Foodie Chickie

I cringe going to family get togethers. It does not matter which side of the family they may be on. For the longest time before Niel and I got married, I heard, "So when are you getting married?" I guess its normal and everyone goes through it. Now that we have been married for almost three years I have started to hear, "So when are you going to have kids?" The people who ask these questions seem perfectly nice, but I think this is an extremely personal question. Especially since I see these people only once a year and how come they have not considered hey maybe they are having trouble conceiving? I don't know if we do or don't. But many people have had trouble.
I have a tough time restraining myself from yelling out when I am asked this question,"That is a personal question mind your own freaking business!!!!" I have of course never done that, because of the respect I have for Niel. That is also another reason I also don't go beating up on people that tick me off. I sometimes feel like I am not being true to myself by not saying anything, so its a constant struggle not to feel like a doormat and be polite.

Sometimes I have this crazy fantasy of picking up and moving to a small town by the water. I would like to sit by the water wrapped in the shall and think about the neat new town Niel and I live in. The town I am thinking of is always Victoria, B.C. We had such a nice time there and it seemed so much less busier than NYC. Of course we would never do this because Niel is finally in a stable job that he enjoys and I could not do that to him. But I like to daydream every once in a while and it keeps my wanderlust at bay.


Last night's dinner of Veal Rollups, roasted potatoes and garlicky spinach. 

This is an adapted recipe from Rachael Ray

Ingredients

1 & 1/2 lbs. Veal(I used veal on the bone and just hit it with a mallet to flatten the meat and I removed the bones. Rachael's suggestion was to get the veal from a butcher store. I don't have a butcher near me so I did I got my meat from the supermarket and marinated it the night before to bring out more flavor with lemon juice, olive oil, salt, pepper and paprika.)

1/4 pound of Panchetta

A few slices of cheese(Ms. Ray said to use mozzarella but I also included provolone)

A few slices of fresh spinach(Ms. Ray said to use roasted red peppers. I did not have any.)

I rolled everything up and stuck a toothpick to hold it all together and cooked it in a preheated pan with olive oil for about 20 minutes turning it every ten. It was so good.

The potatoes I just added olive oil too, red pepper, and Adobo and cooked it in the oven at 500 for 20 minutes. It was spicy!

The spinach I cooked fresh spinach in olive oil, garlic and lemon juice for about 5 minutes.