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.