One of my favorite drummers of all time is Little Feat’s Richie Hayward. He is currently battling liver cancer, but st turning the corner.

His wife posted this today. I found it to be so appropriate for anyone…

1) Listen closely to the silence in between the words
2) Always say an appropriate Thank you, as you would not be where you are today without the help of those around you!
3) Making changes to learn how to love someone more, is something you will never regret.
4) Keep your eyes forward. Not looking back except to be grateful for the lessons given from where you came.
5) Stuff won’t make you happy
6) When you love someone, small quarters and loving silence, can be the place where you feel the most space, and have the best conversations with no words at all.
7) Live your life now, nothing is too late, until it is!

Words to live by….

Dave

4 Cups Flour
5 Tsp Baking Powder
Pinch Salt
1/2/ cup sugar
1/2 Sick Butter
1 cup raisins
3 beaten eggs
1 1/2 cup milk

Mix flour, baking powder salt and sugar. Rub in butter with your fingers add raisins and mix well. Add most of beaten eggs and milk mix only until moist. Line a cookie sheet with foil and grease well with shortening. Spoon mixture 1 inch apart, brush tops with remaining beaten egg . Bake in upper rack at 425 for 13 minutes. Remove immediately to cooling rack and cover with a towel,

Ingredients

* 1 large fennel bulb
* 1/2 red onion
* 1 bunch arugula
* 3 tablespoons extra-virgin olive oil
* 1 lemon, juiced
* Kosher salt and freshly ground black pepper
* 1 small piece Parmigiano-Reggiano
* 2 Bosc Pears Peeled, Cored and thinly sliced

Directions

Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the sliced pears

Ingredients

* 1/4 cup olive oil
* 1 1/2 cups chopped yellow onions
* 3/4 cup chopped green bell peppers
* 3/4 cup chopped celery
* 1/4 cup chopped fennel
* 2 tablespoons minced garlic
* 1 bay leaf
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1 teaspoon red pepper flakes
* 1/2 teaspoon dried fennel seeds
* 1/2 teaspoon dried thyme
* 1/2 teaspoon ground black pepper
* 2 tablespoons tomato paste
* 1 cup dry white wine
* 1 (28-ounce) can crushed plum tomatoes and their juices
* 2 cups fish stock
* 1 whole Dungeness crab, quartered
* 1 pound clams, well scrubbed and de-bearded
* 1 pound mussels, well scrubbed and de-bearded
* 1 pound firm fish, such as halibut or snapper, cut into 1-inch cubes
* 1 1/2 teaspoons Essence, recipe follows
* 1 pound medium shrimp, shelled and deveined
* 1 pint oysters and their juices, picked over for shell
* 1/4 cup chopped fresh parsley
* 1/2 cup freshly grated Parmesan
* 1/4 cup chopped green onions, green tops only
* Sourdough bread, accompaniment

Directions

In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery, and fennel, and cook, stirring, until soft, about 4 minutes. Add the garlic, bay leaf, salt, oregano, red pepper, fennel seeds, thyme, and black pepper, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook until starting to brown, about 2 minutes. Add the white wine, stir to deglaze the pan, and cook until half of the wine is evaporated, about 2 minutes.

Add the plum tomatoes and their juices and the fish stock and bring to a boil. Reduce the heat and simmer, partially covered, for 30 minutes. Add the crab quarters, clams, and mussels, and simmer until the shells open, about 6 to 7 minutes. Remove and discard any unopened shells.

Lightly season the fish and shrimp with the Essence, and add to the pot. Add the oysters, and stir. Simmer, covered, until cooked through, about 5 minutes. Remove from the heat and discard the bay leaf. Stir in the parsley. Ladle into large soup bowls and sprinkle each serving with Parmesan cheese and green onions.

Serve immediately with hot bread.