Friday, September 11, 2009
September 11, 2001
September 11, 2009
Thursday, September 10, 2009
1,440
Wednesday, September 9, 2009
My Smart Heart
The Change
Tuesday, September 8, 2009
Sherlock Sis
Wow, Wow Weekend
- Submarine Force Museum Yep, we went to the submarine museum and explored the U.S.S. Nautilus. Tiny little beds and toilets and showers. Tight hatches, to be secured in an emergency, like when part of the ship would be filling with water. Glad we got out quickly. Submariner at the entrance who had convinced me to go (I wasn't going to) asked if I liked it. I said that I wouldn't be volunteering anytime soon. He said I couldn't, men only. Well, I said, there's also that pesky don't-ask-don't-tell thing. Laughter. Bud and Sis liked hearing that he'd been on a sub for 4 years and most liked seeing different countries. Is it me or are all submariners small? Do they specifically funnel the smaller recruits to submarines? Best part for the kids--getting plastic submarines for the bathtub.
- Mashantucket-Pequot Museum: Or, as we billed it, the "real" Sitka, Denahi, and Kenai of Brother Bear. Sis actually liked the caribou hunt diorama the best, even with graphic bits about stabbing the caribou, processing it, etc etc. And she liked being able to touch clothes made from real caribou. Bud liked the mastodon, giant beaver, and wolves. And they really liked the Pequot Village, with its huge walk-through diorama of daily life, complete with wigwams to walk through, three sisters garden, meal preparation, basket weaving, hunting, fishing, medicine, etc etc etc. Fascinating. They walked through it for a long time. And then went back after lunch. We had to talk some about the Europeans and why they came over, took native lands, where the Native Americans went, and where they are now. Sis noticed that the depiction of the "European" in another room showed him with a mean face. No surprise there, I guess. They took the mini-history lesson in stride. And then ate buffalo burgers (and chicken fingers and pizza). Bud got a drum from the museum, Sis a stuffed "Kenai" bear. I got a cookbook, to extend the experience to the dinner table. We did have squash (in Pasta Primavera) and corn on the cob that night, but the beans were garbanzo, which only sorta counts!
- Central Park Zoo: Goo met us in the middle of the city to enjoy the penguins, polar bears, bunnies, and bats. I'd never been to the CP Zoo before, too focused on art and history as a grad student, I guess; there is a whole zoo/aquarium lacuna in my life, between, say elementary school and children! It's a lovely place, nestled in the park with the city in the background. I loved the architecture of the zoo buildings, especially the central court where the sea lions swim (above)--one of the prettiest zoo's I've ever been too. But it got really crowded. Luckily, we saw the feeding of the penguins (was Tango there? She's the penguin adopted as an egg by two male chinstrap penguins, Roy and Silo, CP Zoo's "gay" penguins!), the ritualized swimming of the polar bear, the flying of the bats, the . . . sitting of the bunnies (they just didn't do much), before it got to crazy. So we had lunch and headed into the park.

- Central Park Carousel: I love carousels. And this is one of the best. See, it's an 1871 carousel. And it goes 8 mph. Which doesn't sound like much until you're on it. And it's fast. In fact, carousels used to do 10-12 mph, I understand, but now most new ones do only about 4 mph. Bud wasn't so sure, even riding with me strapped on, but Sis loved it, petting her horse, "Brownie," the whole way. And then she rode with me, while Bud ate a strawberry popsicle. And then she rode on her own horse! Bud and I sat in the immobile carriage for that one. But we all loved going round and round, especially to the Wurlitzer-like songs from Disney movies!
- Central Park: After the carousel, we walked the park some, climbing a few boulders, listening to a few musicians, pointing out the skyscrapers, watching all the people, eating a pretzel with mustard.
- Besides running errands to get me a new pair of glasses and more groceries, as well as a trip to the hardware store for various project supplies (like repairing the handle on my loom for class next week), we pretty much stayed home. And made Brown Sugar Ice Cream in our ice cream ball. A nice slow end to a wonderful weekend. And a wonderful summer . . . .
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 2-3 fingerling potatoes, washed and cut in half (we added these because Sis wanted potatoes)
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence (we used the latter)
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved (we left this out)
- 1/2 cup grated Parmesan
- 1 can garbanzo beans, drained and rinsed (our addition)
Directions
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables (including potatoes) with the oil, salt, pepper, and dried herbs to coat (Mama added the garlic at this point too). Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
adapted from Giada de Laurentis
Saturday, September 5, 2009
Picture This!
Friday, September 4, 2009
A Guiding Light
Came across this today in an article on the soap opera and liked it enough to search out the whole text and share:
"A Creed" To Mr. David Lubin There is a destiny that makes us brothers : None goes his way alone : All that we send into the lives of others Comes back into our own. I care not what his temples or his creeds, One thing holds firm and fast That into his fateful heap of days and deeds The soul of a man is cast.Edwin Markham (1852-1940)
Read it and Weep (and Laugh)
President Obama’s plan to deliver a speech to public school students on Tuesday has set off a revolt among conservative parents, who have accused the president of trying to indoctrinate their children with socialist ideas and are asking school officials to excuse the children from listening.
The uproar over the speech, in which Mr. Obama intends to urge students to work hard and stay in school, has been particularly acute in Texas, where several major school districts, under pressure from parents, have laid plans to let children opt out of lending the president an ear.
Of Sangha and Service
Thursday, September 3, 2009
My Movie Review
Wednesday, September 2, 2009
Call Me Koda
and the air was sweet
And the mountains kissed the sky
In the great beyond, with its many paths
Man and nature lived side by side
In this wilderness of danger and beauty
Lived three brothers, bonded by love
Their hearts full of joy
they ask now for guidance
Reaching out to the skies up above
Great Spirits of all who lived before
Take our hands and lead us
Fill our hearts and souls
with all you know
Show us that in your eyes
we are all the same
Brothers to each other
In this world we remain truly
brothers all the same
Give us wisdom to pass to each other
Give us strength so we understand
That the things we do
the choices we make
Give direction to all life's plans
To look in wonder
at all we've been given
In a world that's not always as it seems
Every corner we turn
only leads to another
A journey ends, but another begins
Great Spirits of all who lived before
Take our hands and lead us
Fill our hearts and souls
with all you know
Show us that in your eyes
we are all the same
Brothers to each other
In this world we remain truly
brothers all the same
Brothers all the same
What is Mindfulness?
How do you do this? It would be great if I could write a post on The New York Times Web site that would explain it step by step, and that was all there was to it. Great, but too simple, of course. Yes, there are ways and techniques to employ, but the main thing is practice, repetition, reflection, effort, suffering, the usual.
Tuesday, September 1, 2009
Support the Cause
Crafty Mommy
Making Progress
Falling for Autumn
Monday, August 31, 2009
Adventures in Cooking Our CSA Share: Squash Overload
I think there are at least 8 squash, both yellow and green, in my fridge, plus 2-3 more almost ready on our squash plants. Time to figure out how to use up a lot of squash at once. Here's an idea from two years ago that everyone liked--Summer Squash Stew; not sure if they will still, but we'll see. I'll probably do it stovetop again, as it's too late in the day for the slow cooker (and, of course, I'll substitute crumbles for the sausage).
Send along any squash recipes you have and like . . .
(Note from dinnertime: I actually ended up making Tortilla Soup, as I started to crave Tex-Mex as I was cutting squash!)
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Summer Squash Stew
2 lbs bulk Italian turkey sausage (we used 1.5 lb ground turkey and .5 lb sausage)
4-14.5 oz cans diced seasoned tomatoes, undrained
5 medium yellow squash, thinly sliced
5 medium zucchini, thinly sliced
1 red onion, finely chopped (we used yellow)
2 tablespoons dried Italian seasoning
1 tablespoon dried tomato, basil, and garlic salt-free spice seasoning (didn’t have this; used Lawry’s)
4 cups shredded Mexican cheese blend (optional)
Brown sausage in large nonstick skillet over medium high heat, stirring to break up meat. Drain. Combine sausage, tomatoes with juice, squash, zucchini, onion, and seasonings in 5-quart slow cooker; mix well. Cover; cook on LOW 3-4 hours.
Sprinkle cheese over strew; cook, uncovered, 15 minutes or until cheese melts.
Note: I actually made this on the stove, not having enough time for 4 hours in the slow cooker. Worked fine.
Makes 6 servings
Slow Cooker Bible
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Tortilla Soup