Well...I forgot to post a recipe on Friday. Guess why? I was doing homework. It started and I had a paper to write. I forgot what it is to take a class and actually want to do well with it. My friends think I am nuts. Everytime I say I have homework, one says "You have fun with that. Thank God I'm not doing it." If I had a couple bucks for everytime someone said I wouldn't be taking the damn class.

So this weekend I went to a 40th birthday party. I had a blast in spite of an ill-mannered guest who drank the host's beer and ate their food then whispered to me that "This isn't a Tommy Bahama kind of crowd." I wanted to slap her but I had beer in my hand. I settled for telling her how rude she was. I wanted to tell her north of the Mason Dixon line they think Tommy Bahama is a beer.

I had two papers due and a quiz to take this week. The great thing about an online class is you can take the quiz in your pajamas drinking a beer. Which is precisely what happened. This mortified Snark until he saw what yours truly made on the quiz. That's right 100%. Thank-you Dogfish Head Brewing Co. I just hope my instructor, whom I have dubbed Dr. Puff N Stuff, isn't reading this.

The kids have started out on a swim team. They swim three days a week. It's not serving the purpose I intended, which was to tire them out. Instead they are juiced up after an hour of swimming laps in the pool. I'm the one that's tired.

One of my favorite artists, Nina Gordon, has released another album after six years. You can listen to her here . I'm hoping she tours.

Ernesto came in like a lion and has petered out in my backyard. Just non-stop raining. A little more than a drizzle which is just fine with me. People actually kept their kids out of school today even though they knew it was supposed to be a rainstorm. Bad mom! I kicked mine out the door. No hurricane means school. They learn too little anyway.

It doesn't feel like Labor Day is around the corner. Yet it is. Nothing is planned at all. Might take the kiddies to Disney. But I have homework and they have swim practice. So we will laboring on that day.

I'm Wineing Away!

I am a festerer. I realize that is not a word, but I choose to make it one to suit my purposes. My current fester is the temperature that people serve red wine and white wine at. We live in Florida, where the average house temp is 80 degrees. Combine the words "room temperature" with clueless red-wine newbies, and we get warm swill. It pains me to go over to someone's house and have to drink wine at coffee temps. We're not talking mulled wine. The insult in this is I read most Americans drink their wine either too warm or too cold. The winos of the world single us out and make us look stupid. I like to think we are literal--how are we supposed to know that "room temp" means "drafty old chateau"?

I have read over the years that you take white wine out 20 minutes before and put the red wine in. Room temperature for red should be between 55-65 degrees. Anything over 70 means the wine is cooked, and you should just reach for the Mogen David at that point.

The other fester I have about wine is disdain regarding the screw-cap and box. We are talking about something the Austrailian's have done for years. And for those of you that don't know Oz makes damn fine wine. One snotty look at a screw-cap or box from a newbie, and I see red or white (depends on the wine). I want to yell "if you are going to talk, back it up."

As for wine glasses. I have issues. They are nice for drinking expensive wine. For everyday, tumblers are the way to go. Who are we trying to impress? I have a friend who pours it into a plastic tumbler. I laugh, but he has the right idea. We're not drinking premium here (we're not drinking Boone's Farm either).

So make me proud! Drink red at the right temp, and don't be afraid to pour it into a juice glass. What would make me really happy is if you went out and tried some of the wines below:

Black Box Chardonnay---fruit,fruit, fruit. ...
Bonnie Doon---any wine all screw-cap. Delicious!
Hardy's Shiraz box---spicy and lasts forever.
Three Thieves jug of zinfadel---Cute little 1-liter jug. Drink for only a couple of days. What do you want for 10 bucks?
Porto/Bonny Doon ---Rose(Row-zay) (I will clock the next person on the head if I have to hear "Is that white zin?" Did I say white zin?)perfect for that tumbler with Marcona almonds.
Yalumba Viognier.
Jezebel White.

Back to school

The girls started school a week ago. It starts earlier every year. They are not thrilled and quite frankly niether am I. The school they go to believes strongly in mental telepathy. They don't require note-taking or explanations. I think they really believe that you can learn by osmosis.

I also start school on Thursday. I have an online class I am taking and an evening class. The evening class ends at 9:30 which is past my bedtime. I will need a caffeine jolt before I go to class.
In typical fashion, I have a paper to write as an intro to my Lit class and I am waiting till today to do it because I have read most of the books. I could have done it weeks ago but why bother. Nothing like the last second to get the juices flowing and the stress level up.

I am a little prejudiced against my instructor(whom I have never met). She requires that an intro about myself be saved on a 3 1/2 disk. Really, does she know that most computers now do not have 3 1/2 inch drives. She must be 114 yrs old or has never seen a computer from the last 3 years. Can you tell I'm going to endear myself to her.

Happy Birthday Mom!

Adult Rice Krispie Treats

If you haven't seen Ham on the Street on Food Network, you are missing out. George Duran has great recipes. His comedic, often painful to watch, style really makes the show! Snark made these for work and could only take 1/2 the pan. The other half I hid.

3 tablespoons unsalted butter, plus more for greasing pan and hands
1 (10-ounce) package mini marshmallows
2 to 3 tablespoons instant coffee or espresso
6 cups rice cereal (recommended: Rice Krispies)
Lightly butter an 8-inch square pan.

In a large pot, melt the butter over very low heat. Stir in the marshmallows, getting them all coated with the butter. Slowly melt the marshmallows, stirring frequently. When the marshmallows are melted and smooth, remove the pan from the heat. Stir in the instant coffee (2 tablespoons for a rich coffee flavor, 3 tablespoons for a real kick) and mix until it is dissolved into the melted marshmallow. Gently fold in the rice cereal. When it is completely coated, lightly press the mixture into the prepared pan with your buttered hands. When cool, cut the treats into bars and serve.

Pseudo-Blogging

I was writing a post today and got blogger's block. It's a malady where you have an anecdote but you can't blog about it since too many people know who you are. I'm finding it hinders a blog. Snark posed the question "Are you writing for your friends or are you writing for yourself?" He has been reading my blogs and said that I am typing through rose stained fingers. He's started calling it the pseudo-blog. I'm a little offended but only because he is telling the truth. Really, what is the point of a blog if I can't write about anything that amuses or frustrates me?

Tequila-Lime Chicken

I made this yesterday. I used boneless, skinless breasts. I think that I should have used the bone -in breasts or legs. The marinade is delicious. I also used 1/4 cup of tequila. Why does a chicken need to be drunk?

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Recipe courtesy of Foodtv.com

Roasted Pork

I made this recipe on Sunday. Before I put in on the table it was half gone from everyone picking the crispy bits off. You must use the cut of pork they tell you to.


1 6 lb boneless pork shoulder roast(Boston butt)
3 garlic cloves minced
2 tsp pepper
1 1/2 tsp salt
1 TB chopped fresh rosemary
1 TB chopped fresh sage
1 TB fennel seeds roughly chopped
2 red onions, cut into wedges
1 TB vegetable oil
1 cup apple cider
1/2 cup apple jelly
2 TB cider vinegar

Adjust oven rack to lower middle position. Pre-heat oven to 300 degrees. Combine garlic,pepper,salt, herbs and fennel seeds in bowl. Rub pork with herb mixture. Transfer to roasting pan and cook for 3 hours. After 3 hours scatter onion wedges around tossing with pork drippings. If pork has not produced any juice toss onions with oil first. Continue roasting for another 3 1/2 to 4 hours. Check to see if pork has any juices during that time, if not add 2 cups water and stir browned bits in water. Allow pork to rest and make gravy from the drippings by adding enough water to measure 1 1/2 cups. Add drippings and onion to a saucepan and add cider, jelly and vinegar. Simmer till dark and thickened. Ideally you should have the pork the next day, but really who is going wait when it smells so good.

recipe courtesy of Cooks Country.

The A, B, C's...

I received some very depressing news yesterday. I went to get a bra from Victoria's Secret.

Actually, before I tell the sad tale, I have to tell you that I have an obssession with my boobs. They hardly qualify as "breasts" anymore. I had a great chest when I was younger. It was the envy of many a woman. Then I had kids. One kid nursed so much she depleted all the filling out of my left breast. I became lopsided. But I still had a big enough chest. Even though I stood leaning to one side to compensate for my "hanger." Then, the youngest delivered the death blow. After she was done nursing in between bites, they shriveled ( they were scared they were going to be gnawed off). Yet I was still a C.

So I lost weight and went to B. I was very happy at B. My friend Amy was very happy about that, too: She was the recepient of all my great Victoria's Secret C bras.

Well yesterday I went to get a bra at Vickies, and guess what? The bra I tried on gapped . I gasped. Then I sucked it up and asked the lady to fit me. She pursed her lips and did her job then said those fatal words.

"You are an A cup, this is too big for you honey." I almost swooned. Then she had the nerve to say "All us small-breasted woman go for this bra."

"Speak for yourself sister, In my mind I will always be a C." I huffed before grabbing a push-up bra she handed me.