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Oprah is like another Mecca. Whether knowingly or not, people bow to her. She cultivates inspiration, aspiring change, and sucess. You can see it pool and flow around her. She has the wealth to irrigate fertile ideas and invest in potential. As amazing as it is to see her tend her gardens, more intriguing still are the bits and pieces of greenery sprouting up volunteer around her them. The woman draws ideas to her like ravines draw run-off.

Arriving home from work I always miss her show. What I'm finding is her website holds great content much more frequently. I could care less about Tom Cruise jumping around, or Chalize Therun believing wrinkles are the best. You don't always get specials about her amazing school in Africa or self help survival stories. On her website however - if you can find it - there is some wonderful content. I would post several examples, but my search techniques have only yeilded one.

An end to the the set up. What put me on the subject is this article. The title "Transition Anxiety" initially repels me from it, but the small intro sentence tacked below it draws me back in. "If you're always running late, carelessness might not be to blame—your perception of time could be the culprit," it reads. Well... that does describe me. I read it. And it does describe me. To a T. So... if you want to get to know me a smidgen better. If you want to know why I tell you to call 15 minutes before anything. Why I'm always late, unless I'm not. Read it.

Transition Anxiety by Martha Beck

Envy

Terrible thing. Pretty color. Why did envy turn green? American paper currency is sort of green, but is that where it originated? That wouldnt really make any sense either. Well, I turned copper with envy when I saw how many pennies she had. That doesnt work very well at all.

Green is often related to evil. The Wicked Witch of the West was green (neither her color or wickedness are ere reasoned). Slytherin's colors are green and (white is it? or silver...). It is in costume theory related to envy, greed, and evil, but green is a color of plant life and renewal. Energy, rebirth, youth are embodied by that color too. The original point you may remember being why is envy green?

When I am envious I dont feel particularly green. I would almost say purple, but I dont think that gives purple any justice either. Black already has enough ill thoughts assinged to it. I suppose the best thing to say about envy is it makes me feel bruised. (not in a good 'hey look i have a bruise' way either). I want something, and at the same time I want to not want it. On top of that I'm working on convincing myself that I have just compensation. Mixxed within is a frantic assesment of my chances of aquiring this that is envied. Feeling bad for envy and then trying to decide if I really want this thing for myself. So I usually avoid it as I can.

And So It Spreads

Welcome to the wonderful, suductive, and hungry world of foodporn. With flickr and digital photography abounding, its becoming impossible to see it all, let alone try it all. Dont be discouraged!

TasteSpotting gets gives you some prime images. Eclairs speak tongues, but there are beautiful food finds for all levels of eaters here. A collection of beautiful square food things with links to their information (no beautiful blog to save till you have time). From sushi to the chocolate chip to what the heck is that... Take a gander. Feed your addiction. Go to bed hungry.

All I can say... dang, I wish my camera could get that close.

Olive

I wonder if I shall ever enjoy eating olives. I dont mind the tin flavored ones from the Albertsons can. The ones from jars however have given me considerable trouble. I dont know as I've bought the right kind. Did I leave my chedder and buy the first block of blue I could find? In such a case with olives it would be little wonder I havnt aquired a taste for them.


I want to try an olive with a vague olive oil flavor. No tin. But not strangely bitter, mouth drying, grainy goo held together by a rubber skin! All marinated in some sort of pickled concoction, no less! I need to research which is a mild flavored olive, and try a nice brand.






Further down on my list of purchasing, a bottle of Lucini Extra Virgin Olive Oil. Its pretty, green, and I've been recomended by several to try it. They have some in stock at my Bella's (a beautiful little gourmet store). Fifteen dolars give or take. I think I might get some soon. I'll need to pull some sorta crazy Italian cookery masterpeice to show off all my great ingredients. Sun dried tomatoes, olive oil, pine nuts... I've got some goods. And mascarpone is now only $7, down from its original $15 per imported tub! Hopefully this new brand will be equally tasty.


Up next, been craving a salad from a local restraunt. Realized that because it had no dressing, I could replicate it myself. Just need some flavor power houses, some quick grilling and pow. Angry Chicken Salad, as it was called. Bacon, mushrooms, onion, bell pepper on romain with chicken. I got it down. And I'll toss on just a little bit of my favorite ceasar 'cuz thats how I like it.

Another Great Mystery

Ever wonder why they still call Lipton's Onion Soup Mix, soup? The space on the back is filled with four recipes. Meatloaf, potatoes, pot roast, sour cream dip. That’s ok. These are pretty fine recipes... (Ok, so I've only tried the taters and dip). You think to yourself, the soup recipe must be on the side. To the right, the ever percent nutritional value. To the left... a hamburger recipe. Top? Bottom? Neither. There is no onion soup instructions. Readily improvisable... just add water for a nice onion broth, just enough for good flavor. Have you ever heard of anyone actually making the soup from this soup mix? I never have. I think I'll try it this week. AND I'll post pictures. Coincidentally, there isn’t one on the net of prepared Lipton's Onion Soup, that I could find.

Rubbing Alcohol

Havn't used it since I had my ears pearced. Until today. I found its secret use. Before today I was certain any textile with silly putty on it was gone for good. Turns out, good ole rubbing alcohol will take it off pretty nice. Test the fabric first for it might bleach it, but at least there's hope!

Dubliner and Mushrooms

Its a darn fine cheese my friends. A simple one to get used to. A mild buttery Parmesan like flavor and sweet aftertaste. Which is probably completely incorrect terming to the experts of cheese consumption. My father compared it to sharp Swiss cheese that’s been mixed with buttered mashed potatoes, if the connoisseurs like that description better. It’s become widely accessible even to folk who live in the boonies, like myself. Try some!


I had portabellas for dinner last night. I picked some up at the store with some garlic and an onion, and the culinary magic began. (And I'm talkin, the kids were eating it too!(Don't count on it though... Its mushrooms and onion for goodness sake!))

Stuffed Portabellas of Savoury Delight

4 Portabella's
8 Slices of Bacon (or more...)
1 Clove Garlic
1/4 Cup diced onion (or so)
4 slices Cheese (Peperjack works nicely, though I like Munster. I think something mild and white works best.)
Parmesan (Optional... I used a tiny bit on the one pictured)
Kosher Salt
Olive Oil
(get creative! Try using less bacon and adding finely sliced chicken or steak instead!)

Preheat oven to 400 f

Remove stems from the portabellas. Twist and wiggle and they should come off right at the base. Set these aside. Brush the cap of the portabella's with olive oil, and drizzle onto gills. Place on a baking sheet and bake about 5 minutes to 10. They'll look juicey, dark, and shriveled.

While mushrooms are baking, cook bacon (and other meat if using). Set aside to drain on paper towel lined plate.

Pour off some of the bacon grease from the pan. Peel the skins off the stem (this might not be necessary but I've always done it. And slice and dice into nice lil bits. Heat the bacon greasy pan, toss in onion, crush in garlic and then add the mushroom trimmings. Cook till the mushroom bits are soft and the onion is all caramelized and slightly translucent.

Break the bacon into small bits and add to the mushroom onion mix and toss. Get your baked portabella's, sprinkle with some salt, and fill equally with the bacon mixture.

Place a slice of the cheese of your choice on each, and your grated Parmesan if using. The put in the oven on broil till cheese is melted, about 2 minutes.

And there you have it. Savoury extraordinaire!