Tuesday, November 6, 2018

Bring Your A Game

It's a good Autumn Music Mix. I've published it before but 8 Tracks has since changed their formatting and so I am re-publishing it. Sadly, there are ads.

 Also, I want to give a shout out to my standby therapist. If you need a boost today or any day, I never don't (pretty sure this is a double negative - let's go with it) learn something from Jenny at The Bloggess. All the songs start with A! 1. Across the Sky - Emilie Autumn 2. Any Second Now - Depeche Mode 3. Another Sky - Scenic 4. Alfie - Lily Allen 5. Animal - Miike Snow 6. Actor Out of Work - St. Vincent 7. Adult Education - Hall and Oates 8. Addicted - Amy Winehouse 9. All I Believe In - The Magic Number + Amadou & Miriam 10. Aha! - Imogen Heap 11. Australia - The Shins 12. April In Paris - Count Basie
Friday, November 2, 2018

Wilted Chard with Citrus Vinaigrette and Roasted Walnuts

It's nearing the end of Chard season here in Northern California, so I thought it only appropriate to do something with some. My mom used to make "Swiss Chard" when we were young and pair it with a roast chicken. I got a great recipe for sausage and bean soup with Chard from a friend when I lived in Italy. And, now, it's a pretty common green (when it's in season) in our house. This recipe, even if you hate greens is really yummy and even though it seems really fancy (pinky up) it's super easy to make. (I really wish my photography skills were a little better - sorry, guys.)


1 bunch any color chard
1/2 cup whole walnuts
1 orange zested and juiced
1 clove garlic crushed
1/2 Cup + 1 Tbsp. olive oil
3 Tbs. apple cider vinegar
pinch sugar
salt, black pepper and red pepper flakes (to taste)


Roughly chop chard
Add 1 Tbsp olive oil to pan on medium/low heat
Add chard to pan and cook stirring frequently so you don't overcook it
Add walnut halves in second pan, dry roast over medium low heat (watch them closely) and remove when they are brown with some "roasted" black bits - remove from heat
When Chard is wilted (all leaves moistened and stalks a bit tender - cooking chard mellows the flavor of the green) remove from heat and set aside.

Now that both the walnuts and the greens are off the heat, time to assemble the dish
Make the dressing using the rest of the olive oil, the vinegar, the orange juice and the crushed garlic, then add pinch sugar - emulsify
Toss greens with dressing, scant orange zest (reserving the rest for garnish), some walnuts (also reserving the rest) and salt and pepper - plate on serving dish
Grind some red pepper on top
Garnish with the reserved orange zest and walnuts

Friday, October 19, 2018

Treasures 3 - Dear Dottie and Old Dead Ned

Oh, man I love these two. Much to Dottie's dismay and every effort to thwart, Ned just won't take no for an answer. The poor dear; he's dead, for crying out loud.

Tara sent me Ned. He is actually a tiny finger puppet for tiny fingers. But somehow he made his way to Dottie. And why wouldn't he? She's a beauty. Dottie is a tiny (probably German) porcelain bust. Very tiny; about the size of the tip of your finger. But just the right size for Ned.