Spring

I hate that I wait so long to update that I have to address several random topics in one post. I’ll just mention the cutest first:

Introducing my brand-new (and first) nephew, Liam! At ten pounds even, he already has fat rolls! I don’t know where my sis-in-law stands on the issue, but by the looks of him I think he probably had a couple of burritos in there. Maybe even some full-flavored cold ones. Congrats, Eric and Marian, on becoming a party of five!

Chris and I have been suffering through another one of his long stretches of twelve-hour shifts. It wouldn’t be that bad if we weren’t on totally different work schedules. I guess I should count my blessings; at least we aren’t on other end of the country from each other. We’ve been spoiled by all the time outdoors that we’ve had together recently. The weather is warming up (with the exception of this weekend) which means bike rides, grilling out, and more climbing. And we’ve been attending a church that we enjoy. Our lives have been blessed a hundred times over in the almost nine years we’ve been together. Sometimes I wonder how it could get better than this.

A small tribulation: we have mice. Thus, no recipe tonight, people. My culinary skills haven’t surpassed jambalaya from the box in weeks. Just knowing what could have been scurrying around my cooking space….my heart’s just not in it. For a long time, I’d say since I started PT school, cooking was my only hobby. I didn’t have much time to devote to anything else but studying, but we had to eat, right? I tried dozens of new recipes in the three years of PT school. I don’t know if I got burned out or if the mice sealed the deal, but getting creative in the kitchen doesn’t light my fire like it used to. I’m hoping when this whole pest issue is resolved my desire to cook will be re-kindled. Meanwhile I’m channeling all my domestic urges into quilting. Here’s another sneak peak of the quilt top I’ve been working on:

(Aren't peonies the most flamboyant flowers ever? Love them!)
I’m halfway done machine-piecing the top. I can’t look at these fabrics without falling more in love with them. And I can’t wait to see the finished project, and even more see how it looks after it’s been washed a dozen times and worn in. I honestly don’t know where my recent obsession with quilts has come from. I didn’t grow up snoozing under passed-down quilts, though I wish I had. In fact, my grandmother is working on finishing her first quilt as we speak, at 88 years old. She taught me to hand sew when I was eight, and it’s always been an activity that is very calming to me. Just the thought that my finished project may be something that is loved and treasured makes the hours put into it so worth it. Even if it doesn’t turn out perfect.

Lastly, everyone who knows me knows I have some issues with our current habitat. I won’t get into that here. But one day last week as I was coming home from work a flash of yellow caught my eye:

And in the back, almost hiding was another silver lining to the storm cloud that has been the saga of our poorly maintained abode:

Maybe this old house ain't so bad, afterall.
-Katy

Beaches, Baby Seals, and Cheddar Cheese Beer Fondue

Okay, not doing so well on blogging regularly. Now that two of my major distracters are gone: studying for boards and “The Bachelor”, maybe I will do better.

A couple of weeks ago Chris and I traveled 6 hours to Del Mar, just north of San Diego, to see my favorite aunt and meet her fiancé. Carol married my dear Uncle Mike not long before I was born, and ever since has been one of the closest family members outside my immediate family, despite residing in Minnesota. Carol has always been fun; however, it was not until my adulthood, or perhaps since Mike’s death seven years ago that I have gotten to appreciate her as a friend and confidant. And though everyone in my family has gotten to meet her fiancé Scott, Chris and I had not had the pleasure until this visit. He had the same ability as Carol to put you at ease and make you feel completely at home. Needless to say, they were wonderful hosts and we had the best time. I also got to hang out with my cousin Laura, who at 23 years old, reminds me a whole lot of myself 7 years ago. She is in that limbo time between college and graduate school, trying to decide exactly what she wants out of this life and whom she may want to share it with. At the same time, and in spite of some of the familial anxieties that we share, she does some pretty amazing things-aerial dance, for instance; and performing with one of her gifts we do not share, a beautiful singing voice.

How blessed am I to have such awesome people in my life; and to be related to them, at that! I know not everyone is able to cut loose and have fun with family, and I’m thankful that I have that kind of family.

Our weekend in Del Mar just happened to coincide with the seven year anniversary of Mike’s death, so you can imagine it was an emotionally loaded time. I think of Mike often, and mourn his loss from this world as well as the fact that my husband never got to meet him. But I can only imagine what his absence has done to his immediate family’s life. We shared our favorite jokes that Mike told over and over with such animation over fishbowl margaritas. And I was in awe of Scott’s grace in sharing these moments of remembrance, us toasting and mourning (yeah, we are a weird family) someone that sat in his place. He just took it in stride as if he had also lost a dear, dear friend. It definitely showed me his character. Needless to say, Scott scored big with us!

While we were in Del Mar, we collected stones from the beach, toured La Jolla and saw the seals at the cove, went to the lighthouse at Point Loma, and watched the sun set from Mount Helix. We also enjoyed Carol’s fabulous cheese fondue, which I am including for my recipe of the day. Beer + cheese= my favorite meal. Enjoy!

Cheddar Cheese Beer Fondue
(Adapted from a recipe found in The Fondue Cookbook )

¼ c. butter (about 2 T.)
¼ c. flour
Scant ½ t. Accent (MSG)
¼ t. salt
¼ t. dry mustard
12 oz beer (nothing too dark or heavy; PBR works well)
1 ½ t. Worcestershire sauce
1/2 lb. cheddar cheese

Melt butter in heavy saucepan and whisk in flour. Stir in Accent, salt, and dry mustard. Gradually add beer, whisking each addition of beer until incorporated and thickened. When all beer is incorporated, add Worcestershire sauce and start adding cheese, an ounce or 2 at a time and stir until each addition is melted. Serve with bite sized chunks of bread; suggestions: baguette and caraway rye.