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.