SIX MILES

I finally broke the six mile marker over this weekend. I started running again approximately 5 months ago. My routine started off gradually with a couple miles two to three times per week and now I'm happy to report that I'm up to six miles at a pop. I probably could have run six miles on a flat track some time ago, but I like to run on hilly trails which increases the difficulty.

An Old Friend

I recently got in touch with a very dear childhood friend of mine named Sal. We spent a good deal of time together playing with LEGOS and star wars action figures as young children. We stayed friends for many years through middle school and high school. Such was our bond that as a young girl my parents allowed me to stay the night at his house. Throughout middle school and high school we played games, talked, supported each other through tough times and hung out. Ours was a deeply forged but completely platonic relationship. Sadly, as is often the case, we lost contact and went our separate ways after high school. I saw him briefly a few years ago right after I had my second child. When we talked, he was as I remembered him from high school. With all the best intentions, we anxiously made plans that never materialized. Even more years have drifted by since then but it looks as though may be a some gaming afoot! I am so excited at the prospect of seeing him and hanging out! He mentioned playing D&D and although I'll need to dust off my books and look under seat cushions for my dice, I relish the notion!

Edible Beauty

My family eats a lot of salad. It's Jason's favorite vegetable outside of collard greens. In light of this,
I have well over 150 varieties of lettuce seeds in my seed collection. I sow lettuce seeds 9 months out of each calendar year in order to ensure a never ending bounty.

I've tried most of the 150 seed varieties now and have narrowed it down to a few that are my favorites. Looks are very high on my list of desirable traits. Lettuce comes in a dazzling array of colors, sizes and leaf shape. I use the palette derived from the rest of my garden to decide which lettuces to plant where and when.

Pictured are Key Lime and Australian Spotted. These pictures were taken in my garden yesterday. Key lime is tender, sweet and delicious. The Australian Spotted has a bit more crunch to it but it's also sweet and delicious. It's deep maroon flecks are beguiling against their chartreuse back drop. Both are tasty and add interest to the salad bowl. I have lettuce seedlings just now emerging which will supply us for the next three months or so. New lettuce seeds will go in to the ground in February and will make their first appearance in March and April. And so it begins again.

The Vacation Home

Well, it's not in our budget by a long stretch but my parents are looking to put an offer on this property to use as a vacation home for our family. I like it... a lot. Custom built with over 38 private, lush acres boasting a three acre pond stocked with with bass and more, it's pretty much my quintessential dream home. They're driving to see it for the second time to really make sure they're in love with it and then they'll buy it with cash.

I'm already dreaming of talking them in to letting me put goats, cows, llamas and other livestock that I've always dreamed about having on those 38 acres...

Twice Exceptional

I took Michael to the Northern California Department of Education Diagnostic Center in Fremont California yesterday for a long awaited appointment to be seen by a panel of doctors and specialists. Michael's educational team wrote a letter to this state run organization asking for their help as they've suspected for some time now that he may be "twice exceptional". The diagnostic center specializes in testing for high IQ in children that also have learning disabilities. I feel very lucky that Michael was choosen as they only see a handful of children in 300 schools throughout the Northern California school district each year.

Michael and I arrived at 8:15 in the morning and were greeted by the team made up of doctors a psychologists and a speech and language pathologist. It was a long day and we did not finish up until after 4:00 p.m. but the news was spectacular. Michael it turns out, is gifted despite his laundry list of learning challenges. He has a scientific mind which operates well beyond his years. One of the tests that they administered was asking Michael to make an oragami crane by simply looking at the folds of one that had been completely taken apart. Behind the one way mirror, I watched as he did it perfectly and in nothing flat. The oragami crane is very difficult... they said. They stated that most adults with detailed instructions would not get it right and so quickly. There were many other interesting tests administered both written and verbal and at the end of the day the team told me that Michael was indeed gifted and needed to have his gifts nurtured and fostered. They are putting together a recommendation for the school district which will provide the appropriate support for his disabilities and avenues through which he can fully recognize his gifts.

Hand Made Soap, Lollipops, Truffles & More....

I'm done with my Christmas shopping, by and large. I have a couple of things for distant relatives that still need to be procured, but I am done. I cannot afford to be shopping until the eleventh hour this year namely because of all of the hand made gifts I intend to make and give out for the holidays.

A few good friends and I will be making goats milk soap, giant spiral lollipops, chocolate truffles, smoked salmon, cookies, peanut brittle and sweet meyer lemon scented beeswax lip glosses. All natural and from the heart, there's something for everyone including chocoholics and seafood lovers. I've set aside a just a few days in total between now and the week before Christmas to make these gifts. The hardest by far will be the soap so almost half a day will be devoted to just that. That being said, it's all very doable but we will need to make the soap soon in order for it to have proper cure time.

Forcing Bulbs

The large Margarita glasses have red lion amaryllis bulbs and the small square glass containers hold paper whites.

Home Made White Bean, Sausage and Kale Soup & Herbed Pizza

Here's a shot of the pizza hot out of the oven. Followed by pictures of the sausage, kale and white bean soup I put on to simmer all day yesterday. Kale and other vegetable additions in the soup compliments of my garden.

And, once again, I put my silicone pastry mat to the test with this ultra sticky home made, Italian herb pizza dough shown below. As much as I kneaded and pushed the dough in to the mat, I just couldn't get it to stick. To my families delight, my new toy has compelled me to throw one type of dough after another on to its' non-stick surface.

New from the garden...

From top to bottom: Dwarf Meyer Lemon, Evergreen Huckleberry, Petite Negro Dwarf Fig Tree, Jason getting his socks dirty, Italian Purple Globe Artichoke, Spanish Lavender, bell peppers ripening, Japanese Eggplant still going strong, green peppers, Lolla Rossa lettuce, red deer tongue lettuce, Australian Spotted lettuce, Malabar Spinach Vine, Non Heading Simpson Collards, Sprouting Dutch Red Shallots, Butter Crunch lettuce, Newly Emerged Jumbo Red Cabbage

French Tart Tatin - This One's For You, Jenn!

I made this classic French caramel apple pie last night and we enjoyed it with a scoop of Mitchell's Toasted Almond Ice Cream. As I made this, I thought of my good friend Jennifer. As a chef and fellow foodie, here's to good eats!

Fish & Chips Proper

When I make fish and chips for my family - they absolutely love it and it gives me a chance to use my wonderful, shiny fryer. I only use high oleic, GMO free expeller pressed safflower oil for frying and baking. It's the healthiest seed/vegetable oil out there outside of extra virgin olive oil. I peeled and sliced 4 giant russet potatoes - only russets will do when making french fries. After being sliced they get rinsed under cold running water for a minute or two and then go in to an ice cold water bath. The initial fry is for blanching and is done at 325 F. the Second fry is for their golden color and shattering crispness. A light spinkling of sea salt finishes the fries. The fish is fresh snapper and I use a classic batter which produces golden-crisp strips.

Welcome to My Baking Station...

This post will undoubtedly be the epitome of boring for those of you who do not get in to the kitchen often. Suffice it to say, I am a "culinary geek" and this little mat has revolutionized a corner of my kitchen where bread doughs are rolled, biscuits are cut, and pate a choux piped. I am so smitten with this gizmo, I am compelled to blog about it.

The table top of my baking station is solid untreated hard wood which has been good for many baking applications including pasta rolling. The 6 ft. butcher block counter already included many baking staples such as my KitchenAid professional mixer, French rolling pin, Zojirushi bread machine and all of my favorite go to baking books. That being said, it's never felt as complete until the arrival of this nifty silicone pastry mat. It's 24" x 18", non stick, oven safe, non-slip and dishwasher safe. When I roll out pastries and wet doughs such as ciabatta on this this mat, no matter how sticky, it practically repels the dough from it. As soon as I got it I put it to the test by baking a free form plum crostata on it. After rolling filling and shaping the crostata dough on said mat, I simply lifted the whole thing on to a commercial baking sheet and threw it in to the oven. The mat worked magnificently at browning the bottom of the crostata and once cool, it slid off effortlessly - no flour- no cooking spray! Even the caramelized, gooey plum filling that had leaked out here and there peeled right off the surface - bellissimo! Here's the only catch... it's not cheap. You'd think a flimsy piece of silicone less than 2'x2' would be an inexpensive little trinket, but not so. I will say this however, it's worth every penny I spent on it. I love it better than any pastry surface I've worked on including my marble pastry board. I would highly recommend this for the serious or even casual baker.

Dark Chocolate Dipped Brandied Apricots

Oh yes, don't rush out ant get your hearing checked, you heard me right. This is a recipe I've been making for the past 6 years. It was reluctantly given to me by one of my customers who makes huge batches of these to sell during the holidays. I've been sworn to secrecy and therefore I cannot give out the exact recipe but I can tell you that it starts off with a very special apricot that is only commercially cultivated in California. These apricots have a supple sweetness that is simply lacking in imported, sulfer laden Turkish apricots. Lastly, only the finest dark chocolate and lastly only the highest quality *___________* will do. It's a bit spendy, but I like to use *____________* which makes the most unbelievable apricot liquor as a by product.

Without letting the cat completely out of the bag, I can tell you that it's a process that takes several weeks which is why I'm starting them now. They'll be ready just in time for the holidays. These are potent little devils too. Just a few can put me under the table and they are so delectable that it's easy to wake up under said table wondering what got you there. I will post pics. of the process and the finished product in good time.

Sorry, I Can't Help It!

You'll have to endure more pictures of my Winter vegetable garden. I just love how it's coming along. I find it to be even more pleasing in the early morning when it's covered with dew. The worms are having an absolute field day in the wet compost I recently added. I overturned a tiny shovel full and there were a dozen worms right under the surface doing what they do best.