Picking Yourself Up After a Soul-Crushing Loss
On this week’s show, I’m changing things up – because life is short. So we begin the episode with an update on things to come between now and the end of the year.
And later in the show, Tara Shannon joins me for a special chat about life after thyroid cancer. Only, we’re not hanging on cancer – but moving past it. We will be talking about wellness in spite of misfortune – how losing someone can make you think of your own mortality and help you change course toward finding your personal vocation; and how sometimes adversity can make us become even more alive.
Also, on a Side Note: Ever since seeing and hearing this BBC post on Twitter (below), I can’t get this song out of my head… From the Reading Festival in Reading, England, BBC writes – “ABBA: Bringing audiences together since 1972” – so true. This is collective effervescence at its finest! Why am I highlighting this on the show? – it’s simple. There is so much static on the internet and in social media that illustrates just how divisive we, as people, are – that I saw this as an opportunity to further highlight the opposite:
ABBA: Bringing audiences together since 1972 😂💃👑
— BBC Music (@bbcmusic) August 26, 2018
This Week’s Guest: Tara Shannon
TODAY’S guest describes herself as a foodie, wine lover, professionally trained cook, social media maven, and writer. She’s a young thyroid cancer survivor – who works every day to improve herself – physically through exercise, but also by creating new and healthy food choices and recipes. I asked her on the show because she is someone that I’ve known, who I’ve watched over the years grow into a thriver – she’s like that everyday friend you know who gets hit with adversity – and yet somehow manages to show a quiet, steadfast strength to keep moving forward.
Tune in as Tara Shannon joins us to talk about moving from grief to developing a new kind of normal – it’s a kind of comeback – from changing the way you eat to how you start to pick yourself up after a soul-crushing loss.
The photos – one at the very top of this show notes post and the one below are from Tara’s culinary adventure in Ireland at The Dublin Cookery School. You can also see more images on Tara’s Instagram @ https://www.instagram.com/bear.essentially/
Parmesan Pecan-Crusted Salmon
2 salmon filets, about 6-8 oz. Each and with the skin on
Salt for seasoning the fish
4 tbsp unsalted pecans
1 tbsp olive oil
2 tbsp grated parmesan
4 Fresh Basil leaves (or an equivalent of dill), rough chopped
A squeeze of fresh lemon if desired
Place fresh salmon onto a foil-lined baking sheet. Season with salt. Preheat oven to 425F.
Place Pecans, parmesan, and olive oil into food processor and blitz a couple of times so it forms a slightly moist, yet crumbly mixture. Remove from food processor, divide in half and pat down on top of salmon.
Roast the salmon for 10-12 minutes, or until it feels barely firm to the touch when it’s pressed with your finger. (Don’t overcook; the fish will continue to cook for a few minutes when you take it out of the oven.) Serve hot, garnished with Basil, dill and a squeeze of lemon if desired and a salad like the Mixed Green Salad with Spiced Pecans, Citrus, Goat Cheese & Honey Mustard Vinaigrette or the Arugula, Avocado & Tomato Salad.
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