Home on the range

Last week I went to visit my first love. No I don't mean Dr. P (though he was there too), I'm talking about the American West.

I felt so lucky to share a glorious looooong weekend with my other love (yes, this time I am talking about Dr. P). We had four days of hiking and driving through Four-corners, which in my humble opinion is one of the most beautiful corners of the earth. We went to:

· Shiprock, NM where I got to see the hospital Dr P’s working at, and taste some (truly awful) American Indian food. 

· Mesa Verde, CO, and marvel at the ingenuity and resilience of early Coloradans (we are very much alike in that way).

· Moab, UT, which was so beautiful I hardly have words for it.

AND

· Grand Canyon, AZ which was truly awesome (in the purest sense of the word).

And now that I am home in DC I feel very lucky to know I’ll be headed back to my real home, my soul’s home out west in two short weeks!

Little Blessings

Princess H came into our room this evening with a green ramkin full of Two's deliciously irresistible homemade caramel corn. Were I in possession of such a delectable and diminutively-sized treat, I don't think it would have survived the short walk from kitchen to bedroom. But the Princess carried her treasure carefully, sat down in the middle of the floor and announced, "I need to say a prayer for my popcorn." She promptly launched into the sweetest, most heartfelt little blessing. It was the first time in her life that she said a prayer without any help or prompting, and I never want to forget the perfect simplicity of her suplication on behalf of "all the popcorns and all the foods we eat together. And Tiny." Naturally, after the amens, she couldn't help but give herself a big round of applause. And natually, we couldn't help but join in.

...

Earlier today, the kids and I were in a little fender-bender. A lady backed into the side of our car going way faster than anyone ought, (at least while driving backwards!). Between actual time spent sorting out insurance, and the subsequent hours lost to my somewhat frazzled nerves (this was, afterall, my very first accident!), I accomplished nothing today. But looking at my two safe, healthy, cherubic babies, who are totally fine and were sleeping peacefully before I was off the phone with the geico lady, I can't help but think this was a truly wonderful day.

For Today's Birthday Girl

With five sisters, you can imagine that we have a large helping of motherly, nurturing influence.  But it's not all in the family.  Pretty J is our mother from another -- well -- mother.  She has showered us all with love, hospitality, service, boy advice, fashion expertise, musical guidance and -- well -- FOOD from the time we were little bumkins.  We love Pretty J like family.  Sadly, she is in our beloved Budapest so we'll celebrate apart.  But gladly, her being there offers us a great excuse to go back sometime soon.  

We love you!!!

Latkes, Maccabee Style or Smash Fries with Gruyere Cheese, Mint Cilantro Basil Salad and Apricot Catsup

Smash Fries with Gruyere Cheese, mint cilantro basil salad and Apricot Catsup OR Real Latkes

Note: This recipe is easiest when made with a sandwich press of some sort. Just press potatoes til they are about 1/4 inch. I think it would also be wonderful with sliced sweet potatoes. If you use yams, I would suggest substituting Rosey Goat, Drunken Goat or some other hard goat cheese instead of the gruyere.

I have taken to calling them the "real" latkes because there was a real lack of oil when Judah Maccabee did his thing. So why do we use so much when we're frying our latkes and donuts? I don't know if they would have had access to the preserves or salad, but I think the entire Maccabee clan would dig these.

6 small potatoes (I mean bite sized. Think little fingerling or tiny yellow potatoes)

1 tsp olive oil

1 clove garlic

6 mint leaves

1 slice gruyere cheese

Catsup

¼ onion chopped very finely

1 clove garlic

1 tbs olive oil

½ cup apricot preserves

1 tbsp White wine vinegar

Salad

30 mint leaves

1 small bunch cilantro

20 big basil leaves

¼ onion

Bake potatoes in the oven for 12 minutes or the microwave for three – until they're soft and some of the liquid has come out. While they cook, combine oil and garlic. When they are done, remove from oven or microwave, coat in oil and garlic, place on pan or grilling device and cover with mint leaf and small piece of cheese (the cheese should cover the mint leaf). Using a sandwich press, press down firmly on potatoes til they smash. Leave until the cheese and potato are crispy. In another pan, sauté onions and garlic in oil til caramelized. Reduce heat and add preserves followed by vinegar. Stir constantly on medium heat and remove after 4 minutes. Let cool. Chop cilantro, basil, mint and onion very finely. Mix together. Serve potatoes atop the salad with catsup on the side or drizzled on top. Leave salt and pepper on the table for people to use as they wish.

'I want to go back to San Juan!'

Puerto Rico

My heart's devotion

Let it sink back into the ocean

Always the hurricanes blowing

Always the population growing

And the money owing

And the sunlight streaming

And the natives steaming

Before our visit in November, I think my feelings about Puerto Rico were based solely on the lyrics to this song from West Side Story. I was not optimistic about our trip to San Juan. Anita didn't make it sound like a very appealing place and, hence, I didn't think I would like it very much. Luckily, I was very wrong. San Juan and I got along swimmingly. Gorgeous architecture, scrumptious cuisine, authentic shopping and friendly locals made it impossible not to have a delightful time. 

While we're celebrating lights....

Look whose sunshiny mug is on the LIFE Web site!

Salsa Colorado

I've become a big fan of Salsa Verde, or "Green Salsa.” Related to Gooseberries, the tomatillos used to make it look like Chinese lanterns with green tomatoes inside. This year, I was in charge of cranberry sauces. I was a little tired of the typical cranberry incarnations, so I exchanged highly acidic tomatillos for cranberries, added a little extra sugar, water and voila! Salsa Colorado -- not only because I love my home state (I do) but because Colorado means "red," which this tangy topping is. You can use fewer or more jalapenos, depending on how hot you like things. This recipe will give your Salsa an initial kick, but it should only be medium hot.


1 bag fresh cranberries
1 bunch cilantro
1 1/2 roasted jalapeños
1 roasted yellow pepper
1/2 cup water
1/2 cup lime juice
1/2 cup sugar
1/2 red onion
1 medium pinch salt
Zest of one lime

Blacken jalapeños and bell pepper on a gas stove or in a broiler. Meanwhile, make a syrup with lime juice, water and sugar by boiling together for 2 minutes. Remove peppers from the oven. Remove stems and skins, as possible. Put everything in a blender or food processor and pulverize. If needed, thin with equal parts lime juice and water. Also feel free to add salt and sugar to taste. Eat with tofu, turkey, chips, or whatever might be lying around needing something to make it more interesting.