Let's see about the go see

It has been a very odd week. And I'm not complaining. Did you know that in the not too distant past I thought every day of my life was going to be the same as yesterday? I had a sad, sad feeling that the next 30 years of my life were going to be coasting towards the ultimate end. Yep, that was it. The life I know today couldn't be more different than what I had tried to convince myself was an acceptable reality. The life I know today is, in fact, Better Than Ever. Which brings me to my recent adventure - an interview for an upcoming article at O magazine...

My former roommate, forever friend, longtime encourager of my writing, Rachel Aydt, sent me an intriguing (don't you love this word?!?) casting call from a former colleague of hers. O magazine was looking to cast a story about women who have experienced a shift, emotional, physical, mental, or spiritual, and who now feel they are indeed Better Than Ever. I don't know if I would have naturally seen myself in this light, but when you get an email from an old friend encouraging you to submit the requested photos and accompanying paragraph, you do it. So I did.

Which brings me to one of the most interesting points of this entire experience - how people, both those of longtime familiarity and of new acquaintance, perceive you. We've talked before about the fact that I am vain and self-satisfied. I won't deny it. I've worked really f'n hard for everything I have and I've kicked myself in the ass as frequently as I've patted myself on the back. Believe me. I know where I've come from and what I've achieved and am comfortable feeding my ego internally. What boggles me is when someone tells me that I inspire them or that I am Better Than Ever. That blows me away.

image from wikipedia

So, I went to NYC on a go see, just like in America's Next Top Model. Except, I'm not 6 feet tall with perfect teeth or even a fetching space between my top two teeth. And I can't imagine walking in heels higher than 3.5". And I honestly don't know how to reconcile the fact that I'm obviously a size small to people who don't know me, while in my own mind I am perennially a size medium. I had to draw an "x" through the line on the intake form where they wanted to know what modeling agency I was with, because I'm not a model. I'm just a woman with a story. And whether O magazine sees it or not, I know that I am Better Than Ever. 

To be continued....

The Eternal Ones

After what feels like a long time, I've fallen in love with reading books again and have relegated the iPad to a place not on my nightstand. Yes, yes, I know that some folks read books on iPads or other electronic readers, but that isn't really my way. I like to turn pages.

Anticipating a couple of personal days contending with a civil lawsuit (intriguing, yes?), I grabbed a novel to occupy my mind - Kirsten Miller's the eternal ones. From the jacket I was able to determine that it was a tale similar to Ann Brashare's My Name is Memory and The Time Traveler's Wife by Audrey Niffenegger. I cracked the jacket with realistic enthusiasm and proceeded to be...mildly entertained? Here's the good news - there are a couple of likable characters and the descriptions of Italy and New York City provide interest and color. The book is also a really quick read, I read faster and faster because I was so amused by the ridiculousness of the story that I couldn't wait to see what inaneness came next. The only thing unpredictable about the plot was the consistently unimagined absurd plot twists.

This book had it all - romance, religion, adventure, drug abuse, a lovable gay stereotype, fashion, travel, mystery, suspense, humor, Satan... The only thing missing was plausibility. Hey, guess you can't have everything, right? Like those hours back that I spent reading this dreck.

Doing new math

image from: www.valdosta.edu

I was working on homework with my youngest son the other night.  He's in first grade and we were doing math.  I encountered a problem that absolutely boggled me for at least 90 seconds. No, really.  It was a simple addition question, but the method my son is being taught is very different from the way I originally learned addition.  Students are being taught to make "tens" when they have problems in which the solution is more than ten.  Like this question: 8+5 would be figured out by adding 8+2 (=10) + 3(5-2) = 13. Now, I believe I've mentally being doing math this way for years, but it caused me to wonder are children being served by taking this eventually intuitive method of math away from them before they can fully grasp it?  And, like I asked when I was in geometry class, how do, we use this stuff when we grow up anyway?

Well, grown-up math is a bit different than algebra and geometry. (I can't speak of trigonometry or any other higher orders of math.  I never got there.) My favorite math class was algebra, probably  because it was word math.  Replacing variables in a sentence or problem, with definite numbers, and solving for a specific answer often expressed with words, flexed my brain and satisfied me.  As an adult, many of the word problems I encounter involve taking chances in life - accepting risk in the hopes of achieving an satisfying solution.   Counting on people to do what they promise and intend.  Weighing risks and odds and making the decision to try and solve for X. Will A + B - C = Happy?  Who knows?  Will it all add up?  

In life, (as in math) there are positives and negatives, and just because I've always been more a word girl than a numbers girl, please don't ever assume I'm not capable of doing the math.  I may not yet know the ultimate solution but I'm more than willing to show all my work.

Roast Beast

While I wouldn't consider myself to be overly impressed by beefcake, I do enjoy a good piece of meat.  Last night I treated the Lilly boys/princes to a beautiful roast beef dinner.  Or roast beast, as I said to Quinn.

I prepared the beef simply,  with salt and pepper, and placed the roast on a meat rack in my magic roasting pan.  Below the beef in the pan was a combination of red wine, beef stock and sliced onions adding some steamy richness to the oven.  Confession: I don't know what I do wrong, but I struggle to slice roast beef as thinly as I would like.  Yes, my knife is sharp.  Any hints?

After spending the day in the crockpot

Dinner was tasty and there were unsliced leftovers of the 2.5 lb roast despite Griffin's best efforts. I only had to threaten Quinn with discipline twice, both times related to the mashed yellow and sweet orange potatoes.  As if beef and mashed potatoes aren't the ultimate pairing! 

This morning I placed the beef, the au jus/onion liquid and a couple of canned chipotles in adobo, into the crock pot and let things simmer all day.  Tonight, I removed the meat and shredded/sliced it, adding my leftover mashed potatoes from the previous night to the juices in the pot.  This step worked to both thicken things up a bit and to take the edge off my enthusiasm with the chilis. Delicious.  Like a spicy beef stew that would only have been more wonderful with some sliced avocado and a cheese quesadilla.  Maybe tomorrow. 

A Tale of Two Pinots

A Tale of Two Pinots

A cool follow-up to this post - I responded to a Tweet from Empire Wines inquiring about what their followers were drinking on a Wednesday. I mentioned the Talbott Logan - I was at work, sometimes I have to have a glass of wine when I'm working. Empire must have retweeted me because I got a tweet from Talbott thanking me for enjoying their wine. I responded to them and asked if the Logan Pinot was restaurant only because Empire didn't have it available. They responded saying "no," and offered to discount my s&h if I would like to purchase some directly from them.

And that, my friends, is Marketing 101 using social media.

Strawberry Field Forever

In case you don't know, I love baked goods. Cookies are one of my favorite things to snack on, especially with a tall glass of cold milk, but I've pretty much been disappointed by the cupcakes I've tried around town.  I don't really understand why they have to be filled with artificial ingredients and the ration of frosting to cake is usually way wrong for me.  I've contented myself with baking for myself and the boys to satisfy a craving, and usually have cookies stashed somewhere in the pantry.  I like cookies for the size and variety - and the fact that I can eat 3 or 4 and feel adequately indulged.  But, I believe I've found another option...

At last week's Albany Wine and Dine for the Arts I had an opportunity to try a new kind of delciousness - cake pops. These beauties were prepared by Strawberry Field Confections
based in Clifton Park and they were fantastic!  Their display table was eye-catching with artfully presented trays laden with colorful treats in a mind boggling array of flavors - German chocolate with walnuts, Salted caramel, lemon, pistachio and my favorite - carrot cake.

I should have had these, too!  Silly Silvia.

The carrot cake pop was moist, perfectly spiced and three bites.  I considered going back for a salted caramel one but got distracted by Yono's short ribs and the pork belly from the Wine Bar. Ah, sweet regret...I didn't get pricing information but if I had an event that demanded a dessert course, I would definitely look into these babies as an option.

Savory Bread Pudding

I'm not a vegetarian, but every once in a while I have a dish that tells me I could be without missing meat at all.  Like this fabulous mushroom dish prepared by Jason Baker, the chef at the Wine Bar and Bistro on Lark - where I am lucky enough to work a couple of nights a week. Damn, that was tasty!

King Oyster Mushroom small plate - by Jason Baker

Thanks to another guy, Jonathan, at the bistro, I experienced my first savory bread pudding recently.  It isn't often that I request a recipe from someone, but this bread pudding was unlike anything I've ever eaten - earthy, cheesy, and a touch squashy sweet - delicious comfort food perfect for a potluck, brunch or Super Bowl party.  I made mine with a molasses sweetened multi-grain bread, which I think added a nice dark richness to the finished product.  Next time I make it (and there most certainly will be a next time), I will be a bit less enthusiastic about the amount of bread I use.  It was a tad drier than I would have liked.  Nonetheless, the kale released a bit of juice which prevented things from being too dry and the 5th period lunch crew really seemed to enjoy my Monday offering.

Bubbly, hot veggies, cheese and bread - oh, my!

There were some leftovers to contend with and, in my opinion, this dish screamed for a fried egg or two to take it to a whole 'nother time of the day - breakfast.  I'm a big fan of getting some fruit and/or veggies servings in early in the day and this recipe does the trick.  Don't be shy - add some ham or smoked salmon, maybe mix things up with spinach or a variety of squashes.  Remember - it's your meal!  Or meals, as the case may be.

The breakfast version.  You know I like me a fried egg.  Or two.