I was afraid to just write something. Now, every few months I get a hit on cookbooks or pantry and know it’s someone who’s writing a cookbook and using my research without asking. No, I’m not going to take those sites down because you may want to use them one day.

When I see that published cookbook with a list of recommended texts that is identical to mine, then I’ll worry about it and know that you know I published it years ago.

It has been a joy to write to and for you. I am not a gifted cook, writer, blogger or tech person. I tend to go off base but “cooking” with Dee could mean anything from politics to family traditions.

It has become more dangerous to print recipes because something I come up with may be in another’s cookbook I’ve never read. Mario Batali sued a Texas owner of Babbo, which means “grandfather,”  for many years, for using a name he recently came up with. I heard the owner changed the name to Mario’s.

I’ve heard of what lengths certain experts will go, to keep their recipes from being  altered in any way and published. In my mind, that stifles creativity and even makes me wonder if I can publish my mother’s 40 year-old collection of recipes, updating them, without my edits catching the eye of a litigious publisher.

Thus, my stories have been mainly about my relationship with food and the people who’ve nourished me, physically and emotionally, thoughout my life.

Perhaps it should be more about that. I’ll work on it along with menus for new adventures. Cookbooks should only take one part of the way. The rest is up to you. Cheers, Dee

We live in a neighborhood that has chefs and cooks and luckily we’re here in the worst weather and have dinner at each other’s home about every month or so.

One is the pastry chef for local hotels and she often brings by tastings of recipe tests.  Another works with her husband to create amazing meals and desserts.

As for me, I ask one of them to bring a dessert because I don’t bake.  I do cook, however, and hold my own on that one.  When in doubt I make a trifle or serve up the best vanilla ice cream I can get (my ice cream maker is in storage 1,600 miles away) and do a fruit puree then top with fresh fruit and a store-bought shortbread cookie.

Yes, we live in a good neighborhood with very nice neighbors who are here year-round.  And I love to create good food to serve to our neighbor-friends. Dee

It is a highly educational, sad, frightening look at most of the foods we eat today and the few companies who grow them, all of the institutional food companies denied interviews. We get a lot of our food locally through farmers markets six months of the year and through a local delivery company year-round. We even get fresh milk in glass (returnable) bottles, eggs, bacon, sausage, apple juice (unfiltered and fresh-squeezed) and orange juice delivered to our door weekly.

One thing I learned is that our food supply is not safe and the Feds are doing nothing about it; the second is harder to get through this thick skull, that if we consumers demand change, changes will be made. And enact Michael’s Law, which would allow (hopefully impel) the FDA to crack down on repeat health code violators who give salmonella and e coli to customers, sickening some and killing others.

The quality (or lack thereof) of the food we eat has a direct result on our wallets, our health, our future, our world. Good viewing, Dee

Most people don’t give a darn about their interns, I know I didn’t as they were just another weight on me. I should have been better and became better as a consultant and, on weekends, as a lead volunteer.

Today, my cooking only fulfills my husband’s dreams, and sates the appetites of our guests. We have the luxury of meeting interesting people all the time and savor the camaraderie and knowledge gained.

If you want to cook, find the finest chef and try to apprentice in his/her kitchen. If you want to do anything else, find the best and try to get an internship there. Before that, take the right courses in school. Challenge yourself. Math and science are the roads to success these days. Push yourself and after college/grad school you can choose what you want to do.

And if you’re in college or high school, surround yourself with interesting people. Don’t be in one group. And when you consider getting married……. that’s another post. Cheers! Dee

I’d like to thank Juni for re-kindling my interest in playing music. It’s been a long time since I’ve held a violin or touched the keys on a piano. She asked why I didn’t call before I bought a guitar. It was an impulse purchase of a learning guitar and I had no idea there were different sizes, woods, tones et al! I just went with what I had for the first couple of months and did research on a better guitar that fit me. I believe I’ve found it and she agrees. But she’s right. I should have called as there were any number of mistakes that could have been made. As it is she just said the neck should be adjusted a bit.

Last year pdxknitterati, a fellow blogger from the west coast, when told that Jim sang El Paso in a restaurant in Scotland at our going-away dinner, told me of Red Velvet Slippers, written and sung by Juni Fisher, a cowgirl poet. I downloaded the song and immediately my husband and I started making preparations for a surprise for his grandmother’s birthday. Juni came and sang and wowed everyone. We’re sorry pdx wasn’t there to join us but I sent her an inscribed CD.

Visitor season has begun! Jim’s folks arrive in two days and I have to run everything through “Neat Receipts” and box them and clear my desk so we can have a dining table. I’m not a shopper but yesterday we all went to the market and it was fun! We didn’t HAVE to get anything so it was fun to browse and everyone ended up with a special treat and lunch was very good at Bandit’s. Jim’s showing signs of a cold so I need to go check on him and feed Zoe. Cheers, Dee

As friends go, we never see each other enough. When we visit they know how to treat a guest. Last time we were there we brought Jim’s parents and they were thoughtful to place them in the Civil War room in a local B&B. I’ve never met more considerate hosts and have learned a great deal from them.

L collects things, especially linens. I am lucky to be the recipient of a few of these treasures, but won’t let anyone put their hands on them! Every couple of months I take down the decorative towels, wash and iron them assiduously. Jim’s mom gave me another linen towel so that has joined the brace I had before, that are beautifully embroidered.

Both cook with love and abandon, and share recipes. When I was young I had to try something before I could ask the ingredients. That philosophy shaped my life and my cooking. I ate things, tried things I never would have thought of trying, especially in a small town.

I love you both, and ML and hope to see you all soon. You’re always in our hearts and minds. Love, Dee

That was not enough.  I decided it was time to change our ecru duvet cover.  For the first time in a year, I put on Mom’s red paisley duvet cover she gave us a few years ago.  It brought back some warm, and some sad, thoughts.

It made me think of Scotland and the town of Paisley, which I never went to but the Glasgow airport was on the outskirts.  It made me think of flowers.

Flowers and food.  I haven’t been without flowers since Mom passed about six weeks ago.  First it was funeral arrangements, then small table arrangements, birthday, etc.  Yesterday I bought bright yellow spider mums and arranged them with orange and yellow alstroemeria (sp).  Mom did impart to me a love of flowers and since I can’t grow them, I buy them.

As to flowers and food, I have the following advice.  If it’s a table arrangement, make sure your guests can see each other around the table.  Avoid flowers with an intense aroma (cinnamon fragrance from star lilies, that will also stain great-grandma’s linen tablecloth).  As with scented candles, they can overwhelm the food.  Your guests are there for the food and company, not the flowers or candles.

Sometimes I buy long-stemmed unopened roses, cut about an inch off, and display them for a few days.  Then before guests arrive, I cut them way down and put them in a small vase on the table when they are perfectly open.  I’m no Martha Stewart, but do have a few tricks up my sleeve.

Thanksgiving is nearly upon us and though I’m a guest, I need to prepare spicy almonds and cashews and a few other items.  We’re staying with Jim’s parents, about a five-hour drive each way.  Thanksgiving is at Nanny’s, with probably 60 in attendance this year!

I have to Zoe-proof the new car (Jim doesn’t want me to get the dog barrier and thinks she’ll stay in the back on her own – his mother has already submitted an opposite opinion) and get her groomed and nails clipped so she doesn’t tear the seats when she inevitably jumps the seats to get to the front passenger seat to be petted by Jim and sleep at his feet.

We had a quiet weekend, with errands and home-improvement chores and driving about town, cleaning the car et al.  Now it’s time to get back to business.  Hope you have a great week and have your Thanksgiving menu planned.  Order your turkeys now!  Dee

Her friends don’t come out to play until at least 6:00 so we have a few moments before dinner and when we go see Bella and Peaches and Sofia and Blanco and Willow and Wilma, Warren, Dylan and everyone else.

As Zoe lives in the “now” she has no clue but that when she goes out, her buds are there. If she eats and goes out too early, she’ll be disappointed.

It’s been a long sad week and I hope at least one decent movie has come out, because I’d like to get back to some semblance of routine.

I never got to the pork roast today, but believe it’ll be even better marinated overnight. Tonight it’s cheater spaghetti and meatballs, Jim’s favorite meal. Y’all have a great weekend! Dee

He worked late and called en route so I wouldn’t have had time to cook it anyway but I was kind of afraid to do so. So I called a great pizza place and he picked up. I feel bad doing that. But I can make this chicken into Lazy Chicken or an Italian balsamico roasted chicken with onions and potatoes by breaking the bird down tomorrow.

I just don’t want any more bad luck. We’ve been self-funding for several pay periods and I’m not about to buy steaks so have been trying to go with what’s on sale. It’s not what he likes but it’ll turn around soon.

Mr. Steak and Baked Potato Man will be back in business! Oh, it’s “loaded” baked potatoes. Not much bad cholesterol in those meals!!! I do try to watch the sour cream…

Today Jim is off out west at an oil and gas interview. I’m here taking care of business at home and with the dog.

Tonight there’s an event for residents at a local restaurant with a free drink and free appetizers. Don’t know when Jim will be back (we share a car) so a neighbor and I are going to go over. It’s always good to catch up with fellow residents.

So, I’m not cooking tonight but have put a couple of french bread pizzas in the freezer for Jim if he’s tired and doesn’t want to come over. Oh, the photographer Jesse will be there so we’ll meet for the first time. ‘Til now, we’ve only had a blog/email relationship.

Texas Bluebonnet Boot

So y’all have a great day and keep in touch! If she were still alive today Mrs. Lady Bird Johnson, who brought green and flowers to the State of Texas would approve of Kermit’s Bluebonnet Boot. So would former president LBJ. Take care.