good times

B-day present to me, road trip to Cincinnati & environs. Beautiful weather, first week in January. Landed in Covington (VRBO lodging); Google nav crapping out so we drove a bit and landed downtown and found a Cincy Zone parking spot … Continue reading


First world problems that make me crazy…

Whatever evil products do clothing manufacturers use to package their items with permanent wrinkles and creases? No amount of heat or steam removes these ridges and folds.

How about packaging?  I began a blog about 15 years ago so I could publically rant about things that drive me crazy but since I’m a pitiful introvert, I didn’t actually want to be publically noticed.   I know now that I’m in the majority (the packaging issue) and also old and nobody wants to read my shit, so I can bitch all I want. 

Stop with the blister pack, the foil on bottles that come to me in cardboard packaged bottles or containers with shrink wrap on them that I can’t see to remove.

Tools of the trade – an ice pick, needle nose pliers, this wonderful item,

and a large knife.



Found this in one of my boots, must have dropped it in there while moving my winter downstairs to my 2 cubic foot – sized closet (I try to carry as much as I can each trip up and down – my life in 3 stories, of house, that is, another post). One of my team-mates at work had a Sam’s membership and I had her pick me up a case of Newman’s Own Organic pods – like 4+ years ago. Still good, notwithstanding the fact it had been residing in a boot. Disclaimer – my taste buds are shot due to radiation therapy lol so don’t believe anything I say. Actually I’m a great cook and go by smell and memory – I can still sort of taste coffee, dark chocolate and beer. Life is good.

I frequently consult the website and even though I’m aware of ‘use by’ and ‘sell by’ date data and have used many an expired product and lived to tell the tale, I’m paranoid when feeding it to my younger family. I figure the husband and I (being old) have ingested our share of crap and survived thus far but the kiddos (grown children) were brought up on more ostensibly wholesome fare.

Today’s use -it- up menu consists of homemade pizza to use two lovely kumatos a bit past their prime, and bits and pieces of fixin’s from Christmas eve DIY pizza party. Pickled beet eggs (going to use an adapted Molly Yeh recipe) since I forgot to use the fresh cooked beets in the winter vegetable salad I served Christmas day with a beef bourguignon mash-up and an apple cake that will be enhanced by some caramel sauce left from the Double Ginger Sticky Toffee Pudding made for the said meal. Also made an apple cider reduction, and froze leftover chicken broth and heavy whipping cream in these King Cubes from BB & B, love them (the Cubes).

BB & B gets on my nerves as do most retail websites that pop up during a search; you Google your desired item and up pop the usual suspects, only to find it’s not available in a 4,000 mile radius of your home, out of stock, etc. Retailers or computer programmer people take note – don’t show the inventory unless you have it. Boom.

I’ll probably reduce what’s left of the Port from the cake recipe as it won’t last and I don’t like it as a beverage, I’m a beer baby. I’ll post the apple cake recipe if it’s any good.

Just realized there’s no spell check option LOL. I should have been a proofreader since I catch errors frequently but then I would have to read all kinds of crap I don’t care about. Don’t like reading even my own stuff. Hope I didn’t miss anything.



Now semi-retired and satisfiying my most emergent OCD desires. A consummate nit-picker and certainly germ savvy, having worked in a infectious disease enviromnent for the last 20 years and lived to tell the tale. A couple of yoga classes a week, a walk (weather permitting) half a day at work, much food prep but I seem to have less time than ever.

I can’t ever throw out a piece of food, one of the compulsion parts of my OD.

Cooked the pie pumpkins I’ve had since 1 November; I halved them, tossed them in a 375° oven for an hour or so; when coolish, scraped out the seeds & string and tossed the remains in the food processor. Pureed till smooth, then hung in a cheesecloth lined strainer for an hour. Saved the juice dregs for I don’t know what then smeared the pulp on a parchment lined baking sheet. 400° oven for about 20 minutes to attempt to boost the flavor profile, fresh pumpkin is pretty bland, canned for our t-giving pies is usually butternut squash. Freeze in 1 cup portions. If I could figure out how to insert a pic here I’d show you how I fill a quart freezer bag and portion it so I can break apart what I need and not waste a whole bag. WP101 – how about I read a couple of tutorials….

Next, falafel as I had a poor wrinkled cucumber I forgot to serve as a crudite so I had to make tzatziki. Then I had to make something to go with it hence, falafels. Pain in the ass, soak the garbanzos, drain and add to food processor with cilantro, garlic, s & p, cayenne, lemon juice, baking soda. I first used my Ninja that wasn’t strong enough so had to fire up brunhilde which I should have done in the first place since I had to puree the punkin.

Much washing of less than useful instruments ensued but all items satisfactorily pureed.

Toasted up some bland gifted banana bread, and downsized the remaining cookies from Christmas to smaller receptacles. Still have a lot of springerlie.

Made so much food I don’t have to cook till Sunday dinner, then off to a short sojurn in Cincinnati – belated B-day gift to me.


didgeridoo and Friday too

The previous night’s storm brought the humidity & temps down a bit and as I was in desperate need of  a break from work yesterday, one of my teammates joined me for a walk through the cemetery close by.  I’ve written about this beautiful place in an earlier post.  As we headed down the hill on the backside, we approached the next hill at the edge of the lake; we pass a wonderful stand of bamboo and, lo and behold, there lay some fallen canes.  There is a lot of it in NC and on our last trip, the son mentioned he’d like a piece to make a didgeridoo.  We didn’t score any due to constraints of available space and private property restrictions.  You can’t take anything from the cemetery as it is a nature preserve but I knew they would just mulch it like they do with all the other dead wood so we dragged it up the hill and continued on our path.  We nonchalantly walked by the guards on our way out, hauling our booty, waving as usual.  By the time they thought of something to say, we were thru the gates and headed down Broadway with our 15 foot log.  We carried it into work and set it in the hall so I could wipe it off before I put it in my car.  Lots of smiles along the way, especially as we went through the emergency entrance (the revolving door wasn’t an option – in younger years I might have tried it).  Come time to leave, one of my other mates helped me shove it into my ride – we attached this garish red bow leftover from some 60’s Christmas display to the end of it as it hung out at least a car length and off I went.  I laughed at my own stupid ass all the way home (as did everyone else I passed – especially the group outside the bar in Germantown enjoying happy hour).  The traffic gods were on my side as I encountered very little traffic driving in the left lane with the festive pole hanging out there in the right.  One tense moment as I passed a cyclist but I cleared him.  This picture doesn’t really depict how dorky this looks.

Our son, the didgeridoo-maker, is a luthier – he’s been back with us after spending 6 years in Phoenix getting educated and experienced.  At an early age he witnessed the joys of junk picking and creating using found objects.  Some people call this hoarding, we call it repurposing.  He has set up shop at the Mellwood Arts Center

The dream, of course, is to build custom guitars – bass being his forte.  As mentioned earlier, he plays with a group currently meandering around the eastern part of the country; he is also an accomplished sax player and his mother would like to hear him play once again.  Repair work sustains life while he works on his current project(s);   Please visit his site and place an order.

During down times at work, our discussions often revolve around food.  One of the kids is going away next week and has booked accommodations with a kitchen.  My family does this almost exclusively as most of our trips involve enjoying the benefits of my brother’s timeshares.  She has successfully tried a number of my slow cooker recipes at the holidays and was going to use them on her trip.  This gal, by the way, does not appreciate my decorative office gnomes and was kind enough to forward me this super picture – I’m surprised she wasn’t afraid to let them into her phone!

We got to talking about Thanksgiving food as one of the recipes is for boneless turkey breast in the s-cooker.  I’ve been halfheartedly trying to empty my freezers and today I hit my stride.  This was so I could put off working on the porch sealer project.  I made the week’s fiber-load muffins (recipe back there somewhere) with dried blueberries past the ‘best if used by’ date.  Getting a jump on Sunday dinner (I always think I am but I’m actually just cooking more stuff) I found two bags of last year’s frozen cranberries so I made my sis’s cranberry pie – also used up really outdated-but-not-rancid organic shortening (just 2 Tbsp and it really makes the topping crunchy!) and dinner will be an impossible pie made with frozen Christmas turkey & dressing with Trader Joe’s baking mix about to expire.  Maybe this should be a new theme – Stale but not Dangerous?  Not as Tasty as it Used to Be?

Oh I do need to promote another product I like a lot – Gleen Green Cleaning Cloths– picked one up at Kroger awhile back.  Not cheap, almost $5 but the first time I used it to wash my full-glass front door I was hooked.  Proceeded to do all my windows, blinds, shutters, wood surfaces (including furniture), stainless, leather, tchotchkes, dog, (don’t have a dog) and anything else in the path.  I usually use a vinegar- water mix on the windows but it says you can just use plain water.  I had to constantly rinse the cloth – didn’t think the place was THAT dirty. The best part is no streaks or lint left behind!  Yay!

At this time I’m mentally up to date.  Later taters. (someone else made that up)

Impossible Turkey and Stuffing Pie

Cranberry Pie

July? Really?

The week of the 4th we travelled to my brother and sister-in-law’s home in Etowah, NC; I was happy to have our son with us as he brings a different dimension to the mix.  Not only do I have someone to converse with on the trip, he’s fitness-oriented which helps to keep me motivated.  He hiked in the Pisgah National Forest, I walked the hills of the neighborhood; he went to the fabulous Y in Biltmore Park, Image Gallery I did yoga in the backyard; he ran 6 miles, my sis and I walked three.  He got poison ivy.  We always go for a Black and Bleu Burger at the Black Rose in Hendersonville but this time we changed it up as we had been eating more meat than usual.  I had an outstanding spinach salad with goat cheese.  Although that area sees quite a bit of rain, the weather was fantastic compared to L-ville, where it was in the 100’s.  There are so many towns to visit in the Asheville vicinity, we try to visit 2 – 3 times a year.  One excursion took us to the River Arts District along the French Broad River; as usual I’ve let almost two weeks go by with a post hanging fire and now August is a week away.  The Daughter and family were on another trip over the weekend so thinking I’d have less prep for Sunday dinner, I decided to finally get the back porch cleaned.  Last year it just got a lick and a promise (kept up with the big chunks of course) but with most of the storm damage repair complete it was time.  This is also prep for the annual wood preservative application.  This time I’m trying an Olympic product that promises to last more than one season.  You don’t get much service out of the clear coats but this one talked the talk.  We haul everything outside and scrub it down with Dawn and a degreaser.  I chose solar screen fabric for the top areas when we added the porch on to the house – it was a pretty good decision as it provides a certain amount of privacy but with good visibility looking out.  The fabric is strong and hasn’t stretched in 6 years and has prevented a lot of furniture fabric fade.  My husband thinks it holds in the heat but I think that’s a function of an un-insulated screened porch baking in the sun all day. It’s a nasty hard job but so nice when it’s done.  One other side effect of this production is that all the furniture and trinkets have to be cleaned, painted, renewed and/or replaced.  Whew.  I’m happy with this year’s outcome as I hit a great sale at Target and was able to replace the hodgepodge of cushions I’d collected over the years.  The painting wasn’t so bad either as I’m loving the Krylon and Rust-Oleum products – especially the bronzes and stains.  I’ll probably coat the porch this weekend as the temperature is supposed to be a little cooler Saturday.  The boy-o left today for a two-week road trip thru the Northeast territories with his band Quiet Hollers .  We all got together for a send-off on Pizza Nite – the offerings were  Barbecue, Garden Veg and  a couple of leftover slices of Margherita frozen from the week before. That one was especially tasty as we made it with fresh Cherokee Purple tomatoes

we brought back from Asheville along with fresh pesto with basil from the garden.  As usual I used Mama Mary’s Whole Wheat Pizza Crusts.  The barbecue was frozen leftover shredded chicken breast tossed with Stubbs’ Spicy Barbecue Sauce, an onion sliced and softened by placing it in a foil pack with a splash of olive oil and placing it in the oven while it preheated to 425°, sliced banana peppers and shredded colby jack.  The Veg consisted of a saute of frozen pepper & onion stir fry blend, pre-sliced mushrooms and a sliced baby summer squash; fresh romas and basil on top of the mix and a shredded mozzarella-fontina blend to finish.  We usually cheese the crusts a bit before adding the toppings and always sprinkle cornmeal on the pan/stone before adding the crust.  They bake about 12 – 15 minutes and I turn down the heat to 385° about halfway thru.  I was using convection since I had both oven racks going.  We were watching the 2012 Clio Awards for advertising – I hope they post them on YouTube soon, there were a couple that were insanely hilarious that I’d like to share; unfortunately I can’t remember the products they were hawking.  America’s Got Talent followed, most of us were out on the porch watching while we ate…just about the time I get tired of this show they arrive at the finals.  I don’t like watching anything competitive – life’s tough enough.  I’d like to see what’s happened to  some of the great and bizarre acts that don’t make it..I hope that they’ve been picked up by some talent scout and we’ll see them in a commercial or Disneyworld.    Or TLC.  Or the History Channel with the Swamp People.  After that I ran everyone off and went to bed.

Pizza Recipes – use the search box

The June of Roofs

A couple of months ago our little neighborhood suffered a hailstorm – it cut a peculiar swath through town, the beginnings of which were reminiscent of the tornado super outbreak of ’74.  I mentioned this in previous posts, I’m ever so thankful for the insurance I’ve paid for all of these years;  our blocks have been abuzz with roofers and other contractors, homeowners outside watching and talking with their neighbors  – an oddly festive atmosphere.  Most of us have chosen the architectural shingles – we’re beginning to look like an English village.  Last weekend the family celebrated Father’s Day and our two childrens’ birthdays.  I wasn’t sure what the weather would bring so planned on cooking indoors.  Sure enough we had a downpour but were able to enjoy porch time, presents and a nice dinner.  As usual I was trying to cram too much into my Saturday so tossed one of my favorite crockpot recipes together – the recipe began as Turkey and Butternut Squash Ragout with Beans but has become Chicken Thigh and Sweet Potato Ragout with Beans – try and find turkey thighs this time of year.  Not a fan anyway – too much stringy meat.  The best part of this meal is the side of polenta.

Cheesy Polenta

Turkey and Butternut Squash Ragout