Heart’s Tide

Well, whatever is going on with the site, I can work around it. So … moving on. Today is going to be a relatively boring blog day. I don’t have any new stories or anything. I did regale my co-workers with the “Surry-ella” situation at my mom’s … they found it quite funny. So we’ll just be moving on with the rest for this afternoon.

BTW … today is another big awesome salad day!!! YUM!!!


ஜ~§Quote of the Day§~ஜ

Earth and sky, woods and fields, lakes and rivers, the mountain and the sea, are excellent schoolmasters, and teach some of us more than we can ever learn from books.
John Lubbock

ஜ~§The Question Of The Day§~ஜ

Sometimes it’s the thought that counts, and other times it’s the thing itself. What’s the best gift you’ve ever received, thoughtful or otherwise?

ஜ~§The Word Of The Day§~ஜ



1. Any of several fishes of the family Echeneididae that have a dorsal fin modified in the shape of a suction disk that they use to attach to a larger fish, sea-turtles, or ships.
Also called sharksucker or suckerfish.
2. Hindrance, drag.

From Latin, literally delay, from remorari (to linger, delay), from re- + morari (to delay), from mora (delay).

“Ryder has been a remora to the Heathers but boils over and, with Slater’s crucial aid, kills one kind of accidentally.”

ஜ~§What I’m Reading§~ஜ

JK Rowling: Tales of Beadle Bard (I’m reading a single tale a day)

ஜ~§What I’m Watching§~ஜ

More Re-runs, Mid-season replacements don’t start until the end of January. I’ll post a list of the shows I’m looking forward to tomorrow.

ஜ~§Poem Of The Day§~ஜ

Heart’s Tide
I thought I had forgotten you,
So far apart our lives were thrust!
‘Twas only as the earth forgets
The seed the sower left in trust.

‘Twas only as the creeks forget
The tides that left their hollows dry;
Or as the home-bound ship forgets
Streamers of seaweed drifting by.

My heart is earth that keeps untold
The secret of the seeds that sleep.
My thoughts are chalices of sand;
Your memory floods them and I weep.

Ethel M. Hewitt

ஜ~§Recipe of the Day§~ஜ

Roast Beef w/ Scallion-Caper Green Sauce

1 (3-pound) bottom-round beef rump roast
1 cup coarsely chopped fresh flat-leaf parsley
1 cup thinly sliced scallions (from 1 bunch)
2/3 cup mild olive oil
2 tablespoons drained capers (in brine) plus 2 tablespoons brine

Special equipment: an instant-read thermometer

Put oven rack in middle position and preheat oven to 500°F.

Pat roast dry and sprinkle all over with 2 teaspoons salt and 1/2 teaspoon black pepper.
Roast, fat side up, in a roasting pan 15 minutes. Reduce oven temperature to 325°F and continue to roast until thermometer inserted into center of meat registers 120°F, 35 to 45 minutes more. Transfer roast to a cutting board and let stand, uncovered, 15 minutes.

While roast stands, stir together remaining ingredients, a slightly rounded 1/4 teaspoon black pepper, and a pinch of salt.

Thinly slice meat across the grain and serve with sauce.

Brightest Blessings,


4 Responses to Heart’s Tide

  1. Hedgie says:

    If you’re a serious reader, you might be interested in the Caribbean Reading Challenge which starts January 1.Going to have to try the roast beef recipe; the sauce sounds good.

  2. SparkleFarkle says:

    A roast “beast” recipe: How very timely! Wasn’t that part of the feedbag in How the Grinch Stole Christmas!? (I just love the work “caper,” too!)

  3. SweetPeaSurry says:

    He he he … Sparkle, I thought it was a Ham in the feedbag. I could be wrong though, it’s been AEONS since I’ve seen HTGSC!!!

  4. SweetPeaSurry says:

    Hedgie, I’ll be sure to check it out!

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