The clumsy dance of the colours and patterns of life

Witness the clumsy dance of the colours and patterns of life, the sometimes-harmonic, sometimes-cacophonic combination of the silence and the noise all around, and the heroes and the helpless within.
Welcome to my little corner of The Mighty Interwebs, where it is not likely you will find anything profound (or even very interesting), but where you will find all manner of random. Life is a kaleidoscope of the weird and the wonderful, the awesome and the awful, the blessings and the bizarre, and the collision between them is what you just might stumble upon here if you stick around. Grab your favorite drink and come hang out with me if you dare.

Saturday, May 4, 2013

Floating Yoda

Anyone who knows me will not be surprised to read that I'm not exactly the world's biggest Star Wars fan. I do, however, love word play, and since this is Star Wars Day I ran with the excuse for a Kahlua creation.

I saw a recipe online for a tribute drink called a Floating Yoda. It's basically a White Russian with mint chocolate chip icecream added. Of course, not being one to follow recipes as written (it's the Ukrainian in me), a couple of substitutions had to be made before we could enjoy our Floating Yodas on Star Wars Day. For example, I had used up all my vodka making limoncello, so I used said limoncello in place of plain old vodka. And I didn't have the mint chocolate chip icecream the recipe asked for, but I saw no good reason why I couldn't do this with chocolate icecream. I did. And it was good :-)

Floating Yodas. Not your average summer drink for kids!
Noting those substitutions, and keeping in mind that I don't always measure, the recipe I (loosely) followed is this one:
Make a White Russian by combining 1 oz coffee liqueur (Kahlua, or whatever other kind you have on hand), 2 oz milk, 2 oz vodka, and ice. Add a scoop of mint chocolate chip icecream.

Now, if I had used mint chocolate chip icecream, these would've turned out looking more sickly-green in colour. I suppose that's where Yoda comes in. I'm not 100% convinced that this needed the added element of mint as far as taste goes. It already had the lemon of the limoncello, the coffee of the Kahlua, and the chocolate of the icecream, and I thought this was perfect. Purists, however, might want it to look more like Yoda drowned in their glass. If this is you, more power to you! Now if you'll excuse me, May the 4th be with you! (Yes, I know, that is probably one of the worst puns ever. Don't judge me; I didn't come up with it.)

Wednesday, December 19, 2012

2012 Incredible Eggs Christmas Gift Exchange: Part 2


As I wrote about 2 weeks ago, I joined my first ever egg exchange this Christmas. Today, I received a truly amazing piece of art from a fellow egger, Sue Adkins. I have no idea how she does this, but check out this beautiful ornament she sent to me!


 
I have been staring at it for a good long time, trying to figure out how this was done. It is phenomenal, and I think I have the perfect place to hang it - in my kitchen, above my sink. I wish my photo was better, and did justice to this wonderful egg, but until I'm able to take a better one, this will have to do!




















Monday, December 3, 2012

2012 Incredible Eggs Christmas Gift Exchange

I belong to a facebook group called Incredible Eggs which is dedicated to Pysanky and Batik egg art. There are so many amazing artists in this group, and it is definitely intimidating for me to share my efforts with them, but they are truly kind and generous people with oodles of great tips to share. I debated long and hard over joining the Christmas Gift-egg Exchange within the group, but finally decided to jump in and do it. The trouble with knowing or associating with really talented people is they have a way of really making me feel inferior - even though they aren't trying to do that! But an exchange like this one is a way to stretch my limits and try something new. Hopefully it is also a way for me to improve what I can do.


The "name" side of this egg
The "year" side of this egg 
The giftee assigned to me is a lady in Pennsylvania. I asked her (anonymously) what her favorite animal is. She replied to me that "fish, deer, rams I like them all, even the snakes on pysanky look good!"

I wanted to make this egg personalized for her, so after I settled on a design (deer with Christmas trees, night stars, and pine branches and holly berries), I added in her name and the year. I've written about 18 pysanky now, and consider myself very much a beginner. So writing names and drawing semi-involved designs really challenged me. But none-the-less, I did it.

The top of the egg. Since it is a Christmas exchange, I thought the Christmas star was an appropriate finisher.
My egg is going in the mail today, and hopefully it gets to her safe and sound and in just one piece! I packaged it in a well-cleaned soup can, lined with tissue, and then wrapped in bubble wrap, so I'm hopeful that even the postal grinches won't break through that.



Monday, October 10, 2011

Cookie Cornets

Yields: supposed to make 16, but I can only get 14

Ingredients
2 egg whites (large), room temperature
6 tbsp sugar
pinch of salt
1/4 tsp vanilla
1/4 cup butter or hard margarine, melted
1/2 cup flour




Directions
Preheat oven to 350*F. Line a baking sheet with parchment paper. In a medium bowl, whisk together first four ingredients until frothy. Whisk in butter. Add flour. Whisk until smooth. Drop 1 tablespoon of batter onto parchment paper, spread evenly to form 4 1/4" circle. (Don't do more than about 3 or 4 at a time - you'll need to shape them while hot or else they crumble.) Bake in 350* oven for 8 minutes until lightly browned. Working quickly, shape into a cone and let stand 2 minutes until cooled and crisp. Repeat entire process with remaining batter, for a total of 16 cones.

Garnish ideas:
*melt white chocolate (1 cup melting wafers) and dip 1/4" of top edge, then dip in finely chopped pistachios (about 1/2 cup), place on waxed paper to dry
*melt white chocolate and dip 1/4" of top edge, then dip in finely chopped candy cane pieces, place on waxed paper to dry
*melt milk chocolate and dip 1/4" of top edge, then dip in finely chopped hazelnuts, place on waxed paper to dry

These are lovely to serve mixed fresh fruit in. I filled my cornets with a strawberry-blueberry-blackberry-pineapple-cherry mixture. No dessert plate needed, and I put some cocktail picks next to the tray of cornets so people could neatly eat the fruit out of the cookie cup.

Saturday, June 25, 2011

Mellie Milk Maid

Once upon a time, there was a silly girl who thought she both wanted to live a farmer's life and was capable of living it. She had a "real job" she enjoyed well enough, an office job, working with and for some really fine people, but entertained illusions of self-sufficiency and bringing the pages of Mother Earth News to life. When these really fine people planned a two-week vacation Far Away From Home and asked her to farmsit for them, she was happy - and even excited - to agree. It would be manageable and fun! There was a cow to milk twice daily, a pen full of steers to feed, two coops of chickens to care for, and a garden to be tended, along with the various and assorted tasks that accompanied those more-major responsibilities.

The days ran together in a long series of rain and exhaustion. As the days wore on, the silly girl's enthusiasm was washed away.

The rolled oats in the feed bin ran out after three days, but the milk cow still needed to be fed grain or she would stop producing milk. The steers still needed to be fed grain so they would be fattened up nicely when slaughtering time rolled around. The silly girl's boss offered to return home early, but the silly girl asked for instruction so she could solve the problem and her boss could enjoy a much-needed vacation. Instructions were given and understood and followed, and the silly girl learned to operate a piece of farm machinery to roll oats and the feed supply for the milk cow and the steers was replenished. The silly girl was able to continue lugging many 5-gallon pails of rolled oats to the steer pen each day and to coax the milk cow to stand more-or-less still while being milked.

The rain continued to fall and the garden became a bog and the barnyard became a mire. The silly girl had prepared for her time as a farm hand by purchasing a pair of rubber boots. They were delightful, with a whimsical pattern on them. They were a far cry from the ugly orange-soled black boots of her childhood. Very sadly, the silly girl's fun new boots were more for fashion than function, and one gave up the ghost early on in the silly girl's farm adventure. The entire back of one boot split completely open when the silly girl was in the steer pen more than halfway up to her knees in cow poo. Now the silly girl had to deal with the mire inside her boots as well as outside, and she was not impressed.

The muddy mucky garden was so sloppy that the silly girl almost got stuck in it each time she tried to cut asparagus or rhubarb or pick lettuce. Somehow, she managed to collect nearly 15 pounds of rhubarb and freeze it for later use. The silly girl tried to keep up with the weeding, but luckily the near-constant rain limited the amount of sunlight and heat that reached the ground, so the weeds were not as rampant as they could have been. Some of her forays into the garden were more successful than others, and the silly girl eventually found herself laden down with several pounds of fresh asparagus and lettuce and tomatoes and beet leaves, and carefully ignored the other vegetables growing and not really in need of much care. It was enough to have to process the vegetables that the silly girl would actually eat without worrying about the ones she wouldn't even cook for someone else.

More rain fell, and the silly girl thought she was going to have to build an ark to make it through the two weeks of her adventure.

The silly girl carried buckets of slops to the 8 laying hens and collected 6 or 7 eggs from them each day. The silly girl didn't mind the laying hens so much, but then one of them chose to lay an egg almost on her foot. That bothered the silly girl; she really didn't need to see that. But in spite of that indiscretion, that coop of birds was not so bad. Crossing over to the other coop was real penance, however. There were several dozen birds nearing butcher weight, with no brain worth mentioning between all of them. The silly girl hated going into that coop. These chickens acted like they were starving, and attacked the silly girl every time she came in to feed them. There's a look that those white chickens that farmers raise for butchering get, almost a blood lust. Their beady red eyes nearly pop right out of their ugly little heads while they cock their neck at an optimal angle for aiming their beak at someone's foot. Oh, how the silly girl hate hate hated those chickens!

Had she actually built an ark, it is doubtful the silly girl would have loaded any pairs of chickens onto it to save them from the flood.

So much rain fell that the phone lines got water-logged. Apparently the phone lines in Alberta are set up such that they will dial 911 when they are disconnected by anything other than a designated authority. The silly girl learned about this feature when the RCMP showed up one evening. Because the silly girl was just a housesitter and farm hand, the policemen had to check the whole house to make sure there was no emergency. The silly girl was happy to let him, but then was too paranoid to sleep that night in the house. The phone line was kaput, and if an emergency were to happen, the silly girl would have no way to call for help. So the silly girl stayed awake that night listening for any suspicious sound and ready with a kitchen knife to defend the farm from bands of marauders. No marauders showed up, and the silly girl only had an exhausted self to show for her perception of bravery.

The sky continued to open and the ground was completely saturated until no more water could soak in. 

Since the silly girl couldn't spend time outside and remain dry, she spent her evenings skimming cream off some 30 gallons of milk and making butter and cheeses and yogurt, which she will need years to use up.

The silly girl only had one run-in with the police during her farm hand adventure. She was sad that they didn't return 5 days later when one of the horrid chickens had died and her method of solving the problem was to chuck it into the bush. The dog retrieved the dead chicken, played with it for a while, and then deposited it on the yard. The dead chicken stunk, and the silly girl found it gross and disgusting in every way, but she couldn't deal with it again. She would have given nearly anything to have a policeman come and take it away. Even better would have been the entire removal of the offensive chicken coop, but even the silly girl's imagination has limits.

The rain eventually stopped. The real farmers came home. The silly girl took her broken rubber boots and her cheese and her rhubarb, and left the farm. She also took with her the knowledge that she was not really cut out for all the elements of this kind of farm life, and intends to use this knowledge to live happily ever after.

Saturday, June 4, 2011

Sprout a couch?

I need to do this! http://www.readymade.com/projects/sprout_a_couch/next_step#steps

Before you begin, figure the dirt you need by multiplying the dimensions of the couch you plan to make (ours was 8x4x4 feet, or 128 cubic feet). Next, put on some old clothes—things are going to get messy—and locate a suitable spot. Placement is key: There’ll be no moving once you’ve begun. Clear the area of grass and weeds until you have a level swath of dirt, then use a stick to sketch the shape of the couch into the dirt with a stick.

Drive the wood stakes into the ground along the perimeter of your sofa-shaped sketch, every 18 inches or so, to a depth of about 12 inches. These will secure the form.

Attach the waferboard to the stakes to create the walls of the form. Use a handsaw to trim the waferboard to size. Drive in a nail every 4 inches along each stake to secure the boards.

Start shoveling dirt into the form. Here’s where things get messy. Once a foot of dirt is in place, water lightly and compress by stomping around on top of it.

Once the basic shape is in place and secure, carefully remove the form works.

Mold the shape to your liking. Remove any loose debris and sprinkle the sofa and other areas you’ll be sodding with a healthy layer of fertilizer and gypsite. Water lightly.

For extra support, lay strips of poultry netting over the arms and back.

Lay the sod. Press down the edges to create a smooth surface clear to the ground. Stagger the rows so the seams don’t fall in a line, and use chopsticks or planting stakes to keep them in place over the wire.

During the next few weeks, water your sofa often, soaking it thoroughly. Once the sod has taken root, remove the chopsticks or planting stakes. Trim as needed.

Monday, May 9, 2011

When she plays, Molly smiles.

I met Molly the spring before I went to college, when I was 20. She joined my family while I lived in another town, and I only saw her for a few weekends before I moved to California for school. She was a beautiful blonde, full of life and happiness, and completely devoted to the people in her life. I didn't know her well, and didn't take the time to get to know her better, but that didn't mean she wasn't happy to see me when I'd come home. Molly's needs were simple - she just wanted to love and be loved. She trusted unquestioningly and never held grudges. She always appreciated any time or attention given to her. Though maybe not the smartest, she did not have a malicious bone in her body. She was loyal, and fiercely protective of those she loved. There were certain activities she loved more than anything, and the mere mention of them would set her quivering in excitement. The last several months of her life, she was plagued with cancer. It weakened her body, but her spirit was always the same Molly we, her family, had known all her life. In spite of her cancer slowly taking away her strength, she never lost her joie de vivre. She enriched lives by being part of them, bad habits and all. By the time she was in her last days, she was so weak, so tired. I think she left us as happily as could be expected. She had lived fully, and loved completely, and knew she was loved in return. Miss Molly was a good and faithful friend, and will always be remembered as such. Run free, Molly, until we meet again!
Miss Molly (April 13, 2001 - May 9, 2011)

Molly's smiles

Tuesday, March 22, 2011

Roots and Shoots: Lessons Learned in Life’s Garden

And Spring arose on the garden fair,
Like the Spirit of Love felt everywhere;
And each flower and herb on Earth’s dark breast
rose from the dreams of its wintry rest.
       ~Percy Bysshe Shelley~


Although staring out the window at the abundance of snow that hasn’t melted yet may make us think otherwise, the calendar tells us that spring has arrived. With the arrival of spring, many people’s thoughts turn to gardening. Personally, I have been itching to get back to the garden since leaving California in August, where I was spoiled with growing seasons that lasted more than nine months out of the year. My hunger for gardening certainly includes the flowers and produce it generates, but the fruits go beyond something that can be plucked from a vine to include something that is a sweet balm for the spirit. Whether in the care of the seeds, the nurturing of the plant, the pulling of the weeds or the harvest of the produce, gardening holds many parallels to our own lives. Both take work, require patience, go through the cycles of life and death, and produce a standard by which they are judged. These parallels give the gardener a glimpse into the creative and sustaining mind of the Lord, and offer a chance for growth if we but grasp it.

Tending a garden teaches us the necessity of letting go of the old and clearing away the undisciplined to make way for the new. If a plant gets too big, too wild, too unruly, it becomes unmanageable and can choke out other desirable life in the garden while making a habitat suitable for pests. In its proper place and appropriately maintained, however, that same plant can be beautiful, refreshing, and life-giving. In the same way, it is important to look at our lives to see whether there are things – habits, relationships, possessions – that are not unhealthy in themselves but that may have become overgrown and overwhelming. If they are not contained and managed, they can take over, and leave room for nothing else.

In both the gardens in our yards and the gardens of our lives, timing is important. A tender shoot can’t thrive if it is planted at the wrong time or under the wrong conditions. If the shoot receives proper nourishment, warmth, light, and is in a good location, it can mature into a strong and beautiful plant When those are present and balanced, the young plant can become established and is then better able to develop as it is meant to. A seed does not become a flower before it has been strengthened and has gone through the requisite stages of development. So it is in our lives and the lives of those for whom we are responsible. There are things we can do to reduce the time it takes for something to be done, but ultimately, it takes patience and work as we wait for the hard dry seed to produce a blossom and then a fruit.

A garden has a life cycle similar to our own, and goes through seasons of change and growth, renewal and death. Things may happen from day to day that are unpredictable and maybe even seem unmanageable in the short term, but they will subside. The summer storms will blow through and batter the plants, and the gentle rains will feed and cleanse them. Tomorrow will come, and with it, the fruits of a new day.

Harvesting the fruits of one’s labour is cause for celebration. The baskets of fresh produce or the marks of achievement of a goal are a source of pride. What you get out of something in life reflects what you have put into it. In the bleakness of trimmed back bushes and dead stalks, we are reminded that we may go through periods of dormancy in the winters of our lives, but when spring comes, signs of life will start to pop up.

The daughter of a building contractor, and an amateur gardener myself, I recognize that it takes a good foundation and a good root system for something to last. When raising vegetables, flowers, children, it takes deep roots that nourish them and make them grow. Without roots that reach deep to anchor and sustain a plant, it must fight to survive. Without a good grounding in morals, faith, and virtue, a person will struggle to accomplish their days with honour. I am reminded of the parable of the sower, and find hope in the knowledge that, though the heat of life sometimes seems too intense to bear, my roots are deep and my life will bear fruit. “The sower went out to sow. And whilst he sowed, some fell by the wayside, and the birds of the air came and ate it up. And some fell upon stony ground, where it had not much earth; and it shot up immediately, because it had no depth of earth. And when the sun was risen, it was scorched; and because it had no root, it withered away. And some fell among thorns; and the thorns grew up, and choked it, and it yielded no fruit. And some fell upon good grounds; and brought forth fruit that grew up and increased.” (Mark 4:3-9)

Now go - put down roots, and grow where you are planted!

Thursday, March 17, 2011

The Legend of Sheila's Brush

According to popular folklore, St. Patrick's housekeeper was named Sheila. If it snows on St. Patrick's Day, as it usually does in Alberta, legend holds that it is Sheila sweeping the last snow out of Heaven and formally ushering in the Spring.

I hadn't heard this legend before, but was told it today while it was snowing. Perhaps Heaven is out of snow, and Spring is just around the corner!

Monday, January 31, 2011

Free Will or Destiny? Choice or Chance?

As Christians, we believe things happen for a reason. But do we see each of those things as something that happens to us, helpless pawns in a cosmic game, or do see them as the choices we make and the consequences of those choices? We are taught that God gives us free will, but we are also taught that God, our Omniscient Father, knows every detail of our lives, past, present, future. If God knows our actions before we commit them, are we really free to choose? Are we making choices and decisions, or are we forced into a course of action because things are “just meant to be,” predetermined by God’s knowledge and foreknowledge of our lives? How do we reconcile these notions?

God gives us free will, and though He wants us to choose the things that will bring us ultimate and eternal happiness, we aren’t forced into doing so. God, in His omnipotence, could keep us from making choices that are harmful to ourselves or those around us. Doing so, however, would make us slaves, and that is contrary to the teaching that Christ has come to set us free. Instead of forcing us into doing something, God gives us the resources we need to make good choices and to be set free.

Happiness, virtue, health, relationships, life: It seems to me that each is a choice, though some in ways less evident than others. It is fairly simple to see how one chooses to exercise virtue in his or her life, whether it is choosing not to have a second slice of cake out of self-control or choosing to do acts of service out of charity. Identifying things like health or happiness as choices, however, may not always be as obvious. Perhaps we are inclined to consider those as things dictated by our station in life, our responsibilities or job, our genetic makeup, or some other outside source. Even if we consider things beyond our control, we still have the ability to choose how we let them affect us.

There are countless manifestations of choice in our lives, whether they are those things for which we have directly and consciously opted or are the reflections of those choices. Over the course of a day, each of us makes numerous choices, and each of our choices shapes and defines us. Beginning with the alarm going off in the morning, we are faced with choices we must make. Some may be small choices – do I get out of bed and take on the new day, or do I hit snooze and sleep for seven more minutes? Other choices are more weighty – do I go to work and do my duty so that I may be paid and fulfill my financial responsibilities, or do I not show up and go golfing instead? A clear case of cause and effect, choices carry consequences with them. It is often these consequences which prevent us from seeing choices as something we are free to make. If we feel
forced to make a choice out of fear or coercion, how are we really choosing it?

While fear of one kind or another may influence our choices, the choices nonetheless remain ours to make. We are given both the freedom and the ability to consider an action and its related consequences. In doing so, we are exercising reason and free will. Even if our evaluations are only partial, our choices are directed by them. This exercise of both reason and free will should challenge us daily, as these are two of the qualities of man that set us apart as God’s highest creation.

If we never realize our potential, the choices we make will reflect that. We may more readily settle into the mold of what is familiar or what society expects of us, even if it is uncomfortable. On the other hand, if we choose to challenge ourselves and consider the results of our actions, we may find it more manageable to make choices in our lives which will help or allow us to live fully as God intends.

Right choices are not necessarily easy choices to make, but we can rest in the assurance that God’s help is available to us if we but ask Him. I challenge you to look at the choices in your life, celebrate them, and find happiness in them. “I have set before you life and death, blessings and the curse. Therefore choose life, that you and your descendants may live.” (Deuteronomy 30.19)

Saturday, January 8, 2011

Lemon Sugar Cookies


Yields: about 4 dozen cookies
 
Ingredients

2 1/2 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1 cup butter, room temperature
1 1/2 cups sugar
2 tbsp lemon zest*
2 large eggs
1/2 tsp vanilla extract
2-3 tbsp sugar, for rolling

Directions
Preheat oven to 375*F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter, sugar and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually mix in the flour at low speed, making sure to incorporate all of the flour and scraping down the sides of the bowl as necessary. Place remaining 2-3 tbsp sugar in a small bowl. Shape 1-inch balls of dough, roll in the sugar and place on prepared baking sheet. Leave room for the cookies to spread while they bake; don't bother pressing them with a fork or cookie press. Bake for 9-11 minutes, until set but not browned (or only very lightly on the bottom). Edges should be slightly firm. Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely. Store in an airtight container.

*Fresh lemon zest is the key to getting a good flavour in these cookies.



Sunday, November 14, 2010

Cheater Chocolate Truffles


Yields: about 36 truffles
 
Ingredients

1 package oreo cookies (divided… use whole cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate for melting
 
Directions
Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.) Once dry, refrigerate and enjoy!

Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate. And for an extra twist, use mint oreos. I like them with a splash of raspberry extract mixed into the cookie and cream cheese mixture. If it tastes good with chocolate, try it in these truffles!



Saturday, October 9, 2010

Sparkling Cranberries


Yields: 2 cups sparkling cranberries


Ingredients
2 cups cranberries, picked over
2 cups water
2 cups sugar
More sugar for coating


Directions
Place the cranberries in a medium glass bowl and set aside.
Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.
The next day, drain the cranberries and toss them with larger grained sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn't get too damp. Place the coated cranberries on a baking sheet to dry for a few hours.
Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour.
Makes 2 cups of sparkling cranberries.
Prep time: 5 min (But plan ahead as they do need time to dry - Drying time: 3-4 hours)


Wednesday, September 15, 2010

Peter Panism: A Lesson Learned from my Grampa Ed

What is it that makes growing up a scary thing? Is it fear of facing the unknown? Is it the necessity of taking on responsibility and consequently giving up a care-free attitude in life? Why did Peter Pan want so desperately to avoid this thing we call "growing up"?

The third decade of my life has come to a close and become my history. I am looking to my future with eyes no longer a child's, yet there exists in me a childlike excitement that can't be quelled. I'm the first to admit that getting older is a scary thing for me. "Growing up" is an idea beyond the reaches of my imagination. It's not because I desire to shun responsibility that I don't want to grow up, but rather it is the appeal that the security of youth holds for me, where things happen the way they are supposed to.

Having goals in life is always a good thing. My personality (bordering on OCD in many ways) makes it hard for me to start working towards a goal of any sort without something to mark the beginning of that journey. Closing the chapter of my life where I can check the box for 24-29 years old on surveys means venturing into a fresh new chapter. Not with a sense of morbidity, but for the sake of having direction in my life, I took some time for myself and jotted down a "thimble list." (That's like a "bucket list," only smaller. Except it seems my thimble is an awfully large one!) Some 65 goals made my list, goals I want to accomplish - or at least attempt - between my 30th and 35th birthdays. Everyone's goals are different. My spirit doesn't crave adventure, so skydiving, space travel, or mountain climbing aren't here. Instead, my list largely stays closer to home. Home is, after all, what I crave more than anything: a place where I feel like I belong, a place I can settle and be me. It's no surprise to me that the first goal that my mind recognized is to build a house. I've been dreaming up house plans for some time, and now I've giving myself 5 years to take them from being seedling ideas to sprouted, if not fully grown, reality. Without defending them or justifying them, my list of goals for the next 1826 days follows. They are in no particular order. Big goals are mixed in with small ones. Some are quite serious, others are certainly silly. My Grampa Ed lived with the philosophy that "we have no choice about getting older, but growing up is optional." With a mix of trepidation and excitement, I am setting out on my journey of the next 5 years and the goals I hope to reach. Onward and upward!

Build a house
Design a garden
Refinish 6 wooden chairs
Sew a quilt
Make a swing
Really learn to play my accordion
Learn harmonica
Learn guitar
Learn autoharp
Join a choir
Run a 5K race
Save an emergency fund
Pay off my student loans
Take a photography class
Have laser eye surgery
Record with Oak Jam
Read John Senior's list of great books
Start a business
Run a 1/2 marathon
Make homemade yogurt
Take Ukrainian dancing
Be a waitress
Take accounting classes
Make wine
Research my family tree
Sleep under the stars
Learn basics of dance
Take fitness & nutrition classes
Learn to draw
Learn to paint
Photograph the Northern Lights
Take a First Aid course
Learn to knit
Learn to swim
Make a hammock
Photograph a beautiful rainbow
Buy a bike
Carve a pumpkin
Write a real letter regularly
Dance in the rain
Take a graphic design course
Make a piece of jewelry
Read all of A.A. Milne's books & essays
Grow an herb garden
Photograph a lightning storm
Take Ukrainian lessons
Write an icon
Walk/ski/bike to work when I can
Write an article and have it published
Donate blood
Make a calendar of my extended family's birthdays and anniversaries
Capture the beauty of an Alberta sunrise on film (well, okay, in pixels)
Grow raspberries
Host a cookie-exchange party
Make a cookbook
Prepare - and stick to - a budget
Have the confidence to wear a white two-piece bathing suit
Host a semi-formal dinner party
Grow rhubarb
Have fresh flowers in my house every month
Build a website
Make a rag rug
Perfect a bread recipe
Give of my time to help a charity each year
Build a wagon-wheel bench
Send Christmas cards
Can my own fruits and vegetables

Thursday, July 29, 2010

Wishing for Denver but Getting on the Road with Smokey

Today, I find myself wistfully thinking how nice it would be to have a bit of Denver in me. John Denver, that is. "All my bags are packed, I'm ready to go...." I just can't quite imagine that. I have a few more days til that has to be the case, but no matter when I get packed, fully ready is something I don't think I will be. In one sense I'm very ready to go: Eight years is a long time to be away from home, especially when your heart knows it's away from home, and misses home and the familiar on a daily basis. But in another sense, I'm not ready. I don't want to say goodbye to the dear friends I've made in those eight years. With Smokey Robinson, I find myself asking, "What's so good about goodbye?" The question is a very real one, one which I will consider as I continue to pack up my belongings in anticipation of the long journey ahead of me.

Sunday, July 25, 2010

Endings ... Beginnings ... But Friends are Forever

My time in California is drawing to a close. As I look around the area I've called home for four years now, I think of the memories made, the conversations had, and the people met in that time. This is a time of endings, but also a time of new beginnings. "Beginnings are scary. Endings are usually sad. It's the middle that counts the most. Try to remember that when you find yourself at a new beginning. Just give hope a chance to float up. And it will..." I'm sad to be closing some of the chapters in my life with my move out of California, and I'm scared about the transition I'll have to make into some new chapters, but I know that the future is a bright one.
In one week, I'll be playing in my last official gig with Oak Jam, friends I would never have imagined finding, but friends I am so thankful to have. The music won't stop, however. Not only will they keep playing together (I hope!), but I would like to reunite and play with them again, sometime in the future when I'm back in California for a visit. They've taught me so much, and not just about music, but about life, and laughter, and friendship, and trust, and hope. It's been a good few years that we've been playing together, and I'm really going to miss those two evenings (or more) each week of their music and company. We've laughed together, some tears have been shed, we've had fun making music together. I really do believe that my Oak Jam family has put the "fun" in "dysfunctional"! And I know that the friendships I've formed with each member of this wonderful, eclectic group are friendships that will last forever.

Sunday, July 18, 2010

When I am an old woman...

When I am an old woman I shall wear purple
With a red hat which doesn't go, and doesn't suit me.
And I shall spend my pension on brandy and summer gloves
And satin sandals, and say we've no money for butter.
I shall sit down on the pavement when I'm tired
And gobble up samples in shops and press alarm bells
And run my stick along the public railings
And make up for the sobriety of my youth.
I shall go out in my slippers in the rain
And pick flowers in other people's gardens
And learn to spit.

You can wear terrible shirts and grow more fat
And eat three pounds of sausages at a go
Or only bread and pickles for a week
And hoard pens and pencils and beermats and things in boxes.

But now we must have clothes that keep us dry
And pay our rent and not swear in the street
And set a good example for the children.
We must have friends to dinner and read the papers.

But maybe I ought to practice a little now?
So people who know me are not too shocked and surprised
When suddenly I am old, and start to wear purple.

~Jenny Joseph

Tuesday, February 2, 2010

Garlic Soup

Cook time: 60 minutes        Yields: 3-4 servings as an appetizer, or 2 as soup-for-dinner
 
Ingredients
2 1/2 tablespoons olive oil
18-24 cloves of garlic, peeled (I used 2 full heads, about 20-some cloves, and the taste was mild)
4 cups chicken stock
3 egg yolks
1/2 tablespoon bacon fat
salt and pepper to taste
Directions
With the knob turned between "medium" and "low," gently heat 2 tablespoons of olive oil. Add garlic cloves and cook until softened considerably (about 20-30 minutes). The heat should be low enough so the garlic doesn't brown, just softens. Pour in chicken stock, season with salt and pepper. Allow the mixture to come to a simmer, then heat for 15-20 minutes more. Blend soup until smooth, return to heat. In a bowl, beat the egg yolks together, add in 1/2 tablespoon of olive oil and 1/2 tablespoon of bacon fat, whisk. Slowly beat in about 1/4 cup of heated soup mixture into eggs, whisking continuously. (Adding some of the heated broth to the eggs tempers them and raises their temperature, reducing the chance they will curdle when added to the soup.) Pour egg yolk mixture into the soup, beating continuously. In a minute or two, the soup will thicken slightly. Continue to heat at a low temperature until cooked through.

**I added homemade noodles to this soup to give it some body. There is no recipe for the noodles, but basically they were just flour, a pinch of salt, and egg, mixed up till a dough forms, then rolled up into lumpy masses (I was too lazy to roll them out nicely and make pretty noodles) and dropped to boil in the soup.

I think this soup would be a good base to which you could add chicken/turkey, and probably vegetables if you like that kind of thing. I don't generally like soup, and certainly not if it has veggies in it, so it was broth and noodles for me, but I think I will add a white meat next time I make it.



Saturday, January 2, 2010

Homemade Limoncello


Time to mature: about 3 weeks        Yields: 7-9 bottles
 
Ingredients
12 lemons (thick skinned)
2-750 ml bottles 100% proof vodka, divided (the cheaper the better)
2 cups water
2 cups granulated sugar

Directions
Remove yellow part of lemon peel either with micro-plane or sharp peeler. If any pith remains on the back of a strip of peel, scrape it off. Place peels in a large jar with a screw-top lid or which can be sealed with clamps; cover with one bottle of vodka. Leave to mellow for 2 weeks in a dark place. After mixture sets, combine sugar and water in a small saucepan, bring to a boil over medium heat, stirring frequently, until sugar has dissolved. Allow syrup to cool completely to room temperature (very important! If the sugar syrup is still warm, the limoncello will be cloudy). Using a coffee filter or a fine sieve, strain the vodka from the peels and mix it with the remaining bottle of vodka and the syrup. Put liqueur in bottles, seal tightly (cork or screw-top lid), let the components marry in a dark place for at least 10 days before using. For drinking straight, store limoncello in the freezer.

Notes
Use organic fruit if possible. If you can't use organic fruit, or it's too expensive, you can prep non-organic citrus by soaking them in water for about half an hour before starting the process. Additionally, under-ripe fruit produces the highest flavour.




Friday, October 30, 2009

Pumpkin filled Cream Puffs with Maple-Caramel Sauce

Ingredients

Cream puffs:
3/4 cup water
1/3 cup butter
2 teaspoons sugar
1/8 teaspoon salt
3/4 cup flour
3 eggs

Pumpkin Mousse:
1 cup whipping cream
3 tablespoons sugar
1 teaspoon pumpkin pie spice
1 cup canned pumpkin

Maple-Caramel Sauce:
1/2 cup packed brown sugar
1 tablespoon corn starch
1/3 cup half and half or light cream
1/4 cup water
2 tablespoons pure maple syrup
1 tablespoon butter
1/2 teaspoon vanilla
1/2 cup coarsely chopped pecans, toasted

Directions
Cream Puffs:
Preheat oven to 400 degrees F. Line large baking sheet with parchment paper, set aside. In medium saucepan combine water, butter, sugar, salt. Bring to a boil over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat, cool for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition. Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake 30-35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack, let cool. Using a serrated knife, cut each cream puff in half horizontally, remove soft dough from inside. Fill cream puffs with Pumpkin Mousse, replace tops. Spoon some of the warm Maple-Caramel Sauce onto 8 dessert plates, sprinkle with toasted pecans. Place a filled cream puff on top of sauce on each plate, drizzle each cream puff with remaining sauce and sprinkle with remaining pecans.

Pumpkin Mousse:
In a chilled large mixing bowl, mix whipping cream, sugar, spices with chilled beaters of electric mixer on medium speed until soft peaks form. Fold in canned pumpkin. Cover and chill for up to 4 hours.

Maple-Caramel Sauce:
In small heavy saucepan, stir together brown sugar and cornstarch, stir in cream, water, maple syrup, butter. Cook over medium heat until slightly thickened and bubbly, stirring constantly. (Mixture may appear curdled before it bubbles.) Cook and stir for two minutes more. Remove from heat, stir in vanilla. Serve warm.

To make ahead: Prepare as above through baking cream puffs. Layer between sheets of waxed paper in an airtight container. Cover and chill for up to 3 days or freeze for up to 3 months.

Makes 8 servings.