Posted at 1:29 pm , on April 16, 2020
Today is a significant date. First and foremost, it is my husband’s birthday. Aaron, the Captain of our boat and my heart, was born in 1964 and is 56 today. He unselfishly gives of his time and talent, and most of all, Love, to his friends and family. He is completely devoted to our three Grands and drops everything to care for them. He coaches Little League, builds props for my daughter’s photography business, mans the barbecue and is known as the “Tickle Monster” by the GrandBoys. He’s a great role model for Cody and Matthew, and Ellie is definitely a “Papy’s Girl.” This from a guy who never had children of his own and became a step-father when my kids were teens! We are blessed to have him in our lives.
Posted at 3:22 am , on April 16, 2020
It was hard to ignore the heart-shaped decor in the hotel lobby. When asked if she wanted two keys, Delilah snapped at the receptionist.
“Do I look like I’m with someone? One key will suffice.”
Arriving for dinner, the hostess questioned if there would be others in her party.
“I clearly made the reservation for one. I’d appreciate a window table and a bottle of the house red.”
Posted at 10:02 am , on April 9, 2020
Homemade horseradish sauce is so easy that we haven’t had store-bought since I discovered how to make it myself a few years ago. It literally takes minutes and can be enhanced with flavored vinegar and salt, kept traditional, or made creamy and the sharp flavor down-played by adding sour cream.
One five-inch piece makes about three cups of traditional horseradish sauce. It can be stored in a glass jar with a tight lid in the fridge for many months and does taste stronger the longer it sits. When mixed with sour cream, it should be used within a week, so just take out a few tablespoons at a time for the creamy version and store the remainder.
Top with finely chopped chives for a nice presentation.
Posted at 3:24 am , on April 7, 2020
This is a flavorful meal that presents beautifully in minutes. I’ll eat any seafood but hubby is a bit pickier, especially when it comes to shellfish. We both love scallops as they don’t have a strong “fishy” taste and do have a “meaty” texture.
The trick to scallops is twofold: they need to be fresh and not overcooked. If they have a fishy smell or are slimy, don’t use them. The ones I bought were out of the shell and cleaned, fresh (not frozen) vacuum-packed wild products of the United States. If you buy frozen and defrost, they may have a mealy texture.
When you cook, watch them closely and only cook until opaque on both sides. Take one out and cut in half to test for doneness. We personally like ours a tad on the undercooked side so ours are done when still just a bit transparent and shiny in the very middle. If you aren’t a fan of almost-sushi, cook until firm but not hard and fully white in the middle.
Posted at 3:54 am , on April 2, 2020
“This was a terrible idea,” thought Charlotte. But out loud she sweetly said to her husband, “How quaint!”
They were hesitant to take their marriage therapist’s suggestion to get outside their comfort zone and try something new.
“Charlotte, you aren’t fond of art galleries or museums. Gary, you don’t like fashion shows or shopping. Find an activity that neither of you has done before and experience it together. Perhaps outside the city?” Dr. Zelinsky had suggested.
They’d discussed sky-diving, river rafting and sailing. But neither were very athletic although they worked out with personal trainers twice a week. A Google search for “nearby outdoor activities” led them to a listing for a gorgeous cabin in the woods just two hours away. Surprisingly, they both agreed that a weekend “roughing it” sounded like fun. They booked online, ordered groceries for delivery, and arrived right before dusk.
Posted at 3:26 am , on March 24, 2020
Matzah Ball Soup is a staple first course at Passover Seder’s and also served year-round in many Jewish homes. It’s a close second to Chicken Noodle Soup for treating colds and oh, so good on any dreary day.
My all-time favorite recipe was made by Nana Yetta Finberg, my former husband’s grandmother. Her balls were dense yet not doughy and it has taken me over two decades to get them just right.
Her broth was made from a whole chicken and veggies simmered for hours then strained many, many times to get it perfectly clear and golden. I cheat by using chicken broth to save time but I do roast veggies and add to the broth to simmer for an hour before straining. My broth is not as clear as hers, because I simmer the balls in the broth and then strain one more time. The flavor of both the broth and balls is pretty satisfying!
Posted at 3:56 am , on March 19, 2020
Au lit: le baiser, 1892. By French artist Henri de Toulouse-Lautrec
Dr. Zelinsky opened her office door to find her client upside down in the middle of the room, performing a perfect headstand.
“Hey, Dr. Zee. I started yoga like you suggested. This is my favorite pose. Come join me!”
“Very nice, Brandy. But I prefer my sessions right side up.”
Brandy gracefully descended and went to lounge on the couch, chattering all the while.
“I’ve been to a class every day this week. Who knew there were so many styles? That Jivamukti is too “out there” with all the chanting, and Yin just dragged on and on. But Vinyasa is definitely my groove. Great idea. Do you do yoga?”
Posted at 5:55 am , on March 10, 2020
Why squid ink pasta? Well, because I bought all the other ingredients for this recipe and forgot the pasta and just happened to have this in my pantry. The bold black color seemed odd when I was cooking it, but actually made for a dramatic presentation. Most often used in seafood dishes, squid ink pasta does have a distinct flavor of sea salt not found in other pasta. I didn’t add any salt to the recipe and it came out absolutely delish!
Hubby loves pasta and we most often feature an Alfredo sauce or he makes his famous red sauce. I wanted to try something different and found turkey tenderloins on sale so did a bit of recipe research and then developed this one with my own twists. It’s rich and creamy comfort food and the celery adds a nice little crunch. It can be prepped and assembled in advance and then popped in the oven 35 minutes before you are ready to serve.
Posted at 5:55 am , on March 5, 2020
Athena did the dishes after dinner and poured herself a glass of wine. She wasn’t sure she was ready but there was no reason to delay any longer. She took a deep breath and opened the envelope. Her eyes glanced over the paragraphs explaining the test and jumped to the results.
Just as she had always believed, the people who raised her were not her biological parents. There was never a doubt that they loved her, but she always had a feeling that she was different. She questioned her mother once when she was a teen and was quickly and sternly rebuffed for asking. She never brought it up again.
When her father passed she discreetly trimmed a bit of his thumbnail and stored it in a sealed container. She did the same when her mother passed a month ago, and both were sent to a genetics lab.
Posted at 9:00 am , on March 4, 2020
When we purchased our 42 ft 1979 Tayana Vancouver sailboat in 2009 we had hoped to take a sabbatical from our jobs in 2015 to do some cruising. We chose to name our boat Sonho, as it means “Dream” in Portuguese and adopted the motto, “Vivo O Sonho” … Living the Dream.
But Life Happened: lay-offs and, most importantly, my care for my beloved Nana kept us tied to the dock. There was no way I’d leave her; we just didn’t expect her to live as long as she fortunately did. After Nana passed in the fall of 2017 just shy of her 99th birthday, my sister and I made the decision to sell her home that we had inherited. Aaron and I would use our share of the proceeds to finish the work on the boat and invest the rest to take early retirement.