Let's see, in my last post I mentioned how nice it is to have rain and green grass again. Well it can stop now. My grass is green all right, but my patio is now partially submerged! We've had some pretty torrential rains and the ground around our house just can't absorb any more. I really don't mind the rain, but I never did learn how to swim!

We had a great time over the holidays. Christmas with Carol, George and family was such fun. And we spent another several days in Palm Springs eating, riding bikes, eating, shopping, eating . . . Now the New Year is here and of course we have great resolve to "do better" in the eating department.

In December we had our lawn thatched and a "winter lawn" sowed just in time for the December rains. On our return from Palm Springs--voila--we have green grass! Looks and feels great after months of drought! Don't laugh. Here in the West this is no small feat!

So, I feel refreshed and ready to tackle the New Year.

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.)