Some of you may now that I got a job teaching chemistry. I'm teaching one section of Intro to Chem, which is basically chemistry for non-majors and pre-nursing/radiology/med tech/etc. I'm also teaching one section of the matching lab. And yes, I already have grading, much as I attempted to avoid it. :)
My first day went pretty well--I didn't have a mass exodus when I told them I did NOT give multiple choice tests. I only had one student complain about using overheads instead of powerpoints ("Are you really not going to use powerpoints? Because...that was a lot of writing for me.) I did not get through as much material as I had hoped, but it's hard for me to know if that's because I was slow or because I don't have a good feel for my pacing. I did choose a few tricky examples, which meant taking an extra five minutes to convince them I was right...I'll try not to do that again. :)
Second day of teaching was long, since I have both lecture and lab in the afternoon. The only hiccup for lecture happened when I went through one concept and they said, "Wait, that's not how we did it in lab this week!" I calmly suggested that we set it aside until I have a chance to check the book (which is what the lecture is based on), and moved on.
Lab was a lot of fun--it's more laid-back than the lecture, and I have more chances to interact with the students. The best part was watching the safety video...the one I first watched when I took Dad's lab as a 13-year-old. An oldie but goodie, especially when they jab the broken glass rod into a glove full of red liquid. :) Although I tried my best to encourage the students to stay and work on their assignment for next week, they all cleared out after filling in the safety map. YAY! Ahem, I mean, I guess I'll be helping them next week.
Friday, September 4, 2009
Tuesday, September 1, 2009
No More Teasing
Even before I got pregnant, David would tease me about having twins--something about having two for the price of one. :) He thinks it'd be fun. Whenever I complained about how big I feel, he would tell me it's because we're having twins. Of course, I thought nothing of it...until last week. We went in for our heartbeat appointment, and after we listened to it (everything sounded great, by the way), I thought we were set. Well, the midwife asks me if I'm sure about my due date, because I feel more like 17 or 18 weeks instead of 14. FREAK OUT! I'm 100% positive, I tell her, but David likes to tease me about having twins--even though we don't really have a history in our family. She says, oh well, why don't we schedule an ultrasound just to make sure...it's might just be that you're small, but just to make sure. TOTAL FREAK OUT! Not that I'm averse to having twins, but it's a little much to think about for the first time, not to mention I need to be on my feet teaching for another 3 months.
Well, David says it's still possible, but the ultrasound today showed ONE darling little baby wiggling around inside. :) See for yourself!
Well, David says it's still possible, but the ultrasound today showed ONE darling little baby wiggling around inside. :) See for yourself!
Saturday, August 29, 2009
Recipe: Blackened Spice Mix
Tonight we had blackened chicken sandwiches for dinner. I failed to take any pictures (partly because I also butchered a chicken and thus had chicken juice all over my hands), but the recipe is pretty straightforward. Coat chicken, fry chicken, eat. :) Here's the spice mix, which is also good on fish. You could probably also grill this chicken.
2T paprika
1T garlic powder
1 1/2 t white pepper (I usually just use all black)
1 1/2 t black pepper
1 1/2 t salt
1 1/2 t dried oregano leaves
1T onion powder (I also use dried minced onions)
3/4 t cayenne pepper
1 1/2 t dried thyme leaves
Store in an container.
Start by pounding the chicken breast thin (or cut it in half down the length of the breast to make it thinner). I also cut the chicken into bun-sized pieces--I can usually get two pieces from one breast. Coat with the spice mix. Heat about 1 T oil in a pan over medium-medium high heat. Add the coated chicken and cook until done, turning once--I'd say about 5-10 minutes total, depending on how hot your pan is and how thin the chicken is. Serve on a bun with all the fixings!
2T paprika
1T garlic powder
1 1/2 t white pepper (I usually just use all black)
1 1/2 t black pepper
1 1/2 t salt
1 1/2 t dried oregano leaves
1T onion powder (I also use dried minced onions)
3/4 t cayenne pepper
1 1/2 t dried thyme leaves
Store in an container.
Start by pounding the chicken breast thin (or cut it in half down the length of the breast to make it thinner). I also cut the chicken into bun-sized pieces--I can usually get two pieces from one breast. Coat with the spice mix. Heat about 1 T oil in a pan over medium-medium high heat. Add the coated chicken and cook until done, turning once--I'd say about 5-10 minutes total, depending on how hot your pan is and how thin the chicken is. Serve on a bun with all the fixings!
Wednesday, August 26, 2009
My Other Baby
Today we got to hear our baby's heartbeat--the midwife said the heartbeat sounded very strong and that everything looks good! I occasionally wonder how our current 'baby' will handle our new baby. He thinks he's the center of our world, and it may be a rude awakening when he realizes that's not true. I'm talking about our cat, Pippin.
David had often talked about NOT wanting a cat, even though I've always had one growing up. Well, one day he surprised me while we were up in Tucson with a visit to PetsMart. I waited in the car with my eyes closed until he opened the door and I felt little paws on my legs. Pippin is part Russian Blue, which means he's extremely talkative. He's a beautiful blue gray, and so there was some talk about naming him Gandalf (since he was the gray wizard for a while)--we always name our cats from Lord of the Rings. But, considering his mischevious nature and constant appetite, we definitely picked the right name.
David had often talked about NOT wanting a cat, even though I've always had one growing up. Well, one day he surprised me while we were up in Tucson with a visit to PetsMart. I waited in the car with my eyes closed until he opened the door and I felt little paws on my legs. Pippin is part Russian Blue, which means he's extremely talkative. He's a beautiful blue gray, and so there was some talk about naming him Gandalf (since he was the gray wizard for a while)--we always name our cats from Lord of the Rings. But, considering his mischevious nature and constant appetite, we definitely picked the right name.
He was a huge help when we packed up our old house.
And when I unpacked at the new house.
He's adopted the fireplace as one of his haunts.
He often tries to help when I'm working at the desk.
But his favorite spot is chilling on the back of the couch (if he's not in the laundry room, begging for food).
And when I unpacked at the new house.
He's adopted the fireplace as one of his haunts.
He often tries to help when I'm working at the desk.
Monday, August 24, 2009
American Experiences
David has a really great job, for which I'm very grateful (even if it's in Albuquerque). Every year they do a corporate event, and this year involved a trip to see the Isotopes play. For those of you who don't watch In Plain Sight (which is actually set in Albuquerque, as opposed to just filmed there), the Isotopes are the AAA team for the LA Dodgers. I like baseball, probably more than any other sport, so when he asked if I wanted to go, I said yes. I've been to a fair number of Braves games (our family team), and baseball games have just about the right pacing for me (especially now that I spend half my time in the bathroom). Now granted, a AAA field isn't that big, but I was delighted to find our seats were in the second row, about 10 feet from the third base foul line. We settled in to watch the game and enjoyed seeing the Isotopes score lots of runs (I'm not into nailbiters). As the seventh inning rolled around, I told David we could leave after the seventh inning stretch if he wanted since I was getting tired.
"What's the seventh inning stretch?"
I was astonished. As I explained that everyone gets up and sings Take Me Out to the Ballgame, he kind of looked at me...and asked why. He actually asked that a lot during the game--like when they had the taco/salsa/chile/pepper race around the bases. Why do they have entertainment between each team's at-bats? At least baseball fans don't need scantily clad women jumping around to keep them entertained (cheerleaders). Anyway, I explained that you get up and stretch (hence the name). So the middle of the seventh inning rolls around, and I start singing with everyone else, and I look at David and...he's not singing. I guess he didn't feel the need to fully experience an American Tradition. :) In his defense, his favorite sport is soccer, and soccer fans don't need mascot races or cheerleaders to keep them interested. I told him that someday, he could teach our kids how to play soccer and I would take them to baseball games.
"What's the seventh inning stretch?"
I was astonished. As I explained that everyone gets up and sings Take Me Out to the Ballgame, he kind of looked at me...and asked why. He actually asked that a lot during the game--like when they had the taco/salsa/chile/pepper race around the bases. Why do they have entertainment between each team's at-bats? At least baseball fans don't need scantily clad women jumping around to keep them entertained (cheerleaders). Anyway, I explained that you get up and stretch (hence the name). So the middle of the seventh inning rolls around, and I start singing with everyone else, and I look at David and...he's not singing. I guess he didn't feel the need to fully experience an American Tradition. :) In his defense, his favorite sport is soccer, and soccer fans don't need mascot races or cheerleaders to keep them interested. I told him that someday, he could teach our kids how to play soccer and I would take them to baseball games.
Friday, August 21, 2009
Recipe: Easy Hash Browns
Warning: this recipe does not involve a bag of frozen hash browns. I suppose that would be "Easiest Hash Browns".
Start by grating some raw russet potatoes (1lb or 2 medium). I suppose you can do it without peeling first, but it seems like my potatoes are always a little on the old side, so I peel them. Throw the grated potato in a colander and rinse them, then press them to get rid of some of the water. Unfortunately, if you want a crisp hash brown, you'll have to get more water out than that. Dump them on a few paper towels and wring them as dry as you can (without popping the paper towel). If you want to add a little flavor, you can add 2 T grated onions, some chopped herbs, or some roasted garlic.
Next, heat 1/2 T butter over medium high heat until just starting to brown. 
Spread the potatoes out in the pan and smoosh them down with a spatula. Sprinkle with salt and pepper. Reduce the heat to medium and keep cooking for 5-8 minutes. They should start looking brown and crispy.
If you want the second side to be crispy too, you need to add more butter to the pan. Flip the hash brown out onto a plate (you want the crispy side to be up). 
Add another 1/2 T butter to the pan. Once it's melted, slide the hash brown back in and keep cooking on medium for 5-6 more minutes (salt and pepper again if desired).
If you want it extra crispy, you can fold the hash brown over. Then you have double the crispy in every bite. 
Start by grating some raw russet potatoes (1lb or 2 medium). I suppose you can do it without peeling first, but it seems like my potatoes are always a little on the old side, so I peel them. Throw the grated potato in a colander and rinse them, then press them to get rid of some of the water. Unfortunately, if you want a crisp hash brown, you'll have to get more water out than that. Dump them on a few paper towels and wring them as dry as you can (without popping the paper towel). If you want to add a little flavor, you can add 2 T grated onions, some chopped herbs, or some roasted garlic.
Next, heat 1/2 T butter over medium high heat until just starting to brown. 
Spread the potatoes out in the pan and smoosh them down with a spatula. Sprinkle with salt and pepper. Reduce the heat to medium and keep cooking for 5-8 minutes. They should start looking brown and crispy.
If you want the second side to be crispy too, you need to add more butter to the pan. Flip the hash brown out onto a plate (you want the crispy side to be up). 
Add another 1/2 T butter to the pan. Once it's melted, slide the hash brown back in and keep cooking on medium for 5-6 more minutes (salt and pepper again if desired).
If you want it extra crispy, you can fold the hash brown over. Then you have double the crispy in every bite. 
Thursday, August 20, 2009
Back in the Saddle
It seems appropriate to include an earlier and later picture (no before and after, unfortunately). I certainly feel like I've gotten a lot bigger. But once again, the pictures don't seem quite as bad as my view looking down. A few updates in the last two weeks:
1. I have officially complete my PhD. I even have a certificate of completion. That has not prevented me from wrestling over revisions to a paper we submitted this week. Thank goodness that's done...as long as it's accepted.
2. I'm also employed. I'm teaching Intro to Chem lecture and lab at the community college. The lab should be easy...the lecture will require a lot more prep. I'm trying to find a balance between grading (trying to keep to a minimum) and getting the students to learn (aided by assigning homework, quizzes, etc.). Tomorrow I get the syllabus, but I'm armed with a large box of Dad's notes.
3. I was home for two weeks visiting my family. Although I was blessed in that I generally avoided feelings of morning sickness, my body got its revenge on Monday. Felt sick pretty much all day. :P
4. I'm posting a recipe for easy hash browns (and it doesn't involve a bag of hash browns) and sort-of chicken fettuccine alfredo in the next few days.
Sunday, August 9, 2009
Julie and Julia
(I've been visiting my family, hence the lack of blog posting. Back to consistency in another week)
Today we went to go see Julie and Julia--I highly recommend it. It is a movie about two women and the loves of their lives--their husbands, and their food. These are two things that are also very important in my life. It's not often that you see movies where a husband and wife are happily married. And it's a good thing we went right after lunch, because the food looked amazingly good. Except the aspic--I'll never understand beef flavored jello.
Sidenote--if you want to see another movie with a good marriage, check out "The Mummy Returns". David doesn't understand why I like it, but it's mostly because it features a deeply passionate and happy marriage. And "The Mummy" is a really cute romance, if you don't mind the mummies.
Today we went to go see Julie and Julia--I highly recommend it. It is a movie about two women and the loves of their lives--their husbands, and their food. These are two things that are also very important in my life. It's not often that you see movies where a husband and wife are happily married. And it's a good thing we went right after lunch, because the food looked amazingly good. Except the aspic--I'll never understand beef flavored jello.
Sidenote--if you want to see another movie with a good marriage, check out "The Mummy Returns". David doesn't understand why I like it, but it's mostly because it features a deeply passionate and happy marriage. And "The Mummy" is a really cute romance, if you don't mind the mummies.
Tuesday, August 4, 2009
Traveling Light
Yesterday was a momentous day: I submitted my dissertation. Technically, I think it was this morning, but it doesn't really matter--I'm pretty much done now. I say pretty much because I've already gotten an email of minor edits (indent here, change the order there, update figure caption, etc). I also have a small paper to rewrite. Oh well.
This morning, I flew home to visit family in Illinois. It was an experience for me because it's the first time in a very long time that I flew without my backpack. Without my laptop. Without my school accoutrements. When I went through security, the lady took a look at me, said "is that all you have?", then waved me over to the crew security line. I also flew without a carry-on, since I have things to bring back with me. I didn't have to worry about finding a seat with overhead space above it, because everything fit under my seat.
Unfortunately, this will only last another six months. Then, I will trade in my unencumbered life for a car seat, stroller, diaper bag, etc. etc...
Unfortunately, this will only last another six months. Then, I will trade in my unencumbered life for a car seat, stroller, diaper bag, etc. etc...
Saturday, August 1, 2009
August Already?
Update: I'm back in t-shirts now after shopping at Other Mothers, a second-hand store that carries maternity clothes. Part of the problem with not being able to button your jeans is that the edges stick out...not good if your shirts are on the tight side. I thought about transitioning up a size or two, but a) the only place my jeans don't fit is the waist, and b) I have a really hard time finding short enough jeans anyway. And I'm only going to get bigger. Sigh. I found a pair of jeans, cream corduroys, brown pants, and a pair of dress pants. I even found capris--something I have trouble doing in regular clothes because I'm short. They are soooo comfortable. Maternity pants have this nice elastic waist that make for a smoother silhouette, even with slightly smaller shirts--so my t-shirts are back. Yay!
August already--at least we're making progress on the garden! Usually August is not the time to be planting, but I figure better late than never. Right? This morning's project was the garden, or what was the hole in our backyard. David and I broke up the soil that was in there, added dirt, manure, and compost, and that's as far as we got.
I'm supposed to be transplanting from pots to the garden right now, but I took a break instead because I was so hungry. My hard-working husband just moved to another project--burying the drainage pipe off the gutter drain spout. What a handy guy.
August already--at least we're making progress on the garden! Usually August is not the time to be planting, but I figure better late than never. Right? This morning's project was the garden, or what was the hole in our backyard. David and I broke up the soil that was in there, added dirt, manure, and compost, and that's as far as we got.
I'm supposed to be transplanting from pots to the garden right now, but I took a break instead because I was so hungry. My hard-working husband just moved to another project--burying the drainage pipe off the gutter drain spout. What a handy guy.
Thursday, July 30, 2009
In Mourning
Yesterday I discovered that my t-shirts no long fit. Now my tummy definitely shows when I wear them. I could probably still get away with it, but I'm used to things fitting, and it's not really comfortable either. It's most distressing, because those were the last bastion of my wardrobe--the one thing I could still depend on. So today I went through my wardrobe. It was depressing.
If you ever see a pregnant woman with her belly showing or wearing a really tight fitting shirt, consider the small chance that perhaps she just hasn't had time to update her wardrobe.
I don't know if I just have a very well fitted wardrobe, or if the bloating/showing is worse because of my first pregnancy/body type/every woman is different (pick your reason). Or maybe it's that I don't like to show off yet(I tried on a skirt and top for church last week and asked David if it was okay--his response was "well, if you WANT to show off your belly...). My sister (and fashion consultant) would say it's because my shirts aren't long enough to begin with.
Still, it was kind of fun to go through everything in my closet. The best part was discovering clothes that I'd set aside because they didn't really fit (score!). Now they do...I found a black velour jumper that will be perfect right now. Super comfortable, and I can dress it up with one of my scarves.
I also found several vests--when are those going to come back into style?
The casual clothes didn't fair so well. The stack on the right is clothes I can wear (2/3rds of them are maternity). The stack on the left is ones that I can't. Coming from five years in a chemistry lab, I had a lot of t-shirts. :(
Of course, David wears a medium T-shirt...I wonder if I can find any that don't have looney tunes on them? Or maybe it's finally time to go shopping. :)
If you ever see a pregnant woman with her belly showing or wearing a really tight fitting shirt, consider the small chance that perhaps she just hasn't had time to update her wardrobe.
I don't know if I just have a very well fitted wardrobe, or if the bloating/showing is worse because of my first pregnancy/body type/every woman is different (pick your reason). Or maybe it's that I don't like to show off yet(I tried on a skirt and top for church last week and asked David if it was okay--his response was "well, if you WANT to show off your belly...). My sister (and fashion consultant) would say it's because my shirts aren't long enough to begin with.
Still, it was kind of fun to go through everything in my closet. The best part was discovering clothes that I'd set aside because they didn't really fit (score!). Now they do...I found a black velour jumper that will be perfect right now. Super comfortable, and I can dress it up with one of my scarves.
I also found several vests--when are those going to come back into style?
The casual clothes didn't fair so well. The stack on the right is clothes I can wear (2/3rds of them are maternity). The stack on the left is ones that I can't. Coming from five years in a chemistry lab, I had a lot of t-shirts. :(
Of course, David wears a medium T-shirt...I wonder if I can find any that don't have looney tunes on them? Or maybe it's finally time to go shopping. :)
Tuesday, July 28, 2009
My First Craving?
I also thought about titling this post "How I Discover the Holes in My Pantry." When movers pack you up, there are certain things they won't take, like open bottles of liquid. That might be why I don't have any mint flavoring right now. You also tend to take a look at a box or something that's three-quarters empty and think, "Why should they pack this up? Baking soda is cheap--I'll just get a new box when we get there..." Of course, it helps if you remember to do that when you're shopping, rather than waiting until you're absolutely dying for some cookies. Chocolate chip was out, since I haven't replaced those yet. So I went with molasses crinkles (I seem to get new cravings every time I talk with my family), only to discover that there isn't an easy replacement for baking soda. In case you are wondering, baking soda is the common name for sodium bicarbonate. You may think, "Baking soda, baking powder...what's the difference?" Well, the difference is slight but important. Baking powder is made up of baking soda plus some other ingredients--typically an acid and something like cornstarch to keep it from clumping. You can replace baking powder with baking soda if you add acid to your recipe (like using buttermilk instead of milk). It's harder to take the acid out of recipe--in molasses crinkles, the acid comes from the molasses--so baking powder is not a good replacement for baking soda. Suffice to say, I made a quick trip to the store...but it was worth it.
Monday, July 27, 2009
Progress
Although we've lived in our house for a few months now, there are still some areas that need work. I've never been much of an art collector--a few prints here and there, but we've never had much of a house to decorate. A while back my brother gave me a beautiful Chinese wall hanging, but it's a little small to cover a whole wall. That is, until Partylite came out with some cherry blossom themed pieces. Suddenly, the music room in our house got a decorating scheme. The wall hanging is the focal point, with some of our Chinese pieces and the cherry blossom candle holders rounding out the pictures. We (meaning David) finally got them all up on the wall tonight. The bookcase top still needs a runner, but besides that, what do you think? Now I just have to figure out what to do with the other side of the room.
Saturday, July 25, 2009
Change is in the Air
1. I have not blogged in several days. My sincerest apologies--I had guests for a few days, plus I've been hit with a double whammy of pregnancy fatigue. I slept all morning yesterday, and I took a two hour nap this morning and another hour nap this afternoon.
2. You may have noticed that I changed the blog layout. I'm experimenting with different templates. My sister thinks that I should find a background with a chemistry theme. I'm a fan of that, if there was an option in the blogger templates. Unfortunately, I think I'd have to make it myself.
3. I'm also planning to open the blog up. Feel free to pass along the web address to anyone you think might enjoy this. I've decided to do this for several reasons:
a. I'm not great at sending out invites...and there are complications that can ensue.
b. As you can tell from the title of my blog, I consider this a way to encourage people and share a little about what God is doing in my life. Making it a private blog kind of limits that aim.
c. How can I eventually make a million bucks on advertising if I don't increase my readership? :)
4. I like making lists. They bring order to my life, and they give me something to cross off when I have a million things to do. I confess to adding things that I've already done to my list, just so I can cross them off.
5. Future posts: Visitors from a far off land and Tucano's Brazilian Grill.
2. You may have noticed that I changed the blog layout. I'm experimenting with different templates. My sister thinks that I should find a background with a chemistry theme. I'm a fan of that, if there was an option in the blogger templates. Unfortunately, I think I'd have to make it myself.
3. I'm also planning to open the blog up. Feel free to pass along the web address to anyone you think might enjoy this. I've decided to do this for several reasons:
a. I'm not great at sending out invites...and there are complications that can ensue.
b. As you can tell from the title of my blog, I consider this a way to encourage people and share a little about what God is doing in my life. Making it a private blog kind of limits that aim.
c. How can I eventually make a million bucks on advertising if I don't increase my readership? :)
4. I like making lists. They bring order to my life, and they give me something to cross off when I have a million things to do. I confess to adding things that I've already done to my list, just so I can cross them off.
5. Future posts: Visitors from a far off land and Tucano's Brazilian Grill.
Tuesday, July 21, 2009
Peaches!
When we first looked at our house, the realtor thought that we had some kind of fruit tree in the back yard. It turned out to be a cherry tree, although we wouldn't know that by its fruit. Our neighbors also have one, and they identified it for us. Apparently there was a late frost that killed pretty much all the fruit blossoms. :( So we'll have to wait and see what kind of cherry tree we have.
We also have a little tree in our front yard that appeared to be a fruit tree. We weren't sure what it was, although we had an inkling after seeing these on the ground.
After visiting a friend who has a peach tree, and hearing from the neighbors, we were sure. Our neighbors said it's usually loaded down with fruit, but we didn't see anything (frost...grrrr). One day I happened to look up and see this!
Since then, David's found about six more. So we won't have bushels, but at least we can try them this year!
We also have a little tree in our front yard that appeared to be a fruit tree. We weren't sure what it was, although we had an inkling after seeing these on the ground.
After visiting a friend who has a peach tree, and hearing from the neighbors, we were sure. Our neighbors said it's usually loaded down with fruit, but we didn't see anything (frost...grrrr). One day I happened to look up and see this!
Since then, David's found about six more. So we won't have bushels, but at least we can try them this year!
Monday, July 20, 2009
Childhood Friends
"Coolth," said Katharine. "Blessed, blessed coolth."
"That's no word," said Jane.
"It aught to be," said Katharine, pressing on.
This quote is from "Magic by the Lake", by Edward Eagar (I knew you'd recognize it, Susan!). It's one in a series of seven books about children who encounter magic and their adventures. I thoroughly enjoyed them growing up, although I always felt that the kids were a little slow in picking up on the nuances of the magic in each book (each one was a slightly different flavor). I'm going home in a few weeks to see my family, and while I'm very excited to see them, I'm also pretty excited about visiting our library of books. The last time I was home, our immense collection was packed up for the move, and although I got tantalizing glimpses of some old friends, I didn't really have time to get reaquainted. I was a voracious reader as a child, and although I loved playing with my siblings and friends, I received as much enjoyment from spending time with...literary friends as well.
This is one of my oldest friends, and possibly one of my favorite books as a child.
As an adult, I've pondered why I connected with Nat Bowditch (who, by the way, is a real person). As I've found other books I really enjoy (The Thief, by Megan Whalen Turner, is one), I've discovered a pattern in them. The characters are not often especially strong, or heroic, or lucky, but they are always smart. Surprising, coming from me, right? They are clever, studious, and once they tackle a problem with all their talent and intellect, they succeed. I was never particularly talented in sports or in the physical arena, but I always knew (thanks to my parents and my childhood 'friends') that I could succeed in life by thoughtful application of my knowledge and ability.Do you have childhood 'friends' that you miss? Maybe you have a little section of children's books in your room so you can visit with them occasionally? What was your favorite book as a child?
Saturday, July 18, 2009
Halfway to Completion
I just finished this for a friend of mine to go in her kitchen. I'm also making one that says "Coffee". I've been cross-stitching since Mom and Dad started reading out loud to us, but I got myself in gear last year when I made this for my brother. It's a small tablecloth with matching napkins. I finished it the morning I gave it to him and Xiu--at least I had something to do on the flight over there! David helped too. :)
Thursday, July 16, 2009
Recipe: Home-style MuShu Pork (or Chicken)
I remember this dish being my sister's favorite chinese take-out food. I also remember it being a bit on the greasy side--you know, that feeling that it's coating your mouth and lips? This recipe is pretty easy to make, and it's a lot healthier than take-out. The only downside is that take-out comes with pancakes. If you can find some at an Asian food store, you'll be set, but tortillas make a decent stand-in, especially if they are Aztec brand (we don't have those here).
Start with cabbage (a great powerhouse veggie!). The recipe calls for six cups, but I just used a quarter of a head, then added two cups shredded carrots for color and variety. Cut the cabbage head through the stem, then again. You'll end up with something like this:
Cut the core of the cabbage out, then just thinly slice until you're out of cabbage. Cabbage can get pretty watery, so we're going to salt it to try and help draw some of the water out. Put the sliced cabbage in a colander over the sink and sprinkle with 1/2 tsp kosher salt. Let it sit for a minimum of 10 minutes (or however long it takes to get everything else ready).
In a small bowl, mix 2 Tbs. hoisin sauce, 1 Tbs. soy sauce, 2 tsp. Asian sesame oil, and 1 tsp. rice vinegar. The hoisin sauce is what gives this dish its characteristic taste.
Unless you're used to doing things on the fly, it's a good idea to have everything ready for stirfry before you start. Things can cook very fast, so let's prep the rest of your veggies. The recipe calls for green onions. If you have those, clean and trim them, thinly slice the white part, and cut the green parts into 2-inch pieces. If you're like me, and you decided to make this on the spur of the moment, you may have onions instead. Just take a medium one (cleaned and peeled), cut it in half from root to top, and slice it thinly. The recipe also calls for shiitake mushrooms, which I didn't have...if you do, clean and stem them, then thinly slice. Put 2 tsps minced ginger (fresh, please), 2 tsp. minced garlic, and 1 tsp vegetable oil in a small bowl. You'll also want to break two eggs into a bowl and lightly beat them.
Once your cabbage has salted enough, spread it out on a baking sheet lined with paper towels and blot it dry with a few more. If you use carrots, you can julienne them (I use my handy julienning tool from pampered chef). If you shred them with a grater, you may want to blot them dry with the cabbage.
Okay, I think we're set. Take a large non-stick pan and heat 1 Tbs vegetable oil over medium high heat. It should be shimmering slightly. Add the pork or chicken and cook it till it's lightly browned, about three minutes. Transfer to a plate. If your pieces of meat look big (like mine did), you can shred them or chop them more after you cook them.
Add 1 Tbs oil to the pan and once it's shimmering again, add the scallion whites and mushrooms (or just add the onions). Sprinkle with 1/4 tsp salt (or don't--I don't think I did, but the recipe calls for it), and cook until they are brown and soften, 2-3 minutes. You'll want to stir occasionally so they don't burn. Push the veggies to the sides and add the eggs. Let them sit for a few seconds until set, then break them up. Stir until cooked through, then dump everything on the plate with the pork.
Add 1 Tbs oil to the pan (shimmering) and add the scallion greens (if you're using them), cabbage, and carrots (if you're using them). Cook, stirring occasionally, till softened, about two minutes. Push the cabbage to the side and dump the bowl of ginger and garlic into the center. Let it sit for 15-30 seconds (until it smells tasty), then mix it into the cabbage. Adding the ginger and garlic at the end prevents it from getting burned--I make all my stirfry this way, regardless of what the recipe says.
Add the hoisin mixture and the pork plate back into the pan, then stir and cook for about 1 minute. This lets the flavors 'meld' together.
Put it all together: take a heated tortilla (or pancake if you're lucky) and spread about 1 Tbs. hoisin sauce down the center. Add some of the pork mixture to the tortilla, fold as you like it, and chow down!
Ingredients:
6 cups thinly sliced cabbage
2 Tbs. hoisin sauce (essential for getting the right flavor--look in the asian section)
1 Tbs. soy sauce
2 tsp. Asian sesame oil
1 tsp. rice vinegar
3 Tbs. vegetable oil
1/2 lb pork or chicken, cut into thin strips (you can also used cooked, shredded pork or chicken, about 2 cups)
1 bunch scallions
1/2 lb shiitake mushrooms, stemmed and thinly slice (about 4 cups)
2 eggs, beaten
2 tsp minced fresh garlic
2 tsp minced garlic
6-8 pancakes or flour tortillas
Start with cabbage (a great powerhouse veggie!). The recipe calls for six cups, but I just used a quarter of a head, then added two cups shredded carrots for color and variety. Cut the cabbage head through the stem, then again. You'll end up with something like this:
Cut the core of the cabbage out, then just thinly slice until you're out of cabbage. Cabbage can get pretty watery, so we're going to salt it to try and help draw some of the water out. Put the sliced cabbage in a colander over the sink and sprinkle with 1/2 tsp kosher salt. Let it sit for a minimum of 10 minutes (or however long it takes to get everything else ready).In a small bowl, mix 2 Tbs. hoisin sauce, 1 Tbs. soy sauce, 2 tsp. Asian sesame oil, and 1 tsp. rice vinegar. The hoisin sauce is what gives this dish its characteristic taste.
Unless you're used to doing things on the fly, it's a good idea to have everything ready for stirfry before you start. Things can cook very fast, so let's prep the rest of your veggies. The recipe calls for green onions. If you have those, clean and trim them, thinly slice the white part, and cut the green parts into 2-inch pieces. If you're like me, and you decided to make this on the spur of the moment, you may have onions instead. Just take a medium one (cleaned and peeled), cut it in half from root to top, and slice it thinly. The recipe also calls for shiitake mushrooms, which I didn't have...if you do, clean and stem them, then thinly slice. Put 2 tsps minced ginger (fresh, please), 2 tsp. minced garlic, and 1 tsp vegetable oil in a small bowl. You'll also want to break two eggs into a bowl and lightly beat them.Once your cabbage has salted enough, spread it out on a baking sheet lined with paper towels and blot it dry with a few more. If you use carrots, you can julienne them (I use my handy julienning tool from pampered chef). If you shred them with a grater, you may want to blot them dry with the cabbage.
Okay, I think we're set. Take a large non-stick pan and heat 1 Tbs vegetable oil over medium high heat. It should be shimmering slightly. Add the pork or chicken and cook it till it's lightly browned, about three minutes. Transfer to a plate. If your pieces of meat look big (like mine did), you can shred them or chop them more after you cook them.
Add 1 Tbs oil to the pan and once it's shimmering again, add the scallion whites and mushrooms (or just add the onions). Sprinkle with 1/4 tsp salt (or don't--I don't think I did, but the recipe calls for it), and cook until they are brown and soften, 2-3 minutes. You'll want to stir occasionally so they don't burn. Push the veggies to the sides and add the eggs. Let them sit for a few seconds until set, then break them up. Stir until cooked through, then dump everything on the plate with the pork.
Add 1 Tbs oil to the pan (shimmering) and add the scallion greens (if you're using them), cabbage, and carrots (if you're using them). Cook, stirring occasionally, till softened, about two minutes. Push the cabbage to the side and dump the bowl of ginger and garlic into the center. Let it sit for 15-30 seconds (until it smells tasty), then mix it into the cabbage. Adding the ginger and garlic at the end prevents it from getting burned--I make all my stirfry this way, regardless of what the recipe says.
Add the hoisin mixture and the pork plate back into the pan, then stir and cook for about 1 minute. This lets the flavors 'meld' together.
Put it all together: take a heated tortilla (or pancake if you're lucky) and spread about 1 Tbs. hoisin sauce down the center. Add some of the pork mixture to the tortilla, fold as you like it, and chow down!
Ingredients:
6 cups thinly sliced cabbage
2 Tbs. hoisin sauce (essential for getting the right flavor--look in the asian section)
1 Tbs. soy sauce
2 tsp. Asian sesame oil
1 tsp. rice vinegar
3 Tbs. vegetable oil
1/2 lb pork or chicken, cut into thin strips (you can also used cooked, shredded pork or chicken, about 2 cups)
1 bunch scallions
1/2 lb shiitake mushrooms, stemmed and thinly slice (about 4 cups)
2 eggs, beaten
2 tsp minced fresh garlic
2 tsp minced garlic
6-8 pancakes or flour tortillas
Wednesday, July 15, 2009
It's Unnatural...but I'm LOVING It
Monday was a bad day. The high was 97 degrees, and when I got home from shopping at 5:30 (I go then so I can pick David up from work when I'm done), my dinner plans quickly changed. I had some cut up pork thawing in the fridge, but it was 93 degrees in the kitchen, and I was not spending one moment longer than I absolutely had to in that kind of heat. So we had tuna melts in the guest bedroom, which was a delightful 75 degrees from the window unit.
Tuesday was also hot, but that's because I had to stay in the main area of the house instead of the nice cool back bedroom. Why? There were people here all day...mostly in the garage, but every once in a while they'd poke their heads in the house and ask me something. They left a few things behind...like this:
And this:
It may be unnatural, but whoever says you should go 'all natural' should have to spend a day in my house pre-AC. I have high hopes for the improvements this will bring to my life--less morning sickness, added energy, renewed focus... My blog posting had fallen off because if I didn't post something in the morning, nothing (not even you, dear reader) could keep me out at the computer and away from the AC in the back bedroom. And now, I can move about the house in total freedom!
Blessed, blessed coolth!
(And a shout-out to the first person who recognizes the source of that quote.)
Tuesday was also hot, but that's because I had to stay in the main area of the house instead of the nice cool back bedroom. Why? There were people here all day...mostly in the garage, but every once in a while they'd poke their heads in the house and ask me something. They left a few things behind...like this:
And this:
It may be unnatural, but whoever says you should go 'all natural' should have to spend a day in my house pre-AC. I have high hopes for the improvements this will bring to my life--less morning sickness, added energy, renewed focus... My blog posting had fallen off because if I didn't post something in the morning, nothing (not even you, dear reader) could keep me out at the computer and away from the AC in the back bedroom. And now, I can move about the house in total freedom!
Blessed, blessed coolth!
(And a shout-out to the first person who recognizes the source of that quote.)
Tuesday, July 14, 2009
I CAN Move My Arms...
I think I can, I think I can...but just typing this post is a stretch. I'm trying two new things this week: going to the gym every day, and trying a class every time I go. The gym thing I need to do anyway, and if I do a class, I'm there for a whole hour doing something. Yesterday I tried Intro to Pilates. It was okay, but I wasn't sure if I was doing things right, and I didn't really feel it today. I think if I kept going, I'd figure out what I need to do to make it 'work' for me. I will definitely be in pain tomorrow, though. I tried a class called Body Pump, which is basically lifting weights for an hour. My legs were shaking after the warmup. Bad sign. Now that I'm done, I feel like my arms might fall off, or my legs might give under me. But I can definitely see why people like it--the music is really upbeat, and I didn't have to wonder whether I was covering everything or not. It's nice to have a coach too, and to see everyone else doing it. I'll probably go again on Thursday. If I can move.
Comment time! I love comments, and today I want to hear about what you do to exercise. Are you a runner? do you go for gym classes? or just the treadmill/eliptical/whatever? Or maybe you're a swimmer? I'm curious to hear what works for you. I'm hoping this keeps working for me, since my mom says the better I'm in shape, the easier the labor. I'm game for that!
Comment time! I love comments, and today I want to hear about what you do to exercise. Are you a runner? do you go for gym classes? or just the treadmill/eliptical/whatever? Or maybe you're a swimmer? I'm curious to hear what works for you. I'm hoping this keeps working for me, since my mom says the better I'm in shape, the easier the labor. I'm game for that!
Saturday, July 11, 2009
My Garden, In Pieces
Here is my garden. Most of it was a gift from Nathan and Melinda Perkins (in the form of a Lowes gift card, since I couldn't take them with me from KY). The jasmine plant on the right did take a plane trip from Tucson, courtesy of Erin Johnson and Southwest Airlines. :) You might be wondering why they are in pots, instead of in the ground where they belong. Here's why.
This was the former resting place of this:
David siphoned off all the water (and everything growing in it) and removed the pond from the ground. But, we haven't filled it with dirt yet. Someday, I'll get up early enough that it won't be super hot with the sun beating down, and I'll take care of everything. Someday, when I have more energy...
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