We Do NOT Have a Winner

Pea Dip with Parmesan
This sounded good but really wasn't. Zach, not a pea-eater, bravely gave it a go and had to be hurriedly supplied with a couple of pita chips to get the taste out of his mouth.

The picture makes it look like guacamole, which would have been an infinitely better choice.

It's in the fridge now, on the off chance that an overnight chill will work some kind of miracle.

In case you're wondering, that slash in the top is where I dropped my phone while trying to take this photo.

So the current tally of things that needed to be cleaned out is three: the blender I used to purée the dip, my iPhone case, and Zach's mouth.

Excellent.

The Itch

Lately I've been feeling a pull toward doing more writing/editing/teaching, and I've begun to brainstorm a bit about what I might be able to do around my more-than-full-time job.

I'm thinking about working on a couple of stories, taking on some editing projects, and doing some teaching and coaching—even on a volunteer basis.

Starting slowly will be key—I know that I won't be able to do all three at the same time.

But I'm hoping to do at least one over the next couple of months, and build from there.

Stay tuned for details, and please feel free to send any suggestions my way!

Nine

I received my first diagnosis nine years ago today.

At the time, I couldn't think nine minutes into the future. Nine years was unimaginable.

It's a good reminder that life goes on—and on.

I'm grateful for every day of those nine years—even the hardest and saddest among them, and there were many of those.

And I'm grateful for all of you.

In a few hours, I'll begin my 10th year as a cancer veteran. Thanks for keeping me company.

Cautiously Optimistic

I spent almost two hours at the Title Nine store in Berkeley on Saturday, where I tried on 14 different styles of bras, of which six fit well enough that I felt it was worth buying them.

A couple fit so well that I even bought them in multiple colors!

Now it's quite possible that something that looked and felt good during a test drive (aka in the dressing room) will look and feel not-so-good out on the open road (aka during a full day of work, or the equivalent). So I'm not tossing my other bras just yet.

But I am hoping to be able to do that in a couple of weeks' time, once I have worked my way through the rotation and can better judge my new unmentionables' real-world performance.

Fortunately, TItle Nine has a no-hassle return policy, so I have up to a year to trade in any of the models that don't meet my body's exacting standards.

In the meantime, I'll be getting dressed without a grimace for the first time in a long, long while.

This Week's Recipe

I'm a big fan of recipes for which the ratio of effect (deliciousness, with bonus points for presentation) to effort (time, skill, and stress) is high. This one definitely qualifies:

Three-Cheese Fondue with Champagne
It was super-easy and pretty darn quick to make, yet absolutely delectable. (My presentation could use some work here, but our fondue pot is on the other coast, so I'm giving myself some slack.)

Two small adjustments to the recipe, courtesy of a couple of commenters: I thinly sliced, rather than chopped, the shallots, and I combined the cornstarch/lemon juice mixture with the grated cheese instead of adding it separately.

And one discovery, courtesy of Zach: chopsticks work just as well as fondue forks (and are a much better bet if you are eating the fondue out of a nonstick pot!).

This is another great wintry recipe (yes, I'm still pining) and would be perfect for a romantic meal (you'll have leftover champagne to drink). The recipe says it serves two, but four is more like it. Guess we'll find out how well fondue works as leftovers. . . .

Coming Soon to a Small Screen Near You . . .

It's been a fun week for my own private McDreamy, who wrapped up shooting today on an episode of Grey's Anatomy in which he guest-stars as a patient at Seattle Grace.

He had a great time on the set, despite the fact that he spent most of that time either strapped to a gurney, stuck in a hospital bed, or in surgery. :)

Air date is subject to change, but right now it's looking like March 18. Once it's confirmed, I'll post details here.

(If you want to receive updates directly from Zach about upcoming appearances, you can join his mailing list.)

Going Local

We bought some lovely carrots at our local farmers' market yesterday. With some fresh-ground spices from a new spice boutique that just opened up the street, I turned them into this:

Indian Spiced Carrot Soup with Ginger
If you try the recipe, read all the comments first. (I took the advice of many and doubled the spices, and I also doubled the lime juice.)

Happily, there are leftovers!