We're missing the best part, I'm sure!
There really was no "best part."
I hope no one gives that DVD to my kids, they loved it and would watch it way to much for me. Like one more time.
Monday, May 28, 2007
Speedy Quick! (Update)
The movie was the new Pirates...
There really was no "best part."
I hope no one gives that DVD to my kids, they loved it and would watch it way to much for me. Like one more time.
There really was no "best part."
I hope no one gives that DVD to my kids, they loved it and would watch it way to much for me. Like one more time.
Speedy Quick!
Wouldn't you think the goal of the concession stand guy at the movies would be to be speedy? We're missing the best part, I'm sure!
Sunday, May 27, 2007
rainy day adventure
What type of person are you? You show up in a new and exciting city, New York, for instance. You're dressed and ready to go walk around and find something interesting, but you get downstairs and it's raining. Do you go back up to your hotel room and watch tv? Or, do you head out anyway, with no umbrella (California people don't use umbrellas much. I don't even have one.).
I used to choose the room, but now I'm looking forward to getting my hair wet in a strange city. A little water doesn't hurt, but leaving adventure behind does.
I've been safe and warm too long. Time to get out there and get my feet wet, literally or figuratively.
Of course, my first stop might be an umbrella stand. Or, maybe a store that sells those hats with the flaps. It's a strange city, I won't see anyone I know...
I used to choose the room, but now I'm looking forward to getting my hair wet in a strange city. A little water doesn't hurt, but leaving adventure behind does.
I've been safe and warm too long. Time to get out there and get my feet wet, literally or figuratively.
Of course, my first stop might be an umbrella stand. Or, maybe a store that sells those hats with the flaps. It's a strange city, I won't see anyone I know...
Saturday, May 26, 2007
Have The Courage To Cook Simply -- Cilantro Pesto
Over the past few weeks, I've talked to quite a few people about cooking. I love to cook, always have. Lately, I've gotten the cooking bug back. Back with a vengeance, too. I'm always thinking of what I'm going to be cooking later. Always talking about it, apparently.
Some of my friends just don't cook. When I asked them why, it's obvious that they are intimidated. But, cooking is easy. They just don't know it. Grab half the cookbooks on the shelf of a bookstore and you'll see so many ingredients and steps that the newbie puts it back and heads to the drive through.
But, here's the secret. Keep it simple. Cook simply. Food is good. Fancy food isn't always better, it's just different. When in doubt, keep it simple. There are a few simple little things you can make and keep handy that make basic foods better. My number one such thing is a condiment called pesto.
Pesto means "paste" in Italian. In it's most simple and traditional form, pesto is a paste of fresh basil, garlic, olive oil, Parmesan cheese, and pine nuts. But remember, we're talking simple here. And, simple means you have to be able to find it all easily. Sometimes you can't find enough fresh basil at the supermarket to make a batch of pesto without breaking the bank. Pine nuts are expensive, too.
In Southern California, you can always find cilantro, the basic, staple herb of Mexican cooking. Sunflower seed kernels are pretty easy to find, too. Cotija cheese is a crumbly cheese in the cheese section of most grocery stores, but if you can't find it, go with Parmesan.
Finally, but most importantly, this is about you trying to impress someone, right? Lots of people have had the traditional basil pesto. The last thing you want to hear when you serve your meal is some "best pesto I ever had" story about some Italian restaurant that may or may not have been on a date...
Cilantro Pesto
2 cups of firmly packed cilantro leaves
1 large garlic clove
4 tablespoons raw or toasted sunflower seed kernels, divided
1/4 cup plus 2 tsp. extra virgin olive oil
1/2 cup crumbled cotija (or Parmesan) cheese plus additional for garnishing
Using food processor (or a knife or blender (see below), which is harder, but still doable), blend cilantro leaves, the garlic clove, 2 tablespoons of the seeds, the the crumbled cotija cheese, and the 1/4 cup olive oil until the mixture is smooth. Add additional oil in small amounts, if necessary, to make a smooth paste.
Some of my friends just don't cook. When I asked them why, it's obvious that they are intimidated. But, cooking is easy. They just don't know it. Grab half the cookbooks on the shelf of a bookstore and you'll see so many ingredients and steps that the newbie puts it back and heads to the drive through.
But, here's the secret. Keep it simple. Cook simply. Food is good. Fancy food isn't always better, it's just different. When in doubt, keep it simple. There are a few simple little things you can make and keep handy that make basic foods better. My number one such thing is a condiment called pesto.
Pesto means "paste" in Italian. In it's most simple and traditional form, pesto is a paste of fresh basil, garlic, olive oil, Parmesan cheese, and pine nuts. But remember, we're talking simple here. And, simple means you have to be able to find it all easily. Sometimes you can't find enough fresh basil at the supermarket to make a batch of pesto without breaking the bank. Pine nuts are expensive, too.
In Southern California, you can always find cilantro, the basic, staple herb of Mexican cooking. Sunflower seed kernels are pretty easy to find, too. Cotija cheese is a crumbly cheese in the cheese section of most grocery stores, but if you can't find it, go with Parmesan.
Finally, but most importantly, this is about you trying to impress someone, right? Lots of people have had the traditional basil pesto. The last thing you want to hear when you serve your meal is some "best pesto I ever had" story about some Italian restaurant that may or may not have been on a date...
Cilantro Pesto
2 cups of firmly packed cilantro leaves
1 large garlic clove
4 tablespoons raw or toasted sunflower seed kernels, divided
1/4 cup plus 2 tsp. extra virgin olive oil
1/2 cup crumbled cotija (or Parmesan) cheese plus additional for garnishing
Using food processor (or a knife or blender (see below), which is harder, but still doable), blend cilantro leaves, the garlic clove, 2 tablespoons of the seeds, the the crumbled cotija cheese, and the 1/4 cup olive oil until the mixture is smooth. Add additional oil in small amounts, if necessary, to make a smooth paste.
Knife Pesto -- you sometimes find pesto made by chopping alone in some fancy restaurants. You just chop, chop, chop the ingredients, then chop some more.
Blender Pesto -- lots of little pulses, scrape down, pulse, scrape down, repeat for what seems like forever. A food processor is so much easier...
Serving the pesto
Once you have the pesto made, there are so many ways to use it. You'll like it so much that you'll want to make extra. Down at the bottom of this blog entry, check out a few storage methods, so you don't have to make the pesto every time you want to eat it.
Use the pesto for anything, but here are a few ideas. Remember, the pesto has a strong and robust taste, keep the foods pretty simple. That's why this is easy. The chicken may be the biggest thing on the plate, but the pesto is the main ingredient.
- Top some grilled chicken with your pesto and serve with hot grilled vegetables, like zucchini, summer squash, and bell peppers
- Toss some hot pasta with a little olive oil and a few tablespoons of pesto. Throw in some diced or shredded chicken or pork for a complete meal.
- Grill some corn on the cob, straight on the barbecue or grill. Give it a light coating of pesto just before serving.
- How about some gourmet quesadillas or tacos? Nothing run of the mill about a taco that's been spread with a thin layer of pesto before you fold the tortilla around the simple steak, chicken, or shrimp filling. Or, rather than guacamole next to a quesadilla, place a large spoonful of pesto there, instead. A tiny salad of diced avocado, bell peppers, red onion, and a bit of pesto for dressing brings it all together.
- Pesto, thinned with a bit of half and half makes an excellent, creamy salad dressing, too.
- Stir pesto into tortilla soup or fresh or jarred salsa for a change of pace.
Whatever you serve, a little extra crumbled or shaved cheese and a sprinkling of sunflower seeds makes a good garnish.
Storing the extra pesto
Pesto keeps well in the refrigerator, but, it turns dark very quickly. Use the tallest, narrowest jar you can find and pack it down. Just before it goes in the refrigerator, pour just enough olive oil over the top so that air cannot come in contact with the pesto. Cover the jar and put it away for up to a week.
For longer storage of your pesto, freeze it. I like to use an old ice cube tray to make pesto cubes, then break them out into a large ziplock bag. Thaw them in the refrigerator overnight, before using them. You can use the microwave, but be careful, go slow, and don't nuke them until they are hot, just thawed. ...and never use these trays for ice cubes again!
Thank you for stopping by...
Okay, so I hope you enjoy what you can do with cilantro pesto. It's easy and unexpected. Having some handy can make a simple meal pretty good. Pesto is not something that most people expect to be served at someone's home, so you'll be in a good position. Someday, they'll regale someone else with the story of "the best pesto I ever had," so be happy that it will have been served by you.
Friday, May 25, 2007
Wednesday, May 23, 2007
Mahi Mahi with Red Pepper Sauce & Summer Squash
I made this for my father, just the other night. He practically licked the plate clean.
Mahi Mahi with Roasted Pepper Sauce and Summer Squash
Mahi Mahi
4 Mahi Mahi fillets
¼ cup sesame seeds
1 tbsp light olive oil
½ tsp salt
Roasted Pepper Sauce
3 large red or yellow bell peppers
1 tsp olive oil
¼ cup chopped onion
2 cloves garlic, minced
4 fresh large basil leaves or ½ tsp dried basil
¼ tsp cayenne pepper
¼ tsp black pepper
1 cup chicken broth
½ cup cream
salt to taste
sesame seeds for garnishing
Summer Squash
4 small zucchini
4 small yellow summer squash or crookneck squash
1 red or yellow bell pepper
3 tsp light olive oil, divided
Salt and pepper to taste
2 fresh basil leaves (optional)
Directions:
Roasted Pepper Sauce
Roast peppers over open flame, on the grill, or in the broiler. Keep turning them until the surface is charred and mostly black. Immediately seal in tupperware or ziplock bag for ten to twenty minutes. Submerge them in cold water and rub the skins off with your hands. A lot of blackened spots will remain. Cut open peppers and remove seeds. Coarsely chop the peppers.
In medium saucepan over high heat, combine oil, roasted peppers, onion, garlic, basil, salt, cayenne pepper and black pepper; cook 3 minutes.
Add broth to the pepper mixture and heat to a boil. Reduce heat and simmer, stirring occasionally, about 5 minutes.
Remove from heat and pour mixture into a blender jar. Let stand for 5 minutes. Blend until smooth. Add cream to blender and blend for a few seconds to mix.
Salt to taste.
If made ahead, keep the sauce warm, but do not allow it to boil.
Summer Squash
Cut zucchini and summer squash into 2 inch long pieces. Slice each segment, lengthwise, into 8 to 10 strips.
Seed the bell pepper and cut lengthwise into 2 inch strips.
Heat 1 tsp olive oil in a skillet over high heat. When oil is very hot, add half of the squash to skillet. The squash should not be crowded in the pan or it will steam. At most, you should be able to see equal amounts of squash and skillet bottom.
Stir often, but allow the squash to brown in spots. Repeat with 2nd half of the squash, then with the bell pepper. Combine vegetables and salt and pepper to taste.
Serve squash on small salad plates or bowls, garnished with finely slivered basil leaf (if you only have dry basil, then just skip it).
Mahi Mahi
Spread sesame seeds and half of the salt onto a plate. Lay filets in the seeds, coating one side only
Heat a nonstick skillet using high heat. Add olive oil and swirl. When oil begins to smoke, add the coated filets, sesame seeds down. Cook for 4 to 5 minutes on each side.
Pour ½ cup of sauce into rimmed plates or shallow flat bowls. Carefully, lay a filet onto the center of each plate, sesame seeds up. Sprinkle sauce and filets with additional sesame seeds.
Mahi Mahi with Roasted Pepper Sauce and Summer Squash
Mahi Mahi
4 Mahi Mahi fillets
¼ cup sesame seeds
1 tbsp light olive oil
½ tsp salt
Roasted Pepper Sauce
3 large red or yellow bell peppers
1 tsp olive oil
¼ cup chopped onion
2 cloves garlic, minced
4 fresh large basil leaves or ½ tsp dried basil
¼ tsp cayenne pepper
¼ tsp black pepper
1 cup chicken broth
½ cup cream
salt to taste
sesame seeds for garnishing
Summer Squash
4 small zucchini
4 small yellow summer squash or crookneck squash
1 red or yellow bell pepper
3 tsp light olive oil, divided
Salt and pepper to taste
2 fresh basil leaves (optional)
Directions:
Roasted Pepper Sauce
Roast peppers over open flame, on the grill, or in the broiler. Keep turning them until the surface is charred and mostly black. Immediately seal in tupperware or ziplock bag for ten to twenty minutes. Submerge them in cold water and rub the skins off with your hands. A lot of blackened spots will remain. Cut open peppers and remove seeds. Coarsely chop the peppers.
In medium saucepan over high heat, combine oil, roasted peppers, onion, garlic, basil, salt, cayenne pepper and black pepper; cook 3 minutes.
Add broth to the pepper mixture and heat to a boil. Reduce heat and simmer, stirring occasionally, about 5 minutes.
Remove from heat and pour mixture into a blender jar. Let stand for 5 minutes. Blend until smooth. Add cream to blender and blend for a few seconds to mix.
Salt to taste.
If made ahead, keep the sauce warm, but do not allow it to boil.
Summer Squash
Cut zucchini and summer squash into 2 inch long pieces. Slice each segment, lengthwise, into 8 to 10 strips.
Seed the bell pepper and cut lengthwise into 2 inch strips.
Heat 1 tsp olive oil in a skillet over high heat. When oil is very hot, add half of the squash to skillet. The squash should not be crowded in the pan or it will steam. At most, you should be able to see equal amounts of squash and skillet bottom.
Stir often, but allow the squash to brown in spots. Repeat with 2nd half of the squash, then with the bell pepper. Combine vegetables and salt and pepper to taste.
Serve squash on small salad plates or bowls, garnished with finely slivered basil leaf (if you only have dry basil, then just skip it).
Mahi Mahi
Spread sesame seeds and half of the salt onto a plate. Lay filets in the seeds, coating one side only
Heat a nonstick skillet using high heat. Add olive oil and swirl. When oil begins to smoke, add the coated filets, sesame seeds down. Cook for 4 to 5 minutes on each side.
Pour ½ cup of sauce into rimmed plates or shallow flat bowls. Carefully, lay a filet onto the center of each plate, sesame seeds up. Sprinkle sauce and filets with additional sesame seeds.
Sunday, May 20, 2007
May 20th, 2003
Meredith Lee Hudson
1938 - 2003
1938 - 2003
Dear Mom,
There are so many things that I should have told you, and now you're gone.
For so many years, you were a good friend, in addition to being my mother. Even as a child and a teenager, when other kids my age would be embarrassed by their mother, I wasn't.
I enjoyed the weird books that you had around; that I read. In a way, I enjoyed the weird spelling habits that I picked up from those books. To this day, I have to correct myself of some of my more colourful spelling habits. Some are a grey area, and I let them slide...
The last few years, when you lived off in Montana, we were not close. At least not like we were in the past. I don't know how typical this is of mother/son relationships. Maybe very. I could have done more.
I thought of you every day, even when I didn't call. You were important to me then, and continue to be, today. Montana was far, but there was little excuse for me to stay away so long. You're farther from me now, but you are still close to my heart.
I love you,
Your son
Saturday, May 19, 2007
Cooked Greens Salad with Flattened Meatballs
Makes about 4 servings (maybe 3-ish…)
Flattened Meatballs
1 lbs misc. ground meat (½ lbs beef, ½ pork, for instance)
½ red onion, minced
1 clove garlic, minced (reserve a small amount for the salad)
2 tbsp paprika
1 tbsp ground cumin
1 tsp dried oregano, rubbed between palms
4 basil leaves, minced
1 tsp salt
Fresh ground pepper
Salad *
1 large bunch of collard greens, cleaned
1 tsp olive oil or reserved pan drippings
½ red onion, sliced into thin strips
Reserved garlic
1 tbsp water
Salt and pepper to taste
Directions:
Meatballs
In a large bowl, mix all the meatball ingredients together with your hands. Form the meat into 12 meatballs. Flatten them into oblong patty shapes.
Heat a large skillet over medium high heat. Cook the flattened meatballs until they are browned on both sides. If possible, only turn the meatballs once. When cooked, drain the meatballs on paper towels.
Salad
Slice the collard greens across the ribs into strips that are about a ½ inch wide.
Heat a large lidded pan over medium high heat. Add the oil or pan drippings. Add the onions and cook until the onions are soft, but not browned. Add reserved garlic and stir fry for about 30 seconds. Add water and collard greens. Lightly stir or toss to coat the greens. Cover and turn heat to low. Check the greens every minute for doneness. They cook quickly. They are done when they have slightly wilted but are not soft. We’re looking for a salad feel here…
Immediately remove the pan from heat and immediately plate the greens onto salad plates so they stop cooking. Salt and pepper the greens to taste.
Arrange three of the flattened meatballs onto each plate of greens.
Eat.
* Sometimes, collard greens are hard to find. The salad works well with salad greens or spinach, too. Just don’t cook them. You’ll need a dressing. Thinned yogurt, some pan drippings, and salt/pepper sounds good.
Flattened Meatballs
1 lbs misc. ground meat (½ lbs beef, ½ pork, for instance)
½ red onion, minced
1 clove garlic, minced (reserve a small amount for the salad)
2 tbsp paprika
1 tbsp ground cumin
1 tsp dried oregano, rubbed between palms
4 basil leaves, minced
1 tsp salt
Fresh ground pepper
Salad *
1 large bunch of collard greens, cleaned
1 tsp olive oil or reserved pan drippings
½ red onion, sliced into thin strips
Reserved garlic
1 tbsp water
Salt and pepper to taste
Directions:
Meatballs
In a large bowl, mix all the meatball ingredients together with your hands. Form the meat into 12 meatballs. Flatten them into oblong patty shapes.
Heat a large skillet over medium high heat. Cook the flattened meatballs until they are browned on both sides. If possible, only turn the meatballs once. When cooked, drain the meatballs on paper towels.
Salad
Slice the collard greens across the ribs into strips that are about a ½ inch wide.
Heat a large lidded pan over medium high heat. Add the oil or pan drippings. Add the onions and cook until the onions are soft, but not browned. Add reserved garlic and stir fry for about 30 seconds. Add water and collard greens. Lightly stir or toss to coat the greens. Cover and turn heat to low. Check the greens every minute for doneness. They cook quickly. They are done when they have slightly wilted but are not soft. We’re looking for a salad feel here…
Immediately remove the pan from heat and immediately plate the greens onto salad plates so they stop cooking. Salt and pepper the greens to taste.
Arrange three of the flattened meatballs onto each plate of greens.
Eat.
* Sometimes, collard greens are hard to find. The salad works well with salad greens or spinach, too. Just don’t cook them. You’ll need a dressing. Thinned yogurt, some pan drippings, and salt/pepper sounds good.
Hazy Saturday
Sand Challenge and Beach Cleanup done. I kicked ass. I was in the top three, at least. One bastard effortlessly longjumped right past my lead. Only a few inches, but he just did it. I had to work hard to get that far.
I ate it on one dune. I'm uncomfortable sandy.
On the cleanup, I found:
• 1 squash, whole
• 100s of tiny ziplocks
• 1 larger baggy of questionable content
Too hazy for beaching it. But, I forgot my wallet. The $1.87 in my ashtray isn't quite enough for a fun morning on 2nd street. Home it is.
It's 11:20, but I still haven't decided on my plan. The relatives sounded tired and zonked when I called. Maybe another time...
Blogged via Blackberry, where backspacing is more trouble than it's worth. Please forgive any typos.
I ate it on one dune. I'm uncomfortable sandy.
On the cleanup, I found:
• 1 squash, whole
• 100s of tiny ziplocks
• 1 larger baggy of questionable content
Too hazy for beaching it. But, I forgot my wallet. The $1.87 in my ashtray isn't quite enough for a fun morning on 2nd street. Home it is.
It's 11:20, but I still haven't decided on my plan. The relatives sounded tired and zonked when I called. Maybe another time...
Blogged via Blackberry, where backspacing is more trouble than it's worth. Please forgive any typos.
Tuesday, May 15, 2007
Drive Time
It's a good thing I love driving, because there's been plenty lately. More to come.
Work's been simply crazy with zig-zagging across Orange County from one client to another, only to often head back to the first at the end of the day! Luckily the weather's been good enough for the top to be down.
Tomorrow, it's down to San Diego for a pretty full day. Luckily, I love the gyms down there. I have the best workouts in San Diego 24 Hour Fitness. Maybe it's the change of scenery?
A combination of guilt about work and a desire to not train for it has caused me to abandon the 7 hour drive up and back, just to run a 10k at 8,000 feet. I don't feel all that guilty about it and I justify it by knowing that my coworker now gets to take Friday off to do something important with his kids, rather than work while I drove to Reno.
Instead, I will take a shorter drive to visit some relatives and relax. Road trip starts after the Sand Challenge on Saturday, after which I'll head to Cuyucas and the relatives for the night. On the way back, it's a stop in Santa Barbara at my sister's place.
I love to drive, but it's weird to dread a beautiful drive for work and look forward to a similar drive on the weekend. It's not even the destination. Sometimes I just drive on the weekend, and stop wherever I like. No destination, but still fun. How long 'til Friday?
Work's been simply crazy with zig-zagging across Orange County from one client to another, only to often head back to the first at the end of the day! Luckily the weather's been good enough for the top to be down.
Tomorrow, it's down to San Diego for a pretty full day. Luckily, I love the gyms down there. I have the best workouts in San Diego 24 Hour Fitness. Maybe it's the change of scenery?
A combination of guilt about work and a desire to not train for it has caused me to abandon the 7 hour drive up and back, just to run a 10k at 8,000 feet. I don't feel all that guilty about it and I justify it by knowing that my coworker now gets to take Friday off to do something important with his kids, rather than work while I drove to Reno.
Instead, I will take a shorter drive to visit some relatives and relax. Road trip starts after the Sand Challenge on Saturday, after which I'll head to Cuyucas and the relatives for the night. On the way back, it's a stop in Santa Barbara at my sister's place.
I love to drive, but it's weird to dread a beautiful drive for work and look forward to a similar drive on the weekend. It's not even the destination. Sometimes I just drive on the weekend, and stop wherever I like. No destination, but still fun. How long 'til Friday?
Friday, May 11, 2007
Our Food Focused Lives
We are a nation, a world, a people obsessed with food. I certainly am. It's a constant struggle to not eat more and more. More and more good, good food.
We need food, but we need so many other things, too. But, I don't know anyone obsessed with air, for instance.
This weird obsession takes so many different directions. The recent Baskin Robbin's Anniversary highlights this obsession.
On May 2nd, Baskin Robbins 31 Flavors offered scoops for a mere 31 cents. That's quite a deal. I watched people line up in a huge line. It was a really long line. Really long. All to save how much? A buck or so?
Really, how much does a scoop cost on May 3rd, when the line is shorter? Splurge, already.
I could almost understand the mentality if the people were truly celebrating the anniversary, but they were just getting the scoops and leaving. They didn't look any happier than normal.
One guy pulled up in his car and called out "Are you limited to one scoop each?" No, apparently. So, he parked and got in line. 35 minutes later, he was somewhere near the front, about to be saving around two bucks (he's not limited to just one scoop, after all).
We need food, but we need so many other things, too. But, I don't know anyone obsessed with air, for instance.
This weird obsession takes so many different directions. The recent Baskin Robbin's Anniversary highlights this obsession.
On May 2nd, Baskin Robbins 31 Flavors offered scoops for a mere 31 cents. That's quite a deal. I watched people line up in a huge line. It was a really long line. Really long. All to save how much? A buck or so?
Really, how much does a scoop cost on May 3rd, when the line is shorter? Splurge, already.
I could almost understand the mentality if the people were truly celebrating the anniversary, but they were just getting the scoops and leaving. They didn't look any happier than normal.
One guy pulled up in his car and called out "Are you limited to one scoop each?" No, apparently. So, he parked and got in line. 35 minutes later, he was somewhere near the front, about to be saving around two bucks (he's not limited to just one scoop, after all).
Tortilla Soup (or for me, just Soup)
In Mexico, Tortilla Soup is like “leftover soup,” like Minestrone is to Italians or Chop Suey is to imaginary Chinese people.
Since the soup is historically made of leftovers and remnants, you can toss in practically anything you have handy in the way of vegetables or meat, and still feel pretty good about having an authentic dish.
Also, Mexicans often usually use up their older, drier, day-old tortillas that aren't so tasty for tacos anymore. The tortillas that we eat from the supermarket are already at that stage, so don’t sweat waiting for your tortillas to get old… They’re already there.
This soup is great for families like mine, where I eat low carb and avoid starches and grains for the most part, while my kids don’t. Everyone doctors up their own bowl just the way they like it, so everyone’s happy. I leave the tortillas out of my bowl of Tortilla Soup, so it sounds odd to still call it “Tortilla Soup,” but what are going to do?
In the US, we tend to save soups for cooler fall and winter weather. In Mexico, soup is an everyday, year-round dish. So, why wait?
Makes about 6 Servings
Soup
1 onion, chopped
6 cloves garlic, peeled (broken is OK)
1 tsp olive oil
1 tbsp paprika
1 tbsp New Mexico chili, ground
28 oz can stewed whole tomatoes
6 cups chicken stock
2 zucchini, or crookneck squash, etc., quartered lengthwise & sliced *
2 carrots, quartered lengthwise & sliced *
2 ears of corn *
2 bay leaves
1/4 teaspoon sugar
salt
thick tortilla chips or homemade fried tortilla strips (about 6 tortillas worth of fried strips)
* if you don't eat any of these vegetable, leave them out or pick something else, like some colorful bell peppers or a second type of summer squash. Anything goes, but a few different colored vegetables make it look that much better than just one.
Garnishes (use some or all, it's up to you):
Since the soup is historically made of leftovers and remnants, you can toss in practically anything you have handy in the way of vegetables or meat, and still feel pretty good about having an authentic dish.
Also, Mexicans often usually use up their older, drier, day-old tortillas that aren't so tasty for tacos anymore. The tortillas that we eat from the supermarket are already at that stage, so don’t sweat waiting for your tortillas to get old… They’re already there.
This soup is great for families like mine, where I eat low carb and avoid starches and grains for the most part, while my kids don’t. Everyone doctors up their own bowl just the way they like it, so everyone’s happy. I leave the tortillas out of my bowl of Tortilla Soup, so it sounds odd to still call it “Tortilla Soup,” but what are going to do?
In the US, we tend to save soups for cooler fall and winter weather. In Mexico, soup is an everyday, year-round dish. So, why wait?
Makes about 6 Servings
Soup
1 onion, chopped
6 cloves garlic, peeled (broken is OK)
1 tsp olive oil
1 tbsp paprika
1 tbsp New Mexico chili, ground
28 oz can stewed whole tomatoes
6 cups chicken stock
2 zucchini, or crookneck squash, etc., quartered lengthwise & sliced *
2 carrots, quartered lengthwise & sliced *
2 ears of corn *
2 bay leaves
1/4 teaspoon sugar
salt
thick tortilla chips or homemade fried tortilla strips (about 6 tortillas worth of fried strips)
* if you don't eat any of these vegetable, leave them out or pick something else, like some colorful bell peppers or a second type of summer squash. Anything goes, but a few different colored vegetables make it look that much better than just one.
Garnishes (use some or all, it's up to you):
- limes wedges
- shredded cabbage
- grilled, roasted, or rotisserie chicken (the bagged ones from the market deli work well), cut or shredded into bite size pieces
- diced avocado
- cilantro, chopped
- salsa
- hot sauce
- shredded jack, cheddar, or some fancy Mexican cheese
- crumbled cotija cheese
- cubes of cream cheese
Directions:
Saute onion and garlic over medium heat until soft. Add paprika and chili. Cook until fragrant (1-3 minutes). Add tomatoes and 1-2 cups stock. Use an immersion/stick blender (or pour into a standard blender) to puree the ingredients.
Add the tomato mixture and the rest of the broth to a soup pot and bring to a simmer.
Add bay leaves, carrots, and zucchini and simmer for about 20-30 minutes, until vegetables are cooked, but carrots are not mushy.
While soup is simmering, reheat the chicken, if using and prepare your chosen garnishes.
Cut corn from the ears and add to the soup during the last five minutes of cooking.
To serve, add tortilla chips or strips to the bottom of the soup bowls and ladle soup over them.
Top with desired garnishes.
Eat.
Wednesday, May 9, 2007
Studying for a Certification
So, in my head, I've started the process. I plan to take the exam for the NSCA-CPT (Certified Personal Trainer with the National Strength & Conditioning Association) in a few months.
First, before I move on, a "thanks" to all of you who've supported me in this. I've barraged a few of you with PMs and emails and got lots of great advice and encouragement back, too. So, again, "Thank You!"
I was torn about which certification to get. Primary choices were NSCA-CPT or NASM-CPT. I still don't know if one is better than the other. There seems no clear cut answer. But, two things, outside of the cert itself, weighed in favor of my choosing the NSCA direction.
I don't yet have a handle on when I'll take the exam. I need to get a grip on the depth of studying involved. I've never been much of a studier. I read and remember, but going back to study is a problem for me. Somehow, I feel like I'll need to adjust... This isn't like college, where I could trick myself into studying by joining the Cute Girls' Study Group.
Down the road, I might also be interested in a nutrition cert. I don't fully know my options, at this point, but I'd also like to look into some sort of nutritional certification. I doubt if they will provide the nutritional knowledge that I really want, but I also want to be aware of what's being taught in the real world. What other trainers teach about nutrition. I have my own ideas on diet, but you also need to "know the rules before you can break them." I will want any clients to know that my mind isn't closed to new ideas and that I've done my homework. A current (or past) nutritional cert at least shows that I was willing to learn before I just make up my own philosophy on the subject.
My goals as a future trainer are primarily focused on fat loss, but I really want to look at it from a different angle. Having been fat, I realize that my workouts were really just a tool to help me get lean and fit. I was a sad boy. Looking back, that was really the root of my issues. I don't yet have a handle on why I was sad, but I was. I'm much happier now. And, not fat...
The other day, I posted "Fat & Happy?"over at the JPFitness forums. That post sums it up for me, for the most part.
I like to help people. I'd like to help sad people be happy. I feel connected to this certain group of sad people, so I hope I can connect with them in my own way.
I'll never be a psychologist or psychiatrist, so I'll dispense with psychiatric advice, other than to encourage people to look to the root of the issue and start to fix things down there. For me, the root issue was being unhappy. I can't prove it, but somehow I feel like I can pick out unhappy people just as they are walking down the street. There's something about them. Not in the face or eyes, but in the size of their clothes.
First, before I move on, a "thanks" to all of you who've supported me in this. I've barraged a few of you with PMs and emails and got lots of great advice and encouragement back, too. So, again, "Thank You!"
I was torn about which certification to get. Primary choices were NSCA-CPT or NASM-CPT. I still don't know if one is better than the other. There seems no clear cut answer. But, two things, outside of the cert itself, weighed in favor of my choosing the NSCA direction.
- I know several people who have recently taken the NSCA-CPT exams who've offered to help me when I need it.
- Some of those same people have given me much of their study materials, DVDs, and CDs to help me get started. That saves a lot of money, right there.
I don't yet have a handle on when I'll take the exam. I need to get a grip on the depth of studying involved. I've never been much of a studier. I read and remember, but going back to study is a problem for me. Somehow, I feel like I'll need to adjust... This isn't like college, where I could trick myself into studying by joining the Cute Girls' Study Group.
Down the road, I might also be interested in a nutrition cert. I don't fully know my options, at this point, but I'd also like to look into some sort of nutritional certification. I doubt if they will provide the nutritional knowledge that I really want, but I also want to be aware of what's being taught in the real world. What other trainers teach about nutrition. I have my own ideas on diet, but you also need to "know the rules before you can break them." I will want any clients to know that my mind isn't closed to new ideas and that I've done my homework. A current (or past) nutritional cert at least shows that I was willing to learn before I just make up my own philosophy on the subject.
My goals as a future trainer are primarily focused on fat loss, but I really want to look at it from a different angle. Having been fat, I realize that my workouts were really just a tool to help me get lean and fit. I was a sad boy. Looking back, that was really the root of my issues. I don't yet have a handle on why I was sad, but I was. I'm much happier now. And, not fat...
The other day, I posted "Fat & Happy?"over at the JPFitness forums. That post sums it up for me, for the most part.
I like to help people. I'd like to help sad people be happy. I feel connected to this certain group of sad people, so I hope I can connect with them in my own way.
I'll never be a psychologist or psychiatrist, so I'll dispense with psychiatric advice, other than to encourage people to look to the root of the issue and start to fix things down there. For me, the root issue was being unhappy. I can't prove it, but somehow I feel like I can pick out unhappy people just as they are walking down the street. There's something about them. Not in the face or eyes, but in the size of their clothes.
In My Head All Day: Daydream Believer
Daydream Believer -- The Monkeys
Oh, I could hide 'neath the wings
Of the bluebird as she sings
The six o'clock alarm would never ring
Whoops it's ringing and I rise
Wipe the sleep out of my eyes
My shavin' razor's cold and it stings
Cheer up, sleepy Jean
Oh, what can it mean
To a daydream believer
And a homecoming queen
You once thought of me
As a white knight on his steed
Now you know how happy I can be
Oh, and our good times start and end
Without dollar one to spend
But how much, baby, do we really need?
Cheer up, sleepy Jean
Oh, what can it mean
To a daydream believer
And a homecoming queen
Cheer up, sleepy Jean
Oh, what can it mean
To a daydream believer
And a homecoming queen
Oh, I could hide 'neath the wings
Of the bluebird as she sings
The six o'clock alarm would never ring
Whoops it's ringing and I rise
Wipe the sleep out of my eyes
My shavin' razor's cold and it stings
Cheer up, sleepy Jean
Oh, what can it mean
To a daydream believer
And a homecoming queen
You once thought of me
As a white knight on his steed
Now you know how happy I can be
Oh, and our good times start and end
Without dollar one to spend
But how much, baby, do we really need?
Cheer up, sleepy Jean
Oh, what can it mean
To a daydream believer
And a homecoming queen
Cheer up, sleepy Jean
Oh, what can it mean
To a daydream believer
And a homecoming queen
Sunday, May 6, 2007
Black Beans with Sofrito
I haven't been cooking much until just recently. I used to cook all the time, but for some reason, I haven't been in the mood. Well, I am now.
I'm starting with this one because it's the best one. Not just my best one. It's the best black bean recipe. Anywhere.
If you like beans, you'll love these. If you are a fan of black beans, then I feel sorry for all the other poor saps that serve you their black beans. Other beans may still be edible after these, but you may wonder why you bother.
These aren't side dish beans. Serve them with some chicken and grilled veggies as the sides...
These seem complicated, but give them a shot. They are easy, just take it step by step. After you do it once, you'll know how easy beans are to make.
Black Beans with Sofrito
First, what's a sofrito? It's a blend of vegetables, herbs, and spices, cooked on the side and then stirred into the beans near the end. Seems like work, huh? It's worth it. Don’t shortcut and just dump it all in earlier. You might not think it matters, but trust me, it does.
I often make these in a slow cooker. When I do, I reduce the water by one cup. They have to cook for a lot longer, but you don't have to watch them to make sure they don't burn or stick.
If using a conventional pot, try to use one with a heavy bottom to insure even heat across the bottom. A thin-bottomed pot can cause the beans to stick in the center, then burn.
Pasilla chilis aren't too spicy, and you’re only using two for the whole pot. You shouldn't be afraid of the heat. But, they might be hard to find, I suggest two red bell peppers, instead. There will be a subtle taste difference, but they will be terrific. I can never decide which way to make them. Each way is different, but equally good.
Beans
1 lb. dried black beans
½ lbs. salt pork or a ham hock
1 medium white onion, finely chopped
7 cloves garlic, minced
6 cups water (5 in a slow cooker)
1 pasilla* chili, seeded and halved
2 bay leaves
1½ tsp salt
Sofrito
1 pasilla* chili, seeded and chopped
1 medium white onion, chopped
5 cloves garlic, minced
1 tsp olive oil
1 tbsp cumin seed, ground
1 tbsp dried oregano
1½ tsp. salt
1 tbsp fresh lime juice
chopped cilantro (optional)
* You can substitute other chilis, or even green or red bell peppers, if desired
Directions:
Pick through beans, discarding all non-bean material and any beans that are broken or strange looking. Rinse beans and add to the pot.
Rinse salt pork and add to pot. Add onion, chili or bell pepper, salt, bay leaves, and water.
Bring beans to a low boil, cover, and then simmer slowly, stirring occasionally until beans are the desired tenderness (tender but not splitting or falling apart), about 1 ½ to 2 hours. You may have to add more water periodically. The only downside, if you add too much is saucier beans…
Remove the chili/pepper and ham hock/salt pork. Unless the salt pork or ham hock is very meaty, discard it. If it is meaty and you actually like to eat it, you can cool it a bit and pull the meat off and shred it with a fork. Then add it back to the beans.
Make sofrito by sauteing the chili, onion, and garlic until soft.
Add the ground cumin and oregano and saute about a minute, until fragrant. Remove from heat.
Mash 1 cup of the beans with a fork or potato masher (or, alternately, lightly blend 1 cup of the beans and 1 cup of bean liquid in a blender). If you have a stick or immersion blender, use it now. Just stick it in and very briefly pulse 2-3 times. Careful, you can always do more later, but you can never bring the beans back if you do it too much.
Add mashed beans back to the rest of the beans in the pot (unless you used the immersion blender…)
Add sofrito to the bean pot.
Simmer beans, uncovered, another 20 to 30 minutes until thickened to the desired consistency.
Add lime juice and cilantro and stir.
In your world, you serve the beans over rice, if desired. In my world, I just eat them. Why waste calories on rice when there's a whole pot of beans?
I'm starting with this one because it's the best one. Not just my best one. It's the best black bean recipe. Anywhere.
If you like beans, you'll love these. If you are a fan of black beans, then I feel sorry for all the other poor saps that serve you their black beans. Other beans may still be edible after these, but you may wonder why you bother.
These aren't side dish beans. Serve them with some chicken and grilled veggies as the sides...
These seem complicated, but give them a shot. They are easy, just take it step by step. After you do it once, you'll know how easy beans are to make.
Black Beans with Sofrito
First, what's a sofrito? It's a blend of vegetables, herbs, and spices, cooked on the side and then stirred into the beans near the end. Seems like work, huh? It's worth it. Don’t shortcut and just dump it all in earlier. You might not think it matters, but trust me, it does.
I often make these in a slow cooker. When I do, I reduce the water by one cup. They have to cook for a lot longer, but you don't have to watch them to make sure they don't burn or stick.
If using a conventional pot, try to use one with a heavy bottom to insure even heat across the bottom. A thin-bottomed pot can cause the beans to stick in the center, then burn.
Pasilla chilis aren't too spicy, and you’re only using two for the whole pot. You shouldn't be afraid of the heat. But, they might be hard to find, I suggest two red bell peppers, instead. There will be a subtle taste difference, but they will be terrific. I can never decide which way to make them. Each way is different, but equally good.
Beans
1 lb. dried black beans
½ lbs. salt pork or a ham hock
1 medium white onion, finely chopped
7 cloves garlic, minced
6 cups water (5 in a slow cooker)
1 pasilla* chili, seeded and halved
2 bay leaves
1½ tsp salt
Sofrito
1 pasilla* chili, seeded and chopped
1 medium white onion, chopped
5 cloves garlic, minced
1 tsp olive oil
1 tbsp cumin seed, ground
1 tbsp dried oregano
1½ tsp. salt
1 tbsp fresh lime juice
chopped cilantro (optional)
* You can substitute other chilis, or even green or red bell peppers, if desired
Directions:
Pick through beans, discarding all non-bean material and any beans that are broken or strange looking. Rinse beans and add to the pot.
Rinse salt pork and add to pot. Add onion, chili or bell pepper, salt, bay leaves, and water.
Bring beans to a low boil, cover, and then simmer slowly, stirring occasionally until beans are the desired tenderness (tender but not splitting or falling apart), about 1 ½ to 2 hours. You may have to add more water periodically. The only downside, if you add too much is saucier beans…
Remove the chili/pepper and ham hock/salt pork. Unless the salt pork or ham hock is very meaty, discard it. If it is meaty and you actually like to eat it, you can cool it a bit and pull the meat off and shred it with a fork. Then add it back to the beans.
Make sofrito by sauteing the chili, onion, and garlic until soft.
Add the ground cumin and oregano and saute about a minute, until fragrant. Remove from heat.
Mash 1 cup of the beans with a fork or potato masher (or, alternately, lightly blend 1 cup of the beans and 1 cup of bean liquid in a blender). If you have a stick or immersion blender, use it now. Just stick it in and very briefly pulse 2-3 times. Careful, you can always do more later, but you can never bring the beans back if you do it too much.
Add mashed beans back to the rest of the beans in the pot (unless you used the immersion blender…)
Add sofrito to the bean pot.
Simmer beans, uncovered, another 20 to 30 minutes until thickened to the desired consistency.
Add lime juice and cilantro and stir.
In your world, you serve the beans over rice, if desired. In my world, I just eat them. Why waste calories on rice when there's a whole pot of beans?
Saturday, May 5, 2007
The Rime of the Ancient Dieter
Food, food, everwhere, nor any reasonably sized serving to eat. -- The Rime of the Ancient Dieter
So, I ran out of food while I was out. I pull into a supermarket, rather than hit a fast food place.
I'm currently eating things like meat, eggs, nuts, cheese, and vegetables. I cruise through the store and realize that despite being surrounded by food, there's very little that I can just buy and eat without throwing out the leftovers.
Supermarkets really have no single sized servings of anything healthy. I can get a couple of veggies to eat. But, what am I going to do with the extra cheese or lunch meat?
I head to the deli counter. The salads are crap, in a purely delicious but unhealthful manner, of course. I can get a single serving of meat or cheese there. Even some hardboiled eggs from the salad bar, but as I add it all up in my head, I realize that this is saving me nothing. And, it's not really as tasty as the bunless Double Cheeseburger and side Caesar that I passed up at Wendy's.
So I head out, spot an In 'N Out Burger and hork down on two cheeseburgers, protein style, extra tomatoes, pickles, and grilled onions and a huge ass Diet Coke.
Thursday, May 3, 2007
Articulated Bus
I loved this scene in Stranger Than Fiction.
It takes that awkward boy/girl meeting to a whole new level.
I thought it was amazing only to me, since when I talk about it, I just get a blank stare in return. But, if you google "articulated bus stranger than fiction," it seems that there are a lot of people that liked it.
Enjoy.
It takes that awkward boy/girl meeting to a whole new level.
I thought it was amazing only to me, since when I talk about it, I just get a blank stare in return. But, if you google "articulated bus stranger than fiction," it seems that there are a lot of people that liked it.
Enjoy.
Wednesday, May 2, 2007
Man, they ruin everything...
Ever since I was a kid, I loved going to A&W. I remember how fun it was to have the food brought out to your car, with those little window trays, and root beer floats. Good stuff.
There aren't too many of the drive up ones around. I know there's one in Paso Robles. I make a point to stop there when I'm in that area, but that's pretty rare.
The last few months, I've noticed a sign for an A&W in my area. I was sure it wasn't going to be like the old ones, but one can hope for the best.
But, it gets built and opened up and I find that it's not only a normal looking fast food place with bright lights and a drive thru, it's also a combination KFC. That's nice, huh? Ruin my memories. Go ahead.
I understand the monetary reasons for doing these combination stores, but keep it to the places that I could care less about. There are enough Taco Bell/Pizza Huts around to cover the unrelated foods category without digging into my memories and ruining the nostalgia.
There aren't too many of the drive up ones around. I know there's one in Paso Robles. I make a point to stop there when I'm in that area, but that's pretty rare.
The last few months, I've noticed a sign for an A&W in my area. I was sure it wasn't going to be like the old ones, but one can hope for the best.
But, it gets built and opened up and I find that it's not only a normal looking fast food place with bright lights and a drive thru, it's also a combination KFC. That's nice, huh? Ruin my memories. Go ahead.
I understand the monetary reasons for doing these combination stores, but keep it to the places that I could care less about. There are enough Taco Bell/Pizza Huts around to cover the unrelated foods category without digging into my memories and ruining the nostalgia.
Tuesday, May 1, 2007
Enough!
This is pathetic! A million posts about love. One post about something else. It's about an ice tea despenser that pissed me off.
This must end.
This must end.
When Does Like Become Love?
I was speaking to a friend at work about some girl he likes. I say loves. He says like. He's trying to move on, but he's having a tough time of it.
Not that it makes it any easier, but I point out that he already loves the girl. He says "no," that he could love her if _______. It doesn't even matter what you fill the blank in with, does it? How is it this not love already? He's kidding himself.
Part of the kidding of one's self might be some misguided concept about the purity of love. That love is some rational feeling that we come to after weighing the pros and cons and knowing what we are getting into.
But, I really think it's more of a defense mechanism. If he's not "in love" then he's not going to be "as hurt." Won't work. I've been not in love plenty of times. Hurt every time.
Either way, history and literature are full of examples of unfortunate encounters with love. Most fairy tales would not even exist without our hearts guiding us, rather than our minds.
I threw some slightly twisted fairy tale examples at him.
One's own personality dictates who and when we love. Would we be better off if we could logically go up and down a list, or plug the numbers into a spreadsheet and get a solid answer? Who knows? On the surface, you'd think so. But, let's look at the process for a sec.
I think back to the girls that I've loved. I'll start with 2nd grade.
2nd grade girl was obviously more of a crush, but that crush was based on something. My class had a dozen girls, but I singled one out. I can't tell you why, but looking back at the class pic, she wasn't necessarily the cutest one, so it's looking like I started off less-than-shallow, at least.
However, in the middle of 2nd grade, I moved. I was pretty sad. For a day. New 2nd grade class, new love. Shallowness did prevail. She was the cutest and I have zero recollection that she even had a personality.
Jump to 3rd grade and I remember going for the brain, once again. But, she was also the cutest little sandbox companion. She not only brought her own magnet to school, but she also knew that it was iron ore that we were collecting from the sandbox with those magnets. Smart and pretty...
Fast forward to whenever and you realize that we are constantly leapfrogging from relationship to relationship, no matter how short, long, full, or one-sided they may be. Each hop leaves a footprint. Each hop, both consciously and subconsciously leaves us with an updated set of wants, wishes, and desires for the next Love Of Our Life.
When you meet him or her, the next potential Love, you can only hope that your head prevails earlier than your heart. It's the ones that hit so close to home that are the most troublesome and the most devastating.
I'm not sure that the spreadsheet would help. By the time you started plugging the numbers in, it's likely too late. And, if you had a spreadsheet to pick your True Love, it would have to be some sort of magical one. There's simply no way to break down all these variables into simple math formulas and values.
So, we're back to fairy tales. Using the fairy tale concept again, you'd need a spreadsheet of fairy tale magic. But, fairy tales are an old theme and spreadsheets are a modern one. And, unlike two lovers, the two concepts don't go hand in hand. Ever see a movie billed as a "modern day fairy tale?" Sucked, huh?
Anyhow, this blog just ends, with little in the way of resolution. My buddy needs to move on. The _______ may be insurmountable. Only he really knows. But moving on is what the spreadsheet says to do. But, we covered that, right? It's likely going to be the unfortunate fairy tale approach, instead. Unfortunately for him, not all fairy tales end with "happily ever after." Especially the modern day ones. They always suck.
Not that it makes it any easier, but I point out that he already loves the girl. He says "no," that he could love her if _______. It doesn't even matter what you fill the blank in with, does it? How is it this not love already? He's kidding himself.
Part of the kidding of one's self might be some misguided concept about the purity of love. That love is some rational feeling that we come to after weighing the pros and cons and knowing what we are getting into.
But, I really think it's more of a defense mechanism. If he's not "in love" then he's not going to be "as hurt." Won't work. I've been not in love plenty of times. Hurt every time.
Either way, history and literature are full of examples of unfortunate encounters with love. Most fairy tales would not even exist without our hearts guiding us, rather than our minds.
I threw some slightly twisted fairy tale examples at him.
- The peasant girl would love The Prince, if only he wasn't The Prince.
- If only she wasn't a mermaid, Eric would love her.
- If only he wasn't The Beast...
- Looks like she's cursed to sleep forever, so I'll be moving on...
One's own personality dictates who and when we love. Would we be better off if we could logically go up and down a list, or plug the numbers into a spreadsheet and get a solid answer? Who knows? On the surface, you'd think so. But, let's look at the process for a sec.
I think back to the girls that I've loved. I'll start with 2nd grade.
2nd grade girl was obviously more of a crush, but that crush was based on something. My class had a dozen girls, but I singled one out. I can't tell you why, but looking back at the class pic, she wasn't necessarily the cutest one, so it's looking like I started off less-than-shallow, at least.
However, in the middle of 2nd grade, I moved. I was pretty sad. For a day. New 2nd grade class, new love. Shallowness did prevail. She was the cutest and I have zero recollection that she even had a personality.
Jump to 3rd grade and I remember going for the brain, once again. But, she was also the cutest little sandbox companion. She not only brought her own magnet to school, but she also knew that it was iron ore that we were collecting from the sandbox with those magnets. Smart and pretty...
Fast forward to whenever and you realize that we are constantly leapfrogging from relationship to relationship, no matter how short, long, full, or one-sided they may be. Each hop leaves a footprint. Each hop, both consciously and subconsciously leaves us with an updated set of wants, wishes, and desires for the next Love Of Our Life.
When you meet him or her, the next potential Love, you can only hope that your head prevails earlier than your heart. It's the ones that hit so close to home that are the most troublesome and the most devastating.
I'm not sure that the spreadsheet would help. By the time you started plugging the numbers in, it's likely too late. And, if you had a spreadsheet to pick your True Love, it would have to be some sort of magical one. There's simply no way to break down all these variables into simple math formulas and values.
So, we're back to fairy tales. Using the fairy tale concept again, you'd need a spreadsheet of fairy tale magic. But, fairy tales are an old theme and spreadsheets are a modern one. And, unlike two lovers, the two concepts don't go hand in hand. Ever see a movie billed as a "modern day fairy tale?" Sucked, huh?
Anyhow, this blog just ends, with little in the way of resolution. My buddy needs to move on. The _______ may be insurmountable. Only he really knows. But moving on is what the spreadsheet says to do. But, we covered that, right? It's likely going to be the unfortunate fairy tale approach, instead. Unfortunately for him, not all fairy tales end with "happily ever after." Especially the modern day ones. They always suck.
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