Therapist

 

I had a Telemed visit with my doctor a few weeks ago and I told her about my bout of anxiety. I told her that I managed to overcome it by learning to calm my thoughts, but asked if there was a therapist that she could recommend if ever I should need one.

She highly recommended Dr. Lucas Paul Kawika Morgan. She said that he has an office on the east end and does Telemed visits. 

I found info about Dr. Morgan on the Psychology Today site. It said that he specializes in older adults dealing with loss, anxiety, depression, Alzheimer's and other challenges. He accepts many types of insurance plans, including Medicare. 

Below is an excerpt written by Dr. Morgan from the Psychology Today site. He sounds perfect for me, and I feel comforted knowing that I can turn to him for help should I someday need it.

"I focus on working with older adults because they are an often invisible group, who face a number of unique challenges, and often suffer in silence. I help clients dealing with anxiety, depression, trauma, chronic illness, major transitions, losses of many kinds (e.g., people, abilities, imagined futures), caregiving, memory concerns, and much more, in adjusting to what can't be fixed, and focusing on living fully in the midst of life's challenges. I help people develop more effective strategies and skills for living meaningful lives while facing reality head-on. Acceptance and change are both critical parts of our human path. 

I had the privilege of mentoring under Dr. Lizabeth Roemer at UMass Boston for my doctorate in psychology, and came home to complete my internship and post-doctoral fellowship with I Ola Lāhui Behavioral Health Services. I integrate evidence-based cognitive-behavioral therapy, mindfulness, and values-based practices in my work with clients. 

I feel lucky to be able to be back home in Hawai'i to support our communities by providing evidence-based psychotherapy. I am honored to have been let into the lives and struggles of people in my work. Being human is not easy! Seeking help is not about being "crazy," it's taking a critical step towards living life fully."

Dd's Pork Tofu

 LOCAL STYLE PORK TOFU

Adapated from Dd’s Table Talk II

 

1/2 lb. boneless pork, 1-inch slices or pork belly 2x3-inch paper thin slices

2 tsp. vegetable oil

1 large onion, 1-inch slices

3 stalks green onion, 2-inch diagonal slices

3 cloves garlic, smashed

3 thin slices fresh ginger, julienne

1 1/2 TB mirin sake

2 TB sugar

1/2 c. soy sauce

freshly ground black pepper

4 oz. fresh shiitake mushrooms, sliced

1 small bunch kai choy, bok choy or mustard cabbage, 1-inch pieces, stems and greens separated

1 (20 oz.) block firm tofu, 2-inch cubes, drained

1 oz. long rice, soaked in water, drained

 

In a large skillet over medium high heat, sauté pork in oil. Add onions, ginger, mirin, sugar, soy sauce and pepper. Stir in mushrooms, greens stems and tofu; bring to a boil. Reduce heat; simmer 10 minutes. Add greens leaves and long rice; simmer 5 minutes, until no liquid remains. Serves 4.

Never, Ever Give Up

 So inspirational.

On Da Desk

I painted this using gouache paint. Inspired by Maggie Chiang. 

Fresh Mint and Ginger Lemonade

I needed to make use of some extra mint leaves so I went searching online and found this recipe. It's from Epicurious site.  It came out refreshing. I wanted to add more honey, but I resisted.

INGREDIENTS

1. • 1/2 cup (packed) chopped fresh mint leaves
   • 1/3 cup chopped fresh ginger
   • 1/3 cup honey
   • 2 cups boiling water
   • 1/3 cup fresh lemon juice
   • 1 1/2 cups (about) cold water
• Ice cubes
• Fresh mint leaves
• Lemon slices

PREPARATION

1. 1. Combine chopped mint, ginger, and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead. Cover and refrigerate.)
   2. Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.

One-Bowl Apple Cake

I finally made use of Kona's apples that've been in our 'fridge all this time.  I found a really simple recipe from Cook n' Share site. I made a half recipe.

• 2 large eggs
• 1 3/4 cups of granulated sugar
• 2 tsp of cinnamon
• 1/2 cup of vegetable oil
• 6 medium size Fuji apples
• 2 cups of all purpose flour
• 2 tsp of baking soda

1. Add the flour and baking soda to a mixing bowl. Whisk until they are well combined.
2. In a separate bowl, add the sugar, cinnamon, vegetable oil, and the eggs. Whisk until everything is well incorporated.
3. Preheat your oven to 350 degrees F.
4. Peel the apples one at a time and cut them into quarters. Remove the core. Slice them into thinner wedges and put them into the sugar mixture immediately so they don’t brown.
5. Add half the flour mixture to the sugar mixture. Using a spatula or wooden spoon, mix until everything is well incorporated. Add the remain flour mixture and continue to mix until everything is nicely combined and there are no obvious lumps of flour.
6. Apply some baking spray or grease the sides of 2 nine inch cake pans and line the bottom with some parchment paper. Pour the mixture in and place them in the oven for 55 minutes. You can use a single bigger container for one single cake, as well.
7. Remove the cakes from the oven and allow them to cool a little. Slice, serve, and enjoy your one bowl apple cake.

It was good with the Roselani Haupia Ice Cream that pal Cleta gave me. 

Face Shield

 

Amazon had these on Lightening Deal 2/$5. I couldn't resist the good deal. But I'm shame to wear it out in public . . . especially with the big "Face Shield" written across the forehead.

Wendell's Crispy Tofu with Cashews and Snap Peas

Wendell made this for dinner last night. The recipe was in yesterday's Crave section of the Star Advertiser.  Wendell added in some chicken although it didn't call for it.

I made myself this small portion because as I told Wendell, I was planning on having only a salad for dinner.  Well, scratch that salad because it was so ono that I had another bigger portion of this instead of the salad. 

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

• 1 (14-ounce) block firm or extra-firm tofu, drained 
• 3 tablespoons neutral oil, such as grapeseed, vegetable or canola, divided, plus more as needed 
• Kosher salt and black pepper, to taste 
• 3/4 pound snap peas, trimmed 
• 1 (2-inch) piece ginger, grated (about 2 tablespoons) 
• 2 cloves garlic, grated 
• 1 (13-ounce) can unsweetened coconut milk 
• 1 tablespoon soy sauce 
• 2 teaspoons molasses, dark brown sugar or honey 
• 1/2 cup toasted cashews 
• 1 tablespoon rice vinegar 
• 4 scallions, trimmed and thinly sliced 
• 1/4 cup mint leaves, torn if large 
• 1/2 to 1 teaspoon red-pepper flakes (optional) 
• Rice or any steamed grain, for serving 

Slice tofu in half horizontally; place on paper towels to absorb excess liquid. Season with salt and pepper.

In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Add tofu and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move tofu to a plate.

Add 1 tablespoon oil to pan; add snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.

Add remaining 1 tablespoon oil to pan; add ginger and garlic. Cook until fragrant, about 30 seconds. Pour in coconut milk, soy sauce and molasses. Simmer, stirring frequently. until sauce reduces and color deepens to dark brown, 6 to 8 minutes. It should coat a spoon without running off.

Stir in cashews. Break tofu into 1-inch pieces and toss in pan to coat with sauce. Remove from heat; taste and adjust seasoning, if necessary.

Toss snap peas with rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with tofu and cashews. Serve with rice or any steamed grain. Serves 4.

My Meatball Banh Mi

Here's the meatball banh mi that I made the carrot/daikon pickles for.   It came out good except I shoulda drained the pickles better before adding to the sandwich.  Next time. 

This is the Costco meatballs that I used.  I like it.  Oh, I got the French loaf from Foodland. Dunno if it's still on sale, but it was $2.00 off a couple days ago, so it was only 99 cents/loaf.

One Summer's Day by April Yang

OMGAWD I wish I could play my kalimba like April Yang.