commonalities in dating or not

I have been “single” for a long time in the last 12 years I have loved many but besides 2 relationships that were non conventional. Ive been rolling along pretty solo. Dating is an interesting social slice. I am not quick to jump into anything and while within the first 10-15 minutes I usually know if there will b a connection, I am open to being proved wrong. Sometimes I am pleasantly surprised and others not so much. Occasionally I’ll meet someone who I’ll feel there is possibility but realize its not with the current me and their current them.

I take time to mull things over. I take in the information and it’s processing away in some corner of my head until occasionally a nugget of insight comes out at a later date. Mainly why I like to space my dates out to have time to develop my impression. I recently had 2 dates in a short amount of time. 3 days apart with the same person. After the 2nd date this past Monday I was torn. I felt there could be some great interaction but there were some sticking point. They talked a lot about their ex…I mean a lot. They overstated many times how much they wanted a relationship and pressed me a few times in conversation about what I wanted. They used our same birth dates as the main reason why it would be an interesting experiment to date….

But I thought perhaps all those were the persons nerves and comfort level with me. I tend to be more reserved about my feelings and past with new people….Until today when the ticker tape machine in my head spit out the reason why…Why I am not feeling it….

They don’t like Will Ferrel…we were going to a matinee movie and I suggested AnchorMan 2…now I have dated a full gambit of people will different tastes in everything. From music, lifestyles, food and movies..But what I realized was he didn’t like him because he comes across as above simple things..He came across as judgmental about peoples choices, lifestyles etc. It more of the tone and eye roll vs right out saying so. And that is why I realized we would not last long. My life is full of controversy and interesting controversial people and I wouldn’t change a thing. Next!



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Baked salmon with a peanut-cilantro relish

make this very soon maybe with arctic char

So hungry I could blog

by Sarah Steimer

Baked salmon with a peanut-cilantro relish I was a little concerned about using a shallot in the relish. The original recipe called for using the greens from one large scallion, but it was the one ingredient I forgot at the grocery store. I used a finely minced shallot instead, and it actually worked beautifully. The trick was rinsing the shallot under cold water after cutting. I saw Rick Bayless use this method on television once to mellow the taste of raw onions in salsa, and I figured it could mellow a shallot for relish! It sure did. The relish really blew this dish away.

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Talking with strangers

On the Metra platform I met a French woman here to speak at a literary conference. She is a literary translator and had a nice conversation. As my stop came up I introduced myself and offered my phone number if she wanted to reach out over the weekend. Not only could I see the surprise in her well poised face but the blonde American sitting in front of us visibly jumped and looked back. I assured my new friend that I have traveled much and always loved a locals perspective. I also cherish my international community and its diversity. I invited her to women’s arm wrestling Saturday night. We will see if she reaches back.

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A new experiment

With so many devices at my disposal and rarely any of my downtime at a pc, I miss writing. Going to give it a shot on a mobile device. At least it will be a placeholder for topics and ideas to expand on.

Today I am sitting at a diner counter. How long since I have done this yet the etiquette remains the same. A simple good morning to your counter mates and if they are occupied you respect that, otherwise casual conversation is not only welcome but expected. I realize that chatting up a stranger is a skill. One that must be honed. But then I have always loved chatting up random people.


Continue reading

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Up to par….or shall we say pear?

I received a  call on a Sunday that I needed to come get 15lbs or so of free small Italian firelli pears..they were ripe and ready.I asked them to put em in a cool place and i would do my best to try and get ride to come and collect them. Luckily Thursday I was helping my friend who was getting married the following Sunday. So in between errands we stopped and picked up the pears.

Of course now the issue was when would I have time to process them! I was working a 12 hr day Friday and Saturday was full of wedding prep and errands and of course now i had family visiting in the evening as well. But it must be done as we don’t want to lose the pears.

Friday night after making dinner, I started the sticky task of peeling, coring and slicing 13lbs of little pears. They were ripe and sweet and the fragrance was intoxicating. I was making Pear Honey. There are plenty of recipes but this one is a heritage one and it is just pears, sugar, vinegar and cinnamon. Those 4 ingredients transform into a honey like concoction that is heavenly. It is similar to honey is color and texture but the flavor is unique. Its a a sweet amber syrup with fruity floral undertones and a nearly undetectable tart finish. Peppered with chunks of pear that have the chewy consistency of crystallized ginger, it is highly addictive. Great to use on any baked good, in oatmeal, homemade yogurt or to accompany a cheese plate. I have friends who use it as a component for cocktails as well.

This was the one requested item, everyone asked if I was making this year. So I decided to use all the pears for it. The pear slices are left in the fridge over night sitting in a vinegar and sugar mix, giving up all their juices. The next day after 2-3 hours of slow cooking they are transformed into abrosia. Then it’s canning and off to do errands.

Because this is a heritage recipe it is assumed you are a regular housewife putting things up so I have a few notes to add:

-the pear weight is before peeling/coring etc

-mix the pears and sugar and add vinegar once they are mixed well

-I used ground cinnamon over sticks as I was out.

-use a very large pot for your cooking as it will rise and there will be foam at the beginning. low and slow is the key with this.


Kansas Pear Honey

9 pounds of pears

7 pounds of sugar

1 cup vinegar

1 stick cinnamon, 3 inches long

Peel, core and quarter (smaller pieces if you want) pears.  Add 4 pounds of sugar and 1 cup of vinegar.  Let stand overnight to draw out the juices.  In the morning, drain the juice into a large kettle.  Add the remaining 3 pounds of sugar and cinnamon stick, broken up.  Bring to a boil and add the pears.  Reduce heat and cook slowly about 2 hours or until the syrup has a light reddish (honey) color with a little bit of shine to it and pears are transparent.  Pack into hot jars and seal. Process as your would for any preserves.


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Oatmeal Orange Ginger Delights

I have trying to cook more out of my norm. I haven’t made focaccia in over 15yrs and had some packs of yeast I wanted to utilize. Sadly my mutant family consumed all of it before a picture was had. I plan on making it again next week so will do a picture and a post. I managed to save one cookie to photograph.

I had a hankering for oatmeal cookies.But chewy and dense, full of buttery rich flavor. I made the tastiest cookies. perfection and will not be around long.


Oatmeal Orange Ginger Delights


  • 1 cup Salted Butter, Softened
  • 2 cups Packed Dark Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 2 whole Eggs
  • 1 cup All-purpose Flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 3 cups Old Fashioned Oats
  • 1/4 cup minced candied or crystallized ginger
  • 1 tb. dried minced orange peel

note: ginger and orange are optional.for ginger can substitute with 1/2 tsp of ground ginger and for orange peel can use 1/4 tsp orange extract.

Preheat the oven to 350 F.

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats, ginger and fried orange peel until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy.

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week 5/6 and a look at where to go from here

Alrighty so its almost the end of week 6 and I am finally returned to juicing last week. I really missed it! I went nearly a week with 2 juices and I feel a difference. Juicing even 1-2 a day I felt lighter, My appetite felt regulated and just plain felt better.

While I was sure there was a benefit to juicing  I wasn’t sure how I felt about the fad-like cult feeling of juicers. Considering a friend is doing as well and has had the same observations…there must be something to it.

To recap: I started nearly 6 weeks ago with a 6 day all juice cleanse. I avoided all caffeine, alcohol, cigarettes etc. just me water and a whole lot of veggies and some fruit. I did my research and made sure I drank a lot of water, took it easy during my fast so from afternoon of day one until day 4 I was off of work and kept my days open. napped everyday and just tried to be relaxed. First day was bleh, headaches, fatigue etc. But by day 2 was fine and keeping it easy with light workout etc was never “hungry”. On the average drinking 5-16 oz juices a day gives 1000-1200 calories. Plenty to live on.

The fiber debate….I heard this a lot from people about how they like fiber and its bad not to have fiber. It was 6 days…How many junk food people go 6 days on processed no veg food? Basically when you are doing juice only…..(i apologize for the ewww talk here) you are not “digesting” the juice.It is directly absorbed from your stomach lining. So an pretty quick hit of nutrients. Over the juice fast period your colon will clean house. One of the factors that attributes to a vary fast weight loss. We are carry anywhere between 5-25lbs of waste around with us….so you clean out that system and of course the scale looks great. Me personally already ate a pretty clean diet so by the 3rd day I was not having anymore activity in that area and didn’t again until 1-2 days after staring to eat solids. The key is to eat a fiber/veggie forward diet when you return to solid foods and follow all the advise of how to ease back into eating. Do not grab a cheeseburger…start with raw veggies

The protein debate: The second most common comment I had,I couldn’t go that long with out protein. Again its short term and if vegetarians get the protein they need you will to. Kale averages 3-5grams a protein a serving. You juicing it you getting protein and well if you are using broccoli, spinach and most of the dark leafy greens. I do want to clarify you must listen to your body. From my past history and being a believer in eat for your blood type, (I’m O neg)I know I thrive on a higher protein diet. I started having real struggles by late day 4. That is when started looking into cashew milk, It gave a protein boost I needed to perk up. I also greatly enjoyed this persons trails and breakdown of the blood type diet

What I think has been key was consistency, balance and listening to my body. I lost 12lbs in 7 days. I then put a few back on (see fiber above)..With juicing 2-3 times a day and sticking to eating between 4-7pm mostly veggies and good protein choices (tofu, fish,chicken breast). I returned to that 12 lbs loss slowly. I have maintained it even when I feel off the juice wagon. I am overweight and could lose probably 80-100lbs. But I am more concerned with a lifestyle change, resetting my approach to food and preparing and eating. This will take months for it to become 2nd nature. If I lose weight I want it to be slowly and for good, not some drop a ton and the minute you return to your habits its back on just as quickly.

Ultimately I would like to keep juicing and keep increasing my activity levels as well. I love food and am starting a 2nd working with food. But again its the balance, some ideas Ive been trying is the 80/20 rule. Basically eat clean 80%of the time and cut yourself slack 20%.

I ate fried chicken and waffles yesterday…It was YUMMY…today feeling a little run down so am going to juice all day as I know with a wedding I am part of this weekend, I will likely not get enough rest and eat on the run. Juicing brings me more energy and i feel better. that really is my take on it. I am getting plenty of whole healthy nutrient rich food, but juicing a meal or occasionally doing a 36 hr juice fast work for me. Ultimately we have to find what works for each of us…It’s all about me


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