Human tetris

What a terrible loss

RIP George Carlin. You will be sorely missed by millions. :(

Corny

I posted this on my other blog, but I thought it would be appropriate here as well:

I got a book from the library the other day, called The Omnivore's Dilemma. It's all about what is really in our food, and how to make conscious choices about what you're eating. I'm not even a third into it yet and I am disgusted by the political-agricultural industry. Something like 75% of our food comes from corn - mainly from corn-fed animals and processed corn in processed foods (seems like just about every unpronouncable additive in processed foods comes from corn). I have been so horrified by the information in this book about cattle feedlots that I've made a decision to only buy meat and eggs from Kinder's, a local butcher shop that has only grass-grazed beef (no antibiotic shots either, according to the girl I talked to on the phone). I'll check to be sure, but I'm guessing that if they've got grass-fed beef they also have only free-range chicken and therefore free-range eggs as well. This decision is not only, or even mainly, about the mistreatment of the animals on the mass-produced meat farms, but about the quality of the meat. Corn-fed feedlot beef has more saturated fat and less Omega-3 fatty acids. And they wallow around in their own crap all day. Who wants to eat that?

Corny

I got a book from the library the other day, called The Omnivore's Dilemma. It's all about what is really in our food, and how to make conscious choices about what you're eating. I'm not even a third into it yet and I am disgusted by the political-agricultural industry. Something like 75% of our food comes from corn - mainly from corn-fed animals and processed corn in processed foods (seems like just about every unpronouncable additive in processed foods comes from corn). I have been so horrified by the information in this book about cattle feedlots that I've made a decision to only buy meat and eggs from Kinder's, a local butcher shop that has only grass-grazed beef (no antibiotic shots either, according to the girl I talked to on the phone). I'll check to be sure, but I'm guessing that if they've got grass-fed beef they also have only free-range chicken and therefore free-range eggs as well. This decision is not only, or even mainly, about the mistreatment of the animals on the mass-produced meat farms, but about the quality of the meat. Corn-fed feedlot beef has more saturated fat and less Omega-3 fatty acids. And they wallow around in their own crap all day. Who wants to eat that?

Swingtown

Anyone else watching this show? It's on CBS, Thursday nights at 10 PM here. Mr Wonderful and I are loving it. It could so easily have been overdone, but it's quite engaging. The acting seems really good and the sets & soundtrack and costumes and everything are totally awesome and retro.

And here I thought CBS was on its last legs. Who knew they had this up their sleeves?

Short-timing

I'm totally short-timing right now. You know, when something you've been looking forward to is coming up really soon, and you're just counting down the minutes until it happens, and you're totally not in that "work mode" at all? Yeah, that's me right now. I've been looking forward to this family camping trip for months, and next Wednesday morning we're outta here!

My sister & I have been obsessively planning (ok, maybe she's not obsessive about it, but I am) for weeks now. We've got our meals planned & coordinated. We're each cooking a "group dinner" one night, and our Mexican-themed dinners will also be on the same night (tacos for us, burritos for them). Unfortunately, my cousin & her son are not going to be able to join us, but in a way it turns out to be a blessing in disguise, because now we'll get to spread out a bit more. I was a little worried when I saw "small tent sites" on the notes for the campsites, and here we are with TWO tents to set up (one for Mr Wonderful & I, and one for the boys to share). So it might be a good thing that we've got an extra campsite available.

And the weather is going to be fantastic -- I've been checking, and it looks like the highs will be in the mid-80s all week, with lows in the mid- to upper-40s. Nice.

But in the meantime, I've got work to do and my mind is SO not on it. I'm short-timing, y'all.

Technobabble

Rugrat has been bugging me for a while now to teach him how to "build a website." I tried explaining that people study for years to learn how to build websites, and that it's not something he can just sit down and learn in an afternoon. But he just kept on bugging me.

So, today I built him a very, very simple website, while I talked him through the whole process. I showed him where to put text, how to add an image or a link, and how to build a table for layout. Since I'm a programmer, I showed him how to do all this by writing the code, not with some silly little point and click "web builder" software. We also created a simple background image to use on his site, and then created links to other pages. So it was a pretty thorough introduction to web developing.

And as if that's not enough, I set him up with a Gmail account and pointed him in the direction of Blogger. He figured that out all by himself (it really is foolproof), and set up a blog called Lizze's News (Lizze is his pet lizard's name). Take a look and be sure to leave a comment - I'm sure he'd be thrilled to find out people are visiting his blog!

Overenthusiastic

Apparently my skin is a leeetle bit overenthusiastic when it comes to healing. I went to the dermatologist this morning for what I hoped would be my final checkup, and she wasn't happy with my scar, because it's all puffy (Dad's comment yesterday: "I just thought it was a zit!" Nice.). So I'm going back next month for dermabrasion, to grind that puppy down. Ouch.

On the plus side, we had a lovely Father's Day yesterday. Babydaddy came over for dinner last night, as did my Dad. (Dad & Stepmom are up here visiting, because Stepmom's father just passed away. Very sad, but on the other hand, it was a nice surprise to be able to spend Father's Day with my dad.) Dad got to check out my scar firsthand and take pictures of Rugrat tearing around the court on his bicycle. I got to check on Dad's Thank-You Socks, to make sure they're turning out to be an appropriate size (so far, so good!). Then Mr Wonderful BBQed some steaks, and I sauteed some yummy local white corn (freshly cut off the cob!) and put together some tasty fruit & yogurt parfaits for dessert.

Oh yeah, and Dad & I tossed back a few glasses of scotch. Mmmm...Glenmorangie. There's just nothing quite as cool as (legally) drinking with your dad.

Summer fruit parfaits

The strawberries and blueberries were calling my name at the farmer's market this weekend, so I whipped up some tasty, healthy parfaits with fruit and yogurt for dessert on Father's Day. This will be my submission for Sweetnicks' ARF/5-a-day this week; be sure to check out her roundup on Tuesday night for more tasty recipes.

Summer Fruit Parfaits
2 c fresh strawberries, cut into small pieces
1 1/2 c fresh blueberries
1/4 c good balsamic vinegar
1 Tbsp sugar (or a little more, if your strawberries aren't very sweet)
4 c lowfat plain greek yogurt
1/4 c chopped roasted pistachios
2 Tbsp balsamic glaze (I got this at Williams Sonoma)

In a large bowl, mix the strawberries and blueberries together with the balsamic vinegar and sugar. Let stand at room temperature for at least an hour to let the berries macerate.

In six parfait glasses (or juice glasses), divide the berries and yogurt, layering first the yogurt, then the fruit, ending with fruit. Top each parfait with a sprinkling of chopped pistachio nuts and drizzle with a little of the balsamic glaze. Serve immediately.

Perfect roast beef sandwich

I've had such a craving lately for roast beef sandwiches. This is my idea of the perfect combination of flavors for a roast beef sandwich.

Perfect Roast Beef Sandwich
2 half-inch slices toasted sourdough pugliese bread
2 Tbsp dijon-horseradish sauce (see below)
3-4 slices thin, rare roast beef
1 thin slice sharp cheddar cheese
1 leaf butter lettuce

Spread the both slices of toasted bread with the mustard sauce, then top with the meat, cheese and lettuce. Enjoy!

Dijon-Horseradish Sauce
2 Tbsp lowfat sour cream
2 Tbsp dijon mustard
2 tsp prepared horseradish
salt & pepper

Mix the first three ingredients together in a small bowl, and add salt & pepper to taste. Makes enough for 2-3 sandwiches.

Snapshots

Trying not to pee myself, I'm laughing so hard...

Great Olan Mills Photos

And also:

Typos of the Day

Growing up

Rugrat's last day of school is today. The end of third grade!

He's been really impressing me lately. First of all, he hasn't lost his housekey yet. He's been working hard on his goals - remembering to bring all his stuff home from school, taking care of his responsibilities at home (homework, cleaning his lizard's cage at Babydaddy's house, etc). He's walked to school several times by himself (Babydaddy followed him the first couple of times just to be sure). And....he finally learned how to ride his bike.

I've tried a few times to teach him to ride his bike, but he was very resistant to even trying. However, I made this a prerequisite to him being able to be a latchkey kid next school year; I'd rather have him be able to ride his bike to/from school than just walk. So a few weeks ago, Mr Wonderful took him out in our court and taught him how to ride. It took him less than 20 minutes before Rugrat was riding his bike completely solo (including starting off and stopping without falling over). I was absolutely flabbergasted. It helps that Mr Wonderful is a lot stronger than I am, and that learning to ride the bike felt more secure and less wobbly while he was holding the back of the seat. But I think Rugrat was finally just ready to learn. Now, of course, he LOVES riding his bike. He couldn't see what the big deal was before, but once he learned how to do it, he couldn't believe how fun it was. And I had nearly given up on him ever learning to ride a bike, so when I saw him take off for the first time, completely on his own, I almost started crying. My little munchkin is growing up!

This is such a golden age of childhood, and it makes me especially excited about our upcoming camping trip. I've taken Rugrat camping before, but only once, for a single night, and it was a few years ago. I think this is going to be one of those vacations that he remembers for the rest of his life. We'll have three adjoining campsites: my sister & her family, my cousin & her son, and Mr Wonderful, Rugrat and I (unfortunately, Tomboy is not able to join us this time). It'll be five days of getting dirty, hiking, swimming in a river, fishing, and playing with his two cousins that are just about the same age as him. I've gotten a separate tent just for the boys to sleep in, and I really think they're going to have a blast. S'mores around the campfire at night, hot cocoa with marshmallows in the mornings, and long summer days playing in the woods and the river with his favorite cousins. What could be better for a nine-year-old boy?

Light at the end of the tunnel

Mr Wonderful has been commuting to work 120 miles roundtrip (that's FOUR HOURS of driving during gridlock hours) ever since he moved in last fall. And now, finally, we are seeing some light at the end of the tunnel: it looks like he may be transferring to the local hospital here in about six weeks.

The local hospital is so close that he'll be able to bike to work and still get there within fifteen minutes. No more getting up at 4 AM for a 6 AM shift. Never again will he be stuck in traffic for two hours on the way home. And our gasoline bill will be cut in half.

Unbelievable

The gas prices around here are soaring. One day, I left home at about 5 PM and the gas station on the corner near the freeway said 4.17/gal. I came home about four hours later and it said 4.27/gal. Ten cents! It jumped TEN CENTS in four hours. And the Shell station across the street was even worse! It was marked 4.15/gal when I left (although it was cordoned off at the time) and when I came home the pumps were open...for 4.29/gal. That's a jump of fourteen cents in four hours!

Un-freaking-believable.

Beautiful

Last night I watched, with tears in my eyes, as Barack Obama made his victory speech in St. Louis. I am so damn proud of my country right now. Finally, nearly 50 years after the civil rights movement, we have an African-American running for president with the backing of one of our two major political parties. It was a beautiful moment, and I am so happy to have witnessed it.

(I could easily rant here about Sen. Clinton's petulant little foot-stomping speech, but I will refrain. Because I'm just too darned happy to care what that delusional bitch thinks right now.)

I can't wait to see him kick McCain's ass in the general election.

Hummus with Mediterranean Salsa

I don't know what to call the veggie topping, so I called it a salsa. It makes absolutely no sense to call something with cheese in it a "salsa," so if you can think of a better word, I'd be supremely grateful. Anyway, this is super healthy and a great alternative to slaving over a hot stove on those sticky summer nights. I'll be submitting this easy recipe to Sweetnicks' ARF/5-a-day roundup.

Hummus with Mediterranean Salsa
For the hummus:
2 cans chickpeas, drained & rinsed (1/2 c of canning liquid reserved)
1-2 cloves garlic, minced
1/4 c tahini (sesame paste - find it in the ethnic foods aisle near the kosher goods)
3 Tbsp freshly squeezed lemon juice (juice of 1 lemon)
salt, pinch of cayenne pepper

For the "salsa":
1/2 seedless cucumber, diced
2 c diced ripe tomatoes (I used cherry tomatoes)
1/4 red onion, diced
1/2 c diced feta cheese
1/4 c chopped fresh parsley
1/4 c lemon juice (or red wine vinegar, which is what I used because I didn't have another lemon)
1/4 c EVOO
salt & pepper

Combine the chickpeas, garlic, tahini, lemon juice, salt & cayenne in a food processor. Add 1/4 c of the canning liquid from the chickpeas and puree. If the hummus is too thick, add a bit more canning liquid and give it another whirl.

In another bowl, combine the cucumber, tomato, onion, feta and parsley. Whisk together the lemon juice (or vinegar) and olive oil in a small bowl, then pour over the veggies. Season liberally with salt & pepper and mix well.

Serve with toasted pita chips (just broil chopped up pita pockets for a couple minutes on each side), topping the hummus with the veggies and a drizzle of olive oil. This makes for a light meal or a delicious appetizer at parties. Store any leftover hummus in a plastic container in the fridge, spreading it smooth and topping it with a light layer of olive oil.

Hummus with Mediterranean Salsa

I don't know what to call the veggie topping, so I called it a salsa. It makes absolutely no sense to call something with cheese in it a "salsa," so if you can think of a better word, I'd be supremely grateful. Anyway, this is super healthy and a great alternative to slaving over a hot stove on those sticky summer nights. I'll be submitting this easy recipe to Sweetnicks' ARF/5-a-day roundup.

Hummus with Mediterranean Salsa
For the hummus:
2 cans chickpeas, drained & rinsed (1/2 c of canning liquid reserved)
1-2 cloves garlic, minced
1/4 c tahini (sesame paste - find it in the ethnic foods aisle near the kosher goods)
3 Tbsp freshly squeezed lemon juice (juice of 1 lemon)
salt, pinch of cayenne pepper

For the "salsa":
1/2 seedless cucumber, diced
2 c diced ripe tomatoes (I used cherry tomatoes)
1/4 red onion, diced
1/2 c diced feta cheese
1/4 c chopped fresh parsley
1/4 c lemon juice (or red wine vinegar, which is what I used because I didn't have another lemon)
1/4 c EVOO
salt & pepper

Combine the chickpeas, garlic, tahini, lemon juice, salt & cayenne in a food processor. Add 1/4 c of the canning liquid from the chickpeas and puree. If the hummus is too thick, add a bit more canning liquid and give it another whirl.

In another bowl, combine the cucumber, tomato, onion, feta and parsley. Whisk together the lemon juice (or vinegar) and olive oil in a small bowl, then pour over the veggies. Season liberally with salt & pepper and mix well.

Serve with toasted pita chips (just broil chopped up pita pockets for a couple minutes on each side), topping the hummus with the veggies and a drizzle of olive oil. This makes for a light meal or a delicious appetizer at parties. Store any leftover hummus in a plastic container in the fridge, spreading it smooth and topping it with a light layer of olive oil.

Asian Chicken Salad

A light, tasty salad for hot summer evenings. Quick to put together, if you've got pre-cooked chicken on hand. I'll be submitting this easy weeknight dinner to Sweetnicks' ARF/5-a-day roundup this week.

Asian Chicken Salad
1 roasted chicken breast, meat shredded
1 sweet bell pepper, sliced into matchsticks
3 cups coleslaw mix (shredded cabbage and carrots)
2 Tbsp sliced green onions
2 Tbsp chopped fresh cilantro
1/4 c Asian Dressing (see below)
1/4 c fried chow mein noodles

In a large bowl, toss the shredded chicken, bell pepper, coleslaw, green onions and cilantro with the dressing. Serve topped with the chow mein noodles.

Asian Dressing
1 Tbsp hoisin sauce
juice of 1 lime or 1/4 c rice wine vinegar, whichever you've got on hand
1/4 c reduced-salt soy sauce
1 tsp sesame oil
1 Tbsp shredded fresh ginger
2 tsp Sriracha sauce (or more, to taste)

Whisk all ingredients together in a small bowl and use immediately.