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Scott,
A couple of observations:
1) This blog has my name on it. I'm not "Anonymous". "Anonymous" is spineless, gutless and ball-less.
2) I have opened up my home to your child on not one, but two, occasions. No questions asked; door is open. If you want to compare that to helping me move a couple of times - or helping my sister move once! for cryin' out loud - go ahead. You just go right on ahead and compare the sacrifices.
3) I took a look back at that blog entry that you called an "attack"... it was two years ago (again, for cryin' out loud) and upon re-reading it, five words sprang instantly to mind: get the f*** over it!
4) That call was supposed to be about your daughter. Somehow, you managed to make it all about you. Well, it isn't about you. It's about her.
You want to know any more, you know where I am.
But I don't talk to "Anonymous". Own your words.
Sunday, October 9, 2011
Sunday, August 21, 2011
What Comes Around Has Been Around
I had a day of errands yesterday.... not a bad day, just a lot of short-hop trips that really get annoying (to me, anyway) after about the second one.
Anyway, after successfully navigating through most of my "to-do" list, I treated myself to a trip to a local consignment shop very, very near my home.
What a treat! It was the perfect little hole-in-the-wall location that I would probably never have found if not for the tip from my friend, Sylvia. She's a great shopper, and just had to point out this little gem so close to me!
So I walked in, and the aisles were narrow and stuff was stacked up on all sorts of tables and there were dishes and mirrors and teacups and lamps and artwork and jewelry... and more.
And, yes, I did end up buying something.
I bought a necklace.
For a dollar.
That's right. One dollar.
But the thing is, I'm pretty sure I had a necklace just exactly like this one back in my twenties. And I'm pretty sure I paid more than a dollar for it then.
So maybe having not paid so much for it back then and waiting until the style came around again and only paying a dollar for it this time would have been the most economical choice, but it made me realize:
Everything really does come back into style if you just hang around long enough.
So my thought is, just hang onto your jewelry, ladies! No matter how nice, or formal, or casual, or even what you might consider cheap costume jewelry -- hang onto it!
You'll thank yourself later.
Anyway, after successfully navigating through most of my "to-do" list, I treated myself to a trip to a local consignment shop very, very near my home.
What a treat! It was the perfect little hole-in-the-wall location that I would probably never have found if not for the tip from my friend, Sylvia. She's a great shopper, and just had to point out this little gem so close to me!
So I walked in, and the aisles were narrow and stuff was stacked up on all sorts of tables and there were dishes and mirrors and teacups and lamps and artwork and jewelry... and more.
And, yes, I did end up buying something.
I bought a necklace.
For a dollar.
That's right. One dollar.
But the thing is, I'm pretty sure I had a necklace just exactly like this one back in my twenties. And I'm pretty sure I paid more than a dollar for it then.
So maybe having not paid so much for it back then and waiting until the style came around again and only paying a dollar for it this time would have been the most economical choice, but it made me realize:
Everything really does come back into style if you just hang around long enough.
So my thought is, just hang onto your jewelry, ladies! No matter how nice, or formal, or casual, or even what you might consider cheap costume jewelry -- hang onto it!
You'll thank yourself later.
Saturday, April 30, 2011
Cooking (Un)School(ed)
Wow!
It's been a while, eh?
Excuse me a moment while I virtually dust the digital cobwebs off this blog.
...
There.
So, o.k., I'm a less-than-disciplined blogger.
Sue me.
Or, better yet, read on and try out some of my bizarrely successful recent cooking events (bizarre only in the fact that they were so successful!):
A couple of weekends ago my sister, Julie, came over for a pizza-and-movie night. Here's what we ate:
Fresh, Healthy, To-Die-For Pizzas
Ready-made pizza crusts
Fresh tomatoes, sliced generously and seeded
Balsamic Vinegar
Sliver-thin sliced sweet red onions - about 1/2 of a medium sized onion
Chopped green pepper - again, about 1/2 of a medium-sized pepper
Sliced baby portobella mushrooms - we had probably about 2Cups, maybe a little less
Fresh baby spinach - two extremely generous handsful
Extra virgin olive oil
Basil, oregano, salt and pepper to taste
Shredded Asiago and Mozzarella cheeses
Preheat oven as directed for crusts (probably around 425 or so)
We started by caramelizing the sweet onion in a hot skillet with a very, very generous pouring of balsamic vinegar until they were deep, deep brown and had cooked down to half their original volume. (Only my sister's presence stopped me from quitting right there and just calling those onions dinner!)
Into that hot skillet we then poured about a tablespoon of olive oil and the chopped green pepper and mushrooms. (Stirred frequently!) Just as everything was cooked down nicely we threw in the baby spinach to wilt and added basil and oregano - sadly, the dried kind as I had no fresh. Drat!
But we persevered, drizzling oil onto the baking sheets and even spreading a little on the bottom of the crusts.
Then we placed the sliced tomatoes (and trust me, seed them and get rid of the gelatinous goo) across the crusts to within about a half to an inch of the edges. (We had 1/2 of a 12" regular crust and one gluten-free crust which is significantly smaller than a regular one.)
The wonderful conglomeration of fabulousness was spooned onto the waiting tomato-crusts, then topped with plenty of shredded Asiago and Mozzarella cheese (read: a whole lotta cheese) and popped into the oven for about 13 minutes of intensely aromatic anticipation!
So.
Fabulous.
Well, truthfully, our tomatoes had retained a little too much gelatinous goo and slid around on the crusts, necessitating the use of forks.
But, still, lesson learned. (Additional lesson: make sure your garlic is fresh. It could have added a luscious note to this pizza!)
This one is a keeper.
What else, you ask?
How about a last-minute lunch throw-together?
Let me start with the fact that I am a big fan of poaching several flash-frozen boneless chicken breasts at one time. Then I eat chicken for several days. But, poaching gives me the opportunity to go in very different directions with individual pieces...
Chicken Catch-a-Leftover
Layer in order:
One poached chicken breast, completely chilled, and shredded.
Cover with bar-b-que sauce (I like KC Masterpiece original)
One big handful of shredded cabbage mix ( I had Fresh Express brand 3-Color Deli Cole Slaw on hand - and use just the veggies, not actual slaw with dressing!)
Chopped pineapple - about a half-cup.
I know, I know.
It sounds crazy.
But it was great.
Spicy, tangy, crunchy.
Protein, fiber, and admittedly more sugar than I would have liked, but....
Tasted great.
Don't judge if you don't taste it!
And, finally:
It Worked! Cold Pasta Salad
Warning: this is the result of leftovers and imagination:
I box rainbow rotini, cooked and cooled.
Chopped green pepper (I used the other half from the pizzas above)
Chopped onion to taste (I used considerably less than the 1/2 left over from the pizzas)
Chopped celery - about 5-6 ribs (yes, leftover from another dish)
1/2 a jar of Marzetti brand classic cole slaw dressing (obviously left over from the slaw mentioned above)
1/3 of a jar of Miracle Whip salad dressing
one heaping tablespoon dried dill
Mix together, chill at least overnight - seriously.
Now, again, don't judge if you don't taste.
The Miracle Whip cuts the slaw-tangy taste down to manageable and the dill is incredible. The flavors of the onion and pepper obviously go well together, and the celery gives it crunch.
Would I eat it every day?
Well, I live alone and I made the whole box of pasta, so I will for a couple days.
But that's o.k.
Because it really came out tasty.
And I could even throw in some plain shredded chicken breast for protein.
Done!
It's been a while, eh?
Excuse me a moment while I virtually dust the digital cobwebs off this blog.
...
There.
So, o.k., I'm a less-than-disciplined blogger.
Sue me.
Or, better yet, read on and try out some of my bizarrely successful recent cooking events (bizarre only in the fact that they were so successful!):
A couple of weekends ago my sister, Julie, came over for a pizza-and-movie night. Here's what we ate:
Fresh, Healthy, To-Die-For Pizzas
Ready-made pizza crusts
Fresh tomatoes, sliced generously and seeded
Balsamic Vinegar
Sliver-thin sliced sweet red onions - about 1/2 of a medium sized onion
Chopped green pepper - again, about 1/2 of a medium-sized pepper
Sliced baby portobella mushrooms - we had probably about 2Cups, maybe a little less
Fresh baby spinach - two extremely generous handsful
Extra virgin olive oil
Basil, oregano, salt and pepper to taste
Shredded Asiago and Mozzarella cheeses
Preheat oven as directed for crusts (probably around 425 or so)
We started by caramelizing the sweet onion in a hot skillet with a very, very generous pouring of balsamic vinegar until they were deep, deep brown and had cooked down to half their original volume. (Only my sister's presence stopped me from quitting right there and just calling those onions dinner!)
Into that hot skillet we then poured about a tablespoon of olive oil and the chopped green pepper and mushrooms. (Stirred frequently!) Just as everything was cooked down nicely we threw in the baby spinach to wilt and added basil and oregano - sadly, the dried kind as I had no fresh. Drat!
But we persevered, drizzling oil onto the baking sheets and even spreading a little on the bottom of the crusts.
Then we placed the sliced tomatoes (and trust me, seed them and get rid of the gelatinous goo) across the crusts to within about a half to an inch of the edges. (We had 1/2 of a 12" regular crust and one gluten-free crust which is significantly smaller than a regular one.)
The wonderful conglomeration of fabulousness was spooned onto the waiting tomato-crusts, then topped with plenty of shredded Asiago and Mozzarella cheese (read: a whole lotta cheese) and popped into the oven for about 13 minutes of intensely aromatic anticipation!
So.
Fabulous.
Well, truthfully, our tomatoes had retained a little too much gelatinous goo and slid around on the crusts, necessitating the use of forks.
But, still, lesson learned. (Additional lesson: make sure your garlic is fresh. It could have added a luscious note to this pizza!)
This one is a keeper.
What else, you ask?
How about a last-minute lunch throw-together?
Let me start with the fact that I am a big fan of poaching several flash-frozen boneless chicken breasts at one time. Then I eat chicken for several days. But, poaching gives me the opportunity to go in very different directions with individual pieces...
Chicken Catch-a-Leftover
Layer in order:
One poached chicken breast, completely chilled, and shredded.
Cover with bar-b-que sauce (I like KC Masterpiece original)
One big handful of shredded cabbage mix ( I had Fresh Express brand 3-Color Deli Cole Slaw on hand - and use just the veggies, not actual slaw with dressing!)
Chopped pineapple - about a half-cup.
I know, I know.
It sounds crazy.
But it was great.
Spicy, tangy, crunchy.
Protein, fiber, and admittedly more sugar than I would have liked, but....
Tasted great.
Don't judge if you don't taste it!
And, finally:
It Worked! Cold Pasta Salad
Warning: this is the result of leftovers and imagination:
I box rainbow rotini, cooked and cooled.
Chopped green pepper (I used the other half from the pizzas above)
Chopped onion to taste (I used considerably less than the 1/2 left over from the pizzas)
Chopped celery - about 5-6 ribs (yes, leftover from another dish)
1/2 a jar of Marzetti brand classic cole slaw dressing (obviously left over from the slaw mentioned above)
1/3 of a jar of Miracle Whip salad dressing
one heaping tablespoon dried dill
Mix together, chill at least overnight - seriously.
Now, again, don't judge if you don't taste.
The Miracle Whip cuts the slaw-tangy taste down to manageable and the dill is incredible. The flavors of the onion and pepper obviously go well together, and the celery gives it crunch.
Would I eat it every day?
Well, I live alone and I made the whole box of pasta, so I will for a couple days.
But that's o.k.
Because it really came out tasty.
And I could even throw in some plain shredded chicken breast for protein.
Done!
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