anniemiz

Friday Cat Blogging: The Three (Snoozing) Amigos

Recently caught our three youngsters napping ensemble:

That's two year old Miles the orange tabby in the sun on the left; in the middle is his littermate, Lizzie, slowly getting a grip on her consciousness; and three year old Edison on the right.

Fascinating how twins often do the same thing at the same time!

They all look very serious here.

 

 What a life.
 

Workout Wednesday: Space

So I'd been working out in the living room with Mike the Trainer Guy for some time now and I was sick of all the exercise stuff being out there in the room.  Kevin and I cleared some space in our most un-lovely basement for a workout area.  I got some of those thick, interlocking mats they use in martial arts classes (perhaps I unconsciously expect to land on the floor often) and we put them in that space.

 
Ignore that pile of kindling in the right foreground.  Kev cut the pieces to fit around the a/c thing.  Edison performed the QC inspection.  Miles and Lizzie also slunk into the basement while we were moving stuff down there.  They never get to go into the basement bc there's all kinds of dirty nooks and crannies and we don't want them getting tangled up in all the junk that's down there.  But they got to explore for a short while and,from all accounts, a good time was had by all.

 
So now everything's down there except the treadmill which is still on the third floor.  It's big, bulky and heavy enough that I don't know when -- if --that sucker will make its way to the basement.

There's lighting in the basement, of course, but there isn't any directly over that area.  There's some just outside of the area.  Right now, I'm using one of those lights you temporarily hang when you're working on the house, e.g., we used it this weekend while painting the inside of a dark closet.  Mike suggested getting more lighting and I might arrange for something to centrally light the area, but I gotta admit that I kinda like it not too bright.  I don't really want it to be as bright as, say, an office or bathroom.

Some people advised against using the basement for a workout area bc it is an old basement and it only has those high, tiny windows for natural light.  But again, I have to admit that I kinda like the dungeon feel.  I enjoy feeling like I'm withdrawing from the rest of the world when I go down there to do my thing.  No phone, no TV, no email, no doorbell, no nothing.

No one can hear me scream down there.

I am considering putting an old TV and DVD player down there.  There are DVDs I'd like to watch and I'd be happy having them in the background while I work out down there.  E.g., I just took out a DVD lecture series on cosmology.  I've had it out before and watched some of it with my butt firmly planted in The Comfy Chair, but I'd be happy to have it on while stretching, doing sit-ups, reps, etc.  Until I do put a TV and player down there, I can always watch it while on the treadmill.

Making this area was a good investment of time, space and money.  The stuff's always set up, i.e., I don't have to push the living room furniture out of the way anymore, so I can just noodle down there and do whatever I want...whether it's a whole hour of activity or short snatches of activity.  Just writing about it makes me want to go right back down there!

You don't see it here, but I did decorate the walls with big pictures of tuxedo cats from last year's wall calendar.  That actually made quite a difference; it made the space less drab and much more welcoming.  All in all, a good move.

Mmm Mmm Monday? Suet

This is getting tricky: I'm trying to type this with Miles anchoring down my right arm.  It's late and I haven't seen him all day, he immediately plopped himself on me when I came home and I just don't have the heart to dislodge him.

This recipe is from Fern, my MIL.  Kevin, Friend to All Critters, got himself a suet holder recently and made up a batch of suet cakes.  Changes from the original recipe in italics.

Ingredients

• 1 lb. suet or lard (Kevin used up a few fat jars he'd put aside just for this occasion; they totalled roughly 3 lb. of fat so he ended up tripling the recipe; the amounts here all refer to a single recipe)
• 1 c. crunchy peanut butter (we didn't have crunchy so he used smooth)
• 1 c. bird seed
• 2 c. yellow corn meal
• 1/2 c. whole wheat flour
• 1 c. regular or quick cook oats
• currents, raisins or blueberries nuts (Kevin added black oil sunflower seeds, safflower seeds)

Instructions

1. Melt suet or lard in slow cooker, microwave or saucepan over low heat. Remove from heat and cool slightly.
2. Add peanut butter and stir until completely mixed. (Kevin heated the fat and peanut butter together.)
3. Add bird seed, corn meal and other grains. Stir well.
4. This is where you can get creative by adding any fruits, berries, nuts, crushed crackers or bread cubes. You may vary the amount of corn meal, wheat flour and oats depending on what you have available.  Mixture should be thick but spreadable. Add in mix-ins and stir well.
5. Cover a cookie sheet with parchment.  Spread mixture evenly into pan.  Place into refrigerator or freezer to cool.  (Kevin used an aluminum pan which he threw away afterwards.)
6. When completely cool and hard, cut into blocks 4" square or whatever size fits your suet cage.  Let suet mixture stand at room temperature for a while if you are having trouble cutting it.
7. Wrap individually and freeze in zip-loc bags until ready to use.
8. Hang outside while frozen.

Apparently, I'm chopped liver.  Miles just heard Kevin moving around downstairs and he's left me.  I can't say I mind bc he had just started a serious grooming session, the kind where he really winds up in order to clean his bib...he leans his head way back, his mouth open as he extends his tongue and then tucks his chin in to lick his bib clean.  This is all well and good, but his breath stinks and every time he leaned his head back it wafted upward.  Oofah.

Back to more pleasant topics: suet.

Here's the suet, all frozen in the pan and Kevin's cutting it into blocks. 

Close up of the suet cake.  The seeds kinda floated to the top.

Chef Kevin with his creation:

He hung one out as soon as it was frozen, but there were no takers.  I think Kevin was kinda bummed that no one was eating his suet.  He does like to feed the birds and is basically a backyard birder.  It seems like it took the birds a week or so to discover it.  Now they go through a few cakes/week.  We still have some in the freezer, but those will go quickly.  He surely won't be able to keep up with demand -- fat jars fill up only so quickly -- but I think he likes having them to put out for the birds.  I like to watch them enjoy it, too.  Why is feeding critters so satisfying?  I jokingly suggested that I could ask my co-workers and others to give us their fat jars...he seemed to find the idea not entirely ridiculous.  I could post a WANTED: FAT JARS ad on craigslist.  Ha!  How gross would that be?  And, ewww, how gross would the replies be?
 
  
 
  

Workout Wednesday: Ouch

Word is, I likely have a small tear in my right Achilles tendon.  I went to the orthopedist a couple of weeks ago.  He noodled around with my foot and figures that's the problem.  He suggested four things:

1. Aleve every day for a couple of weeks to see if that helps w/inflammation.  I dunno if he suggested Aleve in particular or if any NSAID is good.  I didn't think to ask at the time.
2. Physical therapy.  Still have to get that started.
3. Use those gel heel lift things.  Got those.  I dunno if they're really making a difference or if I'm looking for it.
4. And, finally, wear this attractive article on my foot at night:

And yes, those are snowman flannel pyjamas.  What of it?

I think this means I'm Officially Old.  I tried it for a coupla nights.  Seems I get part way through the night and then, at some point, I take it off in my sleep bc it's gone by morning.  It appears to be designed to treat plantar fasciitis, but I think it's used here to keep my foot in such a position overnight that the Achilles is stretched all night long.

I ordered it according to the instructions (basically, according to your shoe size), but I wonder if I need a smaller size bc my foot in it doesn't look like the snug fit in the pictures on the website or the paperwork that came with it.  And they talk about how you can walk a few steps in it if necessary; that makes it sound like walking in it should be quite difficult, but I don't have much difficulty walking in it at all.

I have to find out where to go, insurance-coverage-wise, for physical therapy.  I go in late tomorrow, so that's my charge for the morning: contact insurance, find out where I can go that's covered by my insurance and get on their appointment books.

It has helped quite a bit to avoid impact as much as possible.  Puts a bit of a crimp in workouts, but Mike the Trainer Guy comes up with creative alternatives.  I do still walk to work about half the week.  And I use the treadmill some days.  I wonder if that's good, bad or indifferent for my foot problem, but one can't really stay off their feet entirely, can one?  Stretching does feel very good for it and I expect the physical therapist will give me some homework involving stretching.  Mike always incoroporates some stretching into our sessions, but I should do it at home on my own, too.  Should, should, should.  So many shoulds in life sometimes. 

Anyway, it sounds like this could take months and months to clear up!  How boring.  Apparently, my left Achilles is pretty darn tight and a prime candidate for a similar injury, so I should do stretching and physical therapy to prevent that.  More shoulds.  I find shoulds to be very oppressive sometimes.

Sewing: Toddler Sundress

I can't believe that I haven't blogged this yet.  I mean, I actually finish a project and don't tell the world about it?  How could that be?

This is a sundress and diaper pants I made for my niece, Sofia.  It's probably a Simplicity pattern, but I can't find the number at the moment.  I started making it around this time last year in anticipation of her birthday in May.  I got it to her in August.  I made a lot of progress and then boom!  All action ceased.  I don't remember what the problem was...anyway, I finally hemmed the damn thing and sent it out.  I hope she was able to wear it at least a couple of times before it got too cool out and/or she outgrew it.

Here's the front of the outfit.

And the back:

 

 And the obligatory quality control inspection:

This took longer than usual, in part, and only in very small part, due to the fact that I sewed it by hand.  I've done mending by hand...seams, hems, buttons, etc....never a whole item.  I thought that it would help me better understand the whole qi of the thing -- the drape, the heft, the relationship between the thread and the fabric, blah blah blah --and that, in turn, that would give me some vital insight into sewing, otherwise unachievable by machine sewing.  Don't remember if anything like that happened.

Mmm Mmm Monday: New England Clam Chowdah I

Winter is definitely soup weather and I've been trying out some new soups.  I'm not big on chowder...chowder just seems so fishy and..and...and clammy.  I really made this for Kevin to enjoy and enjoy it he did!  He likes clam chowders, but you don't often see New England clam chowder on menus hereabouts so I thought it was high time I tried to make some.  As tepid a fan of chowder as I am, I must admit that I liked the way this recipe came out.  It's yet another recipe from allrecipes; original link is here.  Recipe below with changes in italics.

Ingredients

4 slices bacon - Kevin had just cooked a ham the day before so I used bits of ham

1/2 cup chopped onion

4 potatoes, peeled and cubed - used red potatoes; didn't peel them; they're yummier w/their jackets

From the picture below, I can see that I added something red and green, probably some diced red and green pepper, mostly to give it a little color bc NE clam chowder can be sooooo white.

1 tablespoon all-purpose flour - used more, but just guessed at it; maybe 2 T?

1 cup bottled clam juice - this was not enough to cover the ingredients; added the juice from 2 cans of clams

1 cup half-and-half

2 (6 ounce) cans minced clams - used 3 cans

salt and pepper to taste

1/2 cup heavy cream (optional) - of course I used this; duh

2 tablespoons chopped fresh parsley - didn't have this so I used dried

dash of paprika

Instructions

1. In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside. Have your partner cook a ham the day before.  Dice a cup or two of ham.
2. In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat. (Didn't have the bacon fat; used something else, but I forget what: olive oil?  Butter?)
3. Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender. (Added the extra clam juice here.)
4. Add the half-and-half, minced clams, ham and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and paprika and crumbled bacon. (Note: Do not boil if adding cream.)

I froze a portion of this and Kevin had it about a week later.  He thought it froze fairly well.  The spuds seemed a little mushy after being frozen.  That could be due to a) I may have overcooked them to begin with and/or b) it wasn't entirely thawed when I heated it up to eat so I ended up smooshing it w/a wooden spoon, which probably smooshed some of the potatoes.  Also, he would have preferred chopped or sliced clams; the minced clams are pretty small.  Overall, it's a keeper. Next time, I'll cook the potatoes a little less if I'm going to freeze it and I'll try to fully thaw it. The visual:

Mmm Mmm Monday: Croutons

I've been making soups lately and, while I do enjoy croutons in them (as well as in salads), I don't like paying $3.50 for 5 oz. of just okay croutons.  Croutons are just one of those things that I don't like paying for bc it seems like it's one step above paying for air.  Homemade croutons are yummier than store-bought anyway (my MIL makes them and they're very tasty) and I understand they're easy to make.  So I made some.

I started with this recipe from allrecipes.com.  Here's the recipe with changes in italics:

Ingredients

• 15 slices bread
• 1/4 cup butter, melted (used 1/2 cup; the 1/4 cup of butter plus seasonings didn't seem to be enough to coat the cubes)
• 2 teaspoons garlic salt (optional) (didn't have garlic salt; used garlic powder [next time I'll go a little easier on the garlic powder -- these are a little zesty], plus salt, plus parsley and Italian seasoning)

Directions (see below for what I really did)

1. Preheat oven to 350 degrees F (175 degrees C).
2. Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
3. Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

What I really did:

1. The bread wasn't stale so I cut the slices into cubes -- with crusts still on bc I like crusty croutons -- and left them on the counter overnight to get stale.
2. When ready to make croutons: Preheat oven to 350 degrees.
3. Melt butter.
4. Mix whatever seasonings you decide to use into the butter.
5. Put cubes into a large bowl.  Pour butter mixture over croutons and stir to coat. *
6. Spread cubes onto an ungreased cookie sheet. *
7. Bake for 20 minutes until browned.  I stirred them once about halfway through.  Let cool.  Store croutons in a covered container or plastic bag.

* I guess if you use a baking dish that has decent sides you could skip the bowl (thereby saving yourself one thing to wash).  Instead, put the cubes in the baking dish, pour the butter mixture over the croutons, stir to coat and bake in that dish.  I'll do that next time.

Lots of room for variation, e.g., different herbs, olive oil (or other oil) instead of butter, grated cheese, etc.  Upcoming on Mmm Mmm Monday will be some soups, including New England Clam Chowder and Corn Chowder, both from allrecipes.com.

Pre-oven:

Post-oven: