Monday, November 29, 2021

Sonny the Fish

 One amazing fish.

Saturday, November 27, 2021

Dd's Angel Hair Pomodoro

My plan now is to keep watching what I eat (low carbs) and maybe have one cheat day a week where I can have a saimin or a spam musubi or a piece of cake or . . . an Angel Hair Pomodoro!

angel hair pomodoro


3 large vine ripened tomatoes*

cloves garlic, peeled*

¼ fresh basil leaves, julienne

Salt, freshly cracked black pepper, as desired

2 TB olive oil

6 oz angel hair pasta 

Garnish: grated Parmesan cheese


*In a medium saucepot over medium high heat, bring water to a boil (enough water to cover tomatoes completely). With a sharp knife  mark a small “X” on bottom side of tomato. Turn off heat; place tomatoes and garlic in water. Allow to sit 1-2 minutes. Skin will begin to separate from “X”.  

Peel tomatoes; cut in half. Squeeze to remove seeds.  Chop tomatoes and mince garlic. Transfer into a large mixing bowl. Toss with basil, salt, pepper and olive oil. Reserve. 

Cook pasta in a large pot of boiling salted water according to package directions.  Drain.  Immediately toss with tomato mixture. Garnish as desired. Serves 3.

Friday, November 26, 2021

Free Lemons!!

There is a Meyer lemon tree that Wendell and I pass on our morning walks.  I admired how the lemons were getting so big.

The other day we saw this bucket.  So cool, yah.  I took a few.   

Later, I left a bag of trail mix with a thank you note.   


Wednesday, November 24, 2021


The magic number finally appeared on my scale.  

I did celebrate by eating my ramen, but kinda wish I had opted for a Sekiya saimin instead.

Hopefully I'll be able to maintain this weight.  I like feeling healthier and less sluggish.  And I don't know if it's all in my mind or not, but I feel like my brain is working better now too.  It's quicker and less forgetful.  I can remember where I parked my car now.  LOL.

That's it for now.  I hope you all have a Happy Thanksgiving!! 

nov 22

Sunday, November 21, 2021

Diet Update

Less than a week more to go, and I need to be at 136 to reach my goal of losing 20 pounds by Thanksgiving. 

Been s-l-o-w-l-y chipping away.  There was a 3-week span where I didn't lose a single pound, and I felt like throwing in the towel.  Instead I gave myself permission to extend my deadline. 

nov 20

And I bought this to celebrate when I do reach 136.

And then.  I've been thinking.  If I could lose "only" 4 more pounds and get to 132, my BMI would be at 24.9.  That would put me in the "normal weight" category.  😮

Friday, November 19, 2021

Supply Chain Crunch Explained

After watching this video I kinda understand that there are multiple reasons for the hangups.  But as one commenter said, "Maybe the real solution is to stop buying so much crap you don't need."

I kinda agree.

Wednesday, November 17, 2021

Roasted Cauliflower

This roasted cauliflower came out good.  Landon said that he could eat it every night.  I followed the instructions from a YouTube video by Home Cooking Adventure.

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Ingredients: Makes about 3-4 servings

1 head cauliflower 3 tbsp olive oil 1/2 tsp turmeric 1/2 tsp smoked paprika lemon juice from half of lemon 1/2 tsp chilli powder or chilli flakes 3 garlic cloves, minced (optional) 2 tbsp soy sauce salt and freshly ground black pepper Directions 1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. (I used foil.) 2. Wash and chop cauliflower into florets and place in a large bowl. (I also patted dry with paper towels.) 3. Pour olive oil, soy sauce, lemon juice and sprinkle spices over cauliflower. Toss with your hands to coat well. (I didn't pour over the cauliflower. I mixed all the ingredients in a bowl and added the cauliflower into it instead.) 4. Place cauliflower florets in one layer on the prepared baking sheet. 5. Roast until tender and lightly browned, for about 35-40 minutes, stirring from time to time.

Monday, November 15, 2021

Wendell's Shrimp and Bacon Corn Chowder

Wendell made this sometime last week and it was super ono.  The recipe is from the Creme De La Crumb site.  

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  • 4 slices bacon, chopped
  • 3 teaspoons minced garlic
  • 1 pound large shrimp
  • 1 15-ounce can corn drained
  • ½ cup sliced carrots
  • 2 ribs chopped celery
  • ½ teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 1 pound baby red potatoes quartered
  • 3 cups chicken or vegetable broth
  • 1 cup heavy cream


  • Add bacon to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside.
  • Add garlic and shrimp to pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque.
  • Add corn, carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning, potatoes, and chicken/vegetable broth and stir to combine. Bring to a boil, then pour in heavy cream. Simmer for 10-12 minutes until potatoes are tender. Stir in bacon and cook another 2-3 minutes.
  • Garnish with chopped parsley or thyme and cracked black pepper, and serve.

Saturday, November 13, 2021

Buddha's Fingers

I saw this at Whole Foods the other day.  So weird yah.  It was $6.99/hand.  Didi says it makes the best zest . . . "planny zest".  


Thursday, November 11, 2021

Hand Signal for Help

Do you know the hand signal to use if you need help?

Tuesday, November 9, 2021

Dwarf Avocado Plant?

 I decapitated my avocado seedling.  My plan is to grow a short tree. 


What you think?


Sunday, November 7, 2021

Dd's Clams Linguini

Clams Linguine used to be a favorite of mine.  I haven't had it in ages, and this looks so good.

clams linguine




6 oz. linguini, cooked according to package directions, drained well

2 cans (6.5 oz.) chopped clams, drained, liquid saved*

1/2 c. reserved clam juice*

2 TB olive oil

2 oz. applewood smoked bacon, chopped

1 large shallot, minced

4 cloves garlic, minced

1 tsp. dried oregano

½ tsp. dried ground sage

1 tsp. dried basil

Pinch crushed red pepper flakes

¼ c. Italian parsley, chopped

1 c. white wine

2 TB butter

2 TB heavy cream

2 TB lemon juice

Garnish: grated parmesan cheese


In a large skillet over medium heat brown bacon in olive oil.  Add shallots; cook 1-2 minutes.  Add garlic, oregano, sage, basil and red pepper flakes. Saute until shallots are translucent. 

Add reserved clam juice and wine. Bring to a simmer 15 minutes until almost completely reduced.  Stir in butter, cream, lemon juice and clams. Simmer an additional 5 minutes. Add parsley. 

Optional to toss pasta in sauce or serve sauce over warm pasta. Sprinkle with cheese. Serves 2-3.

Friday, November 5, 2021

Coffee Cake Mix from Ross

I mucked up the "swirling" action of the chocolate portion in this coffee cake, but Wendell still liked it.  He even took pieces to share with his golfing buddies yesterday.


I made it using this box mix from Ross.  It was only $3.99.

You just gotta add milk, vegetable oil and an egg.  So simple.  Well, except for the swirling part. 😆

Wednesday, November 3, 2021

Chicken Marsala

Pal Naomi told me about this recipe awhile back, and since Geri recently gave us her defrosted chicken, I thought it was the perfect time to attempt to make it.  The recipe is from the Once Upon a Chef site.

It came out so good.  I told Naomi it's the ono-est thing I ever made. 

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  • 1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick, or chicken tenderloins
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil 
  • 3 tablespoons unsalted butter, divided 
  • 1 (8-oz) package bella or button mushrooms 
  • 3 tablespoons finely chopped shallots 
  • cloves garlic, minced 
  • 2/3 cup chicken broth 
  • 2/3 cup dry Marsala wine
  • 2/3 cup heavy cream 
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley, for serving (optional)


  1. Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
  2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
  3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.

I'm getting braver at attempting hard recipes.  I think it helps for me to rewrite the recipes like this.  Somehow it seems less intimidating this way.

Monday, November 1, 2021

Stuff at Ross

Here are some interesting items that were at Ross recently.

Salami ($5.99)

Organic Rice Vinegar ($2.99)

Almond Milk Creamer ($3.99)

Heavy-Duty Tarp ($16.99 - reduced price)

Lysol Wipes ($3.99)

Garlic-Stuffed Olives ($4.99)

Tikka Masala Sauce ($3.79)