Tuesday, November 22, 2011
Friday, November 18, 2011
Sharing my desktop background
In an effort to create some organization on my laptop screen, I made myself a background that I can organize. I took a photo of the journal that I got in Paris, shaded it, and can collect the files that clutter my desk top on it. Plus a quote, just because my desktop images always seem to have quotes.
I thought I would post it here to share!
Tuesday, November 15, 2011
{10 Days Of Open Hearted Thanksgiving}
This year I am choosing to celebrate Thanksgiving in a different kind of way.
I have so much in my life that I am thankful for, and so I am choosing to celebrate the art of Giving Thanks, by passing on kindness that has been done for me.
This is an intentional act of practice: I am intending to move the ways that I am Thankful through my life and out into the world, in ways that can be experienced by others.... I feel so grateful for the many ways that I have been blessed in my life lately- kindness shown by my neighbors, gratitude for the health and well being of my father, I could go on and on...
In order to share this, I am going to make 10 acts of kindness in the 10 days before Thanksgiving. The first will be bringing coffee and a treat to the kiddo's teachers this afternoon at school pickup.
What will be next? I am looking forward to including the kids, and getting their input for some acts of kindness!
Here are the jpegs of the card that goes with the random acts of kindness. (I made some up, to kind of explain it, in case any of my kindness acts might be misinterpreted!)
Feel free to use! I printed them out as wallet-sized photos to cut up. (One is singular, and I added one that is plural, for those working with their children. Thanks for pointing that out Tammy!)
Sunday, November 13, 2011
An interesting article
Here's an interesting article from today's New York Times.
I just wanted to have a place to book mark and share my virtual Sunday paper!
I just wanted to have a place to book mark and share my virtual Sunday paper!
Saturday, November 12, 2011
Fall Wilderness
Tuesday, November 8, 2011
Cooking apps- making cook books obsolete, and me drool over an ipad want.
Are apps making cookbooks obsolete?
An interesting article from the New York Times. Thinking about how we make and share food, and how after reading this, I have to agree... I will probably buy an occasional cookbook that has beautiful images... but for the most part I have been more 2.0 with my cookbooks for a while. I like to collect and share recipes digitally, (and in analog form too! Thank you church ladies who write our recipes!) and print out the really good ones to save if I need to. I use allrecipes.com a lot.
This article talks about how the newest cooking apps contain information embedded within a recipe- for those that need extra help with particular things... and the ability to flow over the places of following the recipe that a seasoned cook might not need the detail for....
Sweet.
I am drooling for an ipad all over again now....http://www.nytimes.com/interactive/2011/11/09/dining/20111109-RECIPE.html?ref=dining#11
{Heart}
A dear friend of mine had her baby yesterday. So much heart was in the room at the birth. It was such a beauty-filled and sacred birth... I was absolutely honored to be there and to support her.
Here she is with new Baby G and baby G's sibs, who were over the moon to greet their new sibling!!
Sunday, November 6, 2011
Wednesday, November 2, 2011
Apple pie time of year.
About 7 years ago I printed author Joyce Maynard's pie recipe off the internet. I am not sure that she has it on her website still, but she has done some great writing about pie and the connection she feels to her mother through making her pie.
Here's a link to her writing about pie:
http://harlotssauce.com/guest-writer/2009/07/28/pie-by-joyce-maynard/
Here is her recipe:
Joyce Maynard's Pie.
Ingredients
3 pounds (6 to 7 large) apples (Granny Smith, Cortland, Empire, or McIntosh)
3/4 cup sugar
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup Crisco vegetable shortening
1 stick plus 1 tablespoon chilled butter , cut into pieces
1/3 to 1/2 cup ice water
2 tablespoons Minute tapioca
1 tablespoon milk or cream
1 tablespoon sugar
Directions
In a large bowl, combine the apples, sugar, lemon juice, and cinnamon. Let stand, stirring occasionally.
Preheat the oven to 400°. In a large bowl, mix the flour and salt. Using a pastry blender, work in the shortening and 1 stick of butter until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the ice water over the flour mixture, stirring gently with a fork. Continue adding the water just until the dough holds together. Shape the dough into a ball and divide it into two discs, one slightly larger than the other.
Place the smaller disc on a sheet of waxed paper, and use a lightly floured rolling pin to roll the dough into a 12-inch circle. If the dough sticks to the rolling pin, dust it lightly with more flour. Lay a 9- to 10-inch pie pan facedown on top of the circle; flip the pan over and remove the paper. For the crust, on a sheet of waxed paper, roll out the other disc to form a 14-inch circle. (An alternative method is to roll out each disc between two sheets of waxed paper.) Do not roll the dough more than necessary.
Sprinkle the tapioca on the bottom crust. Add the filling, mounding it in the center, and dot with 1 tablespoon butter. Lift the waxed paper with the remaining crust and flip it over the filling. Peel back waxed paper. Trim the edges of the crusts and pinch together the top and bottom crusts. Optional: Roll out the trimmings and cut into decorative shapes. Brush the pie with the milk, and arrange the shapes on the crust. Sprinkle with sugar. Poke fork holes or cut vents in the top crust. Bake 40 to 45 minutes, or until golden brown. Serve warm.
Here's a link to her writing about pie:
http://harlotssauce.com/guest-writer/2009/07/28/pie-by-joyce-maynard/
Here is her recipe:
Joyce Maynard's Pie.
Ingredients
3 pounds (6 to 7 large) apples (Granny Smith, Cortland, Empire, or McIntosh)
3/4 cup sugar
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup Crisco vegetable shortening
1 stick plus 1 tablespoon chilled butter , cut into pieces
1/3 to 1/2 cup ice water
2 tablespoons Minute tapioca
1 tablespoon milk or cream
1 tablespoon sugar
Directions
In a large bowl, combine the apples, sugar, lemon juice, and cinnamon. Let stand, stirring occasionally.
Preheat the oven to 400°. In a large bowl, mix the flour and salt. Using a pastry blender, work in the shortening and 1 stick of butter until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the ice water over the flour mixture, stirring gently with a fork. Continue adding the water just until the dough holds together. Shape the dough into a ball and divide it into two discs, one slightly larger than the other.
Place the smaller disc on a sheet of waxed paper, and use a lightly floured rolling pin to roll the dough into a 12-inch circle. If the dough sticks to the rolling pin, dust it lightly with more flour. Lay a 9- to 10-inch pie pan facedown on top of the circle; flip the pan over and remove the paper. For the crust, on a sheet of waxed paper, roll out the other disc to form a 14-inch circle. (An alternative method is to roll out each disc between two sheets of waxed paper.) Do not roll the dough more than necessary.
Sprinkle the tapioca on the bottom crust. Add the filling, mounding it in the center, and dot with 1 tablespoon butter. Lift the waxed paper with the remaining crust and flip it over the filling. Peel back waxed paper. Trim the edges of the crusts and pinch together the top and bottom crusts. Optional: Roll out the trimmings and cut into decorative shapes. Brush the pie with the milk, and arrange the shapes on the crust. Sprinkle with sugar. Poke fork holes or cut vents in the top crust. Bake 40 to 45 minutes, or until golden brown. Serve warm.
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