Wednesday, September 27, 2006

Another trip down south

We had another great trip to visit Jill. Pat and I golfed with Jill and Nathan twice; Southern California PGA Champions Course and a course in Yucaipa. Both times we ended by playing speed golf for the last few holes in the dark. To make it interesting we played teams: Pat and Jill, Nathan and me. Each time we hit the ball our partner just hit, then added up our total scores to determine which team won the hole. It was close, but Nathan and I pulled it off both days.

Saturday we went to Huntington Beach with friends of Jill and Nathan. Loved the picture of Logan with his dad on the surfboard. Pat even tried surfing.

Of course, lots of food was eaten, money spent shopping, and a great time just visiting.

On Monday, I flew to Salt Lake City for work. In the evening, I took a drive up to the Brighton Ski area, it's only 15 miles from the hotel where I stay.

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Friday, September 22, 2006

Recipes : Baked Rigatoni with Bechamel Sauce : Food Network

Recipes : Baked Rigatoni with Bechamel Sauce : Food Network


You can make this superfresh-tasting version of the Chinese takeout classic yourself.
2 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon salt
2 scallions, chopped (1/4 cup)
2 skinless boneless chicken breast halves (about 1 lb total), cut into 1/2-inch pieces
1 (8-oz) can sliced water chestnuts, rinsed and coarsely chopped
1/4 cup bottled hoisin sauce (preferably Lee Kum Kee, House of Tsang, or Koon Chun brand)
1 1/2 teaspoons Worcestershire sauce
1 teaspoon rice vinegar (not seasoned)
1/2 cup pine nuts (2 1/2 oz)
12 large red- or green-leaf lettuce leaves

Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.

Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose."

Monday, September 11, 2006

Empty Nesting

Since Joel's been away at school we've had quite the time. Spent a hot lazy afternoon at Cook Park on the Tualatin River. The next day, wanting to explore kayaking lessons, went to Hayden Island and ended up having a great lunch at a floating restaurant. Felt like vacation. Of course, we went golfing, too.

Finally, last weekend, we went to the Pacific Shores RV Resort. Definitely a step above your average RV park. The weather was awesome and we actually saw WHALES!! On Saturday, we drove over to Depoe Bay and Boiler Bay and saw an abundance of whales, some very close to shore and others, aways out in the ocean, but close enough that we could see them breach and blow. We figured we saw at least 10 different whales. No such luck on Sunday. But we did have lunch at our favorite, Tidal Raves.