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Friday, November 24, 2006


Ushered in here with Kleenex, cough drops, and Sudafed. Ugh.

I put up a small tree in a corner to see what the cats will do. They pretty much ignore it unless I'm fussing with the branches or lights. I'm still not sure about putting up the big tree... Photo is of the tree last year. I LOVE my big tree... :o)

No "Black Friday" shopping for us today. I would have drug my sorry self out if there had been some burning need for something, but fortunately there was not. I have a couple of big things left to put together for a class, then I can concentrate on finishing my shopping. I'd say I'm about halfway done.

I also did not get to go to Lincoln to see Debbie and her family, which I was disappointed about. I thought if I slept awhile this morning, maybe I'd go this afternoon, but felt even worse when I woke up at 10:30, so I called her and cancelled. We'll get together next time. Or maybe I can talk Greg into a trip to Tennessee...

I did have Greg reach down my toter of Santa mugs, and I sorted through those and the ones I got from ebay this Fall. I have a pretty huge collection now, along with salt and pepper shakers. Wonder where I'll put all of them?

I did get to watch most of the second half of the Nebraska/Colorado football game. I came in just as CU scored their second touchdown to tie the game. I almost went back to the bedroom to watch HGTV, but I'm glad I didn't. Way to go HUSKERS!

Jessi should be back any minute with our Chinese takeout for supper, and Greg is watching "Titanic", so I'll join him and snuggle in for the evening. Hopefully tomorrow will be a better day.

Thursday, November 23, 2006

Be Thankful

This was an email from Aunt Jan. I copied and pasted, so I don't have an author.

Have a wonderful Thanksgivng!
Much love,
Greg & Tammy

Be Thankful

Be thankful that you don't already have everything you desire.
If you did, what would there be to look forward to?
Be thankful when you don't know something,
for it gives you the opportunity to learn.

Be thankful for the difficult times. During those times you grow.
Be thankful for your limitations,because they give you opportunities for improvement.
Be thankful for each new challenge,
because it will build your strength and character.

Be thankful for your mistakes.
They will teach you valuable lessons.
Be thankful when you're tired and weary,
because it means you've made a difference.

It's easy to be thankful for the good things.
A life of rich fulfillment comes to those who are also thankful for the setbacks.
Gratitude can turn a negative into a positive.
Find a way to be thankful for your troubles,and they can become your blessings.

And let the peace that comes from Christ rule in your hearts. For as members of one body you are all called to live in peace. And always be thankful.Colossians 3:15

Monday, November 20, 2006

Prayer request

Just got off the phone with my friend Cindy's mom. Cindy is in the hospital in Omaha and is scheduled for brain surgery later today. She had surgery for an aneurysm several weeks ago, and has now developed infection in her brain. Please keep her in your thoughts and say a prayer for her and her family. She's been down a long road that just got longer...

Thank you.

time keeps tickin', tickin' away

Nothing much to post about - I'm living at the library with my nose in a textbook. I'll be done in a couple of weeks, then I can concentrate on "the holidays".
So for now I just wanted to wish everyone the Happiest Thanksgiving!

Tuesday, November 07, 2006

Salmon for supper

Since we got back from Alaska, I've made a few different salmon recipes. Remember that Randy caught that 10-pounder? He made me responsible for cooking it. It's in a plastic bag in my freezer, waiting. I've been cooking those salmon fillets I buy at Sam's club. That way if the recipe bombs, I didn't ruin "the" fish. Well, and because there isn't that much of "the" fish, and we really shouldn't eat it without Randy.
Anyway, we had salmon again tonight and I used a recipe from Aunt Jan. She got it from a lady in Anchorage, and it is goo-ood! :o)

I'll post it here the way she gave it to me:

de-skin & cube salmon
de-seeded & diced jalapeƱo pepper
diced onion
fresh grated ginger root
equal parts sour cream & mayonnaise
sea salt
bake 375 degrees, 45 minutes
sprinkle fresh grated parmesan on top last 10 minutes

Here's last week's recipe:
Salmon with capers
1/2 - 3/4 lb salmon fillets
salt & pepper to taste
4 cloves garlic, chopped
1 tsp. capers
1/2 c white wine, divided
4 oz. Italian roasted red peppers, cut into pieces
6-8 small new potatoes
1 head broccoli, cut into florets (1 cup)

Preheat oven to 450. Spray inside of 2-quart Dutch oven and lid with olive oil.

Place salmon in bottom of pot (my fillets were frozen), skin side down if with skin. Spray fillets lightly with olive oil. Season with salt and pepper to taste. Sprinkle with garlic and capers. Pour 1/4 C wine over the fish. Top with roasted red peppers.

Pierce each potato multiple times with fork and drop into pot. Season lightly with salt and pepper. Add broccoli and arrange to fit inside pot. Pour rest of wine over all. Cover and bake 45 minutes.
(I buy the 4-paks of small bottles of white wine to use for cooking. If you don't want to use wine, you could substitute vegetable stock.)

And one more. This is a little more work, but so worth it!
Salmon in Phyllo
2 lbs. Salmon fillet, skinned and boned and cut into 8 portions
Juice of one lemon
1 tablespoon chopped fresh dill
Salt and pepper to taste
8 sheets phyllo dough
4 tablespoons butter, melted
1 teaspoon Dijon mustard
1 egg yolk
1 tablespoon heavy cream
Fresh dill for garnish
Creamy Dill Sauce (recipe follows)

Marinate salmon in lemon juice and dill for about 20 minutes. Season with salt and pepper; rub the spices in well. This can be done several hours ahead of time.

Preheat oven to 375F. Take a sheet of phyllo dough. Combine melted butter and mustard and brush lightly over the phyllo. Put a strip of salmon at the long end of the dough. Fold phyllo over salmon and roll up. Two inches from the end of the sheet, tuck the sides in toward the middle. Finish rolling and place roll on buttered baking sheet, seam side down.

Repeat with remaining salmon strips. This step can be done and hour ahead and refrigerated. Combine egg yolk and heavy cream and brush pastry with this egg wash. Bake until phyllo is puffed and browned, about 5 to 7 minutes.

At serving time, put pastry on a heated plate, garnish with dill and serve.


Creamy Dill Sauce

2 T. dry white wine
Juice of 1/2 lemon
2/3 c. heavy cream
2 T. chopped fresh dill
1 T. Chopped fresh parsley
Salt and pepper to taste

Heat a medium saucepan over medium-high heat (or use the skillet in which the fish was cooked). Add the wine and lemon juice; bring to a boil. Add the cream. Simmer until well combined and cream has reduced slightly. Stir in the dill and parsley. Taste for seasoning.

This sauce is excellent with all sorts of fish, especially if you use the pan in which the fish was prepared and scrape up the bits to get extra flavor. Makes about 2/3 c. sauce.

Happy News!

We are very excited for them - they'll be great parents!

Wednesday, November 01, 2006

Quiet Halloween

It was a quiet evening with only about a dozen trick-or-treaters. Greg got to take a big bag of candy to work with him. We enjoyed having the kids visit later in the evening. :o)