Q: What invention can you not live without?
A: Lately, my cellphone.
Monday, March 31, 2014
Sunday, March 30, 2014
Saturday, March 29, 2014
(2) Question 88
Q: Write down a few lines from a song or poem that you identify with today.
A: http://smarturl.it/GIRLitunes
A: http://smarturl.it/GIRLitunes
Friday, March 28, 2014
Thursday, March 27, 2014
(2) Question 86
Q: When was the last time you felt like you were on top of the world?
A: Jim and I spent a night away for our anniversary and it was heavenly.
A: Jim and I spent a night away for our anniversary and it was heavenly.
Wednesday, March 26, 2014
Tuesday, March 25, 2014
(2) Question 84
Q: _______________ made me laugh today.
A: Honestly, I am doing two weeks from now and I can't remember at all.
A: Honestly, I am doing two weeks from now and I can't remember at all.
Monday, March 24, 2014
Sunday, March 23, 2014
Saturday, March 22, 2014
(2) Question 81
Q: Jot down a news story from today.
A: Malaysian Jet 370 still missing - day six. 240 people on board. Search turns to Indian Ocean. Possible debris sightings by satellite but nothing visually confirmed.
A: Malaysian Jet 370 still missing - day six. 240 people on board. Search turns to Indian Ocean. Possible debris sightings by satellite but nothing visually confirmed.
Friday, March 21, 2014
(2) Question 80
Q: The first thing you ate today was ______________.
A: A green banana. My favorite!
A: A green banana. My favorite!
Thursday, March 20, 2014
(2) Question 79
Q: What was the last book you read?
A: I am reading Serpents Tale by Ariana Franklin
A: I am reading Serpents Tale by Ariana Franklin
Wednesday, March 19, 2014
Tuesday, March 18, 2014
Monday, March 17, 2014
Sunday, March 16, 2014
(2) Question 75
Q: What do you want to buy?
A: A new car. I had to drive the Camry all week and the suspension is too stiff.
A: A new car. I had to drive the Camry all week and the suspension is too stiff.
Saturday, March 15, 2014
Friday, March 14, 2014
Thursday, March 13, 2014
(2) Question 72
Q: If you could add one hour to your day, what would you do with it?
A: Today? Bake.
A: Today? Bake.
Wednesday, March 12, 2014
(2) Question 71
Q: Where do you live?
A: The United States of America, California, San Jose, Willow Glen
A: The United States of America, California, San Jose, Willow Glen
Tuesday, March 11, 2014
Monday, March 10, 2014
(2) Question 69
Q: What was the last movie you rented?
A: I have no idea. But I did just watch Double Indemnity with Ashley Judd.
A: I have no idea. But I did just watch Double Indemnity with Ashley Judd.
Sunday, March 9, 2014
Saturday, March 8, 2014
(2) Question 67
Q: What's the last song you listened to?
A: For Those About to Rock (We Salute You!)
A: For Those About to Rock (We Salute You!)
Friday, March 7, 2014
Lamb Sugo with Wide Egg Noodles
This is adapted from a Fine Cooking recipes, Tagliatelle with quick lamb sugo. I can't leave anything alone.
Sea Salt
2 Tbl extra-virgin olive oil
2 leeks, washed thoroughly then sliced thin
1 small (7-8") zucchini, diced medium fine
1 1/2 lbs ground lamb (NOTE: I may try this with a shredded leg of lamb next time.)
Fresh ground pepper
1/3 cup tomato paste
1 cup beef stock or purple grape juice
1+ cup tomato juice (I didn't want to have a whole can around so I made my own by mixing water with left
over tomato paste until the right consistency. Make 2 cups you may need it.)
1 tsp oregano (It called for fresh but I didn't have any, this was just fine.)
1 package Extra Wide Egg Noodles - keep 2 cups of the water after cooking and drain the rest
Fresh grated Parmesan cheese
NOTE: Prepare and measure everything you can upfront, this recipe moves pretty fast.
Start the water for the pasta about 10 minutes before you start cooking.
Heat olive oil in 12" skillet over medium high heat. Add leeks and zucchini with about 1/2 tsp of salt sprinkled over it all. Cook for about 4 minutes until leeks and zucchini start to brown a bit. Add lamb and sprinkle generously with salt and fresh pepper. Stir to break up clumps of meat and cook through until lightly browned about 5-7 minutes. Move the mixture to the side of the pan and tip it to scoop off most of the fat with a large spoon. Add the tomato paste in the free side of the pan mashing it into the bottom to brown it a bit, about 1 minute. Stir it into the meat mixture thoroughly. Add the beef stock scraping the bottom of the pan to loosen any browned bits. (PUT PASTA IN WATER NOW.) Cook until liquid is half, about 4-6 minutes. Add the tomato juice and the oregano. If the mixture seems too thick add more tomato juice. Reduce heat and cook for 5 minutes. Taste and then adjust the salt and pepper to taste.
Reserve 2 cups of pasta water and drain the rest. Put the pasta back in the big pot and add the meat mixture. Add some of the pasta water if it is too thick or gets too gluey. Place pasta in a big bowl and grate fresh Parmesan cheese over the top. Service with a nice salad and crusty bread.
Sea Salt
2 Tbl extra-virgin olive oil
2 leeks, washed thoroughly then sliced thin
1 small (7-8") zucchini, diced medium fine
1 1/2 lbs ground lamb (NOTE: I may try this with a shredded leg of lamb next time.)
Fresh ground pepper
1/3 cup tomato paste
1 cup beef stock or purple grape juice
1+ cup tomato juice (I didn't want to have a whole can around so I made my own by mixing water with left
over tomato paste until the right consistency. Make 2 cups you may need it.)
1 tsp oregano (It called for fresh but I didn't have any, this was just fine.)
1 package Extra Wide Egg Noodles - keep 2 cups of the water after cooking and drain the rest
Fresh grated Parmesan cheese
NOTE: Prepare and measure everything you can upfront, this recipe moves pretty fast.
Start the water for the pasta about 10 minutes before you start cooking.
Heat olive oil in 12" skillet over medium high heat. Add leeks and zucchini with about 1/2 tsp of salt sprinkled over it all. Cook for about 4 minutes until leeks and zucchini start to brown a bit. Add lamb and sprinkle generously with salt and fresh pepper. Stir to break up clumps of meat and cook through until lightly browned about 5-7 minutes. Move the mixture to the side of the pan and tip it to scoop off most of the fat with a large spoon. Add the tomato paste in the free side of the pan mashing it into the bottom to brown it a bit, about 1 minute. Stir it into the meat mixture thoroughly. Add the beef stock scraping the bottom of the pan to loosen any browned bits. (PUT PASTA IN WATER NOW.) Cook until liquid is half, about 4-6 minutes. Add the tomato juice and the oregano. If the mixture seems too thick add more tomato juice. Reduce heat and cook for 5 minutes. Taste and then adjust the salt and pepper to taste.
Reserve 2 cups of pasta water and drain the rest. Put the pasta back in the big pot and add the meat mixture. Add some of the pasta water if it is too thick or gets too gluey. Place pasta in a big bowl and grate fresh Parmesan cheese over the top. Service with a nice salad and crusty bread.
(2) Question 66
Q: It's not a good idea to experiment with ________________________.
A: Classic desserts that your family love and dislike changes to ... at all.
A: Classic desserts that your family love and dislike changes to ... at all.
Thursday, March 6, 2014
Wednesday, March 5, 2014
Tuesday, March 4, 2014
(2) Question 63
Q: What would you like to ask your mother?
A: How can I change to make things better?
A: How can I change to make things better?
Monday, March 3, 2014
Sunday, March 2, 2014
Saturday, March 1, 2014
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