the moment in the middle

 the moment in the middle

hold your breath
here it is
Christmas eve
my favorite time of the Christmas season
the perfect moment between all the preparations and all of the celebrations

From the book Out to Cannan (the fourth book in the Mitford series)
by: Jan Karon

All is done yet all is yet to come . . .
"It was a moment of perfection he would probably not find again this year, and he sat without moving, almost without breathing. There was the upside of a garden, when one was digging and planting, heaving and hauling, and then the downside, when it was all weeding and grooming and watering and sweating. One had to be fleet to catch the moment in the middle, the mountaintop, when perfection was as brief as the visit of a butterfly to an outstretched palm."

matching masks

Remember when kids and parents wore matching shirts? 

Now they wear matching masks. 

So sad . . . .

original 1905 salad

We recently ate at the Columbia Restaurant in 

St. Augustine, FL and ordered the most delicious salad.

Here is our version . . .

Columbia Restaurant’s Original “1905” Salad
{slightly adapted}

What you need
4 cups iceberg or romaine lettuce,
broken into 1 ½" × 1 ½" pieces
1 ripe tomato, cut into pieces
½ cup baked ham, julienned 2" × ⅛" (5.5 oz)
½ cup Swiss cheese, julienned 2" × ⅛" (3 oz)
½ cup pimiento-stuffed green Spanish olives
¼ cup Romano or Parmesan cheese, grated

What to do
Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add “1905” Dressing and toss well.  Sprinkle Romano or Parmesan cheese on top.  Serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1 tablespoon white wine vinegar
1 tablespoon Worcestershire Sauce
juice of 1/2 lemon
Salt and pepper to taste

Salad Dressing Preparation
Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar and lemon juice, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare a few hours ahead of time.

leisure house

We see the most beautiful sunsets at our Leisure House.

{a neighbor took this photo of our winter home}

pad thai

Our daughter and her family lived in Cambodia for six years.  

She makes the best Pad Thai but doesn't use a recipe.

I have tried to recreate it here  . . . . .

Pad Thai

2-3 Servings

What you need

4 oz dry Wide Lo Mein Noodles or Rice Noodles

2 tablespoons canola oil

8 oz boneless skinless chicken breast cut into bit size pieces

1 medium onion, cut into strips

1 small yellow bell pepper, cut into strips 

1 small red bell pepper, cut into strips

4 Tbls Thai Kitchen Pad Thai Sauce

¼ cup crushed peanuts

1 lime cut into wedges

Optional

Sliced Scallions 

Siracha Sauce

Cilantro Leaves

What you do

Prepare Lo Mein or Rice Noodles according to package directions for 2 servings. Rinse with cool water.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes until cooked through. 

Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 5 to 6 minutes or until tender-crisp.

Add the chicken, noodles and sauce to the pan, toss to coat evenly.

Serve, garnished with the peanuts and lime wedges 

Offer Scallions, Cilantro and Sriracha as toppings.

Recipe to copy and paste without photos . . . . 

Pad Thai
2-3 Servings

What you need
4 oz dry Wide Lo Mein Noodles or Rice Noodles
2 tablespoons canola oil
8 oz boneless skinless chicken breast cut into bit size pieces
1 medium onion, cut into strips
1 small yellow bell pepper, cut into strips 
1 small red bell pepper, cut into strips
4 Tbls Thai Kitchen Pad Thai Sauce

¼ cup crushed peanuts
1 lime cut into wedges

Optional
Sliced Scallions 
Sriracha Sauce
Cilantro Leaves

What you do
Prepare Lo Mein or Rice Noodles according to package directions for 2 servings. Rinse with cool water.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes until cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 5 to 6 minutes or until tender-crisp.

Add the chicken, noodles and sauce to the pan, toss to coat evenly. 

Serve, garnished with the peanuts and lime wedges 

Offer Scallions, Cilantro and Sriracha as toppings.