He knows more than you do!*

The S.O. received his Masters of Electrical Engineering today. Our seats weren't very close to the stage. But they projected everything on to the big screen. Here he is accepting his diploma ...

cover. The actual degree is sent by mail late this summer.

I'm quite proud of him. He's the only one in his immediate family to attend college, let alone receive an advanced degree. I think he's allowed to be smug* for a while.

*Just ask Dr. Science!

More healthy, yummy food

Because I'm still a lazy cook, but trying to actually be a cook and to also eat and serve good, healthful meals, here's another kitchen-tested recipe from "Healthy in a Hurry." Or you can find the recipe at the Eating Well Web site (they include all the nutrition info over there).

Adobo Pork & Potato Packets

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or red-wine vinegar
2 teaspoons paprika
2 teaspoons chopped garlic
1/2 teaspoon salt, divided
1 small sweet potato, peeled and very thinly sliced
1 medium yellow-fleshed potato, peeled and very thinly sliced
1 medium red onion, halved and thinly sliced
4 bone-in pork loin chops (1 1/2-1 3/4 pounds), trimmed of fat
Preparation

1. Preheat grill to high.

2. Combine oil, vinegar, paprika, garlic and 1/4 teaspoon salt in a blender; process until creamy, scraping down the sides as needed. Place sweet potato, potato and onion in a medium bowl. Add the remaining 1/4 teaspoon salt and 3 tablespoons of the sauce; toss well to coat. Rub both sides of pork chops with the remaining sauce.

3. To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Spread half the potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Make a second packet in the same fashion with the remaining potato mixture.

4. Place the packets on the hottest part of the grill and the pork chops in the front or back. Cook the pork for 3 to 4 minutes per side and the packets for 5 minutes per side. Transfer the chops to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve the pork chops with the vegetables.

Makes 4 servings

I don't consider potatoes to be a vegetable, so I served this with candied carrots -- which probably aren't all that healthy, what with the 4 tablespoons of butter, but are delicious and, I'm told, can be made with less butter -- but I think a tossed green salad would go well with this dish.

In with the new

We took out the old ceiling fan in our living room. It was shiny brass and very ornate. It also hung only about 6 feet off the floor.

I think this room was meant to be a dining room. But it's carpeted and sits at the front of the house. It's weird. Instead, we use it as our "music room." The piano is there, and my guitar rests there when I'm not jamming out.

The picture to the right -- action shot! -- is the new fan. It sports a more modern design and finish. I like it so much I want to totally redecorate the room around this one piece.

Here's the S.O. working away. He reads instructions! He installs fans! And yes, his hand is still partially immobilized.













Here's the old fan, already removed. You can see how shiny it is. But, as they say, one man's trash is another man's treasure. So we're planning to donate it. Just because I think it's hideous, someone else may love it.