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Eventually, I'll get around to importing my LJ. I just need to remember to try when I'm sitting at my computer at home. I have a whole lot of other eventuallys, soon and distant.
Eventually soon, I will get my stompy auroch tatto (2 Saturdays!):

The auroch has long been the avatar of my stubborn persistence: to survive, to muddle through, to place one foot in front of the other and just keep moving.

Eventually soon the week later, I will finally get to go to Philly for inpatient migraine treatment. Having a migraine every other day sucks, and maybe this will help.

Eventually some day I'll finish one of these stories noodling in my head. Taking up fiction writing as a hobby at 38 feels weird, but that's judgy brain being judgy. I want to do it, for fun, and maybe to share, and certainly NOT for profit. I like my day job, thanks.

Eventually I will have food I grew in my garden to eat, as I slowly fill in my raised beds with soil, and get stuff planted. I'm trying for salad greens, cabbages, romanesco, beans, tomatoes, strawberries and blueberries this year, along with other random stuff.

Eventually I might figure out how to balance all my freaking extracurriculars: gardening, baking, knitting, Tai chi and writing. Dear brain: you have a chronic illness about to put you in the hospital and a limited number of spoons. Who told you 5 hobbies was a good idea?

Also eventually, I might learn to be less judgy ;-)
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At some point, I'll import the last five or so years of LJ and then kill it. And in a way, that feels good and exciting, and in other ways super sad. I've had an LJ for 15/16 years. A lot of good times, and some really bad relationships, and here I am. Change is inevitable, so let's roll with it.
mornglory: (dragon moon)
You were a beloved, annoying big old gray moggie and I wish were still here, instead of cold, wet and dead in a hole in the ground in our back yard. You were so full of life, and love, and general cranky old man cattedness and I miss you terribly. Even with four other pets, the house is empty without you.
mornglory: (Default)
Cause [ profile] rockbirthedme said it better "This is for all of us who have had to deal with the shame, embarrassment, inconvenience, discrimination, and inconsideration because people do not understand that just because we walk and talk like everybody else does not mean that we cope like everybody else.

Thirty facts about living with an illness many people don't understand. )
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My daughters and I thought we'd share the idea of Grumpusses with you. Here is they first draft of our Guide to Grumpusses. The story is written from LB's point of view.

A Guide to Grumpusses )
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Gingered Peach Butter a la Cuisine at Home

This shortened version of the recipe presumes you have a knowledge of home canning.

4 lb fresh peaches (about 9)
1/4 cup fresh orange juice
1 piece fresh ginger root (2 inches) peeled and sliced
1 1/2 cups sugar
1/2 cup honey

Peel peaches however you prefer (peeler or blanching). Chop peaches to make 8 cups.
Bring peaches, juice and gingerroot to a boil in a large saute pan over medium heat. Reduce heat to low, cover and simmer until fruit is soft, about 20 minutes.
Puree peach mixture until smooth (the recipe calls for a blender, I used my food processor), return to pan. Stir in sugar and honey, bring to a boil over medium heat. Cook puree stirring often until its thick about 40 minutes.

Prepare jars for canning. Ladle peach butter into hot jars (5 8oz or 10 4 oz), leaving 1/4 inch head room. Process jars at full boil for 10 minutes (add 5 minutes for every 1000 feat about sea level). Remove canner from heat and let jars sit for 5 minutes in hot water. Remove and let rest for 24 hours.
mornglory: (Default)
Maple Fudge I
12 T butter
1 cup maple syrup
1 cup maple sugar
¼ tsp salt
1 T rum
1 ¾ cups powdered sugar
1 tsp vanilla

Heat butter, syrup, sugar and salt in a heavy bottom 3 qt sauce pan over high heat until butter melts and sugar dissolves. Turn heat down until mixture is simmering and continue to cook until mixture reaches softball stage (235 – 240 F). Stir in rum. Pour into a heat proof bowl and beat in powdered sugar and then vanilla. Smooth into a foil-lined 8x8 baking pan and chill in the fridge for 30 minutes until set.

Note: If you can't get your hands on maple sugar, I imagine brown sugar would work just fine.
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Here is a link to a really good mexican chocolate pudding recipe that just happens to include tofu.  It's easy to make vegan, and it's So Damn Yummy.  My husband ate it.  My kids ate.  My eldest asked for me to make it again.  It's good.  Now you try it too.
mornglory: (Default)
Six years ago today, I married my husband. Since then I've completed my doctorate. Moved 6 times if 4 different states and three different times zones. Become a licensed psychologist. Had three children. Lost one cat. Had a lot of laughs, tears, triumphs, and failures. All with the most supportive husband I could imagine. We sure do have our moments, and thankfully most of them are good. Happy Anniversary, T.
mornglory: (Default)
The farmer's market that is one mile down the road for us is AMAZING! I was going to try several local farmer's markets, as they all seem to happen on Saturday here. After visiting the one in Williamsville I didn't want to go anywhere else (and was to poor besides). We came home with: a pint of strawberries, a bunch of rhubarb, a bag of cold storage apples, 3 lbs of local grass fed beef (with an order for organ meets and ox tail next week), locally produced pork breakfast sausage, a bottle of local wine (free samples; score!), two cheeses from local producers (a garlic flavored processed cheese and a beer washed rind cheese), a loaf of bread, hazelnut pesto, a salad dressing, locally produced pasta, salad greens, radishes (red and white) and three vegan ginger mollasses cookies (made with coconut oil, yum!). I was in foody heaven. Everyone was ridiculously friendly, made ooh and ahh noises at our children, and let them eat all the samples they wanted. It was the friendliest farmers market ever. Seriously, these people made the Wyoming crowd look like taciturn New Englanders. And I was friends with everybody at the Wyoming farmer's market. Hell, I went to church with at least two of the vendors. I can't wait to go back next week.
mornglory: (Default)
Life always gives us exactly the teacher we need at every moment. This includes every mosquito, every misfortune, every red light, every traffic jam, every obnoxious supervisor (or employee), every illness, every loss, every moment of joy or depression, every addiction, every piece of garbage, every breath. Every moment is the Guru.
- Charlotte Joko Beck

courtesy of Dogo Bary Graham
mornglory: (Default)
You were a good, crazy deaf cat, and the first addition the family that was T and I. We'll miss you, crazy guy.
mornglory: (Default)
One piece of cat poo on a liter tray does not count as feces all over the hallway, and if you want a Martha Stewart showpiece apartment don't f**king let a family with three cats and three kids live here in the first place. BTW, the last time you scheduled a showing, I was waiting for you with hot, homemade chocolate chip cookies and you never showed.

No love,
Your pissed off tenant
mornglory: (Default)
The best damn thing to happen to the internets has returned. Go read it! You won't be disappointed. The first episode of Season 2 is awesome, and leaves lots of yummy character development open for the rest of the season. My only complaint . . . they only update once a month. I shall have to go back and reread season 1 in the meantime me thinks.

P.S. Do any other SU fans know where I can get me some SU LJ icons?
mornglory: (Default)
I love pea soup. Of all of the various pots of food I can cook, it's still one of my favorites. Part of that is familiarity. It is one of the soups my mother was willing to make while I was growing up, even when she was busy. There is a definite sense of comfort and familiarity that gets spooned up with every bite.

A large part of it is simply the magic that is pea soup.From some wrinkled dried green things, a cured piece of pig meat, some raw veggies and a couple of bay leaves comes some of the tastiest soup available to the home cook. The soup will thicken itself, make it's own flavored broth, and provide a bowl of yumminess chock full of vitamins and protein. There is no special technique, no expensive ingredient, and not even a lot of time involved in making pea soup. It's something anyone can do with $12, a big pot, and a couple of hours. And it's not just mediocre food. It's good, hearty, filling, happy making food. It's culinary magic at its most basic, and its most magical.
mornglory: (Default)
Urban Fantasy Land Reader's Choice Awards.  Go vote, if you happen to read urban fantasy.  Make a post.  Enter to win a $25 gift certificate.
mornglory: (Default)
I quite enjoy my homemade soap. I declared it done curing yesterday, and decided that it needed testing before I sent it out into the world, so we took the scraggliest, ugliest little bar of soap and used it in the shower. I am in love. It lathers nicely, though not excessively. It leaves me feeling clean without being drying, and it rinses cleanly while leaving a nice feel on the skin. I am much pleased and shall need to make more, since out little soap end will not last very long, and all of its brethren are destined for other homes.
mornglory: (Default)
Ok gang. I'm not sure when I'll have access to Tony's kitchen, but I decided to go ahead and start taking orders for some holiday cookies, just 'cause.  I'll make them in my own kitchen if I need to.  Embark on this crazy adventure with me, while I figure out things like packaging and shipping, and production schedules. 

I can only accept pay pal payments at this time (jparrack at gmail dot com).  Please specify in the comments section what you would like, and if I'm shipping to you or someone else.  Shipment will start sometime in the second half of next week. 

Virtually Homemade

Assorted Tray includes 6 different varieties of cookies.
1 dozen – $5.50   (2 of each)
2 dozen – $10.50 (4 of each)
3 dozen – $15.00 (6 of each)

Cookie Varieties:
Eggnog Tea Cookies with Rum Icing: Redolent with nutmeg, these cookies are just are good as the beverage, and nonalcoholic.
Sugar Cookies: The best you’ve ever tasted. Rich, buttery and sweet with delightful mix of crunchy edges and chewy centers.
Ginger Crinkle Cookies: Chewy cookies coated in raw sugar and bursting with candied ginger. Wonderfully warming without being spicy.
Christmas Crescents: A delightful old time recipe handed down from my grandmother. A shortbread style dough packed with chopped pecans and rolled in powdered sugar. You can’t eat just one, or two, or three . . .
Maraschino Chocolate Thumbprints: Chewy, sweet chocolate cookies with a dollop of melted chocolate cradling a maraschino cherry.
Coconut Almond Macaroons: The best of both words. A sticky, chewy coconut macaroon laced with sweet almond.

Assorted Biscotti
1 dozen - $9, either 4 of each or single variety.

Ginger Fig Biscotti: A dense, hearty biscotti stuffed chock full of candied ginger, dried fig, and pine nuts. A perfect accompaniment to a strong cup of tea.
Apricot Walnut Biscotti: Sweet, crunchy and long lasting, these wonderful, rich biscotti can be a meal in themselves.
Lemon Biscotti with Dried Cherries: A light, citrus crunch speckled with the punch of sweetened dried cherries.

Walnut Christmas Bread
$11 per loaf
Another one of my grandmother’s tried and true holiday recipes. A rich sour cream bread dough stuffed with a homemade, sweet walnut filling. So addictive you’ll eat the whole loaf in one sitting. Don’t believe me? Order a loaf a try it for yourself.

Shipping and handling is a flat $6.50 fee, which can be waived for locals who are willing to come pick them up. 

ETA: Having just found some really good local suppliers in bulk for some essential and usually spendy ingredients, I was able to lower my prices on Walnut Bread and Biscotti.


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