TOO funny!

My Superbowl Snack Recipe

I made this up at work yesterday to use up the open hot pepper raspberry spread in the fridge.  They were a big hit!  I took a picture but I cleaned house and can't find my card reader thingamabobber.

Sweet & Spicy Toasted Pecans

2 tbsp. Robert Rothschild Hot Pepper Raspberry Spread (or any hot pepper jelly that you have)

½ tsp. red pepper flakes

1 tbsp. olive oil (or whatever cooking oil you like to use)

3 cups whole nuts

2 tsp. salt

6 tbsp. sugar

Preheat the oven to 350 degrees.  Mix hot pepper spread, red pepper flakes, and oil (and maybe a pinch of cayenne) in a bowl and microwave for 30 seconds to loosen mixture.  Stir well.  Add the nuts and coat them well.  Sprinkle in salt and sugar and toss together.  Pour onto an oiled baking sheet and toast the nuts in the oven for 15-20 minutes or until the nuts are golden brown and the sugar begins to caramelize.  Cool completely.

Merry Christmas!

We had a very simple--and kind of odd--Christmas this year and don't have many pictures to show for it.  We missed the big extended family shindig and my immediate family hasn't had theirs yet.  Julianne has two jobs and had a lot of fun shopping this year.  I have one part-time one so I really didn't but she did get a few things.

My girls:

I got (among other things) this fuzzy, cozy robe and I haven't taken it off!

Christmas Spirit

Who haz it?

M'BuddyDave next door:

Neighbors across the street:

More neighbors across the street:

My house:

I love a red October! GO CARDS!!!

Workin' for a livin'

It's so great to be working again!  I started my second part-time job yesterday and may never have another day off!  I like both jobs but neither is my dream.  I'm concentrating on getting caught up on things while I look for that.  I'm still "as needed" by caterers, too.  That should pick up a lot during the holidays.  That will be nice!

Pointfest

I just got home from working Pointfest.  The caterers didn't really need me this time but they did need a dishwasher so I jumped on that.  Wow.  It's SO much easier than cooking! I cooked a little.  I helped out when anyone needed anything.  Taught the new guy the easy way to chop boiled eggs (by pushing them through the grid of a cooling rack).  I'm not nearly as tired as I was the last time I worked for them and my back doesn't ache at all, feet only a little.  The pace isn't as rushed and I really enjoyed it.  I like the crew a lot.  They are really nice folks.  I got rushed at the end when I suddenly had everything from the dining room to do!  I would rather cook, of course, and as Garde Manger when I have a choice, but whenever these guys need a dishwasher I'll gladly do it!

I actually made it home with my pass this time!  I lost the last two almost as soon as I got them.  They were fabric stickers and I must have brushed against something.  The first one is stuck to a book cover and I can't get it off without tearing up my book.

Look what was in the mail today!

Meet Rocky and Bongo.  They're staying with us for just a little while.  They belong to Julianne's boyfriend and he can't have them where he lives.  We can't, either, because we rent and because we just don't have room.  They need a new home badly.  If anyone needs a couple of very sweet boys in their lives please let us know.  They are very good dogs but bored stiff in our teeny house so they've started looking for ways to entertain themselves and consequently getting in trouble.  They're terrified of little Abby!  She won't let either of them near me.  It was pretty funny at first but they need cuddles.

I like that word "Alumni"!

Graduation Day!

FW:

I'm in there somewhere!

Sappington Farmers Market

Besides catering, I am also working part-time at my very favorite grocery store.  I enjoy it.  Most of the other ladies that I work with have kids my age.  They're all very nice and great to be around.  It's not my dream but I need a flexible schedule while I get there so it works.  I'm working again.  That feels GOOD!

These giant butternut squashes were in CSA boxes at work a couple of weeks ago.  What would you do with one?

Superjam!

Today I worked at Superjam at Verizon Wireless Amphitheatre.  Li'l Wayne, Far East Movement, and a couple of other bands played.  I was Garde Manger again.  I really love this job!

I had a BUSY day!  I got to be Garde Manger for the caterer at the Blink 182 & My Chemical Romance concert.  I worked from 6:00 am until about 9:30 pm with one fifteen minute break.  Everything aches!  We served all three meals and it was seriously nonstop.  I was so excited to get to do it and can't wait to do it again!  I will on Sunday for Superjam which includes L'il Wayne & Keri Hilson and a couple of other bands that I can't remember (probably because I strongly dislike that crap).  I hope real hard that the chef likes me because he has something way cooler than these concerts coming up Labor Day that I want to do, too!  I'll tell you about it when I know more.

Done!

Stick a fork in me.  The ceremony is August 27 but yesterday was our last day of school and our "official" graduation day.  Time to get a life...

I have been wanting bruschetta all the time for the past couple of weeks but today it was all I could think about!  I looked forward all day to coming home and making Tuscan bread for it but found that I was too hungry to take the time to make yeast bread, so I toasted slices of  a whole grain baguette that I already had and added an heirloom tomato, fresh basil, a heavy drizzle of olive oil, and a sprinkle of sea salt (plus a sliced avocado on the side).  Heaven!  The picture is blurry because the camera battery is dying.  I'm too hungry to care.

We have had a lot of storms this year and several just this week.  I LOVE storms so I never complain.  I have a branch down in my yard that is big enough to make a whole new tree.  I need to drag it to the curb but it is touching a wire so I can't see that happening.  The For Sale sign from the house on one side of me is now on the ground in front of the house on the other side.  Ooh, good idea for a fun prank...

This is week six of my externship.  Four more weeks left after this one!  I'm so excited!  The last day of school (or externship) for my class is July 31 and our graduation is August 27.  I'm enjoying the work that I've been doing.  They mostly have me do prep stuff, so I cut things up, make a lot of stocks, sauces, & dressings, cut things up, roast chickens, make croutons, and then I cut things up.  We had a big brunch buffet for Fathers Day and I did my first carving station--four hours of "prime rib or leg of lamb?".  I liked it, though.  I met a dude from Sardinia who swears that it is more beautiful than Tuscany.  I can't imagine that but I am willing to visit in order to form an informed, intelligent opinion.  He recommended a book, Tea With Mussolini, that I plan to read very soon.

Besides the externship, I have been on call with a caterer and have helped them out a couple of times.  The last time was for a wedding and the venue wouldn't allow us to use any hot water!  Whatever.  I guess I shouldn't whine.  I didn't have to haul those dishes back and wash them!  I would've if they'd asked.  I enjoy catering a lot.  The folks I've worked with have been great and, of course, the leftovers are awesome!

Happy now?

My family members have complained that there are no pictures of me from Italy, so I have stolen some from my classmates' Facebook albums.  Here ya go.

A few minutes pre-grappa:



Oh, wait...



On our last full day in Figline we had one more cooking class with Chef Claudio.  We left the hotel EARLY the next morning for the long drive back to the airport in Rome and a long flight back home.  I didn't take pictures then.  It just wasn't the joyous, thrilling occasion that the trip over was.  I am going back when I can stay longer.  There is just too much to see in five days and our days were so structured.  I am figuring it all out.  There are several possibilities--internships, more school, work.  I am going to get a TEFL license so teaching English will be an option.  That will pay barely enough to live very frugally but, hell, I can struggle here or struggle there.  I am aiming for late next summer or early autumn and I am not kidding.  Why not?  A year in Firenze and then one in Scotland and then come back to settle in New England.  My dream will be lived.  I will be happy!

First, fettucine:

I love that Chef Claudio doesn't use a pasta roller.  He made pasta so simple that you feel silly for not doing it yourself all the time.  I will from now on!



MMM!!!

MMM!!!  Squash blossoms!

This is Chef Claudio's dog and if I understood correctly its name is Tale.

Spider!

My pizza.  Perfecto!

Tuscan moon:

Eggplant parmigiana:

This baby breaks my heart.  She wondered into the teaching kitchen and plopped down in the floor like she owned the place.  Chef Claudio says she's a stray.  She has been a beloved pet at some time because she is very friendly.  If you glance at her she falls on your feet and rolls onto her back.  She's covered with fleas and stuff is matted into her fur.  Everyone talked to her but nobody wanted to handle her.  I had to.  She needed it.  I sat on the ground and gave her a good working over--rubbed her belly and scratched her ears.  She's such a sweetie!  It was killing me to see her itching so badly and not be able to help her.  I wanted to clean her up so bad!  I hope Chef falls in love with her and takes care of her.  How could he help it?

Wahim brought out a dessert we made earlier...

...and grappa!

Byron gave Chef Claudio a Rams hat.

The rest of us autographed a chef coat for him.  Nick drew a great picture!  Looks just like Claudio!

Don'tcha love that the doggie posed with us?