No Big Spenders Here

I guess this entry is more about what we didn't eat than what we did. Today's menu was nothing new, interesting, or spectacular. Jeff and I started the day with a frozen whole grain waffle and some meatless sausage. For lunch we ate leftover shrimp scampi with rice, and it was pizza night for dinner - at our son's behest. So our meals were rather ho-hum today. But we did manage to stay on track with eating at home.

Around noon our boy announced that he would like to walk around the mall for awhile, so we agreed that we'd eat before going. This was easy since we had left overs in the fridge. After arriving at the mall, we also managed to side step temptation. We did not eat a chocolate dipped cone at Dairy Queen. We did not stop at the coffee shop attached to Barnes and Noble. We did not even walk into the candy store along the way. In short, we were on our best behavior.

This is pretty rare for us, actually. It is difficult to go to the mall without wanting all the goodies attached to the trip. Our only concession was to drop a couple of quarters in gumball machines to get something to chaw on while we walked.This turned out to be a double-edged sword. On one hand the gumballs were sort of hard to chew making us really work our jaws for the taste. On the other hand, they did manage to provide some oral gratification short of consuming food which is hard on the wallet and the waistline.

Our self-denial was rewarded when he came home to pizza night and the latest episode of True Blood. We have discovered Red Baron's new pan pizza which strongly resembles the old Pizza Hut pan pizza crust, my all time favorite. Thus, thirty minutes after arrival we were firmly ensconced on the couch munching pizza, watching Sookie and Vampire Bill, while sipping the end of the tawny port. All in all, it was a good day.

Dinner in a Jiffy

Tonight’s dinner – barbecue chicken with cole slaw – is an easy classic that just screams summer. Rather than planning ahead to marinate the chicken or standing in 110 degree heat to cook it on the grill, this is a skillet dish that is finished in less than fifteen minutes because the chicken is either pounded (if you use large breasts) or cut into tenders. (This is my preferred method because I just hate whacking anything on the countertop; it makes such a racket!) In addition, the chicken gets a little flavor boost from rubbing it with chipotle sauce before cooking. I like several big dashes distributed across the tenders because it gives some depth to the flavor and makes the chicken taste fire roasted.


I start with sautéing a couple of cloves of garlic in a little olive oil while I rub down the chicken. Then, when the chicken goes into the pan, I hit it with some sea salt and black pepper, letting it cook for several minutes on both sides. The combination of the heat and the chipotle give the chicken a crusty grilled look and taste. Next, add some barbecue sauce thinned with a little water (about two to one) and let it simmer for a few more minutes, turning the chicken once to coat it well. Voila! Instant barbecue that tastes like it took all day.

Of course, I can’t really eat barbecue anything without cole slaw. Having recently eaten a very tangy version at Islands restaurant (on vacation), I knew I didn’t want the traditional mayo-based dressing. Fortunately, my new Cooking Light recipe collection has a sauce made with just a little olive oil, cider vinegar, and a couple of squeezes of honey. I substituted pineapple vinegar for a little extra sweetness, which I knew would please the boy (who, by the way, appears to be getting even taller). He gave his stamp of approval by practically licking his plate after a large helping of both chicken and slaw.

Unfortunately, Jeff isn’t crazy about cole slaw, so (for the second night in a row) he didn’t eat the side dish. Luckily, though, we had plenty of veggies in the breakfast frittata so his diet wasn’t completely devoid of green, yellow, and orange foods today. (After all, all those party colors make veggies pretty great.) Tomorrow is pizza night – at the request of our son – so, I’ll have to load some salad fixings into lunch!

Side Dish Star

Tonight's dinner - a lower fat version of shrimp scampi - was excellent; however, I thought the side dish was the star of the show. We had a Greek-style green bean salad that was lively and fresh. I started by blanching the green beans to cook them just a little but make sure they retained their crispy snap. Then I tossed in a couple of chopped tomatoes from the garden, even though the recipe didn't call for them. (After all, fresh green beans, fresh maters - what could be better, right?) Next, in went some crumbled feta cheese (one of my favorites!) along with some black pepper and a little olive oil mixed with lemon juice. I gave it a quick stir to coat everything and let it set at room temperature while I fixed the shrimp.

To make the job easier, I purchased a non-stick skillet today. (I know, I can't really believe I didn't own one either.) This eating healthier business always seems to require such a pan since the dish then needs much less fat. Tonight's shrimp, sauteed in just a little olive oil with a good deal of minced garlic, some capers, and a shot of lemon juice, was the inaugural meal. I served this lovely bit of shellfish over long-grain brown rice because I really like the nutty flavor and chewier texture. (Plain white rice is not at the top of my list, but something like jasmine rice - with its sticky sweetness - is my usual alternative.)

This combination of pale pink shrimp over a bed of sandy brown rice was brightened up visually by the glistening summeriness of the fresh beans and tomatoes, as well as tastefully be the saltiness of the feta balanced with the tanginess of the lemon juice. I will have to admit here, though, that Jeff was not too crazy about the salad since he's not a fan of green beans. He did suggest I try it again with asparagus instead, which I thought was a great idea. I think some zucchini and yellow squash cut into matchsticks would be another good substitute for the beans. (Let's face it - fresh veggies, feta cheese, olive oil and lemon juice couldn't really be bad.)

Tonight's t.v. time snack - fresh strawberries and apricots with just a little smoked gouda - will round out the meal nicely adding a sweet, buttery finish to the twang of dinner. I think I hear a glass of tawny port calling my name.

Fajitas in a Flash

I didn't plan on having fajitas for dinner, but that's what we ended up with. Following an afternoon of strolling the mall, the guitar store, and Sam's Club (where we were apparently too late for samples), we returned home to have pork chops on the grill. However, when I opened the refrigerator door an unsavory aroma (heralding from the package of pork) nearly bowled me over. I pulled out the chops, not realizing at first that they were the offending items, to be greeted by heavy green bands running throughout the meat and along all the edges. Needless to say, we did not eat them. Since we only purchased them a couple of days ago, and their sell by date hasn't even passed, we will be returning them to the store tomorrow. In the meantime, the chops went into the freezer to minimize, the smell and Jeff called the grocery store while I was left to find a plan B for dinner.

Upon rummaging through the fridge I found a myriad of fresh veggies including sweet onions, bell peppers, mushrooms, and home grown tomatoes. In addition, sour cream, grated cheddar, and mango salsa seemed to call to my foraging hands which also came across about three quarters of a pound of steak which all led to the inevitable conclusion that we should have fajitas for dinner. Luckily, since everyone was hungry from shopping, this came together quickly. To speed up the process, I heated my pan and vegetable oil while I chopped the veggies into bite-sized pieces. Everything went into a large bowl to be tossed with plenty of seasonings like chipotle sauce, garlic, chili powder, salt and pepper before going into a smoking hot skillet which seared the meat and vegetables, sealing in juicy flavor. Within five minutes the sizzling fajitas hit the table with all the fixings and we sat down to enjoy. Since this is basically a one-dish dinner, clean up is easy, too (which makes Jeff happy). For dessert we had several kinds of fruit we picked up at Sam's Club today. Most notably, a batch of the sweetest, ripest apricots I've ever eaten.

So, although my original dinner plans were thwarted, I think the meal turned out well. Everyone left the table satisfied, at the very least and we weren't even tempted to order take out.

All Dried Up

Earlier this week the grocery store had a small jar of sun-dried tomatoes packed in olive oil for about six bucks. Not only did I not want the oil-packed version, neither did I want to pay such a high price for such a small container, so I decided to make my own. (Besides, after a little research on the web, I discovered that more than 90 percent of the "sun-dried" tomatoes sold in stores aren't actually dried in the sun. Go figure.) I began by slicing some of the luscious, sweet tomatoes from my garden and spreading them across the racks of a dehydrator. It took about six hours on 135 degrees to render them bright and chewy. I left the skin on and the seeds in, since I don't mind eating those parts when the tomatoes are fresh. However, you can easily remove the skin by dipping the fresh, whole tomatoes in boiling water for about thirty seconds and then plunging them into a bowl of ice water. The skins will slip right off! If you don't have a dehydrator, you can use your oven and metal racks as well. Put the oven on low and check the tomatoes every couple of hours. You may need to rotate the racks for even drying. The tomatoes are done when they have a leathery (not brittle) texture. They can then be sealed in a zipper bag for long-term storage.

If you've never eaten a dried tomato, you're in for a treat. The flavors concentrate making them rich and intense. I don't put any seasonings on mine because I want to preserve the natural goodness of homegrown tomatoes, though sea salt or Italian seasonings would probably be tasty. Dried tomatoes can be chopped and added to salads, pasta dishes, and casseroles. While some recipes call for reconstituting them before use, I like the texture as is. (If you do want to reconstitute them soak them in some warm liquid for about half an hour, and then save the liquid for use in your dish if possible. Water works fine, but try wine or broth to add another dimension of flavor.) I must confess that many of my dried tomatoes did not make it to the storage shelf since I think they make a fabulous snack all by themselves. While I'm waiting for the next batch of tomatoes out of my garden, I currently have some plums in the dehydrator. (Unfortunately, the birds ate most of the plums which ripened while we were on vacation, but we managed to get a batch for ourselves.)

While the dehydrator worked its magic, I spent some time thumbing through a magazine my in-laws brought yesterday called Garden and Gun: Soul of the New South. (They said they immediately thought of me when they spied it at the end of the gun counter at the local Bass Pro.) This publication is an interesting mix of articles about restaurants, cooking, back-yard farming, hunting, fishing, and the Southern way of life. (You know, like football as a religion.) If you have an opportunity to browse a copy, pick one up - it's a kick, and it'll give you something fun to read while you wait for your tomatoes to dry.

Successful Celebration

Trying out a new cookbook is sort of like test driving a car. You have to get a feel for the ingredients, the amount of seasonings called for, and the accuracy of the prep/cooking times. So tonight's culinary adventure actually began last Sunday when I purchased a new book while on vacation. I spent several days studying the artfully arranged food and reading each recipe in detail before choosing a variety of dishes to begin my relationship with the book. Our dinner menu - belatedly in honor of Father's Day - included onion soup, salmon picatta with parsleyed pasta, and an upscale version of s'mores that put the original to shame.

These lovely recipes all came from Cooking Light: Fresh Food Fast Weeknight Meals which appeals to me on several levels: the recipes feature a few fresh ingredients, the prep and cooking times are short, the photography is taste-tempting, and they fit into the healthier fare the guys and I are trying to eat. One thing this doesn't seem to be is a diet book, of which I have my share. Glancing at the shelves in my office I see recipe collections from Weight Watchers, Butter Busters, low-carb diets, and sugar-free/fat-free desserts. However, none of those books has the appeal of my new one. Perhaps it is the glossy photography of each dish which makes it easy to picture the food on your own plate that makes this one special. More than likely, though, it is the idea that a few fresh ingredients can produce something flavorful and healthy as opposed to something that makes you feel like you're eating the cardboard packaging the food came in. This cookbook advocates the use of real butter, extra-virgin olive oil, and feta cheese - ingredients not usually associated with "healthy" (a.k.a. diet) food, thus this seems the perfect recipe collection for a family trying to eat better food rather than trying to lose weight. (Of course, if Jeff and I lose a little weight along the way that is an added bonus, but not the main prize.)

So, tonight's dishes were delicious and easy. We started with onion soup which required a couple of sweet onions thinly sliced and cooked for about 15 minutes over medium-high heat in a little bit of vegetable oil. (Don't use olive oil for this since the prolonged heat will make it burn.) The recipe called for a few sprigs of thyme pulled out before serving, but I substituted some freshly chopped herbs from my garden (parsley, rosemary, and garlic chives) which I added when the onions were about halfway through the cooking time. After caramelizing the onions, I added two cans of fat free beef broth and simmered until everything we were ready to eat. I bought the low-sodium broth and added just a touch of sea salt and plenty of freshly ground black pepper. (I tend to not like as much salt as many people, so having control over it makes me happy.)

I prepared the main course while the soup simmered and kept the fish warm in the oven until serving time. The recipe called for snapper, which was horrendously priced this week, so I substituted wild-caught salmon fillets with excellent results. I seasoned the fish liberally with sea salt and black pepper before cooking it in a little olive oil (over medium heat) in a large skillet for about four minutes on each side. As the fillets finished, I put them in a baking dish and popped them in a low oven to stay warm while I made the sauce by deglazing the pan with white wine and the juice of one large lemon. As the wine simmered, I added some fresh parsley from the garden along with some well-drained capers. To complement the fish we had angel hair pasta tossed with a little olive oil, seasoned bread crumbs, more parsley, a little sea salt, and black pepper. I plated a small stack of pasta next to each fish fillet glistening with a couple of spoonfuls of the lemon-caper sauce, which added a nice brightness to the rich salmon. It looked just like the picture in the book, and everyone cleaned their plates!

We ended the meal with coffee, tea, and fancied up biscuits. Using Pepperidge Farms Bordeaux sugar cookies as a base, I buttered on a little hazelnut spread, sprinkled on some chopped dried apricots and three or four mini marshmallows before topping with another cookie. These went into the microwave for about 30 seconds (just long enough to melt the marshmallows) for a grown up version of the campfire treat. I can tell you, the delicate cookies and hazelnut spread made this decadent while the apricots added a surprising twist of tangy chewiness. This is so simple, yet so good. (I can't believe no one has thought of this before! It makes we wonder what else can be done to s'mores.)

By the end of dinner, everyone was sated and happy, thus making my first outing with this new cookbook a definitive success. These are foods everyone can enjoy and feel good about eating, too.

Budget Blow Out

Vacation really killed our project budget. The week before we went to the beach we were running about $5 under budget; however we are currently $117 over our cumulative total, to which Jeff replied, "That's not bad. We can make that up easily." When I pointed out the amount is six weeks of not eating out or twelve weeks of spending only $10, he still seemed to think it was doable. Obviously, he is more optimistic than I because all I see is that we have had only three weeks over the course of nearly six months when we didn't eat out at all. To compound matters, we have only three other weeks when we have spent less than $10.

This predicament was brought about by eating out once a day over the course of five days. Our intentions were good. We had breakfast at the hotel; we packed sandwich stuff, drinks, and snacks to eat in our room. So, why are we so far over budget? I suppose the answer lies in the fact that we quickly tire of cold, ready-made food. Sandwiches are fine the first time or two, but by the third sandwich we all wanted something better, which meant spending our money on eating out. I keep trying to assuage my guilt by comparing our experience to Rachel Rae's program $40 a Day, during which she visits various destinations, eats three meals a day, and usually has money left for a cold beer in the evening. We essentially paid for three meals, except they were all at the same time rather than spread out to feed one person for 24 hours. Perhaps, too, part of the problem was our destination since tourist areas tend to have higher prices for food, gas, etc.

As I mull these reasons (a.k.a. excuses) around in my brain, I am faced with the fact that we just overspent. We could have chosen McDonald's on a daily basis, but we didn't. We opted for more interesting food like vegetable tacos, tea and scones, chicken-avocado wraps, and Chinese pork barbecue. Ultimately, I suppose, the question is not really how much we spent, but whether the food was worth it. I'm not sure how the guys would answer that question, but for the most part I don't think so. The only meal I thought was worth the price was our visit to the tea shop where we were served fresh ingredients prepared beautifully - painstakingly - which added value in my book. The rest of the food was pretty basic and not really worth the price we paid. I guess that's my problem with spending money on restaurants. Unless the food is uncommonly cheap, especially distinctive, or offers some kind of perk beyond the fact that someone else put it on plate, I just don't like paying the price. Those tabs nag at me long after the bill is paid.

So, here we are - over budget and faced with the choice of chalking up that nearly six week excess to experience while continuing to spend the allotted $20 a week, or redoubling our efforts to eat at home and trying to make up our shortfall. I am skeptical of our continued success, but after thinking about how little I really enjoyed eating out last week I am willing to keep on trying.

The Day Jenny Stood Still (Sort of)

I didn't cook today. I didn't shop. I didn't clean house. I didn't do laundry. I didn't do the dishes. As a matter of fact, I didn't really do anything. "Why?" you may ask. I've been sidelined against my will with a sprained/strained/pulled/bruised (or some other vague term that means the doctor doesn't really know why it hurts) ankle. (Heavy Sigh!)

I had such plans, too. Jeff's parents were coming for a belated Father's Day celebration dinner which has now been tentatively postponed until Thursday. In the meantime, I'm not allowed to stand in the kitchen. I think I see a way around this, of course. Tomorrow I'll pull a chair from the table over to the island which I can use to support the bum leg while standing on the other. This should work as long as I don't have to walk around much, and until my knee starts to hurt, and my other leg gets tired (Sigh, again). While the idea of sitting still for very long is not "attractive at all to my way of thinking" (thank you, Mary Poppins), the guys have done their best to make me comfortable. They both wanted me to lean on them walking in and out of the doctor's office; my son cracked jokes trying to make me smile, and Jeff has cheerfully fetched snacks and drinks. He has even offered to do the grocery shopping, though I declined hoping I'll be able to walk well enough to do it myself tomorrow. (I'll just lean on the cart - scout's honor!)

Today's personal set back reminds me of several similar fiascoes I have endured. The last time I hobbled this much was when I broke my ankle running up the stairs because Jeff was trying to tickle me. The cast lasted about a week before I used a serrated knife to cut if off myself. The crutches were tossed into the garage within a day or two of the cast coming off. Instead, I used a rolling desk chair to maneuver through the hallways at school. Pondering that episode makes me happy we are currently on summer break, especially since none of the buildings at my current school are attached to one another.

I think this whole ankle business happened because I allowed myself to become complacent. About a year ago, my old faithful crutches went to Goodwill with a stack of clothes and outgrown toys. When my son sprained his ankle a couple of months ago, I fussed at him to take better care of it, disregarding the fact that I never obeyed my own admonitions. Now, karma has come back to bite me, and I'll spend the next several days figuring out how to circumvent standing on my right foot while still completing whatever tasks suit my fancy. Jeff says I'm stubborn like it's a bad thing. I prefer to think of myself as resourceful and persistent - traits any strong, self-reliant woman should have. Hmm...I wonder if I can get the guys to bring me a soda and hand over the remote control.

It's Good To Be Home

Though we had a lot of fun in California, heading home was a welcome relief, especially after this morning’s adventures before ever leaving Capistrano Beach. We arose fairly (though not ungodly) early to embark on our drive home. However, when we arrived at the office around 6:30 a.m. in need of breakfast (make that coffee) we found the entire place closed. Breakfast, such as it was, started at 6:00 a.m. every other day of our visit, but not today. Thinking that perhaps the staff was just running late, we returned to our room to finish packing and loading the car, presuming we would eat just before check out. When we returned at nearly 7 a.m. the office was still dark and locked up tightly. Dialing the courtesy phone brought us a manager (after about five minutes) who completed the check-out procedure before asking, “No breakfast today?” as if the dining area was not shrouded in darkness without so much as a hint of brewing coffee. At this point my son and I exchanged a look of utter amazement, stifled a laugh, and answered, “We have to hit the road,” with as straight a face as possible. (We later decided he was delusional if he thought breakfast was waiting for us.)


Following this incident we decided our best bet for sustenance would be the Mickey D’s we found last night on our return to the hotel. Before ordering up our Egg McMuffins, though, we stopped for gas where we were accosted by a homeless person begging for money. A woman walked into the gas station parking lot yelling, “He took my stuff! I’m going to call the cops! I’m going to sue!” while pointing at a deliveryman near the door of the mini-mart. She then wheeled upon Jeff, who was trying to finish up the gas before she got too close, and asked for money. When he answered her in German – hoping to discourage her without provoking her anger – she continued walking closer and asking for cigarettes. At this point, Jeff finished filling the tank and quickly climbed into the car to avoid any trouble. She was still yelling at us when we pulled out.

Luckily $15 at McDonald’s purchased some much-needed caffeine and quiet, shoring up our nerves for the drive home, which was also interesting. Our Garmen decided that traffic on Interstate 5 was a parking lot and “took us the back way” as we say in Tennessee. We drove about 28 miles – mostly through a state forest on winding roads that dropped off on one side (ours) to a mist-shrouded Lake Elsinore. This route did not add any time to our trip, but a few of the hairpin turns may have subtracted some hours from my life! Ultimately, we were directed back to the interstate and made it the rest of the way home without incident. After such a harrowing day we decided to throw healthy-eating caution to the wind and have frozen pizza for dinner! After all, nothing is better than comforting junk food at your own table wearing your own fuzzy slippers while a cat tries to curl up in your lap in warm greeting.

No Cheap Food

Today we found the only mall in America that doesn't have a McDonald's. Our Garmin said it did. The GPS app on the Droid said it did, but (alas) as luck would have it, there was no Mickey D's to be found. (I know you can't really imagine that because our minds reeled for a full 15 minutes over the prospect of a mall with Ronald McDonald before we were able to pull ourselves together and eat something else in the food court.) Thus, our plan to eat the cheapest possible meal after four and a half hours at the beach, was foiled. This was not good news since we were all hungry despite having eaten sandwiches at Crystal Cove. As Jeff pointed out, we spent a good deal of energy walking up and down the sand, fighting the tug of the waves around our thighs, and (in our son's case) boogie boarding to shore.

While the food we found was tasty, it was not cheap. (This seems to be a recurring theme in coastal California eateries.) The guys opted for a Chinese place similar to Panda Express, but with better food. Jeff had teriyaki chicken and orange chicken that tasted suspiciously like honey chicken rather than oranges but was quite flavorful nonetheless with vegetable fried rice. His combo was seven dollars and change plus a drink and looked like it could feed an Indonesian family for a week. (Had we known he would get that much food, we probably would have split the meal.) Our son had the same not-so-orange chicken, barbecue pork (which was tender and tangy), and white rice piled high on the plate. However, being a growing boy, he ate nearly every bite of his! Between the two them, "lupper" (lunch + supper) was $19 and change. While they were choosing Chinese, I opted for a stand specializing in wraps and homemade sweet potato chips (which, by the way, were to die for). My "Malibu" wrap featured grilled chicken chunks, avocado slices, Swiss cheese, chopped tomatoes, and romaine contained in a large whole wheat tortilla. Since I just had to taste their freshly made chips, I ordered the combo which totaled $7 and change with a drink and tax.

I suppose we were paying for the ambiance of Fashion Island which features high ticket stores tacked together in a rambling indoor/outdoor pattern of multiple fountains, koi ponds, and palm tree groves. It is arguably the prettiest shopping area we've ever been to, but I would have traded one of those pretty little benches nestled into planters brimming with bougainvillea for a Mickey D's. Ultimately, our previously planned cheap lunch turned into $27 worth of food which we added another $7 to when we did actually pass a McDonald's on the way back to the hotel about 5 hours later having walked the mall and done some tourist-y shopping in Laguna Beach. (We decided ice cream would hit the spot as we strolled some downtown shops, but at $5 for single scoop, we decided to pass. So, when the golden arches presented an opportunity for two chocolate dipped cones, a milk shake, and a couple of sodas, we took it.

By the time we reached the hotel, the sun was just beginning to fade, so Jeff and I went for one more walk on the beach before heading home first thing tomorrow. Since we had ice cream so late, no one really wanted dinner (which was just as well because the chicken never actually thawed out), and we opted to fend for ourselves out of the snack bag, which made me happy since I found an avocado and some crackers hiding in the bottom of the sack. While I've had a good time playing on the beach, exploring historic buildings, and window shopping at upscale stores, I'm ready to go home to my kitchen. (And by the way, I bought a new cookbook to take with me!)

My Cup of Tea

Spending a couple of hours strolling through Mission San Juan Capistrano’s gardens and the Los Rios Historic district (the oldest neighborhood in California) makes a body hungry. We had hoped to lunch at a tea house located in the Los Rios area; however, we did not make reservations. It is probably just as well because when we passed the place it was packed, rather loud, and pretty high priced ($15 for a sandwich). We continued our meandering for another half an hour when my son voiced his wish to eat. We agreed and began searching for something interesting that wouldn’t break the budget. We did not succeed. As we wound our way back toward the car, we checked posted menus as every eatery along the way (and there were a number of them), but all of them had standard fare like chicken sandwiches and fries in the $13 to $15 price range with better options (think fish and tropical salsa) in the $20 range. We also noticed that these places did not have separate lunch and dinner menus, which discouraged us since we just couldn’t bring ourselves to pay what they were asking. Thus, with heavy sighs, we opted for fast food saving these restaurants for another time when we’re feeling flush.


Opting out of burgers we chose Arby’s, which offers food that isn’t fried. The guys opted for multiple plain roast beef sandwiches with some mozzarella sticks on the side. I tried one of the new chicken salad deli sandwiches. It was $5, but quite large and probably similar to the kind I would have paid $13 for at the tea shop. The chicken salad was excellent with chunks of chicken, halved purple grapes, bits of apple, and chopped pecans held together with enough mayo to make it moist, but not so much that everything else was drowning. The only thing that would have made it better is a good dose of black pepper to contrast with the sweetness. A good sized portion of this salad was stuffed between two Texas-toast sized pieces of whole grain bread along with some leafy romaine. By the end of lunch we were satisfied with our choice since the entire thing set us back about $20, even after the guys got seconds!

Refreshed and sated, we decided to stroll through the nearby town of San Clemente where local shops run along a strip of road that leads to the pier. A lovely breeze blows along the sidewalks which are adorned by hanging baskets overflowing with flowers, planters by shop doors, and many benches where weary tourists can sit a spell in the shade. By the time we had wended our way through numerous antique shops, interesting little jewelry stores, and the public library’s sidewalk sale, we were ready for more refreshments. Since we had been disappointed at the tea house in Los Rios and had gone low ticket on lunch we decided to splurge on dessert at an unassuming little tea shop along the walkway. Here Jeff and I ordered a “cream tea” combo which consisted of a large pot of tea (about 6 cups), two warm blueberry scones dusted with powdered sugar (served with crème fraiche and jam), and a plate of seasonal fruit including kiwi, strawberries, papaya, and red grapes all cut into beautiful little bites and arranged artfully on a dish before being garnished with the thinnest slices of red and green apple I ever seen. We chose a chocolate orange tea from a list that had to have included at least 150 varieties of tea. Of course, the entire thing was served on beautiful mismatched china at garden tables set with linen napkins. While our son did not share our enthusiasm for tea service, he did enjoy a lovely piece of strawberry swirled cheesecake served with a scoop of ice cream and drizzled with extra strawberry sauce. None of us left hungry and this excursion cost us $25 including tax and tip, so we vowed that tomorrow’s evening meal would be grilled chicken on our patio following a day at our favorite beach – Crystal Cove.

Beach on a Budget

This morning’s breakfast at the hotel did not live up to the online promises, since it was comprised of bagels, toast, Danish, waffles, cereal, and yogurt. Notice I did not list eggs, bacon, or hashbrowns which, though not specifically promised, are definitely implied in the term “full, hot breakfast” as opposed to “continental breakfast.” Interestingly enough, we have stayed in hotels that promised only the latter, yet delivered the former (much to our delight); however, if a place promises the former and delivers the latter, it is problematic in my book. Still, I was determined not to allow my disappointment in breakfast to color the rest of my day. After all, I am on vacation.


A couple of cups of coffee and some yogurt later, I felt ready to hit the beach; so we packed a cooler with drinks and snacks, picked up the beach blanket, the kite, and sweatshirts, and headed for the sand. My son spent most of our beach time actually in the water (cold!) with his boogie board, while I combed the shore for small shells and interesting bits of quartz. Jeff was content to “guard” our belongings by alternately dozing on the blanket and trying to get his stunt kite in the air. (Unfortunately, there just wasn’t enough wind today.)

After about five and half hours of relaxing to the sound of the pounding surf, we decided the grittiness of the sand in our bathing suits was just more than we could tolerate and headed back to the room for warm showers, family games, and a lunch of sandwiches and chips with s’mores over the mini-grill for dessert. As we seared the marshmallows, Jeff mentioned that the idea of s’mores always sounds better than the reality, since the graham crackers tend to overpower the combination. After one round of the traditional campfire treat, we all opted to just toast the marshmallows and eat the Hershey bars separately.

After some recuperation out of the sun, we decided a stroll through the local mall would whet our appetites for dinner. I think this little ritual is a holdover from the years we lived in po-dunk Arizona towns where a K-mart was the height of retail experience. These days we have ready access to every chain store imaginable, so we don’t really need to go to a mall while on vacation, but old habits die hard. Though I must admit we had some fun checking out other patrons!

Eventually we wound our way to Islands, an upscale burger joint, for dinner where the boy ordered a standard bacon cheeseburger with barbecue sauce, Jeff ate a Hawaiian burger with grilled pineapple slices and teriyaki sauce, and I munched on grilled veggie tacos. These puppies were simple and delicious! The corn tortillas were filled with grilled mushrooms, zucchini bites, and bell pepper strips, and then topped with roasted corn, black beans, and fresh avocado slices. A lime wedge and some pico de gallo finished off the tacos, which I will definitely be making once we get home. These lovely veggies came with a non-mayo based cole slaw. The dressing was quite tart and smacked of red wine vinegar with a hint of lemon pepper. While my son, who usually adores cole slaw, did not care for this version, I found it interesting and tasty. Our dinner was a bit of a splurge since we were tired and wanted someone to bring us food and clean up when we were done with the total coming in at $40 for three meals, tax, and tip. (I suppose that is about median priced these days unless you’re eating fast food.)

Tomorrow’s adventure will include exploring a local mission and historic district in town. We’re hoping to eat at a lovely little teahouse, if space is available. (Don’t worry – I’ll take lots of pictures.)

So Far, So Good

Vacation day one and the budget is still intact. Today we drove to the Pacific Coast which meant we had to eat on the road. Of course no road trip can get off to a proper start without a tall cup of coffee from Quik Trip. Yes, I could have taken some from home, but prolonged driving requires a much larger quantity of coffee than my usual work-day travel cup accommodates. Thus, Quik Trip is mandatory and since three of us need caffeine we spent $4.13 before leaving town.

Once on the road, however, we were better about snacks and drinks. When we made a pit stop to top off the gas tank, we took the opportunity to rummage through the snacks and cooler in the trunk, emerging with cookies for the boy, while Jeff and I enjoyed cheese sticks, wheat crackers, and fresh cherries. (Of course, taking turns spitting the pits into an empty zipper bag was pretty amusing since we had a nice little rhythm going between us.)

Around 12:30 we stopped for a hot lunch at Jack in the Box. This set us back $13 and change, but satisfied everyone. I had a grilled chicken pita that was tender, spunky, and yummy, but skipped the fries and onion rings the guys had since I’m trying to make some better choices about food.

Upon arriving at the hotel, we were delighted to find a decent sized refrigerator that easily held all our goodies, plus a very clean, full-size microwave. In addition, our room has a balcony on which we can use our mini grill. So, to avoid eating dinner out, we made a run to the local grocery and picked up flat iron steaks and frozen vegetables in cheese sauce for dinner. This wonderful meal cost us only $10.50 and provided an opportunity for the three of us to eat dinner with plenty of time left to stroll the beach at sunset. We were exceptionally happy when we returned from the beach for a chilled cocktail and family game, easily bypassing the noisy (and expensive) bar down the street. The only real downside to eating in the room is that even on vacation Jeff ends up doing dishes!

Ultimately, we spent about $27 today. Tomorrow, we will begin the day with the hotel’s breakfast bar, take a cooler full of snacks to the beach, and eat sandwiches for lunch. We still have chicken (that I marinated and brought with us) for one dinner, so we’ll have to decide if we’re up to eating out or if we just want to kick back in the room after a day in the sun. Either way, I’m already feeling happy and relaxed despite the budget constraints.

Vacation on a Budget

Checking out our running total of $435 at the end of last week, we are just within budget on the Eat at Home Project. Our allotted amount as of June 11 was $440, which means our budget for the end of this week is up to $460 total, but it's not going to happen. We are planning to spend a few days at the beach, so we know our $20 per week limit will slip away fast.

Vacationing on a budget is not new to us, though this year's money is tighter than we've seen in nearly a decade. Our salaries are being frozen for the second year in a row and Jeff and I both will be taking two unpaid furlough days as a pay reduction measure. On top of the decreasing pay, we've had increasing bills in the form of replacing pool pumps, air conditioning motors, new tires, and some hefty car repairs. In light of all these events we considered not taking any vacation at all, but when we received word that our contracts were actually being issued (It was touch and go for awhile!) we decided we could afford a little relaxation. So, we booked a budget hotel, squelched any idea of a major (read high ticket) attraction, and decided to stick to the basics of fun in the sun (i.e. flying kites, picking up shells, and reading a good book).

Clearly, we will be watching the food budget carefully. We deliberately chose a hotel that offers a full breakfast bar each day so we could start the morning well without shelling out extra dough. In addition, we are taking plenty of lunch and snack items like fruit (including some lovely cherries that were on sale), granola bars, crackers, bread, cheese, lunch meat, baked chips, peanut butter, and trail mix to keep everyone satisfied throughout the day. In addition to standard drinks like water, sodas, and juice, we decided we could take a bottle of wine and a couple kinds of pre-made cocktails to sip after an evening walk on the beach, thus foregoing the expense of ordering drinks at a restaurant or lounge. We're even planning to cook out at the beach for dinner one night. (In preparation for this I doused some chicken in a marinade, put it in a large zipper bag, and stuck it in the freezer. This will ensure it remains cold on the drive.) Of course, we'll have s'mores over a campfire for dessert! All this planning should allow us to eat out only a couple of meals if we're hungry at the end of the day. (And you can bet the teenage bottomless pit will be hungry!)

Luckily, one expense we don't have to worry about is boarding our pets. Our nearby relatives are always gracious enough to "vacation" at our house when we're away, providing security for the home and company for our menagerie. This arrangement allows us to relax and enjoy ourselves knowing everything is being well tended. So, tonight I'm checking items off my packing list and looking forward to sticking my feet in the sand tomorrow!

Stuffed Peppers

I haven't made stuffed peppers in forever, so today I decided it was time to rekindle my love affair with this comfortable dinner companion. Though there are all kinds of things to put into a bell pepper before baking, I like stuffed peppers to remind me of spaghetti without the pasta. This, too, can be achieved with several base ingredients ranging from the obvious ground beef (or chicken or turkey) to kidney beans to vegetarian crumbles. The last option was on tonight's menu because it happened to be what I had in the freezer.

I started by cutting the tops off of three bell peppers (one of each color since the red and yellow were on sale last week) and removing the seeds and membranes. I used to cut the peppers in half lengthwise, but I think they are prettier stuffed upright. Either way, they taste the same. Next, I dropped the peppers in a pot of boiling water for two or three minutes just to soften them up a little. While the water was coming to a boil, I sauteed some chopped red onion, the tops of the bell peppers, minced garlic, plenty of Italian seasonings and black pepper. While this was cooking I rummaged through the fridge for any leftover vegetables that might work well in the stuffing, and I was gratified to find a small container of chopped mushrooms leftover from Sunday's salad lunch, so those went into the pot as well. Next I found the remainders of a jar of spaghetti sauce (which saved me from opening a can of tomato sauce to put in the mixture) and the end of a bag of grated mixed cheese. Once the veggies were softened, I put in the meatless crumbles and stirred until they were heated through before adding the spaghetti sauce and a little extra water. When everything was well-combined I turned off the heat and added the cheese. By this time the peppers had cooked and cooled enough to handle, so I filled them with my meatless mixture and set them in a small baking dish. Adding a little water in the bottom (1/4 to 1/2 an inch) helps steam the bell peppers in the oven and keeps them moist while they cook for about 30 minutes at 350 degrees. I had enough stuffing mixture to fill four peppers, but since I only had three I tucked the rest in the fridge to eat tomorrow on a piece of toast like a sloppy joe. (Yum!)

Once cooked, the peppers become tender and juicy. The spaghetti sauce quality of the filling makes this a hit with the guys, too. (When Jeff and I were first married, I made stuffed peppers with rice and beans and Cajun seasonings but they didn't go over as well as I had hoped.) Still, bell peppers are versatile enough to accommodate everyone's taste and whatever happens to be in the fridge. It's funny how sometimes we forget how much we like something that I used to cook all the time. I always wonder why we stopped eating it. Were we tired of it? Did I make a variety the guys didn't like? Did one of the ingredients become too expensive? Who knows the answer to the stuffed peppers riddle, but now that we've rediscovered them, I have a feeling we'll be eating them again soon.

Dinner with Family

A good end to a tough day is a great meal. An even better end is a great meal prepared by someone else - which is exactly how my day ended. After dealing with multiple, expensive car repairs, I was not in the mood to cook anything beyond a t.v. dinner. Luckily, we were invited to the in-laws' house for a home cooked meal.

Tonight's treat began with beef tri-tip roasted slowly on the grill. My father-in-law, griller extraordinaire, turned on one side of the grill, put the three pound tenderized roast on the other side of the grill and closed the lid to let it cook. After an hour the meat that came out was so tender that it required only a butter knife to cut, so juicy that it needed no sauce whatsoever, and so perfectly seasoned that I wouldn't even consider breathing a speck of salt or pepper across it. I've never had a piece of beef like this before. (Seriously, tonight I was glad I'm not eating vegetarian.)

To accompany this beautiful main course, we had grilled corn on the cob (one of my summertime favorites) and scalloped potatoes. Surprisingly, the potatoes came from a box, but I couldn't tell! My mother-in-law said the secret to making this Betty Crocker side dish is to add real butter (rather than margarine) and use the stove-top preparation method, but turn the heat down and cook the potatoes slowly for much longer than the box says. If I had known boxed potatoes could taste this way, I would have made them years ago. The spuds were tender, the sauce was thick and rich. They went quite well with the juicy beef.

Chocolate pudding topped off the whole meal. While simple, the richness of dark pudding brought the event to a satisfying close. Yes, the pudding was fat-free, sugar-free instant, but in recent years instant pudding has come a long way. To get the most out of that little box and a carton of milk, it is best to whip the pudding with an electric mixer for quite a while. This ensures that no small granules remain to give it a grainy texture. Of course, a healthy dose of whipped cream on top helps too. (The guys don't just put a small, rounded dollop. They use the spray can to create a spiral that covers the entire surface of the pudding, thus defeating the fat-free, sugar-free, guilt-free attributes of the dessert.)

The evening culminated in a cup of vanilla decaf and a round of Euchre (which my in-laws won by a landslide). When it was time to go we left full, relaxed, and thoroughly satisfied - better than we'd felt all day.

Lettuce Eat!

Just two days ago I extolled the virtues of tortillas, and today I'm here to say that lettuce wraps are just as good. (Who would have thought it?) Don't get me wrong - I really like tortillas and they are still great for desserts, chips, and dishes I wouldn't even consider using lettuce for, but as a wrap for sandwich-y fillings, romaine is pretty darn good.

I know what you're thinking - Jenny, people have been eating lettuce wraps for a long time. Why are you such a slacker? Honestly, I'm stubborn. Whenever I considered using lettuce leaves to hold my avocado slices and alfalfa sprouts, I thought they couldn't be as good as an old-fashioned tortilla. I was wrong. Obviously the taste and texture of a lettuce wrap are quite different, but they might be even better. The fresh lettuce has a satisfying crunch that cannot be achieved with a soft tortilla, and the green flavor only seems to enhance the fillings.

Today's adventure in lettuce wraps included brown rice and peppery steak. After cooking the rice (along with some chopped red onion that I tossed in to boil) it got a shot of soy sauce and sesame oil for flavor. Meanwhile, I rubbed a good deal of black pepper, carribean jerk seasoning, onion powder, and cumin into a piece of steak I picked up on sale. This went under the broiler for six to seven minutes on each side until it was pink and juicy in the middle. While our son skipped the lettuce leaves, Jeff and I placed spoonfuls of the brown rice along with thin slices of the steak into our green shells for rolling. The lettuce really enhanced this experience because the cool green leaves offset the spiciness of the meat. It also made a believer out of me.

In our quest to eat better, I suspect lettuce wraps will become standard fare since both of us enjoyed them today. I'll still dream about those yummy tortillas sugared and fried, but this will be an easy change we can make to curb our carbs and calories for healthier eating habits. So, if you've been a hold-out on putting your sandwich and taco fillings into lettuce leaves, take a chance. You will be pleasantly surprised.

The Fruits of Summer

One of my favorite summer perks is fresh fruits and veggies, and today I got to appreciate those more than usual. While the boy and I splashed in the pool, Jeff puttered around the yard checking on our various plants and trees. After a little of this, my son and I were presented with gorgeous plums from our lovely, shade-giving tree. What a treat!

Biting into the plum, I could hear and feel the crunch of the smooth rosy skin popping under my teeth. The beautiful yellow meat inside was juicy without being overly soft and carried a bit of tanginess, but by the second bite only a sweet aftertaste remained. Excited over the first fruit of the year, we each ate several enjoying the warmth of the sun on our faces and in the fruit.

After this lovely snack, we decided to check on the tomato plants, too. The three of us trailed past the low-hanging branches of the fig tree to the end of the garden where several tomato plants have created a mini jungle. We found them heavily loaded with green tomatoes and a few ripe ones, too. As soon as Jeff handed the luscious goodness to me I had to have a bite, and I was not disappointed. This variety is on the smaller side, but sweet and juicy lacking much of the acidity that people often complain about in tomatoes. I must admit that I greedily ate three of them on the spot.

We also surveyed some of the other plants that haven't produced goodies yet, but are in the process of doing so. A few squash plants have doubled in size seemingly over night and have large yellow blossoms heralding the coming veggies. On the other hand, the Japanese eggplants seem to be struggling a little, yet have still managed to create promising flowers. But the fig tree - oh, the fig tree - is loaded with green jewels waiting to ripen to a dark purplish brown. These gems will be red and soft and sweet on the inside. Looking them over I can hardly wait for the combination of sun and water to produce the fruit.

In reality, I'm not a great gardener. I tend to ignore the plants between seeds and harvest relying on the watering system and fertilizer to help nature take its course. However, when the fruits begin to show themselves, I can't help but appreciate the miracles of life growing in my own backyard.

Tortilla Love

Tortillas have to be one of the most versatile items in the pantry. They can be used to create appetizers, sandwiches, main dishes, and desserts. They are inexpensive, have a long shelf life, and are easy to come by (though they do require practice to make). While freshly made tortillas are - by far - the best choice, packaged selections from the grocery are still good. Actually, the first time I ate a freshly made tortilla was when the family visited Besh Ba Gowah archaeological park (in Globe, Arizona) many years ago. In a corner of the visitor's center, there was a small kitchen set-up where a Native American woman was making fresh tortillas by hand. She spread each soft, warm round with a hefty dollop of butter before handing it to a waiting tourist. Its simplicity was perfection.

These days fresh tortillas are available at several markets in the Mesa area that cater to Hispanic customers. But since we live out of a town a little, I just buy tortillas at Fry's. (Today when I was contemplating which brand to choose, a man with a big belly and scruffy white beard pointed out a large bag on a lower shelf as the best of the lot. "I've been eating these for 40 years," he said proudly.) I was tempted, but in my efforts to eat healthier, I opted for a lower calorie whole wheat version which is still tasty. I have to confess here that when the flavored tortillas first came out I tried each in turn, but decided I was more interested in the fillings than fancying up the tortilla itself. Spinach and sun dried tomato tortillas just seem a little pretentious.

For me, a tortilla is all about what's inside. For example, tonight I had one with avocado, Swiss cheese, tomato, and alfalfa sprouts. A couple of days ago the soft round was filled with grilled chicken, romaine lettuce, and apple slices. Of course, more traditional fare finds its way into my tortillas. I am especially fond of quesadillas filled with black beans, tomatillos, and diced onions. (Generally I saute the onions and tomatillos before adding the beans. When the concoction is hot, it helps melt the cheese inside the quesadilla. In addition to main dishes and sandwiches, I really love appetizer rolls filled with herbed cream cheese and smoked salmon. And when I need a nacho fix but I'm out of chips, I cut up the odds and ends of a bag of tortillas, spritz them with a little olive oil, hit them with salt and pepper, and toss them in the oven for about 15 minutes to make my own tortilla chips for loading with all kinds of goodies.

Tortillas are definitely good for dessert too. My favorite is deep fried and coated in cinnamon sugar. (Taco Bell used to sell these as Cinnamon Crispas, but then discontinued this goody in favor of the current puffy Cinnamon Twists which taste like air.) Chocolate chips and banana slices wrapped in tortillas (slathered with butter, cinnamon, and sugar)  and baked as dessert burritos are also yummy, especially with vanilla bean ice cream. Jeff and I also like sweet burritos stuffed with apple pie filling hot from the oven with a little caramel sauce on top. (Deluxe!)

Of course, the guys and I don't always agree on what kind of tortillas to buy. Jeff prefers the large flour ones, while I adore the small corn-based rounds. Realistically, the boy and I will happily eat either one, (My son never met a tortilla he didn't like.) so we usually go with Jeff's pick, but a warm corn tortilla drug through the remnants of a bowl of enchilada sauce before washing is always a welcome flavor. I suppose my pantry would look sorry indeed without a bag (or two) of tortillas gracing its shelves. Is it time for a snack yet?

Stuffed Pork Chops

After finishing our four-day professional development class, Jeff and I decided to celebrate with a nice dinner of stuffed pork chops and baked sweet potatoes. This tasty meal really hit the spot and was a perfect companion to a couple of pre-dinner cocktails as well as excellent preparation for post-dinner family time.

I began by finely chopping a quarter of a large red onion and about three quarters of a package of fresh mushrooms. These were then sauteed in a little olive oil until the mushrooms reduced and the onion was tender. Next, I created a pocket in the side of five pork loin chops (which were on sale last week) and filled them with the chopped onions and mushrooms. (I used several toothpicks to hold the sides closed after filling.) After a liberal dose of freshly ground sea salt and black pepper, these went on the grill over medium heat until they were barely pink inside and had lovely grill marks on the outside.

While Jeff monitored the pork chops, I scrubbed a couple of sweet potatoes, pricked them with a fork, and tossed them in the microwave for about five minutes. (I realize this is cheating, but they tasted just as good as if they had been in the oven for half an hour.) When they came out, I sliced them in half and let them rest on a serving plate. Just when the pork chops were coming off the grill I put them back in the microwave for another minute to ensure they were piping hot. We then ate them with butter and black pepper. (Yum!)

When the pork chops came off the fire we let them rest for a couple of minutes to redistribute the juices, and we were not disappointed. This made a lovely dish with gorgeous grill color as well as succulent flavor coupled with a moist, tender texture. The stuffing made them seem extra special and decadent, but was super easy. They were so good, we both wanted another one, but decided to split one so we wouldn't be over-stuffed. The sweet potatoes were a perfect complement to the meat, soft and sweet with the of spunky pepper. Overall, this was an easy, pretty fast meal that tasted like someone slaved in the kitchen but left plenty of time for a dvd with the family.

Easy Elegance

Breakfast is not usually my favorite meal of the day, but this morning's was a welcome change from the ordinary in the form of a frittatta. I have to admit I have avoided frittattas in the past presuming they would stick to the skillet (since mine doesn't have a non-stick coating). However, I was pleasantly surprised. Not only was this dish easy to make, it tasted great and looked good too.

Today's concoction began with finely chopped zucchini, yellow squash, and mushrooms. These were sauteed in the skillet with olive oil based cooking spray over medium heat. Out of personal preference, I cooked them until they were soft and beginning to brown. (While I like crisp-tender veggies in stir fry, they're not at the top of my list for breakfast.) Next, I whisked together some egg beaters, black pepper, and feta cheese, and poured this over the veggies before walking away for a couple of minutes. (This was difficult since I'm always tempted to stir everything!) When the center was nearly set, I added some grated Parmesan cheese and put the pan under the broiler for a few more minutes until the top was lightly browned, the eggs were puffed, and the cheese was melted.

Jeff and I both enjoyed this breakfast partially because of the taste, but also because it was so beautiful on the plate. To serve it, I ran a thin spatula around the edges and under the middle, and then slid the whole thing onto a large plate where I cut it into quarters. The colors were gorgeous - pale yellow eggs, golden tan puffed topping, creamy white feta cheese, forest green zucchini, bright squash, and dark brown mushroom pieces. I felt as if I were eating in a fine restaurant. (Actually, it reminded me of a particular breakfast at the Paris Hotel in Las Vegas where my plate was adorned with a similarly colorful omelet.) We rounded out the meal with fresh cantaloupe (a seasonal favorite), most of which the boy inhaled. In retrospect, a couple cups of hot orange tea would have been nice. Had I known how lovely the frittatta was going to be - both visually and orally - I might have pulled out some fancy dishes and a tablecloth to set the mood.

Overall, I will be making this again. I might even make one as an appetizer or party nibbles for company some time. Cut into small bites and served on toast points, this could be quite tasty as well as easy to make. Sometimes it pays to jump into a new dish even if you are skeptical of the results.

Food on the Brain

At five o'clock today Jeff and I were halfway through a professional development course about cognitive mapping and helping students connect ideas and retain information. Tomorrow we will begin applying what we have learned to our own curriculum, but the last two days have been about learning to use nine kinds of concept maps (aka graphic organizers) with non-academic information. You might see where this is going, and you'd be right. I spent today practicing mapping techniques dealing with food. As you might imagine, this was not the topic of choice for our presenters. They favor topics that are school related but not necessarily part of the curriculum. Being a good and dutiful student, I followed directions carefully yesterday. However, today I just needed a change of scenery.

Case in point is this beauty, called a "defining map."  This is used for brainstorming purposes. The idea is to put a topic in the middle and then jot down as many ideas as possible relating to that topic. While I was supposed to be creating an example of things associated with a successful student, all I could see was a donut which gave me the idea of filling my circle with treats that are near and dear to my heart. Obviously this is not an exhaustive list. After all, I only had about a minute to write down what came to mind, and everyone else was conversing about successful students - so distracting!

The next map we learned about was a "describing map" which is similar to the first one, but more focused. Since I had already started down the primrose path, I saw no option but to continue with my food theme. Thus, I chose my favorite treat - potato chips - and started filling in as many descriptors as possible in under a minute. This was extremely difficult since I spent the first 30 seconds contemplating how yummy a bag of potato chips would be at that exact moment. Then, too, I had to consider whether or not I would describe chips in general or a specific brand and flavor. There were too many decisions and the clock was ticking! Finally, I settled on some general descriptors thinking I would get a chance to explore this topic more fully with a different mapping technique. (At least, that was my hope.)

By the time we practiced the "compare/contrast map," I was getting hungry. All this talk of food - especially potato chips - was beginning to take its toll. (Mind you, no one else was talking about food, but I've never been afraid to talk to myself.) You're probably wondering, "What about Jeff? Didn't he talk to you?" While he, too, was ignoring the basic procedure his thoughts were occupied with something constructive - the music theory curriculum. When I ever-so-sweetly reminded him that we were directed to master our use of the maps on non-curriculum related materials, he simply tapped his fingers on my beautifully color-coded map and pointed to the prompt I was supposed to be using, which was to compare and contrast effective and ineffective teachers. At that moment my first thought here was that the incompetent ones get paid as much as I do, so I decided to stick with chocolate.

When we began an example of the "classifying map," the instructors - who had been meandering around the other side of the room - managed to find their way to our table. The first one who came by admonished me to "stay with the group." I sighed inwardly remembering all the elementary teachers I had who always wanted me to follow along during reading and color inside the lines. I pointed out that I had completed all the maps we had covered so far in my notes, and (much to my delight) a friend from my school mentioned that I had contributed regularly to the group discussions. (Nyah!) I considered sticking out my tongue behind her back, but decided against it. Interestingly enough, when the second instructor ambled by, she found my food musings amusing. We even discussed some of her favorite dishes, cooking, and where she was from (Tennessee, of course!).

At break time Jeff and I broke out some sandwiches and yogurt to fuel our brain-based thinking endeavors. This served us well as we moved to the "whole to part map" for which I used the ingredient label on my Yoplait. Of course the "sequencing map" just screamed recipe to me, so I couldn't resist. When we began the "cause and effect map" I decided to consider the basic idea of loving food. What caused me to feel this way? What happens if  I love it too much? While, these are deep philosophical questions of which I only skimmed the surface in my two or three minutes to construct the entire map, I must say that the darkest effect is weight gain. (Ugh!) Moving to the decision-making map was easy. This is a grid used to list choices, factors, and ratings based on a pre-determined scale. Of course, the choices had to be dinner party menu themes which I examined in light of factors like cost, preparation time, persnickitiness of ingredients, and potential guests. Even Jeff weighed in on this one ranking some of the choices to skew the results in favor of a dessert buffet. (I know you would never have guessed he'd do such a thing!). Finally, we ended the day with the "relating map" which is a variation on basic analogies. I used this to sum up my feelings about spending the day with Jeff and contemplating my favorite subject - food.

Snacks to Go

Afternoon classes interfere with my snack time, so before Jeff and I headed out we packed some food to go. Of course water bottles (and a soda for good measure) had to go into the cooler bag to combat the current heat wave in triple digits, but what to pack for cooler eats was another problem.

As I've mentioned, we're trying to make some better food choices, though it is difficult when potato chips call my name and my slumber is filled with sensuous foods dancing before my eyes. Still, today's snacks were tasty and nutritious. My good eats started with a couple of small whole wheat tortillas smeared with a quarter of an avocado, topped with half a slice of Swiss cheese, and finished off with a dollop of alfalfa sprouts for good measure. I rolled and wrapped these babies before tossing them into the cold storage bag. Every time I buy (and eat) alfalfa sprouts I tell myself to get them more often. I always forget how much I like the springy green flavor and shredded, chewy texture. They add a nice dimension to sandwiches and are especially lovely combined with the nutty butteriness of ripe avocadoes.

Since Jeff isn't as crazy about avocadoes as I am, I made a different snack sandwich for his munching pleasure. He had a whole wheat roll filled with low fat turkey breast, Canadian bacon, a slice of cheddar, and romaine lettuce leaves. In addition to the sandwiches, we each ate a small bag of fresh baby carrots, which are especially good to munch on during lectures since the chewing action keeps us from opening our mouths and getting in trouble. Surprisingly, other people at our table were quick to take us up on offers to share our carrot bites. Perhaps they too felt the need to chew rather than talk.

After class we dashed home for a quick dinner of last night's leftovers, and then off to our son's guitar class, but not before we restocked the water bottles and grabbed another snack for the evening's long haul. This one consisted of dried fruit and nuts. The fruit mix included papaya, pineapple and mango pieces which I divided into single servings before adding a small handful of roasted almonds. The sweet fruit with the salty nuts hit the spot later in the evening. (This is one of my favorite taste combinations. Some people go for smooth and creamy, but sweet and salty - especially joined with crunchy nuts, chips, or crackers - is always my combo of choice.)

So, while today has been a series of classrooms for me and the guys, homemade snacks kept us sated without spending money on fast food or heading to the vending machines for high-sugar junk. Contemplating this at the end of the day, I am happy with our choices and already pondering what to put in the snack cooler tomorrow.

Sample Portions Are Too Small

Grazing through Sam's Club is a good way to kill a Sunday afternoon. Even though the store was practically empty, there were quite a few sample stations scattered through the grocery departments. We ambled across the first in the cleaning section where we picked up single load sizes of laundry detergent. But the real jackpot started when we reached the cheese area.

Browsing among the gourmet cheeses, wishing we had remembered to bring a cooler to stave off the 110 degree heat wave, we were offered several bites of yumminess. The first, a nice sized slice of brie on a whole wheat cracker round, was buttery and smooth. Along with this, the boy and I were given another round topped with a fabulous spinach and artichoke dip. (Jeff skipped this one since he's not fond of spinach or artichokes.) The sample lady said the dip was meant to be served warm, but it was plenty good at room temperature. My son cast his eyes over the tub of rich goodness several times, so it is probably just as well that we didn't bring a cooler, since we're trying to eat healthier and a large tub of dip is not on the menu. The guys also had a bite of maple cured bacon as we continued our meanderings through the cheeses and into the fruit section (where we picked up an 18 ounce package of dark, ripe, luscious blackberries for only $4).

As we wound our way among the frozen food aisles, we were handed samples of mini chicken sandwiches served with two flavors of Pringles chips, Bagel Bites pizza, and Hot Pockets breakfast combos with sausage, egg, and cheese. Of the three frozen food items, the breakfast pockets were definitely the best. The eggs were fluffy and the cheese was melty without being runny or tasting artificial. The sausage added a little interest, but didn't overpower the sandwich. We decided we would purchase these during the school year to eat when we were running late in the morning. In addition, they come in the Lean Pockets variety which comes in under 300 calories - perfect with a cup of coffee and a glass of o.j.

Continuing through the frozen foods we passed up samples of pizza since there were actually people waiting for them to come out of the toaster oven at the sample stand. (These were nearly the only other customers we saw in the store!) However, when we arrived at the refrigerated section we were greeted with samples of Activia yogurt and Special K granola which we promptly combined. Being loyal Yoplait eaters, Activia was new to us. The vanilla was smooth and creamy with a little acidic after bite. It was particularly good with the granola mixed in for some texture and crunch.

Moving into the pantry items section we seemed to run out of the sample stands that so densely populated other parts of the store. However, much to our delight, as we reached the front and headed to the cash registers we came across one final sample for dessert - gourmet popcorn. Jeff tried the cinnamon, our son had caramel corn, and I went for the zebra - which was caramel corn drizzled with white and dark chocolate. The zebra was hands down the best, but all flavors were pretty expensive. The going rate was three (small) bags for $10.88, which seemed like overkill to me - after all it was just doctored popcorn!

Actually, the popcorn reminded me of a recipe I just cut out from a women's magazine for caramel corn. Chop six caramels and microwave them with two tablespoons corn syrup and half a tablespoon water. Stir every 30 seconds until it all melts together, and then pour the mixture over 10 cups of low-fat microwave popcorn in a large bowl. Spread the coated popcorn on a baking sheet and bake at 350 degrees for four to six minutes. The recipe says one cup equals 53 calories and 1 gram of fat. Of course, drizzling chocolate over the top might defeat the purpose, but dark chocolate does have antioxidants, so it's good for you - right?

Ultimately, we left Sam's Club sated from multiple snack bites, but not much poorer since we limited our purchases to some cleaning supplies and those blackberries - which we devoured after dinner!

Light Lunch

One of the advantages of non-work days is the opportunity to make something good for lunch. However, one of the disadvantages of cooking this time of year is heating up the kitchen and the house. Thus, lunch needs to consist of something tasty that doesn't require the oven. Today's solution is a quickie version of black bean burritos.

Start by rinsing a can of black beans. Combine this with a couple of chopped tomatoes, some grated cheddar cheese, salsa, and a couple of dollops of sour cream. Of course, a little extra seasoning like chipotle sauce can never hurt. Spoon the mixture into tortillas, reserving about one tortilla's worth of filling. After rolling them up, put them in a microwave safe dish and spoon the remaining filling over the top. Nuke them for two or three minutes until they are heated through and the cheese melts.

This makes a nice lunch that doesn't require much time, effort, or electricity. One can of beans and two medium tomatoes make about eight burritos - plenty to share with the guys. These little treats have a fresh, summery flavor thanks to the juicy tomatoes. Tomatillos or chopped bell pepper would make a nice addition to this, as would some fresh lime juice. If you are watching the carbs, try mixing up the filling and eating it on a bed of greens instead of a tortilla. (I contemplated just eating my portion straight from the bowl.) If you like the burrito "package" lettuce wraps would also work well. Any way you choose, this is a light lunch perfect for summer Saturdays.

Food and Friends

Two cook outs in one week have to be a good thing. Following Monday's Memorial Day food fest, we were invited to another indoor-outdoor shindig tonight. A couple of our friends are moving away and held a last hoorah before saying goodbye.

While most of the guests found an indoor perch, Jeff and I (along with a few other people) spilled into the backyard which sports many trees, mature rose bushes, a koi pond, and a vine covered pergola firmly ensconced within an expanse of lush grass. I only mention the greenery of the yard because it is fairly uncommon in the valley of the sun, where 115 degree summers tend to burn tender plant life. While today's temp was close to 100, once the sun dipped below the neighborhood's horizon, the air began to cool making the yard an inviting place to sit and chat.

Of course, the point of a cook out is the food. Our hosts treated us to marinated and grilled chicken breasts along with herbed salmon, while guests brought a myriad of salads and desserts. One mixture included corkscrew pasta tossed with briny black olives, feta cheese crumbles, and cherry tomatoes in a light red wine vinagrette dressing. This is pretty classic pasta salad, but still quite tasty. Another offering - Jeff's favorite - included fresh spinach tossed with sliced strawberries and pineapple chunks. My favorite had brown rice and marinated veggies stirred together with pine nuts and a slightly sweet dressing that tasted of honey and citrus.

Dessert courses included angel food cake with mixed berry puree (our contribution), miniature cinnamon rolls, and a lemony chess pie that was to die for. This was custardy smooth and oh-so sweet, in a flaky crust browned to perfection. The lemon flavor tasted fresh - probably coming from some of the large locally-grown fruit - with enough to add tang, but not so much that it overpowered the dessert. In my newly begun effort to eat healthier (starting today), this was a temptation I couldn't ignore. Luckily, the pie was on Jeff's plate so I only snagged a few bites rather than eating an entire piece. However, I did eat my share of the angel food cake!

Ultimately, the food was light and delicious leaving the freshness of summer for my tastebuds to dwell upon far into the evening. As we said our goodbyes and well wishes we realized we might not see our friends again, but we will carry the memories of autumn dinner parties, winter game nights, and summer cookouts wherever we go.

Feeling Rich

Every time I dine at Red Lobster I contemplate the Cheddar Bay biscuits which I have repeatedly tried (and repeatedly failed) to make at home. Sure, I can add plenty of buttter, a little garlic, and some real Wisconsin cheddar; however, I cannot seem to EVER get the biscuits as light and fluffy as the restaurant version. Alas, I'm doomed to savor these goodies only upon eating there. (Sigh.)

Happily, today's trip to the seafood place included those yummy biscuits and a good deal more. We started our luncheon adventure with crab and lobster stuffed mushrooms. The delicate meat was mixed with a thick, creamy white sauce and plenty of cheese before being stuffed into the fungi caps. Presumably, they went under the broiler for maximum melting action, because they came out in steaming ramekins, gooey with overflowing stuffing. The guys (who both said they liked my stuffed mushrooms better) didn't care much for these babies, but my mother-in-law and I enjoyed them quite a bit. They left a creamy, smooth texture in the mouth and satisfied my taste for rich foods.

Those biscuits and mushrooms just primed the pump for my entree of coconut shrimp. A dozen large prawns - butterflied, dipped into a coconut laced batter, and fried to golden perfection - adorned my plate along with plenty of pina colada sauce concocted from coconut milk and crushed pineapple. As good as it looked, it tasted even better. Fortunately for tomorrow's lunch, I couldn't eat it all and just had to bring some home in a go box (along with the garlic mashed potatoes and a couple more biscuits, of course). Jeff ordered a smaller portion of fish thinking he would have dessert, but recanted on the chocolate overload cookie after cleaning his plate. My son had an Asian based chicken dish served on rice pilaf with a dark, sweet-tangy sauce. Being a growing boy, he practically licked the plate following multiple helpings of those hot biscuits. Both of the in-laws opted for traditional seafood platters with a variety of offerings. Oh, the joys of being stuffed!

Sometimes when we enjoy a large, rich, satisfying meal accompanied by family discussions of kids and vacations I feel a twinge of guilt that many people aren't as blessed and happy as we are. But in a moment or two I realize that guilt is not the appropriate emotion. Rather, I (and everyone else in the family) should feel appreciation that our lives are full and good, that we are lucky to eat well and even luckier to have one another for company.

Moo Shu Goodness

Sometimes I get a hankering for a specific meal, and today's taste of choice is Moo Shu Pork. This dish gets its zing from garlic, ginger, sesame oil, and plum sauce. While I purchase my plum sauce in the Asian food aisle, my mom often makes hers using plum jam as a base. (Yum!) This sauce is the star of the show because it's slightly sweet but has an undertone of spiciness that adds life to just about any plain meat and vegetable mixture. Moo Shu Pork is an easy dish that can hit the table in 15 to 20 minutes from start to finish and requires only one pan. What could be better than that?

Begin by warming a stack of flour tortillas. This is best accomplished by wrapping them in a slightly damp towel and then in aluminum foil before popping them in the oven at 350 degrees for 10 to 12 minutes. They will come out soft and warm. Next, heat some sesame oil in a large skillet over a medium burner. Cut the pork (or chicken or beef) into bite-sized pieces and stir fry it in the hot oil along with some chopped garlic and ginger (both from a jar in the fresh foods section of the grocery). While the meat cooks, rough chop about half an onion (I like the red ones!) and a bell pepper. Toss these in with the meat, and liberally sprinkle the whole thing with salt and pepper. When the meat is cooked through, put in some soy sauce and deglaze the pan. Add a package of shredded cabbage and carrots (cole slaw mix) and a little more sesame oil for flavor. Continue stir frying until the fresh greens wilt a little and become crisp-tender. At this point the tortillas should be ready to come out of the oven. Serve the dish by spreading a spoonful of plum sauce on a tortilla and filling it with the stir fry concoction. Fold the the tortilla like a burrito (upward from the bottom and then rolling from one side) to hold the yummy goodness together and inhale the little package while its warm.

These gems are easy to make and a big hit with the guys. They provide a nice Asian flavor without too much fuss. Enjoy!

Time for a Cookout

On Memorial Day we honor our fallen veterans - the people who gave their lives so we could be free to associate with whomever we want, wherever we want, whenever we want, and discuss anything we want. While many people think having a cookout is a frivolous way to celebrate this solemn holiday, I think it is a perfect example of the American dream our heroes died protecting. Memorial Day cookouts have become a tradition because they provide an opportunity for people to dwell on the gift of living in America rather than the price that accompanies it. A cookout is a symbol of freedom from fear and want as well as goodwill involving family and friends from around the neighborhood or across the country. So yesterday, after we took some time to remember those who gave us the right to dissent politically, to gather peacefully, and to choose our own faith, we celebrated living the American dream with a cookout.

As with any good cookout, we fed the kids hamburgers, chips, macaroni and cheese, and cupcakes while the adults feasted on skewers of marinated pork or shrimp with red onions, bell peppers, and fresh peaches. These beauties were delicious! The marinade consisted of a cup of bourbon, half a cup of honey, half a cup of mustard, Caribbean jerk seasoning, and fresh lime juice. After dousing the cubed pork and peeled shrimp with salt and pepper, they went into the liquid for the majority of the day. Later, I boiled the marinade and used it as a basting sauce while grilling. While the meat and seafood were good, the most flavorful part of the kabob came from the grilled peaches. The seasoned honey-mustard glaze played well against the sweet, soft, warm fruit. A bite of peach coupled with a little crunch from the red onions and bell peppers was extraordinary.

In addition to the main course we had several side dishes including classic corn on the cob (swathed in butter, sprinkled with salt and pepper, wrapped in foil, and tossed on the grill). This is my favorite way to eat fresh corn. I love how the butter halfway steams the corn, but the heat of the grill makes it a little brown on the edges. We also had fajita-seasoned roasted sweet potatoes - another favorite side dish. This provided a nice contrast to the honey-mustard kabobs. In addition, one guest brought pasta salad with diced fresh veggies, while another brought loaded baked potato salad and Greek vegetable salad to nosh.

Since everyone trickled in a little at a time, I thought it prudent to have an appetizer of stuffed mushrooms. While I favor crimini mushrooms, white ones work just as well. One of the tastiest fillings is cornbread stuffing (from a mix). However, for the cookout I opted to finely chop the stems and cook them in a little butter until they were tender. Then, I added Italian breadcrumbs and feta cheese mixing it all together thoroughly. After putting a spoonful into each mushroom cap, they went into a 350 degree oven for about 13 minutes. Let them cool a little before taking a bite, though! We munched on these while sipping a glass of wine until everyone arrived.

One of the best parts of the cookout was hanging out in the yard while my son and his friends splashed in the pool. After dinner we retired to the porch for more talk until it was time for dessert - s'mores bananas. To make them, slice a banana long way leaving the bottom layer of the skin intact. Put miniature marshmallows and mini chocolate chips between the banana pieces, and wrap the whole thing in aluminum foil. Put the packages on the grill long enough to soften the banana and melt the marshmallows and chocolate together. Half a banana is usually enough for each person, especially if you serve the dish with a scoop of ice cream - which makes it like a warm banana split. These are always deluxe, and a great way to end an evening of good food, good friends, and appreciation for our lives here in the U.S.A.