It's almost here . . . and snow is starting to blanket the U.S. . . I just checked the webcam in my home town of Chardon, Ohio and the snow plow was circling the town square as I was viewing it.

We're going to Palm Desert for Christmas this year. We'll be visiting with my sister Carol and her family and look forward to it very much. Her son, my nephew Michael (aka Frankel*), recently got engaged and we're anxious to meet his fiancee, Ariana.

Bob and I wish our friends and family a Very Merry Christmas and good health and happiness in the New Year.

*Michael's a musician who records under the name Frankel. Check him out on the web--he's a talented guy!

Hope everyone had a nice Thanksgiving. We certainly did. We spent a week at Silent Valley and it was quite pretty with the leaves in fall colors. It was windy much of the time so we didn't get in as much bicycle riding as we had hoped to, but enjoyed it just the same. Our friend Trudy joined us for a few days and we always enjoy her company! Friday we went into Idyllwild for much of the day and it was sunny and bustling with people. It did rain a bunch on Friday night and Saturday, and poor Trudy had to drive home in that, but she did get home safely. Since it was the first rain we've seen in 160 days, I didn't really mind it at all! Trudy and I each bought lottery tickets for the Idyllwild Kiwanis Club gift baskets. We each chose to put our tickets in the drawings for wine baskets, so we're quietly sitting at home now waiting for our calls to say we were winners . . .ya' think?

Monday was Bob's birthday and we had such a nice evening with friends! I invited Deb and Rick to dinner and did something I've NEVER done before. For me this was daring . . . I tried out a new recipe on company--that was a first. We all liked it, so I thought I'd share it with you. Then we played a few rounds of Catch Phrase (a Parker Bros. game from Target) which is my new favorite game that friends seem to like as well. Bob really enjoyed his birthday.

Here's the recipe if you're interested . . .

Roasted Pork Tenderloin with Fennel and Garlic Serves 4

12 garlic cloves, peeled
3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
6-8 small whole carrots, stalks trimmed to a stub (not shown in picture)
3T olive oil
Course salt and ground pepper
2 pork tenderloins (1 to 1-1/2 pounds each)
1/2 t dried oregano (I actually used Spice Islands Italian Herb Seasoning after first brushing the tenderloins with the oil and some Kitchen Bouquet for good color)

Preheat oven to 475. On a large rimmed baking sheet toss garlic, fennel, and 2 tablespoons of oil; season with salt and pepper; Roast 10 minutes.

Rub pork with remaining tablespoon oil and oregano (or the Italian Herb Seasoning and Kitchen Bouquet as noted above), plus salt and pepper. Remove baking sheet from oven and push fennel and garlic to sides of sheet. Place pork in center, add baby carrots alongside the existing vegetables, and roast about 25 minutes, until an instant-read thermometer inserted in thickest part of tenderloin registers 145.

Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Place sliced pork on platter with fennel, garlic and carrots. Pour any juices from pan on top before serving.

I served this with a very light salad and a small baked yam (done in the microwave.)

Can't believe the time is here, but I went to a Medicare Seminar today! I remember vividly when I worked at General Electric in Cleveland (at age 18) and got my first Explanation of Benefits for Retirement. They listed my retirement date as January 2010, and in 1963 I laughed my head off . . . 2010! . . . 2010! . . . ha ha ha . . .! How does that sneak up on you like that? Ah well, it happens to all of us sooner or later, doesn't it. AND, I'm grateful that Bob and I are as healthy as we are. We have friends who certainly aren't as lucky. So I count my blessings and enjoy this beautiful Fall day.

Oh, and I went to see This Is It today. Bob certainly had no interest in seeing it, but I have a soft spot for Michael and am glad I went. He was such a talented performer.

We had our first fire of the season in the fireplace last night! Wish we didn't have to go off Daylight Savings Time this weekend. I much prefer the light of day. Happy Halloween!

Well, Julie and family have come and gone, and we had such a nice time! Both Ian and Jack really enjoyed a full day at Legoland on Monday, then a tour of the Midway on Tuesday. They are such happy kids and pretty darn well behaved. Then they were off to Disneyland for another full day ahead!

Here's a new recipe I ran across in a magazine at the beauty shop. I've made it twice and Bob and I think it's yummy!

PEAR CHEESE PIE

Crust:
1-1/4 Cup pecan sandie cookie crumbs plus 3T unsalted butter, melted
Mix and press evenly into a 9" pie pan; cover and place in freezer

Filling:
1 8oz. package cream cheese softened
1 Cup small curd cottage cheese, drained
3/4 C sugar
2 eggs
3/4 C chopped pears (1 medium) [I used a can of Albertson's pear halves and chopped]
2 tsp grated nutmeg
2 tsp vanilla extract

To make filling: In mixer with paddle attachment, beat cream cheese, cottage cheese and sugar on medium high speed until very smooth, approx. 3 minutes. Add eggs one at a time, beating after each. Fold in pear, vanilla and nutmeg by hand.

To assemble: Pour mixture over frozen crust, smoothing to edges; bake in preheated 325 degree oven until top is light brown and center has slight jiggle, 35-40 minutes. Let cool on wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Top servings with a dollop of whipped cream as desired.

Bob and I are really looking forward to a visit from Julie and Jarrod next week. They're taking the kids to Disneyland and Legoland and will spend a couple of days with us. Ian is 6 now and in first grade. Jack is 3. I know I'm partial, but they are such cute kids!

This is my first blog post. I'm taking a class through a wonderful organization called OASIS and am learning about blogging. I'm lucky to have two great instructors, Don and Jill, who are helping me create this. It's kinda' fun!