Do you ever get overwhelmed because there’s just too much and it’s all too good? That’s what happened to me this morning when I started to try and give you a photo-overview of what we’ve done and seen this month. Connecting with family and friends again has been wonderful. I looked at all the pictures I’ve taken and went “where do I start?” I can’t do it. There’s just too much! And it’s all too good! ♥
For one tiny example, I took this photo from our table at Spyglass Restaurant in Shell Beach the other night. We watched the sun drop into the sea, drinking wine with best friends at a table next to the ocean just like in one of my favorite movies, Shirley Valentine (“Shirley the brave, Shirley the marvelous”). I looked up at a tiny speck of a jet streaming overhead and didn’t feel a bit jealous of the view they must have had. We could smell our view, and feel its ocean breeze. ♥
Afterwards we walked down to the beach for a look back toward the shore . . . and watched the half-moon rise. It was a quiet night with the water lapping on the sand, and coastal lights reflecting off the waves; it felt like we were a million miles from anything.
And this was yesterday . . . from a restaurant in Pismo Beach, California, called Ventana Grill. This was the view from our table at lunch with my girlfriend Brenda. (If you come, try the ceviche; the sauce was limey, spicy, and delicious!)
While we were sitting there, with my camera all neatly tucked into my purse (instead of out and ready for anything), a whole flock of pelicans came winging right at us, straight towards our window, so close we could see their feathers. At the last moment they veered off to the left, and flew by the long row of windows that front the ocean. We were mesmerized. What camera? Brenda and I spent the rest of lunch waiting for it to happen again so I could show you. This was the best we could do:
Pelicans are huge seabirds, with long necks and big bills; pterodactyl-like from prehistoric times. But too small in the picture. Gorgeous in person though, you’ll have to come here and see them yourself (unless you have some of your own! But then, come here anyway! You’ll love it!). Hint: Keep the camera ON the table.
I have to show you Brenda’s Purse (she wouldn’t let me take a picture of her, so I can’t show you her darling hair! When she went to the bathroom, I was left with only one thing, and it was a good one, the purse):
That’s Brenda’s dog “Jack” on her purse; this was a gift for Brenda, made with an actual photo of her dog by Brenda’s friend, Karen. Isn’t it adorable? Look at the lining! And around Jack’s neck is a little silver dog charm! I checked out the process for putting photos on fabric and found this great youtube demo — in case you’re thinking what I’m thinking! You could put your kitty on your apron! Or anything! You could make a pocket out of a puppy!
That purse (and Jack) are perfect for Brenda who is madly in love with animals and volunteers in shelters and even wrote a cookbook for dogs. ♥ We talk about our animals in the exact same way we talk about our friends. She and her husband just came home from a stint volunteering at an animal shelter in Utah called Best Friends. She said coming home from this place made her happier than she’d ever felt, made me want to drive directly there. Because I really have to stop everything when I get home and find me a new kitty.
See this guy? Don’t you just want to pet that nose? Let me tell you, it’s like a bunny nose, soft and it wiggles in the most perfect way. I don’t have him anymore. I haven’t been able to write about him, because it was just too hard. I still look outside every morning thinking, “what if he comes back today?” I would LOVE that SOOO much! But he’s been gone for two years, and I don’t guess he’s coming back. His name was Mr. MoMo — Just Moe for those of us who knew him well, or Mo-meeto, or Moesome, or Mobie. ♥
He was a huge boy; at one time he was 24 lbs. See how he compared to Girl? Then my vet put him on a diet, which he wasn’t crazy about. A couple of years ago, we left him home with Girl Kitty and their kitty babysitter (who lived in the house while we were away; slept with them both every night) . . . and suddenly Moe was gone, missing without a trace, never to be seen again.
He wasn’t sick, he was only eight, thick and furry and sweet. There are a variety of unsavory reasons that this could have happened (we have lots of larger meaner critters that live around here), but I don’t like to think about them. I like to think that he was SO beautiful, he was just irresistible to some thieving (but in all other ways charming and honorable) child who took him home and loves him to pieces every night.
Anyway, I’ve had time to come to terms with it. I think we should get a new kitten when we get back to the island, a fun little person for the winter, a new baby in our household to spice up life, to walk sideways and make us laugh, to give Girl Kitty someone to boss around and teach her adult kitty wisdom to. ♥ Anyone in Massachussets looking for a home for a black and white baby kitten? Let me know! ♥
In four days we hop back on the train and trundle back across America, once again tucked into our room with a view; then onto the ferry boat for the longest 45 minute ride of my life — because on the other side Girl Kitty will be waiting. ♥ And even when she ignores us for punishment because we were gone so long, I won’t care, as long as I can get my hands on her!
This weekend is Judy’s Remnants of the Past Vintage Show where I’ll be signing books on Sunday. There will be lots of photo ops at this event — it’s all gorgeous vintage things, all happy girlfriends shopping, plus the weather’s supposed to be wonderful! We’ll miss you if you can’t make it, but don’t worry too much, my camera will be out of my purse and on the table; I’ll take pictures for you! If you’re coming, I’ll see you there! ♥ xoxo
But first. Potholders. Saw this photo, had to show you. Maybe the old crocheted really darling ones are too small for our 21st century hands, but a couple of them on top of the regular ones can make the whole pile look more interesting….aren’t they cute? 
OK, here we go. My recipe for Chili is on page 78 of the Autumn Book for all of you that have that book, prop it up in front of you, otherwise the recipe will be printed at the bottom of this post. The first thing you do (after you light a little candle for romantic support), is cut 3 lbs. of beef chuck into 1″ pieces. (Or, better yet, ask Joe to do it!)
While he doing this for you, heat 1 Tbsp. canola oil in a large heavy pot.
Brown the beef, but don’t cook through, over high heat, in three or four batches, giving the pieces a little space so they brown well. As each batch is done, remove them to a bowl. Add a little more canola oil when needed (3 – 4 Tbsp. total).
Mince 4 cloves of garlic …. add to the pot about 3 minutes before the last batch of beef chunks are brown. Then put all the meat and juices back into the pot.
One of the reasons this chili is so deep, dark, and delicious and has such gorgeous color is because it calls for a quarter of a cup of chili powder. I look for the best; and find it in large bags in the Mexican food aisle; if you can find it, you want “medium hot” from roasted chili pods. But as usual, any kind will work.
Add the chili powder, along with a little flour, oregano (I’ll give the whole recipe at the end so you don’t have to pay attention to the amounts right now), and ground cumin. Stir well.
Pour in 2 1/2 c. beef broth. Canned is fine, but there is also a product I really like called “Better than Boullion” — it comes in a jar you keep in the fridge — it’s like a rich beef paste you mix with water.
Stir well, cover, and simmer, setting your timer for 1 1/2 hours, stirring occasionally so it doesn’t scorch the bottom. Over time, as it’s simmering, add in one more cup of beef broth.
Rinse two cans of pinto beans and allow to drain well while the chili cooks.
When the time is almost up, and you’re ready to serve, chop some red onion and fresh cilantro leaves for garnish.
When the timer goes off, add in the drained beans, stir well, heat through and serve.
Serve this chili with a spoonful of sour cream, sprinkled with red onion and cilantro — in a wide bowl, or if you’re in front of the TV, you could have it in one of those huge latté cups. Wonderful with corn bread, or even those corn toasties you can buy premade at the supermarket; also delicious with buttered sourdough toast. Dessert can be Gingerbread with Lemon Sauce (in Autumn Book too)! Or ice cream and that delicious chocolate sauce you made a couple of weeks ago (if there’s any left!). Here’s the easy recipe.
