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Posted on January 6, 2002 by Mary Beth Frezon

So tomorrow’s the big Apple keynote speech in San Fran. We’re ready to lay the rumours to rest and see the real thing, whatever it is.

Tonight – SNOW. OK – it was an interesting ride home. Folks – most of you have lived here (upstate NY/lower Western New England) for awhile — don’t you remember snow from year to year? All righty then – let me give you two pointers.

  1. Don’t slow down or stop while going UP hills. Don’t put on your brakes. Don’t stop. That means – keep going. No matter what it takes. Keep going.
  2. Brake before curves and give it a little gas in the curve. Yes. That’s right – Don’t brake IN the curve.
  3. Keep going no matter what. Don’t make me do something foolish to go around you – yes YOU – because you’re parked in the middle of the road, mid-way up a hill.

See, a nice bonus hint for you. That is all. Now go brush off ALL your windows so you can actually see where you are going.

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Posted on January 6, 2002 by Mary Beth Frezon

All this and Genius gear too!

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Posted on January 6, 2002 by Mary Beth Frezon

Oh yes, I could have been doing other things, but I ran across a source of great quotes so I added a LOT of them to the quote rotation at the right – and you thought I changed it constantly just for your pleasure, LOL!

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Posted on January 6, 2002 by Mary Beth Frezon

Be who you are and say how you feel because those who mind don’t matter and those who matter don’t mind.
� Dr. Suess

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Posted on January 5, 2002 by Mary Beth Frezon

I’ve been enjoying some recipes from other websites, and thought I’d share the soup I made today. Use whatever sort of meat you’d like for the ham. Sure to be OK.

Hearty Veggie Lentil Soup

In a big soup pot, saute:

vegetable oil

two onions, diced

4-5 cloves garlic, mashed

1.5" thick slice of ham diced (I used turkey ham)

When onions start to turn golden, add:

2-3 quarts of water

1 one pound bag of lentils

5 carrots, diced (about 1/4"")

5 stalks celery (ditto)

1 bay leaf

salt and pepper to taste

fines herbes

dried parsley

Bring to a boil and reduce heat. Simmer until the lentils are cooked. Add:

one 28 oz can of pureed tomatoes

one small can beef stock if desired
more water if needed

4-5 large leaves of kale, large stems removed. Stack the leaves and slice into 1/4" ribbons,

Simmer until the kale is cooked. Leave uncovered to reduce stock slightly. Just before serving, add a good bit of grated fresh parmasan cheese to each bowl and ladle soup into the bowl.

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