The Aroma Makes My Mouth Water

This is a beautiful meal, very "company" in presentation.

Sauteed Spinach with Pecans and Goat Cheese

2 tablespoons extra-virgin olive oil

1 medium red onion, halved, and thinly sliced (I used less)

1 1/4 pound baby spinach

2 tablespoons sherry vinegar

1/2 cup coarsely chopped pecans

1/4 cup soft goat cheese (about 2 ounces), crumbled (I used feta)

Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started

to wilt, about 2 minutes. Transfer to a serving platter.

Add vinegar to skillet and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.

Hummm. This is DELICIOUS.

Unboring chicken -- Lemon and Rosemary Golden Chicken

Grill (or saute in 1 tsp. olive oil) a boneless chicken breast until cooked through, 5 minutes per side; set aside. In the same skillet, combine 2 tsp. olive oil, a small chopped clove garlic, 1 tsp. chopped fresh rosemary leaves (I used more) and the juice of one lemon. (Use less, it was a smidge too lemony). Simmer for 2 to 3 minutes. Drizzle over chicken. Serve with slices of crusty bread to soak up the sauce.

THIS was a superb meal. Easy -- 45-60 minutes from start to "dinner is ready!" And that includes the chicken being frozen (microwave defrost).

Wine: Stella Italia, Pinot Grigio 2007

RATING: Mark says, "you can cook this again." Andrew rates it an 8.5 (only because there was the too- much-lemon) and I give it a 9.5 -- easy, delicious, aromatic, pretty.

Stellar meal. It's simplicity, complexity and over-lapping flavors, we WILL have this meal again. And again. And again.

And again.

Fast Food

This is DELICIOUS. Mark says he has 3 ratings, don’t cook this again, it’s okay and we can have this again.

Poached with capers and chives

¾ cup dry white wine

1 pound sole (or other white fish)fillets, cut into spatula-size pieces

Sea salt and pepper

2 tablespoons capers

2 tablespoons chives

Heat the wine in a large skillet over medium heat. Add the fish, drizzle with the oil, and season with ¼ teaspoon salt and 1/8 teaspoon pepper. Sprinkle the capers over the top and cook, covered, until just cooked through, opaque, and beginning to flake, about 4 minutes. Sprinkle with the chives. Divide among individual plates, spooning the wine and caper sauce over the top.

Rating: 9.5

We will have this again.

I went to a birthday party last week. A friend of mine turned one. Yes, she’s a friend of mine, but her parents are the ones that are most familiar with me.

She had the BEST birthday cake. I almost (almost) cannot wait to have another birthday so I can have the same kind.

A few birthday celebrations standout in my mind. Under 10 years old I had a Barbie cake.

My mother and Mamaw made a cake skirt for the doll. I really don’t remember, just saw the pictures.

For my twenty first birthday my dad took me out for my first “legal” drink at the El Presidente restaurant on the corner of Devonshire and Reseda Blvd.

The rest of the birthday was not so memorable—I just don’t remember it (and not because I drank too much). I think you should remember your 21st birthday, friends, partying, being the center of attention, something should stand out. But, alas the memory is shared with my dad. Upon reflection, not so bad I guess.

There was the birthday when I got a romance novel from my children and husband.

Being a book snob I was surprised they thought I would like a book covered with a Fabio impersonator in a bend-her-back embrace with a busty wench, but the things a mother thanks her children for …

Well, the kiddos insisted I look through the book and so I did. The pages were cut out to hold a ring box which held a pearl anniversary ring—a vintage ring I had lovingly admired at a darling little Niwot jewelry store. Mark had told me the ring had been purchased. I remember glaring at him as if to say, “You said the ring was sold.” As if reading my mind he said, “It did sell. I bought it.”

I love that ring, but I think I really, really love the memory of the delight on my children’s faces as they truly surprised me. Even Andrew kept the secret.

Tonight's Dinner

Steak with golden zucchini

6 teaspoons olive oil

1 1/2 pounds strip steak

kosher salt and pepper

1 1/2 pounds small zucchini, halved lengthwise

1 teaspoon grated lemon zest

1 small clove garlic, finely chopped

3 tablespoons chopped fresh herbs (parsley, basil)

2 tablespoons bread crumbs

Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook to desired doneness, 4-5 minutes per side for medium-rare. Transfer to a cutting board and let rest 20 minutes before slicing. Meanwhile, return the pan to medium heat and heat 2 teaspoons of the oil. Season the zucchini with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into 1/2-inch pieces and divide among individual plates. In a small bowl, combine the lemon zest,garlic, herbs, bread crumbs, and the remaining oil. Sprinkle the bread crumb mixture over the zucchini and serve with the sliced steak.

Rating: 8 The lemon zest was forgotten. Probably would have warranted a 9 maybe 8.5. But this was quick, easy and delicious.

If you are wondering what's going on with the food posting. It is developing into a weekly post. Andrew, Mark and I are looking for nutritious, delicious meals we can prepare after a long day of work instead of "fast" food. Some are good, some are not. We will only post those 8 or above.

BASIL

This year I am growing a pot of basil outside the kitchen. Not really a kitchen garden because it's off the the piano room, but close enough. I step outside to snip the fresh bloom to add to the evening's meal. So here are some favorites:

BASIL LEMONADE

1 cup sugar

1 cup fresh basil leaves

8 cups lemonade

(use the amount for the proportionate balance)

In a small saucepan, over medium heat, bring the sugar and 1 1/2 cups cold water to a simmer. Cook, without stirring, until the sugar dissolves and the mixture thickens slightly, bout 5 minutes. Remove from heat, add the basil, and let cool to room temperature. Strain the syrup into a resealable container and discard the solids. Pour 2 to 3 teaspoons of the basil syrup into each of 8 ice-filled glassed, then fill with lemonade. Garnish with an additional spring of basil. RATING: 10+ This is a really yummy way to enjoy simple syrup kicked up a couple of notches. It tastes good with iced tea, too. Although I did not like it flavored tea.

SAUTEED SPINACH WITH BASIL

2 teaspoons olive oil

4 cloves garlic, thinly sliced

1/3 cup pine nuts

10 ounces fresh spinach leaves

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 cups fresh basil leaves

Heat the oil in a large skillet over medium low heat. Add the garlic and cook for 2 minutes. Add the pine nuts and cook until lightly golden, about 3 minutes. Increase heat to medium and add the spinach, salt, pepper, and 2 tablespoons of water (I used apple cider vinegar for a bit of a punch). Cover and cook, tossing occasionally with tongs, until the spinach wilts, about 4 minutes. Remove from heat. Add the basil and toss until it wilts, about 1 minute. Serve immediately. RATING: 7 but only if you use fresh spinach. Frozen (okay I didn't check to see if the fresh was any good and thought I could substitute) was too dry and too chopped. Flavors were GREAT, though. Garlic and pine nuts added the soft crunch, basil the aromatic fragrance.

And for the entree:

PARMESAN PORK CUTLETS

1 pork tenderloin (about 1 pound)

1/2 cup all purpose flour

2 large eggs

1 cup dry bread crumbs

1 teaspoon kosher salt (I used sea)

1/4 cup (1 ounce) grated Parmesan

4 tablespoons olive oil

Heat oven to 400F (we used the grill so the house would not be so hot). Thinly slice the tenderloin on a diagonal into 8 pieces. Pound the slices to a 1/4-inch thickness. Place the flour on a plate. Place the eggs in a shallow bowl and beat lightly. In a separate bowl, combine the bread crumbs, salt and Parmesan. Working in patches, lightly coat the cutlets first in the flour, then in the egg mixture (allowing any excess to drip off), and finally in the bread crumb mixture. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add 4 of the cutlets. Cook until golden, 1-2 minutes per side. Place the cutlets on a baking sheet. Wipe out the skillet and repeat with the remaining olive oil and cutlets. Transfer to oven and heat until the pork is cooked through, 8 to 10 minutes. RATING: 7-8. Andrew thought an 8; I only gave it a 7.The crust is crispy, the meat tender. You will think it is going to be dry and over cooked but it's lightly parm and yummy.

That's the ingredient of the week. All three were quick, easy, 4 on the skill level and left overs will make a delicious pork cutlet sandwich for tomorrow's lunch.

Well, Andrew is home.

You may have noticed he helped me update my blog. Stay tuned for the next update (probably tomorrow--although he said I had to leave it for 6 days for all the poll numbers to come in).

FLOWERS

I love flowers. My grandmother taught me about flowers. She grew roses back in the day. Blowing off the aphids on the individual plants.

The flower I remember though, is the moon flower vine.

The large white blossom unfolds in the evening. The dark green heart shaped leaves surround the fragrant flowers. When evening would come, Mamaw (a good Southern name for Grandma) would quietly bring me around the side of the garage to witness this evening ritual of the new life of the intoxicating, luminous flowers. It always seemed she whispered as we gently walked up on the flowers so as not to disturb the tranquility. The next morning when we were hanging the laundry on the line (google it--not everyone, always had dryers) the mass of vining would remain leaving the promise of tonight's fragrance of memories.

Did I say I love flowers? I do. Pincushion,

gladiolus, daisies, lily of the valley,

you name it. I don't' grow my own too much any more so I really appreciate a good bouquet. Some people say it's a frivolous expense, but cut flowers in any room make for a brighter, sweeter environment. Beauty is truth.

(Money is available to anyone who knows the source--without Google).

This last week a good, dear, sweet friend gave me some flowers as a thank you for some help I gave her.

Initially I said something like, "Would you do this for a sister?" Hmmm. Like a thank you needs an explanation. Or somehow close, loving relationships preclude the kindness of "thank you" expressed.

Anyway, the flowers adorned my desk and now my beside table. Because, just because.

Promise

I’m in the retelling mode. Now when I talk about Addis I tell the “best” story. This is not good. It means I’m not so connected—it’s more of a memory. I’ll work it. I promise to remember.

The next day of our trip was confusing to me. We travelled to Peter’s drop in center.

http://cyministry.org/

The puppet theatre did not set up correctly so that was left for another day. Noah was connecting with the crush of children and his 20 matchbox cars or so were “distributed.” It too was not optimum.

Then we sang with the children and then did a craft. Singing is always fun with children, especially in ET.

Then we proceeded into the classrooms to help with a craft. There were enough supplies. We made bookmarks. This was a little puzzling since I’m pretty sure none of the children own a book. They really enjoyed making the craft though. Kind of reminded me of some of the MOPS crafts I did—fun in the process but no earthly use for the item.

Over and over again I kept pondering why are the people so hopeful? Joyful? The conditions in Addis are not bleak.

The landscape is BEAUTIFUL. But to an American there are not a lot of “things.” The houses are not large. The gardens are utilitarian not English gardens full of blooms. Clothing is simple and there certainly is not the volume of garments that crowd our closets.

Buildings are run down. Nobody is fat. All the “stuff” that glitters to the American eye is missing.

BUT and it’s a big but, the people are full of promise, hope and contentment. They LOVE God and each other. Problems exist but God is bigger than the problems. The men who lead the ministries, Peter, Nega, Ephraim, Yohannes, are trusting God for big things—

things like food for hungry children, soccer jerseys for street boys that need something to do and someone to do it with, books to read to learn of God and all He has created, and the generous giving from people with things, some many unnecessary things.

These men and others like them are gracious, kind, hard-working men of prayer that believe God is who He says He is and He will do what He says He will do, men of faith. Superheros.