'Painting' by number

I recently discovered an app called Happy Color. Yes, it’s a total time-waster, but when I need a mental break, it’s pure gold. And yellow. And orange. You get the picture. You just tap a number in the palette, then tap the matching numbers in the picture, and voilà. It magically “colors” itself in.

I don’t even need to see the colors; I just follow the numbers and watch the picture come to life. Mindless? Absolutely. But since it involves technology, I like to think of it as practicing my tech skills.

I'm Finally Done With It!

If you are interested in my recent train travel to Washington State and back, I finally finished my travel entries. 

My blog is in reverse chronological order, with the latest entry on top. So from this page, on the right you will notice a navigation bar. Click on July and scroll down. My first entry is called, "My Big Adventure: Train Travel to Seattle Day 1". It is dated July 15th. 

I've posted pictures, stories, recipes, and basically had a great time doing this. I hope you enjoy reading about it as much as I enjoyed writing about it.

My Big Adventure Comes to an End...I'm Home

Steven picked me up at the station, and I was so happy to see him. He asked if I needed to stop anywhere. I told him I’d gladly commit murder for a decent cup of coffee. “No need to kill anyone, Bunny,” he said. “Tim Horton’s is right around the corner.” I told him all about my adventure, barely pausing for air, while he drove.

It’s a strange feeling, this conflict within. I’m so sad to leave Michael and Camille and wish they lived closer. But I’m also so glad to see Steven and the kids and to sleep in my own bed.

I let Michael know I got home safely. He congratulated me on my journey and quoted John Howard Payne: “Be it ever so humble, there’s no place like home.” So true. I can’t find a roll of paper towels and my indoor plants are half-dead, but the kids kept Ernie the Kitty alive, and that was most important.

I’m going to save my pennies and hope to take this train trip again in three years. It was restful, peaceful, and gave me the quiet I needed. I spent real quality time with my big brother, who I cherish more than he knows, and would gladly help clean his garage again.

In the meantime, I’m going to practice the new dishes Camille taught me and start the new school year rested and clear-headed. Or at least rested.

Home Sweet Home

Proof of Love: Salmon and Smoke

Today we finished clearing out Camille’s side of the garage. She was very happy; she now has more room to get in and out of her car. It took a couple more hours, and there are still a few things that need to be ‘gotten to’, but overall, Michael has a solid head start and may be able to keep his momentum going with the other garage bay.

I had a blast helping him. As we sorted through things (putting stuff away, tossing junk, and fixing a few odds and ends) I learned about tools, saw blades, and how to use a utility knife. I even got to show off a little when I used the power washer. That was fun. I managed to spray most of the cherries off the driveway… at least for now.

After all that, Camille made salmon for dinner again. She loves me. She doesn’t say it, but I know she does.

This time it was King salmon. We had jasmine rice and a Caesar salad alongside, and she baked a blueberry crumble using fresh blueberries from Jeff’s garden. It was wonderful.

She grills the salmon on cedar planks. When I told her Wegmans was all out, she told me I could just order them on Amazon. (Honestly, is there anything Amazon doesn’t have?) Once the grill is preheated to about 400°, you place the fish on the cedar planks, close the cover, and keep an eye on the smoke. You don’t want it to burn. It takes about 15 to 25 minutes, depending on the thickness of the fish.

Yep. Another culinary lesson. She loves me.

Grilled, Chilled, and a Little Tipsy

 When I arrived, Michael and I talked about a few things he wanted to get done during my stay, since he was on vacation. One of his goals was to clean out the garage. We decided to start on the bay beside Camille’s car and see how it went.

We definitely underestimated how long that would take. Like most people, he had a number of little projects that had been set aside with the usual promise: “I’ll get to that later.” In a few cases, “later” turned out to be today, more than ten years later.

Since I had no idea where things belonged or how to fix anything, the easiest way for me to help was to be his gopher. I brought things to him, put things where he directed, helped lift awkward items, and vacuumed where needed, things like that. We worked for about four hours, then called it a day. My highlight was getting to work the power washer. 

In the evening, we went to see Jeff. As it turns out, Jeff’s mom, Linda, was in town from Buffalo too! It was great to catch up with the two of them, and I finally got to meet Raquel, Jeff’s girlfriend. Camille grabbed a chilled bottle of Oyster Bay Sauvignon Blanc, and off we went!

Jeff said he was going to throw some things on the grill. Turns out it was Aidells Pineapple and Bacon Smoked Chicken Sausage. I have died and gone to heaven. He served it with Linda’s potato salad, and let me tell you, the potatoes were cooked perfectly. Linda makes amazing potato salad, and one of these days, I’m going to have to ask her for a culinary lesson.

Raquel brought out a bottle of Stella Rosa Black Cherry wine, which was also very good. It’s a sweet dessert wine, but it was the perfect finish to the evening. Camille and I both had a wee bit too much to drink, but hey, we weren’t driving, and Michael was fulfilling his Big Brother Duties.

Camille’s Leftover Magic

Well, before we get to Camille's Leftover Magic, we have to show Michael's Breakfast of Champions: 

I almost forgot to take a picture! This was the most moist cake I've ever had. The perfect way to start your day! 

Now. Camille's Leftover Magic. 

Fish tacos.

I had never had one before, but I’ve discovered that Camille is the master of turning leftovers into something that feels downright gourmet. And this was so easy!

On three 6” tortilla rounds, she added some broken-up leftover swordfish, a bit of leftover coleslaw mix (just cabbage and shredded carrots), some salty sheep or goat cheese (with the texture of feta), sliced avocado, and maybe a few chopped scallions. She served them with peach salsa and sour cream on the side.

Serving size was three tacos, and she was able to make nine total with what was left in the fridge. They were wonderful—simple, satisfying, and a great way to use up leftovers.

I will definitely be making these at some point for dinner. Or if I have leftover fish from dinner, lunch the next day!

Gimlets, Gratitude, and Golden Crusts

Today was a day to relax. (Not that I haven’t already been doing that, but I’ve got a good thing going here.) Michael decided he’d be falling down on his Big Brother Duties if he didn’t get me a little sloshed while I’m out here on vacation. So ta-daaa! Tabor’s Dirty Gimlets, here we come!

 

Tabor’s Dirty Gimlets (makes two):

Pour 2 oz. of fresh-squeezed lime juice and 2 oz. of vanilla-flavored simple syrup over ice in a cocktail shaker. Add 3 shots of Absolut Pear Vodka. Shake to chill, strain into martini glasses, and garnish with a compressed rosemary sprig. (To compress rosemary: place the sprig in your palm and clap once—hard. It releases the scent.)

You have not lived until you’ve had one of Tabor’s Dirty Gimlets. I’m seriously going to have to do some shopping when I get home.

For dinner, Camille showed me how to make her homemade pizza. There’s a little forethought involved, but it’s well worth it.

Use ready-made dough. Wegmans sells it near their café or bakery section. On the morning of pizza night, rub a light coat of olive oil on the dough ball and place it in a bowl. Cover it loosely with plastic wrap. The oil keeps it from sticking to the bowl and wrap. Leave it at room temperature to rise. When you get home from work, it’ll be ready to go.

Preheat the oven to 425°. Shred some Pecorino Romano. Dice up some fresh whole-milk mozzarella. Camille uses the pre-sliced kind because it’s just easier.

Flatten the dough into a 13x9 baking sheet. It doesn’t have to be perfect, but aim for a uniform thickness so it bakes evenly. Spread the dough with Rao’s Homemade Pizza Sauce. Michael has conducted extensive taste-testing, and this one is the winner. (I can confirm Hunt’s and Ragu are not in the same league.)

Spread the cheeses generously over the sauce, then top with sliced Margherita pepperoni. Bake for 15 to 20 minutes, until the cheese is melted and the crust turns golden brown.

As I discovered, it also reheats beautifully! Just place a slice on parchment paper on a baking sheet, put it in a cold oven, and turn it to 350°. By the time the oven reaches temp, the pizza is nearly ready to eat.

Grill Master in Training

 I’m continuing my trend of resting, sleeping, and writing. Teri’s travel journal is coming along nicely.

And so is my culinary education. Today’s lesson? Burgers don’t have to be hockey pucks. Or gourmet science experiments with a list of ingredients longer than a CVS receipt.

Camille made burgers that were juicy, flavorful, and—most importantly—not dried out to the consistency of sawdust. Here's the method:

Camille’s Simple (but Not Sad) Grilled Burgers

• Heat the grill to about 350°–400°F.
• Form the patties. About 3 burgers per pound works well. Poke a few shallow holes in each—this helps them cook evenly.
• Use 80/20 ground beef. You need a little fat to keep the burgers juicy. No need to mix in eggs, breadcrumbs, onions, herbs, or secret family recipes—just shape and go.
• Place the burgers on the grill (avoid the cross grates—they’re notorious for sticking). Turn the heat down to low and close the lid.
• Cook time: Check after 5–10 minutes. They’ll need at least 6 minutes per side, depending on thickness and grill heat.
• Top as you please: Salt, pepper, ketchup, mustard, mayo, lettuce, tomato, relish—whatever your heart desires.

Simple. Delicious. And no one broke a tooth.

Side Note to Remember: Grilling low and slow wins the burger game.

Omelet School and Gourmet Sandwiches

 It’s Sunday—time for Michael’s Amazing Omelets!

Before I came out here, I asked Michael if I could have another omelet lesson. I had a feeling I was forgetting a step or two because mine just weren’t turning out right. Sometimes they were overdone, sometimes underdone; I was definitely missing something. So as a bonus (even though he was half asleep—and trust me, he is not a morning person), he let me video him in action. Now I’ll always have Michael’s Omelet Lesson to refer to.

Turns out I was forgetting a few key things:

• Add a little water to the scrambled eggs.

• Beat the chives, scallions, and peppers directly into the egg mixture—it helps evenly distribute everything.

• Heat the bacon bits in the microwave for about a minute before adding them. That way, they don’t cool the eggs down.

• Preheat the pan! (How did I forget that?)

He also uses a dedicated omelet pan with rounded sides, which makes it easier to work the eggs. I need to get one of those. Pronto.

Camille made sandwiches for lunch, but not just your basic slapped-together deli stack. Instead of regular bread, she used rolls—toasted with olive oil and balsamic vinegar, seasoned with salt and pepper. So much better than plain old butter.

The stuffin’s:

• A slice of turkey
• A slice of ham
• Two thin rounds of hard salami
• Swiss cheese
• Lettuce
• Thinly sliced tomato

Seriously—restaurant-quality food. And so delicious!

A note about balsamic vinegar: Michael once did a little experiment. He’d heard you should always buy the highest-quality balsamic you can afford (read: the most expensive), because the taste is totally different. So he bought three bottles: a cheap one, a mid-priced one, and a $30 tiny bottle.

Turns out the rumor was absolutely true. He said you could put that fancy balsamic on ice cream and it would taste amazing.

Personally, I never knew balsamic vinegar could taste so good—so I’ll definitely be upgrading my shopping list when I get home.

Calm and Crispy Pizza

I am continuing to rest and write. I can feel my breathing slowing, and there’s a calmness washing over me that I’ve desperately needed. There is nothing to be anxious about here.

For lunch, Michael and I had reheated pizza. But not just any pizza—Camille’s homemade pizza. It was delicious, and I learned a new trick for reheating pizza so it actually tastes good and doesn’t turn rubbery or soggy. 

Here’s the method:

• Line a cookie sheet with parchment paper (this keeps the pizza from sticking and soaks up any excess grease).

• Place your pizza slices on the parchment-lined pan.

• Put the pan in the oven before turning it on. Set the oven to 350°F.

• By the time the oven reaches temperature, the pizza will either be ready or will need just 5 to 7 more minutes.

The result? Crispy crust and melty cheese—like it was just made. This is going to save me SO much money.

For dinner, we had Camille’s Quesadillas:

Ingredients:

• Extra-sharp cheddar, freshly shredded
• Chicken, cut into smaller-than-bite-sized pieces
  (Camille used leftovers from a previous dinner)
• Bacon pieces
• Red bell pepper, finely diced
• Scallions

On the side:

• Peach salsa
• Sour cream
• Diced avocado

Instructions:

Use a flat pan wide enough for a 10” tortilla to lie flat. Heat about a tablespoon of coconut oil in the pan.

Place a tortilla in the pan and give it a little twirl to coat. After a minute, flip it. (Reduce heat to low if needed.) Add cheese, chicken, bacon, and scallions to one half of the tortilla. The cheese will start to melt right away. Fold the tortilla in half, let it finish heating through, and transfer it to a plate.

Quick, easy, and so good.

A tip for leftover bell pepper:

Wrap it in a paper towel before refrigerating—it’ll keep longer.

I love Camille’s ‘cooking school’. It’s better than any class I could take because she knows my budget (or lack thereof) and my capabilities. 

Rest and Red Lentils

 Today, my primary goal was rest.

Okay, if I’m being honest, the whole reason I’m out here is to rest. Since I apparently had a myocardial infarction at some point in the recent past (and even scarier, didn’t get the memo while it was happening!), I figure I’d better take it easy before the new school year starts.

Michael and Camille’s house is the perfect place for that. No children, no guests, no pets, and very quiet neighbors. Their home is also large enough that we can’t hear anything someone else is doing. It’s like staying in a peaceful little retreat.

So today I started writing the travel journal for Teri. I really hope she enjoys reading it as much as I’ve enjoyed writing it.

For dinner, we had pasta. Camille made red lentil penne with Rao’s pasta sauce, and it was delicious. The texture of the red lentil pasta is a little different from the regular penne I usually buy, but I liked it, and it’s good for you! She also grated Pecorino Romano cheese to sprinkle on top. Yum. Yes, I had seconds. 

My Knee and I Are Speaking Again, But Only in a Professional Setting

A few months ago, I was suddenly plagued by knee pain so sharp, it felt like someone jamming a lava-hot ice pick into the back of my kneecap. Not a metaphorical ice pick. A very real, very angry one.

Now, I do have 52 steps (yes, I’ve counted) to my classroom and no elevator, so maybe I should’ve seen it coming. But still, the betrayal! My knee and I had a longstanding agreement: I walk, it cooperates. Clearly, that contract had expired.

Excelsior Orthopedics gave me a knee brace that was... less than flattering. Let’s just say it gave off strong “stormtrooper on casual Friday” vibes. But it got me through the worst of it, hobbling and all, until I could talk myself into doing what I was absolutely dreading: getting a cortisone shot.

Now, let me make one thing clear—I hate needles. Hate. I don’t understand how drug addicts do it. I have to psych myself up for a flu shot, and those are practically mosquito bites. The idea of a big ol’ needle going directly into my knee joint? I needed some serious self-talk. Like, two solid months of “I can do this. I can do this. I can do this.”

Everyone I know who’s had a cortisone shot told me the same thing: “It hurts like hell, but you’ll feel better.” And then, just to really seal the deal, they'd elaborate on exactly how it hurts like hell. So I walked into the appointment convinced that Dr. Zinno was about to stab me with a horse tranquilizer-sized needle while grinning like, “This won’t hurt a bit!” and laughing like Vincent Price in a black and white horror movie.

And since I drive a stick, I was also worried I’d be physically unable to drive myself home. Plan B: Uber.

But plot twist! The appointment was ridiculously fast. I walked in, barely sat down before they called me up to pay my co-pay. Then I sat for about three minutes (just enough time for a mild panic spiral) before I was called back.

The nurse asked some basic questions and left. I resumed chanting my “I can do this” mantra. Dr. Zinno came in and asked if I was ready. I told him flat-out that I was terrified. He smiled. (Of course he did.)

I refused to look at the needle. I squeezed my eyes shut so tight I probably looked like a toddler pretending to disappear. He said he was going to freeze the area first to minimize pain and sprayed this icy blast that made me jump a full six feet off the table. He and the nurse laughed like this was a sitcom, which, okay, let’s be honest, it kind of was.

And then... he gave me the shot.

No pain. Just pressure. A little weird squishy feeling in my joint. But not the medieval torture session I was promised by literally everyone I know. I was completely shocked. I even asked Dr. Zinno why people love to terrify others about this stuff. I mean, really! I was anxious enough.

I checked out, got my post-care sheet (ice and rest for 24 hours), and went home. The knee felt a little sore by the end of the day, and still does today, but it’s nothing compared to what it was. I haven’t tested it on stairs yet, but I no longer feel like I’m being stabbed by a vengeful kitchen utensil.

So if you’re considering a cortisone shot, here’s my advice:

Go straight to Dr. Zinno.

He says he’s done billions, that's billions with a B, and honestly, I believe him. He might laugh at you, but he won’t hurt you.

And if your knee suddenly turns on you like mine did? Don’t wait two months like I did. Your stairs (and your sanity) will thank you.

Ernie the Kitty

He weighs a ton, but somehow he's oddly comforting. 

My Emotional Support Sport

There’s just something about baseball that soothes my soul.

Teaching is hard. Like, actually hard. Some days, everything that can go wrong does—kids acting like they were raised in barns, adults in matching bad moods, the copier jammed for the eleventh time this week (I know it's plotting against me), and the day feels like it’s stuck in some cruel time loop.

And when that kind of day ends? I go home. I pour myself a glass of wine. I kick off my shoes, prop my feet on the couch, and turn on MLB TV. 

And suddenly... everything is okay.

The Sox are on. The crowd is buzzing. The grass is perfectly contoured, the baselines are bright and crisp, and the camera pans across a field that somehow looks like peace in visual form. I find myself smiling. I remember how to breathe.

It’s almost meditative—my version of Zen. The world may be loud, messy, and completely off the rails, but here, in this moment, Crochet is throwing 95 mph fastballs and all is right with the world. School, with its infinite noise and unpredictable chaos, feels a million miles away.

Baseball doesn’t fix everything. But on nights like this, it sure comes close. 

I thank my friends Dave and Sue from the bottom of my heart for this gift. They have no idea how much my sanity depends on baseball! 

Or maybe they do. 

The Best Thing I Didn't Know I Needed

The other day, I was roaming the hallway like a ghost of bad behavior past. I had one mission: find a fellow teacher to vent to before I exploded into a confetti blast of frustration and sarcasm.

It had been that kind of day—kids throwing things, lying with the boldness of someone auditioning for a courtroom drama, general chaos. The kind of day that makes you seriously wonder if you accidentally signed up for the wrong profession. ("Did I check the wrong box on that career interest survey in high school? Should I have gone into dental hygiene?") I was evaluating my life choices, and it wasn't pretty.

Anyway, I was on the hunt for my usual confidante, but her office was empty. Heavy sigh. But across the hall… I noticed something strange.

Laughter.

Joy.

People having fun? In a school building? After 2:30 p.m.?

Naturally, I was suspicious.

But I poked my head in and found a whole group of teachers—just hanging out, solving the New York Times crossword puzzle together like it was the most normal after-school activity in the world.

And here’s the best part—they welcomed me in like I’d always been part of the crew.

We’ve got a little of everything:

• Two social studies teachers who know just about every historical fact ever.

• Two math teachers who actually enjoy numbers.

• A technology teacher who loves coding.

• A special ed teacher with the patience of a saint.

• An ELA teacher who knows words that haven't been used since 1874.

Our ages range from mid-20s to 60s, so our knowledge is as diverse as our snack choices. Someone always knows something, and someone always has a random fact no one asked for—but turns out to be super useful.

And Friday? Friday was a milestone. For the first time ever, we completely solved five days’ worth of crosswords in a row. A full streak. It was like winning the nerdy Olympics—and yes, we were very proud of ourselves.

I went looking for someone to commiserate with, but instead I found a little unexpected joy in a classroom full of crossword-loving coworkers. Now, I look forward to it every day. It’s not just about the puzzle—it’s the laughter, the camaraderie, the brainpower, and the feeling that hey, even on the worst days, I’m not alone in this.

Teaching is hard. But a daily puzzle with good people? That’s a little reminder that there’s still a lot of good tucked in between the chaos.

Ms. Tabor's Famous Brownies

I don’t know why the kids rave about my brownies. They come from a box. I mean, who has time to make brownies from scratch? I’m a teacher!

So, I made the brownies for my friends Sue and Dave. They really liked them too. Which means there must be something I do that others don’t. That got me thinking—what exactly do I do differently from what’s on the box?

Each little thing isn’t a big deal on its own, but together, they must make a difference.

First: Pan Preparation

I only use an 8x8 glass pan, and I never spray or grease/flour it. Instead, I line it with non-stick foil. That way, the edges don’t get overly crisp from grease.

Second: Oven Temp & Baking Time

I always bump up the oven temperature by 5 degrees. If the box says 350°F, I set it to 355°F. And I always take the brownies out at the minimum baking time. If the box says 34 to 38 minutes, they come out at 34 minutes. I don’t care what they look like or if a toothpick comes out clean—minimum time, and they’re out.

Then, I set the pan on top of the stove, which is still warm from the oven, and leave them there until they’re completely cooled. The residual heat from the stove and glass pan keeps baking them just enough to be done, but not overdone.

Third: The Mix

I add ½ to 1 teaspoon of cinnamon to the dry mix and whisk it in before adding the wet ingredients. Then, after mixing in the wet ingredients, I stir exactly 50 times with a metal spoon. Yes, I count—50 strokes, no more. Overmixing makes brownies dry and tough.

Finally: Cutting Them Up

Before I carefully cut them into 16 pieces, I trim about ¼ inch off the edges to remove the dried-out part that touched the foil. (Some people like that part, but I’m not a fan.) I use a chef’s knife for clean, even cuts.

And that’s it!

 

Benchmarks - Day 2

 Coloring again...

Mexican Chocolate Chili

 Seriously good chili for cold winter days! 

2 T olive oil

1 onion, diced

1 t chopped garlic

2 lbs lean ground beef

1 can (4 oz) diced green chilies

1 packet taco seasoning mix

1 can diced tomatoes

1 jar (16 oz) Ortega Thick & Chunky Salsa

2 c water

1/2 c semisweet chocolate chips

1/2 c slivered almonds

1 t ground cinnamon

1 can (15 oz) pinto beans, drained

Heat oil over medium heat in large pot until hot. Add onion and garlic. Cook and stir until unions are tender, about 3 minutes.

Add beef, chiles, and seasoning mix. Cook and stir about 5 minutes or until meat is browned. 

Stir in tomatoes, salsa, water, chocolate chips, almonds and cinnamon. Bring to a boil. Reduce heat to low. Simmer 45 minutes stirring every 15 minutes. Add beans, heat 15 minutes longer or until beans are heated through. 

Makes 8 servings. 

Garnish with crumbled taco shells, shredded cheddar cheese, cilantro and diced tomatoes

Prep Time:  15 minutes

Start to Finish: 1.5 hours

The Silent Corner - Dean Koontz

When I visit Teri in the nursing home, I often read to her. Her vision troubles have made it difficult for her to enjoy books on her own, and she deeply misses the joy of reading. She says my reading feels like listening to an audiobook, which she finds comforting and engaging. Sharing these stories together has become a special way to connect with something she loves. Recently, we finished Dean Koontz's The Silent Corner.

Dean Koontz’s The Silent Corner is a gripping thriller that introduces Jane Hawk, an FBI agent investigating her husband's suspicious suicide. As Jane uncovers a chilling pattern of other "voluntary" deaths, she stumbles upon a sinister organization using advanced mind-control technology. This discovery propels her into a high-stakes battle against extraordinary evil.

Jane Hawk is a compelling protagonist, blending intelligence, determination, and vulnerability. Her courage and resourcefulness make her relatable and admirable as she faces betrayals and deadly encounters. Koontz’s prose is dynamic and descriptive, creating vivid scenes and maintaining relentless pacing with short, punchy chapters that keep the tension high.

While the mind-control technology’s intricacies and philosophical implications might slow the pace for some readers, the story’s action and suspense outweigh these moments. The villains, though exaggerated, serve their purpose in creating a clear divide between good and evil.

As the first in a series, The Silent Corner effectively sets the stage for Jane Hawk’s ongoing battle while delivering a satisfying conclusion. Fans of fast-paced thrillers with strong female leads will find this book an engaging and exhilarating read, showcasing Koontz’s storytelling prowess.

 

Doing the Laundry