Pages, Pucks and Pantry

Peanut Butter Football Dip

I loved this dip. And pretty much anybody who tried it also loved it. Did I mention it was actually quite easy to make? Dessert in an appetizer. My kind of food.

I made this for the SuperBowl. Which if you were a 49er fan, wasn't so super. I originally found the idea for this on Pinterest. I believe the original recipe came from the blog Crazy for Crust (though the recipe is not new, putting it into the football shape might be). I decided to go with her recipe for the dip as it sounded good. There are a ton of Peanut Butter Dip recipes online that you can use if the one from Crazy for Crust doesn't appeal to you.

I served this with football shaped pretzels that I found at Cost Plus World Market. Everyone liked the dip though some had to have it explained that it actually was a dip and that you used the pretzels to scoop up the mixture. My favorite reaction though was from one of The Men Who Drive The Cars. I brought the mixture into work and let my co-workers and drivers have a taste. I knew that I had a hit on my hands when the driver came back the next day asking if I had any of the football left. The success of the dip kinda (though not really) made the 49er loss just a tad bit less painful.

You can find the recipe for this here:

 

PEANUT BUTTER FOOTBALL DIP
(Crazy For Crust)

 

NOTE: Didn't add the extra half cup of powdered sugar. I wanted the dip to be easy to use since the football shaped pretzels I got were pretty flimsy. I think I might like it just a bit thicker next time and would add a bit more powdered sugar. I think regular pretzels would hold up just fine.

NOTE: I might draw a football shape on the wax paper before trying to shape the dip into a football since I sucked at the football shaping by hand. I definitely put this back into the fridge for a bit so that it made it easier to shape.

NOTE: I used a flat spatula to level the top and sides of the dip after it was shaped. Once I shaped the football to my liking I trimmed the rest of the wax paper so it didn't show so much.

NOTE: I found the Jimmie's at Cost Plus (couldn't find them in any of my local or gourmet markets). They had a milk chocolate and a dark chocolate...I used the dark. A bit tough to finagle the jimmies on...I used that small flat spatula to help adhere to the sides of the football shape.

NOTE: I used a tube bottle of white frosting to make the laces. You can check online for folks who really got creative and tried to make it all look like a real football...I figured an approximation would work.

I thought this was a very cool dish to bring to a football party. The dip itself was pretty good so if you are creative, you could shape it into just about anything you want. And you don't really need pretzels, you could use fruit (apples seems to be the thing). Or a spoon.

 

Tuesday Taste Test - Beer Chips

Quite frankly when I picked up this bag of Beer Chips from Cost Plus World Market I figured they were going to be a novelty item. They were going to taste hideously bad, or they would just taste just like regular plain chips. But beer flavored potato chips sounded like the perfect item to bring to a Super Bowl party so I threw a bag in the cart.

And these Beer Chips surprised me. They were actually pretty good. And they really do have a beer taste to them (slight but it's there). It's almost a sweet taste (probably the honey added to the seasoning). My friends were pretty reluctant to try them, but every single one said that yes, they tasted like beer and yes, they'd like a second chip.

The chips are "kettle" style which means they are a bit thicker than normal (makes for great dipping). Beer Chips do not contain alcohol and as their packaging says "They will not impair your ability to drive, but they will make you the life of the party." The Beer Chips company also makes Margarita Chips (salt and lime flavored kettle chips); Hot Potato Chips (spicy Bloody Mary flavor); Buffalo Wing (Buffalo Wing flavor); and Tavern Style (Seasoned). There are also Beer Chip girls but if you want to know more about them, go find them yourself. The copy on the bag is pretty funny, so if you buy some Beer Chips, be sure to read the packaging.

Beer Chips are not a new product, I guess they've been around for years. Not sure why I've never heard of them...because...well....Beer Chips! I bought these at Cost Plus World Market for $3.99. I understand they are selling at Sam's Clubs and Target (though I can't seem to find out if this is country wide or specific areas-I've sent them an e-mail to ask).

UPDATE: Per Nikki from KLN Family Brands who make Beer Chips they were placed in Targets country wide in the See Spot Save section in the front of the stores in the bins.

I think these would be fun chips to bring to a party. I'd have no problem eating a bag of these while sipping a brewski, especially in hot weather (that would be if I really drank beer). But in all honestly, I'm a chip person...I can eat pretty much any kind or flavor or potato chips.

I give Beer Chips on this Tuesday Taste Test a YES, I'd buy them again.

Velveeta Cheeseburger Mac

Since I've already admitted that I have a fondness for Velveeta, it probably won't surprise you that I also am partial to Hamburger Helper. Back in the day, hamburger was pretty much the cheapest beef you could find. And there weren't all these fancy variations...no sirloin, no percent fats...you just went to the grocery store and bought a package of hamburger out of the meat counter. Wrapped in plastic on a white plastic plate. And for a single working mother with me as her daughter (meaning feed me now Mom), my Mom didn't have a lot of time to spend fixing dinner once she came home every night. Variations of Hamburger Helper made regular appearances on our kitchen table. By far my favorite (and my Moms) was the Cheeseburger Macaroni version.

A while back I asked my Mom what dish she wanted me to make out of the Velveeta Incredibly Easy Recipes cookbook and she chose this Cheeseburger Mac. We both figured it would be close to our beloved Hamburger Helper version, and while it was good, it certainly didn't match up. Both my Mom and I thought it was too sweet. I'm thinking it was because I used some organic ketchup from Trader Joes that tends to be sweeter than normal. Or maybe because the Velveeta had a heart attack when it came in contact with something organic and real.  Didn't make it inedible, but it just didn't have the Hamburger Helper flavor we were looking for. Mr. L, who is not really a Hamburger Helper connoisseur, had no problem finishing off his portion.

This is super quick to put together since you don't have to boil the macaroni separately.

 

VELVEETA CHEESEBURGER MAC
(Velveeta Incredibly Easy Recipes)

1 pound ground beef
2 3/4 cup water
1/3 cup ketchup
1 tsp. onion powder
2 cups elbow macaroni, uncooked
1/2 pound (8 ounces) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

Brown meat in a large skillet; drain.

Add water, ketchup and onion powder mix well. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 minutes or until macaroni is tender.

Stir in Velveeta; cook until melted, stirring occasionally.

Makes six servings.

Serving Suggestion: Serve with a cooked crisp green vegetable, such as broccoli.

NOTE: I figure I need to taste test some ketchup's to find one that might have less of a sweet taste when I'm cooking with it (I'm not a fan of ketchup...don't dunk my fries in it, don't put it on hamburgers or hot dogs).

NOTE: Even though I'm sure this would be way salty for some folks, I added additional salt (I do that to my Hamburger Helpers too so the sodium goes through the roof).

NOTE: This wasn't extremely cheesy. I think you could get away with adding a bit more Velveeta though you might need to cook it a bit longer so it's not soupy.

NOTE: You could always try adding the Mexican Velveeta for a change of pace.

NOTE: This reheats very well.

Will I make this again? Probably not. I think it maybe be kind of like those donut hamburgers...try it once and then move on to something different. There are plenty of other Velveeta recipes to try and if I have a hankering for something like this I can always just buy a box of Hamburger Helper (and I did make Mom some of her beloved Hamburger Helper Cheeseburger Macaroni before she passed away and she far and away liked it better than the Velveeta version). 

Kraft Velveeta Incredibly Easy Recipes

VELVEETA INCREDIBLY EASY RECIPES - by Kraft

This cookbook has a copyright of 2009. I bought this cookbook in the discount section at Barnes and Noble. I have never cooked from this cookbook before.

Don't judge. I love Velveeta. It works wonders in a Mac and Cheese recipe. I've been making Patti LaBelle's Over The Rainbow Macaroni and Cheese for years and everyone loves it. Velveeta's even been known to show up in fudge (don't be scared off, try Paula Deens Peanut Butter Fudge). Velveeta melts wonderfully and it gives a creaminess to dishes that's hard to beat. So of course when I came across this cookbook, I had to buy it.

If you like Velveeta you'll love this cookbook. If you are completely afraid of it and believe that Velveeta is right up there with Twinkies as being a completely fake food product that will survive with the cockroaches when Armageddon hits, this is not the cookbook for you. I'm going to assume that every Doomsday Prepper has some Velveeta in their stockpile so this cookbook might come in handy if you know one.

This is a spiral bound, hardback cookbook. There are four chapters: Party-Time Dips; Crowd-Pleasing Entrees; Soups & Sandwiches; and Appetizers, Snacks and Sides. Each recipe comes with a photo (most a full page though there are a few half page). The directions are simple and easy to follow. Some of the recipes have photos of the ingredients you need. Some recipes have photographic step by steps of what to do. Most of the recipes come with helpful hints and suggestions: Serving Suggestions (serve fresh fruit and cut up fresh veggies to go with the Velveeta Wow! Burger); Substitutions (use horseradish instead of mayo); shortcuts; variations; what to do with leftovers etc. A lot of the ingredients are listed by brand name (Grey Poupon mustard, Philadelphia Cream Cheese) since this is a Kraft cookbook but other brands could be easily substituted. No real out there ingredients. Yes, there are recipes that call for canned or frozen ingredients but if you are using Velveeta, this probably wouldn't bother you or you can figure out how to substitute fresh. The index is pretty worthless as it only lists the names of the recipes. There is a metric conversion chart.

As someone who has no problem eating Velveeta, I pretty much would eat most of the recipes in this cookbook. I've made variations of some of these dishes many times. Take a can of chili and add some Velveeta? Super simple and tasty dip. I could easily list every single one of these recipes to try but the ones that stood out: Ultimate Queso Dip (this is the famous Ro*Tel Dip); Hot Broccoli Dip; Bacon and Green Onion Dip; Spicy Buffalo Dip; Cheeseburger Mac; Cheesy Red Beans & Rice; Chicken Fiesta Chili Mac; Mexican Tortilla Stack; Tex-Mex Beef and Potatoes; Cheesy Spinach Soup; Southwestern Corn Soup; Salsa Joe Sandwich; Bacon-Spinach Bites; Cheesy Chipotle Vegetable Bake; and Easy Cheesy Mashed Potatoes.

Is this a cookbook for someone on a diet? No. Do I eat Velveeta on a regular basis? No. I do admit to making the Over The Rainbow Mac and Cheese several times a year (great pot-luck dish) and every once in a while I use small bits of Velveeta in recipes to get that creamy cheese consistency. This would be a great cookbook to give someone who loves Velveeta and wants really simple easy recipes.

 

It's Showtime!

Bloody Mary Flank Steak

I know Guy Fieri gets a lot of crap these days. I have eaten in one of his restaurants locally here in San Jose and though some of the dishes weren't my favorites, some were very good. He might be a little crazy but I kinda like that. I've eaten at several of the places he's featured on Diners Drive-Ins and Dives and cooked from one of those cookbooks and had great success (American Chop Suey). I've always felt he would be a kick to hang out with. But he does seem to be the one to make fun of.

We enjoyed this recipe. I put the flank steak in the marinade and reduced the sauce the night before so it made a quick dinner when I got home from work. Both Mr. L and I liked the flavor and liked having something different to go with our steak. Is it the best thing since sliced bread? No. But it's something that we will make again.

I found the recipe through Pinterest and the Serious Eats Website. The recipe comes from The Guy Fieri Food cookbook. No I do not own this cookbook. Yes, there is actually a cookbook out there I do not own LOL.

BLOODY MARY FLANK STEAK
(Guy Fieri-Serious Eats)

1 cup vegetable juice (Guy recommends V8)
1/2 cup vodka
1 teaspoon fine sea salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 teaspoon hot sauce (Guy recommends Tabasco)
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire Sauce
2 garlic gloves, crushed
1 teaspoon onion powder
1 teaspoon ground celery seed
1 tablespoon prepared horseradish
1/4 cup olive oil
1 pound flank steak
Small celery stalks and leaves, and grilled tomatoes, for garnish (optional)

In a large bowl, thoroughly mix all the ingredients except for the flank steak and the garnish. Pour half the marinade into a resealable 1-gallon plastic bag and add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Pour the remaining marinade into a saucepan over medium-high and simmer until it is reduced by half, 10 to 15 minutes. Season to taste.

Preheat a grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe off the excess liquid with paper towels. (Discard the meat's marinade.) Grill or pan-sear both sides, then lower the heat to medium and cook to medium rare (135 degrees F), 8 to 10 minutes.

Let the flank steak rest, covered with foil, for 5 to 10 minutes. Cut the steak on the bias across the grain and serve with the reduced marinade. If desired, garnish with celery and tomatoes.

Serves 4 to 8

NOTE: I used V8 and Tabasco...not because Guy recommended them, but because they are favorites of mine too.

NOTE: I left the actual cooking of the steak to Mr. L who just broiled the steak to medium rare.

NOTE: Did not garnish with celery and tomatoes. I suck at garnish. Always forget even if I have bought the ingredients. Luckily garnish is usually optional.

Again, very tasty, not too much work, something I can put together the night before if I have time and then come home and put a decent meal on the table.

 

 

Light and Creamy Mushroom Soup

I've made several quinoa recipes before....Chorizo and Quinoa (which was a good way to incorporate it with some protein); Tangerine Quinoa Pilaf (a good use if you have leftover Satsumas); and Wine Country Grain Melody (a good side dish salad). One thing I've never done was incorporate quinoa into a soup so I decided to make this Mushroom soup from the Quinoa 365 cookbook.  I'm finding quinoa is a good way to get more fiber into our diets so something like this soup, which kind of disguises the fact you're eating quinoa, is good.

This dish wasn't bad. I did want more of an earthy mushroom type flavor (maybe different mushrooms) but for a light soup, we enjoyed it. First though, it looks like crap. Seriouslyy, not the best looking dish to present (and how does one photograph an ugly brown soup to make it drool worthy anyway?) The Light and Creamy Mushroom Soup was tasty, though both Mr. L and I needed much more salt (which probably went against all of it's healthiness).  The soup was quite filling as we ended up just having the soup as our meal.

LIGHT AND CREAMY MUSHROOM SOUP
(Quinoa 365 Cookbook)

1/2 cup (125 mL) quinoa
2 Tbsp (30 mL) butter
1 cup (250 mL) diced onion
8 cups (2 L) chopped white button mushrooms
4 cups (1 L) chicken or vegetable stock
1 tsp (5mL) minced fresh (or roasted) garlic
1 cup (250 mL) half and half cream (10-12%) (more for garnish)
1/2 tsp (2 mL) salt
Pinch ground black pepper
3 Tbsp (45 mL) half and half cream (10-12%; optional)
3 Tbsp (45 mL) finely chopped chives (optional)

Place the quinoa in a large, dry saucepan over medium heat. Toast the quinoa until fragrant, about 5 minutes, stirring frequently. Place the quinoa in a bowl and set aside.

Melt the butter in the same large saucepan and saute the onion and mushrooms until the onion is opaque and tender, about 7 to 8 minutes. Remove 1 1/2 cups (375 mL) of the mixture and set aside. Add the toasted quinoa, stock and garlic to the saucepan and bring to a boil. Cover, reduce to a simmer and cook until the quinoa is tender, about 18 minutes. Puree the cooked mixture with a hand blender or cool slightly and puree in 2 batches in a blender of food processor. Return the soup to the saucepan. Season with salt and pepper. Add the reserved mushroom mixture and the 1 cup (250 mL) of cream. Reheat gently, being sure not to boil the soup. Garnish each serving with a drizzle of cream and some chives (if using). Serves 4-6

Note: Used vegetable stock. Used minced fresh garlic. Used the optional extra cream and chives for garnish.

A good dish, nothing spectacular. I think adding more flavorful mushrooms would help. A great way to get some fiber into your diet though.

Quinoa 365

QUINOA 365 - The Everyday Superfood by Patricia Green & Carolyn Hemming

This cookbook has a copyright of 2010. I bought this a while ago at Costco. I have never cooked from this cookbook before.

In order to "eat healthier" a few years ago I started incorporating quinoa into my diet. I've made some tasty recipes with quinoa but lately I've pretty much just been making a big batch and eating the quinoa plain with maybe some Tabasco sauce added to give it some flavor. In other words, I've been in a quinoa rut. I bought this book with the hope that it would give me some ideas on expanding my quinoa repertoire.

I admit that the book surprised me a bit. There are many recipes that call for "quinoa flour"...I'd assume they were meant for those that might have a gluten intolerance, though some of those same recipes called for regular flour or other ingredients that would not follow a gluten free diet. There were also many desserts recipes included which, I'll be honest, didn't interest me. 

There are not 365 recipes in this book. I think the title refers to the fact that you could eat quinoa 365 days a year because of its versatility.

There is a lengthy introduction section. It goes into the nutrition of quinoa, the types (seeds, flours and flakes), different ways to prepare (steam, slow cooker) and the yields for uncooked and cooked quinoa. There are symbols for recipes that are gluten-free, kid-approved or vegetarian. There is also an article regarding the history of quinoa. Good index which shows you which recipes have photos and lists recipes by ingredients (like cheese, chocolate, blueberries etc).

Chapters include Everyday Super Starts (Quinoa for Breakfast); Everyday Staples (Appetizers, Sides, Snacks & Salads); Everyday Soups & Stews; Everyday Entree's (For Both Carnivores and Vegetarians); Everyday Treats (Cookies, Muffins); Everyday Desserts; and Everyday Baby Food with Quinoa. There are not that many photographs but the ones that are included are nicely done (full page).

None of the recipes seem overly complicated. Most of the recipes call for easily obtainable ingredients. Substitutes are given in the ingredient list (2 1/2 cups of chicken, shrimp, pork or tofu; use soy sauce or gluten-free tamari). Amounts are given in standard measurements and also volume measurements. The directions seem pretty straight forward.

The one knock on the book that I didn't even think about, but read about in reviews, is for a cookbook that talks about health and nutrition, it doesn't have a nutritional list with each dish. I would have liked that. I also noticed that many of the main dish recipes called for foods ON quinoa rather than really incorporating them into the dish. Heck I can make any recipe and serve it over quinoa...that's what I've been doing for years!

I was afraid that this would be sort of a "crunchy granola" type of cookbook asking for all sorts of weird ingredients but it wasn't. I don't think it's the definitive cookbook on quinoa as I've come across many inspired recipes recently that seem pretty simple and flavorful that I wish some version of was covered in this cookbook. I also felt that at times they were "hiding" quinoa in recipes instead of letting the quinoa shine (like Chocolate Breakfast Crepes made with quinoa flour). There are still many recipes I'd like to try (Note...I'm passing on all recipes that require quinoa flour or flakes as I really just want to learn to use regular quinoa):

Apple Strudel Breakfast Cereal; Maple Walnut Cereal; Jalapeno Cheddar Pepper Scramble; Stuffed Mushrooms; Santa Fe Meatballs; Mushroom and Herb Quinoa; Mushroom Broccoli Quisotto; Brocconcini and Oregano Salad; Fresh Cucumber and Toasted Almond Salad; Mandarin Almond Salad; Pomegranate, Almond and Feta Salad; Southwest Quinoa Salad; Black Bean Soup; Beef Vegetable Quinoa Soup; Lemon Quinoa Soup; Light and Creamy Mushroom Soup; Chicken Broccoli Casserole; Mango Chicken Quinoa; Quinoa Stuffed Chicken Breasts;Peruvian Peppered Steak on Quinoa; Chili; Pepper Shrimp Quinoa; Cheese and Spinach Frittata; Quinoa Veggie Bake; Southwestern Quinoa.

I admit I was drawn more to the soups and salads in this book than other dishes. I didn't even look at the recipes for desserts and muffins (nor did I look at the babyfood recipes). Still, quite a few recipes to try.

It's a New Year

So, it's a new year, and I can tell you without a shadow of a doubt, that I'm very, very glad, 2012 is over. Not my favorite year. Lets just move on.

One thing I recently realized is that I haven't been frequenting the many food blogs I've come to love over the years. This lack of knowledge of what my fellow bloggers have been doing came to the forefront this past week when I started getting notifications of "The Ten Best Recipes on My Blog in 2012" posts. And when perusing all these posts, realizing I hadn't seen any of the dishes portrayed. Also realizing that I wanted to make about 85 percent of the recipes I was coming across! It was a good year last year in the food blogging world, I'm just sorry I missed it. But I'll be honest with you, I'm not going to even begin to try to catch up. Since I follow some of my favorite food bloggers on Pinterest, I know that some of those missed recipes have probably been marked, but the rest? We'll just start from here on in, shall we? In other words, lets just move on.

PAGES - Ahh yes, Scrapbooking. Didn't do much of that last year either. I did go on a nice 3 day excursion to scrap at a store in the Sacramento area...only to have it close down a few months after I was there. And I did start and stop and start various versions of Project 365 which turned into Project Life. But in a crazy "don't you already have too much on your plate" moment, I decided that documenting moments of my life to share and be able to look back on later in life was important to me. So I've started (again) Project Life. But without all the pressure to actually do it every day. I left that for Project Life Dinner. Where I take a photo of every dinner meal I have for an entire year. No really. Those of you familiar with Project Life are probably a bit gobsmacked right now. "Is she kidding?"..."TWO??". Yes, two Project Life's going on at the same time. Oh and I plan on also doing some traditional layouts this year. I suggest someone get that straight jacket cleaned. I might need it by 2014.

PUCKS - One of the cruelest things that happened to my Mom in the last six months of her life was not being able to watch her beloved Sharks play. Even if it was on TV or listening to the radio, she wanted to be able to experience one last Sharks game before she left us. She'd ask all the time "Is the lockout over?". I'm still completely pissed at the owners and players for taking that away from my Mom and I know it's that little thing that will stay with me for quite a long time. That being said, no, I am not boycotting the shortened season. I've already bought and paid for those games, I'm certainly going to go to them (or ones I can't sell anyway). The Sharks keyboard pictured? When I saw that in December I almost cried. It would have been the perfect Christmas gift for my Mom. It would have tickled her teal as she loved anything Sharks related. So Mr. L and I bought it and brought it home. We consider it her Christmas gift to us.

PANTRY - There are two people who used to read my blog religiously...my Grandma W and my Mom. But where my Grandma just read and sometimes made dishes I posted, my mom was an active participant. She not only posted comments on most dishes, she was an integral part of the taste testing team. Always honest with her reviews, she had no problem telling me when a dish didn't meet her standards. She was always passing on recipes she thought I should make and if you ever left a comment on Pages, Pucks, and Pantry, you can be sure she went and checked out your blog. 

And though I know I will make new food memories with family and friends it is that shared history that  there is no longer a connection with that I will miss most. Like the first time I had lamb (Mom and I had splurged and gone on a bus trip to a 49er game that included dinner. Alas, the lamb was bad as in get sick bad and Mom never ate lamb again). Or the time when I was about ten on a road trip to Florida where I scarfed down a roadside sold mango only to have my mouth break out in blisters (not fun). There was the time Mom and I kept ordering plate after plate of the all you can eat fried shrimp in Louisiana, my Grandparents looking on in horror at our gluttony. The Thanksgiving when I was in my early teens where Mom and I, being alone of the holiday, went to a local french restaurant and had a Christmas Story experience by being the only ones in the place (they did serve a french version of roast turkey). I can talk about these experiences, but there is no longer anyone who can provide details I might not remember, or share the laughter that comes with insides jokes revolving around these memories.

Food and eating isn't something that you can compartmentalize until your heart heals. You can't ignore food until something as simple as a crab cake doesn't flood you with so many memories you feel you'll burst. You eat. And you cook. And you remember. And you build new food memories that, when you're alone and no ones looking, you smile at, with the knowledge that Mom would have loved to have heard about your new little food adventure.

So this blog continues. I admit, it's a bit hard to get back into the blogging routine. It's not that I haven't been cooking, collecting more cookbooks or visiting new restaurants, it's just that I haven't been taking notes or photographs or even thinking about capturing the food part of my life. The documentation just hasn't been done. Other priorities and pastimes have taken over the time and energy that used to be used for blogging. But the honest truth? I've missed it. I've missed the connection with other bloggers, the excitement of wondering whether a recipe will turn out or not, the kick in the butt to open one of my gazillion cookbooks and try something new. So the blog continues. Maybe this will be the year that I finally get someone to give it a good overhaul and a new look. Or not. Let's just move on.

My Mom "Roz" 1934-2012

My Mom passed away a few days ago. It wasn't unexpected since we knew last year that the lung cancer she was in remission from for twelve years had returned. Mom was a trooper these last few months, referring to her life as a great adventure, and that this was just another part of that adventure.

There will be no services per her request, and per her request her remains will be scattered at sea next spring. And as she heads out on her last adventure, she will be wearing her beloved Sharks jersey.

I will miss you Mom. Every day.