Mar

28

I’m An International Superstar!

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OK…, not quite…, but I did intro one of my favorite video blogs today. Mobuzz.tv, a daily video podcast about the tech industry headquartered in Madrid, was looking for viewers to send in videos of themselves doing the show open. After a couple of weeks, they hadn’t gotten any submissions so I thought I would help Olivia – the host – out and get the ball rolling. What a fun way to start the weekend!

Mar

27

Happy Belated Easter

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Wow…, jumped right from St. Patrick’s Day to Easter. Were they really that close together? I’m not sure I like this whole Easter in March thing – isn’t Easter supposed to be in the spring? Sure…, technically it’s spring, but tell that to Mother Nature who – according to the fine meteorologists I work with – is planning to dish up some nasty weather tomorrow. It might even snow. Ugh.

Mar

17

Happy St. Patrick’s Day!

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I’ve baked 4 of these in the past 24 hours, so I thought I would share my mother-in-laws recipe for Irish Soda Bread while it was still fresh in my mind. I don’t want to brag, but I brought a loaf in to work with me tonight, and several colleagues said it was the best they ever had. Happy St. Patrick’s Day!

IRISH SODA BREAD:

(4) cups flour
(3) tbsp sugar
(1) tbsp baking powder
(1) tsp salt
(3/4) tsp baking soda
(8) tbsp butter (1 stick)
(1 1/2) cup raisins
(1 1/2) cup milk
(2) eggs

1. Preheat oven to 325°.

2. Into a large mixing bowl, sift together the flour, sugar, baking powder, salt & baking soda.

3. Cut the butter into small squares. Using your fingers, work the butter into the flour mixture until all the big chunks are gone and it resembles fine crumbs.

4. Add the raisins and mix to distribute.

5. Add the milk and eggs and mix until all ingredients have incorporated. Do not overmix.

6. Put batter into a buttered, round casserole dish. Mine is about 9″ round and 6″ high. (You can brush the top with a little beaten egg if you want a slightly browner, glossy top, and Irish folklore says to cut a cross into the top before baking to ward off the Devil).

7. Bake at 325° for 1 hour and 20 minutes.

I let it cool for about 30 minutes before running a knife around the outer edge and inverting to remove from the baking dish. Set it on a wire cooling rack until you’re ready to cut and eat. It’s best served warm, in my opinion, with a healthy pat of butter.

Cheers!

Mar

15

Grace Home and Resting

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Grace’s surgery went well. She was pretty out of it yesterday, but today she’s doing much better. She’s home resting on the couch watching all the TV she wants.

Mar

13

Bye, Bye, Tubie!

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Today’s the big day. Wish us luck. Say a prayer. We’ll let everyone know how things went as soon as we can.

Mar

5

Update on the Grace Update

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