Happy Birthday, Kali!

~Happy Birthday, Kali!~

My beautiful eldest daughter turned 24 today, can hardly believe it! It's every mother's lament, "where does the time go?"

To celebrate her special day, we had a family dinner here at the Castle, 15 of us cuddled around my dining room table to honor the Birthday Girl.





We served a simple antipasto as an appetizer, Penne with Shrimp and Herbed Cream Sauce as the entree, and Strawberry Whipped Cream cake for dessert.













As always, wine was flowing, friends & family were feasting, love & laughter filled the castle. It was a perfect way to honor my Kali, my firstborn, the one who taught me everything about being a mother, and so very much more.

I love you, Sweetheart! Here's to many, many more birthday celebrations!

Goodbye, Bettie

Bettie Page ~ April 22, 1923 - December 11, 2008



Dearest Bettie, I'm sure you'll never know how much impact you had on a country, a culture, and, least importantly, this little pin-up wanna be.

Rest in Peace, lovely lady. You will never be forgotten.

On My Hearth: Fresh Herbs

Beren and I usually spend Friday "happy hour" at my parent's house; this consists of us visiting with Mom to lift her spirits as well as Beren sharing a beer and some "guy time" with my Dad. It's hard being the fulltime caretaker of a cancer patient and though Dad does a phenomenal job, it's got to wear on him so we do whatever I can to lighten the load now & then. If that means a six pack and a couple of laughs to help them both escape for a while, so be it.

I don't want to cook an elaborate meal when I get home, so I'm planning a simple dinner of spaghetti (Dreamfields for me), salad and homemade bread:

PARMESAN HERB BREAD

3 cups bread flour
2 1/2 teaspoons active dry yeast
1/4 cup non-fat dry milk powder
1/4 cup grated Parmesan (or Asiago) cheese
2 teaspoons kosher salt
2 1/2 tablespoons olive oil
1 1/4 cups lukewarm water
1 1/2 teaspoons oregano
1/2 teaspoon basil

Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and crust color, then press start.

Note: If you use fresh herbs, add slightly more and mince finely before adding.

This can be made on the dough setting and then rolled out as a pizza or focaccia crust.

Variations: Add 1/2 cup pitted and chopped black olives (in oil) or minced fresh onions.

I used up the last of my bottled Italian dressing on the Rosemary Chicken the other day, figured it was silly to buy another prepared item when surely I have the ingredients right in my own pantry and back yard. While my friend Jersey can whip things things up without instructions, I am not as talented so I did a quick google search and was surprised at the lack of dressing recipes using fresh herbs! All of them called for powdered garlic, dried basil, etc. which was not gonna work for me. I finally found this fabulous site and since I also wanted an excuse to use my new mortar & pestle, this recipe fit the bill (no pun intended).



I know, those of you living in cooler climates don't want to read about the fact that my herb garden is still lush, green and in full swing! However, don't be too envious; I'll remind you of this moment in mid-summer when I can't keep a darn thing alive because it's too freakin' hot! And, besides, I'd give up fresh basil for a white Christmas..sigh..any of you northerners have room at the inn for me and my entourage? I'll bring you some fresh herbs, I promise! *wink*

Pirates in Paradise

As promised, I finally uploaded some pics from our weekend with the Pirates in Paradise!

We headed toward the Keys around lunchtime...



stopped to have a roadside picnic with a lovely view...





checked into our room at the inn...







had a little cocktail on the balcony...



and then prepared for the Pirate’s Shipwreck Ball....







The next day we explored Fort Zachary Taylor, watched a historical re-enactment, and took in the sights & sounds...



Another picnic lunch on the beach at Fort Zarchary...







The light rain did not dissuade these pirates, no way!



Beren got a lesson from the local blacksmith...





Worn out from all of that pirate revelry, we relaxed in our room for a bit and then had dinner at the port..



watched a holiday parade from our balcony and generally enjoyed the lovely evening. Before heading home on Sunday, we feasted on a fabulous brunch at a quaint little restaurant where the roosters and chickens really rule the roost! This was by far our best meal of the trip; the lobster omelet was worth every single calorie, and the subsequent hours on the treadmill to burn them off!







But first, one more stop at the famous Holiday Isle Tiki Bar!



It was a wonderful weekend and we've already decided that Pirates in Paradise will be a regular event for us..ARRGH!!

On My Hearth: Rosemary Chicken with White Beans

I'm fortunate that my herb garden is still in full swing despite the fact that it's December, just one of the perks of living in the tropics. I'm thrilled that I'll be able to go outside and pick the rosemary needed for this recipe!


Rosemary Chicken with White Beans

From Simple & Delicious

"With a full-time job and active 5-year-old, I’m known as the “Crock-Pot Queen” in my family," laughs Sharon Johannes in Ashley, Illinois. "I use my slow cookers at least twice a week…sometimes have two or three going at once with different dishes. I’ve made this recipe for years and, after making a few tweaks, it’s become a treasured favorite."

INGREDIENTS

* 6 boneless skinless chicken breast halves (6 ounces each)
* 1 tablespoon canola oil
* 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
* 1 cup sliced fresh carrots
* 1/2 cup sliced celery
* 2/3 cup Italian salad dressing
* 2 teaspoons dried rosemary, crushed
* 1/2 teaspoon salt
* 1 teaspoon pepper

DIRECTIONS

In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken.
Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until chicken juices run clear. Yield: 6 servings.

On My Hearth: Giada's Marinara Sauce

Whew...Beren and I had a wonderful time at the Pirates in Paradise festival, returned Sunday evening worn out from all of that pirate revelry! We spent yesterday recuperating and catching up, did some cleaning on his boat and then decorated the Christmas tree.

I'll be posting some pics from our little vacation later, but for now it's time to get back to Real Life..groan...

I am totally seafood-ed out, though I never thought I'd say that, so tonight we are having a simple dinner of frozen ravioli and Marinara Sauce. Well, the rest of the family is eating ravioli, I'll be having SB-friendlyDreamfield's Pasta.

I have yet to find a marinara sauce that I really love but am going to give Giada's a try, haven't been disappointed in any of her recipes so I have high hopes for this one.



Marinara Sauce

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

On My Hearth: Roasted Carrots with Moroccan Spice Mix

photo courtesy of Kalyn's Kitchen
Beren got home too late from meetings last night, wasn't even worth serving that fabulous turkey breast; I ate a big salad earlier in the evening and he grabbed a hot dog (groan) when he got home from work. So, tonight we will sit down and enjoy it along with these Roasted Carrots with Moroccan Spice Mix, once again courtesy of Kalyn. Beren will eat stuffing, I'll double up on my veggies with another salad, saving my calories for a nice glass of vino.

I'm glad to have an easy meal planned out, had a busy day which started by taking Mom to her radiation treatment..sigh...then after work I took down all of my Thanksgiving decorations and started pulling down the Christmas boxes. After all that some comfort food is definitely in order!

Beren and I are taking a couple of vacation days, headed to Key West Friday, more about that later..smile...

But It is Personal

The Way I See It #17, originally uploaded by Wonderlane.

"Don't take it personally." How often have we all heard that phrase? Whenever I discuss it with my friend Jersey she is incredulous, "But it IS personal, how can I not take it that way?" Exactly.

So, yesterday when I learned that Beren's ex is going out of town over the holidays, sans her children, we naturally assumed that they'd come here with us. Imagining that they might be feeling a bit sad that they wouldn't be spending Christmas with their Mom, we decided to send an e-mail and let them know that they were very much wanted here at our home, to please let us know what they would like to do. Honestly, we know they'd rather be with their Mom but surely we're a next-best-thing! Right?

The reply came this morning, short and cryptic and ever-so-polite. "We'll discuss it, don't know where we want to be but we will let you know" was the gist of it. Wow. Ouch.

Though I understand the dynamics of blended families/divorce well from every aspect, though I have raised teenagers of my own and am well aware of their emotional mood swings, I still feel hurt and, yes, rejected. I mean, why wouldn't anyone want to be here with us, with our family? We're wonderful! People leave their own families to gather around our table, to eat and drink and laugh with us! We make everyone feel welcome and loved here! Christmas is especially fun as we bake and decorate and do crafts, all kinds of great stuff. And yet, I get the distinct feeling that these two young ladies would rather be elsewhere and they are scrambling right now to find other options. I don't judge them, of course, they are entitled to their own feelings and desires but still...it hurts...

So, yes, I'm going to take it personally. It is Personal. It's about ME, my Home, my Family. There's no other way to take it, and it is especially wrenching because I have done my damnest to make them feel welcome here, to embrace them and include them in everything, feel that they truly are part of my family. And yet, apparently they don't think so, and that just breaks my heart.

In addition to all of this, I'm also dealing with the absence of my oldest friend, one I've known since we were in middle school. She's the one who's been here for me no matter what happens, through thick and thin. We haven't seen each other in years, though, even though she lives a city away. We've discussed it, promised to do better about keeping in touch, etc. etc. And yet, we haven't spoken in months, since right after Mom was diagnosed. I get an occasional email telling me she's ever-so-busy..etc..etc...aren't we all? I don't give up, though, sent her another note on Monday, hoping we could reconnect before the holidays. The response: Ever so busy, will try to do better. She didn't even inquire about Mom. So, how am I supposed to take this? Personally? You betcha.

Off to take Mom to radiation now, then to work, hope to find a better mood and attitude before the day is over..

Psstt...again...

Kali made herself a new blog..smile...I have such talented daughters!

http://bisquefawn.blogspot.com/

Cowhugger

Hugs, originally uploaded by lisas visions (really busy).

My path to work takes me by one of the few open pieces of land in My Town, one of the remaining cow pastures left in an area that was once used primarily for dairy farming. Yesterday as I sat at the stoplight I glanced over and admired the cows grazing in the field, little calves frolicking with each other..smiling when I saw one cow turn to the other and give her a big lick across her face, nuzzling and cuddling. Awww!!! It was such a sweet scene and suddenly I was hit with a huge thought: NO more red meat for me! I'm done with steaks & burgers, filets & frankfurters!

Now, this is not a huge shock to those who know me well; after all, I was a "mostly-vegetarian" for 10 years, surviving quite nicely on veggies, beans, etc. and the occasional bit of seafood. My reasons were less about health and more about animals, I just didn't want to eat living things. I went back to my carnivorous ways about 5 years ago, though, can't really remember the reason but I believe it had something to do with major lifestyle changes, the diet I was on, etc. Anyway, whatever the cause, I didn't feel badly about the course of action and I'm not going to get on my soapbox now but the thing is..I can live without red meat quite easily. I rarely crave it, know that it's not good for me and since there are so many substitutes out there now I really won't miss the stuff. *shrug* As far as poultry, well, I'm not quite ready to say goodbye to that yet but I may get there again someday. For now, I'm going to become a cow-hugger and rely on other forms of protein.

Now, you'd think I'd have eaten enough turkey last week but, alas, it seems that after I passed out doggie bags to a couple of folks we were only left with enough white meat to make one or two measly sandwiches! Not nearly enough so I popped over to Kalyn's Kitchen and found instructions for making turkey breast in the crockpot. Hurrah! It's simmering right now, am sure that it's going to taste as fabulous as it smells! Now I just need to avoid that one lone piece of pumpkin pie in the refrigerator, just calling my name...groan...