegetable) oil

Salt & pepper

Mix everything, set aside in the fridge for at least one hour.

 

For the slaw-

1-2 C of mixed cabbage (this is so good you may wanna stick to the 2 C)

3 Scallions, cleaned and chopped

1/4 C White vinegar

2 Tblsp Honey

1/3 C Canola oil

Salt & pepper

Mix everything, set aside on room temp only if you are going to use within an hour. Otherwise put in fridge. Taste, if it is to acidic add a little more honey.

 

Toppings-

Avocado or guacamole

Fresh salsa

Shredded cheese

Cilantro

Lime

Yellow Corn tortillas

 

There are 2 options to cook the fish. Bake it in the over at 350, for 8-10 mints or grill it if you can.

If you opt to bake, wrap the tortillas in aluminum foil and bake them at the same time. 

Add all those yummy toppings to the warm tortillas and enjoy these tacos with a nice cold beer.

 

~Enjoy!