oh and DKM – her food, crochet, knitting and stuff

Archive for February, 2007

Happy Birthday My Little Girl

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

Fiona's Baby Picture

Coming up for a banana chip

I smell 'nanas on you

Watching me – watching her

I've got my eyes on you


Rainy Days and a Bento

Best thing to do on a cold rainy day is curl up on the Purr Pad and dream the day away

Cold Rainy Day Nap

DKM Bento

Escarole, Cashews & Raisins for salad, Asparagus for salad, Lemon mustard vinaigrette, Tortilla Española

Bento 2/27

Top Ten

Well – I did much better this month… on to the next! 

February
1. Use it up week!
2. Go to a play, concert… something Went to see The Queen
3. Send out Valentines
4. 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
7. Take a day trip Went to SF for the gift show
8. Eat at least one dark green veggie a day
9. Organize the stash – Yep, still in a huge messy pile
10. Cook something adventurous Eggplant and mushroom tajine

March
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 


Monday Bunday & Bento

Enjoying a little green chard – Jessica, this chomp is for you!

Buns & Chard

Buns & Chard

Buns & Chard

DKM Bento

Escarole, Orange, Garbanzo bean salad, Caprice salad

Bento 2/26

Caprice Salad

1 large ripe tomato, sliced
1 mozzarella ball, sliced
Basil leaves
Drizzle of extra virgin olive oil


Easy Like Sunday Morning

For more easy like Sunday morning visit It’s All Good and Cat Crossings. Let us know in the comments if you post one as well.

Keeping watch over the storm

Keeping watch

We hope Kimo & Sabi, Max & Buddah, Skeezix and all other NorCal Fluffies are all safe after last night’s thundestorms, hail and heavy winds


Photo Hunters & Saturday Sky

Photo Hunters – Soft

Orlando up close and personal

Saturday Sky

Saturday Sky


Quick break between storms

SF sky


Deep Thoughts with Orlando Bun

My carrot!

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!


Whisker Profile

toes & whiskers


Laissez les bons temps rouler!

It’s Mardi Gras!  We’re celebrating by flashing some toes

toes

Putting on the finery

MOM - take this off!

And DKM is making Pancakes!

Dutch Baby

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)
Powdered sugar

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.

Serves two.


Remembering Eddie

493.jpg 

 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


Easy Like Sunday Morning

For more easy like Sunday morning visit It’s All Good and Cat Crossings.  Let us know in the comments if you post one as well. 

Getting into my pounce spot

Going to my pounce spot

I can see everything from here

I can see everything from here

…and I found some peep yellow yarn – looks like a new spring scarf for Grandma

Peep yarn


Saturday Sky

Spring has sprung!

Saturday Sky


Going Stealth

My secret spot

Going into Stealth

No one will find me here

Stealth Sophia

I’m stealth Sophia

No one can see me!


It’s my Birthday! Oh, and DKM bento

It’s my birthday – bring on the LOBSTER!

Put down the crochet and pet me!  NOW!

DKM Bento

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

Bento 2/14

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 oregano
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!


Me-me-me-me-me…. *clears throat*

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!

I smell 'nanas on you


Tuxie Valentine & DKM Nosh

Boo… Wanna come over an’ play hide and pounce for Valentine’s Day?

Joaquin Hiding

Mr. Bento goes Moroccan

Mr. Bento goes Moroccan 2/13

Eggplant and mushroom tajine with avocado grapefruit salad in a lemon vinaigrette


Mid-day Snooze

Mid day snooz


Easy Like Sunday Morning

Light my fire!

DKM lights a fire for me

zzzzzzZZZZZZzzzzzzz

zzzzzZZZZZZzzzzz

Put the camera down! I’m sleeping

Put the camera down!  I'm sleeping

For more easy like Sunday morning visit It’s All Good and Cat Crossings.  Let us know in the comments if you post one as well.


Arrrr, me pirate name

  My pirate name is:  

  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  


BANANAS! …and Saturday Sky

Wait until it’s peeled!

Wait until it's peeled!

Fi and her bananas!

Saturday Sky – all rainy

Saturday Sky


Use it up week – Day 6

Use it up week - Day #6

Egg, Potato & Avocado Soft Tacos


21 Bun Salute!

We give Robyn a 21 Bun salute! That’s 21 binkies each from Fiona and Orlando.

robynappreciationday_02-09-07.png


Use it up week – Day 5

Use it up - Day #5

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


Use it up week – Day 4

Use it up week - day #4

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

Potato Gnocchi
Serves 4

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)
Kosher salt

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.


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