Stephanie says

I live in a Rustic Gothic house built between 1904 and 1906; records conflict. The ceilings, a lofty 10 ft. high, are wide-planked red oak; the floors oak; and the walls are thick, thick knotty pine logged from the once vast pine forests of Central Oregon. It’s a dark house. Those wood surfaces and predominantly black furniture create a lodge-like atmosphere; it’s marvelously cozy to stretch out on the couch in front of a roaring fire with a box of bonbons and a low-brow mystery, (my plan for New Year’s Eve.) Gray and green are the colors on view here at the edge of the Oregon Coast Range. Glowering rainclouds dimming the sky float away for a moment of breathtaking splendor of vibrant green Douglas fir forests. Meanwhile back in my house, it is consistently dark or dusk. Porches on two sides keep the house cool in summer but are another factor that contributes to the winter gloaming inside. I’m considering painting those knotty pine walls. I’m an avid viewer of “Thi...

These are a Christmas favorite, a very delicate cookie that melts on the tongue.  This is an adaption from Martha Stewart using almonds and apricot jam rather than pecans and raspberry jam.  The combination of almonds and apricot is sublime.  I broke out the last jar of apricot jam, my favorite in the whole wide world for its intense apricot bite.  Makes 5 Dozen 1 1/2 cups (3 sticks) unsalted butter 1 cup packed light brown sugar 2 large eggs, separated 2 teaspoons vanilla extract 1/2 teaspoon salt 2 2/3 cups sifted all-purpose flour 2 cups finely chopped almonds 1 cup apricot jam - use the best you can find Preheat oven to 350 degrees.  Line baking sheets with parchment paper. Cream the butter and sugar.  Beat in the egg yolks, vanilla, and salt, then the flour.  Shape dough into 1-inch balls.  (I refrigerated the dough overnight) Brush each dough ball with beaten egg whites and then roll in the chopped almonds and place 2 t...

Yeah, I’m an admitted foodie. Good food anyway. This poem written in 3rd grade affirms a lifetime love of bacon. If there’d been a second verse it surely would have addressed the tantalizing smell of cooking bacon. Bacon in the frying pan Turning to a golden tan Crisply singing its own song Till it’s picked up by the tongs. Bacon with caramelized onions and garlic is gustatory heaven. Umm umm umm. Here’s the link for the recipe I followed with a few modifications. I upped the bacon to 4 lbs. because it was on-hand, and substituted blackberry vinegar from last season’s harvest. Perhaps there will be a nuance of berry flavor in the final product. http://tastykitchen.com/blog/2012/07/bacon-jam-ooh-mommy/ I’ll pressure-can the jars for gift giving (for a lucky few.) Visualize a thick slice of very good bread, spread with bacon jam, topped with a poached egg. Hollandaise anyone? Yield:  8 half pints

G. Willow Wilson 431 pages This is a tale of Alif whose brilliance in computer hacking attracts the notice of a totalitarian Muslim government determined to capture and/or kill him. Wilson weaves a fast paced story around cultural mores, gender roles, modern technology, unseen worlds, and fabulous folklore creatures within the framework of a thoughtful exploration of Muslim beliefs. Sound somber? It’s not. It was an enjoyable,action-packed adventure that I read in two days. I love it when I find a book I just can’t put down. A definite thumbs up from this audience.

In an act of genius computering I installed my printer wirelessly just now. This printers been tethered to my laptop for years due to my reluctance to first find the manual, and then follow install directions. I’d planned to work on a photo archival project, but suddenly it was absolutely necessary to have that wireless printer connection. Not that I’m printing any images. But I could if I wanted. Wirelessly. Segueing way out there:  Image is an actual roadsign in New Mexico.  I so love it.

After reading about the healthful benefits of eating sprouts I decided to incorporate some into my diet.   Buckwheat was on hand and therefor my sprout of choice.   The process:   soak some seeds for a few hours, rinse and drain, then rinse and drain, rinse and drain some more a few times daily until desired sprouting size is achieved.   Couldn’t be simpler.     I followed the proscribed method – and nothing.   The seeds didn’t swell; there was no sign of little green shoots.   I kept at it for a few more days.   Still nothing.   I figured the seeds must be too old and tossed the little buggers.   A couple days later I happened across my stash of buckwheat seeds - in the fruit bowl. The seeds I’d used were from the spice drawer.   Weird.   Then it clicked.   I'd used black pepper berries in error.   Obviously wasn't wearing my glasses – I discern a pattern here – maybe I should bow to the in...

Hot damn, that's a beautiful car.  I've got a passion for English sportscars.  Wish I still owned this baby.  Photo:  Eastern Oregon camping trip circa 1973. Yes, I'm photo archieving - boxes and boxes of them.