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Tomorrow, I will finish this list (what I don't finish tonight). If anyone needs to know, here's my CV.
Tomorrow's plan:
ISD 191 job #1
ISD 191 job #2
ISD 191 job #3
( Read more... )
- Mood:
busy
I don't have a Myspace, Facebook or widely used Yahoo account for a very simple reason: No school district in the US allows these websites to be accessed on the school servers. I am a teacher and I spend a lot of time in school. Other sites I am not allowed to go to while at school include YouTube, Gmail and any gaming sites.
Simple, you say, just start up one of those and use it away from school. Answer: Why would I want to maintain a half dozen interactive web sites when I have my Livejournal and Juno? I use other email accounts for non-social situations.
So now you know why I don't do those other sites. Please don't hassle me anymore about it
If you want me to know something, please send an email to mydogharpo@juno.com and put Attention Renee in the subject line.
- Mood: busy
Cheese Fritters
1 C cottage cheese
1 C ricotta cheese
6 eggs
.5 C of Gluten Free bread crumbs (or normal ones if you prefer, can substitute toasted oats)
nutmeg to taste
canola oil
scramble the eggs and add the cheeses and nutmegs
add the starchy stuff
mix well, it should be slightly runny like crepes.
In a heavy fry pan, heat the oil until it shimmers. Add a half- cup measure of mix into hot oil. Flip it when it's bubbly on the raw side and golden on the cooked side. If you need to, change the oil frequently to prevent scalding. Serve hot with cream cheese, smoked fish and sour cherries
Best Goose
1 Goose (or duck)
1C sweet pickle spice
2C salt
1 bottle of your favourite white wine
2 C sherry
1 posset of fresh tarragon
1 orange sliced thin
4 TBS Olive oil
quarter your goose and trim the fat
put in a glass dish over night (8-10 hours) covered in salt
Rinse in clean water to discard the salt
brown the meat in a heavy fry pan until the outside is a little crisp
put the meat in a heavy stock pot with the wine, sherry, tarragon and orange slices. The meat should be covered, add more wine or sherry.
Let the meat sit for about a half hour while you go do a load of laundry or clean up the kitchen.
Bring your pot to a boil and cook your goose until it's tender, but not falling off the bone
remove the goose from the pot and either grill it until the skin is crisp or bake it in a 400F oven on a broiler with tin foil loosely over the top as grease will splatter.
You should make a sauce from any leftover juices. You will go to hell if you don't. Gravy makes every thing better.
Stew:
1# beef cubed
1# mushrooms cubed
2 medium onions cubed
2 medium carrots, sliced thick
3 medium potatoes, cubed (I leave the skins on)
1 hard, tart apple cored, peeled, cubed
2 bay leaves
salt, pepper & Garlic to taste
2 C tawny port OR a decent drinkable wine (no grocery store cooking wine cuz it's gross)
1 1/2 C water OR stock of some kind (I like duck or goose stock, but I"m a geek that way)
1/4 C ketchup
- brown the beef and mushrooms together in small batches, remember everything you are browning needs to be in contact with the bottom of the pan.
- carmelise half the onions
- add all ingredients into a deep baking dish and stir it up, ready for your dumplings
1 batch of your favourite baking powder biscuit recipe. Just in case you don't have one, there is one listed here. Go look for it.
2C grated cheese (I like pepper jack, but you can use any you like)
1/2 C grated pamesean cheese
1 handful of chives
1/2 tsp chili powder (don't ask, just do)
1/2 C sour cream if you want to, but you do.
- all them all together
- spoon over the stew
- bake the whole shebang covered at 350 F for about an hour
- uncover it and bake it till the top is golden brown and your stew is bubbling out the sides
- serve it with grape jelly. Again, don't ask, just do.
birthday, holiday, grads, weddings
Always there, loved.
- Mood:
grateful
crisp air no matter how hot
I can smell apples
http://images.google.com/imgres?imgurl=h
http://images.google.com/imgres?imgurl=h
sky colours splashed
Superior sun events
campfire smoke lulls
sssshhhhhhhhhhuuuuussshhhhhhhhhhhh, ssshhhhuuuusssshhhh, dounk
Northern wave sounds on pebbles
ripples cold water
http://images.google.com/imgres?imgurl=h
http://images.google.com/imgres?imgurl=h
wild water, calm now
can toss head sized rocks far away
laps my ankles now in peace
life giver, takes life
"It's not a tame lake. Watch out!"
respect runs lake deep.
She takes my blood, fear
cleans me in her crisp coldness
washes my heart clean
http://media-cdn.tripadvisor.com/media/p
there is always joy
fierce, like waves shaping shores
lonely like loon calls
secret road glimpses
through tall, golden tipped poplars
gleaming blue diamonds
http://images.google.com/imgres?imgurl=h
There! I see it there!
shimmering in cold crystal
wavy agate lines
new hammock, young birchs
just over there the lake laps
swing and doze in bliss
http://www.connollyphoto.com/018-South-S
safe returns to home
following highway ribbons there
dreaming crisp lake dreams
- Mood: grateful
1 big, fat goose
.5 lb. kosher or sea salt
1 C lemon juice
2 dozen ripe, wild plums (they are sweet-tart. Substitue cranberries in a pinch)
2 oranges sliced thin
sauce
2 dozen plums
1-2 C water
.5 C honey
.5 tsp ancho pepper
dash of mineral or sea salt
Brine the goose for 24-48 hours in salt and lemon juice, quartered works best
put fresh water in a stock pot and add 2 dozen squished wild plums or cranberries and orange slices
braise until it nearlly falls off the bone. If it falls off the bone, it cooked too long
grill it over open fire for about 10 mn per side
serve hot and crispy with the sauce on the side
Sauce:
stew the plums in the water until half the water is gone
mash the plums and reserve the juice, pitch the mass
add the honey, pepper and salt
reduce to a thick sauce
adjust taste to have a sweet tart, slightly zippy fruit based sauce
Delightful Yams
3 golden yams
3 garnet yams
2 TBS grated parmesean cheese
2 TBS olive oil
salt to taste
peel, chop large yams and grill in a veggie basket
dump in a glass dish with a lid
add cheese, oil and salt
microwave for 3 mn
toss and serve
- Mood: accomplished
adoring deep brown eyes looking
our wellsprig of joy.
Canning day today!
grapes, plums, pears, apples in
neighbour kids' first time!
I am so happy and greatful now that the museum has hired me full time! This job is so great! I am such a lucky girl to have this opportunity.
I am so happy and great ful now that I have all the money I need! All of my bills are paid and I have more than enough left over to play with! Thank you , thank you, thank you!
- Mood:
creative
happy, sated joyful me
melts like blissfulness
- Mood:
cheerful
makes me laugh all day
love that funny hare
I want new and profitable ways to teach art and science just like I do at the Science Museum.
I am perfect, in perfect health, wealth and gratittude. Life is good!
- Mood: cheerful
I glide through morning air
on my Schwinn Jaguar
I am so happy and grateful that I work at the museum full time doing the very thing I have been doing all summer.
- Mood: jubilant
bounded by living green life
I love my neighbours
a wish:
I am so happy and greatful now that our house has new siding and gutters.
- Mood: grateful
husband, dog, feather pillows
a bit stinky, but warm.
- Mood: grateful
intelligent thinking
sweeps me off my feet
I just noticed greatful is spelled not great but grate. Must be happiness about grilling.
- Mood: grateful
helps me with my yoga mat
Stinky, licks my face.
OR
Brown and white doga,
soft comfy protection
sleeps at my feet now
- Mood: grateful
always new and exciting
I love working there.
Today's affirmation: I will change my life for the better using love.
- Mood:
high
Haiku is a form of Japanese poetry that combine three different lines and a noticeable grammatical break. The break, or kireji, is often replaced with commas or hyphens in English haiku. Haiku usually includes nature and everyday things and situations so don't think too hard about what to use as a topic.
- Step 1
Think about a theme for your haiku and write down some of the words that come to mind on that theme.
- Step 2
Organize your thoughts roughly onto three lines. First, set the scene, then expand on that by expressing a feeling, making an observation or recording an action. Keep it simple.
- Step 3
Polish your haiku into three lines, the first with five syllables, the second line with seven syllables and the third line with five syllables. It may take some time and substitution of words to make it fit.
http://www.ehow.com/how_3336_write-haiku.html
Since it's not morning, I won't write one. Tomorrow on waking, the first one will appear.
- Mood: creative
Why don't they stop someday, address themselves this way?
Why are we here? Where are we going? It's time that we found out.
We're not here to stay; we're on a short holiday.
Life is just a bowl of cherries.
Don't take it serious; life's so mysterious.
You work, you save, you worry so,
But you can't take your dough when you go, go, go.
So keep repeating it's the berries,
The strongest oak must fall,
The sweet things in life, to you were just loaned
So how can you lose what you've never owned?
Life is just a bowl of cherries,
So live and laugh at it all.
Life is just a bowl of cherries.
Don't take it serious; it's too mysterious.
At eight each morning I have got a date,
To take my plunge 'round the Empire State.
You'll admit it's not the berries,
In a building that's so tall;
There's a guy in the show, the girls love to kiss;
Get thousands a week just for crooning like this:
Life is just a bowl of . . . aw, nuts!
So live and laugh at it all!
- Mood:
sick
