Thursday, September 27, 2007

Just When I Thought I was Out They Pulled Me Back In

Last night we had sausage and peppers for dinner, the night before we had chicken parmesan. Mike has started calling me Carm (well I know it's not calm).
I start working in the salon four days a week tomorrow which means my torrent of Italian American stereotypes will be reduced to a trickle.
Yesterday was the 21st anniversary of my first day sober. That's when I started to feel like anything is possible but even then I don't think I could have hoped for the life I have now.
Pictured is the first finished Pomatomus Sock I knitted for Leah Rosales ( I hope she doesn't notice the gravy smell.)
I have to go, Christopher got shot and he is in intensive care.

Tuesday, September 25, 2007

It's All Gravy*

Which Sopranos Mobster are you?

Tony Soprano

"The one who calls the shots"

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I had to go to the mattresses. I need to re-enter Navy and Japanese life slowly so I have given myself one week to get back to normal routines here. Today is my last day and I decided to do whatever I want. That means 18 hours of "Sopranos" videos. I have only seen one or two episodes in the past. I started behaving like Carmella after watching the third episode of season one. Mike came home for lunch, I heated up some pasta for him and am planning a nice tray of baked ziti for dinner. There is not a better way for a homesick Italian woman from Providence to cope with life amongst millions of Japanese people and a few thousand military. I have to go now, the indictments are coming down.

* Gravy: if you are Italian and from Providence that is what you call tomato sauce. "Brown gravy" goes on meat.

Sunday, September 23, 2007

Nothing Says Lovin' Like..........

As we sat down to dinner Mike said, while taking a forkful of sausage with fennel and apples, "this is why I really missed you". The longer we are married the better he is at realizing what should be thought vs. what should be spoken, a quarter of a second later he said, "because we have dinner as a family". I like to cook and I do it because I love that Mike enjoys my cooking. I spent the rest of the evening wondering why I was so upset that Mike said he missed my cooking. Maybe because what I heard was, " I only missed you for your food". I am not upset anymore. I get it. Honest.
Tonight we are having guests and the salad is Cantaloupe, mint and jalepeno peppers dressed with orange juice and lime.

Saturday, September 22, 2007

What Day Is It?

This morning as I was ironing and listening to knitting podcasts (don't knock it, it's my life) I thought "I am finally starting to feel like myself", the clock said 3:30AM and I knew it wasn't over yet. This re entry has been particulary difficult and I wonder if the Ambien had anything to do with it (remember when George Bush Sr threw up right here in Japan and blamed it on Ambien)? I had two Ambien, I took one in RI to test my reaction in case I came to in the middle of the night eating a jelly donught and directing traffic in my nightgown. I figured the name McCarten is respected enough in Narragansett so that I could eventually get released on my own recognisance. The Ambien did nothing, I didn't even sleep well. So I took the second on the flight from San Francisco to Japan. It was like those Sci- Fi stories where they put the astronauts to sleep for 30 years and they wake up on Mars.
For those of you who have asked, here is a picture of Charlie Drago taken at the Clambake to celebrate Tim and Lisa's engagememt.
Getting on the scale after two months away was alarming. Clam Cakes are the reason. RI is the only place on Earth with clam cakes. I know, I have looked and tried any facsimile. Key West's Conc Fritters are a distant second. Maine has something called clam cakes that resemble crab cakes. Not good.

2 eggs
1/2 tsp. paprika
1 tsp. fresh chives or parsley, chopped
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1/2 c. milk
1 small can minced clams
1/2 c. clam broth or liquid
2 c. flour
2 tsp. baking powder
Drain clams well, reserving 1/2 cup of clam broth liquid. Combine all ingredients. Drop by tablespoonfuls into medium hot oil in a deep fryer or deep, heavy skillet. Don't let them touch the bottom
Oil that is too hot or cakes which are too large will cause burning or uncooked centers. Adjust temperature up or down slightly to compensate. A good starting temperature is 360 degrees.

The clam cakes will float; turn them over gently as they rise to fully cook both sides. Do not overload the cooker, as this will reduce heat too much. Fry only a few at a time. Serve hot. We eat them with clam chowder

Wednesday, September 19, 2007

Maureen's Birthday Party

I'm Back!

During the one month, three weeks and three days spent in the US I have forgotten most of my Japanese and just how gruelling the flight to Japan is. I rememebered how much I love Maine, R.I., clamcakes and my friends and family.
Maureen had a significant birthday celebrated under a tent in her back yard.