Countdown of 48

Thought I would recap 48 ...

1-24: I have all of my fingers and toes. This almost means I have all four limbs.

25: Most of my hair is not gray. That that is, isn't. 'nough said.

26, 27: In comparison to many of my '80's rocker friends my hearing is good.

28, 29: I have terrible teeth but I have insurance so I still have teeth unlike my grandmother who had dentures at 30. I am grateful not to have upper and lower dentures.

30, 31: I got glasses in my early 20's. When I got pregnant with Connor my eyes changed for the better - no glasses for 11 years! My eyes are going downhill slowly but I still got 'em!

32: I used to be a soprano. Now I tend to sing alto, not really well, but I try. I'm gratetful I can still sing.

33, 34: I need my endorphines. My hips still move well and carry me where I want to go.

35, 36: On the same vein as above my feet are in great shape for the abuse I give them.

37: I can still remember where I park at the mall ... most of the time.

38: I love a good, or bad (but clean), joke. I'm thankful I still get them.

39: My family says I look more like 39 than 48. I love that my family lies well.

40: I have had one friend for 40 years. 40 YEARS! Talk about longevity. I'm thankful for friends, even those who I haven't known for 40 years.

41-43: Breathing. I had my nasal flaps fixed about a year ago and I have loved breathing in and out and in and out. My mile time has improved and I wish I had done it earlier.

44, 45: Smells are a wonderous thing for me. A smell can send me back to being six or sixteen or twenty six. I can close my eyes and imagine everything about the association I have to it.

46: My genes. I appreciate my gene pool, shallow though it may be at times. I enjoy good health and good spirits.

47: "To lose one parent my be regarded as a misfortune. To lose both looks like carelessness." ~Oscar Wilde. I am glad not to be looked upon as careless. I appreciate my parents.

48: Life. I'm glad I'm here and hope to be so for another 48.

Rigatoni with Artichoke Hearts & Pancetta

I love pancetta. It is Italian bacon that is very thin and really yummy. It's not really good on it's own because it is wayyyy too salty but in pasta dishes it shines. I found this recipe in an addition of America's Test Kitchen and have played with it enough to figure out what works. Please note the pasta dish is great without the pancetta.

Rigatoni with Artichoke Hearts & Pancetta - Serves 6

20 thin slices of pancetta (usually one package of Primo Taglio from Safeway is plenty)
1 Tbsp butter
2 shallots, minced NOTE: I use 6 green onions, white part only, if no shallots are available.
2 garlic cloves, smashed with the flat of knife and chopped fine
1 9 oz box frozen artichoke hearts thawed & sliced thin NOTE: Defrost in fridge if possible - it is less soggy - but you can nuke it.
1/2 cup white grape juice NOTE: Recipe calls for white wine so use it if you got it.
1 cup low sodium chicken broth
1/2 cup heavy cream
2 tsp grated lemon zest
2 Tbsp fresh lemon juice
1 lb rigatoni

Note: Start pasta water so the pasta is done close to the same time as the sauce. The sauce takes about 15 minutes total if you have all of your ingredients ready to go at the start.

Cook pancetta in a large skillet over medium heat until crisp, about 5 -6 minutes. Transfer to a paper towel lined plate. Wipe pan quickly with another paper towel but don't wash.

Add butter and shallots to now empty skillet and cook until soft about 3 -4 minutes. Add garlic and artichoke hearts and cook about 2 minutes until garlic is fragrant. Add grape juice (wine) and cook until it is reduced by half, about 3 - 4 minutes. add broth, cream, lemon zest, and lemon juice and cook until thickened about 4 - 6 minutes.

Meanwhile, add 1 Tbsp salt and rigatoni to boiling water and cook until al dente. (NOTE: The recipes says to reserve 1/2 cup cooking water and add it to the sauce. I have done it both ways and like it better without but some people like thinner sauce.) Drain the pasta. Place pasta in large serving bowl. (Here is where you would add the water to the sauce if you so desire.) Pour sauce over pasta. Season with salt and pepper to taste. Crumble pancetta and sprinkle over rigatoni. Serve with aged Parmesan and a crusty hot loaf of bread.

Persistence Pays Off

14 months ago I received a tax bill for a property we own in Santa Cruz County. The bill had gone up by $300 per year! In my annoyance I called the called the county assessors office and was told that I could submit a request for re-examination of value. I sent the 11 page form with a copy of a recent appraisal, a letter from another appraiser reiterating the lower value of our property, and a myriad of comparable that I pulled from a real estate web site. I spent about two days drafting a letter that explained how the value could not have gone up but should be adjusted down. Four months later I received a letter stating I had to appear before the assessors board with 5 copies of anything I wanted to submit for review, a copy of my original application, and the appointment was in late October. Really? October? So, I gathered my facts, made my copies and put it on my calendar.

On October 1st I received a phone call from the assessors office and they had a few questions for me. I answered them and sent the woman a scan of some documentation she requested. Mid October I received another call, same woman. She said she agreed with my assessment and that they were going to lower our property taxes and she cancelled my appointment with the board, bonus! I was so excited! Two weeks later I received a preliminary letter. Two weeks after that I received the actual reassessment notification. The bill went down by 1/3! Amazing! I was so thrilled at having 'won' my case with them.

At this point I thought I was done. I was happy with the outcome, happy with the process and happy not to have to go before the board. But today my neighbor comes by with a piece of mail. Connor took it because I was cooking dinner. I had him open it. "What is it Connor?", "A check.", "A check?", "Um, yeah.", "What for?", "Property tax refund.", "How much?", "$$$.", "WHAT?". This was a very nice surprise. The thought hadn't even crossed my mind that we would get a refund.

It just goes to show you patience and persistence can pay-off nicely. I'm thankful for parents who taught me the need to be both.

Pear Crisp Pie

Connor has a cooking class at school this trimester. He made up this recipe by himself:

Pear Crisp Pie

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 Tbls butter, melted

In a small bowl combine all ingredients. Set aside.

Topping:

1 cup brown sugar

1 cube butter, melted

2 cups quick cooking oatmeal

1/2 cup flour

Combine brown sugar and butter, add oatmeal and combine well, then, flour and combine well.

Filling:

2 cans pear halves, drained

Pour fruit gently into crust and arrange so fruit is evenly spaced. Spoon topping onto fruit.

Place pie in 350' oven for 20 - 25 minutes until top is golden brown. Best served warm. With a cold glass of milk or vanilla ice cream!

Wishing on a Shooting Star

Yesterday I was running at 4:30 (a.m.) and I saw 6 shooting stars! I totally wished on all of them and was being amazed at the beauty and grace of our star system. Later, I was reading the paper that it was part of the Leonid Meteor Shower. I was so looking forward to it this morning that I got up at 4:15 to catch a longer look at what our Maker has made for us to be awe inspired by. I stepped outside and it was just a little overcast but I had hope. As I ran longer, 12 miles today, I realized it wasn't going to happen today. I was so disappointed. There is a slight chance for tomorrow but I think we are supposed to get rain. This is one of those times that Mother Nature has conspired to thwart my plans on being so inspired that I would sit down and write a poem so moving I would be called as San Jose's Poem Laureate (yes, we do have one). Guess today is not that day....

Transition Shoes

I like fall. I like raking leaves - twice this week already. I like fall cooking; soups - white bean and ham, pumpkin, chicken noodle/dumpling, and split pea. I like that I need a sweater in the morning and usually by 11 I can take it off if I want.

What I don't like about fall is the need for transition shoes. I am no shoe fashionista. I like sandals - okay flip-flops - in the late spring and summer. I love boots in the winter. I can't seem to get the shoe thing right for fall. I try but I feel that Stacy and Clinton would give me a dressing down in the 360.

My fall shoes feel clunky and old. They don't speak to me at all. They sit there and are, well, at best, foot coverings. I have cute summer and winter shoes. Even spring on non-rainy days I can get by. Not so for fall. I don't know if I'm too picky - I do like a comfortable shoe - or so cheap I won't spend hundreds on the 'right' shoes.

Whatever the problem is right now I'm stuck with chunky ugly shoes.

Sweet Potato Casserole

Nothing says Thanksgiving like a vegetable that could pass for a pie! I have amended this recipe a few times and just made it again over the weekend amending it again. Here is my latest pass:

Sweet Potato Casserole

2 can sweet potatoes, drained & mashed (don't use food processor if possible, slightly chunky is good)

4 Tbsp butter, softened (don't melt it and if you do let it cool until it is semi-solid again)

1/2 cup sugar

1/4 cup brown sugar

1 tsp vanilla

1 egg

1/3 cup evaporated milk

Topping:

6 Tbsp butter, melted

3/4 cup brown sugar

1 1/4 cup crushed cornflakes

1/2 to 3/4 cup chopped pecans (or walnuts or mixed nuts) Note: I like salted nuts but you can

use unsalted

In a large bowl cream butter and sugars together; add potatoes, mix thoroughly. Add remaining ingredients* and mix until well incorporated. Pour in casserole dish; bake for 30 to 40 minutes at 375'. (Note: Due to the moisture content of the potatoes the baking time can vary a lot. You want the potatoes to be slightly firm before adding the topping mixture.)

Mix all topping ingredients in medium bowl. Spread on top of casserole after first bake. Return to oven for 7 to 10 minutes until browned. Serves 8.

*You can adjust the sugar, butter, and milk to taste. You don't want the mixture watery but the consistency of a thick pie filling. If it is watery cover the top with foil and bake longer until it is almost like a pumpkin pie then add the topping.