oh Nance, you fennel gratin sounds tasty. I love fennel. I usually just toss it in olive oil and roast it with other veggies. I tried growing it one time. DO NOT EVER PLANT THE STUFF NEAR YOUR TOMATOES. We had horrendous tomatoes that year, and when I looked at a companion planting guide, that was a NO NO. I never did tell my dad what was wrong with the tomatoes that year. .

Still dealing with the upper respiratory crud. I started a 250 mg z-pak yesterday. Doubt if it will do much good, think the dose is too small, but the MD's in my medical group are too busy to see patients unless the yare really ill. and I guess it never even occurred to me to ask what strength dose she was giving me.

Trying to decide between the Red, Pepper Gouda soup or the Hungarian Mushroom. My taste buds are dead right now.

I did get my quilt going- I have made it 6 blocks wide and ll rows long and am in the middle of sewing the strips together. It is a "mentoring" class project--pattern in Rail Fence. Today I am pretty tired, so it may not get any attention till evening. Once I put the borders on it , it will be a nice size for the sofa or my Dad at the nursing home. Today I shot in to check on him and take a sweater I had mended. The therapy lady was just leaving when I arrived. I changed the wax trap on his hearing aid and He immediately wanted me to help him get in bed so he could sit and watch TV and read his newspaper and a magazine I took him, His lunch was in 30 minutes so I told him since I felt bad, I wasn't staying.

Eric, my condolences. It is so hard to lose a parent. I still feel that my Mom is with me.

My temp to perm job will be up Dec 23d, Not sure if I want to extend. I will be the Grandma of a baby boy in May. I'm feeling that maybe this might be my last time to travel. We'll see. I've connected with many high school friends.

I'm thinking of making this Perfection Salad for the in-laws for Christmas.

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Perfection Salad

2 envelopes unflavored gelatine
1/2 cup sugar
1 teaspoon salt
1 can (12 oz) apple juice
1/2 cup lemon juice
2 tablespoons vinegar
1 cup shredded carrot
1 cup sliced celery
1 cup finely shredded cabbage
1/2 cup chopped green pepper
1 can (4 oz) chopped pimiento

1. In small saucepan, combine gelatine, sugar, and salt; mix well.

2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.

3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white.

4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.

5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm.

6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release. Repeat, if necessary. Lift off mold. refrigerate until ready to serve.

Makes 8 servings.

What do you think? No idea if you can see it!

Bob & I went to Cellars (formerly B’way Cellars) tonight for a late dinner—house mesclun salad and short-rib pot roast with green beans and mashed potatoes. I swapped out Brussels sprouts for the spuds on mine. Barely got through half of it, so Gordy will eat well tonight. Hope the sea scallops I bought yesterday will hold up till tomorrow night. Tomorrow will be a long day—run-through of all numbers with the band, and then running the show twice in the afternoon. Fortunately, no costuming to deal with till Mon., so no suitcase to wrestle on the L. (Bears game at Soldier Field, so parking, normally difficult, will be nonexistent).

Dinner out with friends and the kids last night, had a crusted fish with side of "earth grains" as the menu called it. quinoa ,and other "stuff" Very good and light after the heavy Thanksgiving stuff.

Tonight, the kids have gone back to ohio, so I am doing something Italian. Saw a recipe for chicken parm done a little differently...ground chicken mixed with bread crumbs and seasonings, kind of like a meatloaf, made into patties cooked in fry pan with a little oil and then add your sauce and cheese. Side of linguini.

Feeling pretty punk tonight, but I bought some sea scallops Fri. night that need to get cooked before the 30th—if I don't cook them tonight, I'll have to freeze them because I won't have a free evening till next Sun. night (in Bar Show dress & tech rehearsals tomorrow, Tues, & Wed. and we run Thurs-Sun). Could freeze them, but they're a pain to defrost and never taste the same when thawed. Besides, no room in the freezer.

And wouldn't you know it—I caught my manicurist's cold and am trying desperately not to get laryngitis. I will pan-sear the scallops in grapeseed oil and Old Bay (deglazing the pan with dry sherry & butter) with some sauteed sugar snap peas. I'll nuke some “ready rice" (please, no sneering—I don't eat starch at dinner) for the menfolk. But I just had a bagel & lox 90 min. ago and have no appetite right now.

Still chipping away at T-giv leftovers....glad not to cook....but so boring and the scale is giving out bad news.

So while DH chowed down on a big turkey leg, mashed potatoes, stuffing, pumpkin soup, cranberry sauce and sweet potato casserole, I finished up,the crudite and hummus and the last of the pumpkin soup. I ended up pepping it up with chili lime seasoning that I bought at Trader's last week. I liked it, despite the fact that the Trader's shelf stocker thought it would not be a good match.

Red and Chi, I do hope you don't have the annoying virus that has plagued me for over six weeks now. The terrible cough continues, and a neighbor doc mentioned today that I should really be on an antibiotic to knock this out of my lungs. The first one did nothing as it was purely in the viral stage.

Eric, how really meaningful to receive that letter of appreciation from the Brain Study Group.

My next door neighbor gave us some of that dessert I so love that reminds me of the Greek dessert that starts with a G and has a custard in it with kind of a shredded wheat topping. Just what I needed after this high calorie weekend. Of course I scarfed mine right down. Glad there are no more good desserts around.

That said, I made the dough for my anise pizzelles tonight. I need to finish making them all before the weekend and have a busy week, so at least they are ready for the iron.

I think I need to get back on my stringent menu of smoothies and kale soup so I can comfortably fit into clothes for holiday events.

Lacey, do you mean Galactobouriko? One of my favorites but since my Grandmother died in 1992, have not had any that are nearly as good. She made the best..sigh. I miss her and her cooking soooo much! I miss her stories and her mischievous blue eyes (yes, Greeks from the part of Greece she came from are light skinned, fair haired and often blue eyed or green (me) but my Dad's side are dark haired with olive skin and brown eyes) Holidays really bring out the "missing family" blues the most. Enjoy the dessert and I hope you feel better Sandy!

Posting may be spotty - got a call in the middle of the night that my FIL had passed away. Not sure about when services may be in SC, should know more by the end of the day. My FIL had a long and wonderful life, and mercifully, a short acute illness that didn't impact him too much until the last couple of months. He served his country during WWII, had a blissful 62 year marriage to my MIL. He put himself through medical school and had a very successful career caring for many patients. Together my in-laws had five children, all are happily married, seven grandchildren, three great grandchildren. Can't ask for more than that.

Special, I am so sorry for your loss. He sounds like a treasure of a man.

Special, I am so sorry to hear the news.

((Hugs)))

Eric

Special, so sorry to hear of your FIL’s passing. Sounds like he had a long & wonderful life that touched so many others. May his memory be for a blessing.

having the last of the lasagn

Thanks all - heading up to SC tomorrow, service and military honors burial on Friday. Had turkey sammies for dinner last night, I did a couple of turkey breasts for sandwich meat over the weekend - froze a bunch and that was the last of it. Trying not to grocery shop since we will be out of town for a few days, so since DH and I both have haircuts scheduled for this afternoon, we will go out for a quick bite. My poor DH - a gentleman that was in his area of supervision (he has 160 people under him - all with immediate supervisors) was diagnosed with a gliablastoma a number of months ago. DH visited him in the hospital and at home several times despite not knowing him beyond a casual acquaintance at work, and definitely did not know him outside of work. This man passed away a few days prior to my FIL and the wife unfortunately expected my DH to help her handle the funeral arrangements and hold her hand throughout, and even speak at the visitation. This man had siblings and children, DH had to gently tell her it was not his role to do this. The service and burial are today, and because the military cemetery are an hour north of here, this will be an all day event. Because DH is a good man he will attend, but I know he will be tired tonight and has to get up at O dark thirty and drive 6 hours to SC for his own dad's witness cremation.

SpecialK - I'm so sorry for your loss. Sounds like he had a well-lived, well-loved life.

serenity - thanks!

lacey - DH is a good supervisor - definitely an open-door, how can I help kind of guy. He said today's service and military burial was very well done, and the widow was very appreciative of his presence in light of his dad's so recent passing. I am thankful that DH seems mostly relieved that his dad is no longer sick, and he feels he is resting in peace. His thoughts seem to be more of his childhood and growing up in a tight knit and loving family - at least that is what he has verbalized to me so far. I think he is more worried about his mom, she seems pretty fragile. We will see her tomorrow evening, and can better gauge how she is doing - it is hard to know over the phone.