Monday, August 31, 2015

Canine Copies


Abby the Lab does her impression of Miley Cyrus.

Sunday, August 30, 2015

Sunday Spiders

It's a cold, rainy Sunday.  Time to get a few chores done around the house after getting more crash pad stuff unpacked. Abby will want some walking but after that some clean up as with both of us being gone much of the summer that chowed  in the cobwebs and dust bisons in some areas of the Range.

But there were more pressing things  than dusting and vacuuming that came to mind. Saturday night.  As we were quietly sipping some 16 year old Glenlivit and watching Dr. Who, the smell of skunk become suddenly obvious. Abby was barking like mad but I knew better than to let her out. The smell was from the front of the house, under the porch.  Looks like Mr. Skunk has found a nice place to hang his hat.

Now there are ways to deal with critters that take up residence under the porch, including. but not limited to, the Redneck Range Critter Round Up Package.
But a skunk, being striker fired, needs a little more stealthy plan. The east end of the basement lays against the back of the porch. so today, a a really loud radio will play there to convince Mr. Skunk he out to sleep elsewhere during the day. Let's see if I can find a station with Polka Music or Justin Beiber. If that doesn't work, there's always CNN.

Til then, It's going to take time to get the smell out of the walk-out basement.  Time for some cross ventilation
 
But in getting the fan, I found that the skunk was the least of my worries.   There was a large assortment of spiders that took advantage of the absence of traffic and set up shop, in the shop.

I don't like to harm the  household ones that eat insects, carefully moving the Daddy Long Legs and such out of the house back into the garden.  But the large nasty ones that like the shop, one of which is the size of a Volkswagen Beetle, as well as the risk of Brown Recluses, calls for different tactics. 
I think I'm ready - -

A Pilots Guide to Spider Alert
1. Sanitize flight suit and personal possessions - Check
2. Intelligence - Not much if I'm chasing large spiders with herbal hippie oil
(a). Threats - There's mud, there's nails, there's cobwebs all over the place.
3. SAR procedures - Swatter 11 is ready!
4. Interphone and Radio discipline - No live twitter of jumping spiders
5. Threat Calls - Break Left!  Bogie 1 o'clock! Just seems to be hanging there!
6. Wounded crewmember procedures - Bactine!  Check!
7. Low-level emergencies -  Holy (*#@ one just ran out from under the TR6
8. Battle damage reporting and procedures -  Maybe the broom and the ladder wasn't the best idea
9. Use of lights - The Roar of the Pelican may be small but it doesn't have a 250 knot speed restriction
10. Emergency load jettison procedures - Frankly if one of those wolf spiders jumps on me, there will be a load jettisoned and not in a good way.
11. Bailout procedures  -RUN AWAY!  RUN AWAY!
12. Crash landing/ditching procedures and egress - Everyone to the beer cooler!
13. Ground evacuation  -  see above
14. Use of equipment: parachutes, LPU’s, survival vests, body armor - I have rum,  matches and a large roll of paper towels
15. Altered/non-standard procedures: Slowdown, Random approaches, Escape -

"Tam?  Want to come over for dinner? There's Brisket. 
No, no special reason.  Oh, and bring a flame thrower".

16. Chemical environment -  Why does my shop smell like a Shamrock Shake now?

Friday, August 28, 2015

Friday Night CrockPut

.  
It started one weekend recently when I  was writing down a slow cooker recipe experiment and Partner looked at my notes and said "Crockput?  Is that one of the new Olympic events?"

I, of course, had visions of handsome, burly Scottish guys flying 3 quart crockpots across a field;

"YES, that's new, along with Highland Games Caper Tossing (better than buckshot) and Pizza Stone Put."

I probably shouldn't jot down recipes without my glasses, but this one was a keeper.  I had four whole leg quarters.  There were two of us.  There was just one single leg left over.

Don't let the amount of the garlic or the sugar put you off from trying it. Don't let the really boring pictures keep you from trying it.  With the added juice from the dark meat chicken cooking all afternoon in the crockpot, it makes a wonderful sauce for the chicken, with some leftover for later.  Plus, the chicken is amazingly juicy and tender. I served it with some pasta sautéed with garlic, broccoli and fresh Parmesan and cracked pepper plus some baby carrots.
Crockpot Garlic/Brown Sugar Chicken

In 2 T. of olive oil, lightly saute a heaping 1/4 cup of chopped  jarred garlic, until softened but not browned.
Turn off heat and stir in:
1/2 cup plus 2 tablespoons lightly packed light brown sugar
1 Tablespoons of maple syrup
2 teaspoons rice vinegar
1/8 teaspoon crushed red pepper (more if you like it hot)
Stir until sugar is melted.  Place four whole leg quarters or 8 chicken thighs and legs in a crockpot and brush  or spoon sauce over the top.  Sprinkle generously with Janes Krazy Mixed up Salt (this mixture of salt, pepper and spices is inexpensive and very good.) or salt and pepper to taste.

Cook on low 5-6 hours, opening lid and basting with liquid a couple of times if you like. If  you are the type to cook with your crockpot all day while you work, you'd be better off with large whole chicken breasts, otherwise your chicken may cook to the point of falling off the bone, still tasty if you wish to serve over rice with the sauce, but be advised.  (Note: my crockpot tends to cook on the warm side, and quicker than some crockpots.  An internal temperature reading of 165 F. near the bone is the best way to know your chicken is cooked through.)
When chicken is done, remove from pan to keep warm.  Pour sauce into sauce pan and slowly whisk in 2 teaspoons of corn starch mixed with 1 Tablespoon of water.  Bring to a boil on the stove over medium heat and whisk, adding an additional 1/2 teaspoon maple syrup, until thickened and slightly reduced. Pour over chicken and serve with rice or pasta.

Tuesday, August 25, 2015

If you can eat it with your hands the calories don't count - right?

I started the new job today  All went really well but there's always stress involved and where there is stress there is usually a sensible eating plan being flung out of the window with a trebuchet.

Please check back later in the week for Lettuce and low fat salad dressing.

Friday, August 21, 2015

Crow Attack!

Just when you think it's safe to go back in the water.

I was going to start on the 1900 review but my hand is still smarting a bit  You see, I had just gotten off of work and I  was just minding my own business when suddenly - from above a shadow, a flurry of black and a sudden stab of pain.


"OWWW!!"

A small trickle of blood was running down my hand and wrist from a small but bloody divot in it.

Crow Attack!

I washed it with soap and warm water so it wouldn't get infected but it still smarts, even a half hour later.
One has to be careful - you never know what seemingly benign creature might attack and there's no time or space for a hasty exit.

Fortunately, with Abby the Lab's help, I was able to round up the offending crows
Who appeared to suffer some damage as well.
That's what I get for putting them on the very top shelf of the pantry. The sharp corner nailed me as it fell as I was trying to nag it on my tippy toes.

Or as Abby was thinking "that's what Mom gets for trying to cheat on her diet."

Stop back by this weekend for the antique firearm shooty review and if all works out, an outing to Broad Ripple for some food with friends while Partner in Grime is in town helping me pack up the crash pad for the move while friends watch the Range.

Thursday, August 20, 2015

A Barkley Memory - A Day of Rest

From the Book of Common Prayer.

"This is another day, Lord . .
if I am to stand up, help me to stand bravely.
If I am to still still, help me to sit quietly.
If I am to lie low, help me to do it patiently.
And if I am to do nothing, let me do it gallantly."

Monday, August 17, 2015

"There are things known and there are things unknown,
 and in between are the doors of perception."
-Aldous Huxley

Friday, August 14, 2015

Time for a Break

Folks -

In the next three months I'm moving offices, closing down the crash pad and moving that all to another state and starting a very challenging promotion at headquarters.  Dad is needing more attention and care (the one granddaughter who was close enough to help had to move to Florida when her Navy Veteran husband lost his  IT job and couldn't find one nearby). I'm also trying to write more in my journal for future book vignettes, as opposed to blogging.   I'm also starting a serious cardio program as sitting behind a computer writing two books in a year, and marketing them, took a toll on my ability to kick butt and take names  - hard when you're constantly tired and gained (mumble mumble) pounds.

I'm going to just blog a day or two a week.  I've been having fun with Facebook and the dog blog and am also doing a lot of work with dog rescue through Book of Barkley promotions that takes many hours.  Those are things I wish to continue as they just make me smile.

It's been 7 years of almost daily posts (with some re-posts thrown in when I was on the road or at Dad's with limited computer access).  It's been fun, but I'm going to take a bit of a break from daily blogging  for the next few months for my family, and for me.

I'm tired, the muse is flagging and sometimes it just stops when interrupted by ringing phones and obligations.  So I'm going to take some time for me, to get back centered and physically in top shape as I start some new adventures.

See you in a few days (and there will be a Browning 1900 and bacon) but blogging will be light through the rest of the year.

Love
Brigid

Thursday, August 13, 2015

Posts From the Road - Still Life and Quantum Mechanics

It was once said in an age-old axiom, that an object cannot occupy two positions at the same time. Yet now, with today's technology, it may be argued that it is just possible to do that. The number of places science can go is far greater than I ever believed, even growing up reading Clarke and Asimov at every turn. Most physicists today trying to unite Einstein’s theory of gravity with quantum mechanics focus on microscopic realms beyond the reach of any conceivable experiment. Perhaps the solution that eluded Einstein is much closer at hand, in the strange territory where quantum mechanics just barely emerges into the human world. And we could be in two places at once. Or occupying the same position at two different times. Or fervently wishing we could

You've all had days like that, when simple things went awry, plans made that mattered little to you, mattered much to others, things said, bridges burned, moments that repeated themselves for weeks or months in your head. If only I'd done this, if only I'd said that. Moments in which you wish you could turn back on itself, as if you've never been there. Moments that repeat themselves in your memory, minute by minute, wrong place, wrong time.

Things happen when it is time for them to happen they say, and that moments like those long ago, likely were meant to be. Perhaps today is, as well. It's a sentimental notion, wishful thinking, or to some, a projection of some great plan by some divine power. But where would we be without wishful thinking? How much hard-bitten logic is there in the world? Would an electron have split with simply cold hard logic, and not a bit of wishful thinking by minds whose conceptions are beyond logic. How much hard reasoning is there really? Maybe somewhere out there in the world there is a place where reason is never as comfortable as a familiar sweater, where thought is as flat as a glass of stale ale left forgotten on the counter when the phone rang.


There are people happy to live that way, who lie in quiet acceptance of what is thrust upon them. People who numb the reaches of their mind in the same way someone with chronic pain eases their movements with pharmaceuticals. That person thinks there could be more, that possibilities exist, but there is too much effort involved in the motivation to take them there. It would mean giving up what is safe, getting up, moving forward, and who knows if the outcome would be the best thing they ever experienced, or simply shed more light on a world they would prefer stay comfortably dim. Best to stay still, quiet, and in the dark, they say.

Certainly such a place is safer; where no smudge of desire affects debate, prediction is not contaminated by untried theory and actions aren't clouded by concealed agendas. Still, it is a world flat and colorless as tap water. A world I don't want to live in.

I still have moments where the lone tear for things past come unbidden, yet in each day in me is an increased curiosity for the world around me and what I can take from it, even if reaching for it sometimes causes me to teeter on the edge of a precipice in which only my fate echoes. D.H. Lawrence wrote that in every year we pass an anniversary unaware. That of our own death.

I regularly visited that place. Authors such as Laurence Gonzales write about it in Deep Survival. Where we, as adventurers of the world, circle and circle, climbing faster and higher, up to that spot marked X. That spot that will mark their own demise, flirting with it, teasing, poking the bear. I've seen it enough to recognize and know when I need to stay, and when it's time to leave.

You can do the same in an ordinary life, you can fall off a ladder and break your neck on a lunch break, but we do that blindly. In a life fully lived we engage our fate deliberately, we speak the words we may later regret, but we have to say them. We engage life as a indefatigable opponent that others will wish to tiptoe by, so not to awaken it. We risk our necks, and we risk our hearts, both, cajoled by the spirit of adventure that whispers to us from the dark like a lover, with honeyed voice and strong arms that draw us out of our complacent sleep.

I look at the photos around me on the mantel. Behind a dogsled in Alaska, perched on the side of Mt. Rainer or Mt. Hood with friends, in the pilots seat of a T-6, face flush from doing aerobatics, in one frame, a leaf plucked from the upper levels of an alpine slope. I look at pictures of the last 15 years, time spent alone, graduating from the academy, giving a lecture at a university, a dinner party for friends, going to the gun range with my best friends. I look at more recent pictures, of paths taken, not always straight, but as pristine and intact as the road to glory itself. I look at other frames, vacated or new, awaiting new photos, noting those places to be filled by a heart that is. I am still an adventurer, I'm just an older, wiser explorer of the world, whose limbs and heart though tested still yearn for that last great adventure.


I am two women, at the same place, at the same time. The woman here at the apex of life, and the young woman in the photos seeking untarnished dreams. Two women; the one that I have become, and the one that I will be. That woman someday, silver haired, green eyes wise with age, will hopefully look at pictures I have yet to take, remembering the woman that I am becoming now, hopefully wiser than the young woman I was, but retaining the dreams.

For although many years of life have passed, here still lies ahead miles of water to drift down, endless chasms of sky to cross; horizons that will tilt and change, for there are always challenges. Challenges fueled by dreams that I will take on until until I can no longer draw breath. Dreams that bring with them moments in which I feel the rush of air and catch the scent of warm breath on my face, entering into that other plane of being in which I see my whole life ahead of me, death still beyond it. Moments in which, in the rush of emotion, I am outside of my body. Outside, yet in, looking away, looking beyond, in a rush or pleasure so intense that I know, that even with that risk, I will chase that moment again. I am in two places, within my heart and outside of it, tasting, seeking, reaching up to touch that last crimp with the tips of my fingers, to climb past that X into the light.

I will never fully understand the science that can transport matter, or the circumstances of quantum mechanics that allows for wonders that we can't conceive of. But I can grasp the wonder of my world, in a volcanic rock formed in the earth that holds in place letters from those long gone. In a pressed leaf in a photo frame; a leaf once green, nature's compromise between life and poison, a pragmatic conformation to circumstance, retaining beauty even as it fades to dust.
-- Brigid

Wednesday, August 12, 2015

Cookie Monsters

Look closely at the photo----------->

Dad is home from his hospital stay a couple of weeks ago following a recent bad urinary tract infection. He needed 24 hour nursing care at home for a few days while I traveled back from where I was working.  But he is off his medication and is now on his feet and back to a normal schedule (morning and pre-bed nursing aide assistance) though he's going to continue to get spoiled a little bit

This picture makes me smile. On the wall at Dad's is a platter that my Uncle the Boeing engineer brought back from a business trip to Iran back in the late 50's or 60's.   He had told my Dad that it was a serving plate, covered with olives and all sorts of tidbits and they gave him the platter as a gift.  I went to snap a photo and only after enlarging it, did I see someone in the kitchen pilfering a cookie.

As is often the case, when I go to visit,  Dad only had packaged cookies from the store, made out of special Keebler Kevlar, so I will usually make a batch when I pop in for a visit, and cousin L. always brings a big bag up when she visits.

Dad was a little low on chips, sugar and real butter. so for this recipe I added in some sour cream for moistness, and a hint of cardamom and orange zest to accent the reduced dark chocolate.  It made a soft, almost cake-like cookie that Dad raved about.

2 cups flour
1 and 1/2  tsp vanilla
1 tsp baking soda
pinch of sea salt
1/2 tsp cardamom
1 tsp. orange zest
1/2 cup butter, gently melted so it's mostly  liquid but not hot
1 cup white sugar
2 eggs
1/2 cup sour cream (not "lite")
1 cup dark chocolate chips.

Preheat oven to 375 F.  Line a baking sheet with parchment paper (or grease it well, even if non stick).

In a large bowl, with a hand mixer, cream together the melted butter, sugar and vanilla until smooth. Beat in eggs and sour cream until well blended.

Sift together flour, baking soda, salt and cardamom, stir into the butter mixture. Mix in the orange zest and dark chocolate chips.

Drop dough by heaping tablespoons 3 inches apart on cookie sheets. Bake 13 to 15 minutes, until lightly golden brown.. These will be a soft, lightly colored cookie so do NOT over bake. Let cool on wire rack

Dad didn't get a fancy platter, but after his late afternoon snack of cookies, he did get a small martini and both remotes so he was a happy man.

Tuesday, August 11, 2015

Today's Game. What's in Your. . . ?

It was a 4:30 wake up and it's going to be a long day.

So I don't have a lot for you today before I head out, except this.

We've done the range bag, and the range purse.  Well, for tonight,  what's in your desk drawer at home? 



click to enlarge photo

Sunday, August 9, 2015

Spot on Dinner

The weekend was busy as I had to head back on the road Sunday late, leaving Partner behind to tend the Range fires.

So Sunday supper was going to be "use what's in the fridge up" before I started the drive back in the evening hours.

Sour Cream Enchiladas.

Creamy, with a hint of smoky heat and lots of cheese and VERY easy to make.  The typical recipe for these calls for chicken but they were really good with ground sirloin cooked up with a bunch of caramalized onion. It made 8 enchiladas, enough for dinner and to freeze for Partner to have some "bachelor dinners" on the nights I'm away.
1 pound ground beef or venison
1/2 large onion

1 and 1/4 cup sour cream (I used "light")
1 and 1/4 cup green salsa (I used Trader Joe's).
1 jalapeno pepper seeded and finely chopped
generous pinch of ancho chili powder (about 1/8th tsp).

1 and 1/2 cups Mexican blend cheese (jack and cheddar).
8 small flour tortillas.
crushed red pepper (to taste)

Cook onion until soft, adding in ground beef and cooking through, Drain.

In a  bowl mix sour cream, salsa, and finely chopped jalapeno with the ancho chili powder.  Set aside. one cup of it. Spread a couple tablespoons of the remaining sour cream mixture into the bottom of your cooking pan(s).

To remaining sour cream mixture in the bowl - add 1/2 cup of the cheese and stir  it all into the meat mixture.

Place about 1/3 cup of the meat mixture in each tortilla and roll up. Top all of the enchiladas with the set aside cup of sauce and sprinkle with the rest of the cheese.  Sprinkle with a small bit of crushed red pepper (optional) top with foil and bake at 350 F. for 25 - 30 minutes, until heated through the the cheese is melted.

You can leave out the peppers if cooking for children or wimps but the green salsa/sour cream is a very good flavor combination

Coming up this week - now that everyone is fed.  A review of the Browning 1900.


Friday, August 7, 2015

Abby's Out-take on the Debate

Abby, for lack of anything better to do last night, watched the Debate.

Rather than provide comments, I think I'll let her expressions sum up what she thought of it,.










That pretty well covers it Abby.  Everyone have a fun Friday night!

Thursday, August 6, 2015

Days of Wine and. . Meatloaf?

One of the first things I want when I return from the road is real home cooking.  I am not a fan of most restaurant food, no matter where I'm at (with the exception being good Thai food). I'd prefer just a meal like Mom used to make.

Like meatloaf.  Meatloaf dates back to Roman times, and pretty much every generation has found a way to combine ground or minced meat with savory items.  It really took off in the Depression, where homemakers got creative stretching those small precious portions of meat during hard times and war time.

Being a little kid in the 60's I remember meatloaf was on about everyone's menu each week,  I still grin when I look at some of the elaborate meals featured in  magazines and cookbooks from that decade.  Sure - after putting in a 12 hour day and commuting in traffic, I have the inclination to make a meatloaf igloo to go with my jello salad iceberg.
Whether topped with ketchup glaze, barbecue sauce, or mashed potatoes, meatloaf is one of those dishes that will always be around.

You can make it simple or complicated.  My brother's method was to simply throw a package of instant single serving  maple oatmeal in with a pound of hamburger ,add a splash of milk and an egg, wrap it in bacon, sprinkle some Jane's Krazy Mixed Up Salt on top and bake. He's put a piece of stale bread or two under it to soak up the grease and then discard. Bachelor cooking at it's finest.
But my favorite was always the savory, very moist meatloaf my Mom made. She'd  make it when we had just a few Waverly wafers (our favorite crackers as kids - now rebranded as "Premium Gold") and a piece or two of stale bread which she'd toast and crumble up.  She never wrote the recipe down, I just watched her make it often enough to sort of wing my own version.  She used sour cream, but I used mayo as the sour cream had turned into a science experiment in my absence.  It was really good. I cut the recipe in half, but it's easy to double it.  Mom normally served hers with mashed potatoes or Tatar Tots and peas, but I made some macaroni salad out of what was in the somewhat bare fridge while the meat thawed, then threw in some bacon into green beans while everything cooked.

Mom's Best Meatloaf (Serves two with leftovers for a sandwich)

2 teaspoons bacon fat
2 Tablespoons chopped onion
1 heaping teaspoon minced jarred garlic (or one clove roasted if you're adventuresome)
3/4 tsp salt
3/4 tsp pepper
a pinch of crushed red pepper
3/4 teaspoon Italian seasoning
1 pound ground beef (don't get the cheap burger for this, you'll lose a lot of it to fat)
1 and 1/2 large slices of bread toasted and crumbled (or about 1/3 cup crumbs)
5 buttery crackers (like Ritz or Waverly Wafers) crushed
1 small egg
1/4 cup tomato sauce
1 Tablespoon plus 1 teaspoon Worcestershire sauce
2 Tablespoons maple syrup
1 Tablespoons plus 1 teaspoon mayonnaise or sour cream

Saute onion and garlic in bacon fat (or butter) until lightly golden. Mix everything together, just until mixed, do not overwork. Top with  about 1/3 cup barbecue sauce.  Put into bread pan (it should be sized so that there is an inch or two at each end of the pan open, otherwise it will be too thin).

Bake at 350 F  for 35-40 minutes. (meat thermometer at 160 F.)

If you double the recipe to serve 4, add about an extra 15 minutes to the cook time.