Joann Fabric!

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A day in the life...my rant for the day.

So this morning before work, I do this everyday, I have to decide what pair of shoes I am going to suffer through for the day. It all hurts, so it's just a matter of deciding what pair hurts just the tiniest bit less than all the others.

Today I picked a pair of canvas deck type shoes...then the process begins. After two attempts and roughly 15 min. I managed to bandage, and swaddle my feet enough to ward off the pain for at least 8 hours of my 11 hour work day.

I have bunions in/on both feet and Rheumatoid Arthritis in my feet and everywhere else, I deal with the pain because the last thing I need is to become addicted to a pain med, or become so tolerant that they won't work when I need them the most, 20 years (if I am lucky) down the road when I can't walk.

I use to complain about missing high heels...nowadays I just miss being able to walk without looking like a bull in a china shop, tripping over my own two feet, which happens fairly often. I don't remember what it felt like to walk pain free...screw heels. Not to mention the times I have fallen, because I can't pick up my feet.

I've had to give up my favorite summer footwear...flip flops...can't wear them, my toes so crooked flip flops rub my toes raw with the effort to walk in them. Heck most sandals are not doable because my toes rub against each other. It's awful. I honestly don't like people to look at my feet.

Most people, I am sure, take walking for granted, I know I used to. I would happily put up with all the other pain...knees that don't work, ankles that sometimes swell, finger and hands that are not as agile as they used to be...awful. Losing the ability to walk...crushing.

Red Potatoes & Sausage

So I made this dish last night for dinner. In a word...delicious, in a few more words...hardy, rustic and fast.

You take 1 1/2 lbs red potatoes, scrubbed clean, and cut into large chunks. Put them into a pan of cold, salted water.  Cook them until tender, drain and smash them, do not mash them. You want to retain large chunks of potato.

Toss into the hot potatoes 1 half a med. sweet onion minced, 1/2 cup diced cocktail dill pickles and 1/4 cup of chopped parsley ( I used Italian).

Dress the hot potatoes, onion and pickles with a blend of 3 Tlb. of pickle juice, 1 Tlb. olive oil 1/4 tsp salt. 1/4 tsp pepper and 2 tsp of mustard. Now the recipe I used called for Dijon mustard...not a fan. Next time I am going to try spicy brown mustard or stone ground mustard. I also added a 1/2 tsp of sugar.  Whisk those all together and pour over hot potato mix and toss lightly.

The hubby grilled the sausages last night. We used Fred Meyer (Kroger) Italian sausage that were mild in flavor.

Heap some yummy taters on to your plate and top with a cut up sausage. Maybe add a little butter to the top of the potatoes.

The rest is pretty self explanatory.  Simply satisfying.

The Ghost of Christmas Present

Dear Son,

I am not a stop over, quick stop, lay over, pit stop, inconvenience or detour. I am your mother, mom, the person who gave you life. All I wanted was an hour or so of your oh so precious time on Christmas eve. I didn't think I was asking to much. You decided that I was, told me that you had to work, and would be to tired...Hey kid your not the only person who had to work Christmas Eve, battle traffic to get home, get the dogs walked and deal. 

What I got was a 6:30 a.m. txt Christmas Day asking me if I wanted to do coffee. I was out walking my dogs, didn't see that txt until an hour later when I got home, I did see it coming, just wasn't there to get it. I also had plans, not to stress myself out with your grumpy attitude on Christmas day.  I declined your generous offer and wished you well, and Merry Christmas, asked if you liked your gifts...deafening silence. 

Silence speaks volumes. 

I still hope you had a great Christmas and a Happy New Year, didn't hear from you on New Years either. 

Love
Mom

Sunday Sauce

I made this the other night for dinner. It's a simple satisfying dish that will stick with and warm you for the coming cold day's ahead.

I take a simple chuck roast and divide it up, removing some of the fat and bones (the sharper the knife the better). After you carve up the meat into large chunks, sear in  a cast iron pan until browned on all sides. Dice up a large sweet onion, a few carrots, and a little celery (with the leaves) keep the pieces all pretty uniform in size.   Get down the heavy cast iron dutch oven and melt some butter in the bottom along with a little olive oil, toss in the veggies and cook them until slightly soft. Add a 28 oz. can of tomatoes, chopped or diced works best, alarge can of tomato paste, fill the empty can of paste with red wine, half dozen cloves of fresh garlic, pepper, salt, basil, pepper flakes...maybe some rosemary. Add the meat, put the lid on it and slide it into the oven at 250-275 until the meat is tender, roughly 4-5 hours. I serve this up over pasta (whatever you have on hand) along with some bread and a salad.

This is a great time saving meal. It makes a ton, and it freezes beautifully.

I know I have been away for a very long time, but life happens. Hope I have a few followers left out there.

Thanks
Kari.

p.s.
I have gotten a new camera so as soon as I figure it all out there will be pictures.

Chili Colorado

I have made this recipe a handful of times over the last few years. I have used both beef and pork to make it. Pork is definitely the way forward, but beef is a solid second. This recipe is courtsey of Rick Martinez


This is how it's done:

Take 5 dried anchos, 2 dried pasillas, and 2 dried guajillos, and remove the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don't use them!

Cover chilies with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chilies and all of the soaking liquid into a blender and purée until very smooth.

Cut 2 pounds of boneless pork shoulder (or what you have on hand) into ½” pieces, season with salt and pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Chop up 6 to 8 cloves of garlic and throw it in the pot along with two bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano (in a pinch you can use dried herbs) (Mexican oregano if you have it). Stir that around for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.

I still don't have my photo where I need them to be, but I promise I will get this all together soon or later. 

We just got back from a lovely vacation to the Oregon Coast and a great visit with very good friends. Were looking forward to going again soon sometime after the holidays. 

Halloween marks the beginning of the holiday season, so there will be a flurry of activity for me and mine. I will try and post, but I can't promise anything. 

A Funny Thing Happened On My Way To Work

It is funny how things work out. Last Feb 2nd while on my way to work I received a text message from my daughter (we worked together) telling me that we both no longer had jobs. After 3+ years that was it, unceremoniously let go. The worst part... I think the entire office who kept their jobs knew ahead of time and said nothing. One of those people I thought was a friend...I have learned something from that whole experience...I do not attempt to make lasting friendships at my new job,  I go to work, make nice with the people there, and they are all really nice, but I don't get too close and go home at the end of the day. I don't understand the phrase or term "work family" I have a family that I go home to every night...that is my family. Work related friendships are best-left at work. Ms. Em thanks for the advice here. 

I have been busy with my new puppy (December 2015) she is a little firecracker and keeps her big brother on his toes all the time. The bf has been busy remodeling the garage and getting more space of out the room we had. When my daughter moved out we made over that bedroom into an office and it is amazing...I honestly think we spend more time in there than any other room in the house. We got a new fridge, and a new couch. After a year we don't miss cable. Less baking more making freezer meals that I can thaw, heat and serve...working full time takes it out of me...including weight...I trimmed down an additional 5 lbs since February 2nd, it was 8 lbs but I gained back 3 lbs.

Right now rolling into fall of 16 things are good, were good, I am looking forward to fall and settling in for the winter. I , as always, hope for a ton of snow to fall on my fair city and give me a couple of snow days off. Dreaming of a white Christmas.

I have a couple of amazing recipes I want to share with you all and I will I promise just let me catch my breath.