This was a great week. Two concerts and a lecture.

The Piano Guys were in Portland at the Schnitz on Friday and their concert did not disappoint. Their music is so full and commanding. It fills the hall and fills your soul. Simply breathtaking.

I share this video with you so that you can experience it too. Well sort of. It's better up close and personal. But do have a listen.

Footnotes from the World's Greatest Bookstores

I discovered this delightful little book at the library the other day. It's even fun how it opens. The cover lifts up and then the pages turn as usual in any book.

Of course, I had to check to see if Powell's was included. It was.

Some of the store names are terrific, such as:

• Moby Dickens in Taos, New Mexico
• Giggles in Chennai, India
• Books of Wonder in New York City
• Tell a Story in Portugal

But my favorite of all is Weapons of Mass Instruction in Argentina.

Some had interesting signage. I especially liked this one. Wise men fish here.

  

One of my favorites is a shop in San Francisco called Adobe. It's in the Mission district. It's story: In 2013, the store's rent was set to practically double in the fast gentrifying neighborhood. The artist community that had grown up around Adobe over the decades promptly rallied and once starving, now influential artists like Rebecca Solnit and Chris Johanson took over the store as a collective. 

The most amazing show they ever had was in 2004 when overnight, Chris Cobb rearranged the entire store (20,000 books) in order of color--rainbow hues and then a big black and white section. As an artist, I love this and only wish I could have seen it. And the expressions on peoples faces when they walked in the door.

This little book made me realize what gems bookstores are in our communities. Libraries too for that matter. In the days of Kindle and Amazon delivering to your door in two days, these little guys will struggle to make it. So head to your local book store an make a purchase or two. They are so worth it!

Solo 1: Grow an Herb Garden

I love lists, always have and always will. I don't mind if they are mine are someone else's. I have been looking at the list Fifty Things You Can Do by Yourself. Number one is to grow either a vegetable or herb garden. I chose the herb garden because in the Pacific Northwest there lives this creature called a slug who loves the fresh growth of most garden vegetables. It's hard to even get one started without nightly vigilance. On the other hand, my herb garden is on my deck right outside my kitchen door. No slugs there. I love it!
Check this out.

A most amazing experience

On our recent trip to France, one of the things we attended was the Carrieres de lumieres, which literally means Quarry of lights. The setting is an old quarry where bauxite was mined.
You walk into this huge cavernous space and are first staring at blackness. Then your eyes begin to adjust and OH MY!

This show is set in motion by means of high-performance technology that tailors music and images which completely permeate the the floor and quarry walls. For thirty minutes or so, you are invited to roam freely around the quarry site to try and take it all in.

Every single wall, floor and ceiling pulsed with the glorious paintings of Bosch, Brueghel and Arcimboldo. If that wasn't enough, the art was all set to glorious music such as Carmina Burana, Vivaldi and even Led Zeppelin.

We walked through the quarry trying our best to take it all in. But, it just fills you up. Finally , we sat on a bench and just let the art and music wash over us.

It is an experience I'll never forget. 

I managed to find a u-tube video of a part of this show for your viewing pleasure. This is not to miss. Trust me.

Memorial Day Thank You!

Let's not forget what this day signifies.
Thank you to all who serve!

And I'm not talking about serving the brats.

Be In Charge

I am a regular reader of Seth Godin's blog. He writes on a variety of topics and very concisely, which means he gives me some information without wasting my time. I appreciate this.

This is a recent post which struck a chord with me.

When Your Phone Uses You by Seth Godin

Your smartphone has two jobs.

On one hand, it was hired by you to accomplish certain tasks. In the scheme of things, it's a screaming bargain and a miracle.

But most of the time, your phone works for corporations, assorted acquaintances and large social networks. They've hired it to put you to work for them. You're not the customer, you're the product. Your attention and your anxiety is getting sold, cheap.

When your phone grabs your attention, when it makes you feel inadequate, when it pushes you to catch up, to consume and to fret, it's not working for you, is it?

On demand doesn't mean you do things when the device demands.

Having worked for Southwestern Bell, now AT&
;T, for a number of years, I always found it fascinating that the unknown of a ringing phone was always deemed more important than the conversation you were having. I am not sure why? 

And for your viewing pleasure, this is a cactus blooming in the desert. The cactus is probably 7 feet tall and this flower is the size of a water lily flower. It looks like one too! Nature is fascinating!

Reflection and Renewal

MIX is introducing its new body of  work. Our theme is Reflection and Renewal and is informed by the renewal taking place at the Japanese Garden in Portland, Oregon. Each artists interpreted this theme with two pieces, the first measuring 24 inches square and the second measuring 10x24 inches.

If you are in Portland, OR consider attending the luncheon and lecture. It will be held at the First United Methodist Church on Jefferson on April 28, 2017.

New for me: Stuffed Flank Steak

Have you ever just needed to try something new for dinner. I just get so bored with the same old rum-dum. I'm always on the look out at Pinterest for something new and different with mostly things I have on hand. This was last night's fare. I didn't have a meat mallet so I just went with it as it comes. The mallet would have made the meat larger and flatter and easier to roll. But, oh well! It was seriously delicious. And, attractive enough that it could be served for entertaining.Give it a try and let me know what you think.

Bon Appetit!

Stuffed Flank Steak with Spinach and Feta

Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: serves many

Ingredients:
1/2 of a yellow onion, finely diced
1/2 cup of finely-chopped mushrooms
1 (10 ounce) package of frozen, chopped spinach (defrosted and drained)
1/3 to 1/2 cup feta cheese
1 egg
1/2 cup Italian seasoned bread crumbs
Red pepper flakes (optional)
1 (2- to 2 1/2-pounds) flank steak*
Garlic powder
Salt and pepper
Vegetable oil
1 cup Beef Broth/Stock
2 to 5 1/2 tablespoons butter, cut into tablespoon sizes

* Either have your butcher butterfly the flank steak or split the meat down the center so it lays flat and then break down the tough fibers by running it through his meat tenderizer.  You can also tenderize the flank steak with a meat mallet.

Instructions:

1. Preheat oven to 350 degrees F.
2. In a large frying pan over medium-high heat, saute the onions and mushrooms until tender; remove from heat an let cool.
3. In a large bowl, mix together the spinach, feta cheese, egg, bread crumbs, red pepper, and onion/mushroom mixture.
4. Sprinkle the flank steak with garlic powder, salt, and pepper.  Spread and press the stuffing mixture onto the flank steak to approximately 1/2 to 1 inch from the border, all the way around.
5. Begin rolling up the flank steak with the edge closest to you and roll away from you (the steak should be rolled parallel to the grain so that once you cut into the steak, you are cutting against the grain).  Once rolled, tie the flank steak roll up with cooking string every 2 inches or so.  Sprinkle the roll with salt and pepper.
6. In an oven-proof skillet, heat approximately 1 tablespoon of vegetable oil on medium to medium-high heat.  Once hot, place the roll in the pan and sear each side of the roll, approximately 2 to 3 minutes per side.
7. Once the stuffed flank steak roll is seared on all sides, place the skillet with the steak in your preheated oven and bake for approximately 20 to 40 minutes (depending on the size of the roll) until flank steak is medium rare or until the internal temperature reaches desired temperature on your meat thermometer.   NOTE: This steak is best cooked rare to medium rare.
8. Rare - 120F 
   Medium Rare - 125F 
   Medium - 130F
9. Once cooked, remove the stuffed flank steak from the over and place on a separate plate.    Cover with aluminum foil and let rest for approximately 5 minutes before cutting.
10. While the steak is resting, place the same cooking skillet back on the stove on medium-high heat and add approximately 1 cup of beef broth.  Continue cooking until the broth has reduced by 1/2.  Turn off the heat and allow broth to cool (at least until the bubbling stops). Add tablespoons of butter, one at a time, and stir continuously until each tablespoon of butter is melted before adding more.  Continue to add butter and stir until all the butter is incorporated.
11. Slice the rested flank steak into individual rolls and place on a serving platter.  Drizzle the rolls with the prepared beef broth sauce and serve. 
12. Note: I use a tong to hold the flank steak together while slicing. 
13. Note: There was extra stuffing and I suggest just putting in the roasting pan to cook as it was delish.

On Choosing joy!

The Happy Hour book Group (yes, we should be taken seriously) chose the book When Breath Becomes Air for the January discussion. It's written by and about Paul Kalanithi, a 36 year old man on the verge of completing ten years of training  in Neurosurgery, when he is diagnosed with stage IV lung cancer.

At 36, his life was laid out in front of him, And then this. Did he dare hope for any kind of future. His oncologist offered him hope but encouraged him to consider what was most important to him. He and his wife decided to have a child. He performed surgery until he could no more. He started to write this book.

I was struck with his courage and in spite of this tough diagnosis, his will to move forward,

I shared with my book group the story of Lee.

In 2013, my friend Lee Fowler died from cancer. She was another remarkable person who refused to let cancer dominate any portion of her life. She always said that she was going to live until she died and that is exactly what she did. About three months before she passed away she sent an email to a number of her quilter friends. She wanted to make a pickle dish quilt but didn't think she could get it done on her own. Would any of us be willing to make a few blocks. I'm sure, before the week was out, she had all the blocks she needed to make that quilt. Other friends helped her sew it together and another quilted the top and bound it.

Here are pictures of the quilt, most of the gang and Lee.

Each of us who worked on this quilt was given the opportunity to have it for a month or so. It came with a journal so that we could write our memories of  Lee, Having the quilt gave me a chance to consider what a gift she had given all of us. She pulled people together who cared for her and shared her quilt love and the work brought joy at a time which might other wise have been quite sad. We all pulled together for Lee. And then she gave it back to us for a bit. It is a joyful, sunny quilt.

I am amazed at how people face death. Lee showed us all to choose joy!

On the 12th Day of Christmas

to all my blog readers

May your days be Merry and Bright!

On the 11th Day of Christmas

I offer you Straight No Chaser singing The 12 Days of Christmas. You must promise to listen to this all the way through because it is different than all the others and truly creative and just totally fun!!!

And today and tomorrow are about FUN, FAMILY and FRIENDS and FOOD!

 

On the 10th Day of Christmas

Brian Andreas, creator of Story People, makes great whimsical art with wonderful little bitty stories. Sometimes they tug at your heart strings. Other times they are reminders of how good life is. Enjoy this one and do click on the link I have provided to see what other wonderful things he has to offer.

On the 9th day of Christmas

These are my personal favorite cookies for the Holidays. Enjoy!

Best Ginger Cookies

Best Soft and Chewy Ginger cookies

4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
3/4 cups shortening
3/4 cup butter
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar

In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening and butter with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Stir in the flour mixture with the electric mixer.

Shape dough into 1-inch balls. You can freeze these now or roll the balls in the 3/4 cup coarse sugar. (Turbinado, which is raw sugar, works well)

 Place about 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be soft and chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days.
Makes about 5 dozen cookies.

On the 8th Day of Christmas

Today, I will start you with Christmas humor. You might need it if you still have shopping to do. After you've had a laugh, read the recipe for some really good Christmas Wassail and do make it but fair warning...

Recipe for Christmas Rum Cake

• 1 or 2 qts. of rum
• 1 cup butter
• 1/8 tsp. sugar
• 2 large eggs
• 1 cup dried fruit
• baking powder
• 1 tsp. baking soda
• lemon juice
• brown sugar
• nuts

1. Before you start, sample the rum to check for quality.
2. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right! To be sure the rum is of the highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat.
3. With an electric mixer, beat butter in large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanshile, it’s important to make sure the rum is of the finest quality—try another cup.
4. Open the second quart of rum if necessary. Add 1 arge leggs, 2 cups of fried druits and beat till high.
5. If the druits get stuck in the beats, just pru it loose with a drewscriver. Sample the rum again for cinscistincy.
6. Next, sift 3 cups of salt and feffer (it really doesn’t matter). Sample the wum again.
7. Sift 1 pint of lemon goose, add 1 bablespoon of brown thugar, of whatever color tou can find. Mix well. Grease oven, turn cake pan to 350 greeds.
8. Noe, pour the whole mess sinto the boven and ake. Check the crum again and go to bed.

Now on to the good stuff. awesome Wassail, complements of Pumpkin Ridge Golf.

Wassail Recipe --  Serves? Depends on how much you drink

• 8 packs of spiced cider
• 1-2 Tablespoons of Molasses
• 1-2 Tablespoons of Brown Sugar
• Lemon Zest
• Nutmeg – grate some in – I don’t have a measure on it, but to your taste
• Cinnamon sticks – however many suit you

• Here’s the fun part – add one jigger each of:
• Southern Comfort
• 151 Rum
• Brandy
• Apricot Brandy
• Peach Schnapps
• Grand Marnier

On the 7th Day of Christmas

If you need to pause during the hustle and bustle of the season, this will certainly do it for you. I invite you to click on the image below and then close your eyes and just listen. George Winston's playing of Johann Pachelbel's Canon in C is simply beautiful. It comes from his album December, which I highly recommend.


 

On the 6th Day of Christmas

This is my favorite holiday appetizer. And, the most requested recipe I have. I let the bakery slice the baguette. Toast the slices in the oven if you choose. Or not. I dare you to try this and not love it.

Wintertime Brie

3/4 cups chopped dates
1 small apple, pealed, cored and chopped
1 small pear, pealed, cored and chopped
1/2 cup cranberries or craisins
1/2 cup chopped pecans
1/3 cup apple juice or wine
2 lb wheel of brie
1 baguette, thinly sliced

Preheat oven to 350F.

In a large bowl, combine dates, apple, pear, cranberries and pecans. Add wine or apple juice. Set mixture aside to allow fruit to marinate and soften for at least 2 hours.

Cut Brie wheel in half horizontally to make two layers. Place one layer, rind-side down, in a serving dish. Spread with 2-1/4 cups of the fruit mixture. Place remaining half of Brie on top of fruit with rind-side facing up to enclose the fruit. Spoon remaining fruit mixture onto center top of Brie Wheel. Seal with plastic wrap and refrigerate up to two days.

Bake Brie, uncovered, in a 350 oven until it melts and the edges and the center is warm, approximately 25-30 minutes. Do not overcook as it will be runny and difficult to spread.

To serve, spread melted Brie onto sliced Baguette.

On the 5th Day of Christmas

Today, I share some music. The Piano guys are some of my favorite artists. Grab a coffee,or a hot chocolate or a glass of wine and sit back and enjoy!

I am sorry if UTube chooses to put an ad on first but you can skip in three seconds by clicking on the skip ad button on the right. Don't let it be a spoiler.

 

On the 4th Day of Christmas...

I give you another awesome cookie recipe. We have been making this one like forever. It's Rick's favorite.

PS I forgot to mention, I bake most holiday cookies (those that can be rolled into balls) in early December and freeze individual unbaked cookie balls. I write the baking instructions on the Zip lock bag. This is good on several counts;

• I don't have marathon cookie bake offs near Christmas
• I don't have a flour, sugar and butter mess in the kitchen near Christmas.
• Cookies are stale after a few days but these are fresh baked in small batches through out the holiday season (and beyond for that matter) :)
• Most bake at 350 so you can bake a variety at one time

The Best Chocolate Crackles

! cup of semi sweet chocolate chips

1 cup of brown sugar, packed

1/3 cup of vegetable oil

2 eggs

1 tsp vanilla

1 cup of flour

1 tsp of baking powder

1/4 tsp salt

1/2 cup chopped walnuts or pecans (optional) 

powdered sugar

Melt the chocolate. 

In a mixer, combine with sugar and oil. 

Add eggs, one at a time. Beat well. 

Add vanilla. 

Combine the flour, baking powder and salt in their own bowl. 

Add to the chocolate mixture, 

Stir in nuts. 

Chill dough for about an hour. 

Form balls by rolling a tsp of dough in your hands (at this point you can freeze them.)

Or, roll in powdered sugar to coat. 

Place on greased cookie sheet or parchment paper.

Bake in a 350 degree oven for 10 to 12 minutes. 

Makes about 4 dozen

These taste like brownie nuggets. They are so good and are the best because of the use of chocolate chips instead of cocoa. They seem more moist than other recipes. 

Try them. You'll like them.

On the Third Day of Christmas

Holiday cocktails are a lot of fun. Looking for some new ones? Give one of these a go. Or, whatever, try them all...

On the 2nd Day of Christmas

You know how I love flash mobs...well, here's the USAF 2016 flash mob.
Enjoy and then consider making a donation to the Wounded Warriors or the Parylized Veterans of America organizations this year to honor those who serve us.




See you tomorrow!
Feliz Navidad!