Ever since the Record changed size/format and I had to submit a new photo, I’ve had e-mails asking me what’s with the white bow tie, so either I submit a new photo or settle the question of the bow tie.

Now, I’m well aware that to many, many of you readers, this means little or nothing. You don’t give a hoot in Hades why I’m wearing a bow tie or anything else, and for you, I suggest you stop reading as of here and now. For the rest of you, here’s the really simple explanation for the bow tie. And I do mean simple.

It has to do with photophobia and tap dancing.

I’ve never been photogenic, have always hated having my photo taken, and the older I get the worse the phobia gets. So, when Editor Brian requested a new photo for the column, I went into a panic.

First I went to a passport photo place, thinking I’d get a few quick headshots and surely one would be suitable. Bad idea.

Then I got myself into full war paint and asked husband John, who’s a very good and experienced photographer, to see what he could do. All

I can say is, he did his best, but

I wasn’t about to send any of those to Brian.

By that time, Brian was reminding me a photo was due and I was about ready to turn in my high school yearbook picture, which is about the last time I had a fairly good photo experience. Then John came to the rescue.

Among the hundreds of photos in his computer files were several he’d taken when I was in costume and full makeup for last June’s Island Dance Recital. There’s something about black mesh stockings, tap shoes, black shorts and shirt, and a white bow tie that make a girl feel different. And look different. I suspect it’s an attitude thing. I zapped one off to Brian.

And there you have it; the really simple reason for the white bow tie.

I’m sorry it wasn’t more exciting and now, aren’t you sorry you asked?

RECIPES

A few alert readers also asked about the change in column format and recipes. There’s an equally simple explanation for that. As Editor Brian explained, it’s all about page space, column inches and all that newspaper-layout thing. He knows what he’s doing; I just do as asked. I still send along at least two, often three recipes, but now that you get only one in the paper, the others can be found on the Record Web site.

But I know that not all of our readers do the Internet thing, so if you read the column and want the other recipes, e-mail Editor Brian at editor@southwhidbeyrecord.com and tell him which recipes you want. Or e-mail me at falwalcal@msn.com. I’ll see that you get them. So, with no further simple explanations, let’s get to those recipes, and because it’s springtime, it’s also time for lighter, brighter eating.

LIME TEQUILA GRILLED CHICKEN

1 cup fresh lime juice

½ cup tequila (don’t use the “good” stuff)

½ cup orange juice

¼ cup chopped fresh cilantro

2 T. minced seeded jalapeno chilis

1 ½ T. chili powder

1 t. salt (or to taste)

¾ t. freshly ground black pepper (or to taste)

6 boneless chicken breasts, with skin

Blend the first 8 ingredients (all but the chicken) in a large bowl. Add chicken, turning to coat. Cover and chill at least 6 hours, or overnight. If you do this in the morning, your chicken will be ready to grill when you get home from work that night.

Have grill on medium heat and brush it well with oil. Grill the chicken until cooked through (using a probe thermometer will help you avoid overcooking), turning occasionally. Probably about 18 min. Transfer to a platter and serve, with a tossed green or fruit salad and baguette. Serves 6.

Note: You will, unfortunately, have to discard the tequila marinade. Adjust the jalapeno and chili powder accordingly.

ASIAN NOODLES WITH CLAMS

8 oz. vermicelli pasta

2 T. sesame oil

1 red bell pepper, thinly sliced

½ cup chopped onion

6 cloves garlic, chopped

1 T. peeled chopped fresh ginger

1 t. dried crushed red pepper (or to taste)

1 cup water

3 T. rice vinegar

2 T. soy sauce (use lite, if preferred)

2 doz. small fresh clams, scrubbed

½ cup chopped fresh cilantro

Cook the pasta in a large pot of boiling salted water until just al dente, stirring occasionally. Drain well and return to same pot. Toss with 1T. of the oil, transfer to 4 shallow bowls, or one large bowl and keep warm.

Heat remaining tablespoon of oil in the same pot over med.-high heat. Add bell pepper, onion, garlic, ginger and red pepper. Saute until bell pepper begins to soften, about 2 min. Add water, vinegar and soy sauce; bring to a boil. Add clams, cover, and cook just until clams open. Discard any clams that do not open. Spoon clams and juices over pasta, sprinkle with cilantro and serve, preferably with some bread good for dipping in clam juice.

LIME CHICKEN SOUP

1 cup plus 2 T. olive oil (see instructions)

2 corn tortillas, 6-8 inch, cut into thin strips

6 cups low-sodium chicken broth

2 T. minced fresh cilantro

1 T. minced fresh oregano (or 1 t. dried)

1 t. apple cider vinegar

½ t. ground cumin (I use a bit more because I love cumin flavor)

¼ t. celery seeds

2 T. fresh lime juice

1 skinless, boneless chicken breast half, thinly sliced crosswise

½ cup chopped seeded tomato

½ cup chopped green bell pepper

½ cup chopped white onion

6 lime slices

Heat 1 cup of the oil in a med. skillet over med. heat. Working in batches, add tortilla strips. Fry until golden, about 2 min. Transfer to paper towels to drain.

Mix broth and next 5 ingredients in a large saucepan; bring to boil. Reduce heat and simmer 15 min. Add lime juice and season to taste with salt and pepper.

Heat remaining 2 T. oil in a large skillet over med.-high heat. Sprinkle chicken with salt and pepper and add to the skillet. Saute 3 min. then add tomato, bell pepper, onion. Saute until the chicken is cooked through, about 2 more min.

Place a lime slice in each of 6 bowls. Ladle soup over and mound tortilla strips and chicken mixture in the center. Sprinkle with additional chopped cilantro, if desired.

Note: If you prefer, you can saute the tortilla strips in Canola oil.