little miss this and that

Chopsticks!

2011-01-13T15:20:00.000-08:00

Maybe it's because I'm over-caffeinated and also a little sleep-deprived, but chopsticks is a very fun word to repeat over and over. Also, another fun thing to do is to put Miley Cyrus's "Party In The USA" on repeat over your computer speakers and see how long it takes for coworkers to complain. I only got up to 4 plays today, but I think tomorrow they might be a little more tolerant because it's Friday, and it's also payday.

The Day Before December 1

2010-11-30T14:48:00.000-08:00

I have no excuses. It's been way too long since I posted here, Thanksgiving has come and gone, and now the December holidays are upon us.

I would love to have these pretty ornaments to decorate the tree this year, but seeing as how I can't even manage to post on a regular basis, I'm not going to pretend that I will have the time to craft these hand-folded ornaments. But I wanted to share this tree with you that I came across at friend's house in Vietnam. Her son made these a few years back, and as he is currently serving in the military, they serve as a daily reminder of him.

I think the sentiment is just as sweet (if not more so) as the ornaments themselves. Here's to remembering both our loved ones as we start the holiday season and celebrating the little, beautiful things that life has to offer.

Pretty Pagoda

2010-08-24T13:36:00.000-07:00

This is the Tran Quac Pagoda located in Hanoi.

Motor Scooter Rooster!

2010-08-05T12:07:00.000-07:00

I spotted this rooster while walking down the street in Ho Chi Minh City. I wouldn't have been surprised in the least if someone came out, hopped on the scooter and proceeded to cruise along with the rooster seated in front. I've seen stranger things.

Geckos!

2010-07-15T15:40:00.000-07:00

So I was dining at an outdoor restaurant in Vietnam, and I spotted these guys just hanging out in the fluorescent light on a wall not far from where we were eating. They look sort of alien-like in this light; I like it. I like it a lot.

More Riding On a Motorbike in Vietnam

2010-07-01T14:17:00.000-07:00

Fasten your seatbelts! Oh wait, motorbikes/scooters/whatever you call them don't have them. Yeah, so just hold on then. Even little kids can do it...little kids without helmets.

About That Traffic

2010-06-29T15:45:00.000-07:00

Wow. It's almost July, and I have totally fallen behind on even getting pictures up from Vietnam.

But in lieu of those pictures (which I swear actually do exist), here is short clip of what it was like to ride on the back of a motorbike in Ho Chi Minh City. During rush hour traffic. In the most populated city in Vietnam.

It's a bit wild. (Notice the guy who makes an appearance on the far right hand side of the screen at about the 00:06 mark; I'll make a comment about him later).

I managed to take almost every mode of transportation possible during my trip (bus, train, plane, automobile, boat and motorbike). This was the most entertaining by far, though it does start to get uncomfortable over long distances. If you're ever in Ho Chi Minh City, you really must try it.

Let It Be Known

2010-06-24T12:31:00.000-07:00

I promise never to complain about traffic in Los Angeles again.

I also promise that I'm going to be back soon with lots of pictures from my trip to Vietnam.

Where I Am

2010-06-01T00:52:00.000-07:00

Greetings and salutations from Vietnam! I have been busy traveling about this amazing country, and I will definitely be posting pictures and share my adventures once I return.

This morning I went snorkeling off the coast of Nha Trang, where beautiful sea life abounds. The picture above is the view from the boat off of one of the moorings.

Hope you are enjoying your travels, wherever they may take you. I'll be back soon.

How To Get Through Pesky Pocket Doors

2010-05-13T14:14:00.000-07:00

Today's "How To" tutorial is brought to you by Charley.

I discovered last night that I can open pocket doors! Yay, me! If you ever feel the need to go exploring but can't get through, just follow my 7 easy steps.

Step 1: Use paw to rattle pocket doors to open them just a bit. Step back, in case the noise has gotten the attention of the hoomans.

Step 2: Use nose to push open door farther.

Step 3: Repeat Step 2 on the other door.

Step 4: Check to make sure the coast is clear.

Step 5: Lick nose.

Step 6: Look cute, just in case the hoomans are watching.

Step 7: Freedom! Be sure to keep head low so as to not alert the hoomans.

Radish Math 101

2010-05-12T22:46:00.000-07:00

This is why I heart radishes. (Note: The math in this post may or may not be entirely fictional.) I actually have a recipe for this, which I will post soon. Stay tuned!

I Heart Radishes

2010-05-11T23:48:00.000-07:00

I'll tell you why tomorrow, okay?

A Ham I Am

2010-05-06T15:53:00.000-07:00

This colt likes to have his picture taken.

Happy Thursday, everyone!

My Favorite View in the Whole World

2010-05-03T15:20:00.000-07:00

My favorite view is, hands down, between my horse's ears.

Vision & Venture

2010-04-30T14:43:00.000-07:00

"Vision is not enough; it must be combined with venture. It is not enough to stare up the step; we must step up the stairs."

-Vaclav Havel

In Four Days

2010-04-27T15:27:00.000-07:00

The 2010 Run for the Roses will commence! Here's to mint juleps and fast ponies like the one picture here in this (intentionally) over-exposed shot.

Are you ready?

Simple Spring Dinner

2010-04-23T11:28:00.000-07:00

Last week I had a couple of friends over for dinner, and we collaborated on making dishes from Martha Stewart's Simple Spring Menu.

Everything turned out beautifully, from the Roasted Salmon with Herbed Yogurt to the Tender Lettuce Salad to the Lemony Smashed Potatoes.

We also went ahead and made a broiled asparagus version of the Sauteed Asparagus with Dijon Vinaigrette since I had some asparagus on hand and the Dijon Vinaigrette coordinated well with the other dishes.

This was a very easy dinner to put together (especially if you have lovely friends who don't mind giving you a hand in the kitchen) as the ingredients are pretty minimal, but still delicious.

Enjoy!

Tuesday Tulip

2010-04-20T15:48:00.000-07:00

The tulips that I planted way too late this winter have come up, albeit in dwarf versions of themselves, perhaps due to the late planting. I'm not quite sure. But either way, I'm just happy nothing dug up the bulbs.

Happy Tuesday! Treat yourself today.

Calling Charley

2010-04-15T14:37:00.000-07:00

Charley is pretty attentive towards things going on out on the street.

But then when I call him, he quickly turns.

And begins his Basset Hound run.

Or amble, as the case may be. Bassets are not really known for high-speed pursuits.

But he gets going eventually. I imagine the lack of aerodynamic ears slows him down a bit.

Of course, carrying your ears in your mouth could help with that matter.

Let's Get Dirty

2010-04-14T15:00:00.000-07:00

No, not dirty in that way, but in all that other way, as in with actual dirt from the garden. This is the compost pile that I started last year for the garden. I got the compost bin from a friend who wasn't using it, and I immediately put it to use, adding vegetable scraps and yard clippings. There are actually a number of things that you can't put in the compost; generally speaking, you can't add fats or protein. Click here for more information on what items you can compost and their relative decomposition time. I can tell you from personal experience that egg shells take a long time to decompose, as do some paper products.

As per the usual, Charley and Lola were on hand to help out. And by help out, I mean they were just waiting for belly rubs.

I wish I had a video of the wriggling mass that has become the compost pile. There are so many worms it's hard to fathom. This was not started as a worm composting bin, meaning I didn't add worms myself, but somehow they found their way there.

It's hard to believe that a year ago this was just a jumble of leaves and grass clippings and stems from vegetables and dying flowers. But look! It's now teaming with life.

It's kind of magical, really. I can't wait to turn these guys loose in the garden, which is just starting to sprout some seeds. The sunflowers and radishes have been the first to come up so far.

But in case you don't find that picture of all the squirming worms anything close to magical, I will end this post with Charley. Because he has magical powers and can make anything better. Just look deep into his eyes if you don't believe me.

Introducing Squiggles

2010-04-12T15:26:00.000-07:00

Squiggles was born about a month ago (it seems like only a few weeks, though, and it's possible that is actually the case, as time just seems to disappear into thin air and I tend to overestimate the passage of time in order to make up for the fact that time flies by).

Regardless of her actual age, I think she is simply adorable. I just love her squiggly strip on her nose, though I'm told this will actually straighten out with age, so I made sure to snap a couple of pictures this weekend before she loses this very distinctive marking.

Looking Back

2010-04-08T15:10:00.000-07:00

A good friend of mine is headed to New York City with her mom in a few months, so I asked my Sis for a few recommendations for them since she lives there. And in doing so, I was reminded of my visit five years ago to see Sis after her move.

I had been to NYC before (for my 10th birthday, actually, and then for a brief weekend trip in 2001), but this was the first time I really explored the city at any length with someone who lived there. It was a whole new experience.

Currently, I take photographs with my SLR camera. But five years ago, I didn't have that camera, so I just shot pictures with my little 3.2 megapixel point-and-shoot.

Until today, I hadn't looked at these pictures in a long time. I'd like to think that I have matured a bit as a "photographer" since then. It's hard for me to think of identifying myself with being an actual photographer; I think I prefer the much less formal "taker of pictures."

At any rate, these photos took me back to a time when I had a lot to learn about photography (I still do, as I don't think you can ever stop learning)...and even more about life.

Upon reflection, I can see that they represent a process, a process that is ever-evolving, where I grow and learn, and then come back to myself a ways down the road and forgive myself for the errors I made and celebrate the achievements.

For example, I love the color in this picture, but as a straight-out-of-camera shot, it leaves a lot to be desired. And such first efforts are not limited just to photography; often such as it is with life. But we make mistakes, take risks, learn from experience and move forward.

I can appreciate the simplicity from which I viewed things, and I try to never forget that, either in my photography or in my life, as it seems that things just get increasingly complex as the years go by. And I think it's important to keep that childlike wonder alive.

I loved these pictures dearly when I took them, and while I still like a few of them, I can see their relative points of merit and demerit, as the case may be, with the experience I have gained over the past few years. I have grown since I took these pictures, and that process of growth reminds me of this poem:

"Comes the Dawn"

After awhile you learn the subtle difference
Between holding a hand and chaining a soul,
And you learn that love doesn't mean leaning
And company doesn't mean security,
And you begin to learn that kisses aren't contracts
And presents aren't promises,
And you begin to accept your defeats
With your head up and your eyes open,
And learn to build all your roads
On today because tomorrow's ground
Is too uncertain for plans, and futures have
A way of falling down in mid-flight.
After awhile you learn that even sunshine
Burns if you get too much.
So you plant your own garden and decorate
Your own soul, instead of waiting
For someone to bring you flowers.
And you learn that you really can endure...
that you really are strong
And you really do have worth.
And you learn and learn...
With every goodbye you learn.

-Veronica Shoffstall

Remember to be gentle with yourself...and others.

Love,
Little Miss This and That

Hello There

2010-04-07T15:32:00.000-07:00

Just wanted to say hi. That's all. Just hi.

My Wish For Today

2010-04-05T15:27:00.000-07:00

I would like it to be summer now, Mother Nature. This winter/spring madness has got to stop. I get all confused and my animals start shedding and then they stop and I wonder about what the caterpillars are doing. I mean, they eat and eat and then they make a cocoon so they can turn into a beautiful butterfly, but what happens to them when the weather keeps changing?

So can you just make it summer already? Do it for the caterpillars.

How I Get Distracted

2010-04-02T16:10:00.000-07:00

I am a planner. And so I set about my day with the best intentions to get so many things accomplished.

But then, Charley happens.

When I see Charley walking towards me, I can't help but start singing that children's song in my head:

"Do your ears hang low?
Do they wobble to and fro?
Can you tie them in a knot?
Can you tie them in a bow?
Can you throw them o'er your shoulder
Like a Continental Soldier?
Do your ears...hang...low?"

And I can't help but smile when looking at that face. Those ears. And I get totally distracted from whatever plans I had for the day.

And then he does something like this, and I break out into a huge grin. I mean, those jowls.

And then this. I can't handle it. My day is shot because I can't seem to tear myself away from those big, brown, soulful eyes.

What I Learned from Pigs

2010-04-01T14:15:00.000-07:00

So I got a nice thank you from Stone Barns Center for Food & Agriculture for posting pictures of lambs on their Facebook page (click here to become a fan), which I blogged about last year.

These pigs lead a pretty glorious life, and their simple existence taught me a thing or two. Like always be sure to make time for some relaxation...

...and exploration out in the fresh air.

And that there is nothing quite like the comfort of having friends and family around.

And ahhhh, there is nothing like a little mud bath on a spring afternoon. Life is sweet.

Z for Zenyatta

2010-03-31T15:41:00.000-07:00

This is an incredible horse. Zenyatta is currently undefeated in her 15 lifetime starts. And she happens to know she's pretty special. Before the $250,000 Santa Margarita Invitational Handicap on March 13, 2010, she posed for the hundreds of spectators before the call came for "Jockeys up!"

And she started the race at the very back of the pack, as is her signature style.

Zenyatta looks pretty sporty with Mike Smith wearing Jerry and Ann Moss's green and pink jockey silks. She even has the pink number "8" saddle blanket to match. But it's probably her
enormous stride and heart that really makes her the competitor she is.

She seems so calm, so at ease, as Mike Smith guides her along the track. Though he is quoted as saying, "I wish I could say I contributed...I might have done a little steering, but that was about it."

Ears perked, Zenyatta eyes her competition.

The horses pass by in a flash of thundering hooves. Smith and Zenyatta seem to just be biding their time.

This mare is unconcerned by the fact that she is trailing the field by several lengths at this point.

Check out how wide her footfall is behind. Zenyatta remained last in a field of eight until the final turn. She had to negotiate through some heavy traffic, and there was some amazing maneuvering before she was able to extend her stride and take over the race leader, Dance to My Tune. If you'd like to watch the video of the race on YouTube, click here.

But this is where, so far, she has always ended up: in front. And check out those ears; this girl still has some go left in the monstrous tank of hers. The comments on the results chart for this race read that Zenyatta had "split, surge[d], inhale[d] foe" for a victory margin of 1 1/4 lengths.

I have been lucky enough to see her last two wins. I hope I can see more.

Three Girls Cook: Baked Brie

2010-03-24T15:00:00.001-07:00

Last weekend I met up with two friends and we made Paula Dean's Brie en Croute #2. Oh, should I say, I took pictures and they made this treat for us. It all looked pretty simple though.

I'm going to list the recipe here as

Ingredients:

1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
1/4 cup chopped pecans or walnuts
1 small (8 oz.) wheel Brie
1/2 cup raspberry jam
2 eggs, beaten

Directions

Preheat oven to 375 degrees F.
Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use).
Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes.
Spread the jam on top of the Brie and place the nuts on top of the jam.
Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg.
Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle."
Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape.
Place "bundle" on an ungreased cookie sheet and bake for 20-25 minutes until pastry is golden brown. Serve with top-quality crackers.

So the original directions say to put the jam on top of the nuts, but I guess the video on the site shows it being done with the nuts on top of the jam. At any rate, we did the latter here obviously, and the recipe I copied reflects that. Oh, and we chose walnuts.

The key to making sure the dough is going to fit around the cheese seems to be to roll it out pretty well and get it to stretch as much as possible.

That way, when you fold it over the cheese, all the cheese will be covered will stay contained within the pouch. Or "bundle" as Paula calls it.

The folding was actually a little bit tricky, as the dough was prone to tearing.

One of the things we realized that if the dough did tear a little bit, you can use some pieces from the ends to repair the tears, or use some of the dough from the extra sheet.

The folding continues until...

the brie is finally contained in a nice little bundle! Into the oven on a baking sheet you go, bundle of brie.

Finally, about 25 minutes later, we brought out the now golden brown bundle. And then we dug in to the deliciousness. I don't think I even really waited for the gooey cheese to cool. It doesn't get much better than this!

Bees in Flowers

2010-03-24T15:00:00.000-07:00

Just for the record, I do love all insects. It never ceases to amaze me how all creatures play such an important role in maintaining our ecosystem.

But I prefer they stay outside and help pollinate the flowers that have sprung up the past few weeks, like this bee is getting ready to do.

I hoping some of these guys make it over to the apricot tree, and the to-be-determined flowering tree. I'm crossing my fingers for a plum tree. Because plum jam is so good on homemade waffles. With whipped cream.

All this talk about food is making me hungry. I think it's time for a snack. Maybe some toast with some honey?

Apricot Blooms

2010-03-19T16:30:00.000-07:00

Okay, in case I scarred any of you with that picture of that very gross insect, I present some pretty flowers for your weekend viewing pleasure.

I really, really hope that there will be a spectacular apricot harvest. Because I really, really want to make jam.

Only time will tell.

Because I'm kinda getting weary of all these bugs in my personal space.

Have a lovely weekend!

My Experience with Customer Service

2010-03-19T14:19:00.000-07:00

So here is how I imagined the call going with the customer service department of the previously-mentioned salad maker.

Me: Um. Hi. I found a bee in my salad.

Customer Service: OMG we are so sorry about that! How can we make it up to you?

Me: You can give me free salads for life!

CS: Oh, we would be glad to!

Me: YAYAYAYAYAYAYAY!

But in reality, the conversation would probably go more like this:

CS: We're very sorry that you had a non-conforming product. Can you give us the [blah, blah, blah boring stuff about the lot number and whatever]?

Me: Sure! So can I get free salads for life?

[long, long pause]

CS: No, I'm sorry we cannot do that. We are happy to refund you your money and send you a coupon for a free salad.

Me: But what if I contract a bee disease? Will you pay my medical bills?

[silence]

Me: Hello?

CS: Please just tell me your address so we can send you a refund and a coupon.

Me: Will you also send me a letter guaranteeing you will pay my medical bills should I contract a bee disease?

[crickets chirping]

Me: I mean, I have a blog! I will expose your inadequacies!

CS: How many readers do you have?

Me: Um, 3. I think.

CS: [laughing maniacally] Good luck with that!

[click]

The End.

(Note: I am actually playing phone tag with the Customer Service Department. Apparently, they don't have a full-time staff to answer consumer phone calls. Jeez. But I will let you know how it goes because I'm sure there is nothing more important than finding out the end of this epic tale.)

What. The. Heck.

2010-03-19T11:21:00.000-07:00

True story.

Yesterday, I found a bee (I think it is a bee, but it was covered with salad dressing so who knows?) in my prepackaged salad from the grocery store. And at first I was all like, "Ewwwwwwwwww. Gross!" But then I ate the rest of the salad anyway because I was so hungry and at that point the bee had already contaminated my salad so I didn't think there was any harm in finishing it.

I'm totally contacting the salad maker because as far as I'm concerned I should get free salads for the rest of my life because I've probably contracted some sort of bee disease that I don't even know exists and I'm probably going to die soon, in which case they won't be out much money for the free salad they will be providing me with for the remainder of my very short life.

What do you think? Is it a bee? Please tell me it's a bee and not some other insect that's going to give me a disease that will even further shorten my life span.

Thank you,
Little Miss This and That

P.S. In the event that I don't die, I will let you know what happens with my complaint to the salad maker, who I won't name, unless they do not give me free salads for life.

Le Ranas

2010-03-18T14:00:00.000-07:00

It seems that we have gone from winter to summer in just a few short days. I do hope that spring will find it's way back to us, at least for more than a few days. Because it's HOT now. And I'm just not ready for hot yet, Mother Nature!

At any rate, the plethora of rain that we have received over the past few months has brought many of these visitors (le ranas) to the garden. At night, it's a veritable symphony of frogs, just croaking away.

You wouldn't think that something this small (we're talking matchbox size) could make so much noise. But they can, and there are a lot of them so it gets loud; like so loud I can barely think. And so I have to yell at them, "Can you please keep the party down out there?"

And then they are quiet. And I feel sort of bad for being all that girl, you know, the never-has-any-fun-and-just-rains-on-everyone's-parade girl.

And then the frogs start up again, and I'm all, so it's like that, huh? And I pick up the phone to call the cops, because that's what that girl would do in that situation, and then I realize the cops might think I'm crazy if I called them about some frogs and either arrest me or haul me off to a nuthouse because I hear all these frogs, but yet when the cops are there it's totally silent. Because it always works out like that, at least in the movies.

So I leave the frogs be, except for my occasional pleading to keep it down. But really, deep down, I love the sound they make, and I even love their slimy skin.

And The Day Came

2010-03-17T14:12:00.000-07:00

“And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom.”
–Anais Nin

New to Me

2010-03-11T15:45:00.000-08:00

This isn't a sign you'll see on the shores of California. It's really too bad, because I really want to see some little penguins. Maybe not the breeding so much though. I think I can do without that, thankyouverymuch.

* Note: This is another photo from Sis's trip to Australia.

Great Ocean Road; Melbourne, Australia

2010-03-10T15:53:00.000-08:00

"Though we travel the world over to find the beautiful,

we must carry it with us or we find it not."

-Emerson

My sister recently snapped these photos on her trip to Australia. I'm not jealous at all. Not. One. Bit.

It's summertime down under. Oh, how I miss warmth and sunshine.

Though according to Sis, the sun is pretty brutal and can thwart any efforts you put forth trying to keep from getting burned.

But I don't think anything could deter me from this drive along the Great Ocean Road.

Did I mention that I wasn't jealous? 'Cause that was pretty much a lie.

This last shot is of Southern Beach, which according to Sis, is "P.S. COLD."

*Note: All pictures in this post were taken by cath, who like the lovely that she is, posts comments on a regular basis.

A Sunset Says What?

2010-03-09T15:25:00.000-08:00

"Is there anything more beautiful than a beautiful, beautiful flamingo, flying across in front of a beautiful sunset? And he's carrying a beautiful rose in his beak, and also he's carrying a very beautiful painting with his feet. And also, you're drunk."
-Jack Handy

Okay, so this is a little bit of a different take from the quotes I usually post, but I needed a laugh today, and this was one of the first quotes I came across. And I realize that this blog needs a little dose of humor sometimes.

I don't have a flamingo in all his glory (you know, with the rose and the painting) flying across the sky of this photo, and I thought about putting one in, and then I realized I don't have a picture of a flamingo, let alone one holding all that stuff, so I'm just going to leave the picture as is. So if you do see a flamingo with a rose and a painting, then you might just be drunk. I'm just sayin'.

Is It Spring Yet?

2010-03-04T15:00:00.000-08:00

Seeing this daffodil makes me want to believe so, even if Punxsutawney Phil predicted otherwise on Groundhog Day.

Happy almost Friday!

Hello, Charley

2010-03-02T14:00:00.000-08:00

Today's greetings are brought to you by Charley. I think he could set the Guinness Book of World Records for having the softest ears on the planet.

He has recently joined the household and become Lucy's new best friend.

Oh, I think my heart has melted.

Spay Day 2010 Photo Contest

2010-02-24T14:30:00.000-08:00

"The Reigning Knight"

"Tucker"

"Lucy"

Okay, I'm really not one for shameless self-promotion, and really I'm not even sure this entirely qualifies, but at any rate it is for a good cause. If you want to vote for one of the above photos for the Humane Society's Spay Day 2010 Photo Contest, just click on the link above. A $1 donation buys you one vote for your favorite photo, and the proceeds go to raise funds for spaying and neutering.

So if you feel so inclined, I'd be honored if you voted for one of my 3 favorite pets (or all three, far be it from me to deter you!). Or vote for another photo you like. I won't be offended. Promise. Though I can't say the same for the animals above. They might be. You have until March 4, 2010 to vote for my, I mean, your favorite photos.

Succulent Art

2010-02-22T14:00:00.000-08:00

I took these pictures a while back when I went to visit The Water Conservation Garden at Cuyamaca College in El Cajon, CA.

But going through my folders of pictures, I was reminded of how I have been wanting to do a similar project for a while, and I figured if I post some pictures I might be inspired to follow through on it.

Sunset magazine published a great how-to article on how to make your own succulent art in the style of these framed pieces. Click here for the nine easy steps.

I just love how easy succulents are to propagate. For most types, you can just take some cuttings, stick them in water, and wait for the roots to grow. For the living art, you just need to pluck a few budding stems from your established plants and set them aside for a few days to dry out the root as Sunset suggests. Doesn't get much easier than that.

I also think it would be fun to plant succulents in random containers not traditionally used in the garden, just to create some additional whimsy. I will have to work on this soon. Check back later for updates, and if you have any experience with creating such living art, please feel free to share in the comments!

Reflection

2010-02-19T14:15:00.000-08:00

"The real man smiles in trouble, gathers strength from distress, and grows brave by reflection."

-Thomas Paine (1737-1809)

Going, Going...and Going, Gone

2010-02-17T14:00:00.000-08:00

Last night I drove to the top of the hill near my house to capture these images as the sun slipped away behind the horizon, or more specifically, behind San Clemente Island (or SCI) off the coast of California.

A little bit of trivia about SCI: It is the southernmost of Channel Islands of California, and it is owned and operated by the U.S. Navy.

The last sliver of sun before the onset of twilight...

Good night, sun. See you in the morning.

Fuzzy Wuzzy Was a Kaknight

2010-02-15T14:00:00.000-08:00

I love this guy. I just had to show you some pictures of him today, because, well, it seems like a good day for some entertaining pictures.

This horse cracks me up; he really does. This is just the start of one of his inevitable funny faces. See that lower lip starting to move?

The faces he makes, oh, the faces.

Knight, this may not be your best look. But hey, I can relate to feeling like that about things sometimes.

When all is not right with the world, though, I never cease to be amused by this 1,000 pound creature. And you can never have too much laughter.

Happy Presidents' Day, everyone!

Chicken with Cranberry Sauce

2010-02-11T12:00:00.000-08:00

So the other night I whipped up this quick meal using a recipe from "Easy Dinners Healthy Recipes" by Carrie Holcomb (click here to see the book on Amazon). I am quickly becoming a fan of this book, as the recipes are quick and simple, and modifications are a snap.

Since I didn't have some of the ingredients, I made a few substitutions. The original recipe is given below, with my changes in blue.

Chicken with Cherry Sauce

Ingredients:

4 small skinless, boneless chicken breast halves (about 12 oz. total)
Ground nutmeg (used freshly grated nutmeg)
1/3 cup reduced-sodium chicken broth
1/3 cup unsweetened pineapple juice (used orange juice, though juice from canned pineapple should work as well here)
2 tsp. cornstarch
1 tsp. brown sugar
Dash ground black pepper
1/4 cup dried tart red cherries or golden raisins, coarsely chopped (didn't have these on hand, so used dried cranberries instead, but I guess I missed the chopping step again)
Hot cooked long grain and wild rice mix (optional) (didn't have the wild rice mix, so just added some summer savory spice to the rice that I heated on the stove in a pan with a little butter)

Directions:

Sprinkle chicken lightly with nutmeg. Place chicken, boned side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 7 minutes. Turn chicken; broil for 5 to 8 minutes more or until chicken is tender and no longer pink.
Meanwhile, for sauce, in a small saucepan combine broth, pineapple juice, cornstarch, brown sugar, and pepper. Mix well. Cook and stir over medium heat until thickened and bubbly. Stir in cherries or raisins. Cook and stir for 2 minutes more.
To serve, spoon sauce over chicken. If desired, serve with hot cooked rice mix. Also, blanched green beans are a great complement to this dish.

Nutrition Facts per serving: 137 calories, 2 g total fat, 45 mg cholesterol, 74 mg sodium, 11 g carbohydrate, 17 g protein.

Quick and easy, just the way I like my recipes.

By the way, if you ever get a chance to try one of the recipes I post here, please let me know what you think in the comments!

For Tucker

2010-02-10T11:13:00.000-08:00

Tucker
2002-February 10, 2010

Tucker, it was exactly 6 years ago today that you came into my life. Six years seems far too short, but I know I am so blessed to have had that time at all.

There are no words to describe how greatly you will be missed.

Peek-A-Boo

2010-02-09T14:24:00.000-08:00

Fuzzy ponies with fuzzy ears and out-of-control forelocks make braving the rain and cold to go to the barn all worthwhile.

From the Loldogs chronicles

2010-02-05T15:43:00.001-08:00

moar funny pictures

Check out Tucker! He has been captioned on Loldogs. If you'd like to see the page (and also where you can recaption the photo), click here. Be sure to vote for him so he can be featured on the main page. It's a perfect way to while away those final work hours on a Friday. TGIF!

Adorableness, Thy Name is Ripley

2010-02-05T14:00:00.000-08:00

Recently, I went out-of-town to visit a friend. And I met her oh-so-sweet French Bulldog for the first time. So without further adieu, let me introduce Ripley.

Check out that nose, those ears and her buttercream coat. And that expression. She says so much with that look. I can just hear her now.

What's that? I think I hear the distant rumblings of someone preparing food in the kitchen.

I was right! There is food...And here it comes now.

Can someone help a girl out here? Can't. Quite. Reach.

Just a leeeee-tle bit closer, and this 7-layer dip could be mine.

(Little Miss This and That in: If you'd like to make a 7-layer dip for Super Bowl Sunday, check out an AllRecipes.com version here. No cooking required! Though if you don't like your refried beans cold, you could certainly make a hot version too. Just add the cheddar cheese on top of the refried beans for added melted goodness.)

Fine, I guess I'll just have to settle for watching the football game with you humans if you're not going to share any of your food. But I'm totally going to take up a spot on the couch.

Have a great Super Bowl Sunday!

Afternoon Drive: Campo

2010-02-03T14:00:00.000-08:00

It's the middle of the week, so I think it's time for some daydreaming about fresh air and open spaces to stave off any work week ruts. Today we are heading off to Campo, CA.

Some days are just meant for a drive out into the country, and such drives seem to be the perfect antidote for a week spent in an office. Not to mention the break in routine and the possibilities of seeing new landscapes.

(Okay, so this is almost the same landscape as the first picture, and not very new at all, but I liked it as well so I'm just going to post it.)

And when hunger calls, your best bet is to stop by a local cafe. I've found them to have perfectly satisfying burgers and fries. Burgers and fries are the quintessential road trip food, at least for me. Nothing like sitting in the passenger's seat to work up your appetite.

Next time, I will have to try the fish & chips at the Campo Diner to see if they really are "San Diego's Best."

Back on Highway 94, there was time for one more parting shot featuring the landscape of the day's drive.

And yes, the sky really was this blue.

I hope you get a chance to get out on the road and take in some new sights soon. Happy Trails!

Two Girls Cook

2010-02-02T14:43:00.000-08:00

I know I have been a bit remiss (okay, who are we kidding, a LOT remiss) in my blog postings as of late, so I am trying to get back on track and share with you some of the things I have been doing while I have been away.

I went over to my friend's house a couple of weekends ago, and we decided to make this Balsamic Glazed Chicken Breast Recipe from FoodNetwork.com. We modified it a bit since we just used about half the chicken (4 breasts prepackaged from the store), so we consequently halved the rest of the ingredients. I am giving the original version here.

Ingredients

3 tablespoons vegetable oil
1 stick butter
12 (6 oz.) boneless skinless chicken breasts
1 Spanish onion, thinly sliced
4 gloves garlic, chopped
2 pints cherry tomatoes, quartered
6 tablespoons balsamic vinegar
2 cups red wine
2 teaspoons salt
Freshly ground black pepper
3 tablespoons parsley, chopped for garnish

Directions:

Preheat the oven to 350 degrees F.
Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially. Little Miss This and That in: Yay!]
Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.

And now the pictures from our dinner...

This recipe was extremely simple to make. I mean, it only has 9 ingredients: chicken breasts, vegetable oil, butter, onion, tomatoes, garlic, parsley, balsamic vinegar and red wine. And the wine wasn't just for drinking! Though having a glass while cooking with a very dear friend is one of life's greatest pleasures.

First, we pan-fried the chicken breasts in the oil and butter (butter...mmmm), then removed them after they turned a nice golden color.

I forgot to take a picture of the onions and garlic sauteing (I blame the wine for my forgetfulness), but here you can see that we (and by we, I am referring to myself) forgot to quarter the tomatoes when creating the sauce, but I'm telling you, they came out soft and delicious regardless.

We placed everything in a baking dish and popped it in the oven for oh, about 15-20 minutes, for our 4 breasts of chicken. Then we pulled that sucker out and topped it with the chopped parsley. We skipped putting it all out on a chafer (I actually don't even know what that is) and just dug right into the baking dish. Oh, and it was perfect with the wine, in case you had any doubts.

This recipe was so easy to make, which is nice when you are cooking with someone else because it allows you to concentrate on conversation as well. That being said, I think there are a few things that could be done to spruce this recipe up, like adding a few more spices such as oregano, thyme, basil or even a summer savory.

Jewels

2010-02-01T15:22:00.000-08:00

Okay, so these aren't really jewels, they are actually fused glass pieces that I have made into necklace pendants. Some of these pieces are simple tack fuses, which means the glass is fused until it just sticks together, and each piece of glass in the design usually retains its individual characteristic. Others are considered full-fused pieces. Full fusing occurs when you cap the design with a clear piece of glass, which can create some cool features in the finished pieces, such as the air bubbles that sometimes change the shape of the entire design.

I really enjoy taking the classes with Cherrie La Porte at her Glass Ranch to make them. I get to work with dichroic glass (the metallic, shiny pieces) and frit, which is a fused ceramic composition that comes in granular form. Hence, you are left with like the ones in the bottom left when you sprinkle it on another piece of glass.

So, what do you think? Post a comment as to which one is your favorite!

Full Moon

2010-01-29T14:56:00.000-08:00

Tonight we will be able to see the biggest and brightest full moon of the year. Full moons are actually given names, which is a tradition dating back to the Native Americans who used the names to keep track of the seasons.

This full moon has been given the name of Full Wolf Moon, which is described as such on Space.com:
"Jan. 30, 1:18 a.m. EST -- Full Wolf Moon. Amid the zero cold and deep snows of midwinter, the wolf packs howled hungrily outside Indian villages. It was also known as the Old Moon or the Moon after Yule. In some tribes this was the Full Snow Moon; most applied that name to the next moon. The Moon will also arrive at perigee (it's closest point to Earth on its non-circular orbit) less than three hours later, at 4:04 a.m. EST at a distance of 221,577 mi. (356,593 km.) from Earth. So this is the biggest full moon of 2010. Very high ocean tides can be expected during the next two or three days, thanks to the coincidence of perigee with full moon. "

You can read more about the full moon names for 2010 here. Enjoy the full moon and all its glory!

Golden and Delicious

2010-01-28T15:09:00.000-08:00

Check out this lovely golden cauliflower that I bought from Chino Farms. I was told it is the sweetest of the cauliflowers (they also offer white, purple and green varieties). It also contains quite a bit more Vitamin A than the white cauliflower.

Check out those florets. They are perfect. Or should I say were, because I ate them raw today as a snack.

Paperwhite Narcissus

2010-01-26T14:45:00.000-08:00

So it is winter time, and not much is blooming out there in the garden, but the paperwhite narcissus is flowering.

There are two suggested origins for the name of this flower. One is that the name derives from the Greek word meaning narcotic, as the Greeks believed that this genus of flower emanated evil, and its scent caused headaches, madness or even death.

The second origin points to the ancient myth about the beautiful youth Narcissus who became so enthralled with his own reflection in a pool of water that the gods turned him into a flower.

How ever these flowers got their name, I welcome their addition to the winter landscape.

Winter Sunset

2010-01-11T15:12:00.000-08:00

"What you do speaks so loud that I cannot hear what you say."
-Ralph Waldo Emerson (1803-1882)

Looking Back

2010-01-09T09:40:00.000-08:00

Another year has come and gone, and with the beginning of a new decade upon us, it seems only natural to engage in a certain amount of introspection, of looking back at the year gone by and evaluating the events that transpired. And then from there, we build hopes for the future.

May all your dreams come true in 2010.

Happy New Year!

2010-01-01T00:00:00.000-08:00

"If we have no peace, it is because we have forgotten that we belong to each other."
-Mother Teresa

Postcards from Joshua Tree: Sky at Sunset

2009-12-30T11:02:00.000-08:00

Postcards from Joshua Tree: Arches

2009-12-28T14:16:00.000-08:00

Postcards from Joshua Tree

2009-12-22T10:47:00.000-08:00

"If we all did the things we are capable of, we would astound ourselves."
-Thomas Edison

What A Difference A Day Makes

2009-12-08T13:41:00.000-08:00

I run like a girl. Try to keep up.

2009-12-04T12:16:00.000-08:00

Last weekend, Zenyatta appeared on Hollywood Park's track to bit adieu to her fans after being retired following her Breeders' Cup Classic win at the beginning of November.

There was a Zenyatta DVD and poster giveaway to celebrate the career of this grand mare. Governor Arnold Schwarzenegger was even in attendance to give a brief speech. Owners Jerry & Ann Moss (pictured left) seemed like proud parents as they talked about Zenyatta's career.

By the way, Jerry Moss was the "M" in A&M Records who produced The Police's third (and arguably their best) album, Zenyatta Mondatta. And that, my friends, is how Zenyatta got her name.

Zenyatta will parade one more time at Santa Anita on opening day, December 26, before she ships back to Kentucky. You can read more about the event here. I will be there to say so long to a mare who has been thrilling racing fans with her unique running style and her undefeated record.

Things That Make Me Happy: Numero Uno

2009-10-15T13:02:00.000-07:00

This wind-up pony sits on my desk and provides me with much amusement during the course of an average workday.

Especially when I wind it up a lot and it clickedy-clacks across my desk, prompting my co-workers to ask (with a hint of annoyance), "What *is* that noise?" And then I laugh. Yes, my dear readers, I am really that easily amused.

Ralph

2009-10-09T09:04:00.000-07:00

This is Ralph.

Ralph is your typical Basset Hound in many ways...

Adorable, content to just laze around,

and, um, short, with really long ears.

But Ralph also happens to be very shy.

Every so often he comes around though, and when he does, his eyes just make my heart melt. Or maybe it's the ears. Or his wet, black nose.

At any rate, when he looks at me like this, I want to dognap him and take him home with me. But then I realize that his parents probably wouldn't like that too much and he would miss them anyway. So I don't dognap him, but I think you could understand why I would want to...right? Right? I mean, really, who can resist a look like this?

R&R

2009-10-02T11:37:00.000-07:00

"Light be the earth upon you, lightly rest."
-Euripiedes

Gazpacho

2009-09-28T14:00:00.000-07:00

The last of the tomatoes are ripening on the vine, but I still need to use up the ones that I have already picked. So last night I made gazpacho for dinner, using Real Simple's Golden Gazpacho with Feta recipe as a starting point:

Ingredients
3 pounds yellow tomatoes (about 6), cut into large pieces
1 yellow bell pepper, cut into large pieces
2 tablespoons red wine vinegar
kosher salt and pepper
4 ounces feta, crumbled (1 cup)
1/2 cup fresh basil leaves, torn
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1/2 pound thinly sliced prosciutto and/or salami (optional)
8 bread sticks (optional)

Directions
1.Working in batches, puree the tomatoes and bell pepper in a food processor and transfer to a large bowl.

2.Stir in the vinegar and 1 1/2 teaspoons salt. Divide among serving bowls and top with the feta, basil, pine nuts, oil, and 1/4 teaspoon pepper.

3.Serve with the prosciutto, salami, and bread sticks, if desired.

However, I didn't have enough yellow tomatoes, so I used about 3 small yellow tomatoes and about 3 large red tomatoes. Also, I only had a small amount of a red bell pepper, so I probably ended up with a proportion of 5 lbs. tomatoes:1 bell pepper instead of the 3:1 ratio called for above. I also added some dried red pepper flakes to give it a little kick.

I didn't toast the pine nuts, but given how good they are when they are toasted, I'd definitely recommend doing that. Oh, and it's good with prosciutto, if you're so inclined to have some.

Like Dandelion Dust

2009-09-24T14:00:00.000-07:00

It's been busy around here, but I wanted to take a moment to mention a great movie, Like Dandelion Dust, that I saw last night at the San Diego Film Festival.

Here is a description from the 2009 Seattle International Film Festival website:

"What if you could disappear from a difficult situation as quickly as if you've blown the seeds from a dandelion puff? That's one couple's predicament in this moving adaptation of Karen Kingsbury's 2008 novel, 'Like Dandelion Dust.' Floridians Jack and Molly Campbell live peacefully with their adopted son, Joey, but their world is upended when Joey's biological father is released from prison. Rip Porter decides to get his life with estranged, long-suffering wife Wendy back on track. First, Rip seeks a visit with Joey, and then he seeks much more. The ensuing battle between disadvantaged birth parents and wealthier adoptive parents is an examination of the socioeconomic factors that shape families. Kingsbury's best-selling novel makes for equally volatile cinema. Like Dandelion Dust has been an emotional experience for audiences at this year's Vail, Sedona, and Sonoma Film Festivals. It simply and effectively taps into parents' most primal feelings of love and fear for their young."

There was a Q&A session following the screening with director/editor Jon Gunn, actors Max Cotton (Joey), Barry Pepper (Rip) and Kate Levering (Molly), as well as screenwriter Stephen J. Rivele. This session gave me a new appreciation for all that goes into creating a film, as this one was 2 1/2 years in the making, 8 months of that spent editing. The film faced other setbacks, as Kate Levering replaced another actress only 30 hours before filming was slated to begin. But fortunately her previous work with Cole Hauser (Jack), as well as her ability to adapt her own emotions about being amongst an unfamiliar group to those of her character, carried her role consistently throughout the film. Kudos to screenwriter Stephen Rivele for developing Rip into a character deserving of some sympathy and Barry Pepper for bringing this character to life.

It has not yet been released for mass distribution, but you might be able to catch it at select film festivals throughout the country. Check out the dates on the Like Dandelion Dust blog. You might want to bring some tissues; it's pretty powerful stuff.

Where I Wish I Was Today

2009-09-24T12:20:00.000-07:00

It's opening day for the Oak Tree meet at Santa Anita; first post is at 1 pm PST. Colorful silks, roaring crowds, thundering hooves...there's bound to be excitement in the air. And I say "bound" because I'm not actually there, so I really can't say for sure. But I'm willing to bet on it. Speaking of bets, I'm off to do some handicapping.

Lost & Found

2009-09-16T15:04:00.000-07:00

Oh wow. It's been so long. I feel like I might have gotten tangled up in everyday life.

Happy Mexican Independence Day!

Just for You

2009-08-27T14:24:00.001-07:00

Zinnias from the garden.

Summer Snack

2009-08-25T14:05:00.000-07:00

The French have long promoted the use of melon and figs and prosciutto. And now I know why. It's genius, really, combining the saltiness of the meat with the sweetness of the fruit.

Three ingredients is all you need: fresh figs, a melon (I used a type of muskmelon, but a store-bought cantaloupe would work just as well) and some prosciutto. You could add some cheese or sliced baguette if you wanted to round this out into a more substantial appetizer or a light evening meal. This would also provide enough variation to accommodate vegans, vegetarians and carnivores, making it a very versatile plate.

I bought the figs and melon at Chino's over the weekend, but then last night a neighbor brought over some home-grown figs and lemons in exchange for some of the vegetables from my garden. I have to say, I really enjoy this bartering system.

I like the idea of using a knife to hold the prosciutto, as this way people can just tear off how much they want, and it's much easier than having long, thin strips out. Plus, I just think the presentation looks a little more edgy.

One-Two-Three

2009-08-19T21:11:00.000-07:00

I can hear the horses long before I (or my camera) can see them. The sound that predominates on the track is a gentle noise that defies description; it sounds as though you were to put your lips together and breathe out hard, and then repeat in a rhythmic in a phhhhhph-phhhhhph-phhhhhph-phhhhhph. And that sound is followed by a slow crescendo in 4 beat, as the horses gallop toward you.

It's a sound (and a feeling) that is both comforting and exciting. It's the sound of horses on the track.

Stride for stride, these horses seem to be in sync (not to be confused with the boy band).

Ready, set, go baby go.

Don't Look Now

2009-08-18T22:25:00.000-07:00

But it's a celebrity, a racetrack sensation, by the name of Colonel John. You pretty much know that you've made it when you get a Wikipedia entry.

You might remember him from last year's Kentucky Derby, where he got some favorable betting, and ultimately finished sixth. Boy, he's a handsome fella. But I may be biased towards bay horses with a star. Especially when they stick their tongues out.

When Matchy-Matchy Doesn't Actually Bother Me

2009-08-16T21:27:00.000-07:00

I caught this horse and rider in repose before a Sunday morning workout, quietly taking in the sounds of the track. I have to wonder how much of this coordination was intentional.

Horse Power

2009-08-16T20:35:00.000-07:00

"Horse, thou art truly a creature without equal, for thou fliest without wings and conquerest without sword." - The Koran

Up Close and Personal: Lilies

2009-08-11T22:11:00.000-07:00

Stigma, stamen, anther, sepal. I want to think of these words as being fictional animals, but they're not. These are actually parts of a lily, along with the stem, petals and leaves.

The gentle curves and turns are so elegant.

This lily looks like it has freckles. I like freckles, but maybe it's because I have them.

Stamen and anther, you are truly a thing of beauty. I'm glad you're not a fictional animal.

It's a Bird!

2009-08-10T22:58:00.000-07:00

Let's take a trip back in time, shall we? We'll go back to my East Coast trip a while back (I'm not going to mention how long ago it was because I feel terribly guilty for not posting sooner).

So welcome to the Norman Bird Sanctuary, located in Middletown, RI. According to their pamphlet, the Sanctuary protects over 300 acres of various ecosystems including ridges, forests, thickets, fields, ponds, streams, salt marsh and sandy beach.

Established in 1949 at the bequest of Mabel Noman Cerio, the mission of the Sanctuary is "for the propagation, preservation and protection of birds, and where birds and bird life may be observed, studied, taught, and enjoyed by lovers of nature and by the public generally so interested in a spirit of humanity and mercy."

Sounds like the perfect place to live. When can I move in?

Along the main path and just beyond the main buildings pictured above, I stumbled across a small cemetary. Rhode Island is home to a number of small cemetaries in very random places.

I headed out towards the pond, where I saw, of all things, a pond! Shocking, I know.

The field in front had showed so much promise for viewing birds. But alas, though I could hear them, I couldn't seem to spot them.

Until up in the sky a silver bird appeared! Wait, that's not the kind of bird I was looking for. Neither were the man-eating mosquitoes that I kept slapping away from my legs. Apparently, a skirt was a bad idea.

Unfortunately, that was the only bird I saw. Heading back to the main buildings, I felt a bit dejected.

But then, across the street from the parking lot, I spotted a bird. Can you see it? Look closely at the birdhouse, second from the left.

A bright yellow spot in my day, unlike the sun, which failed to make an appearance my first day in Rhode Island.

So, boys and girls, what have we learned from this experience?

The parting thought this season: Check for Ticks! Ticks suck. Literally. So do man-eating mosquitoes.

Mussels. In a Pot.

2009-08-10T14:45:00.000-07:00

I made these mussels for a dinner party I hosted over the weekend. They were quite delicious, if I do say so myself.

The recipe isn't mine, after all. It's one that I snagged from Real Simple, but I'm going to copy it here for you. As you may know, I rarely take the time to measure; instead, I opt to eyeball most of the stuff, so nothing probably ends up being exact. But this recipe is forgiving with inexact measurements, and since it's so good, it's earned a permanent place in my recipe book. Try 'em, you'll like 'em. And don't be afraid to eat the tomatoes and onions with the bread either!

Mussels with Tomatoes and Olives

Ingredients:
2 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 large onion, finely chopped
Kosher salt and black pepper
1 cut dry white wine
1 pound beefsteak tomatoes, seeded and diced
1/2 cup pitted kalamata olives, roughly chopped
2 pounds mussels, scrubbed*
1/2 cup fresh flat-leaf parsley, chopped
1 small baguette, warmed

Directions:

1. Melt the butter in a large pot over medium heat. Add the garlic, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until just tender, 4-5 minutes.

2. Add the wine and simmer until slightly reduced, 2 to 3 minutes. Stir in the tomatoes and olives. Add the mussels and cook, covered, until they open, 3 to 4 minutes. Discard any mussels that remain closed. Stir in the parsley.

3. Divide the mussels and cooking liquid among the bowls. Serve with the bread.

Quick Tip: Refrigerate mussels as soon as you get them home from the store. If you can't cook them that night, remove the packaging, transfer them to a bowl, cover with a damp cloth, and keep in the refrigerator for no more than 24 hours.

Soy-oy-oy-oy-oy

2009-08-07T13:16:00.000-07:00

The title reminds me of this limerick I used to sing as a kid, along with Wee Sing Silly Songs:
Aye aye aye aye
In China they never grow chili.
So sing me another verse that's worse than the first verse.
Make sure that it's foolish and silly!

I wish I had a good segue for my post about food, but I don't. Okay, so for lunch today one of my co-workers made these delicious soy burgers from scratch. He just bought a bag of soybeans for a buck, soaked them and then chopped them up in the food processor with some vegetables. I'm going to work on developing the recipe, but basically you can make 15 large patties with one bag of soy beans, 2 extra large zucchini, 1 large bell pepper, 1 1/2 bags mushrooms, 1 1/2 bundles green onions and a little cornstarch and cornmeal. And they are good. That means that for around $5 you can feed a whole slew of vegetarians at a barbeque! Not bad, my friends, not bad at all.

Enjoy your second weekend in August.

A Horse, Of Course

2009-08-04T21:49:00.000-07:00

"There is something about the outside of a horse that is good for the inside of a man." -Winston Churchill

Boy, Remy, you sure are cute. Even with your mouth full.

Good Dog

2009-08-04T11:13:00.000-07:00

“A dog is not considered a good dog because he is a good barker. A man is not considered a good man because he is a good talker.” –Buddha

Hello, Beautiful

2009-08-01T21:33:00.000-07:00

Hello, beautiful. I just met you today, but I already feel comfortable calling you beautiful. You are incredibly stunning. I hope that's not out of place.

Forgive me if I've been too forward, but I have never met a Peruvian daffodil until today, and I now think that you might be one of the supermodels of the plant world.

But first, I had to dig a big hole in order to plant you in the garden.

Not to worry, I had a supervisor. Tucker was not far from sight, or the hole I was digging. I'm just glad he's more interested in dirt than the plant, as all parts of the plant are toxic. (Don't worry; he never came into contact with it, nor will he, and thus far he has suffered no ill effects, if his current snoring is any indication.)

Who knew dirt could be so comfortable?

Look! It's a Basset Hound in camouflage. Incredible, right? No one will ever be able to tell that he's here. Except, um, everyone. Don't tell Tucker, okay? He's doing his best to fit in, and we all know how difficult that is.

Objects of My Affection

2009-08-01T13:08:00.000-07:00

The garden is brimming with these beauties. In the fading evening light, I go out to rows and pick a couple handfuls for dinner. It's a lovely time; I appreciate all the blood, sweat and tears that went into this production.

And by blood, sweat and tears, I mean that literally. It's been a wild ride, not one in which I ever imagined being able to harvest these at this rate. I'm seriously considering setting up an "on your honor" stand outside my house.

It's been a busy summer. Unfortunately, this blog has taken a bit of a back seat to working at my "normal" job, spending time with the animals, traveling and tending to the garden, in addition to taking care of the everyday life things. But I'm here, I promise. Please have patience with me posting. Please? I'm willing to beg. Thank you very much. Muchos gracias. Merci beaucoup. Maximus tibi gratias ago.

That's all the languages I know how to say thank you in, but I think you get the point.

Stuffies and Clam Cakes

2009-07-30T00:13:00.000-07:00

Oh my goodness, I have just returned from a whirlwind tour of Rhode Island with a quick jaunt into New York tacked on at the end. There was a lot of eating involved. A lot. And I want to share all the delicious things I had to eat. So to start off my food tour, I present for you: stuffed quahog (pronounced "COE-hog") clams, also known as "stuffies."

They are made using large quahog clams, chourico (spicy Portuguese sausage), onion, green pepper, lemon juice, Portuguese hot sauce, Portuguese masa (sweet bread), cilantro, parsley, masa de pimenta (red pepper paste) and white bread crumbs.

Oh, and there were clam cakes too. Delicious clam cakes with a spicy sauce for dipping.

I apologize for my absence. I'm back now.

Simple, Delicious Eats

2009-07-22T09:38:00.000-07:00

These dishes are what they call easy, breezy, beautiful...wait, that's a Cover Girl commercial. My bad.

But here is an oh-so-simple appetizer that also has the added benefit of being oh-so-French.

Start with some fresh, crisp radishes and add some soft butter and a small dish of sea salt.

Scrub the radishes, and then cut off the roots (yeah, I forgot to do a few of them; I'm what they call "far from perfect") and the green leafy part down to about an inch.

The stem will serve as a handle for dipping in the butter and salt. Sounds a bit odd, I know, but it's good, I promise.

You can also top a piece of toast with some butter and sliced radishes. Add salt, if needed (they really don't though, and you'll be hard-pressed to find me saying this). But this is one of my favorite breakfasts. Pretty much anything with toast wins me over. (Hello, toast with jam and cheddar cheese! Best. Meal. Ever. Maybe. The jury's still out on that one, or so I'm told.)

Another quick and simple side for dinner: blanched green beans with toasted sesame seeds. Boil the green beans for a few minutes until they turn bright green, then plunge them into a bowl of ice water for a minute or so. Take out the beans and drain, then place them in a bowl.

You don't have to toast the sesame seeds, but it's really so much better if you do. Just toss some seeds in a pan (sauté pan, frying pan; makes no difference), and then watch and stir until they start to brown.

Once the seeds brown, add them to the green beans.

If you want, add a few splashes of soy or seasoning sauce. Or even just some lemon juice. Yes, it really is this simple.

Stir about and enjoy. Easy, breezy...wait, that's that Cover Girl commercial again. I apologize. But it's all so delicious (and did I mention simple? Sorry, I'm getting old; I can't remember it all) and a great way to add a side or appetizer to your dinner party.

I'm heading out of town soon, and I hope to post from the road, but please check back in again.

Say Hello to My Little Friend

2009-07-21T12:10:00.000-07:00

No, no, this is not Scarface, though that wouldn't be a bad name for a male betta, given their reputation as Siamese fighting fish.

Actually, this guy here was named for the brightest star, Arcturus, in the constellation, Boötes. The name Arcturus means "Guardian of the Bear" in Greek, and the star was named as such since it was the brightest one in Boötes, which itself is next to the Greater and Lesser Bear constellations, Ursa Major and Ursa Minor.

This is a face only a mother could love, really. But one of the cool things about this face is that it has a labyrinth organ that allows the fish to breathe from the surface of the water, in addition to its gills. I imagine that this organ developed in order to help the fish survive in the rice paddies of Siam, where they originated.

But the labyrinth organ allows the betta to be confined to very small spaces (I have heard of people putting them in wine glasses for a party, but removing them afterwards, of course), although in reality, they need 1.5-2 gallons of water to live comfortably. Because they also must breathe from the surface, I suggest using a bowl that maximizes the surface area of the water.

Did you know it's hard to take pictures of a fish in the water? It's easier if they are in a bowl, I suppose, than if they were out swimming in a pond, or the ocean.

But a male betta is still not the easiest thing to photograph, especially Arcturus. Apparently, he's a little camera-shy. Though it might have something to do with the big creature he sees outside his bowl with a large black object.

I'm not sure though; I'm afraid that will remain one of life's unsolved mysteries.

Saturday Night's Supper

2009-07-20T12:23:00.000-07:00

I went to visit a very dear friend this weekend, and we cooked a lovely meal almost entirely on the grill. First up: grilled pork chops that have been rubbed with salt and pepper, followed by grilled zucchini and peaches. As a side, we also had some chopped tomato with basil and mozzarella.

Add a splash of balsamic along with some salt and pepper, and you've got yourself dinner.

It was all so perfectly easy, and so much fun to prepare with a friend!

And a quick reminder: Email me by tomorrow with your name and address if you'd like to receive a postcard from my upcoming trip.

Basil Mashed Potatoes

2009-07-18T12:06:00.000-07:00

Time for some basil mashed potatoes! Nothing says summer like, um, summer. Maybe not basil mashed potatoes as much.

But work with me here. Please? I know it's hot, but trust me, these potatoes are worth slaving over a hot stove for, and if by slaving, I mean just boiling, then yes, you would be correct.

To serve up this bowl of deliciousness, you will need about 3 medium potatoes and 8-10 basil leaves, as well as about a cup and a half of plain lowfat yogurt, strained, as I've explained here. And for those of you who can't fathom mashed potatoes without butter, feel free to add a few tablespoons of butter to taste.

I just dug these red 'taters out of the garden, and they did get a bit big for this type, but they will be just fine with this recipe since they are getting boiled.

And they are decidedly less mutant looking than these ones, which look like some sort of experiment-gone-wrong from the island of Dr. Moreau. I have no idea what happened here.

I used red potatoes, but you could use Yukon Gold or even Russet potatoes if you prefer. Also, I don't peel them, as there are a lot of nutrients in the skin, but if you don't like 'em dirty, feel free to peel away.

So start these in cold, salted water, as you would all root vegetables.

Boil them for a while, probably 10-15 minutes or so. At least until you can easily stick a fork in them. I've always wanted to use that phrase "Stick a fork in it."

Go ahead and chop up your basil while you are waiting for the potatoes to boil. Maybe call a friend too. Or paint your nails. When the potatoes are done, drain and prepare to mash.

I like to use a square pan rather than a bowl for mashing, as the rectangular masher fits so much better in an object of similar size. You could use a hand mixer, and then you'd probably want a bowl, but I like to get a little workout in to counter-balance all the potatoes I end up eating in the tasting process.

And after I'm done, of course.

Once you've mashed the potatoes a bit, go ahead and add the yogurt, the basil and salt and pepper to taste. And butter, if you like. Everything is better with butter.

Keep mashing until the desired texture is reached. I like mine lumpy. Then scoop into a bowl and serve warm, maybe alongside some vegetables off the grill. And a nice pork chop.

And vegans, take heart! I know you can't use the recipe as I've outlined it here, but don't be afraid to try some red potatoes (boiled or grilled or baked or however you want them) with some chopped basil.

Surprise Postcard from the Road

2009-07-17T12:03:00.000-07:00

[Note: This picture actually has nothing to do with the following post, but I didn't want to leave you with a text-only post.]

I am going out of town for a few days next week, but I am going to make every attempt to post from the road. This is going to be something new for me, so please have patience as I have no idea if or when I'm going to have Internet service.

But don't despair, we can still be in touch! By snail mail, that is. See, I love getting postcards in the mail, so I thought I would give you all the chance to appreciate that joy as well. If you would like to receive a surprise postcard from the road, shoot me an email with your name and address by midnight PST on Tuesday, July 21, 2009, and I will send you one.

See how easy that was?

Pools and Things

2009-07-16T12:10:00.000-07:00

It was too hot to do anything yesterday afternoon other than write or swim, and the former having escaped me earlier, I decided to take a dip in the neighbors' pool. Probably even better than having your own pool is having neighbors who have a pool (only if they let you use it, of course), as you get all the benefits of a pool without the hassle and maintenance.

So I popped over, and not long after I got in, I noticed that it was so hot that even the bees were drowning themselves in an effort to get some respite from the heat.

To give myself something to do, I started rescuing the bees from the pool. After all, these bees have important work to do in the garden, and seeing as how I was bored, I was thankful for the distraction. Swimming as exercise? Yeah, never heard of it.

Sometimes, all you need is a second chance and maybe a small life raft to keep you afloat (or leaf, in this case). This may be in the form of an email/text/phone call or letter/postcard for a long-lost friend, or maybe something entirely different.

But never underestimate the power of the little things. They have helped me tremendously, in case you need proof.

Truly, it's the little things that make the world go 'round. Take this bee I rescued, for example. It might be responsible for pollinating the vegetable plants I harvest in the garden.

Okay now, prepare for some strange things, my friends, as you may not have seen a bee up close like this before. But it's fascinating, right? Okay, maybe that's just me; I'm a bit of a science dork.

See this thing? It's a proboscis, in case you weren't sure (but I know you kids are smart) and the bees use it to harvest nectar.

And I'm not up on all my animal behavior literature, but I do remember this from my college classes: bees guide other bees to food sources by doing a specialized dance, and they use polarized light in addition to landmarks to orient themselves, which makes sense because the sun and other orbital objects change their position in the sky throughout the day, so they can't rely on solar or stellar orientation as the sole source of information as far as nectar is concerned.

Weird and cool all at the same time; who knew? Or maybe not. Please feel free to let me know in the comments.

And Now a Message From Our Sponsor

2009-07-15T12:08:00.000-07:00

Basset Hound Security Company!

Basset Hounds are great security dogs, but only if someone is home, really. Otherwise they tend to bark at any number of things, including falling leaves. And they will probably only snap at pesky flies. This is them on high alert.

High alert status doesn't seem to last very long though. Come to think of it, Basset Hounds tend to be a bit lazy, especially when it's hot. And they are very food-motivated, so a nice, juicy bone might be all it takes to distract them.

But they are so very cute, don't you think? So they have that going for them. Though what that has to do with security, I have no idea. Sometimes my brain can't handle these difficult questions.

So I'll just focus and stare deep, deep into those big, brown eyes. Oh yes, now I get it. They hypnotize you into submission with those big, brown eyes. That's their security method.

Mystery solved!

Stay tuned for the next episode of "The Non-Adventures of Tucker & Lucy." Thank you and have a nice day.

About "About" Cooking

2009-07-14T12:08:00.000-07:00

I call all of my cooking "about" cooking. Note the quotation marks; they are key to anything I do here in the kitchen, as I don't want to be confused with being an authority on the subject. (Ha! As if that was really an issue.)

Part of my reluctance to be exact and measure out all the ingredients can be attributed to my lack of patience and my desire to be expedient. But most likely it is due to my penchant (some might call it an obsession, but that's still up for debate) for cleanliness. After all, my sister doesn't call me "Monica" for nothing. I simply don't want to have tons of dirty dishes lying around, nor do I really want to wash them all later, and so I make a concerted effort to minimize the amount of dishes I use. Which means, dear readers, that I don't waste energy on using things like measuring cups and spoons. After all, that's what my eyes are for, right?

But one of the reasons that I love cooking is learning how to push the boundaries of what you are doing. There are so many ways to stumble upon something good if you're willing to experiment. I really only started cooking regularly about a year ago. And by regularly, I mean, actually following recipes, as before then, dinner involved things like half a can of corn and half a can of black beans, mixed together and heated up the microwave (I still do love this combination though, just a little more sophisticated than that.)

About the only "herbs" I used (if you can call them that) were salt and pepper. And I think I listened to Salt-n-Pepa more than I even used them. Remember "Push It"? (Note: this a link to the Youtube video, and I promise to end all the gratuitous parentheses now.)

Oh, wait, what were we talking about? Oh, yeah, cooking. Sorry, I get distracted sometimes by my childhood memories of 80s music. Let's get back to experimentation with cooking.

Take, for example, mint. This is one of the most underappreciated herbs, in my opinion, for cooking. Oh sure, mint is the star in a number of cocktails: mint juleps and mojitos come to mind. But those cocktails are very labor-intensive and might earn a disdainful glance from a bartender in a busy bar, no matter how much he or she protests otherwise.

But in cooking, all it takes is a few chopped leaves to add instant flavor to any number of foods. See, easy, right? I have been having it on zucchini a lot lately, adding it to the charred slices after they come off the grill, along with some salt and pepper, and maybe a little bit of cheese. It's good with watermelon too, as you can see here.

And speaking of experiments, I have had a bunch of unripe green tomatoes thrust upon me as of late, due to the presence of a gopher in the garden who has been killing the plants. Not one to cried over spilled milk, I harvested the green tomatoes so that at least they wouldn't go to waste. And my loss is your gain, as now I can experiment with them beyond fried green tomatoes. So feel free to leave a comment with any suggestions you might have, and I'll try them out.

I found a simple way to dress up sauteed shrimp is to chop up the green tomatoes with some shallots, then adding some white wine vinegar and salt-n-pepa, not to be confused with the group, letting all that stuff marinate for a while and then topping the shrimp with it. Please note that unripe tomatoes tend to be a little bitter, so keep the pieces small. Adding a tad bit of sugar might help sweeten them up too, but I haven't tried them that way.

It also works pretty well as a side dish with a mild white bean, like cannellinis or Great Northerns, for those of you looking for a vegan alternative. Or heck, just throw it on top of the grilled zucchini if you are feeling adventurous.

But I really don't want to end up with a tomato garden that produces just unripe green tomatoes. I do have hope. Right now it happens to be a Great Yellow Hope.

Which reminds me: Do you have any methods for, ahem, disposing of gophers? Because if you do, I will buy it. Ever heard those sayings, he could sell "sand to an Arab" or "ice to an Eskimo"? (And yes, I realize those saying are probably all kinds of politically incorrect, but work with me here, and yes, I realized that I might have been misleading you earlier with a promise to end the parentheses, but this is it, I promise.) Um, you don't even need those special salesman techniques with me. Pretty much, if you say "gets rid of gophers," I'm buying it.

Remember to leave a comment with a suggestion for green tomato recipes if you want me to try anything out. Because I'll try just about anything; check this out if you don't believe me.

Edible Delights from Friday Night

2009-07-12T12:52:00.000-07:00

First off, let me start out by saying that I'm not a cook; I don't want you to get that impression. I'm just a girl, wanting to give sustenance to those I love. Fortunately, those I love are those that are willing to deal with my experiments. And I haven't made anyone sick yet! That's an accomplishment, right? Kind of? Okay, maybe not really, but can we just pretend that it is?

Anyway, last Friday one of my lovely friends came over for dinner, and I served up items from this menu. The shrimp-lemon kebabs and zucchini skewers browned nicely in the broiler. See, shrimp and lemons and vegetables can all play well together!

I wish I would have chopped up the cilantro closer to the time I was going to serve it so that the cilantro-lime vinaigrette would have retained it's bright green color. I didn't really use a recipe for this. I just chopped up a big handful of cilantro and added the following items in "about" these proportions: juice from half a lime, 1/4 cup olive oil, 1/8 red wine vinegar, 2 garlic cloves and salt and pepper to taste.

I enjoyed the green and cannellini bean salad as a modified version of this Food & Wine recipe, but I forgot the basil. Other than that, I stayed pretty true to the recipe with just two substitutions: green beans for yellow wax beans and canned Great Northern beans for the cannellini beans. The original recipe was for 10 servings (which was way too much), but that's way too much math for a Friday evening to make all the conversions, so I didn't measure everything and instead just sort of eyeballed it. That's okay, right?

Hope you all had a wonderful weekend!

How to Spend a Saturday

2009-07-11T09:24:00.000-07:00

Some days are just lazy days. The kind that are best spent with not too much on the agenda.

I realize that for most people these types of days might be luxuries that are few and far between, if they exist at all.

Tucker, on the other hand, seems to have these days in spades. I guess that's the benefit of being a basset hound.

Yeah, I feel you Tucker. I think you've got got the right idea here. I might just go grab a cup of coffee, top it off with some whipped cream, and join you here.

What's on the Menu

2009-07-10T15:39:00.000-07:00

Tonight I am having a friend over for dinner, so I thought I'd share the menu with you beforehand. I haven't made all these recipes before, and I certainly haven't served them together, so I will let you know how it goes.

I am using the following recipes as guides:

Shrimp-lemon kebabs with zucchini skewers from Real Simple. I really like Real Simple's recipes because they are, well, real simple and typically only have a few ingredients, and none of them are particularly exotic. Also, while the flavor profiles are good, they are still basic, so there is room to experiment.
Green & cannellini bean salad from Food & Wine.

And you know what's almost as good as sharing all this delicious food with a good friend? Everything, with the exception of the shrimp and cannellini beans, was grown locally. The green beans, zucchini, basil and potatoes are going to be freshly-picked from my garden. I'm going to trade the neighbors some zucchini (because it's coming out of my ears) for some limes and lemons from their yard. And I picked up the corn and watermelon the other day from Chino's.

Please don't let my crude drawings scare you away. Come back soon for a full report. And pictures, which are way better than my drawings (though maybe not by much).

TGIF, folks. Are you fixing any special meals this weekend? If so, please share in the comments.

Quick Dip

2009-07-10T12:30:00.000-07:00

Remember how I said I was going to put strawberries in this star-shaped dish for the Fourth of July? I know it's been a while, but I didn't forget!

So without further ado, I present to you a quick and easy dip to make for serving with strawberries. It involves a total of 2 ingredients: yogurt and brown sugar.

My mom used to make this with sour cream, which you could certainly use, but since I didn't have any on hand, I used some plain lowfat yogurt.

In order to give the dip a creamier texture, I drained the water off the yogurt by placing a cone-shaped coffee filter inside an empty yogurt container, dumping some yogurt into the filter, and leaving it in the fridge for a day or so.

The result is a thicker yogurt that will stand up to dipping. This is the most important step in my opinion, so don't skip it! Although, you might be able to get by without straining it first if you use Greek yogurt.

I then added about a tablespoon of brown sugar to taste to the 1/2 cup or so of the yogurt. You can use this technique to make all sorts of savory dips for vegetables, just substitute dill or mint or cilantro or whatever you have on hand for the sugar. Let your tongue be your guide as far as how much flavor you want to have. Wait, I'm not sure that came out right.

Anyhoo...Is it okay if I double-dip if it's just me?

Workin' with Whatcha Got

2009-07-09T12:00:00.000-07:00

Please forgive me for yesterday's absence. See, I went to hear Dr. Temple Grandin speak about animal behavior and autism. She is the author of a number of books; her most recent one being "Animals Make Us Human: Creating the Best Life for Animals." Dr. Grandin is certainly a perfect example of making the most of what you have.

But I'm not here to talk about her. Not just yet, anyway. You see, yesterday's speech was a fundraiser for Tender Loving Canines, which I've talked about before. And they handed out a lovely portfolio with a notepad inside and a bag of M&Ms attached. And I had some peanuts in my purse.

So you know what I did? You guessed it. I made my own peanut M&Ms. And this is, of course, no real accomplishment compared to Dr. Grandin's success, but I thought maybe I could try to entertain you with some candy and blabbering while I got together my notes from her lecture. I think I might need to try a little bit harder though.

Once Upon a Time

2009-07-07T11:25:00.000-07:00

Once upon a time, there was a tree. And this tree bore beautiful fruit-lucious, juicy apricots.

And then one spring, some Creature(s) of the Night (CotN)came along and et them.

The CotN et pretty much all of them, except a select few.

Oh, apricot, is that a tear I see? Are you weeping for your ill-fated friends? Or is that a tear of joy?

Because I had big plans for you. Yes, indeedy, I did.

A Belated Message from Tucker & Lucy

2009-07-06T10:03:00.000-07:00

"Those who deny freedom to others deserve it not for themselves."

-Abraham Lincoln

Tucker, do you care to start us in a rendition of "America the Beautiful"? Howl together now.