Life has been hectic over in the Well’s household, our house is getting close to completion — we are aiming to move in at the end of July. The boys (Collin, Carter and Poppa Wells) have been doing most of the grunt work, putting up sheet rock, dry wall, replacing broken studs while the girls (Me, Momma Wells and Aunt Lori) have been the painters and patchers. I’ve earned a nickname of “Little Picasso” however I am convinced after this house, I won’t be painting for a very very LONG time.
The changes throughout the home have been amazing. I will share with you a few “before” photos and once the house is completed I will share the “after”. This entire experience has been extremely tiring, but very rewarding. Every day I walk into the house I am constantly seeing the improvements being made, and to know that this house was literally built with our very own hands makes it all the more gratfying.
We’ve torn down walls, scrubbed asbestos off the floors, replaced windows and doors. We’ve put up dry wall, painted the rooms and closet doors, took down panneling. We’ve taken nails out of studs, scraped off all the termite damage and patched holes in the wall. And to be honest, none of this would’ve been possible without the help of my second family 🙂 they truly are great.
The end is near. I can almost taste the sweet sweet victory. I am looking forward to moving in, cooking in my new kitchen and photographing in my very own photography studio/office. Til then, excuse the lack of posts and replies to all the wonderful comments you all have left me. I thoroughly appreciate all of y’alls kind words and support!
Since hosting a Raw Food Event for FoodBuzz, I have been incorporating more raw ingredients into my daily diet. I pan seared some mahi-mahi and made a nice crunchy and bright cucumber slaw (which was raw) to go with it. I served it alongside a bed of fresh herb salad (raw) and finished it off with a nice generous squeeze of fresh lemon. It was easy to make with minimal cooking time — which I also found as a plus side to eating raw, because minimal cooking=minimal cleaning :)!
Ingredients for Pan Seared Mahi Mahi: (serves 2)
- 2 6-ounce mahi-mahi fillets (about 1 inch thick)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chile powder
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon butter
Preheat oven to 400F.
Take mahi fillets and pat dry with a paper towel. Mix all of the seasonings in a bowl and rub on both sides of fish fillets. Heat the butter in a large skillet over medium high heat, when the butter is bubbling place the fillets in the pan. Cook three minutes on each side or until the sides of the fillets are browned and seared. Place the skillet in the oven and cook for 5 minutes or until fish is flaky and tender (you can test this by inserting a fork into the thickest part of the fillet).
Ingredients for Cucumber Slaw:
- 1/2 cup fresh corn kernels
- 1 cup cucumbers, peeled and small diced
- 1/4 cup red bell pepper, small diced
- 1/4 cup red onion, thinly sliced
- 1 teaspoon cilantro, minced
- 1 tablespoon jalapeno, minced
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon raw honey
- 1 teaspoon cold pressed olive oil
Mix all ingredients in a large bowl. Adjust the flavors according to your liking (i.e. add more honey if you’d like it sweeter or vinegar for more tartness) Allow to marinate for about 10-20 minutes. Serve on top of mahi-mahi fillets.
- 2 cups herb salad mix
- 1/2 cup cherry tomatoes, halved
- 1 teaspoon cold pressed olive oil
- salt pepper to taste
Plate salad and tomatoes alongside of mahi filets and drizzle with olive oil. Taste with salt and pepper. Squeeze fresh lemon juice over greens and fish if preferred.