Amy the Mom

Country Bob's Sauce is Great!

A few weeks ago, I was contacted by the folks at Country Bob's.  They asked if I'd give their All Purpose Sauce a try, and naturally I agreed.

In the mail, I received two bottles of the sauce along with a recipe flyer.  I love sauces, and I'm always on the lookout for new products.  I was initially impressed with the low carb count-only 6 grams per serving-since we're trying to keep our sugar intake low around here.  Still, the sauce was pleasantly tangy, not bitter and vinegary.  Everyone else in the family was impressed as well.

Steve called me this afternoon and announced that he was bringing home three hungry men and needed me to provide sustenance.  Perfect-guinea pigs!  I went to the Country Bob's website to look for more recipes and found the perfect one for the ingredients I had on hand-Chicken GREAAAT!. 

Chicken Greaat!

1/4 cup prepared mustard
1/4 cup sugar (I used brown sugar)
1/4 cup soy sauce
1/4 cup white vinegar
1 cup Country Bobs All Purpose Sauce or spicy
1 cup water
1 8 oz can tomato sauce
1 3lb chicken cut up (I used boneless, skinless breasts)

In  a large pot with lid, combine mustard, sugar, soy sauce, vinegar, Country Bob's, tomato sauce and water and bring to boil.  Add chicken and simmer for 45 minutes with lid ajar or until chicken is no longer pink.  Serve over mashed potatoes or rice.

The verdict?  A huge hit!  Popular not only with the hungry guys who descended on the house, but also with the kids and Steve.  The chicken was moist and fork tender, and the sauce wasn't cloyingly sweet.  I served it over rice since I didn't have time to whip up a batch of mashed potatoes, but I'd probably choose the spuds next time.  I've been looking for some new recipes to add to my weekly repertoire, something I could cook with minimal prep time and yet not too simplistic.  This fit the bill perfectly.  Based on the feedback, my own high standards and the very affordable price, I am happy to endorse Country Bob's products. 

Normally, I'm far too impatient to order food products online but these products are worth the wait.  Not only are they affordable, but shipping is included in the price!   I can't wait to try the seasoning salt and the gift pack they offer would be great for creating baskets to give away.   

Right about now, we could all use a little comfort food

I don't know about you, but the television at my house has been dominated by 24 hour news networks for the last month.  My husband is deeply invested in the political race and financial crisis we face and he refuses to relinquish the remote in favor of...less stressful programming.   Thank God for Tivo. 

The entire fiasco makes me want to retreat to the couch with a warm blanket and a glass of red wine.  Now that we're deep into autumn here in Minnesota, it also makes me want to make pot roasts and apple crisp, and mashed potatoes and dozens of other foods guaranteed to make you lethargic and apathetic.  This time of year, Caribou Coffee prevails over my dedication to Starbucks with their very yummy pumpkin pecan bread.  When I was little, I hated finding nuts in cookies or salads or quick breads-anything.  Now that my palate isn't so delicate, I can't get enough.  I've tried several recipes, hoping for one that's close to Caribou's, and I finally figured out the secret-you've got to toast the pecans!  A-HA! 

Pumpkin Pecan Bread

3  cups  sugar

1  cup  vegetable oil

4  large eggs

1  (15-ounce) can pumpkin

3 1/2  cups  all-purpose flour

2  teaspoons  baking soda

2  teaspoons  salt

1  teaspoon  ground cinnamon

1  teaspoon  ground allspice

1  teaspoon  ground nutmeg

1/2  teaspoon  ground cloves

2/3  cup  water

1 1/2 cups chopped pecans, toasted

Beat first 11 ingredients at low speed with an electric mixer 3 minutes or until blended. Add 2/3 cup water, beating until blended.  Stir in pecans.  Pour batter into 2 greased and floured 9- x 5-inch loaf pans.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.

To toast the pecans in the oven: Preheat oven to 300 degrees. Spread pecans evenly on a baking sheet and bake 10 to 15 minutes, stirring often, until pecans are fragrant and lightly browned. Undercook slightly as pecans will continue to cook after they are removed from oven. Cool completely. Store in an airtight container in the freezer of refrigerator.

Summer Berries marinated in Port Wine with Norwegian Gold Cake

My friend Marisha adores Port Wine.  She offers it to me whenever I visit and I'll politely sip a glass, but I find it too sweet and cloying to drink more than a couple tablespoons at a time.  Somehow, Marisha mistook my manners for a genuine interest in the spirit, and I showed up to work one day to find an entire bottle of the stuff sitting on my desk.

The bottle found it's way to my home, where it gathered dust in an upper cabinet for a year.  When Raul visited us last month and announced he was taking over our kitchen for an evening, he asked if I had any port.  I told him I had plenty of it, and hoped he had a good use for it.

Indeed, he did.  We were treated to a luscious dessert featuring summer berries, port wine and ice cream. 

Berries and Port Wine over Norwegian Gold Cake

1 pint fresh strawberries, cleaned and halved
1 pint fresh blueberries
1 pint fresh blackberries or red raspberries
1-2 cups port wine, enough to cover berries
sugar to taste
several large scoops of premium vanilla ice cream

Clean the berries and place in a non reactive bowl.  Pour the wine over the fruit and allow to marinate for a couple hours in the fridge.  After a couple hours, scoop the ice cream into the fruit mixture, return to the fridge for another hour. 

Serve the above mixture over Norwegian Gold Cake, a luscious, dense pound cake that can stand up to a rich mixture like this.

Norwegian Gold Cake

1 c. butter, softened
1 1/3 c. unsifted flour
5 eggs
1 1/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. almond extract
1/2 tsp. salt

Preheat oven to 325 degrees. Place butter and flour in bowl and mix 5 minutes at low speed. Add eggs, one at a time, blending each egg at low speed. Sift together sugar, baking powder and salt. Add gradually to creamed mixture. Add almond extract and mix 3 minutes. After all sugar mixture has been added, turn into greased and floured 9 inch tube pan. Bake for 1 hour.  Invert pan over a cooling rack, allow cake to come to room temperature.

Nutritional information: 1,643 g carbohydrates, 10,478 calories, 136 g fat

Giant Zucchini

Marisha and I stopped at a roadside vegetable stand this afternoon manned by the children of some of her past clients...

Cutest kids, very organized product display.  My favorite part was this...

Biggest zucchini I have ever seen.  It reminded me of a time my mom and I had stopped at a roadside stand.  The proprietor sat on a stool under a tin roof, chewing tobacco.  His stand was full of large zucchini-not that large, but bigger than a baby's arm-and when we asked if he had anything smaller, he replied, "Nah.  You gotta watch that zucchini.  It gets away from you real quick."

I was going to share my favorite zucchini recipe with you, but I just grill it with olive oil and seasonings.  If you want great zucchini recipes, you need to go here.

Celebration

Last night, we were given an anniversary gift by Steve's courier service.  Once again, they sent a limousine to pick us up at home and deliver us to the Capital Grille.  Even though the occasion was romantic, we brought along my mother in law Madeline and Alex to share dinner.  The limo driver presented us with an elaborately frosted cake which I knew wouldn't be touched by Steve or I until the next day because we always leave the Capital Grille feeling gluttonous. 

Madeline was thrilled to be invited and I enjoyed watching Alex take in the pageantry of the evening.  I was reminded of my very first upscale dining experience in Wilmington, North Carolina when I was around ten or eleven years old.  During a vacation, my parents decided that I was old enough to accompany them to The Bridge Tender, a restaurant sitting on the Intercoastal Waterway.  I vividly remember wearing my hair in braids, my face and shoulders stinging from a slight sunburn.  I loved seafood-or at least I loved popcorn shrimp from Red Lobster-so my parents were confident that I would appreciate the meal. 

I was presented with a menu, the same one my parents ordered from-not the kiddie menu.  I carefully reviewed my choices, noting the prices which seemed exorbitant to my eleven year old mind.  A dish caught my eye-Flounder stuffed with crab meat.  It was spendy, but not the most expensive item on the menu.  For some reason, I knew even at that age that it was bad form to order the priciest selection when someone else was treating.  I asked my dad if my choice was acceptable, and he and my mom gave me permission with a stern warning that I would be expected to eat my entire meal.  I ordered a baked potato-french fries seemed too provincial for such a fancy dinner. 

As I waited for my meal, I looked out the window to the water below.  A translucent jellyfish was just barely visible and I watched it's fluid movement until my meal was delivered.  I believe the wait staff was putting on a bit more flourish for my benefit, probably at my dad's insistence.  He's always been big on presentation.  This was the first time I had crab, and I was instantly smitten.  The flaky and delicate flounder served as a pocket for a deviled crab filling.  The onion and pepper medley was perfectly seasoned and didn't overwhelm the sweet meat.  Drawn butter was served on the side.  I felt important and pampered and I loved every minute of it.   

My parents need not have been concerned about my ability to finish the expensive entree.  I didn't leave a trace on my plate and hoped silently that dessert was an option.  Feeling benevolent, my father gave me permission to order a sweet ending to the meal.  I zeroed in on chocolate mousse.  It seems so common these days, but in the late 1970's...it was something.  The mousse came piped into a tall parfait glass topped with dark chocolate curls and was rich and smooth and everything I hoped it would be.  When we returned to the hotel, I couldn't stop talking about the exquisite meal and the restaurant even though my younger sisters were quite jealous about my treat.

Back to last night.  I watched Alex take in the surroundings all evening.  He was appropriately impressed when the valet rushed to open the doors of the limo.  We were greeted warmly by the staff upon our entrance.  Our waiter, Scotty, was the most charismatic waiter we've had in our four or five visits to the Capital Grille.  The food there is sublime, but the wait staff can be a bit uptight-although it's fitting given the formal atmosphere. 

We started off with the crab and lobster cakes for an appetizer, as well as calamari.  I could tell Alex was savoring each bite and as he popped a piece of squid into his mouth, he said that he loved every kind of food that comes from the ocean.  I indulged in a cup of the lobster bisque soup which defies description-but I'll give it a try anyway.  Creamy, smooth and rich.  The soup is full of large chunks of sweet lobster, dotted with fresh chives and the wait staff offers a dapple of sherry to finish it.  It's quite possibly the best soup I've ever had in my life. 

Because we were being treated to our meal last night, I indulged in a wine selection out of  my normal price range.  I'm going to lift from Robert Louis Stevenson when I tell you that the  2005 Belle Glos Sonoma Coast Pinot Noir that I enjoyed last night was "bottled poetry."  I asked Scotty if this was a wine I could purchase locally and he shook his head sadly.  My searches on the internet have proved him right-the vintage is apparently sold out.  If you get a chance to order it somewhere, I can't recommend it highly enough.  I haven't mastered the ability to pick up on  bouquet and notes, but the finish was sweet and smooth.  Probably better that it was such a rare treat, I'd hate to develop an attachment to that vintage.

Alex ordered the filet and poached lobster.  The rest of us stuck to beef only entrees.  For sides we chose the garlic mashed potatoes and fresh sweet corn sauteed with lime, cilantro and onion.  Alex enjoyed an Arnold Palmer with his meal, and basked under the doting attention of our server.  We had to order dessert of course, so Steve and I split a flourless chocolate cake, Alex had an enormous slice of chocolate hazelnut cake and Madeline had the coconut cream pie.  Delicious, all of it.  Madeline and I strategically saved some of our steak for the twins to enjoy as leftovers and Annelise nearly went wild with delight over the abundance of garlic mashed potatoes that found their way home.

Since Steve's courier service picks up the tab for a night like this usually twice a year, we've promised the twins that they get the next turn.  I hope they'll spring for a new suit for Mario, too. 

 

Lemon Pecan Bars

You have to try really hard to not be happy when experiencing weather like we've had the last couple of weeks.  Impossibly blue skies, temperatures in the mid to upper seventies, and sunsets every night that leave me awestruck.  Even a painful dentist visit hasn't dampened my spirits.   In the last week, I've discovered that lightning bugs (or fireflies) are showing up in my backyard.  I don't know what happened to the lightning bug population over the years, but when I was a child the skies were filled with them at night.  Unless I'm in remote rural areas, I never see them during the summer anymore.  Any ideas how to develop a thriving firefly population?  I would love to see their flickering all over my neighborhood each evening.

So, it's the 4th of July already.  I believe I promised a recipe a couple weeks ago, then never delivered.  Shame on me.  The garden calls, and then we had the entire downstairs interior of our house painted last week which was demanding, but produced gorgeous results.  When I finish cleaning the house, I'll share some pictures.

These are from a Realtor in my office, who I believe snagged a blue ribbon from the State Fair for her efforts-deservedly so.  Lemon bars are such a perfect summer treat, but these have pecans, which I think make them even more exceptional.  Can you omit the pecans?  I suppose, but I don't know why you'd want to do such a crazy thing.  These bars look like they belong on a red and white checked tablecloth, next to some homemade fried chicken and tangy potato salad.  You should definitely include them for your menu tomorrow.   They seem like they should require so much more effort than they actually do.  Maybe after you make them, you should rub some flour into your clothes and smear a little on your cheeks to make it seem like you slaved for hours in the kitchen whipping these up. 

Lemon Pecan Bars

For the crust:
1/2 C butter, softened
1 1/3 C all purpose flour
1/4 granulated sugar (I prefer superfine)

Mix together the above ingredients with a fork or pastry blender until crumbly.  Press into an 8 inch square baking pan and bake for twenty minutes at 350 degrees.  Crust will still look white when finished, do not brown it!

Filling:
2 eggs
3/4 C granulated sugar (again, superfine is best)
2 TBSP all purpose flour
1/4 tsp baking powder
4 TBSP lemon juice (NOT the concentrate, the real stuff only!)
1/2 C coarsely chopped pecans

Powdered sugar for topping

Mix all the filling ingredients, except pecans, in a blender on medium speed until combined.  Stir in the pecans and pour the mixture over your pre-baked crust.  Return to the oven, and bake for an additional twenty minutes.  Remove from oven and sprinkle with enough powdered sugar to barely coat the surface.  Allow bars to cool before cutting. 

Thai-ing one on

I have no intention of making restaurant reviews a regular part of this blog because:

A) Most of my readers are outside of the Twin Cities.

B) I eat at Chipotle more than any other restaurant, and if there's one near you, you've already had it.

C) There's other people who do it better.

That being said, Steve and I were putzing around on Saturday afternoon when he announced he wanted to get something to eat.  I answered with my standard one word reply, "Chipotle."  He responded with his one word reply, "NO." 

We were in the drive thru of Walgreen's picking up some antibiotics for him, and he suddenly declared "I know where I'm taking you." 

I feared the worst, and I replied, "I am NOT going to Denny's."

"No, we're not going to Denny's.  I was going to go to lunch at Papa T's the other day and they were closed.  I ended up at this Thai restaurant in that same strip mall, it was excellent." (Papa T's is a pizza buffet.  YUCK.) 

I love my husband, I really do.  His taste in restaurants is extreme.  It is either terribly expensive (Capitol Grill) or greasy spoon (Denny's.)  He favors those wretched Chinese buffets that cater to the easily offended Minnesotan palate-rather than authentic fare they have mountains of overcooked snow crab legs, stacks of greasy egg rolls, salad bars with a trough of iceberg lettuce and jello and a watered down ice cream machine.  What I'm trying to say is, I don't trust his judgment when it comes to cuisine.  I'm a food snob and proud of it. 

Reluctantly, I followed him into the Mekong River Thai Curry House.  It is unfortunately located in one of Burnsville's uglier strip malls, but that is the only negative thing I have to report about this establishment.  The restaurant was surprisingly pleasant inside.  There were two tables with floor seating-not my style, but they were low key and not garish.  We were able to pick any table, and we were greeted by a friendly young waitress right away.  Steve immediately ordered Cream Cheese Wontons, which I like, but they're so cliche.  I could tell this was not the average Asian restaurant, so I ordered a bowl of Tom Yum soup in addition to that appetizer. 

The waitress returned with a carafe of ice water with lemon slices-a very nice touch-and I asked her to recommend a spicy dish.  She advised me that they would make any dish spicy to order on a scale of 1 to 5, so I decided on the Eggplant and Thai Basil with Chicken.  I played it safe and went with a spicy level 3, but would definitely do a 5 next time. 

Our cream cheese wontons came out, and I have to admit-they were excellent.  The talented chef adorns dishes with a carrot garnish intricately carved into a butterfly-it doesn't sound  like much, but it's a wonder to behold.  The five large wontons weren't overly greasy and were accompanied by a sauce that was a perfect complement.  She brought my soup out and after tasting the first spoonful, I looked at Steve and said, "I can't believe you found this restaurant."

"Why?"

"Because it's excellent, that's why.  You never find good restaurants."

I kept working on the soup.  It was delicate, yet so complex in the flavors.  I drank every last drop.  Just when I had finished, another waitress brought us our entrees and she recognized Steve from his visit a couple days earlier.  She remembered how she steered his dainty Scandinavian palate away from the spicier dishes.  I rolled my eyes and told her that as far as I was concerned, the hotter the better.  She was genuinely friendly, and made recommendations for future visits.  We told her how delicious the food was and it was obvious she was flattered by the compliments.  My eggplant and chicken was incredible.  Even though I would order a higher spice level the next time, this was a pleasant slow burn that doesn't catch up to you until you've had a few bites.  Again, nothing heavy handed about the dishes-it's obvious the chef is extremely conscientious and skilled.

Steve ordered the fried bananas for desert much to my horror.  I detest bananas.  He did order strawberry ice cream on the side, so I had  a few bites, but I was stuffed.  The waitress was obviously disappointed that I didn't have the bananas, so she recommended the mango with sticky rice for our next visit. 

On Sunday, I looked at Steve and said, "I could totally go for Thai food again."

That's all I had to say.  There were quite a few more people in the restaurant yesterday, including a couple with two children under the age of 3.  They were sitting at one of the tables with floor seating, which seemed to give their unsupervised children the idea that running around the restaurant was a great plan.  I chose to ignore the toddlers' disruptive behavior and silently cursed the parents for not being more vigilant.

Our waitress was overjoyed to see us again, and I told her I loved the food so much I just had to return for the second day in a row.  We ordered the fried wontons again, and I ordered the Tom Yum soup again too.  The place was quite busy, and our waitress was juggling all the tables by herself.  She brought me a bowl of Coconut Soup by mistake, and Steve told her we'd just try that-thank GOD.  It was even better than the Tom Yum.  Even though it was positively steamy outside yesterday afternoon, that soup was amazing.  I was practically rapturous by the time I reached the bottom of the bowl. 

In between the appetizers and the entree, we chatted up the waitress who told us they've only been open for a year and her husband and she are the owners.  She said her husband was the "big chef" and prior to them opening, he had never cooked before.  We were astounded.  "You're kidding," we said in unison.  She reported that her husband felt she was too friendly, but I told her that the service was part of what made the restaurant wonderful.  We had overheard two other patrons telling her how incredible the food was, and that they would be back as well.  She said several people would walk into the restaurant and leave after looking at the menu and asking if chow mein was available.  Typical Minnesota restaurant patrons. 

I had the coconut and red curry chicken, and was raving about the quality of the food with each and every bite.  I'll definitely be back this week for the lunch buffet. 

Comfort food

This weather is driving me crazy.  Wind, rain, snow, lightning and thunder-all in one day.  I swear, we're not even going to have a spring.  It will just be winter one day, and the next will be 90 degree heat with high humidity.  As I was driving to work yesterday morning I thought to myself, "Self, it's not going to be winter too much longer.  Wouldn't it be nice if Marisha's mom, Lata, would make a big pot of dal dhokli for lunch, and they invited me to join them? " 

Ten minutes later, just as I sat down at my desk, my phone rang.  It was Marisha, calling to update me on her progress in selling her listings in a tough real estate market.  A conversation with Marisha always invigorates me-she has boundless energy and it's contagious.  So, she was sharing her success at convincing her poor sellers to further drop the prices on their homes when she paused and asked me to hold on, her mom was on the other line.  "Dal dhokli, dal dhokli, dal dhokli," I chanted to myself.

"Hello, Mom?"

"Sure, I can come for lunch, maybe noon?"

"Mom?  I'm talking to Amy, what were you going to make?"

"Amy, she said she can make dal dhokli-would you like to come over?"

I didn't hesitate.  "Do you really need to ask?  I would cancel a recruiting appointment if it meant I could have some dal."

"Hello, Mom?  Amy said she would cancel her appointments if she could have dal.  I think you should charge her $100 for a bowl.  I believe she would pay that!" 

You see what happened here?  I used my powers of visualization to get what I wanted!  (kidding, kidding) And?  Marisha's right, I would pay dearly for the dal-although it's also for the company.  Marisha's family is so very warm and welcoming, and they seem to enjoy the fact that their cooking brings me so much pleasure.  I love their knowledge of food, and how there's always something new to try in her parent's home, which is only a mile and a half from my office.

Picture courtesy of the very fine blog Evolving Tastes

It's hard to describe this...soup?  Stew?  It has the texture of velvet.  It's hearty without leaving you with the feeling of lead gut after downing four three helpings of it.  The red chili peppers are to be fought over if one enjoys spicy food.  Traditionally, this soup is served with ghee, but Marisha's parents don't keep it on hand so her father, Suresh, just encourages you to add more butter to the steaming concoction.  Butter in soup?  Count me in!  If the butter is left out, this is a wonderful vegan meal.

My love for this dish is only enhanced by the technique used to prepare it.  I could kick myself for not throwing my camera into my truck yesterday as I do most mornings.  I wanted to capture the process with pictures.  Watching Lata prepare it makes me love it that much more.  I adore watching her as she rolls out the dhokli and cuts them into neat diamonds.  I'm mesmerized as she tempers the vaghaar over an open flame.  When the vaghaar is poured into the dal, the spattering and hissing are signs that the wait is over and it's time to eat.  My mouth is literally watering by the time the the dal is ladled into my bowl. 

I have Lata's handwritten instructions for this delicacy.  Two pages of neatly printed and precise direction.  She's compiled more than fifty recipes like this for her children and I'm in awe of the effort and detail she's put into it.  Not to be outdone, Marisha's father is also an excellent cook.  Suresh's chicken curry is to die for, and I've been promised a personal lesson in his technique for that as well.

Now, if I could only get the recipe for date bread from my other friend's mom. 

   

White Chicken Chili

For years I've searched for a really good white chili.  Finally last Christmas, one of my good friends (who apparently had been holding out on me) brought a crock pot full of the stuff to our office potluck.  I'm miffed that she hadn't shared it sooner, but I shouldn't have been surprised since I'm still trying to finagle the recipe for her rhubarb meringue squares from her.  I seem to attract this type of friend, which is ironic given my propensity for publishing my recipe stockpile on the Internets where THE ENTIRE WORLD can see them.  Another friend's mom makes the most incredible date nut bread I've ever tasted.  I asked for the recipe and was flat out refused.  I even volunteered to sign a contract stating that I would never share the recipe with another living soul and I would never publish it.  I told them I would have it notarized-it's that good.  I still don't have that recipe. 

Back to the chili.  When my friend gave me this recipe, I rushed home after the potluck ready to make it that same night.  I somehow skipped over the part where it mentions that this serves 20 hungry adults.  I also misread how many cans of bean are used, so I was left with a watery mess that was nothing like the soup she made.  I have no reason to cook soup for 20, so I made a few changes to the original and like my version even better. 

Amy's White Chicken Chili

2 16 oz. cans of cannelini beans, drained and rinsed
1 store bought rotisserie chicken, meat picked off and cut into cubes (Either that or roast your own chicken.  Using cooked boneless/skinless breasts results in meat that's too dry.)
3 C chicken broth, low sodium
1 C shredded Monterey Jack cheese
4 oz. can diced green chiles
1/2 to 1 jalapeno finely minced (depends on your heat tolerance)
8 oz. Daisy sour cream
1 small onion, minced
1 large clove garlic, pressed
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp white pepper

Saute the onion, garlic and jalapeno in a tablespoon of canola oil until onions are translucent.  Combine all ingredients in a large pot, bring to a simmer.  Allow to simmer for a half hour then serve.  Great when topped with a bit of sour cream, extra minced jalapenos and tortilla strips.  If you prefer a thicker soup, you can puree one of the cans of beans before adding to the pot.  That would be a good way to get your kids to eat this if they don't like beans.  I've known about that trick a long time before Jessica Seinfeld used it.   

I'm back

Whew.  I'm a little rusty.  Let's see if I remember how this thing works. 

I fell hard for this blogging thing and I love it.  I love the writing process and I love the little community that I've built.  But I'm here to tell you it's an addiction, one that can suck hours away at a time.  I've also been wondering if some of this website is a little too off the charts in the "It's All About Me" category.  I'm the least vain person you'd ever come across, so constantly writing about the minutiae of my daily life kind of goes against my self deprecating personality.  I haven't reconciled that, but as long as a hundred or so people feel compelled to visit here daily, well, who am I to argue?

When I last left you, Steve was in Germany.  Prior to his return I gave the house a good, thorough cleaning.  I got on my hands and knees and cleaned under the cabinets, steamed the grout, polished the toilets to a high shine, cleaned out the pantry and refrigerator, gathered bags of clothing and toys for the Goodwill,  cleaned the windows and all the woodwork...and then watched it revert back to homeostasis with dog hair tumbleweeds rolling across the floor and socks strewn everywhere.  (What the hell is with boys and socks?  I have more than one friend who has commented on this phenomenon.  Without fail there will be at least one pair of worn, malodorous socks on the floor or furniture every day when I return home from work.) 

Also during my hiatus, I had to help the twins with their sixth grade science fair projects.  Annelise dutifully recorded statistics showing the corrosivity of different kinds of sodas.  For a week, twice a day, she took prolific notes and observed the effects of Coke on enamel coated popsicle sticks.  She created a gorgeous and thorough display documenting the results of her experiment.  Mario slapped his board together and conducted his research the day before the project was due.  Guess which twin is going to the State Science Fair in May? 

Yeah.  All that harping about procrastination was really effective.  I'm happy to report they both received an A+, but you can only imagine the sibling rivalry that I've been enduring since that decision was handed down by the judges.  I had to remind Annelise that the first year she was in the spelling bee Mario didn't make it, and to look at this situation with that point of view.  She is convinced he is gloating about his victory though, and punches have been thrown over the matter. 

In other Mario related news, he threw away his retainer with his lunch on Friday.  That little faux pas is going to cost $375.  This is on the heels of losing his new iPod just three short weeks after Christmas. 

This chain of events reminds me of a friend of mine that has a witty little comeback he uses anytime a salesperson or server asks him, "Can I get you anything?"  His retort is always, "Yeah, a big sack of money."   Oh, how I wish I had one of those right about now.  Needless to say, I did not win the Powerball on Saturday.