Today is my little Fiona’s 3rd birthday. I can not believe she is already 3! I remember holding her in my hand when she was just 3 days old.
Her baby picture
Coming up for a banana chip
Watching me – watching her
Best thing to do on a cold rainy day is curl up on the Purr Pad and dream the day away
Escarole, Cashews & Raisins for salad, Asparagus for salad, Lemon mustard vinaigrette, Tortilla Española
Well – I did much better this month… on to the next!
Use it up week!
Go to a play, concert… something Went to see The Queen
Send out Valentines4. Walk 50 miles – Hit 30 before the rains
5. Take pile to charity shop – still there
6. Crochet the Winter Paws blankets for Best Friends – 3 down, several to go
Take a day trip Went to SF for the gift show
Eat at least one dark green veggie a day9. Organize the stash – Yep, still in a huge messy pile
Cook something adventurous Eggplant and mushroom tajine
1. Use it up month (I have a massive stash of rice and pasta that needs to be used up!)
2. Plant the garden (Yes, I’m going to plant Kale)
3. Hang up the art
4. Walk 50 miles
5. Take pile to charity shop
6. Crochet the Winter Paws blankets for Best Friends
7. Take a day trip
8. Spring cleaning
9. Organize the stash
10. Cook something adventurous
Enjoying a little green chard – Jessica, this chomp is for you!
Escarole, Orange, Garbanzo bean salad, Caprice salad
1 large ripe tomato, sliced
1 mozzarella ball, sliced
Drizzle of extra virgin olive oil
Keeping watch over the storm
Photo Hunters – Soft
Celebrating Chinese New Year with thirteen facts
1 – According to legend, in ancient China, the Nián (年) was a man-eating beast from the mountains (in other versions from under the sea), which came out every 12 months to prey on humans. The people later believed that the Nian was sensitive to loud noises and the color red, so they scared it away with explosions, fireworks and the liberal use of the color red. These customs led to the first New Year celebrations.
2 – On the days before the New Year celebration, Chinese families give their home a thorough cleaning, known as ‘spring cleaning’. It is believed the cleaning sweeps away bad luck of the preceding year and makes their homes ready for good luck. Brooms and dust pans are put away on the first day so that luck cannot be swept away. Some people give their homes, doors and window-panes a new coat of red paint. Homes are often decorated with paper cutouts of Chinese auspicious phrases
3 – A reunion dinner is held on New Year’s Eve where members of the family, near and far, get together for celebration.
4 – Traditionally, red envelopes or red packets are passed out during the Chinese New Year’s celebrations, from married couples or the elderly to unmarried juniors. It is common for adults to give red packets to children.
5 – Red clothing is commonly worn throughout the Chinese New Year, as red will scare away evil spirits and bad fortune. Also, people typically wear new clothes from head to toe to symbolize starting anew in the new year.
6 – Popular floral decorations for the New Year are plum blossom which symbolizes luck and chrysanthemum which symbolizes longevity
7 – Switching on the lights for the night is considered good luck to ‘scare away’ ghosts and spirits of misfortune that may compromise the luck and fortune of the new year.
8 – A hair-cut is considered bad luck. The word “hair” is a homophone for the word for “prosperity”. Thus “cutting hair” could be perceived as “cutting away your prosperity” in Cantonese.
9 – The Jade Emperor (Pinyin: Yù Huáng or Yù Dì), known informally by children and commoners as Grandpa Heaven (Tiān Gōng) and known formally as the Pure August Jade Emperor or August Personage of Jade (Yu Huang Shangdi or Yu Huang Dadi), is the ruler of Heaven according to Chinese mythology and among the most important gods of the Chinese Daoist pantheon. There are several stories as to how the twelve animals of the Chinese zodiac were chosen. In one, the Jade Emperor, although having ruled Heaven and Earth justly and wisely for many years, had never had the time to actually visit the Earth personally. He grew curious as to what the creatures of the earth looked like. To this end, he charged his chief advisor with selecting the twelve most interesting animals and bringing them to Heaven to satisfy his curiosity.
10 – Oranges and tangerines are symbols for abundant happiness
11 – A dish of candy called a “Tray of Togetherness” is displayed and shared with guests. Each type of candy represents something positive for the new year:
- candied melon – growth and good health
- red melon seed – dyed red to symbolize joy, happiness, truth and sincerity
- lychee nut – strong family relationships
- kumquat – prosperity (gold)
- coconut – togetherness
- peanuts – long life
- longnan – many good sons
- lotus seed – many children
12 – The Lantern Festival also known as the Shang Yuan Festival, is a Chinese festival celebrated on the fifteenth day of the first month in the lunar year. During the Lantern Festival, children go out at night carrying bright lanterns. In ancient times, the lanterns were fairly simple, for only the emperor and noblemen had large ornate ones; in modern times, lanterns have been embellished with many complex designs. For example, lanterns are now often made in shapes of animals. Traditionally, the date once served as a day for love and matchmaking. It was one of the few nights in ancient times without a strict curfew. Young people were chaperoned in the streets in hopes of finding love. Matchmakers acted busily in hopes of pairing couples. The brightest lanterns were symbolic of good luck and hope.
13 – Chinese New Year Parade in San Francisco is the largest celebration of its kind outside of Asia.Some of the parade highlights include elaborately decorated floats, school marching bands, martial arts group, stilt walkers, lion dancers, Chinese acrobatics, the newly crowned Miss Chinatown USA and the Golden Dragon. The Golden Dragon is over 201 feet long and is always featured at the end of the parade as the grand finale and will be accompanied by over 600,000 firecrackers! The Golden Dragon was made in Foshan, a small town in China. The Foshan dragonmasters formerly made all the costumes for the Cantonese opera, and the Golden Dragon bears many operatic touches, such as the rainbow colored pompoms on its 6 foot-long head. It is festooned from nose to tail with colored lights, decorated with silver rivets on both scaly sides and trimmed in white rabbit fur. The dragon, made on a skeleton of bamboo and rattan, is in 29 segments. It takes a team of 100 men and women to carry the Golden Dragon. This is also considered an honor to be chosen for the grand finale.
* Binkies out to wiki & other online sites for the info!
It’s Mardi Gras! We’re celebrating by flashing some toes
Putting on the finery
And DKM is making Pancakes!
Jimmy’s Dutch Baby Pancakes – Found on Orangette
For the pancakes:
4 Tbs unsalted butter
4 large eggs
½ cup all-purpose flour (I used rice flour)
½ cup half-and-half
For the topping:
4 oz butter
Juice of 1 lemon (I used a Meyer lemon – oh so tasty)
Preheat the oven to 425 degrees Fahrenheit. Divide the 4 Tbs butter between two 6-inch cast-iron skillets, and melt it over low heat.
In a blender, whir together the eggs, flour, and half-and-half.
Pour the batter into the skillets over the melted butter. Slide the skillets into the oven, and bake for 25 minutes.
Remove the puffed pancakes from the oven, transfer them to a plate or shallow bowl, and pour on clarified butter, sprinkle on lemon juice, and dust with powdered sugar. Serve immediately.
I hear the Shadowy Horses, their long manes a-shake,
Their hoofs heavy with tumult, their eyes glimmering white;
The North unfolds above them clinging, creeping night,
The East her hidden joy before the morning break,
The West weeps in pale dew and sighs passing away,
The South is pouring down roses of crimson fire:
O vanity of Sleep, Hope, Dream, endless Desire,
The Horses of Disaster plunge in the heavy clay:
Beloved, let your eyes half close, and your heart beat
Over my heart, and your hair fall over my breast,
Drowning love’s lonely hour in deep twilight of rest,
And hiding their tossing manes and their tumultuous feet.
- William Butler Yeats
Getting into my pounce spot
I can see everything from here
…and I found some peep yellow yarn – looks like a new spring scarf for Grandma
Spring has sprung!
My secret spot
No one will find me here
I’m stealth Sophia
It’s my birthday – bring on the LOBSTER!
Sautéed Tofurky Italian sausage with mushrooms and garlic; Plain soygurt with maple syrup and toasted almonds; Beet, sugar snap pea, fingerling potato salad in a sherry vinaigrette; Red leaf for under the beet salad
Beet, sugar snap pea, fingerling potato salad in sherry vinaigrette
1/4 c. sherry vinegar
1/8 c. basil olive oil
1/4 c. olive oil
Juice of 1/2 a Meyer lemon
1 t. grain mustard
Clove of garlic, minced
Fresh Italian parsley
Salt and pepper to taste
Can of cubed beets
1 c. chopped, cooked fingerling potatoes
1 c. diced sugar snap peas
Mix it all together and eat! Or serve over lettuce and/or greens. Yum!
Happy birthday to you!
Happy birthday to you!
Happy birthday to Dear Jessica, keeper of the Kale!
Happy birthday to you!!!!!
We love you Jess and your kale!
Boo… Wanna come over an’ play hide and pounce for Valentine’s Day?
Mr. Bento goes Moroccan
Eggplant and mushroom tajine with avocado grapefruit salad in a lemon vinaigrette
Light my fire!
Put the camera down! I’m sleeping
Mad Prudentilla Bonney
Every pirate is a little bit crazy. You, though, are more than just a little bit. You can be a little bit unpredictable, but a pirate’s life is far from full of certainties, so that fits in pretty well. Arr!
Get your own pirate name from piratequiz.com.
part of the fidius.org network
Wait until it’s peeled!
Fi and her bananas!
Saturday Sky – all rainy
Egg, Potato & Avocado Soft Tacos
We give Robyn a 21 Bun salute! That’s 21 binkies each from Fiona and Orlando.
Yes… it was dinner. I’ve been on 9 hours of conference calls and making sales tools all day. A baby Bundt triple berry muffin from the freezer and a Chai
Gnocchi in a garlic wine sauce with kale, mushrooms & tomatoes.
As requested – here is the recipe for the Gnocchi. I use Michael Chiarello’s version
1 lb. russet potatoes
3-4 large eggs
1/2-cup freshly grated Parmesan cheese
1/4-tsp. freshly grated nutmeg
1/2-tsp. Gray salt
1/4-tsp. freshly ground pepper
1 cup all-purpose flour, plus more for dusting board and dough (You can use rice flour to make them even lighter)
Preheat the oven to 450 degrees F. Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top. Bake until slightly overcooked, about 1 hour, then cool to room temperature. Cut potatoes in half and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or food mill. You should have about 2 cups.
In a large bowl, whisk together 3 of the egg yolks, the cheese nutmeg, salt and pepper. Add the potatoes and mix well. Sprinkle 1/2-cup of flour over the potatoes, and using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour little by little, folding a pressing the dough until it just holds together.
Work any dough clinging to your fingers back into the dough. If the mixture is too dry add another egg yolk or more water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not add more flour, fold and press the dough several more times, and test again.
Keeping your work surface and the dough lightly floured, cut the dough into 4-6 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1-1/2 inch long pieces. Lightly flour the gnocchi as you cut them.
You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, or the tines of a large fork turned upside down. As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper. Cover with a kitchen towel and set aside until ready to cook, up to several hours.
When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface.
Removed the cooked gnocchi with a skimmer, shake off the excess water and serve as desired.