All work and no play...

Not that anyone asked... but my job has changed and gotten ALOT busier (booooooo) but will eventually result in alot more money (yayyyyy) so if I'm not around much or slow to respond to various bits and pieces, that's why.

Once.

Part of me
Has Died
And won't return
And part of me
Wants to hide
The part that's burned

Once, once
I knew how to talk to you
Once, once
But not anymore

Hear the sirens call me home

Part of me
Has vied
To watch it burn
And the heart of me
Has tried
But look what it's become

Once, once
I knew how to look for you
Once, once
But that was before
Once, once
I would have laid down to died for you
Once, once
But not anymore.

Hear the sirens call me home

Holy Crap...

They're trying to bulldoze the Cow Palace.
www.sfgate.com/cgi-bin/article.cgi


What.
In.
The.
Hell???


My first concert EVER was there. I lied my ass off to my parents to get there. I crammed myself into a Datsun B210 with six other people to get there. I got my ass grabbed 100 times trying to get across the general admission floor there. I rung in the New Year there with 20,000 of mah closest drunk friends.

Are you freakin' kidding me?

Half my teenage years were spent there. AC/DC, Ratt, Bon Jovi, Poison, Def Leppard, RHCP, Ozzy Osbourne, Metallica, Y&T, Night Ranger, Fleetwood Mac... Pink F*cking Floyd....

SO many memories.

Come ON.

This is like bulldozing my high school!


((faint))

Goodnight Monkey...

He was only "my" kitty for about six years... but for 19 years or so he was a constant companion to my (recent) ex almost-husband.

He died today.

We buried him out on the little hill by the hot tub, where he liked to go eat the grass.

It was hard. He was pretty sick for a long time.

I will miss scratching his cheeks like he liked, and the chatty way he followed me from room to room.

The way he slept with his little paw over his face.

And liked to hide in my closet.

But the damp earth smelled nice, like rosemary or cardamom... and it was sunny.

The wheel is turning....

So we sabered a bottle of Louis Roederer, closed the circle round his grave, and toasted his spirit.

And ourselves.

Fire good.

...taken with my iPhone...

Aza

These guys are f*cking awesome. I saw them live for the first time last Saturday and they are even better in person. Spectacular.

www.azamusic.com/

Santa Cruz Dance This Weekend

Please join me.... I'm performing on Sunday.

The Saturday show will also be a memorable experience with the best musicians in the SF Bay Area... the Georges Lammam Ensemble.

See you there.


members.cruzio.com/~zsuzsii...ents.html

Minty green skirt set for sale.

Mint green "Christina" skirt set by Pharaonics of Egypt. Used and in good condition. Some snags in the chiffon, a repair in the front where the chiffon meets the spandex ....as is the way of things... but lots of life left, still. Skirt retails new at $249.95, would like $100 even plus shipping... OBO.

Thanks for looking. :)

Leeks and Mushrooms...

Made only the mushroom part of this tonight. It was great. Next time I would just use full fat sour cream... I used 2% Greek yogurt and it broke. The additional calories for the sour cream would be marginal but the consistancy would be worth it. Served over polenta cakes.

www.eatingwell.com/recipes/...ooms.html

Tasty Morskels.

Had this tonight for dinner. Eyeballed the topping.. it's very forgiving and you can make it to your taste. More of this... less of that.... I liked it because each individual could put as much or as little topping on as they liked. Easy peasy.

Served with garlic roasted cauliflower and wild/brown rice pilaf with fennel, onion and shitake mushrooms. Twas a hit.



Sauteed Halibut with Pecan Shallot Topping
www.epicurious.com/recipes/...ws/107350

4 (1 1/4-inch-thick) pieces halibut fillet (6 oz each), skinned
3 tablespoons olive oil
1 cup chopped shallot (6 oz)
1/2 cup pecans (2 oz), chopped
1/2 tablespoon unsalted butter
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons finely chopped fresh flat-leaf parsley
Accompaniment: lemon wedges

Preparation

Pat halibut dry and season with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning once, until golden and just cooked through, 4 to 6 minutes total. Transfer to plates and keep warm, loosely covered with foil.
Add remaining tablespoon oil to skillet and cook shallot over moderate heat, stirring occasionally, until pale golden, 3 to 4 minutes. Add pecans and sauté over moderately high heat, stirring, until fragrant and a shade darker, about 3 minutes. Add butter and stir until melted.

Remove skillet from heat and stir in zest, parsley, and salt and pepper to taste. Sprinkle pecan shallot topping over fish.