Funny books

Not that I ever read it, but I know my family will find this amusing.

Herd(ed) at my house

The new dog continues to try to herd the cats.

Somewhat successfully, I suppose.

They are not amused, but we are.  And who could really be mad at this sweet face?

 "I just couldn't help myself . . ."

Sleeping dogs

We let them lie.

Accidental parking

I have never been a stellar parker.  The parking at soccer is so limited, so I was excited when I saw this spot ahead.  When I saw the big truck over the line, I didn't even try.  Instead, I began to make a three point turn in the (dead end) street to turn around.  Without even trying, I had set myself up p.e.r.f.e.c.t.l.y. to back in.

Really quite the feat, when you consider that I can barely back out of my own driveway.

Tuesday

Slept until 8.

Did a bit of school with Trevor before Robert took him out to get new cleats for tonight's soccer game.

Took Holly to her English class, which was very short, as the teacher just met with each student to review a paper.

To Wendy's.

To Holly's eye doctor appointment.  It was great to see that her eyes have changed only minimally in the past three years.

Awesome clouds this afternoon.

Met up with Robert and Trevor at our single Tuesday night game of the season.

It was quite an interesting game when an adult coach (Robert) is speaking to his player, and the teenaged line judge shouts, "If I hear another word out of you, I'm going to tell the ref, and you'll forfeit the game!"  And the ref shouts out, "Game OVER!," tears off his shirt, stomps off the field, leaving 20+ more mature teenagers waiting to continue the game.

Ref changes his mind, decides the game is back on, ejects Robert from the game, and then gathers the players together to tell them Robert is "a bad Christian and not a man."

Robert calls game strategy to me on my phone, which I relay to assistant coach.  We win the game, 3-2, which, believe me, was a good ending.

Sadly, not at all out of character for the ref, and many of the parents/players in the league are already aware.  He was Trevor's coach for three years. He insisted on speaking to Robert after the game, but Robert refused his request to do it privately, as he's long demonstrated his untrustworthiness.  Robert would only converse with him in front of witnesses.

It will play out in the next few days.

Our games with this team are always exciting, but this was not the usual good-exciting . . . I'd much prefer parents shouting out encouragements from under umbrellas in the rain, while the kids slide around on a muddy field and play evenly right down to the end!

Baby love

This little guy came right to me last week at soccer. It was his first birthday, but he made my night!

Drinks with my girl

Great afternoon, after her class, sitting outside.

Scary things

Someone created this.

Someone ordered this.

Someone will buy this.
 

And the'se people Vote.

Recipes - Latin-inspired dinner

We've chosen Peruvian Roasted Chicken several times at Peruvian restaurants over the past six months or so. While this chicken didn't necessarily replicate what we've had, it was certainly easy and delicious, and we'll be making it again.


LATIN-INSPIRED ROASTED CHICKEN 

5 garlic cloves, peeled and finely chopped (I used jarred)
salt
 4-pound whole chicken
1 lemon, cut into quarters (I subbed bottled lemon juice)
3 T. white wine vinegar
2 T. white wine
2 T. oil
2 T. paprika
1-1/2 T. ground cumin
2 t. pepper
1/2 t. dried oregano

1. Using the flat side of the knife’s blade, scrape and chop and mash the garlic and 1/2 teaspoon of salt into a paste.

2. Pull off any excess fat surrounding the cavity of the chicken and discard it. Rinse and pat the chicken dry, inside and out, and place the chicken on a plate. Rub the chicken all over with 2 of the lemon quarters, then discard the lemon quarters.

3. Slip a finger under the chicken skin at the edge of the cavity and run it along the breasts and thighs to gently loosen the skin. Gently work a little of the garlic paste between the chicken skin and meat, being careful not to tear the skin and rubbing your hand along the surface of the skin to smooth the paste and push it past where you can reach with your hand.

4. In a small bowl, whisk together the vinegar, the wine, the oil, paprika, cumin, black pepper, and oregano. Place the chicken in a 2-gallon resealable bag and pour the marinade on top. Turn the bird several times to coat. Seal the bag or cover the chicken and refrigerate for 5 to 8 hours, turning the chicken once or twice if you think of it. (Marinade time was key!)

5. Preheat the oven to 425ºF. Adjust the oven rack to the middle position.

6. Transfer the chicken to a baking dish, roasting pan, or heavy frying pan, pouring the marinade into a small bowl and scraping any thick bits of spices that cling to the container into the bowl. Squeeze the 2 remaining lemon quarters into the cavity of the bird and toss the lemon quarters into the cavity. If desired, tie the legs together with kitchen string. Season the chicken all over with 1 teaspoon of salt.

7. Roast the bird in the oven for 15 minutes, then baste with some of the marinade. Reduce the heat to 375ºF and continue to roast, basting every 20 minutes with the marinade and the pan juices, for an hour. (I just basted at first 15 minutes only.) Discard the marinade. Then roast for 15 minutes more, for a total of 1 1/2 hours, until the juices of the chicken run clear when the thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh reads 165ºF (74°C). Allow the chicken to rest for a few minutes after you remove it from the oven.


SWEET CORN CAKES 

1 stick unsalted butter, softened
1/2 c. sugar
2 egg whites
3 egg yolks
8 oz. cream cheese, softened
8 oz. fresh white corn (about 2 cups), processed in food processor until very fine (I used one can of sweet yellow corn drained)
2 t. baking powder
2 T. flour

Grease bottom of 9" round pan, or use parchment paper. Preheat oven to 350.

Whip butter and sugar until creamy. Add eggs, one by one, and then add the cream cheese. Whip at high speed for five minutes. Stir in corn, baking powder, and flour.

Pour the batter in the pan and bake for 45 minutes or until the cake is lightly golden and firm. Remove from the oven and cool on a rack.


AVOCADO SALAD

Everyone liked this. It was reminiscent of guacamole, except that the avocado was not mashed.

3 avocados, cut into cubes
3/4 of a small red onion, very thinly sliced and soaked in ice water for 10 minutes to lessen its bite
3 T. finely chopped fresh cilantro leaves, or to taste
3 T. lime juice 3 T. olive oil
Coarse sea salt, to taste

Place avocado, onion, and cilantro in a bowl. In a separate bowl, blend lime, oil, and salt; pour over avocado mixture, toss gently, and serve.

---------------------------------------------
Original recipes found here and here. 

Tuesday's sky

After the rain.

First game of the season

We play at different fields for spring and fall. While the fall fields are further away and parking is scarce, I love the location. The train tracks run alongside the fields, and the medivac helicopter base is just over the fence.

 

  Headed to the hospital

 Trevor was a line judge in an earlier game.

 

"NO media allowed!" 

(Not really, Robert was doing who-knows-what.)

For the past couple of years, we played the same team each opening game. The schedule changed this season.

And we lost a game that we probably shouldn't have. But we already have a feeling we'll meet up for another battle on the last night of games.

And hopefully, I'll remember to bring my camera. My phone is very handy, but it's not always the best substitute.

Continues . . .

Holly, fanning herself: Oh, I'm so hot!

Trevor:  In your dreams.

Trevor the comedian

Robert:  Where's my tea?  Where did my Earl Gray go?

Trevor: It all went to your head. 

(Gray, get it?)

Robert (not laughing): Who took my tea?  (Rummaging through cabinet.) I've lost my tea!

Trevor: So?  I've lost my Q.

-----------------------------

And Trevor's still alive.  Robert even made tea for him--but not Earl Gray, which is fine, since Trevor doesn't like E.G.

Sign of the times

When Holly and I toured a couple of colleges up in DC awhile back, I was happy to see this sign.  It was right next to the elevator at the hotel.  I thought it was kind of silly, but I was happy to take advantage of the close parking spot.

Checks in the mail

In a not so surprising "coincidence," one part of Obamacare that has already gone into effect mandates health insurance companies to rebate money to customers if the insurance company does not spend a minimum of 80-85% of premiums directly on medical benefits.

(No wonder the entire bill is more than 2700 pages, right?)

So I got my Obamacare refund last month.

 

Yep. A whopping $9.21.

I'm going to take a guess and say this is the stupidest thing that will happen to me this year.

Robert suggested I give it to Romney.  

So I did. I endorsed it to Romney Victory Fund and mailed it off.  

Oh, yes, I did.

 

It wasn't a lot of money, but it was the principle of the whole thing, and I wish it were more.

Recipe - Crockpot Teriyaki Chicken and Bok Choy Salad

This chicken immediately became a favorite of Holly and Trevor's.  It does not need to cook all day, and in fact will take on a mealy texture when it overcooks.  I found cooking at four hours was sufficient, no longer.

Crockpot Teriyaki Chicken


12 boneless skinless chicken thighs (about 3 pounds) (I've been boning and skinning my own)
1/3 c. sugar
3/4 c. soy sauce
6 T. vinegar
3/4 t. ground ginger
3/4 t. minced garlic
1/4 t. pepper
1-1/2 T. cornstarch
1-1/2 T. cold water
Hot cooked long grain rice

Place chicken in slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; break chicken up into smaller pieces while moving to platter, and then keep warm.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickened.  Serve chicken with rice.


*     *     *

Trevor's been seeing bok choy around, and I happened upon this recipe.  The bok choy was good, very similar to romaine lettuce, perhaps a little heartier but still mild tasting.  It's the first time we've ever eaten it, a good introduction.

Bok Choy Salad

1/2 c. red wine vinegar
1/2 cup olive oil (who uses this, I just sub regular canola)
1/4 c. sugar
1 T. soy sauce
1/4 c. butter or margarine
1/4 c. sliced almonds
1/4 c. sesame seeds
2 (3-oz.) packages of ramen noodles, crushed (I crush while in the packaging)
1 med. head of bok choy, chopped
3 green onions

Whisk together vinegar, oil, sugar, soy sauce for dressing; set aside. 

Melt butter on medium heat in small skillet.  Add crushed ramen noodles. Saute until golden brown; drain on paper towels.

Mix bok choy, green onions, and nuts in a large bowl.  Just before serving, add dressing, sprinkle with the noodle mixture, toss well, and serve cold.

(Original recipe called for twice as much sugar. The recipe calls for the nuts to cook with the noodles in the butter, but I didn't find that necessary.  The first time, I didn't have sesame seeds and instead doubled my almonds.  Another time, I used a mix of almonds, sunflower seeds, and sesame.)