Boot

I have a boot on my right foot. It's heavy, ugly, and uncomfortable. I have to wear it for six weeks!

My foot had been bothering me for months. I saw my primary care doctor in September to complain about it. He sent me for X-rays, but didn't see anything. It was getting progressively worse, so I returned last week. The PCP did some follow-up and saw that there was probably a stress fracture.

When we were on the Outer Banks in October, every walk I took down to the pier was sloooow because of my foot. When I am at work, walking up and down the stairs 6 to 9 times, and taking my client to the park and back each day, I leave limping. I was off work this week, but just got orders to go back from the ortho guy who prescribed the evil boot. Evil ortho guy.

Last week for Lobsta Land

Lobsta Land closes for the season this Sunday. Vic & I went on Monday. He had his regular: Portuguese haddock. I had the best chicken dish I have ever had in a restaurant. It was a beautifully moist, pepper crusted chicken breast in a gorgeous brandy sauce.

It's so sad each year when Lobsta Land closes. The views there are incredible (see above, on a rainy day). And the food, well, honestly. It's amazing.

Good thing we've already tried the new menu at Lat 43 and fallen in love with the short rib ravioli.

Cell for texting

Victor got me a new cell phone for our anniversary, November 30. (It was #20!) I had asked for this phone specifically. It's rated by Consumer Reports as 'best for texting.' Since I now have a maximum-text plan, it makes a lot of sense! It's also nice-looking and sturdy. I like LG products, and I like a flip-open keyboard.

I feel like the last person on earth who does NOT have a smart or 3G (or 4G) phone. But I have a 3G iPad, that counts, right?

Fantasy

A member of my family (OK, my younger sister, Helen) has co-written a book that was accepted by publishing houses in the UK and US. It was published here this week and is available at B&N (barnesandnoble.com) and at your local bookstore.

It's a wonderful read, full of well-drawn characters and intrigue. I hope to create a bumper sticker that reads, I [heart] THE FELT. Pick up a copy -- it makes a great gift!

Another breakfast

Victor and I, remembering the great French toast that we had in Las Vegas years ago, tried to replicate it recently. This project arose out of having too much vanilla-nut butter left over after Thanksgiving. We weren't thrilled with the Thanksgiving dish the butter was made for. However, the butter itself was really good!

It's a simple vanilla French toast recipe, with cinnamon and nutmeg (2 eggs, whisked till foamy; then 1/4 cup milk, 1/4 tsp vanilla, 1/4 tsp cinnamon, and a sprinkling of nutmeg, all whisked together). The trick is, you buy an uncut bakery loaf of bread. Use fully half of it to cut 4 thick slices, about 1 1/2" to 2" thick.

Melt 2 tbs butter in a large skillet. Use the 4 slices of bread to soak up ALL the egg mixture. Cook the bread in the skillet, leaving each side undisturbed for 2 1/2 to 3 minutes, so that it gets a nice, crisp browning. Note that this makes only two guilty servings.

Serve with maple syrup and vanilla nut butter:
6 tbs unsalted butter
1 vanilla bean
1/4 cup pecan pieces
salt & pepper
(Soften the butter just slightly. Toast the pecans. Scrape the seeds from the vanilla bean into the butter and combine in small bowl. Fold in the pecans and season with salt and pepper. Refrigerate 20-30 minutes before use.)

Breakfast burritos with andouille

12 oz good quality chorizo (we used andouille)
4 green onions
6 lg eggs
1 tbs olive oil
4 9"-10" flour tortillas
2/3 c grated Mexican 4-cheese blend
1/2 c fresh cilantro
1/2 c tomatillo salsa (jarred)
1 avocado

Remove casings from sausage. Chop green onions and cilantro. Slice avocado.

Saute sausage in large nonstick skillet over medium, 5-6 mins. Add green onion and saute another 30 sec. Transfer to bowl (keep warm).

Wipe out skillet. Whisk eggs in medium bowl and sprinkle them with salt and pepper. Add oil to skillet and heat it over medium. When oil is hot, add eggs and cook until softly scrambled. Remove from heat (keep warm).

Warm tortillas in second skillet until pliable, 20 secs per side. Divide sausage among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Roll tortillas.
(from Bon Appetit, I believe)

Less than 3 weeks?

It doesn't seem quite possible that we've been back from the Outer Banks less than three weeks. What would I believe? Three months. Work is such a slog.

I never got back to folks regarding the recipes that were successful. In addition to the list I provided last month ("Good eats"), Vic and I enjoyed:
Chai pots de creme
Jerk pork
Dijon-basil sauce

Here again is the list I provided previously:
Scrambled eggs with lemon cream & smoked salmon
Breakfast burritos with andouille (recipe called for chorizo)
Clams with andouille
Pesto, olive, and roast-pepper torta
Southwest chipotle corn

Not a small collection, considering we were there only a week. Weirdly, while we were there, we felt like so many recipes flopped!