Here's something we threw together before school in like 20 minutes.
Hope you all have a fun and safe day!
Monday, October 31, 2011
Day of the Dead Sugar Skull Costume
Here's something we threw together before school in like 20 minutes.
Hope you all have a fun and safe day!
Tuesday, August 16, 2011
My Not So New Job
Ever since I started this job, Joey's been giving me grief for not telling you all about it. I think she feels I'm somehow being dishonest for not sharing such an important aspect of my life (and the possible reason why my posts are sometimes months apart).
So what is it that I do?
I'm on the ground crew for an airline, babysitting planes and chauffeuring baggage. The pay isn't great, but my whole family (Jeff, kids, parents) and I can now fly for free. Once we can synchronize our schedules, that is. Since I got out of training 6 months ago, Jeff and I haven't had a single day off together.
(Last plane of the night, getting ready to push)
In theory, I got this job so we can fly for free. In reality, though, Jeff is the only one who's actually gone anywhere.
It does give me a chance to take pictures with my phone, most of which are of sunsets. Cause man we have some nice ones out there.
(After a particularly fierce rainstorm, when they called a ground hold for lightning.)
(Leaning out the galley door. This is the place where I most often crack my head.)
(Pulled over while running bags to photograph the sunset. Because I have my priorities.)
(While gassing up my tug. I love how the sun is shining straight through the windows on the closest plane.)
(Waiting for international bags in the bowels of the airport. Just out of frame is a family of chuds.)
So what is it that I do?
I'm on the ground crew for an airline, babysitting planes and chauffeuring baggage. The pay isn't great, but my whole family (Jeff, kids, parents) and I can now fly for free. Once we can synchronize our schedules, that is. Since I got out of training 6 months ago, Jeff and I haven't had a single day off together.
(Last plane of the night, getting ready to push)
In theory, I got this job so we can fly for free. In reality, though, Jeff is the only one who's actually gone anywhere.
It does give me a chance to take pictures with my phone, most of which are of sunsets. Cause man we have some nice ones out there.
(After a particularly fierce rainstorm, when they called a ground hold for lightning.)
(Leaning out the galley door. This is the place where I most often crack my head.)
(Pulled over while running bags to photograph the sunset. Because I have my priorities.)
(While gassing up my tug. I love how the sun is shining straight through the windows on the closest plane.)
(Waiting for international bags in the bowels of the airport. Just out of frame is a family of chuds.)
Sunday, August 14, 2011
Jaden and Joey
I'm not going to change the way I look or the way I feel to conform to anything. I've always been a freak. So I've been a freak all my life and I have to live with that, you know. I'm one of those people.
-John Lennon
Wednesday, August 10, 2011
Homemade Mozzarella
I made cheese!
And served it with the first tomato of the season.
Note- Despite a couple of hailstorms, our garden's still growing. Not going crazy or anything, yet not completely dead. And as I read about Finny's first tomato(es), I began to think that maybe I ought to be making special plans to welcome mine.
So I ordered myself a cheese kit. As one does.
When I told my brother (all excitedly I might add) that I had successfully made my own mozzarella, he asked if that was before or after the barn raising.
He thinks he's funny.
But I get it. It does seem old fashioned and maybe somewhat pointless. Cause you know, Wendy, they do sell cheese at the store.
But I have to say that as the milk transformed into actual curds it felt like magic. Like I should have been waving a wand over the pan to create such a miracle. It starts as milk, then I add a couple spoonfuls of special ingredients, wait patiently (or not very patiently, in my case) and BAM, it's cheese.
The English language (well, every language really) should have a word specifically to describe the satisfaction involved in curds/whey separation. I'm just sayin.
(this is totally what it was supposed to look like as it separated.)
It's that simple.
Except when it isn't.
(This is not at all what it was supposed to look like.)
This is one of my early attempts without the kit. The stench of failure was so great that it took me almost 3 years to give it another shot, despite a very thoughtful (and moderately optimistic) present from my love.
"One of these times it's gotta work."
Anyway, back to this time. The one that did work. Once it's been cut and heated on the stove, you ladle it into a bowl, heat it in the microwave and then stretch it.
And then you form it.
It looks like cheese, smells like cheese and tastes like cheese.
I'm almost entirely convinced that it was actually cheese. It may not look as smooth as what you get in the store, but it smells and tastes much better.
Next time, I plan to make at least a double batch. One for me and one for everyone else to share.
And served it with the first tomato of the season.
Note- Despite a couple of hailstorms, our garden's still growing. Not going crazy or anything, yet not completely dead. And as I read about Finny's first tomato(es), I began to think that maybe I ought to be making special plans to welcome mine.
So I ordered myself a cheese kit. As one does.
When I told my brother (all excitedly I might add) that I had successfully made my own mozzarella, he asked if that was before or after the barn raising.
He thinks he's funny.
But I get it. It does seem old fashioned and maybe somewhat pointless. Cause you know, Wendy, they do sell cheese at the store.
But I have to say that as the milk transformed into actual curds it felt like magic. Like I should have been waving a wand over the pan to create such a miracle. It starts as milk, then I add a couple spoonfuls of special ingredients, wait patiently (or not very patiently, in my case) and BAM, it's cheese.
The English language (well, every language really) should have a word specifically to describe the satisfaction involved in curds/whey separation. I'm just sayin.
(this is totally what it was supposed to look like as it separated.)
It's that simple.
Except when it isn't.
(This is not at all what it was supposed to look like.)
This is one of my early attempts without the kit. The stench of failure was so great that it took me almost 3 years to give it another shot, despite a very thoughtful (and moderately optimistic) present from my love.
"One of these times it's gotta work."
Anyway, back to this time. The one that did work. Once it's been cut and heated on the stove, you ladle it into a bowl, heat it in the microwave and then stretch it.
And then you form it.
It looks like cheese, smells like cheese and tastes like cheese.
I'm almost entirely convinced that it was actually cheese. It may not look as smooth as what you get in the store, but it smells and tastes much better.
Next time, I plan to make at least a double batch. One for me and one for everyone else to share.
Wednesday, July 6, 2011
Nighttime Pictures
Joey decided to take pictures last night. Outside. In the rain. Under an umbrella.
Tuesday, June 28, 2011
Deconstructed Sushi Bowl
I've been reading Heidi Swanson's blog for years. And I've been cooking from her book Super Natural Cooking for even longer. And this recipe, her sushi bowl (with a few minor changes), has been in our weekday meal rotation the entire time (though, funnily enough, it was my brother in law who originally found it online, right as I was becoming smitten with her cookbook).
We have it at least once a month, if not more. Not only do the kids love to eat it, but it's also a great recipe for them to help make. My nephew Kam (4 years old) especially loves to help with the oranges.
When I started to make it for dinner last week, Joey offered to do all of it herself, if I took pictures of the process. We made a video too, but apparently none of our programs are up to the task of processing digital movies of any kind and keep crashing.
Ingredients
2 oranges
1 lemon
2 T. brown sugar
3 or 4 T. soy sauce
2 T. rice vinegar
package of extra firm tofu
salmon
canola oil (a couple of tablespoons or so)
avocado
nori (I buy the pre crushed kind at the Asian Mart, which saves the steps of toasting and cutting. Strangely, this is a favorite of Joey's friend, who is super picky, but loves this recipe anyway. Also, I can't tell you the brand, because it's written in Japanese. If you can't find this, just crumble the regular Nori you'll find at Whole Foods.)
a bunch of green onions (washed and chopped... we forgot to do those for this batch. I'm the only one who eats them anyway.)
rice (cooked however you cook it)
Instructions
-Halve and ream out all the citrus through a strainer into a saucepan. The original recipe has you first zest them (and add the zest after the sauce has cooked), but Joey prefers it without the zest and she was the one making dinner. Do as you see fit.
-Add the brown sugar, soy sauce and rice vinegar to the pan. Bring to a boil, making sure all the sugar is melted.
-Remove from heat and let cool.
-Drain and slice the tofu. (This is a great job for the kiddos, especially considering that you don't need too sharp a knife to do it. Joey, however, wanted one of the big ones.)
-At this point, we decided to put the tofu back into it's original container to hold some of the marinade (maybe a third).
One less bowl to wash.
-Then we used another third of the marinade to soak the fish in. (No pictures. I'm sure you can imagine what it looks like.)
-After a half hour or so in the fridge, we poured some canola oil over them and brought the tofu and fish to the grill.
(Oh, there's a picture of the fish in the background. Too blurry? Well, maybe just go back to your imagination.)
-Cook over high-ish medium heat, flipping once, until nicely done (and a little crunchy on the edges).
(I bought one of those little vegetable grates and it works so well for stuff like this.)
-Now spin your avocado around on the cutting board.
(I'm not entirely sure that this step is necessary.)
-Cut your avocado.
-Put everything out (including the third of the marinade that you didn't do anything with. You did save that, right? No? That's too bad. It tastes really good over the rice. Also, do I need to tell you not to eat the marinade from the fish and tofu? Cause, don't do that.) and let people assemble themselves. (I mean assemble the food themselves, not like pull themselves together. Though for some, that may be necessary, depending on how excited to eat they are.)
(Joey wanted to show the avocado half she mangled next to the perfect one she didn't. I would like to draw your attention to those little crisp bits of tofu, which I ate immediately after taking this picture. All for Wendy.)
-Eat up.
Yum.
We have it at least once a month, if not more. Not only do the kids love to eat it, but it's also a great recipe for them to help make. My nephew Kam (4 years old) especially loves to help with the oranges.
When I started to make it for dinner last week, Joey offered to do all of it herself, if I took pictures of the process. We made a video too, but apparently none of our programs are up to the task of processing digital movies of any kind and keep crashing.
Ingredients
2 oranges
1 lemon
2 T. brown sugar
3 or 4 T. soy sauce
2 T. rice vinegar
package of extra firm tofu
salmon
canola oil (a couple of tablespoons or so)
avocado
nori (I buy the pre crushed kind at the Asian Mart, which saves the steps of toasting and cutting. Strangely, this is a favorite of Joey's friend, who is super picky, but loves this recipe anyway. Also, I can't tell you the brand, because it's written in Japanese. If you can't find this, just crumble the regular Nori you'll find at Whole Foods.)
a bunch of green onions (washed and chopped... we forgot to do those for this batch. I'm the only one who eats them anyway.)
rice (cooked however you cook it)
Instructions
-Halve and ream out all the citrus through a strainer into a saucepan. The original recipe has you first zest them (and add the zest after the sauce has cooked), but Joey prefers it without the zest and she was the one making dinner. Do as you see fit.
-Add the brown sugar, soy sauce and rice vinegar to the pan. Bring to a boil, making sure all the sugar is melted.
-Remove from heat and let cool.
-Drain and slice the tofu. (This is a great job for the kiddos, especially considering that you don't need too sharp a knife to do it. Joey, however, wanted one of the big ones.)
-At this point, we decided to put the tofu back into it's original container to hold some of the marinade (maybe a third).
One less bowl to wash.
-Then we used another third of the marinade to soak the fish in. (No pictures. I'm sure you can imagine what it looks like.)
-After a half hour or so in the fridge, we poured some canola oil over them and brought the tofu and fish to the grill.
(Oh, there's a picture of the fish in the background. Too blurry? Well, maybe just go back to your imagination.)
-Cook over high-ish medium heat, flipping once, until nicely done (and a little crunchy on the edges).
(I bought one of those little vegetable grates and it works so well for stuff like this.)
-Now spin your avocado around on the cutting board.
(I'm not entirely sure that this step is necessary.)
-Cut your avocado.
-Put everything out (including the third of the marinade that you didn't do anything with. You did save that, right? No? That's too bad. It tastes really good over the rice. Also, do I need to tell you not to eat the marinade from the fish and tofu? Cause, don't do that.) and let people assemble themselves. (I mean assemble the food themselves, not like pull themselves together. Though for some, that may be necessary, depending on how excited to eat they are.)
(Joey wanted to show the avocado half she mangled next to the perfect one she didn't. I would like to draw your attention to those little crisp bits of tofu, which I ate immediately after taking this picture. All for Wendy.)
-Eat up.
Yum.
Friday, June 24, 2011
Kenzie's Graduation Present
Among the jewelry skills that I'm learning from Jenny and our Grandpa is how to solder.
I used Jenny's camera to take these pictures as she showed me the process.
(apply flux)
(grab tiny bit of silver solder)
(place solder on joint)
(heat until it flows)
It's amazing how, if you do it well, the little piece of solder sucks right into the joint.
After we soldered all the rings, I filed and hammered them, purposely going a bit wonky because I liked the look of it. Then I created a place to set Kenzie's birthstone, an opal.
Most of the process went undocumented. Eventually I made this.
Each girl will eventually have one of her own.
No, it isn't perfect. And it came very close to being late. But I made it myself, out of love, with hands that once held Kenzie's little girl hands. At 18, she may not fully appreciate that. But I'm sure she will.
One day.
I used Jenny's camera to take these pictures as she showed me the process.
(apply flux)
(grab tiny bit of silver solder)
(place solder on joint)
(heat until it flows)
It's amazing how, if you do it well, the little piece of solder sucks right into the joint.
After we soldered all the rings, I filed and hammered them, purposely going a bit wonky because I liked the look of it. Then I created a place to set Kenzie's birthstone, an opal.
Most of the process went undocumented. Eventually I made this.
Each girl will eventually have one of her own.
No, it isn't perfect. And it came very close to being late. But I made it myself, out of love, with hands that once held Kenzie's little girl hands. At 18, she may not fully appreciate that. But I'm sure she will.
One day.
Subscribe to:
Posts (Atom)
