Intrepid Murmurings

 
Here fishy fishy fishy....
Remember how Ernie used to go fishing? All the fish just flying into the boat? Bert hated him for it (and for everything else too, it seemed). fish1 I, however, got my fish at our local big box pet store. I went in for dog food, and came out with a fish. He is a male beta, the kind that sit alone in tiny little cups because if put together they will bite each others heads off. In the past I have always avoided them, because I don't like to support such violence. But this time I was enamored and spent at least 20 minutes examining each one; he needed to be colorful, graceful, and of strong stock. He was going in my studio, and therefore needed to inspire beautiful art. I also got a little lump that you plant in the gravel and it sprouts into a plant, and the highest quality food pellets -- only the best for my guy. The rest of the supplies I had at home. My fish bowl had been sitting empty for some time. I got the bowl in a thrift store in Minnesota, if I remember correctly. It is plain and old and made of heavy glass. The last fish who occupied it were Bob and Jerry, and unfortunately Jerry, like his namesake, died too young during the last week before my comps (big, important, extremely procrastinated thesis) were due. I think it was because he was swimming in filth. Other fish in my childhood have come to their deaths by way of Windex (dripping into bowl after my mother cleaned the bathroom mirror, not my fault) and by foot and vacuum (those were the jumpers, again, I was innocent). But Jerry was all me, and after six years of growing up, I think I can be a much better fish owner (my dogs, however, are not so sure). Fish2 So here is my dilemma. After three weeks (in which he has received regular feedings and two bowl cleanings, I might add) he still does not have a name. I usually name my pets after musicians or Grateful Dead songs (Bob and Jerry, for example, and our current dumb but lovable lab, Aiko) similar to my husband and his computers (Chinacat, Sugaree, Sugar Magnolia, Bertha, Dupree, Delilah) but this time, nothing has stood out, and I am willing to expand my horizons. That is where you come in, dear readers. I know you are out there, I see the hits. It is okay to lurk (though I would enjoy a comment or two now and then) but this time I need your help. What should I name my fish? I am open to anything, and am eagerly awaiting your suggestions...
@ 09:18 AM PDT [ Comments [2] ]
 
 
 
 
Just ducky
Here is a recipe we enjoy that a friend was also interested in, so I thought I'd pass it along. We use it as a sauce & marinade for roasted duck (something I never had until recently -- my husband has fond memories of delicious duck from when he was living in China). I am sure it would also be great with chicken or turkey, and probably even in tofu/veggie dishes as well. Hoisin Sauce Marinade (very good with roasted duck) roast duck 1/2 cup plus 2 tablespoons canola (or other vegetable) oil 2 tablespoons minced garlic 1 tablespoon peeled and minced fresh ginger 2 cups hoisin sauce (in jars - asian food aisle) 1/2 cup fresh lime juice (I used store-bought lime juice, it was fine) Salt and freshly ground black pepper to taste 1/2 cup red wine (to add right before marinading) 1. Heat a large pan (or wok) over medium heat. Add 2 tablespoons of oil, then garlic and ginger. Saute until soft, about 2 minutes. Add the hoisin sauce and stir to prevent burning. Cook, stirring, for 1 minute, then add the lime juice. 2. Pour mixture into a blender and blend (you might want to put a towel on top just in case, as hot sauce flying everywhere is not good, take it from me!), drizzling in the 1/2 cup oil. Season with salt and pepper. Cool thoroughly and use, or store in refrigerator for up to two weeks. 3. Now, if you are making roast duck, rinse and towel dry the cold, nasty carcass (as you can see, this is not my favorite step) and season inside and out with salt and pepper. Mix the hoisin marinade above with 1/2 cup red wine, and slather over duck, inside and out as well. Marinade in the mixture for at least 2 hours, or as long as overnight. 4. Preheat oven to 375°F. Place duck breast side up in a roasting pan (you can set the duck on a bed of sliced onions and regular or sweet potatoes, for a real treat) and cook for 35-40 min. Tent the duck with foil (to avoid burning the skin) and cook for another 30 mins or so, until meat is done and juices run clear (most recipes say roast for 20 minutes per pound, or until internal temperature reaches 180°F (82.2°C). Let rest for 10-15 minutes before serving. Yum, you should try it, it really is good!
@ 09:21 PM PDT [ Comments [0] ]
 
 
 
 
Thoughts on Stone Walls
rock wall Driving through New Hampshire & Vermont small towns fly by, then forest— woodlands stretching for miles. I watch the stone walls weave and wander by the roadside. Sometimes they disappear, cut off by a bend in the road, driveway, fallen tree, a hill slowly folding in on itself. Some look like they go on forever, straight and steady, pointing out past the horizon and beyond. I think about who built those walls, wonder whose distant relatives heaved those heavy rocks piled them onto sleds, the slap of the whip on horses as they pulled, sweat dripping, muscles aching, the gasping for breath in the frigid air. Could've been mine, could've been yours. They are strong and sturdy walls to have made it this long, hundreds of years, centuries even— built of boulders & slabs scattered from ice ages, dragged across the land and dropped by glaciers, rushing water. But then times changed, land parceled and meticulously cleared. Felling timber, moving rocks, building walls and fences to define a space for planting food and for survival... Hard to imagine how they did it living in those different times— such a short season, so many hills, so much work to be done. History stretches on forever in the east with ancient homesteads, farmhouses and barns, town centers with brick and stone buildings, old but still so strong. And cemeteries everywhere, worn and tipping headstones, filled with generations, the same names repeated in plots next to each other. Hard to imagine so much family living and dying in one place. It is different where I come from—the West. Here, we are young still, with no stone walls to remind us of times past, steady, silent, waiting for spring.
@ 03:58 PM PDT [ Comments [0] ]
 
 
 
 
Granola Time!
Well lookie here... While funeral desserts aplenty were being constructed in the kitchen, this evening I spent a few minutes geeking around on a borrowed computer here at the relatives. My goal was to look up old friends on the fancy college alumni search engine. Unfortunately, I tend to think of this far, far to late to actually make plans (and find it a bit too presumptuous of to request old friends to drive hours to see me when we haven't spoken in years). Alas. However, I had to smile when I stumbled upon a website of a fine food entrepreneur I used to know, once upon a time, and it appears she is doing well. She reaffirms my belief that beautiful and delicious things (and people, music, ideas, etc) seem to emanate from the charming state of Vermont. I really ought to spend some quality time there, myself, to check out this theory. But until that day comes, I will have to make do with some Nutty Steph's Vermont Granola. Perhaps you'll want some, too!
@ 09:25 PM PDT [ Comments [0] ]
 
 
 
 
New England Fish Chowder
So here I am in New Hampshire, back to the homeland for Grammy Waitt's funeral. Flying west to east is odd this time of year, as the clock itself flies forward but the seasons shift back. Here it is still winter almost, trees still asleep, tulips and daffodils mere twinkles in the eye. A big spring event has just occurred, however, the return of the "peepers" (no, not what you think, they are frogs that sound a lot like crickets, to a non-native like myself). It is really a delicate peep peep peeping sound (hence the name), that seems to gets more raucous as the night goes on. Party time! Though each visit is different (this one for sure) there are always a few certainties about a New England visit. One is a good discussion or two about baseball (the Yanks and the Sox -- all hail the Sox!), and other is a bowl or two of steaming hot chowder (and none of that thick stuff, thank you very much). So here you go, this one is pretty decent... New England Fish Chowder (sorry folks, this one's full of dairy!) 4 large potatoes 4 medium onions 1 cup chopped celery 6 cloves 2 cups half & half 1 T. salt 2-3 bay leaves pinch of dill 1/2 peppercorns 2 1/2-3 cups clam juice (or stock) 2 lb firm white fish 1 can shrimp 1/2 lb scallops 1 cup white wine 1/2 cup butter Wash, peel, and cut potatoes into medium cubes. Slice onions. Combine vegetables with spices/herbs in large saucepan. Boil until vegetables are done, about 25 min. Remove cloves and bay leaves. Add fish, milk, and butter. Simmmer 10-15 min, or until fish is fully cooked. Serve hot (with oyster crackers, of course).
@ 03:55 PM PDT [ Comments [0] ]
 
 
 
 
Adoption Advice
Over at The Naked Ovary, Karen has recently written up a coupla fabulous posts about adoption (an adoption primer & I'm the expectant mom you don't recognise) that I think are really great. I am linking them here because she is a funny gal with funny blog, and these posts terribly useful, honest, and smart. And any advice that can perhaps save a few souls (including myself) from immediately opening mouth wide and inserting foot (or worse, hurting feelings) the next time we talk to someone who is in the midst of the adoption process, is a very good thing.
@ 08:10 AM PDT [ Comments [0] ]
 
 
 
 
Weekend Breakfast
I love breakfast! Not the bowl of cereal, or yogurt and fruit, or piece of toast with peanut butter & jam kind (or perhaps cold pizza, leftover brownies and cheetos... ) though that's what often ends up happening around here. I like big sweet fatteningly delicious breakfasts, with sausage, syrup, whipped cream, etc. Or biscuits and gravy and eggs, oh my! BUT, sadly, most of that is not dairy-free, especially if you are trying to get it served to you at a fine eating establishment. Since we've discovered my husband's dairy allergy, eating out for breakfast has tended to be dim sum. Which is fabulous, in its own right. But not the classic breakfast I know and love. This weekend, as usual, we did not go out. I was craving pancakes with syrupy goodness, but knew I would have to make them from scratch (most mixes include buttermilk). I took the high road and decided since we were making our own, we could even try a healthier version....with whole grains! I adapted a recipe I found & it turned out great...healthy and good tasting to boot. It can be done! Three Grain Pancakes (dairy free) with Fruit 1/2 cup spelt flour multigrain pancakes 1/2 cup barley flour 1/2 cup cornmeal 1/2 t. baking powder 1/2 t. baking soda 1/4 t. salt 1 egg, beaten 1/2 t. vanilla 1/2 cup plain or vanilla soy yogurt 1/4 to 1/2 cup soy or rice milk (start with 1/4, add more if mixture seems thick) 1 T maple syrup, plus more for serving 1/2 cup berries or diced fruit (we used diced strawberries) Mix dry ingredients, stir well. In a separate bowl, combine wet ingredients, then add to dry. Stir until well combined, but do not over beat. Grease a nonstick pan or griddle with vegetable oil, then heat over medium heat. Spoon 1/3 cup (or your choice) of pancake mix over hot pan, arrange a few chunks of fruit on top (or mix into wet batter before pouring). Heat until golden, then flip. Serve when both sides are done, and pancake is not doughy in the middle. Yum! If you are not the dairy-allergic person in the family, you can then smother pancakes in whipped cream. We served them with Trader Joe's mango sauce & the leftover strawberries....also delicious, without the cow product! These pancakes freeze well (esp. if you reheat them in the toaster or oven), and the original recipe said you can refrigerate the batter for at least a day. Enjoy!
@ 01:30 PM PDT [ Comments [0] ]
 
 
 
 
1st apartment
canon river dam 18 ½ bridge square apt #1 northfield MN. up dark steep stairs next to the art gallery and above the bank (that jesse james robbed, years and years ago). it was convenient, just down the street from the coffeehouse and the college. the bathroom wall was painted black, faucets dripped, no window in the kitchen so dark I hung a clip-on work light when I cooked, steam rose and moisture slid down the walls and the plastic on the windows keeping the heat in or the cold out? not much warmth on either side those long winters. thursday was trash day but only then, no dumpster or anything so it piled in the entry, the smell of coffeegrounds and rotting fish. bats in the hallway cat crawled through the walls, i would return her to my neighbor. i hung jars with candles in the window overlooking the square flowers, benches, a popcorn stand in the summer but it had wierd hours. kids hung there on a nice day, and late into the night i could hear their conversations girls with strollers, guys with drugs police busted them a few times never bothered us, though. looking out, you could see the river from there the sound of water splashing over the old dam ducks, train song in the distance still miss it some days, it was a nice apartment.
@ 01:53 PM PDT [ Comments [0] ]
 
 
 
 
String Theory
Last week, my friend Katie dragged me into a yarn store in Queen Anne. Not dragged, actually, I did go willingly. I don't knit, but I like yarn. There are so many colors. And textures. I like the "specialty yarns" that cost more than everything else. I bought a couple of them, to use in my paintings. At first I was just going to embed them, but I didn't like how that looked. You couldn't see the details of the yarn, when it was covered in wax. I pulled it out, and ta da, much better. Now I do my background, then set on the yarn. I put more wax on top and then I pull it off. The yarn has lots of little threads coming off it, so it makes a good imprint. I rub more oil stick into the cracks left behind by the yarn. Here is one of them. blue swirl encaustic painting As you can see I am still learning how to take photos of my work. I knew it would not be an easy task. I am a click and shoot kind of gal, for the most part. I need to find someone willing to give me some tips, or (even better?) who can do it for me (yes, I'm that lazy). I am sure there are classes for such things, as well. In the meantime, you will have to deal with a few reflections and not quite straight edges....
@ 01:21 PM PDT [ Comments [0] ]
 
 
 
 
Back Again!
Well hey there, its been awhile! The reason for my 4 month hiatus has been twofold. The first stumbling block is my dear husband's love for computer technology. And the fact that I am not able (allowed?) to have an "easy" blog, one that lets me compose, edit, and enter beautiful visuals such as pictures, font changes, and formatting with a click of a mouse. I have to learn the damn code to do anything cool. Or I have to look it up every time, or whine about it for ages (and then he will just send me a link to a website, where I will still have to figure it out myself). Now, I am not a technology whimp. I know I can do this. But it doesn't make for quick, enjoyable blog sessions. Therefore, the blog has sat empty. The second, and bigger issue perhaps, is that I do not know what I want this blog to be. Or rather, about what. My life is rather scattered, and I don't like scattered blogs that much. I am an artist, a gardener, an avid food worshipper. I was a teacher, and I volunteer in schools. I sit on my ass and Google a lot. I could write about all of these things, but I find that I enjoy blogs that have something of a theme. I have thought seriously of doing an art blog, where I post what I am currently working on in my studio, my thoughts, ideas, and techniques having to do with encaustic painting, and perhaps a little on the Seattle art scene (which I know nothing about at the moment, but really think I ought to). I also think that a recipe & cooking blog would be good, especially since most of what we cook is damn good but dairy-free (a bit cocky, I know, but I think its true) and I know there are others out there in web-land who would enjoy a good recipe for their dairy-allergic selves or family members (but which are not necessarily vegan or vegetarian, which most dairy free recipes you find out there are). And then, since the majority of blogs that I currently read (and love) are infertility/adoption blogs by hip infertiles, a charming group of which I now consider myself a card carrying member, I could always go that route. Not sure I need or want to make my every visit the the fertility clinic a public discussion, however (despite how little I now care about who knows my e2 levels, my daily follicle or lining measurements, or who shoves an ultrasound wand up my hooha). And since I have already given my real life friends and family members this address (a long time ago, perhaps they are no longer reading.....hmmmmmmm......are you out there?), this is probably way more info than they ever wanted to know already. Yep. Sorry guys. So, those are the two issues holding me back from being a blogging superstar. Heavy stuff, I know. In the meantime, while I decide, I am going to take the easy route, that which I previously noted I do not always enjoy as reader. This blog is going to be scattered, for awhile, as I figure out what topics seem to inspire more bloggage. And it is going to be ugly. Because the of the damn HTML learning. Sorry. Stay tuned.
@ 12:30 PM PDT [ Comments [1] ]
 
 
 
 
 
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