About Line Parking (a.k.a. handicapped parking)

Eastman demonstrating handicapped parking

The diagonal lines next to handicapped parking spots in a parking lot… let’s talk about them.

I will admit that I have left a shopping cart in the lines from time to time, making sure it’s up against the post and never when it’s windy outside. But that’s wrong, and I’m truly sorry for those times. As a recovering shopping cart abandon-er, I haven’t done it in a long time. However, it is one of my pet peeves seeing people park their vehicles ON those diagonal lines, so much so that I want to carry post-it notes and leave neighborly reminders that THOSE spots are NOT legal parking spots, nor are they “waiting” spots. Like you’re waiting for someone to just drop off that rental movie in the drop-box. It’s not necessarily a pet peeve just because my husband is disabled, though it might fuel the fire. I have never in my driving career parked on the lines, in those spots. It’s respect, it’s the law.

Trying to get into the car at Costco parking lot

I apologize for this eensy, teensy photo that I took with my mobile phone. We were out tonight grocery shopping and look at what happened. Those carts weren’t there when we got there.

Those lines are there not as mere or more spot holders for disabled drivers or those driving with disabled passengers. People are not supposed to park their cars or motorcycles there so that those disabled people have room to maneuver their car, wheelchair, equipment and/or themselves. The space is there for everyone’s safety. You might see an elderly person with a walker – they need room. Maybe you’ve seen a full-size van in the handicap spots – they might have a wheelchair lift inside and if you park right up next to them in the lines, you’ll be blocking their equipment. Your car could incur damage, or maybe their equipment might get damaged if they try to operate it. Either way it’s not a great situation.

How about someone in a wheelchair, paralyzed or not? Some people out there may not realize that the disabled person is actually the driver. They’re not always the passenger. So, don’t assume that just because there’s a spot on either side of that car in the handicap parking spot, you could possibly park next to the driver’s side. You can’t maneuver a wheelchair in a space that’s three feet or less. My husband’s chair is a smaller width, and sometimes he can shimmy by, but it’s tough. It’s even tougher if he’s by himself and has no room to take apart his chair as he usually does. We definitely don’t like to run the risk of dinging someone’s car.

And, you know where I find it most surprising where line parking occurs? At our church! And, on occasion, I have seen our fellow parishioners enter their non-disabled license plated cars (or sans handicap placard) after services while we’re also at our car loading up. They will not make eye contact with us whatsoever. They will not look up, they will not acknowledge, etc. Okay, maybe they’re busy, running to the Sunday pancake breakfast with the family, or getting ready to sit down for football, but I do hope that they think twice about parking on the lines.

Sometimes, people look at me and even approach me like I’m the one robbing the handicap spot and I have to explain, “My husband uses a wheelchair, he just went in ahead of me.” Then I get a “Oh, I’m sorry.” S’okay, folks, I appreciate you policing the parking lot! I wish more of you did! On the other hand, it’s a tough, tough call when I see handicap license plates or placards up in a car that’s parked on the lines. Lots of times it’s during the holidays when parking lots are packed. In those situations, I let it go, and usually, I end up seeing those people getting in or out of their car, and I nod in understanding.

So, please, friends, when you see those diagonal lines, remember those spots are already taken. Don’t risk getting that $250 to $500 fine. There’ll probably be more open spots in the next aisle or just around the corner.

Butternut Squash recipes, anyone?

I love this time of year minus some of the unseasonably cold weather. The leaves changing color, falling, autumn harvests, apples… what’s not to like?

Squash, we love squashPeeling the Butternut Squash

So, I looked around for some squash recipes to maybe tantalize my kids into eating some of it. Growing up, my mom would cook up a stew with green beans, squash, onions, garlic and pork. Sometimes ground pork, but usually pork chops without bones and cut into strips. It’d be seasoned with patis (pronounced “pah-teece”), also known as Nam Pla (fish sauce also used in Thai cuisine), and we’d eat it with white, short grain, sticky rice. Mmm. I wonder now what that dish is named. Mom never called it by a name. But, I grew up eating and enjoying squash from an early age, but unfortunately, my family does not. I think my husband tolerates it now.

One time, I tried adding pureed squash into a grilled cheese sandwich as described in Jessica Seinfeld’s cookbook. Sorry, that was a big mistake. My kids looked at me like I was out of my mind. I tried it, and it was edible by my standards. Just not the buttery, melty grilled cheese that my kids know.  The other night, I peeled it, cut the squash into strips, tossed the strips in a bowl with some olive oil, salt and pepper, then baked them for some “squash fries”. Even at 425 degrees F, in an convection oven, I didn’t quite get the crispness I thought I would. It was still good, and all that was left was enough for one person the next day.

I’d love to hear from others about their squash recipes. I’ve done soup, roasted, pureed, etc. But, until I hear from others, I’ll just keep trolling the sites for more. I’m sure Martha Stewart has something cooking in her (test) kitchens!

David Foster and Friends in Concert in CHICAGO!

Me and my brother

The concert… was… sensational! Thank you, Eastman, for watching our sick kids and letting me have three hours of uninterrupted, beautifully written, fabulously performed music blaring in the theater and resonating in my head, filling up my spirit. Wish you were there, too, but I understand your reasoning.

Greeting us at the Rosemont Theater

I’m going to get geeky here, talking about, in my opinion, one of the most brilliant music writers and producers of our time. And, you know what, I’m not that sorry for being geeky on a couple of levels.  I’ve LOVED, I mean, LOVED, his songs for maybe a little over 2/3 of my life, and I still love it. I’m 36, now. Two-thirds of my life?! That’s a long time. So, I’ll probably sound like a sappy teenager. And, geeky in a musical sort of way. I want to explain.

I personally know only a few people who listen, really, really listen to music like I do. The first time I hear a song, I’ll listen to lyrics and melody. That’s typical. But if I really love a song, I’ll listen for every instrument I can pick up, listen for every singer, melodies and harmonies sung or played. I will listen for subtle nuances and details that beautiful writing and arranging can bring out in a song. Okay, it’s like tasting a great dish or your favorite recipe in the whole world. You first think, hey, that tastes really good. Then you take another bite and try to figure out what seasonings are in the recipe, and you savor every single bite. Music is like that for me (and maybe why I also like cooking).

What you might not understand is that there will be parts, small details, of a song that will just sound so incredibly rich and harmonious to me, sometimes it sounds longing – it will make my chest feel like its filled up with so much emotion, my heart feels so, happy!  Sometimes it will make my eyes teary… it’s that beautiful to me. The song doesn’t even have to have lyrics. In fact, a lot of David Foster’s pieces that I adore are instrumental. Only a couple other things, aside from my kids and husband, make me feel like that every single time. One example is when I see or walk into amazing architecture and see the details, especially in the fall. I really get a kick out of thinking about the work that has gone into the piece.

So, three hours, 11 artists, 30+ songs… crazy, crazy deal for the 4th row tickets we had. My brother and I were super excited walking to our seats. It couldn’t have been better. It was a sort of cute how excited David was about opening his tour in Chicago. I had no idea. Though, the comment “Did I tell you this is my first tour?” did get a bit old, just a little. There was a slight problem with mic feedback, too. Oops on the tech crew. There were also these two guys sitting at the back of the center section who were dancing their tushes off, and giving standing ovations for almost all the songs… I loved them. Hello to you.

I also found his commentary in between songs interesting, if not educational.  I didn’t know that “You’re the Inspiration” (Chicago hit in the 80s) was originally written for Kenny Rogers. And I didn’t know that Richard Marx was an intern for two years under him. David gives credit to performers and writers where credit is due, and he owns up to his mistakes. I really enjoyed watching him give direction to the band (which was fantastic) and interacting with the singers while they were performing. It’s incredible watching people at work when they really enjoy what they’re doing. We were also able to see young talent perform, and I’m looking forward to hearing more from them: Canadian Tenors, Cody Carey and two young Chicagoans who won an opportunity to tour with David Foster through namedrop.com.

So, I don’t know if I’m going to get in trouble here for posting these pictures, but we wanted to capture a little bit of the evening in print.

Richard Marx performing Endless Summer Nights

Loved Michael Johns, Deborah Cox, Philip Bailey… Richard Marx was a complete surprise guest for us, as was Ruben Studdard (American Idol fame). Seriously, sitting there listening to Richard Marx open with Endless Summer Nights, I was 13-14 again, and I could almost feel and smell the summer breeze on my face, like when I would go to a local beachfront at sundown with friends. The audience sang parts of Right Here Waiting.

A dream come true - David Foster and Peter Cetera on stage

And, then Peter Cetera. Om my gosh, I would have never thought I’d see David Foster and Peter Cetera perform together… EVER. It was spectacular to hear their songs live. Funny thing, he started playing one of the songs in a higher key than normal. It looked like Peter Cetera was going to pass out, and David stopped playing, apologized profusely, and started over again. What a relief for Mr. Cetera.

Charice and David Foster

Charice. She is soooooooo little and cute!!! She gave a shout out to the Filipinos in the audience, and believe me, there were a lot! To hear her voice come out of that body, oh my goodness, and she just kept belting it out in her perfectly pure voice, hitting every note, every time. I can’t stand it, she’s so talented. Then there was a really inspiring rendition of “Note to God”, with a young girl, Lisa Smith, who interpreted the song in sign language. So moving.

The Hitman, himself, David Foster

I’ve added a new playlist under the “Tunes” page that follows most of the evening’s performance. Here it is… some of my life in song from late 70s to early 90s. Thank you, Mr. Foster, for being such an integral part of my life through your music.

Dining at Café Touché

I was so excited that Café Touché, a French bistro, opened nearby. Not that I’m a French food expert by any means, but I do enjoy the cuisine. What was interesting was their inclusion of an Étoufée (Creole or Cajun cuisine) on the specials menu on the evening we went. So, they scored points with me. The restaurant itself made me feel more like I was in the French Quarter with the decor: dark wood, artwork.

We ordered the Steak Tartare which came with chips and toast. Steak Tartare is beef, raw and finely chopped. I was a little hesitant at first, but hey, I eat sashimi and sushi. How far off could this be? It was delicious. Smooth, cold, lightly seasoned. And, no, no one got a tummyache, thank you.

I went for the Salad Frisee Lyonnaise and Etouffee Touche (chicken, andouille sausage and shrimp) for my meal. Eastman went with the Pouillon Paillard which was perfect because I was eyeing that too. Sometimes, my eyes are just too big for my stomach. Really, I could be so overweight?! But that’s another story for another time. The poached egg on my salad was perfect – something I haven’t quite mastered at home. And, my etouffee came deconstructed. If you haven’t had etouffee, it’s like stew. Comfort foodish. It was mouthwatering-yummy, andouille had just enough heat.

As we were finishing up our dinner, a couple came by in their vintage car. I’m terrible at identification, so someone else will have to tell me about this cool looking car. Hope that couple enjoyed their dinner as much as we did.

Making homemade potstickers

As a person living in an Asian household and cooking Asian food, there are some must-haves in the kitchen like a rice cooker with a steamer attachment, a hefty bag of short grain rice (in our case we have three different kinds), a wok, soy sauce, you get the picture. But egg roll wrappers or dumpling wrappers, we usually buy those from the Asian market. Until one day… we got the itch to roll out our own wrappers after watching Anita Lo (Top Chef Masters) make some. It’s only water, flour and salt. Oh, correction, HOT water. We used cornstarch to dust the rolling pins, surface and our hands.

Rolling homemade dough for potstickers

Abby thought it’d be fun to help. Thank goodness Ollie was napping. (Yeah, look at my man’s guns there.)

Not so perfectly round potsticker skins

Anita Lo makes it look so easy on television! I didn’t feel so bad, though, when Bobby Flay tried making some on one of his “Throwdown” shows (dumpling recipe here).

Raw potstickers

Note the “store bought” skins in the background. That was for insurance in case we totally botched up the recipe. As it was, it turned out pretty well. We have to work on our technique, but we did use the ready made skins for the extra meat filling we had leftover.

I’d share our filling recipe, except we don’t have one that’s completely documented or consistent, yet. Just know that we use ground pork, napa cabbage, sesame oil, salt and pepper. I’m sure I’ll update this with a proper recipe sooner or later.

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