Here are pictures of Alex, Joseph and Audrey carrying on our family tradition of carving pumpkins to sit on the porch for Halloween night. The boys have been doing this since they were in pre-school and it's always the same....Alex does the traditional three triangles for the eyes and nose and a grinning mouth and Joseph goes all creative. This year we had the extra added bonus of a girl's touch....Audrey's pumpkin (her very first!) was just precious, and I'm proud to say that reaching in and pulling out all the gross pumpkin guts didn't faze her one bit!

P.S. Notice Layla's hopeful expression in the first picture? I'm sure she's thinking, "one of these things is gonna hit the floor any minute now and then it's ALL MINE!"

We had the tile man out today to repair the two tiles in the utility room that had to be jackhammered up to locate our slab leak. (Just another one of the joys of homeownership we've experienced lately. I'm telling ya, renting is looking better and better all the time.)

So, of course, the tile-man was telling me his life story - or at least the good parts. Let's see...he's been married twice and his second wife was crazy, and was responsible for getting him arrested on at least one occasion. Nothing sharpens the senses quite like being alone in your kitchen with a strange man telling you about his prison record. Perks you right up, I'm telling ya.

I started telling HIM about my husband and two grown sons, who are REALLY big and fight REALLY dirty and know how to hide a body, and, oh yeah - that dog? The one who's prancing around with a toy in her mouth, wagging her tail and making happy pig-like noises?? She's a cold stone killer. All I have to do is snap my fingers and before you know it, your throat is torn completely out!! Really, she'd probably even LIKE it, too.

Tile-man says he can't BELIEVE I have kids that old. That he's 41 and he'd never have thought I was even close to his age. Oh really? Well, that's a different story...isn't that nice and, I tell him that as a matter of fact I AM close to his age..actually I'm OLDER - six whole years older.

He looks closely at me and says, "Well, I'd have never even guessed that....you sure have held up real good!"

Okay, it's not poetry, but I'll take it.

Let me tell you, the only reason Roger's not walking around with a knot on his head is because I have such poor aim.

Joseph will hit the big 18 this Sunday (sob) and I had asked him what kind of cake he wanted for his birthday. Now, remember, Roger and I have been on Weight Watcher maintenance for what seems like eleventy hundred years or so, and I haven't actually BAKED anything in almost that long. Secretly, I was hoping Joseph would pick something I could fix from a box with a couple of tubs of store bought frosting slapped on. Okay, so it wouldn't have been "home made", but lemme tell ya, there's not much that can't be fixed with a couple of tubs of frosting, even if it IS store bought.

So, we were eating dinner, Joseph was pondering his birthday cake choices and I was throwing out helpful suggestions. The conversation went something like this:
Me: What kind of cake do you want?
Joseph: I don't know.
Me: I can make you a white cake with chocolate frosting, or a yellow cake with chocolate frosting, or, HEY, A BAKERY CAKE IS ALWAYS GOOD! (Am I a subtle or what?)
Then, out of NOWHERE, Roger says, "How about that delicious Red Velvet Cake your mother used to make?"

WHAT??? RED VELVET CAKE?? Do you have any idea how hard it is to make a Red Velvet Cake?? Especially like the kind my MOTHER used to make?? You're talking about an honest to God, from scratch, gotta sift the flour and everything cake!! The freakin' FROSTING has to be cooked on the stove and then refrigerated and then creamed with more ingredients and mine always ends up with little clumps of lard in it and I think I need a pill! I mean, MY GOD, I'd rather donate a kidney.

I was hoping maybe Joseph hadn't heard what Roger said. He doesn't listen or acknowledge what we've said about 90% of the time, so the odds were on my side, right? NOPE. When those words came out of Roger's mouth, Joseph's eyes lit up and he said, "Red Velvet Cake? I remember that cake - that's a GREAT cake! That's the kind of cake I want!"

Now, when I heard my youngest soon-to-be-an-adult son say those words, I'd like to say I felt all warm and maternal and nostalgic that he had such feelings for a cake my mother used to make for each of us on our birthdays. Yeah, I'd LIKE to say that, but I'd be lying if I did. I am NO June Cleaver and I think a lovingly crafted from the box cake would have been just fine. Joseph sure does slather the compliments on his girlfriend Audrey when SHE makes him one of those cheater cakes, doesn't he? But ME? Oh NO.....Nothing less is expected of me than a kill-yourself (or better yet your husband who suggested it) kind of cake.

I think I must have quietly expressed some kind of resistance, or maybe I said all of the above OUT LOUD at a fairly LOUD VOLUME. But, somehow, Joseph sensed I was less than enthusiastic about this whole proposition, and so he did the one thing that proves to me he is definitely MY son and has inherited at least ONE gift from MY side of the family.

He whipped out the Guilt Whip and lashed me with it! Seriously, he was MASTERFUL! My Mother would have been so proud. Joseph looked me straight in the eye and said, "That's okay, Mom, I know it's a pain to make...but, you know, it would have been nice, since I'm only going to turn 18 once." I am telling you I could HEAR my Mother cheering from Heaven Above. She may be gone, but her legacy of love, guilt and Birthday Red Velvet Cake still lives on.

Good Lord, how long has it been since I've posted anything? Forever, I know. So much has happened in the last few months, I'll try to catch you up.

Let's see, Joseph is a senior in high school, and plans to attend college and major in pre-med, probably because he just doesn't think he has ENOUGH stress and pressure in his life. Or maybe he just wanted to hear his father's special college speech, "Four years, we pay for FOUR YEARS, anything more is on your OWN dime!" Ahhhh, parental support, it's a wonderful thing, isn't it? Meanwhile, Joseph is still big in band and we go to San Antonio in November to DEFEND our STATE CHAMPIONSHIP TITLE. (I'm trying to be really excited about this, but, honestly, I'm more excited about a three day vacation from home and dog....ummmm, Go Band!)

Alex is a senior and will graduate this Spring with an accounting degree and plans to get a Master's Degree and become a CPA. He ALSO moved into his own apartment, which broke my heart and ruined my life, but I'm trying not to hold a grudge and I DO manage to have wonderful, long, really personal visits with his laundry, every two weeks.

Roger's counting the days (literally) until he can retire. I've racked my brain, trying to figure out ways to supplement our income and cut costs, so that he can retire early, but no one wants to pay me for my one God Given talent - hormonal ranting; and Layla REFUSES to stand on the roadside with a cup, cane and dark glasses....she's selfish like that, you know.

Speaking of Layla - she's 3 years old now and, while she HAS calmed down a tee tiny bit, she still pretty much terrifies the average person with her "exuberance" (read: bad manners), and I'm fairly sure it would be an impossibility to spoil her any more than she already is. She is the love of Roger's life, and I am almost certain the only reason I'm still around is because I know where the treats are hidden.

Probably the biggest change to happen recently is the death of my mother. Mother passed away from complications of Alzheimer's in September. She may have lost the battle with Alzheimer's, but she DID win the war!! She died very peacefully, surrounded by my sister, my niece and myself, and it was indeed a victory. For the first time in almost 10 years, my mother was calm and at peace. She died a few days before her 82nd birthday and we celebrated her life with a memorial service on her birthday. It was a party my mother would have LOVED, with cake and punch and friends and family...HER kind of celebration.

As for me, I find myself at another changing point in my life. My boys are growing up (okay, okay, they're GROWN UP already...let me hang on for a little while longer, please?) I have more and more free time now and that is taking some getting used to. I know I'll adjust, it's just going to take some time. Maybe I should develop some new hobbies or maybe I'll just show up here more often. Who knows? It's a whole new life now, isn't it?

We're trying a different approach to prevent Dudley from licking. So far, it's working, and it looks a lot cuter than his toilet seat cover hat.

This is a picture of Layla sitting at the front door with her favorite toy. What you can't see is the handsome pitbull she's been flirting with in the yard across the street.

Here's Dudley modeling the latest in fashion wear, worn by obsessively licking dogs everywhere. I think Layla's asking "Are you KIDDING me?"

Here's the view I get every morning. Not exactly inspiring, is it?

This is a great use up recipe for any fish or shrimp you have, although if you have any leftover shrimp, you really should see a medical professional, in my opinion.


1/2 cup chopped onion
1 garlic clove, chopped
1 cup (8 oz) reduced fat sour cream
3 tblsps of flour
1 cup of reduced sodium chicken broth
1 can (4 oz) chopped green chilies
1 tsp. ground coriander
1/4 tsp. pepper
1 cup (4 oz) shredded, reduced fat Mexican cheese blend, divided
2 cups coarsely chopped seafood (fish, shrimp, crab, or any mix)
8 tortillas (corn or flour)
1/2 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped black olives

In a large saucepan, cook onion and garlic in a little bit of olive oil, over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil, reduce heat and simmer, uncover for 2-3 minutes or until thickened. Remove from heat; stir in 1/2 cup of cheese.

Place seafood in a bowl; stir in 1/2 cup of sauce. Spoon equal amounts on tortillas and roll them up tightly. Place seam side down in an 11 x 7 x 2 inch baking dish coated with cooking spray. Top with remaining sauce.

Cover and bake at 350 for 30 minutes. Uncover and sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives.

Makes 8 servings.

This is a recipe I got from the newspaper, but it's a dish that is served at one of our favorite restaurants, Flying Fish. If you get a chance, get the original at Flying Fish, but this is a fairly good imitation.

1 (28 oz) can of petite diced tomatoes, in juice, well-drained with juices reserved.
1 tblsp. extra virgin olive oil
1/4 cup chopped white onion
3 large garlic cloves, chopped
3 small bay leaves
2 tblsps. chopped fresh parsley (or not)
1 tblsp. oregano
1/4 cup sliced green olives
2 tblsps. raisins
2 tblsps. drained, rinsed capers
salt & pepper to taste
6 (4-5 oz) tilipia fillets
3 pickled jalapenos, seeded and halved or quartered (or not)

Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to course puree. Drain again, reserving juices.

Heat oil in large, heavy skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers and all remaining tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt & pepper. (this can be made 1 day in advance and refrigerated).

Preheat oven to 425. Spread 3 tblsps of sauce in bottom of 15 x 10 x 2 inch glass baking dish. Arrange fish on top of sauce and sprinkle fish lightly with salt & pepper. Spoon remaining sauce over the fish. The fish and sauce can be layered in the dish, if you don't have enough room.

Bake uncovered until fish flakes with fork, about 18 - 20 minutes. Using a long spatula, transfer fish to plates, top with sauce. Garnish with jalapeno.

Makes 6 servings.

This is what I like to call a Double Duty Dinner (okay, I stole that name from the recipe column in the Dallas Morning News, but it just fits so well, and I didn't see a trademark on it). The first dish is what you serve for dinner the first night and you use the leftovers in the second recipe for dinner the next night or later in the week. You could also freeze it and serve the recipe at a later time...I'm not the boss of you, ya know.


FIRST NIGHT: HONEY MUSTARD GLAZED SALMON FILLETS

4 tblsp. fresh lemon juice (about 2 lemons)
4 tblsp. Honey Dijon Mustard (or Honey Mustard)
4 tblsp. honey
finely grated lemon zest from your two lemons
2 lbs of salmon fillets
salt and fresh ground pepper to taste
Cooking spray

Spray a large baking dish with non-stick spray. Rinse salmon and pat it dry with paper towels. Place salmon fillets in baking dish and salt and pepper them.

In another small bowl, mix lemon juice, mustard, honey and lemon zest. Pour half of mixture over salmon fillets, turn fillets over and salt and pepper the other side. Pour remaining marinade over fillets.

Cover with plastic wrap and place in refrigerator for at least 30 minutes and up to 3 hours.

Remove fillets from refrigerator and allow to come to room temperature. Turn fillets over one last time. Preheat oven to 400 degrees and cook fillets approximately 20-25 minutes or until fish flakes easily with a fork.

Serve fillets, reserving 8 oz. for later recipe.



LATER RECIPE: SALMON FETTUCCINE

12 oz. fettuccine
2 tsp. olive oil
1/2 med. sliced onion
2 cloves of minced garlic
1/2 tsp of crushed red pepper flakes
2 tblsp. wine (any kind)
1 (14.5 oz) can of petite diced tomatoes
1/2 tsp. dried thyme
1 1/2 tsp. of rinsed capers
8 ounces of cooked salmon fillets (skin removed)

Cook fettuccine according to package directions; drain and set aside.

While fettuccine cooks, heat oil in large skillet and saute onion, and red pepper flakes until onion is tender. Add garlic and saute an additional minute.

Add wine, tomatoes, thyme and capers and bring to a boil. Reduce heat and simmer to reduce.

Break salmon into pieces and add to sauce. Heat through.

Serve sauce over fettuccine.

The dogs discovered an uninvited guest this morning in the rain gutters on the patio. I'm not real sure what HE'S so ticked off about, I'm betting HE didn't just turn 48 years old!!

This is a wing it recipe. I got the original recipe from the Dallas Morning News and I only follow the guidelines, I just kind of wing it. It's a great way to use up whatever leftovers you might have. The only thing that's really a pain about it is, you need to have a skillet that's really big, non-stick and can also go in the oven. Or you can cheat, like I do, and wrap the non-ovenproof handle in heavy duty foil. Just make sure you've got 911 on the speed dial, just in case.

In a great big, non-stick, oven-proof (or not) skillet, saute chopped onions, bell peppers and garlic in olive oil, until vegs are tender. (or use chopped leftover peppers and onions)

Add any leftover meat, chicken, sausage and vegetables you have: spinach, broccoli, squash, whatever

In a large bowl, mix together 2 cups of Egg Beaters, any seasonings you wish and salt and pepper to taste (don't taste the Egg Beaters! Just use however much S&P you think you'd like).

Pour the egg mixture over the veggies in the skillet, cover and simmer on Medium heat for about 6 minutes, turning the pan and doing that nudge thing with a spatula to get any uncooked egg to the bottom of the pan.

Preheat your oven broiler to high. Put the skillet in the oven (this is the time you'd wrap your handle if it isn't oven-proof).

Broil until the top just starts to look golden. Pull the skillet out and sprinkle with cheese (whatever kind you like), slide it back in under the broiler and broil until the eggs are set and the top is golden brown.

Serve with leftover roasted potatoes and fruit.

Here's a picture of Layla's favorite rope toy, which Joseph placed on the very tip top of the door, out of her reach. WHY would he do something like that? Because, previously she'd had the nerve to go in his room and steal his remote control. A big brother's gotta do what a big brother's gotta do, ya know.

This is a recipe I got, a million years ago, from a sweet woman at my church. It's delicious and easy and your family (especially the males) will love it every time you make it - I swear.

Assorted chicken pieces (I use skinless/boneless chicken breasts and/or thighs, because I'm boring like that)

1 can of cream of mushroom soup (or cream of chicken)

1 cup of rice (the long grain kind that takes 25 minutes to cook)

2 & 1/4 cups of water

1/2 - 1 whole envelope of Onion Soup Mix (like Lipton's, but Wal-Mart is cheaper and just as good)

Onion & celery, chopped (however much you want - this is optional)


Mix together the soups, water, rice, onion & celery. (I usually put it all in a Tupperware bowl with a tight lid and shake it up). Pour into a well greased 9x13 in. casserole dish. Make sure rice is spread evenly over bottom of dish.

Rinse chicken pieces and arrange them over the top of the dish. Sprinkle chicken with salt & pepper and paprika if you want to impress anybody.

Bake in a 350 oven for 1 - 1 & 1/2 hours. Let sit for about 10 minutes and serve.

I guarantee, it'll become a family favorite in no time!

You can email me at: melindaproza (at) yahoo.com

(Joseph says not to put any personal information on here, so if you wanna talk to me, you're gonna have to send me an email.)

Ask me some questions, and I'll answer them. Ready? Go!