Early morning blood test
I had to fast before a blood test this morning -- ooh, was that hard. I cheated and had some coffee this morning but without milk, it wasn't the same. I rushed to the doctor's office at 8 a.m. to get in line for the nurse. Old people using the surgery get up so early that they start lining up for their blood work or whatever else they need the nurse for at dawn it seems like. Old people don't need as much sleep but the early office hours are for us people who need to get our blood test done so we can get on with our commuting to the office. The medical people have tried to explain this to the older patients but they say things like, 'but I have to get to the supermarket early to get things for my dinner.' I suppose I'll be like that myself some day but for now I just want to get a broom and sweep them out of my way.
Getting in late to the office and getting stared at
I got in late because of my blood test, and then people looked at me in that superior way people do who get in early. I give people this 'I'm superior because I got my ass into work at 8:00 and you didn't' look too so I suppose it's only fair that I get it in return...but I wanted to say, I HAVE A MEDICAL REASON FOR BEING LATE. I'M NOT JUST HUNGOVER LIKE YOU USUALLY ARE IN THE MORNINGS.
60 percent of my blog is worthless
My son mentioned to me that he'd noticed I hadn't been myself lately, that I seemed depressed and agitated (true). Then he took me by the hand (very unusual) to counsel me that it was probably the obligations of doing blog posts that was upsetting me.
"You don't have to do it," he said. "Really, how many people read it? Maybe one a day and it's someone who is related to you." He looked me in the eyes and continued: "It's not like it's a blog of any note. I think about 60 percent of your blog is a complete waste of time."
Then he made me promise to give up the computer for 48 hours and see if I felt better, so I said I'd try. (He doesn't know that I have automatically set posts to go up so they will during my enforced rest period tomorrow.)
Easter is coming and I don't want to do any work
Do any of you have any easy and delicious Easter recipes that can be frozen ahead of time? I'm having my husband's family over and am looking for ideas.
19 comments:
Your blog ain't no waste of time, mamacita!
Please tell your son that at least one person who is not related to you reads your blog religiously (probably a poor choice of words).
Please tell your son that at least one person who is not related to you reads your blog religiously (probably a poor choice of words).
THERE IS NO WHERE ELSE ON THE WEB THAT I CAN LEAVE STUPID COMMENTS AT. SO PLEASE DON'T STOP. STILL LAUGHING AT THE "DAY IN AMERICA". BUT IF EFFECTS YOUR HEALTH, THAT HAS TO COME FIRST!
I find your posts to be a bright spot in an otherwise gloomy day.
Mikey was so wrong! I'd put the "worthless" percentage more at, like 85% (AAAGH! JUST KIDDING! STOP HITTING ME! HELLLLLP!)
You know I read it, HO, and enjoy thoroughly. Some posts more than others, but each reader will have fave topics.
You all are so nice. I will send you money soon....
Just have to go check out all the name calling on the other posts now...it can get so colorful sometimes.
It ain't a job, it's fun. I like the 60% that's worthless along with the 40% that isn;t. I comment on the things I want to comment on and ignore the rest. That's how it should be.
When you have no inspiration don't blog.
If only 40% is worthwhile that is a huge lot more than most blogs, so the glass may not be half-full but it's still more thirst-quenching!
That said it is springtime and we all need sunlight - I've been neglecting my 'duties' a bit this week and I will guiltily admit I'm feeling a lot better for it.
I'm out here reading you each day even if I don't comment every time. And whatever % isn't worthwhile ISN'T posted by YOU. Do not stress!
BTW, you asked about Easter dishes...we traditionally have Albert's Italian rabbit stew. It might freeze well. Also scones...
Hot Cross Scones - from Biscuits and Scones by Elizabeth Alston Makes 8 scones
Great for Easter or Tartan Day, or any time you want a special breakfast. I usually make a double batch.
2½ cups all-purpose Flour
1 Tablespoon Baking Powder
1 teaspoon Cinnamon
¼ teaspoon Allspice
¼ teaspoon ground Cloves
½ teaspoon Salt
1 stick Butter, cut up
½ cup Currants or dark Raisins
¼ cup Sugar
2 Tablespoons Orange or Lemon Zest
?• cup Milk
Heat oven to 375°. Mix flour, baking powder, spices and salt in a large bowl. Cut in butter until mixture
looks like fine granules. Add currants, sugar and zest and toss to distribute evenly. Add milk and stir with
a fork until a soft dough forms.
Turn out dough on a lightly floured board, give 10 – 12 kneads. Form into a ball; cut into 8 wedges. Form
each wedge into a ball, and place apart on an ungreased cookie sheet. Bake 10 – 15 minutes, or until
medium brown. Cool 5 minutes, covered with a clean dish cloth, on a wire rack.
Icing:
?Lcup Powdered Confectioners’ Sugar, 1¼ to 1½ teaspoons Milk (I like to use Lemon or Orange Juice
instead of milk) blended till smooth into a thick icing. Make a cross of icing on each cooled scone. Or just
ice the top of each scone, if you’re in a hurry.
***
Rabbit with Brown Sauce - Albert A. Barbieri Serves 10
Albert learned this fabulous dish from his grandma, and he traditionally prepares it as the main course for
the Templeton/Barbieri Easter dinner.
2 Rabbits cut into pieces
Progresso Seasoned Bread Crumbs
1 Egg, beaten with 1 Tablespoon water
1 package Knorr’s Leek Soup or Trader Joe’s Leek Soup
1 package George Washington Brown Gravy Seasoning
2 Leeks, washed and chopped
2 Shallots, chopped
3 – 4 cloves Garlic, crushed OR 1½ teaspoons Garlic Paste
½ lb. fresh Mushrooms, sliced
8 oz. Proscuitto (or Pancetta), chopped fine
2 14½ oz cans Chicken Broth
1 cup Marsala or Sherry Wine
1 teaspoon Rosemary
1 teaspoon Sage
1 teaspoon Parsley
1 teaspoon Thyme
Salt and Pepper to taste
Dip rabbit pieces in egg, roll in bread crumbs. Heat olive oil to medium high, then brown the meat on both
sides. In another pan, sauté the leeks, shallots, garlic and proscuitto in olive oil until translucent. Mix soup
and gravy seasoning into 1 can of the broth. Add rabbit, mushrooms, seasoned broth, wine, herbs and
stir. Simmer for 45 minutes to an hour, until rabbit is tender, adding chicken broth as needed. Add 1 – 2
tablespoons flour blended into a little broth or water, stir until gravy thickens.
Thanks Derry for the recipes. We have Hot Cross buns in the stores over here around Easter time. I split them and toast under the grill and have with a cup of tea.
Rabbit stew, eh? Looks good but I have never thought about eating rabbit before. I might be a bit too squeamish. Would chicken do?
I guess you could sub skinless dark meat chicken, but that sort of defeats the point of it being rabbit stew... Rabbit is available frozen at the Asian markets much cheeper than from the high end grocers. Todd's mom's family raised them on their farm in 30s-40s, and Albert grew up eating rabbit in his Italian family. So it's not weird to us. If you've had German Hossenpeffer, that's rabbit, too.
Oh, OK, I could look in the Chinese supermarket here. Does rabbit taste weird?? Oh well, might as well give it a try. You all are such adventurous eaters!
I'm a wimp when it comes to meat - I only like chicken and fish and the occasional piece of beef.
Rabbit tastes pretty ordinary. It's half way between cat and chicken.
So I guess goat is off the menu then eh Elizabeth?
Don't give up the blog!
Elizabeth, I guarantee that if you were served a bowl of this and we just called it "stew" you would gobble it up and ask for seconds! Think I forgot to say to serve it over rice, we like to stir gorganzola cheese into the rice while it's hot, then pour the stew over. YUM.
Can't say I've tried cat, Tim. But Brody's right, goat can be delicous. We used to have wonderful turtle soup when I was a kid, but I think they are endangered now, so I wouldn't eat that anymore. My grandparents in North Carolina made stew with squirrel, possum, and frog legs during lean years in the Depression. I haven't had the first two, but have had frog legs in restaurants (yeah, kind of like chicken white meat). We eat squid quite often, very good for your figure, E, tasty and tender, not chewy, if not overcooked.
Gorgonzola cheese melted into rice sounds like a fab dish. I'm going to try that on its own, rabbit or no rabbit.
Ok, maybe I'll try it....
Brody, glad you are back!
Todd woud like to point out that here in Arizona, they serve rattlesnake in some of the Western restaurants...lots of bones and it tastes like chicken. He also has eel, and baby octopus in the freezer for Aisan dishes...!
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