It’s been an absolute roller coaster of emotions for me these past few days. Though I was completely stoked about the Foodbuzz Food Blogger Festival, it was a little difficult to enjoy all of the events that were offered because of my new role as the house gimp (some of you may recall that I sprained my ankle last Monday – the worst possible timing in terms of the festival). I was not about to let that ruin my entire weekend though and made sure to participate in everything I could, so stay tuned for the write-up on that in the next few days. However, a brief check-in with my email on Saturday morning brought me some terrible news: my Daddy, my king of everything, suffered from a stroke last Friday. He is still in serious condition but seems to be stabilizing, thanks to what seems to be a decent team of doctors (he lives overseas with his 2nd wife, so I have to take everything on hearsay) and the prayers and good vibes of anyone I can think to ask for help. Needless to say, it’s messed me up a little on the inside, especially because I can’t be near him right now. So if I am not as brilliant and witty as I normally am (at least I’m still modest, right? Hahaha), you know why.
Life does continue in the midst of pained anxiety over loved ones, and that includes the need to eat. It also includes the need to keep one’s previously made appointments, and I had one today with Luis, photographer for our Diocesan newspaper, The Herald, where yours truly will be featured in a couple of weeks. Because of time constraints and feeling so preoccupied and worried, I decided I ought to make something super simple and quick. But I also wanted to use this new smoked paprika that I’m trying for a certain cool project that you will all be privy to soon (such mystery, my goodness!). And I hadn’t had shrimp in forever and just had to have them tonight. All that and a can of diced tomatoes ended up becoming one of the most delicious, super quick dishes I’ve ever made.