1. Apparently, half a bottle of wine after 3 weeks of almost no alcohol (2 glasses of wine and 1 beer don't count...or compare) makes me a very serious, holy cow kinda lightweight.
2. Dragging 3, 7,000lb duffel bags in from the garage and down the basement stairs after half a bottle of wine after 3 weeks of abstinence, whilst wearing slippers...might be a bad idea.
3. If someone had told me that when I "grew up," I'd be totally comfortable rockin' out to my iPod in my grandparents' 13+ yr old mini van, I'd have called 'em NUTSO. But I am.
4. "Rockin' out" means cranking anything by Pink. The artist. The rockstar. "Leave me alone (I'm lonely)" might just be my anthem. Or "So what." Just sayin'...
5. I need some running discipline. Or maybe just people to run with. Like scheduled dates. Anyone? Anyone?
6. Oddly - and thankfully - I just got really busy this week. All kinds of things popped out of the woodwork this week/weekend...work to some volunteering, to some work to some babysitting. Methinks I could settle in to this life in Michigan...except...except...
7. ...'cepting the dungeon. I'm actually rather comfortable down here. It's just dark and windowless, so I have NO clue of the time (and can sleep all day rather easily!). And it might get super cold once it gets super cold outside. But the dogs and I have definitely settled in.
8. I'm totally digging the nephew. I think he digs me, too. Little does he know just how cool an Aunt I'll be - I mean, pirates rock!!! Regardless, it's fun to hang out with family - sis and mom included, not just the baybeeee.
9. Rumor has it, my Dad might be making an appearance. Stay tuned!
Tuesday, October 21, 2008
"Wild women of Whippoorwill" (sic)
I'm not kidding, this is one of the TRUEST laugh out loud moments I've had in a really, really long time. The laughter cackles in the background just make it THAT much better.
Ms. Chelle K., you're SO right, this would make one of the funniest, wild fundraisers EVER!
Again, here's a link to the video of the Wild Women of Whippoorwill! Check it out.
Update:
The whole thing is hilarious, but at 3:32 the folks behind the camera lose it (effin' funny!) with one of the pairs of women's solution to the problem. Not kidding, I'm crying!!!
Ms. Chelle K., you're SO right, this would make one of the funniest, wild fundraisers EVER!
Again, here's a link to the video of the Wild Women of Whippoorwill! Check it out.
Update:
The whole thing is hilarious, but at 3:32 the folks behind the camera lose it (effin' funny!) with one of the pairs of women's solution to the problem. Not kidding, I'm crying!!!
Holy DELICIOUS, Batman!
'tis rare that I send around a recipe, but OHMIGOD my mom made this tonight and it was so good, I had to share. This might even be the kid-friendliest with veggies meal I've seen in a while. SO. GOOD. And, AND, I am not, not, not a fan of chard in any circumstance. Not kidding. Most importantly, though, holy crapola, the squash was amazing. We used Delicata squash and I would HIGHLY recommend it should you have it in your grocery stores. Never had it before, but it is now my hands down fave squash!!!
We used oregano because we had no sage. And this would provide a whole buncha leftovers for one person cooking...
I hope you enjoy as much as we did! No leftovers...
------------------------
Pork Medallions With Squash and Greens
The Washington Post, October 15, 2008
Dinner in 35 Minutes
* Course: Main Course
* Features: Fast, Kid-Friendly
Summary:
This dish comes from Christopher Blobaum, executive chef of the Inn at Palmetto Bluff in Bluffton, S.C. He accepted our challenge to make his restaurant recipe accessible for a weeknight cook. He prefers using delicata squash, which is available now at Washington-area farmers markets. We used prepped and packaged butternut squash, keeping the dinnertime clock in mind.
Grits are almost a given, in terms of complementary low-country side dishes. Here, it really works, catching the sweet-tart pan juices.
4 servings
Ingredients:
* 6 to 8 sage leaves, plus more for (optional) garnish
* 4 large cloves garlic
* 3 1/2 tablespoons extra-virgin olive oil
* 12 ounces peeled and pre-cut butternut squash (may substitute 1 pound of delicata squash, peeled, cut in half, seeded and then cut crosswise into 1/2-inch-wide crescents)
* 1 cup fresh apple cider
* 1/2 cup water
* 2 teaspoons sherry vinegar
* 1/2 teaspoon kosher or sea salt, plus more to taste
* Freshly ground black pepper
* 2 pounds pork tenderloins
* 1 tablespoon unsalted butter
* 8 ounces greens, such as collard, kale, rainbow or mustard
* 1/2 teaspoon crushed red pepper flakes
* 2 to 4 tablespoons good-quality cider vinegar or red wine vinegar
Directions:
Preheat the oven to 400 degrees.
Coarsely chop the sage leaves. Cut the garlic into very thin slices.
Heat 1 tablespoon of the oil in a large cast-iron or heatproof skillet over medium heat. Add the squash, then the sage, apple cider, water, sherry vinegar and season with 1/4 teaspoon of salt. Stir to combine, then increase the heat to medium-high; bring to a boil and cook for about 5 minutes.
Transfer the skillet to the oven and cook for about 20 minutes, or until the cider has reduced to the consistency of a glaze and the squash is fork-tender. Transfer to the stove top; taste and season the mixture with more salt and pepper as needed.
While the squash is in the oven, trim the tenderloins of silver skin and any excess fat. Cut the trimmed tenderloins into evenly sized medallions about 1 1/2 inches thick; shape them to a uniform size and season with salt and pepper; place on a plate.
Heat 1 tablespoon of oil and the butter in a large saute pan or skillet over low heat, until the butter has melted. Add the garlic and cook for 2 to 3 minutes, stirring constantly, until the slices are golden brown. Use a slotted spoon to transfer the garlic to a small dish.
While the garlic is cooking, wash and dry the greens. Cut out and discard any tough center veins and stems, if desired. Tear or shred the leaves.
Increase the heat to medium and add the greens to the saute pan or skillet used to cook the garlic. Cook for 3 to 5 minutes, just until wilted; use tongs to keep them moving. Add the crushed red pepper flakes and 1/4 teaspoon of the salt, stirring to combine. Return the garlic slices to the pan or skillet and mix to incorporate. Sprinkle with the vinegar to taste, then transfer to a bowl.
Heat the remaining 1 1/2 tablespoons of the oil in the same pan or skillet over medium heat. Add the medallions and cook for 2 to 3 minutes on each side until nicely browned. Reduce the heat to medium-low and cook for another 2 to 3 minutes, or until the internal temperature of the pork registers 150 on an instant-read thermometer. Return the garlic and greens to the pan or skillet, just to warm through.
When ready to serve, place a serving of greens, some of the squash and some pan juices on each plate, with a few of the medallions. Garnish with sage leaves, if desired; serve hot.
Recipe Source:
From Christopher Blobaum, executive chef of the Inn at Palmetto Bluff in Bluffton, S.C. As posted in the Washington Post.
We used oregano because we had no sage. And this would provide a whole buncha leftovers for one person cooking...
I hope you enjoy as much as we did! No leftovers...
------------------------
Pork Medallions With Squash and Greens
The Washington Post, October 15, 2008
Dinner in 35 Minutes
* Course: Main Course
* Features: Fast, Kid-Friendly
Summary:
This dish comes from Christopher Blobaum, executive chef of the Inn at Palmetto Bluff in Bluffton, S.C. He accepted our challenge to make his restaurant recipe accessible for a weeknight cook. He prefers using delicata squash, which is available now at Washington-area farmers markets. We used prepped and packaged butternut squash, keeping the dinnertime clock in mind.
Grits are almost a given, in terms of complementary low-country side dishes. Here, it really works, catching the sweet-tart pan juices.
4 servings
Ingredients:
* 6 to 8 sage leaves, plus more for (optional) garnish
* 4 large cloves garlic
* 3 1/2 tablespoons extra-virgin olive oil
* 12 ounces peeled and pre-cut butternut squash (may substitute 1 pound of delicata squash, peeled, cut in half, seeded and then cut crosswise into 1/2-inch-wide crescents)
* 1 cup fresh apple cider
* 1/2 cup water
* 2 teaspoons sherry vinegar
* 1/2 teaspoon kosher or sea salt, plus more to taste
* Freshly ground black pepper
* 2 pounds pork tenderloins
* 1 tablespoon unsalted butter
* 8 ounces greens, such as collard, kale, rainbow or mustard
* 1/2 teaspoon crushed red pepper flakes
* 2 to 4 tablespoons good-quality cider vinegar or red wine vinegar
Directions:
Preheat the oven to 400 degrees.
Coarsely chop the sage leaves. Cut the garlic into very thin slices.
Heat 1 tablespoon of the oil in a large cast-iron or heatproof skillet over medium heat. Add the squash, then the sage, apple cider, water, sherry vinegar and season with 1/4 teaspoon of salt. Stir to combine, then increase the heat to medium-high; bring to a boil and cook for about 5 minutes.
Transfer the skillet to the oven and cook for about 20 minutes, or until the cider has reduced to the consistency of a glaze and the squash is fork-tender. Transfer to the stove top; taste and season the mixture with more salt and pepper as needed.
While the squash is in the oven, trim the tenderloins of silver skin and any excess fat. Cut the trimmed tenderloins into evenly sized medallions about 1 1/2 inches thick; shape them to a uniform size and season with salt and pepper; place on a plate.
Heat 1 tablespoon of oil and the butter in a large saute pan or skillet over low heat, until the butter has melted. Add the garlic and cook for 2 to 3 minutes, stirring constantly, until the slices are golden brown. Use a slotted spoon to transfer the garlic to a small dish.
While the garlic is cooking, wash and dry the greens. Cut out and discard any tough center veins and stems, if desired. Tear or shred the leaves.
Increase the heat to medium and add the greens to the saute pan or skillet used to cook the garlic. Cook for 3 to 5 minutes, just until wilted; use tongs to keep them moving. Add the crushed red pepper flakes and 1/4 teaspoon of the salt, stirring to combine. Return the garlic slices to the pan or skillet and mix to incorporate. Sprinkle with the vinegar to taste, then transfer to a bowl.
Heat the remaining 1 1/2 tablespoons of the oil in the same pan or skillet over medium heat. Add the medallions and cook for 2 to 3 minutes on each side until nicely browned. Reduce the heat to medium-low and cook for another 2 to 3 minutes, or until the internal temperature of the pork registers 150 on an instant-read thermometer. Return the garlic and greens to the pan or skillet, just to warm through.
When ready to serve, place a serving of greens, some of the squash and some pan juices on each plate, with a few of the medallions. Garnish with sage leaves, if desired; serve hot.
Recipe Source:
From Christopher Blobaum, executive chef of the Inn at Palmetto Bluff in Bluffton, S.C. As posted in the Washington Post.
Saturday, October 18, 2008
Musings.
1. Why are you supposed to brush your teeth THEN floss? Logistically (yes, that's how I think about nearly everything), doesn't it make more sense to pick the schtuff outta your teeth with the floss and THEN to clean it all away by brushing?
2. I really like going to the Farmer's Market. Ann Arbor's is particularly wonderful. I just hate that you have to go so stinkin' early to get the best goods. Boo on weekend mornings!
3. Angelo's is just as good as I remembered it!!!
4. So, I'm applying for a job at REI. What are the chances that I'll actually bring any of my paycheck home, cute lil' Gearhead that I am?!
5. I've been here just over two weeks and I've already got part-time jobs lined up, some volunteer work, and a couple of races planned. Whoooo-eeee!
6. My nephew is indeed a-DOR-able!!! And he loves him some Auntie Hannah. Just sayin'...
7. I'm really not a fan of winter & it's fast approaching. Whatever happened to the Indian Summers of my youth?! Me who just donated my parka and down vest. Boo to winter!
8. Could it be that I'm actually thinking about staying in MI longer than just the end of the year? Egads. Who'da thunk?
9. Not being at the NYC Marathon this year is gonna be hard. So many friends running and working...and I don't get to come in to play. Boo on having no social life.
...but things are otherwise great!!! ;)
2. I really like going to the Farmer's Market. Ann Arbor's is particularly wonderful. I just hate that you have to go so stinkin' early to get the best goods. Boo on weekend mornings!
3. Angelo's is just as good as I remembered it!!!
4. So, I'm applying for a job at REI. What are the chances that I'll actually bring any of my paycheck home, cute lil' Gearhead that I am?!
5. I've been here just over two weeks and I've already got part-time jobs lined up, some volunteer work, and a couple of races planned. Whoooo-eeee!
6. My nephew is indeed a-DOR-able!!! And he loves him some Auntie Hannah. Just sayin'...
7. I'm really not a fan of winter & it's fast approaching. Whatever happened to the Indian Summers of my youth?! Me who just donated my parka and down vest. Boo to winter!
8. Could it be that I'm actually thinking about staying in MI longer than just the end of the year? Egads. Who'da thunk?
9. Not being at the NYC Marathon this year is gonna be hard. So many friends running and working...and I don't get to come in to play. Boo on having no social life.
...but things are otherwise great!!! ;)
Wednesday, October 08, 2008
Oh dear. Please remove my computer...or block Coonhound rescue sites.
'Cuz I can't stop browsing. I'm still on the Coonies...haven't even touched the Bloodhound or Dobie sites.
And I want him. REALLY want him (even though I'm not a fan of the name). Gawd, he's GORGEOUS.
And there's Moose. I've been watching Moose for a while. Classic Coonie, just the way I love 'em.
If you like Rhodesian Ridgebacks (yes, a hound), then Ike is a very Rhodesian-lookin' boy. Talk about athletic!!
As goofy lookin', tooooootally houndy (in this case Bloodhound) pups go, Quigley is the perfect example of goofy hound. Look at the jowls!!!!
Aaaaaahhhhhhhhhhhhhhh!!!
Finally, because I truly love this organization, check out Toby (if only I currently had no dogs!!), Jake (ooooo - overgrown pup!), and Peyton (I love his - too intense? - stare).
If a certain Ms. Petunia had a link I could find, I'd also let you know about one of my favoritest rescue cases ever - the lovely, tiger-bodied (not color, just the walk) Petunia, one of the dollbabiest Pitties ever. See, I DO like girl dogs!!!
And I want him. REALLY want him (even though I'm not a fan of the name). Gawd, he's GORGEOUS.
And there's Moose. I've been watching Moose for a while. Classic Coonie, just the way I love 'em.
If you like Rhodesian Ridgebacks (yes, a hound), then Ike is a very Rhodesian-lookin' boy. Talk about athletic!!
As goofy lookin', tooooootally houndy (in this case Bloodhound) pups go, Quigley is the perfect example of goofy hound. Look at the jowls!!!!
Aaaaaahhhhhhhhhhhhhhh!!!
Finally, because I truly love this organization, check out Toby (if only I currently had no dogs!!), Jake (ooooo - overgrown pup!), and Peyton (I love his - too intense? - stare).
If a certain Ms. Petunia had a link I could find, I'd also let you know about one of my favoritest rescue cases ever - the lovely, tiger-bodied (not color, just the walk) Petunia, one of the dollbabiest Pitties ever. See, I DO like girl dogs!!!
"Is our treatment of coonhounds a measure of our moral progress?"
I'm really good at torturing myself. How? Well, I'm NOT currently looking for any canine additions to my "pack," but, from time to time, I'll swing by a Coonhound rescue site to see what dogs are looking for forever homes.
Most of y'all know that I'm a sucka for a hound, particularly a classic-looking Coonie - think big, huge Bloodhound-y head, with massive ears and a big, blocky body (like this delicious beast). A lot of the dogs on the CoonhoundRescue.com site are just that...so, even though I say that I'll probably never have another hound and that my "next dog" will be a red male Dobie, who really knows what'll happen.
So, to torture myself, I went to the site today - it's rainy in Michigan and I'm just websurfing. The webmaster had posted this article and I feel it important to share.
While I think "coonhound" could be replaced in the article for many different breeds (or humans!), the article IS appropriate for a lot of the southern U.S. where hounds and hound mixes are predominant. (Sure, I could insert here how there are some rescue groups in NY who are importing hounds to the NY area and how that's irresponsible...but, well, I'll save that soapbox for another rainy day.) Americans think of pretty much everything as disposable, even our animals, and it DOES speak to our moral turpitude. The Coonhound that inspired this article is indicative of not just American selective blindness (think post-Katrina aftermath, no?), but just how trusting and willing to forgive rescued - or wanting-to-be-rescued - animals can be (another soapbox, I know, I know).
No, I know the entire population isn't corrupt. Get it. I know a slew of folks who could never, ever in a gazillion years be blind to the kind of suffering this sweet Coonie was showing - whether it was human or canine. Equally, however, I know folks who would never give two shits. I would only ask that we ALL keep our eyes open...and do what we can to alleviate suffering.
My answer to the question posed? Yes. Yes, our treatment of coonhounds is indeed a measure of our moral progress.
Most of y'all know that I'm a sucka for a hound, particularly a classic-looking Coonie - think big, huge Bloodhound-y head, with massive ears and a big, blocky body (like this delicious beast). A lot of the dogs on the CoonhoundRescue.com site are just that...so, even though I say that I'll probably never have another hound and that my "next dog" will be a red male Dobie, who really knows what'll happen.
So, to torture myself, I went to the site today - it's rainy in Michigan and I'm just websurfing. The webmaster had posted this article and I feel it important to share.
While I think "coonhound" could be replaced in the article for many different breeds (or humans!), the article IS appropriate for a lot of the southern U.S. where hounds and hound mixes are predominant. (Sure, I could insert here how there are some rescue groups in NY who are importing hounds to the NY area and how that's irresponsible...but, well, I'll save that soapbox for another rainy day.) Americans think of pretty much everything as disposable, even our animals, and it DOES speak to our moral turpitude. The Coonhound that inspired this article is indicative of not just American selective blindness (think post-Katrina aftermath, no?), but just how trusting and willing to forgive rescued - or wanting-to-be-rescued - animals can be (another soapbox, I know, I know).
No, I know the entire population isn't corrupt. Get it. I know a slew of folks who could never, ever in a gazillion years be blind to the kind of suffering this sweet Coonie was showing - whether it was human or canine. Equally, however, I know folks who would never give two shits. I would only ask that we ALL keep our eyes open...and do what we can to alleviate suffering.
My answer to the question posed? Yes. Yes, our treatment of coonhounds is indeed a measure of our moral progress.
Monday, October 06, 2008
I'm so self-centered...
All I can do for the last day or so is stalk friends on Facebook (update your status already!!!) and scan for any mention of, you know, ME!
So, one of my long-standing Jen friends (I know a LOTTA Jens) changed her status to this last night:
Jennifer B is thinking about how even on Facebook, Hannah Ashmore is still the most social person she knows...
HAHAHAHAHHAHAHAHAHAH.
I've known this particular Jen since I worked at Barnes and Noble part-time over a decade (scary!) ago. I had about a gazillion different social circles and I loved throwing parties to have everyone meet each other...the "I've heard SO MUCH about you-s" were rampant. Pat on the back me!
And, yes, I fully realize that not much has changed...I still have a gazillion social circles and things that I'm doing!
smooches,
socialite h
So, one of my long-standing Jen friends (I know a LOTTA Jens) changed her status to this last night:
Jennifer B is thinking about how even on Facebook, Hannah Ashmore is still the most social person she knows...
HAHAHAHAHHAHAHAHAHAH.
I've known this particular Jen since I worked at Barnes and Noble part-time over a decade (scary!) ago. I had about a gazillion different social circles and I loved throwing parties to have everyone meet each other...the "I've heard SO MUCH about you-s" were rampant. Pat on the back me!
And, yes, I fully realize that not much has changed...I still have a gazillion social circles and things that I'm doing!
smooches,
socialite h
Sunday, October 05, 2008
So going back to the late 80s...
My mom and one of her best friends are helping me earn my 'allowance' while I'm hanging' out. Huh? Well, while I'm figuring out where I want to go next and what job will take me there, I'm trying to find ways to make some $$. Not knowing how long I'll be here, it's a tad difficult to plan on much other than odd jobs...or retail. (Aaaahhhhhh!)
So, I'm gonna do some winter prep yardwork for both my mom and her best friend. How funny is that? Soooooo totally like getting an allowance for doing my chores. I'm just a little older, a little wiser, and actually looking FORWARD to spending time playing in the dirt!!!!
Yep, gardening is one of the things I've missed most. Yard work, here I come!!!
So, I'm gonna do some winter prep yardwork for both my mom and her best friend. How funny is that? Soooooo totally like getting an allowance for doing my chores. I'm just a little older, a little wiser, and actually looking FORWARD to spending time playing in the dirt!!!!
Yep, gardening is one of the things I've missed most. Yard work, here I come!!!
Say YES! to Michigan!
So, I'm here.
So far, nothing crazy happening...thank Gawd! I've been catching up on sleep - I've never met a more comfortable Aero Bed, but, then, I think I could sleep on a plank and be out for hours at this point. The basement (nope, haven't been locked in yet :) ) is lovely and dark, so I can sleep, truly, as much or as late as I like. I love retirement.
The dogs? Love it. New smells, lots of open space to run, stairs to fly up - and down!, more people they know to love them. Sure, they're still getting used to not being allowed on the furniture, but if that's the worst of their new situation then it can't be horrible, right?
The drive? Wasn't so bad. Long and VERY boring...not a 'good' radio station to be found ANYwhere in Pennsylvania. And I had no idea just how rural or hilly PA is! Horrible on the gas mileage. The dogs were AMAZING and so much better than I expected. They were so tired from 2 days of barking as we loaded the truck that they crashed for nearly all 600 miles. The cab was a lot higher than usual - in my brand new Budget truck!!, so 'twas a learning experience in trust for all of us.
Other than a minor wrong turn just before Toledo that got me using my CrackBerry's GPS and mapping function, and then exiting an exit too late off I-94 in Ypsi, we made it here in excellent time and shape. Truck got off-loaded Thursday and returned Friday. And, no, NO MORE TRUCK DRIVING. For quite some time.
Now it's time to figure out what I want to do professionally. More on that...
So far, nothing crazy happening...thank Gawd! I've been catching up on sleep - I've never met a more comfortable Aero Bed, but, then, I think I could sleep on a plank and be out for hours at this point. The basement (nope, haven't been locked in yet :) ) is lovely and dark, so I can sleep, truly, as much or as late as I like. I love retirement.
The dogs? Love it. New smells, lots of open space to run, stairs to fly up - and down!, more people they know to love them. Sure, they're still getting used to not being allowed on the furniture, but if that's the worst of their new situation then it can't be horrible, right?
The drive? Wasn't so bad. Long and VERY boring...not a 'good' radio station to be found ANYwhere in Pennsylvania. And I had no idea just how rural or hilly PA is! Horrible on the gas mileage. The dogs were AMAZING and so much better than I expected. They were so tired from 2 days of barking as we loaded the truck that they crashed for nearly all 600 miles. The cab was a lot higher than usual - in my brand new Budget truck!!, so 'twas a learning experience in trust for all of us.
Other than a minor wrong turn just before Toledo that got me using my CrackBerry's GPS and mapping function, and then exiting an exit too late off I-94 in Ypsi, we made it here in excellent time and shape. Truck got off-loaded Thursday and returned Friday. And, no, NO MORE TRUCK DRIVING. For quite some time.
Now it's time to figure out what I want to do professionally. More on that...
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