Wednesday, August 27, 2014

I couldn't have done this in Portland!

I sit in the eating area of the kitchen this morning, missing Portland like crazy.  Sigh.  There are a million things I should do, a number of things I want to do but nothing I'm doing.

Randy The Contractor was to have been here this morning to begin on the new wine room.  Owing to the vagaries of scheduling he'll arrive early Saturday, instead now.  (I guess I've committed to serve breakfast first.  Wonder how he'll feel about blueberry muffins?  Or do you think he's more a bacon-and-eggs-for-breakfast person?)

So, I'm sitting.  Part of me says, "Oh, just suck it up and go for a run.  It's only 78° with 84% humidity...certainly it won't be THAT uncomfortable."  But the knowledge that, yes, it really WILL be that uncomfortable keeps me inside.  Good thing, too.

I hung a hummingbird feeder several weeks ago and have loved watching the teeny-tiny birds drink from the ersatz flowers with their lovely long beaks.  I noticed bees swarming the feeder yesterday and spent time Googling how to stop that.  (I found a couple of ideas, one of which seems to be working.)



When we first bought the house, there was a very pretty feeder hanging from one of the Live Oak trees (they really are called Live Oaks, would there  be something named a Dead Oak tree?).  I promptly filled the feeder with what, I'm sure, were delectable seeds - and watched the squirrels dangle from the chain hanging the feeder.  They cleaned it out in hours. I decided to let THAT idea go.  But then I explored the storage shed in the back yard and found a wrought iron shepherd's crook.








Now, this shed was NOT one of the selling points for this house.  In fact, the day the moving van arrived I asked one of the helpers, a local man, if he wanted it (he did) and how much he would charge me to take it away.  See how eager I was to be 'shed' of this 'shed'?  (like the play on words? I did.)  He never returned to take the shed.  So it sat. When erected originally, the foundation was 9 concrete pier blocks.  Over the years the rain has washed away what soil they were resting on, so it leans. Every so often I'd wander over there, (for it sits in a part of the backyard I don't see and, as it's hidden from the street, I wasn't going to worry about it) and force the doors closed.  Frankly, each time I leaned on the shed to force the door to close, I feared it would fall down/apart.

But back to the shepherd's crook...I brought it out of the shed and assured Art it would be the perfect solution to the squirrel-eating-bird-food problem.  It's worked so well.  The first day or two, squirrels shinnied up the wrought iron pole, hanging by tails, and reaching, oh, reaching s-o-o-o far, but not far enough to grab seeds.  I was reminded of Scrat, the character in the intro to Ice Age.  You know, the squirrel-like animal who chases the acorn across/down/through the ice?  Ultimately, the squirrels gave up on that idea and now wait on the ground below the feeder for scraps from the birds.




Goodness, but it's taking a long time to get to what I couldn't do in Portland...I was finishing the paper and feeling ever so sorry for myself when I noticed the squirrels  playing tag - at least that's what it appeared to me they were doing.  And then, the hummingbirds returned for breakfast.  But then two almost red birds appeared.  They looked as I imagine a cardinal would, but not as red.  They're more a mottled red.  So I photographed them.  They began to almost preen for me.  Impressive.  Then two beautifully colored blue and white birds appeared.  They've been around for several minutes now yet every time I approach the window to take a photo they dart off.

Oh, and photos?  Yes, they're all being taken with my iPhone for while en route to Portland last month, my tiny bottle of non aerosol hair spray spit its contents all over the camera, a lovely Nikon D60 that was nestled safely in the bottom of my carryon.  (My daughter and her husband had phones and cameras stolen from checked bags so I wasn't going to risk that.  Hmmm, at least then I could have claimed the insurance value on the camera.)  Do  you know what happens to a camera bathed in hairspray?  Yup, it stops doing camera-like things. They tell me the camera has effectively been coated with lacquer and that it would be cheaper to just replace the camera.  Sigh.

But now I'm no longer as sad as I was earlier AND I've discovered another activity I couldn't do from the kitchen in Portland.  AND I'm off to the library for a book on ornithology!




I leave you with a photo of last night's dinner, a cold Provencal white bean salad with a glass of Rose of Sangiovese from Memaloose Winery in the Columbia Gorge. Grapes were grown in the Idiot's Grace Vineyard.  I love that name, don't you?  Enjoy!















Tuesday, August 19, 2014

Dinner was cooked on the barbeque - during a thunderstorm

Not sure that was my best move, but it worked.  I mean, it's not like I was struck by lightning or anything, right?  Although there was that moment when the tree in the yard exploded...wonder what that was?  Ok, I kid.  I DID use the barbeque last night for EVERYTHING we ate, but that was more because the temp had dropped below 95 and it felt bloody balmy outside.

Who remembers what I was doing for dinner last night?  Yeah, me neither.  Ack-shu-lee, (and here I'm channelling Conor when he was 2) we used the previously prepared quinoa/corn/feta stuffing originally intended for peppers.



Wanting to round out the presentation (a lost, lonely mushroom seemed too pathetic) I quickly sauteed some kale with garlic and olive oil. I added a generous pinch of salt (really, it was more like a full-on grope, not a pinch) some pepper flakes and left it to do it's cooking part while I wrestled the mushrooms onto the grill.
I offer the photo above, presented in lovely soft focus, just to prove I did cook everything on the barbeque. What's that you say?  Many men, my husband included, do that regularly?  Hah!  Note, there's not a drop of barbeque sauce nor is there any ketchup!  LOTS of vegetables, though...

The mushrooms required wrestling because they were clearly overloaded and threatened to fall apart.  There must be an easier way to deal with mushrooms.  Any advice?


It just seemed a moment, well, 7 minutes, before the mushrooms were ready, the bread was toasted (maybe a bit burned in that one spot...) and the kale was ready.  I plated outside and presented the following to my handsome husband.  He was suitably impressed.  Lucky him! 


Monday, August 18, 2014

Well, that didn't take long...

Target, apparently, doesn't like thinkers.  Do-ers, yes, follow-ers of rules, most definitely.  But it would appear new ideas, suggestions for different processes, a streamlined version of things marks one as 'not a good fit for Target.'  Well, that's what I heard this morning when I arrived, armed with a fistful of great team-leading, team-building ideas culled from last week's Global Leadership Summit.

Now, don't misunderstand; I was miserable, make that miserable daily at Target but I guess I wasn't expecting to be terminated for thinking.  Interestingly, I was able to sit and chat with the manager who delivered the news.  Frankly, it was the first conversation we'd had in my 10 week tenure, so  what does that suggest?  That I'm shy?  Probably, right.

No, Kimberly suggested Target is not a good fit for many people then confided she is also leaving the store management team.  She's looking for a 'secretarial' job (her words, not mine) to get back into an office setting and out of retail.  (I understand that notion well.  I'd be hard pressed to embrace working weekends, holidays  and evenings.)  The question now, what do I do with a closet full of khakis and red shirts?

I guess I could create some sort of kitchen persona who wears khakis to cook.  Think I'll just return to cooking and writing about cooking.  In fact, I have already.  Up for dinner this evening will be Grilled Portobello mushrooms stuffed with a quinoa, corn and feta concoction I whipped up the other day for peppers.  The peppers were nestled on a messy bed of sautéed onions.  I think I may replicate that for the mushrooms as well...although, now that I think about it, an equally messy bed of sautéed kale with garlic and lemon will be lovely. 

Photos will appear later tonight.  Sigh, how I enjoy being in the kitchen!

Monday, June 23, 2014

Three weeks? Really?

Has it really been that long since I last  posted?  Crazy.  I know we've eaten since then and am almost certain I've photographed food on a number of occasions since early June.  What's my excuse?  I've returned to the world of work.  Yup, caving to the eternal, unending, ceaseless (I may be overstating just a bit...) pressure of my handsome husband to actually bring in money as opposed to just spending it, I took the HR position offered at Target back in April.

I'm only working four hours a day (but that's 20 hours a week!  How ever will I handle it?) but I'm using the 10 a.m. start time as impetus to haul my sorry self to the gym every morning.  Reality?  I've not been EVERY day, but most.

I digress.  My focus here is to be food and I'm talking about non-food items.  On a food note, however, I heard yet another query, posed with absolute unbelief in the speakers' voice, regarding our food choices.  "Don't you ever want to have something besides a plate full of vegetables?"  I had to respond that, actually, we eat so much more than just "a plate full of vegetables."  I began describing the variety of grains and greens we eat when I noticed my listener's eyes glaze over...and gave up.

But back to food...I had yet another meltdown Saturday.  I say 'yet another' because I've experienced more than two moments fraught with high emotion since I arrived days before the tornado.  Meltdown aside, I used my emotional state and excess energy to create the best potato salad I've had in 20 years.  Seriously.

My former father in-law hailed from nearby Benton, AR.  His potato salad was stuffed with bacon - real bacon - and bacon grease.  Oh goodness but it was delicious, creamy, rich and crunchy with the unmistakable flavor of bacon (and bacon grease.)  Since then I've tried several times to recreate it with limited success.  Well, actually, no success.  Oh, I've had my Truffled Potato Salad victories and Mama's Potato Salad successes but nothing close to Bob Clark's.  The best.

This, however, came close.  In fact, Art says it's the best he's ever had.  Ever.  That's a big word coming from him.  Caribbean Sweet Potato Salad begins with, well, obviously, sweet potatoes but combines Russet potatoes AND fat-free sour cream.  I feel almost virtuous crafting potato salad that's flavorful with something as relatively healthy as a sweet potato.

Sun Setting over Lake Ouachita
Moments before, (or after, I forget) my meltdown, we were invited to join our friends Mark and Maria for the afternoon on Lake Ouachita (Wah-chi-tah).  The lake was wonderful and the afternoon was splendid.  While it was humid, once the boat picked up speed it was perfect.  As the afternoon wound down, we shared lunch/dinner.

And, as we're not vegetarian nazis, we served Bacon, Lettuce, Tomato and Avocado sandwiches with the Caribbean Sweet Potato Salad this entire post was to be about...
Non-Vegetarian-Nazi BLTA's and BEST Caribbean Potato Salad





The sandwich ingredients were prepped before we left (with fresh-from-the-farmers-market-tomatoes -- YUM).  Sammies were assembled at the lake and served alongside the salad.  As the sun set, we marveled at the beauty that is Arkansas and discussed the menu plan for July 4th at Lake Something-or-Other.    Maybe Arkansas isn't quite as bad as it appears at times...



Best Caribbean Sweet Potato Salad
6 servings

Ingredients

  • 2 sweet potatos, peeled and cut into 3/4-inch cubes
  • 2 potatoes, peeled and cut into 3/4 inch cubes
  • 2 teaspoons distilled white vinegar

  • 1/4 cup light mayonnaise

  • 1/4 cup light sour cream

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon curry powder, or to taste

  • salt and ground black pepper to taste

  • 1/4 cup chopped green onions

  • 1/2 cup chopped celery

  • 1 tablespoon chopped fresh cilantro

Directions
1.     Place potatoes in two separate saucepans and cover with water. Bring to a boil over high heat, then turn heat to medium-low. Cover, and cook until tender but still firm, 12 to 14 minutes for sweet potatoes, and 10 to 12 minutes for white potatoes. Drain and place in a large mixing bowl. Sprinkle with vinegar, and cool.
2.     To make the dressing, combine the mayonnaise, sour cream, lemon juice, and curry powder in a small bowl. Season to taste with salt and pepper.
3.     Mix the green onions, celery, and cilantro with the potatoes. Pour the dressing over the potato mixture, and toss to evenly coat vegetables. Refrigerate at least 1 hour before serving to let flavors blend. 







Thursday, June 5, 2014

Hmmmm...

I think this may be what is meant when people speak of 'humidity.'  As I begin this post, before 8 a.m., the temperature is a near-perfect 72° but the humidity is 83%.  I don't know that I've ever seen that happen in the NW.  I'm sure it does, especially  in the winter when it's raining, but I've never noticed it.  But, y'know, it's lovely out here.  The sun is peeking through the trees, the birds are calling to each other (at least, I think that's what they're doing. Art says it's a mating call, that they're all just looking to get la...um, lucky) and the potato vines I planted last week are taking over!
I planted potato vines on our 8' x 8' deck in Portland last summer simply for their beautiful variegated-green foliage and vines.  They trailed over the balcony as they grew and were just so easy-care - something very important to me as it relates to gardening.  When we returned from Arizona in November, I was disappointed to find them dead and chalked it up to a lack of water.  No worries, it was time, I reasoned, to plant winter pansies.  As I pulled up the dead vines I found - surprise! - sweet potatoes!  We have them again, this year.  I think I have a better idea how to encourage real potato growth now so we'll see what happens come fall.

I received and accepted a job offer yesterday (yay, me!) as the assistant HR manager for one of two Target stores in Little Rock. (This, remember, is the home of Wal-Mart.  Target isn't big here.)  I think it's going to work well; I'll work half days which will get me out of the house early (I won't be sitting outside blogging in the morning) and, as I've joined the Summer Challenge at the gym at UAMS, I'll go to the gym at 7:30, give it my 60 minutes, shower and be to work by 10.  AND it will, as when reached goal weight in 2001, help create a routine reminding me to work out.  

Because I spent so much of the day waiting - at Target, at the lab for the drug test, at the post office - and because I just felt puny and yucky yesterday, I pulled almost-past-it's prime kale from the fridge and whipped up the kale salad from Katherine Duemling of cookwithwhatyouhave.com fame.  Katherine provided the weekly recipes when we were part of Sauvie Island Organic's CSA. I learned so much just reading her ideas and suggestions for cooking.  I was a follow-the-recipe-at-all-costs sort of cook before 'meeting' Katherine.  Now, I've learned to improvise.  (Best tip I took from Katherine? Cook and keep on hand (in the freezer) reconstituted beans.  Lacking any idea for dinner tonight?  Pull a pint of black beans from the freezer and thaw ((the jar)) in hot water.  Add rice and Shazam! you have dinner.)  But back to the salad...the salad, simply, ribbons of kale, is served heavily dressed with a lovely, garlicky dressing:
2 garlic cloves, minced
1/4 teaspoon sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup good olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste
Whisk the garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.


The salad is simply:
a half-pound of kale, washed, mixed with
two carrots, julienned.  I always add an
avocado, diced and a
cup of cooked barley or wheat berries or farro if I have it.

Toss half the dressing with the salad, massage with your hands (really.  It works better than anything else - and it's fun too!) and, if there's time, let the salad rest before serving.  Just before serving add the remainder of the dressing (if you think it's necessary.) Sprinkle with toasted pumpkin or sunflower seeds (again, I toast these in large quantities and generally have them in the freezer) mix again and, presto! a pretty and very filling, salad.
While I can, and have, eaten this by itself for dinner, Art wants a bit more.  I pulled from the freezer the other half of the mushroom and herb polenta we had several weeks ago.   Two minutes in the microwave for the polenta, a quick toast in the broiler for the bread and we had dinner!

Best part?  Art did dishes.  Bon appetit!


Monday, June 2, 2014

The Arkansas Wine Trail...

seems something of an overstatement but I realized the need to suspend my Northwest wine country expectations as we set out on this adventure.  We chose the Memorial Day weekend to begin our first-ever exploration of Arkansas wine country.  Did you know wineries in Arkansas were creating wine before Oregon was even a state?  Neither did I.  I was surprised and impressed by that little factoid.  In fact, direct from the Arkansas.com website, a bit of history:

Back in 1880, two European families settled in the Arkansas River Valley, attracted by its fertile sandy soil and moderate climate. The two pioneers of the American wine industry were Jacob Post, who came to America in 1872, and Johann Wiederkehr, who immigrated to Altus from Switzerland in 1880. Area conditions reminded them so much of the fine wine-making regions of Germany and Switzerland that they each established vineyards, which was the beginning of a wine heritage and viticulture in Arkansas.

We headed north and west from Little Rock, stopping first in Morrilton, AR.  There we were to find Movie House Winery in the recently restored Petit Jean Theatre.  Alas, they were closed for the holiday weekend (really? Apparently Memorial Day weekend is nothing in the Arkansas wine world.) but we did have the opportunity to look around charming little Morrilton.  Best find in Morrilton?
Harp's Market; THE grocery store in Morrilton.  MY Harp(er)'s mother asked if they sold items other than Harps. Cute.  You can't market three year olds, can you?

Disappointed, we left Morrilton continuing our journey to Arkansas wine.  Choosing the exit on
I-40 labeled "Arkansas Wine Trail" we found ourselves wandering through very pretty country.  Scenery in Arkansas is very different for us.  First, the trees.  The forest is so dense and much of the state so flat, it's hard to have any sort of view.  We DID take an exit labeled "Viewpoint".  Apparently the Viewpoint is on the OTHER side of the freeway.  We'll catch it next time. 

We entered Altus with measured expectations.  We're not wine snobs (well, maybe Art is) but we ARE from the premiere Pinot grape growing region in America.  First stop was Mount Bethel with it's very humble cellar/tasting room.  The winemaker's sister was in charge that day; very friendly and welcoming.  The offerings at Mount Bethel were impressive if only by their number; there were something like 15 tastes available.  There was another couple in the tasting room with us, they are frequent visitors and visited to replenish their stash of the wine they like most from Mount Bethel, strawberry wine.  Yup. Strawberry.  Second-best they felt was the Blueberry Muscadine. They left with a mixed case of both.

With tentative steps we approached the wine bar.  Explaining we don't like sweet wine we passed over the sweet wines, going directly to the dry side of the list.  Surprisingly, the Sauvignon Blanc was delightful.  Dry and crisp with a hint of minerality on the finish.  Encouraged, we moved on to the Syrah and Cynthiana.  I was most interested in the Cynthiana as I'd read it's comparable to a cross between Cabernet and Zinfandel.  Alas, I found it muddy and flat.  The Syrah was, again, surprisingly appealing. At $9/bottle we walked out with three bottles of the Sauv Blanc and two bottles of the Syrah.  (Sidebar: I opened a bottle of the syrah last night when a friend stopped by.  Blech. We'll see what happens with the next bottle.)


Next was Post Winery.  Along with the folks at Mount Bethel, the family Post is directly descended from the two founding families of the region.  Post has a brand-new tasting room/production facility that looked to us, like the tasting room at Patricia Green.  Again, we passed over the sweet whites and reds and headed to the dry wines.  I didn't care for any of the wines at Post but Art liked the locally-grown Chambourcin.  Again, less than $10/bottle, so we picked up several bottles.  





On next to the oldest winery in Arkansas; Weiderkehr Cellars.  As I look at their website now, I wish they had been pouring the wines listed instead of the Niagara, Blush Niagara, Beau Noir (a proprietary blend) and Blush Muscadine.  Perhaps we might have been more favorably impressed. I was intrigued by the notion of their restaurant, a Chalet Suisse Weinkeller, housed in the original, hand-dug cellar of Josef Weiderkehr.  (Try to ignore the tragically hip young woman wearing the requisite uniform as she waits for diners. At 4:30 on that Sunday there was nary a car in sight.  Sigh.  A long night for her, I'm sure.)

Last stop was the winery I was most eager to try if only for its fetching name, The Chateau Aux Ark, pronounced 'Ozark'. Clever no?
Lifting, again, directly from their website: 
  
 "...this winery is the world's largest planter of Cynthiana grapes, the largest U.S. Chardonnay vineyard outside California and the largest Zinfandel planter in Arkansas..." 

alas, in our experience, merely planting great quantities of grapes does not make a great winemaker.  I'm  fairly certain we'll return once - at least - but I wasn't impressed. Again, review of the wines on their website cause me to wonder why those wines were not available for tasting.

Home later than we expected, what to have for dinner became the conumdrum.  As we're not militant in re: vegetarian-all-the-way, we had BLT's.  Yes, bacon is plant-based, isn't it? I mean, pigs eat vegetables, don't they?  BLT's on the patio with a Arkansas beer.  Prost!

 

Tuesday, May 27, 2014

Black Bean Burgers

When first we decided (well, I  decided.  Art had to go along with me) to give up meat, we were casting about for hamburger substitutes.  We tried the commercially available versions and, while they filled up the 'burger bun - most of the time - they weren't close in terms of texture or taste.  Finally we hit upon the black bean burgers at Costco.  No, it still wasn't a 'hamburger' and didn't have that burger taste or texture, but if you cocked your head to the left and squinted your right eye closed it was close. 

When we arrived in Razorback State, I searched  high and low but couldn't find a Costco.  (Um, this IS the home of WalMart.  Costco is viewed as pornography here.)  What to do?  Well, I searched for recipes to make my own meat-free, soy-free patty-as-burger-replacement.  As Friday began our first holiday weekend in Arkansas, I decided it was time to try them out.


Alas, I don't have a full-size food processor BUT I do have a very handy compact food processor courtesy of Kristen (thank you Swee'Pea).  The recipe specifies  combining the beans, an egg and oatmeal in the food processor.  Um, can you see the size of my midget marvel?  I was lucky I could fit a cup of beans in the bowl. No worries, I was able to achieve the desired results in two batches.  Further, I don't think the Midget Marvel was able to handle my request for 'chopping' the onion.  Again, no worries.  We're nothing if not resourceful here in The Natural State.



 

 Onions pre-chopped a bit, we're back in business.  I was surprised as the black bean mixture was much lighter than I expected.  I mean, they're black beans after all, right?
 

Final step in our bean burger formation was the addition of an egg and just a smidge too much chipotle chile powder.  Ooops.

And the finished product!  Six or seven minutes on the grill and we had fresh black bean burgers of toasted ciabiatta buns with fresh-from-the Farmer's market tomatoes.  A good start to our first holiday in Little Rock! 

(Sidebar: the recipe specifies canned beans.  I always have reconstituted beans in the freezer.  I find it's so much easier to put a pot o'beans on to soak, add onions, spices and other flavorings and when they're done, freeze them in either pint or quart jars with 3 parts beans, 1 part cooking liquid.  They're easy to thaw and always handy.)
 
SIMPLE BEAN BURGERS
Makes 4 to 6 Servings
 

Slightly adapted from a now-unknown source.  If I've stolen your idea, let me know and you'll receive full credit!
 
Time: 20 minutes with cooked beans
This is the way to go when you want a burger and have neither the time nor the inclination to fuss. When made with chickpeas, they're golden brown and lovely; with black beans, much darker; with red, somewhere in between. Lentils give you a slightly grainy texture. There are, of course, an infinite number of ways to jazz these up (see the variations, as well as "13 Ways to Build Delicious Burgers"), but this has good flavor and texture and is excellent served on a bun with the usual fixings. If you start with beans you've cooked yourself-especially well-seasoned ones-the results will be even better, and you can put the bean-cooking liquid to good use (I usually don't use the liquid from canned beans, which often has a tinnier taste than the beans themselves). Like almost all veggie burger mixtures, these will hold together a little better if you refrigerate them first (ideally you'd refrigerate both before and after shaping, but that's only if you have the time).
2 cups well-cooked white, black, or red beans or chickpeas or lentils, or one 14-ounce can, drained
1 medium onion, quartered
1/2 cup rolled oats (I use steel-cut)
1 tablespoon chili powder or spice mix of your choice
Salt and freshly ground black pepper
1 egg
Bean-cooking liquid, stock, or other liquid (wine, cream, milk, water, ketchup, etc.) if necessary
Extra virgin olive oil or neutral oil, like grapeseed or corn, as needed
1. Combine the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
2. With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) The mixture will be rather wet.  Grill the patties on a sheet of foil coated with oil and grill for 5 - 7 minutes, carefully turn and grill until firm.
3. Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.


 

Friday, May 23, 2014

Did you lose a bet?


That was the question I heard first when I announced we were moving to Little Rock.  The woman posing the question was Diana Selene (formerly Nancy Lee Watts).  Diana's father was my godfather so I think it's fair to state Diana (whom I still, in my mind, refer to as Nancy Lee ((and for us, she was always first-and-middle name)) has known me longer than anyone save my sister Nancy (hence the middle-naming of Nancy Lee/Diana).

The decision to leave Portland was relatively easy (except for the NO! I CAN'T LEAVE MY GRANDCHILDREN panic, that is).  Art was being recruited by the University of Little Rock for Medical Sciences (UAMS).  It was a plum spot for Art and would offer him a great finish to his career - for he's promised me when he retires at 70-and-a-half, we'll return to Portland.  Then too, this job, while great fun and incredibly interesting, saved him the day-to-day stresses of co-owning the firm he'd begun in Portland in 1989.  He wouldn't have to worry over payroll/taxes/staffing/un-staffing.  He would go to work and come home; that's all.


Our first experience in Little Rock was the trip we made in November, 2013.  We'd been spending a month in Arizona when Art received 'The Call' from his friend and mentor (and now, boss) Mark.  Could we be in Arkansas next week for three days?  Scrambling, we booked flights to Little Rock (no airline flies direct to LR), made reservations at Embassy Suites (hey, it's worth any extra; I can drink for free!) and arranged a rental car (which, here in the south, they call a rent car.)


Sidebar on the car: we thought the Camaro convertible would be fun.  Sheesh!  With the top up even I struggled to get in.  Seriously.  In order for Art or Mark to sit, the top had to be down.  Really.  It was fairly entertaining watching them try with the top up, though.

My assignment, while Art was meeting with 12 vice-chancellors at UAMS, involved sitting in the realtor's car and taking a whirlwind tour of Little Rock neighborhoods.  Val was pointing out restaurants as we cruised their version of NW 21st, saying, "that's a really good steak house and they have killer barbeque and, that place has the best burgers in town."  I explained to Val we don't eat meat...his eyes kinda glazed over and he said, "um, I think Subway has salads".  Needless to say, we don't dine out much in LR.

But that's a good thing, right?  We spend less and we cook at  home more.  Hence the new blog.  The aforementioned 'friend of longest standing,'  Diana, suggested I should journal so I could look back in five years OR blog so all could enjoy out southern experience.  Blogging won out.  I'll have an ever-growing audience, right?  You'll spread the word, won't you?

I've been dutifully photographing dinner preps most evenings this week and will pull my stuff  (this is a family blog, after all) together this weekend for the first-ever cooking-documentary post from TheVegetarianRazorback.  Enjoy, y'all!