WHAT TO REMEMBER ABOUT NOVEMBER BEFORE DECEMBER IS OVER!

all kinds of holiday love to Tecumseh Choirs.....felt all the cheer this week at the middle school concert in the "cafegynasitorium", the Festive Dinner last Saturday night and the Elegant Evening of Song tonight at Adrian College's Herrick Chapel. Darin and Mary are keeping it REAL for T-town. Thanks to Adrian College for sharing their space with us; the campus was beautiful tonight.


First snow day before a holiday concert that I'm not the ODD teacher waking up crying, "NOOOOOOOOO!" and then stressing all day doing damage control. HMMMMM.....feels real good. Tecumseh's High School choir concert is Wednesday night at Adrian College Herrick Chapel at 7 pm. It is a great space and a great holiday event. Everyone is welcome.


Making the lists....checking them twice....menus, to do's, shopping, wrapping, sharing and anticipating all the good to come. It is not about one day, one meal or one event; it is about all the heart you put into each and every moment of preparation and of course, the culmination of it all. I guess it is about the love.


Focusing for the advent of arrivals and holiday visits. Just a little more shopping to be done and lots of beds to make! The visit to the grocery store will be a "two-carter" for sure and that's the really GOOD NEWS.


This afternoon the Tecumseh Community really came out for a little Christmas cheer. It was an amazing afternoon at TCA. The choir and orchestra filled the hall with the spirit of the season and the audience was so receptive and gracious, it made the performers feel the excitement as well. Thanks to Community Chorus, who absolutely sparkled with enthusiasm.
WE PUT COMMUNITY IN CHOIR! "SEASON'S GREETING EVERYONE!"


Community Chorus and Pops Orchestra "Season's Greetings" Concert today at 4 pm at the TCA. We are singing SPIRIT OF THE SEASON, HAPPY HOLIDAY/WHITE CHRISTMAS, PARADE OF THE WOODEN SOLDIERS, CAROL FROM AND IRISH CABIN, O HOLY NIGHT, JINGLE BELLS, WE WISH YOU A MERRY CHRISTMAS & HALLELUJAH CHORUS. I love all the arrangements and the enthusiasm of the choir.


Seems I've spent my life preparing for events, I love that about me, but it is just nice to be able to hear myself think about my plans accompanied by the sound of my furnace running, my keyboard clicking happily, and my favorite, THE LIGHTS ON THE CHRISTMAS TREES keeping me company. Pray for the little Morenci guys and their families, and celebrate life, always.


The day after Thanksgiving weekend...even more thankful! Celebrating life and sharing with each other should be like breathing. Tonight was about preparation for a holiday concert next Sunday. Community Chorus was all about it. Our concert is at TCA on Sunday at 4 pm and I think we put "community" in CHORUS.


About Sunday's dinner with family......AWESOME!

SOMETHING SPECIAL FROM THE PAST TO CREATE IN THE PRESENT

a very special GINGERBREAD COOKIE recipe from a very special women, Mrs.Mead....


Blend together 1 c. SPRY shortening and 1 c. brown sugar
Add, 1 c. light molasses and mix,
Add, 1 egg and mix,


First measure, then sift together:  4 c. flour, dash salt, 1 t. soda, 1 t. cinnamon
2 t. ginger, 1/2 t. ground cloves, 1/2 t. nutmeg


Add sifted ingredients to first mixture,
Mix together and freeze (you may use this anytime)


Grease rolling pin with corn oil.  Use enough dough for ONE gingerbread man
and form it on wax paper.  Bake on no grease pan at 375 degrees for 8 minutes.
Let cookie set-up for 1 minute before removing the wax paper.  


Cool and decorate


FROSTING RECIPE:
Beat 2 and 2/3 C. sifted confectioners sugar, 2 egg whites, salt, lemon flavoring
until you form very firm points.  


Grandma Mead gave them to my children, who loved them because we never made anything like that at home.  They also loved them be cause they came from her.  

OKAY SO YOU KNOW YOU HAVEN'T BLOGGED LATELY WHEN THE GOOGLE SIGN-ON HAS CHANGED!

I totally miss blogging.  I know I have now forgotten many of the things I was determined to remember.  Life's pace has picked up considerably in the past two months with the advent of the holidays.  There needs to be time to fall back a bit into the mode of remembrance, because if you do not.....you.............huh?

I JUST LOVE THYME!

More to follow.....

JUST THINKING

I continue to have conversations in my head on these topics.  Yes, I listen to myself think.  If that means I hear voices....well then, I guess I do.  It is probably better to hear your own voice than someone else's; I mean "in your head"!  
So I keep thinking about:
"Exercise-Exertion-Exhaustion"  
"Plan-Do-Reflect-Do"
"Stretch Something and Change"

NICE SPINACH BLEND OF SALAD AND VEGETABLE DISH (Popeye would be impressed as this is delicious with Olive Oil!)

adapted from a recipe in October's Everyday Food.....


Ingredients:
2 bunches of spinach
1 T. olive oil
2 cloves of garlic, minced
coarse salt & pepper
1 T. lemon zest
1 T. lemon juice
(use all ingredients to match your taste, I love olive oil, lemon zest & juice!)


In a large skillet, heat olive oil over medium-high.  Add garlic and cook, stirring until fragrant, 30 seconds.  Gradually add spinach, season with salt and pepper, and toss until wilted.  Add lemon zest and lemon juice, toss to combine.  Serve spinach alongside main dish.  Be careful not to over cook the spinach; keep it chewy. 


I made this in Brooklyn, NY for Vito & Monique and served it with a stuffed portobello mushroom dish.  I love this dish because it doesn't turn into a slimy pile of spinach on a plate.  That isn't poetic but it is truly descriptive of what happens to cooked spinach that gets ignored.


REFLECTION from 1973....Lee & I planted spinach in our first garden in Allen Park, Michigan (a converted back alley).  I was so excited with the large amount of spinach we cut from the garden that I was going to prepare and freeze in our new Gibson Freezer (now a mere 37 year old freezer in our Michigan basement.)  Oops, it cooked down to enough for one large family dinner. 

REMEMBERING RANDOM OCTOBER STATUS REMARKS

Went to a meeting tonight and upon arriving, realized I was scheduled for another meeting in the same lobby, same time.......argh! Good thing I scheduled the first meeting because I sure would have missed the second one. See....it is ALL GOOD!

I filled in every dot with a little prayer for the new leaders. It took a just a few seconds more and it made me feel hopeful.

Family in New York was home to me for a week; home in Tecumseh is my comfort. Settling in, but excited to get out and VOTE.

Getting ready for the trip back to Michigan. How did I get everything in that back pack again???? I love everywhere I get to go, but I can't wait to be greeted by Lee and my cozy old house.

It is important to vote and support the experience, dedication, and determination that Laura will bring to the bench. This vote matters!

Just enjoying being moma (MOM Andre) in NY for a few more days...Going to pick up Isaiah and play in the park. It will be chilly today. It's pizza night and we have some Darth Vadar costume to create before bedtime. He came out of the bedroom with his mask on breathing in and out just like the real deal, light saber...

So I'm sitting on the corner of Madison Ave. and 79th Street, eating a Greek Salad (with anchovies) and drinking coffee at a little outdoor table. The temperature is 72 degrees and I call my friend in Tecumseh who tells me everyone has taken cover for a TORNADO warning. What to do? Oh yes....more coffee please (and will you all get to a safe place!)

Sunday was a Lee and Donna at home day. We worked in the garden, moved farm stuff around, I walked from the house to the barn and back again so many times, but could not get enough of the sights and sounds of Fall. I loved October and still have one more week....

THE RECONCILIATION OF WORDS READ & WORDS WRITTEN

Note to self:  "Dandre, quit forgetting to remember the words, comments, sights, sounds and gestures that pass through cerebral consciousness via EEIPT blogness!"  


Honestly, I have experienced so many life episodes that I wanted to savor in words (even made little lists on my mac's STICKIES application) but I've gotten caught up in my newest avocation, READING BOOKS. It has diverted my attention away from personal reflection and sentimentality?  I lived two decades without reading more than the DAN BROWN books, Jean Auel's CLAN series, and oh yes, the HARRY POTTER volumes. As I prepared the Shelfari widget supplied by my blog, the website even made mention of my non-reading stature.  In October of 2010, I read two books.  Clicking the SHELFARI widget to the right will reveal them both, proudly displayed on my shelf.


To some degree, I am accessing this need-to-read mentality as a distraction, but on the other hand, I guess I should just make time to do whatever I want to do; no worries.  I've changed a bit from each of these books; the authors facilitating my new perspective.  


Note to self:  "READING vs. BLOGGING....IT'S NOT THE SUM OF THE EVENTS THAT CREATES YOUR LIFE, IT IS EVERY BREATH YOU TAKE IN THAT GIVES YOU LIFE.  SAVOR EACH BREATH AS A GIFT AND REMEMBER THAT GRATITUDE IS YOUR STATE OF MIND." 

ALERT! PUMPKIN DINNER UPDATE!

So my friend stops me in the hall yesterday and tells me that she uses pork sausage and apples in her pumpkin.....I think there is a lot of room for culinary creativity here, depending on the size of your pumpkin (or oven?)!  
BE INSPIRED, make memories to warm your winter.

DINNER IN A PUMPKIN (from The Tecumseh Herald-Treasure Hunting)

This treasure chest is a 5 to 7 lb pumpkin filled with a hot meal for 8.  Spending the day in Toledo, shopping around while waiting on the car to get tuned-up, my mind kept thinking about the warmed-up leftovers and a cold beer for supper.  HMMMMM...It was worth the wait. 


Ingredients:
1 medium pumpkin (5 to 7 lbs with a slightly flattened bottom so it can stand on its own)
2 lbs. lean ground beef
1/2 c. chopped onion
1/2 c. chopped red or green peppers
3/4 c. brown sugar
2 T. lemon juice
1 - 15 oz. can pork & beans
1 - 16 oz. can of chopped cooked tomatoes
1 - 16 oz. can of tomato sauce
2 cups cooked rice
1/2 tsp. salt
1/4 tsp. black pepper


Directions:
Wash the pumpkin.  Cut a circular piece out the top to form a lid.  Scrape out the seeds and stringy membrane and discard.  
In a large skillet, lightly brown the ground beef, drain off excess fat.  Add onion and peppers and saute lightly/drain again.  Prepare the rice (not instant).  
In a large bowl, combine all ingredients and mix.  
Place pumpkin on a foiled-lined cookie sheet.  Spoon mixture into pumpkin and cover loosely with pumpkin lid.  Bake at 350 degrees for one hour.  Remove the lid, reduce heat  to 300 degrees and bake for another hour.  
Set pumpkin on romaine lettuce leafs on a platter. When serving, scoop out part of the baked pumpkin with each portion.  Serve with a loaf of warm crusty French bread. 


Celebrate the fall colors with this festive "dish"!

IT IS GOOD THAT I AM RETIRED OR I WOULDN'T HAVE ENOUGH TIME TO GET ALL THE DETAILS WORKED OUT TO BE RETIRED!

I appreciate the opportunity to be on hold for a length of time while trying to work out insurance coverage and coordination of benefits without getting all intense about it being a big waste of time.  I just wait it out and am grateful that details can be ironed out.  It is not possible to squeeze these indeterminate expanses of down time on hold within the demands of the work day. Time is everything and everything gets done in its own time.  Tuesday seems to be my "don't stop calling until you get all the answers!" day. 

SILENT GLIDERS AND ELOQUENT HAWKS

So Saturday, October 9th, provided the exact atmosphere for all things desiring to move silently through the sky, floating on the winds in order to express themselves in beauty to remind all who observe their flights that fighting the current and flailing against the odds only creates awkward and burdensome gestures that inhibit or even deny personal joy and accomplishment. Better to glide and feel the support that buoys you up than to fight the obstacles that place themselves in front of you to intentionally initiate a negative response.
"FIGHT OR FLIGHT?"  HMMMMM.....the flight thing may give you the opportunity to take the high way and enjoy the view!  

STEAMED VEGGIES WITH CHILE-LIME BUTTER please my taste buds!

I discovered this recipe in one of my Pillsbury recipe magazines.  Thank God for pictures of dishes.  I needed something colorful for my luncheon and this provided the perfect colors of cauliflower white, broccoli green and a beautiful carrot orange.  
Ingredients:
2 T. butter
1 clove garlic,finely chopped
1 t. grated lime peel 
1 t. finely chopped jalapeno chile
1/2 t. salt
1 T. fresh lime juice
3 cups cut-up fresh vegetables such as broccoli, cauliflower & slice carrots


1.  In 1 qt. saucepan, melt butter over low heat, add garlic, cook and stir about 20 seconds.  Add lime peel, chile, salt and lime juice; mix well.  Set aside.
2.  In 4 qt. saucepan, place steamer basket. Add 1 cup water; heat to boiling.
3.  Add cut-up veggies to basket, cover & cook 5 minutes or until "crisp-tender".
4.  To serve, place veggies in serving bowl.  Add butter mixture, toss gently to coat.  

NOBODY NEEDS TO READ THESE...I WAS CLEANING AND FOUND THEM.

"None are so old as those who have outlived enthusiasm."  Henry David Thoreau
"Though an old man I am but a young gardener."  Thomas Jefferson
"Age doesn't mater unless you're a cheese."  Billie Burke
"And in the end, it's not the years in your life that count.  It's the life in your years."  Abraham Lincoln


GREAT....now I can throw away some more stuff!

CHICKEN WITH GOAT CHEESE & BASIL from HOUSEBEAUTIFUL.COM

This chicken dish has lots of flavor and is very moist. 

Serves 4 to 6

6 boneless chicken breasts with the skin on (Good-luck finding boneless chicken breasts WITH SKIN.  Deboning is a drag, but probably worth the effort.  I'm sure it would be good with the bones included;  then it would be super-easy and inexpensive!)

8 to 10 ounces garlic-and-herb goat cheese, such as Montrachet

Fresh Basil leaves

Good olive oil

Kosher salt

Freshly ground black pepper

Preheat the oven to 375 degree

Place the chicken breasts on a sheet pan.  Loosen the skin from the meat with your fingers, leaving one side attached.  Cut the goat cheese in 1/2 inch thick slices and place on or two slices plus a large basil leaf under the skin of each chicken breast.  Pull the skin over as much of the meat as possible so the chicken won't dry out.  With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper.  

Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through.  Serve hot or at room temperature. 

LEMONY PASTA WITH WILTED ARUGULA from EVERYDAY FOODS (a favorite new find!))

This week I am preparing a luncheon for my husband's colleague in Germany who is retiring next week.  Will he be joining us on Thursday?  Nope....he's in Germany!  But we are still celebrating for him here.  It is the thought that counts.  The menu is the lemony pasta with arugula and chicken with goat cheese and basil.  These are two tasty dishes and if they sound good to you, you won't be disappointed.  


serves 4  with a prep time of 20 minutes (nice!)
Ingredients:
coarse salt and ground pepper
3/4 pound of short tubular pasta (Delallo brand, Gemelli #28, made in Italy)
3 ounces wild or baby arugula (3 cups)
2 t. grated lemon zest plus 1 T. lemon juice (fresh lemons are so nice to have around & I love my "microplane zester/grater!)
2 T. extra-virgin olive oil
3/4 c. grated pecorino cheese plus more for serving (buy a chunk of it and grate it)


In a large pot of boiling salted water, cook pasta according to package instructions.  Meanwhile, in a large bowl, combine arugula with lemon zest and juice, season with salt and pepper.  Drain pasta and immediately add to arugula along with oil and cheese.  Toss and season with salt and pepper.  Serve topped with more cheese if desired. 


I recommend EVERYDAY FOODS to everyone.  The pictures of the dish are inviting and all the recipes are easy to follow.  Issues include a grocery list with menu for each night of the week.  I haven't tried that yet....BUT I WILL.

RETIRED IS BETTER THAN TOO TIRED

Today I realized that there were never enough hours in the day to touch everything that makes someone feel complete and satisfied.  This morning I drove the lawn mower over to my neighbor's house to borrow her lawn roller.  As I made that trek, the fall day swallowed me up. I have never in my whole life done that before; I laughed because I never knew I wanted too either.  After I mowed lawn, I dug iris out of the flower bed and had enough energy to pick up the debris.  Today was different than any other day in my life.  

MAKING LIFE THE BEST IT CAN BE!

9 Secrets to Keeping the Spark in Your Relationship, Even When You Live Together from MSN Lifestyle (Love & Relationships) by Rachel Gillman / GLAMOUR magazine (just copy the following address)

http://lifestyle.msn.com/relationships/staticslideshowglamour.aspx?cp-documentid=25319530&GT1=32071

I found this on my MSN homepage yesterday.  Lee and I think they work and don't want to forget them for ourselves...so... they are on my blog!  Here are the highlights.  Enjoy LIfe!

1. SLEEP TOGETHER

2. DON'T STOP DATING

3. FIGHT FAIR

4. RECHARGE YOUR SEX LIFE

5. SHARED CALENDARS

6. BOND IN THE BATHROOM

7. CHANGE THE SCENERY

8. KEEP HIM GUESSING

9. SPLURGE ON YOURSELF

FINDING TIME TO DO IT RIGHT..WELL, IT FEELS RIGHT!

I am discovering this week that for the past 22.5 years, I have been trying to do my "best" to take care of myself, cover house and farm administrative details, engage in home-making, build friendships, love my husband, and raise my family.   "Best" is relative to the amount of time and energy there is to accomplish a goal.  Pre-retirement, my "Best" was SIGNIFICANT, but not always adequate.  Today, my "Best" is getting BETTER.  

AN EAGLE, FOR REAL!

I saw an eagle today.  It was the prize for driving the back way home across Ohio from a week-end adventure with Lee.  Between a map, the tom-tom I bought at a garage sale and faith I have in my husband's innate sense of direction, we ended up on a back road (gravel) with very little gas in the tank.  Spotting a dark black spot ahead on the road devouring road-kill, we slowed down.  We stopped the car and the impressive dark bird looked up at us, his white head and tail were a beautiful contrast to his ink-black feathered body.  He turned away from us and flew up and away.  We were just south of Holgate, Ohio.  Hope you see an eagle someday.  

WELCOME FALL WITH "APPLE & SAUSAGE OVEN PANCAKE"

I love discovering and sharing tastiness from Pillsbury, Betty Crocker, and Everyday Foods publications. This one is from a Betty Crocker, Bisquick, Breakfast & Brunch.  I have served it several times and it really seems like a winner for a fall brunch with friends or family.  It is easy too. 
Makes 12 servings (285 calories per)


1 medium apple, thinly sliced (I used more, why not?)
1/2 c. packed brown sugar
1/3 c. butter (a little more is nice to soak into the extra apples)
1/2 c. maple-flavored syrup
1 # bulk pork sausage
1 c. original BISQUICK
1/4 c. packed brown sugar
1/2 c. milk
1 egg
additional maple-flavored syrup, if desired


1. Heat oven to 350 degrees.  Spread apple slices evenly over bottom of ungreased rectangular pan, 13x9x2 inches.  heat 1/2 c. brown sugar, the butter and syrup in 1-qt. saucepan over low heat, stirring occasionally, until melted.  Pour syrup over apples.  Cook sausage in 10 inch skillet over medium heat, stirring occasionally, until no longer pink: drain.  Sprinkle sausage evenly over apple-syrup mixture.
2.  Stir remaining ingredients except additional syrup until blended.  Carefully pour over sausage.
3.  Bake uncovered 30 to 35 minutes or until top springs back when touched in center.  Cut into 3 inch squares; turn each square upside down onto plate.  Serve immediately with additional syrup.  


It was pictured with a little mint sprig and strawberry slice on the side. ENJOY THE FALL SEASON!  Can you believe how fast September is slipping by?  

AN ADVENTURE AT THE ANN ARBOR VA HOSPITAL

okay...so I may edit this later, but really it made me blush.


Today was a Dad and Donna Day at the Veteran's Hospital in Ann Arbor.  I drive to Ohio to pick up Dad and drive back to Ann Arbor with him.  We get situated in the waiting room of the eye clinic which is always packed with vets on glaucoma day (Monday).  I get Dad parked in his wheel chair (which is the BEST way to get him around the place) and bend over to pick up my large bag full of snacks and reading material to pass the hours of waiting until he is seen by a doctor, setting on the floor at his feet.  I say to him as I dig through my purse, "I guess I'll read my girlie magazine!"  DEAD SILENCE AND THE TURNED HEADS OF MULTIPLE INDIVIDUALS, MY DAD INCLUDED.  I looked at them, blushed, and said, "MARTHA STEWART magazine?????"  Everyone laughed.  It was truly funny!

A FISH TALE

I can't believe it has been a week since I published to my blog, but this story must be shared.  
     
     My two grandsons WON two plastic bags of gold fish at the Fulton County Fair on Labor Day weekend.  They were so proud of themselves and walked around the fair carrying them like trophies (in the plastic bag, swinging back and forth by their sides, those fish had to be sea-sick).  Cooper, the four year old won two and August, the two year old won one.
     Since the boys were visiting for the weekend, grammy had to dig out the old fish bowl from the basement, clean and fill it.  After the water reached room temp, the three little fishies were introduced to their new, but temporary home.  They vacated two days later, to be transported to their new home in Pennsylvania, where they would take up permanent residence.  
     Their days, spent as many other gold fish in captivity, swimming back and forth, up and down, nibbling at little, smelly flakes.  We mammals are all fortunate to be able to choose more diversity in our routines.  Fish-days seem to be enriched only by the diversity of faces, mutated by water and glass, that peer into the bowl for a view of the colorful swimmers.  
     A week passes by and grammy and papa go to visit the Pennsylvanians.  On Saturday morning, we all woke to discover one of Cooper's fish, floating belly-up.  The adults of the household discussed the need to present the young boy with the finality of the "circle of life."  We decided to just tell him the fish was dead.  His response surprised us all.  He announced that he thought he had won and was happy with a bag of water.....Really?
    On Sunday, August's little fish met the same demise as his brother's.  August was unfazed and the fish was flushed.  I decided that the water in the bowl should be changed and I began the arduous project of making all that happen for Cooper's lone fish.  The transition was made and the fish, Albert (Einstein) seemed to make a quick adjustment.  
    On the evening of the third day of my visit, the final fish met his destiny in the same posture as the two before.  Based on the response to the demise of the fishie number one and number two, we adults were surprised as Cooper suffered complete melt-down following Albert's passing.  
     Cooper, with this new mystery of life to ponder in his tender and sensitive young mind, asks "Why did Albert have to die?"   Despite the reality that this fish had a tough little life, one young boy will always remember their brief September encounter.  It is a lot easier to answer the question, "Where did my bag of water go?"
     

DON'T FORGET

In addition to pilates and water aerobics, this is the week I promise to write a magazine article and actually submit it.   

A ROUTINE IS NOT A SCHEDULE (no post on 9-11)

So as I describe a dot-to-dot journey on route to establishing new personal habits, I stop to remind myself that routine and schedule are not the same.  Routine breathes a natural flow of events and opportunities, predicated by choice.  Schedules dictate and presume responsibilities, limiting choice and making life predictable. Yes, patterns are nice; but I want to embrace the technique of broad gestures and voluminous brushstrokes. Celebrating independence from bells and whistles with an arduous spirit that carries me from the serene to the spectacular and home again. 

ROUTINES AND THE CREATIVE APPROACH, a new view....

I want to look forward to points in my life that give it structure but allow the ME, to-be.  Maybe a dot-to-dot picture puzzle is a significant metaphor.  I know what sequence the numbers fall in (everyone does), but can't they be anywhere on the page?  If I connect the dots with my magic pencil,  an interesting picture will reveal itself.  In specific and translated this all means that on Fridays I plan to go to water aerobics, tan, run an errand or two, eat hot and sour soup for lunch and prepare for the weekend.  Patterns may emerge for Monday thru Thursday, but abstract is good too.  

ENCOUNTERS AND AFFIRMATION

Everyday I seem to be running into the most significant people. Each encounter reinforces the meaning of the past, a hope for the future and the added benefit of friendship in the present.  Thanks to all who take the time to read my ramblings. Thanks to all who run into me in random places and we share some small talk filled with unspoken words of remembrance, a hug and a "hey, let's get together sometime!"  I BELIEVE we will.  

a note on STAR TREK NEXT GENERATION & Retirement

Today I realized that in the not so distant past, I felt much like a BORG with the thoughts from the collective filling my head. "Resistance was futile", it was my job to respond.  The voices were never quiet; ideas and responsibilities bounced from side to side, ear to ear, top to bottom and echoed, clamored, in fact.  Being used to it, it seemed quite natural and normal.  I functioned successfully while balancing the multitude of ideas that whirred within me.  In contrast, I notice now that I can, in fact, hear myself think.  Maybe I am a BORG, unplugged.  Acoustic is nice! I love the sound of my thoughts.  

TODAY'S RANDOM ENCOUNTER AT LOWE'S

Stopping into Lowe's Kitchen Design Center today, I surprised Steve, who I worked with for hours, days, and weeks, planning every detail of my new kitchen.  Equally surprised to see me, he asked me what I was doing in the store during school hours.  Playfully I replied, "I retired to stay at home with my new kitchen!"  He smiled. 

Recipes I Discovered, Had Time to Prepare, Had Time to Enjoy, & Someone Else Liked As Well!

PESTO from EVERYDAY FOOD, a significant little Martha Stewart Magazine
Basic Basil Pesto

coarse salt & ground pepper

1 peeled garlic clove (more as desired)

¾ c. toasted pine nuts 

3 c. packed fresh basil leaves (and stems) 2 ½ ounces

½ c. extra-virgin olive oil

¼ c. freshly grated parmesan

On a cutting board, sprinkle ¼ t. salt over garlic and roughly chop.  Using a flat side of the knife blade, crush mixture into a paste.  Add to a food processor (blender?) with pine nuts, basil, & 1 T. oil.  Pulse until ingredients are finely chopped.  With machine running, add remaining oil in a slow steady stream.  Add Parmesan and pulse to combine.  Season with salt and pepper.  (try walnuts, pecans, or pumpkin seeds in place of pine nuts)

I used more olive oil and adjusted all ingredients to my liking…..you should too!  I think pesto is personal. 

Pesto Yogurt Sauce (This was loved by all!)

In small bowl, mix together ½ c. basic basil pesto & 1 ½ c. low-fat Greek yogurt.  Season with coarse salt and ground pepper.  Serve as a dip for vegetables or toss with warm boiled potatoes, or cooked shredded chicken to coat.  (I am a big fan of rotisserie chickens.)

DINNER SUCCESS STORIES (alias recipes that work)

Asian Cucumber “Slaw”

Prep time:  10 minutes      Serves 6

3 seedless cucumbers, shredded & drained (peeled?)

1 ½ c. shredded carrots

1 yellow bell pepper  & 1 red bell pepper, diced

½ c. chopped green onions

½ c. Asian-Ginger salad dressing (Marzetti-brand?)

2 T. toasted sesame seeds

½ T. crushed red pepper flakes

½ c. roasted salted cashews

(adjust all ingredients to meet your taste and needs!)

In a medium bowls combine cucumber, carrots, bell peppers, onion, salad dressing and red pepper flakes, and toss.

Chill until serving time.  Add cashews and sesame seeds just before serving.  Toss again.  

Ode to Andrew!

This little post is just for you,
I hope you read it cause you told me to....

Thanks for your help on blogging stuff,
It will take some time for me to learn enough.

If you don't read this when you get home,
I'll send you a copy on your relic phone!

"old bird"

WAVES OF CHANGE NOT STOPPING ANYTIME SOON

Every new adventure is bombarded with the need for new decisions.  Whether viewed as an attack or shower of opportunities is a matter of personal attitude. Not even settled into some routine based on what I presume are predictable realities and whack! potential for change manifests itself. A metaphor for being out in the ocean, turning my body away from the familiar beach toward an open sea just in time to get overturned by some big wall of water. Floundering for a time, wrestling my footing away from the undertow and (if I haven't been dragged out to sea) making new plans or altering my position.  Is it "back to the beach to be drenched by the sun" or "submit and adapt to each wave as it is forced over and around me" and onto the shore?  A most current wave of change forces the dilemma and debate over publishing my ideas via blog or web site.  Drama because I can't get my recipes to publish where I want them, but ultimately of course, will the beach change because my presence has altered the flow of nature?  

RECIPES THAT ARE A SUCCESS! (gathered from favorite web-sites, books and magazines)

HUMMUS-a chick-pea cream with garlic
Credit must go to FAMILLE CORPET where I discovered this online, site includes interesting hummus facts.  Recipe takes about 10 minutes
1.  Take standard (530 g.) can of chickpeas/garbanzo beans.  Cut 4 holes in one side of can, open other, rinse under faucet. This is really a clever approach.  Let drain.
2.  Put peas in blender or food processor.  Add juice of two fresh lemons.  Blend until mix 
becomes creamy.
3.  Add 1/2 c. of olive oil. Continue to blend.
4.  While blending, prepare 2 to 4 big cloves of garlic. 
5.  Stop the blender and crush the garlic in a press on top of hummus.
6.  Wait 3 minutes for crushed garlic to mature and mix again.  
(Maturing is always  important, I have waited until now to even begin!)    
7.  Serve it cold.  DELICIOUS and garlic-y.
Also tasty with cumin powder, or use olive oil with red chilli pepper soaking in it.  
TAHINI is not used in this recipe. 

MUST FIGURE OUT HOW TO POST RECIPES, DISCOVERED, TRIED, AND PROVEN TASTY!

I really like entertaining now, planning and cooking tastiness for family and friends in my awesome and fun kitchen.  A new kitchen or any modernized or redesigned living space may be key to a positive retirement transition.  Meanwhile, I have to figure out how to save the savor here on blog EEIPT.  E for entertaining.....yourself and others.  E for educate, not others.....me, SO MUCH TO LEARN!  But in specific, how to post recipes???????  

STATUS QUO

Everyday:  
Do SOMETHING fun, learn SOMETHING new, get exited about SOMETHING or someone, think about SOMETHING or make someone think!  Make it a good day, Everyday! 

MY DAD

Mission accomplished; he really liked the platter.

IT BEGINS TODAY

TODAY I was honored for the past and TODAY I begin again.  I love the commemorative pewter plate; I touch it and I feel the respect it carries.  I look into it and my reflection humbles me.  It is smooth but engraved with my name....my full name.  Thank you Dad and Mom for sending me to college to be what I was to become. TOMORROW I am giving it to my father to recognize him for his part in my pre-life. He is 89 years old, but I think he will like it.  TONIGHT I am expecting my husband to come home from his work (our work, now) and I will thank him for being my companion.  Something extraordinary happened TODAY....a new freedom  to discover without the weight of occupational responsibility is in my reach.  My blog is only about the newness of my life.  My past may be learned by interpretation only, I hope.