Accidents makes it easier to blog

Let me start by saying everyone's okay.
No one was hurt.
JR is fine. That's the first thing he said to me when he called Wednesday morning at 6am. Early morning calls are never good. It was nice to know that he wasn't hurt. In fact, the only thing that was hurt was the truck. The whole thing is less painful physically and more of a pain in the butt mentally. Which is as good as a car accident can get.

After I had a chance to process the information, which sadly my day went to shit so my mull over time wasn't until I was driving home. Several things went through my mind later in the day. Things like;

"I wonder if we could convince the insurance company that the accident caused the electronic windows on the passenger to stop working?"

Or

"I wonder if having flames painted on a 1997 3/4 ton pickup truck would be considered a luxury item?"

Or

"I wonder if we can rent a better car than the 1995 POS Sable that we currently own and that I drive?"

Then I read Jessica's post. It dashed all my hopes. It seems that I am going to have to lower my expectations. Just a tad. Somewhere down into the 80s. Since, I was having babies, wearing shoulder pads, and very owlishly large frame glasses in the 80s I don't hold out much hope.

Love,
M

This is why I love Austin, Texas

A field of flamingos.
It just doesn't get any better than this.

Love,
M

Random bag of stuff but mostly produce

Keely. Random. Now!

This is my haul from the farmers market. I've numbered each thing (I'm not anal and food obsessed, sort of) but the numbers are so small I'm not sure you can see them. So if you squint real hard....
1. 3 different types of summer squash. (I've used most of these)
2. Patty pan squash. (roasted tomorrow for pizza with the leftovers for other equally yummy things)
3. baby beets. (roasted for pizza)
4. Grape tomatoes (pizza again)
5. Green beans (last night's dinner)
6. Chicken eggs (frittata and breakfast)
7. Duck eggs (breakfast this week with last night's mushroom ragout)
8. Tomatoes (general eating)
9. Jalapeno goat cheese (sprinkled on pizza after it is done cooking)
10. Baby and Japenese eggplant (stuffed on Thursday)
11 & 12. Assorted peppers (stuffed, roasted and general eating)
13. Peaches (baked in puff pastry)
14. Oyster mushrooms (last night's ragout)
15. Butternut squash (not sure but I'm thinking ravioli)
16. Sweet onions (general eating)

Now, my sweets your days are numbered. Mahahahahaha... Days are numbered, get it? Numbered.....I crack myself up.

Home Helps

The view from the Oasis restaurant at Lake Travis. JR and I sat outside, had a drink and chatted. Our topic of conversation was my NEED for one of these:

He wasn't buying it. Literally or figuratively.

War Time Cook and Health


The Dirty Dog tavern sign on 6th Street. This is about as classy as 6th Street gets.



The Kitchen Encyclopedia

I was feeling pretty smug about my personal sense of style until I recalled this photo. That goofy looking dork wearing a hat but no shoes is me. To see where I got my fashion sense just take a gander at the woman up front with the huge sunglasses and high-water pants. That would be my mother. My dad is not in this photo but trust me when I say, he was equally fashion backward.

I dare you to come up with a photo of yourself at the cocky age of 15. I bet my dorky trumps your dorky.

Love,
M

PS. Cookbooks care of Duke University. Who has the most exciting collection of cookbooks and advertising ephemera.

Summer Squash Frittata Recipe

JR and I went to the Austin Farmer's Market on Saturday. I was like a kid in a candy store.
I darted from booth to booth. Buying peaches here, eggplant there. It was terrific!

At one point I sent JR back to the car to feed the meter and put the first of my booty in the trunk. While he was gone, I bought a pound of green beans, four different types of summer squash, and a ginger cream scone. By the time, he finally caught up to me I had acquired a carton of peaches, three different types of eggplant, and some fine jalapeno goat cheese. Within 10 more minutes, I had picked up a dozen chicken eggs, a dozen duck eggs and a pound of the sweetest baby beets I've ever seen. In about an hour I spent $69 and had an embarrassing moment in front of the woman selling peppers but more about that in a few days.

Today I'll give you my go-to summer squash frittata recipe. This frittata is hearty enough to serve as a meal and easy enough to please those of us with a lazy bone the size of a Bruhathkayosaurus' thigh bone.



Summer Squash Frittata
Preheat oven to 400 degrees.

4 cups summer squash, sliced thin (zucchini, yellow, mexican, you name it)
1/2 medium onion, sliced thin
4 or 5 sun-dried tomato halves, reconstituted and chopped
6 eggs
2 tablespoons milk (or cream or half & half)
salt
red pepper flakes
1/2 cup Parmesan cheese

Assemble your cast of characters.

Slice your summer squash and layer in a oven proof dish. I suggest a cast iron pan or a non-stick fry pan with a metal handle. Don't pack it down. You'll want all those little spaces for the egg mixture to creep in.

Layer the sliced onions and reconstituted sun-dried tomatoes on top of the summer squash.

Beat eggs, milk, red pepper flakes and salt together. Pour over the vegetables. Don't worry if the egg mixture doesn't cover all the veggies. It will as it cooks.

Top with Parmesan cheese.

Bake for 35 minutes or until the eggs are set and the top is all golden brown and yummy.

I usually served this with some homemade shredded hash-browns and maybe a veggie sausage pattie or two.

Served with a small fruit salad this would make a great meatless dinner. I know it makes a great brunch.

Love,
M

Heading to Austin, TX.

Yeah, I know, I never sit still.

I've got a couple of meetings in Austin that I'm not quite ready for so I'll be keeping this short.

The big difference about this trip is that JR will be accompanying me. He doesn't usually go because there is no one at home to take care of the animals. With The Boy at home we plan to take advantage of the opportunity to get away as often as possible.

By ourselves.

Alone.

At a nice hotel.
Alone
Where someone cooks for me.

Alone!
Someplace that when I walk in the door my greeting won't be...
What's for dinner?
It will be....
Welcome, can I take your bag?
(BTW, my answer is always "yes" or "why, yes you can" or "thank you very much" or "Gawd, please do".)

We have plans. After my meetings, we'll be heading to the following places:

The Oasis to watch the sun go down.
It will be so romantic.
I hope.

The Clay Pit for dinner.
We love Indian food.
Mmmmm....curry.
*drool*



The Alamo for a movie, beer and food.
But, only if the movie isn't Predators.
I'm a major wuss.
Maybe, just the beer and food.
Beer and food is good.
Not as good as beer and skittles
(nod to Julie *wink*)




JR will be spending a little time at Waterloo Records.
The man is an audiot and vidiot at heart.

I'll be taking my camera. I may even pass it off to JR to take on his travels. It will be interesting to see what he comes up with. Maybe, I can even convince him to post about his visit to the music store. He is a journalism major after all. You would think he could write something compelling.


I'm taking requests.
Is there any place you would like us to see and report on while we are there?
Someplace you've heard about?

Someplace you went to and would like to see what it looks like now?

We'll try to get there. Grab a couple of pics and post about it.

Love,
M

I could afford that - the game

Okay, you know the drill
Click on the ugly but oddly compelling button
to read post from other randomizers.

I think Captain Dumbass needs these.
Think of the culinary possibilities.

*This is what some of my paintings are missing.

We could afford this.
It sits in downtown Houston near the railroad tracks.
Like most of the houses we can afford,
it's on the wrong side.

New state motto for Oregon,
Warning, hugging could cause bark burns

Love,
M

Old Books

A while back the Boy and I took a little jaunt down to the University of Texas Medical Branch Library. Located in Galveston it is a short hour drive from our house. I have a friend there that gave us a tour of the library. It was great fun and I think it impressed the Boy.

While looking through the books I gave an impromptu book construction lecture. I talked about how books started out as clay tablets, progressed to scrolls, then to the codex that we use today. I also explained how books are folded, foliated, or paginated (depending on the age of the book), how the folios are sewn together and a bunch of other book construction and history. I'm pretty sure it was way more information than anyone needs to know about how books were made. Yes, boring people half to death is my specialty.

We were lucky enough to see a first edition Darwin's Origin of Species. It was thrilling to see the drawings and diagrams. Nothing like holding a little history in your hands.


Another important book in the medical sciences was Gray's Anatomy. It was the first of its kind. Called the doctor's bible, Gray's Anatomy was first printed in 1858. This anatomy has been continuously published for the last 150+ years.

The illustrations are wonderful. Can you imagine how controversial it must have been at the time. It actually showed and described male and female reproductive organs. Think of the outrage that the Victorian's felt at seeing penises and vagina's drawn out in all their glory?



And while the book may have made some uncomfortable it was without a doubt the most influential and popular book of it's time. Thousands of doctors have been trained using this book. Gave me the shivers to turn the pages.


And after all that lofty bookishness I digressed to the library's huge psychology section. Like the teenager I can be I giggled over some of the titles of these books.

Malleus Maleficarum. A book designed to convince people that there were witches, they are mostly women, and how to spot them. The author was denounced by the Spanish Inquisition in 1490. It didn't seem to help the poor women that were deemed to be witches though.

What I was actually taking a photo of was the cute little green book right next to it. I got a laugh out of it.


It seems that it takes 3 volumes to tell the history of prostitution. I thought it was a pretty straightforward transaction to me but I guess not. Makes me wonder about how the author did his research.


I know this is Monday and I usually post a recipe but this is an odd week. The only thing I made that was the least interesting was a zucchini and sun-dried tomato frittata. I neglected to get pictures because I make this sort of thing all the time and it didn't occur to me that others may like to know how I made it. I, also, steamed some clams for the boys. They liked them but what they liked even better was the clam chowder with garlic croutons that I made out of the leftovers.

You all have a great day. I'll be seeing ya.

Love,
M

Ernie or a way to frighten your child. You decide.

On Wednesday Jenni posted photos of the cake she made for her son Oscar's 3rd birthday. He wanted a pink monster truck. I think she did an excellent job.

I made a comment about a cake that I made for my eldest son when he was young. And Jenni responded promptly. Here's the email I received from Jenni with my comment attached.

Jenni Pompi to me

show details Jul 14 (2 days ago)

Oh, I would LOVE to see that!

On Wed, Jul 14, 2010 at 8:28 AM, Michele <mreilly1959@gmail.com> wrote:

Michele has left a new comment on your post "Mighty, mega, (pink) monster trucks":

Nice job. I once made an Ernie cake for one of my boys. Ernie turned out looking a lot like Don King. http://normlevy.files.wordpress.com/2009/02/don_king.jpg


Posted by Michele to Oscarelli at July 14, 2010 8:28 AM

So Jenni, here it is........................

My Ernie

Don King

The real Ernie

My Ernie

It's pretty easy to see the resemblance.

Love,
M

Minot, ND - early 1900s

This must have been what it looked like when my mother-in-law was born there.
Love,
M

RTT - Miscellaneous Musings

It's Tuesday, therefore it's random.

A little too Descartes?

I saw these at PetSmart on Sunday.
I was kinda creeped out.
Tripper would never sit still long enough for JR to get them on him.
I say JR because I would never try.
I would never try because I would be laughing too hard.
FYI: have you ever seen a Pembroke Welsh Corgie with a tail?
Me either.

Is it crazy that I know what this means:

The Holy Grail of Ubiquitous Plain-Text Capture

Yeah, I thought so.

It seems that we have been emailing ourselves. For some reason our msn email account has decided to send itself emails. I'm pretty sure I'm not doing it in my sleep so that means my account has picked up a bug. After May's adventures in wormville I'm going to have to close that account. JR is not going to like it. That's his email account. *sigh* Why am I always the bad guy. Doesn't he know that it hurts me more than it hurts him.

This is a library.
The cannon in front is what happens when you don't return your books.
You've been warned.

It seems I'm in my sailboat period.
I painted this a couple of months ago.

I'm planning something like this next.
Except, I picked up some gorgeous handmade paper the other day
I think I'll use that instead.
I hope the family likes sailboats.
Because, the last time I went through a period
I painted about 6 or 8 lighthouse paintings.
It lead me to wonder if Degas was ever sick of painting dancers but just couldn't stop himself.
I can relate.

Off to work now. Ya'll have a great day. Click the purpley button up top to be taken to a whole bunch of other folks who random on Tuesday. Try it. It's fun. And cathartic. And, when can you put those two words together?

Love,
M

Green Tomato Parmesan - OMG!

I'm calling this Green Tomato Parmesan. Why? Because I used green tomatoes. Duh, Michele.

It works like this. There are some people who don't like eggplant. I can't hardly blame them. If done wrong, or even if done right, eggplant can be bitter. With this thought in mind I pondered the idea of what to use in it's stead. Then it came to me.

Green Tomatoes!

They are firm enough.
They are meaty enough.
They are easy to come by.
The perfect food for a casserole!
And let's face it folks, Eggplant Parmesan is a casserole.

As most of you know decent totally ripe tomatoes are difficult to come by in the winter and barely passable in the summer until the season starts. So are we confined to nasty hard as rock tomatoes? Must we use canned tomatoes 9 months out of the year? I say no. Let's make that that, Hell's NO!

In the tradition of It's a Dog's Life recipe adaptation I tried this out on the family first. They seem to be the ultimate taste testers. Mostly, because they'll eat anything as long as they don't have to make it. They love it when I experiment on them.
What?
They do?
Just ask them.
No wait, don't.

Anyway, I made this on Sunday and got 6 thumbs up. Two from each of us. Not all 6 from one of us..that would be weird. Sure, we can be weird at times but that's more of a mental thing.

Green Tomato Parmesan

3 green or not ripe tomatoes. These need to be really hard. Unfortunately, these are not hard to find at your local grocery store.
1 jar of marinara sauce, yep, store brand is good.
1/2 cup Italian seasoned bread crumbs
1/2 cup flour
2 eggs
1/4 cup mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
1/2 cup Gruyere cheese, shredded
3 tablespoons olive oil
1 box whole wheat spaghetti
3 tablespoons fresh basil, chopped = optional

Directions:

Preheat oven to 350 degrees.
Heat the 3 tablespoons of olive oil in a large fry pan.
Slice tomatoes really thick. About 1/2 inch. Out of 1 medium tomato you should get 3 full slices.


Make a 3 plate dredging station. 1 with the flour. 1 with the 2 eggs beaten. And 1 with the bread crumbs and 1/2 cup Parmesan cheese. Coat the tomatoes on both sides in that order. I'd use one hand to do this because it will be messy so why get both hands dirty. Don't you love the fact that I didn't clean the place up for you? It's because you're family. I don't show these kinds of messes to just anyone, ya know.


Fry each dredged tomato slice in the hot oil until golden brown. (Ya like my new cast iron fry pan? I just got it on Saturday. I'm in the process of seasoning it. I will have pictures and directions on how to do this coming up this week. You will never need any of those Teflon pans ever again. A well seasoned cast iron pan is a beautiful thing)

Take 1/2 cup pasta sauce and spread it in the bottom of a 9 X 9 casserole dish. Place 4 of the golden brown and yummy tomato slices in the bottom. Sprinkle each slice with half the remaining Parmesan, 1/2 the mozzarella, and 1/2 the Gruyere cheese. Put a couple of tablespoons of sauce on each tomato slice. Place another tomato slice on top and repeat the cheese and sauce thing. Just stack it up!

It should look something like this. Spray some cooking spray on some aluminum foil. Cover and bake for 30 minutes.

After 25 minutes start your pasta water. Cook pasta as directed. Take the casserole out after 30 minutes. Let stand for 5 to 10 minutes while you finish cooking and draining the pasta.

Serve the tomato stacks on top of a mess o'pasta. Sprinkle with fresh basil and Parmesan. Isn't that purty? As my buddy Julie would say..... I'd eat that.

Serves 6. Seriously! A half a stack was all any of us could eat. It was that filling.
Totally yummy!
Totally something I'll make again! And again.
Why will I make it again? Because while I love eggplant The Boy is not as enthusiastic about it but he does love tomatoes.

I hope you'll consider making this. Oh and it will make an awesome Meatless Monday dinner. We'll be having leftovers.

Love,
M