Too much rain

First we get none to speak of until Jan. and now it won't stop. How tiny our efforts seem to build when they are put to close to the edge of the cliff. Ocean views end and buildings tumble into the sea as the waves just keep on pounding. There are roads with standing water,poorly designed, all over the place and going through them is like swimming. I watched a guy hydroplane into the cement meridian in the fast lane of 101 on Sunday. Yesterday the whole road was closed.

Well it could be a blizzard in the Sierra's which I'm glad I'm not driving in. I'd like to ski once the roads are clear though.

Time to head to the Caribbean to dive in Belize. Then there is Haiti. I can't believe the cruise ships continue to dock and use the beaches. I don't care if they own them. Giving water and food for the relief efforts is not enough. Give a boat as a hospital.

Yes I understand about profit.

I can't imagine how that infrastructure will be rebuilt. Move the people, clear the rubble, bring in materials and rebuild. They didn't have water or sanitary systems before.

It's like Afghanistan ans Iraq.

I haven't heard from Chris, oh well, onward...On the other hand, I met a man who is Jordanian, almost 60, in Noah's on Sunday. He invited me to lunch on Monday. He wanted to dose me with middle eastern cooking. Unfortunately the place was closed, so we looked in the market next store bought a few spices , had lunch at a buffet, which I rarely do and I went home and he on to call on customers this Martin Luther King Day. I'm meeting another man for a drink this Friday. He works for the electric company so it may be touch and go. There is a computer engineer with his PHD from Argentina, which is exotic, 31 and intriguing; one Bob's age,Jerry, a young, fit 65, that I've seen 2x; one 51, Mark, Italian I saw this morning; some in their 40's and occasionally a 20 something. I DO appreciate the energy and resilience of youth.:-)Thank you Kevin and James and they keep calling. I ran across Dominick a very sexy 50 from Oakland. He is petite but lovely.
So I run on as though a smorgasbord has presented itself and perhaps it has. Especially after so long without much socializastion I decided at Thanksgiving to work on it. I have a full pipeline as they say in sales and am enjoying the search, culling and whatever else.

It's amusing to run through the variety of options.

I took my laptop in to the Geek squad and since that have had 2 offers from guys to look at it. This time it was DOA and did not come to life when they pushed the button.

I thought it just neened 2 or 8 GB of memory since I had only 256k left. I upgraded my transmission rate at Atand T but that matters not if it won't load in less than 3.5 hrs and constantly crashes.

It's been over 3.5 yrs. I may have to bite it and shell out the sheckles for another. The phones have more memory now than my computer.

A 30 something came over with his think pad on Mon. and I couldn't believe how fast everything opened and loaded, .. In my house

SOUP

Aunt Peggy's Curried Butternut Squash Soup4 TBS butter
2 cups finely chopped yellow onions
5 tsp curry powder
2 med. butternut squash (3lbs.)
2 apples peeled, diced, and cored
3 cups of chicken broth (or vegetable broth)
1 cup apple juice
salt and pepper to taste

Melt butter in pot. Add chopped onions and curry powder. Cook, covered over low heat for about 25 minutes until onions are tender. Peel and dice squash (or use pre-cut frozen squash). when onions are tender, pour in the broth, add the squash and apples, and bring to a boil. Reduce heat and simmer partially covered until squash and apples are very tender. At this point use an immersion blender (or transfer to a blender in batches) to puree the soup. Return to the pot and add the apple juice until soup is of desired consistency. Season to taste with salt and pepper and heat thoroughly. Freezes well. I also like it with a scoop of sour cream or crumbled feta on top.

Ideally the freezer should never be out of some chicken stock, neatly parcelled and labelled, the sort that has simmered for hours and is full of jellied goodness. But we all know that is not always possible, and so, here´s a way to make chicken soup that will give you a steaming bowlful in thirty minutes or so.

Buy some chicken, preferably on the bone.Chop leeks and carrots, onion perhaps, celery if you like (I do), potato if you don´t want pasta later. Chop them small. This might seem counter productive if you´re in a hurry, but the smaller you chop the quicker they cook. Sweat them in a bit of oil, then add water and some good bouillon powder. I have some Marigold I brought over from the UK, but plain old Knorr is quite ok, really. And yes, I know it´s just flavoured salt, but what do you think is in those nice looking cartons of broth? Stock cubes and water, my friends, marked up to make us all look like idiots.

So, stock cube, water. Now the chicken bits. If it´s breast, then you don´t want to give it much time, but thighs or drumsticks can take twenty minutes´ slow simmer very well, by which time the vegetables will have cooked to an agreeably soft texture. At the end, throw in a handful of tiny pasta and take out the chicken. Let it rest a little and tear the meat, put it back in the pot, and taste. You´ll probably need salt, possibly some lemon juice to perk it up, definitely a dash of sherry to enliven it, a small cube of butter because it´s always a good idea, and a sprinkling of parsley to make it look good.

A bowl of this won´t keep you on your feet for a day´s skiing, but it´s just the thing for a blustery January evening.

prefer Clam chowder of Vietnamese Lemongrass, coconut soup, but this will do unless you can find Hot and Sour or Crab and Corn.:-)

Haiiti

3 million people that are in Haiti right now and that desperately need our help. If you can find it in your heart to donate even a little bit (yes, once again, every little bit helps) these are some of the legit organizations that are offering relief…

* Text YELE to 501501 to contribute $5 to Yele Haiti.

* Text HAITI to 90999 to contribute to the Red Cross.

* Call Red Cross 1-800-435-7669 to make your donation to the Red Cross.

* Paypal Donation through Hope for Haiti

* Donate to Doctors Without Borders.

* In Canada, donations can be made by text message to the Salvation Army’s Haiti Earthquake Disaster Relief relief fund. Donors can text the world “HAITI” to 45678 from any Rogers Wireless or Bell Mobility phone to contribute $5.00 to The Salvation Army.

I know how lean finances are for ALL of us right now... but even a small donation will help. If you can't donate money, donate some of your time and help spread the word to others on how they can help. Every little bit helps!

Make soup the rain is coming..................................

shopping

the holidays bring

Healthier Sour Cream & Onion Dip

Inspiration:
Good Housekeeping


Ingredients:

1 1/2 cup(s) plain fat-free yogurt
2 tablespoon(s) extra virgin olive oil
2 medium (6- to 8-ounce) yellow onions, finely chopped
1/4 teaspoon(s) sugar

salt

Pepper
1/3 cup(s) reduced-fat sour cream
Snipped chives, for garnish

Instructions:

Line medium sieve set over deep bowl with basket-style coffee filter or paper towel. Spoon yogurt into filter; cover and refrigerate 25 minutes. Discard liquid in bowl.
Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onions, sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 15 to 17 minutes or until dark golden brown, stirring onions occasionally.
Line plate with double thickness of paper towels. With slotted spoon, transfer onions to plate to drain further and cool. (Onions will crisp slightly as they cool, and a few pieces may stick to paper towel.)
In medium bowl, combine sour cream, strained yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to 3 days. (Dip is best when refrigerated for a day; flavors develop more fully.) Garnish with chives and serve with fresh veggie

Then:

Savory Spicy Sweet

The Easiest Chicken Chili

Ingredients:

4 cans white beans, drained and rinsed
3 boneless, skinless chicken breasts, trimmed of fat
8 ounces Pepper jack cheese, cut into 2-inch cubes
2 cups salsa
Optional garnishes: shredded cheese, sour cream, avocado, sliced green onions, crushed tortilla chips, extra salsa, tabasco

Instructions:

Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours.

Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.

Notes:
I thought that a little more tomato would be good. I'd consider replacing one can of beans with one big can of stewed tomatoes or additional salsa, and I'd maybe add a little cumin. Last year, my New Year's Resolution was to improve my yeast breads. I did pretty well with that and am enjoying homemade pizza and bread rather often.

This year's New Year's Resolution: take lunch to work more often. This will not be difficult to do, as I rarely brought lunch last year. It is too tempting to go out for pho with friends or swing by one of the sandwich places near my office. Now, I have a refrigerator in my office, and I am going to try to bring some sort of pasta/rice/couscous salad every week with some greens for a good midday meal 3-4 days a week. The remainder of the days-- I'll likely be having pho :)


Ingredients:

1/4 cup sesame seeds
1 (16 ounce) package bow tie or similar-shaped pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat

1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
1 can baby corn, sliced
1/4 diced red bell pepper

1/2 cup julienned carrot
1 cup blanched and sliced snow peas


Instructions:

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and other vegetables.

Notes:

I made the chicken mixture and kept the pasta separate. The chicken tasted even better after the flavors melded overnight. Each morning, I prepared a to-go pyrex dish with the chicken mixture on the bottom, with pasta and baby spinach leaves sitting on top. This way the pasta didn't soak up all the dressing. I then mixed it right before lunch.

Change up the type and amount of vegetables to your liking. Water chestnuts may be an option if you care for them. I blanched the snow peas in the pot of boiling water, removed them, then boiled the pasta.

For the shredded chicken, I poached two bone-in chicken breasts using The Kitchn's method.

After I took the photo I realized I forgot the sesame seeds and had to re-mix--whoops. It looks even better with all the toasted sesame seeds!

Baked Rigatoni with Ricotta and Collard Greens

Ingredients:

1 (16-ounce) package rigatoni or penne pasta
1/4 cup butter
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced
1 pound collard greens, washed, drained, and chopped
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup shredded mozzarella
1 cup ricotta cheese
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese

Instructions:

Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.

Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally.

Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients. Place into prepared dish, and sprinkle evenly with Parmesan.

Bake at 350° for 15 to 20 minutes.


Notes:
I love cooked collards in pasta, and they hold their shape so much better than cooked spinach, which can become mushy. This would be a nice dish for vegetarians, but if you're an omnivore who eats pork, I'd probably suggest Linguine and Collard Greens with Bacon first. :)

Ingredients:

2 thin fresh ginger slices
1 teaspoon apricot jam
1/4 ounce fresh lemon juice
Ice
2 ounces Irish whiskey
1/2 ounce Grand Marnier
1 lemon twist

Original Instructions:

In a cocktail shaker, muddle the ginger with the jam and lemon juice. Add ice and the whiskey and Grand Marnier; shake well. Strain into an ice-filled rocks glass. Garnish with the lemon twist.

Lindsay's Method:

Put all ingredients in a blender; blend, strain, and serve over ice.

Ingredients and Instructions:

Bacon-Balsamic Deviled Eggs

Savory Deviled Eggs


Notes:
These were a HUGE hit! I was of course expecting the bacon recipe to be the favorite, but surprisingly the dill eggs were even more popular. I made 24 deviled egg halves for 8 people, and I should have made more. These will be something I'll make often.

onion dip healthier

Ingredients:

1 1/2 cup(s) plain fat-free yogurt
2 tablespoon(s) extra virgin olive oil
2 medium (6- to 8-ounce) yellow onions, finely chopped
1/4 teaspoon(s) sugar

salt

Pepper
1/3 cup(s) reduced-fat sour cream
Snipped chives, for garnish

Instructions:

Line medium sieve set over deep bowl with basket-style coffee filter or paper towel. Spoon yogurt into filter; cover and refrigerate 25 minutes. Discard liquid in bowl.
Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onions, sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 15 to 17 minutes or until dark golden brown, stirring onions occasionally.
Line plate with double thickness of paper towels. With slotted spoon, transfer onions to plate to drain further and cool. (Onions will crisp slightly as they cool, and a few pieces may stick to paper towel.)
In medium bowl, combine sour cream, strained yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to 3 days. (Dip is best when refrigerated for a day; flavors develop more fully.) Garnish with chives and serve with fresh veggie crudités.

Ellen's Eclair Ring

Inspiration:
My sister Ellen made this for us over the holidays using the recipe of a family friend.


Ingredients:

Dough
1 cup water
1/2 cup butter
1 cup flour

4 eggs
Filling

2 3-oz packages instant French vanilla pudding
1 9-oz Cool Whip
1 t vanilla
2.5 cups milk
Topping

2 squares semi-sweet chocolate (melted)
2 T butter
2 T milk
1 c powdered sugar
1 t vanilla

Instructions:

Make dough-- heat butter and water to rolling boil. Stir in flour at once over low heat. Beat until ball is formed, and take off heat. Beat in eggs one at a time with mixer. Spoon onto a cool pizza pan to form circular shape with a hole in the middle. Bake at 400 degrees for 45-50 minutes. Cool away from drafts.
When cool, split horizontally and fill with filling. Place top layer on filling and spread with topping.


The Easiest Chicken Chili

Inspiration:
The last week of regular season NFL football
and
Pink Parsley's recipe


Ingredients:

4 cans white beans, drained and rinsed
3 boneless, skinless chicken breasts, trimmed of fat
8 ounces Pepper jack cheese, cut into 2-inch cubes
2 cups salsa
Optional garnishes: shredded cheese, sour cream, avocado, sliced green onions, crushed tortilla chips, extra salsa, tabasco


Instructions:

Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours.

Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.

Notes:
I thought that a little more tomato would be good. I'd consider replacing one can of beans with one big can of stewed tomatoes or additional salsa, and I'd maybe add a little cumin. Tim was completely satisfied with the recipe as written. It's so easy, I think he can make it next time!

Sesame chicken salad

Ingredients:

1/4 cup sesame seeds
1 (16 ounce) package bow tie or similar-shaped pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat

1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
1 can baby corn, sliced
1/4 diced red bell pepper

1/2 cup julienned carrot
1 cup blanched and sliced snow peas


Instructions:

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and other vegetables.

Notes:

I made the chicken mixture and kept the pasta separate. The chicken tasted even better after the flavors melded overnight. Each morning, I prepared a to-go pyrex dish with the chicken mixture on the bottom, with pasta and baby spinach leaves sitting on top. This way the pasta didn't soak up all the dressing. I then mixed it right before lunch.

Change up the type and amount of vegetables to your liking. Water chestnuts may be an option if you care for them. I blanched the snow peas in the pot of boiling water, removed them, then boiled the pasta.

For the shredded chicken, I poached two bone-in chicken breasts using The Kitchn's method.

After I took the photo I realized I forgot the sesame seeds and had to re-mix--whoops. It looks even better with all the sesame seeds.

Happy New Year!

Chris sent me this from Wales

I had a date we had a drink and appetizer then decide to part. I was home by 8:30. He was a bit Young and came from almost 50 miles away,
When I heard him say he couldn't come down often and didn't realize what he was saying.

The last guy I also met at Red Lobster I could tell I was too big for his tastes too, but he was polite and bought me a cup of tea then shook my hand.

If I had just asked him in the lobby if he wanted to part company, because I could tell that fast, he would have been too polite to be as abrupt.

This dating is hard


I have another date on Fri. and had another on Thursday that was more successful.

Since me had a blue moon, the 2nd full moon in a month which is rare, I would have liked to take a sleeping bag and chair up to Mt. Hamilton and watched the heavens,

Chris should be home from his trekking in Wales too. He wanted to bring wine and a movie and come over for a hug.

Eclair Ring

Inspiration:
My sister Ellen made this for us over the holidays using the recipe of a family friend.


Ingredients:

Dough
1 cup water
1/2 cup butter
1 cup flour

4 eggs
Filling

2 3-oz packages instant French vanilla pudding
1 9-oz Cool Whip
1 t vanilla
2.5 cups milk
Topping

2 squares semi-sweet chocolate (melted)
2 T butter
2 T milk
1 c powdered sugar
1 t vanilla

Instructions:

Make dough-- heat butter and water to rolling boil. Stir in flour at once over low heat. Beat until ball is formed, and take off heat. Beat in eggs one at a time with mixer. Spoon onto a cool pizza pan to form circular shape with a hole in the middle. Bake at 400 degrees for 45-50 minutes. Cool away from drafts.
When cool, split horizontally and fill with filling. Place top layer on filling and spread with topping.

Notes: This is an impressive dessert for parties, and it isn't too hard to make. (Easy for me to say... I didn't make it this time!)

I'd love to figure out a way to make a vanilla custard filling that doesn't use pudding mix or Cool Whip. I'll be working on it, but if you figure it out, let me know!

Ellen and I were also discussing adding fresh raspberries to the filling, which would be a nice addition.

Feliz Navidad

This birthday my computer died. I need to take it in but have not found the energy or inclination to fight the crowds. Maybe Monday. The last thing I need is to have to buy a new laptop now.
Last time it went into hibernation it was still covered by warrenty and it was the mother board.

It was running really slow before hand anyway. Even when I signed up for Internet cable I was not on the highest transmission plan. It was a lot faster than dial up though.

For Christmas I stayed in bed and red 3 books for 3 days.

For Christmas dinner I had Stouffers frozen Mac and cheese.

For Christmas Eve., I had some Clam Chowder. I have ham and potatoes and perhaps by New Years, I'll feel up to makling scalloped potatoes and ham. I did go out and get a baguette, a bagle and crossants with some cheese for a carb load.

As usual I turned my nights into days, staying up all night and sleeping till 5:30 on Christmas Day, going to sleep at 8 a.m.

I hope you all had a great Christmas and will have a great 2010. Hard to believe we are there already.

Maybe I'll get a new job> Keep your fingers crossed and keep me in your prayers.

Thank you Michael for the checks to go to my computer repair fund and birthday dinner at The Plumed Horse in Saratoga. It floored me to pay 12.00 for a drink. Too bad I spilled some. They were so strong It knocked me on my but. I ordered another and added a full glass of cranberry juice. I'm glad I went. They had a Chef's table. I had scallops. Caro, lamb. At least the lamb taste was not strong. I usually avoid it like the plague. I wouldn't go again. Perhaps to the bar. There were actually men near my age.

Marilyn sent me flowers. Her son and wife are getting ready for their baby which if it isn't here will be soon,

My friend P.J. sent me some goodies from Hanes that I needed. I had begun to wear old lady stuff.

I saw Rudy last night.

That man does not talk. Everytime I see him, mostly, I think it should be the last time. There were anout 4 dates or so now.

Chis is from Wales and he went there for Christmas. Cutting off my nose to spite my face I turned down his request to see me the Friday before he left. Why because he was calling at the last minute AND ignored my birthday except to send me an email saying "Happy Birthday." Guess I was ticked!!?? huh??

Computer

I had a friend come over last night and he cleared my cache which I had never done. You go to my computer, r click on c hard disk, then hit properties and click on clean cache. Every file u browse, anything u look at is kept and stored. I had a lot to dump.
Now I'm running spybot for the spam. I have no virus thank goodness, Still MacAvee can't run completely and tells me I am not fully protected.

It's so cold. The snow on the hills is pretty but being out in it not pleasant. I need to find my gloves.

Chris left his coat here. He thought it was in the car and I noticed it this morning, It's a mac, a rain jacket. He has to be missing it today and will tomorrow and this weekend.

I am down 10 lbs.



Chocolate Mint Cookies

Ingredients:

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup sugar
1 large egg
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Directions:

Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)

Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

Threw my back out last night. It was really bad. I couldn't straighten out or walk to the bathroom or to the front door or hall to turn the heat down and lock it after Tony left. I took a muscle relaxer and another this morning and it is a bit better. I put on my back brace that hasn't been on in 6 mo. I couldn't go from the bed to the dresser or three ft. away to pick up my down sleeping bag last night.
Today I rested a lot and swimming helped. Man a view I didn't want. scary.

interview in Berkeley

I went to an interview in Berkeley for a librarian position 2nd semester.
I love that city. Stopped in the gourmet ghetto to get some things for a picnic w Chris tonight and a sandwich for me.

This is my 2nd date. Felt more comfortable. There is an attraction. Nice to appreciate each's body type. Whata relief to me.

I looked at a matress set by European sleep works too. If I had 2,200. I'd get it.



Welcome to the 2009 edition of getting to know your friends.Change all the answers so they apply to you, and then send this to your friends including the person who sent it to you. The idea is that you will
learn a lot of little things about your friends that you might not have known! Just press the "forward' button then you can erase my answers and add yours.


1. High heels or boots? Boots
2. What time did you get up this morning? 3:30 am
3. What was the last film you saw at the cinema? Sex in the city Mama Mia then rented them both again
4. What is your maiden name? Wesley
5. What is your favorite TV show? Private Practive and one before
6. What do you usually have for breakfast? Hot tea, oatmeal
7. What is your middle name? Catherine
8. What food do you dislike? Sardines
9. What is your favorite CD at the moment? Andrea Botichelli, Susan Boyle
10. What characteristic do you despise? Lying and back stabbing
12. Anywhere in the world on vacation? Australia, SouthPacific, New Zealand
13. Are you an organized person? Have learned to be Not naturally
14. Where would you retire to? N CA on the ocean, maybe Trinidad........
15. What was your most recent memorable birthday? Lat one with my dad and Joe
16. What are you going to do when you finish this? have breakfast
17. Furthest place you are sending this? VA
18. Person you expect to send it back first? ???
19. When is your birthday? December 15th
20. Are you a morning person or a night person? Night
21. What is your shoe size? 7.5
22. Do you own any animals? Y Lacy the cat
23. Any news you'd like to share? No
24. When you were little, what did you want to be when you grew up? Lawyer
25. What is your favorite flower? All roses
26. What is a day on the calendar you are looking forward to? December 24st....Christmas Eve
28. If you were a crayon, what color would you be? Lavendar
29. How is the weather right now? FREEZING/ice storm on its way tired of winter already
30. Last person you spoke to on the phone? Chris
31. Favorite soft drink? zip
32. Favorite restaurant? Mcormack and Schmit
33. Hair color? brown w highlights
34. What was your favorite toy as a child? Barbie
35. Summer or winter? Summer
36. Chocolate or vanilla? Vanilla
37. Coffee or tea? Hot tea
38. Wish you were still young? Still feel fairly young.....
9. Do you want your friends to email you back? Always
40. When was the last time you cried? Sunday
41. What is under your bed? dust bunnies maybe my remote :)
42. What did you do last night? lit a a fire, had Chris over forn a picnic and etc...
43. What are you afraid of? snakes
44. Salty or sweet? Sweet
45. Best quality you have? Good listener and good friend
46. How many years at your current job? 0
47. Favorite day of the week? Sunday
48. How many people will you send this to? at least 2
49. How many will respond? not sure
50. Do you like finding out all this stuff about your friends? yes

recall

I got recalled for the 2nd grade class I had for a week.

I finished the book

Black Hills

by N. Roberts.

I met an Englishman named Chris West tonight for dinner at The Inn at Saratoga.

We had a nice time. He lives in Los Gatos, is my age ^'1 slim and nice.

I'm sure all the Americanisms sound as odd as his British or Welsh expressions. Initially, it's just sexy.

It's a relief that he likes a full figured woman. A nice 2 hr. intro. He's traveling to Austin for business then wants to pick me up for a date here.

It will be nice to have some company and perhaps another friendship.

Pumpkin Seed and Black Sesame Seed Cornmeal and Whole Wheat Cracker Recipe

1 1/2 cups cornmeal
1 1/2 cups whole wheat pastry flour
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup pumpkin seeds (be creative here and add any type of seed or herb, even, that you like)
4 teaspoons black sesame seeds
1/3 cup olive oil

Preheat oven to 350 degrees Fahrenheit

Combine all the dry ingredients and mix well. Add the olive oil and combine. Form the dough into small balls and press onto a lightly oiled baking sheet (or one covered with a silicone silpat), until about 1/8 inch thick, leaving a little space between crackers. Bake until golden brown. Makes about 3 dozen palm-sized crackers.

Alternatively, and for a more free-form and less chocolate chip cookie look, one could press the dough into a thin sheet covering the baking pan, cook until golden, and break them apart once cooled.

Other spreads from A Hungry Bear Won't Dance that would be delicious with these crackers: Almond and Sun Dried Tomato Basil Pesto, Hummus Recipe, Fresh Ricotta and Mint Recipe: a Spread with Purple Garlic and Olive Oil

T prep

I'm having second thoughts about spending Christmas in OR with my friend PJ.

I got hi speed Internet yesterday but had to call them to come back this morning because I couldn't get on. Looks like 3 of my neighbors are also on wifi.
I couldn't tale dial up any longer.

I was also blocked because I had gone over my mo. min. limit.

holiday

I’m thinking of going to Salem, OR for Christmas. Bear in mind I’ve known him a long time and 3 days is about my limit’ like fish. One time he came down to help replace my desk, read that so it, and retile my shower and I had to leave town and go to Utah. He is a hood handyman, engineer and environmental engineer. He did a good job pulling out the old deck. You never realize what a difference it makes until it’s gone and you have a drop of a foot when you open the patio door,

Today was a teacher’s parent conference day.

I made some butternut squash soup with my homemade chicken stock. It needed help not just salt and pepper. We are so used to the large amount of salt in the commercial broth that the pure stuff takes strange. Today I added, garlic another ½ onion, carrot, celery and garlic, the holy trinity, according to Chef Paul Prudome of LA. Hope that will help pick it up and I can add yogurt or sour cream too.. Last night I cooked some too but fell asleep and it dried out. Tonight I added the soup to it.

I need to make an apple cake and some oatmeal raisin cookies to sell at Caro’s boutique on Sat. I may do a coffee cake too. A carrot cake, I think, takes more effort. Then there is the crème cheese icing. I’ll keep that for my birthday or a more special occasion.

I forfeited a week’s unemployment because I worked ever day and made more than the $450. a week they allocate. I wonder if thar makes my claim extended for a week.

I applied for an 11th and 12th grade English teaching position at a Catholic Hugh School. There is also a position as a librarian f or 2nd semester in Berkeley.
Marilyn’s grandson is due in Dec. Since the cottage they live in had mold, she wants them to come live with me while they look fir a place or repair the cottage which is too small anyway. Then if I get the job in Berkeley I could rent an apartment and rent them a room. They have no money. Prices in Albany/Berkeley are high with the university and proximity to the city.

Marilyn would pay me. She is frail and in pain. She cannot take care of the baby.

This month marks the last of my house payments with the bank.

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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Allow me to feed you! This blog has recipes, menus, helpful tips and advice. We do a lot of entertaining and would love to have you join us!


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.