President's Day

Karen is off winning money on the slots; you go girl. Keep that luck flowing.

Jim called to thank me for a lovely Valentine's Day I got a email from John with much the same message

I had great expectations for David. He was born in 42, that's a bit old. He talks the talk but I don't know that we have the compatibility to walk the walk. He is retired as a Sr exec of a food com., at 58 so I was thinking in that realm, but his skin hands and at 6'4 may be too tall Get had some icky fish at Red Lobster, but good for drinks, salad and soup and that's it. They need to stop freezing it. I shouldhave gotten lobster.

They had a surf competition in Half Moon Bay on Sat. with monster waves, Some people got creamed.

with Chinese New Year's a dinner party was called for w hot and Sour Soup, egg rolls, streamed fish w lemon and almonds, tangerine chicken, oyster beef and rice.
Yum

I'm heading to breakfast with the ladies Lisa is retiring soon and I put mine off in Dec. so here we are.

Finally started picking lemons and oranges. Threw out 2 bags of drops today and there are more on the ground, that were just the ones that fell on the deck. I can hear when they drop. The lemons are huge, about a lb. each.

Collapsed at 11 was up at 4. Yesterday up till up woke at 7 What's the deal?

Valentine's Day

I had a date or 2 for Valentine's Day, one for last night, John, a hw eng. w cisco and today I met Jim for lunch and a walk. This evening we watched the Olympics. He is retired. They both seem nice Jim gave me a card as did I and John gave me a gift and I gave him a card and a kiss.I've known him longer
This is just too weird to be kissing people at the door.

My dating is starting to feel like the Olympics. The other Michael called to widh me a Happy Valentine's day this morning and to see of we could see one another for coffee in the morning but I have plans fo lunch. Too mad it isn't the 2nd Micheal.

Someone called 2x while he was her but I turned off the machine.
How do u handle that?

Today was Chinese New Year and you wouldn't believe the traffic here. Clearly I live in an area of immigrants. There is a temple a few blocks down.

Tomato Basil Salad (adapted from The Church Cook)

This is the perfect salad for a picnic, pot luck or any time you need to make something ahead of time. The dressing can be made ahead and the salad all prepped just add the dressing and the parmesan about 5 minutes before serving and toss well…

2 chopped seeded plum tomatoes
1 cup (packed) coarsely chopped fresh basil
1/4 cup white wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves
1 teaspoon sugar
1 cup olive oil, extra-virgin

Romaine lettuce, chopped
Grape Tomatoes
Red Peppers, sliced
Red Onions, sliced thin
Grated Parmesan
or any other garnishes

Blend first 7 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper.

Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Can't keep up

Saw one guy today, Dale. He can go, he's too odd.

Saw 3 yesterday and I am getting in trouble.

I called a guy I saw late last night I called by another's name 2x. Say 2 Michael's yesterday. One looks like Jimmy. That is freaky. He's buff and a bit heavier and larger.

The other called me and I thought it was Michael West, wrong. Fortunately, he had send me an email too and I could see his name there. All he said was I had a really nice time with you yesterday". Fortunately I could reply AWWW, I did too, thanks for calling". By then I had his name. 3 men in one day was too many. The Michael that called has been well trained and likes to cook and is going to fix my 2 sinks. They drain slow. I've been meaning to take a channel wrench to the elbow for 1 yr. Clearly some help is appreciated.
He fixed my 2 bathroom sinks and lifted a planter that fell over back up.

The fellow for lunch today, Dale, is playing me. He wants me to come after him. Sorry, I'm too busy. You need to show interest to get and from me. Cool doesn't work. I'm not chasing you.

I'm having lunch on Monday with David. He's too old. More than ten yrs. so is Jim.

Finally after 36 hrs up I got some sleep.

I need to do some stomach, arm, leg and ass exercises. These athletes really make me see that. And, I am fatter than all these men by 50 lbs if not way more at least. I could sweat off some in the sauna and was dripping working out last night.

My arms and legs r so sore those push ups and squats are killers. Even the groin muscles got it.

On Tuesday, I am meeting with the ladies from the library. One is retiring. !!!!!!!!!!!!!!!

Trying to learn how to delete pics. on my camera and upload them.

Caught up w my dear friend Kim today. How do u keep up w friends when she is working 12 hrs; for cisco, raising a 11 y.o. sleeping 5 and trying to maintain a husband.

Stopped at Trader Joe's pork tenderloin Florentine, turkey meatballs, f onion soup, creme brule for V day, Cobb salad, blueberries, kashi, latkas... yum

need to make more butternut squash soup the last batch w real c stock grew before i ate are it, This time I'll add Peggy's apple and curry powder. There was something about that gelatinous stock that freaked me out even though that's what u make it for.

I've been eating a lot of bread and butter sometimes that's all I have. I love this great bread baked daily at Panera near me. Bad, they make shortbread too. Valetines Day was my downfall. Today, I had only 2 heels and that was it all day and french onion soup and another heal and a few blackberries and strawberries and blueberries from Argentina.

Some how when u r up that long the appetite goes.



Arroz con Pollo

Ingredients:

•1 cup dry white wine
•Pinch of saffron
•6 chicken thighs (6 ounces each)
•Coarse salt and freshly ground pepper
•1/3 cup extra-virgin olive oil
•1 large onion, finely chopped
•2 tablespoons minced garlic (2 to 3 cloves)
•1 large tomato, diced
•2 dried bay leaves
•4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
•3 cups short-grain rice, preferably Valencia (can substitute Arborio)
•1 cup pimiento-stuffed green olives

Instructions:

1.Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
2.Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
3.Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

Notes:

•I omitted the tomato because- well, I forgot to buy one!
•Make sure you use a large enough pan. Chicken broth overflowed onto my stovetop more than once- whoops!
•I used a pinch of saffron, but next time I'd use a really really large pinch.
•There was a lot more rice than chicken, perhaps because we used skinny organic free-range chicken thighs. Anyway, I took the leftover rice to work as part of my lunches, and it tasted great cold! So, enjoy the leftover rice if you have some.


Giada's Lemon Ricotta Cookies

Inspiration: Giada De Laurentiis

Ingredients:

Cookies:

•2 1/2 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon salt
•1 stick unsalted butter, softened
•2 cups sugar
•2 eggs
•1 (15-ounce) container whole milk ricotta cheese
•3 tablespoons lemon juice
•1 lemon, zested
Glaze:


•1 1/2 cups powdered sugar
•3 tablespoons lemon juice
•1 lemon, zested

Instructions:

1.Preheat the oven to 375 degrees F.
Cookies:

2.In a medium bowl combine the flour, baking powder, and salt. Set aside.

3.In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.


4.Add the eggs, 1 at a time, beating until incorporated.


5.Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.


6.Stir in the dry ingredients.

7.Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.


8.Bake for 15 minutes, until slightly golden at the edges.


9.Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

10.Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.


11.Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.


12.Let the glaze harden for about 2 hours.



Notes:

•I am revisiting a few recipes I published when first working on this blog, before I had many readers or my dSLR. I hope you enjoy these!
•Make sure you don't overbake these- they may not look done at the suggested time, but they are. :)
•It is very important to let the glaze harden before you store the cookies.
•I have not had much luck storing them in sealed containers- I think it's better to cover them loosely with plastic wrap or tinfoil and serve them within a couple days.
•These may make you famous with your friends, family, and colleagues. Everyone loves them!

Quinoa Salad with Cucumber

Ingredients:

•2 cups water
•1 cup quinoa, rinsed
•Coarse salt
•1 small shallot, finely chopped
•3 tablespoons champagne vinegar
•1/2 teaspoon red-pepper flakes
•1/4 cup plus 3 tablespoons extra-virgin olive oil
•1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
•3/4 cup finely chopped fresh flat-leaf parsley

Instructions:

1.Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
2.Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
3.Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

Notes:
I substituted white wine vinegar for the champagne vinegar and used a regular cucumber.

While this was ok, I think it would be even better with some feta or ricotta salata cheese added-- or kalamata olives or diced red bell pepper.



Pioneer Woman's Restaurant-Style Salsa

Ingredients:

•1 can (28 Ounce) Whole Tomatoes With Juice
•2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
•¼ cups Chopped Onion
•1 clove Garlic, Minced
•1 whole Jalapeno, Quartered And Sliced Thin
•¼ teaspoons Sugar
•¼ teaspoons Salt
•¼ teaspoons Ground Cumin
•½ cups Cilantro (more To Taste!)
•½ whole Lime Juice

Instructions:

1.Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

2.Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

nice dates

Had a nice lunch date with a Michael, 50 here a roofing salesman. Tonight I go for dinner in Palo Alto w another Michael from SF. I really like the SF Michael . Strange that he looks so much like Jimmy W. he's a busy man wprling as an consultant in AZ this week but telling me he wants to see me when he's back from CO and AZ. OK!

I'm gonna get mixed up.

I already slipped and called Michael Jerry. Not too much activity but I need a better system to keep them straight.

On Tues. I met Shawn a 26 y.o, who is so cutt and body beaitiful; and then Ed, nice 2 kids 49 a cutie, less educated, but fun on Wed. Thomas is tomorrow. Thomas is so nice and an English teacher too. With them going to the gym and w personal trainers I better push my regime. Body sculpting yeah right.

Valentine's Day was fun to give this year. I have Thomas a recordable one. I kept forgetting his name but NOT enough for him to be called Jerry. Jerry bike rides. He is a retired contractor. They r only a little alike. They are near the same age who knew.

Jerry 10 yrs older like Bob and Thomas was born in 42 too. Can't believe it. Thomas has the trainer and is working on body sculpting. They are remarkable. My arms are shaking them r so sore. They are old but working it.

Irish Beef Stew

Ingredients:

1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces

6 large garlic cloves, minced
6 cups beef broth
1 cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

Instructions:

Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)


Lentil-Pecan Burgers with Blue Cheese and Apple


Ingredients:

3/4 cup dry brown lentils

1 1/2 cups water

2 tablespoons cider vinegar

1 tablespoon olive oil

1 cup minced onion (150gm)

4 large cloves garlic, minced

8oz mushrooms, minced

1/2 cup finely chopped pecans (2oz)

freshly ground salt & pepper

2 tsp minced fresh rosemary or thyme

1/2 cup rolled oats

buns or rolls of your choice

thinly sliced apple

blue cheese (about 1/2 oz per serving)

Instructions:

Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone.

Meanwhile, heat the oil in a medium-sized skillet. Add onion and saute over medium heat for about 5 minutes. Add the mushrooms and garlic and saute for about 5-10 minutes more, until the vegetables are soft. Add the rosemary and/or thyme, the pecans, and season with salt & pepper. Set aside to cool while the lentils finish cooking.

When the lentils are done, place in a bowl and mash with the vinegar. Add the sauteed vegetables and the oats and mix well. Chill for about an hour.
Preheat broiler. Form the lentil mixture into six equal sized patties and place on a baking sheet. Broil for about 8 minutes on each side. Top the burgers with the sliced apple and blue cheese and broil for one minute more, or until cheese is melted and begins to brown. Serve on toasted buns.

Perfect soup for the cold weather and totally healthy too…

Zesty Spinach Soup

Tosca Reno's Eat Clean Cookbook: Delicious Recipes That Will Burn Fat and Re-Shape Your Body!

Ingredients:

2 Tbsp best quality extra virgin olive oil
1 purple onion, peeled and coarsely chopped
1 thick carrot, peeled and coarsely chopped
1 cup chopped celery, including leaves
3 cloves garlic, passed through a garlic press
1 tsp sea salt
Pinch of fresh ground black pepper
6 cups of low sodium chicken or vegetable stock (I used 4 cups of stock and 2 cups of water)
2 vegetable or chicken vegetable bouillon cubes (I used 2 tsp of Better Than Bouillon Organic Chicken)
2 cups chopped tomatoes (I used one can of diced and drained some of the juice out, tomato hater in the family)
1/2 cup of well rinsed quinoa (I used 1 cup of uncooked orzo pasta because I couldn’t find quinoa!)
2 cups of white kidney beans, well rinsed and drained
1 tsp curry powder
pinch of ground nutmeg
3 cups of baby spinach leaves

Directions:

Heat oil over medium heat in a large soup pot or Dutch oven. Add onion and sauté over medium-low heat until translucent.
Add carrots, celery, garlic and salt. Sauté until vegetables are golden, about 5 minutes.
Add stock or water. Add bouillon cubes and add to liquid. Add tomatoes, quinoa, beans and spices. Bring to a boil, then cover and simmer over low heat for 15-20 minutes, or until the quinoa is tender.
Add the spinach and cover. Cook briefly, just until leaves are wilted.
Season with salt and pepper and serve hot with crusty bread.

Death

Carolina's mom Mimi died she was mom's age. These women were my surohatee mom's for more than 20 yrs. Kim's mom Martha picked me up at the hospital after surgery when I had my biopsy. Norm sure didn't/ She made me a strawberry pie and showed me how to make her beef veg soup. She was a very simple woman. So loving and warm and spiritual.

death is always hard but hers more special like Kim's mom when I spoke at her funeral.

Mimi was mom's age born in 1919.


Peas, and Leeks Fettuccine with fennel

Ingredients:

•12 ounces fettuccine (3/4 box)
•1 10-ounce package frozen spinach (about 1 1/2 cups)
•1 cup frozen peas
•2 tablespoons olive oil
fennel bulb roasted or fronds dresh at last min.
•2 leeks (white and light green parts), cut into half-moons
•kosher salt and black pepper
•3/4 cup heavy cream
•2 tablespoons chopped fresh tarragon
•1/4 cup grated pecorino or Parmesan (1 ounce)

Instructions:

1.Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
2.Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
3.Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Notes: This was really good, and really quick to make. Boiling water took the most amount of time! I think it would be even better with some lemon zest tossed in at the end and/or some minced garlic sauteed along with the leeks.

Arroz con Pollo

Ingredients:

•1 cup dry white wine
•Pinch of saffron
•6 chicken thighs (6 ounces each)
•Coarse salt and freshly ground pepper
•1/3 cup extra-virgin olive oil
•1 large onion, finely chopped
•2 tablespoons minced garlic (2 to 3 cloves)
•1 large tomato, diced
•2 dried bay leaves
•4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
•3 cups short-grain rice, preferably Valencia (can substitute Arborio)
•1 cup pimiento-stuffed green olives

Instructions:

1.Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
2.Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
3.Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

Notes:

•I omitted the tomato because- well, I forgot to buy one!
•Make sure you use a large enough pan. Chicken broth overflowed onto my stovetop more than once- whoops!
•I used a pinch of saffron, but next time I'd use a really really large pinch.
•There was a lot more rice than chicken, perhaps because we used skinny organic free-range chicken thighs. Anyway, I took the leftover rice to work as part of my lunches, and it tasted great cold! So, enjoy the leftover rice if you have some.

Giada's Lemon Ricotta Cookies
: Giada De Laurentiis

Ingredients:

Cookies:

•2 1/2 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon salt
•1 stick unsalted butter, softened
•2 cups sugar
•2 eggs
•1 (15-ounce) container whole milk ricotta cheese
•3 tablespoons lemon juice
•1 lemon, zested
Glaze:


•1 1/2 cups powdered sugar
•3 tablespoons lemon juice
•1 lemon, zested

Instructions:

1.Preheat the oven to 375 degrees F.
Cookies:

2.In a medium bowl combine the flour, baking powder, and salt. Set aside.

3.In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.


4.Add the eggs, 1 at a time, beating until incorporated.


5.Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.


6.Stir in the dry ingredients.

7.Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.


8.Bake for 15 minutes, until slightly golden at the edges.


9.Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

10.Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.


11.Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.


12.Let the glaze harden for about 2 hours.



Notes:

•I am revisiting a few recipes I published when first working on this blog, before I had many readers or my dSLR. I hope you enjoy these!
•Make sure you don't overbake these- they may not look done at the suggested time, but they are. :)
•It is very important to let the glaze harden before you store the cookies.
•I have not had much luck storing them in sealed containers- I think it's better to cover them loosely with plastic wrap or tinfoil and serve them within a couple days.
•These may make you famous with your friends, family, and colleagues. Everyone loves them!


Quinoa Salad with Cucumber

Ingredients:

•2 cups water
•1 cup quinoa, rinsed
•Coarse salt
•1 small shallot, finely chopped
•3 tablespoons champagne vinegar
•1/2 teaspoon red-pepper flakes
•1/4 cup plus 3 tablespoons extra-virgin olive oil
•1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
•3/4 cup finely chopped fresh flat-leaf parsley

Instructions:

1.Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
2.Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
3.Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

Notes:
I substituted white wine vinegar for the champagne vinegar and used a regular cucumber.

While this was ok, I think it would be even better with some feta or ricotta salata cheese added-- or kalamata olives or diced red bell pepper.

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.