medical librarian

Sent a ltr and resume to sequoia hosp for a med lib pos 2 days, no benefits, and the next day they actually responded. The same happened today finally. I am going to see her on Fri.

Had a 2nd date w a E, a well spoken bilingual Mexican American. I told myself i wouldn't see again. 39, nice, but.... went out to eat.
appreciated his help at home he helped me change sheets and put the down comforter in the duvet on the bed things i couldn't do w my back easily. Improves my Spanish, which I like but....no 3rd date I think.
Brought me choc. Too bad it was dark and Hershey and nicely, but ungraciously I send him home w it.

Mocha silk custard
Ingredients
1 large omega-3 egg
1 tablespoon unsweetened chocolate almond milk
1 packet (0.25 ounce) unflavored gelatin
1/2 tablespoon instant espresso powder
1 cup boiling water
1/2 cup cold fat-free evaporated milk
1/2 cup all-natural low-fat ricotta cheese
1/3 cup coconut sugar
3 tablespoons unsweetened cocoa powder
18 dark chocolate–covered, naturally sweetened espresso beans, crushed (optional)
6 tablespoons “Cut the Crap” Whipped Topping, optional
PreparationThis is a delicious treat to have on hand for coffee and chocolate lovers. It has a fraction of the fat and calories of mocha coffee drinks or chocolate custards, and it’s simple to put together.
To make this dessert extra special, I sometimes top it with crushed chocolate-covered espresso beans and a little whipped topping. To crush the espresso beans, just place them in a resealable plastic bag and give them a few pounds with a meat mallet. Three espresso beans per dessert add about 20 calories and 1 gram of fat (and 1 tablespoon of “Cut the Crap” Whipped Topping will add about 8 calories).
In a blender, combine the egg, almond milk, gelatin, and espresso powder. Blend on high speed for 15 seconds. Using a rubber spatula, scrape down the sides of the blender, then blend the ingredients for another 10 seconds. Let the mixture stand for 1 minute, then add the boiling water and immediately blend for another 15 seconds, or until the gelatin is dissolved. Add the evaporated milk, ricotta, sugar, and cocoa and blend for 1 minute longer, or until the mixture is smooth.
Divide the mixture evenly among six 3 1/2" (approximately 1/2-cup capacity) ramekins or decorative custard dishes. Cover each with plastic wrap.

maybe

Slow-Cooker Squash Stew:
Ingredients:
•3 tablespoons extra-virgin olive oil
•1 medium onion, thinly sliced
•2 cloves garlic, sliced
•2 tablespoons tomato paste
•1/4 teaspoon red pepper flakes
•1 1/2 cups dried chickpeas, rinsed
•1 pound butternut squash, peeled and cut into large pieces
•1 bunch Swiss chard, leaves and stems separated and roughly chopped
•1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
•Kosher salt and freshly ground pepper
•Crusty bread and/or lemon wedges, for serving

Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.

2.Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.

3.Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.

Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g

Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.

yummy beans

Caramelized Asian Pork Chops with Sizzled Ginger Rice

Inspiration:
Food & Wine

Pork Chop Ingredients:

•4 garlic cloves, halved
•2 tablespoons soy sauce
•2 tablespoons sugar
•1 tablespoon vegetable oil
•8 very thin pork rib chops (about 4 ounces each)
•Salt and freshly ground pepper


Pork Chop Instructions:

1.Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
2.Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.

Rice Ingredients:




Racers will take off from Boston tonight- can't wait.
Recipe from The New Basics Cookbook


Ingredients:

•1 pound dried navy or Great Northern beans

•8 ounces slab or thick-cut bacon, cut into 1/4" pieces

•1 cup chopped onion

•2 cloves garlic, chopped

•1 1/2 cups packed dark brown sugar

•2 cups ketchup

•6 tablespoons maple syrup

•6 tablespoons dark molasses

•1/4 cup Worcestershire sauce

•1/2 teaspoon salt

•1/4 teaspoon freshly ground black pepper

Instructions:

1.Rinse and pick through the beans. Soak them overnight in a large pot of water.
Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.

2.Preheat the oven to 300 degrees F.

3.Place a 2-quart flameproof casserole or dutch oven over medium heat and saute bacon until slightly crisp and fat is rendered, about five minutes. Add the onions and garlic, cooking until it's wilted, about 5 minutes.

4.Add the brown sugar and stir over medium-low heat until it has dissolved, about five minutes. Stir in the ketchup, syrup, molasses, Worcestershire sauce, salt, and pepper. Add the drained beans and mix well.

5.Cover and transfer to the oven. Bake, stirring occasionally, for 2 1/2 hours. Make sure you scrape the bottom when you stir.

6.Add 3/4 cup of the reserved bean liquid, cover, and bake another 30 minutes. Remove the cover and bake, stirring once, until the sauce is thick and syrupy, another 10-15 minutes.

7.Serve hot.

Notes:
Boston Baked Beans have an interesting history. From what I've read, the Puritans would slowly cook beans on Saturday evenings and consume them, still hot, on Sundays, their Sabbath, when they were unable to work due to their religion. Traditional Boston Baked Beans recipes use molasses, as molasses was widely available due to Boston's rum trade. (You learn something new every day.) And do you know about the Boston Molasses Disaster? You can't make this stuff up.



•1 1/2 cups sushi rice
•2 cups water
•1 tablespoon vegetable oil
•1/4 cup julienned fresh ginger

Rice Instructions:

1.Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again.
2.Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve.

Halloween

My friend Marilyn has friends come over fdor dinner and to help her pass out candy. I go out. I get no tricker or treaters here. That may be why. A good night to go out for dinner or to the gym.
Wednesday, November 3, 2010
Butternut Squash Risotto with Shrimp

Inspiration:
Bon Appetit


Ingredients:

•3 ounces pancetta (Italian bacon), chopped
•1 pound large uncooked deveined peeled shrimp
•1 tablespoon olive oil
•1 large onion, chopped (about 1 3/4 cups)
•1 garlic clove, chopped
•1 cup short-grain rice (such as arborio or carnaroli)
•4 cups vegetable broth, heated in microwave
•1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
•1 tablespoon chopped fresh sage
•1/4 cup whipping cream


Instructions:

1.Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
2.Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.

3.Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.

4.Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.

5.Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.

Notes:
I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you love?
No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.

I also made butteernut squash soup w apple cream and coconut milk. I'm still tweaking it a bit of cinnamon and carrot, celery and sauteed onion along w curry powder and nutmeg.

Men

One fixed my sink. That was good. He is handy, that's Dave, I can count the words spoken almost in 10 fingers.
Socially a bit under developed, divorced. kids grown, cabinet maker, caretaker of his Dad. I met him 7/4.

Then there is Anthony, Greek, my age, we just had our first date last Sun, and have another this one. He is of the impression we match and enumerated our similarities. I'm not so sure. We did have a nice dinner and walk and he even carried my purse when it got to heavy. No kids, been divorced twice. In finance and also is a D.J.
for private parties of 100 or so.

Then my dear Patrick, 40, is sure a loving delight.
I'll see him on Sat. We always have a great time.

Not to mention Tom from LA, Bobs age. He's new.

Mickey's birthday is coming up on the 19th and this time fingers crossed the Dow won't fall.

Made stuffed mushrooms last night and tonight.
I didn't have zucchini to add t the feta and spinach last night so I didn't enough feta and added some carrot. too too hot with the powder they added. I put way too much of a dollop in without testing it first. I thought it would be like roasted red peppers and humus I get. NOT!

Worked out at the farmers market for 3 hrs yesterday including PT. My back and spirits were up. It's been a long to my since I pushed me that much and added exercises for my gluts more for my arms and legs and the front of my leg. The machines have changed a lot. At 4 30 putt on my meditation tape to align my chakras and do some guided meditation. Finally went to sleep near 5 30.

I got up at 9 30 and ran quickly to the farmers market downtown for tomatoes and samosas, spinach, radishes and more red peppers to roast and mix w garbanzo beans and lemon and tahini for humus.
Today, I didn't hurt so I went back to the gym. I added 2 more cardio to the treadmill and the bike. The eliciptal and stair master is hard.
I think I may rest my back is starting to bother me. I had a real hard tome getting up from the floor. I always do. Reminds me of Dad trying to get to his feet at the beach.
I'm watching my diet and kicking up the exercise. I'm not pillless. I took 4 or 5 this week and a muscle relaxer this morning b4 I went in to the gym. I see the PT on Mon again.

I blew off an apt w the health and wellness center Dr. I have another w the man man in Nov. It bugged me to be handed off to his associate Dr. without a word in Aug. I forgot.

I need to see my dentist about a crown.

Got some new glasses.

thought about contacts....or surgeI got taken off pt


Inspiration:
Real Simple

Ingredients:

•2 tablespoons brown sugar
•1 tablespoon low-sodium soy sauce
•2 teaspoons grated fresh ginger
•4 6-ounce pieces white fish fillet (such as cod or halibut)

Instructions:

1.Heat grill to high.
2.In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.
3.Grill fish skin side up for 5 minutes. Flip and grill an additional 7 minutes, brushing twice with the sauce.


Notes:
Loved the ginger-soy combination with the fish may add ginger too.

Octoberfest and apple cake

My laptop picked up a virus and the geeksquad charged 130 to clear it.

My kitchen sink is clogged. Water goes down on one side but not the other and unfortunately the dish washer drains into the side that doesn't drain. I've had the plumber out here once.

I'm a hoarder. I have to keep tossing. So easy to stop and keep junk, napkins, forks, plastic, catchup....



Our Best-Ever Apple Cake (Southern Living October 2010)

Ingredients:
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges
Directions:
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Stir together butter and next 3 ingredients in a large bowl until blended.

3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.

4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.

Browned-Butter Frosting

Ingredients:
1 cup butter
1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Directions:
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

***This i'd use cream cheese frosting



Warm Lentil Salad with Roasted Beets and Goat Cheese

Inspiration:
Bobby Flay and beets from our CSA


Ingredients:

•1 medium Spanish onion, peeled and quartered
•1 carrot, quartered
•1 stalk celery, quartered
•1 fresh or dried bay leaf
•4 sprigs fresh thyme
•4 cups chicken stock
•1 1/4 cups dried French green lentils
•Salt and freshly ground pepper
•2 tablespoons olive oil
•1/4 pound slab bacon, diced
•2 cloves garlic, finely chopped
•1 small carrot, peeled and finely diced
•2 teaspoons finely chopped fresh thyme leaves
•1 tablespoon sherry vinegar
•4 cups frisee or mixed greens
•Sherry Vinaigrette, recipe follows
•4 slices goat cheese
•French bread, for serving

Instructions:

Begin by roasting the beets.

Lentils:
Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.


Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.


To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.

Roasted Beets:
3 medium beets (red or gold), scrubbed, leaves trimmed

Olive oil


Preheat oven to 375 degrees F.


Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

Sherry Vinaigrette:
•1/4 cup sherry vinegar
•2 teaspoons Dijon mustard
•1 teaspoon chopped fresh thyme
•1/4 teaspoon salt
•1/4 teaspoon freshly ground pepper
•1/2 cup olive oil

Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

the end of Sept.

and the 3rd is in Jan. The weather is in the 90's.

I'm still seeing Patrick who is a strong 40 and this weekend have a date with a guy who started his own semiconductor chip co. He's 50 and divorced. No interest on my art there.On Mon. I have a dinner date w Tom who calls me from So. CA every day and will be back here for dinner then. He's old, 66, Bob's age. It's interesting to jump through the decades. I didn't meet Tom, I just wasn't interested.

I went to work out and get iced down yesterday. It felt good after the farmers market, especially when it's hot out.

I called to get the access number to be able to accept sub calls. I've gotten about 5 so far.
Putting in applications is a full time job not to mention Internet dating.

I want to go car camping in Big Sur. This is a beautiful time to go.

Backpacking is probable not a good idea. My back isn't up to it although my head hasn't gotten the message yet.

I've taken to making smoothies
plain yogurt
frozen raspberries or strawberries or some other
a bannana
whirl in the cuisinart go
the only problem is i replaced the bowl of my Cuisinart and its hard to get on and off.

Beer Battered Fish (this is the same batter I use for squash blossoms)

Heat 3 inches of oil in a heavy bottomed pot to at least 350 degrees.

Ingredients:

2 lbs of fish (thawed if frozen), I used cod but any firm white fish will do
2 cup all-purpose flour, plus 1 cup for dredging
2 tsp baking powder
2 tsp salt
Freshly ground black pepper
2 eggs
1 1/2 cup beer (I stole T.'s Yeungling for this one)
Coarse salt for finishing

Directions:

•While the oil is heating mix the batter ingredients until just combined. This batter should be the consistency of pancake batter.
•Dredge each piece of fish lightly in the plain flour and then dip into the batter and place gently in the oil. Do not crowd the fish in the oil, you may have to cook in batches. Cook turning once until a nice golden brown.
•Drain on a rack or paper towels and serve immediately
Double Fried Sweet Potato Fries (Ceramic Canvas)

Ingredients:

2 pounds sweet potatoes
Salt, to taste

Directions:

•Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this.
•While the oil is heating, peel the potatoes (if you want to…I left the skin on) and cut into uniform sticks. Place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
•Dry the potato strips thoroughly, this will keep the oil from splattering (very important step as the sweet potatoes seem to hold more water anyway). Fry them in batches so the pan isn’t crowded and the oil temperature doesn’t drop. Cook for 3 minutes until they are soft but not browned.
•Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
•Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately.

Labor Day

Ricardo and I took a picnic and went to see Love's Labor's Lost at the Presidio. It was a beautiful sunny day with a sight breeze and a view of the San Francisco Bay and Brisge.
O love the city and don't get up there enough. I'm glad we went.


So lucky to live here

The Sausilito Art Festival was going on over the bridge too.

I got 4 More sessions of pt AUTHORIZED.

mY BACK HAS BEEN BETTER LAST WEEK OR 2 i FELT DISABLED IN EARNEST.

Energy Bars Adapted from The Food You Crave by Ellie Krieger

Ingredients
•Cooking spray
•1 cup quick cooking rolled oats
•1/2 cup roasted sunflower seeds
•1/2 cup toasted wheat germ
•1/4 cup whole-wheat flour
•1/2 cup dried apples
•1/2 cup pecans
•1/2 cup pitted dried dates (I used ones with sugar but would like them without next time)
•1/2 cup powdered nonfat dry milk
•1/2 teaspoon ground cinnamon
•1/3 cup pure maple syrup
•2 large eggs
Directions
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.

Transfer to the baking pan and spread evenly pressing in with your fingers. Bake until lightly browned and just done, about 20 minutes. Allow to cool for about 15 minutes and then cut into 24 squares.

These can be stored in an airtight container at room temp for about 3 days or wrap individually and freeze for up to 3 months.

back hurts

my back is really bothering me
got my hep a and b vaccinations today.
since the gyn told me i had c i freaked and was so glad my other Dr said i did not have it. Kaiser fucks up again.
I think i need to swim more. pt is helping me strengthen my core. i roll to sit up and down to bed and a chair i use my legs and arms instead of my back muscles.
it is discouraging putting all these applications and resumes in. i was at the main lib on Mon using their computer to do an AP i needed to print off then made copies for all my stuff and drove it to Fremont.
the personal person had a sad bad look
haven't heard from them either.

food

>
>"To celebrate growing older, I once wrote the 45 lessons life taught me. It is
>the most requested column I've ever written.
>
>My odometer rolled over to 90 in August, so here is the column once more:
>
>1. Life isn't fair, but it's still good.
>
>2. When in doubt, just take the next
>small step.
>
>3. Life is too short to waste time hating anyone.
>
>4. Your job won't take care of you when you are sick. Your friends and parents
>will. Stay in touch.
>
>5. Pay off your credit cards every month.
>
>6. You don't have to win every argument. Agree to disagree.
>
>7. Cry with someone. It's more healing than crying alone.
>
>8. It's OK to get angry with God. He can take it.
>
>9. Save for retirement starting with your first paycheck.
>
>10. When it comes to chocolate, resistance is futile.
>
>11. Make peace with your past so it won't screw up the present.
>
>12. It's OK to let your children see you cry.
>
>13. Don't compare your life to others. You have no idea what their journey
>is all about.
>
>14. If a relationship has to be a secret, you shouldn't be in it.
>
>15. Everything can change in the blink of an eye. But don't worry; God never
>blinks.
>
>16. Take a deep breath. It calms the mind.
>
>17. Get rid of anything that isn't useful, beautiful or joyful.
>
>18. Whatever doesn't kill you really does make you stronger.
>
>19. It's never too late to have a happy childhood. But the second one is up to
>you and no one else.
>
>20. When it comes to going after what you love in life, don't take no for an
>answer.
>
>21. Burn the candles, use the nice sheets, wear the fancy lingerie. Don't save
>it for a special occasion. Today is special.
>
>22. Over prepare, then go with the flow.
>
>23. Be eccentric now. Don't wait for old age to wear purple.
>
>24. The most important sex organ is the brain.
>
>25. No one is in charge of your happiness but you.
>
>26. Frame every so-called disaster with these words 'In five years, will this
>matter?'
>
>27. Always choose life.
>
>28. Forgive everyone everything.
>
>29. What other people think of you is none of your business.
>
>30. Time heals almost everything. Give time time.
>
>31. However good or bad a situation is, it will change.
>
>32. Don't take yourself so seriously. No one else does.
>
>33. Believe in miracles.
>
>34. God loves you because of who God is, not because of anything you did or didn't
>do.
>
>35. Don't audit life. Show up and make the most of it now.
>
>36. Growing old beats the alternative -- dying young.
>
>37. Your children get only one childhood.
>
>38. All that truly matters in the end is that you loved.
>
>39. Get outside every day. Miracles are waiting everywhere.
>
>40. If we all threw our problems in a pile and saw everyone else's, we'd grab
>ours back.
>
>41. Envy is a waste of time. You already have all you need.
>
>42. The best is yet to come...
>
>43. No matter how you feel, get up, dress up and show up.
>
>44. Yield.
>
>45. Life isn't tied with a bow, but it's still a gift."
>
>Its estimated 93% won't forward this. If you are one of the 7% who will,
>forward this with the title '7%'.
>
>I'm in the 7%. Friends are the family that we choose.





Pasta All'Amatriciana (How to Cook Everything by Mark Bittman)

Ingredients:

2 tablespoons olive oil
1/4 to 1/3 cup minced good bacon or pancetta
1 small onion, minced
1 (28-ounce) can whole plum tomatoes, drained
1 pound linguine, spaghetti, fettuccine, or other long pasta
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or Pecorino Romano cheese
Minced fresh parsley leaves

Directions:

1. Bring a large pot of water to a boil.
2. Place the oil and bacon or pancetta in a medium skillet over medium heat. Cook, stirring, until the meat becomes crisp, about 10 minutes.
3. When the meat is done, remove it with a slotted spoon, leaving the fat in the pan. Add the onion and cook, stirring, until it browns. Turn off the heat for a minute (this will reduce the spattering when you add the tomatoes).
4. Crush the tomatoes with a fork or your hands and add them to the pan. Turn the heat to medium-high. Cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 10 to 15 minutes.
5. Meanwhile, salt the boiling water and cook the pasta until it is tender but firm. Drain it, toss it with the sauce, and top with the reserved bacon, the Parmesan, and the parsley. Serve, passing additional Parmesan at the table.

***This is really such a perfectly balanced dish! Salty, sweet and acidic all in one forkful. I did use whole wheat linguine instead of white and 2 can of diced and drained tomatoes.

***I calculated this without the Parmesan and Romano cheese as you can sprinkle this on yourself and it came out to 7 WW points based on 4 servings.

Mediterranean Lentils

DSC_0215

***Soak the lentils overnight

Ingredients:

1 cup lentils (green hold there shape better and are firmer)
2 thin leeks, whites only, washed well and chopped thinly
1 cup cilantro
2 tsp fresh mint, chopped
1 tsp fresh rosemary (or 1/4 tsp dried)
pinch of fresh ground black pepper
2 tsp ground coriander
2 Tbsp red wine vinegar
1 Tbsp honey
2 Tbsp fish sauce (called for 3 but I added less)
1 Tbsp best quality extra virgin olive oil

Directions:

Soak the lentils in plenty of cold water overnight.

Rinse and drain the lentils. Place in a large saucepan and cover with just enough fresh water to cover them. Bring to a boil. Skim any foam from the water and reduce the heat to a simmer.

Add the chopped leeks and cilantro to the lentils and stir. Add all remaining ingredients and simmer until tender-about 30 minutes.

Serve hot.

***I thought this was delicious! Sadly though the night that I made it all I had time to make to go with it was hamburgers! LOL. Not the best combo but I can assure you that they were delicious the next day for lunch!!!

the dog is gone

had an interview at an elementary school yesterday

dog is still here

2 neighbors have called to complain it was running in the street. It yaps and chewed through Lancy's leash 2x. he doesn't know how it walk on a leash and Emma visiting for 3 min isn't cutting it. He's up at 5, 7, wining all day out 3x I patched the spot. 3x times it once. cleaver sucker. He climbs a pallet and squeezes thru the 3rd board. I am not happy and neither is Lacy.

Went to the farmers market today. It makes me happy. They make crepes now. I like the ham and cheese with a sour cream, chive and mustard drizzle, the chicken basil, avocado and cheddar today was not my favorite.

I'm not sure the corn man told me to refrigerate it or not i think like tomatoes it disturbs the sugar, I think he said cold water. I'll let you know.
Finished another book in the series on Samual and pychics.
Now reading Parker's The Professional.

School start's tomorrow.
;-(

a dog

How is it that I have a dog staying with me? Lacy is not happy. "Fuzzy" belongs to Emma, my housekeeper.(seen above) In return for letting him stay in my yard, she will clean. Apparently she moved and can no longer keep him. He's managed to find his way out of the back. I was going to take him for a walk. Apparently he doesn't know how to walk on a leash. He is 4 and a hot dog. I left it on him and was changing and came out to the desk to see he has chewed through Lacy's leash. After 2 days he doesn't run from me any more when Emma is here but not to me either. When she shows up he run to greet her. My neighbor called to say he was out front. I didn't see him our from or in the back at 7 am either. Somehow he gets out, but gets back in too. The walks will be good for me.

Physical therapy has exercises for homework and core strengthening ones for the gym cycle, bike, arm pulls and thighs. Looks and feels like Suzanne Summer's thigh masters, I thought I'd me sore but I'm not so far. I can almost meditate with an ice pack and electrodes on my back. Just turn off the light and cover me up.

tests

I was sad. I went in for a mammogram, followed by an ultrasound then referred to the breast surgery center where I met with a BP to be told the tender nodule I have is a cyst. Benign. If it continues to fill and be more painful they can do a needle aspiration to drain the fluid.
We just seem to have a history of fibrocystic breasts, fibroadonomas in our family. Although with my grandmothers on both sides and paternal aunt dying of breast cancer I've been doing mammograms since 49 or so.

Physical therapy is good. I am learning to barrel roll to get up and put less strain on my back and other things,
I go early and walk the treadmill and bike either the recumbent bike which I will learn today or the regular.

Amusing?
I talked to Jim now he wants to see one another again....yes I missed him, but I told him I'd think about it. It hurt and upset me when he wanted to take a break and said we were becomming routine. Considering we were only to be friends what was that?

I make pickles badly but these were better.

Inspiration: A love for crisp pickles that still have a hint of cucumber, cucumbers from our CSA, and Mark Bittman's recipe.

Ingredients:

•1/3 cup kosher salt
•1 cup boiling water
•2 pounds small (“Kirby”) cucumbers, washed (scrub if spiny) and cut lengthwise into halves or quarters
•At least 5 cloves garlic, smashed
•1 large bunch dill, preferably fresh and with flowers, or substitute 2 tablespoons dried dill and 1 teaspoon dill seeds or 1 tablespoon coriander seeds
1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all the remaining ingredients.

2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.

3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve cut them in half. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste “pickle-y” enough to suit your taste.

4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.


Notes: So easy, and a good way to use up those summer cucumbers. They're salty and tasty!

summer

old smoker, nice man Jim, 67,I miss him, which surprises me a bit. When did we get so old? saw him for 5 mo.

My wonderful friend Kim and I met for dinner after 3 yrs. We are in touch my phone and email but she is so busy at Cisco and her daughter and husband. We both felt it was too long and we are too valuable to one another to let it continue. We will make time regularly, what ever that is.She is estraigned (sic)unfortunately, over their parents estate from her sister and family now. I know how it feels to be cut off. Very lonely.
We had butter chicken on basmati rice. This is one of the things that is not too hot there. I once got 15.dollars woth of take out and had to feed it to Ricardo, I couldn't eat a bite, but I got walnut prawns.

went to get a breast ultrasound today as a follow up for the mammogram and tomorrow have a consult at the breast surgery center.

I like this gyn better than any other since my woman one married and left several tears ago.

Went to meet Frank at Aqui's tonight. Ass didn't call or show up. He did email 2 min before the meet.

I like this cool summer we are having.

my back has been hurting. I go for my initial pt session in the morning.

I lost 30 lbs. Have been swimming, walking, not eating much, sticking to salads, fruits, doing some yoga, aligning my chakra's and doing meditation and guided imagry every day. The pain and wellness center recommends it.

Have been appling for some sales things one teaching one librarian in sf and on in seattle.


eggplant is here

Toast cumin and sesame seeds together in a dry pan, and when they´re all fragrant and crunchy, spread them out to cool on a cutting board. Mix the aubergine puree with yogurt, salt, pepper and the seeds, and add mint or parsley or both or none.

Great stuff, to start a meal, to serve alongside a dish of lentils, with flatbread, or chips, or anything, really.

Make tacos
love those fish tacos on whole wheat tortillas and coleslaw but rather than spend 9 dollars for 3 at the farmers market
Masa Harina. They had it, but if you can't find it, you can order it online.


Ingredients:

•1 cup Masa Harina (will make approximately 6 6-inch tortillas)

•Eggs
•Shredded Cheddar
•Hot Sauce
•Optional: cooked sausage, vegetables, other taco ingredients

Instructions:

1.Mix Masa Harina with scant 1 cup hot water and a dash of salt. Once combined, cover and set aside for one hour.
2.When dough is ready, roll into 2-inch balls. Press in a tortilla press lined with wax or parchment paper.

3.Heat griddle to hot. Cook tortillas approximately 1 minute on each side. Keep warm in towels until other ingredients are ready.
4.Scramble eggs and season with salt and pepper.

5.Assemble tacos and enjoy!

I had some today at aqui's, a fresh mex place I love had a that taco their chips w black bean dip, humus, roasted tomato salsa, and more eggplant, baba ganoush
I also love the pork, carnitas from the luncheria, lunch truck, open till midnight with roasted green onion, tomatillo salsa, radishes. sour cream, acquante, avocado on freshly made corn tortillas.

This life is exhausting

Keeping up in lunch on Monday, Dinner on Tues, tea on Sunday. I need a calendar and a cell phone. On Sun. I was at Starbucks 3 times. First he was at the wrong one and I didn't have his number so went to get his number and redirect. I should have gone there at least I knew where he was. There are 4 Starbucks close by here.

I've been going some writing as well as reading. I never really tried before but it pours out without effort.
Met 2 physical trainers to put me on a program of walking, the karate instructor with the body of steel says swimming is doing nothing for me bit it helps my back.
Speaking of my back it's been flaring up and I have my first PT apt. at the Pain and Wellness Center on Tues. I've been taking pills 3x a day sometimes. They put me to sleep and I was staying awake for most of the last 5 nights. Last night I picked one of my guys at the SF airport, about 45 min from home at 3. I dropped him at his car and didn't get home till 5 am. Just so u know, on the weekend McDonald's doesn't open till 6.
I like their sm wild berry smoothies. Parade had a free coupon and I mam hooked.
Yesterday and today that was all I ate along yesterday w a bowl of raisin bran and today w a cheese burger. I need to get to the supermarket and the farmers market. I slept thru it today and woke up at 6 and 1 and 6 and 12. weird sleep schedule.

Jim

Took my vacuum in, it needed a belt and lent me his, picked it up and brought it back. He liked to do things for me.

I will miss him as an unlikely, older friend.

I unconsciously said something about it becoming routine and he called yesterday and suggested we step back for awhile.

We don't have scheduled meetings, yes some dates but not any form of relationship but I /we enjoyed being with one another; and we both knew any future to be unlikely. I can't stand his smoking but I am still sad.

depressed i need some chocolate

instead went to dinner w ricardo for pad thai

Chocolate steamed pudding

Makes two generous deep ramekins, or three less bountiful ones (which is fine. remember that ice cream?)

Put 50 gr. of 52% chocolate and 50 gr. butter in a big microwave safe bowl. Give them one minute on half strenght, and then mix well with the wooden spoon. Little fingers willl interfere but let them. Butter and chocolate, what´s wrong with that?
beat in an egg, and add 25 gr. of flour and a pinch of baking powder. Mix well and put the mix into ramekins. Cover them with clingfilm and microwave on high for 60 seconds.
That should have a bit of sauce underneath, but if you prefer to have the thing cooked through so you can turn it out, then give it 90 seconds, and butter the ramekins.
(You might need a test run. Microwaves are notoriusly weird, and different from each other)

new fence

Prayers go out to Karen's Dad.


Happy birthday to my big brother, hermano mayor, Bob

Coming up on Ms. Emily Jean Wesley Phillips B.D. 8/5, born in 1972.

Getting a new side fence put in for 800 dollars. yikes. It's been down since I trimmed the trees in Oct.

The trees will have to wait.
I don't want to trim them anyway. cutting off the tops 16 ft. It's more than 3k.
Everything costs money.

getting the car washed. Giving lemons and t shirts as a tip instead of the tip they wanted for lunch or a good job.

called AAA thinking my battery needed a charge. I left it on in the garage for 2 days it's so quiet. Fortunately it was because I took the keys inside. I never do because I leave my purse in the garage in the car. Because I had helpers here I brought it in.

Ants are still driving me nuts. almost ate one this morning..ewwwwww, how can anteaters and apes eat them? They smell terrible squished and taste worse.
the smell alone will make u sick
I got bait to put all around the house.

Hopefully it will get them using grains. inside liquid bait and spray. i need to find their nest.
Since they came up through the floor in the bathroom, I sprayed them and think the nest is under the house near a toilet leak.

Blah

I'm thinking of going on a few road trips overnight to Pismo Beach. Morrow Bay and points south. He has an RV and likes to surf so that will get my back off the ground. That is an improvement. I'm getting too old and infirm and out of shape to sleep in a tent on the ground. Perhaps the last is the major reason.

Started dating 2 trainers who want to put me on a program, Swimming and walking and hour each isn't wnough. At my weight I need to do aerobics too and meditate and do some yoga. That's 5 or 4 hrs a day let's see what they have to suggest. So far it's also been natural supplements. No thanks.

Have been up all night for the last few.

My neighbor has a peach tree and they are almost ripe. I had one on my cereal.

oil

This is my 3rd day of cleaning the house inside and out. In addition, the toliet hose needed replacing on Sat.

I've tossed tons of recycling. and have 4 bags waiting for the can to be empty today. Jim lent me his vacuum and took mine in to get fixed. I would have just thought it needed replacing.

I got the oil changed too.

On Sun. at the farmers market my back went out. I coudn't carry cherries, zuchini, nectarines and apricots. Boy I've been into the drugs. they cut the pain but just mask the hurt.
After 2 yrs, workers comp is covering 6 sessions of physical therapy and this flair up.

Happy Birthday Dad

We took
did we give back?
children rarely do

cut the lawn

decided the straw growing needed water or it had no recovery possibility.

something is wrong with my auto sprinklers so I've been watering my the one u screw on the hose.

I need a new hose this one leaks.

My new mattress is about to arrive. I wondered should I change from a q from a K. Then there is the headboard and all the linen....
I'm ready to move into somewhere where I have a little yard no yard work, a maid comes to clean and It is 2 bedrooms. I'm in a downsizing and a tossing mood.

Met with my library ladies birthday group the day after the 4th. The library is sure cutting hrs and people. There is no money fireworks were canceled but there seemed to be some going off everywhere.

Made some corn, shrimp and new potatoes.

These ants are driving me crazy.

reading books

online is different. I kept trying to turn the page, rather than click the arrow. I prefer books in paper form.

My back exam got put off again. It's been over 2 yrs.


Scallop, Green Bean and Baby Red Spring Salad with Miso Dressing

The dressing is modified from Museum Cafes & Arts, a little gem of a book of recipes from museum cafes illustrated with gorgeous prints of famous works of art. The rest of the recipe we made up ourselves. Although I've listed the weights of the potatoes, scallops and beans we used, you should just buy what you think you need. The dressing will serve at least 6.

1 lb small red potatoes
salt and pepper to taste (just a tiny bit - the dressing is salty)
3 tbsp canola oil
1 1/2 lbs large scallops
Fresh lettuce
1/2 lb green beans
Miso Dressing (recipe follows)

Wash and dry potatoes well. Don't peel. Cut into half (or thirds, however you want, to uniform size) Toss with 1 tbsp canola oil and 1/4 tsp salt and pepper. Spread on a baking sheet and bake at 400 degrees, turning halfway, for about 30 minutes, or until browned and cooked. While the potatoes are cooking, make the dressing, wash and dry the lettuce. Steam the green beans over boiling water till warm, bright green and still a bit crisp. Drain and set aside. Remove cooked potatoes to a bowl and set aside while you cook the scallops.

Heat 2 tbsp olive oil in a skillet until very hot but not smoking. Add the scallops and sauté until nicely browned, about 3-4 mins. Turn to the other side and cook one more minute.

Arrange the greens on a platter. Arrange the scallops, browned side up, on the bed of greens. Scatter some green beans atop the greens and place the potatoes on the side. Drizzle dressing over the scallops, beans and greens and serve immediately. Serves 4.

Miso Dressing

I happen to love this dressing, but if it's not for you, make my warm tarragon vinaigrette instead.

1 tsp sugar
1/4 cup white miso
2 tbsp rice vinegar
1 tsp wasabi paste
1 tsp fresh lemon juice
1/4 cup light soy sauce
1 teensy-weensy drop sesame oil (optional)
1 1/2 tbsp canola oil

In a small bowl, whisk together all ingredients except the canola oil. Gradually whisk in canola oil.

Love the time of the year when stone fruit comes in

I went to the to the farmers market. Today was it . Especially apricots. The nectarines, peaches are still small, but the cherries are for the most part OK. The rain splits their skin easily.

Ants were swarming on cherry pits I left in the garbage when I left.

I also got 1 baskets of raspberries and one of organic strawberries. You need to buy organic carrots, celery and all the earlier ones listed.
I splurged and got some zucchini and flax seed bread.

School is out at the end of the week. Some schools already are.

On line S Meyers the author of the Twilight series posted her latest, The Short Second Life of Bree Tanner.

i hear from my brother Michael that his grandson, Ben is being baptised in Charlotte. I got a card today and that will prompt me to get the others in the mail.

I know it's nice to get things in the mail, but it's become as expensive as the object to mail, I crudely, rudely. would rather send a check, or as crass and more limiting, a gift certificate.
I do want pictures.

I still haven't seen any from Gwen's wedding yet. Nor did I go. Nor is she talking to me then or now, why would I go?

Back from Trinidad

The weather was icky, cold, rainy, foggy, drippy. I had a shabat dinner with Earl, lit the candles and he said the prayers and I learned you don't blow them out. We had dinner earlier so we had wine, ie grape juice and challa with salt. We went to see Victorian Ferndale and toured the cool Victorian houses in Eureka. He goes to the temple to study and pray all day Sat., as a converted Jew.
Then, I went to the farmers market for Marilyn, that finished me off. It's harder shopping from a list and when I wast some snap peas I get some, she puts 5c, I get 3 cups, she puts 5 bunches of small carrots I get 5 early but not small carrots not exactly the same, at the coo[ she says get me a c of pine nuts, well I know that they cost 36. dollars and she will flip since she sent me back once with bonito flakes, peanut sauce guerre cheese and feta cheese to look for french goat cheese feta in a liquid tub like mozzarella. It takes forever. You don't know where the refrigerated flax seed extract or the cumin is and assume she wants it ground. It wore me out the first time. The second time was after we shopped for baby clothes. By the time I shopped it I was ready to take over the handicapped cart. I hope she kept and realizes soon I spent 180. for her. I'm ready for my refund.
I couldn't wait to get out of there this morning. she wanted me to stop on Oakland to drop off the baby clothes for her grandson. I wonder if she has any idea what shape I'm in after driving 6 hrs. Then to stop in rush hr.?
She asks to much.
She once asked me to do some research and I did it and called the place long distance to discover she had done it too because she wants it faster or doesn't believe your heard her or it will get done. Tell me once you don't need to write it down, or remind me, if I commit I will do it.

I found 4 cute onesies for Ben. I hope they fit they look so small. I washed them in ivory snow and rinsed them twice.


Sicilian Shepherd's Tomato Pasta with Fresh Ricotta

Inspiration:
Lynne Rossetto Kasper of The Splendid Table on NPR


Ingredients:

•1 15-ounce container creamy whole-milk ricotta cheese
•2 tablespoons extra-virgin olive oil
•1/4 to 1/3 cup coarsely chopped salami (such as soppressata or Genoa)
•2 stalks celery with leaves, chopped
•1/2 cup chopped carrot
•10 large fresh sage leaves, snipped
•1 tablespoon fresh Italian parsley leaves, snipped
•2 medium onions (about 1 cup), chopped
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon salt
•2 large cloves, garlic
•1/4 teaspoon crushed red pepper flakes
•3/4 cup dry red wine
•1 tablespoon tomato paste
•1 28-ounce can and 1 14-ounce can whole tomatoes, drained and cut up
•1 pound penne rigate or bucatini pasta
•6 quarts boiling salted water

Instructions:

1.Let ricotta come to room temperature. In a 12-inch skillet heat the oil over medium-high heat. Add the salami; cook to release a little of its fat. Stir in the celery, carrot, sage, parsley, onions, black pepper, and salt. Reduce heat to medium; cook and stir until golden brown, about 5 minutes.
2.Stir in the garlic and crushed red pepper flakes; cook 1 minute. Add the wine and simmer until most of the liquid has evaporated. Stir in the tomato paste and cook for 1 minute. Add the tomatoes. Cook, uncovered, about 10 minutes or until thick.
3.Meanwhile, cook the pasta in boiling salted water according to package directions. Drain in a colander.
4.Add the pasta to the sauce and toss together over medium heat 2 to 3 minutes or until heated through. Spread about one-third of the pasta in a warm serving bowl. Top with one-third of the ricotta. Layer in more pasta and ricotta, then the remaining pasta; finish with a few spoonfuls of ricotta. Serve hot.

Recipe Notes:

Soffritto is literally a "sautéed base" and is the building block for tomato sauce. This pasta dish features the best of pasta, cheese and tomatoes all in one place. Lynne Rossetto Kasper, author and radio show host of "The Splendid Table®," is fond of this dish. Use the sweetest, creamiest ricotta cheese you can find. Soppressata or Genoa salami add a pleasant amount of spice to this pasta dish; you can find these varieties at a gourmet food store.


Notes:
This was a new twist on pasta sauce- I really enjoyed it. It's amazing how much better homemade sauce tastes. This was a fairly easy recipe as long as you don't mind chopping some vegetables. You could surely make the sauce ahead of time. Before eating, boil the pasta, warm up the sauce, and toss together.

Memorial Day

I had another lovely date with Patrick on Thur,, eve.
My friend Jose was coming up from Fresno and was in an accident so I made other plans to see Patrick on Sat. afternoon and Dave for dinner Sat eve. Jim took me to lunch and to see Sex in the City. I love those movies and Ricardo and I went out for Persian food on Sun.

On Mon I had brunch with Frank. A chance to see how the other half lives in a perfectly restored house in Willow Glen, an area I love. Then I noticed 2 cars and after brunch he told me he was married. Very rich and feeling neglected. No thank you. Men do not do well alone.

I am leaving to go N to Trinidad to see Marilyn and a man named Earl,who lives in Eureka to hike the Lost coast and hopefully enjoy some dry days. He is a Jew who is in temple all day. Sat.
Marilyn's liver is messed up cuz of her meds. She is very sick.

Her son Jesse is also off on a parinoid, schitzophrenic bi polar binge and off meds, He is sure his baby born in Dec, to his Japanese born wife, is not his and is beyond scary mixed with his rants. He needs to get on meds. again, This is compounded by the fact that noone told Yukari that Jesse had this history, as does the baby now.

ick


Okay, I could have gotten really fancy there and told you that I made Tilapia en Papilotte, which I did but I really want you to try this and figure this title might not intimidate you and you could see how truly easy this recipe is!

I am submitting this recipe to Marye at The Restless Chipotle who is helping to change the way people think about fast food. It DOES NOT need to come from a box to be fast food! To see what she is trying to do and to check out all of the the wonderful entries from her last round of Real Food….. Real Quick up head to her site!

In total I think this took me about 5 minutes to pull together and that included going outside and cutting the herbs for it.



Tilapia in Parchment adapted from and inspired by Heart homecooked

4 Tilapia fillets
4 sprigs each of thyme, oregano (1 sprig of each for each pouch)
1/4 cup packed basil leaves, thinly sliced
8 slices of thinly sliced lemon, 2 for each pouch
4 tsp of butter, 1 tsp for each pouch
coarse salt and ground black pepper to taste

Directions:

•Preheat oven to 425F.
•Wash fillets and pat dry with paper towels. Season well with salt and pepper.
•Place fillets on top of cut parchment paper (ehow.com and latimes.com have excellent "en papillote" step by step instructions) and top with butter, lemon wheel and herbs. Seal the pouch and cook for 10 minutes.
***you can skip the butter if you are watching your weight. I added about 1 tsp of olive oil to mine instead of the butter and it is a 4 Point recipe based on a 6 oz. piece of fish.

moving the washer

Jim helped me move the washer to get a book I dropped behind it out. Boy is there a lot of stuff back there from a box of nails to my book. Now I need to return it and don't know wherre it is.

Schedules are changing here. Was to meet Patrick so I told John no, then Patrick canceled for a study group so I met Joe, or tried, for whatever reason, he was not there. I got some for french onion soup and came home. I canceled John on Friday to see Roy. Hopefully John will come on Sunday. Too much scheduling and Derick is coming tomorrow for breakfast and next week.

I am going to meet yet another John. She is an ex pilot and retired USArmy and not works for the tanl people and goes to yhe Gulf still. He must be in super shape He's talking about biking tonight in the whatever. My bike was bought in 1972 and is a Raleigh 5 speed. Joe got the 10 but they are heavy racing bikes with thin tires and I know since I haven't used mine in years it needs to have tires replaced. I could barely ride it with Jayleen. I am in no shape to ride with either Patrick who had seversl", or John. They have to have fancy expensive mt. bikes or super light something or other.

Strange doings

Carrot Muffins

are made.


Makes 8 muffins (with large tops)

Ingredients:
For the topping
1/4 cup plus 2 tablespoons spelt flour
2 tablespoons oat bran
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1/8 tablespoon kosher salt
3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
For the muffins
4 tablespoons (1/2 stick) unsalted butter, melted and slightly cooled, plus more for greasing the pan
1 cup spelt flour
3/4 cup all-purpose flour
1/4 cup oat bran
1/3 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground allspice
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 medium carrots, peeled and grated (1 1/2 cups)
1 cup regular or low-fat buttermilk
1 large egg
Directions:

For the topping: Combine the flour, oat bran, sugars and salt in a medium bowl. Add the butter, and use your fingers to work the mixture to the consistency of coarse cornmeal. The faster you work, the more solid the butter will remain.

For the muffins: Preheat the oven to 350 degrees. Use a little butter to grease alternating muffin wells in a 12-muffin pan (see headnote).

Sift together the flours, oat bran, sugars, allspice, salt, baking powder, baking soda and cinnamon into a mixing bowl, pouring into the bowl any grain or other ingredients that remain in the sifter. Add the carrots and stir to coat.

Whisk together the melted butter, buttermilk and egg in a separate bowl until thoroughly combined. Use a spatula to incorporate the butter mixture into the flour mixture.

Use a spoon or ice cream scoop to portion the batter evenly among the 8 prepared muffin wells. The batter should be slightly mounded. Sprinkle the topping evenly over the mounds of batter and press it into the batter slightly. Bake on the middle rack for 32 to 35 minutes; the muffins should smell nutty and the bottoms should be golden brown (twist one out to check).

Place the muffin pan on top of the stove and gently twist out the muffins, letting them cool on their sides halfway out of their individual wells; that will help keep them from becoming soggy.

Serve warm.

Last Fri I met Dennis, coming from Lodi about 2 hrs. away/ He had to get up at 3 male a reservation on the bis to Stockton, then take BART to Fremont. I met him about 8 and we went to breakfast. Well despite pics. there seem to be a lot of things I missed in our phone calls. He was around 65, I knew that. He was around 190. But, I didn't know he used to be 500 plus pounds and had lost the weight with some thing that had a hole in hi something so in having a waffle he had to have it well done so it wouldn't plug the hole.
Then he said in passing he didn't stand or kneel too much but when he told me he would have a walker I was surprised. His knees are bad. He also has to have shoes made and support hose for his feet from when he had diabetes. Yikes. He worked for 30 yrs in a box factory. Was married for 30 years and his wife also 300 lbs or so passed.
He plays Bridger with me. i enjoy that. He is nice. He brought be chocolates, a hummingbird necklace and lotion, powder and other kit. I got the idea they had been his wife's. But it was thoughtful. Can't see doing that again. I dropped him at BART and he went home. I stopped for Chinese and Indian on the way home.

On Sat i had a 3rd date w Ricardo. We went for dinner, take out so I could get some of the candies walnut prawns and feed him my Indian too hot food: samosas, chicken tika, nan, rice and lentils. Latin's must have an aesptos mouth and stomach. I like mild Indian food I can't take anything too hot, Chinese or Thai too. We watched a movie. He is the size of dad and I am not really attracted to him. I forced myself to go out a 2nd time with him to be nice and this time was on the clear condition that he understood I was seeing other people and that's it. There was a concert downtown at SJSU near the Victorian he lives in downtown.

On Sunday, I saw my sweet Patrick. This was also our 2rd date and I have another tomorrow. He is 40 and a serious biker and skateboarder, student; and parties hard, drinks a lot but not with me and brings a totally different experience my way and energy. We giggle and have a blast.

Today I met a fellow for lunch. I don't know if I mentioned that I ask to see ID from all these people and tell them I will and why. I send the info off to a friend so she knows where I am and who I'm with. If that is not OK. It's a deal breaker. If I go anywhere else I drive and dive the new location as an update. So today I met a 43 y.o. Mexican fellow had a nice drink at Chevy's and left. He walked me to the car and suggested going to my house. I said I didn't know him well enough and asked him to show me id but then he wasn't comfortable having me write it down so I said OK thanked him and walked away.

Om Fri I have another date with John Hammer, Sat with a new fellow and many more in the "pipeline", people to meet and greet.

Marilyn says pick the cream, dump the others like Dennis and Ricardo. I'm amazed there is so much interest to women my age with curves.

Emergency unemployment kicked in this last week.

Happy wedding Anniversary to Bob and Pat.

painted my toenails

fading falling asleep on the computer in bed. Happy Cinco de Mayo!

Made a taco. Soft tortillas, whole wheat didn't work too well.

Met a fellow, Mike, semi professional golf pro for dinner yesterday,31m who offered to walk w me and teach me to play. He's gonna coach soon and also teaches math. We had dinner at the Italian place with shrimp spinach roasted eggplant veggies. red peppers, zucchini and linguini. yum.then tomorrow Italian with a and a real estate big deal guy, 55 tomorrow for lunch and another, Dennis, 65 who plays bridge with me, he's coming from Lodi 1 hr 45 min away to meet. Today I had breakfast with a fellow, Terry, 45, beautiful guy from Santa Clara. Then there is a guy from Carmel who is here often, one rich guy who travels here and other places, who will come next wk, ole Jim,63; a SJSU student in bio tech, a Portuguese or Brazilian guy in his 30's. I'm worn out. This tales a lot of energy and organization. Then they call and email. I'm not working and I don't have time for this or keep them straight. Who knew?
I'm enjpying yself. I ask to see Id and record it and send it to my friend so she know's who I'm with and where I'm going.


Taught a first grade class Tues. they were so cute. It's the repeating things 200 times I object to and the int erupting and the poking me. Ms Wesley over and over. Hard to get them not to get up, raise their hands, keep their butt;s in there chairs and to stop talking. Put I got a lot of hugs and you are a nice teacher Ms. Wesley I like u. that was nice.

It was 80 yesterday.

Too busy

This last week and this weekend are the busiest in awhile. I taught a special ed class for 7 th and 8th grade. I've always avoided them. It wasn't bad.

I took it on with an hour's sleep in 24 and by 11 was ready to conk out, Came home and took a 30 min nap and slept through the alarm Fortunately, or not Rudy called in time to wake me to go meet Tom,55, a chief technology officer for the local cc. On Sun it was John, 61, in Capitola, delightful. He decorated apartments for sale when houses in Hi for example have been months on the market and details them. Loved being at the beach. Stocked up at Gayles bakery and cafe with wonderful stuff. On Tuesday, another John,56, from near there, Aptos, interesting we had dinner he's an IRS collection officer. Last Friday I saw Patrick who is always wonderful. Jimmy, 53, and I had Chinese and watched the Hurt Locker which he didn't like so when he left I packed up his food for him and Patrick came back to visit. He's 40.

Tonight, Michael from Valentine's Day is returning for dinner. He's also quite special. There are others as well I'm talking to or chatting. I need a nap for tonight. I slept 9-1 and have been up since. It's almost noon and Michael comes at 5.

tired.
More later.

Mascarpone-Filled Cake with Limoncello Strawberries –

Ingredients:

For cake:
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon lemon extract
2 large eggs
1 cup well-shaken buttermilk

For berries:
1/2 cup Limoncello
1/2 cup sugar
4 cups strawberries, quartered

For cream:
8 ounces mascarpone cheese (1 cup)
1 cup chilled heavy cream
1/4 cup sugar

Directions:

Make cake:
Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.

Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.

Macerate berries:

Pour the limoncello and the sugar over the berries and toss gently ( allow to satnd for about 30 minutes mixing periodically - or you can do it the real way and bring Limoncello and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes. make cream and assemble cake.

Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with half of the cream and replace top half. Use the rest of the cream on the top and serve with berries.

Cooks notes:
•Cake, without cream, can be baked 1 day ahead. Wrap in plastic wrap once cool and keep at room temperature.
•Berries can macerate at room temperature up to 2 hours.


berries and the farmers market are great.
Love this time of year

Tax refund

I'll be glad to get the tax refund. Unemployment ends in time for the extension I hope,

I love black beans and who doesn’t love a nice garlicky hummus???

This came together in a matter of minutes in my food processor. I think stirring up the tahini took more time the the recipe!



Black Bean Hummus (from All Recipes)

Ingredients:

1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives

Instructions:

* Mince garlic in the bowl of a food processor.
* Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed.
* Add additional seasoning and liquid to taste.

Happy Easter

I've had 4 dates with different people this week. I'm getting tired of the smoling 62 year old, Jim. He's old.

I tried to like Ricardo and had a second dinner date last night. I'm attracted to the fact he speaks Spanish and will bend over backward to please me but it's not enough. That's sad if I can push someone around I am not interested. There are other things too. I couldn't wait to get home only to discover Dancing with the Stars was over. It took me a long time to get to the rerun.

There are a lot of people with grown kids out there that are screwed up. I had a date with Phil, an engineer from England on Easter. The night before a man who works at Lockheed. Last Mon. i saw Jim.

i had 2 guys come and clean up my yard. I have to rebuild my fence and to trim 3 trees of Italian Cyprus the estimate was 7k.
Well that's 2 things I can't afford. Since it's totally down and I can see into my neighbors yard I know they are eager to get it done. It would be nice if insurance would pay for both.

Here in CA we build tall fences to create privacy from our neighbors. My backyard was totally private. In the East you have open back yards.

Maybe I'll get some money from an income tax refund. I paid my property taxes. I'm glad the house and car are paid off but as tiny as it was will miss the deduction.

I gave Caro 2 bags of lemons.

Saturday, April 3, 2010
Lots of berries? Make Shortcake!

Strawberry Shortcake (Better Homes & Gardens)

Ingredients:
•1-1/2 cups all-purpose flour
•1/4 cup sugar
•1 teaspoon baking powder
•1/4 teaspoon salt
•1/4 teaspoon baking soda
•1/3 cup cold butter
•1 egg, slightly beaten
•1/2 cup dairy sour cream
•2 tablespoons milk
•5 cups sliced strawberries
•3 tablespoons sugar
•1 recipe Whipped Cream
Directions:
1. Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.

2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool.

3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries.

4. Makes 8 shortcakes

Thursday, April 1, 2010
Strawberry Scones








Scones – from "Tamasin's Kitchen Bible" by Tamasin Day-Lewis (converted to imperial measures)

Yield 12-24 (depending on how you shape them)

Ingredients:

3 1/4 cup (450g) All Purpose Flour
1/2 tsp salt
1/4 cup (50g) sugar (+ more for sprinkling)

6 Tbsp (85g) butter (cold)

and either

2 tsp baking soda + 2 tsp cream of tartar + 1-1/4 cup (300ml) buttermilk, sour milk, yoghurt or sour cream (mixed together)

or

2 tsp baking soda + 4.5 tsp cream of tartar + 1-1/4 cup (300ml) homo milk (full fat) (mixed together)

1/2 – 3/4 cup strawberries(100g) or other fruit or dried fruit

Directions:

•Preheat oven to 425F/220C and line a baking tray with parchment
•Sift together flour, salt and sugar. Grate/rub in butter and quickly mix in liquid until spongy.
•Lightly knead until smooth and roll to about 1/2" – 3/4" (1-2 cm) thickness.
•Cut out scones with a 2" cutter...or whatever size you want, set on prepared tray for 10 minutes. Lightly brush with egg/milk wash and sprinkle with sugar.
•Bake for 15 minutes or until a nice golden brown. Cool for about 5 minutes on sheet pan then move to rack to cool.
***I have made these with blueberries and also dried cranberries with some lemon zest added in. Truly a wonderfully versatile recipe!

Jim came over

to check me. The phone was off the hook and he wanted to make sure I was ok. I was in the tub and heard banging and knocking and got out. Wrapped in a towel I saw that he had been let into my back yard and was knocking on the door, First I went to the front door no one.

Then heard him in the back turned and went to the back door.

There he was with Bryan, my next door neighbor. When I opened the door David left. Jim said he just wanted to see that I was ok. I read his email last night, but not the last line about the phone.

He left, I went back to my bath, Lacy came out of hiding, and I put the phone off the hook.

He is a nice man, I appreciate the card he sent but don't show up.

Homemade Caesar Salad

I am a huge fan of Caesar Salads. Blackened shrimp is a plus)

Ingredients:

1/2 head of chopped romaine lettuce
1 egg yolk (the egg is raw, I like to use cage free, hormone free and antibiotic free eggs when I am eating them raw)
ground pepper to taste
1/2 tsp dry mustard powder
2 tsp chopped anchovy
2 tsp garlic, minced
1/2 tsp Extra Virgin Olive Oil
2 tsp Worcestershire Sauce
1/4 cup Parmesan Cheese, grated
1-1/2 tsp fresh squeezed lemon juice

Directions:

1.Clean lettuce thoroughly and dry in a salad spinner or in towels. Refrigerate until crisp, at least 1 hour or more.
2.In a jar combine egg yolk, pepper, mustard, anchovy, garlic, olive oil, Worcestershire sauce, lemon juice, and 2 Tbsp of the Parmesan cheese. Whisk until well blended.
3.To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss until well coated. Add the remaining Parmesan cheese. Serve immediately!
This Caesar Salad was perfect. Lots of garlic and lemon. Just the way I like it! Or with some bacon added in. Tailor this to your taste but definitely try it!

He brought me yellow tullips

I guess that's why they are sold potted not cut.

I canceled 2 dates w 2 men I was really not interested in seeing again. I made the dates to be polite. I was depressed and felt horrible and canceled. Why lead them on?



Saffron (Recipe: pie-ella)


RISOTTO WITH SHRIMP AND ASPARAGUS
What's pink and green and gold all over? This delicious risotto, just in time to usher in Spring. The secret to success is to cook the shrimp and asparagus separately, and combine them in the last minute of cooking the rice. And use the very best ingredients you can, especially saffron and cheese; it makes all the difference in this simple dish. Your Italian friends might frown on mixing cheese and shellfish, but believe me, it's delicious. Serves 4 as a main course; can be doubled.

1 tsp olive oil
1/2 lb large shrimp, peeled and deveined
6 stalks asparagus, trimmed, cut into 1-inch pieces
3 cups chicken broth (homemade stock or low-sodium store-bought)
1/2 cup water
1/4 tsp saffron threads
2-3 Tbsp olive oil
1/3 cup finely minced onion
1 cups carnaroli or arborio rice
1/2 cup dry white wine
1 Tbsp unsalted butter
1/4 cup Parmigiano-Reggiano cheese, grated
Fresh ground black pepper, to taste

In a small nonstick frying pan, heat 1 tsp olive oil. Sauté the shrimp and asparagus for 2-3 minutes, until the shrimp just curls and turns pink. Remove from the pan to a bowl, and set aside while you make the rice.

Bring broth to a boil on the stovetop or in a microwave, and set aside. Place 1/2 cup water and the saffron threads into a small glass measuring cup; heat in the microwave for 1 minute, then set aside.

Heat remaining oil in a large, deep skillet or 4-quart straight-sided pan. Add the onion, and sauté until soft but not brown, 2-3 minutes. Stir in the rice, making sure to coat each grain, and stir until the rice just begins to turn light brown.

Remove the pan from the heat, and stir in the wine. It will bubble up, so be careful. Return the pan to the heat. When the liquid is absorbed, begin adding broth, 1 ladleful at a time, letting each bit of liquid be absorbed. After 1 cup is added, stir the saffron water into the rice. Continue adding broth, reserving a few tablespoons at the end. Remove from heat. Add butter and cheese, and stir vigorously for 2 minutes. Add in any remaining broth, and stir to desired creaminess.

Stir in the shrimp and asparagus. Season to taste with black pepper, and serve immediately

Never ending yard work

Time to plant tomatoes, peppers and pick oranges and lemons.

Happy St. Patrick's Day

I went out to dinner last night with Kelly, a 49 y.o. man w 3 grown kids, 2 still at home. Impression, he owns several businesses is a self made man, divorced and I'm not sure of the rest. He called today but I wasn't in the mood to talk. He said he enjoyed our date I'm debating weather I did.

I wonder where our cousin Kelley is. MH told me she and Dave are divorced. He has the kids.

I may go get some corned beef and carrots and potato's.

I got the movie The DaVinchi Code. I may watch it and rtn it so I can get New Moon on Fri.

I got my crown today. Since I was up at 5 to 8 then slept i was still sleeping when the dentist called me at 2 oops. late.

Tomorrow comes to help me do yard work.

I make corned beef, potatoes, carrots w onion garlic and spices.

Boy do I have ants.

70

I love this weather 70 in March is perfect.

Sunny with cool mornings. I planted snap dragons this morning. I met Murry for breakfast at Starbucks.

I need to get their oatmeal not breakfast sandwich.

Ricardo is not my type but I feel sorry for him. Would it be nicer not to encourage him at all or accept his invitation to a movie. He doesn't have much money and needs about 100k of dental work done and he is 57.

Jim is coming over on Thurs. to help me pick lemons and oranges. I have a few but they are up very high and hard to get to. I need to prune the trees dramatically too and pull weeds. Then, Ill need to feed him. He wants to stay and watch a movie. Thurs. is my tv night.

I'm starting to have bad thoughts like what can I get out of them? dinner? Not good.

John told me there were women doing it now I see how easy it would be. I don't have the money that's for sure.

crown

My insurance agreed to pay for a new crown after the old one snapped off eating a carrot. I've been without for 3 mo. now. It doesn't hurt, just feel weird, broken and uneven. It's on the bottom rear l next to my only remaining wisdom tooth. It costs 1100. and they pay 80 percent which my dentist accepts as payment in full.

Picked another 4 oranges today, 1 was eaten and I got 4. Those 4 were so large in comparison to the others all it took was 4 to squeeze a glass. Ironically, I think the others are sweeter.

Marilyn, my good friend dietitian and nutritionist would yell at me for not eating the oranges. Fruit has too much sugar. I have to test my numbers again.

She wants me to eat veggies alone, forget eggs, animals raised in captivity" from chickens to pigs and beef. Then there is organic veggies.
I need to get back on the program. Stay away from processed lunch meat too. Cheese unfortunately is on the list too. Then there is breat and white flour and sugar and butter.

I did switch to olive oil after my last visit to her in Trinidad.


The lemon overgrowth really messed up my orange tree.

I need to go in and have my blood pressure checked it was high and I increased my med., doubling it.

I was looking at places to retire. Port Townsand, WA is a small town I like on the ocean. I don't know hoe I'd do during the winter, Guess that's why there are snow birds. Ocean city was on the list too.Marilyn would like me to move to Trinidad and P.j. to Salem, OR.

I had a date with Michael, 50 this morning for lunch. He wants to help me clean up my house. I do need a helper. When I was working I had a cleaning lady once a month and gardner too. Now it's me I can run the mower and pull some weeds but I need a sprayer. A lot of work. The fence really needs replacing and I am sure that is several thousands. Tomarrow I meet Ricardo for lunch.

Canceled

frustrated

Michael canceled because he has a walk in client.
Major came by after his classes.
Didn;t get to sleep till 8:30-11.
Went to see if Manny came by at 1, waited 15 min, then went to the library to pick up holds.

I'm reading Angel and Demons.Alex is sick so much for tonight.

Manny went somewhere.??

Michael us comming by for lunch tomorrow. Think I'll make

Cucumbers and Tomatoes in Yogurt

Try it as a dip with pita bread wedges or crackers, too.
Prep Time:10 min
Start to Finish:50 min
makes:4 servings (about 1/2 cup each)

1 medium cucumber
1 medium green onion, chopped (1 tablespoon)
1/2 teaspoon salt
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh cilantro or parsley
1/4 teaspoon ground cumin
Dash of pepper
1/2 clove garlic, finely chopped
1/2 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1. Cut cucumber lengthwise in half; scoop out seeds. Chop cucumber (about 1 1/4 cups). In medium glass or plastic bowl, mix cucumber, onion and salt; let stand 10 minutes. Stir in tomato.
2. In small bowl, mix remaining ingredients except yogurt; toss with cucumber mixture. Cover; refrigerate at least 30 minutes to blend flavors. Drain thoroughly.
3. Just before serving, fold in yogurt. Store covered in refrigerator.

I want to watch Jaime Oliver's Food Revolution. I took 2 short naps so U didn't get out to pick more oranges till 8. It was hard to see the lemom yree wants to take over my great orange tree, I have 2 but the kemon has gone crazy.

beautiful day

It's 70 and sunny a day to get out and pick more oranges. and lemons. I do love the fresh OJ every morning. I need to get them all. I think squirls beat me to a lot. They leave the lemons alone. the ants have discovered my cutting board where i slice the oranges. Ick, sticky counter and ant's to evict. Sticky OK, ants not.


I have a date with Michael, a landscaper from Santa Cruz. He has a beautiful day to come the 29 mi over the hill from the ocean. He's the 2nd man I'm seeing from over there. He is in his 30's with a 14 y.o. son who lives with him some times.

I've been experimenting with my web cam pics and sharing web cam broadcast. Have a few good snaps. In my room they are too dark even in the afternoon with a lamp on. I need to get my other lamp working. A halogen flashlight doesn't cut it.

Breakfast Sandwich (makes 2)

Ingredients:

4 slices of bacon, cut in half so they fit on the Sandwich Thin
2 eggs
2 slices of American cheese
2 Arnold’s Select Multigrain Sandwich Thins



Directions:


Place the bacon slices in your cast iron skillet (works best but you can use any skillet), cook until nice and crispy.

Toast your sandwich thins once the bacon has cooked.

Cook your eggs in the same skillet with the hot bacon grease. Salt and pepper the egg and gently break the yolk. Turn the egg to make it over easy and have the yolk mostly hard. Top with the slice of cheese and allow to melt slightly.

Top one half of one of the toasted Sandwich Thins with 4 slices of the bacon (cut in half so they fit right?), then top with the cooked egg and melted cheese and the other Sandwich thin half. yum try turkey bacon but still has nitrates.

Ben Michael Wesley

A big boy. So excited! Congratultions Michael and good job Mikie.

Jim came over to dinner and TV last night. I made fish, rice and a big salad. Too bad he smokes and is 67.
Then he stayed and watched the bachelor wedding with me. I appreciate that. It was relaxing and good company.
He picked some oranges for me and offered to come do yard work for me or with me cuz he's in a condo and no longer has any to do. My back killed me climbing up earlier on the ladder. Too bad he needs an after dinner smoke etc. He steps outside but still hate that smoke smell.

The night before John helped me move the ladder.

Today I am meeting Manny for tea. He's a bass player from Berkeley.

Boy do I have lemons. Caro will appreciate them. Have been squeezing my oranges every morning. Lucky me they at a low 5 for a dollar at the store. I like the cuties though for a tangerine twang.



Fettuccine with Peas, fennel and Leeks

Ingredients:

•12 ounces fettuccine (3/4 box)
•1 spinach or fennel bulb or frond of fresh
•1 cup frozen peas
•2 tablespoons olive oil
•2 leeks (white and light green parts), cut into half-moons
•kosher salt and black pepper
•3/4 cup heavy cream
•2 tablespoons chopped fresh tarragon
•1/4 cup grated pecorino or Parmesan (1 ounce)

Instructions:

1.Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
2.Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
3.Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Notes: This was really good, and really quick to make. Boiling water took the most amount of time! I think it would be even better with some lemon zest tossed in at the end and/or some minced garlic sauteed along with the leeks.

New baby boy for Mike and Mikie coming

Mikie is at the hospital on a pitocin trip sp here he comes.

The Oscars were enjoyed John and I watched over Chinese. he's 61. These men are all too old for me.

Jim is coming tonight for fish, salad, beans and the bachelor wedding. Also too old but gentle and nice. Ge's in for surgery tomorrow.

Then there was a earthquake in Turkey today too 6.? They have a lot there.

Arroz con Pollo

Ingredients:

•1 cup dry white wine
•Pinch of saffron
•6 chicken thighs (6 ounces each)
•Coarse salt and freshly ground pepper
•1/3 cup extra-virgin olive oil
•1 large onion, finely chopped
•2 tablespoons minced garlic (2 to 3 cloves)
•1 large tomato, diced
•2 dried bay leaves
•4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
•3 cups short-grain rice, preferably Valencia (can substitute Arborio)
•1 cup pimiento-stuffed green olives

Instructions:

1.Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
2.Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
3.Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

Notes:

•I omitted the tomato because- well, I forgot to buy one!
•Make sure you use a large enough pan. Chicken broth overflowed onto my stovetop more than once- whoops!
•I used a pinch of saffron, but next time I'd use a really really large pinch.
•There was a lot more rice than chicken, perhaps because we used skinny organic free-range chicken thighs. Anyway, I took the leftover rice to work as part of my lunches, and it tasted great cold! So, enjoy the leftover rice if you have some.


Giada's Lemon Ricotta Cookies

Inspiration: Giada De Laurentiis

Ingredients:

Cookies:

•2 1/2 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon salt
•1 stick unsalted butter, softened
•2 cups sugar
•2 eggs
•1 (15-ounce) container whole milk ricotta cheese
•3 tablespoons lemon juice
•1 lemon, zested
Glaze:


•1 1/2 cups powdered sugar
•3 tablespoons lemon juice
•1 lemon, zested

Instructions:

1.Preheat the oven to 375 degrees F.
Cookies:

2.In a medium bowl combine the flour, baking powder, and salt. Set aside.

3.In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.


4.Add the eggs, 1 at a time, beating until incorporated.


5.Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.


6.Stir in the dry ingredients.

7.Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.


8.Bake for 15 minutes, until slightly golden at the edges.


9.Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

10.Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.


11.Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.


12.Let the glaze harden for about 2 hours.



Notes:

•I am revisiting a few recipes I published when first working on this blog, before I had many readers or my dSLR. I hope you enjoy these!
•Make sure you don't overbake these- they may not look done at the suggested time, but they are. :)
•It is very important to let the glaze harden before you store the cookies.
•I have not had much luck storing them in sealed containers- I think it's better to cover them loosely with plastic wrap or tinfoil and serve them within a couple days.
•These may make you famous with your friends, family, and colleagues. Everyone loves them!

Quinoa Salad with Cucumber


Ingredients:

•2 cups water
•1 cup quinoa, rinsed
•Coarse salt
•1 small shallot, finely chopped
•3 tablespoons champagne vinegar
•1/2 teaspoon red-pepper flakes
•1/4 cup plus 3 tablespoons extra-virgin olive oil
•1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
•3/4 cup finely chopped fresh flat-leaf parsley

Instructions:

1.Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
2.Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
3.Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

Notes:
I substituted white wine vinegar for the champagne vinegar and used a regular cucumber.

While this was ok, I think it would be even better with some feta or ricotta salata cheese added-- or kalamata olives or diced red bell pepper.

Pioneer Woman's Restaurant-Style Salsa

Ingredients:

•1 can (28 Ounce) Whole Tomatoes With Juice
•2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
•¼ cups Chopped Onion
•1 clove Garlic, Minced
•1 whole Jalapeno, Quartered And Sliced Thin
•¼ teaspoons Sugar
•¼ teaspoons Salt
•¼ teaspoons Ground Cumin
•½ cups Cilantro (more To Taste!)
•½ whole Lime Juice

Instructions:

1.Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

2.Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.


Notes: I used one large jalapeño, including the ribs and seeds. I would describe the salsa as medium-hot. Tim loves spicy food, so I'll probably use two next time. This makes a lot, but we ate the entire batch within a week.

I make my own salsa in summer using fresh tomatoes, but I never had made it in winter. This recipe is so good! I think it may be my favorite salsa of all time.



Bok Choy Salad

Ingredients:

•4 teaspoons rice vinegar
•1 tablespoon soy sauce
•1 teaspoon toasted sesame oil
•3/4 teaspoon sugar
•5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
•2 tablespoons chopped cashews

Instructions:

1.Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy. Top with 2 tablespoons chopped cashews.


The Easiest Chicken Chili

Inspiration:
The last week of regular season NFL football
and
Pink Parsley's recipe


Ingredients:

•4 cans white beans, drained and rinsed
•3 boneless, skinless chicken breasts, trimmed of fat
•8 ounces Pepper jack cheese, cut into 2-inch cubes
•2 cups salsa
•Optional garnishes: shredded cheese, sour cream, avocado, sliced green onions, crushed tortilla chips, extra salsa, tabasco


Instructions:

1.Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours.

2.Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.

Notes:
I thought that a little more tomato would be good. I'd consider replacing one can of beans with one big can of stewed tomatoes or additional salsa, and I'd maybe add a little cumin.

Sesame Chicken Pasta Salad

Ingredients:

•1/4 cup sesame seeds
•1 (16 ounce) package bow tie or similar-shaped pasta
•1/2 cup vegetable oil
•1/3 cup light soy sauce
•1/3 cup rice vinegar
•1 teaspoon sesame oil
•3 tablespoons white sugar
•1/2 teaspoon ground ginger
•1/4 teaspoon ground black pepper
•3 cups shredded, cooked chicken breast meat

•1/3 cup chopped fresh cilantro
•1/3 cup chopped green onion
•1 can baby corn, sliced
•1/4 diced red bell pepper

•1/2 cup julienned carrot
•1 cup blanched and sliced snow peas


Instructions:

1.Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2.Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3.In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4.Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and other vegetables.

Notes:

•I made the chicken mixture and kept the pasta separate. The chicken tasted even better after the flavors melded overnight. Each morning, I prepared a to-go pyrex dish with the chicken mixture on the bottom, with pasta and baby spinach leaves sitting on top. This way the pasta didn't soak up all the dressing. I then mixed it right before lunch.

•Change up the type and amount of vegetables to your liking. Water chestnuts may be an option if you care for them. I blanched the snow peas in the pot of boiling water, removed them, then boiled the pasta.

•For the shredded chicken, I poached two bone-in chicken breasts using The Kitchn's method.

•After I took the photo I realized I forgot the sesame seeds and had to re-mix--whoops. It looks even better with all the toasted sesame seeds!