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.