cold

3 hrs.s at the gym, a shower the farmer's market and breakfast.

trolling is much different at 55.

the heat came on this morning and i switched the sheets to flannel and the down comforter on.

I am hitting the garage sales in search of baby clothes. She also wants a swing.
Marilyn tells me Craig's list is a good place to look. time and mileage consuming.

Tex-Mex chicken and dumplings recipe

Is there a cuter word in the English language than dumpling? Nope, I didn’t think so. And when you pair it with chicken to make chicken and dumplings, you have one of my favorite belly-filling, spirit-warming, cold-weather dishes.

2nd date

My hair is in that in between my chin and shoulders making me crazy. It takes a lot of work. It is not wash and wear. Also dry and fly away and over processed.

I have been trying some heavy conditioners and finally may have found one that worked. It's so hard to wait it out the stage between the ears and the chin and now to my jaw growing to my shoulders.

I am garage hunting gor baby clothes. Marilyn's new grandson is due in Dec. My only experience is participated in 2 or 3. She emailed me a list.

Then I get to wash them all in ivory snow. Who knew they needed a fragrance free detergent with no.... Afterward I get to send it up to them. Her daughter in law and son are going up to Trinidad to have the baby 12/8. She delivered Jesse, her son at home from a friend and then adopted him.

I'm scoping out the ads this a.m. I was up at 5:20, then at 8 headed out to the rich parts of town.

Last night I had another date with Rudy. He says he has been calling but I have been on the computer. I heard a msh. the other night and thought it was Bob, a bit surprised cuz it would be late in IN. not.

I got pulled over last night because I had my lights off. I had pulled into a driveway and when I backed out forgot to turn them back on. That happened once before in Monterey after Caro and I left a restaurant there.

spectacular weather

Happy Birthday Mom you'd be 91 and I wish you were and here with us, I miss you a lot.

I was up at 5:30 waiting for a call and at 7 checked and realized the plug that always gets changed from the phone to the computer was slightly pulled out. No one called in that last hr. or so.

My connection is being dropped a lot.

I need a new TV and dsl carrier this phone thing is driving my nuts.

I met another sub yesterday at the supermarket both of us Language arts teachers and for the same district. Since we were talking about cooking he asked me to dinner.

Today I went to the Farmer's market downtown. Two of my favorite vendors were not there. It's a good thing I know how to make my own fish tacos now.

The other I didn't need anyway and brought a crepe instead.

This is the first time I have not read in a week.

I roasted a chicken and now that I have chicken stock w/o all that salt. Now to get all the schmaltz off and make some butternut squash coup with leeks.

The leaves are turning.

Gas is 2.85 a gal..

Tonight I am meeting a friend for happy hr. ay Chevies.

Veteran's day

Off to visit the VA hospital in Palo Alto, take some cookies and see if anyone needs a visitor.

What a sobering thing to see young bodies mamed. I don't do blood and wounds well.

Compasion though,I can do.

Back in 2002 one of my good food blogger friends, Lydia started a wonderful program called Drop in & Decorate. It’s a simple concept: bake some cookies, invite friends or family (or co-workers or neighbors) to drop by and help decorate, and donate your cookies to a local food pantry, emergency shelter, senior center, lunch program, or other nonprofit agencies meeting the basic human needs of people in your own communities.



This year if you’d like to host your own Drop In & Decorate® event, Pillsbury and Wilton would like to help.

Pillsbury has donated 50 VIP coupons, worth $3.00 each, off any Pillsbury product -- including sugar cookie mix and icing -- to be distributed, first come, first served, while supply lasts, to anyone who plans to host a Drop In & Decorate event (max. 5 coupons per person). And she iwll also include a Comfort Grip cookie cutter, donated by Wilton, to people who plan to host cookies-for-donation events.

There’s also a free downloadable guide with everything you need to know to host your own party, available on the Drop In & Decorate web site.

It’s a simple idea in a complicated world, and something anyone can do! If you’d like more information, you can visit the web site or contact Lydia directly at lydiaATdropinanddecorateDOTorg.

Check out Lydia’s site for more details .




Oven baked fish

The recipe: preheat the oven to 300, dredge the white fish in flour, then dip it in beaten egg, then in breadcrumbs mixed with parsley and lemon zest. It´s much better with home made, coarsely grated breadcrumbs.
Lay the fish on an oiled tray or baking dish and bake until golden, about ten minutes, but do check. It´s usually ten minutes per inch of thickness, but ovens vary, etc. That´s it. Easy easy, and plenty of time while it bakes to dress a salad and doll up some bottled mayonaise with lemon juice and olive oil.

Vetran's day

Off to visit the VA hospital in Palo Alto, take some cookies and see if anyone needs a visitor. So sad to see all rhese hurt kids and bodies not to mention minds.
More pet therapy would help calm and keep the nightmares away and the love to snuggle up with. Pet's love unconditionally.

Rain 8 inches? school's closed?

I've been on a bridge marathon for 6 days 20 hrs a day.

another one

I got some stone ground wheat bread w flax seed at the farmer's market.

I need to sleep

Only 2.5 hrs yesterday.

Healthified" Chicken Tortilla Casserole

Prep Time:20 min
Start to Finish:1 hr 15 min
makes:8 servings

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
High Altitude (3500-6500 ft): Heat oven to 375°F.



Nutritional Information

1 Serving: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 22g % Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy, 1 oz-equivalents Grains, 2 oz-equivalents Meat & Beans, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

By adding a can of black beans, rinsed and drained and a 1/2 cup or so of thawed frozen corn, the taste and nutritional value skyrocket! Also use red bell pepper instead of green. Super yummy and super nutritious. I serve with avocado slices and a dollop of low fat sour cream on top.

Wjat is the deal on all these shootings?

Why can't we get a national health care plan?

The leaves are changing

That usually happens around Thanksgiving along with the rain. We ony have had 1 rain storm and that was early and unusually heavy for Oct.

I put a cat cushion out on the deck and the outside cat Diablo sleeps there at night.

I've been up for over 27 hrs. I sleep for 2 and I'm up for another 20.

I made a yellow cake with choc. icing. A rare occurrence.

I had a filet Mignon about 3 oz and 3 scallops for dinner on a bed on spinach with mushrooms.

I have been playing a lot of bridge online. I keep getting dropped and disconnected w msn games and cooper.net.

Lacy is snuggled up hip level and naps with me and keeps me company.

I can't believe that asshole Dr at Ft. Hood. You know that is going to invoke more anti Muslim prejudice. If he was called a rag head before and he and others were discriminated against and not trusted imagine it now. It's not only the name but then he was trained as a psychiatrist on the Army's dime. He was vocal about his difficulty with the war.

The FBI had him on a watch list what is up at that? Is anyone listening/watching, reading the web site?

Now 13 people are dead 30 injured and he is paralyzed. Far from the hero his existence will be HELL.
How could he equate a suicide bomber like a soldier who throes himself on a grenade?

Heads will roll.

What is the vaccine H1M1 shortage? What a up surd thing. Give the contract to China.

I went to the Farmer's Market. There are apples, Asian veggies, tomatoes, and strawberries still. The tomatoes and strawberries are at there end.

Spiced Pumpkin, Lentil, and Goat Cheese Salad

Ingredients:

3/4 cup French green lentils
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

Instructions:

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.


Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.


Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.


Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.


Notes:
Peeling pumpkin is not fun. I would use butternut squash next time. This was a nice weekend lunch.

Cod Provençal

Ingredients:

4 cod fillets (6 ounces each), skinned
1 lemon, halved
1/4 teaspoon coarse salt
freshly ground pepper
2 T extra-virgin olive oil
2 small onions, chopped (2 cups)
2 garlic cloves, thinly sliced
1 small zucchini, thinly sliced
4 medium-ripe tomatoes, thinly sliced
2 t fresh thyme, plus 3 sprigs

Instructions:

Preheat oven to 400F. Place cod filets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 30 minutes. Sprinkle with 1/4 teaspoon salt, and season with pepper.
Heat 1 T oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat. Top with half the zucchini, tomatoes, and thyme. Drizzle with 1.5 t oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper.
Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.

Nutritional Information (per 1/4th recipe):
317 calories, 2g saturated fat, 8g unsaturated fat, 80mg cholesterol, 8g carbohydrate, 465mg sodium, 46g protein, 2g fiber


Notes:

Caramelizing the onions properly is very important. You want a deep golden brown, not burned. The delicious flavor is the base of the entire dish.

I think I will put all of the zucchini under the fish next time I make this. The zucchini cooked in the amazing broth was tastier than the zucchini that cooked on top of the fish.
I think this will be a recipe in our regular rotation-- fast, healthy, delicious.
Taking photos when it gets dark so early is difficult-- this tasted better than it looks here!

Sausage and Lentils with Spinach

Ingredients:

3 tablespoons olive oil
1 pound kielbasa sausage, cut crosswise into 1/2-inch-thick slices
1 large onion, chopped
2 6-ounce packages sliced crimini (baby bella) mushrooms
3 garlic cloves, pressed
2 teaspoons dried thyme
1 pound dried brown lentils, rinsed
2 bay leaves
6 cups (or more) low-salt chicken or vegetable broth
10 oz fresh baby spinach leaves

Instructions:

Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 5 minutes. Using slotted spoon, transfer to plate.

Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil.

Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.

Recipe Notes: A complete, one-pot meal. Total time: 50 minutes

My Notes:

Local Twin Citians must try the Hardwood Smoked Country-Style Sausage from Prairie Pride Farm (available at the Saint Paul Farmers Market). I am obsessed with it and look for any excuse to use it! I don't see it for sale on their website, but they always have it at the market.
Vegetarians/Vegans can try to substitute veggie sausage.
Chicken sausage could be substituted for those who do not eat pork. Trader Joe's makes a great smoked chicken apple sausage that would be delicious in this.

Art Smith's Goat Cheese Drop Biscuits

Inspiration:
My friend Carli recently treated me to dinner at Art Smith's Chicago restaurant Table 52. We were able to secure seats at the 5-seat bar which overlooks the wood-fired oven. One of the many highlights of our meal were the goat cheese biscuits served to all guests in lieu of the traditional bread basket. We observed the line cook make a number of cast iron pans full of biscuits as we raved about how delicious they were. Upon returning home from Chicago, I immediately searched for a recipe, and thankfully, it wasn't hard to find. You must make these.
Recipe

Ingredients:

2 cups King Arthur self-rising flour
1 tsp salt
4 tbsp cold butter (2 oz)

4 tbsp goat cheese (2 oz)

1 cup buttermilk
1/4 cup grated Parmesan cheese
butter to grease pan and top biscuits

Instructions:

Preheat your oven to 425 degrees F. Place one 10 inch cast iron pan into the oven while it is preheating. Place flour and salt into a medium sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!


Tim's Rating: 9.5/10 "They don't even taste goat-y." (He thinks he doesn't like goat cheese.)
Liz's Rating: 10/10
Posted by Liz at Friday, October 23, 2009 13 comments
Labels: Baking, Liz's favorites, Snacks, Vegetarian
Wednesday, October 21, 2009
Taco Cornbread Bake

Inspiration:
Adventures in my Freezer
adapted due to ingredients I had available


Ingredients:

1 lb. ground beef

1 pkg. taco seasoning

1/2 c. water

1 can black beans, drained

1 cup pureed salsa

1 batch corn bread batter (see below)
2 fresh jalapenos, sliced thinly

1 c. shredded Cheddar cheese
Cornbread Batter:

1 cup corn meal

1 cup flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 egg

1/4 cup vegetable oil


Instructions:


Preheat oven to 400 degrees.
Brown meat; drain. Stir in next 4 ingredients. Pour into 8x12 baking dish.

Prepare corn bread batter:
Mix dry ingredients, add milk egg and oil, mix just enough to moisten dry ingredients.
Spread over meat. Top with jalapeños if desired. Bake uncovered for 20 minutes. Top corn bread with cheese. Bake 5-7 minutes.

Happy Halloween

What type of candy so u like?

I like Maru Jane's and bit of honey. I haent aeen either thia year.

I got the sisposal fixed. For 95. dollars not 485 I just got it unfrozen not replaced.

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Wednesday, October 28, 2009
Quick and Easy Pumpkin Spice Muffins

Have you noticed that pretty much the only things I do right now are things that are quick and easy? Sad but true. I am busy…

I went searching yesterday for a quick and easy recipe to make some pumpkin muffins. I wanted something that used no appliances and I could whip out in a matter of minutes with minimal mess. These were perfect and fit my criteria flawlessly!


See the crunchy cinnamon/sugar coating on top? It absolutely made these muffins!!!

Pumpkin Muffins (adapted from Smitten Kitchen)
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

Ingredients:

1 1/2 cups White Whole Wheat flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
3/4 cups plus 1 tablespoon white sugar
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Directions:

Makes 12 muffins

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, and brown sugar in a large bowl until smooth. In another bowl whish together the flour, white sugar, baking powder, baking soda, salt and pumpkin pie spice. Add the dry ingredients to the pumpkin mixture and whisk until until just combined. Be careful to not over mix .

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

up early

Did you know there are Kleenex with anti viral dots? Read the tissue box or hang around a primary grade classroom and you will see. You must have to be a mom, a parent, or paying more attention than I.

My couch is netter and worse, not as frequent so I sleep,which is a great is a great improvement, but deeper on my lungs.

I took my nap, 4 hrs, since I slept 2 the night before and fell asleep around 10 and was up around 5. The tv is still messed up no abc till 10.?
Fortunately, it's back on at 7 tonight. Iritates me not to get recption.

I am making up lesson plans now. The teacher may be out for the week.

The mornings are cool but the afternoons are sunny and 70.

Today was red ribbon day, say No to drugs, an annual event. Everyone wears red (a gang color) and a majacian and ventrililoquist came and gave a lecture on healthy foods and things to frink. It was cute. Lots of puppet "'dunnmmies".

I have a parent helping me copy things. I added 4 more work sheets for last night's homework. We did a practice spelling test. Wed. is the real test. The kids all got vrazy and upset because I confused their words and groups and did the quiz different from their teacher. I got them calmed down, which calmed me down.

I barely had a voice today. I'm reading Nightshade by Susan Albert.

Baba Ghanoush

Ingredients:

1 large eggplant
garlic powder or fresh garlic
salt
pepper or hot sauce
fresh lemon juice (to taste)
1 tablespoon mayonnaise
1 scallion, chopped (optional)
Pita wedges, for serving


Instructions:

First wash eggplant. Pierce in a few places with a fork or knife. Bake eggplant in 205 ºC (400 ºC) oven until skin has almost collapsed and the eggplant is very soft. Let cool.

Scoop out and mash all of the flesh. Throw away the skin. Add remaining ingredients and mix well. Adjust seasonings to taste. Refrigerate and then serve.

Yum. I make this a lot even with the peel adding only roasted red peppers without the scallion and lemon. Either works.

t.v.

The TV still has no picture on some channels. I called some antenna places. The disposal must be replaced it can't wait.

I finished all my soup. That's about all I can eat or have any interest in. Great diet. I'm getting an estimate on a new r side fence. Wish that could wait.

I hope I don't get these kids sick. On Fri. I was a serial sucker on lemon menthol lozenges. They liked to hand me the next one and take care of me. It felt nice.

Until they got used to me they all talked so softly I would have to get right next to them and have them say it in my war. By the end on the day they spoke louder, assured I wouldn't eat them.

The teacher is having extractions and implants.

I'm reading the Kathy Reichs book 206 Bones.

I can't believe how much faster the Internet is from school v mt dial up where I crash often and sometimes it takes me hours to get on to play bridge.

Time to make more oatmeal.

Sour cream chicken enchiladas recipe

When I was in college, on Saturday afternoons a large group of us would celebrate the weekend by going to lunch at the local Tex-Mex restaurant. We’d toast the weekend with tall glasses of iced tea and salty chips dipped in salsa, and as we were in North Texas, most of us would order the house special—sour cream chicken enchiladas.

Tex-Mex is the large umbrella phrase that covers what people have determined to be Americanized Mexican food, but it’s a very broad term as a Tex-Mex plate found in North Texas will be very different than a Tex-Mex plate found near the Gulf. This is what I discovered when I went to college in the small town of Sherman near the Oklahoma border. Green sauce was gone, with sour-cream based enchilada sauce to be found in its place. Different, yes, but just as satisfying.

The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple blend that still had flavor. The sauce itself was a creamy blend of sour cream and chicken broth. A few pickled jalapenos were added, yet they provided more color than fire, as all that cream mitigated any heat. But what this sauce lacked in piquancy, it made up for it in creamy comfort and a taste so smooth I’d always order an extra bowl on the side.

My love for these enchiladas is firmly embedded into those four years I was in college—I hadn’t eaten them before and I hadn’t eaten them since. While my tastes have changed since then, I am still a fool for sour cream (give me a spoon and a carton and I’ll be eating myself silly in no time) so I decided to revisit this North Texas classic.

After following what was purported to be a close approximation of this restaurant’s recipe, I was struck by how bland the sour cream sauce was—I couldn’t believe I used to love it so much! I tried punching it up with some cayenne, garlic and cumin, but it was still too flat for me—it needed some tang. I was afraid limejuice would curdle the sauce, so I pureed it with some roasted tomatillos instead.

I took another bite. I wasn’t bored this time! In fact this sauce was a nod to two long-ago favorites as it was the marriage of my Houston green sauce with my North Texas sour-cream sauce. But I shouldn’t have been too surprised. I mean, I’ve certainly changed since I was 18 so why couldn’t my sour cream sauce change as well? And if I do say so myself, we’re both much improved by the changes made through the years.

Sour cream chicken enchiladas
Ingredients:
For the filling:
Four boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1/2 medium-sized onion, diced (about 3/4 of a cup)

For the sour cream sauce:
2 cloves of garlic, minced
2 Serrano chiles, diced
2 tablespoons of butter
2 tablespoons of flour
2 cups of chicken broth
2 cups of sour cream
1 teaspoon of cumin
1/4 cup chopped cilantro
8 fresh tomatillos, husks removed and cut in half or one 10 oz. can of tomatillos
Dash of cayenne
Salt and pepper to taste

For the enchiladas
12 corn tortillas
1 tablespoon of canola oil
2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro

Method:
Preheat the oven to 350 degrees.

Sprinkle the chicken breasts on each side with the salt and black pepper. In a large cast-iron set on medium heat, and cook the chicken breasts on each side for three minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on as you’ll be using it again.

While the chicken is baking, in a pot melt the butter. Throw in the diced Serrano chiles and cook until soft, about three or four minutes. Add the minced garlic and cook for another minute. Add the flour and cook for one more minute. Pour the chicken broth into the pot, and whisking constantly cook until chicken broth has thickened. Stir in the sour cream, cumin, cayenne and cilantro. Remove from heat.

If using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about four minutes per side. Place in a blender along with the sour cream sauce and puree into smooth. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.

Heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Wrap in a cloth to keep warm as you continue to cook all 12.

To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of a casserole pan. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (I’m not usually this scientific but if you’ve never made them before and desire exact measurements this would be it!).

Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake at 350 for 25 minutes or until top is brown and bubbling.

Serve topped with chopped cilantro. Makes 12 enchiladas.

kids

I've found it interesting to be with a 2nd grade class for a few days. They want to tell you everything. They see everything. They want to know everything. For example one girl wanted to tell me her finger hurt. Another boy his hands were dirty. I asked him "what do you want to do about that?" and he went off to wash them. Another girl came back from recess and said her stomach and neck hurt. Amazing how they can make it through recess. After lunch she said her back and leg hurt. I asked her if she could make it 1 more hr. of school. She said no and wanted to go to the nurse. I send her and of course they sent her back convinced she could now survive until the bell rang.

They tell me stories and want to know why someone has been moved and one boy is a caretaker he watches everything to make sure everyone is well ans asks me questions I may or may not answer depending upon their appropriateness.

They want to help me grade papers, record them, put stickers on them, get me water, pass put papers, collect papers and take things to the office. Everyone has a job. It's a very good class. There is such a difference and joy in them. What a difference between gr, 2 and 8. Then the joy leaves and hormones come in. These little ones are so pure, unformed and innocent, A joy.

I'm sicker. Over the weekend the nose started running and the cough began.

volunteer experience

I'm contemplating asking the h.s. if they need help putting their book room in order. I am interested in the project and think the volunteer experience might be hood. What do you think? It' an overwhelming task and takes more than 1 person.

I slept during my show at 10 and slept till 12:30 took a sleeping pill and here I am at 3., now 5, actually never did get back to sleep. I got a call to teach 2nd grade. I'll be there Mon. and Tues. too. I took a nap from 3-8.

It's amazing to see how far back my math ignorance goes. Today we we trying to predict patterns of numbers. I have never done well on this and especially on standardised tests. The kids had to show me...again.

I think I may have Marilyn check my references to see who spoke badly.

I read today that a burrito the size of a deck of cards is a serving. likewise a dice is enough butter. 3 di for cheese. I need to get my 30 yr old weight watcher scale. It went on to say men who carry weight in their abdomen are at risk for colon cancer.

I had oatmeal, soup, crackers and choc. pudding cup. still queasy. One way to diet, no appetite.


Did I open an account with Trade king or Scott trade? Now Ing is less. not at yradeking must be scott. Well this morning rexted Tradeking and they said I gad closed the account. Scotttrade too says I have no money in the account. I remember mailing it to FL, but not getting it back or spending it in Oct.

It takes a very long time to post books for sale on Amazon and is frustrating.
Then you pay a commission to them.

On a clear day

This valley is beautiful. You can see for miles. The hills are starting to turn from fold to brown on their way to winter green. Some tree leaves are getting autumn colors and falling.

The weather is beautiful today, sunny and in the 70's. It might be 82 tomorrow so maybe I'll wait to put the last fan away.

I lost 10 more lbs. cuz I'm sick. Can't eat much, have no interest and my throat is back to hurting.

Looked up antenna and fence contractors today. They have been vetted.

Still put the disposal issue off.

Couldn't sleep so this time I took a pill at 6 and was up by 10. I totally forgot it was Mon. and the farmers market. Having channel 7 off threw me off.

Channel 7 reappeared today.

Ouch

I'm not eating until 9 or 10 pm or in the middle of the night. I made some matzoh over the weekend.

I wanted to eat some protein yesterday and pulled out the cottage cheese and pineapple. Then, I remembered my med. causes mouth sores live a fever blister periodically. It was like acid. I'll wait on the pineapple. Unfortunately, toast is too rough too.

The fence is totally gone now, leaning against the trees I trimmed.

My library account is frozen because I turned in the tapes minus one. They weren't even due yet. Not too smart.

My stomach is upset. Toast and soup may be best. This morning I had some more toast and a few hrs. later oatmeal and s banana. After 5 I had some soup. I could only eat 1/2. I never remember eating 1/2 of anything. I put a few slices of a red beet in. It was a beautiful color, Hold the cilantro, not a good idea.

Why are there so many kinds of salt and pepper?

I want to read Three cups of Tea and Kennedy's book.

I got out the raincoat and umbrella. Time to break out the UGG boots. They were nice yesterday while it was pouring.

Time to put the fans away.

I got to sleep at 8-9. I was up at 3. napped for an hour, up again at 5. My eyes hurt but my body and mind are fighting it.

Another semi flipped on the Bay bridge. The driver was going too fast for the new curve.

That English position at the alternative high school is re posted. The new one probably got spit out or couldn't handle it. I can relate. It's tough in there.

I ran the dishwasher which in turn probable moved or melted enough grease in the pipes for some water to go by.

I listed 2 more books for sale on Amazon.

An earthquake just happened. It was about a 4.

Flooding

Wiper blades will have to wait. The bay bridge shut down when a semi flipped; towns evacuated, streets flooded and trees are down. I still can't get CBS or ABC. wind is playing havoc on NBC transmission in audio. They are asking for a voluntary reduction in in electricity.
Lawn chairs and other debris are flowed into the creeks. Boulders and hillsides are moving. There has been one death. Not seen since the 50's. 5 inches is more than we need in a 12 hr. period. I didn't water. I was waiting for this and some of my plants are coming alive again.

I guess I should have cleaned gutters and screened them. I had that done a few years ago.
My neighbor says I have to cut my trees because they have shallow roots. They are over 100 ft. high. I have 12. My trimming was not enough.

Diablo needs a dry place. He is lying in the leaves under a bush getting rained on. I'm tempted to leave the side door cracked or put a bin out for him.

Then we had an earthquake, fortunately not as big as the one 20 yrs. ago.

The one opening for a librarian is for Compton, rated the most dangerous place in America.

I went to bed at 8 a.m. and was up at 3 to go to the library. Yesterday too. I need to flip my schedule again, but I gravitate to the night.

There is a .60 p.t. English position in San Ramon. I wonder if that would pay into the state retirement system.
It's 2 or 3 hrs. N.

The giant pumpkin weighed in from IA at 545 lbs.



I'm investigating an antenna booster to see if that is what I need to pick up all the mussing channels.
Right after the digital conversion there were a lot of 9.99 offers. I saved them.

I'm going to make some butter nut squash soup. I need to get some yogurt to add.
I need a blender, the food processor is not fine enough. I also need to get a spaghetti squash to take the place of pasta.

I ordered a new Cuisinart work bowl and in 30 yrs. I wore the other one out.

I need a chicken too to make chicken broth. did you know canned has over 559 mg. in the reduced salt variety. I can control the salt if I make it.

Whole Dad was here with me after he got out of the Pritikib prohram we made a soup a day and oatmeal. We had a lot of chicken to constantly have stock on hand.

I can't put it off any longer, I need to call the plumber and go buy a disposal. The water won't even drain now. I think it's only on one side so I might try using the other sink.

rain

the first rain is a BIG deal in CA,

I laid in groceries.

I'll get new wiper blades too.

I turned down 3 days or 4 of subbing cuz i was sick and not the typhoon remnants are due.

I made the pork roast w apple cider didn't marinate it 4 hrs. that may matter. I strained it and reduced it and now it's marinating, after the fact.

was not too impressed. I think I prefer red wine.

Am reading Clive clusser's Medusa I need more books.

I'm put except for the paperback that is hiding. It's got two audio tapes with it too. The library was closed Sun and Mon. I'm in withdrawal knowing there are three books waiting for me.

I think the car c/d and tape player are dead along with my garbage disposal and c/d player.

While the roast was cooking I cooked a pkg of bacon dated Dec. for the outside stray.

While I was at the store I must have left the patio opened to the broomstick since the lock is broken and when I came back the black cat ran out of my room really fast and out the back door, He pretty much lives in the back yard. Usually I just give him water. My neighbor has been feeding and spaying the colony of feral cats for 20 yrs.
This one had a bone in his jaw and one of other care givers spent over 00 dollars for his surgery. I probably gave him the the bone. Lacy only eats her cat food and won't even eat anything else. The one I call Diablo I may have fostered. I've given him a whole fish, turkey and chicken bones after I finish with the breast.

Bad me.

My isp has been dropping me a lot. I play bridge online and it may not look like a lot of activity.

I am looking for another isp.

There is a free one called appropriately dialupforfree.

The one I have copper.net is due to double my mo. fee in Nov.

Ick, Lacy threw up. At least it's only a little and liquid. She also was kind enough to do it in her box she likes to sit in. The top of a paper box. Then I use them to line her litter box.

That mattress I ordered online from SC has bee charged to my Visa. It's been longer than 10 days, nearly 1 mo., and the company doesn't respond to email, so I called Chase. All gone.

Marilyn asked if I would get my stomach banded.

small

Rudy is very small. He's shorter and i could make 2 of him plus 1/2 another. I'd estimate 110 dripping wet.

He smokes too. ick

I'm sick

I'll blame all these colds on the kids.

I finished a long book The Echo in the Bone by D. Gabaldon

4th gr.

They renewed my book but it's still missing.

Macaroni and Cheese with Butternut Squash

Ingredients:

1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray
1/2 cup part-skim ricotta cheese

Instructions:

Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

My Notes:
Arugulove suggested this recipe on her comment on my last macaroni and cheese attempt. I had almost all the ingredients... a pound of pasta (although not all the same shape), an acorn squash from the farmers' market (close enough to butternut?), panko (better than breadcrumbs?), and cottage cheese to sub for ricotta. This recipe was a great way to use up some odds and ends, and it was tasty, too!


Spicy Broccoli Stuffed Baked Potatoes

Ingredients:

4 baking potatoes
4 garlic cloves, pressed or minced
1/8 teaspoon hot pepper flakes (I used a heaping 1/4 teaspoon and still didn't find it spicy at all)
2 teaspoons olive oil
1 bunch broccoli or broccoli rabe, minced (about 4 cups)
1 cup water
salt and ground black pepper, to taste
8 pitted black olives, sliced (optional)


Instructions:

Preheat the oven to 400 degrees. Slice the potatoes in half lengthwise and bake, cut side down, on a baking sheet for about 45 minutes, until soft. Remove from the oven.
Sauté the garlic and pepper flakes in the oil for 1 minute. Add the broccoli and water, cover, and simmer for about 15 minutes.
When the potato halves are cool, scoop out the centers, leaving 1/4 inch of pulp on the skin. Mash the scooped-out potato pulp and stir it into the stuffing. Add salt and pepper.
Refill the potato skins and bake for 30 minutes.
Sprinkle with sliced olives and serve.

Negimaki (Japanese Beef and Scallion Rolls)


Ingredients:

12 small scallions, trimmed to 6-inch lengths
1 (1-lb) piece flank steak (roughly 6 to 7 inches square)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin* (Japanese sweet rice wine)
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil

Instructions:



Prepare scallions:
Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.


Prepare beef:
Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.


Assemble rolls:
Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.


Marinate rolls:
Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.


Cook rolls:
Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.
Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.






Chicken Pomodoro
Ingredients:

4 chicken cutlets

2 T. vegetable oil

¼ cup vodka

½ cup low-sodium chicken broth

1 T. fresh lemon juice

½ cup tomatoes, chopped

2 T. heavy cream

⅓ cup scallions, minced

Instructions:

Season cutlets with salt and pepper then dust with flour.
Saute cutlets in oil. Transfer to a platter; pour off fat from pan

Deglaze pan with vodka (away from heat) and cook until vodka is nearly gone. Add broth and lemon juice. Return cutlets to pan and cook each side 1 minute. Transfer cutlets to a warm plate.

Finish the sauce with tomatoes and cream. Heat through, then pour over cutlets. Garnish with scallions.

Notes: This was fairly easy and a great way to use up some tomatoes from the garden. I doubled the vodka, broth, lemon, and cream and quadrupled the tomatoes; the sauce was delicious!! Don't skip the scallions as they add some good texture and flavor contrast.

There is early snow in the Sierras

The date with Rudy went well. The play were 5 Balinese shadow plays in English and Spanish. It flipped from one to another. I couldn't keep up in Spanish.

I don't know how to date as an adult. It seems to me they move too fast.

I made a meatloaf and put in some fresh fennel. Couldn't taste it, but meatloaf is a comfort food.

I'm missing one of my library books due tomorrow.

it's starting to feel like fall

i have a 6th grade class in the morning and a play at 8 with Rudy.

That gives me time to vacuum up Lacy's fur.

i cleaned out the from the front passenger seat of the car which is never empty looking for 2 tapes. I moved the paper box to the trunk. Next to check under the seat. I guess I need to check in the box too. I've got a lot of water bottles to recycle.

I took a nap today and woke up to the smell of bread. It took we a while to remember I was roasting a red pepper and eggplant that were on their last legs. When I pulled them out they were black cinders after 3 hours.

Ive been sorting papers to recycle and those I want to keep. I'm trying to get to the floor so I can vacuum. I am clearing counters in the kitchen too. One holds things that are clean but i didn't put away.

I pulled some fish out of the freezer and made 2 fish tacos with salsa and coleslaw for lunch. note to self: fish like anything does not freeze well long.

I'm trying to eat stuff from the freezer.