I *heart* my Vitamix

I haven't always been in the best of shape or consumed the most healthy food or drink.  However, I have spent time talking with a nutritionist and generally try to make good choices to be healthier.  This week I am doing a bit of a low-key detoxification process and am feeling better each day!

So last month I splurged a little bit a lot:  I bought myself a Vitamix.  What is it?  Only the best appliance I will ever own.  Literally.  It's a 2 horsepower blender *gasp*. This puppy will turn avocado pits into powder.  It will pulverize anything you put into it.  Of course, given my extensive history of bodily injury in the kitchen, I made sure that the appropriate safety devices were included in the purchase.  The beauty of it is that it allows the consumption of the whole food (skins, seeds, rinds and all) and in the raw state, so you get the maximum nutritional value.  No pulp, no waste, just vitamins and fiber from the food.   It will make and heat soup, grind grains into flour, make bread dough, etc.  I have been making juices, moothies, soups and dressings...it's completely changing my nutrition.  YUM :-)    Here are just a few recipes that I have really enjoyed with my Vitamix!

Smoothie
* Blueberry and Almond, Peach and Almond, Raspberry and Rice, Mango and Coconut
2 cups almond, rice or coconut milk
1 cup of blueberries or raspberries, or one whole peach or mango
1 scoop of whey protien powder
1 scoop of Pro-Greens type powder (preferably with a probiotic)
A couple of ice cubes
Method:  Blend together until smooth.

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Beet, Carrot, Apple and Ginger Juice
1  large or 2 medium beets, cut into wedges
1/2  lemon (peeled for this recipe)
2  large carrots, cut into smaller sections
1  large apple, cut into wedges
1-inch piece of ginger
Method:  Blend together until smooth.

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Salad with Carrot and Ginger Dressing
     For Salad:
1 head of leafy greens, roughly cut
1/4 red onion, thinly sliced
1 avocado, diced
***
     For Dressing:
1  large carrot
1  large shallot
2 T  fresh ginger (roughly chopped)
1 T  sweet white miso
2 T  rice wine vinegar
1 T  roasted sesame seed oil
1/4 cup  grapeseed oil
2  T water
Method:  (*For the dressing I used my smaller food chopper/blender, rather than the Vitamix.)  Pulse the carrot, shallot and ginger in a blender until finely chopped.  Scrape down the sides.  Add the miso, vinegar and sesame seed oil and blend together.  While the blender is going, slowly drizzle in the grapeseed oil and the water.  Combine the salad and dressing just prior to serving.

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Green Soup
* Broccoli and Arugula or Pea and Basil
1  T olive oil
1  clove garlic
1/2  yellow onion
1  head of broccoli, cut into sections, or 2 cups peas
2 1/2  cups water
1/4  teaspoon each salt and pepper
3/4  cup arugula (watercress would be good too) or basil
1/2  lemon
Method:  Put all items into the Vitamix and blend until smooth. Enjoy cold or warm in the microwave.

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Enjoy!!

Learning to Trust

        It has been an incredible season of life for me, and the recurring theme, my growth-edge, has been Trust.  As most of you may know, I am a "Preacher's Kid"...I am proud to say my Dad was a pastor of a Christian church for most of my life. One of my favorite sermons that he taught was about Trust...and he would put his hands together throughout the message in a "T" formation, like that generally used for "Time-Out".  (We moved several times, hence the re-runs!)  When God is trying to get my attention to trust him, the vision of Dad's hands making the "T" sign come into my head...what great reminder...Thank you Dad!  I am learning to trust God with my time, love and other pursuits. 

Time
        Each morning when I rise, before I begin brushing teeth, washing face, showering, feeding Punkin, etc., I read a daily devotional from "Jesus Calling" (Sarah Young)  I have learned from experience that doing other things first distracts me from doing the most important task of the day:  Prayer.  Pastor Mark at Mars Hill shared a fantastic message this past Sunday, and one of his points was prayer--or lack thereof.  I often will go a whole day or more without praying, as if I believe that I can make it thorugh this or that just fine.  "I have done this work...made this commute...trudged through this routine...for years, so why must I pray for assistance? I could do this in my sleep!"  
        This morning I awoke late.  I hit 'snooze' three too many times and was down to the wire to make it out the door on time.  I looked at the book and was awash in conflict: what is more imporant than spending time with God or being on-time to work?  Answer: Nothing is more important than God...I must make the time investment in Him. I truly desire to honor Him.  But today?  I will be late for work, every minute counts, traffic can be so unpredictable...  This is when the sacrifice has the greatest impact on my faith and increasing ability to trust Him throughout my day.  When I spend the time with Him, not only will He be able to bless my day, but a peace that passes understanding will descend upon me. 
        I can't say that I pause and give God time every morning...I am a work-in-progress.  But I can tell that little by little, as I become more trusting, it is working:  the result of His blessings in response to my trust is remarkable!

Love and Other Pursuits
        I have had quite the incredible life for my 34 years...oh the stories I have!  I have visited 46 states (including Alaska and Hawaii), been to America's beard and hat (haha, Mexico and Canada, including Nova Scotia, Cape Breton and Price Edward Island), and have lived in the Pacific Northwest, California, New England and Boston.  I have held jobs requiring wisdom far beyond my years, and have triumphed through the joy and pain of my life decisions (good and foolish).  My career has flourished, with societal appointments, publications, presentations and teaching opportunities.  As a single woman I have always been financially secure through prosperous times and even through the slim seasons.   And yet, I doubt.  How foolish I am!!
        God has brought me full-circle...home at last...content at last.  I am home in Seattle.  I never knew how much I valued home until I had been away in search of life (which I found to some extent, but that's a story for an entirely different time) and found it here at last...in the Pacific Northwest.  God has always been faithful to me.  He has never foresaken me.  His promises are true, and his wisdom just. 
        Which brings me to the question:  WHY would I doubt that God has the very best plan for me??  I justify my doubt as "self-preservation"...I project prior disappointments and failures onto future potential blessings.  I take setbacks or unexpected happenings and read into them "not meant to be".  I am like an actuary:  I am quick to analyze and weigh the risk/benefit ratio. 
        What I know for sure is that God still pursues people...I am proof of that.  (an idea from Blue Like Jazz, by Donald Miller).  I have felt Him pursuing me for the past few months...something that I despaired wouldn't happen.  How foolish I have been to think He had given up on me!
        One of the ways I was sure it was not in His plan to bless me was in a job that I love, with a life of friends, colleagues and adventures where I love to be.  I live in Seattle, have a job at the UW which inspires me each day, a multitude of friends and activities, and a church I am becoming more involved with as we speak.  It took TRUST to get to this point.  Another way I was sure was not His plan was to bless me with a soulmate...a man of God who would love me despite my prior life...who would adore me and see beauty and value in me.  Oh, me of little faith.  I have met a man who I adore, respect and love.  He is someone who I can laugh with...someone who loves me...someone I pray with.  There is a significant logistical issue associated with our relationship...hence, the TRUST.  This wonderful, Godly man is worth the investment, despite time, effort and distance.
        The fear lies in the "What if?"  The not knowing.  The mystery.  There is fear and beauty in the mystery.
        I am feeling the growth-edge once again, in trusting that God will continue to bring me together with my soulmate (if it is this wonderful man)...trusting that God will be gentle in my evolution from single gal to attached-in-love gal.  I am trusting Him that my heart will not be smashed...again.  I am trusting Him that the logistical nightmare we find ourselves in will be resolved in a heartbeat by His grace.  Where ultimate bliss meets absolute unsurity.

Look at the beauty the clouds bring to the environment...clouds don't always equal rain...
Trust.  That's my growth-edge.

A song on my heart...

“Worlds Apart"
by Jars of Clay

I am the only one to blame for this
Somehow it all ends up the same
Soaring on the wings of selfish pride
I flew too high and like Icarus I collide
With a world I try so hard to leave behind
To rid myself of all but love
to give and die

To turn away and not become
Another nail to pierce the skin of one who loves
more deeply than the oceans,
more abundant than the tears
Of a world embracing every heartache
Can I be the one to sacrifice
Or grip the spear and watch the blood and water flow

To love you - take my world apart
To need you - I am on my knees
To love you - take my world apart
To need you - broken on my knees

All said and done I stand alone
Amongst remains of a life I should not own
It takes all I am to believe
In the mercy that covers me
Did you really have to die for me?
All I am for all you are
Because what I need and what I believe are worlds apart

I look beyond the empty cross
forgetting what my life has cost
and wipe away the crimson stains
dull the nails that still remain
More and more I need you now,
I owe you more each passing hour
the battle between grace and pride
I gave up not so long ago
So steal my heart and take the pain
and wash the feet and cleanse my pride
take the selfish, take the weak,
and all the things I cannot hide
take the beauty, take my tears
the sin-soaked heart and make it yours
take my world all apart
take it now, take it now
and serve the ones that I despise
speak the words I can't deny
watch the world I used to love
fall to dust and blow away
I look beyond the empty cross
forgetting what my life has cost
so wipe away the crimson stains
dull the nails that still remain
so steal my heart and take the pain
take the selfish, take the weak
and all the things I cannot hide
take the beauty, take my tears
take my world apart, take my world apart
I pray, I pray, I pray
take my world apart

The Silver Screen...

I LOVE movies.  Netflix probably loses money on me each month because rather than paying for cable, I watch movies through netflix. 

This post is about two AMAZING movies I have seen recently:

1. "The Visitor" with Richard Jenkins. A man who lives in Connecticut suddenly returns to his apartment in New York City to find immigrants who have been subletting his home illegally.  The unexpected result is the awakening of this widower's life and feelings, and a deep, lifelong friendship with the couple staying in his home.

2. "Adam" with Rose Byrne and Hugh Dancy. A young man in New York City with Asberger's syndrome develops a friendship and subsequent romance with the neighbor girl.

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Both of these movies are unbelievably sweet and tender, with amazingly strong performances by all characters, both starring and supporting. They aren't gripping, eyes-glued-to-the-TV action flicks, but they are compelling and beautiful.

Heyyyyyy battah battah battah....

Philly experienced a baseball massacare on June 11th. It may as well have been batting practice for the Sox. There were 9 home runs scored by the Red Sox in the first 3 innings, which was GREAT as far as I was concerned! I love the Sox...the crack of the bat with a hit...watching that ball bounce off the Green Monstah. My super friends and I agreed (or maybe I just think we agreed) that if we did happen to catch a ball we'd divide it into 5 equal parts. Of course, I cannot verify how that actually would have played out...and how easily the baseball's stitching would have come undone. Not one ball came near our seats...there was a flaw in the plan.

My awesome friends from Dartmouth, warm sunshine followed by clear crisp evening air, Red Sox at their best, Fenway and it's history...Great memories!!

Kari in Evolution

It's been a crazy life season and writing on this blog has gotten shuffled to the sidelines.  So, it's time to dust off the keyboard and start writing again!

I'm in Boston again, for the first time in 3 years...it is surreal.  So much happened in my life while I lived here, and a great deal more has influenced who I am since my move back to Seattle.  Now the old life and the new Kari converge again, and the result is striking, vast array of emotions.  I have evolved and grown in the past three years...I am looking at the world with new eyes and a new heart. 

Smell is known to be the sense most strongly connected to memory...a profoundly evident truth this week.  Each city has a unique smell.  I recognize Boston immediately as I exit the plane.  The air is thick with humidity with a marked temperature change from the street as I descend deep into the subway station.  Each "T" (subway) station has its own smells and sounds which radiate from the brick, the tile, the tracks.  Each section of track has distinct rhythms...a distinct pattern of grinding metal-on-metal and swaying rail cars, and just beneath the level of consciousness lies a subtle awareness that the train is pulling into Harvard square.  The ride from downtown to Porter square awakens distinct and vivid memories with each layer of scent...rubber, metal, dust, age, damp brick and mortar, faint exhaust.  Train noise overpowers conversation during the commuting rush hour...people noises dominate during off-peak hours.  Adolescents enjoy their freedom, boistrous and jovial.  Tourists bury their noses in maps and brochures and hang on for dear life.  Locals stand fearlessly as though bragging to the rest of us "look, no hands". 

There is freedom in not owning a car.  More freedom than nuisance.  I didn't own a car for more than 2 years...rented or used Zipcar when real necessities arose.  Stretch those legs, walk tall with long strides, move on your own energy.  I admire communities which rely on mass transit and long for Seattle to enjoy the same conveniences.  I remember the pride in making grocery trips by foot or by T...reusable bags piled high in my granny-cart.  Oh to have had a pedometer this week!  Oh how well I have slept this week. 

Observation.  On benches and in cafes there are readers buried deep books...I see imaginary bubbles rise above their heads with images of their thoughts as they absorb the thoughts, facts, stories.  One in five people has phone to their ear...fictional conversations are contrived in my head based on their body language. An elderly woman sits on the sidewalk, a disintegrating Dunkin' Donuts styrofoam cup jingling with change.  A young professional woman walks by dressed to the nines.

Success vs. Failure. 
Wealth vs. Poverty. 
Acceptance vs. Rejection. 
Sun vs. Thunderstorms. 
Art vs. Vandalism.
Home vs. House.
Contentedness vs. Ache.

Breathe.  Just breathe and enjoy the ride.

My dear Seattle, I will be home on Sunday!

Saturday Night...

After a productive day of spring cleaning, what is better than cooking and a movie!?

I made an Indian Chicken Curry with Coconut and Spiced Onions from a Williams-Sonoma cookbook that I have had for years.  The focus of the cookbook is food and wine pairing...and all I can say is: Fabulous!!

Here is the description:
    "A tropical fruit-scented white wine with a somewhat oily texture beautifully accompanies the silkiness that comes from the coconut milk and cream in this braised melange.  The bright fruit flavors of a Viognier are sublime with the sweet and aromatic qualities of the spices."

They had me at "hello". I served this dish as recommended, with basmati rice and sauteed spinach:
 It was PERFECT!  See below for details.

The book recommended a white wine, as follows:
Dependable:  Fresh, full Viognier
Daring:  Off-dry, tart Riesling

If I had an unlimited income, I would have bought one of each and had a sweet wine/food tasting.  Since my income is limited (and I already spent my grocery budget for the week), I went with the "dependable" option.  On sale was an intriguing 2007 The White Knight Voignier, Clarksburg CA.Viognier, original price $18.00--on sale for $10.00!  At the end of the meal, I highly recommend this wine:  Ideal to compliment this dish!!

In addition to:

2007 The White Knight Voignier Clarksburg, California

I also recommend:
2008 Maryhill Columbia Valley Viognier Goldendale, Washington

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The following is from the Williams-Sonoma Food & Wine Pairing cookbook (1999 version), with my edits in Italics.

Total time = 60-90 minutes

Ingredients:

Indian Chicken Curry with Coconut and Spiced Onions :
- 2 1/2 lb. chicken parts - chicken breasts, large bite-size pieces
- Salt to taste - I used Hawaiian red salt...mild and a very good match
- Ground black pepper to taste
- 1/4 cup peanut oil
- 2 Cups chopped yellow onion - (1 medium-large size)
- 2 Tab. peeled and minced fresh ginger - (or 1+ Tab. ground/powdered)
- 1 Tab. minced garlic - (generous)
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground fennel - (of course I had fennel seeds...use a coffee grinder!)
- 1/4 tsp. ground cloves - (again, whole cloves...ground with fennel in grinder!)
- 1/8 tsp. cayenne pepper - (could be generous, if you like more than mild spice)
- 1 1/2 Cups (12 oz.) coconut milk - ("Lite" version, 1/2 fat/calories & good!)
- 1/4 Cup slivered blanched almonds
- 1/2 Cup heavy cream - (Half & Half worked great, with less calories & fat!)
- 2 Tab. chopped fresh cilantro (fresh coriander) or mint - (I had fresh mint on hand)

Spinach Side Dish:
- 1 bundle of spinach per person (it will cook down substantially)
- 2-4 cloves of minced garlic
- Splash of peanut oil
- Dash of hawaiian red salt

Basmati Rice Side Dish:
- I used Brown-basmati rice: 1 Cup dry = 2 servings
- Dash of hawaiian red salt
- Cook as instruced on package (slow cook)
- For 2-4 servings, add 1 cinnamon stick & 5 cloves

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Quite without stressed-out planning, this meal came together at the same time (see notes above) which was a great joy! Additionally, the wine pairing suggestion was SPOT ON!!


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TIME TO COOK!!

Chicken Curry Main Dish, Spinach  and Rice Side Dishes:

1.
* Preheat oven to 350 degreesF and ready a baking sheet.

* Rinse the chicken pieces and pat dry with paper towels.  Generously sprinkle with salt and black pepper and set aside. 

* Prepare all ingredients for the main dish, spinach and rice side dishes before proceeding.

2.
* In a sautee pan large enough to hold all of the chicken pieces in a single layer, warm the peanut oil over medium heat.  Add the onion, ginger and garlic, and sautee, stirring from time to time to prevent sticking, until softenend: 5-8 minutes.

* Add the cardamom, cinnamon, fennel, tumeric, cloves and cayenne.  Sauteee to belnd the spices and release their aromatic oils, about 2 minutes. 

* Add the chicken pieces and turn in the the onion-spice mixture for about 2 minutes to coat well.  Add the coconut milk and bring to a boil.  Reduce heat and simmer until the chicken is very tender and cooked through, about 30 minutes.

3.
* Begin the rice (boiling, simmering, etc.).  This will be completed approximately the same time as the chicken. (Good news: There will be a bit of leeway on both sides!)

* Meanwhile, spread the almonds on the baking sheet and toast in the oven until they take on color and are fragrant, approximately 5-8 minutes. Remove from the oven and set aside until needed.

* Approximately 5-7 minutes before the chicken and rice are ready, heat a smaller skillet over medium heat with a dash of peanut oil and a few cloves of garlic minced.  Pile the cleaned spinach leaves into the skillet.  Carefully and continually turn the leaves (from bottom to top) until wilted.  The spinach leaves will cook down significantly; estimate 1 bunch of leaves per serving.

4.
* When the chicken is tender, add the almonds and cream, (Add the mint here, to maximize the flavoring), stirring until combined.  Season with salt (I used the hawaiian red again here) and pepper. 

Make-Ahead Tip: The curry can be made up 1 day ahead, covered and refrigerated. Reheat over low heat.

~~~~~

Bon Appetite !!

So sorry there aren't pictures!

Fresh Tomato and Basil Chicken with Super Creamy Polenta

SERVES 4, easy to DOUBLE for 8 Servings...eat some, freeze some!

Ingredients:

4 cups chicken broth

2 tablespoons extra virgin olive oil

4 (6 ounce) boneless skinless chicken breast halves

Salt* and Fresh ground black pepper, to taste

1/4 teaspoon crushed red pepper flakes

1 large red onion, thinly sliced

5 garlic cloves, minced

1 cup quick-cooking polenta

1/2 cup mascarpone cheese

1/4 cup grated parmigiano-reggiano cheese

1/2 pint yellow grape tomatoes

1/2 pint red grape tomatoes

20 fresh basil leaves, chopped

*Strongly suggest adding any salt at then end of the recipe preparation...


Directions:

Bring 3 cups chicken broth to a boil in a saucepan.

While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.

Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.

Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.

Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.

While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.

To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.

Add in the basil and toss with the chicken and tomatoes.

Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken with a ladle-full of sauce.

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Faith in Rachael Ray's cooking::  Fully Restored   :-)

This is a complete success...an absolute "foodgasm" -- I have rarely been this blown-away!!

Friday Night Special at Kari's House: Drunken Tuscan Pasta!

As a reward for all of my hard work today, I spent time with Pink Martini (the band, Splendor in the Grass) and Rachael (Ray) cooking dinner...one of my very favorite pasttimes lately.

My camera...or perhaps the lighting...did not allow for appetizing pictures.  It's rather embarrassing actually...belive me: Posting the pictures I took would have an untoward effect. 

To smell the portobello mushrooms cooking with garlic, rosemary and panchetta, click HERE. 

To have an order of this recipe brought to your door in 30 minutes or less, click HERE.

Oh my...are the links not working?  Sorry about that...I'll see what I can do.

Well, in lieu of the smells and tastes, here's a picture and the recipe...with a few edits, it is fabulous!!  I have prepared many of the recipes from Rachael's extensive collection, and in general, there are just too many tastes in competition with each dish.  A very good friend of mine (who happens to be a chef herself) has said that keeping it simple with few key ingredients makes for the most luscious dishes.  So, I have included Rachael's recipe, with my edits :-)

Drunken Tuscan Pasta (The original, with my edits!)

from:  Rachael Ray's Book of 10

INGREDIENTS: 

1 (750 ml) bottle tuscan red table wine (Rosso di Montalcino or Chianti)

Coarse salt and Black pepper to taste

1 lb bucatini pasta or spaghetti or perciatelli
     (I used whole wheat spaghetti, which was wonderful!)

3 tablespoons extra virgin olive oil

1/4 lb deli-sliced (or packaged very-thin-sliced) pancetta

3 portabella mushroom caps, thinly sliced
     (Okay to double this to 6 if you like mushrooms and rich flavor!)

2-3 sprigs fresh rosemary, leaves finely chopped
     (A different hearty herb would likely be very good in this dish, depending on your preferences!)

4 garlic cloves, chopped
     (Be generous if you like garlic!)

red pepper flakes (a couple of pinches)
     (No offense Rachael, but this just makes for too much going on with the taste buds.)

4-5 cups chopped chard leaves or escarole or spinach or kale
     (Be generous to get more servings of good green veggies...this recipe will take it!)

1/4 teaspoon grated fresh nutmeg

Grated parmigiano-reggiano cheese

DIRECTIONS:

     Pour a glass of red wine to sip, from a different bottle than you will cook with...preferably a bottle of higher quality wine than wasted in a pot of water and pasta.

Pour the entire bottle of wine into a large pan; add water to fill the pot up as you would to cook pasta.
     (Use the low-end amount of liquid for cooking the pasta, as not to dilute the wine/liquid.  Heads up! You will use some of the cooking liquid later in the recipe!)

Bring the wine and water to a boil over high heat.
     (Note:  The pasta combines with the remainder of the recipe much easier, and with less pasta strand breakage, when the items are combined immediately after pasta is cooked. Therefore, it wouldn't hurt to wait until the other yummy goodness is about ready to start cooking the pasta.) 

When the liquids boil, add salt and the pasta; cook to al dente.
     (Before draining the pasta, ladle 3-4 scoops of liquid into a separate container and save.)

Heat a large nonstick skillet over medium heat and add 2 tablespoons of olive oil. Chop and add the pancetta. Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.

Add the mushrooms to the olive oil in the same skillet and season with the rosemary.  Cook 6-8 minutes until deeply golden. 
     (Lower your face in toward the steaming skillet and inhale deeply through the nose.  Mmmmm.  Sip wine; inhale mushroom-rosemary aroma once again.  You're welcome!)

Push the mushrooms to the sides of the skillet.  Add the remaining tablespoon (-ish) of olive oil and the garlic and red pepper flakes.  Cook for a few minutes or so, then toss the mushrooms together with the garlic.

Add the greens to the pan; season with salt, pepper, and nutmeg.
     (Depending on the size of the pan, add the greens in stages.  As they wilt, more greens will fit.  I used Kale, which was exceptionally good...although any dark greens you like will work great!  If you like, use a-plenty of greens...the recipe will take more than the 5-6 cups just fine, in my humble opinion!)

When the greens have wilted down, add a couple (I used 3-4) ladles of the starchy pasta cooking liquid to the pan.  Cook for several minutes to reduce it a little.
     (You will want to do this, so it's not so soupy and the flavors will concentrate.  Mmmm!)

Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.
     (Cover the skillet if helpful...)

Drain pasta well and add it to the skillet.
     (This was a little awkard; the pan I was using was a tad small.  You could transfer all into a large bowl and mix it up that way! )

Adjust the seasonings and serve; pass the extra cheese at the table.

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I do apologize for the messy-appearance of the recipe above...feel free to edit before you print it!

The book says this recipe will make 4 servings...but I just got dinner - plus - 6 freezer containers for lunches!!
 
As Julia Child would say (use the falsetto voice):  Bon Appetite!

Patient Story #3

Okay...it's more of an "Embarrassing Tech Story" than a Patient Story...

So I had a "quad study" this week, meaning the patient had 4 studies scheduled for one visit.  Most studies are about an hour each...meaning if I were to see 4 single-study patients it would take me 4 hours including reporting and miscellaneous paperwork.  I am pretty efficient after 12 years of practice...so depending on the disease processes I could do this test (carotid, renal, lower extremity arterial, vein mapping) in about 3 hours or less.  Anyway, I digress. 

The point is, the patient will be in the exam room for multiple hours...and therefore will likely need to use a restroom at some point in the process. 

I work in a gorgeous, newly-designed, fabulous vascular lab space with enormous exam rooms, ample technologist workspace and nice restrooms :-)  Said restrooms are adjacent to the spacious exam rooms.

As I direct the patient toward the restroom, I literally--and quite without intention--say: "...okay, have a nice...umm...uhh...and I'll see you afterward...there...in the exam room..."

Awkward.

Seriously Tasty...and Wicked Easy!

This recipe is from the Rachael Ray cookbook: Book of 10:

"Super Tuscan Burgers and Potato Salad with Capers and Celery"

I made it a few weeks ago and was impressed, to say the least!!

The potato salad is...well...spectacular!  It's completely different from the standard potato salad with mayonaise and mustard...it's fresh, classy and sassy!  I was salivating tonigh...wishing I had made it again.  (wah wah wah wahhhhhhh...sad trumpet sound).

There was some leftover burger meat that I cooked for dinner tonight (and tomorrow's lunch)...and WOW.  I was reminded of how truly amazing this dish is. I didn't care for eating this burger on a bun the first time around.  So, tonight I put the cooked patty on a bed of arugula, topped with the melted cheese and mushrooms I'd sauteed with the meat when it was close-to-done. 

When the meat and mushrooms were done and removed, I added asparagras spears to the hot skillet and sauteed them for several minutes until browned.  Then, I added a splash of white wine and covered the pan to steam the asparagras for several minutes.  No added salt, oils or seasonings.  Any green vegetable could be used: brussels sprouts, broccoli, spinach, green beans, etc.  Tasted wonderful!!

In the end, I sat here in my quaint apartment, thoroughly enjoying my impromptu meal...wishing someone were here to share it with me...and I thought of you, dear reader.  So DO try this meal!  I can (very nearly) gurantee you'll like it!

Here Goes the Official Recipe (as copied from Rachael Ray's Book of 10):
Minimum of 4 servings.
 
Ingredients
•2 1/2 pounds small waxy potatoes, quartered or halved, depending on size
•Coarse salt
•1 and 1/2 pounds of ground pork.
(Technically 3/4 pound ground pork & 3/4 pound ground veal  -- I'm not sure I agree with using baby cow = veal.  Let alone, grinding it up and mixing it with another meat...there's some element of not fully appreciating the veal that way...and therefore, I was afraid to ask for it at more than one store.  My conscience and all. Anyway...)
•3 tablespoons extra virgin olive oil (EVOO), plus 5-6 tablespoons, divided
•1/2 cup dry Italian red wine, divided
•1/4 medium yellow skinned onion, finely chopped
•3 tablespoons, 5 or 6 sprigs, chopped fresh sage leaves
•4 cloves garlic, chopped
•Coarse black pepper
•1/2 pound cremini (baby portobello) mushrooms, sliced
•4 crusty rolls, split
•8 ounces Pecorino Romano, shaved with a vegetable peeler
•1 cup arugula leaves, 1/2 bunch, trimmed of stems
•3 tablespoons capers
•1 celery heart and greens, from the center of stalk, chopped
•1/2 medium red onion, finely chopped
•1 lemon, zested and juiced
•2 tablespoons red wine vinegar

Preparation:
Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12-15 minutes.

While potatoes cook, prepare burgers. Combine pork and veal in a bowl with 3 tablespoons EVOO, 1/4 cup (eyeball it) red wine, onion, sage, garlic, salt and pepper then form 4 large patties.

Pre-heat a large nonstick skillet over medium high heat. Place the burgers into the skillet, leaving a space in the center of the pan to pile in mushrooms. Add sliced mushrooms to the skillet with burgers and add 2 tablespoons olive oil. Flip burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet. After the mushrooms begin to brown, season them with salt and pepper. The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting. Cook burgers 5 minutes on opposite side then remove them from the pan to roll bottoms on a serving plate. Place sliced cheese on burgers, then the hot mushrooms. Cover plate loosely with foil to slightly melt cheese. Add remaining 1/4 cup of wine to skillet and loosen drippings. Dip roll tops in pan drippings to soak them up. Pile arugula on each burger then set roll tops in place.

Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of EVOO to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold.

(The potato salad was super tasty slightly warmer than room temperature...just after being cooked.  It is likely that the potato salad would be better day 2 or even 3...just like conventional mayonnaise and mustard versions are!).

~~~~

This recipe makes an amazing meal...and very welcomed leftovers!!

Personal Wealth

Ahh, tax season...the W-2s...the 1099s...the deductions...the REFUND!!

Over the years, my taxes have become increasingly more complicated, so I go to see my favorite CPA, Herman.  We were sitting in front of his computer this evening, looking at "Schedule E", or "A", or "S"...  He was asking me about expenses, specifically those related to work.  There were the standard items such as "Rent", "Travel", "Supplies"...I could think of nothing to claim as deductions, as my travel expenses are all reimbursed, mailing expenses covered, etc.  I racked my brain...

...and then I noticed that one of the items on the form was "Depletion".  So I said to Herman: "I am significantly depleted when I come home after one of these meetings/speaking engagements/constulting trips.  How can we put a dollar amount on my personal wear-and-tear?  On emotional distress?" 

We had a good laugh at that!  And that completely sums up the point I have come to in my life:  There is no such thing as "hazard pay"...and even if there was...it wouldn't compensate for the life I am missing out on by over-extending myself for "the love of vascular ultrasound, community and society".

I have been making great strides in personal growth over the past several months...making room for more in life than work-related strengths and accomplishments.  In 12 years as a vascular technologist I have accomplished a great deal and done good things for the vascular community and society.  However, I have also invested more of myself in work and extra projects than I actually had in my possession to give away.  Working toward a change in the ratio of life...with careful thought and purpose... will allow for more activities, health, love and fun than I have known...along with a better balance of the things I love about vascular (teaching, writing, etc.).  It is truly an exciting time for me!

Time is more valuable to me than it has ever been, and I am embracing life again...LOVING life again!

Comfort Food!!

While certainly not the most healthy recipe....this is definitely mmm-mmm-good comfort food!  It was super easy to make and oh-so tastey.  I roasted my own bird, but you could keep it simple and buy a rotisserie chicken already cooked.  Also, this recipe is a good one to double...make up two pans and bake one, freeze one to bake later.  I didn't take this picture (got it from the website), but this is what the finished product looked like!  Will take my own pictures for future posts.

Chicken, Biscuits 'n' Gravy Casserole
By: Every Day with Rachael Ray Staff

4 Servings - Prep 20 min - Cook 25 min

Ingredients:

• One medium to large rotisserie chicken
• 7 tablespoons unsalted butter, plus more for greasing the dish
• 8 ounces white mushrooms, thinly sliced
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon fresh lemon juice
• Salt and freshly ground pepper
• 3 garlic cloves, finely chopped
• 2 cups baking mix, such as Bisquick
• 1/2 cup shredded cheddar cheese

Directions:

1. Preheat the oven to 425°. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.

2. In a large skillet, melt 3 tablespoons of the butter over high heat. Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute. Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more. Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taste. Pour the gravy over the chicken in the baking dish.

3. Melt the remaining 4 tablespoons of butter with the garlic.

4. Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter. Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.

Note: I only used about half of the butter to top the biscuits with at the end, and didn't re-brush during baking...they still turned out great!  I used Skim milk which was no problem for this recipe.  Also, I prefer to use cremini mushrooms for a lot of recipes instead of the white/button mushrooms...I like the flavor :-)   Any suggestions!?!   

Mastering the Art...

Why do I LOVE to cook? There is nothing like the satisfaction of thoroughly enjoying something I have created. Not to mention the wine-pairing possibilities...Amazing...Stupendous! As it turns out, I'm a "Foodie", Sand proud of it!  Let me clarify:  I am a food afficionato, minus the snobbery. I turn on music to fit the mood of my day, put on my favorite apron, pour a glass of water or wine, and get lost in the creation...the smells and tastes...the rendering of something extraordinary. Sometimes I sing along, sometimes I simply reflect on life. Always I have done something wonderful for me in the process.

As a single girl, I have habitually shied away from a lot of cooking.  It is less-than-easy to cook for one person, rather than a couple or more.  Additionally, since practice-makes-perfect, I have been a little insecure of cooking for others.  As I saw it, I had a 50/50 chance of the meal turning out to be a scrumptious delight.  That's a lot of pressure!  The only explanation for this new insatiable appetite I have for cooking must be my new favorite movie "Juile & Julia", and my lovely sister-in-law Kimberlee.  For a single girl like me who--as it turns out--LOVES to cook (and is rather good at it, if I do say so myself): "Mastering the Art of French Cooking" or "The Joy of Cooking" like Julie or Julia, means "Mastering the Art of Re-Heating Graciously". 

Mose of the dishes I have spent from hours to evenings-on-end preparing have quite simply been exquisite experiences, from preparation through savoring.  I have made countless recipes, taken endless notes on the specifics (post-meal preparation) and enjyoed every bite of the leftovers.  I have found that cooking 2-3 meals a week is great fun, healthy, economic--and super tasty!  I am, hands-down, the vascular tech with the best lunch every day, and am growing in confidence with every dish I prepare.  Plus, I am having the time of my life in my silly retro rental-apartment kitchen!  Oh, what I wouldn't give for my Cambridge condo kitchen!!

I have not mastered the art of "Halving" the recipe...and I'm okay with that. Half the recipe is a really good idea for a single girl is cooking for herself and hates leftovers.  That is SO not me!    A whole recipe is okay when reheating-with-grace is an option.  In this, I am a work-in-progress.  Nevertheless, I will cook like a fiend for days in a row, copious amounts of food!  This is good...to a point.  First drawback= limited freezer space.  Second drawback= days and nights of the same meals gets mundane.  I am A-OK with the convenience of home-made meals in the freezer.  Freezing is a breeze.

Speaking of:  The only problem with my new-found favorite hobby is: "There is limited freezer space", and "What to do with food from the freezer". There is definitely an Art to re-heating fabulous meals. Stovetop, microwave...is it possible to enjoy a "Fresh" meal several days or weeks later? I can gurantee the answer is YES!! Is a case-by-case learning experience with no formula...sorry.

Oh, Dear Reader: I DO NOT mean to insult your intelligence!!  Please see the following from the perspective that I have just finally understood these tricks...and therefore I intend to be a good samaritan and pass along the info...and/or I simply would like to brag about how much I've learned :-)  Please DO comment, passing along extra pearls of wisdom...I greatly appreciate it!!

MY FAVORITE SUGGESTIONS:
- Roast a whole chicken in the oven and once rested, pull-apart, separating dark/white meat into one container for use in multiple meals.  Store cooked chicken pieces in freezer or fridge (depending on how fast you're going to use it!).  My goodness, I easily get a week's worth of use out of one chicken, and just tonight I got a whole fryer for $0.69/lb.!!

- Many meals call for 1/2 onion, 1/3 pepper, etc.  Go ahead and chop the rest of the onion (while the tears are already flowing), peppers, herbs, etc. together and store in baggies in the freezer for future meal seasoning, etc.  Particularly when there is a sale at the grocery store or extra time for food prep, stock up on chopped versions of onions, garlic and peppers for future use!

- You can get all kinds of veggies in the freezer section of the grocery!  This will save great amounts of money and time. For example, pearl onions are significantly cheaper frozen in a bag, and frozen chopped spinich is cheaper too, on top of being easy to use!  In a baked or cooked dish, you'll never know the difference.

- Copious amonts of gadgets don't actually help in the cooking process...just more items to wash.  Take your time preparing the ingredients ahead of time with the tools you have, then cook with leisure. 

MY FAVORITE KITCHEN ITEMS:
   * Really Good Sharp Knives:  one large for chopping, one small for chopping, one really small for paring and one serrated for breads and special instances. (Mine are Furie...love them)
   * A regular wisk and a flat whisk.   The flat whisk is ideal for sauces and reductions in a large deep saucepan. (See Bed, Bath & Beyond or Amazon.com)
   * A salad shooter.  Laugh if you will!! I grew up with one, Thanks Mom!
   * A manual food chopper.
   * An electric food chopper.  I have often lusted after a food processor...but after considering the perils of clean-up, can probably do without...for now.  I have been making my own breadcrumbs on the suggestion of a fabulous blog (Thanks Kim!) called "The Smitten Kitchen".   They are so right!  Wonderful breadcrumbs when I need them (planned a day ahead), rather than a bin-full of cardboard crumbs.
   * A really nice dutch oven. I bought a large oval Cuisinart version of the oh-so-nice Le Crueset, tradition (cast iron wtih ceramic finish), very reasonably priced at Marshalls.  Very proud of my score on that one!
   * Kitchen tongs.  I use an all-plastic version that is a KitchenAid brand.  LOVE it. Use it for literally 90% of tasks...it's like having burn-proof fingers/hands. 
   * Favorite mixing bowls.  I have several large bowl and one multi-piece nesting set.  I love to prepare all the ingredients in smaller bowls ahead of time, then take my time when it comes to putting it all together, gives me time and presence to tinker and create!
   * One large deep-dish sautee pan, and one smaller sautee pan.  Make good use of the saucepan lids...they ought to fit the smaller sautee pan for steaming maneuvers!

MY KEY TO MAKING WAY TOO MUCH FOOD: 
   * A whole gaggle of re-usable tupperware-type containers.  The "Glad" versions work well.  Key point: DO NOT re-heat the food in these containers.  Pop the frozen contents into a dish/bowl/plate and reheat from there.  Reheating in the plastic containers leaches chemicals into the food, which is really bad.  Plus, not reheating in those containers lengthens the life of them, saving money!

MY TIPS FOR ADDING TO THE PLEASURE OF COOKING:
   * Wear an apron. I have a couple of favorites.  Both have pockets, each have an easy place to tuck a dishtowel...brilliant to have handy for wiping and drying.
   * Wash the kitchen tools and dishes as you cook:  To have a fabulous meal and a clean kitchen...Priceless!
   * Use a "Garbage bowl" (Thanks Rachael Ray!):  Line a medium-large bowl with a regular plastic grocery sack or plastic bag from produce.  Place discard portions and wrappers in this sack, including dangerous chicken, seafood and other meat-product discards, tie the sack shut and deposit directly into the lined-garbage can.  No dripping, no fuss, no muss. 
   * Take the edge off while cooking:  Munch on veggies (carrots, celery, broccoli, bell peppers, snap peas, etc).  A little more substantial snack like a bit of cheese, salami roasted chicken and/or crackers is a good idea when sipping a little wine...after all, we are dealing with an empty stomach!   All of this helps to relax and enjoy the cooking process.

MY PUBLIC SERVICE ANNOUNCEMENT
I have but one last item...a Hopefully the majority of your groceries are carried home in re-usable sacks such as:   http://www.envirosacks.com/. 

Honestly, I am a relatively new convert...finally being a nearly-full-time user about a year ago.  What I like about the envirosacks-type-design is that they roll up into very-small packages in my purse...versus some of the larger sacks I have (like Trader-Joes, etc.) that live in my trunk and are perpetually forgotten.  I can carry 4-5 "envirocacks" without notice of bulk. This is huge!!  I just feel good leaving the grocery store.  Plus, they are machine washable for when you bring home the raw chicken in the leaky plastic wrapper.  Uh-huh.  You know what I'm talking about. 

Thanks to my lovely sister-in-law Kimberlee, I have discovered a whold new world of cooking and foodie blogs!  My goodness...I will try and pick my favorites (tough job) and add to the list on the right.  Please, plase, dear friends:  Make suggestions on sites I should know about!!

---------------------------

Happy Cooking and  Happy Eating!

A few more random thoughts:

- Favorite flower at this very moment: the Camellia  (please do not be offended, dear hydrangea...you will always have my heart)

- Jesus loves me, this I know.

- It is possible to be simultaneously surrounded by people and yet completely alone.

- I wonder if perhaps police officers become exasperated having to go the speed limit whilst behind law-abiding citizens like me?


- My riches consist not in the extent of my possessions but in the fewness of my wants. ~J.Brotherton

- My neighbor frightens me:  She claims to walk, talk and drive in her sleep.  And she just started parking next to my car.  And she keeps a whole bunch of re-used glass and plastic water bottles on her window sill.

- Oh, how I love old pictures, especially those of my Dad and Mom when they were kids!

- I can remember my gym locker combination despite lately-infrequent visits, nearly every computer password, even the telephone number from my childhood home in Molalla (503-829-5322).  My landlord put a combination lock on the dumpster, and I cannot for the life of me recall those blasted 6 digits without looking at the cheat-sheet.

- I *love* to cook. For a single girl like me who LOVES to cook:
"Mastering the Art of Cooking" = "Mastering the Art of Re-Heating Graciously".

- I may have lost my cell phone, at least for the day.  This seems as absurdly improbable as the time I completely forgot the PIN to my debit card.  I use it all the time. The worst part is, I don't have another phone with which to call my cell phone and let the ringing guide me.

Patient Story #2

I visit with patients while I am scanning them, small talk mostly.  I try and guess what people do for work...it's interesting to me.  (I'm right about 8% of the time).

Kari:  So, what kind of work do you do?
Man:  I am an architect.  How about you?
Kari:  Uhhh...well... (I hold up the transducer and look at the machine...)

Yeah. It happens more often than you'd think!

Patient Story #1

I was in the Emergency Department with my lovely student Calli the other day.  The patient's husband was very attentive, helping us move chairs and carts, etc. as we brought our ultrasound machine in.
Calli:  Watch your toes, sir...I don't want to run over them...
Man:  It's okay, I have steel-toed boots on. My toes have been run over by a car before and I was okay.
Calli:  Oh my.
Man:  You don't weigh as much as a car, do ya?
Calli:  Ummm...
Man:  You don't look as big as a car, for a girl anyway.
Calli:  Uhhh...
Man:  I mean, a car weighs 4000 pounds...you don't weigh 4000 pounds, do ya? 
Calli:  Well, no!....(nervous laugh)
Kari:  Sir, please...

Awkward.

Patient Stories

I am a vascular ultrasound technologist, working at the University of Washington Medical Center.  I see outpatients from clinics, inpatients on regular medical floors and in the ICU, patients from the Emergency Department, pre-op and post-op patients from the Operating Room, etc.  The patients' cognitive abilities vary, ranging from completely lucid and "normal" (we call them "walkie talkies"),  to incoherant because of medical issues or pain medications, to intubated and sedated.  In addition to the ptaients we encounter, there are multiple family members and friends, as well as any of the hospital staff. 

Needless to say, all of this makes for a pretty interesting work environment...you never know what you're going to get.  Most of the time, I love it!  As anyone here in our vascular lab -- or any other vascular lab or hospital department -- will tell you, there are some great stories.  Some are funny, some touching and heartwrenching, many too good to not share.

It is important that you know, dear reader, where my heart is in these posts.  I have tremendous compassion, respect and concern for all that patients, their families and friends are going through during their time here at the hospital.  I train my students in these values as well.  It's a frightening time for people, no matter one's current state of health.  I also understand the pressures that healthcare providers are under...we do our best for each and every patient, taking on a great deal of responsibility in their care.  Lastly, nothing I post here will reveal identifiying information about the patients, friends or family, ensuring patient confidentiality.

Coming up next...Patient Story #1.

Giving Thanks

As you may have heard, I had a near miss a few weeks ago...a brush with death.  Well, maybe not so dramatic, but scarey and expensive nonetheless! 

I was driving home to Seattle on a dark and rainy night after a fabulous visit with a friend in Olympia...jazz on the radio, days of vacation ahead.  I was on I-5 in the far left lane, traveling around 70mph, no one in front of me.  Out of the corner of my eye I see something beige-colored about the size of a large piece of firewood coming end-over-end from the front-left side of the car.  It happened so fast, but I am fairly certain it came across the concrete median from the oncoming traffic.  This "UFO" (literally, and Unidentified Flying Object) hit the hood first before squarely hitting the metal between the windsheild and side window, knocking out the driver's side mirror and clattering along the left side windows.  I do hope no one else encountered this object, and that it just fell to the shoulder out of the way.  There was no possible way of stopping to drag it out of the road...too dangerous and too far gone by the time I could collect myself.  The one thing I didn't think of was to call the State Police and let them know...that would've been wise.

So the car's at the doctor and I'm driving a rental.  It's your standard economy tin can...a Chevy something which sways a bit when a swift wind comes up. The doors clang when you shut them, the brakes grind and there's a smell I can't quite place... It's a silver color, and looks surprisingly identical to 37% of the cars in my parking lot at work. It's a large parking lot, so I get to the general area where I think I left it and begin pressing the "lock" button which beeps the horn. My student had a fine suggestion as well: press the "trunk" button, and voila! It practically raises its hand to say "here I am!".

So the purpose for this post is to express that I am so very thankful!!
- If I would have been traveling faster, slower, slightly to the right or left...it would have come directly through the windshield.  God is GOOD.  
- I have a strong constitution. as it turns out...no interior detailing necessary following this event. 
- Good car Insurance...there was $1000+ worth of damage! 
- My Toyota. It is nothing fancy, but it's a solid ride and it's mine. Far superior to the rental car, in  my opinion. Besides, it has a nice rack ;-)  (for kayak and bike, of course)
- I am able to rent a car...significantly more convenient than the bus.
- I get my car back tomorrow...all fixed up and snazzy looking again! 

Beware the UFO road debris out there people!  Safe Driving :-)

Ahhhh....Freak Out!

I realized on the way to work this morning just how dependent I've become on having my cell phone with me at all times.  I was about halfway to work--just passing the Space Needle, actually--when I realized that most precious of all communication devices is at home.  On my kitchen counter.  *FREAK OUT*   Heart-pounding, palms sweating, breath-catching...what will I do IF____?  So I talked myself down from the ledge, reassured that I will make it through the day without my phone...just for today.

If I think hard enough, perhaps I can remember a time when I didn't have a cell phone...depending on the kindess of strangers, pay phones on every corner and a pocket full of change.  Those were the days...when phones had cords and we paid for things with bills and coins.  Oh the irony that I am blogging about this!

Vacation!

In January?  Why?  Wasn't there just a break from work at New Years, late December and late November?  Yes.  And I needed a vacation from those holiday breaks.  And thank you to all who helpe make it possible!  So what did I do?  Well...let's see...
- A little bit of nothing at all,
- A doctor's appointment (which shall remain unspecified),
- A couple of other important appointments (also unspecified),
- Initiation of mobile broadband internet (thank you Verizon!).  I can now officially get internet wherever I want...a park, a ferry dock, anywhere...which is awesome,
- Deep cleaning of the apartment, including clean kitchen, sheets and bathroom,
- Fabulous homecooked lunches and dinners, including copious amounts of good-and-healthy food stored in freezer for later,
- Facial complete with foot, hand and neck massage...much needed,
- Waxing (again, unspecified...you're welcome),
- Attending my very first opera (thanks for the binoculars, Dad!!)...Il Trovatore...AMAZING,
- Three days and two nights on San Juan Island (see previous post on pairings, and photos below), complete with healthy book additions to my library, kitchen utinsils and spices, teas, etc.,
- Long soothing soaks in clawfoot bathtub with mineral salts,
- Hours of reading in "the perfect reading nook",
- More rest and relaxation...

Here are some pictures for your enjoyment: