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.