Bad Weather Poem (the adjective describes both the weather and the poem)

I can't resist the temptation to entertain myself by writing ridiculous verses in view of our dismal weather. Seemingly endless days of 50 degrees, mostly cloudy, and scattered showers with the occasional gusts of wind make me think local news stations put the weatherman on repeat for six months.

O wind and rain
you have attempted
to spoil my day.
The weatherman calls
for more of the same.

The sky so gloomy,
it is difficult to tell
whether it be
morning, midday,
or afternoon.

More positively,
this liquid sunshine
makes things grow.
(Like grass and trees-
and moss and slugs.)

The power is out,
I'm home early from work.
I love to walk
in the crisp breeze
while it is still light.

I long for May
when again the sun
will shine a few days
increasing my appreciation
for rain in the fall.

A beautiful mid-October

The Seattle temple with fall colors.

Hillari and Brent, a brand spanking new married couple. They make a great pair; a dynamic duo. 10/11/07

The Squash Soup

I've been looking for the perfect butternut squash recipe when I spotted this in the Everett Herald. This is a favorite at the newspaper and based on a recipe from the Algonquin hotel in New York where the great writers of the 1920s hung out.

2 tablespoons olive oil; 1 yellow onion, chopped; 1 pear, peeled, cored and chopped; 1 stalk celery, diced; 8 cups chicken or vegetable broth; 3 cups butternut squash (see note); 1 russet potato, cut in pieces; 1 head cauliflower, separated into florets; 2 teaspoons curry powder or more; 1 cup sour cream (or less); 3 green onions, diced

Heat 2 tablespoons olive oil in a large souop pot on medium heat. Saute onion, celery and chopped pear for 4 minutes. Add curry powder and stir for a minute. Add 6 cups broth, increase heat and bring to a boil. Add squash, potato and cauliflower. Bring back to a boil, reduce heat, cover and simmer for 20 minutes or until soft. Puree in batches in the blender or with an immersible hand-held blender. The hand-held blender is easier to use because there's no messy pouring and hte soup stays in the pot. Reheat. Thin if desired iwth more broth, up to 2 cups. Season with salt and pepper to taste. Serve with a dollop of sour cream and sprinkle with chopped green onions. Makes 8-10 servings. (I divided everything in half and it will feed me at least 5x.)

Notes: Butternut squash is difficult to cut up and hard to peel when raw. It's easier to cook the squash first; try roasting it in the oven at 350 until soft or in the microwave. Don't be afraid to be liberal with the curry powder. A chopped apple can be substituted for the pear.

ASHT Conference in Phoenix

This is a view from the Phoenix convention center where I attended the American Society of Hand Therapist convention this weekend. I attended some excellent classes, got caught up on new products and schmoozed with therapists from all over. I even met a therapist who recently completed the Philadelphia hand fellowship and got the scoop on the interview process. Often, I am the most anxious when confronting the unknown- it was a strange relief to hear that it is as scary as I thought it might be. :) My favorite quote from one of the classes, "There is a charge for the therapy; the pain is just free."

Dining at Carolina's- authentic mex in Phoenix, AZ. I had my favorite- tamales with a fresh tortilla on the side.






Behind the scenes at Carolina's. The tortilla chefs obliged me for a photo. These were the best tortillas I've eaten for a long time. They roll them out then stretch them almost like pizza dough.

McKean, Michael's bro, eating the delicious tortilla. It's almost as big as he is. My friend Michael's family took excellent care of me while I was in Phoenix- comfy bed and meals- what a deal!!