Bok Choy

Not a fan.

I have been on a quest the past year or so to find new vegetables

to add to my stable.

Kale was a winner. 

Parsnips were a winner.

Bok Choy was not. 

Any suggestions?

PSA

I would like to make a public service announcement:

None of my friends are allowed to get cancer 

ANYMORE!

Those of you currently battling it 

are Grandfathered-in. 

For the rest of you,

CUT IT OUT!!!

I would like to state for the record that I do not

personally give cancer much respect. 

I pretty much think it should go suck air.

My first real experience with it was when my mom

was diagnosed with breast cancer. 

26 years ago. 

She kicked it's butt. 

And that is as it should be. 

But not everybody has the amazing example of my mom

so most people tend to get scared. 

It's allowed. 

But not when it's my friends. 

I like my friends to be happy. 

In a bubble. 

So, cancer, 

GO SUCK AIR!!

And leave my friends alone. 

That is all. 

Beef Wellzones

Or, another reason to eat puff pastry.

Well, maybe "reason" isn't the right word. Really, does 

puff pastry need a reason or just an excuse?

Brian Boitano was making these this weekend over at 

The Food Network.

He served them with what looked to me to be a 

rather funky cheese sauce. 

This time I actually read the reviews before I 

made the recipe and determined I was probably right in my

 assumption, and so made a nice little pan gravy with 

the remnants of the mushroom concoction left in the pan

and a bit of my previously mentioned Demi-Glace.

I also made 4 instead of 6, and used a ribeye cut up 

for two of them and the tenderloin for the other two.

Just to see if it made that big a difference.

It did.

Use the tenderloin. 

Some of the reviews commented that it was a pretty

involved recipe. 

I didn't find it to be and actually put it all together after work.

It does have to chill out in the fridge for 

half an hour before you bake it. 

Worked out great to sit back, 

have a glass of wine, 

and watch Honey mow the lawn.

Oh yeah, I'm over that!

http://www.foodnetwork.com/recipes/brian-boitano/wellzones-with-cheesy-side-sauce-recipe/index.html

A Picture Story

Nuff said.

Oh, but the nurses did appreciate the flowers.

10 Years of Margarita Fridays

Lory and I have a standing summertime date.

Friday afternoons are for us. 

We started out at Mom and Big's pool but when they moved 

we had to adapt.

We did.

It was easier before we had responsibilities

(read "jobs").

And again we have adapted. 

A Margarita Thursday or Wednesday or Saturday

is not unheard of.

Really, the day doesn't matter. 

And truth be told, the margarita is not *absolutely* required. 

(Lory doesn't read these, right?)

It's us connecting. 

Touching base.

Sounding off. 

Reality check. 

Pep rally.

Love.

This year we have made it a point to reach out. 

To share the love, so to speak. 

Most weeks it's just (but not *just*) the two of us.

This past week was fantastic!

Some people came and went, 

like Lyn and Sarah Joy.

Lyn just comes through the back yard :o)

 And some people got here after the group photo op.

A few of the guys showed up later and we all enjoyed a

Meat Extravaganza!

What a wonderful, eclectic, group of women.

No one person knew every woman here

(me included)

before this afternoon.

 But from the sounds of

all the

connecting, 

sounding off, 

lifting up, 

story telling,

no one person was a stranger by the end of the day.

S'Mores Cupcakes Part Deux

What a difference a little torch can make!

So now we have a photo.

These are the same cupcakes I posted about earlier but with 

a few changes.

I made them mini.

I heated the sugar syrup for the

 marshmallow all the way to 240.

And I torched them! Or toasted them if you prefer.

You may ask how I happened to break down
and dish out the cash for the torch?
Um, I didn't.
While relating the whole shopping for a torch
story to Gaye she informs she that she has one.
Brand new.
Never used.
Not sure why she even has it.
I am welcome to it.

Next time I am just shopping at the
Gaye Store.

Potatoes and Chorizo

This was so easy that you don't even need a recipe

but I'm linking it anyway. 

Think hash.

Mexican hash.

We ate ours on tortillas but I can really see this

with a couple of fried eggs on top also.

So here's the deal:

Dice some new potatoes in about 1/4 inch dice and boil them 

while you are browning off some chorizo.

After the chorizo is nice and crispy, remove it from the pan,

throw in some diced onions and the drained potatoes

and cook those a bit to soften the onions

and crisp up the potatoes. 

Add the chorizo back in and,

Wala! 

Deliciousness!

I know, stupid easy. 

My kind of easy :o)

http://www.foodnetwork.com/recipes/marcela-valladolid/sauteed-potatoes-with-chorizo-recipe/index.html