I'm noticing a weekday pattern here. Come home tired and take a photo "still life" of whatever comes to hand. May try morning photography -- it'll be more rushed, but it will also be a rested me. Can't be worse.
13 January 2011
Misti's 365 Project: Day 10
I'm noticing a weekday pattern here. Come home tired and take a photo "still life" of whatever comes to hand. May try morning photography -- it'll be more rushed, but it will also be a rested me. Can't be worse.
12 January 2011
Rod's day 8
When mother nature pulls on her white gown, she is truly beautiful (if not a tad chilly).
Misti's 365 Project: Day 9
Jack has The Delaney curse -- blood sugar issues, when he needs to eat he *needs* to eat, and he can go from a sweet, engaging little boy to a real brat in about 10 minutes, just like his Mamma. Now that it's not easy to find safe and nourishing things for him on the run, we've taken to packing an "on the run" kit for him wherever we go. It has fruit, nuts, and other finger foods. He loves this thing (the case itself was a gift from Miss Karen (not to be co0nfused with Auntie Karen, though they both have March birthday.) and can't wait to explore it when we get in the car.
Scrapable if not artistic.
Rod's day 7
Contemplating Jarred Loughner's chart and wondering how deeply self-absorbed one has to be before one can pull a stunt like that, I'm also glad that most of us never find out...
11 January 2011
Misti's 365 Project: Day 8
Oh well. I have 359 days to go. ;)
Busyness
The 365 project is going pretty well. Both Rod and Jack has completely amazed me with their achievements and I feel like I am making progress on understanding my camera.
We have also managed to make some strides on the "finishing this Ancient Greece unit before college" front. Jack seems to be enjoying that, because he really loves the Athenian stories and he seems to be floating on his own recently expanded capability. He writes and types at every chance the last few weeks when not long ago writing anything was far too much work and took forever.
In the process of really buckling down, we have "retired" two of the books we'd put on the list because they just weren't holding Jack's interest. It's not the topics, just the style of the books, so I think we may try different books on the subjects first and revisit these later.
The new years letters are written and about half are printed and signed. I am still fighting with MS Word and mail merge to get the labels made -- for the moment, handwriting 40 addresses still sounds like too much work. But one of these days... So much for getting them out on the first week of January.
I am also working on sorting the photographic archives. I want to give Nerida a CD of all my photos of Connor, but I have to find them first. One thing that has become abundantly clear to me...I need to find a method for eliminating duplicates. But with 111,000 photos, it's going to have to be automated to some degree. I wonder if Picasa has such a function...
Happy 1/11/11!
10 January 2011
Misti's 365 Project: Day 7
Still working with aperature priority, ISO and fstop. I like the short focal length on this one. Still figuring out what I can manage but I already get shots that I wouldn't have been able to catch before. (This one has had absolutely no retoucing - -a first for me.)
Rod's day 6
Luna ... is nearing her “bends” (as Ashmad so eloquently translates Ptolemy), and is therefore more prone to erratic, creative behaviour. In short, Luna is full of vim and vigour.
For those of you who might be wondering, I am tagging my photos with a simple thought, often an out-take from Astrosage. Its not supposed to be profound or informative, just a sample...
Misti's 365 Project: Day 6
Poor little guy
Since late October, Jack has been having clear signs of another food sensitivity.
It's been sporadic, and we've been trying to narrow it down with little success. Every time we think we've found it, the symptoms strike again -- usually at the worst possible moment.
Finally on Saturday we started trying to document all that Jack eats and the state of his symtoms. I think it's possible that the symptoms are more than a day delayed and that's what's throwing us off.
Needless to say, Jack is far from thrilled at the idea of cutting out more food from his diet. He's pretty sure it's something he loves. Chocolate, maybe.
Poor guy.
It's been sporadic, and we've been trying to narrow it down with little success. Every time we think we've found it, the symptoms strike again -- usually at the worst possible moment.
Finally on Saturday we started trying to document all that Jack eats and the state of his symtoms. I think it's possible that the symptoms are more than a day delayed and that's what's throwing us off.
Needless to say, Jack is far from thrilled at the idea of cutting out more food from his diet. He's pretty sure it's something he loves. Chocolate, maybe.
Poor guy.
09 January 2011
Rod's #5
Out of the last 123 days, Venus spent 99 of them in Scorpio (22 in Libra and a couple in Sagittarius most recently).
Dairy Free Healthier Chocolate Pudding
Jack doesn't do well with cooked milk, so we have been experimenting with alternative puddings. Coconut works well fore cooked desserts, but this one is becoming a favorite of mine because it's quick, easy, and it tastes really nice.
Dairy Free Healthier Chocolate Pudding
Dairy Free Healthier Chocolate Pudding
serves 3
2 overripe bananas
2 ripe avocados
1/4 cup chocolate powder
honey to taste
Put the peeled bananas and peeled and seeded avocados into the blender and cream them together.
Add the chocolate and blend it in.
Start adding honey and blending it in, stopping to taste every so often.
Rod likes it sweeter than I do, so I'll just let you decide how sweet is right. To me this tastes even better than milk-based puddings.
2 overripe bananas
2 ripe avocados
1/4 cup chocolate powder
honey to taste
Put the peeled bananas and peeled and seeded avocados into the blender and cream them together.
Add the chocolate and blend it in.
Start adding honey and blending it in, stopping to taste every so often.
Rod likes it sweeter than I do, so I'll just let you decide how sweet is right. To me this tastes even better than milk-based puddings.
My Free Skool class for February: Non-toxic Personal Care Workshop
Non-toxic Personal Care Workshop
Time: 19 February · 15:00 - 18:00
Location: Cafe Ambrosia (326 Maynard, Ann Arbor, MI)
We've all been sold on the "need" for a multitude of products to be well groomed. But do you know what you're putting on your skin? Commercial personal care items contains toxic petroleum-based chemicals and toxins known to be associated with cancer and other devastating illnesses. Learn how you can stay clean and healthy without poisoning yourself and your family— and save some money, too!
The workshop is free and open to anyone who wants to learn.
Time: 19 February · 15:00 - 18:00
Location: Cafe Ambrosia (326 Maynard, Ann Arbor, MI)
We've all been sold on the "need" for a multitude of products to be well groomed. But do you know what you're putting on your skin? Commercial personal care items contains toxic petroleum-based chemicals and toxins known to be associated with cancer and other devastating illnesses. Learn how you can stay clean and healthy without poisoning yourself and your family— and save some money, too!
The workshop is free and open to anyone who wants to learn.
Come learn with us on Saturday, February 19th, 3pm at Café Ambrosia (326 Maynard)
My next Free Skool class: Astrology and Your Child
Astrology and Your Child
Time: 29 January · 3:00 - 5:00pm
Location: Cafe Ambrosia (326 Maynard, Ann Arbor, MI)
Time: 29 January · 3:00 - 5:00pm
Location: Cafe Ambrosia (326 Maynard, Ann Arbor, MI)
You're invited to examine the astrological "owner's manual" that came with your child with the help of experienced parents and astrologers, Rodney B Smith and Misti A Delaney. Through your child's birth chart, you can learn the things that are most important to your child, see the potential for stress in her relationship (including with you) and learn some of the characteristic traits that will stay with your child for life, and perhaps how to make the most of those. Please provide your child's birth date, birth time, and birthplace so we can cast a chart before the class.
This class is free and open to anyone who wants to learn.
This class is free and open to anyone who wants to learn.
Meet us on Saturday, January 29th, 3pm- 5pm at Cafe Ambrosia (326 Maynard)
The Evolution of our Bedtime Story
A long time ago, When Jack was a tiny boy as lik,ely to chew a book as to 'read' one, bed time was Jack and I and Peter Rabit, or Raggedy Ann, or the Lorax.
Something interesting, but not too long.
Gradually, as Jack grew and was better able to focus for books for a while, the books got longer and more interesting. We read Winnie the Pooh, Paddington, The Wind in the Willows, and eventually The Hobbit.
Something interesting, but not too long.Gradually, as Jack grew and was better able to focus for books for a while, the books got longer and more interesting. We read Winnie the Pooh, Paddington, The Wind in the Willows, and eventually The Hobbit.
Somewhere around The Hobbit, Rod started coming by to see what we were reading, and very soon after that, he was taking a turn reading -- one book for me, one book for Dad. The fare went from The Hobbit to ever more interesting and involved books.
Ans this week, we have achieved a new level. Jack has started taking his turn reading. He is reading The Red Pyramid to us. He has tried before, but the extra effort of reading aloud has proven to be too much within a couple of chapters before and either Rod or I would take over for him. This time, Jack is able to read to us with ease and hasn't seemed particularly tired by his effort.
I am so proud of him!
08 January 2011
07 January 2011
rod 365 day 3
The Moon in Aquarius has finished her conversation with Mercury in Sagittarius, and is looking forward to her passage into Pisces.
Jack's 365 Project: day 3
Day three through my adventure through th eland of pictures. Now it's late (almost 1) so goodbye people!
06 January 2011
Madrid style fish tortillitas - adapted from Mark Bittman
In looking for other names for chickpea flour, I came across this recipe. It sounds wonderful!
Madrid style fish tortillitas
1 cup chickpea flour
1 cup tepid water
Salt and freshly ground black pepper
1/3 cup chopped onion or scallions
About 1/2 cup fish, chopped fine
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro
Olive oil.
1. In a bowl, combine flour with the salt and pepper. Add the water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Let sit overnight.
2. Stir in the onions, chopped fish and herbs.
3. Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.
4. Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside.
Remove from pan and serve immediately, while remaining batter cooks.
Yield: 4 or more servings.
Or we could try this one for Panisse!
Madrid style fish tortillitas
1 cup chickpea flour
1 cup tepid water
Salt and freshly ground black pepper
1/3 cup chopped onion or scallions
About 1/2 cup fish, chopped fine
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro
Olive oil.
1. In a bowl, combine flour with the salt and pepper. Add the water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Let sit overnight.
2. Stir in the onions, chopped fish and herbs.
3. Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.
4. Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside.
Remove from pan and serve immediately, while remaining batter cooks.
Yield: 4 or more servings.
Or we could try this one for Panisse!
Rod's 365 day 2
Venus is really looking forward to getting out of Scorpio... She moves into Sagittarius tomorrow, making Jupiter a little jollier...
Misti's 365 Project: Day 3 (Also, Not a Pizza recipe)
Today's photo is of an experiment Rod made for dinner.
For the time being, we're referring to it as "not a pizza", because it was inspired by really wonderful pizzas Rod remembers from home, but it's not going to make the grade if you're looking for (name a popular pizza joint from your hometown).
But, really, it's much too nice to have a negative moniker, so this will eventually have a descriptive name.
This "not a pizza" is based on the socca sold by street vendors in Nice, but with a bit of egg added to make the crust a little less brittle than socca (so it's easier to pick it up without losing all the toppings).
But, really, it's much too nice to have a negative moniker, so this will eventually have a descriptive name.
This "not a pizza" is based on the socca sold by street vendors in Nice, but with a bit of egg added to make the crust a little less brittle than socca (so it's easier to pick it up without losing all the toppings).
So, how to do it:
Crust Ingredients
1 cup of chickpea flour (we grind our own, but it's called besan or gram flour in the South Asian/Middle Eastern shops)
1 cup tepid water
1/4 cup of olive oil
3 eggs
a pinch of salt
garlic powder to taste
Whisk the chickpea flour, water, and olive oil together and let sit at room temperature for 12-24 hours.
After soaking, add the salt and garlic powder.
* If you're making flat bread, continue.
* If you're making the not a pizza, stop here and prepare the toppings.
Cooking Directions
Heat a cast iron griddle in a 500 degree (super hot) oven.
Whisk the eggs in another bowl until they're well mixed, then add them to the batter.
When the griddle and the oven are HOT, add a dollop of oil to the griddle and then pour the batter into the griddle getting it as even and round as you can.
* Cook at 500 degrees for 7 minutes to eat this as a bread side, then brush the socca with olive oil and broil it for the last minute or so broil it.
Toppings
Crust Ingredients
1 cup of chickpea flour (we grind our own, but it's called besan or gram flour in the South Asian/Middle Eastern shops)
1 cup tepid water
1/4 cup of olive oil
3 eggs
a pinch of salt
garlic powder to taste
Whisk the chickpea flour, water, and olive oil together and let sit at room temperature for 12-24 hours.
After soaking, add the salt and garlic powder.
* If you're making flat bread, continue.
* If you're making the not a pizza, stop here and prepare the toppings.
Cooking Directions
Heat a cast iron griddle in a 500 degree (super hot) oven.
Whisk the eggs in another bowl until they're well mixed, then add them to the batter.
When the griddle and the oven are HOT, add a dollop of oil to the griddle and then pour the batter into the griddle getting it as even and round as you can.
* Cook at 500 degrees for 7 minutes to eat this as a bread side, then brush the socca with olive oil and broil it for the last minute or so broil it.
Toppings
You can pretty much use any toppings you'd like on pizza here, but I'll tell you where we started.
1/2 cup of seeded, finally diced fresh tomatoes (roma work really well).
1/4 cup finely diced sweet onion
2 tablespoons finely chopped olives
2 teaspoons fresh, crushed rosemary
1/2 cup shredded cheese
Put everything but the cheese into a single bowl and mix it up so you get an even topping.
After the crust has been cooking for 4 minutes, spread the topping evenly over it.
Switch the oven to broil and broil for another 3 minutes.
After three minutes, spread the cheese over the whole thing, and broil until the cheese is melt and just starting to brown.
Done. Serve hot.
Vegetables for one: Roasted Cauliflower
Roasted Cauliflower
Ingredients:
1/4 cup of olive oil (You might still have last week's in the fridge)
pinch of salt
1.\/2 cauliflower
Instructions
1. Break the cauliflower into similar sized florets.
2. Toss the cauliflower in the olive oil to coat.
3. Remove the cauliflower from the oil to a roasting pan. (Refrigerate the oil to use again tomorrow.)
3. Salt the cauliflower lightly.
4. Roast the cauliflower at 450 degrees for 30 minutes or until soft and starting to brown.
Put the cauliflower in a serving bowl (or plate) and serve.
1/4 cup of olive oil (You might still have last week's in the fridge)
pinch of salt
1.\/2 cauliflower
Instructions
1. Break the cauliflower into similar sized florets.
2. Toss the cauliflower in the olive oil to coat.
3. Remove the cauliflower from the oil to a roasting pan. (Refrigerate the oil to use again tomorrow.)
3. Salt the cauliflower lightly.
4. Roast the cauliflower at 450 degrees for 30 minutes or until soft and starting to brown.
Put the cauliflower in a serving bowl (or plate) and serve.
This method also works really well for carrots, potatoes, sweet potatoes, beets, butternut squash, brussels sprouts, eggplant, parsnips, and rutabaga.
This series is to help out folks who know they should eat more vegetables but just aren't sure how to prepare vegetables in interesting ways.
Every Thursday, I plan to offer a recipe for a different vegetable or a different preparation style to help you expand your vegetable options without either working too hard or being bored to death.
05 January 2011
Rod's 365 Day 1
Gotta love iPhoto, makes me look like I know what I'm doing....
We should make the most of Jupiter's last hurrah in Pisces, by January 23 he'll be in Aries, which is feistier, though less familiar ground for the bringer of success and abundance....
Jack 365 Project: day 1
Whew! 1 Day Out Of 365 days.365 is a project that you go around looking for things to picture every day and you do it for 365 days, or in other words, one year.
This is my own chess set; I am involved in chess. I think the game is interesting to try and capture the king with your pieces. My own camera ran out of batteries, so I had to use Mamma's.
04 January 2011
My beautiful grandchildren
Their Mamma just posted some pictures and I *had* to brag.
I can't believe how gorgeous they are!
Oliver (Leo) age 6.
Isabella (Bella) age 8
I can't believe how gorgeous they are!
Isabella (Bella) age 8
03 January 2011
Poll
I have decided to add a poll to see why folks come to visit. I am thinking about changes to the blog and I want to make sure i don't bore anyone.
If you would be so kind as to let me know what you come back?
If you would be so kind as to let me know what you come back?
And if I missed your reason, I'd love to hear from you (anonymously, if you prefer) about what brings you back. Feel free to attach a comment to this post.
Thanks, everyone!
Chicken Korma Recipe
I found this recipe and want to give it a try. Storing it here so I can find it again.
Ingredients:
1 Chicken,
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
1/4 cup plain yogurt, drained slightly
1 dried red chilli
2 finely chopped onions
1 tbsp ghee
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps almond flour
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
Instructions:
1. Cut the chicken cut into pieces
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or more.
3. Liquify the onion and chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee in a saute pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala. Saute for about 1-minute over low heat.
6. Turn up the heat, add the onion and chilli paste and saute for 10-minutes.
7. Add the chicken and the marinade and continue to cook for another 10-minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to a simmer, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is cooked.(30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.
Ingredients:1 Chicken,
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
1/4 cup plain yogurt, drained slightly
1 dried red chilli
2 finely chopped onions
1 tbsp ghee
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps almond flour
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
Instructions:
1. Cut the chicken cut into pieces
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or more.
3. Liquify the onion and chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee in a saute pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala. Saute for about 1-minute over low heat.
6. Turn up the heat, add the onion and chilli paste and saute for 10-minutes.
7. Add the chicken and the marinade and continue to cook for another 10-minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to a simmer, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is cooked.(30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.
365 projects...hmmm
My first day back at work went surprisingly well. Especially given that I got six hours or so of sleep last night. (But I wasn't the only one who looked a little shell-shocked. And more than one person mentioned waking up every hour or so to check the clock.)
When I sat down after dinner to write thank you notes, it was pretty clear that I was more tired than I first realized.
Two spoiled sheets of stationery later, I gave up. Finishing up the new year's letter to mail out tomorrow didn't seem promising either, and finishing up some long overdue email seemed like a potential for embarrassment or disaster, too.
So I started clicking around internet. I came across an interesting post about 365 projects...and it got me thinking.
I'm not sure I am ready for the commitment, but it would certainly be an inspiration to stay on top of learning photography if I made it a point to post at least one photograph per day.
Maybe ... it sounds like fun, but I am so tired that it also feels like "too much work". I also wonder whether it would be boring to you, my five faithful readers. ;) (I know, I know, there are more than five of you, but I have no idea really who comes here or why, exactly you enjoy coming to visit. Some are homeschoolers, some are friends from around time and space, and the others... dunno?
I would, as usual, use the photos to illustrate posts about life here at Chez Smiffy -- the difference is, there might well be photos with no post to speak of....
Hmm. Remember I said I was tired? That's me, tired. I babble. *laugh*
Good night. I'll sleep on it. With any luck, I can post something more coherent in the morning.
(Oh, and I have also been considering a series on "vegetables for one". The amazing changes in Rod's health have started to inspire a couple of friends to experiment with grain free living, but they keep coming back to "but what *can* I eat?" So, I have plenty of ideas...
01 January 2011
To our friends, family, and the world
Gott nytt år!
Selamat tahun baru!
Bonne année!
Gelukkig nieuw jaar!
Щастлива Нова година!
نیا سال مبارک ہو!
Happy New Year to all !
New Years Cheesecake
Rod’s Ceesecake- first run
Crust-
This recipe makes two crusts, I eyeball these so they are at best approximate measures.
1 pound walnuts, ground fine. (can use any nut meal here, but walnuts taste fantastic)
½ cup coconut oil
½ cup honey
1 tablespoon molasses
1 teaspoon cake spice
½ teaspoon ground ginger (could actually do with a bit more, but that’s what I used this time).
Grease two pie plates.
Add the spices and molasses to the walnut flour.
Melt the oil and honey together, and pour over the walnut mixture.
Combine with a wooden spoon until everything is mixed to a smooth consistency. If it looks too moist, you might add some coconut flour here, optimal consistency has it almost dry enough to crumble, but not quite.
Press half the mixture into each pie plate, taking the time to get it even and pushed up to cover the sides.
Filling for one cheesecake.
1 Pound cream cheese (2 x 8 oz packs)
½ cup heavy cream
2 eggs
½ cup Maple syrup (we didn’t have sugar in the house)
Zest of a lemon
Juice of a lemon
Beat the cream-cheese until its fluffy- if you are doing this by hand, beat it until you’ve just about given up on it, add the cream and it will fluff beautifully.
Add the cream if you haven’t already done so.
Add the sugar (maple syrup, whatever you are using for sweet)
Add the zest and the lemon juice… I used about a tablespoon of each
Add the eggs and mix to combine well.
Pour mixture into piecrust and cook until the middle is nearly set. (40 minutes at 350 works except the crust is a bit singed, I’ll try 325 next time ).
Allow to cool, then refrigerate for 3 hours minimum before serving.
1-1-2011 Happy New Year, everyone!
The feast has been eaten, Ebenezer Scrooge has been redeemed (twice), we have toasted with champaign and reveled in Dad's hand made cheese cake.
The year is off to a marvelous beginning!
Happy new year, everyone, and good night!
Happy new year, everyone, and good night!
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