Monthly Archives: July 2010

An anniversary of sorts

  • Looking both ways before you cross the street doesn’t always work.

  • It was five years ago tonight that I took a Ford Expedition in the chest. It could have been so much worse. I am eternally grateful to Dr. Patrick Yoon, the awesomest orthopedic surgeon in town. Not only did he keep me walking, he now attends most nimbus productions.

  • And to Carrie, for leaving her own birthday party so she could meet her boyfriend’s parents for the first time in the HCMC ER. And for pushing all the right buttons to make those damn machines shut up.

  • And to everyone who sent me cards and food, everyone who came over to cook or clean or take me to the store so I could ride around in those motorized carts, or helped me hobble down to Auriga to hang with the Fringe folks, everyone who kept me sane during my recovery…

  • And to Josh, who did all that and more.

  • Thank you.

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    CA cont’d

    More from our trip to CA…

    Inside the battery at Point Bonita

    from Point Bonita

    Where'd the bridge go?

    Under the pier in Santa Cruz

    This way...

    ...and that way.

    Cheesy Tourist Photo

    Movie star

    Stage siren

    Cousins


    Kubla and Stanley

    Kubla made a new friend over the weekend – another Swissy puppy named Stanley!

    K & S

    Stanley lives in Nordeast, and we got together down by the Stone Arch bridge.

  • I guess rolling in the grass is a Swissy thing.

    Kubla's giving Stanley the stinkeye.

    Um....

    Buddies.


    We ate fried cheese for dinner

    My new favorite thing:

    Haloumi.

    It is a Greek or Middle Eastern cheese that has a very high melting point, so it can be grilled or fried. Think Mediterranean cheese curds. (It even squeaks when you chew it!)

    Served with a little relish on the side, and with a Cashew Mango Mint slaw. Yum summer!

  • mmm...summer...

  • Haloumi with relish
    Adapted from Good Food

    1 block haloumi cheese

    1 small cucumber
    1/2 sweet onion
    1 tsp capers, drained
    bunch of green or black olives, pitted
    bunch of parsley
    2 splashes olive oil
    splash of lemon juice
    splash of red wine vinegar

  • Haloumi

    Finely chop cucumber, onion, parsley, and olives. Combine with capers, oil, lemon juice, and vinegar. Set aside.

    Chop haloumi into cubes – whatever size you want. Original recipe called for blocks that get put on skewers. I just chopped it into cheese curd-sized chunks.

    Heat a pan over med-high heat. Warm a splash of olive oil. Toss in haloumi. Cook about 5 minutes, flipping pieces so they crisp on both sides. The cheese will get soft but won’t melt or run. Transfer to paper towel to drain. Serve with relish spooned on top.

  • Cheesy-squeaky-yummy

  • Cashew Mango Mint Slaw
    Adapted from Smitten Kitchen

    1 mango, peeled, pitted and julienned
    1 red pepper, julienned
    1/2 cabbage (of any sort), sliced thinly
    1/2 red onion, thinly sliced

    juice of 2 limes
    1/4 c rice vinegar (I used less)
    2 tbl olive oil
    dash salt
    pinch red pepper flakes (adjust to taste. I could have used more.)

    1/4 c (about) shredded mint leaves
    1/4 c coarsely chopped cashews.

    Combine mango, pepper, cabbage, and onion in a large bowl. Whisk lime juice, vinegar, oil, salt, and red pepper flakes in a smaller bowl and pour over slaw. Toss in cashews. Top with mint.

  • Almost like scallops. Of cheese.


    Kubla at the lake

    He’s not so sure what to do about this “water” thing.


  • Genevieve’s 2nd Birthday

  • It was our niece’s 2nd birthday a couple of weeks ago.

  • Hangin' with Grandpa and Grandpa.

  • Carrie and Vivi

  • Of course, we sang Happy Birthday to Genevieve. I have never seen someone less interested in being sung to. It was awesome.


    Best. Kid. Evar.

  • First Ren brought me a beer.

  • Then she walked the dog for me.