My Friend BOB the Chef

10/09/2024

Dear everyone who doesn't live in Florida but loves someone who does,

Here are some things you need to know about hurricanes:

🏠 They don't come until they come, so if you ask us how we are 72 hours before we expect the winds to start, don't be surprised if we tell you we're fine. Please believe us. We're actively preparing, and we're watching the forecast more closely than you are, but we're truly fine at the moment.

🌀 Hurricanes are unpredictable. No matter how good the models are, hurricanes often demonstrate a mind of their own. We're always hoping and praying for a turn or "wobble" that sends the monster further from civilization. But if you ask us what's going to happen three or four days from now, we honestly don't know for sure (and neither do the meteorologists).

🏝️ An entire state can't evacuate. Everyone packing up, jumping into their cars and heading north may seem like a great idea. However, the truth is that those of us in "safer" inland regions generally need to stay put to reserve the roads, gas, hotel rooms, shelters, plane tickets, etc. for the most vulnerable folks who live on the coast in the storm's path (where evacuation orders exist). Some inland folks may choose to leave, but most of us stay put and follow the instructions of our local governments.

💕 We truly appreciate your love and concern, the offers to stay in your homes, etc. Know that the national media is doing a pretty good job of stirring up your anxiety. Our local weather teams are much calmer and more knowledgeable about how the hurricanes affect our area. They are working nonstop to give us updates and telling us to prepare. We trust them. When the tie comes off, the sleeves are rolled up, and we're told to hunker down, we're ready.

🙏 Of course we're worried, but we're trying to do all the right things to prepare and not freak out. Thanks for offering words of love and encouragement (and not jumping on the freak-out wagon - it just makes it harder on us).

With Love From Your Florida Loved Ones ♥️
(Copied and pasted)

(I’m exhausted)...

04/02/2024

07/24/2023

This man has rescued and adopted dogs who have lost the use of their back legs, and every day he strollers them to the dog park, where he reattaches their 'wheels', so they can play. Faith in humanity restored

06/22/2023

We hear so much about crime rates, opioids, and gun violence in America, but so little from our elected leaders about the poverty crisis

03/28/2014

Found this recipe and gave it a try. It is too good not to share!! Does take a little effort, but the results are well worth it!
I used a spicy turkey Italian sausage and it worked out very well.

Chicken and Sausage Cacciatore with Grape Tomatoes

ingredients
• 3 tablespoons extra-virgin olive oil, divided
• 4 large chicken thighs with skin and bones (about 1 1/3 pounds)
• 3/4 pound fresh mild or hot Italian sausages
• 3/4 pound large mushrooms, quartered
• 2 12-ounce containers grape tomatoes
• 1/2 cup dry red wine
• 3 large garlic cloves, pressed
• 1 1/2 teaspoons chopped fresh rosemary
• 1/2 cup coarsely chopped fresh basil

preparation
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl.

Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl.

Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes.

Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.

Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.

02/05/2014

If you see something you like, ask for the recipe. I am always willing to share and trade.

02/05/2014

Yeah, I know. Silly cover photo. Sorry. Still loading up all my food pics... Cute, though, huh?

02/03/2014

Serious wings!!!