Oddities and Obsessions

tooth.jpgOn the way back to the car after some lunchtime phở, we stepped into a bird store to say a quick what’s up to the caged canaries and parrots. In the middle of the store, I sneezed and my temporary front tooth flew onto the floor. I picked up the tooth, shrugged at the puzzled proprietors and parrots, and drove to my dentist to have it reattached.

The dentist said this might happen. Cautioned me not to eat anything sticky or chewy. I gazed longingly at caramel apples at Farmer’s Market last week, and had to eat my grilled cheese from Phil’s with a fork and knife. That’s the result of deciding to replace my cracked front tooth with a porcelain crown, and having this temporary plastic piece stand in while the crown’s manufactured. It’s no fun.

I’m used to eating anything I want. Cutlery is never a concern. And now, for three weeks, I’m relegated to eating only that which can be cut into small pieces. I feel like a toddler getting his pizza slice diced into manageable bites. Child’s play.

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cumcumber-tomato-and-garbanzo-bean-saladThis salad makes a regular appearance at my house. It looks very summery but I serve it all year long, assuming I can get decent tomatoes.

It's almost not even a recipe because there is nothing to putting it together. Some light chopping, opening a can and pouring the seasoned rice vinegar over the top. But it's so delicious, so flavorful. In fact, this would be enough for me to call it a meal. However, I have a husband who claims it's not a meal without meat. So yeah.

I always have these ingredients in my house. I often run out of lettuce but these ingredients are around...always.

The seasoned rice vinegar is the key (not the regular). It's the perfect dressing and it's so low in calories compared to salad dressing. No oil is needed either. Give it 15 minutes to marinate and you are done. I won't tell you how good it is with crusty garlic bread.

Cucumber, Tomato and Chickpea Salad
Serves: Serves 4

Ingredients:

2 large vine-ripened tomatoes, chopped
1 English cucumber (this is the one without the seeds), chopped
1 (15 ounce) can chickpeas (Garbanzo beans)
2 Tablespoons finely chopped red onion
1 cup chilled seasoned rice vinegar (more or less if needed)
freshly ground black pepper

Directions:

In a large bowl gently toss together tomatoes, cucumbers, red onion and chickpeas with seasoned rice vinegar. Let sit for 15 minutes to marinate, stirring a couple of times. Season with pepper and serve.

 

Cathy has her own vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

cappuccino.jpg"Everyone needs a tagline. And I guess yours is cappuccino?"

That's what my boss said to me as I pulled out my cappuccino shirt and laughed about my recent purchase.

"You really do love it, don't you?" She added.

Still laughing I told her that I had also created business cards with a cappuccino image on them.

"It really is your tagline."

And then another co-worker chimed in.

"Why do you love it so much?"

That answer is easy. But it requires a story: It starts with falling in love with coffee.

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postcard-chicagoHave you ever met a famous person and felt let down?  I have.

Years ago, I was obsessed with an actor in a series of television commercials.  Obsessed.  I stopped what I was doing to watch his overly aired ad.  I was in love.  He not only had charisma, but attitude.  Not hot like Johnny Depp or anything, but he possessed that je ne sais quoi.

I just HAD to meet him.  There had been a lot of publicity about him and I knew one thing — he lived in Chicago.  Well, I just happened to be in that very city.  So, I made a few phone calls.  I was an actor in commercials, he was an actor in commercials.  I knew people.  Those people knew his people.  Someone pulled some strings.

A man from a huge ad agency would be picking me up at my hotel.  My actor lived outside the city.  A 45-minute drive.   Some really nice person I didn’t even know was willing to make the introduction.

I’m beyond excited.  I got all geared up, couldn’t sleep the night before.  I never cared much about how I looked, yet I dressed my best.  Put on a little makeup.  I was ready early, waiting for the car in front of the hotel, over-the-top excited.  It would be magic when I met my crush live and in person.  We would run into each other’s arms and he would insist on living with me for rest of his life.  I’m talking non-stop to this random ad agency dude the whole ride out about my deep infatuation.  He’s humoring me, pretending to be in rapt attention.

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rhino.jpgWhat exciting news this past week! “The Woolly Rhino – a new species of ancient rhinoceros found in Tibet.” And, it's only 3.7 million years old!

Not that my first thought was how to prepare a Woolly Rhino that has aged for 3½ million years, (obviously one can forego the tenderizer) and if it is that ancient, how long should I cook it. Well, actually it was my first thought, though I hardly think it would be a Paleontologist’s.

Not without guile, I turned to the internet for Woolly Rhino recipes, and – quite naturally since you can find anything on the internet – I found one on CLUTCHFITNESS.COM: where research meets reality! (“a cutting edge power building, body building, fitness and nutrition forum”)

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