Cougar

A friend call me the other day to tell me that she heard this "really nice " single guy talk in church and she thought, “I should really line Chris up with this guy.” I giggled politely and said, “Well, that would be nice.” The problem was that she really did not know much about him. She knew the basics like where he grew-up, where he went to law school, that he is a lawyer for a DC law firm, he is divorced and he has a five year old little boy. However, she didn’t even know his name!

Well, the other night, I saw my friend and after looking at her ward directory, we figured out his name. Then I went home and did what any smart single woman does, I goggled him. Through Google I confirmed where he grew up; I even found the name of his high school. I confirmed where he went to law school, where he works and then I found out that he is 7 years younger than me (let’s just call me cougar!). I sent my friend a text and nicely told her that I wasn’t sure that I single guy in his late 20’s was going to be that excited about going out with a woman in her mid-thirties. I do know successful stories of women marrying younger men but still...7 years?! (My old boss did marry a man 10 years younger and they have been happily married for 25 years.) I usually date men older than me (the last two have been 8 years older). However, I am not going to second guess progress so, if he wants to go grab dinner, I am game. Who knows, I might have a little cougar in me after all.

Death of a Subaru

To my dear Subaru,

When you got sick a few weeks ago, I just thought it was something like a cold or a bad flu and as soon as you got new spark plugs and an oil change, you would be good as new. I really hoped that you would make a full recovery.

I remember the first day we met. Since then, you have been a great car and I have loved having you around. We have spent so much time together and I know that sometimes I took you for granted and for that I am sorry. You have put up with bad singing and bad dance moves. You have listened to countless hours of phone conversations, NPR, me-talking to myself including a some laughing and crying spells. You have been loyal and kind and I am going to miss you. Thank you for keeping me safe and transporting me to and fro.

I like to think that there is a place where old Subarus go to roll down their windows, turn up the radio and drive with ease through forests and across sandy beaches and over amazing bridges.

Please stay strong because I need you for a few more weeks and then you will be free.

Thank you for these great years together!

#16

Christmas is coming, put out the welcome mat
Chris is looking for a new cowboy hat
If you haven't got a ten gallon, a pair of boots will do
If you haven't a pair of boots, then Austin I'll come to you!

It is decided! (with some vocal opposition) I am going to Austin, Texas for the Christmas holiday. I am going to spend 5 1/2 days with my cousin Rob, his wife Liz and their 3 darling children. We are going to cook, play games, make crafts, watch movies and hopefully eat some BBQ and some homemade breakfast burritos.

My brother John is driving up from Houston between his shifts for hopefully a day or two. I am excited to go somewhere warmer and to have a relaxing trip. This will be my 16th flight this year and I can't believe this will be my second time to Austin since October. Austin is probably one of the coolest cities I have visited in the U.S. I have a mini-crush on Austin and I am looking forward to a wonderful holiday!

(Texas State Capitol)

(AMAZING BBQ at the Salt Lick outside Austin)

(Lance Armstrong's Bike Shop, Mellow Johnny's)

I will miss all of you who will not be in Austin but seriously don't you want to come?!!

Merry Christmas!

Mac Daddy

I have a terrific boss. No really, I do. He is funny, smart and a great manager. I love how he solves problems and this is important to me because my job is to solve the Human Resource problems. He is a great support and gives great advice.

This summer he asked me to help him coordinate a series of dinners at his home. He wanted to invite every employee over to his house for a cook-out. He said that he would do the cooking and he wanted the evenings to be casual and a way for employees to get to know him and each other in a fun atmosphere. So, I planned, coordinated and even helped cook. The evenings were fun events and because I am in charge of the HR Department, I was lucky enough to attend every single one. We had the same menu every dinner and the food was delicious every time.

So, I thought I would share my boss’ and my boss’ wife’s delicious cook-out recipes. My boss became so “famous” around the office for his Macaroni & Cheese that for a thank you gift we bought him and his wife aprons that said, “Mac Daddy and Mrs. Mac Daddy” and once you have tried the recipe, I think you will agree. It is awesome!

Four-Cheese Macaroni and Cheese

This recipe was first published in Saveur-Issue #129

kosher salt to taste

8 oz. hollow pasta, preferably

elbow macaroni or shells

3 slices crustless white bread

6 tbsp. unsalted butter

1/2 tsp. paprika

3 sprigs fresh thyme

2 shallots, minced

1 bay leaf

1/4 cup flour

1/8 tsp. cayenne pepper

3 cups milk

10 oz. grated sharp white cheddar

(about 4 cups)

10 oz. grated Gruyère (about 4 cups)

6 oz. Velveeta, cut into 1/2" cubes

(about 1 1/4 cups)

1 oz. blue cheese, crumbled (about 1/4 cup)

Freshly ground black pepper, to taste

*The Boss also adds a can of chopped tomatoes without the juice.

1. Heat oven to 375°. Bring a 4-qt. saucepan of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes for elbow macaroni. Drain pasta; set pasta aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground; set aside. Return pan to medium heat and melt 3 tbsp. butter. Add bread crumbs and stir to combine. Transfer bread crumb mixture to a plate and set aside.

2. Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika, thyme, shallots, and bay leaf; cook, stirring often, until shallots are soft, about 5 minutes. Add flour and cayenne and stir until mixture thickens, 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Discard thyme and bay leaf and remove pan from heat.

3. Stir in cheddar, half the Gruyère, the Velveeta, and the blue cheese; continue stirring until smooth. Stir in pasta and season sauce with salt and pepper. Transfer mixture to an 8" x 8" baking dish. Sprinkle remaining Gruyère over top of pasta and then top with bread crumbs.

4. Transfer baking dish to an aluminum foil--–lined baking sheet and bake until macaroni and cheese is golden brown and bubbly, 30 minutes. Let cool for 10 minutes before serving.

SERVES 6 – 8

Broccoli Salad Recipe

Ingredients

• 1 head broccoli (cut into small pieces)
  
• 6 to 8 slices cooked bacon, crumbled (Boss' wife uses bacon bits real bacon)
• 1/2 cup chopped red onion
• 1/2 cup raisins, optional
• 8 ounces sharp Cheddar, cut into very small chunks
• 1 cup mayonnaise
• 2 tablespoons white vinegar
• 1/4 cup sugar

Directions

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients to make the dressing, stirring well. Add dressing to broccoli mixture and toss gently.

Rosa Mexicano Guacamole Recipe

1 tbsp white onion

cilantro

jalapeno

3 hass avocado

3 tbps diced tomato

2 tbs chopped cilantro

Tortilla chips

Directions:

1. Grind 1 tbsp. finely chopped white onion, 1 firmly packed tbsp. chopped fresh cilantro, 2 tsp. finely chopped jalapeño, and 1 tsp. salt together in a molcajete until all the ingredients are well ground. (Alternatively, use a fork to mash the ingredients to a paste in a wide bowl.)

2. Cut 3 medium-ripe hass avocados (about 8 ounces each) in half. Twist the halves to separate them and remove the pit with the tip of the knife. Place an avocado half, cut side up, in your palm and make 3 or 4 evenly spaced lengthwise cuts through its flesh down to the skin, without cutting through the skin. Make 4 crosswise cuts in the same fashion.

3. Scoop the diced avocado flesh into the molcajete. Repeat with remaining avocado halves. Gently fold the avocado into the chile–onion paste, keeping the avocado pieces fairly intact.

4. Add 3 tbsp. diced tomato, 2 firmly packed tbsp. chopped fresh cilantro, and 1 tbsp. finely chopped white onion.

5. Fold together all the ingredients. Taste and add salt, if necessary.

6. Serve immediately, directly from the molcajete (or bowl), with tortilla chips.

Makes 4 servings.

Bon Appetit!