WANNA FIGHT?

Well, if you're a writer you should want to - or at least have a lot of conflict. That's what makes a story interesting.

Tuesday night I went to Willamette Writer's mini-seminar at the Old Church in downtown Portland to listen to Elizabeth Engstrom talk about the structure of a good story. She said that we want to live vicariously when we read. Most of us have calm lives but that's not what we want to experience when we read. So, as writers, we need to provide some excitement for the reader. Let them live through our characters. And they have to connect with them too.

So, we need to create a world of conflict and then amplify it even more. Now, I'm off to my WIP to ratchet up the conflict. I have to tell myself I wanna fight.

Wednesday Wonderful Meals

Pork Pot roast can seem pretty bland but if you score the fat side and stuff the scored edges with chopped, fresh, garlic it will be even better. But then I like to top it with apricot/pineapple jam and sliced apples. Then I sprinkle fresh chopped oregano and thyme on top. I also stuff a couple of bay leaves into the slits and cover the pork with aluminum foil to roast at 450 for about an hour, then I turn down the oven to 350 and pull off the foil to let the top brown (I actually like to let my top get a little darker than most people.) I love to snack on the crunchy sugarified topping. This is a typical Danish type meal but it's called Fleskesteg

I use a meat thermometer to make sure the inside of the pork reaches a temperature of at least 150 degrees - but I prefer to let it get closer to 160 degrees. Plus, I place the meat on a rack inside the roasting pan, so that the drippings fall into the pan to make gravy.

Try it - I think you'll like it.

Make a Wish

Allium reminds me of giant wishes. They are so big and bold and yet so delicate. It's hard to believe they are from the onion family but they are. Just like the little white flowers. You wouldn't know, except if you break the stem and squeeze it, then you'll get a strong whiff of onion aroma.

These allium bulbs can be expensive but you can get a similar effect by buying leeks and letting them go to seed. And leek bulbs are about 25cents per bulb and you can buy them at any feed store.

I've planted a bunch of basil - different kinds - so I can make plenty of pesto this summer. I might even try freezing some - never have had any left before to freeze but you never know. Plus, I put in about three tomato plants because I can eat tomatoes like candy. I still need to plant some cucumbers and zucchini but there's time.

How 'bout you, have you got your garden going? I'll leave you with a few photos of some of the flowers in my garden.

Memorial Day - Let's Take a Minute to Remember

It is the VETERAN,
not the preacher,
who has given us freedom of religion.

It is the VETERAN,
not the reporter,
who has given us freedom of the press.

It is the VETERAN,
not the poet,
who has given us freedom of speech.

It is the VETERAN,
not the campus organizer,
who has given us freedom to assemble.

It is the VETERAN,
not the lawyer,
who has given us the right to a fair trial.

It is the VETERAN,
not the politician,
Who has given us the right to vote.

(Unknown Author)

Stuffed Grape Leaves and Cabbage Rolls

I wanted to make something different for dinner and since a friend had recently given me a recipe book from the Ponzi Vineyards, I thought I'd try stuffed grape leaves. My son and husband weren't too excited and asked that I make a "back-up" meal. So, I did. Stuffed cabbage rolls.

I bought the grape leaves at a Greek Deli on Burnside and then cooked some rice and hamburger. I rolled the grape leaves up tight and steamed the cabbage to make it tender.

Then I rolled the filling into the cabbage leaves and baked them both at 350 degrees for about one half hour. I served the rolls over rice.

To tell the truth, I liked the cabbage rolls better because the grape leaves were sooooooo tough. They were very chewy - which I'm sure is great for fiber and all but I don't like to work that hard for my food :(

Have you ever tried either stuffed grape leaves or stuffed cabbage rolls? Which one was your favorite?

TRASHION SHOW

Okay so we've all talked a little trash at least once or twice in our lives. But have you ever worn it?

Well people in Portland, Oregon are not afraid to try something new, or maybe I should say old, and Oregonians are known for being progressive--at least when it comes to being green. So, I guess it's no surprise that here, in P.O., people have figured out a way to combine the two: old and green--by having trashion shows here in town. So, if you're not afraid to do more than talk a little trash, maybe you'll want to become a model and wear some.

Check out the Junk to Funk Trashion Show Event Page. This is their fifth year. And, they're planning an anniversary celebration but it looks like they can use a few volunteers to help get this party going.

If you want to do some good and be green, you'll check out these pages. I think it's a wonderful way to raise some money and awareness at the same time.

So, have a wonderful weekend and kick around the idea of joining in this green cause. I'm sure we can all come up with a few ways to help Protect the Planet.

Presto Pesto