In the meantime, Grandma is doing well. She moved from Borgess Hospital to The Laurels of Galesburg yesterday. The initial solemenalla poisoning was successfully treated with antibiotics and Grandma is on her way to recovering physically with daily physical and occupational therapy.

Cheers!

**My next blog entry here will contain a link to Grandma’s permanent blog as I’m only using this specific space temporarily.**

 Grandma’s address is:

1080 North 35th Street

Room 216, Bed 1

Galesburg, Michigan 49053

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My flowers made me happy. Really, really glad to just be alive. I got to thinking that everyone should have flowers so I found Flower Garden. Click here then click on the black screen to bring some unconditional flower giddiness into your day.

Cheers!

It all started with National Public Radio. Michael heard an interview with a company called Threadless, a t-shirt company, who makes their t’s from the artwork of the community who supports them. Genius! My first t’s, “Cookie Loves Milk” and “Nuts!”, were gifts from Michael and they’ve started me on a downward spiral of t-shirt insanity. Threadless.com has built an empire and I am single handedly supporting it.

My t-shirt snobbery may prevent me from wearing an Old Navy Perfect Fit T or a Hanes pocket T, but it’s fine with me because without them, I like to think I spread a little fun with me everywhere I go. Thanks Threadless.

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To purchase your very own Threadlessss t-shirt, long sleeve shirt or hoodie, visit them here.

Liquid adhesives and I have never quite understood each other. They are messy and unpredictable, and their directions are never accurate. Superglue for instance supposedly bonds anything “instantly”. I’ve found the only thing superglue bonds instantly is my fingers to each other. I’m not a big fan of Monkey Glue either, it’s brown and syrupy and the directions insist that the application of one small drop fixes anything. The good people at Monkey Glue have obviously never tried using their product because the applicator tip will give gigantic drops or large strings of glue, but never small drops. Cleaning up excess Monkey Glue is also just as irritating as un-Super Gluing fingers. I needed help.

While hunting down assistance I found This to That, a “How To” website like no other, it’s my adhesive superhero. It’s simple drop down menu asks two questions, what are you gluing and what are you gluing it to. Hit the “Let’s Glue” button and shazaam, sound gluing advice that’s actually effective. The next time something breaks, don’t panic, visit This to That by clicking here. You’ll be rewarded with simple instructions, plenty of cautious tips and a perfectly reconstructed thermostat hinge.

“‘What’s this?’ ‘Your bib, madam,’ said the waiter, tying a cloth of white around my neck. In red stitched lettering the bib announced “I’m eating cioppino.” The words were scarcely digested when the stew arrived. The first fragrant fumes wreathed up to make friends with the nose. I poked into the dish with an exploring fork, a strange gathering of seafare–oysters, lobsters, crab, clams. Then the first rapturous taste of the sauce-steeped garlic bread–ummm, delectable sauce! This cioppino, pronounced “cho-PEEN-o,” is a bouillabaisse of sorts, a kissing cousin of the bouillabaisse of Mediterranean cities, but this a California creation found nowhere else. Don Sweeney, Jr., and Gene McAteer, the Erin lads who operate Tarantino’s, told me the name is a corruption of the Italian word cuoco, which means “cook.” A fisherman’s concoction made first by the Genoese who man the small fishing boats which chug in and out of the harbor.

The dish is made over charcoal braziers, made of whatever the day’s catch supplies. It may be shellfish entirely, or seafood and shellfish, the various kinds washed, cleaned, layered in the pot; then a rich garlicky tomato sauce added and the collection cooked. A green salad is just right with this meal-in-a-bowl and remember to allow at least a half-dozen paper napkins apiece.”

Michael discovered Clementine’s article and the recipe below and was ecstatic when our regular Friday night dinner with my parents turned into Cioppino night. We “followed” the recipe loosely taking into consideration we were hungry and impatient and came up with what Michael called “the real thing”. (I’ve included our small variations in brackets next to the authentic directions just in case you find yourself in the same position.) The photograph on the right is our final product. Cheers!

Tarantino’s Cioppino Sauce -

• 4 cloves garlic
• 1 medium onion
• 1 green pepper
• 1 leek (with leaves)
• 3 green onions
• 3 tablespoons oil
• 1 no. 2 can tomatoes with juice
• 1 8 ounce can tomato puree
• Pinch thyme
• 1 bay leaf
• 2 cups white wine

Finely dice onion, green pepper, leek [no one volunteered for a supermarket run so we left the leeks out], green onions, and tomatoes. In a large skillet saute, garlic, onion, green pepper, leeks and green onions in the oil until golden. Add tomatoes and juice, tomato puree, thyme and bay leaf. Cover and cook slowly two to three hours [we waited a generous 35 minutes - we were starving!] stirring frequently.

Stir in wine and salt and pepper to taste and cook ten additional minutes.

Tarantino’s Cioppino Shellfish Assortment -

**[Some supermarkets carry large bags of prepared and frozen seafood assortments for the timid and/or hungry cook]

• 16 little neck clams in the shell
• 4 uncooked medium oysters in the shell
• 8 large uncooked shrimp, shelled
• 2 small uncooked lobsters
• 2 medium cooked crabs
• 1 each striped bass and halibut, de-boned

Cut bass and halibut [our choice fish was talapia] in generous two inch pieces. Allow clams and oysters to stand in fresh water for one hour then scrub shells thoroughly. Split lobsters and crabs in half in the shell and disjoint the crab legs. Layer assortment in a large deep saucepan starting with the fish. Cover with the sauce and simmer, covered, 15 minutes, adding water if necessary.

Heap into soup plates, garnish with garlic-toast fingers and serve hot. Yields 4 portions.