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 My mom has often told me how a birthday is really a multi-person event: it’s not just the celebration of your birth; it’s also the celebration of when your parents became parents. Whether they were first time parents or not, every experience is different and new, and that makes every birth a new experience.
So, happy birthing day to my mom, too. Thank you for giving me life. I know you took one heck of a chance doing it, too, and I appreciate your courage, now and always.
Love,
“Pouche”
 Ok, Tween Day is a made-up holiday. It happens to fall exactly between my birthday and my hubby’s. Given that we are both the same sign, (not that I <strong>compltely</strong> believe in astrology, mind you), we have had our ups and downs: it seems both our strengths and our weaknesses are multiplied by two.
Still, Tween day is useful. Over the years, it has expanded our birthday wishing options to any of the three days (his birthday, tween day, or my birthday), which has given us a certain flexibility.
‘So, darling, Happy ‘Tween Day! 
 This year’s birthday is bitter sweet: it’s the first time Rip celebrates a birthday without his mother around.
Peggie Webb (Sumrall) King died June 24th, 2008. We both miss her, but Rip especially. Although they weren’t exactly the “call every week” type, they were close confidantes and friends, and I know Rip will miss her, painfully, always.
Still, Happy Birthday, Honeybuns. May you have many more, and may each one bring new joys until the end.
Thanks to one of my subscribers, Donna Wilcox,who let me know via Twitter first (even before Meghan McCain, who mentioned it second in all my follows), it’s with a very large hole in my heart that I document this fact: Michale Jackson, who was scheduled to become come back next year, is no more.
The world of Pop will never forget, nor will it ever be the same again.
Sometime soon, when I feel up to it, I’ll talk about what Michael Jackson meant to me and many in my generation, despite his…”faults”.
One year ago today, Peggie King (née Webb), my mother-in-law, died after undergoing surgery. To this day I’m not sure we know quite what killed her, except a combination of old age, the surgery itself, and the stress on a recently repaired heart (she had open-heart surgery back in 2005, if memory serves).
We miss you. May you rest in peace, Peggie.
This also happens to be the “Fête de la St. Jean Baptiste“.
Joyeuse Fête de la St. Jean à tous mes copains, copines, et visiteurs du Québec!
 A little over a week ago, I told you we’d seen our first Roma tomatoes from the upside down plant.
Maybe three days later, just as June was blooming, we now also have three Early Girls on the right-side up tomato.
Continue reading Garden Diary: More Progress! →
Among the foods of French Canada that I remember and love the best, cretons has to be a favorite of mine. Somewhat similar to the French’s “Rillettes“, it’s a flavorful mix of ground pork, finely diced onions, and various spices, almost always including ground cloves.
Continue reading From the Kitchen: Cretons →
AUTHOR’S NOTE: I’ve been meaning to write this kind of article for years. It seems appropriate at this time, what with the current economic situation. It’s a little long, though, so if you want to skip to particular areas, here they are:
Budgeting Meat | Stocks | Vegetable Stock | Meat Stocks | Good Staples to Have | Organizing Your Freezer.
 While it seems our overall economic situation is improving and the more successful grocery stores are managing to reduce their prices, the fact still remains that many of us are struggling, affected by the deep recession that has cost hundreds of thousands of jobs and launched the biggest rash of home foreclosures in decades.
In the midst of this, we are left with things we still have to do: pay rent or be evicted; pay our heating and cooling bill or either die of heat (to coin a phrase) or freeze to death, depending on the season. Most of all, we still have to eat. The question for many becomes, how to do that nutritionally while staying on a tight budget? How do we make food choices that are economical but still tasty? The secret lies in good food management, and meal planning.
Continue reading From the Kitchen: Cooking on a Budget, Intro →
I love a good salad.
I’ve been making my own salads and coming up with my own dressing since I was twelve. My basic salad was basically lettuce (probably iceberg for the crunchy juiciness), shredded carrot, diced green onion or finely sliced yellow onion, and diced tomato, all of that proportioned to taste. You can find pre-shredded salads these days that will give you a basic garden salad, such as the ones from “Ready Pac” (available at most major American supermarkets… I’m sure other countries have equivalent products available). The biggest advantage of these (aside from the obvious convenience) is that they will often include a little shred of a more expensive vegetable, such as red cabbage. Great for you and your pocketbook, all at the same time!
Continue reading From the Kitchen: Salad as a Meal →
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Sotomayor and the Race/Gender Debate
Continue reading Sotomayor and the Race/Gender Debate →