Happenings

I firmly believe that things happen when they happen for a reason.

For example, something very exciting for me happened a couple of weeks ago. After years of searching (apparently in the wrong damn places), I found someone that was instrumental to my childhood years. I lost track of this person after my freshman year of college (18 years ago - oh. my. god.) until two weeks ago or so when on a fluke, I found this person's father's name on the web.

Honestly, if this person and family hadn't been in my life, I would swear more like a sailor than a truck driver. Amazing, considering that we were only together (although joined at the hip whenever possible) for two years, one of which we didn't like each other the whole time because of....A BOY (gasp!). Now I need to ask if she remembers the boy's name.

Once we get to know each other again, I will see how this person feels about my talking about our relationship here.

However, I do have to share this. She moved many miles away one summer and we didn't get to see each other again for YEARS. But we did keep in touch, writing letters, making the occasional phone call. I can't remember which school year it was (I know it was at least 8th grade but may have been 9th), a local family was going to visit her family and invited me along for the ride. I remember her brother driving us batshit the whole time...and I remember her mother buying us matching magenta sweaters, black leggings (hot back then, I tell ya), belts, and hair accessories so we could hang out as twins for Halloween.

Have mercy on me. I kept that sweater until 1995, and EVEN WORE IT ON OCCASION, until a rather large hole finally worked its way through the left armpit. Even then, I cringed as I disposed of it.

(giggling uncontrollably over here)

I wonder if she still has a picture of that. If so and I can get a copy, I promise I will share, if she agrees.

Anyway. Back to things happening for a reason.

Something made me give The Gidge a puppy cut on Sunday evening, because I felt that 8 hours on my feet JUST. WASN'T. ENOUGH. For those of you that don't know what a puppy cut is and have a long-haired dog, ask your groomer for a puppy cut the next time you go and watch the eyebrows rapidly fly toward the ceiling before the groomer tries to talk you out of it.

You've seen The Gidge - she's usually pretty fluffy due to her mixed breeds of shih tzu and papillon. This is an already-starting-to-grow-out puppy cut.

She was mad at me for a good 24 hours, seriously. And cold. Very cold.

(giggling like a loon again)

Bad momma. Bad momma.

Anyway (again), when I got to her hind legs, I found nasty mats that the comb had missed, primarily because The Gidge hates to be brushed or combed. She barely tolerates a regular plastic comb like my dad used to use and refuses to be touched by a slicker brush or any other type of brush that would be used on a normal dog. Normal being the operative word, of course.

Something told me I needed to make my dog nearly bald and when the haircut was nearly over, I found bad mats that would have most likely needed to be cut out, anyway. So there you go.

And finally. I had intended to attempt the recipe below last night, but when I got home later than normal thanks to having to pick these up:

(Am I officially old now? These replace my dress orthotics, which gave out on me)

I just didn't feel like cooking anything and ate leftover pizza for dinner instead. Naturally, I didn't decide that I didn't feel like cooking until I had taken two chicken breasts out and defrosted them.

I forgot about the chicken breasts hanging out in the sink. Until this morning.

So, without further ado, here's a tasty and light lunch or dinner for ya. It makes a lot, so cut the recipe in half or you better like leftovers. A lot.

It's similar to primavera, so that's what I am running with for the name.


Pasta Primavera with Cannellini Beans

1 tbsp butter
1 tbsp olive oil
4 cloves garlic, minced
1/2 cup carrot coins
1/2 cup zucchini coins
1/4 cup sliced onion
1/2 cup fresh or frozen green beans
1/2 cup grape tomatoes, sliced in half
1-15 oz can cannellini beans, rinsed and drained
2 cups uncooked rice pasta
1/2 cup chicken stock or broth
1/4 cup white wine
1 tbsp tomato paste
1/4 cup freshly grated Parmesan
2 tbsp fresh basil, torn into small pieces
Salt and pepper to taste

In a saucepan, boil the carrot coins until just tender. Drain and set aside.

Melt the butter and olive oil over low heat in a large, deep skillet. Add the garlic and onion and cook until garlic just starts to brown, about 3 minutes. Add the green beans and zucchini; increase the heat to medium and cover the pan. Saute for 5 minutes or until the beans are just starting to get tender. Remove the cover and add the cooked carrots and drained beans.

Now is a good time to start cooking the rice pasta according to package directions. Drain and set aside.

Pour in the chicken stock and wine and stir in the tomato paste; bring to a boil and then continue to cook over medium-high to high heat until the liquid is reduced by half. Turn off the heat; add the tomatoes, cooked pasta, and cheese and toss to coat. Sprinkle with basil, salt and pepper, and serve.

Little girl grown up

Funny how time flies, isn't it?

I pissed away several hours tonight putting this together. Too bad I was still so wiped out on March 1st that I didn't do this on her actual birthday...

Happy birthday to The Gidge.

Oh, the agony

Someone needs to encase my ass in bubble wrap before allowing me to even get out of bed.



But before I get to that, the damn Christmas tree is done. I made applesauce-cinnamon ornaments, screwed hooks into walnuts, and strung popcorn and cranberries.

Never again with the popcorn thing. Never again.

Besides, The Gidge has been pretty good about leaving the tree alone after I sprayed everywhere she could reach with Bitter Lime.



And now, without further ado...

How many people do you know that allow their cat to get its mouth on the fishing line you are using to make a popcorn and cranberry garland? And allow said cat to TAKE OFF WHEN THE DOG COMES TROTTING UP, while your fingers are wrapped up in said fishing line?

That left a mark. It's still healing after nearly a week.

Yesterday, while making the bed and simultaneously playing with the dog, I ran full-tilt-boogie into this. The post hits me (yes, this has happened more than once - you'd think I would learn already) right at the spot where the thigh meets the hip.






That left a mark, too. A nice purple, green and black one.



I went to the post office at lunch today to pick up some mail and get a shipping box. While pulling the mail out of my post office box, which is well above my head, the box bit my finger, which would not stop bleeding.



Get the idea?

Bubble wrap, people. I need some.

My innards have not been up to par, either. I have been existing on yogurt, bananas and cream of rice, trying to get back to normal after god-knows-what threw my digestive system off. It's possible that while cooking for the boss on Saturday that I didn't wash my hands well enough after touching her bread and glutened my klutzy butt. Or I have a touch of some stomach bug. Leaning toward the bread and klutzy butt, though.



Anyway.

Tonight I decided that I needed REAL FOOD. To hell with what my stomach might feel like afterward. I rooted through the freezer and came out with some salmon, then poked through the potato bin and the crisper drawers. And ended up with dinner.






Clementined Salmon with Roasted Root Vegetables & Broccoli



For the salmon:
2 large salmon filets
1/4 cup clementine juice (about 2 clementines)
2 tbsp honey
1 tbsp GF soy sauce
Salt and pepper

For the roasted veggies:
1 large potato, cut into 3/4" pieces
1 large parsnip, cut into 3/4" pieces
1 head broccoli, cut into small florets
2 tbsp olive oil
Sea salt and pepper
Asiago cheese (optional)



Preheat the oven to 425 degrees.



In a medium bowl, toss the potato and parsnip pieces with the olive oil. Pour them into a baking dish. Place into the oven and roast for about 20 minutes, or until the potatoes have lost their "raw sheen" and are just barely becoming fork tender.



Place the salmon filets into a baking dish and sprinkle with salt and pepper. In a small bowl, combine the clementine juice, honey and soy sauce. Pour the mixture over the salmon and set aside. Place into the oven after the vegetables have been in the oven about 15 minutes. Spoon some of the clementine mixture over the top of the salmon every 5 to 8 minutes.



Steam the broccoli until just barely fork-tender. You can do what I did - use the microwave. Those new steam bags can be a handsaver when you don't have a dishwasher, like me.



When the potatoes and parsnips have begun to brown, add the broccoli to the mix. Continue to bake until the broccoli just barely browns and the salmon is cooked through, about 10 minutes (more if your salmon filets are pretty thick).



When serving, sprinkle the vegetables with asiago cheese, sea salt and pepper to taste.





Oh. Did I mention that I also broke a nail the other day? Better get a triple roll of that bubble wrap.

One says "Brrr..." and one says "Bring it"

I haven't been creating any new stuff lately. Most evenings this week have found me snuggled up on the couch under my favorite pink blankie, with a cat and a dog, alternately reading a book (currently John Grisham's Playing for Pizza) and staring at the Christmas tree that hasn't gotten any further than being hauled upstairs. Oh, and packing face from the big bowl of Jelly Bellys I have sitting right next to me. Addicting, those little things are.

We brought the tree up and plugged it in last weekend, but I decided to wait to decorate it until I knew what The Gidge was going to do. I already had to spray the bottom branches with Bitter Lime to keep her from chewing on them and thus electrocuting herself. We don't need any more "Christmas Vacation" scenes around here than what occurs normally.

After 6 days, she pretty much leaves it alone. But I am wondering if I am going to need a gate or something to keep her away once the ornaments go on.

The Gidge has a better wardrobe than I do. She has been wearing little dog hoodies and sweaters for several weeks now, but this morning I pulled out the big guns. And after viewing what ensued, I added a bunch of extra velcro tonight - I couldn't believe that a small was so HUGE. Mom doesn't know it yet, but when she and my father come down in December (with my dishwasher!), she is going to fix this the rest of the way.

With the area I live in, I figured I should go with the flow with the caption language.

GO PACKERS!

Chilly temps mean soup around here

At 5:00 this morning, I was shivering in the cold while quietly urging The Gidge to complete her morning business.

At 11:00 this morning, I was shivering in the cold while loudly urging The Gidge to complete her lunchtime business.

At 12:00 this afternoon, I was shivering in the cold while vehemently cursing the construction crews working outside the post office because I had to run an obstacle course in order to buy stamps.

At 5:30 this evening, I was shivering in the cold while hauling ass from the grocery store to the car.

If you haven't figured it out yet, fall temperatures have finally hit this area. The high today was a whopping 50 degrees.

I don't do well in cooler weather. Once my hands and feet get cold, there's no warming me up without a bubbly tubby and some warm apple cider (2 perks of the season, in my opinion, along with the bonfires I get to look forward to after this weekend and walking through the leaves that have changed color), regardless of the number of layers I pile on my poor, abused self.

I just came in from taking The Gidge outside again. My glasses steamed up when I came back inside.

Gidget is clad in a pink thermal hoodie (I know, I know. Wait till you see the white coat with blue fuzzy trim). I am huddled on the couch typing this post, while swaddled in a pink fuzzy blanket. I have warmed up somewhat after my comforting dinner, but I still need to run that bubble bath, heat up some cider, light some candles, and warm myself all over. If I could get my butt off the couch. We are playing fetch with a stuffed squirrel (you didn't expect something normal like a tennis ball, did you? Shame....), I am watching some mindless crap on TV and surfing the web while waiting for words and ideas to come.

Just makes me want to get off the couch. Or not. I need comfort after chilly days like today.

I have started getting weekly organic deliveries (for those of you in the know, it's the More Fruit & Veggie Box) and in last week's box, there was a head of purple cauliflower. I love the look of this veggie, with its deep purple florets standing out against the green outer leaves. This week's box contained a head of white cauliflower. I had to do something with them before the purple one went bad, so I came up with this soup.

A belly full of this is the real reason I can't seem to get off the couch.

Cauliflower Soup with Carrot-Tarragon Puree and Parmesan Straws
From my head

For the soup:

2 heads of cauliflower (I imagine this soup would be much prettier if I had used all white cauliflower)
2 tbsp olive oil
1 medium onion, chopped (I wanted to use a leek, but the ones at the store were NAS-TEE)
3 cloves of garlic, minced
4 cups vegetable stock or broth
1/2 tsp kosher salt
6 grinds of fresh black pepper

For the carrot puree:

2 large carrots, peeled and chopped into uniform pieces about 1" long
1 tbsp butter
A pinch of kosher salt
1/4 tsp dried tarragon

For the parmesan straws:

1/2 cup finely grated parmesan cheese

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil, spray with cooking spray, and set aside. Make the straw molds by rolling aluminum foil into 1/2" thick solid tubes.

Cut the florets off of the cauliflower heads and coarsely chop them; set aside. In a 6-quart stock pot, heat the olive oil over medium heat; add the onion and garlic. Cook until softening (5 minutes or so). Add the broth/stock and cauliflower and then bring to a boil. Reduce the heat to low and cover, allowing to simmer until the cauliflower is falling apart (about 20 to 25 minutes).

While the soup is simmering, get the carrots into a small saucepan with 1 cup of water. Bring to a boil and then reduce the heat to medium. Cook until the carrots are fork-tender (10 minutes or so). Drain and then add the butter to the pan; toss to coat the carrots with melted butter.

Now is a good time to grate the cheese.

When the cauliflower and carrots are ready, bring out the blender. Puree the carrots first and then pour them into a small bowl. Sprinkle the puree with a pinch of salt and the tarragon; stir to combine. Rinse out the blender container.

Using a slotted spoon, remove the cauliflower and onions from the broth/stock and place into the blender container. Pulse, adding broth/stock to the container as needed until the cauliflower is as smooth as possible. Pour the soup back into the remaining broth/stock and stir well. Heat over the lowest flame you've got to keep it warm while you make the parmesan straws.

Divide the grated parmesan into 4 equal mounds on the prepared pan. Place into the oven and bake for 8 to 10 minutes until the cheese is melted and just starting to brown. YOU NEED TO MOVE FAST NOW! Remove the pan from the oven; take 1 of the cheese puddles onto an offset spatula and gingerly (but FAST) wrap it around a straw mold. Do the same with the other three. If you don't move dang quick, you will have parmesan crackers, so if you're not sure you can do this quickly, only bake 1 or 2 at a time. Allow the parmesan straws to cool; when cool, gently remove the mold from the center.

To serve, ladle the desired amount of cauliflower soup into a bowl. Spoon 3 tbsp of the carrot puree on top of the soup, then stick a parmesan straw into the carrot puree.

Or if you forget to put the parmesan straw into your soup before you take a picture, go back and grab one and use it to scoop up soup.

Just too cute to resist

Delicious days of almost-fall

I love fall. Well, mostly. The weird temperature changes I can do without. But the changing leaves, fall fruits and vegetables? Those I adore.



The Man was supposed to take me out (for the first time in a year) for dinner tonight at a place in Naperville that can supposedly prepare a GF meal. Last night, he reneged. Bastard. The meal was to celebrate our 8th wedding anniversary, which is the 18th.



So in place of the not-made-by-me dinner I was supposed to have, I went a little nuts in my own kitchen. Lots of goodies below, my friends.



But first, a little puppy porn. The Gidge is now 6 1/2 months old. Here she is, stylish in a new pink sweater, showing off the hack-job Momma did on her face. I guess she better learn quick to not move when Momma has the clippers in her hands.






It is such a beautiful day - The Gidge spent a good part of the afternoon outside (because I was in the kitchen working), thinking dog thoughts, barking at everything that moved, and wrapping her dopey ass around the support posts under the deck. The deck that only has 2 ways underneath, and those two ways underneath are barely big enough to let HER in. Momma had a scary moment this afternoon LOL I didn't think I'd get her out!



I look around the house and think of all the stuff I should be doing - putting away clean clothes, cleaning the fish tank, doing a few loads of laundry, vacuuming...but I chose to nap and cook instead. Oh, well. Tomorrow's another day - a day that will be spent out at the barn.



The second level's walls are basically built. I can probably start decoring up there tomorrow while the guys get the walls up on the first level. For anyone local, Dollinger's Pumpkin Farm opens for business two weeks from today. They are open during the week, but the Haunted Barn (my pride and joy) is only open on the weekends from 12 noon to 6 PM.



Back to food. It always comes back to food, doesn't it?



Tonight's special dinner consists of oven-fried chicken, potato-zucchini-tomato galette (just potato for Mr. The "Picky" Man), and butternut squash and red pepper casserole (plain ol' boring corn with butter for Mr. The "Picky" Man).



I found the recipe for the squash and pepper casserole here.

++++++++






Oven-Fried Chicken



1 pound chicken parts of your choice; I used boneless-skinless thighs and breasts
1 quart buttermilk
1/4 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp paprika
1 egg
1 tbsp water
2 cups GF cornflakes, crushed
1 tbsp olive oil


Place the chicken parts in a large bowl. Pour the buttermilk over the top, cover, and refrigerate for at least 8 hours, but preferably overnight.



Preheat the oven to 400 degrees. Prepare a baking sheet by laying down a layer of aluminum foil, then spraying it with cooking spray.



Set up a workstation by doing the following:



Bowl with chicken/buttermilk------>Bowl with egg whisked together with water and olive oil ----->Bowl with cornflakes, garlic powder, salt, onion powder, parsley, paprika---->Prepared pan for baking.



Work with each piece of chicken by removing it from the buttermilk, dipping in the egg mixture, dredging in the cornflake mixture, and placing on the baking sheet. When all pieces have been coated, sprinkle any remaining cornflake mixture over the top of the chicken pieces.



Place into the oven and bake until brown and crispy, about 30-40 minutes.

++++++






Potato, Zucchini & Tomato Galettes
Based on a recipe from Martha Stewart.com



Makes 2 small galettes



2 baby yukon gold potatoes
2 baby red potatoes
1/2 a small zucchini
2 slices of a pretty tomato
Grey salt
Ground thyme



Preheat the oven to 400 degrees.



Spray two small shallow baking dishes with cooking spray (I used creme brulee dishes!).



Slice the potatoes into 1/8" thick pieces. Do the same with the zucchini.



Starting with the reds, place an overlapping layer of potatoes on the bottom of a baking dish, covering the entire bottom. Then do the same with the gold potatoes. Then place a ring of zucchini slices around the outside of the baking dish. Place a tomato slice in the middle, sprinkle with sea salt and thyme, and set the dish aside. Repeat with the other baking dish.



Bake for 20-25 minutes, or until the potatoes are cooked through and the edges begin to brown.



+++++


And the piece de resistance...





Apple Dumplings







Makes 3 dumplings



3/4 cup + 5 tbsp sugar
1/4 tsp + a pinch of cinnamon
1/8 tsp + a pinch of nutmeg
1 cup water
3 tbsp butter
3/4 cup white rice flour
1/4 cup tapioca starch
2 tbsp sweet rice flour
1 tsp xanthan gum
1 tsp baking powder
1/4 tsp kosher salt
1/3 cup shortening
1/2 cup milk
3 small apples - peeled, cored, and roughly chopped


Preheat the oven to 400 degrees. Spray a 9x9 baking dish with cooking spray and set aside.



To make the syrup: combine 3/4 cup sugar, 1/4 tsp cinnamon, 1/8 tsp nutmeg and the water in a small saucepan. Bring to a boil and then reduce the heat. Simmer for 5 minutes, then remove from the heat and stir in 2 tbsp of the butter. Set aside.



To make the dumplings: combine the white rice flour, sweet rice flour, xanthan gum, tapioca starch, baking powder, salt, and 2 tbsp sugar in a large bowl. Add the shortening and mix until the flour resembles coarse crumbs. Add milk all at once and stir until the dry ingredients are just moistened. Pat into a ball, split into 3 parts, and wrap each part in plastic wrap (form each into a ball and then flatten into a disk). Refrigerate for at least 30 minutes.

On a white-rice-floured-surface, roll out each dough disk into a 6" circle. Place a third of the chopped apples into the center of each dough circle. Top the apples with 1/3 of the remaining 1 tbsp butter, 1 tbsp sugar, a pinch of cinnamon, and a pinch of nutmeg.

Using a spatula (the easiest way I found to keep the dough from tearing during this part), gently fold up all sides of the dough over the top of the apples. When all sides are folded up, use your hands to gently press the dough closed and sealed. Place the completed dumplings in the prepared baking pan.



Pour the syrup over the top of the dumplings. Place the pan into the oven and bake for 45 minutes. When removed from the oven, spoon some of the syrup over the top of the dumplings and then serve.

Tropical (un)Wholesome Goodness

I am in a mood.

Imagine that.

I have been a good girl all week with the non-smoking thing. I have not had a drag. Not that I haven't thought about it. But I know that if I take one drag, it's all over.

And it's Labor Day weekend! Three days of busting butt at the barn (nice alliteration, huh?). We are one month from opening weekend and I am starting to get nervous.

Now, if the pictures I post below aren't there, I will fix it. Someone (-cough-TheMan-cough, cough-) neglected to pay the phone bill so I can't get at my Flickr account. Should be rectified shortly, and I will replace the pictures when I can get at them.

Let's see. What else is new, since my mind is on what's cooling on the counter right now. Oh yes. A new puppy shot for you...

And here's what's on my countertop, calling my name...

Banana Coconut Muffins

Adapted from a recipe on Epicurious

2/3 cup brown rice flour

1/3 cup tapioca starch

1/4 cup coconut flour

1 1/2 tsp xanthan gum

1/4 tsp kosher salt

1 tsp baking powder

2 ripe bananas, mashed (about 3/4 cup)

1/2 cup butter, melted (I seem to be on a roll for high-fat recipes lately)

2/3 cup sugar

1 large egg

1/2 tsp vanilla

1/2 cup sweetened flaked coconut

Preheat the oven to 375 degrees. Lightly grease a regular muffin tin or mini-muffin tin and set aside.

Sift together the flours, xanthan gum, salt, and baking powder. Set aside.

In a large bowl, combine the butter, egg, bananas, sugar, vanilla, and coconut. Fold in the flour mixture until the flour is just moistened.

Spoon the batter into the prepared muffin tin. Bake until lightly browned, about 17 minutes for mini-muffins and 25 minutes for regular-sized muffins.

I needs me one of these

In my inbox this morning was a link to this...

Somebody out there loves me.

I gots to get me one of these. I just need to figure out how to connect it to my kitchen sink cold water line and drain instead of a toilet. I have moved the litter box on my boys once before and will NEVER NEVER NEVER do it again. I learned my lesson.

Comfort food can be ugly

I was in sore need of comfort food this evening. You see, I noticed something horrifying this afternoon.

The Gidge is in heat.

Oh. My. God.

My little girl is growing up.

So after loading my face with dinner, and now typing this, I will head off to PetCo to get...dog diapers.

Sweet Salmon with Cheesy Garden Vegetables

I only made one piece of salmon, so that's what these measurements are for.

For the salmon:

1 salmon fillet

1 tbsp dark brown sugar

1/2 tsp dijon mustard

A pinch of ground ginger

1 tbsp butter, melted

For the vegetables:

1/2 a large zucchini, sliced into coins and then chopped into quarters (about 1 cup)

8 plum tomatoes, quartered

1 large potato (courtesy of the neighbor who grows them in big buckets), cubed

2 tbsp olive oil

Sea salt to taste

Fresh ground pepper to taste

1/4 cup grated cheddar cheese

Preheat the oven to 375 degrees. Place a drop of olive oil in the bottom of a baking dish and smear it around with a paper towel. Place the salmon fillet in the dish.

Combine the remaining salmon ingredients in a small bowl. Liberally spread the glaze over the salmon; place the salmon in the oven and bake until it flakes easily with a fork (10-25 minutes depending on the thickness).

In a large skillet, heat the olive oil over medium heat. Add the potato and cover; stir occasionally. When the potatoes are nearly done (just starting to get fork-tender), add the zucchini and cover again. Stir occasionally. When both the potatoes and zucchini are cooked through, add the tomatoes and remove the skillet from the heat. Cover and allow to sit for 5 minutes so the existing heat in the pan warms the tomatoes. Add the cheese to the top, allow a minute for the cheese to melt, and serve.

Makes 2 Sheri-sized servings (1 for a person with a big appetite).

A yummy recipe and other tales

Tonight I made another recipe from Carol's new book, but I will get to that momentarily.

The Stepson drove his car up here for the first time yesterday. He fixed it up with help from his grandfather and stepdad. I am quite proud of him - we were afraid we were going to see a rust-bucket when he finally got it up here.

Somebody has new clothes.

Ever think about buying a dog car seat? They're ridiculously expensive. The Gidge doesn't like to ride in the car unless she can see out the windows, so when we go somewhere, she's riding in my lap, putting her paws on the steering wheel, and just generally getting in the way of safe driving. So I started looking into a car seat for her.

I can't remember what the website was that put it into my head that I could make one. But it's simple - buy a tote big enough around for the dog to lay down comfortably, cut holes in it for the seatbelt to feed through, fill it with foam, and put a cover on it. That's exactly what I did, and this is what I ended up with.

I attached a thin leash to the headrest of the seat and have now gotten a harness for her to wear and to hook it to (when we tested it out last night, I was afraid she was going to hang herself if she tried to jump off the seat). On the test drive, she whimpered for the first couple of blocks because she couldn't get at me, but once she realized she could see out the windows.... Ladies and gentlemen, we have a success!

I have begun wearing aprons when I cook. More often than not, I am wearing a white shirt. I make a mess when I cook.

I have a lot of stained white shirts.

I had one apron with my name on it that I got years ago, but I wanted a couple more. Here's the latest:

This is the last recipe I will post from "Gluten-Free Quick & Easy." Honestly, this book has a lot of good stuff in it and I bet I will find more that I enjoyed as much as I did this one. The salsa has just a tinge of sweetness from honey so it went with the salmon wonderfully.

I changed things a bit to suit what I had in the house, so I have added those changes in italics.

Teriyaki Salmon with Tomato-Cucumber Salsa
From "Gluten-Free Quick & Easy" by Carol Fenster, PhD

Salmon:

4 (4 ounce) salmon fillets
1/2 cup teriyaki sauce (I used this)

Tomato-cucumber salsa:

1/4 cup diced cherry tomatoes
1/4 cup diced red onion
1/4 diced English cucumber (I used a normal cucumber from the garden)
1 tbsp rice vinegar (I used regular distilled white vinegar)
1 tbsp honey or agave nectar
1 tsp canola oil or sesame oil (I used canola)
1/4 tsp table salt (I used sea salt)
1/4 tsp freshly ground black pepper
3 tbsp chopped fresh mint (I skipped because I didn't have any)

Place the salmon in a heavy-duty food storage bag. Add the teriyaki sauce, seal the bag, and refrigerate, making sure that the salmon is coated with the marinade.

Combine all the salsa ingredients in a small bowl, tossing well. Cover with plastic wrap and refrigerate if you are making it several hours ahead. Bring to room temperature before serving.

Heat a grill to medium (I used a plain ol' frying pan). Remoe the salmon from the marinade and discard the marinade. Grill the salmon, skin side down, until it reaches the desired degree of doneness. Remove the salmon from the heat and serve immediately with the salsa.

Go get the book. Really.

The Gidge gets a point across

No recipe tonight, I'm afraid. I pulled chicken out of the freezer to thaw, but am uninspired to do anything with it. So I am making myself a quick steak sandwich and fries for dinner.

I thought of something funny that happened last week that I thought I would share instead.

A week ago this past Thursday at lunchtime, I was at home letting Gidget out for her potty break. So I was standing in the backyard.

I should probably mention that since going gluten free at the end of October 2006, I have dropped some weight. Enough weight that all of my pants are at least two sizes too big. I should also mention that we live on a corner lot on a fairly busy street.

So, as I was saying, I was standing in the backyard, praising my girl for doing her business. Usually, I have a treat to give her, but I forgot to grab one. She came running to get the treat I didn't have, and was unhappy with me when I didn't deliver. The Gidge grabbed the cuff of my capri pants in her teeth.

And bared my ass to the neighborhood.

So. I hitched up my pants and called The Man to let him know that I would be hitting the mall for new clothing after work. Point taken, Gidge.

Happy 4th of July!

Spoiled rotten

My favorite fetch toy.




Believe it or not, I can carry this thing!




I has a new house.





I has a pink hat that says my name (Daddy calls me Princess Piddles).

Nectarines and plums and other miscellany

I am behaving and cute as hell.


We had a rough weekend with The Gidge - she got into something (don't know what), which upset her tummy a little. Well, a lot. She just had her first normal meal since Thursday and I am crossing my fingers that her little butt behaves. So far, so good.

However, she personally is an uncooperative as ever. And I wouldn't have it any other way.


I am not behaving and am channeling Demon Dog.


I have the woman thing going on. Every month, it gets worse. So at my next obgyn appointment, the doc and I are going to have a serious discussion about solutions without drugs. I am just not comfortable putting that stuff in my body any more.

I haven't cooked much - well, other than rice and boiled hamburger for The Gidge over the past few days. So I made up for some of that today with a loaf of bread from a Breads By Anna mix and a nectarine and plum upside-down cake. I had a yummy sandwich and a wedge of honeydew melon for lunch and a slice of cake for dinner.

I haven't cleaned either. Don't come over. It's embarrassing. I am normally Ms. Anal when it comes to keeping the house clean, but for some reason, I just don't wanna. Going to have to do something about that tomorrow. Maybe.

I am on vacation again this week. The Man is off with me on Thursday and Friday, so maybe we can get some couple-time-without-the-dog-and-the-cats at some point.

Man, am I whiny. I will get over it, I promise. I don't handle pain well. I am such a wuss.

So. About the Breads By Anna mix. I picked it up a few weeks ago but hadn't had the motivation to make it until today. Oh my goodness. Gluten free bread that rises to the height of a gluten loaf! Tastes great, too! I may have to stock up. This could very well be my stand-by bread for when I don't feel like making it totally from scratch.

And now, the nectarine and plum upside-down cake. I found a recipe on Epicurious that I converted to gluten free with mixed results. Don't get me wrong - it tastes great, but the recipe I post below will include the modifications I believe are necessary to make my tastebuds totally happy - with the original amounts in parenthesis. Other than converting the recipe to GF and changing up the fruit, I followed the recipe. Too dang sweet for me, hence the adjustments.




Nectarine & Plum Upside-Down Cake
Adapted from a recipe from Epicurious

12 tbsp unsalted butter at room temperature
1/4 cup packed light brown sugar (original calls for 1 cup)
1/4 cup packed dark brown sugar (not in original recipe-I didn't have enough light in the house)
1 tbsp orange blossom honey (just honey specified in recipe)
3 plums, cut into 8ths (original calls for 6 large plums in 6ths)
2 nectarines, cut into 8ths (not in original recipe)
1/2 cup almond meal
1/2 cup coconut flour
1/2 cup tapioca starch
1 1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla (original calls for 1/2 tsp vanilla and 1/4 tsp almond extract)
1/2 cup milk

Preheat the oven to 350 degrees.

Combine 6 tbsp butter, the brown sugars, and the honey in a saucepan over low heat until the ingredients are completely combined to form a nice thick sauce. Pour into the bottom of a 9" round cake pan with 2" high sides. Arrange the plum and nectarine pieces in circles, alternating fruits, until the entire bottom of the pan is covered. If you want it to be pretty, place them in concentric circles.

In a bowl, combine all of the dry ingredients except the cup of sugar and set aside. In another bowl, cream together the remaining 6 tbsp butter and cup of sugar. When smooth, add the eggs and vanilla; beat well. Add the dry ingredients to the egg mixture, alternating with the milk. Mx until just blended and pour evenly over the top of the fruit in the cake pan.

Bake until the cake is golden brown and a toothpick stuck in the center comes out clean - about an hour. Cool in the pan for 30 minutes, then run a knife around the outside to insure the cake comes out clean. Place your serving plate upside down on top of the cake, then invert so the cake side meets the plate . Remove the pan. Allow to sit for 10 minutes and then serve.

Blooms and lightning bugs

I was out watering my flower and vegetable gardens this morning and took time to smell the flowers. I thought I'd share some of them with you.









Tonight Gidget met lightning bugs for the first time. She didn't know if she wanted to watch them or chase the frisbee. The bugs won.






She was supposed to get groomed last night, but the groomer got hung up with another dog that was extremely matted. So she came today and I had her go as short as was safe for The Gidge. She's nekkid now. The groomer put bows on her ears (which The Gidge promptly dispatched) so she looked like a girl dog instead of a boy dog.





We've had a few laughs over that.





I had big plans for The Man's Father's Day dinner, but he chose to be elsewhere. Which worked out okay since I am getting over a migraine that hit this afternoon, most likely due to the heat, which I don't handle well. So hopefully, I will have belated Father's Day yum pictures for you tomorrow.

Show & Tell

I love my stove (basically a 2-year-old version of this). I got it to replace my first Kitchenaid stove, which died on me less than 2 weeks before The Stepson's junior high graduation party. Oh, the horror. Add the limping-along fridge into that mix and you get 2 new appliances.

One of the best parts of my stove is one that rarely gets used.

Looks like a normal stove grate, right?

Shazaam! It's a wok ring. Handy, huh?

I whipped together a quick and simple stir fry for dinner tonight, since The Gidge didn't give me any other option. The Man has batting practice and TWO softball games, so I was on my own for dinner. He wouldn't eat this, anyway.

Slightly untraditional in my veggie choices, but it's what I had.

Quick Chicken Stir Fry

1 pound boneless skinless chicken breasts, cut into bite-size pieces

1 zucchini, sliced

1 8 oz package button mushrooms

6 green onions, sliced

1 small package snow peas

2 tbsp cornstarch

2 tbsp + 1/4 cup water

1/8 cup GF tamari sauce

1 tbsp olive oil

Preheat your wok (or large skillet) over high heat. Add the olive oil; when the oil is hot, add the chicken. Cook over high heat, stirring often, until chicken is cooked through, about 5 minutes. Take the chicken out of the pan and set aside.

Place the veggies into the wok and cook until softened (doesn't take long!). Add 1/4 cup water to help steam the veggies. When the veggies are softened to your liking, add the chicken back into the wok. Turn off the heat.

Combine the cornstarch, tamari and remaining 2 tbsp water in a small bowl. Pour over the food in the wok; toss to coat. Serve over white or brown rice.

And now....

I am so proud . About 2 weeks ago, I hung bells on the doorknob to the back door, which leads to the enclosed porch, and by the back-back door, which leads to the backyard.

Tonight, The Gidge rang the bells on the back door to go out.

Now, if I could just get her to stop dining in the a la carte line. That's her to the left, right after I yelled at her for snacking.

Give, damn it

Gidget loves to play fetch.

We're working on the "give" portion of that entertainment.

I was mean and faked throwing the ball down the hallway, our preferred Fetch location, but instead pitched it into her crate. Photo op, you know? So she gave me a great shot of her butt. My sister used to do stuff like that.

In this last picture, you'll notice Baby in the background, under the table. Keeping an eye on things so that he can haul ass if the game gets too close.