The temperature is no longer 80 degrees before nine am and I can walk from my office to the main campus (about 1/5 mile) without breaking a sweat. The heat that is in the air is no longer quite as liquid which makes things feel just a pinch cooler.
I went to one of those precious little stores that carries Vera Bradley and many other pretentious and unnecessary things to get a gift for a retiring colleague. There are always wonderful fragrances in these stores and my nose led me to India Hicks Island Living Spider Lily.
I am in love - even though I hate the name. It is beach sand between my toes, sun on skin, a lightly floral, citrus and green spicy-things smell.
The precious little store got more of my money than I had planned to spend:)
Last Saturday night was all about the kids' favorite restaurant and I wish I had eaten a bite of everyone's food and made notes right away! I was unimpressed with the truffled macaroni and cheese but the asparagus and onion cheese souffle was so good I had to figure out how to make it myself.
The recipe was not on line and I am not an experienced souffle maker, but I pulled it off with help from the Husband. I made the mistake of beating the egg whites by hand while my cheesy-yolky sauce needed stirring so he stirred while I beat.
We had the souffle with Spanish Soup (see July 18, 2009).
Asparagus/Onion Souffle, apologies to Cafe 30-A
1 cup of fresh asparagus, rinsed and snapped into 1/4 inch pieces
1 cup organic milk
6 tbl grated Swiss cheese
3 tbl butter
3 tbl Wondra
3 egg yolks
4 egg whites
1/2 cup finely diced yellow onion
dash Worcestershire sauce
Paprika, Cayenne, dry mustard (about 1/4 tsp each)
Sea Salt, white pepper to taste
Sautee onion in about 1/2 tsp butter, set aside and allow to cool. Grease straight-sided 1.5 L Corning ware round casserole dish with butter. Nuke asparagus with a tsp of water for 45 seconds, drain any water off, all to cool.
Pre-heat oven to 350.
Once the onion and asparagus are cool, arrange in the bottom of souffle dish.
Melt the 3 tbl of butter on medium heat in a non-stick skillet, whisk in Wondra. Once the mixture is smooth, whisk in milk and seasonings. Remove from heat.
Beat the egg whites, WITH A HAND MIXER, 'til stiff.
Return milk/butter mixture to heat, stir in egg yolks. Now it gets tricky. Fold the egg whites carefully and thoroughly into the mixture in the skillet, then pour into the souffle dish.
Put an inch of water into a 9x11 glass pan and sit the souffle dish inside, pop it into the oven and bake for 25-30 minutes.
Cool a little before serving; we loved it with soup but it would be good with a light salad too.
Sunday, September 13, 2009
Saturday, August 29, 2009
Summer winds down
Nice weekend but summer is ending and that saddens me. The only good thing about it is the change of foods available and the resultant menu options.
We spent this evening at the home of dear friends, floating in the salt water pool and eating far too much. I brought a very basic Queso dip with a twist that those of you preparing for tail-gate parties might want to consider.
We had eaten tacos the night before, I had had a craving:)
We had leftover taco seasoned meat, about 3/4 cup, that I had seasoned with Chili Powder, Season-all and a pinch of Cayenne. I mixed that with a can of Ro-Tel mild, 16 oz of Mexican Velveeta cut into cubes and zapped for five minutes in high - 2:30, stir , another 2:30 and done.
The neighbors got my mother's Peach Cobbler - a cup of SR flour, cup of sugar, cup of organic milk, tsp vanilla and about a cup and a half of freshly cut peaches mixed and poured into an 8x8 glass dish in which a stick of butter has been melted while pre-heating the oven to 350. Baked for about an hour and nummy!
We'll be going to Epcot's International Wine and Food Festival and that always gives me ideas but I have already started thinking of fall food.I want to find a way to make sweet potatoes into a more savory and less sweet dish and try to make my favorite snack (broccoli on triscuits with Swiss and sea salt and a 20 second zap) into a pretty side dish.
We spent this evening at the home of dear friends, floating in the salt water pool and eating far too much. I brought a very basic Queso dip with a twist that those of you preparing for tail-gate parties might want to consider.
We had eaten tacos the night before, I had had a craving:)
We had leftover taco seasoned meat, about 3/4 cup, that I had seasoned with Chili Powder, Season-all and a pinch of Cayenne. I mixed that with a can of Ro-Tel mild, 16 oz of Mexican Velveeta cut into cubes and zapped for five minutes in high - 2:30, stir , another 2:30 and done.
The neighbors got my mother's Peach Cobbler - a cup of SR flour, cup of sugar, cup of organic milk, tsp vanilla and about a cup and a half of freshly cut peaches mixed and poured into an 8x8 glass dish in which a stick of butter has been melted while pre-heating the oven to 350. Baked for about an hour and nummy!
We'll be going to Epcot's International Wine and Food Festival and that always gives me ideas but I have already started thinking of fall food.I want to find a way to make sweet potatoes into a more savory and less sweet dish and try to make my favorite snack (broccoli on triscuits with Swiss and sea salt and a 20 second zap) into a pretty side dish.
Monday, July 27, 2009
What Makes Us "Us?"
Last Thursday my Darling and I drove south to Cape Canaveral for a short vacation and to attend a party with some people I only know on line.
Before that strikes you as totally odd, compare it to meeting people at a Sci-Fi Convention or book convention that you've only known through your list-serv. Same thing. We started by sharing an affection for a radio show out of Orlando and ended up liking each other for who we are.
The Darling and I touristed around a bit before the day of the party and generally enjoyed one another's company. On the night before the event I executed what I thought (at the time) to be a good plan - shower, exfoliate, moisturize and have Darling apply fake tan to my white person. After all, brown fat looks better than white fat, right?
I was browny-orange the next morning. Browny-orange, overweight and only know two people who will be at the party and met them just the day before. Of course, I knew them on line so I'd be OK, right?
This is when I knew that I had finally grown into the me I am supposed to be. I was "Ok" with it. With streaky orangey-browny fat, jello shooters that splashed out of their cups and into the trays that held them, making a salad in a hotel room, showing up at a party of sixty-plus people, I was OK. I've finally reached that place where I can see my flaws and foibles clearly and not allow them to cover me with embarrassment.
I had to take off the shirt I'd bought as a swimsuit cover because my fake tan was sweating off into it, leaving browny-orange horizontal streaks on its pretty lime sherbet surface. I bounced my plump patoot through the party , talking and laughing, riding on a boat and jumping into the Atlantic, cooling down in an inflatable kiddy pool, kissing my husband often and hugging old friends who were new faces.
All the while I didn't worry about the 'outer me' others saw. I laughed at my orange streaks, rinsed out my shirt, gave my skin a scrub before immersion into the kiddy pool to avoid polluting the waters, and talked to people who were all beautiful to me. I could see what made them who they were without giving much credence to what their appearances "said."
Their voices were the reflection of the people they were in the little world we cohabit because of our hobby.
Although I won't be able to think of Christine and Molly without thinking of halos of red or blond cherub-curls framing dancing eyes, or Mo without her tilted teal eyes, if I had to paint them the resultant pictures would be swirls of color that spoke of their souls. Billy would be the shape of swirling, high clouds and the blue he loves to fly through.
Being totally comfortable in my own skin - flaws and all - just ONE advantage to aging.
Before that strikes you as totally odd, compare it to meeting people at a Sci-Fi Convention or book convention that you've only known through your list-serv. Same thing. We started by sharing an affection for a radio show out of Orlando and ended up liking each other for who we are.
The Darling and I touristed around a bit before the day of the party and generally enjoyed one another's company. On the night before the event I executed what I thought (at the time) to be a good plan - shower, exfoliate, moisturize and have Darling apply fake tan to my white person. After all, brown fat looks better than white fat, right?
I was browny-orange the next morning. Browny-orange, overweight and only know two people who will be at the party and met them just the day before. Of course, I knew them on line so I'd be OK, right?
This is when I knew that I had finally grown into the me I am supposed to be. I was "Ok" with it. With streaky orangey-browny fat, jello shooters that splashed out of their cups and into the trays that held them, making a salad in a hotel room, showing up at a party of sixty-plus people, I was OK. I've finally reached that place where I can see my flaws and foibles clearly and not allow them to cover me with embarrassment.
I had to take off the shirt I'd bought as a swimsuit cover because my fake tan was sweating off into it, leaving browny-orange horizontal streaks on its pretty lime sherbet surface. I bounced my plump patoot through the party , talking and laughing, riding on a boat and jumping into the Atlantic, cooling down in an inflatable kiddy pool, kissing my husband often and hugging old friends who were new faces.
All the while I didn't worry about the 'outer me' others saw. I laughed at my orange streaks, rinsed out my shirt, gave my skin a scrub before immersion into the kiddy pool to avoid polluting the waters, and talked to people who were all beautiful to me. I could see what made them who they were without giving much credence to what their appearances "said."
Their voices were the reflection of the people they were in the little world we cohabit because of our hobby.
Although I won't be able to think of Christine and Molly without thinking of halos of red or blond cherub-curls framing dancing eyes, or Mo without her tilted teal eyes, if I had to paint them the resultant pictures would be swirls of color that spoke of their souls. Billy would be the shape of swirling, high clouds and the blue he loves to fly through.
Being totally comfortable in my own skin - flaws and all - just ONE advantage to aging.
Monday, July 20, 2009
Zoelife
Well, here I am trying relationship marketing again.
I really like the stuff this time and especially like the price and low environmental impact.
I had tried Monavie before for health and to try to make little $$ but man, it was expensive and shipping costs were high.
A friend of my husband's (who can touch straw and turn it to gold) told me about this new stuff that has great anti-oxidant levels, low environmental impact, low shipping and lower cost so I had to try.
Husband and I like it and drink it daily - you can dump the powder into a bottle of water or do what we do and mix it with water and Sobe Life Water zero calorie Acai Fruitpunch.
I actually feel better than I did when I was slurping Monavie but that's just me. MV is a fine product and if you are using it or considering using it, you are contributing to your good health.
Zoelife is made of high-anti-oxidant, high nutrition vegetables and fruits distilled into a pure powder that you add to water or juice or whatever suits your fancy. I mix mine with the Sobe and drink it in the morning, Husband likes his at night.
Go look at www.zoelifestyle.com/jennifergerman and check the product out.
Let me know if you're interested and I can tip you to saving money (at least $25) on your first order and further orders if you want more.
If you have picky eaters who don't get their fruits and veg every day, this is one way to be sure it happens for a family of four for about $140 a month.
I really like the stuff this time and especially like the price and low environmental impact.
I had tried Monavie before for health and to try to make little $$ but man, it was expensive and shipping costs were high.
A friend of my husband's (who can touch straw and turn it to gold) told me about this new stuff that has great anti-oxidant levels, low environmental impact, low shipping and lower cost so I had to try.
Husband and I like it and drink it daily - you can dump the powder into a bottle of water or do what we do and mix it with water and Sobe Life Water zero calorie Acai Fruitpunch.
I actually feel better than I did when I was slurping Monavie but that's just me. MV is a fine product and if you are using it or considering using it, you are contributing to your good health.
Zoelife is made of high-anti-oxidant, high nutrition vegetables and fruits distilled into a pure powder that you add to water or juice or whatever suits your fancy. I mix mine with the Sobe and drink it in the morning, Husband likes his at night.
Go look at www.zoelifestyle.com/jennifergerman and check the product out.
Let me know if you're interested and I can tip you to saving money (at least $25) on your first order and further orders if you want more.
If you have picky eaters who don't get their fruits and veg every day, this is one way to be sure it happens for a family of four for about $140 a month.
Saturday, July 18, 2009
Fun with Facebook - Gourmet Sandwich Supper
Well, I finally created a Facebook page for myself.
I had missed my 30th class reunion and thought perhaps some of those kids might be on Facebook and went at it!
I've assembled a nice little handful of friends from then and now and my homepage has a mix of updates from the now-conservative people with whom I went to high school and the free-thinkers who are now a part of my life. I wonder what life experiences took some of these light-hearted teenagers and turned them into their parents...but then again, I've become my mother to some degree as well. Thank God!
I had been in Port St Joe one day last week and ate lunch at a charming little restaurant that mainly caters. I had a Guadaloupe's Steak Sandwich and decided to try to add my own twist and replicate it at home. I had also been thinking about our visit to the Columbia in Celebration last year and their Spanish Soup. Here are my versions; they came out wonderfully and made for a good supper on this rainy Saturday night.
Grilled Veg and Beef Sandwich
2lb pot roast or other roast, tenderized and marinated in Publix' balsamic vinaigrette dressing for at least half an hour
1 small eggplant, thickly sliced long-ways
2 zuchinni, 2 yellow squash, sliced same
1 large red onion, sliced thickly
1 5oz pkg sliced fresh portabella mushrooms
Drizzle vegetables with a little good olive oil, season with a sprinkle of Cavendar's, sea salt and oregano. Grill all over low heat until done.
Let the meat rest, then slice very thinly against the grain. Layer grilled vegetables, meat and a few slices of mozzerella on a piece of flatbread, drizzle with olive oil, top with second piece of bread; repeat. Warm in a 300 degree oven for about ten minutes.
Spanish Soup
This is a variant of the Spanish Soup at the Columbia Restaurant.
2 cans garbanzo beans, or more
2 medium white onions, finely diced
2 can chicken broth - use a 32 oz can
3-4 medium-large potatoes, peeled and cut into large chunks (1/2 inch)
1 ib or s of country sausage, sliced like fat pepperoni
1-2 cloves minced garlic
1/2 tsp sea salt, 1 tsp paprika, 1/2 tsp Cavendar's
Tablespoon or so of good XV olive oil
Increase any ingredients to suit your taste!
Put sausage slices into heavy bottomed pot on medium high, begin cooking, add onion after sausage begins to brown. Cook, stirring, until onions are translucent. Add rinsed garbanzo beans, chicken broth, cup of water, potatoes, salt, paprika and Cavendar's and bring to a boil. Reduce to a simmer, add olive oil, cover and cook stirring occassionally for 15 minutes. Add garlic, stir, taste for seasoning and cook for another 20 minutes or until potatoes are falling apart a little.
Adjust everything to your taste - I find the most important things are the quality of sausage and seasonings. If you can't get good quality country sausage buy smoked turkey legs or a smoked ham hock and start working some rubbed sage, thyme and Vigo ham base into the soup.
Cut the sandwiches into quarters, serve with soup. Good stuff!
I had missed my 30th class reunion and thought perhaps some of those kids might be on Facebook and went at it!
I've assembled a nice little handful of friends from then and now and my homepage has a mix of updates from the now-conservative people with whom I went to high school and the free-thinkers who are now a part of my life. I wonder what life experiences took some of these light-hearted teenagers and turned them into their parents...but then again, I've become my mother to some degree as well. Thank God!
I had been in Port St Joe one day last week and ate lunch at a charming little restaurant that mainly caters. I had a Guadaloupe's Steak Sandwich and decided to try to add my own twist and replicate it at home. I had also been thinking about our visit to the Columbia in Celebration last year and their Spanish Soup. Here are my versions; they came out wonderfully and made for a good supper on this rainy Saturday night.
Grilled Veg and Beef Sandwich
2lb pot roast or other roast, tenderized and marinated in Publix' balsamic vinaigrette dressing for at least half an hour
1 small eggplant, thickly sliced long-ways
2 zuchinni, 2 yellow squash, sliced same
1 large red onion, sliced thickly
1 5oz pkg sliced fresh portabella mushrooms
Drizzle vegetables with a little good olive oil, season with a sprinkle of Cavendar's, sea salt and oregano. Grill all over low heat until done.
Let the meat rest, then slice very thinly against the grain. Layer grilled vegetables, meat and a few slices of mozzerella on a piece of flatbread, drizzle with olive oil, top with second piece of bread; repeat. Warm in a 300 degree oven for about ten minutes.
Spanish Soup
This is a variant of the Spanish Soup at the Columbia Restaurant.
2 cans garbanzo beans, or more
2 medium white onions, finely diced
2 can chicken broth - use a 32 oz can
3-4 medium-large potatoes, peeled and cut into large chunks (1/2 inch)
1 ib or s of country sausage, sliced like fat pepperoni
1-2 cloves minced garlic
1/2 tsp sea salt, 1 tsp paprika, 1/2 tsp Cavendar's
Tablespoon or so of good XV olive oil
Increase any ingredients to suit your taste!
Put sausage slices into heavy bottomed pot on medium high, begin cooking, add onion after sausage begins to brown. Cook, stirring, until onions are translucent. Add rinsed garbanzo beans, chicken broth, cup of water, potatoes, salt, paprika and Cavendar's and bring to a boil. Reduce to a simmer, add olive oil, cover and cook stirring occassionally for 15 minutes. Add garlic, stir, taste for seasoning and cook for another 20 minutes or until potatoes are falling apart a little.
Adjust everything to your taste - I find the most important things are the quality of sausage and seasonings. If you can't get good quality country sausage buy smoked turkey legs or a smoked ham hock and start working some rubbed sage, thyme and Vigo ham base into the soup.
Cut the sandwiches into quarters, serve with soup. Good stuff!
Thursday, July 9, 2009
Short Post - cats
My sweetie kittens have grown enough to become interested in toys and no longer depend on my lap for adventure.
They tumble around over each other and the stuffed mice and tiny scarecrows full of catnip. They play until they drop - and they drop in a furry pile of gold, brown, grey and white stripes.
I am tired and so are they so I'll retire and cuddle with the big cats. The babies aren't ready to sleep with people yet:)
They tumble around over each other and the stuffed mice and tiny scarecrows full of catnip. They play until they drop - and they drop in a furry pile of gold, brown, grey and white stripes.
I am tired and so are they so I'll retire and cuddle with the big cats. The babies aren't ready to sleep with people yet:)
Just a short post on comments
If you try to post comments, you have to enter that weird letter thing AND select a profile. To make life easier, select the Anonymous profile from the drop-down box and sign your comment if you wan me to know it's you:)
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