YUMMY Old Fashioned ORANGE Meringue Pie

Sometimes it satisfies a certain nostalgia to crack open my mom’s old Betty Crocker Cookbook and recreate her tried and true favorite recipes.

They may not be TOTALLY the most UBER healthy…but once in while it’s OK to indulge.

This time I had a hankering for an Orange Meringue Pie…a bit of a change from the standard lemon meringue — not that lemons aren’t delicious — but I had a few organic oranges around and wanted to work with that specific and intensely ORANGE flavor.

I served it after a dinner of Chile Rellenos with Guacamole (post soon.)
The citrus was the PERFECT finishing touch to a spicy meal.

First of all, I’m going to be a bossy pants and insist that you spend just a few minutes to create your own baked pie crust. It’s not THAT difficult and is SO much better than store bought. (Recipe below)

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Old school juicer. VERY low tech.orangepie1 Work it, work it! Don’t leave it for a minute, keep stirring, continue whisking…orangepie2 …until the mixture thickens and become silky, smooth, and emanates an amazing orange perfume.orangepie3

As soon as the filling is done, quickly turn to your mixer and whip the whites into light peaks of pillowy soft clouds.orangepie5Very stiff peaks is what you’re looking to achieve.
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The last few steps are the MOST important. Fill the baked pie shell with the orange filling.
orangepie7 Spread the uncooked meringue over the filling, spreading to completely cover the pie. orangepie8Slide gently into the oven for about five to seven minutes. DON’T leave the kitchen ‘cos a minute too long and your meringue goes from luscious lightly browned goodness to crispy burned in a HEARTBEAT.

LOVELY. Very marshmallow-y.
orangepie9 BEYOND GOOD.

HONEST. :)orangepie10

 

Orange Meringue Pie (thank you, Betty Crocker!)

  • 1 (9 inch) pie crusts, baked
  • cup sugar
  • tablespoons cornstarch
  • egg yolks, slightly beaten
  • cup orange juice
  • 1/2 cup water
  • tablespoons butter
  • tablespoon lemon juice
  • tablespoon orange zest
  • 1 -3 egg white, meringue

Directions:

  1. Preheat oven to 400°.
  2. In saucepan combine sugar and cornstarch.
  3. Combine egg yolks, orange juice and water; stir gradually into sugar/cornstarch mixture in the pan.
  4. Cook stirring constantly over medium heat until mixture thickens and boils.
  5. Boil 1 minute, stirring constantly; stir in butter, lemon juice and the peel.
  6. Immediately pour into pre-baked pie shell.
  7. Cover completely with meringue-carefully sealing to the edges.
  8. Bake about 10 minutes or until meringue browns lightly.
  9. Cool on wire rack out of drafts.

BAKED PIE CRUST
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup shortening
2-3 tablespoons cold water

Directions

Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

Yummy! Old-Fashioned Strawberry Cake Roll

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It was devoured in record time; I didn’t even have the chance to take pics of a slice!

Full house to empty nest in the space of forty-eight hours.

It was a whirlwind visit from my Angel Boy; more like a pit stop, really.

The summer class he was teaching at Yale was over.

We picked him up from the airport Monday afternoon and he flew away Wednesday afternoon.

(Oh, and my tugboat man left Wednesday MORNING for a week or so — not too long to be upset about — just the right amount of time to clean and shop. Yes, I made two separate trips to the airport in one day.)

Except for the hours he was sleeping or surfing, my son’s number one activity was EATING.

That child of mine always had a wonderful appetite, but this was Olympic-level eating.

Chew, swallow, repeat.

A mom’s heaven.

I was a whirling dervish of a baker: Apple Pie, French Bread, Blueberry Banana Bread, Chard and Mushroom Lasagna plus his favorite Cake Roll. Sometimes I fill it with ice cream, but summer berries looked so beautiful at the farmer’s market so that’s what I did.

I bet he gained at least three pounds.

I’ve posted the recipe I always use from my mom’s 1940’s Betty Crocker cookbook.

Here’s a pictorial about how to create the roll. I did it outside on our deck because it’s kind of messy with the powdered sugar but if you don’t use it, the cake sticks to the cloth.

cakeroll1 This is how it should look, barely browned and still spongy. You can cut off the edges if they’re crispy.cakeroll2 Carefully turn it over onto a powdered sugar-covered cloth and peel away the parchment paper without destroying the cake (easier said than done!)cakeroll3 Roll it all up like a giant sushi roll and put in the freezer to cool off while youcakeroll4slice the gorgeous strawberries. Add only enough sugar to macerate (get juicy.)cakeroll6There is no excuse NOT to whip fresh cream. Nothing out of a can, thank you very much! It only takes a few minutes and it’s so yummy.
cakeroll5Unroll the cake, spread first with whipped cream, and then layer the strawberries.
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I used a LOT of strawberries and cream which made it hard to roll, but I wanted to fatten up my skinny child, so I didn’t care so much about the symmetry.

Bon appétit!
Trust me, it’s worth the effort!
cakeroll8


Old-Fashioned Strawberry Cake Roll w/Freshly Whipped Cream

3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Directions

  • Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening. (I used a cookie sheet with sides)
  • In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
  • Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Be careful not to over bake. You should still hear some sizzle…Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
  • Unroll cake and remove towel.
  • Beat one small container with 2 or 3 tablespoons sugar until stiff peaks form.
  • Slice two cups of strawberries, sprinkle with 2 or three tablespoons of sugar. Stir and allow to macerate for a while. (Save a couple for garnish)
  • When cake is cool (hurry it up  by placing in freezer for 1/2 hour) spread evenly with whipped cream and place sliced strawberries evenly over the unrolled cake.
  • Roll up, sprinkle with powdered sugar, garnish with whole strawberries, and refrigerate.

P.S. Try my very best Apple Pie Recipe. Click here.

Yummy Black Bean Brownies and Lentil Cookies

These recipes were originally requested by my good friend at TheFurFiles.

My Angel Boy is coming tomorrow, yay!!!! (That’s what I call my son, in case you’re a new reader/follower.)

Now all is right in my little corner of the universe which means that today I’m baking. A lot.

Lentil Cookies, Persimmon Bread (recipe coming soon), Snickerdoodles, and Corn Bread to go with Veggie Chili for tonight’s dinner. Oh, and a Pumpkin Pie, cos Angel Boy requested it.

These are not vegan ‘cos of the eggs and butter (in lentil cookies) but I think it’d be simple to create a version without them.

Black Bean Brownies

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan. In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. My family thinks they taste better the longer you let them sit, so the beany texture dissipates.

Lentil Cookies (Alton Brown‘s version)

  • 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 8 ounces sugar, approximately 1 cup (1/2 white, 1/2 brown)
  • 4 ounces unsalted butter, room temperature, approximately 1/2 cup***Sometimes I use half oil, half butter, or all oil. Depends on my mood and my pantry.
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lentil puree, recipe follows
  • 3 1/2 ounces rolled oats, approximately 1 cup
  • 4 ounces dried fruit, approximately 1 cup
  • 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup

Preheat the oven to 375 degrees F.

In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes.

Lentil Puree:

  • 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
  • 2 cups water

In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Yield: 1 1/2 cups lentil puree.

Part Two: Countdown to Sexy Time

UPDATE on my friend’s son. He’s home from the hospital with no clearcut diagnosis, but he seems to be feeling better. Thank you all so much for your kind words. I’m very glad it all turned out OK.

And now, back to me — my favorite subject — and my Countdown to Sexy Time.

welcome home

The welcome home table… see the tugboat shaped rock attached by a “towline” to a barge shaped rock? Those were our special finds on our hike in Palm Springs. (Click to read about it) I’ve loaded the barge with cargo of dark chocolate chips. Cute, huh? He’ll really like my creativity.

.Just started the Princess Rosebud Bake-Off:

1. Granola
2. Overnight French Bread
3. Chocolate Chip Cookies
4. Carrot Cake (you can see that I already tasted it–I DID have to make sure it was OK, didn’t I?)

(Recipes are posted below)
carrot cake Cooky Jar
I’m not sure what to make for his welcome home dinner; he hasn’t given me any suggestions yet. Possibly Vegetarian Lasagna?

That would be great with the Overnight French Bread although I might save that for Friday when my son and DIL are here.

All I’ve had to eat all day is two hard boiled eggs and one of my special secret formula wheat grass smoothies, so I’m totally ready for food.

The big question…
What should I wear?

Black Boots

Dear me, how did that sneaky Chanel handbag manage to photobomb every pic?

I never had the chance to shop for a new outfit but I do have new boots; his unexpected afternoon arrival wreaks havoc with my original plan of an evening gown and spiky heels.

Although….I’m not ruling out an evening gown; I’ve been known to wear one to the airport, but we have a couple of stops on the way home–I’ll need to figure something out.

He tells me to dress “normal” and I always ask him if he has any idea who he’s married to, or should I say “to whom he’s married”. LOL

Any ideas? I’m open to suggestions. And if you’ll excuse me,  I gotta mow my legs now…

RECIPES

Lowfat Carrot Cake

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon, plus more for sprinkling
  • 1/4 teaspoon, plus 1 pinch salt
  • 1 cup packed light brown sugar
  • 1/4 cup sour cream (I used nonfat yogurt, a great substitution)
  • 1/4 cup vegetable oil
  • 1 egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup loosely packed carrots shreds, about 2 medium carrots
  • 1/2 cup chopped fresh or canned pineapple
  • 1/2 cup chopped walnuts (Optional)

Cream Cheese Frosting

  • 1 cup confectioners’ sugar, sifted
  • 3 tablespoons butter, softened
  • 3 tablespoons cream cheese, softened

1. Preheat oven to 350 degrees and lightly grease a 6 cup nonstick Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and 1/4 teaspoon salt.

2. In a large bowl, whisk together the brown sugar, 1/4 cup sour cream, the oil, egg, and vanilla until smooth. Stir in the carrots, pineapple and walnuts. Stir in the flour mixture until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Transfer to a rack to cool for 15 minutes, then invert onto the rack, remove the pan and let cool completely.

3. Using a wooden spoon, mix cream cheese and butter. Add confectioners’ sugar and 1 teaspoon vanilla. Spread or drizzle on top of cake only.

Lowfat (there’s a theme here) Chocolate Chip Cookies

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp butter, melted and 1 tablespoon oil
  • 1 egg
  • 2 tbsp grated raw apple or applesauce
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • 1 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt

Preheat oven to 375°.  Line two cookie sheets with parchment paper. I cannot live without parchment paper. It makes clean up soooo easy! In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, apple/sauce and vanilla together until light and fluffy. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in chocolate chips. Bake 8 – 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Overnight French Bread
I attempted to inbed the html, but it wouldn’t work, but if you click on the title, it should take you to the recipe I use.

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!

apple4

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.)

finalapple

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

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The secret of a successful marriage

What is marriage all about? Based upon my personal research, experimentation, and analysis, I have the answers to your questions.

This is for all you young’uns who’re on the cusp of searching for a mate or for the older and hopefully wiser female who perhaps wants to dip a toe back into the dating pond.

Where’s Harry? A Wet Republic pool party in full swing

Do you want a life partner with whom to share your laughs, your tears, your bout with intestinal flu, your pillow and cat-laden bed, and to assist in the breeding of your offspring?

What’s the secret to my long lasting (twenty-two years together, nineteen married) relationship?

The secret is…COMPROMISE. 

Not really. I’m only messing with your head.

What works around here is torture and retaliation.

That’s it. Simple. Torture and retaliation.

It works like magic.

Case in point: My tugboat man goes out to sea for quite a while-usually two months or so at at time. When he returns, all he can think about (other than THAT) is surfing. Yes, he’s a big old surfer baby. Right now there are big winter waves pounding our coast.

sufingdragger-san-diego

This is not my captain because he’s not a dick dragger. That is NOT my term. I didn’t think of it but I wish I had. It’s what the young folks call a boogie boarder. Very descriptive, right? Think about it…

dog_surfing_01

This isn’t him, either. He’s not that cute but thank goodness, he’s less hairy.

sunset_cliffs_05

This isn’t him either, but this is how big the waves were at Sunset Cliffs.

A couple days ago he left at 5:30 a.m. to surf in La Jolla. In case you’re a surfer yourself, waves were mostly six feet with an occasional eight foot set. I was just about on my last nerve with this surf obsesh, so I blocked the driveway with sawhorses and trash cans so he couldn’t pull in the driveway.  Hee hee.sawhorse2C11TrashCanOld.jpg2F5B174A-5A60-43AB-8E0F6CCF2434E2ED.jpgLargerHe had to get out of his truck, move the obstacles, and then pull in.

After that, I used my wiles to torture him into building four more shelves for my lovely collection of shells and rocks.

And that brings us to today. Sunday. I guess the honeymoon’s over.

I was out in the garage chatting up the hubs about tonight’s dinner menu: freshly baked French bread, Caesar salad with my signature dressing, and thought I’d make some Frico at the same time that I make the croutons. I asked him:

“Have you ever had Frico? Do you know what it is?”

“Yeah, I know what a Frico is, I’m married to one.”

How RUDE. HOW RUDE!

This is Frico, I am not Frico.

This is Frico, I am not Frico.

I was being the  best wife ever; I brought him lunch on  a tray while he was working on restoring his rowboat and building yet another shelf (I love shelves, OK?) and THIS is the attitude I have to deal with!? After I brought him a wheatgrass smoothie, fresh pear cut in half and filled with nonfat cottage cheese dusted with cinnamon–blueberry-smiley-face-berries-pixmac-photo-75642785and to make it extra-special, a smiley face out of fresh blueberries–he retaliates with a comment like that? Oh, he’ll pay all right, oh yes he will. We’ll see who’s FREAKY when he takes me to South Coast Plaza tomorrow. We’ll test the limits of his stamina and endurance throughout the huge shopping center. We’ll whet our whistle at one end with Bloomingdales as we march determinedly toward my personal holy grail, (do you hear the trumpets sounding?) as we round the corner to….Chanel–Chanel, the holder of my bliss.

Torture and retaliation-the stuff of which great marriages are made.

Frico, not Freako

Preheat oven to 375°F.

Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup. Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly with a metal spatula to form a 3-inch round.Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.

Meow

Finishing up three or four posts that aren’t cooperating. They’re not funny enough, they have no point, no denouement, no zing–nada. Instead of a rational thought process, I’ll offer up a scattered smorgasbord of tasty appetizers instead of a whole meal.

Remember these cats?

bandit in a boxOur Bandit used to talk to us that way. After a while, I started answering her back. She’d say, “Meow“, I’d respond, “Meow”. She’d stroll into the kitchen and greet me with a head nod and a brief “Mew”. I’d imitate her head nod and answer her. She tried so hard to communicate with us! If we didn’t go to bed at the same time every night–if we stayed up a bit longer than usual–Bandit marched into the family room with an outraged sense of purpose-maintain eye contact–and kind of growly-meow, walk a few steps toward the bedroom, and then walk back to us. If we didn’t follow her, she’d leave in a huff and wait on the bed and if we didn’t move quick enough, one swipe of her her paw let us know she was pissed. She had the sharpest claws. They spoke volumes.

One day, the captain said something to me and I didn’t hear him. Instead of saying, “What did you say?” I said, “Meow?” He seemed to understand what I meant because he repeated himself. That one meow led to complete conversations in cat language. Angry meows, grunting meows, questioning meows, and mews in agreement. We just have to remember not to do it when anyone else is around. I’m not sure many people would understand. Meow?

We worked out at the gym this morning. Before we left, I asked the hubs to take a couple pictures of me. See the hairband with sparkles and the Hello Kitty slippers? Starfish?

me2 Pictures of me

Late this afternoon I heard a hawk in the eucalyptus tree across the street. It let me get really close for these pics! The colors were magnificent. I wish I took better photos.
hawk2 Hawk in tree
Chocolate cake was requested by my tugboat man; I whipped up an easy one bowl version. It was sooo good! It’s lowfat but really moist. The recipe is below.
choccloseup chocolate cake

One Bowl Chocolate Cake with Chocolate Glaze
from Better Homes and Gardens

  • cup all-purpose flour
  • cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk ( I use half non-fat milk and half cold coffee)
  • 1/4 cup cooking oil
  • teaspoon vanilla
  • egg
    1. Preheat oven to 350 degree F. Grease and lightly flour a 9×1-1/2-inch round or 8x8x2-inch baking pan.2. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, oil, and vanilla. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes more. Pour batter into prepared pan.

    3. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cake on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on a wire rack. Spread with glaze.

Chocolate Glaze
2 tbsp. butter
1/4 cup cocoa
1  cup confectioners sugar
3 tbsp. water or coffee
1/2 tsp. vanilla

Melt butter in small saucepan over low heat. Stir in cocoa and water. Cook, stirring constantly, until mixture thickens; do not boil. Remove from heat. Stir in vanilla, gradually add confectioners sugar; beat with wire whisk until smooth.