Tuesday, July 29, 2014

Boys of Summer #3 - Man and Mythos

...mostly wordless today, just sit back and enjoy the images; eerie and phantasmagorical, beautiful and haunting, disturbing and revelatory...


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What light?



The Great Scot came home early from work; a wisdom tooth is behaving badly, so please forgive if I'm a bit slow getting to your blogs today. =( And now for a bit of (appropriate) music...


Friday, July 25, 2014

Just The Two Of Us + a recipe

      A small change in format... unless the recipe is the feature of the post, it will now be placed below the video so those who aren't interested in recipes aren't bothered with it. Oh! and some good news; my brilliant sweetheart fixed my favourite digital camera! It's a good ole Kodak DC215 Zoom; nothing fancy, but it has a viewfinder as well as a viewing screen on back and I love it. Finally, I'll be able to post my own pictures again!

   For those who asked: Yes, I do still dance on occasion; sometimes it's even on purpose! :-P But no, sadly, I don't have photos from when I danced as a girl; I lost a lot of pictures when we had the housefire, not just wedding photos. Do you have any Mom? Oh, and did any of you notice James Dean standing behind Eartha Kitt in the second picture on yesterday's post? And now........pictures!


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   So tonight's recipe, fajita sammies (sandwiches) were originally made with strips of round steak, but really any kind of meat you fancy would be good in this... If you prefer a vegetarian version, triple the veggies and add sliced mushrooms, saute', and top with cotija cheese.

                               Steak Fajita Sammies

1 lb. round, skirt, or flank steak, cut into very thin strips, 3" in length (chicken, pork, or prawns... shrimp... work just as well)
1 poblano pepper*, seeded and cut into matchstick-size pieces
1 small red onion, cut in half and thinly sliced into half moon shapes
1 tsp. minced garlic
1/2 tsp. Each: ground cumin, ancho chile pepper, and cilantro (coriander) leaves**
salt to taste
1 1/2 Tbsp. cooking oil
(flatbread or pita pockets for serving in)

   Place cooking oil in large skillet over high heat. When oil just begins to sizzle, add meat to skillet and reduce heat to medium-high; stir and turn frequently with spatula. After 3 minutes add vegetables and herbs/spices, reducing heat to medium, and continuing to stir and turn often.
   Cook just until vegetables are just barely fork tender; lift beef and vegetables from skillet with a slotted spoon and serve immediately on flatbread or in pita pockets (our preferred method). Top with condiments of choice: salsa, cheese, sour cream:our favourite is guacamole! Makes 6-8 hearty 'sammies'.

*If poblano peppers aren't available where you are, substitute a small sweet bell pepper and add a splash of hot sauce.
** If you don't care for the flavour of cilantro, (coriander leaves) and many people don't, substitute half parsley and half oregano.


    




Thursday, July 24, 2014

Girls On Film #2 - You Move Me (and a recipe)

   Well, the internet is still being perversely carnaptious, (although I suspect it may actually be our router) so keep your fingers crossed I'll be able to complete this post. I'll visit as many of your blogs as I can, but please forgive me if I miss some of you... I'll make up for it as soon as I can.

   In the meantime, enjoy the photos! (Click to enlarge.... you might find a surprising figure in one of the photos.)


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   So, tomorrow, I thought a few photos featuring couples dancing might be appropriate... also, although there are a few ideas for continuing this series in the coming weeks, I wondered if you had an opinion on what you'd like to see next. Youngsters perhaps? Myth and fantasy? Bad to the bone, or perhaps angelic? If you have an opinion be sure to share it! But for right now, a recipe; I call this simple classic a really fancy name:

                  Scrambled Eggs With Smoked Salmon

6 large eggs (medium eggs in the UK)
2 c. zucchini (courgettes) cut in small cubes
3/4 c. green (spring) onions, white and green parts, coarsely chopped
3 oz. smoked salmon, broken into bite-size pieces
2 Tbsp. milk
1 Tbsp. cooking oil
1 tsp. dill (1/2 tsp. if using dried dill)
salt and pepper to taste
sour cream (optional, but recommended)

   Heat cooking oil in large skillet, reduce heat to medium and add zucchini. Stir occasionally until fork tender; reduce heat to low and add green onions.
   Meanwhile, crack eggs into medium bowl and add milk... use a wire whip to whisk together until just frothy. Pour over vegetables in skillet, and use a spatula to gently fold them over occasionally. When still slightly wet-looking add smoked salmon pieces and salt and pepper; continue cooking until salmon is heated through. Remove from heat and sprinkle dill over all. Serve with a dollop of sour cream on top for best flavour.
   Serves 4, and makes an excellent brunch with toast points (rye is especially good!) and fresh fruit. It's also great made with asparagus and chives, rather than zucchini and green onion.

The Great Scot's favourite song from one of our favourite movies!




Wednesday, July 23, 2014

Rabblefrabbitz!

   Due to the internet being a neurotic pain in my hindquarters tonight, the post I'd planned will be postponed until tomorrow night, BUT, so you don't feel completely bereft, I leave you with these......( image source 1image source 2)






You gotta jump, jive, and then you wail....


Tuesday, July 22, 2014

Boys of Summer #2 - You Move Me

 First: Thanks so much for all the anniversary well wishes!

  When I was wee I had a funky walk; my feet turned right out the way. I also had a smart doctor and a determined mother... instead of suggesting braces or surgeries, Dr. Anne suggested to Mom that I be placed in ballet classes to strengthen the muscles in my legs. I'd already had to begin wearing horrible, uncomfortable 'special' shoes, but Dr. Anne believed my body could correct the problem itself with a little encouragement.

   We weren't a wealthy family by any means, and ballet is expensive even for wee girls... the fees, the shoes, the costumes; oi! Mom was determined however; she babysat, washed and ironed clothes, made my costumes (and I believe she also made costumes for some of the other little girls) and pretty much worked her fingers to the bone. Thanks to her determination and Dr. Anne's medical intuition my legs and feet straightened out without braces, etc... and I developed a lifelong love of dance, and today's photos reflect that. Without further ado: (To see a larger version just click on any photo.)


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   Tomorrow will see the feminine version, as well as a couple of recipes...... one for eggs with smoked salmon and veggies; another for steak fajita sammies (sandwiches), both of which were huge hits this weekend! Yummmmm, scrambled eggs with smoked salmon...(image source)




Monday, July 21, 2014

Love Is A Place

    Love Is A Place

love is a place
& through this place of
love move
(with brightness of peace)
all places

yes is a world
& in this world of 
yes live
(skillfully curled)
all worlds

                        -- e.e.cummings

                                      

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   I should be sleeping, getting ready for the romance of an anniversary visit to.....the opthalmologist?

   Time enough for that, first there is this, hastily written whilst you lay sleeping after a weekend of laughter and long drives; revisiting scenes of great joys and gentled sorrow. To revisit the house we once lived in; the one where Dougie once visited, and inadvertently murdered a mouse hidden beneath his air mattress. A weekend for discussing hopes and dreams, to talk of the places you want to someday show me near your boyhood home...  A perfect weekend, each day a perfect day, but still not as perfect as that day thirteen years ago.




   That day which somehow grew bigger than we had planned; not huge, but not quite the simple half dozen people we'd figured on. A night sky embroidered with heat lightning, enlivened by the muted roar of the falls and the mutterings of disgruntled geese. Made joyful by laughter after John, in cahoots with myself, asked if you vowed to love, honour, and obey me... and after you finally found your voice again, you muttering something I couldn't - quite- catch... And laughing myself giddy before turning to you and catching my breath; stunned and amazed that you loved me.

   I'm still stunned and amazed, still catch my breath. You are my perfect day; neither of us perfect, but somehow perfect for and with one another. Still eager to talk and laugh together, still living for one another. 'Whither thou goest, I will go...'

These words are still true sweetheart:


Friday, July 18, 2014

The Bitter and the Sweet (and a recipe)

   As the old saying goes "you take the bitter with the sweet", but in my experience it all balances out eventually. There's been, and will be, plenty of both of late. The sweet:

   This has been a firefly summer! Of course, we have fireflies every summer, but some years are better than others; this year we've seen more fireflies than I've seen since, well, the summer we were married...(firefly image source) This weekend we'll be returning, as we try to do every year, to the lower falls at Cataract Falls State Park, where we were married.




   Speaking of which, our 13th wedding anniversary is on Monday, as is my oldest brother's birthday. Yup, he was kind enough to share his birthday with us; not only that, he and his wife threw a huge barbecue for us, family, and friends before the wedding! Also, Lily the Doodle of Wonder, will be turning 6 on Saturday... jello for her! (It's so fun watching them try to figure out if they should drink it or eat it, lol.)



      Buddha is turning 8 this year and Abby will be 5, wow.

   And then there is the bitter: My oldest brother, mentioned above, has been put on oxygen and I recently found out that he and his pulmonologist have discussed a lung transplant. And Pop, who has had CT scans and biopsies on the mass in his lung was told he doesn't have 'regular' lung cancer, which is great, but he may have mesothelioma, a rare form of cancer caused by asbestos exposure. More testing..... At least Mom and Pop will be coming to Indiana for a visit next month!

   So anyway, I tried an experiment last night and it turned out beautifully, so here's the recipe for you! ( I know, I know, scones are supposed to be sweet, but we like savoury things better in this house.)

                 Zucchini (Courgette) and Cheddar Scones



2 1/2 c. plain flour + extra for baking sheet
1 1/2 c. Each: shredded sharp cheddar cheese and grated, drained zucchini
1 c. buttermilk
2 large eggs (US) or 2 medium eggs (UK)
2 Tbsp. butter, melted
1 1/2 tsp. baking soda
1 tsp. Each: baking powder and dried parsley
3/4 tsp. Each: minced garlic and salt

   Grate zucchini and set aside in colander to drain; pressing with hand occasionally to express more liquid. Preheat oven to 425 F. Grease and flour baking sheet and set aside.
   In large bowl, mix all dry ingredients thoroughly; add shredded cheese and zucchini and mix by hand so zucchini doesn't form large clumps, make a well in centre. In smaller bowl, lightly beat eggs into buttermilk, then pour into dry ingredients, using a spoon to mix well. Dough will be soft, sticky, and just slightly wet; adjust flour or liquids if needed.
   Place in center of baking sheet and pat out into a 12" circle; score the top with a sharp knife, as you would a pie, to form 8 pieces.
   Bake at 425 F., then remove from oven and reduce heat to 375 F. Brush melted butter over the top of the scones and bake 5-10 minutes longer, or until a knife inserted in the centre comes out clean. Eaten fresh or reheated, these are delicious and filling!
Oh, and El... if you check out this link you'll find simple and delicious recipes for Carne Asada and Blackberry Fool Cobbler, carne asada and carnitas are two of your brother's favourite Mexican dishes.

The music for today is provided by one of the Great Scot's cousins (he plays bass) in Shadow Flight: