Gwen's blog
it always cost more and takes longer car repairs
14 years ago
Wednesday, April 27, 2011
Wednesday, November 10, 2010
medical librarian
Sent a ltr and resume to sequoia hosp for a med lib pos 2 days, no benefits, and the next day they actually responded. The same happened today finally. I am going to see her on Fri.
Had a 2nd date w a E, a well spoken bilingual Mexican American. I told myself i wouldn't see again. 39, nice, but.... went out to eat.
appreciated his help at home he helped me change sheets and put the down comforter in the duvet on the bed things i couldn't do w my back easily. Improves my Spanish, which I like but....no 3rd date I think.
Brought me choc. Too bad it was dark and Hershey and nicely, but ungraciously I send him home w it.
Mocha silk custard
Ingredients
1 large omega-3 egg
1 tablespoon unsweetened chocolate almond milk
1 packet (0.25 ounce) unflavored gelatin
1/2 tablespoon instant espresso powder
1 cup boiling water
1/2 cup cold fat-free evaporated milk
1/2 cup all-natural low-fat ricotta cheese
1/3 cup coconut sugar
3 tablespoons unsweetened cocoa powder
18 dark chocolate–covered, naturally sweetened espresso beans, crushed (optional)
6 tablespoons “Cut the Crap” Whipped Topping, optional
PreparationThis is a delicious treat to have on hand for coffee and chocolate lovers. It has a fraction of the fat and calories of mocha coffee drinks or chocolate custards, and it’s simple to put together.
To make this dessert extra special, I sometimes top it with crushed chocolate-covered espresso beans and a little whipped topping. To crush the espresso beans, just place them in a resealable plastic bag and give them a few pounds with a meat mallet. Three espresso beans per dessert add about 20 calories and 1 gram of fat (and 1 tablespoon of “Cut the Crap” Whipped Topping will add about 8 calories).
In a blender, combine the egg, almond milk, gelatin, and espresso powder. Blend on high speed for 15 seconds. Using a rubber spatula, scrape down the sides of the blender, then blend the ingredients for another 10 seconds. Let the mixture stand for 1 minute, then add the boiling water and immediately blend for another 15 seconds, or until the gelatin is dissolved. Add the evaporated milk, ricotta, sugar, and cocoa and blend for 1 minute longer, or until the mixture is smooth.
Divide the mixture evenly among six 3 1/2" (approximately 1/2-cup capacity) ramekins or decorative custard dishes. Cover each with plastic wrap.
maybe
Slow-Cooker Squash Stew:
Ingredients:
•3 tablespoons extra-virgin olive oil
•1 medium onion, thinly sliced
•2 cloves garlic, sliced
•2 tablespoons tomato paste
•1/4 teaspoon red pepper flakes
•1 1/2 cups dried chickpeas, rinsed
•1 pound butternut squash, peeled and cut into large pieces
•1 bunch Swiss chard, leaves and stems separated and roughly chopped
•1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
•Kosher salt and freshly ground pepper
•Crusty bread and/or lemon wedges, for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
2.Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
3.Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.
Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g
Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.
Had a 2nd date w a E, a well spoken bilingual Mexican American. I told myself i wouldn't see again. 39, nice, but.... went out to eat.
appreciated his help at home he helped me change sheets and put the down comforter in the duvet on the bed things i couldn't do w my back easily. Improves my Spanish, which I like but....no 3rd date I think.
Brought me choc. Too bad it was dark and Hershey and nicely, but ungraciously I send him home w it.
Mocha silk custard
Ingredients
1 large omega-3 egg
1 tablespoon unsweetened chocolate almond milk
1 packet (0.25 ounce) unflavored gelatin
1/2 tablespoon instant espresso powder
1 cup boiling water
1/2 cup cold fat-free evaporated milk
1/2 cup all-natural low-fat ricotta cheese
1/3 cup coconut sugar
3 tablespoons unsweetened cocoa powder
18 dark chocolate–covered, naturally sweetened espresso beans, crushed (optional)
6 tablespoons “Cut the Crap” Whipped Topping, optional
PreparationThis is a delicious treat to have on hand for coffee and chocolate lovers. It has a fraction of the fat and calories of mocha coffee drinks or chocolate custards, and it’s simple to put together.
To make this dessert extra special, I sometimes top it with crushed chocolate-covered espresso beans and a little whipped topping. To crush the espresso beans, just place them in a resealable plastic bag and give them a few pounds with a meat mallet. Three espresso beans per dessert add about 20 calories and 1 gram of fat (and 1 tablespoon of “Cut the Crap” Whipped Topping will add about 8 calories).
In a blender, combine the egg, almond milk, gelatin, and espresso powder. Blend on high speed for 15 seconds. Using a rubber spatula, scrape down the sides of the blender, then blend the ingredients for another 10 seconds. Let the mixture stand for 1 minute, then add the boiling water and immediately blend for another 15 seconds, or until the gelatin is dissolved. Add the evaporated milk, ricotta, sugar, and cocoa and blend for 1 minute longer, or until the mixture is smooth.
Divide the mixture evenly among six 3 1/2" (approximately 1/2-cup capacity) ramekins or decorative custard dishes. Cover each with plastic wrap.
maybe
Slow-Cooker Squash Stew:
Ingredients:
•3 tablespoons extra-virgin olive oil
•1 medium onion, thinly sliced
•2 cloves garlic, sliced
•2 tablespoons tomato paste
•1/4 teaspoon red pepper flakes
•1 1/2 cups dried chickpeas, rinsed
•1 pound butternut squash, peeled and cut into large pieces
•1 bunch Swiss chard, leaves and stems separated and roughly chopped
•1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
•Kosher salt and freshly ground pepper
•Crusty bread and/or lemon wedges, for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
2.Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
3.Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.
Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g
Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.
Friday, November 05, 2010
yummy beans
Caramelized Asian Pork Chops with Sizzled Ginger Rice
Inspiration:
Food & Wine
Pork Chop Ingredients:
•4 garlic cloves, halved
•2 tablespoons soy sauce
•2 tablespoons sugar
•1 tablespoon vegetable oil
•8 very thin pork rib chops (about 4 ounces each)
•Salt and freshly ground pepper
Pork Chop Instructions:
1.Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
2.Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.
Rice Ingredients:
Racers will take off from Boston tonight- can't wait.
Recipe from The New Basics Cookbook
Ingredients:
•1 pound dried navy or Great Northern beans
•8 ounces slab or thick-cut bacon, cut into 1/4" pieces
•1 cup chopped onion
•2 cloves garlic, chopped
•1 1/2 cups packed dark brown sugar
•2 cups ketchup
•6 tablespoons maple syrup
•6 tablespoons dark molasses
•1/4 cup Worcestershire sauce
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
Instructions:
1.Rinse and pick through the beans. Soak them overnight in a large pot of water.
Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.
2.Preheat the oven to 300 degrees F.
3.Place a 2-quart flameproof casserole or dutch oven over medium heat and saute bacon until slightly crisp and fat is rendered, about five minutes. Add the onions and garlic, cooking until it's wilted, about 5 minutes.
4.Add the brown sugar and stir over medium-low heat until it has dissolved, about five minutes. Stir in the ketchup, syrup, molasses, Worcestershire sauce, salt, and pepper. Add the drained beans and mix well.
5.Cover and transfer to the oven. Bake, stirring occasionally, for 2 1/2 hours. Make sure you scrape the bottom when you stir.
6.Add 3/4 cup of the reserved bean liquid, cover, and bake another 30 minutes. Remove the cover and bake, stirring once, until the sauce is thick and syrupy, another 10-15 minutes.
7.Serve hot.
Notes:
Boston Baked Beans have an interesting history. From what I've read, the Puritans would slowly cook beans on Saturday evenings and consume them, still hot, on Sundays, their Sabbath, when they were unable to work due to their religion. Traditional Boston Baked Beans recipes use molasses, as molasses was widely available due to Boston's rum trade. (You learn something new every day.) And do you know about the Boston Molasses Disaster? You can't make this stuff up.
•1 1/2 cups sushi rice
•2 cups water
•1 tablespoon vegetable oil
•1/4 cup julienned fresh ginger
Rice Instructions:
1.Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again.
2.Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve.
Inspiration:
Food & Wine
Pork Chop Ingredients:
•4 garlic cloves, halved
•2 tablespoons soy sauce
•2 tablespoons sugar
•1 tablespoon vegetable oil
•8 very thin pork rib chops (about 4 ounces each)
•Salt and freshly ground pepper
Pork Chop Instructions:
1.Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
2.Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.
Rice Ingredients:
Racers will take off from Boston tonight- can't wait.
Recipe from The New Basics Cookbook
Ingredients:
•1 pound dried navy or Great Northern beans
•8 ounces slab or thick-cut bacon, cut into 1/4" pieces
•1 cup chopped onion
•2 cloves garlic, chopped
•1 1/2 cups packed dark brown sugar
•2 cups ketchup
•6 tablespoons maple syrup
•6 tablespoons dark molasses
•1/4 cup Worcestershire sauce
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
Instructions:
1.Rinse and pick through the beans. Soak them overnight in a large pot of water.
Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.
2.Preheat the oven to 300 degrees F.
3.Place a 2-quart flameproof casserole or dutch oven over medium heat and saute bacon until slightly crisp and fat is rendered, about five minutes. Add the onions and garlic, cooking until it's wilted, about 5 minutes.
4.Add the brown sugar and stir over medium-low heat until it has dissolved, about five minutes. Stir in the ketchup, syrup, molasses, Worcestershire sauce, salt, and pepper. Add the drained beans and mix well.
5.Cover and transfer to the oven. Bake, stirring occasionally, for 2 1/2 hours. Make sure you scrape the bottom when you stir.
6.Add 3/4 cup of the reserved bean liquid, cover, and bake another 30 minutes. Remove the cover and bake, stirring once, until the sauce is thick and syrupy, another 10-15 minutes.
7.Serve hot.
Notes:
Boston Baked Beans have an interesting history. From what I've read, the Puritans would slowly cook beans on Saturday evenings and consume them, still hot, on Sundays, their Sabbath, when they were unable to work due to their religion. Traditional Boston Baked Beans recipes use molasses, as molasses was widely available due to Boston's rum trade. (You learn something new every day.) And do you know about the Boston Molasses Disaster? You can't make this stuff up.
•1 1/2 cups sushi rice
•2 cups water
•1 tablespoon vegetable oil
•1/4 cup julienned fresh ginger
Rice Instructions:
1.Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again.
2.Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve.
Halloween
My friend Marilyn has friends come over fdor dinner and to help her pass out candy. I go out. I get no tricker or treaters here. That may be why. A good night to go out for dinner or to the gym.
Wednesday, November 3, 2010
Butternut Squash Risotto with Shrimp
Inspiration:
Bon Appetit
Ingredients:
•3 ounces pancetta (Italian bacon), chopped
•1 pound large uncooked deveined peeled shrimp
•1 tablespoon olive oil
•1 large onion, chopped (about 1 3/4 cups)
•1 garlic clove, chopped
•1 cup short-grain rice (such as arborio or carnaroli)
•4 cups vegetable broth, heated in microwave
•1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
•1 tablespoon chopped fresh sage
•1/4 cup whipping cream
Instructions:
1.Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
2.Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.
3.Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.
4.Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
5.Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.
Notes:
I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you love?
No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.
I also made butteernut squash soup w apple cream and coconut milk. I'm still tweaking it a bit of cinnamon and carrot, celery and sauteed onion along w curry powder and nutmeg.
Wednesday, November 3, 2010
Butternut Squash Risotto with Shrimp
Inspiration:
Bon Appetit
Ingredients:
•3 ounces pancetta (Italian bacon), chopped
•1 pound large uncooked deveined peeled shrimp
•1 tablespoon olive oil
•1 large onion, chopped (about 1 3/4 cups)
•1 garlic clove, chopped
•1 cup short-grain rice (such as arborio or carnaroli)
•4 cups vegetable broth, heated in microwave
•1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
•1 tablespoon chopped fresh sage
•1/4 cup whipping cream
Instructions:
1.Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
2.Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.
3.Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.
4.Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
5.Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.
Notes:
I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you love?
No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.
I also made butteernut squash soup w apple cream and coconut milk. I'm still tweaking it a bit of cinnamon and carrot, celery and sauteed onion along w curry powder and nutmeg.
Saturday, October 16, 2010
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.
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.
Thursday, October 07, 2010
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.
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.
Thursday, September 30, 2010
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.
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.
Tuesday, September 07, 2010
Labor Day
Ricardo and I took a picnic and went to see Love's Labor's Lost at the Presidio. It was a beautiful sunny day with a sight breeze and a view of the San Francisco Bay and Brisge.
O love the city and don't get up there enough. I'm glad we went.
So lucky to live here
The Sausilito Art Festival was going on over the bridge too.
I got 4 More sessions of pt AUTHORIZED.
mY BACK HAS BEEN BETTER LAST WEEK OR 2 i FELT DISABLED IN EARNEST.
Energy Bars Adapted from The Food You Crave by Ellie Krieger
Ingredients
•Cooking spray
•1 cup quick cooking rolled oats
•1/2 cup roasted sunflower seeds
•1/2 cup toasted wheat germ
•1/4 cup whole-wheat flour
•1/2 cup dried apples
•1/2 cup pecans
•1/2 cup pitted dried dates (I used ones with sugar but would like them without next time)
•1/2 cup powdered nonfat dry milk
•1/2 teaspoon ground cinnamon
•1/3 cup pure maple syrup
•2 large eggs
Directions
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.
Transfer to the baking pan and spread evenly pressing in with your fingers. Bake until lightly browned and just done, about 20 minutes. Allow to cool for about 15 minutes and then cut into 24 squares.
These can be stored in an airtight container at room temp for about 3 days or wrap individually and freeze for up to 3 months.
O love the city and don't get up there enough. I'm glad we went.
So lucky to live here
The Sausilito Art Festival was going on over the bridge too.
I got 4 More sessions of pt AUTHORIZED.
mY BACK HAS BEEN BETTER LAST WEEK OR 2 i FELT DISABLED IN EARNEST.
Energy Bars Adapted from The Food You Crave by Ellie Krieger
Ingredients
•Cooking spray
•1 cup quick cooking rolled oats
•1/2 cup roasted sunflower seeds
•1/2 cup toasted wheat germ
•1/4 cup whole-wheat flour
•1/2 cup dried apples
•1/2 cup pecans
•1/2 cup pitted dried dates (I used ones with sugar but would like them without next time)
•1/2 cup powdered nonfat dry milk
•1/2 teaspoon ground cinnamon
•1/3 cup pure maple syrup
•2 large eggs
Directions
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.
Transfer to the baking pan and spread evenly pressing in with your fingers. Bake until lightly browned and just done, about 20 minutes. Allow to cool for about 15 minutes and then cut into 24 squares.
These can be stored in an airtight container at room temp for about 3 days or wrap individually and freeze for up to 3 months.
Tuesday, August 31, 2010
back hurts
my back is really bothering me
got my hep a and b vaccinations today.
since the gyn told me i had c i freaked and was so glad my other Dr said i did not have it. Kaiser fucks up again.
I think i need to swim more. pt is helping me strengthen my core. i roll to sit up and down to bed and a chair i use my legs and arms instead of my back muscles.
it is discouraging putting all these applications and resumes in. i was at the main lib on Mon using their computer to do an AP i needed to print off then made copies for all my stuff and drove it to Fremont.
the personal person had a sad bad look
haven't heard from them either.
got my hep a and b vaccinations today.
since the gyn told me i had c i freaked and was so glad my other Dr said i did not have it. Kaiser fucks up again.
I think i need to swim more. pt is helping me strengthen my core. i roll to sit up and down to bed and a chair i use my legs and arms instead of my back muscles.
it is discouraging putting all these applications and resumes in. i was at the main lib on Mon using their computer to do an AP i needed to print off then made copies for all my stuff and drove it to Fremont.
the personal person had a sad bad look
haven't heard from them either.
Monday, August 23, 2010
food
>
>"To celebrate growing older, I once wrote the 45 lessons life taught me. It is
>the most requested column I've ever written.
>
>My odometer rolled over to 90 in August, so here is the column once more:
>
>1. Life isn't fair, but it's still good.
>
>2. When in doubt, just take the next
>small step.
>
>3. Life is too short to waste time hating anyone.
>
>4. Your job won't take care of you when you are sick. Your friends and parents
>will. Stay in touch.
>
>5. Pay off your credit cards every month.
>
>6. You don't have to win every argument. Agree to disagree.
>
>7. Cry with someone. It's more healing than crying alone.
>
>8. It's OK to get angry with God. He can take it.
>
>9. Save for retirement starting with your first paycheck.
>
>10. When it comes to chocolate, resistance is futile.
>
>11. Make peace with your past so it won't screw up the present.
>
>12. It's OK to let your children see you cry.
>
>13. Don't compare your life to others. You have no idea what their journey
>is all about.
>
>14. If a relationship has to be a secret, you shouldn't be in it.
>
>15. Everything can change in the blink of an eye. But don't worry; God never
>blinks.
>
>16. Take a deep breath. It calms the mind.
>
>17. Get rid of anything that isn't useful, beautiful or joyful.
>
>18. Whatever doesn't kill you really does make you stronger.
>
>19. It's never too late to have a happy childhood. But the second one is up to
>you and no one else.
>
>20. When it comes to going after what you love in life, don't take no for an
>answer.
>
>21. Burn the candles, use the nice sheets, wear the fancy lingerie. Don't save
>it for a special occasion. Today is special.
>
>22. Over prepare, then go with the flow.
>
>23. Be eccentric now. Don't wait for old age to wear purple.
>
>24. The most important sex organ is the brain.
>
>25. No one is in charge of your happiness but you.
>
>26. Frame every so-called disaster with these words 'In five years, will this
>matter?'
>
>27. Always choose life.
>
>28. Forgive everyone everything.
>
>29. What other people think of you is none of your business.
>
>30. Time heals almost everything. Give time time.
>
>31. However good or bad a situation is, it will change.
>
>32. Don't take yourself so seriously. No one else does.
>
>33. Believe in miracles.
>
>34. God loves you because of who God is, not because of anything you did or didn't
>do.
>
>35. Don't audit life. Show up and make the most of it now.
>
>36. Growing old beats the alternative -- dying young.
>
>37. Your children get only one childhood.
>
>38. All that truly matters in the end is that you loved.
>
>39. Get outside every day. Miracles are waiting everywhere.
>
>40. If we all threw our problems in a pile and saw everyone else's, we'd grab
>ours back.
>
>41. Envy is a waste of time. You already have all you need.
>
>42. The best is yet to come...
>
>43. No matter how you feel, get up, dress up and show up.
>
>44. Yield.
>
>45. Life isn't tied with a bow, but it's still a gift."
>
>Its estimated 93% won't forward this. If you are one of the 7% who will,
>forward this with the title '7%'.
>
>I'm in the 7%. Friends are the family that we choose.
Pasta All'Amatriciana (How to Cook Everything by Mark Bittman)
Ingredients:
2 tablespoons olive oil
1/4 to 1/3 cup minced good bacon or pancetta
1 small onion, minced
1 (28-ounce) can whole plum tomatoes, drained
1 pound linguine, spaghetti, fettuccine, or other long pasta
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or Pecorino Romano cheese
Minced fresh parsley leaves
Directions:
1. Bring a large pot of water to a boil.
2. Place the oil and bacon or pancetta in a medium skillet over medium heat. Cook, stirring, until the meat becomes crisp, about 10 minutes.
3. When the meat is done, remove it with a slotted spoon, leaving the fat in the pan. Add the onion and cook, stirring, until it browns. Turn off the heat for a minute (this will reduce the spattering when you add the tomatoes).
4. Crush the tomatoes with a fork or your hands and add them to the pan. Turn the heat to medium-high. Cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 10 to 15 minutes.
5. Meanwhile, salt the boiling water and cook the pasta until it is tender but firm. Drain it, toss it with the sauce, and top with the reserved bacon, the Parmesan, and the parsley. Serve, passing additional Parmesan at the table.
***This is really such a perfectly balanced dish! Salty, sweet and acidic all in one forkful. I did use whole wheat linguine instead of white and 2 can of diced and drained tomatoes.
***I calculated this without the Parmesan and Romano cheese as you can sprinkle this on yourself and it came out to 7 WW points based on 4 servings.
Mediterranean Lentils
DSC_0215
***Soak the lentils overnight
Ingredients:
1 cup lentils (green hold there shape better and are firmer)
2 thin leeks, whites only, washed well and chopped thinly
1 cup cilantro
2 tsp fresh mint, chopped
1 tsp fresh rosemary (or 1/4 tsp dried)
pinch of fresh ground black pepper
2 tsp ground coriander
2 Tbsp red wine vinegar
1 Tbsp honey
2 Tbsp fish sauce (called for 3 but I added less)
1 Tbsp best quality extra virgin olive oil
Directions:
Soak the lentils in plenty of cold water overnight.
Rinse and drain the lentils. Place in a large saucepan and cover with just enough fresh water to cover them. Bring to a boil. Skim any foam from the water and reduce the heat to a simmer.
Add the chopped leeks and cilantro to the lentils and stir. Add all remaining ingredients and simmer until tender-about 30 minutes.
Serve hot.
***I thought this was delicious! Sadly though the night that I made it all I had time to make to go with it was hamburgers! LOL. Not the best combo but I can assure you that they were delicious the next day for lunch!!!
>"To celebrate growing older, I once wrote the 45 lessons life taught me. It is
>the most requested column I've ever written.
>
>My odometer rolled over to 90 in August, so here is the column once more:
>
>1. Life isn't fair, but it's still good.
>
>2. When in doubt, just take the next
>small step.
>
>3. Life is too short to waste time hating anyone.
>
>4. Your job won't take care of you when you are sick. Your friends and parents
>will. Stay in touch.
>
>5. Pay off your credit cards every month.
>
>6. You don't have to win every argument. Agree to disagree.
>
>7. Cry with someone. It's more healing than crying alone.
>
>8. It's OK to get angry with God. He can take it.
>
>9. Save for retirement starting with your first paycheck.
>
>10. When it comes to chocolate, resistance is futile.
>
>11. Make peace with your past so it won't screw up the present.
>
>12. It's OK to let your children see you cry.
>
>13. Don't compare your life to others. You have no idea what their journey
>is all about.
>
>14. If a relationship has to be a secret, you shouldn't be in it.
>
>15. Everything can change in the blink of an eye. But don't worry; God never
>blinks.
>
>16. Take a deep breath. It calms the mind.
>
>17. Get rid of anything that isn't useful, beautiful or joyful.
>
>18. Whatever doesn't kill you really does make you stronger.
>
>19. It's never too late to have a happy childhood. But the second one is up to
>you and no one else.
>
>20. When it comes to going after what you love in life, don't take no for an
>answer.
>
>21. Burn the candles, use the nice sheets, wear the fancy lingerie. Don't save
>it for a special occasion. Today is special.
>
>22. Over prepare, then go with the flow.
>
>23. Be eccentric now. Don't wait for old age to wear purple.
>
>24. The most important sex organ is the brain.
>
>25. No one is in charge of your happiness but you.
>
>26. Frame every so-called disaster with these words 'In five years, will this
>matter?'
>
>27. Always choose life.
>
>28. Forgive everyone everything.
>
>29. What other people think of you is none of your business.
>
>30. Time heals almost everything. Give time time.
>
>31. However good or bad a situation is, it will change.
>
>32. Don't take yourself so seriously. No one else does.
>
>33. Believe in miracles.
>
>34. God loves you because of who God is, not because of anything you did or didn't
>do.
>
>35. Don't audit life. Show up and make the most of it now.
>
>36. Growing old beats the alternative -- dying young.
>
>37. Your children get only one childhood.
>
>38. All that truly matters in the end is that you loved.
>
>39. Get outside every day. Miracles are waiting everywhere.
>
>40. If we all threw our problems in a pile and saw everyone else's, we'd grab
>ours back.
>
>41. Envy is a waste of time. You already have all you need.
>
>42. The best is yet to come...
>
>43. No matter how you feel, get up, dress up and show up.
>
>44. Yield.
>
>45. Life isn't tied with a bow, but it's still a gift."
>
>Its estimated 93% won't forward this. If you are one of the 7% who will,
>forward this with the title '7%'.
>
>I'm in the 7%. Friends are the family that we choose.
Pasta All'Amatriciana (How to Cook Everything by Mark Bittman)
Ingredients:
2 tablespoons olive oil
1/4 to 1/3 cup minced good bacon or pancetta
1 small onion, minced
1 (28-ounce) can whole plum tomatoes, drained
1 pound linguine, spaghetti, fettuccine, or other long pasta
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or Pecorino Romano cheese
Minced fresh parsley leaves
Directions:
1. Bring a large pot of water to a boil.
2. Place the oil and bacon or pancetta in a medium skillet over medium heat. Cook, stirring, until the meat becomes crisp, about 10 minutes.
3. When the meat is done, remove it with a slotted spoon, leaving the fat in the pan. Add the onion and cook, stirring, until it browns. Turn off the heat for a minute (this will reduce the spattering when you add the tomatoes).
4. Crush the tomatoes with a fork or your hands and add them to the pan. Turn the heat to medium-high. Cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 10 to 15 minutes.
5. Meanwhile, salt the boiling water and cook the pasta until it is tender but firm. Drain it, toss it with the sauce, and top with the reserved bacon, the Parmesan, and the parsley. Serve, passing additional Parmesan at the table.
***This is really such a perfectly balanced dish! Salty, sweet and acidic all in one forkful. I did use whole wheat linguine instead of white and 2 can of diced and drained tomatoes.
***I calculated this without the Parmesan and Romano cheese as you can sprinkle this on yourself and it came out to 7 WW points based on 4 servings.
Mediterranean Lentils
DSC_0215
***Soak the lentils overnight
Ingredients:
1 cup lentils (green hold there shape better and are firmer)
2 thin leeks, whites only, washed well and chopped thinly
1 cup cilantro
2 tsp fresh mint, chopped
1 tsp fresh rosemary (or 1/4 tsp dried)
pinch of fresh ground black pepper
2 tsp ground coriander
2 Tbsp red wine vinegar
1 Tbsp honey
2 Tbsp fish sauce (called for 3 but I added less)
1 Tbsp best quality extra virgin olive oil
Directions:
Soak the lentils in plenty of cold water overnight.
Rinse and drain the lentils. Place in a large saucepan and cover with just enough fresh water to cover them. Bring to a boil. Skim any foam from the water and reduce the heat to a simmer.
Add the chopped leeks and cilantro to the lentils and stir. Add all remaining ingredients and simmer until tender-about 30 minutes.
Serve hot.
***I thought this was delicious! Sadly though the night that I made it all I had time to make to go with it was hamburgers! LOL. Not the best combo but I can assure you that they were delicious the next day for lunch!!!
Thursday, August 19, 2010
Sunday, August 15, 2010
dog is still here
2 neighbors have called to complain it was running in the street. It yaps and chewed through Lancy's leash 2x. he doesn't know how it walk on a leash and Emma visiting for 3 min isn't cutting it. He's up at 5, 7, wining all day out 3x I patched the spot. 3x times it once. cleaver sucker. He climbs a pallet and squeezes thru the 3rd board. I am not happy and neither is Lacy.
Went to the farmers market today. It makes me happy. They make crepes now. I like the ham and cheese with a sour cream, chive and mustard drizzle, the chicken basil, avocado and cheddar today was not my favorite.
I'm not sure the corn man told me to refrigerate it or not i think like tomatoes it disturbs the sugar, I think he said cold water. I'll let you know.
Finished another book in the series on Samual and pychics.
Now reading Parker's The Professional.
School start's tomorrow.
;-(
Went to the farmers market today. It makes me happy. They make crepes now. I like the ham and cheese with a sour cream, chive and mustard drizzle, the chicken basil, avocado and cheddar today was not my favorite.
I'm not sure the corn man told me to refrigerate it or not i think like tomatoes it disturbs the sugar, I think he said cold water. I'll let you know.
Finished another book in the series on Samual and pychics.
Now reading Parker's The Professional.
School start's tomorrow.
;-(
a dog
How is it that I have a dog staying with me? Lacy is not happy. "Fuzzy" belongs to Emma, my housekeeper.(seen above) In return for letting him stay in my yard, she will clean. Apparently she moved and can no longer keep him. He's managed to find his way out of the back. I was going to take him for a walk. Apparently he doesn't know how to walk on a leash. He is 4 and a hot dog. I left it on him and was changing and came out to the desk to see he has chewed through Lacy's leash. After 2 days he doesn't run from me any more when Emma is here but not to me either. When she shows up he run to greet her. My neighbor called to say he was out front. I didn't see him our from or in the back at 7 am either. Somehow he gets out, but gets back in too. The walks will be good for me.
Physical therapy has exercises for homework and core strengthening ones for the gym cycle, bike, arm pulls and thighs. Looks and feels like Suzanne Summer's thigh masters, I thought I'd me sore but I'm not so far. I can almost meditate with an ice pack and electrodes on my back. Just turn off the light and cover me up.
Friday, August 13, 2010
tests
I was sad. I went in for a mammogram, followed by an ultrasound then referred to the breast surgery center where I met with a BP to be told the tender nodule I have is a cyst. Benign. If it continues to fill and be more painful they can do a needle aspiration to drain the fluid.
We just seem to have a history of fibrocystic breasts, fibroadonomas in our family. Although with my grandmothers on both sides and paternal aunt dying of breast cancer I've been doing mammograms since 49 or so.
Physical therapy is good. I am learning to barrel roll to get up and put less strain on my back and other things,
I go early and walk the treadmill and bike either the recumbent bike which I will learn today or the regular.
Amusing?
I talked to Jim now he wants to see one another again....yes I missed him, but I told him I'd think about it. It hurt and upset me when he wanted to take a break and said we were becomming routine. Considering we were only to be friends what was that?
I make pickles badly but these were better.
Inspiration: A love for crisp pickles that still have a hint of cucumber, cucumbers from our CSA, and Mark Bittman's recipe.
Ingredients:
•1/3 cup kosher salt
•1 cup boiling water
•2 pounds small (“Kirby”) cucumbers, washed (scrub if spiny) and cut lengthwise into halves or quarters
•At least 5 cloves garlic, smashed
•1 large bunch dill, preferably fresh and with flowers, or substitute 2 tablespoons dried dill and 1 teaspoon dill seeds or 1 tablespoon coriander seeds
1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all the remaining ingredients.
2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.
3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve cut them in half. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste “pickle-y” enough to suit your taste.
4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.
Notes: So easy, and a good way to use up those summer cucumbers. They're salty and tasty!
We just seem to have a history of fibrocystic breasts, fibroadonomas in our family. Although with my grandmothers on both sides and paternal aunt dying of breast cancer I've been doing mammograms since 49 or so.
Physical therapy is good. I am learning to barrel roll to get up and put less strain on my back and other things,
I go early and walk the treadmill and bike either the recumbent bike which I will learn today or the regular.
Amusing?
I talked to Jim now he wants to see one another again....yes I missed him, but I told him I'd think about it. It hurt and upset me when he wanted to take a break and said we were becomming routine. Considering we were only to be friends what was that?
I make pickles badly but these were better.
Inspiration: A love for crisp pickles that still have a hint of cucumber, cucumbers from our CSA, and Mark Bittman's recipe.
Ingredients:
•1/3 cup kosher salt
•1 cup boiling water
•2 pounds small (“Kirby”) cucumbers, washed (scrub if spiny) and cut lengthwise into halves or quarters
•At least 5 cloves garlic, smashed
•1 large bunch dill, preferably fresh and with flowers, or substitute 2 tablespoons dried dill and 1 teaspoon dill seeds or 1 tablespoon coriander seeds
1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all the remaining ingredients.
2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.
3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve cut them in half. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste “pickle-y” enough to suit your taste.
4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.
Notes: So easy, and a good way to use up those summer cucumbers. They're salty and tasty!
Wednesday, August 11, 2010
summer
old smoker, nice man Jim, 67,I miss him, which surprises me a bit. When did we get so old? saw him for 5 mo.
My wonderful friend Kim and I met for dinner after 3 yrs. We are in touch my phone and email but she is so busy at Cisco and her daughter and husband. We both felt it was too long and we are too valuable to one another to let it continue. We will make time regularly, what ever that is.She is estraigned (sic)unfortunately, over their parents estate from her sister and family now. I know how it feels to be cut off. Very lonely.
We had butter chicken on basmati rice. This is one of the things that is not too hot there. I once got 15.dollars woth of take out and had to feed it to Ricardo, I couldn't eat a bite, but I got walnut prawns.
went to get a breast ultrasound today as a follow up for the mammogram and tomorrow have a consult at the breast surgery center.
I like this gyn better than any other since my woman one married and left several tears ago.
Went to meet Frank at Aqui's tonight. Ass didn't call or show up. He did email 2 min before the meet.
I like this cool summer we are having.
my back has been hurting. I go for my initial pt session in the morning.
I lost 30 lbs. Have been swimming, walking, not eating much, sticking to salads, fruits, doing some yoga, aligning my chakra's and doing meditation and guided imagry every day. The pain and wellness center recommends it.
Have been appling for some sales things one teaching one librarian in sf and on in seattle.
eggplant is here
Toast cumin and sesame seeds together in a dry pan, and when they´re all fragrant and crunchy, spread them out to cool on a cutting board. Mix the aubergine puree with yogurt, salt, pepper and the seeds, and add mint or parsley or both or none.
Great stuff, to start a meal, to serve alongside a dish of lentils, with flatbread, or chips, or anything, really.
Make tacos
love those fish tacos on whole wheat tortillas and coleslaw but rather than spend 9 dollars for 3 at the farmers market
Masa Harina. They had it, but if you can't find it, you can order it online.
Ingredients:
•1 cup Masa Harina (will make approximately 6 6-inch tortillas)
•Eggs
•Shredded Cheddar
•Hot Sauce
•Optional: cooked sausage, vegetables, other taco ingredients
Instructions:
1.Mix Masa Harina with scant 1 cup hot water and a dash of salt. Once combined, cover and set aside for one hour.
2.When dough is ready, roll into 2-inch balls. Press in a tortilla press lined with wax or parchment paper.
3.Heat griddle to hot. Cook tortillas approximately 1 minute on each side. Keep warm in towels until other ingredients are ready.
4.Scramble eggs and season with salt and pepper.
5.Assemble tacos and enjoy!
I had some today at aqui's, a fresh mex place I love had a that taco their chips w black bean dip, humus, roasted tomato salsa, and more eggplant, baba ganoush
I also love the pork, carnitas from the luncheria, lunch truck, open till midnight with roasted green onion, tomatillo salsa, radishes. sour cream, acquante, avocado on freshly made corn tortillas.
Monday, August 02, 2010
This life is exhausting
Keeping up in lunch on Monday, Dinner on Tues, tea on Sunday. I need a calendar and a cell phone. On Sun. I was at Starbucks 3 times. First he was at the wrong one and I didn't have his number so went to get his number and redirect. I should have gone there at least I knew where he was. There are 4 Starbucks close by here.
I've been going some writing as well as reading. I never really tried before but it pours out without effort.
Met 2 physical trainers to put me on a program of walking, the karate instructor with the body of steel says swimming is doing nothing for me bit it helps my back.
Speaking of my back it's been flaring up and I have my first PT apt. at the Pain and Wellness Center on Tues. I've been taking pills 3x a day sometimes. They put me to sleep and I was staying awake for most of the last 5 nights. Last night I picked one of my guys at the SF airport, about 45 min from home at 3. I dropped him at his car and didn't get home till 5 am. Just so u know, on the weekend McDonald's doesn't open till 6.
I like their sm wild berry smoothies. Parade had a free coupon and I mam hooked.
Yesterday and today that was all I ate along yesterday w a bowl of raisin bran and today w a cheese burger. I need to get to the supermarket and the farmers market. I slept thru it today and woke up at 6 and 1 and 6 and 12. weird sleep schedule.
I've been going some writing as well as reading. I never really tried before but it pours out without effort.
Met 2 physical trainers to put me on a program of walking, the karate instructor with the body of steel says swimming is doing nothing for me bit it helps my back.
Speaking of my back it's been flaring up and I have my first PT apt. at the Pain and Wellness Center on Tues. I've been taking pills 3x a day sometimes. They put me to sleep and I was staying awake for most of the last 5 nights. Last night I picked one of my guys at the SF airport, about 45 min from home at 3. I dropped him at his car and didn't get home till 5 am. Just so u know, on the weekend McDonald's doesn't open till 6.
I like their sm wild berry smoothies. Parade had a free coupon and I mam hooked.
Yesterday and today that was all I ate along yesterday w a bowl of raisin bran and today w a cheese burger. I need to get to the supermarket and the farmers market. I slept thru it today and woke up at 6 and 1 and 6 and 12. weird sleep schedule.
Thursday, July 29, 2010
Jim
Took my vacuum in, it needed a belt and lent me his, picked it up and brought it back. He liked to do things for me.
I will miss him as an unlikely, older friend.
I unconsciously said something about it becoming routine and he called yesterday and suggested we step back for awhile.
We don't have scheduled meetings, yes some dates but not any form of relationship but I /we enjoyed being with one another; and we both knew any future to be unlikely. I can't stand his smoking but I am still sad.
depressed i need some chocolate
instead went to dinner w ricardo for pad thai
Chocolate steamed pudding
Makes two generous deep ramekins, or three less bountiful ones (which is fine. remember that ice cream?)
Put 50 gr. of 52% chocolate and 50 gr. butter in a big microwave safe bowl. Give them one minute on half strenght, and then mix well with the wooden spoon. Little fingers willl interfere but let them. Butter and chocolate, what´s wrong with that?
beat in an egg, and add 25 gr. of flour and a pinch of baking powder. Mix well and put the mix into ramekins. Cover them with clingfilm and microwave on high for 60 seconds.
That should have a bit of sauce underneath, but if you prefer to have the thing cooked through so you can turn it out, then give it 90 seconds, and butter the ramekins.
(You might need a test run. Microwaves are notoriusly weird, and different from each other)
I will miss him as an unlikely, older friend.
I unconsciously said something about it becoming routine and he called yesterday and suggested we step back for awhile.
We don't have scheduled meetings, yes some dates but not any form of relationship but I /we enjoyed being with one another; and we both knew any future to be unlikely. I can't stand his smoking but I am still sad.
depressed i need some chocolate
instead went to dinner w ricardo for pad thai
Chocolate steamed pudding
Makes two generous deep ramekins, or three less bountiful ones (which is fine. remember that ice cream?)
Put 50 gr. of 52% chocolate and 50 gr. butter in a big microwave safe bowl. Give them one minute on half strenght, and then mix well with the wooden spoon. Little fingers willl interfere but let them. Butter and chocolate, what´s wrong with that?
beat in an egg, and add 25 gr. of flour and a pinch of baking powder. Mix well and put the mix into ramekins. Cover them with clingfilm and microwave on high for 60 seconds.
That should have a bit of sauce underneath, but if you prefer to have the thing cooked through so you can turn it out, then give it 90 seconds, and butter the ramekins.
(You might need a test run. Microwaves are notoriusly weird, and different from each other)
new fence
Prayers go out to Karen's Dad.
Happy birthday to my big brother, hermano mayor, Bob
Coming up on Ms. Emily Jean Wesley Phillips B.D. 8/5, born in 1972.
Getting a new side fence put in for 800 dollars. yikes. It's been down since I trimmed the trees in Oct.
The trees will have to wait.
I don't want to trim them anyway. cutting off the tops 16 ft. It's more than 3k.
Everything costs money.
getting the car washed. Giving lemons and t shirts as a tip instead of the tip they wanted for lunch or a good job.
called AAA thinking my battery needed a charge. I left it on in the garage for 2 days it's so quiet. Fortunately it was because I took the keys inside. I never do because I leave my purse in the garage in the car. Because I had helpers here I brought it in.
Ants are still driving me nuts. almost ate one this morning..ewwwwww, how can anteaters and apes eat them? They smell terrible squished and taste worse.
the smell alone will make u sick
I got bait to put all around the house.
Hopefully it will get them using grains. inside liquid bait and spray. i need to find their nest.
Since they came up through the floor in the bathroom, I sprayed them and think the nest is under the house near a toilet leak.
Blah
I'm thinking of going on a few road trips overnight to Pismo Beach. Morrow Bay and points south. He has an RV and likes to surf so that will get my back off the ground. That is an improvement. I'm getting too old and infirm and out of shape to sleep in a tent on the ground. Perhaps the last is the major reason.
Started dating 2 trainers who want to put me on a program, Swimming and walking and hour each isn't wnough. At my weight I need to do aerobics too and meditate and do some yoga. That's 5 or 4 hrs a day let's see what they have to suggest. So far it's also been natural supplements. No thanks.
Have been up all night for the last few.
My neighbor has a peach tree and they are almost ripe. I had one on my cereal.
Happy birthday to my big brother, hermano mayor, Bob
Coming up on Ms. Emily Jean Wesley Phillips B.D. 8/5, born in 1972.
Getting a new side fence put in for 800 dollars. yikes. It's been down since I trimmed the trees in Oct.
The trees will have to wait.
I don't want to trim them anyway. cutting off the tops 16 ft. It's more than 3k.
Everything costs money.
getting the car washed. Giving lemons and t shirts as a tip instead of the tip they wanted for lunch or a good job.
called AAA thinking my battery needed a charge. I left it on in the garage for 2 days it's so quiet. Fortunately it was because I took the keys inside. I never do because I leave my purse in the garage in the car. Because I had helpers here I brought it in.
Ants are still driving me nuts. almost ate one this morning..ewwwwww, how can anteaters and apes eat them? They smell terrible squished and taste worse.
the smell alone will make u sick
I got bait to put all around the house.
Hopefully it will get them using grains. inside liquid bait and spray. i need to find their nest.
Since they came up through the floor in the bathroom, I sprayed them and think the nest is under the house near a toilet leak.
Blah
I'm thinking of going on a few road trips overnight to Pismo Beach. Morrow Bay and points south. He has an RV and likes to surf so that will get my back off the ground. That is an improvement. I'm getting too old and infirm and out of shape to sleep in a tent on the ground. Perhaps the last is the major reason.
Started dating 2 trainers who want to put me on a program, Swimming and walking and hour each isn't wnough. At my weight I need to do aerobics too and meditate and do some yoga. That's 5 or 4 hrs a day let's see what they have to suggest. So far it's also been natural supplements. No thanks.
Have been up all night for the last few.
My neighbor has a peach tree and they are almost ripe. I had one on my cereal.
Wednesday, July 14, 2010
oil
This is my 3rd day of cleaning the house inside and out. In addition, the toliet hose needed replacing on Sat.
I've tossed tons of recycling. and have 4 bags waiting for the can to be empty today. Jim lent me his vacuum and took mine in to get fixed. I would have just thought it needed replacing.
I got the oil changed too.
On Sun. at the farmers market my back went out. I coudn't carry cherries, zuchini, nectarines and apricots. Boy I've been into the drugs. they cut the pain but just mask the hurt.
After 2 yrs, workers comp is covering 6 sessions of physical therapy and this flair up.
I've tossed tons of recycling. and have 4 bags waiting for the can to be empty today. Jim lent me his vacuum and took mine in to get fixed. I would have just thought it needed replacing.
I got the oil changed too.
On Sun. at the farmers market my back went out. I coudn't carry cherries, zuchini, nectarines and apricots. Boy I've been into the drugs. they cut the pain but just mask the hurt.
After 2 yrs, workers comp is covering 6 sessions of physical therapy and this flair up.
Wednesday, July 07, 2010
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