Christmas in Colorado

Once again had a wonderful white Christmas in Colorado.  What a great time with both my daughters, my son in law and parents and siblings. 

Change...

Whosoever desires constant success must change his conduct with the times – Niccolo Machiavelli

Happy Birthday Auguste Rodin

After the Storm

Well- as we all know, Sandy did devastate the Eastern seaboard.  Such destruction and sadness.

Those of us in the Boston area fared well. I did lose power and several trees fell in the woods, but that was all.

 

I am waiting to reset my appliances until tonight- no need to do it twice in the same week.

Hurricane Sandy

Ok, I am not ready.  Stay away Sandy. 

About an hour ago the Governor of Massachusetts declared a state of emergency.  There is not a cloud in the sky or a breeze in the air.
This is the view from my patio...

I really hope they are wrong and the storm does not devastate the eastern seaboard.  I have too much going on at work.  This includes installation of a generator I purchased for a warehouse.  Let's have our hurricane after I get that generator installed.

The Party is Over

Our birthday week is over, my daughter has returned to her home and I have returned to my routine.  Now the week is but a memory ...  What a week we had.  We rose late, ate, shopped, planned what we were going to eat next and shopped some more.   And through it all there was much laughter, birthday toasts and deep discussions.

My daughter found the recipes for some high end tomato soup and grilled cheese sandwiches in the October 2012 Bon Appetit magazine.  We made both and it was one of our best meals of the week.

We have decided to make the birthday week a new annual tradition.  My youngest daughter was born in April, she always complained when she was growing up that her birthday was last.  Well, I won't leave her out and will plan the same mom and daughter time to celebrate her birthday week.

I am so lucky.

Birthday Month

My oldest daughter and I were both born in October.  This year we decided to take a week in October and celebrate together, just the two of us.  She flew out from Colorado yesterday- I was so excited I could barely wait for the plane to land.

Last night I showed off by making her my famous blackened swordfish and red pepper risotto.
I make my own blackening combo:

• 1 tbs fresh thyme
• 1 tbs fresh marjoram
• 1/2 tsp cayenne pepper
• 1/2 tsp white pepper

Mince all together than rub on one side of the swordfish.  I cook it in cast iron grill pan. Yum.

I will be 52 this month, she will be 25.  Today will shall shop.

Last Weekend of Summer

This is it... I can feel it in the air and see it on the calendar.  The last weekend of summer.  I spent yesterday browsing through second hand stores and walking through downtown Salem.  I bought a second wicker elephant.  I shall spend today cleaning house, grocery shopping and making Chardonnay Braised Chicken Thighs with Parsnips.  Found the recipe in the October 2012 issues of Food & Wine mag.  I will let you know how it is.
What are your plans for the last weekend of summer?

Robert Talhami

Eleven years ago today I lost a friend. 

Robert Talhami, an employee of Cantor Fitzgerald who worked as a broker on the 104th floor of the World Trade Center, was killed in the terrorist attack on our country.

I went to school with Rob in Caracas, Venezuela.  By the end of our Junior year we had became sweethearts.   Senior year he broke my heart, but we remained true friends and I have always held him in high regard.   His brother, George, is also a friend of mine. Every year George heads to NYC to commemorate his brother's life.

Rob was truly a great guy.  He had a big heart and would light up the room whenever he entered.  He had a beautiful new family.  Such a sad loss.

Musee de Rodin

Bought this today to remind me of my recent vacation in Paris.  It was only a week, but what a week.

http://www.musee-rodin.fr/

My first blog...

Here is the link to my first attempt at a blog.  Nice pictures of delicious food.

http://discoveryourinnerchef.blogspot.com/

Very Entertaining

Last night, after Zumba, I had my friend from work and her delightful daughter over for dinner.  Made my famous bouillabaisse with rouille on French bread. It was so fun to just kick back and chat and enjoy the company.  I would love to have a "restuarant" where every weekend a small group of people shows up and I cook for them and we enjoy good food and good wine.

I have heard that in some places, like NYC, this type of restuarant exists in random apartments.  It is an ad hoc event due to licensing issues.  An announcement goes out during the week of where the meal will be held and people show up.  Have you ever heard of this?  Better yet, have you ever been to one?

Bring on the 3 Day Weekend

Ok, today has been all about errands.  Got Cocoa's nails clipped, prepping dinner - scallops with Asian salad.  Off to Zumba soon then back home to cook a lovely dinner.

What do you have planned for the holiday weekend?

Sunday Breakfast

Scrambled eggs with herbs and goat cheese.
Not terribly creative but it was delish.  Picked some basil from my little patio garden then added some parsley and salt and pepper.

Invictus by William Ernest Henley

Invictus is Latin for "Unconquered"

Out of the night that covers me,
Black as the pit from pole to pole,
I thank whatever gods may be
For my unconquerable soul.

In the fell clutch of circumstance
I have not winced nor cried aloud.
Under the bludgeonings of chance
My head is bloody, but unbowed.

Beyond this place of wrath and tears
Looms but the Horror of the shade,
And yet the menace of the years
Finds and shall find me unafraid.

It matters not how strait the gate,
How charged with punishments the scroll.
I am the master of my fate:
I am the captain of my soul.

Bouillabaisse Recipe

Serves 6
Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, peeled and smashed
• 1 large onion, peeled and sliced
• 1 small fennel bulb, thinly sliced
• 1 leek- chopped
• 1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
• 1 strip orange zest
• 1 (14-ounce) can whole peeled tomatoes, in juice
• 6 cups seafood stock
• Seafood;  halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat or lobster; clams or mussels
• 1 bunch Italian parsley, chopped          

Prep

1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, leek, and fennel and saute  until just brown, 5 to 10 minutes.

2. Add the saffron and  orange zest, tomatoes, and stock

3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.

4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.

5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.

6. Add lobster 

7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.

8. Serve sprinkled with the parsley

Tonight I am making Bouillabaisse.   I suffered a small injury removing the meat from the lobster.  Lobster was 3.99 a pound.  Also bought some cod, still need to run to Wholefoods for the shrimp, squid and French bread.

Catching Up

I had abandoned this blog for a couple of reasons.  I don't like doing what everyone else is doing and I felt everyone was blogging.  I also wasn't sure what I wanted this blog to be.  Well, I am setting all that aside.  I have finally decided I will blog for me and it doesn't really matter who else is doing it or who decides to read it.