Popster

Here’s to my sweet Pop-Pop (called the Popster so many times on here) who would have been 86 today! We love you and miss you dearly! It’s so hard to believe you’re really gone.

 

 

Chinese Wedding Tea Ceremony

Following The Dull's wedding we went to Bill's moms house for a tea ceremony. Apparently in China this is even more important than the wedding license. Each elder was seated and Bill and Michelle served them tea and asked for advice. The best advice was for Bill to wear this outfit as often as possible.

Lt. Cmdr. William Dull gets married

Sent from my iPadLast night was the rehearsal for Billy's wedding. Fun time and looking forward to the big show today followed by a traditional Chinese tea ceremony. Ben and I are both groomsmen.

Home Grown

This is our German Johnson tomato! It's huge, isn't it?!

Thankful Thursday - Take 71

1366. Beau and I are completely finished school! Not another assignment left to do. We can pack up our books and notebooks and be carefree on the weekends! We are so excited!

1367. Spending the day with the hubster yesterday, even though the reason I was home wasn’t great.

1368. A clean house.

1369. Homemade marinara.

1370. A wonderful mother-in-law that we had the privilege of celebrating 60 years of life with!

 

1371. A fantastic weekend in NYC! What a treat! I am truly a blessed woman!

1372. Rain. We’re watering our grass for free. We haven’t had to turn on the sprinklers yet!

1373. Hard workouts that make you sweat and wish you were doing anything but that.

1374. Italian food. Pasta is good for the soul.

1375. Comforting glasses of red wine.

 

1376. Seeing God’s grace and goodness.

Waiting for Superman

If you haven't watched this documentary, you should. This is merely the YouTube link for the trailer. Order it on Netflix or something. It's worth seeing. It's called Waiting for Superman. It's about the United States' public school system. Very interesting.

 

http://www.youtube.com/watch?v=ZKTfaro96dg 

NYC on a lovely Saturday

Saturday was a full on day for sure, but we had a GREAT time! We grabbed brunch with Joe and Joan and their daughter, son-in-law and granddaughter at a place in the Upper East Side. We then headed to China town and Little Italy. We grabbed some Italian cookies (which I'm bringing home) and kept walking. Joe saw a fruit stand and wanted everyone to try dragonfruit. He had always seen them white with black seeds, but as you can see from Beau, they can also be hot pink! Needlesstosay, Beau's lips and some parts of his nose were pink for a few hours after munching.

In the afternoon, we parted ways to get dressed for the play. A couple of weeks ago, Beau and Joe had bought play tickets to hottest musical in town. But I had no idea what it was. It was meant to be a surprise. That evening at Zengo (Mexican -Asian fusion) Beau presented me with a little gift he bought, a charm in the shape of a high-heeled boot. At this point, I still had no idea what musical we were seeing. Kinky Boots! Dinner was really good with the highlight for me being the Thai flavored chicken empanadas for an appetizer.

After dinner we took the shuttle to Times Square and the theater district. We got there just in time, took our seats and watched in a amazement for the next 2.5 hours. Great show! I can see now why it was nominated and won so many Tony Awards. I would see it again!

Afterwards we headed back to the area that we had dinner to have "something sweet". :) We went to a little Italian place where we gulped down the water and Beau and I split a cannoli. Whew! Big day and a wonderful day!

NYC Friday night

As you can see, we're in the Big Apple! I (Kathryn) arrived yesterday around 2:00. Hopped in a cab and headed on to our hotel to meet Beau. I thought I was going to die in the cab on the way here. And before you say I'm some silly southerner who can't handle the big city, just wait. Even the taxi driver yelled out when he almost hit the corner of a bus! Nevertheless, made here safely!

You can see from the photos that we've been all over. The picture of the city is our view from our hotel room, which is amazing. And then there's the pic of me and the hubster on the High Line in the meat packing district. Beau and I made a stop into Dos Caminos for chips and guac and some delicious margaritas! That's then when we took a stroll down the High Line. Great views of city on this nice walk through what looked like a botanical garden. 

The hubster and I then ate dinner at a little Italian place called Macelleria's. Delicious! Beau and I ordered a bottle of wine, split an arugula salad with parmesan and pears and the mussels in marinara, which was the special. He then ordered the carbonara and I ordered the fettuccine with lamb ragu. And Kathryn can't end a night without dessert so I ordered the pistachio and vanilla gelato. Wonderful evening.

Big Apple

I’m getting on a place today! I’m headed up to NYC to see the hubster and have a great weekend in the Big Apple. I leave in just two hours! I think I’m more excited about seeing the hubster after being apart for a week. But I’ll take dinner and show while we’re at it. J

Thankful Thursday - Take 70

1356. One more day until I see the hubster.

1357. Grilling seafood with the parental units on Saturday.

1358. One more year of a successful Spoleto Finale!

1359. Awesome bike ride Saturday morning with the hubster. And I made it up that bridge without stopping!

1360. Canning skills

 

1361. Great time with Sara Monday night over dinner. I’m going to miss that girl when she moves!

1362. The rain has stopped, at least for now!

1363. Boot camp – it’s getting me into great shape!

1364. New neighbors that are fun and a joy to be around

1365. One more week of school and we’re done!!!!!

 

Lovin Life

Argie on his way to kickball!

A bountiful harvest

THESE are what I picked from our plants yesterday afternoon. We’ve got tomatoes and jalapenos!!!! And there are plenty more coming. I love feeling like I’m doing something with my hands. Although I must admit it has little to do with me. God’s creation and His hand and then, of course, the hubster’s watering skills that he practices daily. So you see, I merely get to harvest the beautiful creatures. Now…what to do with them.

 

Speaking of vegetables…I picked up our CSA box from Boone Hall Farms yesterday and was thrilled to find green tomatoes! During the winter months, Beau and I went to the Tattooed Moose twice. Once with Martin and once with Josh. On each plate, the famous little dive serves pickled green tomatoes and they are fantastic. I’ve been dying to eat them again. So I’m going to try my hand at pickling a few jars of them. Wish me luck. And then come over and try them. J

 

Spoleto Finale 2013 - Red Stick Ramblers

Beau and I attended Spoleto Finale 2013 at Middleton Place for the fourth year. And we loved it just as much. Each year the people we go with changes a bit, which is always fun and exciting! As you can see from the picture we had a nice little group. We played Frisbee, walked around the grounds and just sat and talked. The big concert starring the Red Stick Ramblers from Baton Rouge/Lafayette, LA were the star attraction and they were quite good. I much preferred the songs in English! J

We were also super thankful that it didn’t rain since the forecast said 70% chance. We, as a group, have determined that of all the weather forecasting sites/apps, Weather.com is the accurate one. They were the only one who said it was going to be a beautiful night. And indeed it was!

I also tried a raw zucchini salad last night. Btw, it’s delicious. Very fresh and light. I didn’t make they’re recommended pesto because I already had some I had made and just used that (regular pesto). Yum!

 

Zucchini Noodles with Basil-Almond Pesto
Recipe adapted from M Café de Chaya
Makes 6 to 8 servings

For the pesto:
1 large garlic clove, roughly chopped
2 tablespoons roasted almonds
1 teaspoon flax seeds
2 teaspoons yellow miso
1 teaspoon sea salt
1 teaspoon lemon juice
½ pound fresh basil leaves
1 cup, packed arugula leaves
¾ cup extra virgin olive oil

For the salad:
1½ pounds zucchini
2 tablespoons oil-packed sundried tomatoes, drained and thinly sliced
¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon roasted almonds, chopped
1 teaspoon sea salt
Freshly ground black pepper
2 tablespoons flat-leaf parsley, coarsely chopped
2 tablespoons fresh basil, coarsely chopped

1. For the pesto: In a food processor, combine the garlic, almonds, flax seeds, miso, sea salt and lemon juice and pulse five or six times to combine. Add the basil and arugula leaves and process until ingredients are just combined.

2. With motor running, add olive oil in a steady stream. Set aside ¼ to ½ cup, and put the rest in a small container and top with olive oil to keep from browning. It will keep for up to a week in the refrigerator.

3. To make the salad: Using a sharp knife or vegetable peeler, cut long, thin ribbons from the squash; or simply slice the squashes into thin discs. Put in a large bowl and add the sundried tomatoes, ¼ cup of olive oil, 1 tablespoon lemon juice, chopped almonds, salt and pepper and toss to combine.

4. Add ¼ cup of the pesto and toss to combine (add more pesto if desired).  Top with chopped parsley and basil, and serve immediately. It will keep in refrigerator for at least two days.

 

German night

So here are the pics from our evening. The little fella is Jude Hlavacek. Isn’t he adorable? And pictured is the delicious streudel the Hlavaceks made for dessert.

 

 

Thankful Thursday - Take 69

1346. For tons of vegetables being thrown us to ensure we eat our greens.

1347. I’m supposed to be thankful for the rain, right?

1348. The hubster came home early Tuesday…in time for dinner with the wife. Me!

1349. Both me and the hubster passed the PMP test on Friday! We are relieved, happy and so incredibly thankful!

1350. Moisturizing conditioner.

 

1351. Chicken

1352. Being real with people.

1353. Getting to see so many of my friends over lunch this week.

1354. Our jobs-many people don’t have jobs or don’t have jobs they like

1355. Forgiveness and not having to hold on to anger and bitterness

 

 

German Night!

Beau and I meet up with the Beeches at the Hlavaceks’ house last night for another international dinner party night! Last night’s cuisine? German.

 

All of us admitted later, that we were skeptical as to how this food would taste. But to all of our surprise, we agreed that German night has been the best yet!

 

I had the great opportunity to go over to our neighbor’s house yesterday afternoon and cook with her. Steffi and Eddie are from Germany and moved in next door in April. They’re super friendly and we like them a lot. So when I asked her for a recommendation as to what she thought I should make, she insisted I come over and we would cook together. Beau joined us although only watching and talking. I have to admit, I didn’t do a whole lot. Steffi had much of it prepped before I got there.

 

The menu:

Pork Schnitzle (Hlavaceks)

Braised Brussels Sprouts (Beeches)

Braised Red Cabbage (Evans)

Bread Balls (Evans)

Spaetzle (Beeches)

Streudel (Hlavaceks)

 

We had quite a spread and it was fantastic! We had a lot of laughs and stories and excitement for Lauren and Danny as they are expecting their first child in just five short weeks!

 

Up next: Spanish.

 

 

Village Whiskey

I finally made it to Philly for my conference and last night I convinced my colleagues to head into the city for a restaurant the my lovely bride suggested. It was awesome! Village Whiskey is small, with great cocktails, and better burgers. We had fried pickles and homemade cheese puffs to start and then we all got the Whiskey King burger. Wow! Maple glazed cipollini onions, bleu cheese, apple wood bacon, foie gras, bibb lettuce, and don't forget the burger. Pictured below are Marla, Margie, Joe, and myself.

Just. Have. To. Make. It. To. July. 4th.

Beau and I decided to implement a “no red meat (except venison), no starchy carbs and no dessert” plan until July 4^th. This will only happen in our own control. If we’re at someone’s house for dinner and they serve burgers we’re going to eat them. I mean, we don’t want to be rude! So we’re doing this for meals at our own house.

 

We started Sunday night with shrimp, sautéed zucchini and sautéed kale. Last night I tried a new recipe: Stuffed Zucchini. Pretty darn good. And it’s simple!

 

Large zucchini. However many you want to use.

1 lb ground beef (I used venison)

½ c diced onion

1 green bell pepper, diced (didn’t have it, didn’t use it)

1 T taco seasoning (next time I’ll use a little more)

4 oz mascarpone (I used Neufchatel)

½ c shredded cheddar

¼ c chopped parsley

½ c shredded mozzarella

 

Preheat oven to 400. Cut the zucchini in half lengthwise. Brown the meat with the onion, green bell pepper and inside seeds of the zucchini (you’ve scraped this out to make the zucchini look like boats.) Brown it really nicely. Get rid of the oil. Add taco seasoning and a bit of water to help it distribute evenly. Cook it down. Dump all of that into a large bowl with mascarpone, cheddar and parsley. Mix it well and spoon into zucchini boats. Spray a cooking pan and lay the zucchini nicely. Bake for 30 minutes or until zucchini is fork tender. Turn the heat off, sprinkle mozzarella over top each boat and leave in the oven for 5 minutes to let the cheese melt. Enjoy!

 

*I didn’t use as much mascarpone or cheddar as it called for. I just used enough to help it all bind together. And I didn’t use the mozzarella at all. Yum!

 

“Omit and substitute. That’s how recipes should be written.” ~ Jeff Smith

Two Great Movies

Beau and I have watched two great movies lately:

 

Argo – about the Americans working at the embassy in Iran in 1979 who were held hostage in exchange for the extradition of their former President back to Iran so they could torture him there. Ben Affleck is the star. It’s captivating and really very good. Will definitely hold your attention.

 

Atlas Shrugged II – Beau and I loved the first Atlas Shruggged. But goodness, it will get you fired up. If you’ve seen the first one, see  the second one for sure. If you haven’t seen the first one, do so immediately. And just for my own sanity, please realize that the movie is not about  trains.

 

Meanwhile, this weekend, we did some good celebrating and cooking.

 

Beau and I took the Project Management Professional (PMP) Certification test on Friday and passed! Huge deal! We were so relieved! We went out Friday night to celebrate.

 

Saturday we laid low at the house and did some grilling. I’ve been making two new things lately:

 

Spicy Cabbage Salad

Sauteed Kale

 

With the kale, I merely go an anti-vegetarian route and cook down some bacon on low to render the fat and then add garlic, onion and crushed red pepper. Following that comes the kale. I cook it on medium until the greens cook down, add some salt and pepper and voila. Oh, and throughout I may add some coconut oil if the pan gets too dry.

 

Spicy Cabbage Salad

5-6 cups finely chopped green cabbage (about 1/2 large head of cabbage)
1 cup diced tomatoes (I used diced grape tomatoes)
1/2 cup celery, sliced (or if the celery is large, I would cut in half before slicing)
1/2 cup chopped celery leaves (optional, but good)
6 radishes, stem and root cut off and cut into half-moon slices (optional, but good)
1/4 cup sliced green onions (dark green part)

Dressing:
2 T apple cider vinegar
1 tsp. fresh lime juice
1/2 tsp. salt
1/4-1/2 tsp. hot pepper sauce (I used Sriracha sauce; use any hot sauce that has a good flavor.  If you have some type of Carribean hot sauce it would be perfect in this.)
3 T grapeseed oil (or other neutral-flavored oil such as canola will work)

Chop cabbage, tomatoes, and celery leaves, and slice celery, radishes, and green onions.  Toss all the salad ingredients together in a large bowl.  (If making ahead use a plastic bowl with a tight-fitting lid.)

 

In a small bowl, mix together the apple cider vinegar, fresh lime juice, salt, and hot sauce to taste.  (I would start with a smaller amount of hot sauce, because you can always add more.)   Whisk in the oil, one tablespoon at a time.  Taste to see if you want to add more hot sauce.

 

Toss salad with desired amount of dressing.  (You may not need all the dressing if you omit some of the optional ingredients.)  Salad can be made ahead and stored in the refrigerator for a few hours, and is even surprising good when it's been refrigerated overnight.

 

*I added more salt and I just emptied my hot sauce bottle. It does need more hot sauce than what it calls for. Of course, I didn’t use Carribean hot sauce. I used Cholula. Use whatever you’ve got on hand; I’m sure it will taste wonderful.

 

We’ve got so many vegetables from our co-op we’re getting creative with how to use them!

 

Thankful Thursday - Take 68

1326. Meeting Beau’s good friends and spending so much time with them this weekend.

1327. A day off!

1328. Successful beef brisket!

1329. Beau made it home from NYC despite the airlines.

1330. Celebrating three years of knowing that wonderful man I call my hubster.

 

1331. Cherries are back in season, which means I can make one of my favorite cocktails, the Porch Crawler. Here’s how you make it:

 

5 cherries, pitted and halved

3 mint leaves

½ habanero chile

 

Muddle all of this and add:

2 oz white rum

1 oz lemon juice

1 oz simple syrup

 

Shake it up, pour over ice and add;

2 oz club soda

 

Watch out! It’s hot!

 

1332. Lots of good studying done this weekend even with all the temptations of fun around us!

1333. Lunch with the hubster yesterday. I love these days.

1334. Three day work week baby! Today is my Friday.

1335. Sweaters that keep me warm in an over air-conditioned building.

 

1336. Strawberry season and salads.

1337. New ways to cook up all of the zucchini I have in my fridge.

1338. New friends that teach me GOOD ways to cook kale. I finally found a way that me and the hubster will eat it and enjoy it. That green is tough!

1339. I did 20 man push-ups yesterday! That’s a record.

1340. Our new German neighbors who are so friendly.

 

1341. A neighborhood pool to relax by.

1342. Good food to eat. We never go hungry. Never. Like that’s not obvious.

1343. Clean water to drink.

1344. That the hubster has a more creative mind than I do. Praying our children get that from him.

1345. Voicemails I’ve saved over the last three years. I still listen to them on occasion.

 

Spoleto first date recreation with friends

Kathryn and I always recreate our first date at the cistern jazz series during spoleto. This year Theron and Jeanette joined us. We started with dinner at 82 Queen and then a great performance by Gregory Porter.

**I am writing this from the charleston airport runway. I'm on my way to Philly for a conference but I've been here for almost 2 hours.

Brisket success

Coffee rub and some other miracles put on by my lovely bride yielded my best brisket to date. Great Memorial Day!