On the way to the restaurant, Three Tomatoes, I had Paige guess where we were going. “I want to go to Red Apple!” she said. “We’re going somewhere even better,” I said. “It’s not an apple, but another vegetable (technically a fruit?) that’s round and red. Guess what it is!” (What a good mom. Every moment a learning opportunity.) “Hmmm…” “It’s red and round and juicy in the middle and it has seeds in the middle.” “I don’t know…” she said. “Red and round like an apple.” “Um – Pumpkin!” “Red! It’s RED, not orange.” “hee hee hee.” “It has a green stem – but the rest is all red and round like an apple and you can cut it up and it’s juicy and yummy.” I could see her thinking really hard…it was coming, coming… “Red and round and we plant it in our garden every summer and then pick it and eat it and it’s so yummy.” Snap! The light went off in her mind – she had it. “JELLO!” she yelled. Silence. For the record, I can remember one time, in the last five years of her life on earth, when I made jello. It’s the one Mormon legacy I deny (for shame!) Perhaps we shall turn our attention from reading to the Food Pyramid. It makes me wonder. Every morning, when she drinks her smoothie, what does she think she’s drinking? Jello? On a positive note, Nelson has finally learned how to hang up his shirt.
It’s not on the floor – it’s actually on a hanger!
He’s also learned how to make his bed.
I had mighty big plans for a cute St. Patrick’s Day recipe.
I’m obviously not supposed to make donuts.
The children blame all recent misfortunes on those mischievous green elves.
I’m on to you, suckuhs!
Perhaps we will make some green Jello for St. Patty’s Day. Maybe stir in some of those baby mandarin oranges, walnuts, and coconut bits. Mmmm…makes my mouth water just thinking about it.
We are in the desert and it is HOT. Really, really HOT.
I am in a foreign land. Happy for naps, away from cleaning my own kitchen.
Of the gladdest moments, methinks, in human life, is the departing upon a distant journey into unknown lands. Shaking off with one effort the fetters of habit, the leaden weight of routine, the cloak of carking care, and the slavery of Civilization, Man feels once more happy. -Sir Richard Burton
Recently I was given a cookbook. And not just any cookbook. It was an aphrodisiac cookbook. And to tell you the truth I wasn’t really on familiar terms with the word “aphrodisiac” until dating my English major. I figured it was just him and all that symbolism stuff. But then this word was used commonly in my early marital days by many of the Makechnie clan. “Want some asparagus, Amy?” wink wink. “Oysters?” “Dark chocolate?” Seriously? No wonder I was such a fertile myrtle!
I honestly haven’t noticed much change in my uh-hum, whatever! but it’s been 12 years and asparagus still finds itself the object of desire and romance jokes whenever it is served. I know, I live in a very open family.
People have actually written a cookbook on aphrodisiac cooking. I shouldn’t be surprised. Isn’t sex the number 1 topic around the world? Still, if the appetizer description made me blush, you can imagine the main courses.
Here’s a tame introduction to the seemingly blah vegetable, “The Artichoke:”
“Tough green leaves, each armed with its own thorn stand on guard. They rally their strength to make one tightly woven bud, protecting the exquisite beauty found inside their walls. This aphrodisiac, like many lovers, plays hard to get (which, like many suitor, just makes one want it more).
Fortunately, some very hungry body figured out how to unleash the velvety softness found only in the stubborn artichoke.
Experience it for yourself: Together with your partner, insert your thumbs into the very center of a blanched artichoke, where the leaves meet. Slowly pull the petals apart and down. As the leaves fold down, they will reveal a veritable painting of green, white, and purple. Don’t stop there, but delve deeper toward the center. Continue spreading the petals until you spy a hint of yellowy-white fur. Insert a finger into the opening. The fur, you will find, is protected by the prickly spears of the choke. But persevere, close your eyes, and stroke the voluptuous fur.”
And I’ll stop there because after all this is a PG-rated blog. But it does go on to actually give recipes with this artichoke – if you’ve actually stayed in the kitchen long enough to make anything. “Baked artichoke and crab dip” and “Bruschetta with puree of artichokes” are just two of the many palate pleasing devinations in this book. Did I just make up that word?
Now what I think the funniest part of this whole thing is, and why I may get into trouble for this post is because the person that gave it to me is my mother-in-law! What do you think of that? Perhaps you aren’t surprised if you know her. After all, she may have mentioned aphrodisiac while serving you, say, black beans. Didn’t know that could turn you on, did ya?
If you would like to check out this book from me, know that it is due back in two weeks and late fees will apply as we need to give everyone a turn. Clin, I know you’re first on the list. You don’t even have to ask. Just wait until you read pg. 69 on skewers. Wowza!
This spring Proctor Academy did the musical, Man of La Mancha. It was fabulous, esp. with Jaguar Sasamito as Don Quixote. We liked the music so much I bought Cope the CD for her birthday while in Omaha. They’ve been playing it non-stop and if you’re familiar with it at all, you may think it’s funny – or not- to hear your 5 year old daughter singing Dulcinea’s part. We’ve had many discussions over some choice phrases. But, it’s a wonderful musical; uplifting, powerful, and unforgettable.
It was especially fun to see Gregor get into the part of Don Quixote on his horse. Hey, he had to keep awake somehow.
Our knight galloping to save his lady
Okay, it’s kindof funny
Brynne peeks out from the back
Cope finally passes out from sheer annoyance with her father
After 25 hours in the car, please get me out of here