Seasons Come and Seasons Go

I’ve been thinking about this little corner of the web over the past few weeks.  This blog has meant so much to me over the years.  It was a place for me to explore various interests that I had at the time – cooking, sewing, photography.  Sometimes I’m afraid to look back over this little archive and see all I’ve written, worried it’ll be ridiculous or embarrassing.  And sometimes it is, but only slightly.  Usually, it reminds me of who I was then.  And how I’m not that girl now.

It’s strange how much can change in so short a time.  How things that once seemed like so important are no longer even on the radar.  This blog was a small place where I chronicled years of trying, experimenting, and exploring.  I think that’s why it doesn’t seem embarrassing to me know: because it’s such a picture of who I was then.

But this is also the reason why it has left me perplexed at how to pick back up.  In some ways, I don’t want to disturb this image of who I once was.  Just like me, though, this space can’t remain unchanged forever, or else it would be incredibly boring.  It kind of already is.

(Also coming up with a new name for a blog is more than I can do.  Let’s be honest here.)

So here I am, ready to try this again.  Except, it’s going to be different.

Previously, my life seemed to revolve around cooking, food, and photography.  These days, though, I’m generally grabbing something quick to eat while running out the door.  When I do cook, I shoot for quick recipes, and the fewer dishes, the better.  My big black camera, while still important to me, is mostly in its bag now.  It’s been almost a year since it’s been out.  I know, sad.  Most of my photos are now taken on my phone.

What’s life look like now?

As a full time student and a part time piano teacher, I’m either teaching, learning, studying, or driving between all three.  It’s a lot to try to balance, and can be super stressful at times (ok like all the time).

But here’s the (not really) secret: I love it.  I absolutely love it.

I have been given myriads of opportunities I never would have had otherwise.  It’s opened horizons, stretched me, and taught me so very much.  And I can’t wait to see what will come next.

So what’s that mean for this blog?

Some days, weirdly enough, this science major just has the urge to write.  Whether it’s a thought I’ve been pondering, a memory that pops out, an interesting experience, wondering why we do something a certain way, or nostalgia, it sometimes just begs to be written.

So that’s what you’ll see here: a weird snapshot of my mind.

It won’t always be pretty, it probably won’t be very good.  But I’ll enjoy it. Hopefully, you will too.  And maybe, in five years, it will give me something to look back on.

If you’ve read this far, you are a fantastic human and you deserve an award.

And that’s it.  Hopefully I will be on here more – and we’ll see where it goes.

 

 

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Today–12/9/13

Dusk is falling.  It’s one of those snowy dusks, which translates into everything just turning blue.  It’s really pretty.  Especially when viewed while drinking a dairy-free o.k.-sugar mocha.  Yes, I have FINALLY cracked the code and found out how to make a (see above).  Maybe I’ll tell you sometime.

Now I am (should be making) dinner.  And I should be posting about our lovely Thanksgiving (and my first 5k!) and our Winter trip to Branson (we got snowed in), but instead I feel like just posting what’s up.

Today I gave Lucy a shave.  May seem like an odd thing to do, what with the cold weather and all, but she was in desperate need.  So I gave her a good shave.  She still isn’t talking to me.  And by that I mean that when I call her, she doesn’t come, since I called her when we were cutting her hair, and she resents that.  Or thinks that I still have the clippers hidden somewhere.

I also baked a pumpkin that I had, cause it needed to be cooked so it didn’t rot.  Last time I cooked a pumpkin, Lucy helped herself to some, and it turns out she LOVES pumpkin.  And I found out that pumpkin is good for dogs.  So this time around I gave her some.  She wants more.  But man was she begging while I was working on it.  Those little puppy eyes.  Oh-so-cute!

So now I am cleaning up the kitchen and prepping dinner (fish).  And rocking out to music.  Everything’s better when done to music.

And my mocha’s cold now.  Oh well.  Still tastes good.

Off to dance and cook,
Allison

Thankful For

I’m…

thankful for family.

thankful for sunsets.

thankful for my puppy.

thankful for work.

thankful for warm blankets.

thankful for music.

thankful for my piano.

thankful for my piano teacher.

thankful for ideas.

thankful for understanding friends.

thankful for sibling parties.

thankful for being redeemed.

thankful for love.

thankful for laughter.

thankful for life.

thankful for beauty.

thankful for the country.

thankful for working together.

thankful for blood, sweat, and tears.

thankful for late nights and early mornings.

thankful for inside jokes.

thankful for knowledge.

thankful for wisdom.

thankful for grace.

thankful.

 

 

love,
Allison

(What are you thankful for?)

Why!?

I’ve spent the past two days and nights sweating.  So now today I thought I would outsmart myself, and wear a short sleeve shirt.  And it’s 65*F, so I should be able to wear a short-sleeved shirt.

And you know what?

I AM FREEZING MY FEET OFF, WEARING MY THICKEST SWEATER JACKET (for inside use).

Grr…

(welcome to my life)

10 Things Running Through my Head Right Now

1.  I’m not really hungry, but I want something to eat.

2.  I want to sleep.

3.  I want a gluten free cracker.  RIGHT NOW.

4.  Did someone sneak in my bedroom and beat me over the head with a baseball bat last night?  Cause it kind of feels like that happened (either that or my head’s congested – and NOT with good ideas).

5.  Is this magnesium body butter ever going to soak in, or is my arm just going to feel sticky/oily all day?

6.  My bedroom PROOVES spontaneous generation.  You should SEE all the junk stuff in there!

7.  I think a cheese stick sounds good right now.

8.  I’m crazy.

9.  Is it wrong to want to eat your homemade beauty care products?

10.  I’ve got a huge mess to clean up.

Movin’ on…

Why Every Cook Should Have Their Nails Painted

I haven’t had my finger nails painted in, like, 8 years or so.  At least.

But that all changed last week.

(Unless you count the time I painted a few nails, then promptly removed it because I didn’t like it.)

Last week I attempted to paint my finger nails red.  And I painted all the layers too soon after each other, and my polish got nicked and rippled.  Also, I had painted all over my fingers, not just on the nails, since I have painted my nails in so long.  So I took it off.

But the next day I just put on a clear coat, thinking that would at least be some nail polish, and I could start getting used to the feeling of having my nails painted.

Then today I painted them purple.  And they turned out pretty well.  My right hand is a little nicked, because I didn’t wait long enough between applying layers, and when I was finished, I went outside and picked up acorns instead of letting my nails dry as long as I should.  I mean, think about it:  pick up acorns with 7-year-old sister for the pig, or sit there and do nothing while your nails dry?  Clear choice.

One of the reasons that I haven’t painted my nails is that I cook a lot, and the thought of my hands in the food with nail polish on the nails just grossed me out a little.

But today, in between layers, it hit me.

EVERY cook should have their nails painted.

Because it happens to the best of us and the worst of us, no matter how good your knife skills are.  You’re chopping something in the kitchen, and either someone bumps you, your little sibling thinks it would be funny to scare you right now (NOT), the mail man rings the doorbell, or the FBI shows up (just kidding about that last part).

And you slip and cut yourself.

And besides the minor details of stopping the blood flow, getting through the freak-out session over the fact that you just cut yourself (the thought of the knife slicing your skin – YUCK!), wade through the apologies (or lack thereof) of the bumper or scarer, find somebody to keep you from hyperventilating, and determine whether or not you need stitches, there is always the important part of making sure that there are no nails left in whatever you were preparing.  Particularly if the cut wasn’t of your skin, because your nails were long, and that’s what the knife got to first.

Just think: if your nails were neon green, wouldn’t they be much easier to find in the food you were chopping?

Now the only think you run into here is that if your nails are red, for example, they wouldn’t show up so well in tomatoes, for example.  And dark green wouldn’t be great in romaine lettuce.

So this is what we need to do:

For those of us who paint our nails every day, you should coordinate your nail color with dinner.  So, for example, if you are going to make spaghetti, you should paint your nails green, blue, or yellow, but should avoid most reds and browns, although certain shades of pink and orange would be O.K. (if they were bright enough).  And if you were going to make a big salad, you should avoid greens and dark blues, and go for bright blue, turquoise, and any of the warm colors (red, orange, pink, yellow).  You get the idea.

And for those of you that don’t paint your nails daily, you should try to pick a color that wouldn’t match your foods.  Bright turquoise.  Bright yellow.  Any neon color would fit the bill.  Just any color that was bright enough to be seen easily, and that doesn’t match any common foods.

So don’t you agree – All cooks should pain their nails?

 

 

NOTE:  This was meant to be funny, not an actual representation of anything I do, or intend to do, or anything that I would like you to do.  By all means, when you cut yourself, forget about your nail color or even where the nail went, and attend to your finger.  And hygiene comes first.  If it’s gross, throw it away.  Over and out.

Today–More Canning

I love that my last post was titled “No, I Didn’t Die.”  And then I disappear. For about three weeks.

So maybe I didn’t die.  But *apparently* I was abducted.

By whom or what I HAVE NO CLUE.

*lol*

So today I canned plum jam, made a crisp, marinated a roast for dinner, made a pumpkin spice latte knock-off, and…

And…

I don’t know. 🙂

Did you know that peeling plums will turn your fingers brown?  At least it turned my fingers brown.

And I spent something like two and a half hours peeling little plums that were being so stubborn.  They didn’t want let go of their skins.  And I blanched the things!

So, here’s where it all starts.

(Listening to a song, and it just mentioned snow.  And it made me get excited.  Can’t wait till it snows!)

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Mashed plums.  That turned brown because I was going slow.  (Welcome to my life.)

So after mashing them and measuring them, I dumped them in a pan and mixed in the calcium water, pectin, and sugar (that’s minus a few steps).

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Next I filled some jars.

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And then canned them.

Hey look!  A pile of pits!

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Then I still had about a cup and a half of plum smash goo.  So I had to do something with it.

So I turned to what is becoming my favorite way to use up miscellaneous fruit: a crisp.

And I threw together a plum apple blueberry crisp.  No one’s had any yet.  So I have no idea how good it is.  Or how good the plum jam is, because no one’s had any, because I canned all of it.  Otherwise it would have been tried.

*Sidetracked!*

Back to the crisp.

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And then I had to clean the kitchen.

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Goodness.

But actually, I started cleaning the kitchen, then started dinner, played piano (not necessarily in that order), and cleaned up more.

But I also interrupted the cleaning to make a pumpkin spice latte.

Boy was it good!

(Note:  I don’t necessarily know this website.  Not vouching for everything on it, and not even everything on this page.  Just love this recipe.)

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It was SO GOOD!

I’m so excited – I’ll hopefully be posting an exciting (for me!) post tomorrow.  So check back tomorrow to see it!  Oh, and you may find a hint in this post!  (And if you already know, don’t give it away!)