Chanukah day 2

Chanukah day 2
Went out for some drinks at Malt and Vine had the Hebrew Vertical Jewbelation it was delicious plus a Gyro and Fries got home lit the candles opened pressie #2 it was the Nicki Minaj Pink Friday CD, and the Craig got ABC's the Lexicon of Love.

What did I do for Chanukah day 1?

Put on your yarmelke, it's time for Chanukah. Hope you all had a nice Tuesday.

Do you ever have one of those days where 30 things happen but when someone asks; I dunno, I don't really remember? Well that was me today. Excited about it being a holiday, I got home wrapped Craig's pressie (a bottle of Namaste beer from Dogfish Head), made a delicious shepard's pie. Got the "Hebrew Hammer" all ready. My pressie was the Sherlock Holmes movie. Yeah...
Then my poor baby got home in a funk because he had a guy at work die of a heart attack today. Can you believe it? Poor guy, his name was Jay, he was a round 50 yrs old. You wake up just like any other Tuesday, take a shower, go to work, a girl gives you a cookie, your arm starts hurting, you tell your co-workers you don't feel well, go sit down, fall down and you die. That's it. The end. I really don't know how to end this story. I mean. How do you recover from a co-worker keeling over? God Bless Jay and I hope he's in a better place.

Merry Christmas and plenty of Walking Dead this New Year

Just posting this for my friend Sheila

Bubbling Asian Fondue From the Sunset Magazine Febuary 2000 issue

Makes 4 to 6 servings



Ingredients



•4 to 6 cups bite-size vegetable pieces (choose 2 or 3—asparagus, broccoli, green beans)

•1/2 pound boned, skinned firm-flesh fish such as halibut

•1/2 pound sea scallops

•1/2 pound shrimp (31 to 40 per lb.), shelled and deveined

•Asian broth

•Sauces (choose 3 or 4)

•-Chutney yogurt

•-Cilantro mustard

•-Ginger-soy

•-Wasabi cream

•2 to 3 cups cooked rice


Preparation


1. In 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add vegetables. Cook until they turn bright green, 2 to 4 minutes. Drain; immerse in ice water until cool; drain again.

2. Rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch-thick slices, about 2 inches long. Cut scallops crosswise into 1/4-inch-thick slices. Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.

3. In a 3-quart metal chafing dish or pan over high heat, bring all Asian broth to a boil. If using a 2-quart fondue pan, fill halfway with boiling broth (keep remaining broth hot; cover, and set over lowest heat on a range).

4. Set container on an alcohol or canned solid-fuel flame or an electric burner set on high heat. Arrange vegetables, seafood, sauces, and rice near pan.

5. Spear foods, 1 piece at a time, with fondue forks or thin skewers (metal or wood) and immerse in broth. Cook vegetables until they are hot, and seafood until barely opaque in thickest part, 30 seconds to 1 minute. Dip hot foods into sauces and eat. As liquid evaporates in pan, add more boiling broth, using all.

6. After vegetables and seafood are consumed, ladle remaining broth into bowls and add rice to each portion. Eat with spoons.



Asian Broth

Yield: Makes 6 cups

•6 cups fat-skimmed chicken broth

•1/2 cup thinly sliced green onions

•6 slices fresh ginger (quarter size)

•1 or 2 dried hot red chiles

•2 cloves garlic, peeled and pressed

In a 2 1/2- to 3-quart pan over high heat, bring to a boil chicken broth, green onions, ginger, red chilies, and garlic. Reduce heat, cover, and simmer 15 to 20 minutes. With a slotted spoon, lift out and discard ginger and chilies.



Sauces



Chutney Yogurt

•1/4 cup finely chopped mango chutney

•1/2 cup plain nonfat yogurt

In a small bowl, mix chutney with yogurt



Cilantro Mustard

Makes About 1/2 cups

•1/2 cup reduced-fat or regular mayonnaise

•2 tablespoons finely chopped fresh cilantro

•1 tablespoon Dijon mustard

•1/2 teaspoon Asian (toasted) sesame oil

In a small bowl, mix mayonnaise, cilantro, mustard, and sesame oil.



Wasabi Cream

Makes About 1/2 cup

•1 tablespoon wasabi powder

•1/2 cup sour cream

•1 tablespoon minced chives or green onions

In a small bowl, mix wasabi powder with 2 teaspoons water until smooth. Add sour cream and minced chives or green onions; mix well. Add salt to taste.



and lastly the favorite:



Ginger-Soy

Makes About 1/2 cup

•1/2 cup soy sauce

•2 tablespoons dry sherry

•2 tablespoons minced fresh ginger

•4 teaspoons sugar

•2 teaspoons minced garlic

In a small bowl, mix soy sauce, sherry, ginger, sugar, and garlic

Dreaming of Key West

Had a lovely time last night with some awesome coworkers @ New York Pizza and Bar  the happy hour was a bargain and the food was so delicious I will definitely will be visiting the.m again, hopefully with the great gang from last night. Miss Kim, Ray, Vicki, Big C, and Wade.I had to rush outta there though to catch the Nutcracker at Renton IKEA Performing Arts Center. It was lovely seeing my friend Sheila's kids. So Cute. I had a very nice Friday night. So why is it that: 

Winter hasn't even started and already, I'm feeling that itch.

The "What the **** am I doing in another rainy, gloomy, depressing 30 degree Seattle day?" itch.

Problem is, besides the monetary one, travel time.

I can't stand airports, airplanes, and wait time.

I dread the claustrophobia of it all.  I can't bear not being able to escape. Where are the gd exits?

I would rather sit in my car, knowing I can always exit it. for 3 days then one 6 hour flight. I endure, because the reward of sitting at the pool with something slushy is all worth it.

Wanted to add a birthday picture for my girls at work

Turkey and Catch up!

Apologies about the lack of posts but I was very ill this week and today is the first day I don't feel like crawling under a rock. So where have I been for the past 10 days you may ask, well let's start with Thanksgiving; I woke up at noon, after drinking a half bottle of niquil the night before my lovely S.O. was finishing roasting the bird, Gosia was bringing mashed potatoes, green beans and desert. All that was left was the stuffing (dressing if your from Texas), gravy, roasted potatoes, and champagne. It was all delish, Craig did an awsome job with the turkey, it was perfect. of course you've all seen the Cranberry Sauce we had a wonderfull meal and we watched a movie after, but for the life of me I can't recall what it was. I loved my birthday pressie they brought overI know your jealous. It's the perfect size. I'll tell you more about my birthday and my weekend in my next post.  OH by the way Happy Birthday L! love you.