I hab…

…a head cold.  Also, I’b leabing to bisit mah brodder today.

So, enjoy sub bictures ob mah Tyrant

 

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Time Flies

I must have missed something because suddenly we are smack dab in the middle of August. We are just having some lovely late-summer weather here the past few days. And by lovely, I mean hot. As in sweating hot. As in swearing & sweating hot. As in it’s-freaking-April-and-I-have-to-water-my-garden hot. As in its-freaking-April-&-we have-a-wildfire-advisory hot. As in its-freaking-April-and-I-REFUSE-to-turn-on-the-air-conditioner hot.  As in…ok, you get the point.

And on that note, I keep thinking of a trip we once took in Korea at the beginning of May over Buddha’s Birthday or Children’s Day or something like that.  It was stifling hot then, too. We went to Kyoungju, my very most favoritest city in Korea. We got a room at a local “resort” because if you have been to Korea, you know that finding decent, cheap, clean lodging can be an adventure but even if you pay out the nose for it, you are not assured of a good night’s rest.

Hence, this story.

This resort was located on a man-made lake alongside which was also a bar-cum-karaoke joint. Which we got to hear. All. Night. Long.

Why?

Because it was TOO HOT to close the window because they weren’t running the air conditioning. And why weren’t they running the air conditioning?  Because it WASN’T TIME YET.

And I hated it then…the black night with the lights of the bar-cum-karaoke joint twinkling along the water’s edge and the highly-enebriated men doing their best to sing at the top of their lungs. And by sing, I mean…well, I’m not sure what I mean. Shout? Wail?  Something like that.

So here is to it not being time to turn on the air conditioning even if it is stinking hot as Hades.

 

8_kimyushin_kyoungju by you.

This is Kyoungju. but not in summer.

Thursday’s Child

Thursday’s Child didn’t care that I couldn’t find where I was going.

He didn’t care that I couldn’t find parking, that not being able to find parking made me cry.

He didn’t care that I didn’t have cash when we finally got to the ticket kiosk and that they didn’t take credit cards. which also made me cry.

He cared about:

getting down

playing in the water fountain

watching the turtle

playing on the playground for the few mintues before the “big kids’ overran it

eating a pretzel with Mama holding him snuggled close in the carrier

drowsing on Mama while we walked back to the car

watching Thomas the Tank Engine until he fell asleep

Thursday’s Child didn’t care about not getting a good solid nap today.

He didn’t care about eating.

He didn’t care that I was hurriedly trying to get dinner.

he cared about:

playing in the warm sunshine

going for a walk with Mama in the stroller watching his red and silver sparkly pinwheel rotate in the breeze

nursing

picking dandelions

sitting on Mama’s knee while she worked and ate dinner

nursing to sleep while Mama sang her songs to him and he let sleep wash over him in the gloaming of a spring evening.

 

Oh, to be more child-like in my worries and appreciations.

What’s with Thursday, already?

Ok, WHY have Thursdays been so crappy recently?  I mean, its the day to set out the trash but that is the only really remarkable thing about it.  But crappy, crappy, poopy and crappy they have been.

Oh, and I think I’m just going to move to a CAVE because SOMEONE ( not me and not T) seems to think that he needs to be OUTSIDE  pretty much constantly now.

I need a margharita.

Dirty Dozen

Here’s a list of the top 12 foods that have the highest rate of retention of pesticides and other residual chemicals according to the USDA. It’s listed from highest levels first:

1. Peaches
2. Apples
3. Bell Peppers (capsicum for you Kiwis and Aussies)
4. Celery (I knew there was a reason to hate celery)
5. Nectarines (pretty much all stoned fruit will retain a lot of the nasties)
6. Strawberries
7. Cherries
8. Lettuce
9. Grapes (imported; domestic are OK)
10. Pears
11. Spinach
12. Potatoes

In general, if you are going to spend money on buying organic foods but don’t want to break your bank account, these would be the ones you would want to spend it on the most, as well as dairy (and on free-range eggs because consider the poor chickens, if you will).  Lots of these you can grow in your own garden anyway.
Other veggies to play the organic/homegrown card on include:

beets
carrots (apparently carrots are used as throw-away crops to soak up all the chemicals and gross stuff out of the ground, kind of like a vegetable roomba, as it were)
all leafy greens
cucumbers
green beans
winter squash
almonds
peanuts
pecans
soy
berries (except blueberries)
butter
cheese
eggs
milk
yogurt

Interestingly, things like broccoli and cauliflower don’t respond well to pesticide use so little is used. Other things that you can eat safely include:

asparagus
avocados
Brussel sprouts
cabbage
sweet corn
eggplant
rhubarb
sweet potatoes
tomatoes
zukes
bananas
watermelon

From Vegetarian Times September 2008 and adapted for that article from To Buy or Not to Buy Organic by Cindy Burke.

A Reason to Smile

Last Christmas, the main gift I gave to my mom was a donation to her favorite charity. She chose to have me donate to The Smile Train, an organization dedicated to bringing what is a relatively cheap and easy procedure of fixing cleft lips and palates to poor areas throughout the world where access to this procedure–so far out of reach to the poorest of the poor–can make all the difference in a little person’s future.

The Smile Train has a record of having been able to accept every single applicant who has applied for this procedure thanks to donations received.

I think it is pretty cool.

And I’d like to introduce you to Galo, a big-eyed little guy from Argentina whose surgery was partially funded by Mom’s Christmas gift:

 

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Galo was 8 months old at the time of the surgery so he’s probably a year by now. Probably he’s walking. Probably  he’ll be talking soon. Thanks to such a simple surgery.  Thanks to that, he’ll have a normal life ahead of him.

If that doesn’t make you smile, I don’t know what does.

Recipes

So Emily asked for the recipes for the brown curry and the mac-n-cheese.

Actually, she called my bluff because the brown curry is nothing but this:

medhot

with some chicken and veggies, whatever I have on hand, thrown in.   Sorry to disappoint with my lack of mad curry creation skillz  🙂  I can usually find this at Kroger, actually, in the Asia food section.

On to serious (ie, more time intensive) food:

Macaroni and Brie with Crab (I’m posting the recipe here straight from the Better Homes and Gardens site. I haven’t tried it yet but I think I’ll make one big pot. I also bought pre-made bread crumbs, the Japanese-stle Kikkoman Panko Bread Crumbs, since all 4 of the ingredients for these were pronounceable unlike some of the other pre-made bread crumbs)

Ingredients

  •   Nonstick cooking spray
  • 1  medium sweet onion, halved and thinly sliced
  • 5  Tbsp. butter
  • 1  lb. dried medium shell pasta
  • 1/3  cup all-purpose flour
  • 3/4  tsp. salt
  • 1/2  tsp. ground black pepper
  • 3  cups milk
  • 1  lb. Brie cheese, trimmed and chopped (reserve 8 small wedges for topping, if desired)
  • 2  6- to 6.5-oz. cans lump crabmeat, drained, flaked, and cartilage removed
  • 3  slices firm white bread, torn into large pieces

Directions

1. Preheat oven to 350 degrees F. Lightly coat eight 14-to 16-ounce individual baking dishes with cooking spray; set aside. In large skillet cook onion in butter over medium-low heat about 15 minutes or until tender and golden brown, stirring occasionally. Meanwhile, cook pasta in 4-quart Dutch oven according to package directions; drain and return to pan.

2. Add flour, salt, and pepper to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly. Gradually add chopped cheese; cook over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.

3. Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture. Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time. Makes 8 servings.

Nutrition Facts

  • Calories 595, Total Fat (g) 27, Saturated Fat (g) 16, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 1, Cholesterol (mg) 137, Sodium (mg) 905, Carbohydrate (g) 57, Total Sugar (g) 7, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 2, Calcium (DV%) 28, Iron (DV%) 16, Percent Daily Values are based on a 2,000 calorie diet

Macaroni and Brie with Crab

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