Tsunami overted

Not that we had much of a chance of any damage, but we had a tsunami warning Friday in response to the huge earthquake and tsunami in Japan (so sad!). Kye and I went for a walk in Morro Bay yesterday and we could see where the tide had come way above it's normal spot but the only damage we saw there was an overturned "party" kinda boat in a tiny marina near the golf course.

I'm looking forward to starting my new ICU position tomorrow but I'm scared/anxious/nervous all the same. I've never worked in an ICU before and I haven't even taken care of patients since September of last year as I've been a full time charge nurse (we don't take patients). I know that it'll 'all come back' when I get there but that doesn't comfort me much before I actually GET there! lol

Last night, we celebrated Kye's 22nd AA birthday. Yes, that's right. My husband has been sober since he was 19 years old. :) I made butter chicken (I get the sauce from World Market...love!) with basmati rice and roasted brussel sprouts. Delish!! For dessert, I made a pear tart per his request (recipe to follow). It turned out yummy, especially since I put whipped cream (whipped in my KitchenAid mixer...yay) on top of it.

Rustic Apple Pie (I've made it with apples, pears, peaches, nectarines. I'm sure any stone fruit would work)

1 refrigerated pie crust (from a 15 oz box of 2)
3 TBSP sugar
1 tsp freshly grated lemon peel
1/4 tsp ground nutmeg (I use cinnamon cuz I hate nutmeg)
3 golden delicious apples (about 1 1/4 lbs) (or whatever fruit you wanna use)
1 TBSP butter, cut into pieces

1. Heat over to 450F. You'll need an ungreased baking sheet.
2. Unroll pie crust onto baking sheet.
3. Mix sugar, lemon peel, nutmeg/cinnamon in a small bowl. Sprinkle 1 TBSP of this mixture over crust. Peel and core fruit; cut into 1/2 inch thick slices.
4. Leaving a 1.5 inch border, arrange fruit slices on crust in a wheel fashion (ya know, fan 'em all out). Sprinkle remaining sugar mixture then dot with butter. Fold edges of pastry over fruit, casually crimping dough to fit.
5. Bake 15 minutes. Reduce oven to 375F and bake 25 minutes or until fruit is tender and pastry is golden. Remove to wire rack to cool. Serve warm or at room temperature.