Has anyone seen Brini Maxwell on the Style channel?  I love this show.  I never know if I'm laughing with her or laughing at her. 

She Really is Trying to Kill Me

My parents recently returned from a vacation in the Southwest U.S. and Mexico.  Mom brought me several souvenirs, including a giant bottle of Danncy vanilla from a shop in Mexico. I was a little wary of it, so I researched this brand online, (props to Tuna's  boyfriend), and found that it contains a substance called coumarin.  It's a little compound found in RAT POISON.  Um, thanks mom.

Many Mexican brands are safe, but be sure to check the lables on any Mexican vanilla you might have.  This page gave me some good info.

Thank goodness I still have plenty of vanilla beans left from the last time my folks went to Tahiti!

Between this and the fish sticks, I'm going to have to keep a closer eye on mother.

Drew Curtis is my hero

~Perhaps this event could replace ballroom dancing at the Olympics. 

~My mom used to say that eating fish sticks wouldn't kill me.  I love it when she's wrong.

~Hey, I didn't make this up, I'm just passing it along.

As always, thanks to Fark for enlivening an otherwise dull Monday.

Dumbass of the Day

I don't recommend reading this story while you eat a chili dog for lunch.

Kids Say the Most Embarrassing Things

What a beautiful weekend we had!  The weather reached nearly 80 degrees here yesterday!  My hyacinths are in bloom, and many of my other lovlelies have greened up.  Of course, it's supposed to freeze later this week, so we're pretty much screwed, but it was fun while it lasted.

Thanks to those friends who asked about my daughter.  She was sick all last week with a cold, and she had developed a deep cough over the weekend, and Saturday night started running a fever.  Poor thing was a mess.  She woke up Sunday feeling better, but still had that nasty cough.  Last night before bed she got feverish again, so I decided to sleep next to her, (thankfully she has a double bed!).  Fevers can do funny things.  Last night she woke up and said "hairdo" then went back to sleep.  A little while later, sat up and said "money", then back down.  An hour or so later, turned to me and said "I hear the cereal".  In my delirious sleep-deprived state I stared at the ceiling while visions of Snap, Crackle and Pop ran through my head.

Today she seems fine, other than the neverending cough.  She got up and ate breakfast for the first time in three days, (not cereal), and is quietly playing with her dollies now.  I just told her that next week she gets to go see her new school and meet her Kindergarten teachers for the fall.  Her only concern is that if she's in a play at school, she might fall off the stage. 

Speaking of funny things she says, yesterday I had to take the kids to the store to pick up some more cough syrup, and while we were standing in line, she asked me, in a rather loud voice, why there were so many fat people there.  D'oh!  I quickly exited the store after making my purchase, then explained the concept of tact to her on the way home.   That's a lesson that I hope she learns before she starts Kindergarten this fall!

I have two recent additions, (both are teachers!), to my favorite blogs~

One is Sarah, over at Drunken Bee.  I started reading Sarah a couple of months ago, and she never fails to crack me up.  Read her latest entry, it's hilarious!

The other is Nancy at Nance's Stuff.  I found her through a link at Capt. Noir's site, and after exchanging emails, found out that she had been reading my blog daily, having found me through Hamstertime, where she is a regular lurker.  Small worldwide web, no?

Please stop by and say hi to my new online buddies!

Seems like it's been years

Just found out that my high school class is having a 20 year reunion this summer.  I was able to attend the 5 and 10 year reunions, but was due to deliver my daughter the week of the 15 year reunion, so I didn't attend. 

I am looking forward to the reunion.  There are a couple of people that I am excited to see again.  I am one of only a few from our class of 250 that still lives in the area. I think it's cool that my kids will be going to the same schools that I went to, and look forward to cheering on the varsity football team again once my son is on the team, (he WILL be on that team, damn it!). 

For the reunion, there is an adult dance party on a Saturday in July, then there is a family event the next afternoon.  It should be fun, and I think it's great that we have some time to spend as adults as well as some time to show off the kids.  One thing I know in advance is that I will not be leading the class in our "fight song" this time!

Cheeseburger Meatloaf

1/3 c. seasoned bread crumbs
1/4 c. milk
2 lg. eggs
2 lbs. ground beef                                                                                                     1 small onion, chopped
1/2 tsp. salt                                                                                                            1 cup grated cheddar cheese
1/2 c. ketchup
1 Tbs. yellow mustard

In large bowl, soak bread crumbs in milk for five minutes. Mix in eggs then beef, onion and salt. Pat mixture into rectangle, place cheese in a line down the middle, then fold sides and ends of meat over cheese, sealing well to keep cheese inside during baking.

In microwave-proof baking dish, place meatloaf into dish covering with plastic wrap, turning back one corner for vent. Microwave on high for 6 minutes. Rotate dish and microwave 7 minutes, rotate dish again and microwave for 3 to 5 minutes or until loaf is firm, 18 minutes in all.

In a cup, combine ketchup and mustard. Uncover meat loaf, spread with 1/2 of mixture. Microwave for 1 minute uncovered. Spread with remaining mixture and microwave for 1 more minute.

I always serve this with mashed potatoes and peas.  This recipe can be halved.  Cut down cooking time slightly.

Still at it.

FRI

n/a n/a
55°F 12°C SAT

72°F 22°C
54°F 12°C SUN

74°F 23°C
50°F 10°C MON

57°F 13°C
38°F 3°C TUE

52°F 11°C
34°F 1°C

Spicy Pork Tenderloin

1/4 cup soy sauce
3 tablespoon brown sugar
1 teaspoon cumin -- ground
1 teaspoon dry mustard
1/2 teaspoon sweet paprika
5 cloves garlic -- sliced
2 tablespoon cilantro or parsley --
chopped
12 ounces pork tenderloin -- trimmed

 

Combine soy sauce, sugar, cumin, mustard, paprika, garlic and cilantro in plastic food storage bag. Fold under thin ends of tenderloin to make an even thickness; tie ends with kitchen string. Add tenderloin to bag. Push out all the air; seal. Refrigerate and let marinate for 30-60 minutes. Prepare grill or preheat grill. Oil grid or grill pan rack. To grill: Grill tenderloin 5 inches above hot coals, covered with dome, 10 minutes or until instant read thermometer reads 160 F; turn over halfway through cooking and baste with marinade. Let stand 5 minutes. To grill: Grill tenderloin 3 inches from heat for 10-12 minutes or until an instant read thermometer reads 160 F; turn over halfway through cooking and baste with marinade. Let stand 5 minutes. Thinly slice the tenderloin crosswise. Discard any of the leftover marinade. Serve tenderloin warm, chilled or at room temperature.

Farfalle with Chicken in Lemon Cream Sauce

2 tablespoons unsalted butter

1 boned and skinned chicken breast -- cut in 1/4" strips

1 pound asparagus -- cut in 1/2" pieces

3 tablespoons fresh lemon juice

2 tablespoons chopped flat-leaf parsley

2 teaspoons lemon zest

1/4 cup heavy cream

3/4 teaspoon salt

1/2 teaspoon pepper

8 ounces bow tie pasta,  cooked (warm)

1/4 cup chicken broth

Fresh parmesan cheese

1. In a large skillet over medium heat, melt butter. Sauté chicken for 5 minutes. Remove to a plate.

2. To juices in skillet, add asparagus, broth, and lemon juice; reduce heat. Cover partially; cook 5 minutes or until asparagus is tender. Add chicken and all other ingredients except pasta. Boil 3 minutes to reduce liquid. Add pasta and toss. Top with grated fresh parmesan.

I hate AOL,(because it took me 4 attempts to post this), but love Spinach Lasagne.

1 1/2 Cup shreddded mozzerella, 1 lb. ricotta cheese, 1 egg, 10 oz. chopped spinach, (if using frozen, squeeze out excess water), 1 tsp. oregano, 1/8 tsp pepper, 32 oz. prepared spaghetti sauce, 8 oz. uncooked lasagne noodles, (1/2 pkg), 1 C. water.

In large bowl, mix ricotta, 1 cup of the mozzarella, egg, spinach, salt, oregano, and pepper.  Grease 9X13 pan.  Layer 1/2 C. sauce, 1/3 of the uncooked noodles, half the cheese mixture.  Repeat.  Top with remaining noodles, sauce and the reserved 1/2 cup of mozzarella.  Pour the water around edges, cover with foil and bake at 350 for 1 hour, 15 minutes.

M is for the many things I do for attention

Slight issue with today's earlier entry.  Oops. 

Anyhoo~ don't forget your Main Dish tomorrow for Food Friday!

 

Not Funny

WED

n/a n/a
52°F 11°C

 THU

68°F 20°C
55°F 12°C

 FRI

67°F 19°C
53°F 11°C

SAT

69°F 20°C
58°F 14°C

SUN

71°F 21°C
44°F 6°C

A Look Back

My how things have changed in 6 months!

This is the six month anniversary of Freeepeace's first blog comment.  Now, Freeep averages at least 20 comments a day.  She is loved.

Over at Hamstertime, the last of the Haikus was penned on Sept. 24 by Nate On The Side...

 The end has come here
Alison and Jun face off
Gee, who's gonna win?

Speaking of Hamstertime,  remember when we rocked the vote? 

And of course, it was THAT DAY

 

I'm not feelin' it, Dawg

 

Top Model finale last night~ Yoanna won.   Go here to chat with her today. 

American Idol~ Country & Western?  That's why I switched to Top Model.

Tonight on A.S.S.~ Recrap.  No need to get excited, folks.

 

Pretty!

More from Bobquat.  This is an infared composite photo of Earth. 

 

OOoh AAah

I found the crocus picture in my previous entry from Bobquat.  He has some amazing stuff at his site, including this.  It is a series of pictures from the northeastern seaboard, showing the four different seasons. 

The first flower of the season!

Striped Crocus!                                          

Pictures from:   http://bobqat.com/Bobqat.html

Hakuna Matata

Went to see The Lion King last night.  The show is an amazing combination of music, costumes and puppetry.  It was a long one, (well over 2 hours), but the show was exciting throughout.  Our seats were equally amazing.  We had Royal Balcony seats, which were front row, center of the lower balcony at the Murat Shrine Theatre. I smuggled Skittles and cookies into the show, fearing that my four year-old would have trouble sitting still that long, but she was so engrossed in the show,  I didn't have to worry about her being restless or falling asleep.   After the show, she asked my why the "lions" wanted dalmations.  I started to make a smart remark about how they must need a snack, then remembered that one of the actors had asked for donations for the Broadway Cares fund. She seemed relieved to hear that the lions wouldn't be eating any dogs after the show.

Veteran's Stadium went boom

Check this out.  Then read this great article.

Yep, it's Spring alright

 SAT

SUN

MON

TUE

WED

THU

FRI

Lobster Bang Bang

I posted this recipe yesterday, but I entered the sauce in incorrectly.  This is the new and improved version

2   cups cooked lobster meat
1   cucumber, cut into matchstick -- shreds
         

Sauce         
4 Tbsps smooth peanut butter

2 tsp. sesame oil

1/2 tsp. sugar

1/4 tsp. salt

2 tsp. chicken broth

1/2 tsp chili sauce

Mix lobster meat with the shredded cucumber and arrange in a serving dish.

To serve, mix together all the sauce ingredients.
Pour over the lobster and cucumber.

What's your sign?

Food Network Lite

I love the Food Network!  I also love their website and use it often for recipe inspiration.  Here are links to some of the chef's favorite Light recipe collections.

Sarah Moulton- Love her!

Tyler Florence- He's Hot!

Rachel Ray- She's too annoying to watch on television!

And the best source of tasty light food is Kathleen Daelemans.  Her show, Cooking Thin has many try-worthy recipes. 

 

Tex Mex Chicken pasta salad

1 1/4 C. pasta shells

2 C. cooked chicken, shredded

7 oz. can corn, drained

1 celery stalk, drained

1 green pepper, diced

1 red pepper, diced

1/4 Tbs. chopped cilantro

1 Tbs. Mayo

2 Tbs. vinegar

Salt and pepper

Cook pasta.  Drain well and allow to cool

Combine mayonnaise with vinegar and salt and pepper to taste.

Combine chicken, pasta, corn, celery, peppers, and cilantro.  Toss together with dressing.

I usually add a bit of diced jalepeno, avodaco, and finely chopped onions to this. I've add a tsp or two of chili powder and a bit of cumin to the mayonnaise dressing.

 

 

L if for Light and Easy

Mediterranean Eggplants

These tasty stuffed eggplants can be served as an accompaniment to a main meal for four or as a lunch dish for two.

2 small eggplants

2 T. butter

1 small onion, finely chopped

1 clove garlic, minced

1/4 lb. tomatoes

2/3 C.  rice, cooked

3 tsp. fresh chopped marjoram, (any other fresh herb can be used)

Pinch of cinnamon

Salt and pepper

Prehear oven to 35o degrees.  Wrap the eggplants in aluminum foil and bake for 20 minutes to soften.  Allow to cool.  Cut the eggplants in half lengthwise, then carefully scoop out the pulp, leaving a 1/2 inch border to form a shell.

Melt the butter in a pan, and gently saute the onion and garlic until they are soft.  Chop the eggplant pulp and stir into the pan along with the onions.  Cover and cook for about 5 minutes.

Cut a small cross in the skins of the tomatoes, then plunge them in boiling water for 30 seconds.  Remove the tomatoes from the water and peel away the skin.  Chop the tomatoes and remove the gooey stuff, (the "pips").  Stir tomatoes with the eggplant mixture, and add cooked rice, marjoram and cinnamon.  Season with salt and pepper.

Carefully spoon the rice filling back into the eggplant shells and arrange them on an overproof dish or cookie sheet.  Cover with foil.  Return to oven and bake for 20 minutes.  Garnish with herbs.

 

Llllove it or Lllleave it

Tomorrow is Food Friday, and as much as I love lemons, I thought that L should be for Light instead.  As in healthy.  Yeah, I know, but it is almost swimsuit season.

Baked Doritos don't count.

It's MY Day

Today is MINE...ALL MINE!

I dropped the kids off at school, and I have the rest of the day to play.  My Mom is picking the kids up from school and will keep them until this evening.  I am on my way out the door to take my friend Suzie out for her birthday lunch, then we're going antiquing.  Don't even try to stop me!

Oh, and did I mention that I have a babysitter for Saturday night?  As in, my kids will be at Nana's from Saturday afternoon until Sunday afternoon when I meet them to go see the Broadway production of "Lion King". 

It's almost like having a life!

Blarney Cake

No, it's not Food Friday, but I thought I'd share a recipe with you in honor of we, (wee?), Irish folks.

1 pkg yellow cake mix

1 pkg instant chocolate pudding mix

3/4 cup vegetable oil

1/8 c. water

1/4 C. vodka

3/8 C. Bailey's Irish Cream

4 eggs

Preheat oven to 350 degrees.   Grease and flour a 10" Bundt pan.  Combine cake, pudding mix, water, vodka, and Bailey's in a mixing bowl.  Beat all ingredients until smooth.  Pour into prepared bundt pan.  Bake in preheated oven for 40-50 minutes or until cake tests done.  Remove from pan onto a wire rack and cool completely.

Glaze with the following:

Mix sifted confectioner's sugar with a little Bailey's Irish Cream until you achieve the right glaze consistency.  You can tint this with a few drops of green food coloring if you wanna get festive.  Gently transfer to serving plate.  Decorate with shamrocks by cutting green maraschino cherries in half and in slivers.  Use the halves to create leaves and the slivers for stems.

St. Spoiler

Although it's a little early in the day, I just want to remind everyone that tonight is A.S.S.  CBS must not have had their thinking caps on, because I'm sure that they're going to lose some viewers tonight who will be at pubs drinking green beer.  Between Jerri and Ethan, I'm leaning toward Ethan tonight.  Don't forget to update your fantasy team~ Fisty Rocks has a chance to get back into the top 100 tonight!  I may change my pick after doing a bit of research, and will update this afternoon. 

 

ETA~  I'm gonna stick with Ethan, although I'd much rather see Jerri go, since Ethan is the last of the eye-candy.   Tonight you're going to see some log rolling for Reward Challenge, some weapon throwing for Immunity, and a hissy-fit from the one remaining Survivor winner before he goes to Loser Lodge.

These Irish Eyes are Smilin'

Top o' the morning to ya!   I just finished a scrumptious breakfast of corned beef hash to help get me in the mood for the day.  First~ a little history lesson...

St. Patrick is the paton Saint of Ireland, though he was born in Britain of Roman parents in the fourth century.  During his childhood, most people surrounding him were Christians living under Roman rule.  At the time, Britain was constantly attacked by Irish raiders who crossed the Irish Sea.  In his teens, Patrick was captured while on his father's farm near Dumbarton, Scotland.  He was taken to Ireland where he was sold as a slave and forced to work as a herdsman until his escape at the age of 22.  Patrick then returned to his homeland.  He studied Theology for 25 years, and with the blessing of the church, Patrick returned to Ireland .  He spent the rest of his life ministering to the pagan Celts who had once been so cruel.  He is creditied with many miracles, including driving the snakes out of Ireland, (which some scholars believe to actually be the Druids).  St. Patrick is credited with the use of the shamrock to illustrate the Holy Trinity to the Irish because of it's three leaves on a single stem.

An Irish blessing~

May God give you...

For every storm, a rainbow,

For every tear, a smile,

For every care, a promise,

And a blessing in each trial,

For every problem life send,

A Faithful friend to share,

For every sigh, a sweet song,

And an answer for each prayer.

faoiwfjaeghadSNOWmhafjiossdifhdfhahg

Last night  I fertilized my flower beds and did some weeding.

This morning I shoveled several inches of snow off my driveway.

I am not amused.

The Extreme Factor

Last night I watched Extreme Makeover:  Home Edition.  This show amazed me.  I couldn't believe how much I enjoyed it, and was surprised to learn that it had originally been aired in December, and that I hadn't even heard of it until last night.  I don't know if they'll be re-reapeating last night's episode, but I hope they do.  I would definately watch it again, and would recommend it to most anyone.  After watching the show, I told TVJunkie to watch it, since she's three hours behind me, and she emailed me after the show to thank me for recommending it.

Look here for more show info.  I laughed, I cringed, I cried. 

Tonight?  After I suffer through Forever Eden, I'll be checking out the new show, Average Joe: Adam Returns.  Let's hope he finds the bimbo of his dreams this time.

Creepy Crawlies

It's almost that time again.  Time for Brood X~ the largest. brood. EVER. to rear their ugly heads.

Here is the map, so you can see if you're going to be knee-deep in this with me.    The epicenter of this ickyness is less than 60 miles south of me, and considering that my house backs up to woods, this does not bode well for me.  My cats are already licking their chops, and today I am going  to buy a screen enclosure for my gazebo.

I've already got the willies.

[snort]

Somewhere in Vegas, a magician is missing half of his assistant.

 

(This was part of a listing for a hammock, but I couldn't stop laughing long enough to bid on it!)

CARAMEL MATZOH CRUNCH

An outstanding, unique, and easy confection.If you make only one thing at Passover, make it this one.

• 4-6 unsalted matzoh boards or sheets
• 1 cup unsalted butter or unsalted Passover margarine
• 1 cup brown sugar, packed firm
• 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preheat oven to 375 Degrees F.

Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible.

Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzoh.

Place in oven and immediately reduce heat to 350 F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 F, and replace)

Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh. While still warm cut into squares or odd shapes. Chill in refrigerator until set. This makes a good gift. You can also serve it in confectioners' paper cups as a candy.

VARIATION
You can also use white chocolate, coarsely chopped (or both white and dark) and chopped, toasted almonds (sprinkle on top as chocolate sets).

This recipe is from A Treasury of Jewish Holiday Baking by  Marcy Goldman

Cauliflower-Potato Latkes

These buttery, crusty latkes are eaten out of hand in the streets of the Marais, the old Jewish neighborhood in Paris. Use thawed frozen cauliflower florets if you like, to speed up preparation. If served with meat, oil should be used for frying, and the mashed potatoes should not contain any dairy products.

• 1 cup cauliflower florets
• 1 1/2 cups mashed potatoes
• 3 tablespoons matzoh meal
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 egg, beaten
• 2 tablespoons kasha
• 4 to 6 tablespoons butter

1. In a large pot of salted boiling water, cook cauliflower until it is very soft, 10 to 15 minutes. Drain and pat dry.

2. In a mixing bowl, mash cauliflower to small bits with a fork. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg. Blend thoroughly.

3. Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides.

4. Melt 3 tablespoons butter in a large skillet over medium-high heat. Fry latkes in batches, adding more butter as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.

This recipe is from Everyday Cooking for the Jewish Home by Ethel Hofman.

Sweet and Tangy Chicken

Mix all of the ingredients below, and pour over 1 quartered chicken.

• 8 oz. apricot jam
• 1/4 - 1/2 cup mayonnaise
• 1/4 - 1/2 cup ketchup
• 1 pkg. onion soup mix

Bake at 350 for 30 minutes covered, then for 45 minutes uncovered. The more you baste the 'stickier' it becomes.

recipe courtesy of Chaya Stein

Got a Kosher question?

Ask Moses!

Food Friday!

I will be posting some Kosher entries soon, after I recover from the following chat with Green Tuna...

chefgracie: HEE~ Your entry!!! I just spewed corned beef!
libvw521: the plague of Spew!
chefgracie: hehehe...
chefgracie: that's even better than the Bag O' Warts I found at halloween!
libvw521: you could get one for your Sunday school class
libvw521: you know they'd love it.
libvw521: my mom said something about "reenacting the plagues at the seder meal"
libvw521: and I said yeah, but you know some kid is gonna yell "But Mom, I was  locusts LAST YEAR!"
libvw521: and then they'd fight
chefgracie: my Sunday School class would love it.  They're all slightly warped like me.
chefgracie: bwah
chefgracie: methinks that children would enjoy the bag o' plagues a little too much.  Plague of toys
libvw521: exactly
libvw521: doesn't seem very instructional.
libvw521: Yay! It's the plagues!
libvw521: Mom can we play with the plagues?
chefgracie: ha!
libvw521: hahahahaha
libvw521: Kids. Put those plagues away NOW
chefgracie: Alex just asked me why I'm laughing so much.
chefgracie: I cannot tell her
libvw521: "Mommy is silly"
libvw521: it's always good one
libvw521: but you know
libvw521: with a bag of plagues
libvw521: you're all set for the Party of the Red Sea
chefgracie: heeee!
chefgracie: "yes dear, I AM talking to that Tuna woman again.  How'd you know?"
libvw521: heeeeeeeeee

By special request, tomorrow's Food Friday will be K for Kosher.

Who cut the cheese?

Tonight Colby is sent packing.  I can hear Jerri laughing from here.

The Lord is great, The Lord is good, and we thank Him for this food.

I just found a new restaurant in my neighborhood that not only serves Chinese AND Thai food, they also DELIVER.

Joy to the world!

 

 

 

Two Lips

These pictures are to show off the new Chanel Glossimer lipgloss that Highwaygirl sent me.

I think I'm in love!

Thanks, HWG!

Which would you like first?

I have good news and bad news.

The good news is that I saw a ladybug in my garden this weekend.

The bad news?  I also saw a bee.

Big happenings here, I tell ya.

Is it Tuesday already?

I'm alive!

I had a 3-day vacation away from my computer.  Friday the temperature got up to 75 degrees, so after my Food Friday entries, I went out in the yard and spent almost the entire weekend there.  I am getting it  ready for spring planting time, and was very blessed to have such nice weather here.   I have a lot of blog entries to catch up on around the net, so I'm off to do that for a while, and will be back later to regale you with some fascinating anecdotes.

 

Let this be a lesson for you.

Salmon, Japanese-style

Serve this with the Napa cabbage saute' below, and TVJunkie's marinated cucumbers

3 tablespoons tamari, (use regular soy sauce if you must)
1 tablespoon mirin, (a sweet rice wine)
1 tablespoon sake
2 pounds salmon fillets

Combine the first 3 ingredients and pour over the salmon to marinate for 1 hour.

Roast salmon for 15-18 minutes (10-12 minutes per inch of thickness) at 400 degrees.  This can also be grilled outside.

[Serves 6]

Napa Cabbage Sauté

This is a great vegetable dish low in fat and calories, but with lots of flavor. 

1 teaspoon grapeseed oil, (any oil can be substituted)
1/4 teaspoon fresh hot chili pepper, minced
2 teaspoons fresh ginger root, grated
1 pound Napa cabbage, shredded
1 medium carrot, julienned
1/2 cup fresh chives, cut in 2-inch pieces
Sea salt, to taste
2 tablespoons mirin, (a sweet rice wine)

Heat oil in a sauté pan over medium heat. Add chili pepper and ginger, and warm for 30 seconds. Add the cabbage, carrots and chives.

Season with sea salt and sauté for 3 minutes.

Add mirin, cover and cook for 4 minutes. Uncover and cook until liquid evaporates.

A lesson In Japanese

If you are unfamiliar with Japanese cuisine, here is a source of some good information.  I hope you're hungry!

Marinated Ginger Shrimp

These make a tasty appetizer, but would also be good on a salad.

1 1/2 lb. frozen shrimp, shelled, deveined, and cooked

1/4 C. soy sauce

3 oz. ginger root, finely chopped

1/4 C. rice wine vinegar

2 T. sweet sake

1 1/2 tsp. salt

2 T. thinly sliced green onion

Arrange cooked shrimp in a single layer in a baking pan.  In a pan, heat soy sauce to boiling; add ginger root.  Reduce heat; simmer until most of the liquid is absorbed, (about 5 minutes).  Stir in vinegar, sugar, sake, and salt.  Pour over shrimp.  Cover and refrigerate at least 2 hours.

Remove shrimp from marinade, and arrange on a cabbage or lettuce-lined plate, and top with green onions.

 

It's Food Friday!

I'm turning Japanese, I'm turing Japanese, I really think so. 

Well, for today, anyway.  I guess TVJunkie is wearing off on me. 

 

Look for Japanese recipes later, (don't worry, I'll post them in English!)

Please join in the fun!

Color me SPOILED

It's definitely Sue this week.  I think.

Word on the street is that after she spews her venom, (which is getting old), she quits survivor and is now preparing to file a couple of lawsuits because of Dickgate.

We could all learn a couple of lessons from this, right Ghandia?

 

Don't forget to update your fantasy teams, kids!  Fisty Rocks!

 

Slow News Day

~Walt Disney World retired a statue of Minnie Mouse that was dressed like Janet Jackson on her 1990 album, Rhythm Nation.  I wonder why they didn't just take off her clothes instead.

~Come up with your own funny caption for this delightful photo.

~Did you hear the one about the drunk nun?

~Um, Barbie, the principal would like to see you in his office.

Average Joe gets screwed again

Last night was the finale of Average Joe~ Hawaii.  As much as I'd like to forget that this show ever existed, I found myself getting worked up about it this morning after remembering last night's fiasco.

Here's the deal to those of you lucky enough to miss it.  Larissa, a former beauty queen, was to pick a suitable mate from two groups of guys. The first group that she got to meet and spend time with were the Average Joes.  Many of them were overweight, underconfident, or had unfortunate hair.  Larissa was downright pissy after she had the chance to see them all, but quickly snapped out of it, (once she realized the cameras were on and that she had signed a contract, I'm sure).  After spending some time with them, she began to realize that most of them were really nice guys. 

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Then came the Hot Guys.  Larissa lit up.  She even said that she'd never dated guys as hot as these, (remember that tidbit), and threw herself into some passionate scenes with some of them. 

Weeks later, all but two of the guys had been eliminated.  There was Brian, the Average Guy from Boston, and Gil, the Hot Guy from Ft. Lauderdale.  During their final date together, Larissa and Brian shared many chaste kisses, and a romantic evening, (for him), and then Brian admitted that he loved her.  The other final date was fairly unremarkable, except for when Larissa looked longingly into Gil's eyes and asked him what he hoped to come out of this experience with and he told her he had his eyes on an acting career.  Heeeee!

Finally~ The elimination ceremony.   Gil came in first.  Larissa followed her "instincts" blah blah blah and SURPRISE, (not), selected him.  Then came Brian, looking like an eager schoolboy, only to be shot down and sent home on a bus.  Larissa said something about how he deserved to be with someone who could love him back, you know, like someone with a heart.

Here's the kicker~  Gil and Larissa went to Cabo San Lucas for a romantic vacation to begin their lives together, but a mere four days later we found that Larissa had something weighing heavily on her heart that she needed to confess.  Ready for this one? During a lovely walk on the beach, she pours her heart out to Gil that she once.  dated.  Fabio.  Yes, Fabio,  the I-can't-believe-it's-not-butter guy. 

Well, if you're like me,  you're thinking, "SO?".  But Gil doesn't take this news lightly, and proceeds back to the hotel, where he packs his bags and leaves Larissa alone at the resort to ponder if making a total ass of herself on national television was worth the money that Fox paid her.

The victim in all this?  Fabio.  I'm sure that once he saw the show and heard Larissa exclaim that she'd never dated such Hot Guys, he's going to need some therapy and a better cream rinse.

In Like a Lion, Out Like a Lamb

Speaking of flowers, I walked around my yard yesterday, and noticed most of my spring flowers have begun to emerge. I am most excited to see the blue tulips I planted last fall, though it is still a bit early for them to emerge, most of the other bulbs already have.  Here are the things that waved hello to me yesterday: Hyacinth, crocus, mountain garlic, iris, lillies, columbine, yarrow, forget-me-nots, thyme, sorrel, stonecrop, and there are even some buds on the early clematis.  I have two Bradford pear trees, two fountain cherry trees, and one dogwood that are full of buds and will make a spectacular display this spring.  My morning glory and hollyhock seeds have sprouted indoors and will give me something to fuss over for the next six weeks or so.  I have a feeling you won't be seeing much of me then, but I intend to go buy a new digital camera to share the joy I sow. 

You've Got Flowers

What's even better than getting flowers delivered from a secret admirer?

Getting flowers delivered from your best girl pals!

A Very Big Thank You to Copssister, Green Tuna, and TVJunkie for making me cry again. 

What Was She Thinking?!

I wasn't able to watch the entire Academy Awards show last night, because I was exhausted from the weekend.  I did however, manage to see the highlight of the show, which was Uma Thurman's Swiss Miss fashion statement.  There were some ugly dresses this year, but this one gets my pick for The Worst of 2004.  The only thing that could have made it worse would have been Marcia Gay Harden's hairdo.