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....