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"I wanted to read more about Bilbo"
Again proving how incredibly wrong these things are
Bleu Cheese Recipes
Roasted Balsamic Onions
Vaginal Contraceptive Film (VCF)
Bron-Y-Aur Stomp 
A Dog's Eye View
Thought for the Day
My Year in Review
I'll try to remember this!

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January 09, 2004
Email me at admin@fondofelves.com

"I wanted to read more about Bilbo"
This is EXACTLY how I felt about it, too!
--------------------------------
PC: Were you a fan of the books?
BB: When I was younger, a lot younger, we read The Hobbit, me and all my friends that I grew up with. One of the guys, we weren't book readers, you know, we played football and read comics you know and one of the guys started talking about this book The Hobbit and I distinctly remember him saying that he was reading it in bed the night before and he got such a fright when this dragon came out, I thought how can a book give you a fright you know it's not a movie, you're reading it. After that I started reading it and we all read it together and it was great. There were all these guys who weren't readers, and we'd all meet up at night after a game of football and talk about where we were up to in The Hobbit.
That was beautiful and then it took a while to remember this but I know what happened, why I didn't go and read The Lord Of The Rings was I started to read it and it was about this guy Frodo and I wanted to read more about Bilbo this is the character I got to love, so I never read it.
-Billy Boyd, who plays Pippin in the LotR Trilogy (excerpt from an article in XPressmag.com.au By POLLY COUFOS)


That's Pippin on the left, Merry on the right
Posted by Janet at 11:24 AM| Comments (0)

January 08, 2004


Again proving how incredibly wrong these things are

-----Original Message-----
From: fondofelves
Sent: Thursday, January 08, 2004 2:31 PM
To: ME; Jules
Subject: RE:

here, sing this song and see my results below:

http://quizilla.com/users/wickednottocare/quizzes/What's%20your%20brand%20of%20sexy%3F/

"What's your brand of sexy?" - Results:

Romantic-Sexy.... Your fantasies involve love, not lust. You are a fantastic kisser, love wearing a dress and for very good reason: it's your favorite thing. You are sappy as hell, and you don't care who knows it.

------------------

From: ME
Sent: Thursday, January 08, 2004 2:31 PM
To: fondofelves; Jules
Subject: RE:

Again proving how incredibly wrong these things are:

DownGirl-Sexy.... You are the average man's fantasy. You like sports and action movies, toilet humor is your forte and you love beer and red meat. His friends all want to hang out with you, and most want to do you. Too bad all the girls you know hate you, but hey, who cares. You're a man's woman.

P.S. Even if I'm on the girly side, it's not all stilettos and dresses. I also enjoy comfortable fot wear just like the ones featured on Best Walking Feet

Posted by Janet at 02:39 PM| Comments (0)



Bleu Cheese Recipes

Buffalo Chicken Lasagna

12 pieces lasagna, uncooked
vegetable oil cooking spray
1 pound skinless, boneless chicken breasts, diced
4 cups low sodium spaghetti sauce
1 and 1/2 cups water
2 to 3 tablespoons hot pepper sauce
2 tablespoons vinegar
1 teaspoon garlic salt
15 ounces container part skim ricotta cheese
1/2 cup egg substitute
1 cup crumbled bleu cheese

Spray a large skillet with cooking spray; place over medium high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt. In a bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13 inch baking pan with spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange four pieces of lasagna; 3 lengthwise, 1 widthwise, over the sauce. Cover with 1 1/2 cups of the sauce. Spread half of the ricotta mixture on top. Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. Spread the remaining ricotta mixture over the top. Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350F. Cover lasagna with foil and bake for 1 hour and 10 minutes. Uncover lasagna, sprinkle bleu cheese over the top, bake an additional 5 minute uncovered. Let stand 15 minutes covered, before serving. Make 10 servings.

Bleu Cheese and Sundried Tomato Stuffed Chicken Breasts

4 6 to 8 ounce boneless, skinless chicken breasts
4 ounces bleu cheese, crumbled
8 sundried tomatoes, marinated in oil

Preheat oven to 375F. Pound chicken breasts flat. Sprinkle 1 ounce bleu cheese and 2 sundried tomatoes in the center of each breast. Fold breasts in half and roll, securing with string or toothpicks. Place rolled breasts in a nonstick or lightly oiled baking pan and bake for 20 minutes. Serves 4.

Buffalo Chicken Wraps

4 boneless skinless chicken breast halves, cut into bite sized strips
1/4 teaspoon salt
1 tablespoon hot pepper sauce
1/2 cup finely chopped celery
1/2 cup bleu cheese, crumbled
1/2 cup fat free bleu cheese salad dressing
4 10 inch fat free tortillas, plain or flavored
1 1/3 cups shredded lettuce
1/4 cup shredded carrot

In a medium bowl combine chicken, salt and hot pepper sauce; toss to mix. Spray medium nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add chicken; cook 4 to 5 minutes or until chicken is no longer pink and liquid is evaporated, stirring occasionally. Meanwhile, in small bowl combine celery, cheese and salad dressing; mix well. Spoon celery mixture onto each tortilla; spread to within 1/4 inch of edge. Spoon chicken down center of each tortilla. Top each with 1/3 cup lettuce and 1 tablespoon carrot. Fold or roll up tortillas. Makes 4 sandwiches.

Cauliflower and Broccoli Gratin with Bleu Cheese

10 ounces cauliflower florets
10 ounces broccoli florets
1 tablespoon olive oil
2 medium onions, peeled and sliced into eighths through the root
10 ounces brown basmati rice
1 pint boiling vegetable stock
1 rounded teaspoon salt

Bleu Cheese Sauce:
4 ounces bleu cheese, cubed
1 pint milk
1 1/2 ounces butter
1 1/2 ounces plain flour
pinch of cayenne pepper
a little freshly grated nutmeg
salt and freshly milled black pepper

Topping:
1 ounce Parmigiano Reggiano, finely grated
1/2 ounce fresh bread crumbs
1 level tablespoon finely chopped fresh parsley

Heat the oil in the frying pan over a medium heat, then add the onions and let them cook for 3 to 4 minutes, until lightly tinged brown. Next stir in the rice and turn the grains over in the pan so they become lightly coated and glistening with oil. Then add the boiling stock, along with the salt, stir once only, then cover with the lid, turn the heat to its very lowest setting and cook for 40 to 45 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, making the rice sticky. While the rice is cooking, make the sauce. Place the milk, butter, flour and cayenne pepper in a saucepan; using a balloon whisk, whisk on a medium heat, continuing until the sauce becomes thick, smooth and glossy. Turn the heat to its lowest setting and give it 5 minutes to cook. Whisk in the cheese until it has melted, then season with the nutmeg, salt and freshly milled black pepper. Next, preheat a burner to its highest setting, then place a saucepan on the heat, add some boiling water from the kettle, fit a steamer in it and add the cauliflower. Put a lid on and time it for 4 minutes. Add the broccoli to the cauliflower, put the lid on again and time it for another 4 minutes. Arrange the cooked rice in an 8 x 6 inch baking dish and top with the cauliflower and broccoli florets. Pour the sauce over all. Mix the Parmesan with the bread crumbs and parsley. Sprinkle this all over the top, then place the whole thing under the broiler and cook for 2 to 3 minutes, until the sauce is bubbling and golden brown. Serves 4.

Country Focaccia with Bleu Cheese and Lavender Honey

1 envelope active dry yeast
1 1/2 teaspoons sugar
1 cup lukewarm whole milk
2 1/4 cups focaccia bread mix
3 tablespoons extra virgin olive oil
2 tablespoons fresh chopped rosemary
gray salt
1/2 cup crumbled bleu cheese
lavender honey

Combine yeast, sugar and milk in the bowl of a stand mixer. Add 1/2 cup of focaccia mix. Stir well, cover with tea towel and let rest in a warm place for about 25 minutes. With a dough hook, mix in 1 tablespoon olive oil, gray salt and 1 cup of focaccia mix. Knead until well mixed. Add remaining focaccia mix, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Knead until the dough is smooth and elastic, about 6 minutes. Shape the dough into a ball, flatten slightly and turn gently in an oiled bowl to lightly coat the dough. Cover the bowl with a tea towel and put in a warm place to let the dough rise until doubled in bulk, about 1 hour. Preheat the oven to 375F. Oil a baking sheet with olive oil. Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 x 10 inches. Brush off any excess flour and transfer to the prepared baking pan. Gently push the dough toward the corners and edges of the pan. Using your fingers, make evenly spaced indentations all over the surface and be careful not to puncture or tear it. Sprinkle rosemary over the surface. Brush the remaining olive oil over the top, filling the wells. Sprinkle gray salt evenly on top if desired. Bake until crisp on the bottom, about 25 minutes. Let cool, cut into squares or triangles to serve. Spread with bleu cheese and drizzle honey on top.

Pasta with Bleu Cheese Sauce

1/4 cup bleu cheese
2 tablespoons light cream cheese
1 tablespoon sherry
1 large onion
1 cup chopped tomato
2 cups pasta
2 teaspoons each parsley, basil and oregano
1/2 teaspoon each salt and pepper

Preheat oven to 350F. Roast onion in oven for half an hour or until tender. Allow to cool. Peel and quarter. In blender, blend onion, bleu cheese, cream cheese and sherry till very smooth. Cook pasta in salted boiling water till done. Drain and toss with tomatoes, herbs, salt and pepper. Stir in sauce and serve.

Potato, Mushroom and Bleu Cheese Gratin

2 tablespoons unsalted butter
1 pound shiitake mushrooms, stemmed and cut into 1/2 inch slices
1/3 cup chopped shallots
5 large Idaho, russet or eastern potatoes, peeled and thinly sliced, about 3 1/4 pounds
2 cups heavy cream
1 cup chicken stock, preferably homemade or use low sodium canned broth
6 ounces bleu cheese, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Position a rack in the top third of the oven and preheat to 350F. Lightly butter a 9 X 13 inch baking dish. In a large skillet, heat the butter over medium heat. Add the mushrooms and cook, stirring often, until tender, about 10 minutes. Stir in the shallots and cook until softened, about 1 minute. Set aside. In a medium saucepan, bring the cream and broth just to a simmer over medium heat. Remove from the heat and stir in the cheese until melted. Spread half of the potatoes in the prepared dish and sprinkle with half of the salt and pepper. Top with the mushrooms, then the remaining potatoes. Season with the remaining salt and pepper. Pour the hot cream mixture over all. Cover tightly with foil. Bake for 40 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden, about 40 more minutes. Let stand for 10 minutes before serving. Makes 8 to 12 servings.

Spinach Calzones with Bleu Cheese

1 10 ounce can refrigerated pizza crust
cooking spray
4 garlic cloves, minced
4 cups spinach leaves
8 1/8 inch thick slices Vidalia or other sweet onion
1 1/3 cups sliced cremini or button mushrooms
3/4 cup crumbled bleu cheese

Preheat oven to 425F. Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5 inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425F for 12 minutes or until golden.

Bleu Cheese, Port and Walnut Fondue

1 cup tawny port wine
1 tablespoon freshly squeezed lemon juice
2 tablespoons cornstarch
3 cups bleu cheese, crumbled
1 cup toasted walnuts, finely chopped
2 tablespoons sour cream
sea salt and freshly ground black pepper to taste

In a medium size, heavy bottom sauce pan, bring 2/3 cup of port wine and lemon juice to a simmer. In a separate bowl, mix the remaining port with the cornstarch until smooth and add to the pot. Cook for 1 minute. Once the mixture is quite dense, gradually stir in the cheese. Once the cheese is melted, remove from the heat. Add the walnuts and sour cream and incorporate well into the mixture. Season with the sea salt and freshly ground pepper. Transfer to a fondue pot. Serve with walnut bread.

Bleu Cheese and Brandy Spread

8 oz bleu cheese, crumbled
16 oz cream cheese, softened
3 tbsp heavy cream
1 cup brandy
1 tsp thyme, powdered
Salt, to taste
Freshly-ground black pepper, to taste

Directions:
Mix all ingredients well and let sit for 1 hour so flavors can intermingle.
Serve stuffed in celery, mushroom caps, or endive. Also superb wrapped up
in thin slices of ham, turkey or rare roast beef.

BLEU CHEESE, POMEGRANATE, AND PEAR CREPE WITH WALNUTS AND HERBS

Crepe Batter
1 cup all-purpose flour
2/3 cup whole milk
3 large eggs
1/2 tsp salt
3 oz. melted unsalted butter
*additions
In a blender, on high speed, blend for 30-40 seconds. Scrape down the sides and blend for another 10 seconds on medium speed. Pour into a container through a fine sieve and let stand refrigerated for 30-45 minutes. The batter needs to rest or it will make tough crepes.
Heat a 10" non-stick, sauté pan over high heat. Brush a small amount of oil in the bottom of the pan to just coat it or (off the heat) apply some non-stick spray. When the pan is very hot, spoon in 1½ -2 oz. crepe batter, tilting the pan to coat the bottom evenly. Turn the heat down to medium and allow the crepe about 30 seconds to cook on one side. Carefully loosen the crepe from the pan with a rubber spatula (or your fingers) and flip it over allowing it to cook for another 20-30 seconds. Slide the crepe out onto a platter and continue the process until all the batter is used.
*When the batter has rested, chopped walnuts can be added. Chopped chives, parsley or any other herbs can also be added at this time.
Crepe Filling
8 oz. bleu cheese
1-2 oz. cream
1 pomegranate, seeded
2 Bosc or Anjou pears, peeled, cored, and thinly sliced
To Assemble
Crumble the blue cheese into a bowl and, with a fork, smooth out the texture by incorporating the cream until the cheese is spreadable. Lay out the crepe on a flat surface and spread a uniformly even, thin layer of cheese to cover, leaving about a ½" edge uncovered. Lay 3-4 slices of pear in a line onto the cheese closest to the lower edge so that about half the crepe is covered. Sprinkle with pomegranate seeds. Roll the crepe up into a cigar shape starting with the edge closest to the pears. Use a little pressure to keep the crepe relatively tight. The cheese should help hold it all together as it is rolled. Place onto a flat platter or pan and refrigerate until firm.
To Serve
Slice the end of the crepe off so that it is flat, slice again at a 45° angle ½" down. Continue this along each crepe so that the pieces can be set on the flat side and the top side will have an angled higher face.

BLEU CHEESE GRITS WITH SHRIMP

Grits
2 ounces bleu cheese
2 cups water
1 cup instant grits
Shrimp
1 tablespoon julienne onions
1 tablespoon julienne tomatoes
1/2 tablespoon capers
1 cup chicken stock
2 tablespoons butter
2 large shrimp, peeled and deveined

Grits: Bring water to a boil in a small saucepan. Add grits and stir constantly for 5 minutes. Set aside. Place 1/2 cup grits into a mold. Place 1 ounce of cheese in the center. Add another 1/2 cup of grits to the mold and set aside.
Sauce: Sauté onions, capers and tomatoes. Add chicken stock and reduce by half. Add shrimp and butter, and cook for 3 minutes.

To finish the dish, sauté cheese grits in 1/4 cup oil until golden brown on both sides. Place shrimp on top of grits and pour sauce over grits in a shallow bowl. Serve immediately.

Meatballs in Brie & Bleu Cheese with Hazelnut Sauce

2 lbReady made meatballs (or your own)
2 cDry White Wine
2 tbspShallots, minced
1/2 cHeavy Cream
1/4 lbBrie Cheese, peeled
2 tbspBleu Cheese
2 tspDijon Mustard
1 cHazelnuts, toasted, husked & coarsely chopped
1 tbspFresh Parsley, finely chopped

Boil wine and shallots in small saucepan until liquid is reduced to 1/4 cup, about 15 minutes. Add heavy cream, brie & bleu cheeses and mustard. Permit mixture to boil for about 5 minutes to thicken, stir constantly. Stir in hazelnuts and parsley. Keep sauce warm over low heat. Heat meatballs per cooking instructions. Place heated meatballs in serving dish then add sauce, mix thoroughly. Garnish and serve as an appetizer with toothpicks.

Buffalo Chicken Cornbread with Bleu Cheese Mayo

1 pound chicken breast tender strips
¼ cup Louisiana style hot sauce
½ cup mayonnaise
¼ cup plain yogurt
2 ounces bleu cheese, crumbled
½ teaspoon salt
2 teaspoons lemon juice

3 tablespoons butter
½ cup chopped red onion
½ cup chopped celery
1 package Martha White Cotton Pickin’ Cornbread Mix
½ cup milk
1 egg
Preheat oven to 450F.
Place the chicken tender strips in a bowl. Toss with the hot sauce to coat well. Set aside to marinate for 20 minutes.
In a small bowl combine the mayonnaise, yogurt, bleu cheese, salt and lemon juice. Cover and place in the refrigerator until ready to serve.
Melt one tablespoon of the butter in a 10" skillet over medium heat. Sauté the onion and celery in the butter until tender. Remove from the pan. Add the remaining two tablespoons of butter to the pan. Sauté the chicken tenders in the hot sauce in the butter, stirring constantly for 5-7 minutes. Combine the Martha White Cornbread Mix with the milk and egg. Stir in the sautéed celery and onion. Pour over the chicken in the hot pan. Place in preheated oven for 20-25 minutes or until corn bread is golden.
Cut into wedges and top each serving with the Bleu cheese mayo. Serves 6. 

These are so good, you'll need to walk off the calories every day - cause you'll want to eat them every day! Speaking of which, recently I came across Bestwalkingfeet.com which has some useful info about shoes for different foot types like high arches and flat feet. Thought you gals might be interested.

Posted by Janet at 10:29 AM| Comments (0)



Roasted Balsamic Onions

2 medium yellow onions, unpeeled
salt and coarsely ground pepper to taste
4 t. butter
8 t. balsamic vinegar

Preheat oven to 350°F. Butter a baking dish just large enough to hold the onions. Cut the unpeeled onions in half lengthwise through the root and stem ends. Cut a thin slice off the rounded side of each half so that it will sit upright in the baking dish. Arrange the onion halves, cut side up, in the prepared baking dish. Season with salt and pepper, and place 1 teaspoon of butter on each half.

Cover and bake 45 to 50 minutes or until onions give slightly when the edges are squeezed together between your fingers. Uncover and sprinkle each onion half with 2 teaspoons of balsamic vinegar (use a fork to spread the onion layers apart so that the vinegar can dribble down between the layers). Bake, uncovered, another 15 minutes. Remove from oven and serve hot or at room temperature.

Makes 4 servings.

Posted by Janet at 10:17 AM| Comments (1)

January 07, 2004


Vaginal Contraceptive Film (VCF)

Today I went to a doctor's office with a friend who was pregnant and didn't want to be, in fact, had used Vaginal Contraceptive Film (VCF) in order to ensure she didn't get pregnant. DON'T USE IT! It's not a very good method. The directions say (in very fine print, of course): "Among typical couples who use vaginal spermicides, about 25% will experience an accidental pregnancy in the first year. If vaginal spermicides are used consistently and correctly, about 6% will become pregnant." 25%!!! 6%!!! Holy shite! Are they NUTS!

Posted by Janet at 04:50 PM| Comments (0)



Bron-Y-Aur Stomp

Ah caught you smiling at me,
That's the way it should be,
Like a leaf is to a tree, so fine.

Ah all the good times we had,
I sang love songs so glad
Always smiling, never sad, so fine.

As we walk down the country lanes,
I'll be singing a song,
Hear me calling your name.

Hear the wind within the trees,
Telling Mother Nature
'bout you and me.

Well if the sun shines so bright,
Or on our way it's darkest night
The road we choose is always right, so fine.

Ah can your love be so strong
When so many loves go wrong
Will our love go on and on...

My, my la de la come on now it ain't too far,
Tell your friends all around the world,
Ain't no companion like a blue eyed merle.

Come on now well let me tell you,
What you're missing, missing,
'round them brick walls.

So of one thing I am sure,
It's a friendship so pure,
Angels singing all around my door, so fine.

Yeah, ain't but one thing to do
Spend my natural life with you,
You're the finest dog I knew, so fine.

When you're old and your eyes are dim,
There ain't no old Shep gonna happen again,
We'll still go walking down country lanes,
I'll sing the same old songs,
Hear me call your name...STRIDER!!!

I love that Robert Plant wrote a song about his dog, AND named him Strider...how awesome is that!!!

Posted by Janet at 04:24 PM| Comments (0)

January 06, 2004


A Dog's Eye View


Posted by Janet at 08:49 PM| Comments (1)



Thought for the Day

I used to think when I reached 21, I would grow up. That didn't happen, so then I thought when I got married, I'd grow up. THAT didn't happen either, so then I thought when I had kids, I'd grow up. Having kids didn't happen, so I guess I'll 1) never know, and 2) never grow up!

Posted by Janet at 01:35 PM| Comments (0)



My Year in Review

I swiped this from Michelle’s blog (who swiped it from Nicole). Like most of the things I do in life, it's a little late!

1. What did you do in 2003 that you'd never done before? 
Sat in a bar in Scotland and listened to various comedians with their lovely Scottish accents!
2. Did you keep your New Year's resolutions, and will you make more for next year? 
I make no resolutions! Damn things! And I won’t make any this year! So piss off! ;-)
3. Did anyone close to you give birth? 
Nope!
4. Did anyone close to you die? 
 My 18 yr old cat, Molly
5. What countries did you visit? 
England, Scotland & Paris
6. What would you like to have in 2004 that you lacked in 2003? 
A companion
7. What date(s) from 2003 will remain etched upon your memory, and why? 
August 26 – The Two Towers out on DVD
September 20 – Put Molly to sleep.
November 18 – The Two Towers (extended version) came out!
December 17 – Return of the King!!!
8. What was your biggest achievement of the year? 
That I made it thru, alive!
9. What was your biggest failure? 
Not getting in shape
10. Did you suffer illness or injury? 
You mean, other than the weekly headaches and heartaches? Sure did! A biopsy (benign, thankfully) in February, on Valentine’s Day (of course), but the recovery was fun (a weekend at Steph's being taken care of, catered to, and watching all of last season's Sex in the City!), and a perforated eardrum in November.
11. What was the best thing you bought? 
Hmmm…
12. Whose behavior merited celebration? 
No one that I can think of, certainly not mine!
13. Whose behavior made you appalled and depressed? 
I don’t get depressed by anyone else’s behavior but my own; however, I was appalled by Britney Spears.
14. Where did most of your money go? 
Vacations :-)
15. What did you get really, really, really excited about? 
Edinburgh, Scotland! What a flippin’ beautiful place!!!
16. What song will always remind you of 2003? 
I can’t think of one...I mostly listened to Led Zep in 2003.
17. Compared to this time last year, are you: 
i. happier or sadder? The same
ii. thinner or fatter? fatter.
iii. richer or poorer? definitely poorer
18. What do you wish you'd done more of? 
Exercise!
19. What do you wish you'd done less of? 
Being alone
20. How will you be spending Christmas? 
With my family, opening gifts, cooking, cleaning up.
22. Did you fall in love in 2003? 
Nope!
23. How many one-night stands? 
0! Zero! Zip! Nada! I’m so proud!
24. What was your favorite TV program? 
ER.
25. Do you hate anyone now that you didn't hate this time last year? 
My boss
26. What was the best book you read?
Ruth Ozeki's All Over Creation. Read it!!!
27. What was your greatest musical discovery? 
That songs are woven together like tapestry, and I can’t hear some of the bits anymore!
28. What did you want and get? 
Various things in the various countries I visited
29. What did you want and not get? 
A new job
30. What was your favorite film of this year? 
Return of the King
31. What did you do on your birthday, and how old were you? 
My friend, Gaylen, made me a lovely dinner, and afterwards we were entertained by a wicked thunderstorm (my first in England) that was so bad, the power went out! I was 46.
32.What one thing would have made your year immeasurably more satisfying? 
A lover, perhaps, but a good one...I'm a bit spoiled in that area, happily!
33. How would you describe your personal fashion concept in 2003? 
Comfortable.
34. What kept you sane? 
My obsession with all things LOTR
35. Which celebrity/public figure did you fancy the most? 
Orlando Bloom/Elijah Wood/Johnny Depp
36. What political issue stirred you the most? 
Well, it’s not a political issue yet, but I sure as hell hope it will be one day and that’s the selling of pets in pet stores DON’T BUY PUPPIES IN PET STORES!!!
37. Who did you miss? 
Calvin/Michele
38. Who was the best new person you met? 
Alexi!
39. Tell us a valuable life lesson you learned in 2003. 
That I can learn to love new things, even at my advanced old age!

Posted by Janet at 12:02 PM| Comments (0)



I'll try to remember this!

"It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."
 - Mark Twain

Posted by Janet at 10:44 AM| Comments (0)

January 05, 2004


Sick of being sick!

In November I caught a cold and ended up with a punctured ear drum...or was it A's fault for having a loud voice? Hmmm...

Anyway, thought it had healed but New Year's Eve day it came back with a vengeance, so I've been taking some percosets from last year's lovely biopsy. Got an appointment with the doc tomorrow to find out what's going on this time.

Sigh...aging...so much fun!

Posted by Janet at 09:22 PM| Comments (1)

January 04, 2004


The Weekend

Friday, went to the movies with Pat (RotK), and had a bite at the Rock Bottom Brewery around the corner from the theater in Boston. OMG! The service was excellent, fast, polite, and the beer & food was delicious! We ordered a sampler of their beers and decided to mix the "Rotating Dark Beer", which was oatmeal stout, with the North Star Amber, it was great! We had Pub Calamari and split a Hickory Burger, which the waitress actually cut in half, placed on separate plates and brought it to us!

Saturday I took Max to Steph's farewell party Saturday. Diana was there (looking great!), as was Steph's new b/f, Matt. Ritesh came by, and Aislinn & Keith. It was nice, but bittersweet.

Sunday I took the dogs to Thanksgiving Forest, had a nice run, and made dinner for my parents (roast pork marinated in molasses & coffee).

Sigh...back to work tomorrow...I envy Steph, off to merry ole England for the next 10 months!

Posted by Janet at 06:06 PM| Comments (0)



Chaos

A Japanese movie with english subtitles about a businessman who's wife is kidnapped. I'd had it since November, but just couldn't get into it...boy, it was good!

Posted by Janet at 05:51 PM| Comments (0)



Return of the King

Saw it 1/2/04 at the Boston Common Loews with Pat...my third time, her second. She felt the same way about seeing it the second time as I did, i.e., she liked it!

Posted by Janet at 05:49 PM| Comments (0)

January 02, 2004


1st Book of 2004

I'm still reading Wicked: The Life and Times of the Wicked Witch of the West by Gregory Maguire. Haven't had time to sit and get comfy with it!

Posted by Janet at 02:41 PM| Comments (0)