Blah Blah Blog

Blog Update

2008-10-10T14:15:00.001-07:00

The contents of this blog were recently transferred from AOL journals, due to AOL's complete lack of [insert your own choice words]. Probably a good thing for everyone.

I'm still blogging at The Friday Chef, so there probably won't be any more posts here.

What are you waiting for?

2004-05-12T13:43:00.000-07:00

I noticed that many people who link me have not updated my address, so I thought I'd post another reminder to go here: http://diejeebert.blogdrive.com/

Thanks for all your support!

Swan Song

2004-04-20T08:53:00.000-07:00

Farewell AOL Journal. It's been real.

Thank you to everyone who came, saw, and commented.

I'd like to invite you all to the home of my new blog, The Friday Chef.

I hope to see you all there!

The Big Announcement.

2004-04-19T14:00:00.000-07:00

Are you sitting down? Well, of course you are.

Here it is... ready?

I'm moving.

Don't Hate Me because I don't Have HBO

2004-04-19T11:34:00.000-07:00

I am so glad that several of you took participated in the Weekend Assignment, (see last entry)! It took me a little while to come up with 25 things that weren't overly embarrassing or downright boring, but after reading some of the other entries that fellow bloggers posted, I kept coming up with more Random Things about me that I wanted to share. I'll spare you for now, but it was suggested that we make this a regular thing, so consider this fair warning. After all, nearly everyone loves talking about themselves, right?

Prepare yourselves for my Big Announcement later today.

Now, back to work. (I mean you).

Weekend Assignment

2004-04-17T18:08:00.000-07:00

John Scalzi, AOL's resident journaler has initiated a little thing known as Your Weekend Assignment. Since I'm avoiding anything that has to do with sweating, this is the perfect exersize for me. I challenge each of you to try this at home.

25 (or 10) Totally Random Facts About Me:

1.) My middle name is Eileen. (Save the jokes, I've heard them all!)

2.) I've been to every state in the continental U.S.A.

3.) I hate the feel of paper. And chalk.

4.) I wanted to own my own greenhouse when I grew up. I still do

5.) I generally don't like sweets except for chocolate, and even then, I'm very selective.

6.) My mom's maiden name is LaJennesse.

7.) I love having long fingernails and never bite them

8.) I used to put my makeup on on the bus, since I wasn't allowed to wear any in Jr. High. ( I poked my eye more than once with the mascara wand)

9.) I never thought I'd be a mom

10.) I am rarely ever in a bad mood

11.) I love Scotch

12.) I don't know how to knit

13.) I do not own any clothes that are orange

14.) I neglect my lawn (but pamper my garden)

15.) I like super-thin pizza

16.) I was the fastest girl runner in my class, but never joined the track team

17.) I can raise one eyebrow

18.) I make iced tea almost every day

19.) I only like turkey at Thanksgiving

20.) I flunked Anatomy and Physiology in high school, because I refused to dissect a cat

21.) I am a klutz

22.) I've never had a big birthday party

23.) I am a night owl

24.) I own over 30 pairs of shoes, but only 3 pairs aren't black

25.) I haven't cleaned out my refrigerator since Christmas

I'm a Big Fan

2004-04-17T15:41:00.000-07:00

I had a nice chat with Freeepeace today. That girl is so busy, that I felt honored to have her to myself for a short time. Since Freeep and I were each other's first AOL~J buddies, she's special to me, though we don't find much time to chat between her journaling, (her latest entry had over 30 comments!), her dog-walking, and her music. She has one of the biggest hearts of anyone I've ever known. Anyone who would mourn the death of a black widow spider is someone who cares very deeply for other living beings!

Freeepeace has been chosed the #1 pick this week by the AOL~journal editor. For AOL members, you can check out the feature at Keyword: Journals. For the rest of you, you can stop by her journal and see how this groovy California musician became so popular with her peers. While you're there, check out her other website that will give you a sample of her talent. Congrats, Freeep. You've earned your recognition!

Freeepeace recently discovered the joys of Survivor. Though she picked the most boring of seasons to get hooked, I am thrilled. Everyone needs a healthy dose of reality (TV).

Today, after months of badgering, I explained Hamstertime to her, and not once did she roll her eyes. In fact, she admitted that a friend of hers had recommended that she fill out an application for the show and that she's "considering it".

[rubs hands together]

By the time I'm done with her, she'll be crowned Miss Reality TV.

Where are the April Showers??

2004-04-17T14:00:00.000-07:00

I have things to do today. Lots of things, in fact, but they all involve being outside. Now, this generally would not be a problem, but it is currently 82 F. outside, and I have no wish to be a part of it.

Yes, I love warm weather. I love being outside and becoming one with nature, but considering that I was still wearing my winter coat this time last week, it's a little too much too soon. My lily-white self needs some time to acclimate to this kind of heat. My skin hasn't seen one bit of sunlight since last fall, and I refuse to blind those around me by exposing myself in shorts and a tank top. I'll take some time this week to apply my tan-from-a-bottle, allowing me to shed my long sleeves and pants, but you can be pretty sure that once I'm the perfect shade of not-so-white, we will get get another snowstorm.

I'm gonna go peel off my jeans and put on some shorts, then go close all the curtains. My neighbors will thank me!

Stick to your Ribs

2004-04-16T08:53:00.000-07:00

The folks over at peanutbutterlovers.com have a nifty little website. Check out some of their recipes, such as the Oriental chicken pita, and the Thai Beef Salad with Spicy Peanut Dressing. Even better? The Classic Peanut Butter cookies.

My favorite peanut butter is Extra Crunchy Jif. There are some recipes at their site.

Can't decide? Switch to the Peanut Butter Diet, and lose a few pounds while you enjoy your favorite peanutty spread.

Life wouldn't be as sweet without Reese's Peanut Butter Cups.

crap

2004-04-16T08:02:00.000-07:00

Tribe: =FistyRocks Rank Team Name Score

1 VivaLaFisty 2390

2 buffs4vol 2333

3 Honeylife 2195

4 GreenTuna 2151

5 copssister 2015

6 The Sketch Factor 1999

7 Amazingrace 1991

8 Snappie 1928

P is for Peanut Butter

2004-04-16T07:58:00.000-07:00

Happy Food! Friday! everyone!

My first recipe today is an ode to the hamsters of the The Big Brother household past and future. It is a glorified version of their staple~ the PB&J sandwich

PP&J Monte Cristo ~ makes 2 sandwiches

4 slices bread

1 egg, beaten

butter

peanut butter

jelly

powdered sugar

Preheat griddle or a large cast-iron frying pan to 350°F. Butter griddle. Combine and beat eggs and milk in a shallow dish. Make PB&J sandwiches, then dip sandwiches into the egg mix. Place in pan and cook about 2 to 3 minutes per side until lightly browned. Cut sandwiches in halves, sprinkle with powdered sugar and serve.

Pg-13

2004-04-15T11:51:00.000-07:00

Thanks to the gang over at Insultmonger.com for one of my favorite resources~ Swearsaurus. This helpful information will allow you to swear in over 150 languages. Think of how handy this would be for the Amazing Race contestants. Say, when they're in Pakistan, they can tell the cabbie to &*%$ off in Urdu. Or perhaps if they are backpacking across Flanders, they can tell the locals to go to #@*& in Flemish.

You Deserve to be Spoiled!

2004-04-15T09:00:00.000-07:00

Tonight, my friends, will be a sad one for me.

My chat buddies will be watching Survivor an hour before me, then move on to watch The Apprentice finale without me. It will be a hollow and joyless three hours, especially tribal council, where someone's torch will be extinguished, [coughcoughKATHYcoughcough], and in the boardroom, where Bill is going to get fired. (So, I've heard. I'd pick him as the winner, myself).

I'll try to cheer myself up and get back here this afternoon to post some Good Things.

You, in the meantime, can come up with some peanut butter recipes for tomorrow's Food! Friday!

A Special Tribute

2004-04-14T10:18:00.000-07:00

Today's entry goes out to KatJam, who looks marvelous today, btw. She's not going to be pleased that it was another quiet morning in blogdom.

I give you Mr. Picassohead.

Meanwhile, I will be outside planting snapdragons, zinnias, marigolds, Ismene, and Montbretia.

2004-04-13T16:43:00.000-07:00

Gasp!

2004-04-13T12:27:00.000-07:00

Tribe: =FistyRocks Rank Team Name Score

1 buffs4vol 2138

2 VivaLaFisty 2115

3 Honeylife 2040

4 GreenTuna 1916

5 copssister 1900

6 Amazingrace 1851

7 The Sketch Factor 1844

8 Snappie 1773

The Passion of the Scanner

2004-04-13T12:23:00.000-07:00

It lives! It is risen! My scanner has come back from the dead!

Verily, it will haunt ye the remainder of thy days.

Yes, I found that by merely plugging the scanner in, it works. Just in time for the Big Announcement, too, but that will have to wait. For, like, a few days.

Anyhoo~ in the meantime I thought I'd share a couple of funnies. These are courtesy of my daughter, ("Sis").

We had a family gathering last week at my folks place. There was a woodpecker out back. He was dead, beak down on the wood. I knew as soon as Sis saw it, she'd obsess about it. As soon as she spotted it, she said, "oooh, look at the pretty swan". I reply, "That's a woodpecker". She looks closer and said "Is it pecking the wood?". Nana says to her, "well, that's what woodpeckers do". Sis looks straight at me and says, "I think it's stuck!".

Yesterday there was an 18-wheeler leaving our neighborhood, and Sis asked me what it was doing. I told her it had probably made a delivery to someone's house. She said they must have been really hungry to need that much pizza.

Guess Who?

2004-04-13T11:52:00.000-07:00

Something went wrong with the scan at the bottom. I assure you I do not really have fingers coming out of my arm like that.

Scribble Away!

2004-04-12T14:37:00.000-07:00

I am busy getting things back in order after a very busy holiday week. I can't wait to get back into the old routine.

For your enjoyment while you (try to look busy at) work, I give you The Scribbler.

Just don't blame me when you become addicted!

2004-04-11T17:18:00.000-07:00

Happy Easter Everybunny!

2004-04-10T12:07:00.000-07:00

Show and Tell

2004-04-10T04:15:00.000-07:00

This picture isn't the best quality, because it was a still shot from the webcam coupled with some poor lighting, but I do love this picture of Weejeebert and me. He's my little Gooter!

He doesn't know about the Easter Bunny yet, but I am going to let him "help" his sister make some Easter eggs tomorrow. Wish me luck!

Fantasy Island

2004-04-10T03:38:00.000-07:00

Special thanks to CBS for broadcasting superior quality programs such as Survivor, Big Brother, The Amazing Race, StarSearch [snort], .... and for letting us be a part of The All-Stars Fantasy League.

Proof that Green Tuna had an amazing comeback this week.. Also proof that I still suck.

Tribe: =FistyRocks

Rank Team Name Score

1 buffs4vol 2083

2 VivaLaFisty 2060

3 Honeylife 1985

4 GreenTuna 1901

5 copssister 1845

6 The Sketch Factor 1829

7 Amazingrace 1811

8 Snappie 1703

[gives Snappie a hug]

Place your bets below!

Ohhh

2004-04-09T10:14:00.000-07:00

Greetings Food Friday patrons!

Onion Marmalade and Pork Roast ~ Serves 4, and hopefully some leftover!

One and a half pound pork loin roast or pork tenderloin; Half a head of cabbage; One and a half Tbs. fresh thyme; 3/4 tsp. salt; black pepper to taste; 3 garlic cloves, cut into slivers; 2 Tbs. olive oil

Marmalade~: 2 medium vidalia onions, thinly sliced; 2 T.olive oil; 1/4 cup sherry; 1/4 cup dried cherries; 1 medium apple, peeled and diced (I like a crisp one like granny smith).

Thinly slice cabbage. Place in salted boiling water for 2 minutes, drain then set aside.

Heat oven to 425 F. Rub the pork loin with oil , thyme, rosemary, salt & pepper. Slit the pork loin in several places and insert the garlic slivers. Place in the oven, Reduce the heat to 375 F. Cook for about 1 3/4 hours. The internal temperature should be 150 F. Remove from oven, tent foil over roast and let rest for 15-20 minutes(!)

For the marmalade~

Saute onion in olive oil until soft. Add vinegar, sherry, cherries, and apples, cook until fruit is soft. Add chicken stock if necessary to obtain desired consistency.

Arrange cabbage on plate, then slices of pork, and top with marmalade. Garnish with fresh thyme.

O is for...

2004-04-08T08:42:00.000-07:00

Olive the Above!

I'm sure that won't seem so clever later in the day, nevertheless, that's tomorrow theme. Oranges, Oatbran, Oxtail, Octopus, Olives, Onions, Oysters... you call it!

mmm Omelets....

Next Week? Peanut Butter!

2004-04-07T13:58:00.000-07:00

Woot! I can post again! Though it's only because I typed a little "beta" at the beginning of my journal address, then was able to edit. Beta saved the day!

Not that I have much to say.

I do have tulips blooming, but the daffodils haven't sprung open yet. My weeping cherry trees just opened a couple of buds, and the Bradford pear trees will be in full bloom by the weekend. This is such a beautiful time of year that it's hard to concentrate my efforts indoors. It still has yet to really warm up here, but I should have a solid month of nice weather before the cicadas emerge. Don't think I'll be wanting to spend much time in the garden then.

Anyone care to name Food Friday this week? O is for......?

Zoned out

2004-04-06T22:01:00.000-07:00

I hate the time zone change, because it means all my east coast, and Michigan friends are an hour ahead of me now. Where I live we NEVER change our time, although our television schedule gets screwed~ I love all the time saved when it comes to not having to change every electronic device I have, and every watch. I think that's some serious daylight time saving!

Most of Indiana and most of Arizona are always on standard time.

From the U.S. Naval Observatory ~ "History of Standard Time in the U.S.

Standard time in time zones was instituted in the U.S. and Canada by the railroads on 18 November 1883. Before then, time of day was a local matter, and most cities and towns used some form of local solar time, maintained by some well-known clock (for example, on a church steeple or in a jeweler's window). The new standard time system was not immediately embraced by all, however.

Use of standard time gradually increased because of its obvious practical advantages for communication and travel. Standard time in time zones was not established in U.S. law until the Act of March 19, 1918, sometimes called the Standard Time Act. The act also established daylight saving time, itself a contentious idea. Daylight saving time was repealed in 1919, but standard time in time zones remained in law, with the Interstate Commerce Commission (ICC) having the authority over time zone boundaries. Daylight time became a local matter. It was re-established nationally early in World War II, and was continuously observed until the end of the war. After the war its use varied among states and localities. The Uniform Time Act of 1966 provided standardization in the dates of beginning and end of daylight time in the U.S. but allowed for local exemptions from its observance. The act also continued the authority of the ICC over time zone boundaries. In subsequent years, Congress transferred the authority over time zones to the U.S. Department of Transportation (DOT), modifed (several times) the beginning date of daylight time, and renamed the three westernmost time zones."

2004-04-06T21:54:00.000-07:00

AOL recently added some new features to our blogs, but in the process, two entries were eaten alive. They were good ones too.

No, Evil Peeps have not taken over my site, but you'll notice my beloved Tuna News link is now covered in marshmallow goo.

And, about my weekend, since I am now too exhausted to type my entries again, allow me to recap:

Today, Tuesday, April 6

I saw the first butterfly of the season today.

Went to a bon voyage party.

I planted pansies, liatris, mums, and astilbe.

Monday, April 7

Nothing. Absolutely nothing.

Weekend~

D.F. came to get the kids!

I slept until 9:30 Saturday morning and didn't have to cook breakfast for anyone!

2004-04-06T12:05:00.000-07:00

S. O. S. (P. D. Q.)

The Morel of the Story

2004-04-05T09:25:00.000-07:00

There is something I need to confess.

I'm in love.

With mushrooms.

To be more specific, morel mushrooms ~ say it with me... "more-el". I've been passionate about these guys for about 10 years now. I was introduced to them 10 years ago by an ex-boyfriend. (I'll call him "Dipwad"). My life hasn't been the same since.

This is not something I generally announce, because people will either:

A.) Ask "What the %$&?"

B.) Think I'm certifiable.

C.) Want to know where I find my mushrooms.

Today I decided to put it out there. I have to be able to explain my temporary absence to my friends, my family, my blog. I love morels, there is no denying. So, for the next 4-6 weeks you will have to share me with my little beloveds.

Morels were spotted yesterday morning in southern Indiana. That means the mushrooms will probably show up here in central Indiana in another two or more weeks. They'll only be around for a week or two before they're gone. I like to take weekend road trips to northern Indiana and Michigan to continue looking for more morels after they disappear here.

Just don't ask me where I find mine, that is a secret.

Spinach Ravioli

2004-04-02T12:58:00.000-08:00

Recently edited for accuracy~ sorry Cops!)

lb. fresh spinach, or 1 (10 oz) pkg. frozen
14 oz. ricotta cheese
1 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. freshly ground nutmeg
3/4 cup freshly ground Parmesan cheese
1 pkg. wanton wrappers~ (usually found in cold storage in produce section).
8 Tbs. unsalted butter
12 fresh sage leaves, or 1/2 tsp. dried
3/4 cup freshly grated Parmesan cheese

Wash the fresh spinach several times in cold water. Place in a large saucepan and cook with a sprinkling of water and a pinch of salt for about 10 to 15 minutes, depending on the freshness of the spinach. Drain and squeeze out the excess liquid. (If using frozen spinach, cook without water over moderate heat until done; drain and squeeze dry.) Put the spinach through a food mill or use a food processor, pulsing until chopped, but not pureed, (or chop it by hand). Stir in ricotta, salt, pepper, nutmeg and Parmesan.
Arrange one wanton skin on work surface. Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash,(1 egg yolk beaten together with 2 Tbs. water). Top with another wanton skin, pressing dough around filling to remove any air bubbles. Crimp edges with fork, then transfer to a lightly floured baking sheet, (I use a little cornmeal instead). Cover with waxed paper and a dampened towel while preparing remaining ravioli. In a saucepan of boiling salted water cook
the ravioli until they are just tender, about 3 minutes.
While the ravioli are cooking, melt the butter in a skillet with the sage until the butter turns light brown; be careful not to burn. Remove from the heat.
Drain the ravioli, put into a heated bowl. Sprinkle with Parmesan. Add the hot butter and sage and toss gently, as the ravioli are delicate. Serve immediately. Serves 4.

I sometimes serve the ravioli with marinara instead of the butter sauce. I also love to vary the filling. Try using cooked pumpkin mashed with some butter and nutmeg. It goes great with the sage butter sauce! These are also amazing when placed on a greased cookie sheet and broiled until lightly golden instead of boiling.

Salmon in Dijon Cream over Fettuccine

2004-04-02T12:22:00.000-08:00

2 tablespoons whipping cream, chilled
1 cup dry white wine
1/4 cup dry vermouth
3 shallots, minced
1 cup whipping cream
24 ounces salmon fillets
1/4 cup unsalted butter, in pieces
2 tablespoons Dijon mustard
1/4 cup fresh chives, chopped, ( I never use these)
Salt
Ground pepper 1 lb. fettuccine, cooked

Whisk 2 tablespoons cream in small bowl to soft peaks; cover and refrigerate.

Combine wine, vermouth, and shallots in a heavy large skillet. Boil until liquid is reduced by half, about 5 minutes. Add 1 cup cream and just bring to a boil. Reduce heat to low. Add fish fillets. Cover and simmer until just cooked through, about 10 minutes. Transfer fish to plates using a slotted spatula. Tent with foil to keep warm.

Place skillet with poaching liquid over high heat. Boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes. Reduce heat to low. Gradually add butter, whisking until melted. Add mustard and chives and whisk to blend. Remove sauce from heat. Fold in chilled whipped cream. Season with salt and pepper. Divide hot pasta onto plates, top with salmon and spoon sauce over all.

Pasta Primavera

2004-04-02T12:08:00.000-08:00

"Primavera" means Spring in Italian, so this is the perfect time to enjoy this dish.

3 tablespoons olive oil
2 cloves garlic, finely diced
1 small red onion, very finely diced
4 cups green spring vegetables sliced diagonally (such as snow peas, sugar snaps, baby beans, baby carrots, asparagus and zucchini) mushrooms are good, too.
1/2 cup water
4 servings fettuccine, cooked 'al dente'
1 tomato, peeled, seeded and diced
3 tablespoons parsley, chopped
juice of 1/2 lemon
2 tablespoons capers, roughly chopped
parmesan cheese, freshly grated
salt and freshly ground black pepper, to taste

1. Pour the oil into a frying pan on medium heat. Add the garlic and onion, cook until the onion turns clear.
2. Stir through the spring vegetables and add the water, which will keep them green and fresh. Let them simmer for 3-5 minutes, but don't overcook.
3. As soon as the pasta is cooked, drain it and put into a large pasta bowl for serving.
4. Add the cooked vegetables and mix through. Then add the fresh ingredients: tomato, parsley, lemon juice and capers. Stir and serve immediately with fresh-grated parmesan cheese. Season to taste. I love to toss fresh herbs into this. Basil and thyme work great.

Food Friday~ Noodles

2004-04-02T11:51:00.000-08:00

Many of you know that I love ramen noodles, although I never prepare them according to the directions on the package. Here is a page with lots of recipes to try.

Did you know there is a ramen museum?

Read the history of ramen Noodles.

Take a quiz! What flavor of ramen noodle are you? (I am shrimp flavor!)

The Nations Rejoice

2004-04-01T12:48:00.000-08:00

You could be the next big winner

2004-04-01T10:18:00.000-08:00

I've almost reached 11,000 visitors. Who is it going to be?? A special prize will be given to my 11,000th victim. Look in the left column and see if it's you!

Food Friday Reminder

2004-04-01T09:47:00.000-08:00

Tomorrow is Food! Friday! N is for Noodles!

Today's kitchen tip~ If you purchase a bottle of wine and either don't own or can't find a corkscrew, all you have to do is place the bottle in the freezer, then forget about it until the next day. At that time, simply open the freezer door and lick the wine off of the freezer walls. It works! Trust me!

Put on your jester's cap

2004-04-01T09:33:00.000-08:00

This site cracked me up. Good stuff. Arnie is the perfect ambassador for April Fool's Day!

Here are some ways to trick your loved ones at mealtime.

The Top 100 April Fool's Day Hoaxes of all time is sure to please everyone, well, everyone who isn't paying people to sit on their butts and read crap like this.

I kid you not

2004-04-01T09:14:00.000-08:00

The search for Weapons of Mass Destruction continues.

Thanks Freeepeace;)

No Foolin'

2004-04-01T09:00:00.000-08:00

Happy April Fools Day!

Tonight is the night we've been waiting for. The tribes merge, and someone gets sent home. I decided not to post the spoiler directly on this page, but it is too good to miss.

I'm off to see the wizard... er, to update my fantasy team.

2004-03-30T21:42:00.000-08:00

2004-03-30T14:51:00.000-08:00

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.

2004-03-30T13:02:00.000-08:00

She Really is Trying to Kill Me

2004-03-30T13:00:00.000-08:00

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

2004-03-29T14:26:00.000-08:00

~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

2004-03-29T08:49:00.000-08:00

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

Kids Say the Most Embarrassing Things

2004-03-29T08:04:00.000-08:00

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!

2004-03-27T17:36:00.000-08:00

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

2004-03-27T16:46:00.000-08:00

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

2004-03-26T20:05:00.000-08:00

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.

2004-03-26T14:18:00.000-08:00

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

2004-03-26T09:29:00.000-08:00

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

2004-03-26T08:45:00.000-08:00

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.

2004-03-26T08:31:00.000-08:00

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

2004-03-25T20:15:00.000-08:00

Slight issue with today's earlier entry. Oops.

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

Not Funny

2004-03-24T13:06:00.000-08:00

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

2004-03-24T12:34:00.000-08:00

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

2004-03-24T09:17:00.000-08:00

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!

2004-03-23T11:13:00.000-08:00

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

OOoh AAah

2004-03-23T11:06:00.000-08:00

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!

2004-03-23T10:05:00.000-08:00

Striped Crocus!

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

Hakuna Matata

2004-03-22T08:02:00.000-08:00

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

2004-03-21T12:38:00.000-08:00

Check this out. Then read this great article.

Yep, it's Spring alright

2004-03-20T10:28:00.000-08:00

SAT

SUN

MON

TUE

WED

THU

FRI

Lobster Bang Bang

2004-03-19T20:49:00.000-08:00

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?

2004-03-19T10:13:00.000-08:00

Food Network Lite

2004-03-19T10:08:00.000-08:00

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

2004-03-19T09:07:00.000-08:00

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

2004-03-19T08:50:00.000-08:00

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

2004-03-18T15:08:00.000-08:00

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

2004-03-18T08:03:00.000-08:00

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

2004-03-17T15:09:00.000-08:00

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

2004-03-17T07:06:00.000-08:00

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'

2004-03-17T06:45:00.000-08:00

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

2004-03-16T09:37:00.000-08:00

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

2004-03-15T17:15:00.000-08:00

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

2004-03-13T08:39:00.000-08:00

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]

2004-03-12T20:13:00.000-08:00

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

2004-03-12T09:59:00.000-08:00

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

2004-03-12T09:39:00.000-08:00

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

2004-03-12T09:29:00.000-08:00

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

2004-03-12T09:22:00.000-08:00

Got a Kosher question?

Ask Moses!

Food Friday!

2004-03-12T09:00:00.000-08:00

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

2004-03-11T12:40:00.000-08:00

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

Who cut the cheese?

2004-03-11T12:38:00.000-08:00

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.

2004-03-10T19:16:00.000-08:00

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

2004-03-10T18:29:00.000-08:00

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?

2004-03-10T07:17:00.000-08:00

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?

2004-03-09T05:48:00.000-08:00

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

2004-03-05T07:22:00.000-08:00

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]

2004-03-05T07:16:00.000-08:00

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

2004-03-05T07:01:00.000-08:00

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

Marinated Ginger Shrimp

2004-03-05T06:46:00.000-08:00

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!

2004-03-04T21:01:00.000-08:00

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

2004-03-04T09:46:00.000-08:00

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

2004-03-03T12:33:00.000-08:00

~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

2004-03-02T07:53:00.001-08:00

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.

(continued below)

2004-03-02T07:53:00.000-08:00

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

2004-03-01T15:18:00.000-08:00

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

2004-03-01T13:55:00.000-08:00

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.