Yesterday was my birthday and I celebrated by taking Cowboy to a Trail Trials clinic at Skyline Park in Napa. Laura and Dexter were also there. Laura and I had a great time. The weather was gorgeous, the people were nice and the horses performed reasonably well. Not sure the horses enjoyed it as much. Dexter is always unhappy when he's out of his comfort zone, and Cowboy was feeling rather full of himself and the clinic did not move nearly fast enough to suit him. I've been trying to keep weight on him by feeding him corn oil and beet pulp and it is giving him a bit of an attitude. The clinic was also held in a very grassy area and I was not letting him graze with wild abandon, which made him quite angry at me. So I was dealing with a hot horse all day. But we still made it through all the obstacles reasonably well, although we did back through one at hyperspeed. He was even trying to rear several times, which is new behavior for him. Bucking is his favored form of expressing anger, so the rearing was a bit different. I believe we got that one straightened out in short order.
I'm still working on fitness and diet. Although I stated at the beginning of this post that, unlike my "Julie and Julia" inspiration, I would not be cooking my way through anybody's cookbook, I did buy the Cooking Light cookbook and I'm going to try as many recipes as possible to save myself from fast food and popcorn dinners. The other night I made Gruyere, arugula and prosciutto-stuffed chicken breasts with caramelized shallot sauce and it was delicious. Interestingly enough, I bought that cookbook based on reviews stating that the recipes usually used ingredients that most people have on hand. Don't know about you, but I rarely have gruyere, arugula, prosciutto or shallots on hand, although now I do. It was kind of fun working with a lot of new ingredients, but I think I'll look for some recipes that involve less shopping. The problem with cooking for one person is that most recipes, including the ones in this book, make from 4 to 8 servings, so you have to either cut them down, freeze the excess, or eat the same thing several days in a row. If you cut them down, it's often hard to find the ingredients in the small amounts needed so you wind up with excess (like now, I have a lot of leftover Gruyere, prosciutto and shallots). Not that extra Gruyere and prosciutto are a hardship! I'm sure I'll find a use for them. The next recipe on the list, once I've eaten my way through the chicken, is London Broil with Texas Toast and Red Onion Jam. Yum, yum!
came out in the afternoon so late in the day I got outside with the camera and captured by camera a flowering plum tree that is trying to prove that Spring is coming.

Fill flash used.



Much better without flash--the flash flattens out the image. Both of these were without flash, the first in natural light and the second under the kitchen lights. The cakes are wrapped in homemade chocolate fondant that rises above the top of the cake and then the edge is loosely crimped. It's chocolate overload for sure.

and if anybody can give me a hint on to how to arrange photos on this site, please let me know!!!!!!
So I'm having fun with it although I have a lot to learn. It does most of what my film SLR does but the controls are quite a bit different so I have to get much more familiar with them.

mood and didn't want to run away, even when I jumped up and down and tried to shoo them into a run. They were a bit taken about by this behavior. I believe they were discussing the situation: "I say, Dexter, she seems to have completely taken 