http://www.flickr.com/photos/tags/krizmanicdarko/
I love this guy's work. Know nothing about him other than what's in the portraits.
Let me know what you think.
Thursday, July 29, 2010
Monday, July 26, 2010
Three Days of the Condor
Just to drive the point home, here's a great scene from what I consider an amazingly astute film -- Sydney Pollack's "Three Days Of The Condor." Just replace the image of Cliff Robertson with Tony Hayward. I find the words eerily prophetic.
It Ain't All Tony's Fault~
Annnnd...just a brief commentary before I dash off to the grocery.
Please believe me when I say I am the most anti-green person you will ever meet. I'm sooo the opposite of green, I'm like....deep, dried, ox blood red. I would own 3 Hummers if I could afford them, one in each of my favorite colors.
I really don't buy it. This B.S. about saving the planet is just another clever marketing scheme from all corners of the industrialized world. If it looks like greed, and sound bites like greed, and texts like greed...it's probably an enterprising capitalist.
Now, before we replay the famous "Frankenstein" scene where all you tree huggers (and I say that with the utmost love & affection) come thundering after me complete with torches and blood hounds, just hear me out.
We cannot destroy this planet. As much as our over inflated, gas guzzlin', pelt killin' egos would like to convince us otherwise -- it simply isn't possible. Oh, let me be clear -- we can kill off our own species and every other life form that inhabits this little patch of universe with us...that's a certainty given our love of and fascination with split atoms. But I promise you -- we could nuke this very nurturing, benevolent planet of ours repeatedly for millennia...and eventually...she'd recover and be good as new.
Having said that, I completely understand why everyone is so quick to jump on the bandwagon to hang all the execs at BP in light of the recent oil spill debacle. And how throngs of people would love to see Mr. Hayward tarred (literally) and feathered (possibly), with his head on a pike (I'm betting a resounding, "YES!").
Was BP negligent? Absolutely. Did they know about the faulty equipment for months before the crisis occurred? All evidence seems to indicate as much. Should they be held accountable? Without question. And is Tony Hayward one of the most insensitive, undiplomatic, polarizing individuals on the globe? Obviously.
But, we are all culpable. The minute we sold our convenience desiring souls to the habit inducing petrol Gods...we all became BP. And every other oil conglomerate became our extended family. Anyone who uses a laptop (me at this very moment), or drives any form of automobile, or mounts a rubber tire onto their mountain bike, or covers a baby's cute little tush with a diaper (organic or disposable) is a close relative of BP. Until we take a hard, serious look at what we're willing to change and sacrifice, and until we're ready to genuinely seek out alternative forms of energy...Tony is and remains our brother.
Please believe me when I say I am the most anti-green person you will ever meet. I'm sooo the opposite of green, I'm like....deep, dried, ox blood red. I would own 3 Hummers if I could afford them, one in each of my favorite colors.
I really don't buy it. This B.S. about saving the planet is just another clever marketing scheme from all corners of the industrialized world. If it looks like greed, and sound bites like greed, and texts like greed...it's probably an enterprising capitalist.
Now, before we replay the famous "Frankenstein" scene where all you tree huggers (and I say that with the utmost love & affection) come thundering after me complete with torches and blood hounds, just hear me out.
We cannot destroy this planet. As much as our over inflated, gas guzzlin', pelt killin' egos would like to convince us otherwise -- it simply isn't possible. Oh, let me be clear -- we can kill off our own species and every other life form that inhabits this little patch of universe with us...that's a certainty given our love of and fascination with split atoms. But I promise you -- we could nuke this very nurturing, benevolent planet of ours repeatedly for millennia...and eventually...she'd recover and be good as new.
Having said that, I completely understand why everyone is so quick to jump on the bandwagon to hang all the execs at BP in light of the recent oil spill debacle. And how throngs of people would love to see Mr. Hayward tarred (literally) and feathered (possibly), with his head on a pike (I'm betting a resounding, "YES!").
Was BP negligent? Absolutely. Did they know about the faulty equipment for months before the crisis occurred? All evidence seems to indicate as much. Should they be held accountable? Without question. And is Tony Hayward one of the most insensitive, undiplomatic, polarizing individuals on the globe? Obviously.
But, we are all culpable. The minute we sold our convenience desiring souls to the habit inducing petrol Gods...we all became BP. And every other oil conglomerate became our extended family. Anyone who uses a laptop (me at this very moment), or drives any form of automobile, or mounts a rubber tire onto their mountain bike, or covers a baby's cute little tush with a diaper (organic or disposable) is a close relative of BP. Until we take a hard, serious look at what we're willing to change and sacrifice, and until we're ready to genuinely seek out alternative forms of energy...Tony is and remains our brother.
Mushrooms are such fun guys~
Okay, okay...I'm back (finally!) with the directions on how to finish those lovely little rounds of fungi. Let's recap (ha! Get it? 'Cause mushrooms lids are also called "caps?" Sadly yes, -- this really is the way my mind works) what we have so far:
Mama Lynn's Spinach Stuffed Mushrooms
40 oz package fresh Button Cap Mushrooms (the large blue container)
1 stick or 1/4 lb lightly salted butter
1 small Sweet Vidala onion or other sweet variety
3 cloves fresh garlic
1/3 lb Jimmy Dean Hot Italian Sausage
1 sleeve Ritz crackers
1/4 cup Parmesan Cheese
1 Tablespoon Worcestershire Sauce
1 Stouffer's Spinach Souffle (in the frozen section at the grocery store with the Lean Cuisines and other diet meals)
pepper
paprika
dash of Tabasco
The very first thing you want to do is preheat your oven to 400 degrees.
The next first thing you want to do is take those luscious bulbs of heaven and clean them, then snap out the stems and set the stems aside in a bowl...you're gonna need them shortly. After you've gotten your mushrooms all clean and free from cow dung, place them in a 18 x 13 standard jelly roll pan. This next step is soooooo much easier if you have a food processor. If not, you can still get the job done, just give yourself a smidge more prep time. You'll now wanna take the stems and toss them in the processor or mince them by hand, peel your onion and cut it into quarters, then toss it into the Cuisinart (or again, mince by hand), and peel those perfect cloves of garlic, and toss into the mix (or mince by hand, yet again). Pulse all these guys together for about a minute until it looks pretty much like liquid mush (or little bitty snips if you're Cuisinart deprived). Now, take a standard saute pan and melt the butter in the pan on medium heat...when it starts to sizzle, toss in the mushy stuff. You want to cook the mixture and basically reduce as much of the liquid from it as possible, being careful not to burn it or it'll turn bitter due to the garlic -- it should be a beautiful amber color. When you get that hue, place this mixture into a large mixing bowl. Now, take that same saute pan and brown the sausage (about 8 minutes) in it. Attempt to separate the sausage into an even, granular texture as much as possible. Once it's cooked, let it drain on a paper towels and if you've got the "Big Cuis" you can toss the cooked sausage in there for a few pulses just to get the texture really even -- if not, you're certainly welcome to mince it by hand. Now place your sausage into the mixing bowl with the mushroom goop. Next, you'll want to place the Ritz crackers, the Parmesan, and all the dry spices into the Cuisinart (or a large plastic baggy and heavy rolling pin) and pulse or crush until you have a bread crumb looking substance. Add this group of buddies to the mixture in the large bowl. You can dump in the Worcestershire and the Tabasco at this point, too. Now, here comes the most complicated portion of the recipe: cooking the frozen souffle. The key is to cook the souffle to the right texture. And here's the biggest hint -- it's not suppose to look ANYTHING like it does on the box. What we're going for is something between a watery mess and a firm souffle. First, you'll want to take the souffle out of the box and remove the thin plastic film that covers it. Now, leave the souffle in the black plastic container that's been its home for the past few months and place it on a microwavable plate. Next, put the plate in the microwave and zap it for about 3 -5 minutes depending on the setting of your microwave. Take it out and with a regular ol' fork, sort of toss and mix it around in the black container. At this stage it should be partially cooked, a little watery, and possibly still kinda frozen -- this is a good thing -- exactly you want you want! Now, place it back in the micro and hit it for another 3 - 5 minutes. At this point, it should be firming up nicely. Now it's perfect. Throw it into the bowl with the rest of the gang. (If it's still too runny, cook it for 2 minutes at a time, stirring with your fork in between zaps until it firms up.) Incorporate the entire mixture until it resembles an even...well... uhm...brownish, greenie, mossy color. I promise, it'll taste a million times better than it looks. Now, take a small spoon and fill those mushroom caps as much or as little as you wanna, placing them back in the jelly roll pan when they're stuffed. Pop those little suckers in the oven for about 15-20 minutes to heat them thoroughly and cook the mushrooms. They should be nice slightly browned and nice and steamy. At this point, you can top them with shredded cheddar cheese, a tad more Parmesan, or if you really wanna go to town (my personal favorite) velvety Hollandaise decadence. It's ridiculous how fabulous this combination is. Seriously. For real. That's it! Now sit back and revel in how fabulous they are. Oh, but one word of caution -- let the 'shrooms cool off a bit before you bite into one or you'll blister and peel the skin off the roof of your mouth and ruin the whole sublime experience. Enjoy!
Mama Lynn's Spinach Stuffed Mushrooms
40 oz package fresh Button Cap Mushrooms (the large blue container)
1 stick or 1/4 lb lightly salted butter
1 small Sweet Vidala onion or other sweet variety
3 cloves fresh garlic
1/3 lb Jimmy Dean Hot Italian Sausage
1 sleeve Ritz crackers
1/4 cup Parmesan Cheese
1 Tablespoon Worcestershire Sauce
1 Stouffer's Spinach Souffle (in the frozen section at the grocery store with the Lean Cuisines and other diet meals)
pepper
paprika
dash of Tabasco
The very first thing you want to do is preheat your oven to 400 degrees.
The next first thing you want to do is take those luscious bulbs of heaven and clean them, then snap out the stems and set the stems aside in a bowl...you're gonna need them shortly. After you've gotten your mushrooms all clean and free from cow dung, place them in a 18 x 13 standard jelly roll pan. This next step is soooooo much easier if you have a food processor. If not, you can still get the job done, just give yourself a smidge more prep time. You'll now wanna take the stems and toss them in the processor or mince them by hand, peel your onion and cut it into quarters, then toss it into the Cuisinart (or again, mince by hand), and peel those perfect cloves of garlic, and toss into the mix (or mince by hand, yet again). Pulse all these guys together for about a minute until it looks pretty much like liquid mush (or little bitty snips if you're Cuisinart deprived). Now, take a standard saute pan and melt the butter in the pan on medium heat...when it starts to sizzle, toss in the mushy stuff. You want to cook the mixture and basically reduce as much of the liquid from it as possible, being careful not to burn it or it'll turn bitter due to the garlic -- it should be a beautiful amber color. When you get that hue, place this mixture into a large mixing bowl. Now, take that same saute pan and brown the sausage (about 8 minutes) in it. Attempt to separate the sausage into an even, granular texture as much as possible. Once it's cooked, let it drain on a paper towels and if you've got the "Big Cuis" you can toss the cooked sausage in there for a few pulses just to get the texture really even -- if not, you're certainly welcome to mince it by hand. Now place your sausage into the mixing bowl with the mushroom goop. Next, you'll want to place the Ritz crackers, the Parmesan, and all the dry spices into the Cuisinart (or a large plastic baggy and heavy rolling pin) and pulse or crush until you have a bread crumb looking substance. Add this group of buddies to the mixture in the large bowl. You can dump in the Worcestershire and the Tabasco at this point, too. Now, here comes the most complicated portion of the recipe: cooking the frozen souffle. The key is to cook the souffle to the right texture. And here's the biggest hint -- it's not suppose to look ANYTHING like it does on the box. What we're going for is something between a watery mess and a firm souffle. First, you'll want to take the souffle out of the box and remove the thin plastic film that covers it. Now, leave the souffle in the black plastic container that's been its home for the past few months and place it on a microwavable plate. Next, put the plate in the microwave and zap it for about 3 -5 minutes depending on the setting of your microwave. Take it out and with a regular ol' fork, sort of toss and mix it around in the black container. At this stage it should be partially cooked, a little watery, and possibly still kinda frozen -- this is a good thing -- exactly you want you want! Now, place it back in the micro and hit it for another 3 - 5 minutes. At this point, it should be firming up nicely. Now it's perfect. Throw it into the bowl with the rest of the gang. (If it's still too runny, cook it for 2 minutes at a time, stirring with your fork in between zaps until it firms up.) Incorporate the entire mixture until it resembles an even...well... uhm...brownish, greenie, mossy color. I promise, it'll taste a million times better than it looks. Now, take a small spoon and fill those mushroom caps as much or as little as you wanna, placing them back in the jelly roll pan when they're stuffed. Pop those little suckers in the oven for about 15-20 minutes to heat them thoroughly and cook the mushrooms. They should be nice slightly browned and nice and steamy. At this point, you can top them with shredded cheddar cheese, a tad more Parmesan, or if you really wanna go to town (my personal favorite) velvety Hollandaise decadence. It's ridiculous how fabulous this combination is. Seriously. For real. That's it! Now sit back and revel in how fabulous they are. Oh, but one word of caution -- let the 'shrooms cool off a bit before you bite into one or you'll blister and peel the skin off the roof of your mouth and ruin the whole sublime experience. Enjoy!
Friday, July 23, 2010
Gurus and Mushrooms~
When this whole self indulgent, rather presumptuous notion of becoming a "blogger" (Lord, how I hate that word!) first drifted through my cluttered and unorganized closet of thoughts, I never really considered that my little, irreverent blurbs would be anything more than mindless entertainment. In all honesty, the initial inception was for pretty selfish motives -- to get me into the habit of writing...every single day. And if you know anything about writing? Well, I think my mentor, screenwriting legend, William Goldman says it best -- "The easiest thing to do on Earth is not write."
But the other night, after a rather exhausting few hours of meditation (side note here: any of you who might assume that the path to Hindu enlightenment is all "Oms and Mangos" have obviously never tried to maintain singular focus on God while nosey children are inquiring as to why you're on the front lawn in your pajamas in the middle of the night, chanting, brushing away the exceedingly vocally affectionate cat who has decided to join you, all the while trying to block out the aura splitting shrill of the neighbors car alarm. There's a reason why ashrams are at the top of deserted mountain peaks in India. And why Gurus are single...and childless. That's why they look so blissful all the time. Makes sense now, doesn't it?) it became rather obvious -- "Hey, maybe you could actually do something with this little project."
Anyway, my point is (and again, I apologize for my undisciplined rambling) I finally came up with something that sounded a lot less indulgent and self-aggrandizing...a hope. And it's just a simple hope at that: I hope that after you've come in, looked around, poked your head in the fridge, after we've had a chance to chat -- you leave this site feeling better about yourself, the world, and your place in it. That's all...nothing too complicated.
Now, having said all this, anyone who knows me understands that almost nothing makes me feel as good as feeding the people I love...or don't even know, for that matter. (You have my Gram Mae Azevedo to thank for this -- her generous and inventive cooking spirit was passed along through those resilient and stubborn Portuguese genes of hers.) In this vein, I'd like to share my most requested recipe with my friends. This little appetizer came about in my 11th grade Foreign Foods cooking class at Tahoe-Truckee High School. When I set out on my own a few years later, I tweaked it a little, adding some bits and bobs I thought it lacked and the final result has become:
Mama Lynn's Spinach Stuffed Mushrooms
40 oz package fresh Button Cap Mushrooms (the large blue container)
1 stick or 1/4 lb lightly salted butter
1 small Sweet Vidala onion or other sweet variety
3 cloves fresh garlic
1/3 lb Jimmy Dean Hot Italian Sausage
1 sleeve Ritz crackers
1/4 cup Parmesan Cheese
1 Tablespoon Worcestershire Sauce
1 Stouffer's Spinach Souffle (in the frozen section at the grocery store with the Lean Cuisines and other diet meals)
pepper
paprika
dash of Tabasco
Annnnd now I have to run off to work, so I'll post the cooking directions tomorrow...or possibly this evening. Look at it this way, now you'll have time to go to the store and get all the ingredients!!!! :)
But the other night, after a rather exhausting few hours of meditation (side note here: any of you who might assume that the path to Hindu enlightenment is all "Oms and Mangos" have obviously never tried to maintain singular focus on God while nosey children are inquiring as to why you're on the front lawn in your pajamas in the middle of the night, chanting, brushing away the exceedingly vocally affectionate cat who has decided to join you, all the while trying to block out the aura splitting shrill of the neighbors car alarm. There's a reason why ashrams are at the top of deserted mountain peaks in India. And why Gurus are single...and childless. That's why they look so blissful all the time. Makes sense now, doesn't it?) it became rather obvious -- "Hey, maybe you could actually do something with this little project."
So then I decided this blog should have a "purpose." I got a little more amped and thought, "A mission statement could be useful!" Then I got really excited and blurted out "A PHILOSOPHY!!! That's what this site needs!!!!" Don't worry...at that point I realised it was all ego talking and reigned myself back in. You can thank me later.
Anyway, my point is (and again, I apologize for my undisciplined rambling) I finally came up with something that sounded a lot less indulgent and self-aggrandizing...a hope. And it's just a simple hope at that: I hope that after you've come in, looked around, poked your head in the fridge, after we've had a chance to chat -- you leave this site feeling better about yourself, the world, and your place in it. That's all...nothing too complicated.
Now, having said all this, anyone who knows me understands that almost nothing makes me feel as good as feeding the people I love...or don't even know, for that matter. (You have my Gram Mae Azevedo to thank for this -- her generous and inventive cooking spirit was passed along through those resilient and stubborn Portuguese genes of hers.) In this vein, I'd like to share my most requested recipe with my friends. This little appetizer came about in my 11th grade Foreign Foods cooking class at Tahoe-Truckee High School. When I set out on my own a few years later, I tweaked it a little, adding some bits and bobs I thought it lacked and the final result has become:
Mama Lynn's Spinach Stuffed Mushrooms
40 oz package fresh Button Cap Mushrooms (the large blue container)
1 stick or 1/4 lb lightly salted butter
1 small Sweet Vidala onion or other sweet variety
3 cloves fresh garlic
1/3 lb Jimmy Dean Hot Italian Sausage
1 sleeve Ritz crackers
1/4 cup Parmesan Cheese
1 Tablespoon Worcestershire Sauce
1 Stouffer's Spinach Souffle (in the frozen section at the grocery store with the Lean Cuisines and other diet meals)
pepper
paprika
dash of Tabasco
Annnnd now I have to run off to work, so I'll post the cooking directions tomorrow...or possibly this evening. Look at it this way, now you'll have time to go to the store and get all the ingredients!!!! :)
Tuesday, July 20, 2010
Oh Anderson! My Anderson!
Well...nothing like starting up your blog (again!!!) and letting it sit for a month. Empty. With no pearls of wisdom. Or smatterings of humor.
Truth be told (and I'm all about bearing my soul here, Mr. Cornbluth) things have been a little chaotic and rocky at the Wilhite Ranch, of late. This is all of my own doing, of course. If I could just learn to get out of my own way and stop trying to micromanage every aspect of my life, I'm quite certain all of the desired elements would fall into place. It's as if I can literally see God rolling His eyes and saying, "Y'know, when you're ready to let me do MY job...unsupervised, I'll be right here for you. In the meantime, have fun treading water...knock yourself out, kid." So...I'm concentrating on centering myself and working in conjunction with my Creator instead of scurrying behind Him and rearranging the furniture, so to speak.
Anyway...I digress. I do that a lot...the sad lament of an undisciplined, scattered mind. (I'm working on that, too.) But, in response to my original post, I had a few comments from my lovely followers and one in particular from my Irish Lass Kathy, inquiring about how it feels to be letting my oldest daughter set off into the world on her own, as an "adult." And I loved this question...."cough, ahem, cough." Nothing like diving head first into all my anxiety, Kath.
I kid, of course. And it's an important topic to ponder given that Number One Daughter -- Michelle Anderson Wilhite (or the Big Diamond, as we like to call her) is indeed functioning primarily as an autonomous young woman these days (and for many more to come, I pray) whom we only occasionally see in passing as she frolics and breezes through our lives, coming home from work, poking her head in the fridge for a nanosecond (only to wrinkle her nose at the given prospects), and fluttering out the door again to any number of social callings.
Kathy asked me what my biggest fears are about letting my first born loose into the world and I have to admit, I can sincerely say...I don't have many. What I mean by that is that Chas and I have done our work with her...the real work...the hard, repetitive, mind numbing, beat-your-head-against-a-wall-because-the-child-would-argue-with-a-paint chip, kinda work. The granite (sometimes overbearingly maternal) Portuguese foundation has been set; she knows she's loved, whatever choices she makes, she understands she can always find sanctuary in my arms, she's confident that her Dad and I will do our best to guide her back towards the right path should she occasionally lose her way.
So, do I worry? Certainly. I worry that someone whose upbringing has not been as nurturing and stable as Anderson's will bring harm to her, I worry that she'll over extend herself when it comes to money, I worry that she'll trust her heart to the wrong person. But all these are elements of her life that are beyond my control...and anyone elses really. Again, I look to my very benevolent, loving God to watch over her and protect her, because let's face it -- she belonged to Him eons before she ever belonged to me and I know for certain that He has even more invested in her than I do...hard as that may be for me to wrap my limited mortal consciousness around.
What I hope for my oldest child is that she learns from my limitations and regrets...not that I have many...regrets anyway. I hope that she will travel endlessly and see the world with radiant, curious, optimistic, cautiously critical eyes. I hope that she'll find a career that utilizes her inherent talents of language, spontaneity, and a dangerously sharp wit. I hope that she continues to educate herself by forever falling under the spell of a musty, old, used bookstore tucked away in the corner alley of a market place in Mumbai, or La Paz, or Kefalonia.
Most of all I hope that (every now and then) she finds her way home, rushes through the door, pokes her head in the fridge (wrinkles her nose at the prospects), sits down at the table, uncorks a bottle of Italian wine from her latest adventure, pours two glasses...and shares her stories (with her beaming Mom) of how amazing her life is. Of all of them...this is my greatest hope.
Truth be told (and I'm all about bearing my soul here, Mr. Cornbluth) things have been a little chaotic and rocky at the Wilhite Ranch, of late. This is all of my own doing, of course. If I could just learn to get out of my own way and stop trying to micromanage every aspect of my life, I'm quite certain all of the desired elements would fall into place. It's as if I can literally see God rolling His eyes and saying, "Y'know, when you're ready to let me do MY job...unsupervised, I'll be right here for you. In the meantime, have fun treading water...knock yourself out, kid." So...I'm concentrating on centering myself and working in conjunction with my Creator instead of scurrying behind Him and rearranging the furniture, so to speak.
Anyway...I digress. I do that a lot...the sad lament of an undisciplined, scattered mind. (I'm working on that, too.) But, in response to my original post, I had a few comments from my lovely followers and one in particular from my Irish Lass Kathy, inquiring about how it feels to be letting my oldest daughter set off into the world on her own, as an "adult." And I loved this question...."cough, ahem, cough." Nothing like diving head first into all my anxiety, Kath.
I kid, of course. And it's an important topic to ponder given that Number One Daughter -- Michelle Anderson Wilhite (or the Big Diamond, as we like to call her) is indeed functioning primarily as an autonomous young woman these days (and for many more to come, I pray) whom we only occasionally see in passing as she frolics and breezes through our lives, coming home from work, poking her head in the fridge for a nanosecond (only to wrinkle her nose at the given prospects), and fluttering out the door again to any number of social callings.
Kathy asked me what my biggest fears are about letting my first born loose into the world and I have to admit, I can sincerely say...I don't have many. What I mean by that is that Chas and I have done our work with her...the real work...the hard, repetitive, mind numbing, beat-your-head-against-a-wall-because-the-child-would-argue-with-a-paint chip, kinda work. The granite (sometimes overbearingly maternal) Portuguese foundation has been set; she knows she's loved, whatever choices she makes, she understands she can always find sanctuary in my arms, she's confident that her Dad and I will do our best to guide her back towards the right path should she occasionally lose her way.
So, do I worry? Certainly. I worry that someone whose upbringing has not been as nurturing and stable as Anderson's will bring harm to her, I worry that she'll over extend herself when it comes to money, I worry that she'll trust her heart to the wrong person. But all these are elements of her life that are beyond my control...and anyone elses really. Again, I look to my very benevolent, loving God to watch over her and protect her, because let's face it -- she belonged to Him eons before she ever belonged to me and I know for certain that He has even more invested in her than I do...hard as that may be for me to wrap my limited mortal consciousness around.
What I hope for my oldest child is that she learns from my limitations and regrets...not that I have many...regrets anyway. I hope that she will travel endlessly and see the world with radiant, curious, optimistic, cautiously critical eyes. I hope that she'll find a career that utilizes her inherent talents of language, spontaneity, and a dangerously sharp wit. I hope that she continues to educate herself by forever falling under the spell of a musty, old, used bookstore tucked away in the corner alley of a market place in Mumbai, or La Paz, or Kefalonia.
Most of all I hope that (every now and then) she finds her way home, rushes through the door, pokes her head in the fridge (wrinkles her nose at the prospects), sits down at the table, uncorks a bottle of Italian wine from her latest adventure, pours two glasses...and shares her stories (with her beaming Mom) of how amazing her life is. Of all of them...this is my greatest hope.
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