Along with eight other good citizens, I made it through our 8-day trial and now I can tell you all about it.

The nine of us were culled from a pool of 45 potential jurors. I have to say, the lawyers and the judge did a commendable job of weeding us out, they managed to get nine sane, reasonable, and intelligent people. Trust me, there were some people I saw in the larger group who were far removed from sanity and intelligence!

As I mentioned back on August 31st, I had a suspicion that there were nine of us, instead of the usual eight, because of me. And then again, on September 3rd, I told you how I had been called into the judge’s chambers… well now I can tell you the whole story.

On that first selection day, after going through the potential juror questionnaire with all 45 of us, the judge said that if any of us felt the need to add something, in private, to raise our hands. My hand flew up, I was hoping for this opportunity. This was a civil case, not criminal, like many of you may have assumed.

A case of malpractice where a woman and her husband were suing her OB/GYN. Now I know that most physicians take out medical malpractice insurance to protect them from financial claims, but I wasn’t aware that these cases could be taken to court where healthcare professionals could be sent to prison! I knew this was going to be a very serious case, but not only because of the nature of the claim. From the very moment we walked into the courtroom and learned what the case was about, I knew I may have a problem. And the reason I wanted to speak of it in private was because I didn’t want to share my issue with 44 complete strangers. And some of them were very strange!

So why don’t I mind sharing it with you? You know me, and you care about me, and you’re not strange at all! Additionally, it was so appalling to watch these people try to squirm their way out of service, that I did not want anyone to perceive that that was what I was trying to do. I’m so glad that these people decided to contact a malpractice attorney, no one should feel afraid to bring justice to people who have been affected by a medical issue that has caused them problems. I didn’t have a problem serving. I mean for as much as I may have complained about it here, I would certainly want competent people there for me, if I was ever in need. Anything to do with malpractice engages the attention of someone, especially if it extends to pediatric malpractice – luckily this case didn’t but I’ve heard it happens! Anyway seriously, it’s all a lot of information to take in but it is very interesting after all. I recommend you find out more here so you can educate yourself on the issue – it’s worth knowing about.

I completely respect and appreciate the process and I am grateful, especially on this poignant weekend, that I live in a country where you are judged by a jury of your peers and have an opportunity to prove your innocence! ….. I just didn’t want to pass out while doing my duty.

You see, I have an extreme and uncontrollable physical reaction to the visual and especially verbal descriptions of the inner workings of the human anatomy. I really don’t know how else to describe it other than that. Possibly a few actual examples of my life experience will show you just how vulnerable I am. Here we go…

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These are some super good pancakes, so airy and fluffy. Sour cream is the secret. And they are the perfect vehicle for the delicious rhubarb-strawberry compote recipe I gave you yesterday. Make any morning extra special by whipping up a batch of these!

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Today, as promised, the compote. Tomorrow, some awesome sour cream pancakes that Dave and I enjoyed on Labor Day evening (yes, breakfast for dinner – nothing better than that!) which we slathered the compote all over. Sorry to break it up into two posts, but I’m doing my best to stretch this sucker out while I’m on jury duty… I really don’t want to break my streak, which as of today, stands at 78 days of continuous posts.

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I don’t know if any of you noticed, but this entire summer, just about any and every food themed magazine was having a heyday with pies. From Martha Stewart Living, Food & Wine, and Bon Appétit, to InStyle, and O, it was pies, pies, and more pies! Even the in-flight magazine on either Southwest Airlines or US Airways (can’t recall specifically which one, I flew both several times – yeah, because I am a jet-setter!) had a huge article with recipes for pies! What’s up with that? I mean I love pies as much as just about anybody on the planet, but I somehow missed that 2011 was designated – THE SUMMER OF PIES!

I actually put up two recipes for pies this summer, the first was a Buttermilk Pie on June 24th, during the height of kids’ cooking classes. And then again on August 22nd when I, along with hundreds of others, made a Pie for Mikey, in remembrance of a fellow food-blooger’s beloved husband. Neither one was exactly in cahoots with the rest of the food world celebrating The Wonderful World of Pies. One was created to use up the boatloads of buttermilk I was fortunate enough to get – for free – from Shamrock Farms and the other – well as I just said, it was an honor to make.

One of the most popular pies in just about all of these publications was Strawberry-Rhubarb. And for good reason, that is summer at its best! And now that summer is done and over with for most of the country (it will still feel like and be referred to as “summer” here in AZ for about 4 to 7 more weeks), I have decided to jump on the bandwagon… kind of.  In defiance, I am going to use strawberries and rhubarb to make a tart, not a pie, so take that “Summer of Pie”!

In my overt act of rebellion, I mistakenly bought way too much rhubarb. Once I started cutting it up, I remembered that 1 or 2 stalks go a long long way.  I think I purchased 8 or 9 stalks and the pie, I mean the tart, it takes one – maybe two. Oh well, the recipe for Rhubarb-Strawberry Compote will be handed over to you tomorrow. Maybe it will induce the “Fall of Compotes” revolution! Hey, you never know.

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It’s been exactly one year to the day since I wrote about what I now refer to as “the big fancy Fry’s”.  On that post, I also told you all about Kobe beef, which Fry’s had on sale during their grand opening last year. And with that beef, I made some pretty terrific meatloaf. Today I am taking another stab at both the Kobe beef and the meatloaf with a new, but not necessarily improved, version. I say that because I really love both recipes. This time around, I’m using half Kobe (or regular ground beef is perfectly fine) and half ground turkey.  And instead of the Pomegranate-Chipotle Tomato Sauce, which took some time, I’m using a ready made product that makes this meatloaf “easy-breezy” and will make a great addition to your pantry.

The product I’m talking about is Mae Ploy Sweet Chili Sauce. It can be found at all Asian stores and most grocery stores in the Asian aisle.  This chili sauce is not too sour, just sweet enough, and has a somewhat gelatinous texture. Don’t worry, I’m not advising you to run out and purchase a bottle just for my meatloaf recipe.

Once you’ve dipped a chilled shrimp into Mae Ploy, you’ll never buy cocktail sauce again for your shrimp cocktails.  And crab cakes get an thrilling boost when dipped in it. Same thing goes for coconut-breaded shrimp.

This sauce is the perfect accomplice for crunchy wontons or egg rolls and it is a marriage made in heaven partnered with crab rangoons!  Don’t get me started… how about Teriyaki hot wings or  jalapeno poppers, or even as the new “secret” ingredient in your next batch of barbecue pork or cocktail meatballs… the list goes on and on…  Go pick up a bottle – start with the meatloaf and then be sure and share with us what other uses you’ve come up with! [Read more →]

3 cent 1956 US Postage Stamp

Happy Labor Day!

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There was a fish taco recipe planned for this very spot today, and unless at least 5 of you beg me to put it up, I’m going to scratch it all together. I was originally going to say that at least 15 of you needed to beg, but since I don’t think there will even be 5 beggars, that should suffice. Instead, I have a recipe that is SO MUCH better than any old stinky fish taco. A recipe for laughter. That may be corny and awfully cliche, but true!

OK, you know how I like to be helpful and share with you all the things I love. Well, today I am sharing with you something I more than love. It is something I completely adore. Reading the hysterical posts from this creative, (as you can see for yourself – from that awesome self-portrait above) bright, and “knee-slapping” funny woman, absolutely makes my day. I’ve shared a few of the posts via email with Marissa and with Peggy, and they both agree, Amazing!

I will warn you though, if you have delicate ears, don’t like the use of “bad-language” and excessive sarcasm – well, you may want to pass. Pass it on to a friend who does enjoy those things, that is.  For instance, here is how she describes herself on her Twitter profile:

“Snarky liberal b!%$h and mom of 2 boys, one of whom has autism. Profane & often drunk. Excessively chatty, but it’s all just inane c%*p. Yeah, sorry about that.”

Yes, I have used the *&^% symbols in place of certain profanities for those of you who may be sensitive. Here are a couple little snippets taken directly from Jillsmo’s blog – “Yeah. Good Times.” (with permission) that had me running to the bathroom before I ….. well you get the idea.

As you will note, the Trader Joe’s reference had me hooked from the get-go!  One more quick side-note, Jill does not refer to her two boys by their names, but instead by Child 1 (C1) and Child 2 (C2). By the way, if you do visit her blog, and I highly recommend that you do – the Tag named Child 2 has some of my favorite posts.

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Since today is Saturday, I am back to being plain old Linda, instead of Juror #7. But on Wednesday morning, after arriving in the jury room with my fellow jurors, the bailiff entered and requested that Juror #7 come with her to the Judge’s chambers. I am sure the remaining 8 thought I was in trouble, but I knew what it was about. Of course, I still can’t tell you, but stay tuned, I’m certain that you will find it quite entertaining.

What I find entertaining is how each time we (The Jury) enter and exit the courtroom, all remaining people in the room are told to “rise for The Jury.”  Like we are royalty or something. The 9 of us, who are being paid $12 a day (plus mileage) get the royal treatment.  You know what I would honestly appreciate so much more? If each person in the room would just put a dollar or two on each or our chairs every time we enter or exit. That would be preferred to having them stand, and it would more double our compensation. I’m considering making that request… On second thought, that might result in me being called into the Judge’s chambers again, and this time I would be in trouble, probably for contempt.  I’ll keep that suggestion to myself, for now at least.

For you, today, I have a delicious partially roasted and partially fresh cherry tomato and fennel salad using the fennel frond pesto from yesterday. I hope you enjoy the salad and the long holiday weekend.

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For far too long, I have been discarding fennel fronds.  You know, those pretty dill-like leaves attached to the stalks of a funnel bulb.  Sure, I’d pick off a few fronds and use to garnish a dish, but then I’d toss out the remaining fronds still attached to the tough and inedible stalks. What a shame! I decided to see if the fronds could be made into a pesto, and sure enough, delicious! Use this vibrant pesto in a pasta, as a dip with crudités, or drizzled on a fennel salad.  Salad recipe to follow tomorrow. If the fennel you purchase does not have a full 2 cups of fronds, cut the recipe in half and use only 1 cup of fronds.

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I am just getting around to using up the remaining radicchio and Napa cabbage from this post. And I’ll be using a favorite dressing that I’ve already told you about as well, so use the link in the ingredient list for the dressing recipe. I used a portion of the greens already for fish tacos and I’ll share that recipe in a few days. Not much more to say, time is short, so I am just happy to get dinner on the table and have time to post the recipe and keep the streak alive… 71 and counting.

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