Clearly, there is a family of raccoons living someplace very close to my house. I've seen as many as 3 at a time scurrying away from my porch as I pull my car into my driveway.

A few weeks ago, I discovered a little one sleeping in the bottom of my big empty city-issued trash can one morning. Don't know how long he'd been stuck in there, but thank goodness he hadn't starved to death. I just tipped the big can over and off he went! Not long after that, I found 2 young ones in my neighbors trash can. When my nabe shone his flash light into the can at them, they just reached up with their nimble little fingers and try to play with the light.

Then last night, I heard something fidgeting at the cat door, which is installed in a window and therefore not at ground level. Was it Maggie, attempting to deliver to me her 3rd dead mouse of the evening? No, it was a big ol' raccoon, with his nose pressed right up to the swinging glass door. I must say, he was very cute! And not shy at all. I pressed my face right up to his and loudly told him to get lost! He didn't even flinch. He just looked at me like he was saying, "Hey, sorry to be a bother, but can I come in and have a snack?" You know, he looked kind of friendly. Not like he had rabies.

So tonight, after I get home from yoga class (I just like to say that. I really suck at yoga.) I'm going make sure my camera is standing by so I can get some pictures. Am I supposed to be trying to catch these things and take them to the woods? I have no idea. If they figure out how to get in my house, then it's ON.

Broccoli, Snow Peas and Rice Noodles with Spicy Peanut Sauce

As I stated a few posts back, I am on a doctor-supervised low sodium regime. It is helping. My BP was down to normal last Thursday when I had it checked. But salt tastes good, y'all! And boy, do I miss it. I feel like I have to re-learn a bunch of my favorite recipes with new, low sodium ingredients.

Tonight I made some stir fried broccoli and snow peas with rice noodles and spicy peanut sauce. I was much too impatient to take a picture of it before I ate it, but trust me, it was real purty!

Here's how I made the sauce. This makes enough for two greedy hungry people or 4 boring sensible people:

Bring 1 1/2 cups of low sodium vegetable broth to a simmer.
Add 2 cloves of pureed garlic and 1 teaspoon of pureed ginger root.*
Add 1 tablespoon black strap molasses.
Add 2 tablespoons of cider or rice vinegar.
Add 3 tablespoons of unsalted smooth or chunky peanut butter.
Add 1/2 teaspoon of crushed red pepper flakes.
Add a touch of sweetness, like maybe 1/4 teaspoon of brown sugar or maple syrup.
Swish this around until it's heated through and all the lumps are dissolved.
Gradually whisk some cornstarch into the sauce until it begins to thicken and look creamy. This will probably be a teaspoon or two. And voila--low sodium Peanut Sauce!

*The easiest way to puree garlic and ginger is to use a microplane grater on the fine end. If you do not own a microplane grater, then for cryin' out loud go buy one! Try not to grate your knuckle with it like I did tonight. Micorplanes are really sharp. You can also buy garlic-ginger paste at the Indian grocers, but fresh tastes better.

I stir fried some fresh broccoli and snow peas in a little peanut oil, placed them on a bed of rice noodles, poured the fragrant peanut sauce over the whole mess, and garnished with a little chiffonade of Thai basil. I love to say chiffonade. It makes me sound so snooty.

It turned out really good! I might make it again tomorrow night, since I still have leftover ingredients. I'll try to restrain myself long enough to take a picture before I gobble it up.

The Best Way to Roast Potatoes

A potato is a cheap and simple thing, but when prepared just right it can produce intense euphoria. It is the ultimate comfort food.

This is the Andy Cleveland method of roasting taties. All the Cleveland boys LOVE roasted potatoes. You would not believe the mountains of them that have been consumed in just one meal. Andy once claimed that mine are as good as his, but only once and very quietly. I told him I learned from the master.

Use the russett potatoes--the oval floury ones. Peel them and chunk them up. The chunks can be any size you like, but they should all be in the same size range so they cook at the same rate.

Place your tatie chunks in a pan and put enough cold water to cover. Bring them to a boil until they are half-tender. You want the outside of the chunks to be tender to do the next thing! While the potatoes are boiling, pour a shallow puddle of oil (I like to use peanut oil because you can get it really hot) in a baking dish. Put the dish in the 450 degree oven and let the dish and oil heat up together.

Now drain the semi soft potatoes of all the water. Keeping them in the pan, shake the pan around until you see the taties have knocked together and gotten roughed up on the surface.

Carefully tip them into the hot baking dish and oil. Toss gently to coat with the oil, sprinkle with salt, pepper and rosemary, or whatever herb tickles your taste buds.

Roast until they are crispy and golden, turning and shuffling them a time or two. This will take anywhere from 25 to 45 minutes, depending on the size of your chunks. They should be crackly and crispy on the outside, but creamy and soft when you bite into them!

You'll need to force yourself to let them cool a few minutes before you snarf them down!

Wow! Michelle, You Rock!

I am watching Michelle Obama speak at the convention and I must say she is fantastic! She is so real and warm. And she seems to be completely untethered by notes and totally at ease. What an asset to Mr. Obama.
Anybody else watch her? What did y'all think?

Habanero Salsa and High Blood Pressure

I want to write about 2 things today.

First, a warning. When you are at Qdoba and they ask what kind of salsa you want--mild, medium, hot or extra hot--think twice and think hard before getting extra hot. They are telling the truth. It is habanero salsa and it is the hottest salsa I have ever tasted. It was literally painful to have it contact my tongue. And I continue to suffer as it makes its way through my intestinal tract. Mind you, I am a spicy food lover. My spice-o-meter is generally set for very high tolerance, so I'm not just whistling dixie here. Don't suffer--I have done that for you.

Next, on a more serious note--I went to the doc for a sore shoulder 2 weeks ago and was shocked to find that my blood pressure was 160 over 90. Yikes.
Sometimes being in pain can cause your bp to be high. I went again today and it was still 154 over 84. Ten minutes later it was down to 144 over 80. Later, at CVS, it was 133 over 78. I am very skeptical about taking the medicine that the doc has prescribed. Do I have actual high blood pressure or just "white coat syndrome?"I have agreed to take medicine for a month to see if it helps, but I'm not very happy about it! I mean, I definitely don't want to have a stroke, but I don't want to be old and taking 40 pills a day, either!

Sheesh, middle age is full of hurdles.

Quinoa Risotto, Recommended by Gordon Bass

Gordon Bass should have his own cooking show. First of all, the camera loves him. He has done so many commercials --you can't turn on your TV without a Gordon Bass sighting. Secondly, he is a fantastic cook and has a passion for food that I have never witnessed in any other human being. When Gordon describes a great meal, he makes it sound pornographic. Of course, the show would have to be on cable or public access TV because Gordon swears like a sumbitch. But ain't he a handsome thing?

ARTICHOKE, ASPARAGUS, AND MUSHROOM QUINOA RISOTTO

2 T butter
4 T olive oil, divided
12 oz assorted wild mushrooms (such as chanterelles, stemmed shiitakes, oyster, and morels), thinly sliced (about 6 cups)
3 cloves garlic, minced
1 cup chopped onion
2 cups quinoa (about 13 oz), rinsed
1/2 cup white wine
3 1/2 cups vegetable broth
1 lb asparagus, trimmed, cut into 1-inch pieces
1 8oz package frozen artichoke hearts, thawed
1/2 cup grated parmesan cheese
1 cup shaved Manchego cheese

Melt butter with 1 T oil in heavy large skillet over medium high heat. Add mushrooms; Saute until brown and tender. Add garlic; Saute 2 minutes. Remove from pan and set aside.

Heat remaining 3 T oil in heavy large saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes. Add quinoa; saute 2 minutes. Add wine; cook until liquid is almost absorbed, about 2 minutes. Add 3 1/2 cups broth; cook 10 minutes. Add asparagus and artichoke hearts; simmer until quinoa and veg are tender, stirring often and adding more broth by 1/4 cupfulls as needed, about 7 minutes. Add parmesan cheese and reserved mushrooms. Stir until cheese is melted and mushrooms are heated through, about 2 minutes. season to taste w/ salt & pepper. Divide risotto amoung bowls, garnish with shaved Manchego and serve.

Note: I halved this recipe upon Gordon's suggestion and it still made 4 generous servings. It is delicious! My first time cooking quinoa, but not my last.

Oh Dearie Me

These little brothers were at the back door of our office this morning. So sweet. We have no clue where they came from! They had a very busy morning of romping all over our office, and then they spent 2 hours fast asleep in my office mate's chair. By the end of the day, one of our box office employees was taking them home with her. She fell in love with them at first sight. I'm tellin' ya, these kittens were all that and more. I could barely resist them. I hope they all live happily ever after!