The year is nearly over (these things tend to happen) and I'm finding myself in a lovely, positive state of mind.  Instead of focusing on the false starts and things left undone or incomplete, I'm excited about the future and the possibilities it holds.  And yeah, I'm talking about the new Bangles record, but there are other things on the horizon, too, the early beginnings of other creative projects that I'm finding very inspiring.  Don't worry - I'll let you know what's going on when the time is right! 

(You hate when I do that, don't you?  Sorry.  Can't help it.)

There's something about the times in which we live  (side bar:  In "Live and Let Die," does McCartney sing, "in the world in which we live in"?  That used to drive me nuts.  He could be singing, "the world in which we're living," but I somehow doubt it - should have asked him about it... I digress...), something that I feel conflicted about: technology - its advances and the way it affects our daily lives. 

I am not a habitual Facebooker, and I don't Tweet. I send and receive dozens of emails every day, however.  It could be argued that most of us are addicted to email and texting and that even a short amount of time away from our beloved devices can cause stress and anxiety.  I thought the point of the devices is to ease our work and social lives and reduce stress and anxiety - right?  It doesn't appear to be doing just that, but frankly, it would be difficult to imagine life without these communication tools.

I'm not addicted.  I'm not.  Really.  I haven't checked my email in the last... four minutes and it's all right here on my laptop where I'm writing this.  See?

I must admit, however, that I am suddenly interested in dipping into a few areas of the technological pool that I have up until now avoided.  A decision that is a no-brainer for many people has given me pause.  Twitter?  What, so I can send out more mundane, useless comments and information into the ether? Ummmm... okay!  Of course, I can imagine how useful this can be, and possibly even fun.  And I did notice that some of you want us to join the Twitter party... so, in the spirit of adventure and friendship, I will.  What the hell.

I'm also diving headfirst into digital recording technology, building a small ProTools studio in the house so I can Bangle (or whatever!) anytime I like, all night long.  Here we go...

And now, onto some memorable moments of 2009 captured by my iPhone (keeping with the technology theme):

Here's a new recipe to try.  It's healthy comfort food and it's John's new favorite!

BUTTERNUT AND ACORN SQUASH RISOTTO This is a flavorful, satisfying dish for a cold winter's evening. 1 small butternut squash 1 acorn squash 5 tbsp olive oil, divided Salt, black pepper 6 cups vegetable stock 3 tbsp  butter ½ red onion, chopped fine 1 clove garlic, minced 1 ½ cups Arborio rice ½ cup white wine 1 tbsp chopped fresh tarragon A dash vegetarian Worcestershire sauce (optional) 1 tsp turmeric 1-cup fresh Parmesan cheese, grated fine Preheat oven to 400 degrees. Cut squash in half and remove seeds.  Peel and cut into ¾ inch cubes. (The acorn squash can be cut into wedges and then peeled). Place in a large bowl and toss with 2 TBSP of the oil and a little salt and pepper.  Spread on a baking sheet and roast for 25-30 minutes, tossing occasionally, until very tender and just beginning to brown.  Set aside. Warm the vegetable stock in a saucepan over low heat. In a large, heavy-bottomed saucepan or Dutch oven, melt the butter and the rest of the olive oil over low-medium heat. Add the onion and garlic and sauté until translucent, but not browned, about 12 minutes.  Stir in the rice, coating it with the butter, and then add wine, turmeric, and Worcestershire sauce and cook for 3 minutes. Add 2 ladles of stock and simmer, stirring often, until the liquid is absorbed.  Add another ladle of stock and stir until absorbed.  Continue adding stock and stirring until the rice is almost dry and then adding more stock, until rice is cooked and creamy, but still al dente - approximately 35 minutes. Take the rice off the heat and add the squash and Parmesan cheese.  Mix well and serve with a little extra cheese on the side.

 
















           Love,