So far 2017 has been extremely hectic, chaotic, distressing, you get the drift. My aunt passed away without too much suffering (thanks to hospice), and my mother went home. On Mom’s flight home, she was again required to spend the night in the layover city–this time because of weather in Kalamazoo. After that, she wasn’t sure she wanted to fly again–and my son’s wedding is this spring on the beach in California. But now she feels a little better and is going to look for a dress for the wedding this week (so, yay!).
Kitties are better, although today Pear is getting an ultrasound because something is wrong with her bladder–and we need to know what. The ultrasound has been an option for months, but I’ve put it off because of the cost. I spent so much (on my credit card) in January on veterinary care that the ultrasound no longer looks as expensive because it’s a “drop in the bucket.” Ugh. I think those of us who can and will pay for good veterinary care for our animals are subsidizing the salaries of veterinarians (and clinic costs). I just wish that money went to treat more animals, but I know that not all vets are good about pro bono work.
Speaking of cats, did you see this article? They needed a study to prove that cats are as smart as dogs? I thought that the decision was made a long time ago (cats are smarter ;)).
On another note, we’re still using Home Chef. Don’t turn up your nose at that idea. I don’t know a soul who really has the time or inclination to plan and deliver on 21 meals every single week–and to have 2-3 of them taken off the list makes the other meal planning more rewarding and less onerous.
Steelhead Trout Niçoise
Mojito Lime Chicken
The trout was fabulous–and there was enough salad left for lunch the next day. I also made Mojito Lime Chicken.
And I made Chicken with Basil-Pecorino Cream Sauce. I haven’t made a single Home Chef meal that wasn’t delicious. I served the gardener the basil chicken that looked like the recipe card.
I set his chicken on a tiny bit of the cream sauce because of his lactose intolerance. But for myself I didn’t hold back, and so my plate didn’t look as “well-plated” as his did. Or as the recipe card.
Oh man, was it ever good! Tonight we’ll have a non Home Chef meal of mushroom and cheese omelet. I am an expert omelet maker. I learned from watching The Frugal Gourmet, Jeff Smith, on TV decades ago. Anybody remember him? Great personality, good teaching skills, and an unfortunate (and terrifying) end to his public career (look him up!). By the way, I also learned about the “chef’s assistant” from Jeff–only he chose sherry and I choose chardonnay (or sake).
I have been revising the memoir because I want to send it to someone for a thorough read-through now that I have rethought and reorganized the structure. I think I have reached the point that it’s ready. I don’t want to go too crazy with line-editing if it still needs a lot more “big” work.
Also, I have an offer from a publisher for my poetry/prose chapbook about family history. Stay tuned on that one.
Now that things are finally starting to settle down over here, it’s TAX SEASON for me and the business. Ick ick and ick.
Have a good one this week, friends!