Stuffed

"When we got lost in a bog last summer, my sister, said, 'If I die first, you can eat me.'"

__________________________

"My friend Brenda is on the English Red and Green Diet," I tell her. "You eat five fruits and five veggies every day. But on green days you add things that grow. And on red days you add things that walk."

Pickles

Aunts

GOLDEN RULES FOR NIECES AND NEPHEWS

1. Don't assume that you are the most important thing in your aunt's life.
2. A Thank-You letter or message -- by telephone or e-mail, if not by mail -- is due for every gift or outing.
3. Remember your aunt's birthday, as she remembers yours.
4. Keep in mind that she's getting old, but don't remind her of it.
5. Tease her as much as you like, but don't call her "aunt" or "auntie" if she really doesn't like it.
6. Keep in touch

Roundup - a Good Cause

In 2003, a group of volunteers in Seguin, Texas dedicated themselves to finding a way to raise funds for our community hospital as well as create an event that would preserve the area’s cowboy and ranching heritage for future generations. With those objectives and with that dedication, Roundup was born as the major annual fundraiser for Guadalupe Valley Hospital Foundation which has since been renamed Guadalupe Regional Medical Foundation.What began as a small group of people with a dream has developed into a nationally recognized Cowboy, Ranching and Western Heritage Gathering supported by the efforts of more than 300 volunteers who commit their time and talents to support Roundup. All of them share a passion for preserving the history that made Texas a legend around the world.

The event's proceeds this year went to purchase special hospital beds. Each bed costs $7500 and was much needed in our hospital. Hospital beds have evolved to include a lot of new technologies. The newly purchased hospital beds can even monitor the patient's body position and alert the nurses to risky shifts. The bed can record the patient's weight and a degree of incline in a lying or seated position. The bed can be better positioned (than the older beds) for linen changes and patient examinations and will certainly improve hospital safety.

When we left yesterday evening (probably a little after 9:00 p.m.) Bevo still had not 'dropped' on any of the squares so I don't know who won this raffle!!

Delicious food! My favorite: the chili and cornbread!

If you have never attended Roundup (or if you HAVE), consider going March 20, 2010. A worthwhile cause and a Great Time

The 2008 Roundup was cancelled because our community was helping refugees from the hurricanes that struck Texas. Last night's function was a "make-up" event and did not have several of the family and children's activities that will be available next year. I love watching the kids scramble on and off the frisky sheep (think this is called the Mutton Bust) and is so much fun. There is also a roping contest for the Little Tykes. It is a great family event. Good food. Western storytellers and singers. And, again: for a good cause.

Red Steagall, 2006 Poet Laureate of Texas, is usually at Roundup (except for this strange year) and will most certainly be present in 2010.

Red Steagall

Shanghai Chicken and Zucchini

Hot Chili Oil
{H-E-B used to carry this item - but it is no longer on the shelves]

Chili Oil Ingredients
10 - 12 small dried chilies (1 - 2 inches long)
to make 2 tablespoons coarsely chopped chili flakes

Note: use rubber gloves when working with the chilies.
(I used about 1 tablespoon coarsely chopped packaged chili peppers)
1/2 cup peanut, canola, or olive oil
1 tablespoon sesame oil, optional

Slit open the dried chilies.
Remove and discard the seeds.
Chop into flakes and put into a glass jar.

Heat the oil in a saucepan until it smokes.
Remove at once from the heat.
Let cool for 3 or 4 minutes.

Pour into the jar.
The chili flakes will rise to the surface but will sink to the bottom gradually.
The oil becomes spicy hot almost immediately,
but will become more so in a few days time. it keeps for months in a cool place.

SHANGHAI CHICKEN AND ZUCCHINI

WITH SPICY MANDARIN GINGER GLAZE

2 boneless skinless chicken breast halves (4 ounces each)

1 medium zucchini, cut into 1/4-inch slices

1 can (11 ounces) Mandarin oranges, drained

1 tablespoon soy sauce

1 teaspoon hot chili oil

1 teaspoon cornstarch

1 tablespoon minced fresh gingrroot or 1 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons minced fresh cilantro

Lime wedges

In a medium or large Ziploc Zip 'n Steam bag, combine chicken, zucchini, oranges, soy sauce, hot chili oil, cornstarch, ginger root, garlic powder, salt and pepper. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer.

Cook on full power for 5-6 minutes (I cooked 7 minutes) or until chicken juices run clear. Allow bag to stand 1 minute before handling. Carefully open bag. To serve, cut chicken into thirds and top with zucchini, oranges and sauce. Sprinkle with cilantro and serve with fresh lime wedges.

[I did not sprinkle with the cilantro - although it certainly would have made a pretty dish with either cilantro and/or parsley atop it.]

I put the chicken and sauce on a bed of jasmine rice. This dish was scrumptious!! Doubt anyone uses that word to describe delicious food - but believe me, it was SCRUMPTIOUS!

Artist J. K. Lamkin

One of the first persons I met when we moved to Farmington in 1953 was Janet Curry. Janet now lives in Taos and is producing some stunning art.

http://www.coloradomagazineonline.com/Art/JK_Lamkin/JK_Lamkin.htm

http://lamkin.jk.googlepages.com/