Review: Qin's

Qin's Bistro & Bar opened yesterday in Antioch - mere blocks from our house - and we were among the first people to try it out.

This place is GORGEOUS. We felt very underdressed (he was in a t-shirt and shorts and flipflops, I was in a tank and capris and flipflops). This place has a very nice lounge-y vibe and I could easily see it drawing crowds of twenty- and thirty-something singles if it were located in Walnut Creek. The water wall is the first thing you notice, followed by the large, open bar immediately behind it. The light fixture over the bar is stunning. The restrooms are beautiful, and there's wood and tile everywhere. The place is very large, with (I believe) private banquet rooms in the back.

They had lots of staff there last night and the service was very attentive. I ordered a cosmopolitan with Grey Goose Orange vodka; Mr Wonderful got a Guinness. The drinks took a little while to arrive but when they did, my cosmo was perfect. Delicious, not overbearing but not weak either. Our waitress was sweet, but seemed inexperienced (not just because it was a new restaurant; I believe she hasn't had much experience as a waitress at all). We ordered Salt & Pepper Calamari and a Thai Steak Salad to start. The appetizers were amazing -- the calamari was perfectly cooked, with a little bit of spicy kick and no rubbery texture (which would indicate overcooking). The salad was excellent, with a tasty lime-based dressing and tender slices of steak.

The first indication that something might be not-quite-right was when our entrees came out. We were only about halfway through our starters when they arrived. This is likely due to the inexperience of the waitress (putting the order in to the kitchen all at once, rather than waiting a few minutes to submit the entree order after the appetizer order). But the entrees themselves were disappointing. I ordered the Thai Lemon Grass Shrimp with Coconut Rice. The rice was tasty, but the shrimp were woefully underseasoned and didn't taste like much of anything. In fact, I ended up dipping the shrimp in the chili sauce that came with my calamari in order to salvage it. And for $23, I think they could have given me much more than four (admittedly huge) shrimp. If I remember correctly, the dish mentioned green curry, which I was looking forward to, and I didn't taste any curry at all. I could be mistaken; I read a blog post about green curry earlier in the day and maybe I was just projecting, but I thought it mentioned curry. Anyway...disappointing. Mr Wonderful's Peking Duck was not much better. Again, the meat was underseasoned. It tasted fatty and bland. The duck came with three taco-shaped buns (I say buns, because they were obviously made of the same white, puffy dough as dim sum pork buns) and two sauces - a plum sauce and something else. He said it was "decent" when all the elements were combined, but it certainly wasn't spectacular.

After we finished our meal, we spoke to the manager and gave him our assessment. Generally I'd shy away from being so blunt about a restaurant's failings (I'd usually just not go back if it was bad) but we really want to see this place succeed. It's a HUGE step up for Antioch nightlife, and I'm thrilled that we're getting more high-end options out here in the far east bay. I hope that Qin's can overcome their difficulties in the kitchen and develop a good base of customers, because this place is definitely a step in the right direction. If Antioch's image is going to improve, we need more restaurants like Qin's. So please, if you're looking for a night out on the town, considering dressing up and heading for Qin's instead of going over the hill to the 'Creek.

Qin's Bistro & Bar

Qin's Bistro & Bar opened yesterday in Antioch - mere blocks from our house - and we were among the first people to try it out.

This place is GORGEOUS. We felt very underdressed (he was in a t-shirt and shorts and flipflops, I was in a tank and capris and flipflops). This place has a very nice lounge-y vibe and I could easily see it drawing crowds of twenty- and thirty-something singles if it were located in Walnut Creek. The water wall is the first thing you notice, followed by the large, open bar immediately behind it. The light fixture over the bar is stunning. The restrooms are beautiful, and there's wood and tile everywhere. The place is very large, with (I believe) private banquet rooms in the back.

They had lots of staff there last night and the service was very attentive. I ordered a cosmopolitan with Grey Goose Orange vodka; Mr Wonderful got a Guinness. The drinks took a little while to arrive but when they did, my cosmo was perfect. Delicious, not overbearing but not weak either. Our waitress was sweet, but seemed inexperienced (not just because it was a new restaurant; I believe she hasn't had much experience as a waitress at all). We ordered Salt & Pepper Calamari and a Thai Steak Salad to start. The appetizers were amazing -- the calamari was perfectly cooked, with a little bit of spicy kick and no rubbery texture (which would indicate overcooking). The salad was excellent, with a tasty lime-based dressing and tender slices of steak.

The first indication that something might be not-quite-right was when our entrees came out. We were only about halfway through our starters when they arrived. This is likely due to the inexperience of the waitress (putting the order in to the kitchen all at once, rather than waiting a few minutes to submit the entree order after the appetizer order). But the entrees themselves were disappointing. I ordered the Thai Lemon Grass Shrimp with Coconut Rice. The rice was tasty, but the shrimp were woefully underseasoned and didn't taste like much of anything. In fact, I ended up dipping the shrimp in the chili sauce that came with my calamari in order to salvage it. And for $23, I think they could have given me much more than four (admittedly huge) shrimp. If I remember correctly, the dish mentioned green curry, which I was looking forward to, and I didn't taste any curry at all. I could be mistaken; I read a blog post about green curry earlier in the day and maybe I was just projecting, but I thought it mentioned curry. Anyway...disappointing. Mr Wonderful's Peking Duck was not much better. Again, the meat was underseasoned. It tasted fatty and bland. The duck came with three taco-shaped buns (I say buns, because they were obviously made of the same white, puffy dough as dim sum pork buns) and two sauces - a plum sauce and something else. He said it was "decent" when all the elements were combined, but it certainly wasn't spectacular.

After we finished our meal, we spoke to the manager and gave him our assessment. Generally I'd shy away from being so blunt about a restaurant's failings (I'd usually just not go back if it was bad) but we really want to see this place succeed. It's a HUGE step up for Antioch nightlife, and I'm thrilled that we're getting more high-end options out here in the far east bay. I hope that Qin's can overcome their difficulties in the kitchen and develop a good base of customers, because this place is definitely a step in the right direction. If Antioch's image is going to improve, we need more restaurants like Qin's. So please, if you're looking for a night out on the town, considering dressing up and heading for Qin's instead of going over the hill to the 'Creek.

Summertime Pasta

Light, healthy, quick and delicious! The whole wheat pasta provides some protein to this easy vegetarian meal. This will be my submission to Sweetnicks' ARF/5-a-day roundup this week.

Summertime Pasta
2 Tbsp EVOO
1/2 lb. whole wheat pasta (I used rotini)
2 zucchini, ends cut off and halved lengthwise
1 clove garlic, minced
2 seeded, chopped fresh tomatoes
2 Tbsp fresh chopped basil
1/4 c crumbled feta
salt & pepper

Cook the pasta according to package directions, being sure to salt the water well.

In a large saute pan, heat the olive oil over high heat. When the oil is hot, add the zucchini, cut side down, and cook for a minute or two, until the cut side is nicely browned. Remove zucchini from pan and shut off the heat. Slice the zucchini halves into 1" half-rounds and return them to the hot pan (remember, the heat should be off!). Add the garlic and salt & pepper to taste, and toss everything around, then set aside. When the pasta is finished cooking, drain it and add it to the pan with the zucchini and garlic, then throw in the tomatoes, basil and feta. Toss everything together and let the feta melt slightly. Top with freshly ground pepper, and serve immediately.

Summertime Pasta

Light, healthy, quick and delicious! The whole wheat pasta provides some protein to this easy vegetarian meal. This will be my submission to Sweetnicks' ARF/5-a-day roundup this week.

Summertime Pasta
2 Tbsp EVOO
1/2 lb. whole wheat pasta (I used rotini)
2 zucchini, ends cut off and halved lengthwise
1 clove garlic, minced
2 seeded, chopped fresh tomatoes
2 Tbsp fresh chopped basil
1/4 c crumbled feta
salt & pepper

Cook the pasta according to package directions, being sure to salt the water well.

In a large saute pan, heat the olive oil over high heat. When the oil is hot, add the zucchini, cut side down, and cook for a minute or two, until the cut side is nicely browned. Remove zucchini from pan and shut off the heat. Slice the zucchini halves into 1" half-rounds and return them to the hot pan (remember, the heat should be off!). Add the garlic and salt & pepper to taste, and toss everything around, then set aside. When the pasta is finished cooking, drain it and add it to the pan with the zucchini and garlic, then throw in the tomatoes, basil and feta. Toss everything together and let the feta melt slightly. Top with freshly ground pepper, and serve immediately.

Mexican Chicken Chili

A hearty meal that comes together quickly (if you've got your chicken already roasted, that is*).

Mexican Chicken Chili
2 Tbsp EVOO
1 medium onion, diced
1 clove garlic, minced
1 serrano pepper, seeded & minced
2 Tbsp chipotle paste (or one minced canned chipotle pepper with adobo sauce)
1 small can petite diced tomatoes (NOT drained)
1 can corn, drained
2 cans beans, drained (I used one can black beans and one can cannellini beans)
2 roasted chicken breasts, meat shredded
1-2 c chicken stock
salt & pepper

For serving:
Tortilla chips
Chopped green onions
Chopped fresh cilantro
Sour cream
Shredded cheese

Heat a large pot or dutch oven over medium heat and add the olive oil. Saute the onions for about 4-5 minutes, until translucent. Add the garlic, serrano pepper, chipotle paste (or chipotle pepper) and season with salt & pepper. Add the can of diced tomatoes (this is a regular-size can, not the big cans of tomatoes, although you could use one of those if you wanted it more tomato-y), the corn, beans, and the shredded cooked chicken. Pour in just enough stock to barely cover everything - it shouldn't take too much as you've also used the liquid from the can of tomatoes. Heat everything through, and then serve with whatever toppings you like. I put chips in the bottom of the bowl and ladled the chili on top, then topped it with cheese, sour cream, cilantro and green onions. Yum!

This is even better the next day, after the flavors get a chance to blend together even more.

*Note: I generally get chicken breasts bone-in and skin-on (on sale at Safeway this week!) and roast them with olive oil, salt & pepper at 400 for about 45 minutes -- until the thermometer beeps & tells me they're done. The chicken is much more juicy when you cook it this way than if you roast a skinless, boneless chicken breast. Then I remove the meat and put it in a plastic container & stick it in the fridge for quick meals during the week. It really simplifies weeknight cooking.

Oooh, Vicodin

I'm sitting here in a lovely Vicodin fog today, because yesterday was my Mohs surgery for the skin cancer.

It went well; they got the cancer out in the first pass, but I was there all day. My appt was at 9:45, they called me back shortly after ten, hooked me up with a grounding pad (so I wouldn't get an electrical shock when they cauterized my wound with their electric cattle prod thing), gave me several novocaine shots in the nose (OUCH!) and sliced a good 1/2" diameter hole out of the side of my nose. The doctor told me it would be about an hour before they called me back in (as the lab needed to determine if the margins were clear, meaning that they got all the cancer out). Two hours later, they called me back in, the doc said that she'd gotten all the cancer out already, but that they couldn't close up the wound until after lunch because the whole office shuts down at 12:30 for an hour. So off I went for a burrito, after getting another couple of novocaine shots.

At 2:00 pm, they called me back in again, hooked me back up, and gave me more novocaine shots. The doctor took a chunk of skin from right in front of my ear for a skin graft, closed that up, and then attached the graft to the nose and sewed that up. Then she sewed a dressing on top of the graft and gave me strict instructions not to get it wet or mess with it at all for a week, at which time I'll go back into the office and she'll remove the dressing and the stitches near my ear. She gave me a bag full of polysporin ointment packets and bandaids, and sent me off to the pharmacy to pick up Keflex (hardcore antibiotics) and Vicodin.

The worst part was the drive home, because I'd been in the pharmacy for oh, about half an hour, and the anesthetic was starting to wear off. By the time I got home I was in some pretty good pain and really ready for those vicodin.

I'm glad it's all done now, and all I have to do is figure out a way to shower and wash my hair without getting my nose wet at all.

Today's political giggle

The Empire Strikes Barack

Requiem for a Funyun

I am horribly disappointed in the Frito-Lay company. Of all the products they make, they had to discontinue the Wasabi Funyuns? WHYYYYYY??? The Wasabi Funyuns were the epitome of snackage. They were the perfect delivery system for wasabi powder -- no overwhelming flavor of anything else (I'm looking at you, crappy wasabi potato chips), just crunchy fried wasabi goodness.

I first discovered the Wasabi Funyuns last July. I was visiting my sister up in Portland with Mr Wonderful and attending the drunktastic Oregon Brewers Festival ("Drink it, bitch!"). Mr Wonderful and I took a drive one day, crossing the Columbia river into Washington state. We stopped at a 7-Eleven and Mr Wonderful spied the acid green bag and thought he'd give it a try. Well, we couldn't shovel them down our throats fast enough.

Try though we might, we very rarely came across them again. At every convenience store, we'd check for the little bags of joy. Every grocery store, every drugstore, every place that might conceivably have them. Nothing. No love. Until last November, when Mr Wonderful and I were again on vacation, this time in SoCal. Down the street from my Mom's house, the local 7-Eleven had them. I grabbed half a dozen bags and would have cleaned them out totally, but Mr Wonderful convinced me that now they'd be showing up all over the place.

Back home in the bay area, we still couldn't find them. I found a stray bag once on while a trip up to the mountains to visit Mr Wonderful's sister, but nothing where we lived. (Why could we only get them while on vacation??) In desperation, I checked the Frito-Lay website, thinking that maybe I could email them to ask when they'd be in mass circulation. Turns out, Frito-Lay has a "snack finder" that will tell you the closest retail outlet that sells your preferred FL snack. The website claimed that Wasabi Funyuns were available in several convenience stores near Mr Wonderful's job, but he visited each one and could never find a bag. There were no listings in our town or closely neighboring towns.

And now...well, they're nowhere to be found. A phone call to the company confirms that Frito-Lay has stopped producing Wasabi Funyuns. And all I have to say to that is: OMGWTF??? Seriously? Wasabi Funyuns were the greatest snack evah! Y'all are evil and I am boycotting your crappy company until you bring them back.

BRING BACK THE WASABI FUNYUUUUUUNNNNNSS!!

Neighborly

Mr Wonderful has made friends with the neighbors. You know, the ones who nearly drove me outta my skull with the Goddamned Rooster™ last spring? Well, Mr Wonderful and Neighbor Guy have shared a couple of beers, and we've loaned him our BBQ, and he's let the kids hold his bunnies (this is not a euphemism; the guy has a couple of long-eared floppy rabbits as housepets). So I guess we're sorta friends now. And recently Neighbor Guy brought home a newborn lamb whose mommy had died during or shortly after the birth. Awww! Lambikins! Anyway, this sparked a conversation between Mr Wonderful and Neighbor Guy, about all the animals they have at their house, and apparently, Neighbor Guy has a ranch. And the Goddamned Rooster™? Was a fighting rooster (hah! I thought so!!) worth $25,000. Totally illegal. But as long as it's not in their backyard anymore, driving me completely bonkers? Not. My. Problem.

I'm just happy not to have to hear the thing crow all friggin' day anymore.

DirecTV vs U-Verse

I'm a DirecTV user. Have been for about six years...ever since I ordered my DirecTivo from Amazon. It has served me faithfully but I think it's finally time to retire the old Tivo. It's kind of gut-wrenching; I've had it for so long now that it's like an old friend. It still has movies and shows on there that were recorded four or five years ago! But the other night, it failed to record American Idol for some reason. Just...didn't do it. And I can't have that, sorry. It was the performance night. I can miss the results show without minding too much (I'd just read it online at TWOP), but missing the performances sucked.

Also, I've got an HDTV now. I got it over a year ago, at Christmas, but am still watching standard-def TV because I don't have the high-def feed. And I don't have the high-def feed because the high-def receiver/Tivo combo that DirecTV has was pretty expensive. Now they're down to $200 -- still a good chunk of change, but I'm thinking I might do it once I get my tax rebate check.

And then I started hearing about this AT&T U-Verse. Apparently it's TV over IP -- basically your television is served via a fiber-optic cable that runs to a hub in your neighborhood, and from the hub to your house via copper wire. They also offer Internet service over this same delivery system. The price is comparable to what I'm paying now for DSL + DirecTV, plus the DirecTV HD add-on fee, and the convenience of having it all on one bill sounds nice. They don't even charge you for the receiver/DVR! Plus the potential for television/Internet integration in the future (interactive TV, YouTube through your television, etc) is amazing.

BUT.

I did my research online, and I've seen some reviews that are not very encouraging. I've read that the DVR they use is awful, especially if you're currently a Tivo user. I've also read that the U-Verse HD signal is not nearly as clear and sharp as DirecTV's HD signal. They currently allow only one HD signal in at a time, which means you can either record an HD program or watch a live HD program, but you can't record one and watch another at the same time. They're working on expanding that, so you can get two HD feeds at once, but the way they plan to do it is by improving their HD compression...which doesn't sound like it bodes well for picture quality, considering their current compression is not bringing through the ultra-sharp video you'd expect. And the "On-Demand" movies they offer...well, I've heard that the streaming video quality is so bad (artifacts, hanging, pixellation) that you might as well just not bother at all. On-Demand is one of the things that I was excited about, actually, so hearing that this was terrible is a real let-down.

So I'm interested in hearing from y'all -- if you've switched from DirecTV and/or Tivo to the new U-Verse service, what do you think?

OMFG! iPhone!!!

I have the greatest job ever. Today we had an in-house staff meeting (which means I had to go in to the office, horror of horrors) and then a belated birthday lunch for the boss. After lunch, as I was packing up to go, the boss called me in. He asked me a quick question about a client and then said, "I got you something. I don't want you to make a big deal about it, but..." And DUDE!! It was a 16GB iPhone!

Yes, I "need" it for work because I sometimes need to check mobile websites to make sure they're displaying properly and my phone doesn't work for that, for some reason. But seriously??? A freakin' iPhone, y'all! FOR FREE.

I love my job.

Busy month

Stupid hectic month. I just got an email from a friend wondering if I'd up & died because she hadn't heard from me in a while and I realized that this month has been a complete ball of crazy:

• Mr Wonderful's uncle died and we had to go to Red Bluff for the funeral a few weeks ago; one hour before the actual funeral we found out that his COUSIN just died and Mr Wonderful's mom and sister totally lost their shit - two deaths within a week.
  
  
• I went in for my consult with the surgeon last week; surgery for my skin cancer is scheduled for 2 weeks from now (May 12) and I am going to have a scar but hopefully it will look much better than it does now.
  
  
• Mr Wonderful went on his trip to Pahrump with friends for some gun class for five days and I was stuck here alone with the kids all weekend, which sucked. We painted 3/4 of Tomboy's bedroom that weekend (three walls LIME GREEN - ugh, but she loves it). I got a cold and was not only grumpy but sick as well.
  
  
• I found out my sister's pregnant again. Also, we're going camping up in Humboldt Redwoods State Park at the end of June: Mr Wonderful & I & the kids, plus my sister & her family, plus my cousin & HER son, plus Mr Wonderful's sister & HER family. 7 adults, 8 kids. Gonna be fun!
  
  
• My mom called when she found out about my sister being knocked up and tried to get me to tell her I'm getting married, and I told her she'd be the first to know, he hasn't asked me yet, GOD, Mom! Chillax! Once the ring is paid off, he'll propose, and THEN I will tell you I'm getting married. We all know I'm marrying this guy, it's not going to be a huge surprise or anything. But I'm not making any plans, setting any dates, or officially saying "I'm engaged" until I he actually pops the question, mmkay? Smooches!
  
  
• I had a couple of stupid PMS breakdowns and took off for a while by myself this past weekend. I was going to stay overnight somewhere but instead just ended up driving for 9 hours and making a big loop through the north bay area and then came home. I just needed to get my head back on straight because I felt like I was getting a little nutso, and a road trip was just the ticket. I ended up finding mecca: the Cowgirl Creamery in Pt Reyes, where they actually MAKE the cheese! It was awesome, and totally coincidental. I parked less than half a block from the place; I was just looking to get out of the car, stretch, maybe get some coffee or something & take a piss, and lo & behold -- the home of the best cheese ever!
  

I'm ready for May to be a nice calm relaxing month. Can we do that? Please?

Mushroom mushroom!

OK, I know I've been slacking, but I'll make up for it. A couple of weeks ago we had a barbecue here with friends. Mr Wonderful grilled up some incredible NY steaks while I made stuffed mushrooms and panzanella...and you get BOTH the recipes here! The mushrooms are a delicious twist on my usual recipe, and the panzanella is a quick & healthy side dish that's ideal for summer tomatoes. Both recipes will qualify for Sweetnicks' ARF/5-a-day roundup - be sure and check out her site for other yummy recipes!

Stuffed Mushrooms
20 cremini or button mushrooms, cleaned
2 Tbsp EVOO
2 Tbsp butter
1 clove garlic, minced
1 Tbsp chopped fresh parsley
1 green onion, sliced thinly (green parts only)
4 Saltines or Ritz crackers, crushed to crumbs
1/2 pkg Boursin garlic-herb cheese
salt & pepper
Freshly grated Parmesan cheese

Preheat oven to 400.

Remove the stems from the mushrooms and chop finely. Over medium heat, melt the butter and add the olive oil to a skillet. Add the mushroom stems and cook for a couple of minutes, then add the garlic, parsley, green onion and some salt & pepper to taste. Add the cracker crumbs until you get a slightly moist, crumbly mixture (you may need to add a little more or less).

On a cookie sheet, lay out all the mushroom caps. Fill each mushroom cap with Boursin, smooshing it down with the back of a teaspoon. Top the cap with a little of the mushroom-garlic mixture and set it back on the cookie sheet. Fill all the caps, then top each cap with a little freshly grated Parmesan. Bake for 10-15 minutes, until the mushrooms soften, start to give up their juices, and get a little brown on the bottoms. Serve immediately.


Panzanella
1 c chopped tomatoes (I used grape tomatoes, cut in half)
2 c rustic bread (pugliese, sourdough, whatever), cut into 1" dice
1 shallot, thinly sliced
1/4 c chopped fresh parsley
1/4 EVOO, plus 2 Tbsp
2 Tbsp balsamic vinegar
sea salt & freshly ground pepper

Preheat oven to 400.

Scatter the bread on a cookie sheet, and toss with the 2 Tbsp olive oil and some salt & pepper. Pop it in the oven and let the croutons toast for ten minutes.

In the meantime, combine the tomatoes, shallot, parsley, 1/4 c olive oil and balsamic vinegar. Season to taste with salt & pepper. As soon as the croutons are done toasting, toss them in with the tomato mixture and let the bread soak up the olive oil/balsamic vinegar/tomato juices. Serve immediately.

Big deal

I donated to Obama's campaign this morning. This is the first time I have ever donated to a presidential campaign. I have to say, Obama's really something special. I hope he kick's Hillary's ass tomorrow in Pennsylvania. :)

An Obama Minute

Goal: to raise $1 million for the Barack Obama campaign...in one minute. I am so glad I'm not this guy's sys ad.

Perfect song length

Apparently, it's two minutes, forty-two seconds.

Delusions of grandeur

(While laying in bed last night...)

Me: You farted on me!

Him: I did not. My ass was not pointing at you.

Me: It most certainly was. We're laying back to back, your ass was TOTALLY pointing at me.

Him: No it wasn't. It's tilted. The fart came out on a trajectory, it totally missed you.

Me: It did not miss me!

Him: It did! It's like fireworks, they go up and arc down.

Me: Your farts are not like fireworks.

Him: Well, if it was a laserbeam, it would've shot right over your hip, it was not pointing at you.

Me: Dude. Your farts are NOT laserbeams.

Him: That is the meanest thing you could possibly say to me right now.

My new favorite

Best. Article. Ever.

(Be sure to read the comments.)

Finito!

The two-tone ribbed shrug for Tomboy is finished! I can't believe how fast that knitted up -- I had it done in less than two weeks! I love the colors, and the cotton is gorgeous - soft and warm, with the yarn held double.

One year

I am very proud to announce that it has been a full year since my last cigarette.

YAY, ME!

New Project!

Two-Tone Shrug
Originally uploaded by snarkmeister.

I've started on Tomboy's shrug. I bought the yarn for this several months ago, but couldn't bring myself to start the project until I'd finally finished the Spider-Man Sweater. Now that the SMS is off my needles (yay!) I'm able to start some new projects.

I cast on for the Two-Tone Ribbed Shrug (from Fitted Knits) on Monday night, and quickly realized that I'd need to finish off my Dashings (the fingerless gloves) before I could get very far, because I needed my row counter and it was currently in use for the gloves-in-progress. So on Tuesday evening I finished off the Dashings, and last night I worked for a while on the shrug again. I must say, I've made excellent progress. :) I'm really loving the yarn too - it's a solar-dyed fingering weight organic cotton by Ceallach Dyes. I'm knitting with two strands held together to make it a heavier weight & so I can get gauge. This yarn is so soft and yummy - the colors range from bright apple green to a lovely faded denim color, so it's got some visual interest (the ribbing will be all blue; I have a different skein of yarn for that). And it's going to match very well with the track suit I got Tomboy for Christmas. It will be SO cute with the pants & a white t-shirt or tank top underneath, or with jeans. And it'll be a great summer-weight layer, to keep her warm in the evenings when it gets a little chilly.

Rainbow Pasta

This is a baked pasta dish that's absolutely stuffed with veggies, so it will be my contribution to Sweetnicks' ARF/5-a-day roundup.

Rainbow Pasta
2 Tbsp EVOO
1 c sliced mushrooms (I used crimini and shiitake)
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1/2 red onion, diced
1/2 large jar tomato sauce (I used an organic roasted garlic/basil flavor sauce)
1/2 tsp red pepper flakes (or to taste)
1/2 lb (half a box) penne pasta, cooked until nearly al dente
1 ball fresh mozzarella, sliced or shredded
1/4 c fresh chopped parsley, for garnish
salt & pepper

Preheat oven to 350.

Heat the olive oil over medium heat in a large saute pan. Add the mushrooms and cook until they soften and begin to brown, about 5 minutes. Add the onion and bell peppers, and season well with salt & pepper. When the veggies are all softened (another 4-5 minutes), add the tomato sauce and the red pepper flakes and heat through. Mix the sauce with the cooked pasta and pour into a casserole dish. Top with the mozzarella cheese and bake until the cheese is golden brown and the casserole is bubbly (about half an hour).

Serve immediately, garnishing with parsley for a little punch of color.

Sweater is DONE!

Finally. Finally, finally, finally, the damn sweater is off my needles.

Saturday I frantically knitted up the ribbing on the neckline, after completely screwing it up Friday night (beer + knitting apparently equals forgetting how to do knit-one-purl-one ribbing. *sigh*). We took the kids to a free church-sponsored Easter event in the next town over, and I have to say, that was the most AMAZING thing I'd ever seen. There were more than 20 bounce houses (I think they must have rented every single one in the area), a laser tag game, a rock climbing wall, easter egg hunt, hotdogs and drinks and people driving around in golf carts throwing out candy...and the whole thing was free. Every single bit of it. They must have spent thousands and thousands of dollars on this shindig. Anyway, while Rugrat was waiting in line for the laser tag, I knitted the neckline. Afterwards, we went to Tomboy's piano recital, where I finished the sweater by weaving in all the ends. And Saturday night I washed and blocked the sweater. Sunday morning it was dry and ready to go, and I achieved my goal (well, my latest goal) of finishing the sweater in time for Easter.

As you can see, the sweater is a *bit* big. The neckline in particular is huge, but the sleeves are also a little too long and the shoulders are definitely too wide. That's OK. Turns out I'm fine with that, because now he'll be able to wear it for a couple of years, probably. And he is incredibly proud and excited - he kept telling everybody we saw that his mom made the sweater just for him, and he's the only person in the world who has a sweater like that. He wore it all day on Easter and put it on over a t-shirt to wear to school today, as well. And you know what? That's just fine with me. :)

Sweater progress

Whither the Spider-man Sweater, you ask?

Well. After ripping out sleeve #2 about seven times and re-starting over and over and over, I am pleased to tell you that the second sleeve is finally, finally done. In fact I just finished it a few minutes ago (knitting on my very belated lunch break). I have started weaving in the ends, and am about 1/3 through that process. Tonight I plan to pick up & knit the ribbing on the collar, and then once those pesky ends are woven in and I block it, it will be DONE.

Done, I tell you.

So I'm hoping to get Rugrat wearing the sweater for Easter. I'll post pics when it's not only merely done, it's really quite sincerely done.

Chicken Panzanella

Panzanella is a delicious Italian tomato and crouton salad, and the addition of roasted chicken breast it makes a light, satisfying spring or summer meal.

Chicken Panzanella
1 large chicken breast, roasted and shredded or cut into bite-size chunks (I buy chicken breasts with the bone in and skin on and roast them at 400 with olive oil & salt & pepper - this keeps them moist and delicious; if you do the whole package at the beginning of the week you'll have pre-cooked chicken to make quick meals with for a few nights)
2 c diced tomatoes (I used grape tomatoes, cut in half)
2 c sourdough bread, cut into 1" dice
1 shallot, sliced thinly
1/4 c chopped fresh parsley
1/4 c olive oil, plus 2 Tbsp
1/4 c good balsamic vinegar
fine sea salt & freshly ground pepper

Preheat the oven to 400.

In a large bowl, combine the tomatoes, shallots, parsley, 1/4 c olive oil, balsamic vinegar, and chicken. Season well with salt & pepper. Let this mixture stand for at least 15 minutes - half an hour or more would be better - to let the flavors meld and allow the tomatoes to give up some of their juice. Don't worry if it seems like there's too much liquid at the bottom of the bowl; the croutons will fix this.

Toss the bread cubes with the 2 Tbsp olive oil and season with salt & pepper. Lay them out on a cookie sheet and bake for about 10 minutes, until crisp and golden brown. As soon as the croutons come out of the oven, add them to the rest of the ingredients and toss to combine. The croutons should soak up the yummy liquid, but retain a bit of "bite".

Irish Beef Stew

In honor of the holiday, I made a lovely beef stew with Guinness yesterday for Mr Wonderful to take to his potluck party at work today. The worst part about it is that I don't get to have any! This holiday-appropriate veggie-laden stew will be my contribution to Sweetnicks' ARF/5-a-day roundup this week.

Irish Beef Stew
1/4 c EVOO
1 onion, diced fairly large
3 cloves garlic, minced
4 carrots, chopped into large chunks
2 huge russet potatoes, cut into 2" dice
1 1/4 lb beef stew meat, cut into about 2" dice
1/2 c flour, divided
1 Tbsp fresh thyme
1 bottle Guinness beer
4 c beef stock
1 bay leaf
4 Tbsp butter (half stick)
salt & pepper

In a large pot or dutch oven, heat the olive oil over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic, carrots, and potatoes. Season well with salt & pepper. Saute for a few minutes to give the veggies color (they will be very, very undercooked), and then remove from the pot. Salt & pepper the beef and shake it in a ziploc bag filled with 1/4 c of the flour, until the meat is all coated. Saute the meat in batches, until it's lightly browned on all sides. When the meat is all browned, return everything to the pot (including veggies), and add the thyme and Guinness. Scrape the bottom of the pot to get all the browned bits up while the alcohol cooks out, then add in the beef stock and the bay leaf. Raise the heat, bringing the stew to a simmer, then reduce back to medium-low and cook for about 20 minutes, until the potatoes are done. If the stew hasn't thickened enough, you can make a quick roux to thicken it (I needed to do this): melt the half-stick of butter in a pan, then add a 1/4 c of flour. Let the mixture cook for a minute or two, then add the roux, a spoonful at a time, to the stew and stir well to combine. Let the mixture bubble away for a few minutes before you add more of the roux - it takes a few minutes to thicken up. (I only needed to add about half of the roux mixture to get my stew to the right consistency.)

Serve with Irish soda bread or some other nice fresh, dense, crusty bread.

Snow trip!

We took the kids to the snow this weekend. I'd been promising Rugrat that we'd go up to the snow, and when our plans to visit Mr Wonderful's sister this past weekend fell through, we decided to head up for an impromptu Tahoe trip instead.

This trip was all about the kids. We drove up Saturday morning without any real plan (where to stay, what exactly to do) other than "play in the snow." We found a cheap hotel room right after we got into town, and then headed out immediately to find a good hill to slide down on the orange disk we'd brought. Instead, we ended up going to Hansen's Tube & Saucer park, where for $20, Mr Wonderful and the kids slid down a couple of exciting snow slides (much like waterslides) in innertubes. Afterwards, we went out for pizza at Lake Tahoe Pizza Co., which was right across the street from our hotel. The food was great - their combo pizza had a layer of sauteed mushrooms underneath the cheese that was really fantastic.

After dinner, we went to Harrah's and I got $20 in tokens and let the kids play in the arcade for about an hour and a half. Finally, we went back to the hotel and crashed out. I can't really recommend the hotel (Apex) as Mr Wonderful and I were freezing all night, having decided to sleep with our respective kids in order to keep the peace, but at least the kids slept well.

The next morning we went to the Red Hut Waffle House and OMG. BEST. BREAKFAST. EVER! Really, all four of us thoroughly enjoyed our meal. Even the coffee was good. If you ever stay the night in South Lake Tahoe, be sure to check it out. It's on the lake side of the main drag, an unassuming little hole in the wall, and there will probably be a wait (we waited about 20 mins) but the wait is WORTH IT. They specialize in waffles (which Rugrat & Mr Wonderful both had) but we also had fantastic biscuits & gravy, perfectly cooked eggs (and I'm darn picky about my eggs) and the best bacon I've ever had in a restaurant. It was cooked slowly until perfectly crisp, and they were nice thick slices.

After that "righteous gut-packing" (™ Mr Wonderful), we headed back home, stopping for an hour in Strawberry, where the kids got to make good use of the orange disk, as well as the pink disk and the tie-dye sled we bought at KMart in Tahoe. I even went down the hill once! Everyone had a blast here, even Rugrat (who didn't much like sliding down the big hills, but made a fabulous snowchicken; kind of like a snowman, except...it's a chicken). More pictures are up on Flickr, of course. On our way home we stopped at the Silverfork Cafe. We'd stopped there on our way up, to grab some lunch and hit the bathroom, and their food was fantastic. Mr Wonderful and I split a steak taco (very large, with "two" tacos in the order that actually stretched to more like FOUR) on the way to Tahoe, and on the way home we decided to try the shrimp version. It was heavenly, and that tiny little cafe will be our official pitstop every time we hit Tahoe now.

A little frustrated

OK, when I talked to the lady from the dermatologist's office yesterday, she said that someone from the Mohs clinic would call me to set up an appointment for the surgery.

But nobody called.

Instead, I logged on to the Kaiser website yesterday afternoon and found that they had indeed scheduled an appointment with me, without even checking to see if the date/time would be okay (what if I was going to be in London or something that week?), and that appointment is...SEVEN WEEKS in the future. April 23, to be exact. What the fuck? I mean, I'm not going in for a routine pimple extraction here, this is CANCER, y'all. Let's not fuck around with it, mmkay? I just want it over and done with so I can move on with my life.

So I called the Mohs clinic and was all, WTF? And the lady I talked to said, yeah, that's the earliest appointment. Not only that, but the appointment? Is NOT for surgery. It's for a CONSULT with the surgeon. Seriously? What's to consult about? It's not like I have much choice in the matter: I can either get the cancer cut out of my face or I can wait for it to rot my nose off and eat into my brain. THAT sounds like fun, I think I'll go for Option B. Not.

So I can only assume that it will be at least the middle of the summer before I get this damn thing taken care of.

Positive

No big surprise here. The dermatologist's office just called and the biopsy did come back positive for basal-cell cancer.

Next stop: Shadelands Mohs Surgery Center.

Anniversary

Saturday night, Mr Wonderful and I celebrated our one-year anniversary. One year ago, on March 1, he kissed me for the first time. It's been an amazing year - a year of upheaval and major changes, but also the best year of my life. And every night, when I fall asleep next to him, I realize how very, very lucky I am to have had this second chance. Nineteen years ago, when we first met, the timing was all wrong. And I'm so glad that we didn't date back then; I was screwed up, he was screwed up, and we were both way too young to find our "forever" love.

Even ten years ago, the last time we saw each other before spending a decade apart, it was the wrong time.

But a year ago, it was finally the right time. And I'm so glad that everything fell into place. Life isn't always easy, but having Mr Wonderful by my side makes it easier. I'm so blessed to have someone to share the problems of life with, as well as the joys. And I feel so lucky that I've found him now, when I am old enough and experienced enough to realize how lucky I am.

Thai Chicken Noodle Soup

A delicious, spicy Thai curry soup, made with coconut milk and lots of fresh herbs and spices. Yummy mushrooms and carrots mean that this will qualify as my ARF/5-a-day submission to Sweetnicks' roundup this week!

Thai Chicken Noodle Soup
3 Tbsp EVOO
1 onion, cut in half and then sliced into thin wedges to make strips about 2" long
2 c mushrooms, halved or quartered (depending on size)
1 carrot, cut in half lengthwise and then sliced into ribbons with a vegetable peeler
3 chicken cutlets, sliced into 1" strips
1-2 tsp freshly grated ginger
1-2 tsp red Thai curry paste
1 Tbsp brown sugar
1 Tbsp fish sauce (available in Asian foods aisle of your grocery store)
1 can coconut milk
6 c chicken stock
1/2 pkg maifun (rice noodles, available in Asian foods aisle)
1/4 c chopped cilantro
1/4 c chopped basil
4-5 green onions, sliced lengthwise to make long strips (green parts only)
salt & pepper

Heat olive oil in a large pot over medium heat. Saute the onions and mushrooms until mushrooms begin to brown and onions are soft and translucent, about 5-6 minutes. Add the carrots and the chicken strips, then season with salt and pepper. Go a little easier on the salt than you normally would, as you'll be adding fish sauce later and that's pretty darn salty. When the chicken strips are almost opaque on all sides (it will NOT be cooked through), add the ginger, curry paste, brown sugar and fish sauce; stir to combine well. Then add the coconut milk and chicken stock. Bring to a simmer and then add the maifun (break it up a bit before adding it or you'll have unmanageably long noodles to deal with when serving/eating). Throw in the cilantro, basil and green onions and cook for another couple of minutes, until the noodles are tender.

This soup is extremely flavorful and pretty healthy (as long as you don't think too much about the sodium content). It's even better the next day, when the flavors have all been sitting together overnight.

Dude! I have cancer!

Turns out that weird scar thing on the side of my nose is not a weird scar thing at all - it's basal-cell skin cancer. I finally, finally went to the doctor to get it checked out and he took one look and said, "That's not a scar, that's cancer." Dude!

So they gave me a novocaine shot right there and sliced off a piece of my nose to send to the lab for a biopsy. I was in & out of the Dermatologist's office in 15 minutes flat. In two weeks when it comes back, they'll ship me off to get it removed and patch up my nose with a graft or something.

Damn, y'all. I sure wish I hadn't waited so long to get it checked out; I've had it for YEARS. Lesson learned: when you have a weird scar that keeps bleeding and then healing over, get it checked out. Even if you think it might be just an irritated scar because you blow your nose all the time. Get it checked out anyway.

Hopeful

It's not a word I use often in the springtime: hopeful. In fact, spring is downright miserable for me most years, with the hay fever a nearly constant presence in my life. When I'm not sniffling and sneezing and grumping around, I'm passed out in a Benadryl coma.

But yesterday I went to visit an allergy specialist and for the first time in my life, I'm hopeful that I might actually be able to spend a spring season conscious and enjoying it. I got a couple of new medications to try (Astelin, an antihistamine nasal spray, and Singular, for both the allergies and the hay fever-related asthma I'm suffering through), but what's really got me jazzed is the sinus rinse.

What you do, basically, is you put warm salty water in the bottle and then squeeze the solution into one nostril and let it drain out the other one. Gross, I know. In fact, really really gross, and I won't let Mr Wonderful watch me do it, because...ewww. But the way I feel afterwards is heavenly. My sinuses feel clear and clean and completely free of any mucus or swelling. If you've ever seen me in the springtime, you'd know that this is nothing short of miraculous. I did it three times yesterday while in the middle of a massive allergy attack and it made me feel immensely better, immediately. It takes a few tries to get the hang of it though, and I wasn't doing a very good job yesterday, so it certainly didn't clear me up totally. But I did it again this morning and managed to use all of the saline solution to clear out my sinuses. And I can BREATHE. In the SPRINGTIME.

I feel like a whole new person.

25 things

I could write a wrap-up of the Stitches West conference I went to on Saturday, but I can sum it up in one word: Malabrigo. Malabrigo Silky (half silk, half merino, in lustrous Burgundy), Malabrigo Merino Worsted (a sweater's worth in Olive!), Malabrigo Lace (lovely cobwebby baby-soft dark blue/green Vaa), and best of all, a FREE skein of Malabrigo Sock yarn, not yet released for public purchase (or even mentioned on their official website!), in the most amazing blue/green/purple colorway. I am so drooling over this stuff, y'all. I went to the Malabrigo booth and asked the vendor when the sock yarn was going to be released, and when I mentioned that I was a member of the Malabrigo Junkies group on Ravelry, he pulled out a FREE skein, all for me! Big enough for a pair of socks! Superwash merino! The colorway doesn't even have a name yet, it's just called "Test Sample" but ooooooh, all the glorious jade, turquoise, sapphire, and amethyst colors....

Anyhoo, that's not what I wanted to write about. What I really wanted to write about is a meme I saw on Keckler's blog, The Grub Report, which is really just a list: 25 things I never get tired of.

So, without further ado, here's my 25, in no particular order:

1. Spring bulbs, pushing up through the cold gray days
2. The smell of the earth when it rains for the first time after a long dry spell
3. Fresh salty sea breeze on my face
4. Cowgirl Creamery cheese
5. Mr Wonderful's whistling. He is a master whistler. He whistles along with songs, or just when he's walking or driving or whatever, and can do these amazing Disney-animated-bird trilling noises.
6. Throwing a bunch of stuff together randomly and coming up with a great new meal that everyone in the family enjoys
7. The smell of lilacs
8. Rugrat, falling asleep while leaning up against me, going all boneless and limp, and drooling just a little bit
   
9. The "aha!" moment, when a puzzling programming issue at work suddenly becomes clear
10. A buttery, melt-in-your-mouth filet mignon from Ruth's Chris Steak House
11. That moment when you just finish a wonderful book
12. The smell of a wood fire, especially when you're camping
13. Right after the cleaning ladies leave, when the house is perfectly clean (before the kids get here and mess it all up again...)
14. Hot buttered popcorn at the movie theater; I can't seem to watch a movie in the theater without it
15. Climbing into bed every night with Mr Wonderful
16. Exploring a new city, especially if it's somewhere that requires the use of a passport
    
17. Walking through the redwoods
18. Finishing a knitting project
19. Heirloom tomatoes, still warm from the sun, with fresh mozzarella, basil, olive oil, sea salt and cracked black pepper
20. Road trip!
21. Dancing with friends at a club until we're exhausted and dripping sweat
22. Hearing a great new song on the radio
    
23. Sleeping until I wake up naturally, without an alarm clock
24. Getting a pedicure: it's a fairly cheap indulgence, and it lasts for a month!
    
25. Kisses
    

Knitting fun!

This weekend I get to go to Stitches West, which is like a super-conference for knitters. I may attend one of the little one-hour classes (depending on what's still open when I go), but my main reason for wanting to go is the yarn...all the fabulous, wonderful yarn that will be on sale in the Market. It's like the vendor's hall at a regular conference. Only, instead of selling software or whatever, they're selling YARN. Glorious, fabulous, luxurious yarn. There will be Malabrigo Silky there, I just know it! I've been looking around for this yarn for a while. It's on a limited release, so you can't just pick it up anywhere. It's a blend of merino and silk, and let me tell you, that Malabrigo merino is the softest damn wool I've ever laid my hands on.

Mmmm...Malabrigo...

And laceweight yarn! There will be lots of laceweight yarn. (I have a special lace project in mind but I'm keeping it under wraps for now.)

And sock yarn. (I don't need more sock yarn, I have enough to make four pairs of socks and I haven't even started a single pair yet!)

Ooooh, and SeaSilk! Yes, I want some of that too.

Um...yeah. So, I will be leaving my credit card at home just in case I am overly tempted. I have a bad habit of showing very little self-restraint in the face of beautiful yarn.

Corn & Black Bean Salad

A fresh, light vegetarian dish that works well as either a side dish or as a healthier alternative to guacamole. Scoop it up with chips, add it to your tacos, spoon it over an enchilada...the possibilities are endless. This veggie-filled dish is a natural for Sweetnicks' ARF/5-a-day roundup.

Corn & Black Bean Salad
1/2 red onion, diced
1 can sweet corn, drained
1 can black beans, rinsed & drained
1 basket grape tomatoes, halved
1/4 c chopped cilantro
2 avocados, cut into 1/2" dice
3 limes
1/4 c EVOO
2 tsp cumin
1/4 tsp chile powder
1 tsp sugar
6-10 shakes Tabasco, any flavor (optional)
salt & pepper

Mix the first five ingredients together in a large bowl. In a smaller bowl, combine the juice from the limes, the olive oil, the cumin, chile powder, sugar and Tabasco sauce, if using (I'd use the Chipotle flavor...mmmm...). Whisk vigorously until very well combined and the dressing begins to emulsify. Add the diced avocado to the dressing, and turn gently to coat all the sides (this will prevent the avocado from browning). Pour over the veggies, then salt & pepper the salad liberally and stir thoroughly but gently, to avoid crushing the avocado. Allow the salad to stand at room temperature for at least a half hour so the flavors can blend.

Herbed Chicken with Asparagus and Bowties

I had some chicken cutlets and asparagus that really needed to be used up, so I threw together this quick and healthy pasta dish for Mr Wonderful and I. It's super-simple but quite tasty. If you can't find pencil-thin asparagus, you can use thicker stalks, but add them earlier in the cooking process, or steam them for a few minutes before adding to the pan.

Herbed Chicken with Bowties
3 Tbsp EVOO, divided
1/2 onion, diced
2 thin-sliced chicken breasts (cutlets), sliced into 1" strips
1 1/2 Tbsp mixed herb rub (the one I used came via my wine club; it's a mix of dries garlic, onion, rosemary, thyme, sea salt, pepper...and probably some other stuff too)
1/2 bunch very thin asparagus spears, tough ends removed, sliced into 2" pieces
1/2 lb (half a box) bowtie pasta, cooked according to package directions
1/4 c chopped fresh parsley

Heat 2 Tbsp of the olive oil in a large skillet over medium heat. Saute the onions for about 5-6 minutes, until they've softened and become translucent. Add the chicken strips and season with the herb rub (or any mix of herbs & spices that sounds good to you - be sure to use salt & pepper if your mix doesn't contain it already). Once the chicken is no longer showing any pink (it will still be slightly undercooked), throw in the asparagus spears and cover the pan. Cook for about 2-3 minutes, until the asparagus is tender but still has a little "bite." Toss the cooked pasta into the skillet and stir everything together with the last Tbsp of olive oil. Top with the parsley and serve immediately, to rave reviews. You don't need to tell everyone that it only took you about 10 minutes to make. :)

Spicy Indian Roast Chicken

I've done roast chicken before, but this one has a bit of a twist: I coated the chicken with a spicy mustard sauce before popping it in the oven. I'm submitting this one for Sweetnicks' ARF/5-a-day roundup.

Spicy Indian Roast Chicken
1 whole chicken, 4-5 pounds, giblets removed, rinsed and patted dry
1 onion
1 lemon
4 carrots
3-4 medium white potatoes
2 Tbsp Dijon mustard
2 tsp curry powder
2 tsp Sriracha (garlic-chili sauce)
1/4 c EVOO
salt & pepper

Preheat the oven to 400.

Cut the lemon in half and then one of the halves into quarters. Slice ends off the onion, and then slice it in half lengthwise. Cut the onion halves in wedges (6-8 total). Peel the carrots and slice them into 1 - 1 1/2" long pieces, and slice or dice the potatoes into about 3/4" pieces. Season the interior of the chicken with salt and pepper, then stuff it with the lemon quarters (reserving the lemon half) and a couple of the onion wedges. Tie up the legs with kitchen twine and tuck the wings underneath the breast. Place the chicken on a rack in a roasting pan and surround the chicken with the carrots, potatoes, and remaining onion wedges.

In a small bowl, combine the mustard, juice from the reserved half lemon, the olive oil, curry powder, and Sriracha. Whisk the ingredients together until they are well mixed and make a fairly thin sauce. If the sauce is too thick, add more olive oil. Spread the sauce over the chicken with a basting brush, and then toss the remaining sauce with the vegetables. Season the chicken and vegetables well with salt & pepper, and roast in the oven for an hour to an hour and a half, until the chicken measures between 165 and 170 degrees. Be sure to let the chicken rest for ten minutes before carving, to allow the juices to redistribute in the meat.

You could easily make a lovely sauce with the pan drippings, a little flour, and some chicken stock (maybe throw in a little parsley or cilantro for extra color and flavor), and serve the whole thing over rice, but I opted to just serve it as-is. The way the chicken smelled while it was cooking was heavenly, and I couldn't wait another minute to dig in.

Yes we can!

I am convinced that Barack Obama is the only candidate who can inspire enough people to bring about a meaningful change in our country. If you haven't watched this video yet, please take a look.

Chicken Mexi-Casserole

This is another one of those simple casseroles with a generic base of noodles and chicken and canned soup. Mr Wonderful loves these, and the kids don't complain about it too much, so I generally consider it a success. ;-) This casserole would also be good with rice instead of pasta. And if our super-picky kids weren't eating it, I would have thrown in a can of fire-roasted diced tomatoes for a bit more color & flavor.

Chicken Mexi-Casserole
2 Tbsp EVOO
1/2 yellow onion, diced
1 lb chicken breast cutlets, sliced into strips about 1" wide
1 Tbsp cumin
1 tsp garlic powder
1/2 tsp smoked paprika
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 lb pasta (I used tri-color rotini), cooked according to package directions
1 can sweet corn
1 small can sliced olives
1 c shredded cheese (I used Mexican mix, but plain Jack or Cheddar would work too)
salt & pepper

Preheat oven to 350.

Heat the olive oil in a large skillet over medium heat. Saute the onions until translucent (maybe 5 minutes). Add the chicken strips and season with cumin, garlic powder, smoked paprika and salt & pepper. Cook just until there's no more pink showing (the chicken will still be undercooked inside). Add the soups, the cooked & drained pasta, the corn, olives and about 3/4 of the cheese. Mix well. Transfer to a large casserole dish (spray with non-stick spray for easy cleanup) and top with the rest of the cheese. Bake for about 30 minutes, until the casserole is bubbly. You can broil it for a few minutes to make the casserole golden brown on top, if you like.

Monterey Aquarium

I still don't have time to do the recap, but I wanted to post the pics from our trip the Monterey Aquarium about a week ago. Enjoy!


Sleeping otter



Sunfish (with random people)



Jellyfish closeup



Hammerhead shark

Pan-fried Veal Cutlets with Pinot-Mushroom Reduction Sauce

Whew, sounds complicated, right? Well, not really. And the sauce REALLY turned out well. In fact, it was the very best part of the meal.

Pan-fried Veal Cutlets with Pinot-Mushroom Reduction Sauce
EVOO (lots)
1 Tbsp butter
1/2 yellow onion, diced
2 c sliced cremini (baby portobella) mushrooms
1/2 c Pinot Noir wine (I used Blackstone, it was on sale)
1/2 c chicken stock4 veal cutlets
1 egg, beaten lightly
1 c breadcrumbs (Italian season flavor, if you've got it, otherwise throw in some Mrs Dash or whatever with the plain breadcrumbs)
1/4 c freshly grated parmesan
salt & pepper

Turn on oven to the lowest setting.

Melt the butter in a large saute pan over medium heat with a couple of tablespoons of the olive oil. When the butter is all melted and beginning to bubble, add the diced onion and mushrooms. Saute for about 6-7 minutes, until the veggies are soft and begin to caramelize slightly. Season with salt and pepper, saute for a minute more, and then remove the veggies from the pan and add a little more olive oil.

In the meantime, mix up the breadcrumbs and parmesan in a large shallow bowl. Season the cutlets with salt and pepper, then dip them first in the beaten egg and then in the breadcrumb mixture, pressing the breadcrumbs into the meat so that they adhere better. Saute the cutlets in batches, adding more olive oil as needed to ensure that they don't stick, and being sure not to crowd the pan (you can probably fit two at a time in a 12" pan). Cook the meat for about 2-3 minutes per side, until they are golden brown and crispy on the outside. Transfer the cutlets to a baking sheet and put them in the oven to stay warm.

When all the cutlets have been cooked, return the mushrooms and onions to the pan and add the wine, scraping up any browned bits at the bottom of the pan. Allow the wine to cook out for a minute, then add the chicken stock, and turn up the heat to medium-high. Boil vigorously for a few minutes, until the sauce is reduced by at least half.

Serve the cutlets immediately, topped with the sauce. This would go great with buttered noodles, but I made garlic mashed potatoes this time.

Dashing!

I finished my first Mmmmalabrigo Dashing fingerless glove yesterday. W00t! I am really loving it. The color is so rich, the yarn is SO soft, and it's super-fantastically cozy.

Veg-tastic Spaghetti

Spaghetti
Originally uploaded by snarkmeister

I had a bag of mushrooms and a red bell pepper that really needed to get used up before we went to Monterey for the weekend, so I threw together a sweet, spicy, smokey spaghetti sauce (how's that for alliteration?) the other night. It's got some unusual ingredients, but it all blended well together, and Mr Wonderful gave this two thumbs up. The high veggie content makes this a natural choice for Sweetnicks' ARF/5-a-day roundup.

Veg-tastic Spaghetti
2 Tbsp EVOO
1/2 onion, diced
2 c chopped mushrooms
1 red bell pepper, diced
3 cloves garlic, minced
1 can (35 oz/2 lb) whole, peeled tomatoes - I chopped them up fairly small but you could puree it in the food processor or just crush them with your wooden spoon; however you like the consistency of your spaghetti sauce
1/2 tsp red pepper flakes
1 bay leaf
1 Tbsp dried oregano
1 tsp dried tarragon
1/2 tsp dried or fresh thyme
1/2 tsp smoked paprika
1/2 lb spaghetti or angel hair pasta (half a box)
salt & pepper
parmesan cheese, for serving (optional)

Heat the olive oil in a large saute pan over medium heat. Throw in the onion, mushrooms, and bell pepper and saute until veggies are soft and mushrooms begin to brown, about 6 minutes. Add the minced garlic and saute for just a minute more; don't let the garlic burn! Season with salt & pepper, then add the tomatoes and any juice from the can. Add all the herbs and spices, and let the sauce simmer for at least fifteen minutes, until all the flavors blend together.

Boil the pasta according to the package directions, drain, and serve with the spaghetti sauce. Sprinkle freshly grated parmesan cheese on top, if you like.

Superbowl

Yesterday, Mr Wonderful and I got home from our Monterey trip just in time to watch the halftime show of the Superbowl. I've never seen a Superbowl before. Ever. I was never involved with anyone who was a football fan, because as I think I've mentioned about a hundred and fifty million times, Mr Wonderful is "not my type."

So I was pleasantly surprised to find that as I sat there knitting my Dashings in yummy yummy Malabrigo, I was actually interested in what was happening on the TV. In fact, towards the end there, I was hollering at the players like any good red-blooded American football fan. Not that I actually cared who won or lost, but that was a darn good game, and it really all came down to the last five minutes or so on the clock (which you already know if you watched the game). Very tense, y'all.

I'll have to post more about the Monterey trip later in the week, but until then, here's a shot of the jellyfish at the aquarium to tide you over. Get it? Tide? Oh, I crack myself up sometimes....

Crispy Chicken

Crispy Chicken
Originally uploaded by snarkmeister

This is a simple oven "fried" chicken, made with a coating of fried onion strings (OMG, yum!) and romano cheese. Even our picky kids liked this!

Crispy Chicken
4 thin chicken breast cutlets
1 beaten egg
3/4 c crispy onion strings (I used French's French Fried Onions - you know, the stuff that comes in a can, and you put it on top of the green bean casserole at Thanksgiving)
1/4 c grated Romano or Parmesan cheese
pepper


Preheat the oven to 350 degrees.

Crumble the crispy onion strings and combine with the cheese in a large shallow bowl, seasoning with a few fresh grinds of pepper. Dip each cutlet first in the beaten egg and then in the onion/cheese mixture, pressing the coating into the chicken to help it adhere better. Bake on a cookie sheet for about 20 minutes, turning halfway through to ensure both sides get crispy.

Miscellaneous tidbits

This weekend, the company I work for is having its long-overdue "holiday party". We're all heading down to Monterey for the weekend, with a Saturday night stay at a B&B in Pacific Grove, and a kayaking trip if the weather cooperates, which...it doesn't look like it's going to do. Mr Wonderful and I are extending the trip a little bit; his day off this week falls on Friday (unusual, but very welcome!) so I took the day off as well and we'll be going down there a day early, staying Friday night at the same B&B. Nice, huh? I'm looking forward to spending a lovely long weekend eating great seafood, going to the aquarium, and snuggling with my man. It certainly sounds like more fun than sitting at home watching the Superbowl. Heh.

The other day Tomboy asked me how much I liked her daddy, on a scale from one to ten. I told her "Eleven." Her eyes bugged out a little, and she asked me if Mr Wonderful and I were going to get married. What could I say? Mr Wonderful hasn't really talked to her about it yet, but she's a smart girl; she sees where things are going. I told her that we would probably get married "someday." Her reaction was predictable: "Ewww, then HE [Rugrat] will be my brother?" And of course there was the inevitable question about babies, which I told her wasn't in the cards. She actually seemed disappointed about that, but...no. Not happening.

Mr Wonderful is planning a trip in April...on a weekend that we have the kids. He has this "once in a lifetime opportunity" to go to a free, very intensive GUN TRAINING class in Nevada. Yes. Gun training. How did I end up with a guy who thinks that spending a weekend in Pahrump running around shooting paper targets with SWAT team members is fun? Totally opposite of my "type," and yet...apparently this is my type. Anyhoo, this means that I will have the kids, all by myself, all weekend. Can I just say that I am really, really not looking forward to this? Tomboy is warming up to me, finally, but I have a feeling that this is going to be a watershed moment for us. I remember very clearly how awful I was to my stepmother when my dad took his first business trip away after she moved in. I was a raging bitch, honestly. And I am not looking forward to this karmic payback, nope, not at all.

I finished my So Called Scarf! First FO of the new year. Now I'm back on track with the Spider-man Sweater; I've picked up the stitches again at the (newly expanded) second armhole and am really motivated to get the damn thing done, finally. Once it's done, I can move on to new, fun projects, like my shrug, and my first pair of socks, and Tomboy's shrug that I'm planning to make with some gorgeous hand-dyed cotton, and my stripey top-down raglan v-neck sweater, and so on...

Ribollita

Ribollita
Originally uploaded by snarkmeister

Ribollita, for those of you unaware, is a lovely Tuscan veggie soup thickened with stale bread. Delicious and very healthy! The best part about ribollita is that it can be made with a wide variety of veggies; pretty much anything you've got wasting away in your crisper drawer can go in. Leafy greens like kale are a traditional addition to the soup, but they aren't required in the recipe below. The high veggie content means this will be my "get back on the horse" submission to Sweetnicks' ARF/5-a-day roundup this week.

Ribollita (adapted from this Rachael Ray recipe)
3 Tbsp EVOO, divided
1 diced medium onion
2 diced carrots
2 diced celery stalks
3-4 cloves garlic, minced
1 bay leaf (dried or fresh)
1 Tbsp chopped rosemary leaves
1 can (15 oz) tomatoes, diced or small diced or crushed; whatever you've got in the cupboard
2 cans small white beans (smaller than cannellini beans)
6 c chicken stock (use vegetable stock for a vegetarian soup)
3 c stale bread, without the crust, torn into small pieces (Italian or sourdough bread is best for this)
1/4 c chopped fresh parsley
Freshly grated Parmesan cheese, for serving
salt & pepper

Heat 2 Tbsp EVOO over medium heat in a large, heavy pot. Take a small handful of the diced onion, chop it very finely, and set it aside for later. Add the rest of the diced onion to the pot, along with the carrots, celery, garlic, bay leaf and rosemary. Season the veggies with salt & pepper, and saute for about 5 minutes, letting the veggies soften. Once the veggies are soft but not browned, add the tomatoes and beans (I drained one can of beans but put all the liquid from the second can in). Add the chicken stock, and raise the heat to medium-high. When it boils, add the torn bread. Simmer the soup (adjusting the heat as necessary) for 10 minutes or so, until the bread breaks down completely and thickens the soup. The soup can be as thick or thin as you like; add more bread for a thicker soup or more stock to thin it out. Just before serving, stir in the parsley and check your seasonings, adding more salt or pepper as desired.

To serve, put a couple of ladles of soup in a wide bowl, drizzle with the reserved EVOO, sprinkle with fresh grated parmesan cheese and the reserved finely chopped onion.

Shuffly goodness

Mr Wonderful got me a fabulous new iPod shuffle for Christmas. One that holds a whole gigabyte of data, which translates to 238 songs, or over 15 hours. FIFTEEN HOURS of music, y'all. On this little bitty metallic green thing the size of a postage stamp! I really love technology. And also? The new shuffle works great because I haven't spilled any meat juice on it (yet). So it actually, you know, shuffles the songs instead of just playing the same ten over and over until I want to scream.

Note to self: do not set down the cutting board with meat fresh from the oven on top of the new shuffle. You will regret it.

Risotto Review

OK, I know it's been a while. I was sick right after New Year's and we had Rugrat's birthday to deal with. But honestly, I just haven't been cooking much, and what I have cooked has been pretty basic, run-of-the-mill stuff (or stuff I've already posted about; Mr Wonderful is asking about the Yum Yum Chicken Enchilada casserole again, so I'll have to throw that together one of these days). However, Mr Wonderful and I did go out to dinner at a "new" (to us, anyway) restaurant here in Antioch, called Risotto.

The restaurant has actually been around for about a year, and I was surprised to hear that because I would have thought they'd have improved after being in business for so long. From the top:

We both ordered the prix fixe meal, as we were there on a Thursday night at around 6:15 PM. It's four courses for about $22, if you're there Sun-Thurs before 7 PM. We both got different dishes for each course, so I think we got a pretty good overview of their menu.

First up was soup: I had butternut squash/apple soup and he had the roasted portobello mushroom soup. They were both fantastic; the only quibble we had is that the mushroom soup had no garnish whatsoever and it looked like a bowl of mud. It could have used a little swirl of creme fraiche or sour cream, and maybe a bit of parsley. But the flavor of both soups was outstanding.

Next came the salad course. My salad was a wine country standard, with candied walnuts, bleu cheese crumbles, baby greens and a balsamic vinaigrette. Nice, but standard. Nothing to write home about. His salad was Greek-style, with olives, feta, tomatoes and a slightly lemony dressing (with maybe a little dill or oregano in it). Again, perfectly serviceable but nothing outstanding.

Third course was our pasta, and this is where things started to fall apart. My tortellini with prosciutto and peas was quite nice, except that the tortellini was overcooked a little. I did appreciate that they didn't drown the pasta in the alfredo sauce; there was just enough sauce without it being overwhelming. Mr Wonderful's pasta was pretty bad, though. His mostaccioli (large tube-shaped pasta) was undercooked, but the chicken in his dish was quite overcooked, to the point that it was dry and almost tough. The sauce was horribly underseasoned as well; it didn't taste like much of anything, which is pretty difficult to do with a tomato-based sauce. The sauce desperately needed salt, onions, garlic, sausage...something! It was completely bland. On the plus side, the dishes were nicely presented. We would have preferred that they grated the parmesan over our dishes at the table, instead of sprinkling pre-grated cheese with a spoon, but that was a minor quibble overall.

To wrap things up, I opted for the apple galette while he stuck with his favorite - tiramisu. My apple tart was nearly inedible. The apples were bland beyond measure, unpeeled and again, horribly underseasoned, with a nearly rubbery bit of pastry on top. Mr Wonderful's tiramisu was a disappointment as well: the plating was disastrous, with little chunks of the tiramisu scattered around the main portion, and the texture was all wrong; the ladyfingers were soggy and had no body whatsoever.

All in all, it was an uneven meal. We'll keep it in our rotation, but probably just order soup to go rather than risk another pasta dish. And the desserts should be taken off their menu altogether; if you can't do the pastry right, just serve ice cream.

Risotto

OK, I know it's been a while. I was sick right after New Year's and we had Rugrat's birthday to deal with. But honestly, I just haven't been cooking much, and what I have cooked has been pretty basic, run-of-the-mill stuff (or stuff I've already posted about; Mr Wonderful is asking about the Yum Yum Chicken Enchilada casserole again, so I'll have to throw that together one of these days). However, Mr Wonderful and I did go out to dinner at a "new" (to us, anyway) restaurant here in Antioch, called Risotto.

The restaurant has actually been around for about a year, and I was surprised to hear that because I would have thought they'd have improved after being in business for so long. From the top:

We both ordered the prix fixe meal, as we were there on a Thursday night at around 6:15 PM. It's four courses for about $22, if you're there Sun-Thurs before 7 PM. We both got different dishes for each course, so I think we got a pretty good overview of their menu.

First up was soup: I had butternut squash/apple soup and he had the roasted portobello mushroom soup. They were both fantastic; the only quibble we had is that the mushroom soup had no garnish whatsoever and it looked like a bowl of mud. It could have used a little swirl of creme fraiche or sour cream, and maybe a bit of parsley. But the flavor of both soups was outstanding.

Next came the salad course. My salad was a wine country standard, with candied walnuts, bleu cheese crumbles, baby greens and a balsamic vinaigrette. Nice, but standard. Nothing to write home about. His salad was Greek-style, with olives, feta, tomatoes and a slightly lemony dressing (with maybe a little dill or oregano in it). Again, perfectly serviceable but nothing outstanding.

Third course was our pasta, and this is where things started to fall apart. My tortellini with prosciutto and peas was quite nice, except that the tortellini was overcooked a little. I did appreciate that they didn't drown the pasta in the alfredo sauce; there was just enough sauce without it being overwhelming. Mr Wonderful's pasta was pretty bad, though. His mostaccioli (large tube-shaped pasta) was undercooked, but the chicken in his dish was quite overcooked, to the point that it was dry and almost tough. The sauce was horribly underseasoned as well; it didn't taste like much of anything, which is pretty difficult to do with a tomato-based sauce. The sauce desperately needed salt, onions, garlic, sausage...something! It was completely bland. On the plus side, the dishes were nicely presented. We would have preferred that they grated the parmesan over our dishes at the table, instead of sprinkling pre-grated cheese with a spoon, but that was a minor quibble overall.

To wrap things up, I opted for the apple galette while he stuck with his favorite - tiramisu. My apple tart was nearly inedible. The apples were bland beyond measure, unpeeled and again, horribly underseasoned, with a nearly rubbery bit of pastry on top. Mr Wonderful's tiramisu was a disappointment as well: the plating was disastrous, with little chunks of the tiramisu scattered around the main portion, and the texture was all wrong; the ladyfingers were soggy and had no body whatsoever.

All in all, it was an uneven meal. We'll keep it in our rotation, but probably just order soup to go rather than risk another pasta dish. And the desserts should be taken off their menu altogether; if you can't do the pastry right, just serve ice cream.

Sniffle

The last week has been punctuated with sneezes, coughs, sniffles and the like. Yes, I've caught a cold.

Did that stop us from celebrating Rugrat's birthday in style? No, it did not. Mr Wonderful and I packed up the kids last Saturday morning and hauled them into the city for the day, since the kids will be at their other parents' houses on Rugrat's actual birthday (tomorrow). We spent over five hours experimenting at the Exploratorium (which Rugrat insisted on calling the "Learn-atorium"), only leaving when they finally closed and kicked us out. Rugrat was especially fascinated by the biology-related exhibits, spending quite a lot of time looking at cells and learning about DNA. Which means that my bright idea for his birthday present was spot-on: I'm getting him a microscope. (Unfortunately it's back ordered until April, but when it finally comes in I'm sure he'll enjoy the hell out of it.) Afterwards, we headed to Fisherman's Wharf and had dinner in the "treetop" at the Rainforest Cafe. Overpriced food, but the atmosphere is fun and the kids loved it.

I really wanted to take the kids to Ghirardelli Square afterwards, to visit the flagship Ghirardelli store and have sundaes for dessert. So we walked all the way down there, only to find that the store is CLOSED for remodeling until spring. *sigh* Such a disappointment. But overall it was a fun day and Rugrat and Tomboy had a blast, so: mission accomplished.

I've been slacking on my knitting recently. I've been working on my So-Called Scarf sporadically (usually while watching TV in the evenings) but I've been procrastinating heavily about Rugrat's Spider-man sweater. I had to rip a sleeve back all the way and undo a little of the side seam because the armholes were slightly different sizes and it was making the arm much, much smaller in diameter. It was a difference of maybe three or four stitches in height at the armhole, but it made a HUGE difference to the size of the sleeve. So, lesson learned. In the future I will be very, very precise about seams. Goddammit. Anyway, because of this disheartening development, I haven't even started the sleeve again. It's just so depressing to get halfway through the sleeve and decide you have to rip it back. Maybe I'll pick it up again this weekend. I better finish it soon, or Rugrat won't be able to wear it this winter...which means he'll never wear it because next year it will be too small. *sigh*

On the plus side, Mr Wonderful is still wonderful, we are still totally in love and I couldn't be happier. I know I say this all the time, but I just feel so blessed to have him in my life. And he still makes me laugh every day. Even when I'm crazy with stupid PMS hormones or sick with a cold.

Lazy days

We've had some stormy weather recently, with lots of rain and wind. Perfect weather for comfort food, so recently I've been making family favorites and haven't done a lot of experimenting. Some French onion soup one night, chicken and rice casserole another night. I did make lentil soup, but it wasn't super-photogenic so I decided to leave it off the food blog. Tasty and healthy, but definitely kind of boring-looking.

I'm looking forward to creating lots of lovely new dishes in 2008 though, so stay tuned!

Winds of change

Last night, after dropping Rugrat off at his dad's house & grabbing some dinner with Mr Wonderful, I turned back to my computer to find that Obama had won the Iowa democratic caucus.

I am so excited about this, y'all!

I truly believe that Obama is the candidate who can bring about a change in the direction of our country. I think he's incredibly intelligent, articulate, and inclusive.

Best of 2007

This year has been filled with ups and downs, just like any other year, but I think the highs far outweighed the lows, and for that I am truly thankful. Highlights from the year include:

• Knitting. I've gotten pretty deep into knitting in the last year and it's brought me both joy and frustration (damn sleeves on the Spider-man sweater are STILL giving me grief!). I've also made huge strides in my skill level, though - I may have made a lot of mistakes, but I'm learning from them.
• Quitting smoking. It's about damn time! It's been nine months now, without a single puff. Yay me!
• My new car. I love, love, love my Highlander, even if it only gets 20 mpg instead of the 30 I used to get with the Accord.
• Cooking & food blogging. I really started cooking a lot more this year, partly due to my Rachael Ray obsession and partly due to the fact that I have more than one other person to cook for now. Rugrat is a super-picky eater still, but it's a lot easier to insist that he eat the same thing as everyone else when there's more people eating it. Plus Mr Wonderful is always very appreciative of my cooking, and that makes me more willing to try new things in the kitchen.
• And last but certainly not least: love. Love finally found me again after a hiatus of several years. I had pretty much given up on the idea that I would find someone; I'd certainly stopped looking. But when I found Mr Wonderful on myspace after not being in contact with him for ten years, I knew I had to see him. And the chemistry was still there, after all that time. I am profoundly grateful every day that I have him in my life, and that we are building our family together. He is not perfect, nor am I, but we have enough maturity, and enough love and respect for each other to work things out and to talk about the hard stuff.

How about you? What's on your personal "best of 2007" list?

Crab Risotto

I wanted to make something special and comforting, but also something that would be light-tasting, since we've been eating so much heavy, fattening food (you know how it is around the holidays). I came up with this crab risotto, and it was the perfect thing for Mr Wonderful and I.

Crab Risotto
2 Tbsp EVOO
2 Tbsp butter
1/2 c diced onion
1 c arborio rice
1 c dry white wine
4 c simmering chicken stock
10 oz fresh crab meat (Dungeness is in season here in the bay area)
Zest of one lemon
2 Tbsp minced fresh parsley
salt & pepper

Melt the butter with the EVOO in a heavy skillet over medium heat. When the butter is melted, add the onions and saute until translucent, about 5 minutes. Seasoning with salt & pepper is a good idea at this point. Add the rice and stir to coat all the grains, and let them toast for a minute or two while you open the wine. Add the wine and let it bubble until the alcohol is all cooked out. and the rice has absorbed some of the liquid. Add 1/2-3/4 c of hot chicken stock. Stir frequently, letting the rice absorb the stock until it's almost gone. The rice should not get dry on top, but when you drag a wooden spoon across the bottom of the pan, it should leave a track for a moment or two. That's when you know it's time to add more stock. Keep adding stock and letting the rice absorb it, stirring very frequently, until the stock is all gone and the rice is al dente. Be patient, it takes about half an hour to do this right!

At this point you can add just about anything you want to the risotto. For this meal, I used crab, lemon zest, and parsley. As soon as the crab is heated through, check the seasonings and add more salt or pepper, if necessary. Makes 3-4 servings.

Chicken Noodle Soup

Chicken Noodle Soup
Originally uploaded by snarkmeister

Good lord, it's been forever since I updated. I've been cooking, but it's mostly been stuff like chicken nuggets for the kids and re-runs of things I've already blogged about. I mean, who wants to see another blog about roast chicken? I did make a Beef Barley Soup the other day, but my camera batteries had died and I didn't have anymore AA's, so there wasn't a picture for the post. It was pretty simple anyway - just the usual soup starter veggies (onion, celery, carrot), 2 boxes of beef broth, some barley grains, salt & pepper and a bay leaf.

This soup recipe is pretty much the same, with a little variation. I love basic soups - you can pull them together in half an hour and you've got a comforting meal for 4-6 people that's perfect for wintertime.

Chicken Noodle Soup
2 Tbsp EVOO
1/2 yellow onion, diced small
1 carrot, diced
1 celery stalk, diced
1 large chicken breast, diced
8 cups (2 boxes) chicken stock
2 tsp poultry seasoning
salt & pepper to taste

Heat up the EVOO over medium heat in your big, heavy soup pot. Throw in the veggies, season with salt & pepper, and saute for a few minutes, until the onion is translucent (about 5 min). Throw in the diced chicken, season with salt & pepper and poultry seasoning. Cook for a couple of minutes, until there's not much pink showing anymore. Add all the chicken stock, and raise the heat to high until it comes to a boil. Throw in the dried pasta of your choice (Rugrat's favorite is the "honeycombs" - AKA fiori, or "flower" shaped pasta), reduce heat to medium, cover and cook until the pasta is al dente (stirring occasionally so the pasta doesn't stick). That's it! The chicken will be cooked through by the time the pasta is done.