Friday, August 17, 2007


Sweet Stuff

Lately I’ve collected random bits of sweet stuff. A co-worker, Cat, made this cake for another colleague for her birthday. This is her first decorated cake!

And Cat isn’t the only clever cake crafter, Debbie, created this lovely wedding cake for a friend, cleverly piping the sides with mountain vistas. Debbie has a passion for pasty that runs deep.

Then I was at the store and saw this site
that tickled my funny bone.

And, because beer is essentially sugar, here is a sign from the Rock Bottom Brewery. Pretty much sums up life (and beer).

Wednesday, August 15, 2007


The Best Move Ever!

As I left the office two weeks ago Thursday my officemate wished me the best move ever. It was! We had loads of help and including a wonderful catered meal from a dear friend. After we moved all of the heavy furniture in less than three hours we feasted on a meal of rosemary walnuts; crackers with sharp cheddar, creamy Muenster cheese, and cream cheese with raspberry sauce; marinated tofu, chicken, rice, corn, and sun dried tomatoes salad; marinated carrots with mint, and wheat-free cookies. By Sunday we were completely settled save hanging a few pictures. We are both so grateful for the benefit of good friends.

Today’s Lunch
Navajo Peach Crumble

Peaches are beginning to come in. This recipe has been making its way around the office.

1/2 C. Flour
1/3 C. Cornmeal
1/3 C. Sugar
1/8 t. Salt
1/3 C. Butter
1 T. Toasted pine nuts

3 C. Peaches (peeled & sliced)
1/3 C. Sugar
1 T. Lemmon or Orange juice
1/2 t. Cinnamon

Combine flour, cornmeal, sugar, and salt. Cut butter into the mixture with two knives or by rubbing mixture between thumb and fingers until coarse crumbs form. Stir in pine nuts and set aside.Combine sugar, peaches, juice, and cinnamon. Spread in 9" or 10" ungreased pan. Sprinkle topping evenly over fruit and bake until fruit is bubbling and top is golden (about 30 min.). Let sit a few minutes before serving.

Wednesday, August 01, 2007


Aww Shucks

Little Kitty (in black) was banished from the house after she was accused of peeing on my stepfather’s shoes. It was later discovered that Mr. Lewis, head cat, was at fault. Little Kitty was allowed to return to the house and Lewis’s bail is set at one new pair of shoes.

Today's Lunch

Egg Salad with Fresh Corn

4 ears of corn
6 eggs
1 tbsp hot salsa (I recommend Frontera by Rick Bayless)
Salt and Pepper to taste

Fill a large stock pot with water. Bring to a boil and place eggs in boiling water with a slotted spoon. Reduce heat so the water stays at a rolling boil. Set a timer for ten minutes. Run out into the field and pick four ears of corn and shuck. Remove eggs from water and run cold water over them. Place shucked corn in boiling water and cook for three minutes. Remove corn and douse with cold water and allow to cool. Peel eggs and chop. Remove corn kernels from cob. Mix egg, corn, salsa, and season with salt and pepper. Serves 4.

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