I really like movies, sometimes more than books. Don’t get me wrong. I love books, but sometimes I need to be able to multi-task and keep myself entertained while I am cooking or washing dishes or whatever. I have a fairly large library of movies, and I watch them over and over again. If I buy it, it’s generally because I really loved it. There are a lot of movies that I really enjoyed but I never want to watch them again. I usually don’t buy those. There have been a few movies that I thought I would like and I had not seen them, so I bought them. Perhaps I “read the book.” “Water for elephants” comes to mind as a good example of a circumstance like that. Okay, I really loved the book and I really wanted to see Hal Holbrook as the older version of the protagonist. What I had forgotten was how sad and violent the book was. Anyhow, I really liked the movie but I have no desire to watch it ever again, so I gave it away. The reason I brought this all up is one of my favorite movies is “Under the Tuscan Sun.” I did check the book out of the library and didn’t read it. Shhhhhhhh. Don’t tell Francis. I was thinking of this movie when I took my little doggie girl, Sugar, for her afternoon walk. We hadn’t gotten very far at all when I received a “sign” from above. I felt something fall into my hair and I immediately looked up. I thought (hoped) it was just a leaf, since it is after all Fall. Unfortunately, I was not standing directly under a tree. My husband happened to have joined us that evening so I had him check things out. Sure enough, there must have been a rest stop arrow above my head. Okay, I still don’t think this was a good sign regardless of how the Italians view this. However, I was fortunate that the area hit was completely my hair and not my face, or worse yet, my mouth. It was a small amount and it was not overly runny. Lastly, I was very close to home. Sugar got shortchanged on her walk and I didn’t have far to go to get in the shower. Lot’s to be thankful for.
Okay, this feathery “person” is not of the culprit. It wasn’t even taken in the correct state, but I felt this story needed a bird picture, so there you go.
I went out of my way not to read anything about the movie before I saw it so if you haven’t seen the movie, and you want to be surprised, then stop reading now. Okay, I’m going to try not to give much away just in case you ignored my spoiler warning. When the movie started, I whispered to my husband that I would be highly upset if Spock died again because I just remembered that the Khan character was supposed to be a key player. I was a little slow figuring out what was really going to happen, but I must say JJ (as if know him, yeah sure) got it right!
This picture has absolutely nothing to do with Star Trek, and everything to do with why I love this time of year – local fruit. I actually drove to Boyd Orchards yesterday and bought Strawberries and Tomatoes. Yummy!
It had been over a year since I had picked up a DSLR camera, and in one weekend last October, I took almost 2000 photos. I shot a wedding on Friday and then participated in Scott Kelby’s Worldwide Photowalk on Saturday morning. Our group met at the Keeneland racetrack in Lexington, KY. Both days were absolutely perfect. Here is my favorite photo from the Photowalk. I hope to post more soon.
I hadn’t eaten grapes for several months because they seemed to cause a stuffy nose. It wasn’t all that surprising because I’m allergic to melon, which makes me sad. I absolutely love cantaloupe but I don’t love rashes, so, there you go. Maybe I will try to find organic cantaloupe and give it another try. Anyhow, I ate these grapes several hours ago, and so far so good. It just goes to show, if you throw enough money at a problem… Okay, that’s not always true, but in this instance it seems to be working out. Oh yeah. I have another name for grapes – Impatient Wine.
1 Tbsp olive oil
1 large red onion, chopped
4 cloves garlic or 1 tsp garlic powder
2 tbsp cumin
1 tbsp oregano
1 tsp paprika
1/2 tsp cayenne pepper
1 tbsp parsley
2 tsp chipotle chili powder
3 cans of black beans, cooked in a slow cooker beforehand
1 cup of quinoa
6-8 tomatoes diced or processed in a food processor, or a 28 oz can of crushed tomatoes
4 cups of vegetable broth
1/4 cup of lime juice
Sea salt and pepper to taste
Heat the oil in a large pot and cook the onions until they are softened. Add the spices, adjusting to your personal taste. The original recipe calls for 3 tbsp of chili powder, which I omitted because I couldn’t find any without silicon dioxide added.
I then add the broth, tomatoes, quinoa, and beans to the mixture. The original recipe calls for mashing at least 1 can of beans with a potato masher. Instead, I cooked all the beans in a crock pot the night before to make them easier to digest.
Bring everything to a boil and then reduce heat and let simmer for at least 30 minutes. Stir in the lime juice and add salt and pepper.
I serve this over a baked potato, and I never miss the crackers. I add a dollop of Greek yogurt if I’ve gotten carried away with the chipotle chili powder to cut the heat, but sour cream works too.
This recipe was adapted from a recipe found in “500 best quinoa recipes”.
Kind of wanted to send a back handed thank you to NBC for kicking Ann to the curb. I have not watched The Today Show since then, nor will I ever again. I have been there rooting for Robin every step of the way and would have had no idea if I were still watching another network. What wonderful caring and decent people they have over at ABC! Not that everyone else on other networks are awful, because they aren’t. Still I’m grateful to now be a GMA girl and so happy that Robin is back where she belongs.
Yes, it is always best to eat fresh fruit “in season”. However, I am so very very thankful that I live in a time and at a place where I can get fruit even if there is snow on the ground.
A simple recipe for Hummus
1-15 oz can Garbanzo beans,drained and rinsed
(I use Meijer Organics brand)
1/4 cup Extra Virgin Olive Oil
1 Tbsp lime or lemon juice
2 cloves of garlic (I actually use 1/2 tsp garlic powder
1 tsp ground cumin
Process everything in a food processor for three minutes, scrap sides of the bowl, and then process for another 1-2 minutes until smooth. Transfer to serving bowl and refrigerate or sprinkle with paprika and serve immediately.
Variations: Add in 1/2 of a fresh red pepper or 1 can of black olives, drained and rinsed.
Dipping ideas include raw vegetables and crackers made out of quinoa flour that was supposed to be pizza crust, but I baked it to long. It’s all good.