Fresh and Good!

Perfect for an outdoor lunch (of course accompanied by your most raucous friends and plenty of good wine!)

Tuna Nicoise Salad

You'll need

large eggs (we always go for duck eggs!)

french beans

black olives

mixed leaves (we like lambs lettuce, rocket, baby spinach...)

Good tuna (go for a jar instead of a can, or fresh if you prefer)

Sunblush tomatoes (juicy cousin of the stronger sun dried!)

Method

Mix and eat...

Here I am!!

Phew! What a weekend, we went to Ciara and Jays Solstice party part deux and had a really lovely time! We camped in our camper of course, and you can see more about that over on We Heart Ladybird! After being ill last week I wasn't up to doing much baking so for the Solstice party I made two nice salads, an unusual sweet and sour salad with cucumber and a beetroot salad.

For the cucumber salad I mixed chopped cucumber with chopped mild chili, poppy seeds and coriander.  The dressing was two parts white wine vinegar to one part sunflower oil and one large tbsp of honey.

For the beetroot salad, I mixed chopped beetroot with one part mayo to one part yoghurt and stirred through some flaked almonds.

The food at the Solstice was really good, there was an amazing garlic tart made by Deirdre, Ciaras mum, and a millet salad which I really enjoyed, having kept birds for a while in my teens, I never imagined it used for our tables!  

Yesterday...

I did not eat one thing yesterday...

I was sick... and feeling terribly sorry for myself.

All alone in my room, except for my darling little Joe, also not feeling the best, who helped me feel better  as only angels can!

Gazza - WHA?

I remember the first time I had Gazpacho, sitting beside a cliff on the coast of Mallorca, an island which is dear to my heart.  Sitting there with two of my dearest friends, after a day on the sand, we ordered Gazpacho at the firm but gentle recommendation of the waiter.  

I couldn't believe it, it was probably the most perfect soup I'd ever had.

Freezing cold soup - a winner all round... who'd a thunk it?

I've never used a recipe, just followed my heart, and so you must too.  Here is a basic list of what goes in my gazpacho, but do vary quantities, add what you like. Its so easy, nothing cooked so incredibly healthy and wows the diners! Everyone oooo's at a gazpacho!

Gazpacho

6 large plum tomatoes, skinned (a minute in boiled water will do the trick!)

1 lge cucumber

1 green pepper

1 clove garlic

half a mild green chili

glass of cold water

salt and pepper

ice chips

croutons to serve

Blend all the vegetables together until smooth, season to taste, add the ice chips and stir. Pour into bowls and top with croutons.

Best eaten while listening to Julio Igleasias... or is that just me?

Burnt is gooood!

Over the weekend I remarked to someone how I hate, and rarely try, recipes without pictures. How I am a visual eater, and often wish restaurants would have pictures on the  menu, to avoid disappointment! However this conversation left me feeling unadventurous and non participational. Like I felt feel in school when raised eyebrows and a sigh were the response to "can I just watch the dodge ball"...

So I decided to give it a shot, but for safety sake to go with a cookbook that I swear by, Nigella Lawson How to be a domestic goddess. 

So I went for the Burnt butter cupcakes, and for once decided to follow the recipe to the letter.

Now here is where I have a problem, descriptions are so subjective, aren't they? In this recipe it advises burning the butter to a dark golden colour.  Well what is that? Is it brown? Yellow? Midway? I think there was a ten minute debate with Bill as to what colour dark golden was, I bantered that a dark golden cake would be brown brown, but dark golden paint might be deep yellow.  We settled on a midway yellow brown and proceeded with the cake... I am therefore including this picture of the colour I decided on in case you have a similar problem!

Burnt Butter Brown Sugar Cupcakes

As per Nigella Lawson

You'll need

150g unsalted butter

125g sef raising flour

60g golden caster sugar

65g light muscavado

2 large eggs

1 tsp vanilla extract

1 tsp baking powder

2-3 tbsp milk 

Firstly burn the butter.  Put it in a small saucepan, and stir until it turns a dark golden colour (see above) when you will take it off the heat and strain through a sieve.  There should be a nutty smoky smell off the butter.  

Now Nigella says to let the butter re-solidify, I left mine for nearly an hour and nothing so...

Allow the butter cool somewhat and then blitz with the other ingredients to a smooth batter in your processor.  

Divide into as many cases as you can, to about halfway up, and bake for 15 minutes or so, until the usual skewer comes out clean.  

Make the icing by repeating the burning of a smaller amount of butter then stirring in enough icing sugar and a bit of milk to make a sweet buttery paste.  Top the cupcakes with this and leave to harden before eating.

Personally I thought the cupcakes were okay, very very buttery though and I think next time I'll use a different icing.  The lack of picture did affect my baking, I find to have an end goal, ie this is what it should look like, makes it a good incentive to do well.  Also for more elaborate cakes, sometimes it can be too vague to simply describe how to do it... showing the final product can help you along, or allow you more freedom, depending on what you like!

I love a recommendation....

and so let me share with you a great tip I tested which you will love! My aunt Marian and I were chatting recently about 'good food' and how similar our definitions of that are, and she told me her favorite thing to do with pasta is to grate a raw courgette (zucchini!) into pasta, mix with a little parmesan, olive oil and a crushed clove of garlic.  Since I am a huge fan of the worthy courgette, I've been waiting for a good time to try it out.  Last night was the time, and we made up a batch of penne pasta, grated in two courgettes, a bit of parmesan, olive oil, crushed garlic, and then added pine nuts and some chicken and bacon bits we had in the fridge (veggies add nothing else, its just as good)...

A perfect combination, fresh tasting and screaming "I'm good for you"! 

Nobody said one word, plates were filled a second time, then a third and it was reluctantly we ate the last spoons before Mary spoke and said "that is just too nice", before we lifted ourselves off the chairs to waddle in to lie on the couches, stomachs filled to absolute capacity but still running our finger along the bottom of the pan in hope for just one more taste...

Thanks Marian - its a winner here! 

Same old, same old...

I know, I know. I'm obsessed with jam or mashed fruit in chocolate cakes, has there been a cake I've made recently without the same method? Sorry but it is an obsession, I can't stop imagining the combinations...

Here are some I'm thinking about...

white chocolate and blueberry jam

darkest chocolate and ginger preserve...

dark chocolate and mashed banana (would it work?)

I made yet again a cake of this sort, becoming less and less like the original Nigella recipe, and more like my own... tweaking is such a huge part of baking, and I always find I try again and again until I find something people just can't eat without rubbing their tummy and saying "mmmm"... So brace yourselves for a spate of these cakes, as that is usually par for the course in my kitchen! Find something that works and rework it until you can do no more!

So I arrived to Ciara and Jays on friday with a pie as you know but also about 30 Raspberry and Pistachio Chocolate Brownies.... 

Lordy lordy... I think I ate ten of 'em...!

Raspberry and Pistachio Chocolate Brownies

(adapted from How to be a Domestic Goddess)

You'll need 

 250gms unsalted butter

250gms dark chocolate

400 gms tinned raspberries, strained and mashed (or use raspberry conserve)

4 eggs

250gms caster sugar

300gms self raising flour

150gms or so of pistachio nuts, blitz half to powder.

Method

As per usual, melt the chocolate and butter together, add then the sugar and eggs, and then the fruit and stir.  Add the pistachio powder and the flour. Stir through some of the whole nuts. 

Scrape the batter into a brownie tin, sprinkle nuts on top and cook for about 25- 35 minutesat 190 c  until a cake skewer comes out clean.

I heart...

...cooking for a crowd!

I really like cooking with a crowd in mind, all queueing, plates in hand, eyes eating the goodies before they've even picked up a paper plate.  Ciara and Jays annual solstice is a great opportunity to cook for a crowd, and I have a stack of easy quick big bowl salads or cold dishes to set down beside the rows and rows of colourful global cuisine that inevitably ends up there!

But this year I decided to be a bit more thoughtful, and make a pie, a main to be surrounded by salads, a staple.

The party has been put off to next week, so unfortunately we had to eat the pie between just a few of us... it was a dirty job but somebody had to do it!

I made my mothers applause inducing cheese pie, but with Ciara and Jay being vegetarians replaced the usual ham with spinach.  This made the pie a little wetter than usual but it was still absolutely scrummy!

Italian Cheese Pie

You'll need

400g ricotta

400g grated cheddar cheese

400g parmesan

400g cottage cheese

4 sheets shortcrust pastry (buy it!)

1 egg, beaten

1 sachet/2 tsp dried italian herb mix

handful of ham or spinach

handful pine nuts.

Method

Grease and line a large springform tin (about 23cms).  Measure and cut out a pastry bottom and place in the tin, brush with milk and place cut out rectangles around the sides of the tin, overlapping onto the bottom. The pastry should be left coming over the sides of the tin and brushed with milk, then set to one side.  In a bowl mix the cheeses together with the egg and the herbs, season.  

Place half the mix into the pie and top with spinach leaves or ham and the pine nuts. 

 Place the rest of the mix on top.  

Place a double layer of pastry on the top of the pie and with a fork or fingers press down to stick to the sides which have been brushed with milk. Prick the top and decorate. Bake for about 45 minutes at 190c until golden brown. Allow cool before slicing.

Eating flowers...

So it was the summer solstice this weekend, with the longest days of the year stretching ahead of us, and, as they do every year, Ciara and Jay invited us to their annual solstice party.  We look forward to this party every year, to see friends and family that we probably don't see except at the solstice!! Ciara and Jay live in a rambling cottage beside the sea in Wicklow, and with the sea on their front doorstep you'd think they'd be content... but no...they have to go have beautiful reed beds and a bird reserve on their back door step!! Some people!!!

But after a cool calm friday eve, with a promising red sky at night, we were rudely awoken in the early hours of saturday with the sound of monsoon weather hurtling against our little tin van... Ciara and Jay wisely called the party off but we stayed around for the day, taking the edge off the childrens disappointment.

Some who hadn't received the text to stay at home arrived, laden with bowls of good food, as is the solstice custom.  So it was a small but happy group who sat around in the kitchen, eating and drinking and making merriment... 

When faced with adversity they say laugh and enjoy it, and when passing by a beautiful flower they say... eat it?

Nasturtiums!

The last slice of bread!

I like to do two things with leftover bread... 

Number 1

Panzanella Salad

A regular occurence on my lunch table, I'm known to hide the last few slices of bread from dinner to save for my lunch the next day.  I like it simple - plum tomatoes, stale bread, basil if I have some, and a dressing of White balsamic vinegar, Olive oil and crushed garlic cloves.  

Number 2

Fried Peanut butter bread...

Fry your left over bread in butter and then add sugar, when it gets all lovely and caramelly... add a dollop of crunchy peanut butter... some raisins and a scoop of icecream.. mmmm...!

The smell of baking...

...through the house gives me a sense of peace and the dog an extra wag in her tail.  So I try to bake at least every second day, depending on what the week is like.  Its usually bread or plain scones, or crackers or sometimes cake! If I have a new idea, or there is a party, or we fancy a little something something!

Last night, while watching Of Mice and Men (Me for the millionth, Bill for the first time!) we both got a hankering for a little something with our tea, and scones are so easy and quick, so between rubbing in the butter in front of the tv and then wandering in and out of the kitchen now and then, the scones appeared, risen and golden and warm beside our cups of tea...

One is never enough...

Buttermilk fruit scones (as per the river cottage cookbook)

You'll need

450gms Self raising flour

1/2 tsp salt

2 tsps Baking powder

100gms butter

100gms Caster sugar 

125gms of mixed dried fruit (I use sultanas, raisins and cranberry mix)

about 300ml buttermilk

Method 

Sift the flour, salt and baking powder into a mixing bowl and rub in the butter until you have a damp sandy texture.  Add the sugar and the fruit.  Then add the buttermilk, bit by bit, until you have a raggy dough.  Upturn onto a floured board and with your hands flatten to about 2-3 cms thick.  I do this with my hands, instead of a rolling pin, because it leaves the texture, inside the scone, airy and layered.  Cut out as many scones as you can get and place on a hot baking tray (helps cook the bottoms!)

Just before putting in a hot (190c) oven, brush with beaten egg and sprinkle with caster sugar, this leaves a lovely crispy sugary glaze!

My other favorite scone recipe, from Domestic Goddess, has no sugar in it, which this one does.  It really depends on what mood you're in, these scones are sweet and light.  Try both and pick your fav, I tend to chop and change depending on my mood!

Risotto Rosa...

I have had a small tin of salmon in my press for ages... I bought it by accident in a big weekly shop and never realised that it was a tin of wild canadian red salmon, retailing at... wait for it...€14!!! For a little tin, when I twigged that I nearly died! I could have had a full fresh Irish salmon for that! Anyway I had been buying salmon in tins for Joe but this one was not going to suffer the fate of 50 percent being flung around the room! So I held onto it, waiting for an opportunity to use it, with its value in mind!

But last night, with our cupboards spacious and minimalist, I decided to use it in

 the dinner, and just as I was reaching for the trusty bag of penne I spied a half pack of arborio lurking in the shadows.  Risotto!

So I made a pink risotto, with salmon, and red onion.  Just follow my basic risotto recipe here, and add a tin of salmon (or fresh of course) and use red onion instead of white.

It was really good but next time I'll just pick up a couple of fresh wild darnes, at half the price!!

Bar none...

A good few years ago now, Cafe Bar Deli was everyones new best friend.  I overdid it, got burned out and abandoned it in favour of the Dundrum Town Centre restaurants, easy to get to, parking, and just as nice.  Fathers Day denoted a dinner out, but with the funds short, there was no fancy dining to be done. And with my week spent running around Dundrum preparing for our holidays, the last place I wanted to go for the evening was there.  

So it was off to Ranelagh and Cafe Bar Deli.We arrived to a full restaurant and a couple of people being seated so the manager was busy, and then he committed the cardinal sin, he acted like a tutting parent when we answered in the negative to his "have you reserved?"... Oh COME ON!  Its one of my top pet hates this snooty "oh you walked in off the street and expect us to feed you" attitude.  

Yes that is what I expect to happen in a EATERIE.  Especially one with the word Cafe in the title.  Especially one described in a guidebook as "the starbucks of pizza and pasta"!! Then when we were being seated, I pointed to a booth and asked if we could have it, instead of the table so close to the chef I could have played chinese whispers with him.  "Sorry madame" I got back, " That table is reserved", I couldn't have been bothered arguing, no restaurant I know takes reservations for particular tables as habit...

Anyhoo the food was alright, nothing surprised or impressed me.  Not that I expected it to.  I did notice though that the portions have gotten smaller, the family bowl (slightly burned pasta with aubergine) we got gave us four a small plate each and no seconds, and the pizza was enough for a child not a man.  

They never have, and never will I would say, give you enough bread with their starter of dips and should you ask for more you will be charged for it.  

The wine (Pinot Grigio Rose) was alright.  The desserts were below par.  

Even after all that I do like Cafe Bar Deli, it holds good memories for me, but I have to say I don't know if I'll rush back, the food is alright, nothing you couldn't rustle up in five minutes yourself and the standard seems to be declining which doesn't help.  Cafe Bar Deli is what it is, a grand spot to get fed, or slightly underfed if going for a family bowl!  But the bill was €94 and when you think what you can get in the "oh my god I'm licking my plate" L'Officina in Dundrum for that...?

I'm due a dinner out sans enfants soon, so I'll let you know...!

Man Food!

As a pre-fathers day treat I decided to cook Bill a special dinner on Saturday night and so set about making burgers.  Home made burgers are so superior to shop bought and only take a few minutes to make, I can never fully understand why I ever buy them! I think its one of those things, like meatballs, that seems to take longer and more effort in my memory than in truth. 

Anyway the burgers went down very well, although his second one knocked him for six and I spent the evening listening to him snoring on the sofa! Oh well...

Mediterranean Lamb burgers

Makes four quarter pounder size and a small one for the dog!

You'll need

500gms Minced Lamb

200gms sausage meat from Tesco tomato and rosemary sausages

1 onion

1 mild green chili pepper

6/7 sunblush tomatoes

2 cloves garlic

handful parsley

Method

After squeezing the meat out of the sausages, throw everything in your food processor and pulse until its all chopped and combined.  Take handfuls of the mix and form burgers, whatever way you prefer.  Fry in olive oil for about 8 minutes each side on a hot pan.

Serve in a rustic wholegrain bap with sliced cheese, tomato ketchup and some mint mayonnaise.

Sit back and enjoy the in-between-bites compliments that rain down from appreciative menfolk! 

Son of a gun...

...we'll have big fun on the bayou!

"Jambalaya, Crawfish pie, Filé gumbo...  For tonight, Im a-gonna see my my-my cher a mi-o Pick guitar, fill fruit far and be gay-o Son of a gun, well have big fun on the bayou..."

 As a kid I used to listen to the Carpenters singing Jambalaya and think "what on earth are they talking about?" My mother told me that Jambalaya was a big mix of rice, meat and fish and that a bayou was a creek... She told me that the song was about a place called Louisianna, and it all sounded very exotic to me.

It is the one food I had never eaten in my life, Jambalaya or Gumbo.  

And for some reason yesterday I spent the morning trying to say "New Orleans" in that slow way that people from New Orleans do... Nu Ow..lenes... Nuw Oh-weh-leens... Nuh Owl-eens... 

And that reminded me of Gumbo, and I got curious.  A bit of googling and I found out that really in its essence any stew of a roux base that contains onion, bell pepper and celery is a gumbo.  I looked around for recipes and you know the pictures just didn't grab me, and I am a picture recipe kinda girl - I don't trust recipes without the heres one I made earlier shot! 

So I reread the information about what makes a gumbo and just made one myself.  

I'm sure gumbocentric people will cry out 'That ain't no gumbo' but I'm happy and I followed the rules... so here it is... my hot and tasty... 

'Wish it was Shrimp' Gumbo

You'll need

1 cup of small prawns (or shrimp if you can get good ones)

4 sticks of celery

1 green bell pepper

1 onion

150mls milk

1 tablespoon flour

2 ounces butter

1 tsp cayenne pepper

salt and pepper

250gms cooked rice

Method

Fry the onion, celery and pepper together until translucent.  Make a space in the middle of the pan and make the roux by melting the butter and adding the flour and some of the milk to make a thick paste, then bit by bit add all the milk until you have a sauce.  

Add the prawns and stir until they are opaque.  Add the cayenne pepper and seasoning. Pour over cooked rice and tuck in.  

I should have cooked this roux for longer to get the dark brown roux which Gumbo is made from but there were hungry men in the other room watching football, so they got a half gumbo...a mbo. I will go the full hog next time and let you know how it tastes!

Foodie Club!

Look at me, a member of the Foodie Blogroll! 

Its a great opportunity to meet other food bloggers, and chat about what we do and why we do it!

See you all soon over at the forum! 

Bake Sale Cakes...

I know this is going to cause a stir around the more community driven of you, but I hate baking for the annual bake sale held in my daughters school... Isn't that awful? I will try to explain myself,  as you know I love baking, so it is difficult for me to bake dotey little cupcakes, or delicious biscuit cakes, using wonderful ingredients and lots of love, and then to see them either smashed into bags of "lucky dip" and being sold for less than 50 cents or worse scoffed in two seconds by some ten year old boy who has no respect for presentation.  

I want ooooh and aaaah showered over my creations, I want them popped into an appreciative gob and to immediately followed by "oaf myf...chew chew... GOFPH" - I want people on their knees begging for more...

I hate the way, at this bake sale, the cakes are priced all the same, and I took serious umbrage the first year when my blackberry and vanilla cupcakes (with real vanilla) were priced beside something I can only describe as iced doo doo.  Rice crispie buns made with cooking chocolate are hardly in the same league as my caramel centred dairy milk chocolate rice crispie balls... so I can no longer bring myself to fork out for expensive ingredients, and precious time, when the produce is thrown around like hay at a horse fair.

Therefore I introduce you to the Bake Sale Fairy Cake, a cheap little processor quick cupcake.. perfect fodder for toddlers, 'tweeners and headmasters.  

Iced Sweethearts

You'll need

150gms self raising flour

125gms caster sugar

125gms unsalted butter, softened

2 eggs, at room temperature

1 tsp vanilla essence

2 tbsps milk

Some strawberry jam

For the icing

500gms Icing sugar

Some coconut milk

Blitz all the ingredients in a food processor until a smooth batter, the eggs being at room temperature should prevent a curdle but if it does add a bit more flour.  Plop about two tsps of mixture into the bottom of prepared baking cases on a baking tray.  

Then add a half teaspoon of jam to the centre of that and top with more mix.  Space the cases evenly so to get perfectly round cakes. Bake at 200 degrees in a preheated oven for about 20 mins or so... a toothpick inserted will come out clean when ready.  Leave to cool before icing with the sugar mixed gradually until stiff peaks (don't rush this you can add more but not take it out!!)

You can see where the name comes from when you bite in, a sweet heart does a sweetheart make!

While I was snapping these little cupcakes for this blog, a little hand snuck into the shot... what could I do? Believe me the mmm mmm sounds eminating from the little thief were worth forfeiting a better shot for!

Something new...

I have always veered away from white fish and pasta dishes, I'm down with the salmons and the tunas in there, and of course the shellfishes are fine, but to be honest the mere mention of cod and penne, or mackeral and spaghetti and I would make sickey noises, maybe even demonstrate the finger in the throat action familiar to many celebrities.  "I love fish" said I,"but please serve it on a plate with nice veg, some potato and a nice sauce... Kedgeree I can just about handle but pasta and white fish - please show me the door..."

It just made me go Eeeeeuuuuuuuuuuuwwwwww.

However, I've been seeing it on a lot of menus lately and then O.M.G. doesn't dear old Gordon Ramsay put a recipe in his latest cookbook for haddock risotto... Since I like to be in with the times I had to at least give it a whirl and try it out.  Just once.  Then I could confidently say No No No its NOT for me!

Oh but oh oh... it is for me... Last night, with all the blinds drawn, and wearing a mask I cooked up a smoked haddock pasta and my my my it was Gooooo-oood.  It was goooooood, so good I ate far too much and  had to lie down.  I could not believe it.  

I sure all of you know how good this is already, and are rolling your eyes to heaven but everyone is entitled to an Eeeeuuuuuwwwww, my foodie friend Sarah can't eat anything with a shell, a mouth and one foot, and I think fair enough, my brother Ferg will leave the room if anyone has a fried egg and baked beans on the same plate let alone 'touching'... Everyone is entitled to a "I jist can't do it captain" and this was mine.

But I've broken through my barrier and now I'm a big fan.  Guys it was gorgeous.  Just delish!

Now all I am avoiding is the rancid or maggot infested cheese... and maybe someday I will jump on those bandwagons too! 

Smoked Haddock Spaghetti

250gms brown spaghetti

4 fillets smoked haddock

2 medium leeks, finely chopped

half an onion, finely chopped

125mls cream

handful of frozen peas

salt and pepper

a few sprigs of thyme

Put the haddock in a bowl with the thyme sprigs and cover with just boiled water.  In your pan 

sweat off your onions leeks and peas until translucent.  Add the cream and turn down the heat.  Take your fish from the bowl when it has gone slightly opaque and flake it into the pan with the onions etc.  On a low heat stir the mix until the peas are cooked and the fish is opaque. Season. Mix through cooked spaghetti and serve. 

Go on, make it and you'll thank me!

You're on!

Okay I've been tagged! 

Here goes...

1 - What were you doing ten years ago?I was living in a little flat in dalkey village, with my then one year old daughter...  

I remember I cried turning 22!! Can you believe that? 

I thought I was over the hill and I hadn't even reached base camp!

2 - What are the 5 things on your to-do list today?

1) Visit my grandparents and my stunning aunt Marian who is home.

2) Have our family meeting 

3) Bake for Marys cake sale tomorrow

4) Look through the Ten on tens!

5) Stop and smell the roses...
3 - What Snacks do you enjoy?

Olives with feta, CHOCOLATE (help me), I absolutley could not live without tomatoes on toast...

4 - What Places have you lived in?

Dun Laoire, Mallorca,Dalkey,  Seville, Carrickmines....

5 - What are the things you would do if you were a billionaire?

Buy a lovely rambling house in Dalkey overlooking the sea, Give my mother a ton of money, Get Diarmud Gavin to make me a garden full of magic... Buy a block of apartments and rent them to young mums, Start a charity to offer "call in" cholesterol and blood pressure checks to the workplace, Fund a massive campaign to abolish the death penalty, Give a stranger a thousand euro every ten minutes for one day... Open a cafe with Ciara just because we should, buy a houseboat, go around the world by ship, get cooking lessons from Gordon ramsay (shirt off gordon!), hire a housekeeper... Buy Bill a Vintage Ferrari, Pay for one more series of SATC, Get a simpsons episode made with us in it, buy Picassos 'Guernica', open a museum of 'the child', Executive produce a movie of The Famous Five, Get Alexander McQueen to make me a dress, Buy out and close down companies that make alcopops, Pay research grants for interesting ideas, Buy all the titanic memorabilia and throw it back in the sea, play serious poker in vegas, have Joan Baez play at my wedding... oh and buy up all the tropical fish from all the pet shops and set them free...

6 - Who are the People you want to know more about?

I'd love to talk about life, being women and mothers with my paternal grandmother and great grandmother, and my maternal great grandmothers... 

What stories and points of view they'd have, They would be my dream dinner guests! 

Now the rules!

Answer all the questions. Tag 6 people, leave a comment on their blog to inform them that they have been tagged and asking them to read your blog for rules. Let the person who tagged you know when you've posted your answers.

I'm tagging...

Emily

Kim (and her mom!)

Nicole

Mamageek

Judy

Anyone who reads this and wants to play!

Ten on Ten!

Here is my contribution to this months Ten on ten...