Thursday, October 31, 2013

Bus Driver Stops Suicide

Just in case you missed this today, I thought this was the most inspirational news story I've heard in a very long time. Not just that the bus driver stopped his bus in the middle of the bridge, got out, and managed to talk the would-be suicide back onto this side of the railing, but that he then...

sat down beside her and put his arm around her, and stayed with her until counselors arrived.

When our typical news story is about scheming politicians or police officers getting shot or people losing employment, it is so refreshing to hear some really good news.

From UK Daily Mail:

"Hero driver stops bus full of passengers in the middle of a bridge and saves suicidal woman from jumping

Darnell Barton was going along his usual route in Buffalo when he spotted the woman at the other side of the rail
Described her as distraught and disconnected
When he asked her if she wanted to go on the other side of the rail she said yes
He sat and talked with her until counselors came

If you've heard another inspirational news story lately, I'd love it if you'd share it with us!

***

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Wednesday, October 30, 2013

Five Spice Pork and Apple Stirfry Recipe - Gluten Free

There is something amazing about the McIntosh apple, mixed in with this stirfry. Not only does it give it beautiful color, but it delivers a sweet-tart burst of flavor. I love it!

Five Spice Pork & Apple Stirfry Recipe - Gluten Free

Cooked pork loin, cubed
1 clove garlic, minced
1 onion, sliced
1/3 - 1/2 stalk celery, thinly sliced
2 McIntosh apples, cored and cut into chunks (Don't pare. You'll love those little surprises of bright red in this stirfry.)
5 Spice Powder
Salt
Almonds, chopped
Olive oil, Butter

In a large skillet, in a combination of olive oil and butter, saute cooked pork cubes and garlic until pork is golden. Remove from skillet and set aside.

In skillet, saute onion and celery until translucent and tender/crisp
Add pork back into skillet.

Stir in apple chunks and sprinkle with 5 spice powder and salt, to taste.
Toss and heat thoroughly, just until apple is tender/crisp. Don't overheat, for the apples will get mushy.

Sprinkle almonds on top and toss once more before serving.

Note: When we have a pork loin roast and veggies (or salad) for dinner, I make this recipe for dinner the next night. So when I purchase a lean pork loin, I get one large enough for both dinners.

***

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This post may be linked to one or more of the following: Mop it Up Monday and Mosaic Monday and Barn Hop and Get in My Tummy and Cure for the Common Monday and Clever Chicks Blog Hop and Barn Charm and The Marketplace and Mix it up Monday and Make it Pretty Monday and Making the World Cuter Mondays and Make the Scene Monday and Something I Whipped Up Monday and Motivate Me Monday and Making Monday Marvelous and Get Your Craft On and Efforts and Assets and You're Gonna Love it Tuesday and Knick of Time Tuesday and Creative Showcase and Memories by the Mile and Crafty Texas Girls and Tweak it Tuesday and Coastal Charm Tuesday and Take a Look Tuesday and Tasty Tuesday and Love Bakes Good Cakes and Mom on TimeOut and Adorned from Above and Wildcrafting Wednesday and Cast Party Wednesday and We Did it Wednesday and Whatever Goes Wednesday and All Things With Purpose and Home & Garden Thursday and It's a Party at Creative Princess and Artsy Corner Thursday and The Girl Creative, Thursday and Creative Things Thursday and Be Inspired and Time Travel Thursday and Thrifty Things Friday and Friday Fences and Thursday's Inspiration and The Self-sufficient Home Acre and I'm Lovin' it Thursday and Creative Things Thursday and Mandatory Mooch and Foodie Friends Friday and Freedom Fridays and From the Farm and Anything Blue Friday and Junkin' Joe and Serenity Saturday and Get Schooled Saturday and Inspiration Friday(ThursNite) and Vintage Inspiration Friday and Photo Friday and Share Your Creativity and A Favorite Thing Saturday and Sunny Simple Sunday and Sunlit Sunday and Market Yourself Monday and Saturday Nite Specia

Monday, October 28, 2013

The Eagle Has Landed, Again

One of God's most gorgeous creatures!

When I went outdoors to shake the rugs, I heard an odd, but somewhat familiar, noise coming from the windbreak north of the house, just on the other side of the driveway. I looked up and saw Mr. Eagle, perched on a branch at the top of the pine tree. Wanting to get a photo, I slowly and quietly laid the rugs down and backed carefully away from where I was, to go get my camera.

When I returned, as unobtrusively as possible, with the camera, the eagle, fortunately, was still atop the tree. Good. I tried to get in an even less conspicuous spot to take the pictures. So I stood there with my head tilted back, camera in hand, snapping one after the other, while the eagle seemed totally uninterested.

I was hoping to get a photo of him as he swooped down from the tree, with that huge wingspan - something I've observed before but never photographed - so I waited.

and waited

and waited.

Of course I had my camera focused on this bird the whole time and was getting a major crick in my neck, but I was determined to get that photo.

Okay, now I was getting impatient. After all, it was no longer about this majestic bird, but all about me getting that stupid photo!

I stepped out from my 'hiding place' and began making noise.

I sang.

I waved my arms.

I called, 'C'mon, Mr. Eagle, Fly!'

He just sat there, occasionally turning his head around and casually picking a piece of lint off his feathers - probably wondering what that obnoxious creature below him was up to. (No kidding, it really felt that way!) He was in absolutely no hurry to go anywhere.

After many uncomfortable minutes, my battery went flat.

I ran to the house to get a replacement battery. I didn't bother trying to go quietly.

When I got back out there, probably not 30 seconds later,

he was gone.

I knew he would be, and I know he did this on purpose.

I'm sure I heard him laughing off in the distance.

See that little white dot under the red arrow?

That's the eagle's head.

Next time.

And there will be a next time. Mr. Eagle likes to use the tops of our two tall pines as his lookout.

And pain in the neck or not, I love it that these amazing birds visit our backyard once in a while.

***

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This post is linked to Freedom Fridays and Anything Blue Friday and From the Farm

Friday, October 25, 2013

Having Amish for Dinner

When I told my friends that we were having Amish for dinner, I got all the predictable responses, e.g. 'How will you prepare them?' or 'Slow cooked?' or 'With a very plain sauce?' so if you're thinking of any Amish jokes, I've probably already heard them.

So anyway, I should have titled this, 'Having Amish Guests for Dinner,' but how fun would that have been.

Kevin's cousin and three young Amish friends showed up at 7 PM on our (not quite finished) front porch and knocked on the door last Friday evening. They did not arrive by horse and buggy, but by VW Bug - gunmetal gray, which Eric (the non Amish) was driving, of course.

Cute VW Bug in Westby

Ugly Norwegian Trolls ;-)

(Eric and my husband)

As I said, Eric and the Amish guys arrived by VW Bug, not by...

Horse and Buggy

In fact, while they were still en route from Westby to our house, I got a phone call from Eric. I told him that I should have reminded the Amish guys not to wear dark clothing because we have an abundance of dog hair. (Joke, get it? Because they always wear dark clothing, of course. Long pause, waiting for laughter...) ANYway, he had me on speaker phone, so I think they got a kick out of that - or wondered what they were getting themselves into.

I tried to take their drink orders, but they responded with

'Anything's okay'

'No matter'

'I don't care, you choose' (or something like that)

I told them they didn't carry those kinds at the BP.

I think they didn't want to seem demanding. When coaxed, they came up with a couple names. So Kevin and I made a little trip to the BP for Pepsi and Mountain Dew.

I had a big beef stew and apple crisp ready to serve them for dinner. I thought those were pretty safe. Even my kids never said, 'I hate that!' to those two.

Actually, a workshop of one of the guys who visited us

Juxtaposition
I wonder which one's Eric's...

Like any young, intelligent, and fun young men, these Amish guys (and Eric) were great dinner companions. We had a lot of fun conversation, and either they were really polite in wanting seconds, or they actually enjoyed the dinner.

They discussed things like how they collect ice, how they store it (for refrigeration in the summertime), how they made the woodworking project we had ordered (and which they delivered), and Kevin served one of them coffee in our Lehman's Hardware Store mug from the store in Ohio. They were very familiar with Lehman's, of course.

None of them had ever been this far north before last Friday, and Eric suspects that none of them had ever before eaten a meal in the home of 'an English.'.

Before they left, Kevin offered them additional cans of soda for the long 3-hour trip home. Eric lamented the fact that the soda would mean extra pit stops. Kevin reminded him that there were always field drives to accommodate them. At this point, one of the young men said,

'What happens in the corn field stays in the corn field.'

Now you wouldn't expect to hear that from an Amish guy, right?? ! We got a big laugh out of that.

I'll have to order more woodworking projects and maybe we'll get them back up here for another dinner. :-)

Before he left, Eric brought in a gift for me: a big leaf from an epiphyllum oxypetalum. (Put that in your pipe and smoke it!) I stuck it in the soil next to one of my jade plants. I hope it survives.

So lest you think that the Amish are so very different from us, just remember that all the dark clothing and 19th century technology aside, they're just. like. us.

The above photo is of Amish cows. You couldn't tell the difference now, could you! :-)

P.S. When I said something to my daughter about 'the Amish boys,' she said, 'They sound like a rock band, Mom - THE AMISH BOYZ, with a Z'

I'll have to suggest it to them. I wonder if they're open to moonlighting.

***

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Thursday, October 24, 2013

Sweet Potato Fries, Recipe

Crisp - and - Yum-my

Sweet. Potato. Fries! ♫

Doesn't that sound like it should be part of a jump rope chant? And I realize that most of you would have no idea what on earth I'm talking about. But when I was in grade school, two kids would stand about 12 feet apart, each holding the end of a thick rope and swinging it, and the rest of us would be lined up, chanting the jump rope ditty, and ready to run into the center of the virtual elliptical prism* created by the twirling rope, making sure we don't catch our feet or hands on it. I was really, really good at jump rope. Unfortunately, it was not a sport that anyone really appreciated. And the effects of all that jump roping (jumping rope?) is totally not in evidence today.

And maybe I'm the only person in the Blogiverse who'd never made sweet potato fries before, but there it is.

SO, I had a chuck roast with garlic and red wine slow-cooking in the CrockPot all day. About an hour before dinner, I decided to make some sweet potato fries.

Sweet Potato Fries, Recipe:

Preheat oven to 450 degrees F.

2 large sweet potatoes, pared

Cut sweet potatoes in half at the equator (of the potato, of course), then stand each half on its equator and slice from top to bottom, about 1/4 -3/8 inch slices. (This will keep you from cutting your fingers off.) When that's done, slice each of those into 1/4-3/8 inch thick straws. I think mine were actually more like 1/4 inch or less. I really get into cutting up vegetables (and meat) into very small pieces. It's therapeutic. I love it!

Place sweet potato straws into a gallon Ziploc bag.

Put 1/2 T. corn starch in the Ziploc bag too, and toss this well so that the corn starch is evenly distributed. I read that the corn starch, as much as I didn't want to use it, helps make the fries nice and crispy. I wanted crispy. Uncrispy is totally unacceptable.

Place 1/2 t. Penzey's Hot Curry Powder into the bag. Toss to distribute evenly.

Place 2-3 T. olive oil into the bag and toss to coat the sweet potatoes thoroughly.

Turn out onto a jelly roll pan that's been sprayed with a non-stick cooking spray.

Sprinkle a little salt and a little cayenne over the fries. (Yes, we like things hot.)

Bake for 15 minutes, then use a pancake turner to flip the fries over and

Bake another 15 minutes.

Some of mine got really dark. You might think of it as a failure. I loved them. They were very crispy. But then, I like burned potato chips too. Ever notice how quality control has virtually eliminated those wonderfully burned potato chips??

Anyway, I think the whole thing was a success. They were delicious - and hot!

*Know how hard it is to describe this in words??!

And did you jump rope as a child? And do you remember any of the chants?

***

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-This post may be linked to one or more of the following: Mop it Up Monday and Mosaic Monday and Barn Hop and Get in My Tummy and Cure for the Common Monday and Clever Chicks Blog Hop and Barn Charm and The Marketplace and Mix it up Monday and Make it Pretty Monday and Making the World Cuter Mondays and Make the Scene Monday and Something I Whipped Up Monday and Motivate Me Monday and Making Monday Marvelous and Get Your Craft On and Efforts and Assets and You're Gonna Love it Tuesday and Knick of Time Tuesday and Creative Showcase and Memories by the Mile and Crafty Texas Girls and Tweak it Tuesday and Coastal Charm Tuesday and Take a Look Tuesday and Tasty Tuesday and Love Bakes Good Cakes and Mom on TimeOut and Adorned from Above and Wildcrafting Wednesday and Cast Party Wednesday and We Did it Wednesday and Whatever Goes Wednesday and All Things With Purpose and Home & Garden Thursday and It's a Party at Creative Princess and Artsy Corner Thursday and The Girl Creative, Thursday and Creative Things Thursday and Be Inspired and Time Travel Thursday and Thrifty Things Friday and Friday Fences and Thursday's Inspiration and The Self-sufficient Home Acre and I'm Lovin' it Thursday and Creative Things Thursday and Mandatory Mooch and Foodie Friends Friday and Freedom Fridays and From the Farm and Anything Blue Friday and Junkin' Joe and Serenity Saturday and Get Schooled Saturday and Inspiration Friday(ThursNite) and Vintage Inspiration Friday and Photo Friday and Share Your Creativity and A Favorite Thing Saturday and Sunny Simple Sunday and Sunlit Sunday and Market Yourself Monday and Saturday Nite Specia-------------------
--

Wednesday, October 23, 2013

Pre-Holiday Baking Sale

In Your Dreams

Kevin unearthed this grocery store newspaper ad from 1977. He probably found it in an old building, just prior to demolition. He often drags home little treasures like this. Alas, no gold pieces.

A 10-oz. pkg of walnuts for $1.18? I'd love to see that again!

EIGHTEEN oranges for 79 cents???

So what's happened? Why are the prices on these same products SO much higher today? Contrary to what some people think, it's not because the guy who owns the grocery store is selfish and greedy. Or that the producer of these goods is raking in a fortune while we get charged an arm and a leg.

It's because the Federal Reserve keeps printing money. Paper money. And it's becoming about as valuable as Monopoly money. The U.S. Dollar is getting worth less and less. When we see an ad like this, it shocks us, doesn't it. But we don't usually see ads like this, these reminders of what's reallly happening!

Inflation is designed to occur gradually. Remember a few years ago when we noticed that ice cream was no longer sold in 5 quart pails, but smaller boxes? And the price remained the same, or perhaps a little less, so that it looked like we were getting a good deal - until we caught on to what was going on. Same thing with cereal boxes. They became thinner and smaller, and the price did not decrease correspondingly. We didn't like the smaller boxes, but we didn't complain too much because the bill at the end didn't rise dramatically [enough] overnight. SO that in reality, although we complain every time we go into the grocery store and swipe our credit card to pay the enormous food bill, we aren't mad enough to actually riot. And as long as people around the world still accept the U.S. Dollar in trade, we can keep all the plates spinning in the air, if we really try hard. But when they no longer do accept the Dollar, it will all...
                                                           come...
                                                                                 crashing...
                                                                                                             down.
Then there will be riots.

***

So after that depressing post...

Something to make you smile.

This photo came up because I did an image search through my files for:

'grocery.' And this photo was there too because Henry was riding horse at the 'grocery' store. :-) That's one happy cowboy!

P.S. Do you save your grocery receipts so you can compare them month by month and year by year? I wish I'd been doing that right along.

***

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Tuesday, October 22, 2013

Into The Woods

I told my daughter that we were going out to the woods today. She said, 'You'd better go in disguise.'*
I can always count on my kids to come through when I give them a good setup like that. :-)

These photos are from October 12, which I had thought was Columbus Day, but I guess it shifts from year to year. And oddly enough, in 1984, I was expecting to deliver a baby on October 12, but she came early - September 26. Not that anyone needed to know that, but the date rang a happy bell for me.

Is This Chicken-of-the-Woods?

It looks like giant candy corn!

Look at all the varieties of lichen and fungi**! I think they're all so pretty and interesting. And I love the smell of a woods in autumn. Kevin reminded me that it is the smell of everything dying. (Thank you, Kevin.) Oh well, it smells rich and wonderful. I only wish that a mouse dying inside the walls in the winter smelled as good.

Waiting for me to get help
(just kidding, of course)

Walking out of the Woods

to a gorgeous October sky

So is it autumn where you are? Yes, I realize that technically it is, but I'm talking about the cooler weather and beautiful leaves. And did you, or are you, going to get a walk in the woods? It's so worth it! I love the rustling of the crisp leaves and being able to enjoy the woods - after all the mosquitoes are gone!

Neighbor Bill's Triangle

Across the highway from our house

This piece of land is gorgeous in every season of the year!

It was 27 degrees here this morning and it was snowing about an hour ago. I think we're supposed to have frost every night this week. Autumn, as we know it here in NW Wisconsin, is quickly sliding into winter.

*From 'The Teddy Bears' Picnic' ♫

**So what's the difference between lichen and fungi?

"Lichen:
1. Lichens are composite organisms composed of algal (phycobiont) and fungal(mycobiont) partners.
2. Here thallus organization is complex type with upper cortex, medulla, lower cortex and root-like rhizines.
3. The partners are intimate combination, showing mutualism or symbiosis.
4. Special structures like isidia, soredia, etc. are formed for vegetative reproduction.
Fungi:
1. Fungi are non-chlorophyllous thallophytes.
2. Thallus is mycelia, made up of threads-like hyphae.
3. These are heterotrophs, live either as saprophytes or as parasite.
4. No such structure is found in fungi."

There! Aren't you glad I cleared that up for you?!

BTW, that came from preservearticles.com

***

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Monday, October 21, 2013

N.T. Wright on the Psalms

September Afternoon, Just Before Sunset

"There is a prejudice in much of contemporary Western society that imagines that humankind grew up sometime in the 18th century, that everything before then is sort of silly, and that everything after then is sophisticated, intelligent, and informed by science.

"But what is true today was true in the first century: There was a clash of worldviews. The early Christians discovered themselves drawn into the Psalter's ancient Jewish way of seeing God as both totally other than the world and radically present—dangerously present—within it. And of course, this very description of God is also the description of Jesus. The Psalms enabled the first generation of Christians to navigate the world of their day, a world not all that different from our own." - N.T. Wright

Read the full interview from Christianity Today.

Psalm 46

God is our refuge and strength,
a very present help in trouble.

Therefore we will not fear though the earth should change,
though the mountains shake in the heart of the sea;

though its waters roar and foam,
though the mountains tremble with its tumult. Selah

 There is a river whose streams make glad the city of God,
    the holy habitation of the Most High. 

 God is in the midst of her, she shall not be moved;
    God will help her right early. 

 The nations rage, the kingdoms totter;
    he utters his voice, the earth melts. 

 The Lord of hosts is with us;
    the God of Jacob is our refuge.  Selah

 Come, behold the works of the Lord,
    how he has wrought desolations in the earth.
 

 He makes wars cease to the end of the earth;
    he breaks the bow, and shatters the spear,
    he burns the chariots with fire! 

 “Be still, and know that I am God.
    I am exalted among the nations,
    I am exalted in the earth!” 

 The Lord of hosts is with us;
    the God of Jacob is our refuge.  Selah



 ***

Saturday, October 19, 2013

Chicken Recipe - An Easy and Fast Dinner Recipe

Chicken, Red Onion, Fennel Recipe

This recipe is a modified version of one I saw Lidia Bastianich make on TV a few days ago. I followed her recipe except for my addition of black beans. I needed a dinner that was going to 'stick to my ribs' so that I could leave the Ghiradelli dark chocolate squares alone in the evening.

(Not that that plan was successful.)

Ingredients:

2 boneless, skinless chicken breasts, sliced in half laterally. (Do this when they're still partially frozen so you don't have to deal with slimy chicken!)
1/3 c. flour
1 large red onion, sliced
1/3 c. sliced kalamata olives (that have been preserved in oil)
Parsley, some
Butter and olive oil
1 can black beans, rinsed and drained
Zest of 1/2 to 1 orange
Fennel
Salt
White wine

Lightly flour both sides of four chicken pieces. In a large skillet, brown chicken pieces in butter and olive oil until golden. Do NOT do this at a high temperature. I used a medium-low setting on my burner. When golden, flip chicken pieces and brown other side. This takes only a few minutes on each side. Remove from skillet and set aside on a plate.

Note: Next time I would make this gluten free, omitting the flour.

In skillet, put some butter and olive oil and saute the red onion until translucent and slightly carmelized.

Add kalamata olives, parsley, black beans, orange zest, fennel to taste, and salt to taste.

Sink chicken pieces down into the onion/black bean mixture. Pour white wine over the top and cook on Low to reduce. This also only takes a few minutes. I covered the pan for about a minute, then continued to cook uncovered.

I thought this was delicious!! Kevin's opinion? 'It tastes healthful.' LOL

Never give up.

He liked the tomato. :-)

This is a modified version, but
the original recipe was from

Lidia Bastianich's Latest Cookbook,
Lidia's Commonsense Italian Cooking

***

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