Nougat & Spinach

from husband Bill, March 26, 2026

I like Torrone, which is an Italian confection of nougat and almonds cut into small blocks. Varieties include lemon, orange, and vanilla, all of which I like. (The photo below looks like Torrone, except with hazelnuts.) I actually have Torrone here at home, so I will enjoy it today.

from husband Bill, March 26, 2026

I particularly like Saag Paneer, which is a lightly spiced Indian dish with creamed spinach and cubes of soft cheese.

from husband Bill, March 26, 2026

Bagels

from husband Bill, March 25, 2026

This morning, my wonderful wife made yogurt-sesame seed bagels in our air fryer.

Piano Improv Part 2

from husband Bill, March 25, 2026

I created and uploaded onto my YouTube channel this short video of myself improvising on my digital piano. (length: 1 minutes, 3 seconds) ... My piano is at my mom's home nearby.

I like to sit at my digital piano and just start playing whatever is in my head at that time. I make it up as I go along. This is my method with all of my piano improvisational videos.

Piano Improv: Part 2 of 2 (March 15, 2026)

https://youtube.com/shorts/J13eocuh0HE?si=gCUZUt1NFRmg2hG0

Today Is ...

from husband Bill, March 25, 2026

"Lobster Newburg is an American seafood dish made with lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper. It is an elegant and classic dish enjoyed by many since the late 1800s. Debuting in 1876 at Delmonico's, a fine New York City restaurant, this dish was invented by sea captain Ben Wenburg, hence the name with a simple reversal of two letters." I have never eaten Lobster Newburgh. At least, I don't remember. Note: I lived in Newburgh, New York, but that's unrelated.

from husband Bill, March 25, 2026

I had a Radio Flyer wagon, when I was a young kid in the 1960s.

from husband Bill, March 25, 2026

Of course, we have manatees here in Florida.

from husband Bill, March 25, 2026

Piano Improv Part 1

from husband Bill, March 24, 2026

I created and uploaded onto my YouTube channel this short video of myself improvising on my digital piano. (length: 1 minute, 3 seconds) ... My piano is at my mom's home nearby.

I like to sit at my digital piano and just start playing whatever is in my head at that time. I make it up as I go along. This is my method with all of my piano improvisational videos.

Piano Improv: Part 1 of 2 (March 15, 2026)

https://youtube.com/shorts/lOebzJzQ8Sc?si=km0RG4xqU73a7Ufu

Strange

As a retired journalist and former tabloid editor, I still like strange articles/headlines. This headline is one that I had to share with you because I never thought that I would ever encounter this headline. 

(From 1991 to 1998, I was a business/financial reporter, writer, editor, and researcher in New York City, but from 2002 to 2011, I was an editor and page designer for the supermarket tabloids: Star, Globe,  National Examiner, and National Enquirer magazines. The headline/story sounds like it would appear in one of our other magazines: Weekly World News, where the stories are seemingly true, but probably not.) 

"Quadruple amputee, professional cornhole player charged with murder after alleged roadside killing" 

https://www.foxnews.com/us/quadruple-amputee-professional-cornhole-player-charged-murder-after-alleged-roadside-killing

March 24, 2026

Today Is ...

from husband Bill, March 24, 2026

When I attended Villanova University (near Philadelphia) from August 1980 to December 1984, emerging with a bachelor's degree in communications with a French language minor, every Saturday for lunch in the cafeteria, we were served Philly cheesesteak sandwiches: Steak-umms (sliced beef), sautéed onions, and Cheez Whiz on a hoagie roll (a hero roll, where I'm from: Long Island, New York) ... NO green bell peppers.

Also, on various visits to Philadelphia, my friends and I would often go to Pat's King of Steaks, which we preferred to rival Geno's Steaks.

I took longer than four years to complete my bachelor's degree because of a severe change in major. I spent my first two-and-a-half years at 'Nova in the pre-med program, which was euphemistically called BSG (bachelor of science-general).

I would later earn a master's degree in journalism from the University of Missouri in Columbia, graduating in May 1988.

I studied insurance and real estate between my degrees with the remote intent of entering into my father's businesses.

I was a journalist from September 1982 to April 2017. I retired due to medical issues.

from husband Bill, March 24, 2026

My favorite alcoholic beverage is Campari and orange juice. One time in an Italian chain restaurant, I ordered it, and the waitress said, "We don't have Powerade." (true story)

from husband Bill, March 24, 2026

My father liked chocolate-covered raisins. I never liked them, and I don't think that I will ever like them. When I was a kid, I sometimes would eat the chocolate and spit out the raisins. It wasn't very good because the chocolate had a faint taste of raisin. I did the same with rum raisin ice cream.

from husband Bill, March 24, 2026

I have been struggling with diabetes for many years. Every day, I not only check my blood-sugar levels by pricking my fingers, but also I inject insulin into my belly.

from husband Bill, March 24, 2026

Today Is ...

from husband Bill, March 23, 2026

One of my favorite snacks is Doritos nacho corn chips dipped in chocolate pudding. When I was in sixth grade (1972-73; age 11 or 12), I first ate it in the cafeteria of Bayview Elementary School (West Islip, Long Island, New York) in an attempt to make two girls disgusted. They didn't care all that much, and I discovered that I really like it. I have eaten it many times over the years, but not as much in recent years.

from husband Bill, March 23, 2026

I sometimes make Chia-Coconut Pudding. I do like it, the slimy, yet crunchy consistency notwithstanding. It's all in the name of health. (See link below.)

The ingredients that I use are: whole black chia seeds, organic unsweetened shredded / dehydrated coconut, unsweetened almond milk, real maple syrup, pure vanilla extract, ground nutmeg, and ground cinnamon. Mix everything in a large bowl and put it in the refrigerator, covered, for at least 4 or 5 hours, but overnight is better.

https://www.healthline.com/nutrition/11-proven-health-benefits-of-chia-seeds

from husband Bill, March 23, 2026

I do not really like tamales that much. I gravitate toward chimichangas and burritos.

from husband Bill, March 23, 2026

Melba toast is OK, but it is a bit too plain for me.

from husband Bill, March 23, 2026

A near miss is actually a hit, as per George Carlin.

from husband Bill, March 23, 2026

Happy Birthday to Wilfrid

Happy Birthday to (Henry) Wilfrid Brambell (22 March 1912 – 18 January 1985) !!!

Here he is with Paul McCartney in the 1964 Beatles movie "A Hard Day's Night." He played Paul's grandfather in the movie and was often referred to throughout the movie as being "clean." Why? Well, Brambell starred in the British sitcom "Steptoe and Son," where his character was often referred to as a "dirty, old man." This sitcom was adapted in the United States and became "Sanford and Son."

My earliest childhood memory is attending the movie "A Hard Day's Night" in a movie theater during the summer of 1964, when I was three years old, with my mother and one of the two slightly older girls who lived next door to us. My mom was a huge Beatles fan in their early days and often played Beatles songs. I used to listen to Beatles 45-rpm records (singles) with those two girls in the basement of their house next door. They used to babysit me.

A short clip from the movie:

https://youtu.be/uJvyAKJhOcI?si=VXe0vq0ih5sIC3h9

March 22, 2026

Today Is ...

from husband Bill, March 22, 2026

I don't think that I have ever eaten a Bavarian-style crêpe, at least not on purpose. I have made crêpes at home, but I don't remember if I let the batter sit for a bit or if I made them immediately.

The main difference between the Bavarian variation and the classic French crêpe is that the batter is used right away, rather than letting it rest before using. With the French variation, resting the batter allows the flour to fully absorb the liquid and gives the gluten time to relax. It makes the French crêpe more tender.

from husband Bill, March 22, 2026

Goof-off mode is my default setting.

from husband Bill, March 22, 2026