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COME DINE WITH ME
The Sushi Bar is going overseas. Late last week I received an email I wasn’t sure what to make of: Hi, I am writing to let you know that your online recipe, Moroccan Goat Stew, is being cooked by a contestant on Come Dine With Me Halloween on Channel 4, 31st October. It will be promoted on the Come Dine With Me Scrapbook with a direct link to the recipe on your site, so users will be able to A DIAGNOSIS AND SOME Q & A Well, I finally got to see the nurse practitioner Thursday and she gave me the happy news that my bronchitis is now pneumonia. She prescribed me something called a Z-Pack – apparently fairly aggressive, broad spectrum antibiotics which I only have to take for 5 days (a good thing, since I suck about remembering to take pills) – and 9 days worth of Prednisone.ONE OF THOSE DAYS
Hi, y’all. I’m late today because, well, I basically killed my laptop last night. I was ranting and gesticulating rather wildly after watching Farmageddon (which is important, so remember that) when I knocked over a glass on the table next to my laptop and doused it inANOTHER MILESTONE
No recipe today – I simply have not had time to really cook (and I’m rather sick of eggs, to be perfectly honest). Hopefully things will return somewhat to normal tomorrow, but in the meantime today we’re driving The Young One to Kent State and moving him into hisdorm room.
ROAST BEEF WITH MUSHROOM-BRANDY SAUCE Preheat oven to 400 F. Rub the roast with the olive oil, thyme, salt, pepper and garlic. Place roast on a vented roasting pan and set in the middle of the oven; roast at 400 F for 20 minutes, then turn the oven off and open the door, leaving the roast DAY OF REST, MY AUNT FANNIE’S FANNY YOu don’t fool me sweetheart. You love to get in the kitchen and cook up a storm on weekends. Of course the day in and day out of cooking all the time gets humdrum, but weekend cooking soothes you and is at heart your expression of love for your family.A SAD COMMENTARY
I’m busier than a Kennedy at a strip club with an open bar today, but I thought I’d share this interesting little tidbit with you. Last week, Beloved wrote a great guest post for me about how to eat real food while traveling.. He’s out of town this week again, and I got a phone call from him when he arrived at Baton Rouge on Monday.RED ONION JAM
Melt the butter in a wide, heavy skillet over medium heat. Add the onions, sprinkle with a little salt and cook, stirring frequently, until very soft but not brown, about 15 minutes. PINEAPPLE UPSIDE-DOWN CAKE It has been busy, busy, busy around here! Our Quatro de Mayo party was a big success and so was the pineapple upside-down cake, because therewas NONE left.
I WAS NEVER THIS YOUNG… This week, the Spin Cycle – All About The Prom – coincides with the momentous occasion of my 300th post. Woo. Hoo. Once upon a time, boys and girls, I was 18 years old. I know, I know – it’s just too hard to believe, but I was.COME DINE WITH ME
The Sushi Bar is going overseas. Late last week I received an email I wasn’t sure what to make of: Hi, I am writing to let you know that your online recipe, Moroccan Goat Stew, is being cooked by a contestant on Come Dine With Me Halloween on Channel 4, 31st October. It will be promoted on the Come Dine With Me Scrapbook with a direct link to the recipe on your site, so users will be able to A DIAGNOSIS AND SOME Q & A Well, I finally got to see the nurse practitioner Thursday and she gave me the happy news that my bronchitis is now pneumonia. She prescribed me something called a Z-Pack – apparently fairly aggressive, broad spectrum antibiotics which I only have to take for 5 days (a good thing, since I suck about remembering to take pills) – and 9 days worth of Prednisone.ONE OF THOSE DAYS
Hi, y’all. I’m late today because, well, I basically killed my laptop last night. I was ranting and gesticulating rather wildly after watching Farmageddon (which is important, so remember that) when I knocked over a glass on the table next to my laptop and doused it inANOTHER MILESTONE
No recipe today – I simply have not had time to really cook (and I’m rather sick of eggs, to be perfectly honest). Hopefully things will return somewhat to normal tomorrow, but in the meantime today we’re driving The Young One to Kent State and moving him into hisdorm room.
ROAST BEEF WITH MUSHROOM-BRANDY SAUCE Preheat oven to 400 F. Rub the roast with the olive oil, thyme, salt, pepper and garlic. Place roast on a vented roasting pan and set in the middle of the oven; roast at 400 F for 20 minutes, then turn the oven off and open the door, leaving the roast DAY OF REST, MY AUNT FANNIE’S FANNY YOu don’t fool me sweetheart. You love to get in the kitchen and cook up a storm on weekends. Of course the day in and day out of cooking all the time gets humdrum, but weekend cooking soothes you and is at heart your expression of love for your family.A SAD COMMENTARY
I’m busier than a Kennedy at a strip club with an open bar today, but I thought I’d share this interesting little tidbit with you. Last week, Beloved wrote a great guest post for me about how to eat real food while traveling.. He’s out of town this week again, and I got a phone call from him when he arrived at Baton Rouge on Monday.RED ONION JAM
Melt the butter in a wide, heavy skillet over medium heat. Add the onions, sprinkle with a little salt and cook, stirring frequently, until very soft but not brown, about 15 minutes. PINEAPPLE UPSIDE-DOWN CAKE It has been busy, busy, busy around here! Our Quatro de Mayo party was a big success and so was the pineapple upside-down cake, because therewas NONE left.
I WAS NEVER THIS YOUNG… This week, the Spin Cycle – All About The Prom – coincides with the momentous occasion of my 300th post. Woo. Hoo. Once upon a time, boys and girls, I was 18 years old. I know, I know – it’s just too hard to believe, but I was. GIRLS AND THEIR TOYS I’m uber busy today – still playing catch-up after being out of the office for two weeks – but I thought I’d share some of my newtoys with you.
ROAST BEEF WITH MUSHROOM-BRANDY SAUCE Preheat oven to 400 F. Rub the roast with the olive oil, thyme, salt, pepper and garlic. Place roast on a vented roasting pan and set in the middle of the oven; roast at 400 F for 20 minutes, then turn the oven off and open the door, leaving the roastTUNA CASSEROLE.
Preheat oven to 350 F. Combine the tablespoon melted ghee with the almond flour in a small bowl until the mixture is crumbly and set aside. Melt 2 tablespoons ghee in a large, oven-proof skillet over medium heat and cook the mushrooms until golden brown, about 5minutes.
HOUSEKEEPING
As I write this on Sunday night, the Super Bowl is on and as my Boys aren’t playing, I’m not much interested with the exception of the commercials (my all-time favorite is DAY OF REST, MY AUNT FANNIE’S FANNY YOu don’t fool me sweetheart. You love to get in the kitchen and cook up a storm on weekends. Of course the day in and day out of cooking all the time gets humdrum, but weekend cooking soothes you and is at heart your expression of love for your family. DELICATA SQUASH WITH APPLES AND CHILI SPICES In a large saucepan, bring 1 quart of water to a boil; parboil the squash cubes for 2 to 3 minutes. Drain and drop into a large bowl of ice water to stop the cooking process.ANOTHER WHOLE30
I am so IN for an August Whole30! It’s been a crazy-busy summer and it looks like that will continue for a while. Looking forward to your shares, Jan, and hope to do a bit of the same (my blogging mojo has been suffering mightily, as well, so hoping for a little kick there,too).
CLASSIC CHEESE FONDUE Our assignment for this week’s Spin Cycle is to post a recipe and tell a story about it.. Par for the course around here. 😉. Beloved and I hadn’t been dating for very long when he took me to a restaurant called The Melting Pot.. Although I’d heard of it – fondue was very popular in the 70s when I was growing up – I’dnever eaten any.
A SAD COMMENTARY
I’m busier than a Kennedy at a strip club with an open bar today, but I thought I’d share this interesting little tidbit with you. Last week, Beloved wrote a great guest post for me about how to eat real food while traveling.. He’s out of town this week again, and I got a phone call from him when he arrived at Baton Rouge on Monday. I WAS NEVER THIS YOUNG… This week, the Spin Cycle – All About The Prom – coincides with the momentous occasion of my 300th post. Woo. Hoo. Once upon a time, boys and girls, I was 18 years old. I know, I know – it’s just too hard to believe, but I was. LITERATURE | JAN'S SUSHI BAR Darling Daughter flies in from Las Vegas on December 20 and leaves December 28, and Oldest Son flies in from Dallas on the 24th andleaves the 29th.
ONE OF THOSE DAYS
Hi, y’all. I’m late today because, well, I basically killed my laptop last night. I was ranting and gesticulating rather wildly after watching Farmageddon (which is important, so remember that) when I knocked over a glass on the table next to my laptop and doused it inFRESH CHERRY RELISH
1/2 cup chopped sweet onion. 1 1/2 teaspoons rosemary, finely chopped. 1 tablespoon balsamic vinegar. salt and pepper, to taste. Instructions. Toss all of the cherries, walnuts, onion, rosemary and vinegar together in a medium bowl. Cover and allow to sit at room temperature for 30 minutes. Season to taste with salt and pepperbefore serving.
VEGETABLES | JAN'S SUSHI BAR Our vegetable garden is doing marvelously well this year. Boy, is it doing well. We’ve already harvested rhubarb, strawberries, raspberries (both red and black), lettuces, spinach, collards, Swiss chard, kale, peas, turnips, beets, carrots, radishes and some green beans – many more of those are on the way. HAM SALAD - JAN'S SUSHI BAR 1/2 cup raisins. Salt and freshly-ground black pepper, to taste. Instructions. Stir together the ham, mayonnaise, celery, onion, apple and raisins in a large bowl until well combined. Taste; season as needed with salt and pepper. Serve as a salad, with lettuce and tomatoes, or wrapped in romaine leaves. GRANDPA | JAN'S SUSHI BAR No words needed. The picture says it all. It’s love..-= Anne Gibert´s last blog ..Health Care, Aug 20, Time Goes By Challange =-.CELEBRITIES
I know I grossed some of you out last week with my Steak Tartare recipe, in all of it’s raw yumminess, but it’s good for you. But don’t take MY word for itRED ONION JAM
Melt the butter in a wide, heavy skillet over medium heat. Add the onions, sprinkle with a little salt and cook, stirring frequently, until very soft but not brown, about 15 minutes.MANGO-AVOCADO SALSA
Lightly toss the mango, avocado, onion, jalapeno, cilantro and lime juice together in a medium bowl. Season to taste with salt and pepper. Cover tightly and refrigerate for atSWEET POTATO PUFFS
Happy Monday, y’all! I know it’s technically still January, but I like my February theme so much I thought I’d put it up a day early. I hope you like it as much as I do. LITERATURE | JAN'S SUSHI BAR Darling Daughter flies in from Las Vegas on December 20 and leaves December 28, and Oldest Son flies in from Dallas on the 24th andleaves the 29th.
ONE OF THOSE DAYS
Hi, y’all. I’m late today because, well, I basically killed my laptop last night. I was ranting and gesticulating rather wildly after watching Farmageddon (which is important, so remember that) when I knocked over a glass on the table next to my laptop and doused it inFRESH CHERRY RELISH
1/2 cup chopped sweet onion. 1 1/2 teaspoons rosemary, finely chopped. 1 tablespoon balsamic vinegar. salt and pepper, to taste. Instructions. Toss all of the cherries, walnuts, onion, rosemary and vinegar together in a medium bowl. Cover and allow to sit at room temperature for 30 minutes. Season to taste with salt and pepperbefore serving.
VEGETABLES | JAN'S SUSHI BAR Our vegetable garden is doing marvelously well this year. Boy, is it doing well. We’ve already harvested rhubarb, strawberries, raspberries (both red and black), lettuces, spinach, collards, Swiss chard, kale, peas, turnips, beets, carrots, radishes and some green beans – many more of those are on the way. HAM SALAD - JAN'S SUSHI BAR 1/2 cup raisins. Salt and freshly-ground black pepper, to taste. Instructions. Stir together the ham, mayonnaise, celery, onion, apple and raisins in a large bowl until well combined. Taste; season as needed with salt and pepper. Serve as a salad, with lettuce and tomatoes, or wrapped in romaine leaves. GRANDPA | JAN'S SUSHI BAR No words needed. The picture says it all. It’s love..-= Anne Gibert´s last blog ..Health Care, Aug 20, Time Goes By Challange =-.CELEBRITIES
I know I grossed some of you out last week with my Steak Tartare recipe, in all of it’s raw yumminess, but it’s good for you. But don’t take MY word for itRED ONION JAM
Melt the butter in a wide, heavy skillet over medium heat. Add the onions, sprinkle with a little salt and cook, stirring frequently, until very soft but not brown, about 15 minutes.MANGO-AVOCADO SALSA
Lightly toss the mango, avocado, onion, jalapeno, cilantro and lime juice together in a medium bowl. Season to taste with salt and pepper. Cover tightly and refrigerate for atSWEET POTATO PUFFS
Happy Monday, y’all! I know it’s technically still January, but I like my February theme so much I thought I’d put it up a day early. I hope you like it as much as I do.LAMB DIRTY RICE
1 tablespoon Cajun seasoning. 2 green onions, chopped. salt and pepper, to taste. Instructions. Combine the rice and 3 cups of the chicken broth in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15THE DEER HUNTER
Well, here I am, snugly ensconced in a hotel room in French Lick, Indiana after three blissful days of solitude in our little cabin in the woods, sans cell phone or internet reception. RANTS | JAN'S SUSHI BAR Thanksgiving is just over two weeks away; we have about a dozen guests coming, and my oven is broken. AGAIN. It’s bad enough my gas range is less than 10 years old and the ignition switch for the oven has died three times already (a better description would be “melted”), but when I called G.E. PASTA | JAN'S SUSHI BAR We are having so much fun here at the Sushi Bar with Jolly and Little Guy! There will be more pictures very, very soon, but I can’t let a week go by without at least one recipe. GRANDSON | JAN'S SUSHI BAR Yes, yes, I’m still here. Just incredibly busy; it’s summer at the Sushi Bar which means lots of fresh produce from the garden which needs to be eaten or cooked or preserved – as of today, we’ve had zucchini and summer squash approximately 27 times in the last week.SPECIAL OCCASION
As foretold yesterday, I have a scallop/Meyer lemon recipe today. Huzzah! You know, all those people who unsubscribed because I’m “no longer relevant,” what with my lentils and quinoa and photos of crocus, are going to be disappointed that they missed this one. PISTACHIO-CRUSTED HALIBUT WITH BLOOD ORANGE SAUCE Instructions. Preheat oven to 350 F. Place the halibut filets in a lightly oiled glass baking dish; sprinkle with salt and freshly ground black pepper. Press the top of each with the chopped pistachios and bake for 18 to 20 minutes, or until the fish flakes easily with a fork. While the fish is baking, bring the blood orange juice to a boilin
WHAT I LEARNED ON WHOLE30, AGAIN Dallas and Melissa Hartwig, the authors of the Whole30 program, are quite young and seem to have little, if any, experience with the problems of a woman going through menopause. They simply don’t need that experience (yet). Also, all of the information in their motivational emails, especially in regards of what to expect, seemedto be
LOADED SMASHED POTATOES Preheat the oven to 375 F. Scrub the potatoes well. Carefully drop them into 2 quarts of boiling salted water and cook until tender enough to pierce with a fork, 15 to 20 minutes.SWEET POTATO SALAD
Did I tell y’all we bought a new grill? We did – not The Egg, I’m sorry to say (I just couldn’t justify the cost – the damn thing is $800), but we got a decent, if inexpensive, charcoal grill with a smokebox on the side – and an obscene amount of all natural, hardwood charcoal. (I’m sorry, but I dislike gas grills – they’re silly and defeat the purpose of barbecuing.) LITERATURE | JAN'S SUSHI BAR Darling Daughter flies in from Las Vegas on December 20 and leaves December 28, and Oldest Son flies in from Dallas on the 24th andleaves the 29th.
ONE OF THOSE DAYS
Hi, y’all. I’m late today because, well, I basically killed my laptop last night. I was ranting and gesticulating rather wildly after watching Farmageddon (which is important, so remember that) when I knocked over a glass on the table next to my laptop and doused it inFRESH CHERRY RELISH
1/2 cup chopped sweet onion. 1 1/2 teaspoons rosemary, finely chopped. 1 tablespoon balsamic vinegar. salt and pepper, to taste. Instructions. Toss all of the cherries, walnuts, onion, rosemary and vinegar together in a medium bowl. Cover and allow to sit at room temperature for 30 minutes. Season to taste with salt and pepperbefore serving.
VEGETABLES | JAN'S SUSHI BAR Our vegetable garden is doing marvelously well this year. Boy, is it doing well. We’ve already harvested rhubarb, strawberries, raspberries (both red and black), lettuces, spinach, collards, Swiss chard, kale, peas, turnips, beets, carrots, radishes and some green beans – many more of those are on the way. HAM SALAD - JAN'S SUSHI BAR 1/2 cup raisins. Salt and freshly-ground black pepper, to taste. Instructions. Stir together the ham, mayonnaise, celery, onion, apple and raisins in a large bowl until well combined. Taste; season as needed with salt and pepper. Serve as a salad, with lettuce and tomatoes, or wrapped in romaine leaves. GRANDPA | JAN'S SUSHI BAR No words needed. The picture says it all. It’s love..-= Anne Gibert´s last blog ..Health Care, Aug 20, Time Goes By Challange =-.CELEBRITIES
I know I grossed some of you out last week with my Steak Tartare recipe, in all of it’s raw yumminess, but it’s good for you. But don’t take MY word for itRED ONION JAM
Melt the butter in a wide, heavy skillet over medium heat. Add the onions, sprinkle with a little salt and cook, stirring frequently, until very soft but not brown, about 15 minutes.MANGO-AVOCADO SALSA
Lightly toss the mango, avocado, onion, jalapeno, cilantro and lime juice together in a medium bowl. Season to taste with salt and pepper. Cover tightly and refrigerate for atSWEET POTATO PUFFS
Happy Monday, y’all! I know it’s technically still January, but I like my February theme so much I thought I’d put it up a day early. I hope you like it as much as I do. LITERATURE | JAN'S SUSHI BAR Darling Daughter flies in from Las Vegas on December 20 and leaves December 28, and Oldest Son flies in from Dallas on the 24th andleaves the 29th.
ONE OF THOSE DAYS
Hi, y’all. I’m late today because, well, I basically killed my laptop last night. I was ranting and gesticulating rather wildly after watching Farmageddon (which is important, so remember that) when I knocked over a glass on the table next to my laptop and doused it inFRESH CHERRY RELISH
1/2 cup chopped sweet onion. 1 1/2 teaspoons rosemary, finely chopped. 1 tablespoon balsamic vinegar. salt and pepper, to taste. Instructions. Toss all of the cherries, walnuts, onion, rosemary and vinegar together in a medium bowl. Cover and allow to sit at room temperature for 30 minutes. Season to taste with salt and pepperbefore serving.
VEGETABLES | JAN'S SUSHI BAR Our vegetable garden is doing marvelously well this year. Boy, is it doing well. We’ve already harvested rhubarb, strawberries, raspberries (both red and black), lettuces, spinach, collards, Swiss chard, kale, peas, turnips, beets, carrots, radishes and some green beans – many more of those are on the way. HAM SALAD - JAN'S SUSHI BAR 1/2 cup raisins. Salt and freshly-ground black pepper, to taste. Instructions. Stir together the ham, mayonnaise, celery, onion, apple and raisins in a large bowl until well combined. Taste; season as needed with salt and pepper. Serve as a salad, with lettuce and tomatoes, or wrapped in romaine leaves. GRANDPA | JAN'S SUSHI BAR No words needed. The picture says it all. It’s love..-= Anne Gibert´s last blog ..Health Care, Aug 20, Time Goes By Challange =-.CELEBRITIES
I know I grossed some of you out last week with my Steak Tartare recipe, in all of it’s raw yumminess, but it’s good for you. But don’t take MY word for itRED ONION JAM
Melt the butter in a wide, heavy skillet over medium heat. Add the onions, sprinkle with a little salt and cook, stirring frequently, until very soft but not brown, about 15 minutes.MANGO-AVOCADO SALSA
Lightly toss the mango, avocado, onion, jalapeno, cilantro and lime juice together in a medium bowl. Season to taste with salt and pepper. Cover tightly and refrigerate for atSWEET POTATO PUFFS
Happy Monday, y’all! I know it’s technically still January, but I like my February theme so much I thought I’d put it up a day early. I hope you like it as much as I do.LAMB DIRTY RICE
1 tablespoon Cajun seasoning. 2 green onions, chopped. salt and pepper, to taste. Instructions. Combine the rice and 3 cups of the chicken broth in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15THE DEER HUNTER
Well, here I am, snugly ensconced in a hotel room in French Lick, Indiana after three blissful days of solitude in our little cabin in the woods, sans cell phone or internet reception. RANTS | JAN'S SUSHI BAR Thanksgiving is just over two weeks away; we have about a dozen guests coming, and my oven is broken. AGAIN. It’s bad enough my gas range is less than 10 years old and the ignition switch for the oven has died three times already (a better description would be “melted”), but when I called G.E. PASTA | JAN'S SUSHI BAR We are having so much fun here at the Sushi Bar with Jolly and Little Guy! There will be more pictures very, very soon, but I can’t let a week go by without at least one recipe. GRANDSON | JAN'S SUSHI BAR Yes, yes, I’m still here. Just incredibly busy; it’s summer at the Sushi Bar which means lots of fresh produce from the garden which needs to be eaten or cooked or preserved – as of today, we’ve had zucchini and summer squash approximately 27 times in the last week.SPECIAL OCCASION
As foretold yesterday, I have a scallop/Meyer lemon recipe today. Huzzah! You know, all those people who unsubscribed because I’m “no longer relevant,” what with my lentils and quinoa and photos of crocus, are going to be disappointed that they missed this one. PISTACHIO-CRUSTED HALIBUT WITH BLOOD ORANGE SAUCE Instructions. Preheat oven to 350 F. Place the halibut filets in a lightly oiled glass baking dish; sprinkle with salt and freshly ground black pepper. Press the top of each with the chopped pistachios and bake for 18 to 20 minutes, or until the fish flakes easily with a fork. While the fish is baking, bring the blood orange juice to a boilin
WHAT I LEARNED ON WHOLE30, AGAIN Dallas and Melissa Hartwig, the authors of the Whole30 program, are quite young and seem to have little, if any, experience with the problems of a woman going through menopause. They simply don’t need that experience (yet). Also, all of the information in their motivational emails, especially in regards of what to expect, seemedto be
LOADED SMASHED POTATOES Preheat the oven to 375 F. Scrub the potatoes well. Carefully drop them into 2 quarts of boiling salted water and cook until tender enough to pierce with a fork, 15 to 20 minutes.SWEET POTATO SALAD
Did I tell y’all we bought a new grill? We did – not The Egg, I’m sorry to say (I just couldn’t justify the cost – the damn thing is $800), but we got a decent, if inexpensive, charcoal grill with a smokebox on the side – and an obscene amount of all natural, hardwood charcoal. (I’m sorry, but I dislike gas grills – they’re silly and defeat the purpose of barbecuing.) LITERATURE | JAN'S SUSHI BAR Darling Daughter flies in from Las Vegas on December 20 and leaves December 28, and Oldest Son flies in from Dallas on the 24th andleaves the 29th.
ONE OF THOSE DAYS
Hi, y’all. I’m late today because, well, I basically killed my laptop last night. I was ranting and gesticulating rather wildly after watching Farmageddon (which is important, so remember that) when I knocked over a glass on the table next to my laptop and doused it inFRESH CHERRY RELISH
1/2 cup chopped sweet onion. 1 1/2 teaspoons rosemary, finely chopped. 1 tablespoon balsamic vinegar. salt and pepper, to taste. Instructions. Toss all of the cherries, walnuts, onion, rosemary and vinegar together in a medium bowl. Cover and allow to sit at room temperature for 30 minutes. Season to taste with salt and pepperbefore serving.
VEGETABLES | JAN'S SUSHI BAR Our vegetable garden is doing marvelously well this year. Boy, is it doing well. We’ve already harvested rhubarb, strawberries, raspberries (both red and black), lettuces, spinach, collards, Swiss chard, kale, peas, turnips, beets, carrots, radishes and some green beans – many more of those are on the way. HAM SALAD - JAN'S SUSHI BAR 1/2 cup raisins. Salt and freshly-ground black pepper, to taste. Instructions. Stir together the ham, mayonnaise, celery, onion, apple and raisins in a large bowl until well combined. Taste; season as needed with salt and pepper. Serve as a salad, with lettuce and tomatoes, or wrapped in romaine leaves. GRANDPA | JAN'S SUSHI BAR No words needed. The picture says it all. It’s love..-= Anne Gibert´s last blog ..Health Care, Aug 20, Time Goes By Challange =-.CELEBRITIES
I know I grossed some of you out last week with my Steak Tartare recipe, in all of it’s raw yumminess, but it’s good for you. But don’t take MY word for itRED ONION JAM
Melt the butter in a wide, heavy skillet over medium heat. Add the onions, sprinkle with a little salt and cook, stirring frequently, until very soft but not brown, about 15 minutes.MANGO-AVOCADO SALSA
Lightly toss the mango, avocado, onion, jalapeno, cilantro and lime juice together in a medium bowl. Season to taste with salt and pepper. Cover tightly and refrigerate for atSWEET POTATO PUFFS
Happy Monday, y’all! I know it’s technically still January, but I like my February theme so much I thought I’d put it up a day early. I hope you like it as much as I do. LITERATURE | JAN'S SUSHI BAR Darling Daughter flies in from Las Vegas on December 20 and leaves December 28, and Oldest Son flies in from Dallas on the 24th andleaves the 29th.
ONE OF THOSE DAYS
Hi, y’all. I’m late today because, well, I basically killed my laptop last night. I was ranting and gesticulating rather wildly after watching Farmageddon (which is important, so remember that) when I knocked over a glass on the table next to my laptop and doused it inFRESH CHERRY RELISH
1/2 cup chopped sweet onion. 1 1/2 teaspoons rosemary, finely chopped. 1 tablespoon balsamic vinegar. salt and pepper, to taste. Instructions. Toss all of the cherries, walnuts, onion, rosemary and vinegar together in a medium bowl. Cover and allow to sit at room temperature for 30 minutes. Season to taste with salt and pepperbefore serving.
VEGETABLES | JAN'S SUSHI BAR Our vegetable garden is doing marvelously well this year. Boy, is it doing well. We’ve already harvested rhubarb, strawberries, raspberries (both red and black), lettuces, spinach, collards, Swiss chard, kale, peas, turnips, beets, carrots, radishes and some green beans – many more of those are on the way. HAM SALAD - JAN'S SUSHI BAR 1/2 cup raisins. Salt and freshly-ground black pepper, to taste. Instructions. Stir together the ham, mayonnaise, celery, onion, apple and raisins in a large bowl until well combined. Taste; season as needed with salt and pepper. Serve as a salad, with lettuce and tomatoes, or wrapped in romaine leaves. GRANDPA | JAN'S SUSHI BAR No words needed. The picture says it all. It’s love..-= Anne Gibert´s last blog ..Health Care, Aug 20, Time Goes By Challange =-.CELEBRITIES
I know I grossed some of you out last week with my Steak Tartare recipe, in all of it’s raw yumminess, but it’s good for you. But don’t take MY word for itRED ONION JAM
Melt the butter in a wide, heavy skillet over medium heat. Add the onions, sprinkle with a little salt and cook, stirring frequently, until very soft but not brown, about 15 minutes.MANGO-AVOCADO SALSA
Lightly toss the mango, avocado, onion, jalapeno, cilantro and lime juice together in a medium bowl. Season to taste with salt and pepper. Cover tightly and refrigerate for atSWEET POTATO PUFFS
Happy Monday, y’all! I know it’s technically still January, but I like my February theme so much I thought I’d put it up a day early. I hope you like it as much as I do.LAMB DIRTY RICE
1 tablespoon Cajun seasoning. 2 green onions, chopped. salt and pepper, to taste. Instructions. Combine the rice and 3 cups of the chicken broth in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15THE DEER HUNTER
Well, here I am, snugly ensconced in a hotel room in French Lick, Indiana after three blissful days of solitude in our little cabin in the woods, sans cell phone or internet reception. RANTS | JAN'S SUSHI BAR Thanksgiving is just over two weeks away; we have about a dozen guests coming, and my oven is broken. AGAIN. It’s bad enough my gas range is less than 10 years old and the ignition switch for the oven has died three times already (a better description would be “melted”), but when I called G.E. PASTA | JAN'S SUSHI BAR We are having so much fun here at the Sushi Bar with Jolly and Little Guy! There will be more pictures very, very soon, but I can’t let a week go by without at least one recipe. GRANDSON | JAN'S SUSHI BAR Yes, yes, I’m still here. Just incredibly busy; it’s summer at the Sushi Bar which means lots of fresh produce from the garden which needs to be eaten or cooked or preserved – as of today, we’ve had zucchini and summer squash approximately 27 times in the last week.SPECIAL OCCASION
As foretold yesterday, I have a scallop/Meyer lemon recipe today. Huzzah! You know, all those people who unsubscribed because I’m “no longer relevant,” what with my lentils and quinoa and photos of crocus, are going to be disappointed that they missed this one. PISTACHIO-CRUSTED HALIBUT WITH BLOOD ORANGE SAUCE Instructions. Preheat oven to 350 F. Place the halibut filets in a lightly oiled glass baking dish; sprinkle with salt and freshly ground black pepper. Press the top of each with the chopped pistachios and bake for 18 to 20 minutes, or until the fish flakes easily with a fork. While the fish is baking, bring the blood orange juice to a boilin
WHAT I LEARNED ON WHOLE30, AGAIN Dallas and Melissa Hartwig, the authors of the Whole30 program, are quite young and seem to have little, if any, experience with the problems of a woman going through menopause. They simply don’t need that experience (yet). Also, all of the information in their motivational emails, especially in regards of what to expect, seemedto be
LOADED SMASHED POTATOES Preheat the oven to 375 F. Scrub the potatoes well. Carefully drop them into 2 quarts of boiling salted water and cook until tender enough to pierce with a fork, 15 to 20 minutes.SWEET POTATO SALAD
Did I tell y’all we bought a new grill? We did – not The Egg, I’m sorry to say (I just couldn’t justify the cost – the damn thing is $800), but we got a decent, if inexpensive, charcoal grill with a smokebox on the side – and an obscene amount of all natural, hardwood charcoal. (I’m sorry, but I dislike gas grills – they’re silly and defeat the purpose of barbecuing.) DOING THE CHARLESTON wow, i am so jealous. we vacation in South Carolina and the food is great. the shrimp boils are so good. boiled shrimp is a meal for us on more than one occasion. VEGETABLES | JAN'S SUSHI BAR Our vegetable garden is doing marvelously well this year. Boy, is it doing well. We’ve already harvested rhubarb, strawberries, raspberries (both red and black), lettuces, spinach, collards, Swiss chard, kale, peas, turnips, beets, carrots, radishes and some green beans – many more of those are on the way.LAMB DIRTY RICE
1 tablespoon Cajun seasoning. 2 green onions, chopped. salt and pepper, to taste. Instructions. Combine the rice and 3 cups of the chicken broth in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15RED ONION JAM
Melt the butter in a wide, heavy skillet over medium heat. Add the onions, sprinkle with a little salt and cook, stirring frequently, until very soft but not brown, about 15 minutes. SHAMELESS HEARTLAND PANDERING It’s been a little more than a week since the Superbowl, and arguably the most-talked about commercial was the one featuring legendary radio broadcaster Paul Harvey’s “So God Made A Farmer” speech for Dodge trucks.. I both liked and disliked the commercial. AN UPDATE AND A PHOTO (OR TWO) We’ve sort of been thrown for a loop this morning, so I only have a few brief moments for a post; my explanation for why I have given up dairy – and how that’s all going – WITH LIBERTY AND JUSTICE FOR ALL. MAYBE. Back in February, I added a disclaimer to my blog.. I felt – still do – that it was absurd, but I didn’t think I had much choice. It was basically because the state of North Carolina was investigating – no, attempting to censor – blogger Steve Cooksey, accusing him of “the unlicensed, and thus criminal, practice of dietetics.”.” What followed was one of the liveliest debates in SONS | JAN'S SUSHI BAR The subject of this week’s Spin Cycle is “Best and Worst.” I can do that. Okay, so you know Beloved’s we’ve gone off the deep end with our back yard gardening. THE SUMMER OF OUR DISCONTENT It’s been a craptastic summer in a lot of ways. It started with The Young One’s graduation from high school. Which is not to say that I wasn’t (and still am) immensely proud of him, but the attendant activities were stressful and expensive. HE’S A CUTE LITTLE GUY Well, it’s Sunday and I’m busy doing some cooking and baking (a loaf of cheese bread and a loaf of white bread). Beloved finished his business up Friday and DOING THE CHARLESTON wow, i am so jealous. we vacation in South Carolina and the food is great. the shrimp boils are so good. boiled shrimp is a meal for us on more than one occasion. VEGETABLES | JAN'S SUSHI BAR Our vegetable garden is doing marvelously well this year. Boy, is it doing well. We’ve already harvested rhubarb, strawberries, raspberries (both red and black), lettuces, spinach, collards, Swiss chard, kale, peas, turnips, beets, carrots, radishes and some green beans – many more of those are on the way.LAMB DIRTY RICE
1 tablespoon Cajun seasoning. 2 green onions, chopped. salt and pepper, to taste. Instructions. Combine the rice and 3 cups of the chicken broth in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15RED ONION JAM
Melt the butter in a wide, heavy skillet over medium heat. Add the onions, sprinkle with a little salt and cook, stirring frequently, until very soft but not brown, about 15 minutes. SHAMELESS HEARTLAND PANDERING It’s been a little more than a week since the Superbowl, and arguably the most-talked about commercial was the one featuring legendary radio broadcaster Paul Harvey’s “So God Made A Farmer” speech for Dodge trucks.. I both liked and disliked the commercial. AN UPDATE AND A PHOTO (OR TWO) We’ve sort of been thrown for a loop this morning, so I only have a few brief moments for a post; my explanation for why I have given up dairy – and how that’s all going – WITH LIBERTY AND JUSTICE FOR ALL. MAYBE. Back in February, I added a disclaimer to my blog.. I felt – still do – that it was absurd, but I didn’t think I had much choice. It was basically because the state of North Carolina was investigating – no, attempting to censor – blogger Steve Cooksey, accusing him of “the unlicensed, and thus criminal, practice of dietetics.”.” What followed was one of the liveliest debates in SONS | JAN'S SUSHI BAR The subject of this week’s Spin Cycle is “Best and Worst.” I can do that. Okay, so you know Beloved’s we’ve gone off the deep end with our back yard gardening. THE SUMMER OF OUR DISCONTENT It’s been a craptastic summer in a lot of ways. It started with The Young One’s graduation from high school. Which is not to say that I wasn’t (and still am) immensely proud of him, but the attendant activities were stressful and expensive. HE’S A CUTE LITTLE GUY Well, it’s Sunday and I’m busy doing some cooking and baking (a loaf of cheese bread and a loaf of white bread). Beloved finished his business up Friday and LITERATURE | JAN'S SUSHI BAR Darling Daughter flies in from Las Vegas on December 20 and leaves December 28, and Oldest Son flies in from Dallas on the 24th andleaves the 29th.
THE DEER HUNTER
Well, here I am, snugly ensconced in a hotel room in French Lick, Indiana after three blissful days of solitude in our little cabin in the woods, sans cell phone or internet reception.FRESH CHERRY RELISH
1/2 cup chopped sweet onion. 1 1/2 teaspoons rosemary, finely chopped. 1 tablespoon balsamic vinegar. salt and pepper, to taste. Instructions. Toss all of the cherries, walnuts, onion, rosemary and vinegar together in a medium bowl. Cover and allow to sit at room temperature for 30 minutes. Season to taste with salt and pepperbefore serving.
THIS, THAT AND THE OTHER Only Brother and his family are arriving tonight for an extended weekend visit; we’ve been pretty busy preparing for that and I have no real post planned. RANTS | JAN'S SUSHI BAR Thanksgiving is just over two weeks away; we have about a dozen guests coming, and my oven is broken. AGAIN. It’s bad enough my gas range is less than 10 years old and the ignition switch for the oven has died three times already (a better description would be “melted”), but when I called G.E.WE’RE BOOKED
There will be no Money in the Bank post today. My most sincere and abject apologies to Smart Mouth Broadbut did I mention we decided to buy the bookshelves?. For those of you who might have missed it, we have been debating on whether to buy some solid oak, hand-crafted bookshelves from some lovely Amish guy who does stuff like that or a stupidly expensive 200-pound ceramic smoker/grill. ROSEMARY-GARLIC LAMB CHOPS Combine the rosemary, garlic, salt, pepper, red pepper flakes and olive oil in a small bowl. Rub the mixture over the surface of thelamb chops and
MOO JUICE | JAN'S SUSHI BAR Because I don’t think you can call it “milk” any more, especially if the International Dairy Foods Association (IDFA) and the National Milk Producers Federation (NMPF) have their way. WITH LIBERTY AND JUSTICE FOR ALL. MAYBE. Back in February, I added a disclaimer to my blog.. I felt – still do – that it was absurd, but I didn’t think I had much choice. It was basically because the state of North Carolina was investigating – no, attempting to censor – blogger Steve Cooksey, accusing him of “the unlicensed, and thus criminal, practice of dietetics.”.” What followed was one of the liveliest debates in PLEASE DON’T FEED THE DINOSAURS…OR THE KIDS Please Don’t Feed The DinosaursOr The Kids. Beloved woke me up this morning by mumbling, “Stop feeding Filet Mignon to the dinosaur! It’s expensive!”. I’d like to say I have no idea what kind of a dream the man was having, but I’m afraid it was all too clear. It amused me, though, so I related the incident to The Young One whileSkip to content
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AN UPDATE
Vienetta DK Weight
Isn’t that a lovely skein of yarn? I think so, but then again, I dyed it. The last year of my marriage I harbored the hope I’d be able to become an indie dyer, but after I left I moved into a house with a tiny kitchen – no room to work at all. I haven’t necessarily given up that dream, but considering the climate in the fiber arts community these days, I’m kind of glad I have a reason to wait until it hopefully calms down. The Ravelry situation hasn’t changed much. I removed the offensive content from my profile and sent an email informing them, but if they reinstate me it’ll still link to my blog and all these posts about why I’m so skeeved by their decision; I’m willing to bet that alone will keep my profile wiped. I’ve also decided to remain for a while not only to have ready access to what’s in my stash and pattern library, but now there’s a Libertarian board where a few people are discussing the change. Everyone seems to find it as distasteful as I do, so we’ll see if they try and shut us down. Technically we’re not in violation of their new TOS – probably the only reason I haven’t been completely banned from the site – but that doesn’t seem to matter; they don’t want ANY open dissent atall.
What I find so amusing about the far left is that they don’t seem to realize they’re partly responsible for the election of Trump. Over the last several years, they’ve become so strident about the rights of the marginalized, they’ve completely ignored and alienated the Democratic party’s largest group of those who _actually vote_: mature middle-class and blue collar workers. (Couple that with the shenanigans the DNC pulled to ensure Hillary’s nomination, then Hillary pretty much phoning in her campaign because no one – INCLUDING ME – seemed to be able to believe a Trump victory could actually happen and, well, there you go.) So now the far left wants to blame these voters for listening to a man who is telling them what they want to hear, labeling Trump supporters “white supremacists” – not because it’s true, but because it’s the worst thing the anti-Trump contingent can conceive. And they’re going to get himreelected.
Well, the pendulum will swing back – it always does. We had the Moral Majority in the 80s and 90s and now the SJWs; all these kids who think they’ll always be on top because they’ll always believe and think the way do now. I hope to live long enough to see at least some of these people grow up and undergo the changes age and experience brings to us all. It should be amusing, if nothing else. Oh, look – I seem to have become a political blog.*
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Posted byJan July 4, 2019July 4, 2019 PostedinGeneral Schtuff 4
Comments on An UpdateCENSORED!
This _was_ my Ravelry avatar. I’m not sure how it expresses open support for Donald Trump. “Only a portion of your profile is visible because it contained content or avatars in violation of our Community Guidelines or Termsof Use.”
That’s what appears on my Ravelry profile now, instead of the “No Censorship” avatar I’d made – all of my avatars, in fact, have been removed – or my protestation that they are blatantly censoring their members, as well as my disgust over their encouragement of users to rat out those who are in violation of the new Terms of Service so they can be banned; I didn’t even mention the wholesale closing of conservative forums, whether they’re complying or not. For an organization that made this bold move of banning open support of the POTUS in the name of protesting “white supremacy,” they’re using some pretty fascist tactics. Only my projects are left, and only because there is nothing there to which they (currently) object. But who knows? One day they may decide that scarves and beanies that look like bacon and eggs are objectionable because they exploit innocent animals, or Spiderman blankies are objectionable because male superheroes are an expression of white patriarchy, or Pac-Man socks are objectionable because video games are violent and sexist. If and when that should happen, I’llbe gone completely.
You might be laughing, but all of those are very real beliefs held by large groups of very real people and once you start banning/censoring things because you personally don’t like them, it becomes a slippery slope and the next thing you know you’re caving to any vocal, angry mob with an axe to grind and the very tolerance you THINK you’re fostering is completely lost. And there’s the not insignificant fact that Ravelry isn’t just banning open support for the POTUS, but ANY open dissent of their new policy. Period. Did I mention that anti-Trump/Republican/conservative rhetoric is still allowed on the site? Apparently “Fuck Trump” isn’t hate speech, but “Trump 2020” is. (Note: I’m not a Trump supporter; I didn’t vote for him and find him and his politics personallydistasteful.)
I’m not sure what I’m going to do yet – there’s part of me that really wants to continue to fight the good fight, and another that just wants to download what information Ravelry will allow and delete my account. I am very aware how the stress of this nonsense is adversely affecting my health – I have enough stress in my life that actually matters, thank you very much – and the idea of taking my info and tucking it away on Dropbox or a USB stick until someone develops a competitive site where I can move everything is extremely appealing. Because that’s the problem: the size and scope and functionality of Ravelry currently gives them a monopoly on fiber arts social media sites. Right now, there are no other sites where those who don’t want to do business with Ravelry can go, a fact they of which they are very aware. Oh, well…their site; their rules. I personally have never found the idea of living in an echo chamber appealing, but apparently somepeople prefer it.
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Posted byJan July 1, 2019July 1, 2019 PostedinGeneral Schtuff 5
Comments on Censored! WHY RAVELRY IS WRONGWell, hello there.
Yes, it’s been nearly two years since I’ve posted, but for now we’ll ignore that, along with the fact I have yet _another _red-headed grandchild and the more shocking announcement (at least for some of you) that I am now divorced – at least for this post. Perhaps I’ll blog about both of these things later, but right now I’d like to weigh in on something far removed from any personal news I may have to share. Unless you’ve been hiding under a rock for the last week, the news that Ravelry, a social media site for knitters/crocheters/spinners/weavers with reportedly over 8 million members worldwide, banned open support of Donald Trump last Sunday is not asurprise.
I’ve been fomenting this post for the last week, and have finally gotten my thoughts in some sort of reasonable order about why Ravelry’s ban of open support of Trump – which _is_ blatant censorship – is wrong. Well, aside from the fact it’s blatant censorship (for further clarification of my stance on why this is, you can visit my Ravelry profile here).
Relative to its size, Ravelry has a pretty small contingent of conservative members who seem to think Donald Trump is the best thing since sliced bread and feel building a wall to keep the faceless-yet-threatening “them” out of the country is perfectly acceptable. Conversely, it has a somewhat larger, if still small in terms of the size of its overall membership, group of liberal members who are pretty vocal in their opinion that the POTUS should be forced into a Cersei Lannister-type Walk of Shame through the streets of Washington D.C. before being tarred, feathered and run out of town ona rail.
But if the reactions I’ve seen in the comment sections of almost all but the most liberal or conservative opinion pieces to appear in the last week are anything to go by, the vast majority of the people who use Ravelry don’t really feel politics have much to do with their beloved fiber-related crafts and wish Ravelry had simply dealt with the disgusting incident that spurred their decision as the individual event it was, and continued with business as usual. Whether you personally agree with this majority or not, they are an important group and I’ll get back to them in a moment. First, though, let’s look at what Ravelry’s new policy has accomplished. They’ve certainly done what they set out to do: silenced all open support for Donald Trump on their website. Notice who else they’ve silenced? _The very people they purport tochampion._
Ravelry is so busy dealing with the backlash of their decision, both positive and negative, that business as usual has ground to a halt. Right before the ban, they had a brief announcement on their front page of a forthcoming blog post “about why it’s important that we recognize and celebrate Pride and talk about it here on Ravelry.” That post has not happened. Also notable in its absence are any new entries of the admirable “Humans of Ravelry” series which showcases BIPOC, LGBTQ and disabled fiber artists. In fact, the very beneficial dialogue that has been taking place on the site about the position these groups occupy in the fiber arts community has all but disappeared while people angrily choose sides or step back from the conversation alltogether.
As a result, positive exposure of BIPOC, LGBTQ and disabled fiber artists is not reaching the people mostly likely to hear and understand the intended message. Ravelry is NEVER going to influence much less change the minds of those entrenched Trump supporters they are so eager to condemn, but they could be very successful in raising awareness of these groups with the broader, more moderate population that make up the majority of their members. Now that isn’thappening.
Another group that has been adversely affected are those who do business with and through Ravelry, most notably small, independent designers, dyers and artisans. A quick look at industry-specific blogs and forums show complaints by these business people that their sales via Ravelry are rapidly declining – one crochet designer said that before the ban, she enjoyed anywhere between 5 and 25 sales of her patterns daily; since the ban, she hasn’t had any. The term “get woke, go broke” certainly seems to apply here, and it’s affecting people who have had absolutely no say in the new policy. I doubt Ravelry will change their stance – at this point I’m sure backing down would be viewed, at least by their most fervent supporters and detractors, as a sign of weakness, which is really a shame. Will they rebound from all the brouhaha? Most assuredly yes, although probably not as quickly and not as fully as the site’s owners might hope. In the meantime, the harmful unintended consequences of their actions abound, and all in the name of silencing a small demographic of their membership.*
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Posted byJan June 29,2019June 29, 2019
Posted inGeneral
Schtuff 47 Comments on Why Ravelry Is Wrong MEET THE AMAZING TRIPLE B Hmm, yes, well, I know I promised a blog post, er, 4 months ago, but ummm…life and all that. One of the reasons I’ve been so busy since August 26, 2015 is thisguy:
Meet the _always_ Too Cool For School Triple B, the red-haired offspring of Darling Daughter.RED. HAIR.
27 months later and we’re still freaked out (and I’m not entirely sure why, since his father is of Scandinavian descent with many red-haired relatives). At any rate, especially when taking his blonde, blue-eyed cousin into consideration, this brown-eyed, brunette family spends a lot of time sitting around going, “Wow – wasn’t expecting THAT one.” Seriously – his mother is half Hispanic; we were totally expecting a dark-complected, black-haired Lothario. That’s okay, though, because both Darling Daughter and I are delighted with our little Ginger Dude, who is the strong, silent type – and who can, consequently, throw a ball farther and with better accuracy than hispoor old Meema.
To say nothing of out-running her. Anyhoo, I thought I’d pop in and give you the long-promised introduction to the World’s Most Adorable Two-Year-Old. And if you think I’m just too proud, you should hear his Uncle Oldest Son carryon about him.
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Posted byJan November 15,2017 Posted
inFamily , PhotographyTags: grandson
1 Comment on Meet TheAmazing Triple B
THE G MAN – AN UPDATE Yes, yes, I’m still here. Just incredibly busy; it’s summer at the Sushi Bar which means lots of fresh produce from the garden which needs to be eaten or cooked or preserved – as of today, we’ve had zucchini and summer squash approximately 27 times in the last week. Which is quite a feat, considering we were in Cincinnati last Wednesday and Thursday to visit this guy: Remember that little guy with the dimples and the big blue eyes? He is now a month away from his 8th birthday – EIGHTH! BIRTHDAY! – and attempting to stab Meema’s out eyes using a set of chopsticks with corn kernels stuck on the tips.Oh, I kid.
He was just trying to shove them up my nose – Benihana seems to have that affect on 8-year-old boys.* Anyhoo, we were thrilled to see him; two years ago he moved to Michigan with his Mom, then last year they moved back to Texas. We’ve been down there several times to see him (among other people), but it has been about six months since the last time, so we were anxious to visit while he was in Ohio for summer vacation with hisdad.
In the fall he’ll be starting the 3rd grade – THIRD! GRADE! – where he is in the Talented and Gifted program in math and science, and little girls precede him everywhere, throwing rose petals in hispath.
Well, they OUGHT to. Stick around and in a few days I’ll introduce you to yet anotherheart breaker.
*(Actually, he loves his Meema because she is one of the few people over the age of 10 who can, and willingly does, intelligently discuss the merits of his video game du jour. And she does a mean cannonball into the hotel swimming pool. Not to toot my own horn or anything.)*
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Posted byJan July 13, 2017July 13, 2017 Posted inFamily Tags: grandkids, grandson
3 Comments on The G Man– An Update
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