Wordless Wednesday: Breaking In The New Car

Pure Silliness

Thirty years from now when VH-1 runs their I Love the Twenty-Tens show, my boys will be able to say "Oh, yeah, Silly Bandz. I remember those!" I guess after the fad passes I should package them up and store them in their dresser, just like my mom did with my plastic charm necklace. Remember those?

I vaguely remember the hoopla surrounding Silly Bandz a few months ago when schools were beginning to ban them. I didn't think too much about them then--I had boys and boys aren't into bracelets, right?

Wrong.

My sister came up for a visit a couple of weeks ago and brought a dinosaur one for my 6 year old and he was thrilled...until it broke one morning and the world ended. I sent him off to school with the promise that I would buy him another one. And, well, one is now 60. They have numbers, bicycles, baseball and animals. And I've even taken to wearing the one shaped like a salamander...but don't tell anyone!

Where I'm From

That's my husband when he was a little boy. He left the cowboy boots behind but does carry a gun to work everyday. Maybe he's not exactly the Wild West sheriff he dreamed of being but a city cop is pretty darn close. He never dreamed of going back to college either but at age 33 that's exactly what he's doing. He's taking this semester slow--just one class, Composition I--to see how much he can handle with his work schedule. Eight weeks in and so far he's gotten perfect scores on all 9 assignments (a wife can brag a little, right?). So for today's Poetry Friday spotlight I'm posting a poem he wrote for a recent assignment, the Where I'm From writing exercise.

Where I'm From by my husband, WD

I’m from fishing on the river bank under a willow tree;
leaves blowing in the breeze.
I’m from dressing up like a Wild West sheriff
and mounting a large flower pot shaped like a mule
and chasing invisible rustlers into the sunset.

I’m from staying up late fighting heavy eyelids
and watching Star Trek episodes,
waiting for my father to return from working second shift.
I’m from making trips across the river
to a neighborhood fish market;
watching the owners pet chimps play for hours.

I’m from spending endless hours with my father
sitting on a levee watching rail cars move back and forth
in a rail yard,
asking time and time again where they came from
and where they’re going.
I’m from visiting my father at work and enjoying a Zero bar
and chocolate milk in the break room.

I’m from camping with my grandparents for weeks at a time in the summer,
waking before dawn to help my grandfather check trotlines,
and playing Skipbo with my grandmother all evening.
I’m from a time I dearly miss but can never return to.
A time traveler headed ever forward into an uncertain future,
missing lost loved ones that I’ll never see again.

I’m from taking my wife and sons’ hands
and traveling farther into the great unknown without regrets,
together growing old;
the best IS yet to be!

Italian White Bean, Pancetta and Tortellini Soup

A couple of months ago I loaded up the kids and headed to Little Rock to spend a week with my sister. It was a wonderful, delicious, calorie laden vacation. We're talking giant loaded potatoes, pizza, monkey bread and Krispy Kreme. It was great but when I got back home my stomach demanded something healthy. Something like Giada De Laurentiis' Italian White Bean, Pancetta and Tortellini Soup. With its antioxidant-rich kale, protein-packed beans, carrots full of vitamin A and a soothing, comforting broth, this soup was exactly what I needed.

Italian White Bean, Pancetta and Tortellini Soup (from Everyday Pasta)

3 tbsp olive oil
4 oz pancetta, chopped (I've used bacon and I've also left it out all together)
3 large shallots, chopped (an onion will work, too)
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 (15-oz.) can cannellini beans, rinsed and drained
4 cups chopped Swiss chard (1 bunch) (any green will do--I like kale)
6 cups low-sodium chicken broth
1 (9-oz.) package cheese tortellini, fresh or frozen
¼ tsp freshly ground pepper

In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the beans, swiss chard and broth.

Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or just until tender. Season with pepper and serve.

Wordless Wednesday: Mixed Signals From A Gas Pump

Poet. Didn't Know It.

This is my sister and her husband...

Angie and Billy were married last June and plan to start a family sometime next year.

This is my brother and his partner...

Steven and Dan have been going through the adoption process for several months now and just learned they are having a baby girl due in January.

And ALL of this makes me...

a very HAPPY aunt-to-be!

Wordless Wednesday: Superheroes Fighting Rain