“So, What’s Your Real Job?”
- At April 05, 2013
- By Roxanne Snopek
- In Roxanne Writes On
- 0
… and other stuff people say to writers.
Just to be clear, MY friends never say things like this. MY friends are supportive, loving cheerleaders… and of course, it goes without saying that my family is behind me 100%. Mostly.
They probably wouldn’t kick up a stink if I used a pen name, but they’re rooting for me, nevertheless. 95% for sure.
Tales from the Bedroom…
- At April 03, 2013
- By Roxanne Snopek
- In Life, Roxanne Writes On
- 2
That got your attention, didn’t it? Don’t worry, this isn’t that kind of post. It’s about something I heard on the radio yesterday. Apparently, the concept of a “double” bed, ie: for two people, doesn’t mean the same thing in Germany as it does here.
The clip I heard on the radio was from a woman, I’m guessing young, who was aghast at making this discovery while on vacation. She felt that sleeping under separate duvets totally destroyed the romance.
No snuggling close beneath the covers. No playing footsie. Etc. Etc.
I think, give it a decade or two, honey. You’ll be kicking those hot feet over to their own side, believe me. Having your bed-mate take all the bedding with him when he rolls over, now that damages the romance.
But then, so does insomnia and hot flashes.
If you’re lucky enough to be with someone who matches you annoyance for annoyance, and puts up with you anyway, you’ll probably be happy to sleep side by side in whatever bed you happen to find yourselves. Etc. Etc.
Best Ever Minestrone Soup!
- At March 29, 2013
- By Roxanne Snopek
- In Life, Roxanne Writes On
- 0
My husband and I are lowering our intake of starch and simple carbohydrates. Well, bread, mostly. This is a true hardship for me as I dearly love bread. I adore it. Sourdough, focaccia, whole-grain, oatmeal…I love to bake it, smell it, look at it. I love it for breakfast, toasted with peanut butter. I love a slice before bed, with honey. I love to pull the hot crusts off a fresh homemade French loaf and slather it with butter and… you get the drift.
My aim in this wretched soul-sucking endeavour is to get my cholesterol levels down into, well, survivable levels. That means get rid of the belly fat and <huge sigh> for me at least, that means no bread. And without giving anything else up, I’m down a few pounds, so I guess it’s working.
However there are many, many foods that I love that are not bread, and this is what I’m focusing on. I enjoy vegetables and I love soup (though soup is best with – you guessed it – bread!) but vegetable-only soup usually leaves me feeling like something’s missing. Like sausage or chicken or a whole whack of pasta. Recently, my husband had a craving for Olive Garden’s minestrone soup, so I looked up the recipe and figured I’d give it a try, not expecting much.
Holy macaroni, was I ever wrong! Chock-full of vegetables and beans (good carbs!) with only a wee handful of pasta, this fulfills my veggie count for the day, satisfies my appetite completely and is totally delicious. And it’s completely vegetarian, broth and all! I followed the recipe almost exactly. (Hm. Note to self: I might be onto something here.)
- 3 tablespoons olive oil
- 1 small minced white onion
- ½ cup chopped zucchini
- ½ cup Italian green beans
- ½ stalk minced celery
- 4 cloves minced garlic
- 4 cups vegetable broth
- 2 cans (15 oz) red kidney beans, drained
- 2 cans (15 oz) great northern or small white beans, drained
- 1 can (14 oz) diced tomatoes
- ½ cup shredded carrot
- 2 tablespoons minced parsley
- 1½ teaspoons dried oregano
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- 3 cups hot water
- 4 cups fresh baby spinach
- ½ cup small shell pasta
- Measure olive oil into a large stock pot and heat on medium.
- Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become translucent.
- Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.
- Bring to a boil and then reduce to a simmer for 20 minutes.
- Add the spinach leaves and the pasta and cook for an additional 20 minutes.