One perk of the Independence Day holiday: TV channels air all sorts of cool shows about our country. I love when they dig into a particular aspect of history, like the 1812 War or National Parks.
July 4, 2010
June 27, 2010
Time for Another Pet?
We've been considering adopting a greyhound for some time now. Yesterday, we attended a meet & greet, spoke to a few folks from Greyhound Friends of NJ, and were utterly charmed by the dogs with them.
The breed seems perfect for us. Low maintenance grooming and walking, super friendly, laid back, easily correctable, and just the right size. Plus, the ones from GFNJ are retired racers, so they're already socialized with humans and other dogs. Ideal for first time dog owners!
So we buckled and submitted our application. Once approved, we can then visit the kennel and meet the dogs they have available!
The breed seems perfect for us. Low maintenance grooming and walking, super friendly, laid back, easily correctable, and just the right size. Plus, the ones from GFNJ are retired racers, so they're already socialized with humans and other dogs. Ideal for first time dog owners!
So we buckled and submitted our application. Once approved, we can then visit the kennel and meet the dogs they have available!
June 22, 2010
Mazel Tov!
Just got back from a wedding! Lots of singing, dancing, yummy food, and so many smiles!
Now that I don't have to worry about ours anymore, it's nice to just sit back and enjoy everyone else's!
Now that I don't have to worry about ours anymore, it's nice to just sit back and enjoy everyone else's!
June 13, 2010
Potluck Weekend
Two potlucks this weekend! Got rave reviews on our dishes for both:
Spud & Spinach Casserole
5 large potatoes, milk, butter (for mashing)
2~3 garlic cloves, chopped
1 white onion, chopped
2 large bunches fresh spinach
2 cups cheddar cheese, grated
2 ounces feta cheese, crumbled
2 stalks green onion, sliced (green part only)
paprika for seasoning
the basics: olive oil, salt, ground black pepper
(1) Peel and boil potatoes; mash with milk, butter and salt to taste
(2) Preheat oven to 350 degrees
(3) In large skillet, heat olive oil medium low. Add garlic and onion, then saute until soft
(4) Add spinach and saute until just wilted
(5) Stir in ground pepper to taste
(6) Now the casserole part: spread mashed potatoes in lightly greased 9x12 inch baking dish
(7) Cover with sauteed spinach mix. Layer cheddar cheese on top, then sprinkle feta and paprika on top
(8) Bake 20-25 minutes until hot and cheeses have melted
(9) Garnish with green onion
Lemon Cheesecake Squares
Crust:
9 whole graham crackers
5 tablespoons butter
Filling:
1 8-oz package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
3 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
berries of your choice for garnish (my personal favorite is raspberries)
Crust:
(1) Prep 8x8x2 baking pan by lining 2 sheets of aluminum foil inside the pan, one lengthwise, the other crosswise. Leave about 1 inch overhang on all four sides.
(2) Once pan is lined with foil, grease foil along bottom and sides.
(3) Preheat oven to 350 degrees
(4) Place graham crackers in heavy duty plastic bag. Use rolling pin or mallet (we use a hammer!) to crush crackers finely
(5) Melt butter in skillet over low heat
(6) Remove skillet from heat. Add crumbs and toss to coat
(7) Time to get your hands dirty! Pour buttery crumbs into prepared pan. Press firmly and evenly along bottom to form crust.
(8) Bake crust until golden brown, 12~15 minutes. Cool crust while preparing filling!
Filling:
(1) Beat cream cheese and sugar in large mixing bowl until smooth.
(2) Beat in egg and sour cream
(3) Beat in lemon juice and vanilla
(4) Spread the batter evenly over crust
(5) Bake cheesecake until slightly puffed, about 30 minutes. The toothpick test works well here - if it comes out without any batter sticking, the cake is done.
(6) Let cool in pan. Keep in pan, chill in fridge until cold, at least 2 hours
(7) Then comes the awesome part! Once cold, just lift the entire cheesecake out by using the foil overhang along the edges. Peel foil off bottom, cut cheesecake into squares and serve with berries.
Spud & Spinach Casserole
5 large potatoes, milk, butter (for mashing)
2~3 garlic cloves, chopped
1 white onion, chopped
2 large bunches fresh spinach
2 cups cheddar cheese, grated
2 ounces feta cheese, crumbled
2 stalks green onion, sliced (green part only)
paprika for seasoning
the basics: olive oil, salt, ground black pepper
(1) Peel and boil potatoes; mash with milk, butter and salt to taste
(2) Preheat oven to 350 degrees
(3) In large skillet, heat olive oil medium low. Add garlic and onion, then saute until soft
(4) Add spinach and saute until just wilted
(5) Stir in ground pepper to taste
(6) Now the casserole part: spread mashed potatoes in lightly greased 9x12 inch baking dish
(7) Cover with sauteed spinach mix. Layer cheddar cheese on top, then sprinkle feta and paprika on top
(8) Bake 20-25 minutes until hot and cheeses have melted
(9) Garnish with green onion
Lemon Cheesecake Squares
Crust:
9 whole graham crackers
5 tablespoons butter
Filling:
1 8-oz package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
3 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
berries of your choice for garnish (my personal favorite is raspberries)
Crust:
(1) Prep 8x8x2 baking pan by lining 2 sheets of aluminum foil inside the pan, one lengthwise, the other crosswise. Leave about 1 inch overhang on all four sides.
(2) Once pan is lined with foil, grease foil along bottom and sides.
(3) Preheat oven to 350 degrees
(4) Place graham crackers in heavy duty plastic bag. Use rolling pin or mallet (we use a hammer!) to crush crackers finely
(5) Melt butter in skillet over low heat
(6) Remove skillet from heat. Add crumbs and toss to coat
(7) Time to get your hands dirty! Pour buttery crumbs into prepared pan. Press firmly and evenly along bottom to form crust.
(8) Bake crust until golden brown, 12~15 minutes. Cool crust while preparing filling!
Filling:
(1) Beat cream cheese and sugar in large mixing bowl until smooth.
(2) Beat in egg and sour cream
(3) Beat in lemon juice and vanilla
(4) Spread the batter evenly over crust
(5) Bake cheesecake until slightly puffed, about 30 minutes. The toothpick test works well here - if it comes out without any batter sticking, the cake is done.
(6) Let cool in pan. Keep in pan, chill in fridge until cold, at least 2 hours
(7) Then comes the awesome part! Once cold, just lift the entire cheesecake out by using the foil overhang along the edges. Peel foil off bottom, cut cheesecake into squares and serve with berries.
June 10, 2010
June 5, 2010
Crafts in the Park
Went to the Renegade Craft Fair today in Brooklyn. Me plus artists selling their wares equals serious wallet danger. I am such a sucker for handmade stuff.
My favorites:
* Awesome wood block print studio: Tugboat Printshop
* Hand painted resin from Fernworks. The photos on her website don't do these mini masterpieces justice. They actually have an incredible 3D depth effect.
* I can't quite explain The Mincing Mockingbird. He is clearly talented - several of his original paintings were on display and quite amazing. But then he does this thing with the subtext...it almost feels like a gimmick, except it's too damn well executed.
* Pretty shiny silver things: Daphne Olive
My favorites:
* Awesome wood block print studio: Tugboat Printshop
* Hand painted resin from Fernworks. The photos on her website don't do these mini masterpieces justice. They actually have an incredible 3D depth effect.
* I can't quite explain The Mincing Mockingbird. He is clearly talented - several of his original paintings were on display and quite amazing. But then he does this thing with the subtext...it almost feels like a gimmick, except it's too damn well executed.
* Pretty shiny silver things: Daphne Olive
May 28, 2010
Round Up!
Work has been utterly insane. It's our season for investing in vast quantities of assets, which translates to vast quantities of hours at the office. I've been working 10 hour days and weekends too....
But onto a few positives. The veggie harvest has begun (oh how I've missed that box of delectable green goodness!) and none of my tulips were destroyed by deer. The new Dresden Files book returned the series back to its rightful pulp-fiction urban-fantasy legacy. Iron Man 2 was awesome. I got to see Joel McHale live stand-up and lo, he was funny! My husband made me fresh blueberry muffins this week. There's cold beer in the fridge. Our cat is purring contently on the pillow.
Sometimes it's the little things.
But onto a few positives. The veggie harvest has begun (oh how I've missed that box of delectable green goodness!) and none of my tulips were destroyed by deer. The new Dresden Files book returned the series back to its rightful pulp-fiction urban-fantasy legacy. Iron Man 2 was awesome. I got to see Joel McHale live stand-up and lo, he was funny! My husband made me fresh blueberry muffins this week. There's cold beer in the fridge. Our cat is purring contently on the pillow.
Sometimes it's the little things.
May 13, 2010
Eulogy
It was my first sleepover at Chloe's house. One of my best high school friends, Chloe and I bonded over sword and sorcery. We were fans of Meredith Pierce and Robin McKinley, Monica Furlong and Anne McCaffrey. Brooks, Tolkien, Moorcock, Weis & Hickman, Le Guin -- these were the superstars of our world, the creators and keepers of our lore.
Chloe was the storyteller, the dreamer. I was the illustrator, the one who brought her tales to life. After spending several hours filling notebook pages with words and drawings (yes, this is how kids amused themselves before the internet), Chloe suddenly said "Wait, I have to show you something!"
I followed her downstairs, through a dark living room, into the family library. Chloe thumbed through rows of books and pulled out a handful of thin softcovers.
They were from the 1970's. They belonged to her dad. I was utterly smitten.
Three of the books were simply titled Frank Frazetta with numbered volumes.
Frank Frazetta: The Living Legend.
The Fantastic Art of Frank Frazetta.
Artbooks filled with amazing, vibrant, captivating paintings and sketches: pale skinned princesses, warriors with bloody blades, furred and fanged monsters, wild sorcery, heaving muscles, the excitement of battle, the blush of exoticism, all with an undercurrent of raw sexuality.
I spent the next few hours examining and absorbing those sacred tomes, finding new delights at the turn of each page. Like millions of others, I drank from the Frazetta wellspring of inspiration and my approach to art changed forever.
I never became a professional artist. But Frazetta still holds a special place in my heart. His style is instantly recognizable, always imitated but never duplicated. Nearly every comic book and fantasy artist has paid him homage. The Moon Princess, the Death Dealer, the Egyptian Queen, Conan the Adventurer -- these are fixtures in the world of sword and sorcery I love so much, the standard for fantastic and mythical imagery.
Humanity has lost a great talent, a genre defining master, a legendary influence. Rest in Peace, Frank Frazetta.
Chloe was the storyteller, the dreamer. I was the illustrator, the one who brought her tales to life. After spending several hours filling notebook pages with words and drawings (yes, this is how kids amused themselves before the internet), Chloe suddenly said "Wait, I have to show you something!"
I followed her downstairs, through a dark living room, into the family library. Chloe thumbed through rows of books and pulled out a handful of thin softcovers.
They were from the 1970's. They belonged to her dad. I was utterly smitten.
Three of the books were simply titled Frank Frazetta with numbered volumes.
Frank Frazetta: The Living Legend.
The Fantastic Art of Frank Frazetta.
Artbooks filled with amazing, vibrant, captivating paintings and sketches: pale skinned princesses, warriors with bloody blades, furred and fanged monsters, wild sorcery, heaving muscles, the excitement of battle, the blush of exoticism, all with an undercurrent of raw sexuality.
I spent the next few hours examining and absorbing those sacred tomes, finding new delights at the turn of each page. Like millions of others, I drank from the Frazetta wellspring of inspiration and my approach to art changed forever.
I never became a professional artist. But Frazetta still holds a special place in my heart. His style is instantly recognizable, always imitated but never duplicated. Nearly every comic book and fantasy artist has paid him homage. The Moon Princess, the Death Dealer, the Egyptian Queen, Conan the Adventurer -- these are fixtures in the world of sword and sorcery I love so much, the standard for fantastic and mythical imagery.
Humanity has lost a great talent, a genre defining master, a legendary influence. Rest in Peace, Frank Frazetta.
May 12, 2010
Calorie Conundrum
Regular Coke: 140 calories per 12 oz can.
Simply Orange brand 100% Orange Juice: 110 calories per 8 oz serving.
So there's roughly 2 more calories per oz of orange juice! If you're simply limiting calories in your diet, juice actually isn't the better choice.
Now, I bet a person is more likely to drink an entire can of Coke, and maybe just half that amount in juice. And Coke is truly void of any nutritional value, while the juice at least has vitamins. But it does make you wonder if public perceptions of soda are skewed.
Guess when it comes down to it, water is still the healthiest beverage!
Simply Orange brand 100% Orange Juice: 110 calories per 8 oz serving.
So there's roughly 2 more calories per oz of orange juice! If you're simply limiting calories in your diet, juice actually isn't the better choice.
Now, I bet a person is more likely to drink an entire can of Coke, and maybe just half that amount in juice. And Coke is truly void of any nutritional value, while the juice at least has vitamins. But it does make you wonder if public perceptions of soda are skewed.
Guess when it comes down to it, water is still the healthiest beverage!
May 4, 2010
Should I be Offended?
On several occasions now, our new manager has described me as "cute." It's not sexual in any way. Walking into my office today, she says "Oh, you're so cute concentrating so hard on that computer screen!" Or a few weeks ago, "It's so cute how you cough into your elbow to avoid getting germs on others!" Or "What a cute habit you have of walking everywhere with that notepad!"
I don't sense any malice, but it does have a patronizing vibe, like she can't get over how young I am. Perhaps I'm some sort of managerial kitten or little puppy director, and she can't help but coo when she sees me do grown-up professional things.
But I'm not sure if I'm offended. She's doing her best to run a business completely new to her, while trying to win over those of us in the core group. Maybe this is just her attempt at making nice. It definitely catches me off guard, though!
I don't sense any malice, but it does have a patronizing vibe, like she can't get over how young I am. Perhaps I'm some sort of managerial kitten or little puppy director, and she can't help but coo when she sees me do grown-up professional things.
But I'm not sure if I'm offended. She's doing her best to run a business completely new to her, while trying to win over those of us in the core group. Maybe this is just her attempt at making nice. It definitely catches me off guard, though!
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