The cilantro was actually from last week's box and I was worried that it had gotten a little too old. I forgot to put it in some water when I first brought it home. But I was able to collect enough leaves to make the sauce.



I found this recipe on the Mariquita site:

BOB'S FABULOUS YUMMY MARINADE
This marinade can be used to marinate tofu and meats, as a sauce for noodles or rice, and as a dressing for a green salad.

5 tbsp. 1/3 cup 1/4 cup 1/4 cup 1 oz. 6 lg. cloves 1 1/2 tbsp. 1 small

vegetable oil packed fresh cilantro with stems fresh lime juice tamari soy sauce fresh ginger (about an inch of it?), cut into six 1/4 inch slices garlic ground cumin jalape–o or other chile (optional)

Combine and blend all ingredients together in a food processor or blender until the chile, garlic, ginger and cilantro are finely chopped.

Cooked up it looks like this:



Substitutions: I left out the chili. I had a little more than 1/3 cup of cilantro, so I slightly upped all of the ingredients.

What I might try differently next time: Nothing to change, as of yet. I have only tasted a tiny bit. I will find something to cook with it. All the ingredients have strong flavor, so it kind of jumps out at you.

Overall: TBD

Tonight I cooked up some butternut squash & zucchini from previous Two Small Farms boxes.


I found this recipe on the recipe page for Meatless Monday:

Moroccan Butternut Squash Saute

Nothing brings in the aroma of autumn like a butternut squash roasting in your oven. Keep it simple with raisins and zucchini or add couscous to make it a heartier meal. This recipe comes to us from Lindsay of Happy Herbivore.

Serves 4

• 1 small butternut squash
• 1 tablespoon olive oil
• 1 medium zucchini, cut in half and sliced
• 1/3 cup raisins
• 1 cup vegetable broth
• 4 garlic cloves, minced
• 1 tablespoons onion flakes
• 2 teaspoons ground ginger
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon paprika
• 1/4 teaspoon ground coriander
• 1 cup canned adzuki beans*
• 1 cup couscous, cooked (optional)
• fresh cilantro, for garnish

*Optional. A popular, sweet, red bean in East Asia, adzuki beans can now be found in the canned food section of most grocery stores. Cooked carrots or summer squash make a good substitute.
Preheat the oven 400 degrees.

Cut the butternut squash in half and sprinkle with a little olive oil. Roast for 25-40 minutes, or until tender. Set aside to cool.

In a medium saucepan over high heat, combine zucchini, raisins, broth, onion flakes, ginger, cumin, cinnamon, paprika and ground coriander. Bring to a boil, reduce heat to medium and cook for 5-7 minutes or until zucchini are cooked, but still a little crisp.

While veggies are cooking, seed the butternut squash and cut into bite-sized pieces.

If using, spoon couscous onto the plate or bowl, then add roasted butternut squash, then adzuki beans. Spoon zucchini raisin mixture over the top, pouring on any extra liquid. Garnish with fresh cilantro and enjoy!

Cooked up it looks like this:



Substitutions: I didn't have the special beans, so I skipped that. Instead of onion flakes, I used about a tablespoon of onion powder. I served it over the harvest grains from Trader Joe's.

It doesn't tell you to add the garlic, but I assumed it just gets adds to the zucchini mixture. At first the sauce seemed really strong, but once it was mixed with the squash & the grains, it tasted really good.

What I might try differently next time: It might be nice over the straight couscous or even over quinoa

Overall: Thumbs up.

Salads don't get any fresher than this.


I didn't follow any real recipe here, I just chopped everything up and made a salad. I added pine nuts & queso fresco.

Fixed up it looks like this:


What I might try differently next time: I think feta would have been better than queso fresco, but the cheese is was fresh from the Mission

Overall: Thumbs up

Leeks
Chantenay Carrots
Red Butter, Red Leaf, OR Little Gem Lettuce
Mystery = Purple Cauliflower
Curly Parsley
Green Onions OR Arugula OR French Breakfast Radishes
Gold Cipollini Onions
Mystery = Sweet Peppers

Time for some chard. This bunch got a little wilt-y at the top, but it still cooked up really well.


Another good recipe from Mariquita Farms:

CHARD CATALAN STYLE

1 lb. bunch            chard, stems removed, leaves blanched
2 tbsp.            olive oil
1 lg. clove            garlic, sliced
1/3 cup            dark or golden raisins           
1/3 cup            pine nuts
Salt and freshly milled pepper 

Coarsely chop the cooked chard. Warm the oil with the garlic in a wide skillet over medium heat. When the garlic is golden, remove it. Add the raisins and pine nuts and cook until the raisins are plumped and the pine nuts are golden. Add the greens and cook until they're heated through. Season with salt and pepper to taste.

 

Vegetarian Cooking for Everyone, Deborah Madison
 

Cooked up it looks like this:



Substitutions: The only thing I did differently was that I added the garlic back in when I added the chard. I am not sure it made a lot of difference, but garlic taste good.

What I might try differently next time: I let the raisins & the pine nuts get a little too browned on one side.

Overall: Two thumbs up. I really liked the combination of chard, raisins, & pine nuts. I am eager to get more chard so I can make this again.

Another recipe from All Recipes:

Delicata Creamy Squash Soup

Prep Time: 20 Min
Cook Time: 1 Hr 15 Min
Ready In: 1 Hr 35 Min

Yield 4 -6 servings
 
Ingredients
    * 3 delicata squash, halved lengthwise and seeded
    * 1 onion, chopped
    * 3 cups vegetable broth
    * 1 1/2 cups heavy whipping cream
    * 2 tablespoons butter
    * salt to taste
    * ground black pepper to taste

Directions
   1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
   2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
   3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
   4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Cooked up it looks like this:



Substitutions: none

What I might try differently next time: Nothing in particular

Overall: Thumbs up! The flavor is a little bit subtle, but it is very nice. I would absolutely make this soup again.

Trying out something from All Recipes:

Baked Delicata Squash with Lime Butter

Prep Time: 10 Min
Cook Time: 30 Min
Ready In: 40 Min

 Yield 4 servings

Ingredients
    * 2 delicata squash, halved and seeded
    * 3 tablespoons butter, softened
    * 1 tablespoon fresh lime juice
    * 1 teaspoon chili powder, or to taste
    * 1/2 teaspoon lime zest (optional)
    * salt and ground black pepper to taste

Directions
   1. Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
   2. Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
   3. Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.

Cooked up it looks like this:


Substitutions: I used light chili powder and no lime zest.


What I might try differently next time: I would probably skip this recipe & make soup instead.


Overall: Meh -- try other squash recipes

Ingredients:


From Mariquita Farms:

SAUTEED COLLARD GREENS
Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group.

2 1/2 lbs. 2 cloves 1 tbsp. 1 tbsp. 1 tsp.

collard greens garlic unsalted butter olive oil fresh lemon juice, or to taste

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Saute collard mixture, stirring, until heated through, about 5 minutes.

Drizzle collards with lemon juice and toss well. Serves 4.

Gourmet, December 1998

Cooked up it looks like this:



Substitutions: none

What I might try differently next time: It was a little bit bland, but a good accompaniment to other things (like eggs)

Overall: Pretty good as a side dish. The collard greens as a main dish might benefit from an different recipe.

In the box the Week of October 28th, 29th, and 30th:

Cipollini Onions
Erbette Chard
Collard Greens
Hungarian Peppers (spicy but not violently so!)
Lettuce
Winter Squash (Orange Kabocha OR Delicata)
Cilantro
Mystery = Summer Squash

 

I am finally getting around to cooking up the mei quin choy from last week's box.
There are some good pictures of mei quin choy (related to bok choy) on the Mariquita site.

Mariquita also had a great recipe to cook up the mei quin choy:

SAUTEED BOK CHOY W/ CASHEW SAUCE
Serving Size : 4
1/2 c Cashews -- roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger -- minced
7 dashes Tabasco sauce
2 tb Basil -- finely chopped
2 tb Mint -- finely chopped
1 1/2 lb Bok choy -- washed & dried
1/3 c Peanut oil
1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree.
2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large saute pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once.
Yield: 4 servings.
Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate.
** New York Times -- Living Arts section -- 29 November 1995 **

The cashew sauce it looks like this:


Cooked mei quin choy looks like this:


Put it together and you get this:

Substitutions: A little less Tabasco than listed in the recipe. Also grape seed oil instead of peanut oil because that is what I had on hand.

The cashew sauce was a little snappy, but quite good. The recipe made enough for the mei quin choy & plenty for leftovers. I will have to find something else to serve with cashew sauce.

What I might try differently next time: It seemed way too oily, I would use a lot less than 1/3 cup.

Overall: Thumbs up.

It is CSA box day! This is what the goodies look like this week:



And I have been a busy little baker...um...cooker.
I cooked up tomatoes sauce, carrot soup, beet greens, and salad with roasted beets

1. Tomato Sauce
Here are the tasty tomatoes:


Using tomatoes from this week's box & previous week's boxes I cooked up some sauce. I did not follow any particular recipe, just tomatoes, onion, garlic, dried basil, & dried oregano

I made this:


Overall: Actually, I haven't eaten this yet. I plan to freeze it up and have it during the winter.


2. Carrot Soup



I used a recipe my mom likes from ???

Creamy Orange-Carrot Soup

Here’s a carrot soup with a difference: the zip of orange and tang of yogurt. It can also be served cold.

 1 Tbsp butter or margarine
1lb of carrots, scraped and thinly sliced
1 med. onion, peeled and chopped (about 2/3 cup)
2 cups water
salt to taste (optional)
1/8 tsp freshly ground black pepper
dash ground cloves
¾ cup orange juice
½ cup plain nonfat or low-fat yogurt

1. In a large saucepan, melt the butter, add the carrots and onions, and sauté the vegetables for about 5 minutes or until the carrots are tender.
2. Add the water, salt, and pepper to the pan. Bring the ingredients to a boil, reduce the heat, cover the pan, and simmer the mixture for 2 minutes or until the carrots are tender.
3. With a slotted spoon, transfer the vegetables to a blender or food processor, add 1 cup of the cooking liquid, and puree the vegetables. Return the puree to the remaining broth.
4. Add the cloves and orange juice to the pan. Heat the soup until it begins to boil. In a bowl combine the yogurt with ½ cup of the hot soup. Mix the ingredients well, and add the yogurt mixture to the pan, stirring the ingredients well. (Do NOT boil the soup after the yogurt has been added.)

Substitutions: None
Overall: I haven't eaten it yet. In fact, I have made the soup up to the point where you would add the yogurt. I am going to freeze this and save it for the winter.
(Note: I can't remember if I added the cloves yet or not.)

3. Steamed Beet Greens
(I forgot to take a before picture.)

I used a recipe from Mariquita Farms (orginally from The New Basis)
STEAMED BEET GREENS

Rinse the beet greens well, and leave the water clinging to the leaves. Melt the butter in a medium-size skillet.  Add the greens and lemon juice, cover, and cook over low heat for 5 mins.  Then add the shallots and salt and pepper.  Stir well, cover, and cook until the greens have wilted, another 4-5 mins. Adjust the seasonings if necessary, and serve immediately. Makes 2 portions.

The New Basics, Rosso and Lukins

...to make this:


Substitutions: None
It was quite lemon-y, but good. I eat it al up as I was waiting for the beets to cook.
Overall: Thumbs up

4. Salad with Roasted Beets
A simple salad made with beets (roasted using a recipe from Delfina Restaurant), butter leaf & romaine lettuce (from this week's CSA box), cucumber (from Annie's CSA box), radish from a previous CSA box), carrots (from this week's CSA box), toasted pine nuts, and goat cheese.



Chop it all up, put it in a bowl, & add a little oil & vinegar ....


Overall: thumbs up! I had the same thing for lunch the next day too.

Tonight it's chard. I have actually been craving chard. My body must be craving some good, green, leafy goodness.

Here's the lovely bunch of Red Chard from my Two Small Farms CSA box:



Using a basic recipe found on the Mariquita Farms website & originally from Gourmet magazine...

SAUTEED SWISS CHARD

1 1/2 tbsp. 1 1/2 tbsp. 2 cloves pinch 2 lg bunches

butter olive oil garlic, finely chopped dried crushed red pepper Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips

Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Saute until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve. Serves 4.

Bon Appétit, March 1999

...I made this:



Substitutions: Not being too much of a spicy person, I used chili powder instead of red pepper flakes. When it was done I added some pine nuts and some grated dry jack cheese.

The pepper flakes would probably have given a stronger flavor, but my version had a nice, subtle garlic-y after taste. This recipes is a good dish to highlight the chard flavor.

What I might try differently next time: maybe I try the pepper flakes, or something not is powder form. A little salt & pepper would be good too. Because the garlic is subtle, but with an after bite, I might use 3 cloves.

Overall: thumbs up

Ingredients:



The turnips are from this week's box. The carrots and the leeks are from last week's box.

Recipe from this week's Two Small Farms newsletter...
 

Tokyo Turnip Saute, from Chef Jonathan Miller

Heat some butter in a sauté pan, add some sliced leeks, diced carrot or two, diced turnips, and some fresh thyme leaves. Sauté until the leeks are tender, about 10 minutes, stirring regularly so nothing browns. Add some salt, a drizzle of cream (not too much here) and a generous grind of pepper. Yummy on its own, but also good with a few shavings of parmesan, or topped with thick, salted tomato slices.

...I made this:



Substitutions: My thyme wasn't exactly "fresh".  I didn't have cream, but I did have sour cream, so I added some of that. Plus, I served it with salted tomatoes from this week's CSA box.

Review: I wasn't totally sure that to expect with the turnips, but it was quite tasty. The sour cream was a nice addition.

What I might try differently next time: Maybe I will try the cream.

Overall: thumbs up

I am going to try posting about what I am making from my Two Small Farms CSA box. Here's what my box looked like this week:



It includes: delicata squash, red chard, orange carrots, tomatoes, French fingerling potatoes, red cabbage, mei quin choy, Tokyo market turnips


Tonight I cooked up two recipes found on recent Two Small Farm weekly newsletters.

German-Style Red Cabbage
Adapted from the New York Times Cookbook by Craig Claiborne

1 small head red cabbage
2 tart apples, cored but not peeled
2 Tablespoons bacon fat, lard, or olive oil
S & P to taste
Water
3 Tablespoons vinegar
1 teaspoon sugar
1 Tablespoon flour

Clean cabbage head until you get it clean looking: remove any outer blemished leaves. Quarter, core, and grate cabbage. Slice  the unpeeled apples and add to the cabbage. Add the fat(oil), salt, and pepper and bring to a boil with just enough water to cover. Cover, reduce the heat and simmer until tender but still crisp, about 15 minutes. Drain, reserving the liquid. Mix the vinegar, sugar and flour and stir in the reserved liquid. Cook, stirring, until thickened. Stir into the cabbage.

&

Rosemary and Garlic Potatoes

2 1/2 pounds potatoes, scrubbed and halved or quartered, to approx. 1-2 inches in diameter
3-5 garlic cloves, peeled and diced
3 tablespoons olive oil (or less if on a fat-restricted diet)
4 teaspoons chopped fresh rosemary
salt and pepper to taste

Steam or boil the potatoes for 7-9 minutes or until they are barely tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, about 1 minute. Add the potatoes, rosemary and salt and pepper and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.








I am hoping to start posting how I use the goodies I get in my weekly CSA box from Two Small Farms.

On the way to work this morning I was thinking about writing in my live journal again. I was so inspired by my weekend at Maker Faire and I really wanted to talk about that. Then I read about the death of Dr. Tilly and saw people who have missed the point completely celebrating his murder. My tired little body couldn't hold in the amazing rush of sadness and I cried at my desk.

The "real world" is getting harder and harder for me to take on Monday mornings. My weekend activities are so much fun and so fulfilling that, in contrast, the daily drudge seems all the drudgier. I spent Saturday and Sunday at a fairground filled with people making, crafting, creating, knitting, crocheting, pickling, growing, repurposing, designing, building, hacking, experimenting, and playing. Maker Faire was overflowing with people who see the world around them and want to interact with it in possitive ways. People who are excited to just try things. People who respect creativity in all forms, who appreciate science, who consider failure an (important) option, and who do things. Plus they do it all with joy and excitement and they want to share it with other people who might think it is cool too. I was so inspired by being in that atmosphere. In the midst of all of that I felt creativity flowing through me and energizing me. I couldn't fall asleep last night thinking of all the things I could make and try and do. Even though I was dead tired, I was alive with possibility of play.

I know I need to find away to create a job for myself that fills me with even a portion of the energy I felt this weekend. I think creating might actually be my life force.

This is actually an email I wrote today and sent to a small handfull of fellow pro-choice supporters after hearing about the murder of Dr. George Tiller.....

I think you all know me well enough to know that I do not pass along a lot of these kinds of things. I acknowledge that I am tired and my emotions are a little closer to the surface today, but I started to cry when I did a search on Dr. Tiller and found all sorts of people who are celebrating the death of an abortion provider. I dream of a world where women's reproductive health and sex education is available and accessible to all. In that world abortions would most likely be unnecessary, but until we live there is it of the utmost importance to me that abortions remain safe and legal. That also means that all women's health providers deserve to live their lives without fear of being shot.

I don't know that this petition or the decision to donate money to this cause is the real answer to any of this, but I felt the need to do something positive on this issue.

Thank you for letting me share a little of what is is my heart right now,

Elizabeth

 

Message from Credo Action about their action campaign,

"Tiller the Baby Killer."

That's how FOX News host Bill O'Reilly referred to Dr. George Tiller who was murdered in cold blood Sunday while he attended church.

Tiller's crime? He provided healthcare to women. Including abortion.

What happened Sunday was devastating. And it might not have happened if it wasn't for the hate mongering of Bill O'Reilly and others.

There are two things you can do.

1. Sign our petition to Bill O'Reilly. Ask him to take responsibility for creating an atmosphere in which the assassination of Dr. George Tiller comes as no surprise. And tell him to stop spreading hateful rhetoric which encourages violence against doctors who provide reproductive healthcare for women: http://act.credoaction.com/campaign/tiller/?r_by=-436038-Ci2.W7x&rc=paste
2. Make a donation to Medical Students for Choice in honor of Dr. George Tiller. We must lift up a new generation of doctors who are willing and able to provide reproductive healthcare to women.

 .............................................................................................................

A few more things, in case you are interested in some of the things I looked at today....

 

The NARAL press release on this issue:

http://www.prochoiceamerica.org/news/press-releases/2009/pr05312009_tiller.html

The Salon.com article quoted in this petition:

http://www.salon.com/news/feature/2009/05/31/tiller/index.html

 

A Rolling Stone news post (I have not yet read the article they reference):

http://www.rollingstone.com/nationalaffairs/index.php/2009/06/01/the-anti-abortion-campaign-against-dr-george-tiller/

 

A site with comments from Dr. Tiller's former patients:

(Note- some of this is hard to read. They are written by parents who made a very difficult decision to have a late term abortion due to major pregnancy complications.)

http://www.feministe.us/blog/archives/2009/06/01/patients-remember-dr-tiller/

This is the TEST shipment you asked for

• 11:59 @wenchofsauce I hope he can find his way back. His little dinosaur buddies miss him. #
• 11:49 Ack! My smush-faced dinosaur is missing! Where would a triceratops go in this day and age? #
• 11:37 @brianrubin You beat me to the punch. @nathanfillion definitely eases the pain! #
• 11:12 Has anyone made homemade pudding? And, if so, do you have a recipe you like? (Note: NOT looking for bread, tapioca, or rice puddings.) #
• 10:36 @louiseducray I have the same personality, but I am a TALKER, instead of a WRITER. If I am a "talker", what does that make my boss? #
• 10:22 @nodgarb I am ahead of the curve. I did cool things before they became "cool". I am a trendsetter. (At least I like to tell myself that.) #
• 10:18 And if you don't know @froggyk, you should. She is the awesomest! #
• 10:10 Oh, very exciting news... please welcome @froggyk to the world of twitter! She's been lurking for awhile & now she is a full fledged member. #
• 10:07 Without my knitting I might get to 1000 tweets today. You all better hope that I convinced my mom to stop by my work with my yarn & needles. #
• 10:04 Hey! @bird2brain are ready twittered about @mariancall and rubber ducks at my house. & yes, @brianrubin, ducks are dangerous. #rubberduck #
• 09:59 @nodgarb Are there bonus points if I already hosted a @mariancall concert & got duck pictures? tinyurl.com/debywc #rubberduck #
• 09:55 @ZiggyNJ British tv is the bomb! What did you add? State of Play? Coupling? MI-6? #
• 09:48 @mariancall You can get beer, pie, and live local music in San Francisco at the Bazaar Cafe. www.bazaarcafe.com/ #
• 08:44 I forgot my knitting at home. It is going to be a *long* work day! Please keep the fun twitters flowing. #
• 22:28 @crystorix Naw. @svetz twitters crazy stuff when he is sober. #
• 22:23 Oh, she might not have heard that. @crystorix asked about a term for twittering drunk. I said: "pulling a @vanessrocks" #
• 22:18 @crystorix Pulling a Vanessa? #
• 19:55 Bring garble - drooling slosh #
• 16:25 Not to be an enabler, but Amazon is having a sale on SciFi dvds: tinyurl.com/dztruu #
• 16:17 @wenchofsauce Are you good with knitting gauge questions? I am being a good girl & doing a swatch for my sweater, but it is a little off. #

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I am tempted to give a daily update of what perfume I am wearing and how many times I walked up the stairs instead of taking the elevator. I am not sure if it is a good thing or a bad thing that it makes me feel like Bridget Jones. Here goes:

Today's scent: Rosalind (from BPAL, of course)
Trips UP the stairs: 1, so far. (one of these days I will be able to do it without getting winded)
Actually, both Monday and Tuesday I took the stairs at least once. Plus, I walked home both days. I will work up to more.

It is all the little things, but I am trying to be very good to myself and provide myself a lot of positive feedback. I have piled on enough straw and this camels back is broken. I need to set a real goal that I can keep in my mind as to losing weight. In fact, I need to find a better term for that. Losing weight doesn't mean enough to me. I could way 1,000 pounds and be happy if I felt great and if I fit into my clothes. It is more about losing inches and extra baggage.

I think Comic-Con might be a goal for me. I don't think I can get back down to a size 14 by then, but maybe I can set a concrete goal that has to do with eliminating the muffin-top on these size 16 pants. But it needs to be concrete. I need to be able to hold on to it. If I can't hold on to it, I will easily sit on the couch and eat a bag of potato chips.

Like everything else about me, this is a work in progress

·  @ZiggyNJ How have you seen new episodes of Pushing Daisies?!? They aren't scheduled to air until May-June. 10:15 PM Apr 28th

·  @karlamrich You rock. And I know your project will too. 10:09 PM Apr 28th

·  @louiseducray @svetz HFBYT? Well, we are hot & we are very fake gangstas. Now we just need a gig & some groupies. 5:58 PM Apr 28th

·  @froggyk Just don't get dizzy running in circles. 5:56 PM Apr 28th

·  @wenchofsauce I have my fingers and toes crossed for you. Hopefully you will still be up for some knitting tonight. It soothes the nerves. 5:47 PM Apr 28th

·  All is better with the world now that I can listen to Viking Metal. Thanks @svetz. One of these days I'll hear it at the Meadery. 5:46 PM Apr 28th

·  Boo-Yaa T.R.I.B.E. just isn't right without @svetz on vocals. 5:42 PM Apr 28th

·  @danregal Battery life. (I need one of those extra battery packs.) & sometimes crappy AT&T service. The phone itself makes me very happy. 1:37 PM Apr 28th

·  @nodgarb Oh NO you did-int! You were lucky that there were NorCal peeps there to represent! Plus the SF crew ROCKED those bunny ears. 1:27 PM Apr 28th

·  @danregal iPhone - I love having my phone, my ipod, & my distraction games all in one place. It is especially good for commutes. 12:57 PM Apr 28th

·  I don't typically wear flip flops, but I so want these: http://tinyurl.com/czj95s Maybe @karlamrich & I can get matching pairs. 12:38 PM Apr 28th

·  @danregal That's right peeps, we have the SoCal folks running skared. Don't mess with VWA! 12:33 PM Apr 28th

·  VWA = Vikingz with Attitude 12:19 PM Apr 28th

·  @danregal Yo! Seriously? Why are you all up in my NorCal grill? Best watch your back. We are VWA! *Love to my peeps!* 12:18 PM Apr 28th    

·  @fireflygail That might have been the lowest overall attendance, but the highest Browncoat attendance. Foam Spock hands rock! 9:30 AM Apr 28th

·  @danregal Yo! You better step off. Don't mess with my homie, @svetz. We are Viking gangstas, yo. (Or is it ganstas?) 9:26 AM Apr 28th

·  @nodgarb with crunch berries! But I had to stop eating that because it shreads the roof of my mouth. 9:19 AM Apr 28th

·  @louiseducray The hot chocolate backpack is the best thing since sliced bread! 12:26 AM Apr 28th

·  I love it when @froggyk comes out to play!9:09 PM Apr 27th

·  And I have stolen her hat, so @louiseducray may not be wearing any head cover either.3:12 PM Apr 27th

·  This is a classic picture of me & @fireflygail. I am knitting & she is twittering. http://tinyurl.com/cu7wfb1:40 PM Apr 27th

·  This is my 1000th tweet: Browncoats (& Daisy Pushers) rock! Go Quakes! Long live rubber ducks! Knitting is the bomb! Love to my peeps, yo.1:31 PM Apr 27th

·  @CAbrowncoats Is it true that you are looking for people to knit Jayne hats to sell at the booth at Comic-Con? Could someone DM me details?1:13 PM Apr 27th

·  Grrrrr...why isn't Loud Twitter shipping my daily tweets to LiveJournal?!? It is annoying.12:44 PM Apr 27th

·  More awesome pictures from the @mariancall house concert at my place: http://tinyurl.com/catqp512:32 PM Apr 27th

·  Btw, I totally saw @earth2kim & @nothingtofear79 on tv. They were cheering on the Quakes. They even had the Earthquakes flag with them.10:55 AM Apr 27th

·  The ugly: It is still many hours until the Giants game and fun with friends. Please let this day go by quickly.9:19 AM Apr 27th

·  The bad: The BIG boss just walked in while I was knitting & watching tv. Thankfully they didn't seem to notice.9:17 AM Apr 27th

·  The good: I love @louiseducray 's hat. I may not return it. And the boss is in late, so I am watchin tv at work.9:17 AM Apr 27th

·  @ZiggyNJ Congrats on the new job!9:16 AM Apr 27th