I took teeny bites of the protein bar as I watched the screen showing my husband’s vital signs. Different colored graphs scrolled by on a continuous roller coaster but no alarms were ringing so I figured things must be stable. His eyes were closed and his breathing was even. I folded the empty wrapper into a small square and put it in my pocket.
We’d just spent a week in Annapolis, Maryland at the longest running and biggest sailboat show in the United States. We walked miles and talked for hours to different vendors about systems and products to enhance our future lifestyle of living off the grid and circumnavigating the globe. Solar panels to create our own electricity, celestial navigation books, battery monitors, a stainless steel folding swim ladder, “marriage saver” headsets for bow to stern communication, and lots and lots of conversations with other sailors.
A large part of learning to cook as an adult is the willingness (on my part) to try new things. As the recipient of my trial and error dishes, Hubby is a bit more skeptical. He’s a basic meat and potatoes kind of guy and also loves his carbs.
“Watch your step!” Wendy shouted, jerking him to the side.
In past years, I’ve cooked a whole turkey for just hubby and I for Thanksgiving. The leftovers resulted in turkey sliders, turkey casserole and turkey soup. All good, but a bit boring three or four days in a row! So this year I decided to try turkey thighs, mainly because hubby and I prefer dark meat and it seemed like a great one-meal option.
Living in California, we have access to avocados year-round and it’s one of my favorite ingredients in meals and snacks. I found a recipe that called for cracking an egg into each hole, and it was a total failure … it didn’t note that the avocados needed to be extra large or the eggs needed to be extra small or the whole white would run out in a blob. So I tweaked it a bit by scrambling the eggs and making guacamole from the scooped out flesh. Delish and healthy!
It had been a week of “lasts.” Her last term paper, her last shift at the coffee shop, her last Taco Tuesday at Don Jose’s. She heard the toilet flush and realized that this would be the last time Zoe would slip under the covers next to her in their bed.
Creamy polenta topped with a rustic tomato based veggie ragout is not only comfort food, but an easy option for feeding a picky crowd. I was cooking for a group of writers that included vegetarians and many with food allergies and aversions and this hearty lunch fit the bill.
“Nana, why doesn’t daddy like mommy anymore?”
Vivo O Sonho 