But it is.  I can't believe it's been that long.  I kept thinking all week - I don't want to blog today because I just did.  But I haven't. 

This was a good week:

• Monday - normal, office work, monthly conference call, Jazzercise, dinner was "whatever" due to meeting husband had
• Tuesday - semi normal, attended networking thing at library where no one else came not even the speaker, Jazzercise, "whatever" for dinner as is normal for Tuesday
• Wednesday - normal, cooked for a client, went to quilt class, husband had a meeting so I went to Bruster's for ice cream for dinner after quilt class
• Thursday - normal, cooked for a client, Jazzercise, dinner with husband of chili and cornbread
• Friday - normal, went to bank, BJs to stock up, laundry, now maybe quilting or knitting, actually maybe unknitting we'll see, dinner will be seafood enchiladas

I haven't made any recipes for us this week because I've been trying to use up fridge and freezer things.  I did make cornbread from the back of the Quaker cornmeal box last night and it was very good, nothing exotic.  I do need to menu plan.  I may go grocery shopping tomorrow.

My husband will be having a boy's day with our son-in-law and grandson.  Michael and Matthew are coming from South Carolina to attend the Monster Truck show.  I highly encouraged a boys only.  My step daughter isn't coming, she's doing something with church, so there was no need for Grandma Carlin to go to see the trucks.  I'll try and survive the quiet with yarn, fabric and maybe even a little wine.

Here are the fabrics for my next quilt.  It is going to be a crib quilt and while I have no babies coming up that I need to gift, I can always donate it to the Blanket Ministry.  I want to do the whole process for this including batting and quilting so I wanted something in a manageable size.

I've also started on my cape and it's been going okay.  I'm not happy with my increases I don't think, so I may have to take out a few rows and try again.  I do drive myself nuts sometimes.  I took these pictures of the pictures in the pattern book.

I'm going to menu plan now and try and use some new recipes so I can post some in the blog.  I did just receive 4 new vegetarian and vegan cookbooks that I'd ordered so may be using some of the recipes from there.  And still trying to use the freezer some. 

I haven't blogged as much as I've liked because of the additional classes I'm taking.  I still have 2 more cake class, but the first session of quilt class is finished.

I went to quilt class last night, this was the last session for this set of classes and I think I have half of a table runner.  I still need to do borders, batting and backing, but it looks like something.  I'm still not sure how I got it sewn together, but it was relatively painless and it's done!  I did make a few triangles and the three of us in class signed up for another session.

Before quilt class I had some leftover Chicken and Dumplings and my husband had some when he got home from work.  I heated mine on the stovetop and he used the microwave and both methods worked well. I will make this again.

Chicken and "Noodle" Dumplings from Cuisine at Home October 2007

• 3 tablespoons unsalted butter
• 2 cups onion, diced
• 2 cups carrots, sliced diagonally 1/4 inch thick
• 1 cup celery, diced
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh sage
• 1/4 cup all purpose flour
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice
• 8 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 cups cooked chicken, shredded
• 1/2 cup frozen green peas
• salt and white pepper
• tabasco to taste
• Dumplings
• 1 egg
• reserved milk-broth
• 3 cups all purpose flour
• 2 teaspoons kosher salt
• 1/2 teaspoon baking powder

1. Sweat onion, carrot, celery and herbs in butter in a covered Dutch oven or large pot over medium low heat.  Cook for 15 minutes, or until carrot is fork tender.  Stir in flour and cook 1 minute.
2. Deglaze with wine and lemon juice, then whisk in broth, milk and cream.  Remove and reserve 1 cup of the milk-broth mixture, then add chicken, peas, salt and pepper.
3. Prepare noodle dumplings.
4. Whisk egg and reserved milk-broth together, set aside.
5. Mix dry ingredients in a bowl, make a well and stir in egg-broth mixture until a stiff dough forms.
6. Turn dough onto a well floured surface, cut in half and roll each piece 1/8 inch thick.  Cut dough into 1 1/2 x 4 inch strips, then add to simmering soup 1 or 2 at a time, stirring after each addition. 
7. Cover and simmer 15 minutes, or until dumplings are cooked and no longer doughy.
8. Finish with Tabasco if desired.
9. Serves 10 to 12.

• Notes:
• I left out the peas, not my favorite.
• For the cooked chicken I sauteed chicken breasts in a non stick skillet coated with cooking spray, cooled and shredded.
• I used a Le Crueset Dutch oven. You need room between the lid and the liquid to the dumplings cook correctly.
• I did use several dashes of Tabasco. 
• The magazine had great step by step instructions with pictures, so pick it up.  Also lots of other good recipes.

Once I got home from quilting, I finished knitting my baby afghan.  I'll donate it to the Blanket Ministry.  All of the blankets made in Blanket MInistry are blessed at the altar in a November service and it is amazing to see all the blankets, usually around 300.  They will go to babies, nursing homes, women's shelters, mission trips.  I'll just have one this year, maybe next year I can quilt something.

 Today I'd like to go to the library, purchase some supplies for cake class, and maybe make some triangles.  We are still having perfect weather though, so I may have to go outside.  I planned my menu this morning so I'm ready to pick up a few  things at the store tomorrow. 

I had a great weekend.  Very peaceful and no stress.  Didn't have to get anywhere at any specific time except for church, but we set an alarm for that just in case the Great Dane alarm slept.  I am ready to run some errands today. 

I read a lot, cooked some, did a few missions (load of laundry, some cleaning in Zone 1) .  I went to the library on Sunday so I would be prepared for Monday when they were closed.  I don't like to be out of books ever and I picked up quite a few.

I read The Last Chinese Chef yesterday.  It was a quick read and had information about Chinese cooking, families and it was a love story too.  I enjoyed it and will look for other books by this author. 

I also did some knitting over the weekend and I believe this is the first time in a long time that I didn't have to rip any rows out.  I guess I'll see for sure when I get to knitting class this week.  I pulled out some yarn to make a baby afghan.  I have not been to a meeting of the Blanket Ministry at church this year and I miss the group.  So I'll get working on a baby blanket to donate at the end of the year. 

The turtle was back in the garden yesterday morning so I guess he is happy with the buffet selection.  I was so happy to see that the dry summer did not kill him.  I don't know where he lives, he seems sturdy, I picked him up yesterday to persuade him to eat a tomato on the ground and not on the bush and he hissed at me. 

We had the Greek Feta Burgers yesterday with fresh green beans and it was a good meal.  The burgers were pretty normal, they just had a slice of red onion sandwiched in the middle.  There was a sauce of feta, cream cheese, greek yogurt, lemon zest and pepperoncinis.  Nice and a little tangy.  I imagine I will be having a leftover burger tonight for "whatever" night. 

I plan to sign up for a cake decorating class at JoAnn ETC.  I took one a long, long time ago and can do basic borders, roses and piping.  This class is to make fondant and gum paste flowers.  I think it will be fun and I'll learn new things.  I guess I'll have to send decorated cakes to the office with my husband.  Or give some as client gifts.  I'll start my 10th year of business this month! 

I'm on my way now to visit my wonderful chiropractor, sign up for class and maybe go to a bookstore to pick up a business book I've listed in my marketing journal.  I'm also going to make some cookies for my husband to take to his meeting tonight. 

This is one of those days when it would be easier to work than to be off because I have a list that may be impossible.  I've already convinced myself that, no, I cannot make it to the laundromat to wash the king size comforter.  I'm almost positive that I can't!

I am a multi- tasker as are many women I think.  My husband is more focused on one task and it's hard for him to change his mind and add to that.  He now will drive through the post office on his way to work and mail letters though.  When I make my list I also create a route and number the stops so I can do as many things as possible.  I could never just "run out for one thing".  That would be crazy.

This morning I did a little highlight sheet for my KitchenAid training session at Bloomingdale's tomorrow morning.  That's all set.  Since I cooked yesterday for a customer and that's not my normal Monday, I also had to go to the KitchenAid site to see what the weekly special is, luckily I do not need one of these.  Go ahead, look, you may need this and now maybe you too will HAVE to check the weekly special.  Don't let me be alone in my obsessions. 

I also started to get ready for the demo I'll be doing at the Buckhead Bed, Bath and Beyond on May 5th.  If you'd like to see the mixer with the food grinder attachment, I'll be there using it and I'll have some snacks.  I'll be there 11 until 3.  Mother's Day is coming you know and I don't think a kitchen appliance is a bad present.  I've always loved kitchen equipment. 

Once I was ready to leave the house I was off to Petco.  I understand the quick rate of dog food consumption because Maggie weighs 100 pounds.  I don't understand how 2 small cats can eat as much as they do.  They are slightly overweight but they don't weigh 25 pounds together!  One 40 pound bag of dog food, one 18 pound bag of cat food. 

Then the library.  I have to have books for the trip just in case the knitting thing goes awry.  Yes, I have made it past the first 9 rows on the sock, but only after starting over twice more.  I am now into the pattern and so far so good, but I've only done 6 more rows. 

Last night I did 2 rows and discovered it takes me 30 minutes to do two rows.  I'm making a sock, using size 2 needles, so the sock should take me forever.  And then I have to make a second one.  My wonderful husband suggested that maybe a scarf would be a better choice for trip knitting.  I don't think he understands how relaxing knitting can be.

Of course the drugstore was on the way to the library so had to go there for toothpaste and a graduation card.  Apparently everyone enjoys baking soda peroxide toothpaste because there was none!

This afternoon I am going to donate blood, go to Jazzercise and meet with a new client.  And then today will be done.  Of course I've also lightly cleaned the bedroom, giving up on the laundromat, and my load of laundry is in the dryer. 

I'm back from giving blood, that only took about 30 minutes.  They did however say that I should not go to Jazzercise so now I have free time!  The laundry load is done, maybe I can make it to the laundromat!  No, maybe I should just read one of the books I got today.  Or maybe I could do 4 rows of knitting.  Repeat to self :  relaxing is okay, relaxing is okay.

I know, it's what I do!  This week I have not been sleeping well so it was hard going during cooking. Last night I slept all night and felt great this morning.

 I cooked for Jim and JuJu on Tuesday, a normal service for the two of them.  Jim loves the Stuffed Peppers and I make them everytime for him.  I saw them some, but they each had lunch plans so left about 11:30.  Jim was visiting an older friend and taking him some lunch and cookies.  Jim is 84!   I did make the pork tenderloin for us and it was good. 

Wednesday was a big day.  The family I cooked for is four people, so I made 8 servings of all the recipes.  Linda usually is home and we chat, but she had to work so I was by myself.  They live on the Chattahoochee River so I gazed out the door when I had my lunch break.  So pretty.  And then I had to stop at Trader Joe's on the way home.  I had to drive past it!  I didn't need much, just some shampoo and the Honey Mango shave cream that is so wonderful.  And the dark chocolate mints, my favorite.  SInce I was hungry I also ended up with mini fruit candy slices and chocolate covered orange sticks!  All are tasty.  For our dinner I used my new Giada cookbook and made Shrimp Stuffed Lasagna Rolls.  The recipe made enough for 6, so I split it and have some in the freezer and there was some for my husband to take to lunch.  It was very good and pretty easy. 

Today I cooked for just a 2 person family.  Well they also have Jordan who just turned 4 and helps by attaching all the labels for me.  He does a great job.  I saw a Spiderman sticker book at the store today and that's his favorite so I gave him that for helping me.  Tonight for our dinner I took some home made macaroni and cheese out of the freezer.  I'm having some spinach with it.  This is a Jazzercise night so I wanted something fairly quick and after cooking so much, I thought I might not want to cook a lot.

One of the recipes I made today is one I make frequently.  It's a customer favorite. 

Chicken with Lime Sauce from Cooking Light April 2006

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
 Cooking spray
3/4 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons lime juice, divided
2 teaspoons Dijon mustard
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon butter

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.
  Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.
• Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
• Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.
• Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

I did find Wendy on Monday and she did explain how to knit the second stitch and then knit the first one.  I have since ripped the sock out again, twice, and am back and ready to start the pattern again.  I don't even expect that I'll be able to continue on a pattern without starting over!  Maybe I need to elevate my expectations.  This is a cable pattern so I have to pay attention for a little while.  Hopefully it will register in my brain and I'll be able to knit without total silence. 

I do enjoy spring weather.  You just never know what is going to happen with the temperature.  I grew up near Pittsburgh, Pennsylvania and it was not uncommon to have snow for Easter.

For those of you who don't live in Atlanta, the temperature was a high of 80 on Tuesday, 70 on Wednesday and it's supposed to be 60 today.  I was joking about being able to wear my new knitting projects next winter, but I think I could wear them to church on Sunday!  We are going to the sunrise service which starts at 6:33 am and the temperature Saturday night is supposed to be 30. 

I finished my wrap and maybe can finish the sweater if I have time to work on it.  I took pictures of the wrap, it's hard to photo style a knitted project.  Here goes:

The panel discussion on Sunday was great.  In addition to me, there was Gina Hopkins the operations manager of Restaurant Eugene, Gena Berry culinary event planner and Ashley Brooke the director for Whole Foods cooking schools.  I learned a lot from the other panelists, the audience had great questions and Whole Foods (host of the event) provided some wonderful cheeses.

Ashley asked me if I would teach some classes at Salud, the cooking school at Whole Foods.  I agreed and I'll be teaching starting in August at the Alpharetta store and September at the Duluth store.  Once I get the class planned, I'll get times, dates and descriptions posted on the blog.

You might remember that several Atlanta personal chefs donated Dinner for a Year to the Big/Brother fundraiser in September. It was a win for Big Brother/Big Sister since the winning bid was $7000!   I was one of the chefs that participated and yesterday I cooked for the family that won the service.  I was a little stressed since I have never met the family, never seen the kitchen and had my trusty Mapquest directions to follow.  Bob Brinson was in charge of organizing and getting the family food preferences.  The family is very nice, the kitchen is beautiful, the directions were perfect and Bob is a wonderful organizer. 

Of course I never thought of dinner for myself, too busy stressing, but got home about 2:30 and thought "what can I have"!?  I went to the trusty freezer and considered spaghetti sauce but thought I could do better than that.  That seemed like cheating.  I found a pork tenderloin and knew it could thaw in time.  I looked on Cooking Light for a recipe and found one that had all the ingredients I had.  It was very good and easy and I will make it again.   I also had some red skinned potatoes and some of the corn I froze from last summer.

Pork au Poivre from Cooking Light June 2001

1 pound pork tenderloin, trimmed
1 tablespoon coarsely ground black pepper
2 teaspoons olive oil
 Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/2 cup dry red wine (I used some leftover Shiraz I had open)
1 teaspoon Dijon mustard
1 teaspoon tomato paste
1/4 teaspoon salt

1. Preheat oven to 425°.
2. Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side of pork with 1 1/2 teaspoons pepper.
3. Heat oil in a large ovenproof skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place the pan in oven, and bake at 425° for 12 minutes or until meat thermometer registers 160° (slightly pink). Remove pork from pan; keep warm.  (Mine took a little longer, it was still slightly frosty inside)
4. Add broth and remaining ingredients to pan; stir well with a whisk. Bring to a boil over medium heat; cook until reduced to 1/2 cup (for about 3 minutes).
   Yield: 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)

I much prefer planning a menu!  Less to think about and easier for me.  I did start planning last night.  I think I'll head for groceries tomorrow since knitting class is also on spring break.

What a great weekend.  As you can see by the few pictures, the knitting on Friday night went well.  I had fun and I think the girls and leaders did too.  I left at 8pm and the troop still had many activities planned for their sleep over, badge earning night.

Saturday was fun.  I went to Bloomingdale's to demo some KitchenAid equipment.  I used the pasta attachment and made some basic egg pasta which I served to my demo guests with marinara sauce.  I also used the wonderful blender to make a raspberry vinaigrette which I served over salad greens.  The pasta was a hit and all guests were excited that it was so easy with the pasta attachment on the stand mixer.

After Bloomingdale's I zipped over to the yarn store and bought some yarn for my next project.  I am in process of making sleeves for a sweater so I want to be ready when I finish this sweater.  Of course the new project is a shawl, and it is now almost summer, but come next winter it might be ready.

For dinner Saturday I went back to pasta from Everyday Italian.  Very good, pretty quick and an all inclusive meal.  I had never used broccoli rabe before and loved it.  It's kind of a cross between broccoli and greens so I enjoyed it.  I used a large pinch of red pepper and the pasta was perfectly spicy.   

Orecchiette with Turkey Sausage and Broccoli Rabe

2 bunches broccoli rabe, stems trimmed
1 pound orecchiette pasta
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.

Sunday we went out to lunch with friends and then had our bible study at our house.  We will be finishing up with Living Your Dream next week.  We may continue as a group since a new series started this past Sunday.  Our group is a little behind because we like each other and talk a lot!

Tonight it is back to Jazzercise.  I took some time off and regret it.  But back I go.  I still enjoy Jazzercise, I think I was fighting to not get sick last week and used all my energy on that.  It worked though!

I may not be knitting continuously, but I had class this morning and this evening is knitting with the Girl Scouts.  I have word from Amy that the girls saw the kit at their last meeting and are excited about the project.  We have a few people besides me that can knit, so we should be able to get the troop knitting.  I need to take the camera. 

     I cooked for us every day this week, tonight my husband will have to forage for himself since I'll be knitting.  I made some hummus this afternoon and if he forages just a little, he'll find something.

I made a chicken and rice casserole from one of my newer cookbooks.  A slight diversion from pasta this week.  The cookbook is Cover and Bake and is a Cook's Illustrated cookbook.  I loved the recipe and the best part is that it made a ton!  I knew from reading the recipe that a 9x13 dish was too much for us and I was going to make 2 casseroles, but what I ended up with was enough for dinner, leftovers for lunch and 2 dishes for the freezer.  The recipes look like they are long and hard, but they aren't.  Cook's Illustrated just gives very detailed instructions.

I also made Frittata with Potato and Proscuitto for dinner last night.  I wanted something easy and this was good.  I served it with a salad and it was a perfect meal.  It's from the Everyday Italian cookbook I mentioned earlier.  I did not make it as sandwiches but I think it would be great.

Frittata with Potato and Prosciutto

4 tablespoons olive oil
1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated Parmesan
2 ounces sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil leaves
1 baguette, cut into 8 pieces
1/4 cup unsalted butter

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.

Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.

Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

I need to go and relax a little now and find some scrap yarn for practicing.  Wish me luck and think good scarf making thoughts for the troop.

One more thing.  I just confirmed with Bloomingdale's at Perimeter and I will be making pasta from 2 until 4 tomorrow.  If you're shopping, stop by and say hello!  And pick up a mixer and some attachments if you don't already have them. 

The sausage pasta was very good.  I did get the sauce started and simmering before I poured a glass of wine.  The wine could have been a serious mistake since all I had eaten all day was a Cliff bar.  I know I should eat, but my stomach does not agree when being filmed. Very nervous.

My husband got home, saw the wine, asked what he needed to do for dinner.  He knows that this performing stuff makes me tired.  I explained that all was well and dinner would be done shortly.

Penne with Sausage and Tomato Sauce from Bon Appetit Every Night Cooking

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4  Italian hot sausages, casings removed
• 1/4 teaspoon dried crushed red pepper flakes
• 1/3 cup red wine
• 28 ounce can crushed tomatoes with added puree
• 2 teaspoons dried marjoram
• 1 pound penne pasta
• parmesan or romano cheese

1. Heat oil in heavy large saucepan over medium heat.  Add onion and saute until tender, about 8 minutes. 
2. Add sausages and cook until no longer pink, breaking up with fork, about 6 minutes.
3. Stir in dreid red pepper. 
4. Add red wine and boil until absorbed.  Mix in crushed tomatoes.
5. Bring to a boil, reduce heat and simmer 25 minutes.  Stir marjoram into sauce. 
6. Cook penne in large pot of boiling salted water until tender but firm to the bite, stirring occaasionally.  Drain well.
7. Return penne to pot.  Add sauce and stir to coat.  Season to taste with salt and pepper.  Serve with parmesan.
8. Notes:  I didn't think it was overly spicy and could have used more red pepper flakes.  Also if you don't like spicy, use sweet sausage.  I also used dried oregano because I found it first.  I was tired! 

After dinner I checked email, then thought I'd get in bed to watch Ugly Betty.  Hah! I woke up at 10:00 having seen nothing and then was awake off and on the rest of the night because you shouldn't take a 2 hour nap before bed!

Today was knitting class and my Wild Stuff sweater is almost done.  I am now crocheting around the edges.  I don't know how to crochet so that may take a while.  I have a very patient knitting teacher!

It's not like I've had that difficult a week so far, so I haven't been struggling trying to make it to the weekend.  Yesterday was knitting class and I'm closing in on finishing my summer tank top.  Of course it will be too late to wear it potentially.  Yesterday evening I worked on finishing up my grey sweater that is for winter and I think I have it all done.  And I think it fits.  I have to make sure on that.

This morning was Jazzercise and I had to convince myself to go.  Of course once there and into it, I felt great.  My husband has just taken Maggie to the vet for a checkup but she looks great.  And we got word from Dr Mueller that the tumor was benign!  Great news.  She's back to normal which means sleeping lots, eating when she feels like it and whining to be covered with her afghan.  She is a total princess dog!  I know it's my fault. 

I didn't cook much last week, we had lots going on but I have completed a menu for next week.  Again, there's a lot going on, but we're running out of forage in the house.

My plan:

• Saturday - Spaghetti and Salad (already here)
• Sunday - Fish to grill, Potatoes of some kind, some kind of veggie
• Monday - Spinach Fettuccine (from August Cooking Light I think., it looks good, we'll see)
• Tuesday - Whatever
• Wednesday - Thai Spiced Chicken and Rice (from a Thai cookbook I have, I'll post the name if it's good)
• Thursday - Forage for yourself
• Friday - Burgers and Zucchini

I am teaching next week for The Culinary Business Academy on Wednesday and Thursday.  What that means is that I leave my house at 6:30 am and return usually about 7 pm. I enjoy the teaching.  It's part kitchen time and I teach marketing on Thursday morning.   The personal chefs taking the training will be making several recipes on Wednesday and Thursday, and there is usually lots of food, so the class may be making my dinner for those days. 

One of my other plans for next week is to make some more flavored vodka.  I made Blueberry this week, it's in the fridge steeping and I'll let you know how that is.  Last summer I made Lemon and Cranberry from Cooking Light and they were both good.  I'm experimenting this year and making Lemon Lime and Cranberry Orange using less sugar. 

Lemon Drop Liqueur from Cooking Light June 2005

2  cups sugar
1  cup water
5  lemon rinds, cut into strips
3  cups vodka
1/4  cup lemon juice

1. Combine sugar and water in a medium saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Remove from heat; stir in rind. Cool completely. Stir in vodka and lemon juice.
2. Sterilize 2 wide-mouthed, 1-quart jars according to manufacturer's directions. Divide vodka mixture between jars. Cover each jar with metal lid; screw on band. Store in a cool, dark place for 3 weeks, shaking jar every other day.
3. Line a fine-mesh sieve with a double layer of cheesecloth; strain mixture through cheesecloth into a bowl. Discard solids. Return liqueur to jars or clean decanter; store chilled in refrigerator or freezer.
4. Note: Mixture will keep in the freezer for up to a year.

Cranberry Liqueur from Cooking Light December 2003

2  cups sugar
1  cup water
1  (12-ounce) package fresh cranberries
3  cups vodka

1. Combine sugar and water in a medium saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Remove from heat, and cool completely.
2. Place cranberries in a food processor; process 2 minutes or until finely chopped. Combine sugar mixture and cranberries in a large bowl; stir in vodka.
3. Pour the vodka mixture into clean jars; secure with lids. Let stand 3 weeks in a cool, dark place, shaking every other day.
4. Strain the cranberry mixture through a cheesecloth-lined sieve into a bowl, and discard solids. Carefully pour liqueur into clean bottles or jars.
5. Note: Liqueur can be stored refrigerated or at room temperature for up to a year.

Notes on both:

I stored mine in the freezer in the quart jars.  Nice and frosty.  Both can be served as a spritzer using part sparkling water, but my sister and I liked them straight in a nice martini glass.  We did rim the glasses with sugar, but not necessary.  They are pretty tasty and care should be taken to be sure to be in your living room relaxing when consuming.  Or if your husband does not drink, like mine, he can drive you to dinner after having a relaxing glass in the living room.  My sister and I were VERY relaxed in the living room last year when my husband got home from work.