The road to Friday.......

was exhausting.  But, I welcome it with OPEN arms......

Last week at this time, I was sporting the wonderful glow of anticipating a little road trip.  Right now, that seems like it was sooooo long ago.  So, before I get swept up by the chaos that will inevidably sweep me up these next few days, I thought I would share a few pictures from that little road trip....


A mother in her son's kitchen.....



An early morning trip to a lovely market place.  Carmen was in love with their artisan sandwiches and I got a little bit of shopping done.....lots of fun jewelry and fabric art.   Oh and wine too!!

The entrance to the little village where our son lives.....one of the quaintest places ever!  I never knew a place like this ever existed!!!! 

A visit to a glorious bohemian town near our son's town where we got our "hippie" on!



Hiking on the scenic banks of the river at the end of our son's road.

 Just looking at those pictures brings a smile to my face.....

We all need to take a little break now and then from our everyday life. 
In fact, I'm so ready for another one!
No sooner did our weekend away come to a close, everyday life began in earnest.....catching up with emails and voicemails and  lots of work at the office and trying to get some semblance of order at home.  Carmen was summoned to DC by a last minute business trip early in the week so I made it my business to schedule lots of cooking and cleaning time these past two nights.  Although he is typically NOT home much anyway during the week, I knew that given this particular trip....he would want to come home to lots of down time and entertainment instead of work and projects this weekend (haha....just when I had planned  doing most of my prep work while he took care of several projects over the weekend). 
Plus, our sorority girl will be arriving on the scene tonight (WOOOO-HOOOO) for the holiday.  So, I wanted to get as much out of the way as I possibly could.  My girl's youthful energy and wonderful spirit will keep me very busy.... 
Plus, to be honest---cooking soothes me.  For me, the chopping and stirring and the entire process is very relaxing for me.  I just have to figure out how to feel the same way about the clean up...
Plus, I have to learn when to quit....going to bed so late...only to get up 2 hours later for 2 nights straight is not a good plan.....

HELLO FRIDAY!!!! 

Wake Up Call from a friend......

My Lapband called with some news.....


STOP THE GOBBLING!

• First, the good news----in the olden days (before I got my beloved Lapband), if I had a doctor's appointment, I would literally fast for 24 hours---no, not because of the bloodwork---but because of THE SCALE!  I dreaded the weigh-in.  I dreaded seeing that number staring me in the face.  I dreaded the look on the nurses's face.  I dreaded the look on the doctor's face. I was *this close* to positive that they were giggling about me in the break room and then went home and told their families at the dinner table about this fat woman who came into the office.  I guess I figured if I fasted I would magically lose like 50 pounds.   Considering that never happened, you would think I would have gotten the message and just stopped my ridiculous behavior.  But, I never did.  These days, I look forward to seeing the scale when I go to the doctor's office.  Evidently, I don't even think about what I am eating for the 24 hours leading up to a doctor's appointment.  I suppose that explains why I ate hot sausage smothered in onions, mushrooms, tomatoes and peppers covered in provolone cheese and melted to a gooooey perfection the night before my 5 year Lapband appointment without giving it a thought!  Yes, it was very yummy!
• Now, for the not-so-good news---clearly my very high-techy scale at home is trying to get on my good side because it's been telling me that I weigh *THIS* amount.   When in reality, I don't.  I weigh *THAT* much.  *THAT* much equates to 6 pounds over *THIS* amount!  My scale has been leading me astray...giving me false information!!!   Bad scale!
• Yet, there remains good news---Even in light of the fact that I weigh 6 pounds more than I have going around thinking that I weigh, I do not have a feeling dread or even a feeling of failure.  In the olden days, if the doctor's scale would have reported such news one week before the biggest foodie 6 weeks of the year--there's no telling what I would have done (more than likely I would have headed to a fast food restaurant to drown my sorrows....yeah I would have shown that scale a thing or 2!).  Naturally, I wasn't thrilled with the news.  But, instead of stomping my feet or taking an ax to the scale or slamming the nurse against the wall, I took it like a champ.   When I talked to the PA about it---I owned those 6 pounds.  In fact, I admitted to her that I already knew exactly where they came from (no, I didn't blame alien beings or severe constipation....as I might have in the olden days).  I knew that I have been doing a little bit too much mindless snacking, celebratory eating and not planning well enough for when I eat in restaurants.    Plus, I admitted that there were times that I purposfully overate very band friendly foods (aka foods that slip righ through that band with no problem whatsoever....).  I confessed it all....and then some.   Impressed by my candor and my knowledge of my own behavior, she didn't lecture me or even offer advice.  Instead, she congratulated me on my long-term success and noted that at 5 years out, there is some expectation that there will be some weight gain.  She also told me that she strongly believes that the secret to my sucess has been the fact that I continue to come in for my appoinments and fully participate in the research study that they have going on.   But, most importantly, she told me that the key to anyone's long-term success with any weight loss surgery is to make it a part of your life.    Although I wholly agree with all of her statements---I feel strongly that my sucess with my band can be 75% contributed to the fact that I did make my Lapband a part of my life.  A very big part of my life.  It's like a part of my family---if you invite me to dinner, you invite my Lapband too, if you know me, you know my Lapband....and yadda, yadda, yadda.   I know myself well enough to recognize that if I didn't embrace this tool that I was given and I didn't truly consider it a giant gift then I would have found a zillion ways around it.  Believe me when I say that I am true blue when I make a commitment....for better or worse, richer or poorer.  I will make anything work if I dedicate myself to it.  My Lapband is my dear, dear friend, my partner in my journey and my support when I need it.... and I treat it as such.  These 6 pounds are just a blip in the road....as we find in any relationship!  It's a wake-up call from a friend to tell me that I'm still a great friend but maybe I could do just a wee little bit more to be a better friend.  

Thank you dear friend, I appreciated the call! 

Yes, there will be leftovers........

Just another reason to be THANKFUL......

TICK TICK TICK TICK......

The clock is ticking away!  Soon, Thanksgiving will be over!
And, you will be left with.....the leftovers and the dirty dishes.  

I know, I know, I'm jumping way ahead of myself here.....Thanksgiving is 8 days away.
Why am I talking about leftovers when I haven't even roasted the turkey or mashed the potatoes or stirred the gravy or popped open that jar of cranberry relish?  Or, ODed on pumpkin pie.....
Oh, I just can't help myself.  
I'm up to my eyeballs in Thanksgiving prep but I just can't stop thinking about these adorable little mini sandwiches that I made last year the weekend after Thanksgiving that just rocked our socks!
They not only rocked our socks.....they rocked our shoes too.
And, they rocked our house guests' socks and shoes.
Everyone was still talking about them on New Years' Day.  
They are that special.  
These little sandwiches are so damn amazing that I want to make sure you have this recipe before Thanksgiving so you can do like I do and over buy and over cook and have so many leftovers that you just have to make these.....
Plus, I want to be sure to remind you to go straight to your favorite bakery place today and pick up a loaf of sourdough bread and ask them to slice it a bit on the thin side (Panera is a good choice if you don't have a personal fav) and then I want you to hide that loaf of bread in the boughs of your freezer so it's ready to go next weekend.
And, I want you to be sure to add a nice little triangle of a decent quality brie cheese (doesn't have to be the best!) on your last minute Thanksgiving shopping list.  (Trader Joe's is a good choice to find a reasonably priced, nice tasting brie)
Believe me when I tell you that this little recipe is so damn good that you might not want to go to your Aunt Flo's this year just so you can stay home and cook up lots of turkey so you have enough leftovers to make this damn sandwich.
And, just so you don't think this is just any damn leftover turkey sandwich.....I'd like to remind you that it's so special that it's really called a PANINI..... 
You got all that? 
You won't be sorry.  Trust me on this. 

Mini Turkey, Brie and Cranberry Panini

(to make 12)

These are appetizer size....I served them on a platter  with mini potato cakes (made from left over mashed potatoes...see recipe below) and heated up left over gravy for anyone who wanted to dip their panini or cakes.

-8 slices of sourdough bread, buttered on one side
-leftover Thanksgiving turkey
-leftover Cranberry Relish (Williams Sonoma and Trader Joe's are good choices if you don't make your own)
-pieces of brie cheese

You don't need a Panini maker for this but if you have one, that's great

Assemble 4 sandwiches....
-Buttered bread
-Turkey
-Brie Cheese
-Cranberry Relish (do not overload sandwiches with the relish)

In your skillet---make these like you would make grilled cheese
Cut each sandwich into 3 mini sandwiches....er....paninis

Mini Potato Cakes

(makes about 18-20 mini cakes)

• 2 cups cold leftover mashed potatoes
• 1 whole egg
• 1/4 cup flour (all purpose or self rising)
• Heaping amount each of chopped parsley and basil
• Nice sprinkling of parmesean or romano cheese
• salt, pepper and garlic powder--to taste

Mix egg into mashed potatoes with a fork until well blended. Add flour and remaining ingredients--mix well. Pour approximately 2 T. oil into skillet and heat over medium heat. Scoop out heaping tablespoons of mixture into hot oil. Dip back of spoon into oil and mash potato mixture to flatten to about 1/4 inch thick. By dipping the back of the spoon into the oil, the spoon will not stick to potatoes making flattening them much easier. Fry until browned and then flip and continue to brown patty on other side.(DO NOT TURN THESE OVER UNTIL THEY ARE BROWNED) Remove to paper towel lined plate for about 3-5 minutes.  Serve!

Oh, and before I forget.....I served this for dessert that day......

Left Over Pumpkin Pie Brulee

• Leftover pumpkin pie
• 5 tablespoons sugar

Peel crust off the outside of overturned pieces of pie and line the inside of small ramekins of coffee cups with the pie crust pieces. Spoon pumpkin pie filling (straight from the pie!) equally into small ramekins or stoneware coffee cups. Sprinkle a tablespoon of sugar over the filling in each ramekin. Using a mini-torch, torch the top until sugar is caramelized. The ramekins can also be browned under a broiler. If using a broiler, stick the cups inside a pan filled with 1/2-inch of water and place under the broiler until just browned on top. (I used my mini torch just because I wanted to play with it  and look like a fancy chef but you really don't need one--broiling would be just fine!)

Perhaps these recipes will help you NOT to overeat on Thanksgiving.....so you will have more LEFTOVERS!!!!

Yes, Judi, there is a FREE LUNCH.......and A FREE DINNER......

it's called.....going to Sam's and Trader Joe's and trying all the samples then heading to Williams Sonoma to taste test what they cook!

THE PERFECT WAY TO SAVE THIS HOLIDAY SEASON......!!!

Although if truth be told.....with all the cash I dropped at all three places yesterday.....there was nothing FREE about those meals......  

Last night, by the time I rolled into the house, I realized that I did not have a real meal all day long.
I  happily survived on free samples and taste testing.  I was completely satisfied! 
Ah, another joy of Lapbanding.  
Then, I realized that I also managed to enjoy an entire Saturday afternoon of wine-ing and dining on tastey wines and wonderful little morsels of food this past weekend....without spending a dime.
Unless you count the cash I dropped on the 2 cases of wine, the 6 amazing artisan cheeses and the vast collection of spices and herbs I toted home with me......oh and let's not forget those truly delightful crackers that I didn't think I could live without.   Blame it on the wine!  

A fun little wine cafe in Yellow Springs, OH

This past weekend, we managed to escape our little suburban hamlet for a bit.
We made a mad dash out of town....we took a little time for ourselves---getting massages and then languishing over a 2 martini lunch.  Then, we hooked up with our son the doctor and spent the rest of the time discovering his little suburban hamlet and the villages and towns nearby. 
Our original plan was sidetracked a bit when Carmen's work schedule went topsy turvy on us.  Although the poor guy did try to make up for it by driving into town on Thursday night to surprise me at my office but since I was at a meeting off-site, that didn't go so well.
Thankfully, Friday worked itself out so that we could spend a little time away from his work obligations.....thus the massage and lunch.
However, it also meant that we had to leave to come home much earlier than originally planned...forgoing a few of the plans that I had so carefully made.  
But, work beckoned him back so that meant that I was on my own once I dropped him off for his meeting.  
Typically, when I have time on my hands, I find myself at the mall.
However, since I had done quite enough shopping on our little trip, I decided I should probably use the time more wisely---like getting a good deal of my Thanksgiving groceries.
Thus the trips to Sam's, Trader Joe's  and Williams Sonoma.
Because we left our son's in the wee hours and drove in a punishing down pour and Carmen was on a pretty tight schedule, we didn't stop for anything to eat or drink....there wasn't a Starbuck's in the middle of the cornfields.  I was not too happy about that.
So, by the time I found my way to civilization five hours later, I was in need of some major nourishment.  But, I had no time to waste---I wanted to get to Sam's to start checking things off of my long list of  Thanksgiving needs so that I could get home, unload them and then head to Trader Joe's for more necessities and get to Williams Sonoma in time for my cooking class.  
Fortunately, Sam's and Trader Joe's had some great samples that covered all of my dietary needs for the day....cheese, roasted turkey, cauliflower au gratin and cranberry compote.  
The parmesean mashed potatoes, herbed pop overs and cornbread stuffing at Williams Sonoma rounded out my day.
Thank you dear Lapband (and Sam's and Trader Joe's and Williams Sonoma)......I would not have had the energy to make myself something to eat last night. 
I was exhausted from our busy weekend......which I will tell you more about later.....

 
 

Carry on......

It seems like the past few weeks have been a blur ......with Sandy and the election and everything that goes with two pretty major events. 
Hopefully, those who were affected by Sandy are finding their way out of the darkness and destruction.  And, hopefully--regardless if your candidate won or not--we are ready to unite with one common purpose--the betterment of our world.
Although none of it is as easy or simple as all that---I'm always hopeful for better tomorrows.
HOPE makes life so much better.....don't you think?

If you've been reading my blog for a long time (THANK YOU!), you probably know that HOPE is what I always hold on to.   Always having HOPE no matter what the circumstance gives me comfort. It keeps me moving forward.  I guess you could say it's what gets me up each morning!
 I HOPE for the best and I EXPECT the best. 
Sometimes it works out, sometimes it doesn't work out.  And, when it doesn't work out, I HOPE there's a good reason why (and there usually is!).
I suppose HOPE is the reason why I always went on all those diets.  And, HOPE is what my Lapband gave me when those DIET HOPES didn't pan out too well.  
I guess you could say I'm a girl all about HOPE. 
Trust me, it's good to have HOPE.



I leave you with those thoughts.......I'll be back next Tuesday! 

We are LARGE and IN CHARGE...........

VOTE!

The best is yet to come......

Right?

IT'S Gastrodilirium Day!

Remember the other day when I told you that I'd be sharing some recipes that seriously rocked (causing some serious gastronomical dilirium among my guests!) my holiday tables over the years?
You remember....don't you? 
Okay....if not....here ya go.....CLICK HERE....

Well, brace yourselves lovely cooks and cookettes......it's your lucky day.....I am making good on that promise and I am opening my recipe box and pulling out  some of those rockin' winners....just for you!!!

Yes, I had my extra hour of sleep and I'm ready to rock your recipe box!


Gingersnap Gravy
Yes, GINGERSNAP GRAVY.  I am telling you friends, this gravy is amazing!
I know. I know. I thought the same thing....GINGERSNAPS in my GRAVY? 
Believe me when I tell you.....you will lick the drippings that are left on the tablecloth this is so damn good!
And, it's so crazy simple, you will wonder where this gravy has been all your life!!!

1 quart turkey or chicken stock
Pan drippings/juices from your turkey (and any vegtables/fruits you use to roast your turkey--I use onion, carrot, celery, lemon, apple)
1/2 cup apple cider
Juice of 1 lemon
2 cups crumbled gingersnaps
Kosher salt and freshly ground pepper, to taste
Transfer the juices and veggies (and fruits if you use them) to a saucepan. Add the stock and apple cider and bring to a simmer over medium heat. Strain the mixture, discarding the solids. Return the liquid to the saucepan and stir in the lemon juice and gingersnaps. Bring to a simmer over medium heat and cook, whisking frequently, until the gingersnaps dissolve, 8 to 10 minutes. Whisk vigorously to break up any lumps and season with salt and pepper.

Ina Garten's Baked Virginia Ham
I am 200% positive I told you about this 100 times before.  But, it's so good...I have to tell you again....just in case you didn't listen to me the first 100 times!  I mean...seriously folks....this baked ham will convert even the non-ham lovers at your table. Ham lovers will pass out upon the first bite from pure delight.  Have the smelling salts handy.  Trust me....this ham is simply scrumptious.  I mean....I don't even like ham allthatmuch and I'm saying this!  My forever friend Debbie turned me on to this and I can't thank that girl enough for introducing me to this ham recipe!  I use an uncured spiral ham from Trader Joe's (where else?) and I buy Trader Joe's (or course!) chutney as well.  But, feel free to use whatever brands make you happy or you can slaughter your own pig and make your own chutney if you are so inclined.  But, whatever you do....don't let this ham recipe slip out of your fingers....
Oh...and did I mention it's easy peasy?

1 (14 to 16-pound) fully cooked, spiral-cut ham, on the bone
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard (I use a grainy Dijon....yummo!)
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice (you can use orange juice from the carton like I do...it's no sin)
Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor.. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature. Tip:  make extra glaze to pass with the ham or to drink straight from the pot.....

Pistachio Crusted Salmon with Lemon Cream Sauce
Confession time: I know this menu item doesn't scream Fall or Winter or Holiday but stay with me here. I promise, you will catch my drift.  Here goes--quite awhile back, I  had a similiar dish at one of my husband's business events that was held at a spectacular venue that is well known for their food--especially seafood. I was so taken with it that I immediately sought out the chef. The chef was as helpful as any chef who doesn't want to give away his recipe--telling me that it was crusted with pistachio and covered in a lemon cream sauce.  Duh.  Not to be deterred---I did hard time looking for the recipe online and trying out a few of them-- never finding just the right one.  Finally, last year, just as the holidays were in full swing, I tweaked a Paula Deen recipe with the same name.....and, wa-la--BINGO!  It was magnificent---so much so that I decided to use it to entertain dinner guests that weekend.   Everyone at the table went gaga over it---noting that it was a special treat since every meal between Thanksgiving and New Years either involved ham or turkey and heavy laden sauces and foods with many similiar flavors.  This dish was a welcome relief from all of that!  So, if you are looking to change things up a bit but still serve something super special....this might be your go-to.  This year, I'm thinking of sliding this into our Feast of Seven Fishes meal......

1/2 cup good quality mayo, diluted with a little olive oil + lemon zest (mix together well)
1 cup finely chopped pistachios, plus more for garnish
1 cup panko

1 teaspoon salt
1 teaspoon freshly ground black pepper
4 (4-ounce) fresh salmon fillets
4 tablespoons extra-virgin olive oil
2 teaspoon minced garlic
Using a pastry brush-bush (almost like you are painting it!) salmon pieces with mayo/lemonzest/olive oil
In a shallow dish, combine the pistachios and panko, salt, and pepper. Dredge the "painted" salmon in the pistachio mixture, pressing gently to coat.
In a small skillet, heat the oil and garlic over medium heat. Add the salmon and cook until browned, about 2 to 3 minutes. Reduce the heat to medium; turn the salmon and cook until salmon flakes easily with fork, about 2 or 3 minutes more. Transfer the fillets to serving plates. Serve with Lemon Cream Sauce (recipe follows), and garnish with chopped pistachios, if desired.
Lemon Cream Sauce:
2 tablespoon butter
1 tablespoon all-purpose flour
1 tablespoon of parmesean cheese
1 cup chicken broth
1/2 cup heavy whipping cream
4 teaspoons lemon zest
1/4 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon ground white pepper
Splash of dry white wine at the end of cooking

In a small saucepan, melt the butter over medium-high heat. Add the flour and parm cheese, whisking to combine and cook for 2 minutes. Reduce the heat to medium; stir in the broth and cream and simmer until thickened, whisking frequently, about 3 minutes. Add the lemon zest, lemon juice, salt, and pepper, whisking to combine. Cook for 2 minutes, whisking constantly. Pour into a serving dish, splash with wine and serve with the salmon.


Now that I've left you salivating at your computer, I gotta go whip something magical for breakfast.
Chai Protein Shake anyone? 

FALL BACK!!!

Remember all those times you said...."if only I had more hours in my day"?
Well, here ya go.....
You are not getting extra hourS.....but you are getting ONE extra hour!
That is if you remember to set your clock back tonight. 
(consider this your friendly reminder)

Make that extra hour count! 

Friday thoughts.......

Yes, Friday is here again. 
What took you so  damn long to get here?


A bunch of my banded blog friends do this thing called TTT---Ten Things Thursdays.  
I never got on that bandwagon (get it? bandwagon?).  I'm not sure why!
 I mean, I look forward to reading them all.....if they didn't know that.....they know now!
I probably didn't join in for the same reasons why I don't join those organized dancing routines like they do at weddings.
This morning, when I was thinking about what I would blog about today, I found myself sorry that it wasn't Thursday and that I couldn't do the TTT thing.  But, really, I was happy it was Friday.....
So, I figured....whatthehell, I will do my own thing today and just bullet away some things.
I'm not sure where this is going so bear with me as I just dump my brain right here on my blog....in no particular order....

• In preparation for the upcoming holidays and to get ready for some house guests that we have coming to stay in a few weeks and all that goes along with everything that is going to happen between now and the end of the year, I decided I would get a new cleaning service to help me at home.  The last cleaning service was downright lousy but I put up with them because.....well.....because they cleaned. They were lousy but at least they showed up.   A dear friend of mine runs a very lucrative cleaning and catering service but up until now, I avoided using it just because I didn't want to mix business with friendship.  Well, I gave up that ship after I fired the lousy cleaning service and found myself living in a house that needed a good cleaning and no time to do it.  So, last night, she sent over 2 of her favorites to meet me and go over the house and see what needed done.  As I was showing them through the house, they kept complimenting me on the decor, the little touches here and there, my taste, etc.  I liked them already---they weren't scared off by all the stuff I have around!!!  Anyway, as we were going over the final details, one of them said that she felt like she was in a Bed and Breakfast!  "You don't run one, do you?"  she asked.  I don't know why but that just made my night.  I just love the fact that my home has a feeling of comfort....like a B&B.  Can't wait until it's a  sparkling clean B&B!
• I'm getting very nervous about the election.  Some of you may know my politics--others may not.  Some of you may guess it.  Yesterday, I came upon an article that is not only well written but speaks loudly to me.....  If you care to click the link....you can.  I am not here to change anyone's views or go all politico---my blog is not about that at all.  I am just happy I had the opportunity to read it.  Maybe you will feel the same.  
•  Sometimes I miss the weight loss journey.  I miss the thrill of seeing a new number on the scale or fitting into a new size.  Maintenance doesn't have that same thrill.  Even though I am thankful beyond words to have lost the weight, I miss it.   I guess I am just a girl who likes thrills. 
• Hearing and seeing the devastation Hurricane Sandy brought to so many people humbles me.  I am embarrassed that I am complaining about the rain and the weather when there are people who were stripped of their lives by Mother Nature.  My NJ family is still without utilities. One has downed trees and power lines all over their property and it took the other (who is a physician in NYC) over 4 hours to get to work!    They are cooking hot dogs on their grills and worrying about basic things like gas for their cars and flushing their toilets.  And they tell us they have it good.....compared to so many.  Who am I to complain that this damn weather is getting to me?  
• I have probably alluded to it many times but my husband is not home very much.  He works a lot.  When he is not physically at work, he is on the phone or the computer--with work!  He also has a lot of obligations and commitments outside of work that he has to do because of work.  Sometimes I go along with him--other times I don't.  Although I have a job that keeps me very busy,  his career is extremely challenging and demanding and...to be honest... he is somewhat of a workaholic.  He's been very successful doing it but gee....it sure does take a toll on family life.  Although I have gotten used to it over the years and it easier now that the kids are older and on their own, sometimes I hate it.   I don't say that very often but for some reason I am saying it today.  The only upside of it all is that the time that we spend together is usually planned---like trips, dinners, parties, events, etc.  We don't do too many mundane things together.  I get to do all the mundane things all by myself. 
• Speaking of my husband's work schedule and trips---we are supposed to be taking a little trip next weekend--leaving Friday and coming back on Monday.  Part of the trip is a business social thing and then we are heading over to spend some time with our son the doctor.  I can't tell you how excited I am about the spending time with our son part.  The business social part....notsomuch.  My sister and her husband will be visiting with my niece who lives about 45 minutes from my son so we will get to spend some time with them as well.  And,  I am  so looking forward to going back to that wonderful wine restaurant near my son's house that we found when I was there house hunting with him late in the summer. 
• I have my 5 year Lapband appointment sometime in the next 2 weeks.  I can't remember the exact date.  I still can't believe it's been 5 years. 
• It's time to put my day into gear.  I think I'm going to wear a black pants suit......

Happy Friday! 
 

Hello NOVEMBER!!!!!

Let the cooking begin........

This just makes me laugh! 

As soon as the calendar turns the page to November, my mind immediately begins holiday menu planning and plotting and scheming in earnest.
It's a nice deversion from all the regular menu planning and plotting and scheming that I do the rest of the year in earnest....

Although most of our holiday meals are all about tradition and the comfort that comes with the "familiar" foods that go along with the holiday, I do try to add one new menu item to each holiday meal.
 I'm fortunate enough (hmmmmm....ask me if I feel the same way on January 2) to have several  associated meals to cook around the holidays...whether it be for houseguests or my own children or family or for a party or an event.  So, I have several opportunities to try out new recipes and menus. And, trust me, I do back flips to figure those out too.   However, I am always looking for that one big splashy recipe that sends everyone into gastronomical dilirium to add to the BIG MEAL!  
Considering that is always my goal.....no wonder I find myself in a slight panic now that November is here.  Although I seriously doubt that I had the menu item nailed down by November 1 in previous years, for some reason I always entertain myself with the falicy that last year I was so much more organized. 
Thankfully, I have my blog---which can act as diary of sorts--to remind me that I was not more organized last year on November 1. 
The truth of  the matter is---I didn't even have a clue.   And, if you want even more truth---the fact is that I am usually completely overwhelmed by all the ideas in my head from all the research I do ahead of time to prepare for the debut of November.  For some reason, I have myself convinced that by having so much to pick from, my choice will be so easy.  Notsomuch. Damn my addiction to Pinterest.   In reality---too much is just too much!  My head is swimming in pumpkins and sauces and squashes and potatoes and spinach and sausage and mushrooms and cheese and chestnuts and well.....you get get the picture....

So, anyway...

Here's some winners (recipes that *almost* caused gastronomical dilirium) from previous Thanksgivings......
(as you know....I keep detailed notes on everything that I serve so I know which recipes went over well.  This means that  you can be assured these have been taste tested by a variety of folks!) 
I'll be sharing more as the month goes on.....including the ones that caused gastronomical dilirium!

Butternut Squash Chowder
(This is velvety and yummy.  If you are serving this as a first course for a big holiday meal, you probably don't want to serve big bowls.... it's very hearty...)


4 bacon slices, cut into 1/2-inch pieces
1 yellow onion, diced
1 cup chopped carrots
2 celery stalks, diced
1 bay leaf
1 tsp. chopped fresh sage, plus small sage
leaves for garnish
Kosher salt--- to taste
1 tsp. freshly ground pepper, plus more, to taste
2 russet potatoes, peeled and cut into 1/2-inch
cubes
1/4 cup white wine
3 cups low-sodium chicken broth
1 jar (32 oz.) butternut squash puree
1/2 cup heavy cream

In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towellined plate. Set aside.
Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, carrots, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes. Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes. Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately. Serves 6 to 8.


Stuffed Acorn Squash
(In addition to tasting great, this makes a beautiful presentation....you can wow your guests' eyes and taste buds!)
3 medium acorn squash

2 tablespoons butter
3 cups chopped granny smith apples
1 cup chopped onion
1 1/2 cups shredded cheddar cheese
1/2 cup golden raisin
2 tablespoons brown sugar
1 teaspoon ground cinnamon
salt and pepper to taste

Slice squash in half lengthwise; scoop out seeds and discard..Place squash, cut edges down, in a large baking dish. Fill dish with hot water until 1/2 inches deep. At 350 degrees, bake, uncovered for 40 minutes; drain. In a large skillet, cook apple and onion in butter for about 10 minutes, or until apples and onions are tender. Mix together apple mixture, cheese, raisins, brown sugar, cinnamon, salt, and pepper in a big bowl.
Arrange baked squash, cut edges up, in the large baking dish.Fill squash with apple mixture.
Bake for about 15 minutes or until squash is tender and cheese is melted.
Soppressata and Cheese in Puff Pastry
(Yes, I know, this sounds hard to make....but it's easy, easy, easy!  Cut them in very small pieces for appetizers.  Be sure to steal yourself a piece of it before it's all gone!!!)

1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted

2 tablespoons Dijon mustard
12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
6 ounces Gruyere cheese, grated
1 egg beaten with 1 tablespoon water, for egg wash


Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash. Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.
When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.

Happy COOKING! 

It's HALLOWEEN witches!

Look at the calendar! 

For those of us who just finished dealing with the effects of good old Hurricane Sandy, we won't be having any trick-or-treaters knocking on our doors tonight!   The weather predicaments of the past few days have put a damper on the festivities in many of our neighborhoods.....including mine.  Trick-or-Treating has been postponed until Saturday!

I guess I will have to blame SANDY for the fact that I will be staring at that big basket full of goodies sitting by my door for another 3 days. 

This must be what the TRICK part of this holiday is......

When the storm is raging......

treat yourself to a little celebrational comfort......

All this hurricane and storm talk yesterday sure did get me thinking about how I was going to get through it.
As I fought my way home last night through the rain and wind, with the radio blaring warnings, I decided if there was going to be a storm of historic proportions, I had to commenorate it somehow. 
A Celebration with Hurricane Sandy sounded like just what I needed. 
Plus, since it was a Monday and it was raining, I needed some comfort. 
Celebrational comfort.... 
Typically, when I am in need of comfort, I get to work in the kitchen.
However, since I managed to cook up a storm on Sunday, I didn't have much room left in my freezer for another cookathon.
Especially since I buy a turkey each week during November....gotta leave room for my birds! 
And, let's keep in mind......we are empty nesters and my husband is gone a good portion of the week. 
Who is going to eat the results of my Sunday cook-off?
And, let's face it---celebratory comfort is a bit different than plain old comfort. 
So, I decided to pour myself a nice class of a favorite full bodied red wine and try out a little treat I have been meaning to whip up since I heard about it....and I am so glad I did....... 

I started with 2  mini brie bites....I put them on a very fancy dish......

Then, I put a dollop of this on each one.....

Then, I put a few of these on top of each.....

Then, I put my fancy little dish in the microwave (oh yeah, make sure your fancy dish is microwave safe!) and I zapped it for about a minute.....until I saw it oozing and bubbling....times may vary so you might want to just keep an eye on it.
Then, I got myself a few of my favorite TJ's crackers....

And, I lit a few pumpkin scented candles and got comfy with the storm.

Try it during your next celebratory comfort moment. 
I hope that wherever you are, you are warm and dry and safe too......

He's the one!

 Here I am leaving the house on Saturday to start celebrating Bruce being in MY HOMETOWN.......

Rock & Roll YEAH! 

Okay, I promise, this is my last mention of the Bruce Springsteen concert until the next time.......
But I feel like I owe it to you to tell you just how absolutely incredible Saturday night was. 
Bruce rocked Pittsburgh.
It was pure magic.  
He rocked me.
I was enthralled.  Filled with joy. 
I never sat down.
I sang every song.
Every inch of my being was Brucified.
For 3.75 hours, I was 20 something again.
I was filled with the Spirit in the Night.  All night. 


So, as you can imagine, I was hurting just a wee bit yesterday.
Because I am NOT 20 something any more.  
However, I had to roll myself out of bed....because I am NOT 20 something any more.
I had a full day of chores and errands that needed done.  Plus,  yesterday  was the first class in the Thanksgiving cooking series that I take each November at Williams Sonoma.

By the time, I got home.......I needed comfort.  

Between my weary bones, my slight headache and my aching legs and feet and the cold rainy day....I was in dire need of comfort. 
And, you know how I comfort myself......in the kitchen.....

So, I chopped and stirred and chopped and stirred some more as I reflected on another wonderful night with Bruce......
I miss him already.   

Stuffed Mushrooms

• 24 ounces, weight White Button Mushrooms
• 1/3 pound Hot Pork Sausage
• 1/2 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Finely Minced
• 1/3 cup Dry White Wine
• 8 ounces, weight Cream Cheese
• 1 whole Egg Yolk
• 3/4 cups Parmesan Cheese, Grated
• Salt And Pepper, to taste

Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Creamy Italian Artichoke Soup

4 cans artichoke hearts drained and put through the food processor till pureed
1 clove of minced garlic
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 c. half & half
1 cup heavy cream
2 cups chicken broth
2 tsp. salt
1 tsp. pepper

2 tablespoons romano and parmesan grating cheese

1 stalk of celery chopped fine or through processor

1/4 teaspoon cayenne, black pepper, salt, garlic powder and parsley
1/2 cup Chablis or preferred white wine

2 tablespoons of melted butter or olive oil combined with
1/4 cup Italian flavored bread crumbs mix together well, set aside for topping

1 package shredded mozzarella for garnishing

Drain artichoke hearts and rinse under hot water then puree in food processor add grating cheese. Combine soups,creams and chicken broth; stir over low heat until smooth. Add artichoke hearts, spices, wine . Heat thoroughly, garnish with buttered Italian flavored bread crumbs and mozzarella on top.

Fish Chowder

• 1/4 cup olive oil
• 3 medium garlic cloves, peeled and crushed
• 1/2 cup celery, finely diced
• 1 cup onion, finely diced
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• Pinch of thyme
• 8 to 10 whole plum tomatoes, peeled, seeded and chopped into 1/4-inch pieces or 2 cups stewed tomatoes, finely chopped, without the juice
• 1 cup tomato sauce
• 6 cups clam juice
• 1 pound boneless pollock, cut into 1-inch cubes (or haddock or scrod, if preferred)
• 2 tablespoons fresh parsley, chopped
• Salt to taste

In a 4-quart stock pot, heat olive oil. Add garlic. When the garlic turns brown, remove it quickly with a slotted spoon and discard. Reduce the heat.
Add celery, onions and spices to oil. Cook over medium heat for 5 minutes. Add tomatoes and tomato sauce. Simmer for 5 minutes.
Add clam juice and pollock. Cover and bring to a boil.
Remove cover and boil 10 minutes longer. With a wire whisk, whip soup to break up fish into pea-sized flakes.
Reduce to a simmer and cook for 20 minutes.
Add parsley and salt to taste.

Creamy White Chicken Chili

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

 In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream.

  Italian Post Roast

• 2 whole Beef Chuck Roasts
• 2 jars Roasted Red Peppers
• 2 jars Artichoke Hearts, Drained
• 6 whole Sundried Tomatoes (jarred)
• 2 whole Yellow Onions, Peeled And Quartered
• 28 ounces, fluid Beef Stock Or Beef Broth
• 2 Tablespoons Parsley Flakes
• 6 cloves Garlic, Peeled
• 1 cup Wine (red Or White)
• 2 Tablespoons Flour
• Salt And Pepper, to taste
• 12 ounces, weight Egg Noodles
• Fresh Parsley, Minced

Preheat oven to 275 degrees.
Throw chuck roasts into a large, heavy pot. Pour on the roasted red peppers, the drained artichoke hearts, and the sun dried tomatoes. If the sun dried tomatoes are packed in oil, drizzle in about a tablespoon of the oil. Add onions, garlic cloves and beef broth, then place the lid on the pot and cook in the oven for four hours.
Remove the pot after four hours and use a fork to confirm that the meat is falling apart/fork tender. (If not, put back into the oven for 30 minute increments until totally tender.)
With a slotted spoon, remove the peppers, artichokes, onions, garlic, and sundried tomatoes and place them in a separate container. Remove the meat and place it in another separate containers. Cover the containers holding the veggies and meat and refrigerate them several hours or overnight. Place the lid on the pot and refrigerate it for several hours or overnight.
When you're ready to serve the roast, remove the meat and veggie bowls from the fridge and nuke them just to heat them up. Set aside.
Cook egg noodles according to package directions. Drain and set aside.
Remove the pot from the fridge and carefully skim off the solidified fat from the top of the liquid. Discard the fat. Mix flour with 1/2 cup of the cooking liquid and set aside.
Add wine to the cooking liquid then bring it to a boil over high heat. Boil the liquid for several minutes, until it reduces by at least half. When bubbles appear all over the surface of the liquid, drizzle in a tablespoon or so of the flour paste. Check thickness: if it's too liquidy, continue to boil for another minute or two. If it's too thick, add some more broth or water. You want to wind up with a rich, thick liquid/gravy.
Arrange cooked noodles on a large platter and arrange chunks of the meat and the intact artichoke hearts and peppers (and garlic cloves!) all around the meat. Spoon the thick gravy all over the top and sprinkle on minced fresh parsley.
Serve immediately!

 

 

'Tis Monday once more............ 

 

Have purse.....will BRUUUUUUCE!

Bruce is Coming To Town!

I am so BORN TO RUN.....
In a little less than 30 hours, I'm hitting the THUNDER ROAD with this little beauty.....courtesy of my forever friend and her darling Vegas daughter!  TRAMPS LIKE US!!!!

Yes, friends....it's a custom  made BRUCE PURSE.....

on one side is the Darkness on the Edge of Town Album (my favorite of all time!) .......












on the other side The River Album........

Going to see BRUCE......CHECK!

Got my BRUCE PURSE.....CHECK!

Yeah, I know......you are jealous!

Sometimes it's just hard......

to always stay on the road!  

You know how it is.....the week (or the month or the year) is going along well then all of a sudden, we hit a bump and whoababy everything seems to just go haywire.  That one bump causes us to lose your footing and to start spiraling into hopelessness about everything else.....including our ability to stay on track with our healthy eating and exercise routine.
Let's face it---sometimes life is hard.  With. a. capital. H!
With everything we all have to do in a day, it's tough to keep up with even the most minute things--like shaving our legs and removing the clothes from the dryer.  
How can we stay on top of things like eating healthy and getting regular exercise when your world feels like it's topsy turvy, out of our control or even to the point of just plain lousy?
Although we each have our own coping mechanisms to deal with those things in life that just knock us for a loop, I have found that it takes awhile for those mechanisms to kick in--it's just the normal cycle of how people deal with either a crisis or an event that rocks their world.  
I'm thinking about this right now because I am literally living on little to no sleep these past two weeks--between working very long hours, taking care of all the things that need taken care of in Judiland and being the 24/7 go-to person for a very, very special friend who is dealing with a very difficult situation.  It makes me wonder if I am really doing what I need to do to take care of myself! 

 In the early hours of yesterday morning, the situation that my friend is dealing with escalated even further into a full blown, very scarey crisis.   As I huddled on the phone with her deep into the night, hearing her pain and trying to offer comfort, I couldn't help but be frightened for her and what was to come.  I didn't know what to say and I told her so.  Then, she said something that got me really thinking ...."I can't do this when I am so unhealthy and uncared for." 
Now, before I continue here---I should note that my friend is not really  unhealthy.  She  takes care of herself--she eats well, exercises regularly and is very good with check ups and healthy behavior.  And, she is not uncared for in the typical sense.  She has a very loving husband, a strong and supportive family and a wonderful group of very close friends who would do anything for her.  Yet, in the depths of her anguish, this is how she felt.  She felt saddened and frightened by the weight this situation has placed on her entire family and didn't want to put more on their already teetering emotions.  And, she was too embarrassed by what was happening in her life to share it more broadly with her group of friends---even though she knew that she shouldn't be.  Even with hours of trying to encourage her to reach out more, it was clear that was not going to happen--for reasons I fully understood. So, there she was--carrying the weight of it all....being dragged down by it and feeling  that she could not care for her health or for herself.   Thus---being uncared for and unhealthy. 
For me---I do not see an unhealthy and uncared for woman.  I see a strong and an everything-to-live-for woman who was dealt a very big blow in her life---one that would rock even the strongest of us.  Knowing what she was going through, I knew that she  put her needs on the back burner--trying to balance it all and help others deal with it...all the while not cooking, eating poorly, not sleeping well, not having the energy to exercise.  That's what we women do.  As she shared the seriousness of the situation and the depths of  her pain and frustration, it felt somewhat odd for me to say "you have to take care of yourself right now....".  Even though I knew that's what she really needs to do.  As a woman myself, I knew that part of taking care of herself meant dealing with and handling this crisis that was weighing her down and breaking her heart.  Yet, we all know that to deal with difficult situations  in the way that we need to, we must be at our best--which is not easy when you are dealing with the HARD STUFF.   
It's times like this when we have to stop and look at ourselves and realize that we too will have bad days and hard times---hopefully not as bad or hard as my friend is dealing with---but, nonetheless, we are not immune to the black clouds of life.  Reminding ourselves--each and every day-- that we matter and making it a habit to remind ourselves of that is something we should all strive for!   Even if we don't want to call in the troops for help or share our struggles with the world--we need to find some way to deal with the less-than-ideal moments of life without losing our footing when it comes to our own well being.
Many of us have made significant strides in our overall health and well being--whether it be through weight loss or exercise or therapy--we've done it and we owe it to ourselves to keep DOING IT!
That's my pep talk for today.....
You're Welcome!  

Are you PLUS SIZE?

Ralph Lauren's first PLUS SIZE model......or, at least that's what they are tauting!

It appears that PLUS SIZE has taken on a whole new number.....12.
Yes, the folks at Ralph Lauren have dubbed a woman who wears a SIZE 12 as PLUS SIZE.
Forgive me but I don't get it.....perhaps every woman who weighs over 90 pounds is considered PLUS SIZE?
Yes, I know, I am a little late to the party on this one.
You might already know all about it and been chatting about it all over the place. 
The news came out in mid September about Ralph choosing this gorgeous 6'2" Aussie beauty to be the face of their new PLUS SIZE line. 
But, you know.....I was busy, busy, busy in September.
It just flew way past my radar.
Yes, I'm losing my touch. 
The issue....as I see it.....has nothing to do with size or the way a person looks.
What it has to do with is LABELS and MARKETING.
Slapping a LABEL on a  Size 12 woman and saying "this is PLUS SIZE"?
Now Ralph Lauren is being applauded for recognizing PLUS SIZE women? 
Isn't he sweet...and nice and sensitive and worthy of praise? 
Gimme a break!
A few years back, I did a posting on this very same thing. 
You can read it HERE.......I still feel exactly the same way so no need for me to repeat myself!  
I guess Ralphy didn' t read it! 

Spooky things are happening......

The ghouls of October are rearranging by body! 
They came under the cloak of darkness.
Silently and slyly, they put a ripple here and a bulge there!
Magical beasts that they are--they did it without the scale even noticing! 

BOO!
Boo-hoo!


Although I've dealt with a few visiting pounds here and there, today  I weigh exactly the same as I did last year at this time. 
I know this because I keep track of these things. 
So, why is it that when I put on one of my perfectly fitting skirts (from last Fall) yesterday did I notice a slight bulge across the tummy area?
The only thing I can think is that my body has been posessed by the demons of the season.
Surely, they must be trying to trick me into thinking that I have gained weight!
How dare they try to frighten me into believing that the problem is weight gain or the perils of age-related body redistribution. 
I refuse to be a fashion slave to these beasts.
Bring on the SPANX! 




 

Monday......take me, I'm yours!

Because......I'm BORN TO RUN! 

It's Monday!  That means that I'm one step closer to singing with Bruce! 

I will not be doing any prolific blogging this morning.
I must conserve my energy.  For Bruce. 
Plus, I have to be at the office disgustingly early. 

Good Morning Sunday......

Last evening, I spent quite a bit of time sprawled out on the couch with a stack of magazines....still nursing this lousy cold that is still having it's way with me....
I know, I know....it definitely doesn't paint the picture of  the  sophisticated, socialite partygirl that you probably think I am.....
Perhaps this will help.......
Last evening, I thought it best that I give myself a break from the twirling, bubbly party that is my life and pamper myself in the lady-of-leisure fashion that my body was craving.   So, clad in my new Victoria Secret Fireside Long Jane Sleepwear,  I spent quite a bit of time lounging on the chaise with a stack of  lovely magazines and a  lively bottle of Frenzy 2011 Sauvignon Blanc that I victoriously unearthed a few weeks back at a wonderful market in my son's new hometown.    
Much better.....eh?

Although the remnants of  my cold remain this morning, I feel more mentally refreshed than I have since July. I'm sure once the hubbub of my day starts happening, this feeling will be history. 
So, I figured it best that I tap into my mental refreshment before it is stolen away by the demands of what will definitely be a very demanding day.....
With that in mind, I decided to revisit a few of the recipes and tablescapes that I languished over during my magazine browsing episode last night and to scour the internet with the hope of starting to cobble together an 80's rock-n-roll inspired Happy Hour that I am hosting for some of my 80's rocker friends this coming Saturday night before the Bruce Springsteen concert.   OMG I LOVE BRUCE!  BRUUUUUUUCE!  OMG I CAN'T WAIT UNTIL HE COMES TO TOWN!  GOTTA START MY FIST PMPING PRACTICE NOW!  OMG I LOVE BRUCE!  BRUUUUUUUUCE!  OMG! OMG! BRUUUUUUCE! I AM SO BORN TO RUN!BRUUUUUUUUUCE!!!!
Forgive me, I can get quite excited about Bruce Springsteen......
ANYWAY.....
If you have any good ideas---for foods, decorations, etc.....please share.
No need to suggest music---my playlist is already done....it's all-Bruce, all-the-time.
And, no need to suggest activities---we are just gonna get our Bruce on.

Ahhh, GLORY DAYS! 

Who is to blame for America's fuel consumption going up?

If you are one of the millions of people classified as OBESE.....it's YOU!

According to a new study, obesity is a heavy drag on fuel economy.....

It appears that obese Americans are hindering car manufacturers' efforts to meet federal regulations requiring 54.5 mpg for vehicles by 2025.

Once again, let's blame the fat folks! 

 Although I am not in any position to debate any study  since I don't do studies or research about much more than recipes, fashion and home decor, I am left to wonder WHO commissions a study such as this and why?
I am sure there is some very good reason for it and I'm sure the findings are useful.....someone has to find an excuse for why the price of cars will be going up or why the car companies can't meet fuel economy regulations.....
So, let's just commission a study......
I am curious about the discussion in the room when it is decided to do a study on how obesity effects fuel efficiency.
I'm sure it was much more scientific than a bunch of skinny PhD engineers sitting around saying things like "let's go after something that is out of our control.....oh yeah.....the growing obesity epidemic!  Obese people are to blame for everything else....let's try to pin this on them too!"
 
I'm sure this study has it's merits and it's soundproof in it's findings.  The logic seems legit.....even to a non-techi, non-mathwiz like me. 
I just hate that it's one more indignity thrown at those Americans who truly need help in dealing with obesity.
Perhaps someone should throw some real money and time at making weight management, weigh loss surgery and other obesity solutions more available and afforadable.....

Let the car industry loose on the government health care regulators and the health insurance industry.....NOT THE OBESE FOLKS! 

I'll leave you with that to think about and chat about over Happy Hour drinks tonight!

Happy Friday!