OH....belated Happy B'day Suzanne! I've been 'off board' and will be more or less over the next couple of weeks with my job. Thanks Patti for the addresses. I will be working on my cards soon - yippeeeee! I know not everyone reads on Sunday so I will write all my news on notepad and post it all tomorrow! Keeping myself more than busy these days and starting a few new ventures. Today is rec room clear out/Peggy's craft/sewing center setup. I can't work anymore with my stuff everywhere and this house looks like a football team ran through it with piles of stuff here and there - AGAIN! AAAAauuuuggghhhhh! So getting it all in a designated zone - off the kitchen table area, away from my couch area where I sit and out of the bedroom where I throw stuff I have bought for projects...it should make a huge difference and much easier to clean up around here. Also mentally make me feel a world better. Clutter is depressing. We moved the 2 large dressers waiting for pick up from my Mom's estate to the workshop and I've emailed everyone to let them know since they have not picked them up they are moved outside into the workshop until someone comes and gets them. I also clearly noted that I am not responsible for any water/humidity damage that may occur if they are not picked up. I would not put it past a 'dear' sibling to pull this one over nothing at all given the opportunity. So that is that and the other huge couch-chair was hauled to the charity shop yesterday with another 2 huge bags of stuff. Now I just have to dismantle a dilapidated old pull out couch for the garbage but that will be another weekend. I'm happy with the space at present. So that's me. I'm off to go play in my new space - er - fold up, box up, put away the stuff in there PROPERLY and set up for my projects. Stay tuned, more news tomorrow! Lots of love to all of my pals here - I miss ya when I am not here everyday...not enough hours right now. Peggy

Well, TGIS. The heat has let up here in Brooklyn so I went to the park with my son. The intention was just to get in a walk before the heat ratcheted up again, but when we got as far ass the Boat House we found the Park Rangers putting canoes in the Lull Water - free for anyone who wanted one. Well off we shoved! The surface of the water was covered in bright green Duck Weed, evidently a byproduct of the floride in the water and photosynthesis. It is pretty once you understand that it is a natural process and not some form of pollution. We glided over lily pads with yellow blooms,and past duck families, little turtles, and under a lovely overpass. We kept our distance from the swans because the rangers warned us that they tend to attack the canoes. We watch Canada Geese landing and taking off in and over the water. The clouds were forming overhead for a heavy rain shower and we returned to the boat house just minutes before the deluge. My son left to meet a friend and I got soaked on the walk home but it was well worth it. Imagine, I live in the middle of an urban environment and took a walk through the woods, past waterfalls and over a lake and then rowed a canoe across lily pads to where the turtles, ducks, geese and swans make their homes. Its a wonderland and I feel very lucky to live here. At home we had a simple lunch of bottled borsht to which I added home roasted beets and a dollop of yogurt; rye bread, cheese and a little smoked salmon. Simple but perfect. Now its time to take an afternoon nap and see friends this evening. I'll raise my iced coffee glass for a clink-clink and happy, peaceful weekend to all.

I think a nice tossed mixed greens salad with a vinagrette dressing would be a good palate cleanser. Often we have our salad AFTER the meal, rather than before the main course. Or in between, if we want to sort of change directions with different items. Toss this into the menu, between whichever items you might need a transition. And hey, it's very green. With corned beef and reuben soup, what could be better for St. Patty's day? Greens Salad Vinagrette -Washed, torn mixed greens. I like a mix of baby romaine, butter lettuce, iceburg, frizee, and baby spinach. About 2 cups total mix per person. -1/2 small red onion, minced very fine -1 small clove garlic, minced very fine (less if raw garlic is too intense for you. Powder is a little less "hot", you can sub 1/4 tsp) -1/2 cup parsley, washed well, stems removed, minced fine -generous pinches of sea salt -generous grindings of black pepper -1/4 to 1/2 cup champagne vinegar, red wine vinegar, or apple cider vinegar -1/2 tsp grainy mustard -3/4 cup olive oil (I use good quality, but not a strong extra virgin) Place onion, garlic, parsley, salt and pepper in a food processor or blender. Add vinegar and mustard.. Pulse to combine, then blend. With motor running, drizzle in the oil. Taste, and adjust salt if necessary. I always add more salt. Taste some with a leaf, to see if it is too puckery. If it is you can add more oil, some tomato juice, or even a bit of water. Place into a bottle or container with a lid. In the spring, I like to use chopped chives instead of the onion. So good, and it uses some of them up before they take over. Use only as much dressing as needed to lightly coat the greens, tossing gently so they don't bruise. The rest should keep well chilled for about a week. Try it as a marinade for roasted veggies, chicken, or pork, or as a topping for baked fish. For a nice, crisp salad, dry your greens well and chill them before using. Dress right before serving, and serve on chilled plates. We like our mixed green salad a bit wilted, so we dress it when we start dinner, and serve it after the main course, in room temp bowls. Not totally limp, but nicely marinated.

What goes better with lamb, than rosemary roasted potatoes? Rosemary Roasted Potatoes -2 lbs potatoes (either regular size cut into chunks - peeled or not depending on your preference - or small new potatoes cut in half) -1-2 tbsp olive oil -1 tsp kosher salt (or to taste) -a few grinds of black pepper -1 tbsp fresh rosemary, minced very fine (if you want a more subtle rosemary flavour, put in whole branches to flavour the dish. If you have to use dried, use much less and realize it may not go soft in the dish) -1 tsp good paprika -about 1/2 cup meat or veggie stock, or wine -if you like garlic, add about 1/2 tsp garlic powder. Fresh garlic will burn while roasting. Remember to scrub the potatoes well if you are leaving the peels on or using baby potatoes. Heat the oven to 450 degrees. Combine all ingredients except the stock/wine in a bowl large enough to toss everything well. If you are fussy use a spoon, if you like to get INTO your cooking use your hands ;). Spread this mixture in a roasting pan or sheet with sides in a single layer. Drizzle on the stock or wine. Cover with foil. Place in oven and let steam for about 15 minutes. Remove the foil, and give the potates a stir. Place back in the oven and roast until the potatoes are tender and have gotten crispy in places. This can be anywhere from an additional 20-30 minutes, longer if the potates are really hard. I have found the longer this cooks the better it is! You could also wrap the mixture in a foil pouch (reduce the stock or wine to a tbsp or so) and cook on the top rack of the grill, but I would cut the potatoes a bit smaller and it will take at least 40 minutes. Poke a few steam vents in the top and don't flip the packet!