President's Day

Karen is off winning money on the slots; you go girl. Keep that luck flowing.

Jim called to thank me for a lovely Valentine's Day I got a email from John with much the same message

I had great expectations for David. He was born in 42, that's a bit old. He talks the talk but I don't know that we have the compatibility to walk the walk. He is retired as a Sr exec of a food com., at 58 so I was thinking in that realm, but his skin hands and at 6'4 may be too tall Get had some icky fish at Red Lobster, but good for drinks, salad and soup and that's it. They need to stop freezing it. I shouldhave gotten lobster.

They had a surf competition in Half Moon Bay on Sat. with monster waves, Some people got creamed.

with Chinese New Year's a dinner party was called for w hot and Sour Soup, egg rolls, streamed fish w lemon and almonds, tangerine chicken, oyster beef and rice.
Yum

I'm heading to breakfast with the ladies Lisa is retiring soon and I put mine off in Dec. so here we are.

Finally started picking lemons and oranges. Threw out 2 bags of drops today and there are more on the ground, that were just the ones that fell on the deck. I can hear when they drop. The lemons are huge, about a lb. each.

Collapsed at 11 was up at 4. Yesterday up till up woke at 7 What's the deal?

Valentine's Day

I had a date or 2 for Valentine's Day, one for last night, John, a hw eng. w cisco and today I met Jim for lunch and a walk. This evening we watched the Olympics. He is retired. They both seem nice Jim gave me a card as did I and John gave me a gift and I gave him a card and a kiss.I've known him longer
This is just too weird to be kissing people at the door.

My dating is starting to feel like the Olympics. The other Michael called to widh me a Happy Valentine's day this morning and to see of we could see one another for coffee in the morning but I have plans fo lunch. Too mad it isn't the 2nd Micheal.

Someone called 2x while he was her but I turned off the machine.
How do u handle that?

Today was Chinese New Year and you wouldn't believe the traffic here. Clearly I live in an area of immigrants. There is a temple a few blocks down.

Tomato Basil Salad (adapted from The Church Cook)

This is the perfect salad for a picnic, pot luck or any time you need to make something ahead of time. The dressing can be made ahead and the salad all prepped just add the dressing and the parmesan about 5 minutes before serving and toss well…

2 chopped seeded plum tomatoes
1 cup (packed) coarsely chopped fresh basil
1/4 cup white wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves
1 teaspoon sugar
1 cup olive oil, extra-virgin

Romaine lettuce, chopped
Grape Tomatoes
Red Peppers, sliced
Red Onions, sliced thin
Grated Parmesan
or any other garnishes

Blend first 7 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper.

Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Can't keep up

Saw one guy today, Dale. He can go, he's too odd.

Saw 3 yesterday and I am getting in trouble.

I called a guy I saw late last night I called by another's name 2x. Say 2 Michael's yesterday. One looks like Jimmy. That is freaky. He's buff and a bit heavier and larger.

The other called me and I thought it was Michael West, wrong. Fortunately, he had send me an email too and I could see his name there. All he said was I had a really nice time with you yesterday". Fortunately I could reply AWWW, I did too, thanks for calling". By then I had his name. 3 men in one day was too many. The Michael that called has been well trained and likes to cook and is going to fix my 2 sinks. They drain slow. I've been meaning to take a channel wrench to the elbow for 1 yr. Clearly some help is appreciated.
He fixed my 2 bathroom sinks and lifted a planter that fell over back up.

The fellow for lunch today, Dale, is playing me. He wants me to come after him. Sorry, I'm too busy. You need to show interest to get and from me. Cool doesn't work. I'm not chasing you.

I'm having lunch on Monday with David. He's too old. More than ten yrs. so is Jim.

Finally after 36 hrs up I got some sleep.

I need to do some stomach, arm, leg and ass exercises. These athletes really make me see that. And, I am fatter than all these men by 50 lbs if not way more at least. I could sweat off some in the sauna and was dripping working out last night.

My arms and legs r so sore those push ups and squats are killers. Even the groin muscles got it.

On Tuesday, I am meeting with the ladies from the library. One is retiring. !!!!!!!!!!!!!!!

Trying to learn how to delete pics. on my camera and upload them.

Caught up w my dear friend Kim today. How do u keep up w friends when she is working 12 hrs; for cisco, raising a 11 y.o. sleeping 5 and trying to maintain a husband.

Stopped at Trader Joe's pork tenderloin Florentine, turkey meatballs, f onion soup, creme brule for V day, Cobb salad, blueberries, kashi, latkas... yum

need to make more butternut squash soup the last batch w real c stock grew before i ate are it, This time I'll add Peggy's apple and curry powder. There was something about that gelatinous stock that freaked me out even though that's what u make it for.

I've been eating a lot of bread and butter sometimes that's all I have. I love this great bread baked daily at Panera near me. Bad, they make shortbread too. Valetines Day was my downfall. Today, I had only 2 heels and that was it all day and french onion soup and another heal and a few blackberries and strawberries and blueberries from Argentina.

Some how when u r up that long the appetite goes.



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.

nice dates

Had a nice lunch date with a Michael, 50 here a roofing salesman. Tonight I go for dinner in Palo Alto w another Michael from SF. I really like the SF Michael . Strange that he looks so much like Jimmy W. he's a busy man wprling as an consultant in AZ this week but telling me he wants to see me when he's back from CO and AZ. OK!

I'm gonna get mixed up.

I already slipped and called Michael Jerry. Not too much activity but I need a better system to keep them straight.

On Tues. I met Shawn a 26 y.o, who is so cutt and body beaitiful; and then Ed, nice 2 kids 49 a cutie, less educated, but fun on Wed. Thomas is tomorrow. Thomas is so nice and an English teacher too. With them going to the gym and w personal trainers I better push my regime. Body sculpting yeah right.

Valentine's Day was fun to give this year. I have Thomas a recordable one. I kept forgetting his name but NOT enough for him to be called Jerry. Jerry bike rides. He is a retired contractor. They r only a little alike. They are near the same age who knew.

Jerry 10 yrs older like Bob and Thomas was born in 42 too. Can't believe it. Thomas has the trainer and is working on body sculpting. They are remarkable. My arms are shaking them r so sore. They are old but working it.

Irish Beef Stew

Ingredients:

1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces

6 large garlic cloves, minced
6 cups beef broth
1 cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

Instructions:

Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)


Lentil-Pecan Burgers with Blue Cheese and Apple


Ingredients:

3/4 cup dry brown lentils

1 1/2 cups water

2 tablespoons cider vinegar

1 tablespoon olive oil

1 cup minced onion (150gm)

4 large cloves garlic, minced

8oz mushrooms, minced

1/2 cup finely chopped pecans (2oz)

freshly ground salt & pepper

2 tsp minced fresh rosemary or thyme

1/2 cup rolled oats

buns or rolls of your choice

thinly sliced apple

blue cheese (about 1/2 oz per serving)

Instructions:

Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone.

Meanwhile, heat the oil in a medium-sized skillet. Add onion and saute over medium heat for about 5 minutes. Add the mushrooms and garlic and saute for about 5-10 minutes more, until the vegetables are soft. Add the rosemary and/or thyme, the pecans, and season with salt & pepper. Set aside to cool while the lentils finish cooking.

When the lentils are done, place in a bowl and mash with the vinegar. Add the sauteed vegetables and the oats and mix well. Chill for about an hour.
Preheat broiler. Form the lentil mixture into six equal sized patties and place on a baking sheet. Broil for about 8 minutes on each side. Top the burgers with the sliced apple and blue cheese and broil for one minute more, or until cheese is melted and begins to brown. Serve on toasted buns.

Perfect soup for the cold weather and totally healthy too…

Zesty Spinach Soup

Tosca Reno's Eat Clean Cookbook: Delicious Recipes That Will Burn Fat and Re-Shape Your Body!

Ingredients:

2 Tbsp best quality extra virgin olive oil
1 purple onion, peeled and coarsely chopped
1 thick carrot, peeled and coarsely chopped
1 cup chopped celery, including leaves
3 cloves garlic, passed through a garlic press
1 tsp sea salt
Pinch of fresh ground black pepper
6 cups of low sodium chicken or vegetable stock (I used 4 cups of stock and 2 cups of water)
2 vegetable or chicken vegetable bouillon cubes (I used 2 tsp of Better Than Bouillon Organic Chicken)
2 cups chopped tomatoes (I used one can of diced and drained some of the juice out, tomato hater in the family)
1/2 cup of well rinsed quinoa (I used 1 cup of uncooked orzo pasta because I couldn’t find quinoa!)
2 cups of white kidney beans, well rinsed and drained
1 tsp curry powder
pinch of ground nutmeg
3 cups of baby spinach leaves

Directions:

Heat oil over medium heat in a large soup pot or Dutch oven. Add onion and sauté over medium-low heat until translucent.
Add carrots, celery, garlic and salt. Sauté until vegetables are golden, about 5 minutes.
Add stock or water. Add bouillon cubes and add to liquid. Add tomatoes, quinoa, beans and spices. Bring to a boil, then cover and simmer over low heat for 15-20 minutes, or until the quinoa is tender.
Add the spinach and cover. Cook briefly, just until leaves are wilted.
Season with salt and pepper and serve hot with crusty bread.

Death

Carolina's mom Mimi died she was mom's age. These women were my surohatee mom's for more than 20 yrs. Kim's mom Martha picked me up at the hospital after surgery when I had my biopsy. Norm sure didn't/ She made me a strawberry pie and showed me how to make her beef veg soup. She was a very simple woman. So loving and warm and spiritual.

death is always hard but hers more special like Kim's mom when I spoke at her funeral.

Mimi was mom's age born in 1919.


Peas, and Leeks Fettuccine with fennel

Ingredients:

•12 ounces fettuccine (3/4 box)
•1 10-ounce package frozen spinach (about 1 1/2 cups)
•1 cup frozen peas
•2 tablespoons olive oil
fennel bulb roasted or fronds dresh at last min.
•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.

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
: 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.