Bring it!

5 01 2011

I’ve decided this new year is going to be my year.

I’m loving my recent position – I’ve had two great meetings today with my various clients. Everyone is happy and we have plans to do a lot of good on both accounts going forward.

I’m hosting a few small events in the upcoming few weeks (and I LOVE to be the host of events), so that will be super fun. The events include a Baby shower, a friend coming back to town and a friend from San Diego coming to SF.

I’m already starting to line up my travel plans for this upcoming year, which I’m also happy about. I know McLean, VA (right outside of DC) is on my immediate list, closely followed by Napa, Hawaii and, possibly, Mexico. Bali and Greece are also on the radar this year.

Yes, 2011. This will be a fun year. And I’m very much looking forward to it!


“And away we go…!”

4 01 2011

Know what line that is from? Here is the full reference:

Thank you, fans and friends and odds and ends. And now, for you gals and guys, a few words to the wise. You Jims and Sals are my best pals. And to look your best for the big contest, just be yourselves and have a ball. That’s what it’s all about, after all. So, forget about the camera and think about the beat. We’ll give the folks at home a real big treat. Don’t worry about where the camera is, just keep on dancin’, that’s your biz. Hey, if I tap your shoulder, move to the side. Let the others finish the ride! This is the event you’ve all been waiting for, the National Dance-Off. And away we go with Johnny Casino and the Gamblers!” ~ Vincent

Grease! One of my all time favorite movies. In fact it is the first movie I ever saw on VHS – that and Lady and the Tramp, another favorite. If you haven’t seen either in a while, I highly recommend them.

In this case I’m speaking more to the first day back at the office in the new year after a long holiday break. It was a good day complete with multiple clients, cupcakes and a 3 hour client dinner where the conversation was heavily dominated by BBQ competitions and smokers – perfect for the resident vegetarian.

As much as I was excited for 2010, I think this might be my year. Possibly the year where I find (and accept) love, grasp success in my career and become a better me – physically, emotionally, mentally and spiritually. That is a lot to look forward to… but gals and guys and fans and friends it’s what my hopes, dreams and goals are, after all. Wish me luck with my year test and I’ll wish you all the best.

And away we go…!

I’m Posting every day in 2011!

3 01 2011

I’ve decided I want to blog more. Rather than just thinking about doing it, I’m starting right now.  I will be posting on this blog once a day / once a week for all of 2011.

I know it won’t be easy, but it might be fun, inspiring, awesome and wonderful. Therefore I’m promising to make use of The DailyPost, and the community of other bloggers with similiar goals, to help me along the way, including asking for help when I need it and encouraging others when I can.

If you already read my blog, I hope you’ll encourage me with comments and likes, and good will along the way.




Smoked Broccoli Bake

2 01 2011

While trying to plan a healthy meal and use up the broccoli and tomatoes I had recently bought I remembered an old family recipe – some sort of nutty broccoli bake that I loved to make before moving to San Francisco. Somehow I forgot the recipe over the years and could not find it written down anywhere.

When I called my mom she remembered not only exactly what recipe I was talking about but also exactly what cookbook it came from – Victory through Vegetables – a cookbook she has had since before I was born which she purchased for $1.25. Today you can find used versions on Amazon for  up to $15.00. The book covers even have the price of $1.25 printed on the front cover. Amazing. I’m purchasing one of the used copies today for $2.50 plus $3.99 shipping.

Smoked Broccoli Bake

4 cups Broccoli
2 medium tomatos
1 cup plain yogurt
1 cup smoked cheese – gouda or provolone are my favorite
1 cup blanched almonds

Place all ingredients in a baking dish and back for 30-40 minutes at 350 degrees, stirring once about halfway through.

It’s so good! Crunchy, nutty, smoky… fantastic!

Banana’s Foster Bread – Yum!

1 01 2011
Banana's Foster Bread

What is left of the bread after two days...

I’m beginning the year by baking fresh bread – Banana bread! I had been eyeing a classic banana bread recipe from Cooking Light, but while I was at the store shopping for the eggs and butter I noticed a variation – Banana’s Foster Bread. OMG. I was sold. And I was not disappointed. It was fairly easy to make and tastes amazing… The only thing I changed is that I used Brandy instead of Cognac or Rum. I think brandy is a lighter flavor than Rum or Cognac would have been. I actually could not keep away from it in time to take a good picture before it was cut into. This just shows how good it is and how quickly it goes!

Banana’s Foster Bread


Yield: 16 servings (serving size: 1 slice)


  • 1 1/2  cups  mashed ripe banana
  • 1  cup  packed brown sugar, divided
  • 6  tablespoons  butter, melted and divided
  • 1/4  cup  cognac or dark rum, divided
  • 1/3  cup  plain fat-free yogurt
  • 2  large eggs
  • 6.75  ounces  all-purpose flour (about 1 1/2 cups)
  • 1/4  cup  ground flaxseed
  • 3/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground allspice
  • Cooking spray
  • 1/3  cup  powdered sugar


1. Preheat oven to 350°.

2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons cognac in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.

4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread.

Nutritional Information

Calories: 194
Fat: 5.8g (sat 3g,mono 1.5g,poly 0.9g)
Protein: 2.9g
Carbohydrate: 31.1g
Fiber: 1.5g
Cholesterol: 34mg
Iron: 1.1mg
Sodium: 181mg
Calcium: 32mg