33 years old & a haircut

On April 15 I turned 33 years old, I ran 10 miles, I cut my hair short and I went shopping. The day after my birthday I had chemo No. 8 and even though I feel more tired, I am doing well most days. I have 4 treatments left.  

Now my birthdays has a different meaning, it is not about getting older anymore, it is not about having dinner on a fancy restaurant or having a party;it is about celebrating life and being grateful for the today and the tomorrow.

Tomorrow I have a PET-scan and I am looking forward to see how my body is responding positively to the chemo.

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Update & Recipe

I haven’t published in a while but here is quick summary of what has happened during the last 15 days: Cristy my younger sister spent her spring break with us, the weather was beautiful and we had a great time in the Baltimore/DC area. Few days later Caro my sister travelled to Annapolis and she accompanied me to the hospital for chemo no. 6. I love spending time with my sisters!!

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I am half way on my treatment !!!!!. I have noticed that I am more tired though; yet I feel good in general and I am still running. Tomorrow I have chemo no. 7 (only 5 left). Thank you for your prayers and positive energy 🙂

Last Thursday I made the recipe below. It is an ideal option for any flakey white fish such as Rockfish, tilapia, red snapper, etc.

Mustard-Roasted Fish
Time: 30 minutes | 4 Servings
Level: Easy

  • Four fish fillets (i.e rockfish, alaskan red snapper, tilapia)
  • Kosher salt, plus 1 teaspoon for the sauce
  • Freshly ground black pepper, plus 1/2 teaspoon for the sauce
  • 2 to 3 medium shallots
  • 1 to 2 teaspoons capers
  • 8 oz ounces creme fraiche (Whole Foods sells it)
  • 1 tablespoon water
  • 1 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard

Preheat the oven to 425 F degrees. Have a baking dish ready to align the fillets.
Season the fillets lightly on both sides with salt and pepper. Place the fillets on the baking dish. Note:  If you are using a skin-on fish like rockfish place the skin down.

Mince the shallots (to yield 2 tablespoons) and drain the capers; place both in a medium bowl. Add the creme fraiche, the water, both of the mustards, 1 teaspoon of the salt and 1/2 teaspoon pepper, stirring to combine.

Spoon the sauce over the fillets, making sure the fish is completely covered. Bake for 20 minutes or until the fish is cooked through (if you live in Mexico City or any city with high altitude you will need to add more minutes in the oven)
Serve hot or at room temperature, with sauce from the dish spooned over the top

Cooking tip: If you cannot find the creime fraiche, use sour cream instead.