Sweet Surrender

I adopted a kitty. My second adoption of the year after driving up to Salem Oregon in June to rescue a border collie of the same name as the one I lost in February. This Maggie had been raised with cats and peacocks and the gal peddling kittens from the back of her SUV at The Wilderville store said the kittens had been raised with dogs.
A quick trip to get some propane for my BBQ and suddenly I was introducing Maggie to her new playmate. Seems like its working out, they are instantly the best of friends.

Seasonal Whiplash

Hard to believe we are creeping into September with 9/11 this Friday. We will be observing the 8yr anniversary of it at a Spearhead concert. Our fourth consecutive year in a row they have been at Britt- but the fact that it is on 9/11 this year makes it uniquely significant. A fact that I'm sure will not be lost on Michael Franti, it should be the concert of the summer and I am pumped.
I'm not working the Britt this year as a volunteer, not working the hospital surgery desk either, all due to the unpredictability of the production schedule for Young at Heart. Between the paper, a steady flow of company and the usual whiplash of summer days, suddenly we are full on into Indian summer.
We had a fun time in Jacksonville this past week, a fantastic Chris Isaak concert with great seats right in front of the stage, totally exceeded my expectations, at the end of the concert I worked my way up to the front of the stage to snap some pics and as they were taking a bow, I gave them back the SNL Garth bow and the drummer smiled and extended me his drum sticks and Chris flipped me a guitar pic.
Sweeeeet!
Then there was Alisons' fantastic moving sale, a satisfying latte at The Good Bean and walking the dogs around Jacksonville. Simple pleasures, awesome treasures.

Planet Cornball

Opening Sundays performance was a theatrical and musical revue called "Oregon, Oregon" celebrating the states' 150 year anniversary and included the US Army band. Totally planet cornball, but the talent was impressive and the musical numbers amusing.... all the patriotic songs, guns and mini cannon, I would have gladly traded for another shot of Pink Martini at the end of the show. My oh my. Pink Martini was all it was cracked up to be and more. We had a fabulous time and were once again front and center on the lawn. One can never get enough of China Forbes voice and stunning looks.

Tonite we are off to see Chris Isaak, I worked his concert two years ago, but my friend Claudia had come in town for an overnighter before a planned rafting trip down the lower Rogue, and being it was was my limited window to see her, I worked my Britt shift selling raffle tickets, watched him open, perform two songs, and left wishing I didn't have to. Should be a stellar show, I remember seeing him in San Francisco in the late 70's when he had started playing with a friends' boyfriend in a band called Silvertone, Gail did their posters. He has come a long way, and I seriously doubt Jimmy is still playing with him. Got a line sitter in line as i type, but doubtful we will get close, there were line sitters getting in line Sunday evening for tonites performance.
I'm currently working on the September issue of Young at Heart, long days and hoping to make my deadline. It was so much easier, organized and content better a few months ago before everything got cut including my production help and my compensation to less than half. My focus is on getting this issue out, and exhaling.
But tonite we rock and roll!!!!!

Rain

Its not just the days getting noticeably shorter, the weather pattern is starting to change, a welcome relief even for us sun worshiping, winter hating Oregonians. My favorite time of the year, Fall is ahead. The kids are back in school, campgrounds are practically empty, and the fire danger is off, meaning you can burn. Torch the pile out back, start a roaring campfire and best of all leave it to Mother Nature to water the garden. In spite of an overpriced automatic watering system I put in years ago that waters the my so called lawn area, I'm tethered to a hose, watering, filling in and spot watering stuff around the back of the barn and the garden.
There are a few advantages to the lack of rain in the summer here, top of my list is the outdoor concert season at the Britt, it is a given to be picture perfect weather with the exception of the opening concert or two.
Its almost September, a year and 80 posts since I started blogging, and I have a lot of work to do all of a sudden... bids to get in on two or three jobs, Young at Heart has had a record month of ad sales and I went from wondering if I had a job, to having four days to finish the September issue and get it to the newest printer. Once again it is a mixed black and white and color issue, in order to trim my budget they decided to do all the ads themselves, and it is a disorganized hodge podge I will have the challenge of pulling together.
Speaking of pulling together I better bust a move, we are off to see Pink Martini this evening and I need to get a picnic packed for another perfect night of awesome music under a canopy of stars.

True Love and Homegrown Tomatoes

There is a Guy Clark song i stole that line from and it refers to the two things money can't buy, in the song, and in life.
Dave grows the most awesome crop of organic tomatoes every summer, he has friends and neighbors that wait for his harvest and he sells them for a song. Well not really a song, but at a buck a pound it practically is.
August is always about setting up the overflow for winter. Traditionally we do salsa, roasting the tomatoes on the grill along with the other ingredients, onions, peppers, garlic, corn on the cob. Its grill and toss in the food processor, except for the corn, add fresh parsley and salt and pepper and the result is an amazing tomato base to make and freeze for pizza sauce, chili, or enchilada sauce.
You have to pour off a good deal of seeds, watery tomato juice and add a small can of organic red paste to it, and be sure to leave on the grilled skins they add a rich flavor and color.

Stayin' Alive

The three days of triple digit temps drove us out of town and out to the coast, where an hour and a half West on 199 we landed on a gorgeous sunny beach at Whaleshead, named appropriately for the shape of the rock and spray that looks like the spout rocketing a greeting to the shore.
Ruth Ann followed us, anxious to return to the river that hooked her last summer and our favorite camping destination heat wave or not.
It was a hastily prepared pack job and created some challenges cooking and eating wise. One plastic fork, no spatula, but thanks to Ruthie, plenty of excellent Oregon and California wine. Our priorities were in order if our camping gear was not.
After an hour of beach time and the thrill of feeling the fog roll in, we headed up river and set up camp. After releasing Maggies ashes into the river rolling out to the ocean, I put together some tomato slabs with mozzarella and basil, and Ruthie cracked a bottle of Williamette Valley Orange Blossom. Dave lit the mosquito coils and the evening closed lying on the rocks next to the rivers edge under an ebony sky watching the big dipper dip behind the trees intensifying the feeling of magical and spiritual serenity.
The next day, with perfect temps to bask in we hung out on a small island overlooking a pool of water so clear and blue it was hard to believe we were not at the Caribbean. A good swim was had by all, including the dogs who wore themselves out while we ate Fritos and indulged in some California Chardonnay.
After a memorable day Ruth Ann packed and headed up the coast to explore Coos Bay and Dave and I decided to stay another night.
Back in the Rogue Valley the heat wave is still happening but it is in the reasonably tolerable stage and my life and garden desperately needed some TLC. It is amazing to see the survival of the fittest nature wise as I have spent the majority of the morning watering all the parched and drooping plants AND playing with Maggie who is hardly outgrowing her water biting obsession. She makes it kinda difficult to really water at times but this morning when I finally lost my temper and made her drop and lay down, she finally did, right in front of the heart shaped rock that came back with us from the coast, picked up her head and gave me the biggest smile a dog can sport. I thought my heart was was going to burst, but instead I got my camera, fired up the hose and gave her a workout.
Another round of TLC please!

Turkey Tamale Pie

This has become the summers favorite and I have had multiple requests for the recipe so i am posting it, and I took some pictures the last time I made it to accompany the recipe.

Roses'TURKEY TAMALE PIE
2 pounds of ground turkey
Salt
1/4 cup chili powder divided
3 cups of salsa
2 4oz cans of diced chilis or fresh roasted ones
2 16 oz can of pinto or black beans ( mash one)
2 2.5 oz can of black olive drained
1 cup of fresh chopped cilantro divided
2 cups of cornmeal
2 tsp salt
2 cups, 8 oz of grated sharp cheese

Heat two 12 inch skillets medium heat and add the turkey and lightly season with salt and cook until it turns from pink to brown, stir in 3 Tbs chili powder, then the salsa, green chilis, beans, olives and 1/2 cup of cilantro simmer about 5 minutes.
Pour into two casserole dishes and sprinkle with half of the cheese.
For the topping, bring 6 cups of water, cornmeal, remaining 1 Tsb chili powder and 2 tsps of salt to boil in a large pot, whisking frequently until it thickens to a mushy consistency (like grits). Pour over hot mixture spreading with a spatula to completely cover the casserole dish, sprinkle with remaining cheese and cilantro.
Bake or broil until the top gets browned. Let rest 5 minutes and serve.
This recipe can easily serve a large gathering, I frequently cut it in half and it will serve four with a little leftovers. Reheats well and is awesome the following day!
One of the things I love about this recipe, its ground turkey, so much healthier than beef and wonderfully flavorful. As you can see in my pics I improvise and add whats in season, in this one, some fresh tomatoes and peppers were added that were grown in Daves organic garden. Don't be surprised if your guests ask for the recipe too!
Bon Appetite!