There is good with the bad

by Joanne on October 29, 2008

A freaky Oct. morning

A freaky Oct. morning

This is what we woke up to this morning. They warned us!  It was that heavy, wet, cold snow. 

However.. look what New York State has that makes up for a lot of what we lack:  

A NYS Crispin

A NYS Crispin

 

Big, crisp, sweet apples!  This is a Crispin and one of our favorites!  They are great eating and baking apples. They all are about 3 1/2″ – 4″ in diameter – huge! 

I included that big, old apple in my breakfast this morning which was: 1/3 cup Cream of Rye + 1 tsp Apple Pie Spice + a few walnut pcs. and dried fruit + stirred in about 1/4 of the apple chopped up.  1 scoop of J.Robb Chocolate protein with 2 strawberries. 

I have this habit of having to wash the pan and the blender before eating my breakfast.  So this morning, that habit ruined my breakfast because by the time I was finished washing up, my Rye was cold. 11663

It snowed ALL day today. The roads were wet and messy.  Yes Teddy, that is your truck all covered with snow. It’s just going to get worse. 

10/29/08 at 5PM NY

10/29/08 at 5PM NY

 

 

 

 

 

At work, we discovered a few leaks in the roof and will under go some repair when it drys up.  At that time, they will be able to get up on the roof to see whats to be done. 

I’m trying to organize advertising for 2009. Always a fun job because the reps. offer these great advertising schedules that I think they build for multi million dollar companies.  So I have to beat them down to finally arrive at a modest investment among 4-6 different media sources.  It really is about as much fun as buying a car! 9256

Dinner tonight is poached salmon.  See the recipe page for instructions.

 

 By the way, this recipe uses a “shallot”.  If you’re not quite sure what a shallot is or the difference between it and an onion or maybe even garlic, check this out from Wikipedia: “The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavor. They tend to be more expensive than onions, especially in the United States, however they can be stored for at least 6 months. Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic.”

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