Da Goddess

I’m on a weird sort of merry-go-round of exhaustion. Barely made it through Monday. Was dead dog tired yesterday. Today? I’m just sore and fatigued, and yet, I’m unable to nap.

Since it’s evening, I will just stay up until it’s time to go to bed and then hope to hell I can somehow sleep well enough that this weekend isn’t ruined.

Speaking of this weekend, one of the best things to come of this new relationship is the Ren faire guild and their amazing reading program. They believe in creating readers as soon as possible — children who read do better in school, and in life, than non-readers. Of course, I know any of you following the blog are fans of reading, too, so it’s we’re all cool on that front. But, to band together with a bunch of other like-minded folks and actively promote reading is just such a blessing!

While faire is all fun and games for the adults, the fact that we get to do something very positive for the children is just aces in my book.

Yeah. I punned. That’s how tired I am. I can’t be helped.

God, please get me through the next 24 hours with lots of rest!

OMG

I absolutely fell in love with the photographs in this post at Digital Photography School — all about the way children used to be photographed.

It’s simply wonderful.

I love the fact that most of these images capture the kids as they are. Of course, there are the more formal shots that are too precious for words.

My favorites are: the little one with the ice skates and the pillow tied to his bottom, and the little girl photographing the dog. Absolute classics.

Thanks, Jan!

This young man’s work is definitely inspiring to me!

What a beautiful story!

Thank you for posting this, Pam.

I’ve always said music is a special language and a healing one at that.

Guess whose photos are on the cover?

G’on. Guess.

Yup. (more…)

Telling me you love my work, love my energy, and we would really work well together but not hiring me because my gear doesn’t meet with your idea of “professional” or “suitably upscale enough” is like telling daVinci his paintings are fine but they’d be better if he used a different brush.

Seriously.

Pissed.

Off.

I proved

1. I’m professional, knowledgeable, fun, and capable
2. My camera can take the same photo theirs takes at the same resolution
3. My editing software can do the same things their editing software does and produces equal results
4. My computer, while NOT a Mac, can do all the things theirs does
5. To have a much more open mind during the interview process while jumping through an endless number of crazy hoops

In other words, the job I had hoped and prayed I’d get was not to be within my reach. And yes, those really are the reasons the gave for not hiring me even after we spent 3+ hours shooting, sharing, editing, and laughing.

It’s now day #2 without my fuzzy friend Max here.

We took care of the gangly dog without confidence again. He was here for four days. I didn’t want to return him to his people. I ruv him. But he was very happy to have his people back and that’s the right thing to do. He did super well with us this time around and settled in right away.

Now I must go find myself another fuzzy friend to hang around with until he returns.

Dig my style! Those awesome sunglasses! Am I a vision or what?

For those who might not have seen this in the comments section, here’s my no-fail meatloaf recipe (play with it and make it yummily yours!):

1 lb ground beef (no less than 15% fat…you need that fat for flavoring but most of it bakes out)

1 lb mild Italian sausage (if you have slightly more sausage than beef, that’s perfectly fine)

2 eggs (large)

2 slices bread (I use wheat, with crusts)

1/2 cup milk (I use 1% or non-fat but any is fine)

1/4 c finely chopped green pepper

1/4 c finely chopped onion

1/2 tsp ground pepper

1/2 tsp garlic salt (or a bit more if you prefer)

1 good squeeze of ketchup (approx 1 tbsp)

2 tbsp Worcestershire sauce

2 small plastic baggies (for your hands because they’ll get really goopy and cold otherwise. And while I don’t mind the goopy part, I hate the frozen hand part)

Mix everything well. It helps to soak the bread in the milk before adding it to the mixture because the milk softens the crust and the makes the bread wonderfully squishy.

Once all ingredients are mixed thoroughly, glop the whole thing into a loaf pan and bake at 350 for about an hour. Before I put the pan in the oven, I sprinkle the top with more pepper and garlic salt. If I can get everything seasoned well enough during the making process, I don’t have to worry about seasoning once it’s on the plate.

Let me know if you try the recipe and how you liked it!

From the early 70s: my mom, little sister, me, and my big sister.

“Right or wrong I’m here to fight. Unless you run away with fright. And if you wonder who I be, it’s me it’s me, it’s Ernest T.” – From “Malcolm at the Crossroads” ep of The Andy Griffith Show, which was on earlier today.

My favorite song on The Dick Van Dyke Show appears in the “Alan Brady Show Presents” episode (along with another episode, but that’s not the one I saw…this is and it’s appropriately themed). “I Am A Fine Musician” is just…the best!

Caught the Train Behind The Music show, too. Their song “I’m About To Come Alive” just about killed me. “Don’t give up on me, I’m about to come alive…”

Also: The Princess Bride. And A Christmas Story.

Laundry? Check
Blue fingers? Check
Six pounds of fudge? Check
Kitchen floor? Clean as a whistle

Wait…what? You didn’t know about the blue fingers? Dudes! Dudettes! Food coloring. From painting cookies at my mom’s last night.

Cookies are done done done. At least hers are. I’m still harboring delusions of making one batch here at my dad’s.

Big news: my dad got the okay from his physical therapist to try driving. He did and he felt good doing it, so he’s been out for the past couple hours. I think he really needed to have that freedom of being able to move about independently. I’m proud of him for giving it a go.

Now he’s back home and likely going to make a mess in the kitchen I just cleaned. For this, I’m actually quite grateful.

Bigger news: the attorney’s office called today to let me know they got the insurance company to approve my doctor/meds (which had already been done, but not really). Bad news: the insurance company still hasn’t informed the people who handle the pharmacy side of things. So, still no meds in hand, but we’re getting ever closer.

Biggest news of all though: Mojo is going into the Air Force.

I’ll let that sink in for now.

Made these yesterday with my mom and they are fantastic! Last year, LD and my mom made them and even Mr Picky loved them. If kids don’t know about the ancho chile powder they’ll never know it’s there.

One suggestion: after the cookies have cooled, dust with powdered sugar. The powdered sugar helps keep the chocolate from being overwhelming (yes, I said the chocolate was overwhelming). Also, keep the cookie dough balls small because, well…same reason and you can share with many more people if you have more of them on hand.

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates.

~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~

Makes 3 1/2 dozen or 21 (2 cookie) servings.

Prep Time: 15 minutes
Cook Time: 10 minutes per batch (you may need to bake a minute or so longer to get the cookies to flatten)

12 ounces semi-sweet baking chocolate, divided

3/4 cup flour

2 teaspoons Cinnamon

1 teaspoon McCormick® Gourmet Collection Chile Pepper, Ancho

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup (1/2 stick) butter, softened

1/2 cup granulated sugar

1/4 cup firmly packed brown sugar

2 eggs, lightly beaten

2 teaspoons Pure Vanilla Extract

1. Preheat oven to 375°F. Melt 8 ounces of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 ounces chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.

2. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1 1/2 inches apart on parchment paper-lined baking sheets.

3. Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.

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