Askmen.com posted an article for their readers full of advice on what to get the ladies in their life for Christmas. Topping the list of “what to get for the wife”……a portrait….yep, a giant painting of your wife’s face is exactly what she is hoping you will get her….NOT! Trust me, guys…..this will not go over well. No woman wants to look at herself all the time, nor does she want everyone who comes over to the house to think she is a narcissist. You are way better off to get her #3 on the list (spa certificate….nearly every woman who called in to guess said “spa day”…really, you can’t go wrong there!)

Here is the list, courtesy of www.askmen.com

1. A Portrait Of Your Wife

Bonus Points: A gift such as this one is sure to become her most cherished — especially as the years go by.
Thoughtfulness factor = 200 out of 10

2. Designer Watch

Bonus Points: Add an hourglass to the gift and tell her that the shape of it reminds you of her.
Timelessness factor = 10 out of 10

3. Complete Spa Treatment

Bonus Points: After her princess treatment comes to an end, bring her home and treat her like a queen.
Reciprocity factor = 10 out of 10

4. Designer Coat

Bonus Points: Place a pair of genuine leather gloves in the pocket and she’ll kiss you all over.
Body heat factor = 9 out of 10

5. Silk Robe / Lingerie

Turn-her-on factor = 9 out of 10

I can’t believe the Holiday weekend is almost over….BUT….that always means the Holiday Party season is just getting started and that is one of my fave times of the year! I hope you had a fabulous Thanksgiving, wherever you were….and incredibly happy celebrating with whomever you celebrated with. We took a quick trip back home (for me, anyway) to California. One of the most exciting parts of the trip was getting to visit Yosemite National Park for the first time. Ken Burns’ recent PBS special on the national parks had us counting the days until we could visit in person….and we could not have asked for more gorgeous weather! I’ll post some pics below….btw, I was VERY thankful I took that photography class at PCC Community Ed…..highly recommended!

p.s. Yosemite National Park is also highly recommended….next time, I am camping there!

p.p.s. There are more pics on my Facebook page….if we aren’t already friends, friend me!

El Capitan

Meadow in Yosemite Valley

One of a family of deer that we saw on the way out of the park

Bridalveil Falls

Yes, I sat on the ledge of that rock wall to get the shot….and NO, I did not look down!

Did you see Portland’s own, Lisa Schroeder (owner & head chef of Mother’s Bistro) on the Today Show this morning? She should have her own show on the Food Network! I spent some time with Lisa last week and she showed me how to make her famous pumkin pancakes! Yummm! Video coming soon, but in the meantime, here is Lisa’s recipe. It’s from her brand new book, “Mother’s Best”. If you want more, she is doing a book signing at Powell’s Dec 6. You should go meet her, she is a wonderful, funny person, who knows a LOT about great food!

Pumpkin Pancakes1
Pumpkin Pancakes2

Check out this news report from Bolivia….police are looking for a murder suspect and they are asking citizens to come forward if they recognize the dude in the official police sketch. And it is the worst police sketch EVER!!

Almost 7 feet tall, EVE, is the tallest model to grace the cover of a magazine.

A few years back, I was vegging out on my couch, watching Food Network, and I saw Giada De Laurentiis make this Butternut Squash Lasagne. It looked so easy and delicious, I knew I had to try it. While it wasn’t quite as easy as Giada made it look, it wasn’t too difficult….and it was all kinds of YUMMY!

BUTTERNUT SQUASH LASAGNE

Ingredients
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Directions
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

Here’s another one I saw on TV and tried. It was really EASY and delicious. I was never a big Brussel Sprouts fan until I tried this one.

Roasted Brussel Sprouts

Ingredients
2 (10-ounce) packages Brussels sprouts
2 ounce piece slab bacon cut into 3/4 inch cubes
1/2 cup walnut pieces
1/2 teaspoon salt
Freshly ground black pepper
Directions
Preheat oven to 375 degrees F.

Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.

Cook the bacon and walnuts in a large oven-proof skillet over medium heat until bacon just begins to crisp and walnuts are toasted, about 4 minutes. Transfer the bacon and walnuts with a slotted spoon to a bowl and set aside. Add the Brussels sprouts to the skillet and season with salt and pepper.

Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon and walnuts and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more.

Those Brussel Sprouts go REALLY well with this cheesy polenta recipe that I sort of made up

Polenta:
1 cup polenta
3 1/2 cups chicken broth
2 ounces unsalted butter
1 cup of shredded cheese (or more if you like it really cheesy)
Salt and freshly ground black pepper (plus several dashes of your choice of spices)

Bring broth (with spices to taste) to boil. Whisk in polenta and cook over low heat 15 to 20 minutes when thick and pulls away from the side of the pan. Remove from heat & stir in butter & cheese. Season with salt and pepper.

Finally, I have had this recipe since 1990 or so. I got it from the Oregonian. It’s unbelievable….especially served warm with some vanilla ice cream. Mmmmmm!

Fudgy Pecan Pie

2 (1 ounce) squares unsweetened chocolate

1/4 cup butter or margarine

1 (14 ounce) can eagle brand sweetened condensed milk

1/2 cup hot water

2 eggs, well beaten

1 1/4 cups pecan halves or pieces

1 teaspoon vanilla extract

1/8 teaspoon salt

1 (9in. ) unbaked pie crust

Preheat oven to 350º. In medium saucepan over low heat, melt chocolate and

butter. Stir in eagle brand, hot water and eggs; mix well.

Remove from heat; stir in pecans, vanilla and salt. Pour into pie crust.

Bake 40-45 minutes or until center is set. Cool slightly. Serve warm or chilled.

Garnish as desired. Store covered in refridgerator.

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