My Bungalow Days

The Kite Runner, by Khaled Hosseini

I just finished reading The Kite Runner for my book club. It tells the heartbreaking story of the life-long friendship between a boy born into wealth and privilege and the son of his father’s servant. The story is gripping and hard to take at times. It’s a story about what makes a family, friendship and loyalty. Originally set in Afghanistan in the 70s and 80s, we follow a young man’s journey from childhood to adolescence and his emigration and adulthood in America.

Amir’s best friend Hassan is always there for him. To play with, laugh with and get into mischief with. Hassan is loyal and forgiving and understands his place in society. Amir is the son of a wealthy merchant who is generous and giving to all it would seem, except his son. The one who needs it most. During their adolescence, something happens to change the boys’ lives forever and Amir finds himself so haunted by guilt he’s unable to carry on as before.

Many years later when Amir returns to his ravaged homeland to visit an old friend, he’s given the opportunity to make a difference. Since the Taliban took over his country, many things have changed and the war-torn environment is really more than he can take. The trip becomes a test of his strength and resolve and the possibility of redemption.

The Kite Runner is about the price of betrayal as well as loyalty. It’s a reminder that some childhood choices affect our adult lives, and if we’re lucky enough, we might get the chance to finally do what’s right.

Tags: Afghanistan, book club, books, Khaled Hosseini, literature, The Kite Runner

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Categories Reading Corner

Seared Ahi Tuna Salad

5 May

It’s fair to say my husband and I order a Seared Ahi Tuna salad appetizer every time we see it on a menu. Over the years we’ve had some really good ones and some fantastic ones. Never did I think I’d be able to make one in my own kitchen and then was lucky enough to come across a recipe that with a few simple adjustments to accommodate our tastes, I must admit it couldn’t have been easier. Or tastier.

2 (6 oz) Ahi tuna steaks

4 tsp five-spice powder, available on spice aisle

2 tsp grill seasoning (such as Montreal Steak seasoning, or substitute salt and coarse pepper)

Cooking spray or vegetable oil (for brushing the grill pan)

10 oz (half a bag) mixed pre-washed baby salad greens

4 radishes, sliced

½ European cucumber, thinly sliced (regular cucumber works also)

1 tsp wasabi paste

2 Tbl rice vinegar

2 Tbl soy sauce (I always use low sodium in my kitchen, but it’s up to you)

6 Tbl olive oil (virgin, extra virgin, your choice)

Salt and freshly ground black pepper

Directions: Coat your steaks with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.

Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Separate salad onto two plates. Slice tuna on an angle and arrange on the salads.

This recipe is really easy to do and is simply delicious! Each time I see tuna steaks on sale at the fish counter, I know what we’re having for dinner.

Tags: food network, rachael ray, recipe, seared ahi tuna

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Categories In the Kitchen

To go against the dominant thinking…

5 May

To go against the dominant thinking of your friends, of most of the people you see every day, is perhaps the most difficult act of heroism you can perform.

~ Theodore H. White