RoundAbout San Diego

Look at this cute little creature that visited us over the summer. Unfortunately I didn't think it was so cute when I first discovered it - it looked like a rat as it ran behind the toilet. I was brushing my teeth and saw a flurry of grey fur out of the corner of my eye, running along the floor. I screamed and jumped on the edge of the bathtub as this tiny little thing cowered and shivered in terror.



Alex saved the day by putting on huge rubber gloves and catching it. It was gently released into our jungle of a back yard and now lives happily ever after. And his name is Fred, of course.

I'd like to welcome my Dad as the newest reader of my blog. He has recently moved close to my brother in Vereeniging, South Africa, and will have occasional access to a computer to check up on me. This of course means that I will have to start posting again so he has something to read. Alex and I visited Dad a few years ago and here are 2 of my favorite photos.



Enjoy my blog, Dad. You've got quite a bit of reading to catch up.

EDIT: Dad's name is John.

Yum, Yum, Yum! Another great dessert from Martha Stewart. I love anything with a hint of ginger flavor and this recipe didn't disappoint. I didn't have an 8" square baking pan so used an 8" circular cake pan. This is another recipe I served when Janet was visiting. I cut into thin wedges and it looked so pretty - unfortunately I forgot to take a photo. This could be served on its own as an afternoon snack, with ice cream or whipped cream for dessert or with a fresh raspberry or strawberry sauce. Anyway you choose to serve it, it is really good. Very, very moist.

Chocolate Gingerbread Bars

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour (spooned and leveled)
1 teaspoon ground ginger
1 teaspoon pumpkin-pie spice
1/2 teaspoon baking soda
1/2 cup packed dark-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/4 cup sour cream
1/2 cup semisweet chocolate chips
confectioners' sugar, for dusting (optional)

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.

In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.

Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired. (To store, keep in an airtight container at room temperature, up to 3 days.)

16 bars

While this is definitely not Risotto it's still not a bad rice dish for a weeknight dinner. I served this a couple of weeks ago with some grilled chicken when Janet was visiting. This is something I will cook again as an alternative to plain rice. You could substitute many things for the carrot; zucchini, mushrooms, asparagus, cauliflower, broccili, etc.

Parmesan-Carrot Risotto

2 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 tablespoons butter
1 medium red onion, finely chopped
6 medium carrots, grated
Coarse salt and ground pepper
1 1/4 cups long-grain white rice
1/2 cup dry white wine
1/4 cup grated Parmesan

In a saucepan, bring broth and 2 cups water to a bare simmer over medium.

In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.

Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).

Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

Serves 4

Well, I'm not sure that Alex would actually call me mellow but I'm definitely yellow today. My bruises are turning the color of the rainbow which is always a good sign and I'm now moving into the lighter spectrum of the healing process. I'm still swollen around the nose and cheek and noticed that my lip is swollen just enough to be almost sexy - wish it was permanent and also on both sides of the mouth (I'm looking somewhat lopsided at the moment). I had my stitches removed this afternoon and as usual I wussed out and got all hot and bothered to the point they had to stop and get me some cold water. It was quite painful but I'm glad it's all over and now I can just forget about it all. I have to go back in 2 weeks for a final check up - maybe I should ask about a lip job?

At my doctor's suggestion I'm off for the rest of the week so I can "rest" and try to minimize the swelling. I think I should ask Alex to cook dinner and clean the house - doctor's orders.

One other thing - a filling fell out of a tooth last night but I can't go to a dentist because I can't yet open my mouth wide. If it's not one thing it's another.

The patient got up somewhat discouraged this morning (and if you don't like whining you should probably stop reading now) but as the day progressed things got better.

I'm still swollen around my cheek, lip and nose but it is so much less than on Saturday. The bruising is also fading and turning a beautiful shade of yellow. However, last night I lay awake for over 2 hours because of a dull throbbing in my cheek and also the whole area was itching like crazy. What makes it itch so much? Come on Bookwoman, I know you have an answer for me.

I was on vicodin all day on Saturday to help with the pain but it made me feel really groggy so on Sunday afternoon I decided to take just Tylenol and that's what I've been taking since, making me feel a lot better. I can't wear glasses for more than 10 minutes at a time and they leave indentations on my swollen nose. I still can't smile or laugh but at least I can talk (poor Alex, I'm sure he was enjoying the peace and quiet for that short period of time). Eating is still a bit of a problem but if I cut my food up into tiny pieces it's not too bad.

Tomorrow the stitches will be removed, or at least that is the plan. I plan on going to work on Thursday so let's hope all goes well.

Here's a tip if you have stitches inside your lips - don't eat salty products. Stings like crazy!

A couple of months ago I went to the dermatologist to have two small growths on my face biopsied and the diagnosis was Basil Cell Carcinoma (BCC). I had one on the side of my nose and one just touching the top lip - both tumors were tiny. Because it's the most common type of skin cancer and the easiest to treat I wasn't too worried about it but knew the tumors would have to be removed. Well, they were removed last Friday and gosh, darn (that's for the kids reading this) does it hurt! Not even the vicodin makes up for the pain.

It didn't start out too badly. My surgeon used the Mohs surgery process and actually removed all the BCC in one slice for each tumor. Before he removed them he had to numb the nose and I have to tell you I can't ever remember being in such pain as having those numbing shots. My wussiness really came through because while it was being done the doctor was telling me what a trooper I was being, the assistant nurse was holding my hand telling me to squeeze hard if I needed to and some other random person was rubbing my legs telling me it would all be over soon. I felt quite the five year old for a while and waited for someone to tell me what a brave girl I was being. After it was all over the assistant nurse patched me up quite neatly and I was amazed at how quickly it had gone. As you can see in the photo below I didn't look too bad.



From there I moved over to the skilled hands of the plastic surgeon who was to repair the hole in my nose and my split lip. Everything was as it should have been. I was prepped and had an IV hooked up to my hand and as they wheeled me into the operating room they started me on the anesthesia. And that was all I remembered until I heard someone in the back of my dream telling me to wiggle my toes which I obviously did because they then left me alone saying I was fine. My face felt tight with the swelling but I wasn't in any pain at that time. However, I must have looked awful because when Alex walked in he looked quite shocked at my appearance.

And indeed I did look awful - so bad that you have to click on the link to see the photos. If you're a little put off by blood and gore don't click on the links

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Everytime I look at these pictures I wonder to myself, what was Michael Jackson thinking to go through however many nose jobs he had? I was in terrible pain all day yesterday and was so thankful for the vicodin although I hated being in such a groggy state. Today, I'm just on tylenol so feeling much better.

And finally, Boo knew I wasn't feeling well and here she is keeping me company.

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If anyone from work is reading this - I will not be in on Monday morning.

I'm on the mailing list to receive those fabulous catalogue's from Williams and Sonoma and I always love to look at the pictures and imagine my future kitchen. I think buying everything on my wish-list from that place would cost more than remodeling the kitchen in the first place. Each catalogue contains a few recipes, some of which I've tried over the years, and they are all pretty good. Today's dinner came from a catalogue from a few weeks ago and we really enjoyed it. Served it with a salad from Trader Joe's. FYI - I don't have the special frittata pans and just used one, regular, non-stick frying pan.

Leek, Potato and Gruyere Frittata



3 Tbs. unsalted butter
6 oz. small red potatoes, sliced 1/8 inch thick
Salt and freshly ground pepper, to taste
2 leeks, white and light green portions, rinsed well and thinly sliced
5 eggs
3 Tbs. heavy cream
2 oz. Gruyère cheese, shredded
1 Tbs. finely chopped fresh flat-leaf parsley

In the deep half of an 8-inch frittata pan over medium-high heat, melt 1 Tbs. of the butter. Add the potatoes, salt and pepper, cover with the shallow pan and cook, flipping the potatoes occasionally, until tender and browned, about 8 minutes. Transfer to a bowl.

In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leeks, salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a separate bowl.

In another bowl, whisk together the eggs and cream. Stir in the cheese, parsley, potatoes, salt, pepper and all but 2 Tbs. of the leeks.

In the deep half of the frittata pan over medium heat, melt 1/2 Tbs. of the butter. Add the egg mixture and cook until the eggs are just beginning to set, about 4 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath.

Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. Remove the deep pan and cook until the eggs are completely set, 2 to 3 minutes more. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved leeks.

Serves 4 - 6 (or in our case 2 dinners plus lunch for me tomorrow).

Made these cookies on Sunday and several were eaten within 1/2 hour of coming out of the oven. With great texture and just the right amount of raisins Martha Stewart hit the nail on the head with this recipe from the September, 2008 issue of Everyday Food Magazine. Please take special note of the photo - I nearly bled to death setting up this shot - see Life or Death for more information.

Chewy Oatmeal-Raising Cookies



1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

Makes 24 cookies - perfect with a glass of milk.

I had a bit of an accident yesterday and Alex had to take me to Grossmont Hospital emergency room.



I almost bled to death trying to set up a shot of my newly baked cookies. I tried to move a glass, and instead it fell and broke and I managed to gouge a chunk out of my thumb. I wasn't too worried at first - there was a lot of blood all over the floor and in the sink but I managed to stop it after a while. Alex made me pour peroxide over the wound to clean it (I will get him back for the pain I experienced with that), and I put a band-aid on it. But a short while later I noticed blood running down my arm and all over my pants so Alex decided it was time for a trip to the hospital.

These pictures are taken with my cell phone so they're not super clear but you can see the wound and the bruising surrounding it.







We were there for just over 4 hours and while I tried to be brave I almost passed out when the doctor was putting in the 2 stitches - I'm a bit of a wuss when it comes to anything gory.

I did manage to get the shot I was going for which will be in one of the upcoming blogs with the recipe for raisin oatmeal cookies.

A comment that Bookman left the other day in response to the 'Killer Bees Attack La Mesa" was referring to our run in with a bee hive in the wall of the spare bedroom. It started out with us noticing a huge number of bees in the air around the house but we couldn't figure out where they were coming from. Then we started seeing dead bees on the floor by the front window of the living room. One morning Charlie said he kept hearing buzzing at night and it sounded as if it was coming from the walls - we thought he had been dreaming. But we eventually listened to him and one night put our ears to the walls. As soon as we did that we not only heard the buzzing but felt the vibration as well. We knew right away that we had a bee hive in the walls of the front bedroom.

The bee people came out the next day and started the removal process. Here is the honey comb before it was removed from the wall



Did you know that when bees are in the hive they create their own air-conditioning by flapping their wings constantly? This keeps the honey solid and as soon as they stop flapping their wings the honey begins to soften and will start dripping? We didn't know that until we had to clean up the honey as it dripped down the wall so new bees wouldn't be attracted to the honey and move in. We actually took down the whole wall and had to disinfect the inside of the stucco.

Fortunately our bees were the regular type and not Africanized killers

As I was driving along University Avenue this evening, on my way home, I noticed 3 helicopters circling in the general direction of my house. My first thought was "Oh no, what has Alex done now?" Just kidding! But I was curious about the attention these helicopters were giving to the neighborhood. According to one local news station there was a hive of African killer bees and a few people had been stung and taken to the hospital. When reading this story, however, it believes some honey bees had interbred with Africanized killer bees. This all happened 2 blocks from our house so we're keeping our doors and windows closed for the time being.

How can something so simple taste so good? I have a huge stack of Martha Stewart's Everyday Food magazines that I'm trying to purge so I'm going through them one by one to pull recipes I like. Couscous is so quick and easy to make which makes it perfect for a weeknight meal. This recipe requires only a few ingredients but was really great with some grilled chicken and garlic roasted broccoli. I didn't have a lime so I just picked a lemon from the tree in the backyard and used that.

Minted Couscous

1 cup couscous
Coarse salt and ground pepper
4 scallions, thinly sliced
1/2 cup torn mint leaves
1 tablespoon olive oil
1 tablespoon fresh lime juice

In a small saucepan, bring 1 cup water to a boil. Remove from heat. Stir in couscous; season with salt and pepper. Cover and, off heat, let steam in the pan, 5 minutes.
Add scallions, mint, oil, and lime juice; fluff couscous with a fork.

I bought some soba noodles a few weeks ago with no idea in mind other than wanting to try them. Of course the 'buckwheat' part of the ingredients didn't go down too well with Alex but since this meal last night he's a changed man. We both LOVED the soba noodles and the way the tofu was broiled. I found it on Martha Stewart, Everyday Food after doing a search for Soba Noodles. There was a bit of a complaint about the number of dishes I used but hey, this is the price he has to pay to get fun and interesting meals.

Broiled Black-Pepper Tofu



1 1/2 blocks firm tofu
2 tbsp tamari soy sauce
1 tbsp toasted sesame oil
3/4 tsp freshly ground pepper

Cut tofu crosswise into 6 slices (about 3/4 inch thick each). Cut each slice diagonally into 2 triangles. Line a rimmed baking sheet with a double layer of paper towels. Place tofu on top, and cover with another double layer of paper towels. Place another baking sheet or a large plate on top. Weigh down with heavy objects (such as large cans of food); let stand 20 minutes.
Preheat broiler with rack 6 inches from heat. Stir together tamari soy sauce, oil, and pepper in a 9-by-13-inch baking dish. Pat tofu dry with paper towels; transfer to baking dish. Turn to coat both sides with marinade. Broil, flipping once, until golden brown, about 4 minutes per side. Serve with dipping sauce.

Soy-Lemon Dipping Sauce
2 tbsp peeled and minced fresh ginger
1/4 cup tamari soy sauce
1/2 tsp freshly grated lemon zest
1 tbsp plus 2 tsps fresh lemon juice
1 tsp toasted sesame oil

Whisk together ginger, tamari soy sauce, lemon zest, lemon juice, and sesame oil in a small bowl. Set aside at room temperature until ready to serve. Just before serving, stir well.

Soba Noodles with Vegetables and Mint



Coarse salt
8 ounces sugar snap peas, trimmed, strings removed
12 ounces soba noodles
1 tablespoon plus 1 teaspoon peanut oil
1 tablespoon plus 1 teaspoon sesame oil
2 medium carrots, about 1/2 pound, peeled and shaved into thin strips using a vegetable peeler
1 teaspoon minced peeled fresh ginger
4 scallions, thinly sliced crosswise
1 tablespoon tamari soy sauce
1/4 cup coarsely chopped fresh mint
Freshly ground pepper

Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain. Return water to a boil; cook noodles according to package instructions. Drain. Rinse noodles with cold water; drain.
Transfer noodles to a large bowl. Add oils; toss to combine. Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.

I made 2 changes to the above recipe. Julienned the carrots and added with peas to boiling water for 2 minutes.

Serves 4

It was a little chilly today and actually poured with rain for some time. While the weather is so cold, we are having what we think is the last fire of the season. Here's Alex and Boo taking a nap in front of a roaring fire.