Planning to escape more often, from now on. And, looking forward to starting fresh with my leave at the beginning of the next FY.
Finding a hopeful website.
Patience with NPR.org being down all day since I heard a story this morning that I wanted to share.
The house that I'm renting goes on the market this week. Oh, and did I mention that the lease for my company's new office came through?! It's gonna be sweet!
Finding out my statistics prof is grading on a curve!
Due to harassment from the Rockstar Committee, I am here reporting that I heard through the grapevine that Keith Morris got his due.
Monday, June 30, 2008
Friday, June 27, 2008
Horse & Buggy Pick Up
1 pint cherries
.4 lb snap peas
9 peaches
1 green pepper
2/3 lb zucchini
2/3 lb squash
1/2 head very large cabbage
6 eggs
1 loaf of bread
And, I had dinner at The Local last night - it was zucchini and squash and garlic cream sauce over fresh Mona Lisa tagliatelle pasta, which I plan to replicate with my fresh produce this week.
What should I do with this cabbage? Hmm...
.4 lb snap peas
9 peaches
1 green pepper
2/3 lb zucchini
2/3 lb squash
1/2 head very large cabbage
6 eggs
1 loaf of bread
And, I had dinner at The Local last night - it was zucchini and squash and garlic cream sauce over fresh Mona Lisa tagliatelle pasta, which I plan to replicate with my fresh produce this week.
What should I do with this cabbage? Hmm...
Wednesday, June 25, 2008
Tuesday, June 24, 2008
Ingrid's Birthday!
Starting to feel good about the running again - and I think it's the key to everything.
Patience with bombing my test, more than likely, and I'm not just being modest. But, what's so neat is how time stands still and at the same time moves so quickly when the mind is entirely concentrated on a task - flow, who knew I could find it in statistics?
The summer calendar looks busy, busy. And, where has the time gone? I never even recognized the summer solstice, which is probably my favorite day of the year.
Welcome to the world, Caitlin Naomi, born yesterday.
Happy Birthday to Ingrid!
Patience with bombing my test, more than likely, and I'm not just being modest. But, what's so neat is how time stands still and at the same time moves so quickly when the mind is entirely concentrated on a task - flow, who knew I could find it in statistics?
The summer calendar looks busy, busy. And, where has the time gone? I never even recognized the summer solstice, which is probably my favorite day of the year.
Welcome to the world, Caitlin Naomi, born yesterday.
Happy Birthday to Ingrid!
Saturday, June 21, 2008
Kyle's 1st Birthday
My nephew, Kyle Holden, turned one year old this past Thursday. Susan baked him some chocolate zucchini bread for the occasion. Wish I could have been there to share in the celebration. Love.
Curreri - Blame Love/Everybody's Talking
The man's a genius. Back about a year ago, at his CD release party for the Velvet Rut, I heard him do a version of this medley and had this to say about it in an email to a friend (warning -- this is at least a PG-13 post):
Good show overall. I love his long renditions where one song bleeds into another and a tough rockin' tune of "Blame Love" melds into a quiet "Everybody's talking at me, can't hear a word they're saying, only the echos of my mind..." Every time I've heard him roll into that song, no matter which of his own proceeds it, it's always brilliantly lovely.
He's playing his new Gibson guitar and I swear, early in the first set, I'm sitting there thinking, the damn boy is up there masturbating - the neck of the guitar is like his unit, ya know. There's one song in particular where I think he's intentionally put in a riff that mimics the hand motion of jacking off. Seriously. Ballsy, especially with his mother sitting in the front row. (Interestingly, Paul thanks the audience just a few minutes later for not giggling too much while he engages in a little foreplay with his guitar, because, after all, his wife is overseas... I called that one.)
The reader, by now, has probably figured out that I'm a fan of Paul's, although I try to not let that show so much, lest I come across as pitifully cheesy. But, Dude's a genius and I like offering up a little well-deserved support.
Poem by Tomaso DM
Father’s Day
Bless you my daughter. You add great value to my life and work
With insights deeply rooted in cultures I have never experienced.
You tease me into seeking wider truths,
You caution me against pedantic translations of ideas into words.
Bless you my daughter. You explore into the fringes of different worlds
That remind me of my own youthful quest for knowledge.
You admonish me to care more deeply.
You encourage me with thoughtful reminders that all experiences have great value.
Bless you my daughter. Your ever present caring encourages my knowing
That help is near by and that love is not consumed by the passing of time.
You tend to tasks I no longer care about.
You intrude into my life with gifts, favors, and little ones who tug at my heart.
Bless you my son. Your tenacious attention to the smallest details remind me
That perfection in all work is a worthy and obtainable goal.
You amaze me with your knowledge of big machines.
You set a remarkable example of what loving fathers do for their children.
Bless you all, my children and may God bless all of your children and their
Children for generations to come.
Tomaso
June 2008
(Used with permission from the author.)
Bless you my daughter. You add great value to my life and work
With insights deeply rooted in cultures I have never experienced.
You tease me into seeking wider truths,
You caution me against pedantic translations of ideas into words.
Bless you my daughter. You explore into the fringes of different worlds
That remind me of my own youthful quest for knowledge.
You admonish me to care more deeply.
You encourage me with thoughtful reminders that all experiences have great value.
Bless you my daughter. Your ever present caring encourages my knowing
That help is near by and that love is not consumed by the passing of time.
You tend to tasks I no longer care about.
You intrude into my life with gifts, favors, and little ones who tug at my heart.
Bless you my son. Your tenacious attention to the smallest details remind me
That perfection in all work is a worthy and obtainable goal.
You amaze me with your knowledge of big machines.
You set a remarkable example of what loving fathers do for their children.
Bless you all, my children and may God bless all of your children and their
Children for generations to come.
Tomaso
June 2008
(Used with permission from the author.)
Sunday, June 15, 2008
Father's day thoughts revisited
Originally posted Sunday, June 17, 2007
Was thinking of sending pictures to my father of all the kids he's fathered and the kids of the kids that he's fathered and realized that the list is long and unusual and eclectic and the tree has many branches - and it goes to show that family can be defined in many important ways and not all of those ways follow bloodlines - and for that I am thankful.
~~~~~
And this thought still holds true for me today. Thinking of all of the fathers in my life... Happy Father's Day.
Was thinking of sending pictures to my father of all the kids he's fathered and the kids of the kids that he's fathered and realized that the list is long and unusual and eclectic and the tree has many branches - and it goes to show that family can be defined in many important ways and not all of those ways follow bloodlines - and for that I am thankful.
~~~~~
And this thought still holds true for me today. Thinking of all of the fathers in my life... Happy Father's Day.
Friday, June 13, 2008
Week full of thanks
Guesting at Fry's Spring Beach Club and having snacks and cash in my pool bag.
New song by Keith Morris and the Crooked Numbers. Formal introduction to Tom House.
Supper Club's love-and-support filled 20 questions.
Office bowling is fun for all. Team Yellow Fever arrives in style: homemade t-shirts and Eye of the Tiger on the boombox.
Tennis with Dave!
New song by Keith Morris and the Crooked Numbers. Formal introduction to Tom House.
Supper Club's love-and-support filled 20 questions.
Office bowling is fun for all. Team Yellow Fever arrives in style: homemade t-shirts and Eye of the Tiger on the boombox.
Tennis with Dave!
Horse & Buggy Pick Up
Yesterday's pick up included:
2 heads bibb lettuce
4 spring onions
1 pint spray-free cherries
3 medium red beets
1 lb zucchini & squash
1 bunch parsley
1 cucumber
6 eggs
1 loaf rosemary bread
From two weeks ago, I had to discard my 4 spring onions because I didn't use them in time. Must...eat...fresh...veggies...faster.
The H&B Newsletter said that the expected crop of rhubarb was scorched in this past week's heat wave (4+ days of record high heat). While I don't necessarily miss the rhubarb, I do appreciate the lesson that regional weather affects regional harvest yield. If only we were all more aware and connected to our local environment in this way.
Anyone have any ideas for beets?
2 heads bibb lettuce
4 spring onions
1 pint spray-free cherries
3 medium red beets
1 lb zucchini & squash
1 bunch parsley
1 cucumber
6 eggs
1 loaf rosemary bread
From two weeks ago, I had to discard my 4 spring onions because I didn't use them in time. Must...eat...fresh...veggies...faster.
The H&B Newsletter said that the expected crop of rhubarb was scorched in this past week's heat wave (4+ days of record high heat). While I don't necessarily miss the rhubarb, I do appreciate the lesson that regional weather affects regional harvest yield. If only we were all more aware and connected to our local environment in this way.
Anyone have any ideas for beets?
Saturday, June 7, 2008
Book Club recipe collection submission
Recipes for Book Club
November 2007, Hosted by Cat
It was a Southern meal inspired by the Southern setting of Carson McCullers' The Heart is a Lonely Hunter. "Supper", as we Southerners call it, included:
Black Eyed Peas*
Uncle Ben's Long Grain Converted Rice (the brand is specific, it's what we always used growing up in Georgia)*
Collard Greens*
Homemade Mac n' Cheese*
Potato Rolls - store bought Martin's
a big green greek salad from Mona Lisa Pasta (the only non-Southern part of the meal)
Two kinds of Breyers ice cream - Peach and Butter Pecan, classic Southern flavors
* Notes and recipes:
Black Eyed Peas
For a true Southern experience, it's best to start with dried black eyed peas, which is what I did for our supper. Using dried beans of any kind is time intensive, but it's a very low maintenance affair. Follow the package directions, being sure to sort and rinse the peas well. You can either soak the peas overnight, or if you have at least two hours of prep time, you can use the Quick Cook method (bring to a boil for 1-2 minutes and then let soak off the heat for 1 hour before simmering for 20-30 minutes) for same day preparation. True Southerners will flavor black eyed peas with a ham hock or bacon, but in the Nuovo-Southern/Veg Friendly style, adding some nice olive oil and salt and pepper is all you need.
Black Eyed Peas and Uncle Ben's long grain white rice are a classic Southern pairing. Be sure to add a few dollops of butter when you're cooking the rice and serve the two items side by side on the plate so that they can mingle on your fork.
Collard Greens
For our book club supper, I used chopped frozen collards, which are the poor and lazy man's way, just like my parents did when I was growing up. They are fast and easy and require little preparation. Like with the Black Eyed Peas, adding ham hocks for flavor is the traditional way, and most Southerners would insist that you cook collards for a minimum of two hours, or all day if you have the time (although such a long cooking period isn't generally necessary with pre-cooked frozen collards).
I'm pretty sure I was well into my 20's before I ever saw fresh collard greens, but they are easier to handle than they seem. About a half a pound of pre-cleaned collards is about one serving. Wash well in a very large bowl, remove the thick center stems, stack the leaves on top of each other and then roll them up to make chopping easier. Add the chopped collards to a large pot with sufficient water to cover. Bring to a boil and then lower to a simmer. Flavor with olive oil or ham hocks, add salt and pepper. Slow cook for a long as you can, and add vinegar (I prefer balsamic now, but I'm sure that my parents probably use apple cider vinegar) as the finishing-touch flavor.
Macaroni and Cheese
Homemade is always best, but Kraft was the staple in my childhood home. For book club, I used my friend Valorie's recipe:
Ingredients:
1/2 lb (= 8 oz = 2 cups) elbow macaroni
1/4 cup (4 Tbsp) butter
1 cup (1 small) onion - chopped
1/8 cup all-purpose flour
1 tsp salt
3 cups milk
1 1/2 cups cheddar cheese, shredded
Melt butter in a 4 quart saucepan over medium heat.
Add onion and saute until transparent. Stir in flour and salt.
Cook 1 minute, stirring constantly.
Add milk, stir to blend. Bring to a low, steady simmer.
Add uncooked elbow macaroni. Cover and continue to simmer gently for 8 minutes, stirring occasionally. (Mixture will thicken as it is cooking.)
Remove from heat. Add cheese. Stir gently until cheese is melted.
Let sit 5 minutes fore serving.
November 2007, Hosted by Cat
It was a Southern meal inspired by the Southern setting of Carson McCullers' The Heart is a Lonely Hunter. "Supper", as we Southerners call it, included:
Black Eyed Peas*
Uncle Ben's Long Grain Converted Rice (the brand is specific, it's what we always used growing up in Georgia)*
Collard Greens*
Homemade Mac n' Cheese*
Potato Rolls - store bought Martin's
a big green greek salad from Mona Lisa Pasta (the only non-Southern part of the meal)
Two kinds of Breyers ice cream - Peach and Butter Pecan, classic Southern flavors
* Notes and recipes:
Black Eyed Peas
For a true Southern experience, it's best to start with dried black eyed peas, which is what I did for our supper. Using dried beans of any kind is time intensive, but it's a very low maintenance affair. Follow the package directions, being sure to sort and rinse the peas well. You can either soak the peas overnight, or if you have at least two hours of prep time, you can use the Quick Cook method (bring to a boil for 1-2 minutes and then let soak off the heat for 1 hour before simmering for 20-30 minutes) for same day preparation. True Southerners will flavor black eyed peas with a ham hock or bacon, but in the Nuovo-Southern/Veg Friendly style, adding some nice olive oil and salt and pepper is all you need.
Black Eyed Peas and Uncle Ben's long grain white rice are a classic Southern pairing. Be sure to add a few dollops of butter when you're cooking the rice and serve the two items side by side on the plate so that they can mingle on your fork.
Collard Greens
For our book club supper, I used chopped frozen collards, which are the poor and lazy man's way, just like my parents did when I was growing up. They are fast and easy and require little preparation. Like with the Black Eyed Peas, adding ham hocks for flavor is the traditional way, and most Southerners would insist that you cook collards for a minimum of two hours, or all day if you have the time (although such a long cooking period isn't generally necessary with pre-cooked frozen collards).
I'm pretty sure I was well into my 20's before I ever saw fresh collard greens, but they are easier to handle than they seem. About a half a pound of pre-cleaned collards is about one serving. Wash well in a very large bowl, remove the thick center stems, stack the leaves on top of each other and then roll them up to make chopping easier. Add the chopped collards to a large pot with sufficient water to cover. Bring to a boil and then lower to a simmer. Flavor with olive oil or ham hocks, add salt and pepper. Slow cook for a long as you can, and add vinegar (I prefer balsamic now, but I'm sure that my parents probably use apple cider vinegar) as the finishing-touch flavor.
Macaroni and Cheese
Homemade is always best, but Kraft was the staple in my childhood home. For book club, I used my friend Valorie's recipe:
Ingredients:
1/2 lb (= 8 oz = 2 cups) elbow macaroni
1/4 cup (4 Tbsp) butter
1 cup (1 small) onion - chopped
1/8 cup all-purpose flour
1 tsp salt
3 cups milk
1 1/2 cups cheddar cheese, shredded
Melt butter in a 4 quart saucepan over medium heat.
Add onion and saute until transparent. Stir in flour and salt.
Cook 1 minute, stirring constantly.
Add milk, stir to blend. Bring to a low, steady simmer.
Add uncooked elbow macaroni. Cover and continue to simmer gently for 8 minutes, stirring occasionally. (Mixture will thicken as it is cooking.)
Remove from heat. Add cheese. Stir gently until cheese is melted.
Let sit 5 minutes fore serving.
Thursday, June 5, 2008
Horse & Buggy - 3rd pick up
This is a late post, as my 3rd pick up was a week ago today. I got there with minutes to spare, so there were a few substitutions because a few things (like lettuce) had run out.
6 eggs
1 loaf bread
1 large zucchini
.67 lbs collard greens
.67 lbs kale
2 pints of the nicest strawberries I've ever had
4 very large green onions
I think that was all - hope I'm not forgetting something. I also picked up a small a la carte loaf of banana bread to share with a particular family I'm fond of, but it seems as though one hungry Papa ate the whole loaf by himself. He did, or so he says, share the pint of strawberries I gave them.
I went back today, on an off week, to pick up an a la carte pint of strawberries and two tomatoes. Ooh! I tasted the cherries they had today - I didn't buy any, but I might next week.
On the table tonight: zucchini, pine nuts, garlic and Parmesan over spaghetti.
6 eggs
1 loaf bread
1 large zucchini
.67 lbs collard greens
.67 lbs kale
2 pints of the nicest strawberries I've ever had
4 very large green onions
I think that was all - hope I'm not forgetting something. I also picked up a small a la carte loaf of banana bread to share with a particular family I'm fond of, but it seems as though one hungry Papa ate the whole loaf by himself. He did, or so he says, share the pint of strawberries I gave them.
I went back today, on an off week, to pick up an a la carte pint of strawberries and two tomatoes. Ooh! I tasted the cherries they had today - I didn't buy any, but I might next week.
On the table tonight: zucchini, pine nuts, garlic and Parmesan over spaghetti.
Tuesday, June 3, 2008
Welcome to June
It's amazing to me how quickly the days pass by...
...Which is why, in part, I decided I could grin and bear Statistics for 8 weeks over the summer. I was dreading it, but willed myself to go to the first class and during the 1 mile drive to school from my house, I decided that I'd willfully kick some statistic bootie and then never look back. But, in the first class meeting, I find potential value... emphasis on critical thinking and logical experiment design - that all makes sense to me.
I'm in a mood again about family related vacations. If I had unlimited time and resources, maybe I wouldn't care. And that's all I'm going to say about that.
Up early for 2 and a half miles. Car inspection, check. Homework, check. Crossword puzzle, no. Why are they so hard for me?
Pledging to spend 15 minutes or less on the computer at home each day. Gotta go...
...Which is why, in part, I decided I could grin and bear Statistics for 8 weeks over the summer. I was dreading it, but willed myself to go to the first class and during the 1 mile drive to school from my house, I decided that I'd willfully kick some statistic bootie and then never look back. But, in the first class meeting, I find potential value... emphasis on critical thinking and logical experiment design - that all makes sense to me.
I'm in a mood again about family related vacations. If I had unlimited time and resources, maybe I wouldn't care. And that's all I'm going to say about that.
Up early for 2 and a half miles. Car inspection, check. Homework, check. Crossword puzzle, no. Why are they so hard for me?
Pledging to spend 15 minutes or less on the computer at home each day. Gotta go...
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