He who tugs at my heart

Our first Valentine’s Day…a sweet moment in time

10:00 a.m. Pre-boarding routine on a 350 passenger charter vessel.

On the dock, the ramp is placed snugly against the vessel’s port side; a deckhand wipes it down to avoid any mishaps.

The captain checks with his crew to confirm that they’re stationed in the designated safety zones.

In the bathroom, the marketing coordinator fluffs out her hair and re-applies lipstick, grabs the clipboard, reviews any late changes for this corporate charter and makes a couple of notes.

10:30 a.m. Two hundred men, women, and children gather at the foot of the dock awaiting the OK to board.

The captain straightens the gold stripes on his shoulders and counts the people clicker down to zero.

I take my place on his left where I’ll greet everyone with a “Welcome Aboard” after they’re counted.

The captain nods to the deckhand to unhook the velvet rope blocking the gangway.

It’s time to begin the boarding procedure.

He turns to me and whispers in my right ear, “My heart is melting.”

WTF. That is just so HIM, to say something so monumental and amazing and unexpected–and it took my breath away. Literally.  My mouth dropped open. (It really did, I remember it like it happened yesterday.) I had no sense of what went on for the next three hours. I was a zombie.

When all the guests were escorted to their seats and listened to the safety speech and lines were untied and we were underway, and after I had answered a million questions about our destination and passed out a few barf bags, I opened the door to the wheelhouse and handed my captain a cup of coffee.

I was suddenly shy. “Hi.”

“Thanks for the coffee.”

“Why did you say that, you know, back there?”

“Because it’s true.”

“You can’t just say something like that and expect me to just go on and act all normal.”

“I just did.”

Well, tugboat man, it’s our twenty-third Valentine’s Day, and you still make MY heart melt every time I look in your amazing grayish blue eyes.

I love you.

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Daily Prompt: Shoulda Woulda Coulda…The Daily Post

Daily Prompt: Shoulda Woulda Coulda

Tell us about something you know you should do . . . but don’t.

I shoulda thought about writing something brilliant for this prompt.

But I didn’t.

I woulda written something that was gently sardonic and entertaining.

But I didn’t.

I coulda just Googled images.

I did.

Coulda-Shoulda-Wouldashouldaquote coulda_shoulda man from pinterest didn't lines

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The Compleat Apple Pie…Deconstructed

Your apple pie tutorial.
An apple pie with attitude.

If you are one of the many boys and girls (OK, adults) who’ve never made an apple pie from scratch and you don’t want to meet the Grim Reaper without having made at least one perfect apple pie, you’ve come to the right place.

I’m right here, holding your hand, gently walking you through all the steps and twists and turns to create the best apple pie you will ever eat. Guaranteed. Fur realz. I know you can do it! Once you’ve mastered one pie start to finish, you will never be afraid of a little old piecrust again. Pinky swear.

The Apples
The apples you choose are of the utmost importance. They need to be firm and tart and able to stand up to the heat of a 425 degree oven without becoming mushy as the pie bakes. (For my Canandian friends, you’ll have to do the conversion–I’m not that smart.)

I like Granny Smith or Pippin apples for pies. Normally, that would be the green ones. Depending on the size of the apple, I like to use between 6-8 apples per pie.

apple1I enjoy making my pies the old fashioned way. I peel and slice the apples.

appe2

Squeeze a little lemon juice over the slices for a pop of flavor and it’ll help keep the apples from turning brown.
apple3Unless I’m making apple jelly, I put the peels in the compost bin, and so should you!

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This is one time when I use white sugar and don’t feel guilty about it–about 2/3 cup or to taste. Some apples need more sweetness, some need less. The most important ingredient is cinnamon. The right amount of cinnamon elevates the apple pie to a higher level.  I use approximately 3-4 tablespoons. I do a lot of tasting, so it’s a good idea to add a little at a time and taste as you go. My family loves a LOT of cinnamon!

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When you feel that your apples and sugar and cinnamon have reached the zenith of blissful co-existence, sprinkle one tablespoon all-purpose flour over the apples and mix lightly.

stressed is dessert spelled backwardsDon’t be afraid, don’t desert me before the dessert is complete–watch and learn!

It’s not that difficult. It’s like many things in life. Once you try something new and master it, you lose the fear of the unknown.apple8

I like my mom’s favorite cookbook for old-fashioned recipes.

The Crust
It’s not rocket science. This is a tried and true basic recipe for a two-crust pie. I don’t like to use butter in this crust because I don’t want any other flavors to taint the apple+cinnamon perfection. I know you can use a food processor and it cuts the time in half but sometimes the most satisfying part of baking is to be fully immersed in the process as much as the final results!

For a nine-inch pie pan:
Mix together…
2 cups all purpose flour
3/4 teaspoons salt
Cut in…
2/3 cup shortening
Sprinkle with…
Four tablespoons water

What does “cut in” mean? It means you need to distribute the shortening into the flour so that the particles become the size of peas. This is what makes pastry flaky. pastry-blenderUse a pastry blender to cut shortening into flour. If you don’t have one, use two knives and this technique: holding a knife in each hand with blades almost touching, move knives back and forth in opposite directions in a parallel cutting motion. The side of a fork or a wire whisk works, too.

apple11 Mix only until all ingredients are worked in. If you overwork pastry dough, it’ll become tough. Sprinkle the water in a tablespoon at a time, mixing lightly with a fork until all the flour is moistened. Gather dough together and press into two balls for the upper and bottom crust.apple12

Flour the board or counter and the rolling pin so the dough won’t stick. There are all kinds of fancy schmancy rolling pins–I’ve been really happy with this old wooden one. Flatten the balls with your hand. Roll each ball into a sort of circle; don’t go all crazy thinking it has to be perfect at this point. If it breaks or tears, just pinch and push it back together–about 1/8 inch thick. For an apple pie, I think the bottom crust needs to be a bit more sturdy than the top crust–roll accordingly.

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Roll into a circle two inches larger than pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and sides.

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Pile high with the yummy apples.

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Redo the same steps with the other round for the top crust. Cut off the extra dough that hangs over–leaving enough to fold under.

You can either crimp the edges…piecrustedges

or use a fork. Dip fork tines in flour; press tines onto edge of dough. Poke with fork or knife all around to release steam as it bakes.apple18

I wanted to add an enchanted seashell embellishment to the final version.

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I molded leftover dough over a scallop shell, cut off the excess, and placed it on the pie.

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It will bake quicker than the pie–remember to take it out after about ten minutes and place it back on the pie before serving.

I always bake pies on a cookie sheet because they will invariably ooze and turn your oven into a burning, sticky, smoky mess that can set off a smoke alarm and that’s always annoying!apple19

Bake at 425 degrees for about 45 minutes or so until it’s bubbly and the crust is beautifully browned.

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Yummy!

apple21“Alright Mr. DeMille, I’m ready for my close-up”
(Norma Desmond, Sunset Blvd.)

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Come on, add this to your list of goals for 2013 and let me know how it turns out!

10 reasons why seashells are enchanted

I’m still in the throes of harnessing my inner beeyotch (the lady who slammed on her brakes and made a u-turn in front of me got a taste of that new me) but I took a teensy break to ponder the oft-asked question: Why do I love seashells?

1. Just like snowflakes, no two are exactly alike. Some are almost perfect twins, but there’s always an individual characteristic if you look close enough.

2. Unlike a snowflake, they don’t disappear.

3. They are all beautiful in color and shape and size.What a treasure!

4. Shells can be worn as jewelry.Abalone necklace with rope work, earrings, pearl bracelet, necklace of polished shell pieces

4. There is appeal in their symmetry and asymmetry.fairshells

5. For me, seashells impart a tangible tactile and visual state of bliss.

6. Shells give birth to episodes of intense creative passions. This is my most recent seashell bouquet; an organic interpretation inspired by a froggy vase acquired at a local thrift shop that helps victims of domestic abuse.newfrogvase

7. Once upon a time, a seashell housed a living creature.

8. Cowry shells were used as currency in China.cowry shell

9. If you love to collect dust, start collecting seashells! They are a dust magnet, prolly their only negative trait.

10. A small grain of sand–a foreign body–inside a seashell grows into a magnificent pearl.  A pearl is an annoyance to the shell,  just exactly like the way I am oftentimes an annoyance to the captain!white-pearl-in-oyster     

Attention! Ladies who lunch…or shop…or dream…some Chanel for your pleasure

Aside

Coco Chanel

Coco Chanel

Chanel Haute Couture: For the Bedraggled Black Swan Lady Who Lunches in You

Today in Paris, Karl Lagerfeld presented the Chanel Haute Couture collection for Spring 2013. He told the Independent:

“Chanel is a real couture house and when Pierre Berge said that couture is dead, I’m sorry to tell him it survives very well. There’s a new clientele. In the past, a woman might have bought four or five dresses. Now those women buy 30. It’s a new wealth.”

For the full story and photo gallery:

http://jezebel.com/5978063/chanel-haute-couture-for-the-bedraggled-black-swan-lady-who-lunches-in-you/gallery/1

A normal life…for now

It’s been a real treat having my tugboat captain home! He’s been here almost a month and we’re settling into our familiar routines. I know that any minute his cell’s gonna ring and he’ll be flying off to another assignment, but for now, I’m really enjoying the normal-ness of having him around.

Right before he gets here, I go through all the stress of getting me and the house ready, baking his favorites, and all that welcome home stuff.

When he arrives, there’s always an adjustment period–at least for me–retraining myself to keep the bathroom door closed, dealing with his mounds of laundry, and learning to share the bed. The grocery bill goes up about a thousand percent–it seems like he thinks he needs to eat EVERY SINGLE DAY-what’s up with that?

We like to read together, either in front of the fire or before going to sleep. I think that’s probably some of the most special and restoring times of all. It’s such a pleasure to read a few pages, look up, quietly make eye contact and smile, and resume reading.

When my son and DIL are here, and it’s quiet except for the turning of pages and perhaps a chuckle or two, I look around the family room and see all of the heads bowed over books–it’s some of my happiest family times.

The book hubs is currently reading is The Way Out by Craig Childs. He previously read The True Story of Water, a gift from my son. Craig Childs is a naturalist, adventurer, and desert ecologist. In this intensely dramatic narrative–the record of a perilous excursion into the wild–two men confront immutable forces of nature and the limits of their own sanity. Childs is lost. In a labyrinth of canyons in the American Southwest where virtually nothing else is alive– barely any vegetation, few signs of wildlife, scant traces of any human precursors in this landscape–Childs and his friend undertake a journey. With as much food and gear as they can carry, and little else but their wiles to help them traverse the inhospitable, unmappable terrain, the two men assume the life-or-death challenge of exploring this land–and then finding a way out. Equally gripping as their adventure in the wild is the parallel story, told in flashback, of what propelled the two men into these extreme circumstances.

I’m reading an exquisite novel, The Elegance of the Hedgehog by Muriel Barbery, a bestseller in France. I’ve only just started it, and I’m still at the stage of being introduced to the characters so I don’t really have a grasp about what’s going on, but I’m getting pulled into the story, and that’s always a good thing. Has anyone else read this? It’s been out for a few years.

Finishing up the tugboat man’s interview–thank you for your questions–and a post about  grumpy old men.

Maritime Thought of the Week

Reblogged from Explorer's Guide Maritime Academy:

Click to visit the original post

Have a great weekend!

~Explorer's Guide Maritime Academy Staff

Read more… 6 more words

My tugboat man and I were gone all day...gym in the morning, and then a trip to downtown San Diego for a pair of shoes for him and what I got is a post for another day...I think this is a lovely and inspiring quote and thought I'd share it! Hope your Friday was spectacular!

Princess Rosebud’s Mermaid Bench

Image

I’ve made a few upgrades to the original by replacing the starfish with huge white scallop shells and the addition of a hot pink polka dot bow.

Now I’m happy.

Picture me sitting in my seashell encrusted bathroom answering your comments and Tweeting!

This is my fantasy world.

Thank you for allowing me to share it with you.

XOXO

 

A recipe and a request…from a tugboat captain

The wonderful FurFiles (meow!) is back from her Jamaican vacation, and it’s about time!  I’ve missed her astute blogging and pithy commentary, like the many ways I can exact revenge on my tugboat man should the need arise.

ex=lax signNo, I’m not going to put ex-lax in his food. Not this time, anyway.

Ms Fur has furrily requested the recipe for another version of carrot bread I made last night, loosely based on a recipe from my 1970s Laurel’s Kitchen cookbook.

I’m not the magnificent artist of decor and whimsy like Judy at Petit4Chocolatier  nor do I possess the versatility of (bakery owner in another life) Tonette of tonettejoycefoodfriendsfamily but I have my most consistent success with everyday, homey, mom-like healthy breads, apple pies, lentil cookies, and black bean brownies.pastry bag and tips

Confession: I’ve been known to wield a mean pastry bag to build roses with tip #12 and #104 on flower nail #7 (as well as shells and garland)  but I save that skill set for special occasions only.

A Schwarzwälder kirsch kuchen similar to one I made to celebrate my son’s graduation.

Black Forest Cherry Cake

Black Forest Cherry Cake dripping in kirschwasser

 

First the request...I’m conducting an interview of my resident mariner for a future post. In the wake of today’s ferry accident in New York and other recent vessel related incidents, it seems timely.  

Anything you’d like to know?

I’ve tortured used my not inconsiderable powers of persuasion to convince my tugboat man to put up his surfboard for a moment and consent to an interview. The convincing involved all sorts of things like I need to wear nothing but a pair of six-inch heels and red lipstick and must refer to him as Most Exalted Master Seaman, but that is my cross to bear, not yours.

It was his idea to take requests from my readers in the wonderful world of blogging and Twitter and FB and I agree that’s a great idea–which should prove to doubters (and children) that hubs does have an independent thought once in a great while.

He’ll entertain queries about maritime-related stuff, what it’s like being married to me(!), technical stuff about boat handling/boat restoration, marlinspike seamanship,– ask away!

Certain things can’t be revealed of course, but he’ll do his best to answer all questions. He’s a USCG certified instructor, so you know he’s got the cred and he’s not just another pretty face.

You’ll discover the funny side to life as a seaman–they have a weird sense of humor–creating witty rhymes such as, “It’s not gay when you’re underway…” [urban dictionary]

I’ll credit the question with a link or you can remain anonymous–your choice.

And now for the recipe….carrotraisinbread2 carrot raisin bread

Carrot Raisin Bread
It’s moist and delicious with a rich texture! The difference is in the process. Try it and let me know what you think about it. Hubs loves it!

Ingredients
One cup grated carrots
One cup raisins
3/4 cup honey (I didn’t have a lot of honey so I used 1/4 honey, 1/4 agave, 1/4 brown sugar) Maple syrup would be yummy, too.
One teaspoon each: cinnamon, allspice, nutmeg, ginger, cloves
1/4 teaspoon salt
Two tablespoons vegetable oil
One egg, beaten
1 1/2 cups water
1 3/4 cups whole wheat flour
1 teaspoon baking soda

Preheat oven to 325 degrees, not sure how to do the conversions.
In a medium saucepan, cook carrots, raisins, honey/sugar, oil, and spices in the water for about ten minutes. Let cool. When cool, add beaten egg and mix well. Combine flour, baking soda, salt, and add to wet ingredients. Pour into one or two loaf pans depending on size. I made mine in one large loaf pan. Bake for about 45 minutes but check carefully so it doesn’t over bake. Let cool before slicing.

 

Yes, I really AM that annoying.

And every once in a while, it’s really black and white.

While I’m absorbed in the embracing and releasing of my inner beeyotch, there’s an overriding theme that’s emerging around Casa de Enchanted Seashells.

It seems that I am annoying in different ways to different people. Some might find that to be a negative character trait and should be “worked on.”

Not me.

I consider my annoying self to be a value-added option or a gift with purchase–to the liberation of my beeyotchiness.

There are some aspects of parenting and marriages that don’t reveal themselves right away. Sometimes it takes a child moving out to give him/her perspective and a spouse can also evoke a similar epiphany.

Last night my shining bright star boy child called and I was APPARENTLY nagging (his word) him about his eating habits and not eating enough. A great multi-tasker, he was chewing while chatting and told me he was eating a Subway sandwich. Always a caring and concerned and nurturing mom, I told him it didn’t have enough calories for a skinny boy like him and he needed to take bcare of himself and eat higher quality protein and more frequently, blah blah blah.

I said, ‘Maybe I should come back there and cook for you.” “No, that’s OK.”  ”Why not? I would have loved it if my mom cooked for me.” “No, I can cook for myself” “But DO you?”

“Were you always this annoying?”

That about sums it all up for me, and anyway, the answer is yes, I have always been this annoying.

In fact, the captain asked me the same exact question yesterday. I was bugging him while he was hiding from me working on a project–and he said, “Do you have any idea how annoying you are?”

To which I answered, “Yes, I am very well aware of how annoying I am. This is not new information to you. I did not suddenly emerge from my chrysalis and become an annoying person. I didn’t misrepresent myself. You knew full well what you were getting yourself into more than twenty years ago. So stop complaining. Your complaining IS annoying.”

“Once in a while, you should try to not be so annoying.”

Like really, like does he not know by now with whom he’s dealing? I was gonna say, does he not know who he’s dealing with, but that’s not proper English, so if it sounds strange, whatever. Deal with it. Oopsie, just let a bit of my beeyotchiness out, like a silent but deadly you know.

I felt picked on and since I’m only sixty inches tall, I feel a good old Napoleon Complex simmering just below the surface, ready to boil over real fast, rear its ugly head, and take no prisoners.

I added that snide remark to his Frico/Freaky sharp-witted comment of the other day. Like an elephant, we women don’t forget. We just tally up the misdeeds in one of our brain’s compartments, and when it fills up, watch out.

Thar she blows!

Here’s a little confession. Pissing me off is expensive. He paid dearly and with much pain. He was forced under duress to accompany me to South Coast Plaza in Orange County. I’ve  spoken of this place before, I know, but it really is a shrine, a shopping mecca, a retail temple of the beautiful–and Chanel, or as my new friend calls it, ChaCha. (Check out her blog, reversecommuter–she’s awesome.) I love Hermes and Valentino and Versace and Gucci, but Chanel holds my heart.

It’s a beautiful drive to SCP and takes about fifty minutes or so. We could see the surf at Trestles on one side and snow-covered mountains to the east. We parked at Bloomingdales. I wanted to check out their Chanel department and compare it to the actual Chanel shop’s designs. I know I just got my Grand Tote Shopper in November, but she was a bit lonely and I thought a little sister (in other words, a matching wallet) would make her happy.

I pulled out all the stops on this one.

My crazy came out in spectacular form. Here’s what I said to the captain. “My mom called and she said that I really need a matching wallet.”

Hold on. Stay with me. Don’t stop reading now! You might be thinking to yourself, “That doesn’t sound too crazy.”

Well…when I tell you that my mom died in 1989, you might think differently, huh?

So…treading lightly here–very lightly, the captain said, “Tell your mom that saying things like that is not very helpful and you also can tell her from me that she raised a very spoiled daughter.”

I walked away and came back a few minutes later.

“My mom said you’re annoying.”

(We chat with my mom all the time as if she were still here, so it’s not that unusual to bring her into a convo.)

Back to SCP. Focus! Bloomies didn’t have a huge selection and the sales staff was EXTREMELY unpleasant and didn’t seem to really want us invading their space, so we left.

We took the escalator down to the first floor. As we were descending, I looked behind me…and there it was in all of its black and white magnificence. I swear the place was glowing, beckoning me in.

I almost forgot hubs was with me.

Marie greeted us as we walked in and made a grand tour of the salon. She commented on the beauty of my GST. I asked to see the black caviar wallet that would complement my bag. She escorted us to the proper glass case, and then beckoned me to go behind the counter where she OPENED ALL THE DRAWERS AND INVITED ME TO TAKE ALL THE TIME I WANTED TO LOOK AT THE DOZENS OF WALLETS IN EVERY COLOR AND PATTERN. My face turned  bright red, I almost broke out in tears. The captain parked his ass somewhere–at this point I had no idea he existed.  I WAS IN HEAVEN. Pink and blue and green and red and quilted and patent leather and imprinted with Coco’s signature camellias.

I touched and stroked and smelled them all.

With a nod from my tugboat captain–KING OF ALL MEN- best husband in the whole world–I chose my prize. When Marie asked if this was for a special occasion, my wonderful hubs shrugged and said it was “Just because.” He’s really a very special guy, my tugboat man.

P.S. In case you’re wondering, I was a very appreciative and grateful recipient.

Chanel south coast plaza

Hubs isn’t a very good photographer and he would only take one pic

On the way home from SCP

On the way home from SCP

So beautifully packaged, I didn't want to open it!

So beautifully packaged, I didn’t want to open it!

Chanel ribbon too!

Chanel ribbon too!

Can you hear the angels singing? Isn't it brills?

Can you hear the angels singing? Isn’t it brills?

chanelwallet2