IBJJF Kids' Pan Ams 2012

It's that glorious time of year when dojo patches are lovingly sewn on kimonos, parents chaufer their little champions to the dojo for one, two, and sometimes three hours of jiu jitsu daily, and kids earnestly try to break each other's arms or choke each other into submission.

Yes, the jiu jitsu competition season is upon us, once again. 

This time we find ourselves at the lovely campus of CSU Dominguez Hills , nestled in the lush, rolling landscape at the intersection of Compton, Carson, Long Beach and Torrance for the IBJJF Kids' Pan Championship.

As the only white yellow belt in the yellow category, and 10 pounds lighter than her counterparts, Beary amazed us by taking silver!

On the Champion's Podium

Working from Mount

My Heart > My Brain

My last post about the inability to make time is the perfect segue into this next statement...
I am the worst friend on Earth. No, really. I'm flaky, I'm forgetful, I'm often inconsiderate and short-tempered (I attribute that last one to either the lack of sufficient caffiene, or the lack of sufficient sleep, depending on what time of day you catch me).

In the court of private-in-my-brain opinion, there is a lot of evidence to this point. From the time I flaked out of MM's birthday in December (but after seeing their photos of debauchery it's probably good I wasn't there), to forgetting Ang's birthday two years ago, to telling Trish I'd take her out the dinner for her's (was in December...she's still waiting), to remembering Michigan's birthday but intentionally deciding I'd get her a gift "later" (still haven't, by the way) because I was too spent to go out and grab one before coming to work. Or the time I totally forgot Mel's birthday and didn't remember that I forgot until I started writing this post.

And, the one that's freshest in my mind, how for NINETEEN YEARS I managed to wish Court Happy Birthday (even if it was at 9pm one year, just barely made it on that one), but this year, I just plain forgot to call.

I don't send cards, make cakes, or mail presents. I don't call. It's common for me to come across a wrapped Christmas gift addressed to one of my friends (or their kids) in July because I never sent it.
Yes, I am the worst friend on Earth.

But. The defense wishes to present an obvious piece of logic. This defendant's heart is much bigger than her calendar, and much MUCH bigger than her brain. When I got pregnant with Beary, I didn't know how much room I'd have for her in my heart. It was already so full for the love I had (and still have) for my Neckless Wonder. (He's a big guy, therefore needs even more room than most). But the moment she was born, No Neck's piece didn't get any smaller, but it's like my heart doubled in size to accommodate the two of them. Then that two grew to three. Then four, then (7 minutes later) five.

Just because I don't have the time (or energy) to give Beary a baby massage like I used to every night when she was a baby, it doesn't mean I love her less. And just because I didn't make Moosey his favorite homemade dinner (but instead let him eat Doritos and an eclair), it doesn't mean I love him less. It's just that my heart is bigger than my calendar. And just because I forgot to call or send a gift or baked good on the birthday of a dear friend (errr, correction, friends. Plural) it doesn't mean I love you less. It's just that my heart is bigger than my brain.

As always, my friendship is as true as it was the day we saw Beetlejuice in the theatre when we were 10. I'll always have your back like the time we got stuck in the white Golf behind Fairlane cleaners. I'll always laugh and have fun with you like those times of Strawberry Hill and trips to Kinkos. Or staying up all night to watch re-runs of Sex and the City or eat at Chow in the city (yum!). I'll always be your support like those years of grad school papers and the time we completely forgot our lines in that live performance (ok, ok, I forgot MY lines. You didn't forget yours).

So, even though I might just be the worst friend on Earth, I hope that you can forgive me, because I do love you. I'm just crappy at showing it because my love for you is way bigger than what my brain or my calendar can handle.

Making Time, Catching Unicorns, and Other Impossible Feats

While hustling through the marbled lobby of DNA Kingdom (aka: The J.O.B.) I was chattering excitedly to my boss about the prospect of teaching Zumba classes at the YMCA. I was strategizing aloud about how I would add yet another thing to my already overflowing plate. Then, in his direct, sarcastic (meanwhile not so sarcastic) way, Lorax retorted with, “What you need to add is the word ‘No’ to your vocabulary. You’re stretched too thin.” My knee jerk reaction was to come back with, “I’ll just make time!”

Ahhh, “making time”. We’ve all heard this phrase touted by time management gurus, Life Coaches, even Oprah. Oprah once said that she and BFF, Gayle King, have been able to remain friends over the years because she “makes time” to talk on the phone to Gayle almost every day. As a side note, I love it how just being the Bestie of a famous person can, in turn, make YOU famous (ie: Oprah->Gayle, Jessica Simpson -> Caycee Cobb). I’m just waiting for Shea-Lo to make it up a few more rungs on the Hollywood ladder, then… STARDOM, HERE I COME. She was in TV Guide next to Cat Deely... Can't be far now!

Gayle and Oprah Photo: Libby Moore for Oprah.com

I digress. Back to the topic of Making Time. Does one have to be a bajillionaire like Oprah to have the ability to “make time”? What I’ve discovered is that, while I consider myself to have pretty decent time management skills (remember, I have two jobs—soon to be 3, four young kids, a husband, three dogs, some friends, and many hobbies) this skill of “making time” eludes me. I’ve tried what all the experts say: Prioritize and deal with highest priorities first, then “make time” for other things.

Ok. Here’s how that process goes for me:
#1 Priority: Kids are Healthy, Enriched, and Happy. I feed them, clothe them, take them to school, pick them up from school, feed them, bring them to their activities (usually involves them aggressively twisting other kids’ limbs into contorted positions, forcing said other kids to tap out), bathe them, feed them, floss and brush each little mouth, do some homework, and… oh wait. Not enough time to do homework. Kids are in misery because they're tired. They didn't have time to play Skylanders.

#1 Priority Revised: Kids are Healthy and somewhat enriched. Except… I was only able to serve boxed Mac and Cheese (no veggies) for dinner and floss two of the mouths. We didn’t read anything today, nor did we do anything else academic nor curlturally enriching.

Let’s try this again. #1 Priority (Revision 3): Kids are somewhat healthy. Good! Check!

On to priority #2: Enjoy time quality with No Neck. Wait, there’s no time left in the day. Although, No Neck likes to say, “It’ll only take 3 minutes!” But of course we all know that that’s not quality time!

I’d like to say that I do have my priorities in line. But what happens when you only have time for your top priority? Some of you might think I’m just being whiny and melodramatic, and some of you think I bring it upon myself by committing to too much and… you’re probably right. Plenty of women have 4+ kids, demanding jobs (plural), and loving husbands and households and seem to keep it together (see: Brooke Burke, Heidi Klum, Angelina Jolie, and Kate Gosselin—and they’re skinny, to boot!). And I admit, I do willingly volunteer to do things like cut out 30 Lady Libertys and 60 second grade silhouettes and mount them on paper for Beary’s teacher, and I volunteer to help Michigan with very minor sewing details for the wedding, and I take on teaching a Zumba class when I already have two other jobs, and I help my kids make their Valentines cards instead of buy them, but I like to do those things. I want to do those things. Those are the things that fulfill me and make me happy. All in all, in my world, not only is “making time” an impossibility, but I also have no desire to make time just to use it sitting idly while life passes me by.

Many people don’t understand why I am such a “yes” and a “go” girl. It’s because that’s what makes me happy—I feel helpful, and needed, and most of all, PRODUCTIVE! So when my No Neck or Sissy or my friends try to urge me to say "no", be still, chill out, and just relax, while their intentions are good, I need to be buzzing with activity to feel alive and satisfied. While well-intentioned loved ones tell me repeatedly to “make time” for myself, I think, "That’s a great idea!". And as soon as I can figure out how to make more time, I’ll happily fill those hours with bustle and commotion as well. As far as making time, while we’re living in a fantasy world where time can be manufactured, perhaps I’ll just go out to my money tree, pluck some cash off, and pay some inventor (maybe that cool Dyson guy?) to invent me a mechanism to make more of that darned thing we call time.


Thank you Jack London, for writing this so eloquently:

“I would rather be ashes than dust!

I would rather that my spark should burn out

in a brilliant blaze than it should be stifled by dry-rot.

I would rather be a superb meteor, every atom

of me in magnificent glow, than a sleepy and permanent planet.

The function of man is to live, not to exist.

I shall not waste my days trying to prolong them.

I shall use my time.”

Holiday in Hindsight

Chaos and craziness are common in our household. More so during the winter season. We deal with the normal holiday hustle--wreaths and wrapping paper, mall madness and get-togethers galore, but with three of the four kids having a birthday within 3 weeks of Christmas, the insanity increases by ten fold. Which is why it is almost February and I'm only now posting about the season. A recap:

Beary turned 8 and we celebrated with a jiu jitsu party

Tiger, G2, Bear, and G1

 We gave thanks on Thanksgiving

In addition to eating, crazy hats and faces were part of the agenda. 
(See post about the food adventure in this earlier post)

The whole family came to our house for Christmas. I freaked out about what to cook, and Lorax suggested I just get over it and buy everything a Whole Foods. Though it was a great idea, I decided to go a different route and cook 6 different dishes.



Cornish Game Hens



Goat Cheese & Pear salad, creamed spinach, hericots verts w/ bacon, classic mashed potatoes and gravy,
and cheesy cauliflower-- the favorite side dish)

Just like every other year, I attempted to get a picture of the kids in front of the tree.

The result: A Blurry Fail.

Maybe next year I'll get four smiling faces looking at the camera in a tack sharp photo.
This year, not so much.

The twins (and G3) turned 4 and we celebrated with our favorite ROUS--Chuck E. Cheese

Make a wish!



 It was pretty cold, so Cody wore his hoodie A LOT.

Wassup, Dog.

What better way to close than a picture of a cute dog AND a cute kid?



Evita the Akita gave Popkins kisses.



Bionic Knee - The Transformation is Almost Complete

Over the Christmas break I received a lot of amazing gifts -- the laughter and smiles of my kids as we decorated cookies for Santa, tender neckless hugs from No Neck, and the precious gift of time in the form of a 2 week company shut down. Closets were organized, toys and shoes were purged, yummy meals were made. It was a fantastic two weeks.

One of the cool "gifts" I received was from Dr. Laura my orthopedic surgeon-- my new custom DonJoy Defiance Knee Brace (in metallic navy blue). She originally said she was hesitant to prescribe me a custom brace because, knowing my personality, she thought that with the brace I would be more apt to jump back into high impact activities prematurely. She lectured me about "the slow process of the body laying down new tissue and blah blah blah and I won't be 100% for another 18 months and blah blah and even with a brace I need to alter my lifestyle because even though I might 'feel better and stronger' that the ligament blah blah blah blibbity blah." Right Doc. Just gimme the goods. So after a few tears and begging on my part, she prescribed me a custom brace. I was fitted and waited a very loooong week, and over the break I was able to pick it up!

Mine's metallic navy blue!
Photo credit: http://www.donjoy.com/

The first week I tried a couple of short 2-mile runs with the brace on -- on the road! Bye bye Treadmill; Smell ya later! Then, with Dr. Laura's words somewhat fresh in my mind, I bargained with myself, "Ok, one Zumba class, low impact, then REST." It was very hard to keep myself in check during the Zumba class at Dance & Company (it's just so much FUN!), but I kept myself at low impact and other than a bit of soreness, it went well. So, sticking to the bargain, I waited a whole 24 hours before taking a ballet class sans brace. Barre was fantastic, but I opted out of turns and leaps because, you know, Dr. Laura said to take it easy.

In the couple of weeks since getting the brace I've tried a few more runs and Zumba classes, and incorporated a little ballet here and there. Also, for the first time since May... I hit the mat and took a jiu jitsu class! Sensei Andrew is really cool about letting me ease back in. I skipped some of the warm up and did the technique and drills (half guard escape techniques), but I know I won't be able to spar for another few months, at least. But... it still puts me back on the road to earning that blue! On Sensei's birthday after a few cocktails No Neck and I placed a $1000 wager on who would get to the next belt level first (blue for me, purple for him).

Road to the Next Belt: Me = 1, No Neck = 0!
Nothing like a little competition to light the fire! And maybe a new gi might help with the motivation factor!

I Ate Several Hitchhikers

You probably know by now that I absolutely adore my CSA, Suzie's Farm. For an affordable price, every couple weeks I receive a large box filled with local, organic, seasonal produce. It's a great way to incorporate more veggies into our household. I've been introduced to a plethora of new vegetables. I find great pleasure in meticulously researching the new box's contents, identifying each brassica, green, and squash (is it red kabocha, or pie pumpkin?), and experimenting in the kitchen to produce produce-based culinary delights.

Being the research-lovin' kinda gal I am, prior to becoming a member of Suzie's Farm I combed their website for information for CSA newbies. One fun little tidbit from their website reads,

              "We are USDA certified organic. We do not spray for disease or insects. Your box may occasionally contain a hitchhiker – or two – and your veggies will look like they were grown by real people, under real conditions."

I read this and thought, "FANTASTIC! I want real veggies grown by real people under real conditions! Sign me up!" At the time, I (subconsciously?) overlooked and/or dismissed the part about hitchhikers. Obviously they mean little critters trying to get their piece of the veggie pie. But somehow that didn't bother me at all.

Fast forward a few months of delectable veggie dishes. This week No Neck and I started juicing. A lot. We watched a couple of horror films about food and decided that we need more veggies in our diets. (Forks Over Knives, and Fat, Sick, and Nearly Dead) So we busted out the Black and Decker juicer that saw me through the Master Cleanse Swill Diet and got to juicing. Turns out Black and Decker couldn't last the 10 years it's been since our wedding, and several attempts at juice diets, so we replaced it with the Jack LaLanne juicer (love it!).

Today I pulled out several bunches of lovely broccoli. I rinsed it off haphazardly thinking, "No pesticides means I just have to rinse the dirt off... And God made dirt so dirt don't hurt but it's still kinda gross so I'll rinse it anyway". I set the broccoli aside as I prepped a dish for the kids' dinner. I sampled broccoli as I cooked, having eaten at least a cup of the raw heads. Then Pops walks over and says, "Um, anak, look." There on the head of one of the florets in the bowl was a little green worm. As I looked closer the bowl of lovely fresh broccoli was teeming with little green camouflaged worms. Pops fell over laughing, knowing I had already eaten quite a bit. My reaction... Not so amused.

UUUUUUUUUGGGGGGGGGHHHHHHHHH. I washed my mouth out more times than when Creepy McCreeperson tried to kiss me in 10th grade (what? I was a late bloomer.) Needless to say, I resorted to my usual two trusty resources when it comes to food: Google and Nanny Mary. From Google I learned that they were NOT worms, but rather caterpillars (slightly less icky, somehow) called cabbage loopers, and they're completely harmless, quite common, and actually have some dietary benefits. This was re-affirmed by Nanny Mary (foodie and nutritional therapist). Her text read, "Protein! Processed food has far worse in it. Worms = good!"

So in the end, I didn't have the heart to toss that beautiful broccoli (my Filipino roots in not wasting anything are pretty strong), I mean... Why would I? So I soaked it, blanched it, and let No Neck pulverize the heck out of those little hitchhikers and drink them in his nightly juice concoction. I still adore my CSA to the utmost. I find comfort in knowing that when they say, "No pesticides" they're certainly not lyin'. I've seen the proof with my own eyes. And tasted the proof with my own tongue (even though they don't quite taste like anything but, well, broccoli). I'd rather eat a few harmless protein packed caterpillars than ingest who-knows-how-much toxic pesticide sludge.

And yes, I told No Neck about the hitchhikers before he juiced the broccoli and drank it up. And as those of you who know him would already know... he didn't care. And I guess neither do I.



Cabbage Looper
Photo Credit: http://chickengarden.blogspot.com/2010_05_01_archive.html



Cupcakes and Cauliflower

For Beary's 8th Birthday I got ambitious and make pumpkin cupcakes from scratch. I mean, really from scratch. Like, these cupcakes were formerly in pumpkin shape. Thank you Suzie's Farm for sending me a pie pumpkin in my CSA box and forcing me to think outside the (cake mix) box! And thank you Ina Garten for this wonderful recipe. YUM!



Pumpkin Cupcakes with Maple Frosting

Makes 10 cupcakes

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling (I used actual puree from a pumpkin, not canned)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars) (I used Heath toffee brickle)

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.






I also made this Cauliflower and Pine Nut dish courtesy of Suzie's Farm recipes:

A funny looking veggie produces this super yummy dish!

Sautéed Romanesco Cauliflower with Pine Nuts and Garlic


Ingredients

1 Romanesco Cauliflower
1 tbsp Olive Oil
2 tbsp thinly sliced shallots
4 cloves of garlic, sliced
1 tsp crushed red chilies
1 tbsp pine nuts
1 tbsp lemon juice

Directions

Remove the tough edges of the cauliflower and separate the florets taking care not to break the individual florets. Wash the florets and place in a sauce pan with 2 tbsp water. Bring this to a boil and close the pan with a tight lid. Let it cook for 2 minutes on medium heat, then remove and immediately plunge the florets in cold water to stop the cooking.

Heat a large pan and roast the pine nuts and keep aside.

Add the oil and sauté the shallots till soft. Season with salt and the crushed chilies. Stir in the garlic and the drained florets and sauté gently on high heat for 2 minutes. Add the pine nuts and remove from the heat. Stir in the lemon juice and mix well. Serve warm.

Eat-vember

I'd like to propose we change the name of the month November to Eatvember. It's not very elegant, but I think much more accurate. I'm not a foodie, a sophisticated consumer of food, or even a half way decent cook, but this month I dared venture into the world of culinary delights.
In no particular order:

Dish 1: Haricot Vert with Bacon and Blue Cheese



If cooking vegetables in bacon fat is wrong... I don't want to be right.



I just adore Claire Robinson's 5 Ingredient Fix on Food Network. Here is her fabulous recipe:

Ingredients

Kosher salt
1 pound haricots verts, trimmed
3 slices bacon
4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
1 1/2 cups toasted whole pecans, coarsely chopped
1/4 teaspoon freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.

In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

Dish #2: Zucchini Fritters

Ahh, Martha Stewart. I love to hate you. But I love to love your Zucchini Fritters.

Ingredients

1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon freshly grated lemon zest (1 lemon) plus
1 lemon, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, peeled and minced
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2 to 4 tablespoons olive oil

Directions
Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.



Dish #3: Brie, Onion and Apple in Puff Pastry

Did I mention that I love Claire Robinson's 5 Ingredient Fix? Here is another of her winners. One of the most well-received dishes I made this Thanksgiving, it was the only recipe I modified a bit by adding apples.

Ingredients

2 tablespoons unsalted butter
4 large Vidalia or Spanish onions, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup water
2 sheets frozen puff pastry, thawed
2 (5-inch) rounds brie cheese
1 large egg, lightly beaten

Directions
Preheat the oven to 400 degrees F.

Melt the butter in a large skillet over medium-high heat. Add the onions, season with salt and pepper, to taste, and saute until just brown, about 10 minutes. Add 1/2 cup of water and cook stirring often, until dark golden brown, about 15 minutes. Let the mixture cool to room temperature.

Roll each sheet of pastry to a 12-inch square on a marble surface or parchment paper to prevent sticking. Divide the caramelized onions in the center of each pastry. Put a brie round on top of the onions and brush edges of both pastry squares with beaten egg. Fold pastry up and over cheese to completely enclose the cheese in the pastry. Press the seams together to completely seal. Arrange each pastry round, seam side down, on a silicone mat or parchment lined baking sheet. Brush the top of each pastry round with beaten egg. Bake until golden brown. 20 to 25 minutes. Let stand 15 to 20 minutes before indulging. Enjoy!





Dish #4 (and 4.5): Ham and Cheese Cups with Cinnamon Rolls

Ok, admission time. The cinnamon rolls were Pillsbury... the canned kine. BUT! I did make the breakfast cups. It was a radom recipe from Cabot Cheese that Shea-Lo sent me.

Ingredients:

12 (1-ounce) slices reduced-sodium Virginia or Black Forest ham*
3 (1-ounce) slices 100% whole-grain or white bread, each torn into 4 pieces
1 1/2 cups (12 fluid ounces) fat-free egg substitute
12 ounces Cabot 50% Reduced Fat Cheddar, grated (about 3 cups) (admission #2: I didn't use Cabot Cheese)
1/4 teaspoon ground black pepper, or to taste
3 tablespoons chopped fresh chives

Directions:
Place rack in middle of oven and preheat oven to 400°F. Lightly coat 12-cup muffin tin (with 4-ounce cups) with cooking spray.

Gently fit one ham slice into each cup (edges will stick up). Add a piece of bread to center of each, then pour egg substitute on top. Sprinkle with cheese, then with pepper.

Bake for 15 minutes, or until set. Remove from muffin tin, sprinkle with chives and serve.

Choose thick slices of ham with small diameter instead of thin slices with larger diameter.


Dish #5: Cranberry Sauce

Not just ANY cranberry sauce, though. A super yummy "I'll never buy the canned kind again" cranberry sauce. When I panicked and told Michigan I had nothing to make for Thanksgiving Day. Always there to save the day and calm me down, she sent me this recipe from Allrecipes.com.

Ingredients

1 cup water

1 cup white sugar

1 (12 ounce) package fresh cranberries

1 orange, peeled and pureed

1 apple - peeled, cored and diced

1 pear - peeled, cored and diced

1 cup chopped dried mixed fruit

1 cup chopped pecans

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Directions

In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.



After eating Thanksgiving lunch (and dinner) at the inlaws, this is what No Neck looked like.





After eating Thanksgiving lunch (and dinner) at the inlaws, this is NOT what I looked like. I found this photo while doing an "Anti-Black Friday Purge" in my garage (purging unwanted items that is). SDSU March Madness, 1997. Sigh.

Rolling Through October

The last two weeks of October rolled right by. Both twins started jiu jitsu this month. Tiger, aka: Mr. Cerebral, is very attentive and picking up technique rather quickly. Popkins just likes wearing the gi and jumping over the mat wall. Beary and Ninja Moose are doing well too. Beary is regularly tapping out older bigger kids, but still gets her challenges with a few of the kids. She's working very hard toward her first white yellow stripe. Moosey has his first stripe and is super exicted about it!

G2 (Black gi) helping show Tiger how to get the mount

Tiger, Moose, Beary, Bella, and Popkins before rolling

A snapshot of our carved pumpkins as a preview to the Halloween pics.

Halloween pictures to come! Side note: 90% of the pictures on my blog are taken with my Droid, so if I ever bust out the DSLR the chances the photos will ever be edited, uploaded, and published on the blog are slim. Boo.

Sewl Searching

Get it? Sewl/Soul. Ok, it was a stretch. After a few stressful days, I decided I was taking back the night...er, taking back the weekend. I selfishly spent every spare minute immersed in some sort of creative outlet.

Sissy and I created a run through banner for G2's (Nationally Ranked!) Youth Football team.

Most of the weekend was spent making a T-Shirt quilt.

I collected about 22 shirts

Cody the dog helped.

I used a cardboard template to do a rough chop of each panel (14 x14).



Cody is still helping.

After ironing on interfacing (Pellon for lightweight) to each panel, I used my awesome rotary cutter (compliments of Michigan) to slice them to exact proportions (not pictured). Then, I sewed each panel to its neighbor, and then sewed all the rows together. Finally, I added a 3 inch border.

 I hated this part.

Next came the hard part. I cut the batting to match size and safety pinned it to the quilted panels. A pin in each square and all around the borders (not pictured). I then sewed the batting to the panels, sewing down each row and column to create that "puffy" look/feel. I had to roll the quilt tight to get to the middle.

Here's what it looked like after the batting was sewn in.

I made a very simple back to the quilt using a textured black, sewing a border around the edges (not pictured). Last, I sewed the "sandwich" together, leaving a 12" opening at the bottom for turning it right side out. I used Stitch Witchery to close the slot. VIOLA!

Front



Back

Yum

I also created this culinary delight: Panko and furikake crusted ahi; mushroom risotto; and pear, goat cheese and candied pecan salad.

Simple Cooking Adventures

I love my CSA, Suzie's Farm. Sometimes (often) they give me weird shit. Ok, it's not weird. I just don't know how to cook, hence have had little exposure to veggies other than broccoli, spinach, and the veggies used in Filipino cooking. BUT the great thing is that they have forced me to branch out a bit into the world of homemade salsa, radishes and more. Here are a couple of experiments gone wild. Ok, not wild, but simple and delicious.



Tomatillo Salsa

Here is the recipe from Epicurious.  



Tomatillo Salsa



Braised Radishes, Compliments of Rachel Ray

Overheard at my dinner table, "GUYS! It looks gross, but it's actually really good!"
I'll chalk that up as a "W".

Me and Sissy eating nachos at G2's football game.
Note: The nachos did not come from the CSA Box.

Being a grown up is fun because...

Being a grown up is fun because...

I get to help make my my nephew, G2's, campaign posters... featuring Pikachu.

G2's posters featured a Fighting Pikachu, a Football Pikachu, and a Blingin' Pikachu

 Being a grown up is fun because...

We get to dance in a very sophisticated and elegant way.

(and yes, my knee was killing me the next day)

Groovin' at BarFly for Ms. Brazil's birthday

Being a grown up is fun because...

I get to have fun sleepovers with special Mommy Juice.

South Coast Winery-- Laid back overnight trip with Sissy, Ms. Brazil and Tee-Wang

Activities included: Drink, eat, spa, movies, eat, drink, and steal grapes from the vinyard.