Administrativia

And lack of pithy political commentary... Working Family issues -- especially dealing with a sibling that has, over the last month: Gone missing while ostensibly moving back to Houston Totalled his car after being found and brought back Been diagnosed (finally) with HIV Working with the parental units to get this all under control, while Working Getting the local regional affiliate of Out & Equal up and running among other things... I know my generation is supposed to be able to easily compartmentalize and multi-task, but it's been a rather trying last four weeks.... Oh -- and did I mention getting our company team organized for the 2010 AIDS Walk Houston? I guess I can do more than one thing a time -- biting commentary on all things political (and the usual errata) will start up again in March. In the mean time, please click over to one of the better blogs I read:  Joe.My.God  .  Although we've never met in person, I have something of an affinity for his

8 large eggs 1/2 cup ricotta cheese 1/4 cup sour cream 1/4 teaspoon salt Freshly ground black pepper to taste 1 Tbsp chopped fresh basil 1/2 teaspoon chopped fresh thyme 1 cup chopped fresh spinach 1/3 cup diced roasted red bell peppers 2-3 tablespoons cup extra virgin olive oil 1 small zucchini sliced into thin rounds 1/4 cup fresh grated parmesan, divided Preheat oven to 375°F.   In a small skillet, heat olive oil on medium-high heat. Add zucchini slices, stirring so slices are coated. Lightly brown zucchini, about 4-5 minutes. Remove from heat and drain excess oil.   In a large bowl combine the eggs, ricotta, and sour cream and stir until the eggs are beaten and the ingredients are combined. Stir in spinach, basil, thyme and peppers and mix well. Fold in zucchini and half of parmesan cheese.   Pour the mixture into a 1 1/2-quart baking dish. Top with remaining parmesan. Bake for 25 minutes.   Turn on the broiler. Place the pan under the broiler until golden on to

1/4 pound butter 1/2 cup finely chopped carrots 1/2 cup chopped onion 1/2 cup chopped celery 1/3 cup flour 4 cups chicken broth, divided 2 cups milk 3 cups shredded Cheddar cheese 1/2 teaspoon dijon-style mustard 1 teaspoon Worcestershire sauce 6 slices bacon, cooked & crumbled In a large saucepan, melt butter.  Saute carrots, onion and celery until soft but not brown -- about 10 minutes.  Add flour.  Continue to cook, stirring until blended, for another 2 minutes. Slowly add 3 cups of chicken broth --whisking until mixture comes to a boil and thickens.  Remove from heat. In a food processor, blend until smooth.  Return to a clean saucepan. Stir in remaining chicken broth and milk.  Stir in mustard and Worcestershire sauce.  Add cheese in small batches.  Simmer over low heat until cheese is melted and soup is hot.  Do not boil. Serve with bacon crumbles. Note:  you can make this as a broccoli-cheese soup by cooking a package of frozen, chopped broccoli according

4 medium boneless,skinless chicken-breast halves Salt and pepper 1 tablespoon olive oil 1/2 cup chicken broth 1/3 cup white wine 1 teaspoon grated lemon peel 2 tablespoon emon juice 2 tablespoon chopped fresh parsley 1 teaspoon chopped fresh sage 1 tablespoon butter Place chicken-breast halves between 2 sheets of plastic wrap. Pound breasts with a mallet to an even 1/2" thickness. Season lightly with salt & pepper.   In a skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes turning once. Chicken should be browned on both sides & have lost the pink color throughout. Transfer breasts to a plate and cover to keep warm.   To the skillet, add chicken broth and white wine. Reduce by half (2 minutes on medium-high). Stir in lemon peel, lemon juice, parsley, sage, and any juices from chicken on plate. Remove skillet from heat and stir in butter.   Return chicken breasts to skillet, coat with sauce. Serve.

1 1/2 pounds baby carrots, peeled & trimmed 1 teaspoon salt 1 teaspoon sugar 4 tablespoons honey 2 teaspoons lemon juice 1 tablespoon freshlly chopped mint leaves 1/2 cup butter, melted 1 cup green seedless grapes  (if not in season, substitute 1/2 cup golden raisins) Boil carrots in water with salt & sugar until tender.  Drain. In a sauce pan, melt butter.  Mix in honey, lemon juice and mint leaves.  Add carrots and grapes, stirring until well coated.  Serve hot.

Cakes Angel Food Cake Apple Cake Applesauce Cake Applesauce Gems Easy Apple Coffee Cake Butter Eggnog Cake Chocolate Bourbon Bundt Cake Chocolate Pound Cake Coffe Cup Chocolate Cake Caramel Pecan Cheesecake Fruit Cocktail Cake Fluffy Banana Cake with Ice Cream Icing Hungarian Chocolate Cake Jam Cake (aka Kentucky Jam Cake) Pineapple Upside-Down Cake Pumpkin Spice Cake South St. Louis Butter Cake Vanilla Pound Cake Brownies, Cookies & Squares Brownies S'mores-style Chocolate Chip Cookie Sandwiches Chocolate Marble Cheesecake Squares Double Chocolate Brownies Cranberry-Raisin Bars Ginger Snaps Lemon Squares Molasses Cookies Oatmeal Raisin Cookies Peanut Butter Bars Peanut Butter Swirl Brownies Pineapple Cookies Peanut Brittle Peanut Butter Swirl Brownies Raisin-Cinnamon Bars Red Velvet Cookies Snickerdoodle Cookies Toffee Nut Bars Pies, Cobblers & Crisps Apple-Blackberry Crisp Easy Peach Cobbler Traditional Apple Pie Buttermilk Pie

2 boneless pork tenderloins (1 1/2 lbs) 1 cup extra virgin olive oil 2/3 cup fresh lemon juice 1/2 cup fresh lime juice 1/4 cup fresh basil leaves 1/4 cup fresh cilantro 1 head garlic, peeled and lightly crushed 3/4 cup orange juice 1/4 cup fresh thyme sprigs Combine marinade ingredients in a 1 1/2 quart dish.  Add pork -- covering completely.  Cover dish and marinate in the refrigerator for 24 hours.  Drain. Grill pork over coals, turning, 20-25 minutes or until inner temperature reaches 155°F.  Transfer to cutting board and let stand 5 minutes.  Cut diagonally. Sherry Cream Sauce: 3/4 cup dry Fino sherry 1/1/2 cup chicken broth 1 tablespoon shallot, chopped 1/2 cup heavy cream In a sauce pan, combine sherry and shallots.  Bring to a boil and reduce by half.  Add broth and continue to reduce to about 1/2 cup.  Reduce heat to simmer.  Add cream, continue to simmer -- stirring well. Strain and pour over pork.