Keeping Up

Update: Some readers have been following the past year's installments of an ongoing children's story I am writing called: Adventures of Rocky Socky

Story Synopsis:

Rocky Socky, is a sock monkey, who lives in Sockland and drives the Sockland Express bus. Readers first heard about him last winter in blog titled: Sledding Mishap ( 1/30/10). Rocky Socky and his sock monkey friends, Moxie and Telly wiped out on their sled. Rocky Socky required several stitches and also broke his arm. Following doctor's orders, Rocky Socky took a leave (6 weeks) from his bus driver's job. He wisely found two traveling companions and went out West to help him recuperate.

Upon his return Rocky Socky received wonderful news. He was asked to film a commercial in Maui advertising local tourist destinations for a hotel chain. Seems they saw his gig on the Super Bowl commercial and were impressed with his talent. And then... Rocky Socky became a star! All of us back home envied the pictures he sent back (via the blog) of the places he got to see and work at. A day trip to the sock sanctuary was a life changing moment. It led to his adoption of Holokai, a younger and I might add, rambunctious sock monkey. Both returned to Sockand and met up with Will, a young boy who often travels from his home, into the magical world of Sockland where time does not pass and he shrinks to a smaller fairy-like size. Together they have many adventures in this magical world which includes the Sock Bank and the Sock Mart. Holokai puts all his energy to good use and lands a weekend job entertaining the crowds at the Sock Mart to draw in more customers. Will becomes his manager.

If you are new to this blog all these past adventures can be accessed by clicking on: older posts from January 2010 through this past summer.

I will continue Rocky Socky's adventures from time to time on this blog as well as posting recipes, photos, and continuing conversations about books, poems and other life's reflections.

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Part One: A Jump Start

"Oh, Wow!" exclaimed Will out loud. "These are just the things I was looking for!"

An ad from the 3 R's store (Reduce, Reuse, Recycle) in the Sockland Gazette caught his attention: Storewide Pre-Holiday Sale. Will was excited thinking about getting a jump start on his holiday shopping for his friends and family.

"These buy one- get one half off second item coupons look like a good deal to me," as he busily started cutting.

Will started to think about all of the many recycled sock items pictured that would be perfect for his friends. He knew Rocky Socky would just love the rug made out a large sock with the initials RS monogrammed for his front door. He thought Holokai might enjoy the book: How To Make Sock Puppets.

Will began to make his list. He thought Saturday would be a perfect day to make a return trip back into Sockland. He hoped Holokai could manage the Sock Mart crowd by himself. He just never knows what to expect when Holokai jumps on the Sock Mart tree in the front window. He seems to get so wound up!

"I wonder if he can behave and not cause any commotion without me around,"sighed Will.

All Rights Reserved Ready 2010

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Roasted Pork and Dried Fruit and Port Sauce

Ingredients:

• 3 lbs. pork tenderloin or 4-6 chicken breasts
• 1/2 tsp. salt
• 1/2 tsp. pepper
• olive oil
• 1 cup dried apricots
• 1 cup dried peaches
• 1 cup dried tart cherries
• 1 cup dried prunes
• 1 cup port wine or could use Merlot
• 1 cup pomegranate juice
• 2 cinnamon sticks
• 1/2 cup chicken broth
• 1/4 cup pine nuts

Directions:

• Remove skin from tenderloin and sprinkle with salt and pepper
• Cook meat in 6 tsp.olive oil about 3 minutes on each side-set aside
• Add to 1 tsp.olive oil to apricots, plums, peaches, cherries and 1/4 cup pine nuts
• Saute 3 minutes till pine nuts are toasted
• To the wine add 3 TB. cornstarch- whisk well and add to dried fruit/pine nuts mixture with pomegranate juice
• Bring to boil, reduce heat to low and simmer 5 minutes or until slightly thickened
• Add meat and chicken broth and cinnamon sticks-cook on medium low heat uncovered about 20 minutes
• The meat thermometer should be inserted to thickest part of meat and register 150 degrees
• Let stand 10 minutes before serving and remove cinnamon sticks

Recipe adapted from Southern Living magazine November 2010