Dear Diary...

A compendium of random thoughts 10 days into the month long winter break...

Wednesday was the first day since we've been here that I didn't wake up with that deliciously frantic feeling you often have when on vacation.  The one where you are somewhat anxious about getting going with the day because after all, you're on limited time.  Each day you are here brings you closer to returning home and back to work.  You have to squeeze the most out of each lovely moment of vacation release.

Sooner or later we do have to go home, but I don't have to go back to work.  What a concept!  What a feeling!

I think I'll be able to get used to this.

Some days the sky is so beautifully, clarified blue that it's almost painful to look at it.

So far there really isn't a routine or pattern to the days.  We were blessed with company last week, our friends Jeanie and Bill.  My sister and brother-in-law come tomorrow, my niece Sondra on Thursday (they are staying with my sister who lives here).  Then Molly and her family arrive on Friday, Maggie and her family the week after.  I get a beach walk in, usually first thing in the morning, then try to go with whatever flow is heading our way the remainder of the day.  This feels as if it's working out pretty well.  You know, the "we'll see" philosophy.

Our townhouse has a screened porch overlooking the small backyard.  It has developed into our favorite room.  In particular, Hank finds it a great space to nap virtually all day long.  I have suggested to Dan that perhaps we will need to add a screened porch onto the back of our house when we return to Minnesota  Thus far he has not responded favorably.

We are adhering to the cocktail hour each afternoon, usually on the screened porch.

The Tamp Bay Times has not one, not two but count them, three crossword puzzles every day!  We solve them primarily while sitting on the--you guessed it--screened porch.

Another item off the bucket list: I went to yoga on the beach Saturday morning.  It was one of the cobalt blue sky mornings and I did have to put my sunglasses on during a couple poses.  I plan to continue keeping this practice while here.

Cooking: Two Non NYTimes Recipes for the Price of One

My husband, Dan, is known as the breakfast parent.  In his youth, he worked as his brother Jim's pizza restaurant, O'B's Pizza in Kankakee, Illinois.  He still makes a mean from scratch pizza (dough included) and Italian Beef sandwich.  His repertoire has expanded to breakfast delights, the primary ones being eggs benedict ( hollandaise sauce from scratch) and pancakes--also from scratch.  

Below is his recipe for Buttermilk Pancakes, which we originally found in the Minneapolis Star-Tribune.

• 2 c flour
• 2 T sugar
• 4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs
• 4 T melted butter
• 2 c (plus) buttermilk
• 1 tsp vanilla

1. Mix dry ingredients together.
2. Add wet ingredients.  It should be kind of lumpy.

My sister JoAnn requested that we make a turkey together while we were here.  

It's difficult to find a turkey outside of the turkey consumption season, but we did well with this guy, which was named The Flamingo Kid in honor of its being cooked in Florida.  Below is the stuffing recipe we used, handed down from my mother.  She was a Turkey Master and her stuffing was--and is--the best ever.  This recipe is for a large (about 18 lb.) bird.

• 1 bunch celery, chopped
• 3 bunches green onions, chopped
• 2 or 3 bunches parsley, chopped
• 1 stick butter
• 4 c chicken broth or stock, heated
• 2 bags Pepperidge Farm herbed stuffing mix

1. Melt butter in large skillet.  Saute all veggies.  They don't need to be too soft because they are going to be cooked inside the turkey for quite a few hours.
2. Pour stuffing mix into a large bowl.  Add sauteed veggies.  Slowly add chicken broth to moisten so stuffing mix holds together.
3. Let it cool before putting stuffing into the turkey cavities.