Making a padded tote for my ASUS Transformer Book

Today I woke up with energy to burn.  I washed our bedroom windows, the mirrored closet doors, put a pretty tablecloth with lace over that on my dresser, put my jewelry box, tiny crystal hurricane lamps and a couple of favorite old collectibles on it, then put a doily, silk flower arrangement and a larger hurricane lamp on Ron’s chest.  I still need to put my framed tatting on the wall over my dresser.

It gave the room such a sweet, old fashioned air.

We got the big limbs that were blown down by the storm picked up.  I still have thousands of little broken branches and pine cones to go.  But it was a little cool out today, so I decided to play inside instead.  🙂

Israeli salad over avocado

I made a curry tonight, but it didn’t made a pretty photo, so I’m posting a picture of an Israeli salad I made a couple of nights ago.  An Israeli girlfriend taught me how to make it back in the early ’80’s.  I think all she used was very finely minced cucumbers, tomatoes and onions, splashed with lemon juice and olive oil.

I like mine with added peppers and radishes if I have them.  Sometimes I’ll put finely shredded lettuce in it, too.  The secret for making the taste superb is to allow the flavors to blend for a couple of hours.  It’s even better the next day.

I used to make it only to stuff with falafel in pitas, where it really shines.  But now that I’m doing low carb, the bread is off limits.  But I discovered it is also out of this world served in an avocado half.

I discovered another wonderful cooking secret.  You know how anchovies give Caesar Salad Dressing that special taste?  I was browsing through Amazon’s Oriental foods a few weeks ago and saw comments that said bonito fish stock gives a very special touch to chicken soups.  You can’t taste the fish, and you can’t really tell what is doing it, but something is extra special about the dish.

Bonito fish soup crystals

So I ordered some and have started adding 1/8 teaspoon whenever I do boiled chicken dishes.  It does make a huge difference.  I didn’t tell Ron what I was adding, but he has said that the last two chicken soups and stews I have made were the best ever.  Might be something to try if you are brave.  😀

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