Back from Vacation

Well, not really vacation…more like a bunch of visits.

If you’re wondering why this blog has been so quiet lately, it’s because I was away on what I thought might be a vacation. It turned out to be a bunch of visits to friends and family in Florida, which is actually a very different thing.

I brought my laptop with me on the trip, but none of the places I stayed had a wireless Internet connection for me. I wasn’t interested in dialing up and I didn’t have an Ethernet cable with me (almost brought one, though) to connect to a friend’s DSL router. In fact, the first time I got on the ‘Net was while waiting for our delayed plane out of Jacksonville, FL. They have free wireless Internet there — a great thing that every major airport should have — and I sucked down a week’s worth of e-mail before climbing on board the plane.

Marco Island BeachOur trip to Florida started in Fort Myers. We can’t fly direct from Phoenix to that airport so we flew Continental and stopped over in Houston. We arrived late at night, rented a car (can you believe they gave me a PT Cruiser?), and drove to our first host’s house on Marco Island, about 60 miles south. Will is Mike’s former partner (now retired) and Annette is his wife, who was also the bookkeeper for the company. He sold the company a few years back and the buyer bought out Mike’s share. Will and Annette bought a home on Marco Island, right on one of the many canals there. We got to stay in one of their guest rooms.

Stan's Idle House RestaurantWe wound up staying there for four nights, which I think is the most number of nights we’d ever stayed at someone’s house. It was very comfortable. Each day, we’d do something different — breakfast at the country club followed by a walk on the beach and a visit to Stan’s Idle Hour Restaurant, a boat ride to a lunch spot, a walk around the Naples historic and shopping areas (nearly indistinguishable, although several blocks apart). I took photos, but not many.

On Wednesday, we headed out early for a long drive to my Mom’s house in the St. Augustine area. Imagine Florida — a long peninsula of land. Marco Island is near the bottom, on the west side. St. Augustine is on the top, on the east side. I don’t know how many miles we covered, but it was a long drive.

Along the way, we stopped at my Dad’s house. He lives in Ft. Pierce, which is a little less than halfway up the peninsula, on the east side. About halfway to my Mom’s place. We had a short visit with him and his wife that included lunch out at a marina and homemade cream puffs for dessert. They have four cats and it’s a lucky thing that we went out for lunch. Mike is allergic to cats and he had some breathing trouble for a while after we left.

We hit traffic on I-95 just 20 miles short of my Mom’s place, but managed to get there just after 7 PM. A leg of lamb dinner awaited us.

We camped out in the guest bedroom my Mom had designed into the house for my grandmother. We call it Grandma’s room. It’s not a big room, but it’s at the end of a private hallway with its own bathroom and has its own private entrance to the pool area. Although my grandmother stayed there a few times, she never moved in. She’s gone now and her room is the most coveted of the guest rooms.

Flagler CollegeOn Thanksgiving morning, Mike and I took a walk around St. Augustine, which I believe is the oldest city in the U.S. Lots of great architecture. This photo shows Flagler College.

Thanksgiving was nice at my Mom’s house. She had another couple over to join us, so there was just six of us. And a ton of food. Turkey, stuffing (you might call it dressing), mashed potatoes, yams, mushrooms, artichoke, turnips, broccoli (from her garden, picked moments before cooking), peas and carrots, cranberries, gravy, and rolls. For desert, there were pies and bread pudding. When her friends left at around 7 PM, another few friends arrived. Dessert lasted about 2 hours, which is how dessert should last in a perfect world.

On Friday, we packed up and went to Orlando. I’d bought my Mom and Stepdad tickets to see Cirque du Soleil at Downtown Disney. Since the show was at 9 PM, I also got a pair of hotel rooms at the nearby Buena Vista Palace. We had an excellent (and terribly expensive!) dinner at Wolfgang Puck’s before the show. The show was great. This is the fifth Cirque du Soleil show I’ve seen and I’ve never been disappointed. This was the first for my parents, and they were delighted.

Blue Spring State ParkThe next day was my Stepdad’s 70th birthday. We’d done all our celebrating the night before, so there wasn’t anything special planned. On our way back from Orlando to St. Augustine, we stopped at Blue Spring State Park to see the manatees that hang out there. Although we could clearly see them lounging in the water, we didn’t get any close views (or photos). But we did have a nice walk in the jungle-like forest around the spring.

Our return flight to Phoenix (by way of Houston) was from Jacksonville. We got home just after sunset.

And that’s my week, in a nutshell.

Oat Muesli

A recipe from the Westin Bay Shore, Vancouver, BC.

I like cereal for breakfast. But I don’t like heavily processed cereals with a lot of mystery ingredients and sugar.

So when I was staying at the Westin in Vancouver last week, I decided to give the muesli item on their breakfast menu a try. One taste and I was hooked. I had it every morning of my stay. And on the last morning, the waitress offered the recipe.

Ingredients:
1 cup uncooked oatmeal (not instant)
2 tablespoons honey
1/4 cup raisins (they used golden raisins)
1/4 cup canned peaches, drained and cut into bite-sized pieces
1 cup (or more) half and half or milk
2 cups fresh fruit like bananas, blueberries, strawberries, raspberries, and blackberries

Instructions:
Mix the first five ingredients in a bowl. Cover and refrigerate overnight. In the morning, right around breakfast time, the oats should have absorbed all of the half and half or milk. In fact, if the resulting mixture is too dry, you can moisten it up a bit by adding more half and half or milk. The raisins will be plump, too. Dish out the mixture and top with the fresh fruit. Enjoy!

One note here: The recipe I got called for a mixture of cream and whole milk. That’s half and half, isn’t it? The waitress also said you can cut calories and fat by using just milk. If you do this, use whole milk — I don’t think lowfat milk would make the result as creamy and rich.

“Quiche”

A side dish that turned into a main course.

We were going to have steak for dinner. Mike had bought two “beautiful” (I haven’t seen them) rib eyes at Albertson’s on his way home on Wednesday. I needed to make something to go with them and I didn’t feel like a trip to the store.

One thing we always have a lot of these days is eggs. With 8 hens, we normally get 5 to 7 eggs a day. Alex eats an egg every morning and sometimes Mike will have 2 or 3 (they’re generally smaller than average). And I’ll have 1 or 2 once in a while. Otherwise, we wind up giving quite a few away. Basically, if you hand us an empty egg carton, you’ll get it back a short time later with a dozen eggs in it.

I thought about that Bisquick quiche I used to make and tracked down the recipe in my stack of clippings. The recipe called for only 3 eggs; I wanted to use more. And the recipe said nothing about vegetables; I had a bunch in the freezer that I wanted to use up. So I improvised. The following is my approximate recipe; it actually turned out quite good. And when Mike got home with a headache, we had the quiche for dinner so he didn’t have to go out in the heat to grill the steaks.

Ingredients

  • 5 eggs. Remember, mine are small; if you buy large or jumbo eggs, 4 would probably be enough.
  • 1/2 cup Bisquick
  • 1/4 cup melted butter. The recipe called for 1/2 cup, but I think that’s too way much. It makes the final product greasy.
  • 1/2 cup milk. The recipe called for 1-1/2 cups, but I wanted to get rid of eggs, not milk.
  • 2-3 cups frozen (or fresh) chopped vegetables. I used asparagus, chopped spinach, and a potato/onion/pepper blend. I let them defrost for about a half hour on the countertop before I mixed them in.
  • 1/2 cup shredded cheese. The recipe calls for a full cup, but I thought that was too much. Also the recipe calls for cheddar, but I didn’t have cheddar so I used Havarti with dill.

The recipe also called for bacon, but since we were going to eat it with steak, I left that out.

Directions

  1. In a large bowl, beat eggs.
  2. Mix in the Bisquick, melted butter, and milk. Stir until blended.
  3. Add the vegetables and stir well.
  4. Pour the mixture into a lightly greased pie pan. (I used olive oil spray to spray the bottom of the pan before I poured the mixture in.)
  5. Sprinkle the cheese over the top of the mixture.
  6. Bake for 30 to 45 minutes at 350°F. Quiche is done when it begins to brown and crack along the top.
  7. Eat while hot.

The magic of this recipe is that the Bisquick automatically creates its own crust. And, between the olive oil spray and the butter in the mix, it did not stick to my glass pie pan. It made a nice meal.

Alex’s Favorite Snack

Edamame.

Alex the Bird absolutely loves edamame — soy bean pods. I buy them frozen at the local Safeway Supermarket and keep them in the freezer. Every few days, I put a handful into a bowl, add a splash of water, cover the bowl, and put it in the microwave for 5 minutes on high. Ten minutes later (cooking time plus sitting time), they’re done. I let them cool on the counter top and then drain all the water and stick the bowl in the fridge.

Alex Eats EdamameWhen Alex is good — which is pretty often, I’m glad to say — I give him a few edamame pods as a treat. I usually give it to him when he’s standing on the divider between our two kitchen sinks (see photo) or in his cage — I really hate cleaning the shells up off the floor. He holds a pod in one foot while he uses his beak to coax out one of the beans. He peels the skin off the bean, mushes the bean a little with his mouth, and swallows it. Sometimes I think he swallows the bean whole. He can eat the two or three beans in a pod very quickly — faster than many people I know. And then he drops the empty shell and looks at me, waiting for another one.

Sometimes I take the edamame beans and stuff them with shredded paper into one of Alex’s cage-like puzzle toys. Although he used to pull out all the paper to find and eat the beans, he’s now learned how to get just the beans out, leaving most of the paper behind. I challenge him by stuffing as much paper as I can around the beans and he still amazes me by retrieving just the beans. Obviously, I need practice.

I think that if I put 100 beans in front of him, he’d eat them all. He really loves them. But then he’d get sick. And a sick parrot is not something I ever want to deal with.

African Grey, parrot, edamame

Atkins Eggs

I go back on Atkins…and eggs.

I’m tired of being overweight. I’m tired of having only one pair of jeans that fit comfortably. And I refuse to buy new clothes in a bigger size.

So I’ll either have to continue to suffer, wear my Chefware pants all the time, or lose weight.

That said, I went back on Atkins today. While you’re free to use the Comments feature to tell me how bad Atkins is for me, I’ll probably ignore what you have to say. I lost 15 pounds on Atkins in a month two years ago and I’d like to see if I can do that again.

So here’s my very easy recipe for what I call Atkins Eggs.

  • 2 eggs
  • 1/4 cup Atkins-friendly veggies, chopped. I usually use spinach, asparagus, or broccoli. To make it really easy, I buy frozen veggies.
  • 1/4 cup grated or shredded cheese. I usually use a “4-cheese Mexican blend,” which is pre-shredded and packaged in a zip-close bag.
  • Spray oil. I use Olive oil, but you can use any oil you like.

Use the spray oil to coat the inside of a large glass custard cup. Break the eggs into the cup and scramble them. Then add the veggies and cheese and mix well. Microwave the mixture on high for about a minute (to get it going) followed by about 5 minutes on medium. (My microwave is programmable, so I can get the whole 6-minute program in and make my coffee while I’m waiting.)

Of course microwave times vary, so you want to keep an eye on it the first time you do this. My microwave is about 20 years old now (really!) and I think it’s low powered. The idea is to cook the mixture through without drying out the edges.

When it’s done, let it sit for a minute or two in the microwave. That’ll help finish off the veggie cooking, which is especially important if you didn’t chop finely. Then use a potholder to pull out the cup, loosen the contents with a fork, and pop it onto a plate. A little salt and pepper won’t hurt a thing. You can also top it with salsa, if it’s a low-carb mixture. I don’t go for that, but some folks like it.

The good thing about this recipe is you can really alter the flavor of the finished product by varying the vegetables and types of cheeses. I’m going to try some Saga Blue tomorrow morning. You can also add cooked or smoked meat — like ham or Canadian bacon to the mixture before cooking it.

If you try this, let me know how you do. Use the comments link or form for this post.