Pots and Pins

Italian Rice Balls...Arancini di Riso...

Pots and Pins — 2013-06-17T20:04:23-07:00

The mister was out of town last week and I was alone in the house for the first time ever, except for Caesar Beezer the Wonder Dog, who loved having me all to himself. It was kind of strange, no kids, no husband, no one to cook/bake for, no one to do laundry for, no one to steal the remote! I almost didn't know what to do with myself! And then I snapped out of it and got busy! I had a great time with me, myself and I - I talked myself into doing all kinds of things, but not to worry, I was careful not to leave any incriminating evidence. I capped off my week by making Italian rice balls - I absolutely love them and so does the mister, so I made sure there was a fresh batch waiting for him when he got home, because that's the kind of gal I am!

Once the rice is made, it's left to cool until it can be handle, and the cooler it is the better it sticks together. Here's a tip for you, if you grate your own Parmesan cheese, with a rind on it, save the rind to use in soups and sauces, it will give them a nice flavor. The cheese whiz at Whole Foods told me to give the rind to my dog as a special treat...so I did...Caesar Beezer promptly spit it out and then raced to his water bowl! Obviously not all dogs think cheese rind is a special treat! If you make these, and I highly recommend that you do, make sure you put on some good Italiano music to make the frying part more fun...I went with Mario Lanza, followed by Pavarotti, and as I was frying, singing and swaying, I remembered what my mom once said, "Pavarotti is no Mario Lanza or Caruso, but he'll do!" Yes indeed, he'll do! That's Lanza pictured above...he is said to have inspired Pavarotti's career...and I'm sure Pavarotti enjoyed a few rice balls over the years! Maybe they were the secret to his voice?!?

Rice, peas and ham held together with cheese, rolled into balls then floured, dipped in egg and rolled in bread crumbs...and then they are fried till they are golden brown...crispy on the outside, creamy and cheesy on the inside...rice balls are the new meatballs, feel free to quote me!

These are great plain but we like them with marinara sauce - sometimes I make my own or if I'm lazy I'll just open up some of the jar stuff...either way these are dang good! I'm giving them 5 dangs on the ol' Dang Meter because they are not only delicioso, they are fun to make and are a really nice change from meatballs! Serve them with pasta or not - if you're counting carbs just ladle on some sauce and call it good...no, call it great!

Italian Rice Balls - Adapted from Lidia's Italy

5 cups chicken stock

3 tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 cup finely diced ham (or you can use prosciutto or cooked and crumbled bacon)

2 cups arborio rice

1 cup dry white wine (if you don't want to use wine substitute with one more cup of chicken stock)

1/2 teaspoon salt, plus more for seasoning

1 cup frozen peas, thawed

1 cup grated Parmesan cheese, plus more for serving as a garnish

10 basil leaves, finely chopped

4 oz. fresh mozzarella, cut into 1/2-inch cubes, (you'll need about 40 cubes)

1 cup all-purpose flour

2 cups fine dry Italian breadcrumbs

4 large eggs

vegetable oil, for frying

In a small pot, warm chicken stock over low heat. In a medium saucepan, heat the olive oil. When the oil is hot, add the onion and cook until onion begins to soften, about 6 to 7 minutes. Add the ham or prosciutto and cook a few minutes, until it begins to render its fat. Add the rice and cook to coat the rice in the oil/fat. Pour in the wine (or chicken stock if not using wine), bring to a simmer and cook until the wine is almost reduced away. Add 3 cups of the hot chicken stock and the salt. Cover and simmer until the chicken stock is absorbed by the rice, about 7 to 8 minutes. Add the remaining 2 cups stock and recover. Cook until the rice is al dente, about 6 to 7 minutes more. Uncover, if any liquid remains, increase heat and cook until all of the liquid is absorbed, another minute or 2. Stir in peas and spread rice on a rimmed baking sheet to cool.

When the rice is cool, put in a bowl and stir in grated cheese and chopped basil. Scoop out enough rice to make a ball about the size of a golf ball. Push a cube of mozzarella cheese into the center, and press the rice around it, forming a tight ball around the cheese. You should get about 40 golf-ball sized balls/arancini.

Spread the flour and breadcrumbs on 2 rimmed plates. Beat the eggs in a shallow bowl. Dredge the balls/arancini in the flour, tapping off the excess. Dip them in the beaten egg, letting the excess drip back into the bowl. Roll in breadcrumbs to coat thoroughly.

In a large, straight-sided skillet, heat 1-inch vegetable oil over medium heat. When the oil is hot, carefully put in 4 or 5 balls. Don't squeeze too many in or it will take longer to fry and they won't be as crisp. Fry in batches, turning on all sides, until golden, about 3 to 4 minutes. Remove and drain on paper toweling. Season with salt while still warm. Serves 8 to 10 people (about 4 arancini per person). Serve with marinara/spaghetti sauce. Garnish with additional Parmesan cheese.

These make a great side-dish instead of potatoes or plain rice - I'm telling you straight, you're going to love 'em!

Happy Father's Day Dear Ol' Dad...

Pots and Pins — 2013-06-16T15:36:40-07:00

My dad certainly deserves a day to be celebrated! He's the father of five kids, only one was perfect, from the day she was born until now...charming, sweet, kind, thoughtful, yes, perfect in every way and beautiful...very, very beautiful. And humble. That would be me...sorry, just wanted my sisters to throw up a bit in their mouths. Between the five of us, someone was always screaming for something and dad, miraculously, made sure we got it. He's a graduate of the University of Utah, put himself through school, with the help of my mom, on the GI bill, after serving in Korea in the US Army. I've only heard my dad talk about Korea twice, both times he had me in stitches. He worked as an engineer for most of his adult, then when he retired at 65 he had himself a heart attack. He managed to kill 1/4 of his heart! No lie! On his x-rays there's a black part that shows up where his heart is! Turns out my dad's heart is so big he can do without a quarter of it! Dad has a great of humor and is always up for an adventure...although lately his idea of an adventure is Costco! He can fix anything, even if it's not broke, and he can cook, well, fry...yes, he can definitely fry. Every morning he fries up his breakfast, eggs, bacon/sausage and then leaves the mess for my mom to clean up...hey, I didn't say he was perfect! My dad's a golfer, and just got his second hole in one this past spring! When he's not grocery shopping, cooking or golfing, dad can be found helping one of my siblings in their homes or helping to babysit my grandbabies or helping someone, he's very good at that.

It was so great to have my dad here for my boy's big day...he helped him get ready and helped keep us all on an even keel.

My dad is the best man I know and the best father a girl could ever ask for.

HAPPY FATHER'S DAY to my Dad! Love him so!

The Groom's Cake...

Pots and Pins — 2013-06-14T09:30:26-07:00

A while back I saw a picture on Pinterest of an Oreo cake...Oreo's stacked up in tiers to look like a cake. I knew instantly that the boy would love it...and he did! The boy is an Oreo freak...no other way to say it, he loves Oreo's and always has. With my niece Gracie, age 15, as my sous chef, we started unwrapping Oreo packages - 18 in all...and we quickly learned we are not professional Oreo stackers!

That's it - not quite what we had intended but Gracie and I were happy with the result and despite what some people said, most of the Oreo's got eaten - mainly by the boy! So it was worth the trouble. Gracie and I actually "glued" some of the Oreo's on with frosting - believe it or not they are slippery little things! I have a few more pics to show you - the fruit carving on the food table was truly spectacular!

The watermelon flower is mind boggling! I must learn to do that! The caterer's name is Jim Heintz, but after this summer he's moving to California so he won't be available but he is really talented! (I'm sure the caterer and the bride's mom hated me putting the Oreo cake on their pretty table, but I had to do it for the boy so I hope they've forgiven me!)

Notice those little blue balls? We had a "work party" a while back and I asked some of my friends to come and help the DIL make them...each little flower had to be pinned on one at a time and it took forever! I think there were 100 of them made for the reception!

Here's a pic of the Wedding Cake - I think it was chocolate, but I really have no idea. I didn't get a chance to eat anything that night but I heard it was good! By the way, as the Mother of the Groom, I had nothing to do with the food or the reception so it was all a surprise to me - which is why I didn't know what the cake was! And speaking of surprises...below is a pic of the boy when he got his first look at his bride. That's the girl taking the picture - she took thousands of pictures while she was here and I've seen TWO!

As wonderful as that picture is, I think my very favorite picture, from the ones I took and the TWO I've been sent, is the one below...my sweet dad helping my boy with this tie, as his little brother (Caesar-Beezer) looks on...

Curiously, Caesar-Beezer does not miss the boy one bit - hasn't asked about him or anything! I have just a few more pics to show you - only because they are SO cute! Little Elsa-Bear was not happy about sitting with the other girls or having her picture taken! (Click on the pic to see a larger version of Elsa screaming at the top of her lungs!)

Poor little thing - tons of people standing around staring at her, no wonder she hated it! It was only seconds before she made her escape! Okay, one last pic - this is my Max, who didn't have to be called twice to come for breakfast. He was the first one there and as long as he had ketchup on his plate he was happy!

Back to the real world - time to let the tile guy in the door - the bathroom is coming along - Ca-Ching! Ca-Ching! Ca-Ching!

Guest Book Quilt...

Pots and Pins — 2013-06-12T10:07:14-07:00

Instead of the usual guest book for wedding guests to sign, my new DIL decided it would be great to have their guests sign quilt blocks...so she picked the pattern and the colors, I sewed up the blocks and spray-glued them into the guest book. If you haven't worked with fabric spray glue before, it's very forgiving, and movable! After the reception I brought the book home, removed the quilt squares and made copies of them and put the copies back into the book (just in case the finished quilt ends up being washed to death they'll still have a record of who came to their reception) and then I set about sewing the blocks together.

Only a quilter would know not to write all the way to the edge of the fabric because a seam allowance is needed - so even though there was a note on each page asking people to not sign all the way to the edge, many did. Luckily, after being sewn together, almost all of the comments/signatures are still readable! The photograph on the table is of the bride's grandparents...the bride wore the very same dress as in the picture! Also, the bride's bouquet is on the table and it's wrapped with lace from her mother's dress! The details in the wedding/reception were pretty amazing!

When I was sewing the blocks together I noticed a few interesting signatures...Bill and Hillary Clinton...Michelle and Barack...Miley Cyrus, Paula Abdul, Ted Nugent and even a beyond the grave comment from Chris Farley! Funny, I don't remember seeing them at the reception! Even the boy's favorite band, GUAR, stopped by to sign the book! I suppose they all just blended in with the crowd!

One advantage to using spray glue is the fabric is a bit stiff, making it super easy to sew and have the points and corners line up.

The bride picked the border fabric from pictures of fabric I sent her on my phone - and I think she made a great choice. (If you click on the pics above you'll be able to see President Obama's signature...which is oddly familiar.)

This turned out to be a nice lap-size quilt, it measures 60x60-inches. The signatures were all written with Sharpie permanent markers and then heat set to hopefully make them even more permanent. I pieced the back with scraps and with any luck at all I might be able to give this to the newlyweds on their month anniversary!

Speaking of the newlyweds, they are deliriously happy! They are all moved into their new home and it's like something out of a magazine...absolutely adorable...I'm so happy for them, things could not be more perfect!

Note to any brides out there who think this may be a great idea for them: This only works if someone you know is a quilter/sucker and is willing to sew the blocks into a quilt for you because I doubt you could find someone to PAY to do this!

Garlic Spears...

Pots and Pins — 2013-06-10T08:32:33-07:00

Just as the wedding events were moving into high gear, the bathroom demolition began. It's been non-stop chaos and dust for two weeks now...but I've been assured things are progressing. See for yourself:

The shower/tub and the surrounding floor and sub-floor have been removed, there was a lot of water damage as you can see. And you might recall that this bathroom was redone, shower and all, FIVE years ago - you can read about it here. I even sang the praises of the guy who did the work...but that guy would not stand by his work, so now I have no problem telling you his name again, it's Jeff Ackerman of JPA Construction...and if I sound a tad bit bitter, you'll have to forgive me, a shower should last longer than five freakin' years! We had Jeff come out and take a look at his handywork - which had been leaking since the day he installed the shower...he offered to fix it for $6,000!! Say what?!? Anywho...consider this a public service announcement...if you do business with him, make sure you're wearing waterproof clothes - you'll eventually need them!

If it weren't for the workmen coming and going the house would feel very, very empty...now that the boy is gone. I'm so happy for him but so sad for me! To try to fill the void I've been keeping busy and trying my hand at cooking some new things - one of which was Garlic Spears.

Last week we met up with the SIL's brother on Bainbridge Island - we asked him where we should eat lunch, as he's an islander, and he told us the best place, which only the islander's know, is the grocery store in Winslow! I was doubtful until I saw the salad barS...two of them - each one filled to capacity with the most amazing, appetizing and delicious food - unlike any other salad bars I have seen! I dare say it was one of the best meals I've had in months! And then, we went top-side! On the roof of the market are tables with umbrellas - we sat outside in the SUN and feasted - it was truly wonderful! If you go to Bainbridge and you're looking for a place to dine - skip the restaurants - head to the grocery store, load up a couple of containers and go up to the roof...you will thank me!

The Garlic Spears in the produce section caught my eye - standing up in shallow water like asparagus spears, and they are sort of like asparagus, maybe a cross between asparagus and artichokes with a very mild garlic taste. I talked with the culinary expert in the store (that place had everything!) and she said to saute them in a little butter and olive oil - which I did, or steam them. But they are also great raw although the taste of garlic is more pronounced! Sliced into small pieces they are wonderful in a salad or on top of baked potatoes or pasta. I really liked them, as did the SIL but the mister thought they were just okay...too much flavor for him I suppose!

The entire spear is edible and that bulb? It's not a clove of garlic - it's just filled with more green leaves - nothing to it, really. So you can eat every bit of it - but I found the top part, from the bulb on up, to be a bit tough, like an artichoke. The stem was crisp and garlicky and even after sauteeing they were firm enough so they could be used in a dip, as an appetizer.

Since I had not had these before - never even seen them, I am going to have to find a place on the East-side where I can purchase them...taking the ferry to Bainbridge at $35 a pop (for car and driver only!) is a bit pricey for just a veggie...on the other hand, these were worth it! Sprinkled with Parmesan cheese made the bell ring on the Dang Meter...see if you can find yourself some Garlic Spears - saute them in a bit of butter and olive oil for 3 to 5 minutes and bite into a party!

Wedding Pics!

Pots and Pins — 2013-06-07T09:36:17-07:00

It's over - the boy is married to his sweetheart, all went well and most importantly, I didn't have a meltdown!

Okay, so this is not the best picture of either of them but as I have stated many times, and it's plainly obvious, I am not a photographer! The girl is the photog in the fam, and she took thousands of pics of the wonderful day, but I have yet to see one! The bride wore her grandmother's wedding dress, it's 60 years old and was completely restored for her!

The newlyweds exchanged rings as the bride's grandfather looks on...this was taken at the family luncheon at Sahalee Country Club - and I mention that because Sahalee is sacred ground for the boy. He grew up sneaking onto the course and played there many times with his best friend Jack and his dad. He also caddied there, cleaning many a golf shoe. Later on, when the boy went to work for Calloway he worked several events at Sahalee, and now does the same with Taylormade. Two years ago the boy actually joined Sahalee...he loved playing there - and told us that almost every day...and then he met her. After a year of blissful membership, the boy gave it up to save money to marry his bride. That's when we knew he was serious about her! So it seemed only natural to have the family luncheon at Sahalee...and it was wonderful - you might say it was Taylormade for them!

Everything was perfect - and we had the most amazing weather - sunny and warm - it was a dream day!

Each table was decorated differently, they all had astro-turf table toppers, trimmed with tulle, but some had golf trophy's (the boy's) and pictures of the bride and groom and some had golf balls, golf books and whatever other golf thing I had lying around! The vases were filled with golf tees and balls that acted as "frogs" to hold the flowers - peonies, South American garden roses, Gerbera Daisies, wax flower and greens made up most of the arrangements - they were so pretty! Thanks to my dear friends (Doneen, Barbara, Nancy, Megan and Janice) for coming and helping!!

Sugar "golf-ball" cookies...use your imagination...were passed out to the guests - they were really, really good, if I do say so myself! This is the only sugar cookie recipe I use, the only one worth making - it's the best one, trust me!

The boy and his bride flew off to Maui for a week of fun and now they're back, in their new home, starting life as a married couple...more pics to come, just as soon as I get some!

I think I'll have my meltdown now.

Fairies and Wishes...

Pots and Pins — 2013-05-27T08:55:05-07:00

The Grands are coming for the wedding! They arrive on Wednesday and I'm almost as excited about seeing them as I am about seeing the boy get married! I have been getting things ready for Max and Elsa...new outfits, new Lego sets for Max to build, new dolly for my dolly Elsa-bear and a newly installed Fairy Door! I plan to take Max and Elsa on a few Fairy hunts while they are here...but wouldn't it be better if the Fairies came to us?!?

Isn't it beautiful?!? The Fairies now have their own entrance! I even put a little ceramic Fairy out front to entice them...I just know Max will love this! The mister had a few choice things to say about it, "What in Sam Hill is that piece of crap?! Don't tell me you glued that thing on? Jiminy Christmas, is that all you have to think about?!?" He is a peach that man, a regular peach! I love it, in fact I love it so much that it will NOT be coming down after the Grands leave...it's a regular smile maker!

Max will enjoy this - his own jar of Wishes! The mister saw this and almost had a full-on-conniption-fit! He was practically in mid-froth when he sputtered, "Do you know how much money I've spent on fertilizer and grass seed and you're going to let Max blow dandelion weeds all over the yard?!?!" Oh that man is a laugh a minute! Ha! Me let Max blow dandelion seeds in our yard? As if a dandelion would stand a chance at growing with all the crane flies, moles and moss! I plan to take Max to the park - the very same park where I picked the dandelions - so he'll just be returning them, as it were.

So the final count-down is upon us...5 more days till the boy gets hitched! I've got a week crammed full of last-minute details to attend to, airport runs, cooking/baking and water-proof mascara to try out. Still haven't perfected the pretty cry face...but I've got the ugly cry face down pat! I've made the mister promise not to let me grasp at the boy's ankles as he tries to leave for his honeymoon...I'm thinking some well-timed medication might be in order, no?

Rhubarb Jam...

Pots and Pins — 2013-05-25T09:58:52-07:00

I upgraded my phone in an attempt to keep up with my kids and when I did the Bluetooth needed to be reconnected in my car, something that was above my pay grade. I went back to the phone store and asked the phone guy if he could help, "Sure enough little lady!" he said, and the next thing I know he was in my car pushing buttons. I watched him, thinking I could learn a thing or two, I did not, his fingers were flying fast and furious from my phone to the car dashboard...it's was all to much for me! The phone man was probably in his mid 30's, and he was very nicely dressed and easy on the eyes...it was hard not to notice as he was in my car! And, it could have been my imagination, but I do believe the phone man was flirting with me just a bit...so with my nicest smile, I thanked the phone man as got out of my car...he turned around and said, "You are welcome! I help my mom and my grandma all the time so I'm used to helping older people!" Mom!! Grandma!!! Older People?!?!?!? Whaaaaaa!!!! Fine, I am probably be old enough to be his mom but I am definitely NOT old enough to be his granny! I've been licking my wounds for days...

With rhubarb, you either love it or hate it...I happen to love it - it's one of the best things about Spring! I'm always looking for new ways to use rhubarb, but here are some of my favorite old ways:

Rhubarb-Blueberry Freezer Jam - RhuBerry Jam!

Strawberry-Rhubarb Pie - truly wonderful!

Strawberry-Rhubarb Crostata - easy as pie!

Strawberry Rhubarb Crumble - dewishush!

Rhubarb jam could not be easier to make and there's no need for any pectin with this recipe! So if you've got rhubarb, (which everyone I know grows in their yard but me because I can't grow anything but moss!) sugar and water, you're ready to make jam!

The plate-in-the-freezer-method is my favorite way to make jam...if you can run your finger through a bit of jam on an ice-cold plate and the jam holds it's shape, then it's done - how simple is that?! This recipe only makes a small batch, which is plenty for me, and I processed the jars so they'll last for up to a year - or in my case, about a month!

Rhubarb Jam - Adapted From Leite's Culinaria

4 lbs. rhubarb, trimmed, rinsed and cut into small chunks, about 1/2 to 1-inch pieces

4 cups sugar

1 1/2 cups water

1 to 2 drops red food coloring - (I didn't add any food coloring, but if you want more of a red color, go ahead and add some)

1 lemon, halved and juiced, seeds reserved in a cheesecloth pouch or tea ball (the seeds are what help thicken the jam - natural pectin!)

Sterilize your jars by boiling them and their lids (or run them through the dishwasher.) Place a small plate in the freezer. Place the fruit, sugar, water and lemon juice and the spent lemon halves and seeds in a cheesecloth pouch, in a large bowl and set aside at room temperature for 1 hour. Pour the contents of the bowl into a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes. Skim any foam from the surface as the jam cooks.

Drop the heat to medium and continue to cook with the jam at a constant simmer, checking frequently to make sure the jam isn't scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by placing a small spoonful of jam on the plate from the freezer. The rhubarb jam is set when it holds its shape on the cold plate. If it seems too loose, continue cooking over medium-low heat until set. Remove the seed bag and the lemon halves. Place the rhubarb jam in sterilized jars, filling them 1/2-inch from the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a clean damp towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 5 minutes, if using half-pint or pint jars, 10 minutes if using quart jars. Remove the containers with tongs and let cool on the counter. Makes about 8 pints.

Thanks to Megan, Julie and Joni for the rhubarb!! The stores around here still have rhubarb, but don't wait too long or it will be gone!

Golf Bags for the Bachelor Golf Party...

Pots and Pins — 2013-05-20T10:27:58-07:00

As the Mother of the Groom, you would think I have nothing to do but putter around all day while waiting for the big event...and you would be wrong! I do know some MOG's who did nothing but walk in the door five minutes before the wedding/reception and then walk out with nothing in their hands after...but I don't understand that and have no idea how to do that...if I can make (busy) work for myself then I will do it! I'm an expert in busy work! I can't seem to help myself - and neither can anyone around me so I've been busy, mostly trying to wedge myself out of self-created sand traps for several weeks now!

The boy is having a golf outing the day before his wedding as his bachelor party. Yours truly has made all the arrangements...you might think it's a bit weird for the MOG to plan her son's bachelor party, but as you know, men don't plan things in advance and since the boy and his friends work and travel and some are coming from out of town, something had to be set in stone! They all love to golf so a golf outing was a no-brainer...plus with me planning the party I could guarandamtee the only hookers on the course will have 9 irons in their hands! I ordered up a few goodies for the boys - and then set about sewing up some bags to hold them - and that's where my involvement ends...I promise I won't be joining them on the links!

Each golfer will get a sleeve of golf balls that have been personalized with the couple's names and date of their wedding, I ordered them from here. I also ordered the tees from them but didn't have them personalized - they just get broken! I found these great protein bars, 10th Tee, ordered from here.

The goodie bag will also have a water bottle, with a new label (just another example of extra work for myself!) some chocolate foil covered golf balls, ordered from here, a nice honey crisp apple and a Cow Pie Cookie (not pictured). I found the fabric for the bags at JoAnn Fabrics - it was kind of thin, so I lined the bags with muslin - worked like a charm!

Fore! Glad to have these done and ticked off my list...next up, tablescapes for the bridal party/family luncheon at Sahalee...why have just a vase of flowers when I can make it more complicated and involved?!?! And once those are done I'll take aim at the monogramed pillowcases and get-away basket and finish up sewing the quilt blocks that will be used in the guest book - which I will later sew together into a quilt for the love birds...there is no end! And that's just this week's list! I can't even begin to think about next week!! The only good thing about staying so busy is it takes my mind off the boy getting married and moving away...he's finally cutting the umbilical cord...pray for me to perfect a non-ugly cry face!!

Spinach, Grapefruit, Avocado and Toasted Hazelnut Salad with Citrus Dressing

Pots and Pins — 2013-05-18T10:59:53-07:00

It's been such a horrible month for the country - the bombing in Boston, the explosion in Texas, killer tornadoes and murders every night...I've had a pit in my stomach over all of the horror that seems to play out on the nightly news - so when I crawl into bed at night, the last thing I want to see is more carnage. But the mister can never get enough blood and guts and thanks to Cable TV, especially the Military Channel, he can watch and rewatch till his heart's content on the TV in our bedroom. And don't even think of suggesting I tell the mister to go to one of the other TV's in the house to watch his mayhem...he refuses. This is an issue that seems to pop up every six months or so...I decide I've had enough of his TV crappola and I give him an ultimatum, either "happy TV" or no TV, (Seinfeld or anything on Food Network or the Travel Channel or PBS or Hallmark...it's not like there aren't some great choices!) and if the mister doesn't agree to my terms I tell him I'll starve him into submission or deprive him of desserts and usually after a day or two he willingly capitulates and I get to fall asleep to the sound of laugh-tracks. Then little by little the channels begin to change...he just wants to watch a few minutes of "Vietnam, the Untold Stories" (Really? Can there still be stories we haven't heard?!?!) or a show about the magnificence of the M-16 or the speed of the latest and greatest tanks/jets/bombs...there is NO end!

Well, the ultimatum was once again issued and to drive home the point I served the mister this salad for dinner...as his only dinner. The mister was not amused. He whined and complained with every bite...but I thoroughly enjoyed it, his whining and the salad - it's absolutely delicious! Crunchy toasted hazelnuts, crisp baby spinach, green onions, sweet grapefruit and smooth avocado...it's one of the best salads I've ever had...and it's lo-cal (still trying to squeeze into my dress!) and healthy...but more than that, it's refreshing! Do yourself a favor and make this soon - it's a dang happy salad - you'll be happy eating it and happy after eating it because you will have done something good for yourself!

Spinach, Grapefruit, Avocado and Toasted Hazelnut Salad with Citrus Dressing - Pots and Pins - Inspired by Grub Restaurant, Seattle

(I had already ordered my lunch at Grub by the time I saw this salad on someone else's plate...it looked so good and the person who was eating it kept saying how great it was! I decided I would try to make my own version at home and this is what I came up with...so I don't know if it's like Grub's salad or not but I can tell you Grub is a great place for breakfast, brunch, lunch or dinner...I love the atmosphere and the food is amazing. It's on Queen Anne Hill in Seattle...check it out!)

2 cups baby spinach, washed, dried, stems removed

1/2 cup hazelnuts, toasted

1 ruby red grapefruit, peeled, pith removed and cut into pieces

1 avocado, peeled, pitted, cut into pieces

2 green onion, finely chopped

For the dressing:

3 tablespoons orange juice

3 tablespoons olive oil

salt and pepper to taste

Combine salad ingredients in large bowl. In small bowl whisk together dressing ingredients and pour over salad mixture. Toss well. Serves 4.