tag:blogger.com,1999:blog-32655566874543291282024-03-19T05:40:35.157-05:00with only a spark...Life, Love, and the Pursuit of Photography...Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-3265556687454329128.post-8825994187002248452012-06-03T11:44:00.001-05:002012-06-03T11:45:28.710-05:00Beer Brewing Fool<div class="separator" style="clear: both; text-align: center;">
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Believe it or not, I made my first brew (well, I did with the help of a friend). An American Cream Ale. It looks like beer, it tastes like beer, but who knows how much, if any, alcohol it contains (we missed that part of the beer making procedure). Learning experience- yes. Messy kitchen- absolutely. Does it take longer than originally thought- don't most things?<br />
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It takes about a month before it is in the form that one can actually consume. 2 weeks in the carboy (or food grade bucket) and then 2 weeks in the bottles. <br />
<br />
Last Saturday was the moment of truth- would it be drinkable beer or something to water the plants with. We were cautiously confident that this would be drinkable beer. Other than following the alcohol measuring procedure (which isn't necessarily that important, say, in comparison to adding the yeast), the procedures were followed. Sanitize, sanitize, sanitize! <br />
<br />
<a href="http://brewcamp.com/" target="_blank"><span style="color: #f1c232;">Brew Camp</span></a> was extremely helpful in providing a down and dirty (sanitize, sanitize, sanitize!!) class on home brewing (and they give you a beer sample while you are there- bonus!) They have all the necessary supplies for getting started, including kits, which, for a novice like me, is the best way to get started. There are so many moving parts to brewing that the kit already measured out was helpful. <br />
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<br />
<br />
Again, this is NOT a "I like to keep my kitchen free of stickiness and mess" process. It is messy, especially if you do not have the tap closed on the food grade bucket, oops!! Oh, and regulating the temperature of water is a pain. It sounds easy in theory, but try it. It is a pain in the rear. I knew this from film development, but I clearly forgot how finicky water temp. happens to be. <br />
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<tr><td class="tr-caption" style="text-align: center;">It is ugly looking, isn't it?!?</td></tr>
</tbody></table>
<br />
<br />
After the first process was completed and the future beer was safely in its bucket, one of my cats somehow found the thermometer (a foot long thermometer), which was hidden under all the other contraptions and pots all air drying, and broke it. A casualty of brewing. He was fine just a little shocked at my rushing out of the bedroom to scoop him up away from the shattered glass. It is amazing how certain sounds can wake one from a dead sleep. A tinkling sound is not a normal night sound (not like the soothing sounds of base coming from the open window of a car missing a muffler that is speeding down your street) and thus I was up immediately. Thanks Dell. <br />
<br />
Anyway, 2nd part, the bottling process, went off without too much fan fair, other than properly filling the bottles (something to get the hang of- another mess can ensue), making sure not to suck up the sludge that sits on the bottom of the transferring bucket and being certain that the caps are on well. It is similar to the apprehension of canning- no one wants to offer a friend or family member a contaminated food item. If you do, that person my not like you anymore. Unless you are looking to reduce your circle of friends, properly sealed foodstuffs is a good thing. <br />
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So, you might ask, how was it? It was good. Good color, nice taste, a good foam head and those family and friends that have tried it so far are still alive to talk about it. <br />
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If you have some free time and are looking to make a mess, I highly recommend brewing up some of your own. It is fun and there is something satisfying about sitting down to a beer that you created. Cheers!<br />
<br />
<br />Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-332916317937633042012-06-02T14:53:00.000-05:002012-06-02T14:53:37.415-05:00The beauty that is my mother<div class="separator" style="clear: both; text-align: center;">
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<br />
Over the weekend my mom and I got together to empty out my storage space- something long over due and because of that, dreaded (the emptying out, not the getting together). Luckily, this is the last of the storage space and what was my married life existence. Donate, dispose, forward on or keep. I guess that is how all things in life go- breaking down memories, souvenirs of our lives. Determining what matters to us then or what we may want in the future- all the while lightening our loads of the things that weigh us down. <br />
<br />
My mom is good with this. She always comes willing to lend a hand (and an ear) and doing her best not to invade one's privacy. We usually end up laughing through the task at hand and jumping from topic to topic in a mad whirlwind of jumbled thoughts and tangential stories. She may drive me crazy sometimes, but I appreciate the time we spend and am glad that I have someone like my mother to lean on. <br />
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Since retiring, my mother has started to spread her wings- beginning to discover new hobbies. She often claims (falsely, I might add) that she isn't creative or artistic and that these attributes skipped a generation. She is wrong. Like her mother before her, when focused, she is creative and artistic in the things she does. When I was a child, she made costumes for Halloween and tooth fairy pillows for each of my classmates the year all of our teeth seemed to fall out of our heads. <br />
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Recently, she attended a clay working class. Her pieces turned out well- even within the newness of the medium, her creativity shows through. She also created a pendant for me, a little tree carving. It is simplistic and beautiful. I admire trees and their quiet strength. I admire the same in my mother. Thanks again mom.Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-26430523201587933902012-05-21T19:28:00.000-05:002012-05-21T19:28:17.881-05:00Chicago Italian Ice, Instead of NATO<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOChbWNSQvouf8E1JHEQdHxJqwOP41Id_gfijsObCjz5fesmwNIn7ybnS9LyZJXrcTxx3BSIfxY6rJD0UCKW1xkjFAzgjVmh2YtyXfAQpNnTeqUPytCsyPMuqmOqv0-p28_wnbYKlgo-Y/s1600/DSC_9250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOChbWNSQvouf8E1JHEQdHxJqwOP41Id_gfijsObCjz5fesmwNIn7ybnS9LyZJXrcTxx3BSIfxY6rJD0UCKW1xkjFAzgjVmh2YtyXfAQpNnTeqUPytCsyPMuqmOqv0-p28_wnbYKlgo-Y/s400/DSC_9250.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1068 W Taylor St, Chicago, IL (between Carpenter St & Aberdeen St) </td></tr>
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<br />
Mario's Italian Ice. Taylor street. This place is a mainstay of Chicago, and Taylor street itself. I have been coming here since I was a teenager-watching the neighborhood shed the Jane Addams Homes (a token building still holds on- there is talk of turning it into a museum...) and don expensive townhouses and trendy restaurants. I found myself there this weekend, rather than in the midst of the NATO summit protests. <br />
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Each spring I wait in anticipation for this gem to reopen (they close for the winter), dreaming of the watermelon Italian lemonade (Italian ice) with chucks of watermelon and lemon rinds. The perfect taste of summer and childhood memories. So many memories circle around this place. <br />
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I can picture the cars lined up on a hot summer night while my high school friends and I clamor to join the long queue that forms late in the evening. We are all moths trying to make our way to the brightly lighted counter obtaining the nectar, the essence of summer. <br />
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I remember heading over there for a treat after Italian mass at <a href="http://www.ourladyofpompeii.org/" target="_blank"><span style="color: #cccccc;">The Shrine of Our Lady of Pompeii</span></a> with Don's (my boyfriend at the time) mother- a lovely Italian momma that took me under her wing to introduce me to all Italian-American- her pastas, foccacias, desserts, Italian language and expectations. She treated me like a daughter throughout, even after her son and I parted ways. I'd go over to her house and together we'd cook and she'd continue teaching me Italian as only a mother can do. She was probably the reason I dated her son for as long as I did. <br />
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I remember heading there before the fourth of July fireworks one year when I somehow convinced my family that standing amongst what appeared to be the entire city, and then some, to watch fireworks was a good idea. The line on days like that is thick, but always worth the wait. A calm anticipation keeps order- I don't believe I have ever experienced pushing or shoving even though the three lines are never very clear. It is a place where, while waitng, you can chat with your neighbor who may be from anywhere- people come from far and wide. <br />
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If you've never been, you <em>are</em> missing out. Go there, now~ and try a watermelon (or a peach when it is in season). And while you're there, pick up a bag of <a href="http://en.wikipedia.org/wiki/Lupin_bean" target="_blank"><span style="color: #cccccc;">lupinis</span></a>. They are a fun addition and an acquired taste, but one worth acquiring. <br />
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Here's to summer!<br />
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Last Sunday, since my family celebrated Mother's Day on Saturday, rather than Sunday (less competition at restaurants), my friend and I had our own non-Mother's day brunch. Along with the mimosas, complements of my friend, we also had French toast (Pain Perdu) with asparagus and a lovely orange beurre blanc sauce with a fresh strawberry salad to cut the heaviness of the French toast dish. All about balance, right!?! I recently have gotten into making normally sweet things, savory. (More to come on that front, promise!) <br />
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(This recipe will yield enough for 2, you can double it- no problem!)<br />
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<strong>Ingredients:</strong> <br />
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1 bunch of asparagus<br />
olive oil <br />
salt and pepper <br />
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<strong>Preparation:</strong> <br />
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Preheat the oven to 475 degrees. Then, wash the asparagus well (tends to have sand in the tips). Place in baking dish and drizzle olive oil and roll the baking dish back and forth to coat same. Add salt (since this was a special occasion, I used my red volcanic salt, but regular salt will do.) and pepper. Bake for 7ish minutes, depending on the size of your asparagus. I prefer it to remain firm, yet cooked. It is easier to cut into pieces later. Once cooked, slice into 1-2 inch pieces and put on the side. <br />
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Next, prepare the French Toast mixture. <br />
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<strong>Ingredients: </strong><br />
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2 eggs<br />
1/2 heavy whipping cream<br />
1/2 teaspoon lemon zest<br />
1/4 teaspoon freshly ground nutmeg (optional)<br />
1/4 teaspoon salt (or to preference)<br />
1/4 teaspoon pepper (or to preference)<br />
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6 slices of French bread, the good crusty kind, cut into 1 inch slices. (suggestion- cut it the night before and leave it out so that it will be extra absorbent)<br />
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Preparation: <br />
<br />
In a bowl, whisk together all the ingredients (except the bread), transfer to a bowl that has enough surface area to accommodate your 6 bread slices. Place your bread slices in the mixture for 3 minutes each side to absorb thoroughly. While soaking the bread, preheat the large skillet, and margarine. Make sure the skillet's heat is even before placing your egged bread into it. Cook until each side is nicely browned. <br />
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The Sauce: <br />
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3/4 cup white wine (I used Sauvignon Blanc)<span style="background-color: white;"> </span><br />
1/4 cup orange juice (fresh or squeezed- depending on what you have around and if you want to get a little fancier, you can switch the regular orange juice out for blood orange juice- it will be a little more tart)<br />
1 thinly sliced shallot (or again, for a slightly different taste, you can use a small white onion, diced)<br />
1/4 cup heavy whipping cream<br />
1/2 teaspoon of orange or lemon zest<br />
6 tablespoons of butter <br />
salt and pepper to taste<br />
2 tablespoons more of orange juice<br />
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Preparation: <br />
<br />
In a skillet, bring to a boil wine and juice. Add shallots or onion. Allow to reduce (about 10-15 minutes) until approximately 1-3 tablespoons (don't measure it, just eye it). Whisk in cream and allow to reduce again until approximately 1/8th cup. Reduce heat to low. Add butter, one tablespoon at a time. Once all the butter has been combined, you can either strain the mixture or if you want the added texture of the shallots, you can skip the straining exercise and add the 2 tablespoons of juice and the zest, then salt and pepper to taste. <br />
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If you decide to strain the mixture do so into a heat-proof bowl to avoid shattering. Then add zest and remaining juice. Once sauce is complete, you are ready to plate. <br />
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(If you decide to include a salad, prepare that beforehand as to not waste time after.) I included just a simple strawberry salad- mixed greens with sliced fresh strawberries and a simple v<span class="st">inaigrette</span>. <br />
<br />
Enjoy!Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-43295854057774011842012-05-15T10:32:00.000-05:002012-05-15T10:32:42.785-05:00Chik'n cutlets and mushrooms in lemon white wine sauce (Recipe)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwesWJiSF37P-5umMCF7JXkTl8FirnXY6Wt4AD2Ej1XerM5_miMO_QraFD0v7kk0t4KfRGV5w3w7XmGKrC8uPZ0wReUF0Q3NxSwFrKNO6MwIR28_gxWu0deRiipl2Qqa2SXNWVqQfjtg/s1600/DSC_9212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwesWJiSF37P-5umMCF7JXkTl8FirnXY6Wt4AD2Ej1XerM5_miMO_QraFD0v7kk0t4KfRGV5w3w7XmGKrC8uPZ0wReUF0Q3NxSwFrKNO6MwIR28_gxWu0deRiipl2Qqa2SXNWVqQfjtg/s400/DSC_9212.jpg" width="400px" /></a></div>
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<br />
In continuation of yesterday's meal preparation, here is the recipe for the Quorn Chik'n cutlets and mushrooms in lemon white wine sauce: <br />
<br />
<strong><u>Ingredients: </u></strong><br />
1 package (4 pieces) Quorn naked chik'n cutlets<br />
1 tablespoon butter (or margarine) <br />
2 tablespoons olive oil<br />
1 cup sliced mushrooms<br />
½ cup diced onion <br />
3 cloves diced garlic<br />
1 cup white wine<br />
1 cup vegetable stock<br />
Sprigs of parsley chopped<br />
Salt and pepper to taste<br />
¼ cup lemon juice<br />
<br />
Heat skillet. Once the heat is balanced, add your butter and olive oil. Allow butter to melt, then add garlic and onion. Once the onion is translucent add your chicken pieces. Cook until browned. Toss in mushrooms. Mix in the wine and stock; add salt and pepper. Allow to simmer. Add lemon juice. Cook until there is only a small amount of liquid left in the pan. <br />
<br />
Place on top of pasta and sprinkle with parsley or prepare potatoes and greens to have along side. This recipe is quite a versatile addition to lots of meal combinations. You could also add this to a nice salad. Endless possibilities! <br />
<br />
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<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QCxJEMvtpWsi89bEYxvY-I0Gl5uoYhMl2zrJY6gEIP7j4x6_lPf8m4dxR3GuHnLqr3ENYmRLj4jHuvZ9tTSKsIXHs5rqNrHWW8CV3KzKQdVAYEpENccxmuR8Fm3yQ7rD-CKen0MyRrc/s1600/DSC_9212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QCxJEMvtpWsi89bEYxvY-I0Gl5uoYhMl2zrJY6gEIP7j4x6_lPf8m4dxR3GuHnLqr3ENYmRLj4jHuvZ9tTSKsIXHs5rqNrHWW8CV3KzKQdVAYEpENccxmuR8Fm3yQ7rD-CKen0MyRrc/s400/DSC_9212.jpg" width="400" /></a></div>
<br />
<strong><u>Kale Pecan Pesto</u></strong><br />
<br />Ingredients: <br />
<br />1 bunch of roughly chopped curly kale (steamed) <br />
½ cup coarsely chopped pecans<br />
5-7 cloves of garlic<br />
1 large lemon <br />
½ cup white wine<br />
Salt and pepper to taste<br />
½ tsp Chili powder (optional)<br />
½ cup shredded parmesan cheese (or less- up to you) <br />
1 cup olive oil<br />
<br />
Preheat oven to 425 degrees. Wrap garlic and pecans in foil and place in oven for approximately 20 minutes. <br />
<br />In a food processor, combine the steamed kale, pecans and garlic, pulse until well blended. Using a spatula, scoop off the sides of the processor to make sure all is well combined. Add parmesan, salt, pepper, chili powder and lemon zest and again pulse until mixed. Again, remove any stray pesto mixture from the sides of the processor. While blending, add lemon juice, white wine, and olive oil. Remember, you can always add, but taking away is not so easy. <br />
<br />
Mix in the pesto sauce with your favorite pasta and serve (or you can add a little more to make it an extra filing meal. I added “Chicken” cutlets and mushrooms in lemon white wine sauce to the pasta for some extra protein) Recipe to follow.... <br />
<br />
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I love gnocchi. The little lead bullets of goodness are the perfect vehicle for any type of <a href="http://la-petite-etincelle.blogspot.com/2011/01/christmas-veg-dinner-part-i.html" target="_blank">sauce</a>. Forever did I think these dumplings were a difficult and mysterious creation from the Italian god of perfection, probably together with Bacchus (because wine shouldn't be left out of a good meal). Anyway, back to my discovery... I decided to try to make these delightful creations, only to find out that they are SUPER easy!! So, here it goes...<br />
<br />
Ingredients: <br />
<br />
1 pound Yukon gold potatoes<br />
3/4 cup of flour (or enough flour for the dough not to be sticky)<br />
salt to taste<br />
<br />
Process: <br />
<br />
Bake the potatoes in the oven until soft- approximately 1 hour or so, depending on their size. Once baked allow to cool. <br />
<br />
Remove the skin. In a large bowl, using either a ricer or a fork, mash them up well. Add flour and salt; mix together. Keep adding flour until the dough doesn't feel sticky. Let rest for approximately 5-10 minutes. <br />
<br />
During this period of time you can get the water pot started (like you would for any store purchased pasta)<br />
<br />
Take a handful of the dough and begin rolling it between your hands to form a log. Then, on a floured cutting board, continue rolling until the dough roll is about the size of your thumb (unless you have really large thumbs, then roll it a little thinner.) Once rolled, cut the dough every inch. Make an imprint in each piece and then roll slightly to create the barrel look. Place on the side (not touching) Do this until all the dough is formed into the individual pieces. <br />
<br />
Once the water in your pot is boiling, place your gnocchi into the salted water. Allow to cook until the piece begins to float (approximately 3-4 minutes). Remove from water, place in bowl with favorite sauce and mangia! This recipe feeds about 3-4 people. <br />
<br />Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-51380703842877407632012-05-06T14:15:00.000-05:002012-05-06T14:15:26.932-05:00Banana Blueberry Bread (Recipe)<div class="separator" style="clear: both; text-align: center;">
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Standing in my kitchen reprimanding myself for allowing another two bananas to go uneaten before they became "baking bananas", I noticed the blueberries and I had yet to touch as well. These were still in their prime, but I knew if I ignored them long enough they too would not be saved from the compost pile. Since I am always excited to buy fruits and vegetables, but often neglect them once they arrive in my refrigerator and become just scenery to my exhausted after work or early morning bleary just searching for coffee eye, I felt that what better use then to add the blueberries to the banana bread!<br />
<br />
Here's the down and dirty for making the bread: <br />
<br />
<strong><u>Ingredients</u></strong>: <br />
<br />
2 medium sized well ripened bananas<br />
4 oz softened butter (1 stick)<br />
1 cup sugar<br />
2 eggs<br />
2 teaspoons vanilla extract or paste<br />
2 teaspoons Amaretto (optional)<br />
2 cups flour<br />
1 1/2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 cup of fresh blueberries<br />
<br />
<br />
Process: <br />
<br />
Prepare loaf pan- oil (butter) pan then flour it. Preheat the oven to 350 degrees. <br />
<br />
Mix and/or sift together in a medium sized bowl the dry ingredients, except the sugar (flour, baking powder, baking soda and salt). Put aside for the moment. <br />
<br />
In a large bowl cream together the sugar and butter. Once well combined, add the banana (you can mash it beforehand or if ripe enough, just throw it in- it will mix up just fine), eggs, Amaretto and vanilla. Mix well- I use a hand mixer, but it isn't necessary, just faster. <br />
<br />
Stir the dry ingredients into the banana mixture. Mix until it is combined, but don't over do it. Then fold in the blueberries. Pour batter into prepared pan and place in oven. Cook for approximately 1 hour, or until the center is cooked (toothpick test method). <br />
<br />
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Let rest for 5 minutes in pan then loosen sides and place on wire rack to cool completely. (or at least as long as you can stand to wait to try it- I usually only last until it is just a little cool. The adage, do as I say, not as I do comes to mind at the moment...)<br />
<br />
Enjoy!Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-80445009565540901512012-04-14T13:00:00.000-05:002012-04-14T13:00:50.252-05:00Red Velvet Cupcakes (Recipe)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqFlHWz2MwUSC5xhVcF-MC_zC8GvVfMtqqsgF8FbvLn1b-oXsOWwtthocdYL1FWPHDB12itaDS-6FzQjgiYrS20I8VSqvi1MEvLIEQIvWAVGQbQI26V5hAmCmz1HmaiJG3YOhwixQrlo/s1600/DSC_9081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqFlHWz2MwUSC5xhVcF-MC_zC8GvVfMtqqsgF8FbvLn1b-oXsOWwtthocdYL1FWPHDB12itaDS-6FzQjgiYrS20I8VSqvi1MEvLIEQIvWAVGQbQI26V5hAmCmz1HmaiJG3YOhwixQrlo/s400/DSC_9081.jpg" width="400" /></a></div><br />
<br />
Ingredients: <br />
<br />
<strong><u>Cake</u></strong>: <br />
<br />
2 1/2 cups flour<br />
1/2 cup cocoa powder (Droste)<br />
1/2 teaspoon salt<br />
1 teaspoon baking soda<br />
1 cup butter (2 sticks) softened to room temperature<br />
2 cups sugar<br />
4 eggs<br />
1 cup Greek yogurt<br />
1/2 cup milk<br />
1 ounce natural red food coloring <br />
2 teaspoons vanilla extract<br />
<br />
<strong><u>Icing</u></strong>: <br />
<br />
4 cups of powdered sugar<br />
8 ounces of softened cream cheese<br />
1/4 cup softened butter<br />
2-3 tablespoons of milk, yogurt or sour cream (each will give a slightly different taste to the icing)<br />
2 teaspoons vanilla extract<br />
<br />
<br />
Directions: <br />
<br />
preheat oven to 350 degrees<br />
<br />
Mix together sifted flour, cocoa powder, salt and baking soda in a medium sized bowl. <br />
<br />
In a separate large bowl, cream (electric mixer works well) together butter and sugar. Add one egg at a time mixing thoroughly. Then add yogurt, vanilla, and milk- continue mixing. Add red food coloring. Slowly mix in the cocoa mixture until just blended together- do not over mix. The batter will be quite thick. <br />
<br />
Spoon batter into lined cupcake tins, approximately 2/3 full. Bake for 20 minutes, or until toothpick comes out clean. Cool in tins for 5 or so minutes then transfer cupcakes to wire rack to cool completely. <br />
<br />
While cooling, prepare icing. <br />
<br />
In a large bowl, beat together until fluffy the cream cheese, butter, milk (or yogurt or sour cream) and vanilla. Then slowly add the powdered sugar until blended and smooth. <br />
<br />
Place icing into a piping bag or a sandwich bag and cut tip. Pipe onto the cooled cupcakes. <br />
<br />
Store cupcakes in a sealed contact in the refrigerator- cream cheese can and does go bad if left out, even with the addition of the sugar. Better safe... This is presuming that they aren't all immediately consumed, which is a possibility. <br />
<br />
Enjoy your lovely cupcakes. <br />
<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoDoPkNakVvMR-mnloFhhidAHY7rLzGWTEgTYoVNTrhoKmsLxddtyadAmFvHiw-bkR5Qm2Y68UVRt6Mei2z5D7_MhF8_C_RtN9RHvtrc8AIb-YlpRrXbePVPCANv38F_dO68hnDIrUBY/s1600/DSC_9012-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoDoPkNakVvMR-mnloFhhidAHY7rLzGWTEgTYoVNTrhoKmsLxddtyadAmFvHiw-bkR5Qm2Y68UVRt6Mei2z5D7_MhF8_C_RtN9RHvtrc8AIb-YlpRrXbePVPCANv38F_dO68hnDIrUBY/s640/DSC_9012-2.jpg" width="428" /></a></div>Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-37955486442591147792012-03-31T22:48:00.000-05:002012-03-31T22:48:04.177-05:00Spring Forward (A poem)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkVa4ge3fdl4tzIiPd08o17ns88J9NGIddXpmwZHMB8q0OeaYowtvNku5Jwdv2nanAXfQipyGzNectWiPj3kZhmaOGujwYTmVinYu4ByhxWyK4Ini24BFSmjhP_1TWMUtWu3tAPZEukQ/s1600/DSC_9054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkVa4ge3fdl4tzIiPd08o17ns88J9NGIddXpmwZHMB8q0OeaYowtvNku5Jwdv2nanAXfQipyGzNectWiPj3kZhmaOGujwYTmVinYu4ByhxWyK4Ini24BFSmjhP_1TWMUtWu3tAPZEukQ/s320/DSC_9054.jpg" width="320" /></a></div><br />
<br />
Wortels and wombles and mountains of clay<br />
Stretching and shaking the sandman from their eyes<br />
The journey begins again<br />
from slumber they rise<br />
Facing the daylight <br />
Inching higher each day to reach the reality, <br />
which recently was just dream <br />
(J.Smith 2012)Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-78605470975823960982012-02-26T09:42:00.003-06:002012-02-26T09:49:17.389-06:00Ear Candy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdhCY2VM4wRRvKvs09ybrs2lE4YnmGyUaTuO5-IL6LV4DLTgczZtcrcPlB9vYgWNAl917HpE-_RD7QbMViaZ66nFC2_NkJ9ho8A6OfFeB5TbQ1obBBpph0T1C9wpq8P1QZ8xtqns2Z8k/s1600/DSC_8572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdhCY2VM4wRRvKvs09ybrs2lE4YnmGyUaTuO5-IL6LV4DLTgczZtcrcPlB9vYgWNAl917HpE-_RD7QbMViaZ66nFC2_NkJ9ho8A6OfFeB5TbQ1obBBpph0T1C9wpq8P1QZ8xtqns2Z8k/s400/DSC_8572.jpg" width="400" /></a></div><br />
Although I probably had more important things to do today, I placed those must dos to the side and , instead, found a nearby bead store to make a pair of earrings. I have never made a pair of earrings before, but after my success with the necklace I made several months ago, I figured I should give it a try. Also, while at the bead store I found out that they offer free classes to make earrings on the weekends (materials are not included in the "free" part). You can check them out <a href="http://caravanchicago.com/" target="_blank">here</a>. <br />
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</div><div class="separator" style="clear: both; text-align: left;">These are more decorative than I normally don, but I wanted something with color and this is what I can up with. I like straight clean lines with most jewelry... and European clasps. I am sure the are probaly called something else, but that is what they were called back when they weren't popular here in the U.S. </div><br />
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</div><div class="separator" style="clear: both; text-align: left;">I know there are special tools for making jewelry, but I believe in making do with the tools I already have. Why not, right? As you can see it doesn't require much to get started- maybe a design plan and a couple tool. Voila! </div><div class="separator" style="clear: both; text-align: center;"><br />
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And, finally, the finished pieces. I am really happy with them, especially since I have never made earrings before.Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-26688959737645294962012-02-25T12:45:00.000-06:002012-02-25T12:45:30.337-06:00Feathered Mafia<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRO_Amq1OLWlhEf-o9SPsM-4OKQwg6YIIzqBsuDsmR8b_f9lUsHoaq800stIUZ2BZ2D7UcH3vdMDpauaTwC05HutlkxjCJWQus4mMKAMbNr6PZJxlMx6ibJPBVIWri_6vgWhtxghVoYGA/s1600/DSC_8307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRO_Amq1OLWlhEf-o9SPsM-4OKQwg6YIIzqBsuDsmR8b_f9lUsHoaq800stIUZ2BZ2D7UcH3vdMDpauaTwC05HutlkxjCJWQus4mMKAMbNr6PZJxlMx6ibJPBVIWri_6vgWhtxghVoYGA/s400/DSC_8307.jpg" width="400" /></a></div><script type="text/javascript">
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Winter, at least how it parades itself throughout the Midwest, is not my favorite way to experience nature's majesty. However, its exposure revealing the lives normally hidden to us all other times of the year is such a gift. The trees bearing their bony souls share their harmonious parasites, (well, not always harmonious) at least those that remain here to tough it out through the cold spells and grayness of the winter skies, believing in the future of better weather. <span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I recognize, against the tempting sun, it <i style="mso-bidi-font-style: normal;">is</i> cold and make sure to bundle myself, steel myself against winter’s blustery winds and various forms of chilling precipitation. <span style="mso-spacerun: yes;"> </span>The birds, on the other hand, have no such comfort. They can only rely upon the fluff of their feathery undercoat and slick rain coat like layer of beautiful plume to protect them from the same weather I disdain venturing out in. They go about their lives in balanced harmony with nature, something most of us could never and would never attempt to do. </span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Today, from the comfort of my drafty apartment, I sit and watch a beautiful woodpecker. It, likely unaware of my voyeurism, diligently pecks away at the dormant maple sitting idly across the street awaiting spring. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt; tab-stops: 165.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">A couple days before, while walking the neighborhood, I listened to an encoded communication between several feathered secret agents, chattering along from tree to tree, telephonically. Maybe they were diplomats in conference to determine to whom this territory belongs. From the look of things, I, the outsider, would probably assert with certainty this territory belonged to the pigeons. They seem to lay claim to the local food source guarding it with their sentries against most, although the starlings still receive some rations, be it through trickery or truce. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">The lives of our feathered brethren, their communications, habits and wars usually pass unnoticed beneath the cover of foliage, be it green, yellow, orange or fiery red. Winter, exposes us to the aviary underworld and its glorious complexities. I am looking forward to the time when the sun isn’t lying and it is again pleasant enough to roam comfortably uncovered, but while it lasts I will continue to eavesdrop upon my feathered neighbors listening for the coming of spring. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span>Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-63027721650885155782012-02-17T14:10:00.000-06:002012-02-17T14:10:25.056-06:00A boy and A Little Lost Dog, on a Friday MorningOn my walk to the train this morning I came across a young boy, maybe 10 years old or so. He was looking a bit frantic and speaking very seriously on the phone to someone. As I got closer I noticed an older beagle mix pacing up and down the stairs to an empty house. The poor old dog didn’t seem to know what to do with himself and the boy equally seemed concerned about this little dog. <br />
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The boy remained at the foot of the stairs, describing the dog to the absent recipient at the other end of the line while his heavy book bag tugged his coat backward. I waited. Not wanting to intrude on this young boy’s attempt at solving the dog’s issue, I stood off to the side to see how the problem would resolve itself. Finally, the boy, determined to make sure the dog was safe, bravely walked up the stairs to the home and rang the door bell. The dog barked in unison. <br />
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After a short delay a middle aged man arrived at the door. The boy took in a breath, screwing up his courage to ask the man about the little dog. “Is this your dog, sir?” the brave boy squeaked out. Confused as to how his dog ended up on the porch, the man responded in bewildered agreement. Yes, this was his dog. <br />
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The boy let out a sigh, the dog bounded into the house and we were all back on our way to wherever it was that we were originally headed. The boy to school, I to work, the dog to its bed for a rest from the excitement and the man to whatever it was he was doing before the doorbell interruption. <br />
<br />
As the boy bounced down the stairs, he held himself taller, the book bag still slightly slipping off his back. I felt proud of the boy. He understood what was more important- school could wait, there was a being in need and he was ready to help. Many adults miss this helping a fellow in need thing, especially when it walks on all fours. Often we can learn a lot from children- how to recognize the right thing to do, how to show compassion and how to summon the courage to do something good for another.Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-1727426722399035072012-01-27T16:23:00.000-06:002012-01-27T16:23:27.017-06:00Pigeon Holed JourneyA while back while waiting for a subway train, I watched a pigeon peck around here and there. He (since all pigeons are “he”s, at least to me anyway. And, yes I realize there is a slight flaw in my logic), bumbled around and, flustered by the oncoming train, even fluttered about the platform without any real purpose. <br />
<br />
<br />
He looked casual as most pigeons do. Casual in the sense of “I am not looking at you,” “I am not looking at you,” but as soon as the coast seems to be clear here I come to rush the crumb of whatever it is that you just dropped. It has to be a tasty morsel! …or…a pebble you say? No matter, I was just casually passing by. I experience this behavior time and time again while having lunch near a small fountain surrounded by steps and various types of birds- none of them quite as casual as the pigeon. <br />
<br />
Once the train settled into an indefinite stop, normal for a train hub, the pigeon settled itself back down on the platform. Still roaming looking for a handout, he began hopping in and out of the opened door of the waiting train car. I watched from a distance, this game of chicken he was playing, tempting the doors to close. <br />
<br />
When the doors finally did, he, the pigeon was on board. I wonder what thoughts went through his head as the large metal doors slid shut with him on the wrong side of them. Where was he headed? <br />
<br />
Maybe this was his plan all along. Him screwing up the courage to take that step, playfully almost so as not to bring on the anxiety of knowing full well that this was going to be a life changer, a journey of a lifetime. I wanted to be on that train, to be an observer of his wondrous train ride, but instead I was left in time on the platform, the pigeon’s train moving into an unknown future. <br />
<br />
Am I just personifying my fellow pigeon? (A cardinal(?) sin when observing wildlife- even the life of a pigeon). Or was it a projection of my own dreams- getting on that train and taking the first step toward something new? This is possible as well. I cannot imagine what wondrous things the pigeon experienced, but as the train pulled away, I felt elation, a ray of hope that maybe I too can take that playful leap. <br />
<br />
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Continuing my immersion into all things gingerbread, I made my very first gingerbread house. Just like any other house (I would imagine) it takes proper measurements, planning, patience and lots and lots of mortar, or in this case, icing. <br />
<br />
Be prepared. Have a serrated knife, a form or a really good eye for measurements and some free time. You can be as creative as your mind, budget and supplies allow. Since I have access to a couple candy stores, I was in good company. <br />
<br />
Have all your basics ready to go (e.g. your base for the house, your royal icing, your gingerbread dough, and things to brace your house while building and allowing the icing to dry). If you are ready, it will be less frustrating and your roof will more likely than not remain attached. <br />
<br />
What you will need (mind you, this IS an art project, my suggestions are just that, suggestions). <br />
<br />
1) Board for the house. I went to my local craft store and found a foam poster board that I cut in half and covered with aluminum wrap. This way, I can use it again once this one has been consumed. <br />
<br />
2) Royal Icing: <br />
<br />
Ingredients: <br />
<br />
3 tablespoons meringue powder (you can find it at your craft store or specialty food store)<br />
4 cups powdered sugar<br />
6 tablespoons warm water<br />
piping bag(s) or plastic sandwich bags with a sealing device (e.g Ziploc)<br />
food coloring for coloring icing<br />
<br />
Preparation: <br />
<br />
In a large bowl combine all ingredients and beat using a handheld mixer until the icing forms peaks. approximately 10 minutes. <br />
<br />
DO NOT LEAVE UNCOVERED ONCE READY. It is your mortar, it will solidify and become useless if you leave it out. Put it into your uncut piping bag and seal it or place it into a airtight container. <br />
<br />
Gingerbread Dough Preparation- dough can be made the day before: <br />
<br />
Ingredients: <br />
<br />
6 cups flour<br />
1/2 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1 cup butter (unsalted), softened<br />
1 cup brown sugar<br />
4 teaspoons ground ginger<br />
4 teaspoons cinnamon<br />
1 1/2 teaspoons ground cloves<br />
1 teaspoon black pepper<br />
1 1/2 teaspoons salt<br />
1 1/2 dark unsulfured molasses<br />
2 eggs<br />
<br />
Preparation: <br />
<br />
Sift together the flour, baking soda and powder in a bowl, something large enough to hold 6 cups of flour. (the "Dry Ingredients")<br />
<br />
In a separate large bowl, combine the butter and brown sugar. Once well creamed, add all the spices (including the salt and pepper). Beat in the eggs and molasses. (the "Wet Ingredients")<br />
<br />
Slowly add the Dry Ingredients to the Wet Ingredients. Mix until well combined.<br />
<br />
Break the dough up into approximately 1/3s, wrap each separately in plastic wrap pressing it flat and round (for easier rolling later) and refrigerate for at least 1 hour (or overnight). <br />
<br />
When the dough (and you) are ready, preheat the oven to 350 degrees Fahrenheit. <br />
<br />
Only take out the 1/3 you are planning on working with. That way the other pieces stay solid. Roll out the dough on a well flour dusted space. Have your forms ready to go. If the dough is sticky, put it back in the refrigerator. <br />
<br />
Roll the dough out to approximately 1/4 thickness. Place your forms on the dough and carefully cut out your shapes. Use a sharp knife- it just cuts cleanly. Cut your windows and doors out at this point. Be as creative as you want. Place each cut out on your parchment covered cookie sheets. Chill on the cookie sheets for 10 minutes or so, if you can. Not necessary, just helpful. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-sgSyx7Y8uig/TwHrdveevXI/AAAAAAAAAZY/WNv57GAyPeU/s1600/DSC_8473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-sgSyx7Y8uig/TwHrdveevXI/AAAAAAAAAZY/WNv57GAyPeU/s400/DSC_8473.jpg" width="400" /></a></div><br />
If you want to get fancy, you can crush up hard candies and place them in your window openings to get the stained glass affect. Any color will do. I used suckers, but any hard candy will do. This is great if you are planning on lighting your house (or adding the battery operated candles)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-u5OasXOjvVI/TwHr48UTeFI/AAAAAAAAAZk/OMp3lutZnQk/s1600/DSC_8477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-u5OasXOjvVI/TwHr48UTeFI/AAAAAAAAAZk/OMp3lutZnQk/s400/DSC_8477.jpg" width="400" /></a></div><br />
Bake for approximately 15 minutes, or until firm. <br />
<br />
Remove from cookie sheet, once slightly cool enough to touch, use your cutting board and serrated knife to clean up the edges. Saw at the pieces gently, you don't want to break it into pieces. It will make it significantly easier to build your house with clean lines. Then place on cooling rack and allow to completely cool. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QmtSRQDTe-w/TwHsPdlfOHI/AAAAAAAAAZw/C_ZW1ehiPn8/s1600/DSC_8480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-QmtSRQDTe-w/TwHsPdlfOHI/AAAAAAAAAZw/C_ZW1ehiPn8/s400/DSC_8480.jpg" width="400" /></a></div><br />
<br />
It will take a couple rounds of cutting and baking to make your entire house. <br />
<br />
Construction of your edible home: <br />
<br />
Have your icing ready, cut a SMALL hole in the piping bag. Small is better. Place your decorating board on a flat surface and have all of your home pieces ready to go in the same location, along with supporting props (e.g. cups, books, jars, whatever will help hold the walls straight while the icing is drying. <br />
<br />
Generously ice the bottom of your first wall. Place it firmly on the board. Then along the base of the board and the first piece, pipe more icing. Have your supporting prop next to the first side for this. <br />
<br />
Next, ice the bottom and corresponding side of the second piece of the house to form a 90 degree angle. Press the second piece firmly, yet gently to adhere to your first piece. again, have your prop ready. <br />
<br />
Keep adding your sides like this. Wait until your walls are fully secured and dried before you add the roof. You don't want it to collapse after all that hard work. It will take between 4 to 8 hours depending on the humidity to become secure enough to add the roof. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-m_WY6TZL7u8/TwHsk4GRNFI/AAAAAAAAAZ8/J_ROmO1KMBk/s1600/DSC_8481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="http://2.bp.blogspot.com/-m_WY6TZL7u8/TwHsk4GRNFI/AAAAAAAAAZ8/J_ROmO1KMBk/s400/DSC_8481.jpg" width="400" /></a></div><br />
<br />
<br />
Once dry, you can begin decorating the roof of the house and its surrounding area. I wanted a wintery scene so I added some further decorations. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-i9iuxjbucgg/TwHuhm68SPI/AAAAAAAAAag/BGhIIqEYQHE/s1600/DSC_8498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-i9iuxjbucgg/TwHuhm68SPI/AAAAAAAAAag/BGhIIqEYQHE/s320/DSC_8498.jpg" width="320" /></a></div><br />
Candies and such used: <br />
<br />
ice cream cone (tree)<br />
white chocolate covered malted balls, <br />
hard candies, blue for creek<br />
vegan marshmallows, snow bank<br />
graham cracker sticks for wood pile<br />
candy covered chocolate rocks for walkway<br />
yogurt covered pretzel stars and balls for house decoration<br />
marzipan for dog and cat<br />
cinnamon toast crunch cereal for the thatched roof<br />
shredded coconut for snow<br />
<br />
to add the snow and make it stick, you can thin out some of the icing by placing a teaspoon of icing in a small container and adding water until it is quite thin. Then, with a basting brush, paint with the icing where you want the "snow" to be. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-z4nl2Vkz-2s/TwHt-22R63I/AAAAAAAAAaU/5b8NsDQVcDs/s1600/DSC_8517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-z4nl2Vkz-2s/TwHt-22R63I/AAAAAAAAAaU/5b8NsDQVcDs/s320/DSC_8517.jpg" width="320" /></a></div><br />
It is a great project and lots of fun. Some great sites where I found some ideas, tips, recipes, and most important forms, are found <a href="http://www.gingerbread-house-heaven.com/" target="_blank">here</a>, and <a href="http://www.starchefs.com/holidays/2000/christmas_02/html/tips.shtml" target="_blank">here</a>, and <a href="http://www.gingerbreadlane.com/pattern.html" target="_blank">here</a> and <a href="http://www.wilton.com/recipe/Royal-Icing" target="_blank">here</a>.Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-10066884429304566972011-12-31T13:41:00.001-06:002011-12-31T13:42:17.085-06:00A Silent Night Broken By Song<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TuZM49ZJO78/Tv9dH4IEywI/AAAAAAAAAYo/Z1_g94STYQA/s1600/DSC_8444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-TuZM49ZJO78/Tv9dH4IEywI/AAAAAAAAAYo/Z1_g94STYQA/s400/DSC_8444.jpg" width="400" /></a></div><script type="text/javascript">
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<br />
Rarely do the holidays evoke anything more than commercial harassment, accentuated by the grumpy red eyed shoppers, who in the spirit of giving, trample each other to get that last hideous holiday sweater for the family dog. <br />
<br />
This year, I wanted to see the other side. The side of people that made me not despise the whole of the human race. Oddly enough, one of the activities was sent to me via e-mail from my local events committee. Apparently, there would be caroling at the "Bean" (aka Cloud Gate, which sounds like a sequel to Watergate, but I digress...). <br />
<br />
On the last Friday performance, I bundled up and headed out of my office, happy to leave off the long hours of staring at a computer to see how the rest of the world was spending this holiday season. <br />
<br />
Upon arriving, I was shocked. A crowd had already formed, smiling and cheerful, and oddly polite. There were patient lines for free hot cider, the coffee and hot cocoa having already been chosen and consumed by those who arrived earlier. Another group of volunteers handed out song books and cupped candles. <br />
<br />
People waited their turn, said please and thank you- all of this out of the ordinary for the holidays. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8fcDvF3dmZk/Tv9dd4_EjsI/AAAAAAAAAY0/6JswXHPoJq8/s1600/DSC_8445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-8fcDvF3dmZk/Tv9dd4_EjsI/AAAAAAAAAY0/6JswXHPoJq8/s400/DSC_8445.jpg" width="265" /></a></div><br />
<br />
Once the choir began, a hush spread across the expectant crowd.- without the requisite pushing to get into a better position. The crowd listened to instruction and obediently turned to the various pages to sing along with the Wicker Park Choir. Children danced and leapt around, watching their reflections moving this way and that in the surface of the Bean. <br />
<br />
And when the last song was sung, the last applause complete, people parted in an orderly manner moving passed the ice skating rink and their other fellow patrons, still warmed by the congeniality of the singing and community, not to mention the hot beverages, experienced all in the name of the holidays upon us. <br />
<br />
Here's to hoping that your holidays had a moment of calm, clarity and serenity that will last you throughout the coming year. <br />
<br />
Happy New Year All! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-19648527122643596952011-12-30T15:15:00.003-06:002011-12-31T13:01:21.099-06:00Gingerbread Brownies (recipe)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PNF5McGBf8E/Tv9SqpJMMkI/AAAAAAAAAX4/k64a21Gsh_E/s1600/DSC_8419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-PNF5McGBf8E/Tv9SqpJMMkI/AAAAAAAAAX4/k64a21Gsh_E/s400/DSC_8419.jpg" width="400" /></a></div><br />
<br />
To get into the season, I decided to make gingerbread inspired desserts. My first item was a gingerbread brownie recipe that I came across. It is quite easy and not a whole lot of mess. I should also mention it is more of a cake brownie than a fudge brownie. <br />
<br />
Ingredients: <br />
<br />
1 3/4 cups flour<br />
3/4 cup sugar<br />
3/4 cup brown sugar<br />
1/4 cup cocoa powder (Droste Cocoa is my favorite)<br />
1 to 1 1/2 tps ground ginger (depending on how sharp you prefer it)<br />
1 1/2 tsp cinnamon<br />
1 tsp salt<br />
1/4 tsp ground clove<br />
12 tbsp butter, unsalted (melted and cooled)<br />
1/2 cups molasses<br />
1/4 cups milk<br />
1 egg<br />
1 1/2 tps baking soda and 1/4 cup of boiling water<br />
8 ounces semisweet chocolate chips<br />
<br />
Directions: <br />
<br />
Butter (or oil) and flour a 9 x13 pan and preheat oven to 325 degrees. <br />
<br />
In a large bowl, combine the flour, both sugars, salt, cocoa powder, and spices. Create a well in the center of the dry ingredients. <br />
<br />
In a separate bowl, mix together the butter, molasses, milk and egg. Once well mixed, add this to the dry ingredients. Combine until all the dry is mixed in. Then add the boiling water/baking soda mixture to the batter. Again, mix until well combined. Add the chocolate chips. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-I2hpi-07pEc/Tv9bEI6pb3I/AAAAAAAAAYQ/qztQI9ZcTsw/s1600/DSC_8397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-I2hpi-07pEc/Tv9bEI6pb3I/AAAAAAAAAYQ/qztQI9ZcTsw/s400/DSC_8397.jpg" width="400" /></a></div><br />
Pour batter into the prepared pan and bake for approximately 45 minutes, or until your toothpick inserted in the center comes out clean.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-v107G2nEOYI/Tv9bhmvQ9YI/AAAAAAAAAYc/cqJ7noINq84/s1600/DSC_8400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-v107G2nEOYI/Tv9bhmvQ9YI/AAAAAAAAAYc/cqJ7noINq84/s400/DSC_8400.jpg" width="400" /></a></div><br />
Cool and then cut into pieces.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-nY0dQRsKLb0/Tv9S9lq9JnI/AAAAAAAAAYE/rwKieZ8t8fU/s1600/DSC_8421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://1.bp.blogspot.com/-nY0dQRsKLb0/Tv9S9lq9JnI/AAAAAAAAAYE/rwKieZ8t8fU/s400/DSC_8421.jpg" width="400" /></a></div><br />
(the original recipe can be found <a href="http://www.countryliving.com/recipefinder/cocoa-gingerbread-brownies-3634" target="_blank">here</a>, but I tweaked it a bit to reduce the ginger and egg content).<script type="text/javascript">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggE5gDj4b7oraI_tPnoIWeDo0vXVjUgKnXA0jQBylDxnHyasZyS-BsS6nlEXO_kc-SH4MdGXalViwGDTOyAorrAxgW-3JfqevfGcSTey0IxHno4Fm83Nwzg1WoH2qNalO3R0BHufo26s4/s1600/DSC_7827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggE5gDj4b7oraI_tPnoIWeDo0vXVjUgKnXA0jQBylDxnHyasZyS-BsS6nlEXO_kc-SH4MdGXalViwGDTOyAorrAxgW-3JfqevfGcSTey0IxHno4Fm83Nwzg1WoH2qNalO3R0BHufo26s4/s400/DSC_7827.jpg" width="400" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
So, the peaches. Peaches as far as the eyes can see. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
What to do with that many? </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Well, one of the things that I decided to try was peach preserves. I have made strawberry freezer jam, but never preserves and never with peaches. Here we go!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<strong>Ingredients</strong>: </div>
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5 pounds of ripe peaches (I put them into a container and weighed them on the bathroom scale- I have no idea how many peaches would total 5 pounds and I do not have a kitchen scale). </div>
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3 1/2 cups of granulated sugar</div>
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1/4 cup of lemon juice (fresh)</div>
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1 1/2 teaspoons vanilla </div>
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<strong>Directions</strong>: </div>
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Wash peaches and then cut an X in the bottom of each peach. </div>
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Place peaches in boiling water for approximately 45 seconds, then immediately place them in an ice bath to stop them from cooking. <br />
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The skins will pull right off (if they are ripe). Remove the skin, pit and cut the peaches into 1/8ths, or so. Combine the peaches, sugar and lemon. Cover the container and place in refrigerator overnight. <br />
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In a large sauce pan or stock pot (the stock pot is usually a better choice since sugar can and does boil over), bring the sugar-peach mixture to a simmer, skimming the foam from the top. Continue to stir occasionally for the next 20 minutes or so. Remove the pot from heat and stir in the vanilla. <br />
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Fill the prepped containers with the preserves leaving approximately 1/8 inch of space from the top. Place the seal and tighten the rim, but do not over tighten. Wipe down the rims and seals. <br />
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Place the sealed cans in the hot water (BUT NOT BOILING- you don't want to break the cans) making sure that they do not touch or tip over. The containers need to be immersed in the water (check that the containers are covered with about 2 inches water). Cover the pot with a lid and bring the water to a boil. Once boiling, process the containers for 5 minutes. <br />
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Remove the containers from the boiling water and place on wire rack to cool for 24 hours. Once cool, check the container seal by pressing on it to make certain there is no give. If it pops back up, it didn't seal properly and you should place it in the refrigerator and consume it with in a month. The other properly processed containers can be shelved for up to a year in a cool dark place. <br />
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I had some left over preserves that didn't fit in my larger jars, so I reserved that for a little taste test. I found the preserves tasty and I hope you do as well! </div>
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Next up canned peaches. </div>
Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-37827476794748497162011-09-19T11:55:00.000-05:002011-09-19T11:55:02.481-05:00Some Thing Blue (Making Jewelry)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFxW4_KEJZdubIJbVTx8DcI5jBgKKWjh7C3tYQEb8TArpF4S0sZQExsQWfh8okvxLDND_f7fc2GOe4MyjRS_20we5AN7WchwoIAmBJJPipmtCIHMr4bKs9z5F9yf2MsdF9GBt0sz_lS0/s1600/DSC_8072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFxW4_KEJZdubIJbVTx8DcI5jBgKKWjh7C3tYQEb8TArpF4S0sZQExsQWfh8okvxLDND_f7fc2GOe4MyjRS_20we5AN7WchwoIAmBJJPipmtCIHMr4bKs9z5F9yf2MsdF9GBt0sz_lS0/s400/DSC_8072.jpg" width="400" /></a></div><script type="text/javascript">
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While out with one of my dear friends scouring the streets of the fashion district for a ribbon shop, we came across Bead World. The draw of the word bead was enough for me to suggest entry into a world of beads of various shapes and sizes, all begging for a home. Glass beads, wooden beads, beads of clay, bone, metal, etc. adorned little squared containers creating a kaleidoscope of colors and textures. <br />
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While perusing the wares, I came across a lovely blue flower shaped bead. For $2.80, how could I pass it up? After deciding to buy the bead I looked helplessly at my friend, a seasoned jewelry maker, as to how to proceed. What do I need next? She effortlessly whirled me around the store showing me clasps, chains, spacers, etc. After hemming and hawing, I made my selections under her watchful eye- making sure I had everything I needed to commence my first jewelry making endeavor. <br />
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Once back home, I spilled my bag of goodies onto a table excited get started on creating my first necklace. I snipped and bent very small pieces of metal into what appeared to be normal "necklace" shapes, or at least ones that looked similar to the other necklaces I used check my work. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUrQ46yHItbbM4isCY47JThKrMoEm0ekA-kUs-7mBHiIG9lbYuYrxwaGFenhc15Cw1I1x5uvZ3Y9GG9tnqJbgpSXkd7Y06Ot6IWAzyTQ5aBxyWH8s0XLQirhB4ixIq2UxJLhISg-y9eY/s1600/DSC_8067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUrQ46yHItbbM4isCY47JThKrMoEm0ekA-kUs-7mBHiIG9lbYuYrxwaGFenhc15Cw1I1x5uvZ3Y9GG9tnqJbgpSXkd7Y06Ot6IWAzyTQ5aBxyWH8s0XLQirhB4ixIq2UxJLhISg-y9eY/s400/DSC_8067.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The most difficult part was attaching the clasp. I was warned that jewelry making takes a steady hand and patience. I would have to agree. I fussed with the chain and clasp hoping that it would miraculously form the loop that is was supposed to create, and the slight chain would not escape, once again, from the silver ring. Finally the loop lined up and sealed itself giving form to the pieces making up the necklace. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfL-heDTC_IU6bfLPdtSSR2bzZI3SzmcOIPVh6PCylAgGUWMQlVdvw_2oazxfJWUrISBad_mVGrUOtWxadErau1iRwd76DadRNSv4cRTxvCWoMZ5iwvYKQGtFnW1qi83YiuIfkY6EkBz0/s1600/DSC_8074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfL-heDTC_IU6bfLPdtSSR2bzZI3SzmcOIPVh6PCylAgGUWMQlVdvw_2oazxfJWUrISBad_mVGrUOtWxadErau1iRwd76DadRNSv4cRTxvCWoMZ5iwvYKQGtFnW1qi83YiuIfkY6EkBz0/s400/DSC_8074.jpg" width="283" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The final product is one that I will be happy to wear as the little flower will remind me of my wonderful and helpful friend, a nice getaway and a fun new project gone right. </div>Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-20777472066031578302011-09-17T16:13:00.001-05:002011-09-17T16:21:35.500-05:00Peach Time<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9rGYMseO4awzXvJz4XVonsAhzmcUoyrylRfoXMNWOPio-SibvHJ4iWlJfiuP4LknGPSOXIwuttgeiFlBDkGmfHjZ0XibtoD0a06YMQXl5_9q6Nn6z-iqRrTKNaCtAwhZG5ayW9bhcb8/s1600/DSC_7706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9rGYMseO4awzXvJz4XVonsAhzmcUoyrylRfoXMNWOPio-SibvHJ4iWlJfiuP4LknGPSOXIwuttgeiFlBDkGmfHjZ0XibtoD0a06YMQXl5_9q6Nn6z-iqRrTKNaCtAwhZG5ayW9bhcb8/s400/DSC_7706.jpg" width="400" /></a></div><br />
Being that peach season is nearing its close, I made my trek to Michigan for some of the lovely fruit. This year I decided a camping trip was necessary to add to my journey. Sitting around a camp fire as a light evening chill falls upon me, watching the flames dance as they do. Too bad I forgot my vegan marshmallows! Oh well, next time. <br />
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My favorite picking place is in Sodus, MI. It is a nice drive up to Sodus- living in a city it is easy to forget how nice the countryside can be. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhev3CGe_rd0es9k1XqunWAdsTbPS-xYwSAW1Un3nJpX34QbBHy9_NIP__vlop7bTqFV5duNEr03_PP5wY9qMn5dRk_VlhXqiprZWs8rxVJ3eZVxY-vscx8eezCKL_o4dN8qecf_5RhqJQ/s1600/DSC_7708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhev3CGe_rd0es9k1XqunWAdsTbPS-xYwSAW1Un3nJpX34QbBHy9_NIP__vlop7bTqFV5duNEr03_PP5wY9qMn5dRk_VlhXqiprZWs8rxVJ3eZVxY-vscx8eezCKL_o4dN8qecf_5RhqJQ/s400/DSC_7708.jpg" width="265" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After picking a 1/2 bushel of peaches, I couldn't pass up an opportunity to stop at the various wineries in the area. One of the staple go-tos is <a href="http://www.roundbarnwinery.com/">Round Barn</a>. They were having their harvest festival with music and such to celebrate another good year. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-mTPe5N4gcQ9hm3jt1Ua_ZGGbuI9_OxvznyCJsoWq4l2bqPfTpXuJRLMbPjZKNIfDBHu4PVLLYnXxng_dcbrJT4CvKJ7XkEU9mAPUag5lNyuVpZgBnt6wbBe1fo_v3ileTQo7PJxWTw/s1600/DSC_7692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-mTPe5N4gcQ9hm3jt1Ua_ZGGbuI9_OxvznyCJsoWq4l2bqPfTpXuJRLMbPjZKNIfDBHu4PVLLYnXxng_dcbrJT4CvKJ7XkEU9mAPUag5lNyuVpZgBnt6wbBe1fo_v3ileTQo7PJxWTw/s400/DSC_7692.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I am not a fan of Michigan's red wines, however, its white wines are quite pleasant. I think it has something to do with the temperature in Michigan. It feels like Germany and I have yet to find a good German red, but the whites are lovely. The Kerners, Gewurztraminers, Rieslings, Traminettes, oh my! </div><div class="separator" style="clear: both; text-align: left;">Then again, what do I know about grapes? I have yet to add vigneron to my list of things to try. I think I will stay on the tasting side rather than the growing side for now. Cheers! </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">At the end of the day, daydreaming of what to do with all of my peaches, I headed back home. Peach jam... canned peaches... peach pie... so many options!</div>Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-24878688559846289412011-09-07T19:15:00.001-05:002011-09-15T10:30:01.839-05:00Training It (A poem)Step into the steel coffin bidding farewell to the light of day<br />
Metallic teeth clamp tightly around fearing your escape<br />
Moments pass and time stands still<br />
Slowly swallowed deeper and deeper into its cavernous self<br />
And, finally, the first level of hell<br />
<br />
Voices of those who came before flutter around, <br />
adhering to your already clammy skin<br />
Broken time machines force you into queues, <br />
questioning everything<br />
<br />
When passing through Hades’ gates a fine must be paid<br />
The gate keeper, with his vigilant eye, <br />
tucked safely behind his oracle glass peers out at nothingness<br />
<br />
Down deeper and deeper, <br />
the temperature rises higher and higher with the smell of decay and loneliness fresh in your nostrils<br />
<br />
Other lost souls surround you, <br />
but remain unaware of the existence of god, <br />
each in his own separate hell<br />
You shed the limply fluttered voices with the roll of sweat down your back<br />
Instead, you are covered in the worries of others and the worries of your own, <br />
some converging, some alone<br />
<br />
Booming voices commence <br />
demanding respect, a response, anything, <br />
from the lost souls, the gatekeeper, anyone<br />
Again time passes, lined up like cattle for slaughter, <br />
when will your number be called? <br />
<br />
A rush, whirlwind of dust, more voices, ordering the cattle herd on<br />
Hades intestinal snake slithers you through its dark cavities, <br />
lulling you<br />
Taking the herd further and further from sanity with its chortled vibrations contently <br />
devouring all<br />
<br />
Heat almost unbearable consumes even the most frigid of hearts <br />
The sweat, <br />
eyes darting anywhere but home,<br />
touching anonymity<br />
Time honored panic bubbling up<br />
each knowing the journey may last for infinity<br />
<br />
And then it stops<br />
And then the gate opens<br />
Released back into the sun and the rain<br />
Free again, you smile along with the other souls, but only to yourself. <br />
<br />
(J. Smith, copyright 2011)Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-54265576943869228802011-09-03T06:31:00.002-05:002011-09-06T12:46:05.403-05:00This Year's Glenwood Ave Arts Fest In Visual Review<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHhwGdSg3DvbgatfK_MseKg2fbCB405pXRsVQv4_r6TfENPqJoZo3CzPuQTnZKh_7-OZDoNUJATLrUq_qLbDYPGQPb82HPb2Ah50wv44MkA8_yPSi1IlnR8JuvYQxmqm7TAiv2qjkaWk/s1600/DSC_7485.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHhwGdSg3DvbgatfK_MseKg2fbCB405pXRsVQv4_r6TfENPqJoZo3CzPuQTnZKh_7-OZDoNUJATLrUq_qLbDYPGQPb82HPb2Ah50wv44MkA8_yPSi1IlnR8JuvYQxmqm7TAiv2qjkaWk/s400/DSC_7485.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scarlet Mountain</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;">Another fantastic year of...</div><br />
<div style="text-align: center;">music, </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5rKUJI0PUWCxdkvNBSHXGj6QFKqZO0HxsB9tMiMvaoxD6ayM_WYywjFu9nR1QZXtr2Y62kbp6duIG5_KaN8pYvH2R7uGrKt9YZgpDFfGLOVP4RkT_HRskHK8ZijOwrLcnK7QsjymL2c/s1600/DSC_7498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5rKUJI0PUWCxdkvNBSHXGj6QFKqZO0HxsB9tMiMvaoxD6ayM_WYywjFu9nR1QZXtr2Y62kbp6duIG5_KaN8pYvH2R7uGrKt9YZgpDFfGLOVP4RkT_HRskHK8ZijOwrLcnK7QsjymL2c/s400/DSC_7498.jpg" width="400" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHe0xwQZ8hcKD8Ad-lBysQFy38UspmN98n6EV7DuV0W8VLGDno8y8yoREvnP1921_bBr0WEtVw-f4bW9rdKDR2qQJDpxY1QX0hABZS1StcRw_i7R9VEad6bFBvalh_5f_jEi7k_gU7bQ/s1600/DSC_7505.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHe0xwQZ8hcKD8Ad-lBysQFy38UspmN98n6EV7DuV0W8VLGDno8y8yoREvnP1921_bBr0WEtVw-f4bW9rdKDR2qQJDpxY1QX0hABZS1StcRw_i7R9VEad6bFBvalh_5f_jEi7k_gU7bQ/s400/DSC_7505.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">B1g T1me</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiWGc5A2VasNi_vP9-9HTLwSXXYD0phXvOkFw64bELvBSjQ4r5VGv1U1dKyLsA8OVsjB4jhwaknIcL1-_2m4uvEn_XGaBxeoveVNw9nA1vkPShoWAss-XD_V9zb6XjxVuIh4xFgMTX00/s1600/DSC_7508.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiWGc5A2VasNi_vP9-9HTLwSXXYD0phXvOkFw64bELvBSjQ4r5VGv1U1dKyLsA8OVsjB4jhwaknIcL1-_2m4uvEn_XGaBxeoveVNw9nA1vkPShoWAss-XD_V9zb6XjxVuIh4xFgMTX00/s400/DSC_7508.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">B1g T1me</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div><div style="text-align: center;"> and more music, </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hJLh9hKEurxlm-x0KmJAtXvX4HKGga7QWi-MY5NhmAg0vW-6AgYjquAbYDxzb_RYRNPR-QvCydYRqSaLSHDIkT3qDn1WoK9XjNsV87Bnt3rg-Rk0D4FQ_fPG3DlwHiil8jHcFxNM_-o/s1600/DSC_7522-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hJLh9hKEurxlm-x0KmJAtXvX4HKGga7QWi-MY5NhmAg0vW-6AgYjquAbYDxzb_RYRNPR-QvCydYRqSaLSHDIkT3qDn1WoK9XjNsV87Bnt3rg-Rk0D4FQ_fPG3DlwHiil8jHcFxNM_-o/s400/DSC_7522-2.jpg" width="147" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">art, </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN85YDovQKg7fKUHtlzjuHwN-vOpNLidDEsGt8zBzeEYNuauyKMY3Yj450JJ-_RWEkW1gH8d9-FTzDq_iYhz0i8pVs5D9ov_nLTZQV9QCBD-PlMJpbGh6Zk42EzWu1loD_9Lh-RfuVtPU/s1600/DSC_7539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN85YDovQKg7fKUHtlzjuHwN-vOpNLidDEsGt8zBzeEYNuauyKMY3Yj450JJ-_RWEkW1gH8d9-FTzDq_iYhz0i8pVs5D9ov_nLTZQV9QCBD-PlMJpbGh6Zk42EzWu1loD_9Lh-RfuVtPU/s400/DSC_7539.jpg" width="265" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> and artists, </div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBj-NO0TT21jJZrWOnx_E47Tq851C0-_KQ4di4Nw4B22SRfV6H-vOrsIE_e1IxLuMppB5k2v8shEFCb_cc4CvjS6ZkNWwv37Mo77spBMdnuXTfWPxiorc3SNJqouqNWedWkF_6f4F77g/s1600/DSC_7572.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBj-NO0TT21jJZrWOnx_E47Tq851C0-_KQ4di4Nw4B22SRfV6H-vOrsIE_e1IxLuMppB5k2v8shEFCb_cc4CvjS6ZkNWwv37Mo77spBMdnuXTfWPxiorc3SNJqouqNWedWkF_6f4F77g/s400/DSC_7572.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deals Gone Bad</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div><div style="text-align: center;"> and more music, </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pFUNUAYb4EJ-fd7v2Z4HgdXp1xBMJAEgL2RJoKyBu6rtpKq1v1QE_8GRPeSrJLYE6oIl5hQwY_89G_Jk-Uo5Baq8ioAsf9PdPtbHjYfFFdCLSQ4jmjodHKTDGxFCUNLZCiPC7ILUKFU/s1600/DSC_7579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pFUNUAYb4EJ-fd7v2Z4HgdXp1xBMJAEgL2RJoKyBu6rtpKq1v1QE_8GRPeSrJLYE6oIl5hQwY_89G_Jk-Uo5Baq8ioAsf9PdPtbHjYfFFdCLSQ4jmjodHKTDGxFCUNLZCiPC7ILUKFU/s400/DSC_7579.jpg" width="257" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">and dancing,</div><div style="text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJhOtdQ7YM4R-vPDrWwhizvQX7yky_g-idm4JvWngEWkScvJoByftEwpS02KGJWwXvvlJulDyr4cvXLeQtmNVmS2fK7KCSPmXa6-oHM08wB9pQpWN9ZZn1ZqMz6nTNgTmKcv-hm1aUtY/s1600/DSC_7583-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJhOtdQ7YM4R-vPDrWwhizvQX7yky_g-idm4JvWngEWkScvJoByftEwpS02KGJWwXvvlJulDyr4cvXLeQtmNVmS2fK7KCSPmXa6-oHM08wB9pQpWN9ZZn1ZqMz6nTNgTmKcv-hm1aUtY/s400/DSC_7583-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deals Gone Bad</td></tr>
</tbody></table><br />
<div style="text-align: center;">and more music, </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEilLNrIm0nxQPKEsjI6U9ZpRe0gTJCzEjHJxwxBHiuhISFHQWUq691aWGgk-mwr7RSlXHy5Z4UD43aVyryEV300xS_14oG73B5TxDQBhKmgfl9NGhE1tpc32u27Vulug6jbm3O5BN0M/s1600/DSC_7603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEilLNrIm0nxQPKEsjI6U9ZpRe0gTJCzEjHJxwxBHiuhISFHQWUq691aWGgk-mwr7RSlXHy5Z4UD43aVyryEV300xS_14oG73B5TxDQBhKmgfl9NGhE1tpc32u27Vulug6jbm3O5BN0M/s400/DSC_7603.jpg" width="400" /></a></div><script type="text/javascript">
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<div style="text-align: center;">and hula hooping, </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfKyQXTIn4tWDTyilG_FNxGIjEAlujkT_Gql6gHS2Z8AzwIKxrRZa2kHGwRtGAbYrkNzx_pwkON4xtZ4VeGDLeEFqjP-dWYFqRFzjFdDXig5mqBkOyoOYVWGBzY4NR_Cnhnk-yWdUve0/s1600/DSC_7553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfKyQXTIn4tWDTyilG_FNxGIjEAlujkT_Gql6gHS2Z8AzwIKxrRZa2kHGwRtGAbYrkNzx_pwkON4xtZ4VeGDLeEFqjP-dWYFqRFzjFdDXig5mqBkOyoOYVWGBzY4NR_Cnhnk-yWdUve0/s400/DSC_7553.jpg" width="400" /></a></div><div style="text-align: center;">and more art. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeKY_9_qcq2qLOGWAnQCIhaKqST2ntr71uZCP2cL900fYTl3bI9ldxtiaM7uJS8S42GFSPCwDiv-Kl97GxbINRSPBEFv79wVE4R4FTYXofr9MdJxgkKSX5V0W64Dkexw-4Gp-eECt13c/s1600/DSC_7616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeKY_9_qcq2qLOGWAnQCIhaKqST2ntr71uZCP2cL900fYTl3bI9ldxtiaM7uJS8S42GFSPCwDiv-Kl97GxbINRSPBEFv79wVE4R4FTYXofr9MdJxgkKSX5V0W64Dkexw-4Gp-eECt13c/s320/DSC_7616.jpg" width="217" /></a></div><br />
<div style="text-align: center;">Always an enjoyable festival!</div>Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-83467890565064511492011-08-22T20:11:00.001-05:002011-09-08T13:39:03.381-05:00Celebrating the Full MoonThere is a <a href="http://www.pyrotechniq.org/fullmoonjam">group of very entertaining and courageous individuals that gather during the summer on the full moon to dance</a>, play music and share their talents with others. Oh, did I mention the pyrotechnics? <br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii086kC9N9ePVGxTwRfDKhP2QiDid6OFHe7yVjI8m6ZzTchnnbR1kZ1rT9TDG1JRIIEOTEKKy2uXKKjWiC1IfxZSdXUZfuoXkffYdWcqVx7GCjV3OHtd5lmGMXAnYumHcDMi6RJQkcqCE/s1600/6062700279_2420ff5173_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii086kC9N9ePVGxTwRfDKhP2QiDid6OFHe7yVjI8m6ZzTchnnbR1kZ1rT9TDG1JRIIEOTEKKy2uXKKjWiC1IfxZSdXUZfuoXkffYdWcqVx7GCjV3OHtd5lmGMXAnYumHcDMi6RJQkcqCE/s400/6062700279_2420ff5173_b.jpg" width="400" /></a></div><br />
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Nearing dusk, families, friends, photographers and such make their way to a grassy location near the Foster street beach in Chicago. Some bring their grills for a full on BBQ, others just sandwiches and other accoutrements to snack on while positioning themselves on spread blankets so as not to miss a single, spectacular moment. <br />
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By the time dusk has given way to its darkest glow, the drum circle begins beating their drums. Tum, tum, tum… each drummer plays together, alone, but creating excitement and preparing the spectators for what’s to come. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiMjsiHqCi4Q27cWgphDU5ejyQeZmLE0B3RyvrIIU-11eu_hKdgIb8u6-2eanPi9yBNz_x_-jm90EB5ritaHsWMARTaLvnaVB-EfM0gt7VDRf2zWNDYzFcN9tNEJgOCl11Q_3B08to5A/s1600/6063246810_5a11bfb80c_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiMjsiHqCi4Q27cWgphDU5ejyQeZmLE0B3RyvrIIU-11eu_hKdgIb8u6-2eanPi9yBNz_x_-jm90EB5ritaHsWMARTaLvnaVB-EfM0gt7VDRf2zWNDYzFcN9tNEJgOCl11Q_3B08to5A/s400/6063246810_5a11bfb80c_b.jpg" width="400" /></a></div><br />
A bit more time passes and then, show time! Various men and women confidently stride to their designated locations while carrying balls of fire. They twist and turn the fire balls this way and that, dancing and twirling along with the beat of the drums… tum, tum, tum… Some juggle, some rotate their hips spinning hula hoops of fire. There are the fire breathers and those extinguishing flames upon their tongues. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3DMi-eQX34QkbUE_dICejpqBDFshlXYTWDKin6vVLSTc7_bImIv6D2T5U-k7dWk3SGCMAQShYt6YQCwGBbPWDPs4IFWquCkxd4rIiz9iFhXAypTMQQPUXBomxyYq6xu-HTBtLOHrvvM/s1600/6048105673_d221f2a848_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3DMi-eQX34QkbUE_dICejpqBDFshlXYTWDKin6vVLSTc7_bImIv6D2T5U-k7dWk3SGCMAQShYt6YQCwGBbPWDPs4IFWquCkxd4rIiz9iFhXAypTMQQPUXBomxyYq6xu-HTBtLOHrvvM/s400/6048105673_d221f2a848_b.jpg" width="400" /></a></div><br />
The night progresses and the acts become more urgent and intricate. The dancers shift places and change props, but the fire remains throughout. The drumming continues… tum, tum, tum… beating to the heartbeats of spectators, holding our breath, watching in awe. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRknv-E4IkUbgjedMfEba3RLJgbT_Psk5YnKEVKQMBHLMnRh43uoXakgCRIW_1ZrTjUhjLT3xzWH6FmNSzHxJ6xYEOQPO52vFOoIJTfFmaxcjKTJois7moHjyyAJ1cj62x5VIQgci8AeY/s1600/6063247996_ecc212f07f_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRknv-E4IkUbgjedMfEba3RLJgbT_Psk5YnKEVKQMBHLMnRh43uoXakgCRIW_1ZrTjUhjLT3xzWH6FmNSzHxJ6xYEOQPO52vFOoIJTfFmaxcjKTJois7moHjyyAJ1cj62x5VIQgci8AeY/s400/6063247996_ecc212f07f_b.jpg" width="400" /></a></div><br />
As the performance (or performances) come to their peak before being snuffed out for the evening and thus for another 28 days or so, the dancers come together turning the single performers, dancers into one. One winged fire breathing dragon! <br />
<br />
At the close of the dance and as the drums are placed onto the backs of the musicians, the families and friends collect their remnants and castoffs from the evening making sure not to leave a trace of this quite fabulous event. The blankets are folded; the meal arrangements are neatly placed into their sacks and small sleepy-eyed children are carried on the backs of gentle men with their others in tow. <br />
<br />
I make my own way back to the car and notice the full moon hanging its reflection across the ink colored waters and wonder if it appreciated the evening as much as the others.Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.comtag:blogger.com,1999:blog-3265556687454329128.post-37222431322223610202011-08-19T14:50:00.000-05:002011-08-19T14:50:15.311-05:00The Glass Messenger (A poem)<br />
Your words drop heavily to the floor, <br />
without hope of recovery<br />
Sealing the coffin on my dying will<br />
And silencing the remaining light in my eyes<br />
<br />
Drunk on the vibration of your voice, <br />
I slip quietly into panic<br />
Seeing through you, around you<br />
Without you, before and after you<br />
<br />
There is no reflection, <br />
yet the sharpness cuts and brings forth blood<br />
red, coming fast, draining from my face<br />
Covering your words thickly <br />
cloaking them, protecting them<br />
Forcing them into the crevices of the wooden floor<br />
Adding character to the room <br />
Stealing character- mine, yours, ours<br />
<br />
Shattering the broken harmony, <br />
You too fall to pieces, <br />
mixing into the split red, the words<br />
spinning apologies into liars webs<br />
catching flies and dead dreams<br />
and forgotten memories and finished futures<br />
<br />
Mixing them, breaking their boundaries<br />
adding a pinch of salt<br />
To the wound<br />
For good measure, for the good of us all<br />
<br />
(J. Smith, copyright 2011)Etincellehttp://www.blogger.com/profile/03832545632433690176noreply@blogger.com