I’ve developed an odd fascination with Anthony Bourdain’s wife Ottavia, specifically because of her obsession with Brazilian Jiu-Jitsu and MMA. She’s a tiny Italian who can pack a punch with the best of them, what’s not to love? She’s persistent and dedicated – trains five days a week, and doesn’t smoke or drink. Somehow this level of discipline seems to be the antithesis of Bourdain’s scripted lifestyle of excess – maybe she balances him out. (Or maybe I shouldn’t believe what I see on tv.)

I’ve long been tempted to take up martial arts. When I was in elementary school, my best friend’s father was a black belt in multiple disciplines, had a 7th degree in his main practice, and was a Shihan Sensei. He was also a Greek Orthodox priest. Between these things, he had seemingly infinite power in the universe. My first attempt at martial arts was bittersweet – after a glorious morning spent tumbling on mats and learning new grappling skills, I woke up the next morning unable to move – it’s been nearly a decade, but I think I may be ready to try again. (This actually happened to me when I first tried CrossFit. My muscles just don’t adapt quickly to new movements!) My one major obstacle is my bad vision, but I finally broke down this year and acquired a new prescription of contact lenses for my athletic pursuits – so I have no excuse but to go and DO!

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This week I’ve been writing lists of books I’d like to read, lists of things I’d like to write about, financial goals, health goals, things I’d like to eat in the winter – finally today came around and I realized that I didn’t have the one list that I need to get through the week: my meal plan. While I’m waiting on a few new cookbooks in the mail, I decided to stick with my standby culinary crush Jamie Oliver, and catch up on some of his 15 minute meal series on the DVR – the influence for many of the meals this week.

Week of December 28nd

Saturday: Southern Indian seafood soup. With fresh crab, fresh curry leaves (which I pick up at a local market called Russo’s), a multitude of spices, and coconut milk. I had a little bit of extra tomato sauce that needed to be used up, so that went in the pot as well. (Cinnamon buns for dessert!)

Sunday: Beef stroganoff, fluffy rice, red onion and parsley pickle.  We watched this on Jamie’s 15 minute meals, and it’s slightly more exotic than the Hamburger Helper variety. I have some sierra cut steaks defrosting from my freezer, and I may igloo cooler sous vide them before sticking them in the grill pan. 

Monday: 5 spice duck salad, with pomegranate, mango, lime and gem lettuce. Whole Foods only has smoked breasts and whole duck, so I might have to make a quick trip to get myself a breast or a leg for this dish. (Incidentally, a woman at the store told me to buy the whole duck because I’d be “the talk of the town; just like going to culinary school”. I have no idea what she meant by that one.)

Tuesday: New Year’s Eve! Japanese food – likely takeout. Four or five years ago we were invited to our friend Gary’s house, and his wife cooked a Japanese feast with fresh soba and yuzu that was so very memorable. We made wishes for the new year, and celebrated joyously. We’re not really the types to go out and party on New Year’s Eve, but Japanese takeout is one of our mutual favorite things ever!

Wednesday: Roasted white fish, tomatoes, and leeks. There’s sure to be some bacon in there too, and lots of herby freshness – mint, parsley, whatever else is left in the fridge.

Thursday: Avocado, pancetta and pine nut salad, with crispy grilled chicken thighs.  

Friday: Out? Although, possibly in, given that we’ll be eating takeout on Wednesday. I’m still debating a Whole30 for the month of January, which limits what I can eat out of the house – at minimum we are going to be committing to five home cooked meals a week, and a fairly clean diet.

What are your New Year’s Eve plans?

–– Sam