NC’s pretty sure that overwork is the reason I haven’t said much here lately. While I’ve had plenty of work - which I still quite enjoy, by the way - that isn’t why, exactly.
Oh - should I expound? Does anyone still even read what I write here? Hm. Just really thinky, really. The economic news makes me grouchy on several levels, but it’s tempered with the desire to DO MORE. Do more in the neighborhood, do more to get information to more people, try harder to get away from the machines for awhile and just take care of business. I don’t handle holding patterns very well, unfortunately, and while I’ve learned to deal with it on the job (more or less), my personal life is another thing entirely. This reconnecting with Real Live friends, neighbors, and kindred spirits and putting some ideas out into the community at large (and then having face-to-face dialogue come out of it) has been nothing short of awesome. It’s good to share and be shared with, and from where I’m standing (not sitting! So much sitting!) that means both doing the tappity-tap and dealing with the risks involved with sharing face-to-face.
[For the tappity-tap, I can often be found updating in bursts at Twitter. I’m Wordydiva.]
Getting through the next two years will require a certain amount of discipline, though, and I lack it. I’ve gotten comfortable, and that makes me uncomfortable. I get tired of having the bootstraps conversation with myself; I need new ways of motivating myself that don’t involve self-hatred or ulterior motives. Should be interesting.
So… go bake these, OK? They make a questionable day better. Just ask Kelly.

Mom’s Cinnamon Rolls 4 1/2 - 5 C (unbleached/organic, if you can) flour 4 t active dry yeast (2 packages) 3/4 C milk 1/2 C water 1/2 C vegetable shortening (part butter — also, I use Spectrum’s non-hydrogenated shortening — it works very well) 1/2 C sugar (or rapadura, or ecocrystals, or turbinado) 1 t salt 2 eggs, room temperature Measure 1 3/4 C flour into yr large mixer bowl. Add yeast and blend. Measure milk, water, shortening, sugar, and salt into saucepan. Blend. Heat until warm (about 120-130 degrees F). Pour into flour/yeast mixture. Add eggs. Beat 30 seconds with electric mixer at low speed, scraping bowl constantly. Beat 3 more minutes at high speed, scraping bowl occasionally. Stop mixer. Gradually stir in more flour (by hand) to make a soft dough. It will be rather sticky. Knead on lightly floured board or counter until nice an’ smooth, about 5-10 minutes (it’s good exercise!!). Cover with bowl or pan and let rest for 20 minutes. Shape as desired. Here’s what I do: I cut the hunk of dough in half, roll out one of the halves until it’s flat and rectangular and large, brush it with butter, sprinkle it with a cinnamon/sugar mixture, add raisins (sometimes), and roll it up. Then I cut off the ends and cut the rest into 1″ wide slices. They usually fit nicely into 2 9″ greased cake pans. Then I put them in a warm oven (I usually warm it to 200 degrees for a few minutes, then turn it off) with a pan of hot water under them and a foil tent over them and let them rise for 40 minutes, or until doubled. Bake at 350 for 10-12 minutes. You can ice these with powdered sugar icing after they’ve cooled off, but believe me when I tell you that they’re wonderful just plain and warm out of the oven. Cool them on a rack. When they’re cool, you can wrap them in foil, and freeze. Just warm them in a 250 oven for about 45 minutes and oooh baby! It’s like you just made ‘em. Enjoy them — the recipe is from a cookbook called Homemade Bread, published by the Farm Journal folks in 1969.

… gave way to this girl child…
… in what seemed to be no time at all.
Happy birthday to my darling girl, my Bunny, my Pookah, my Pumpkin, my Lilly Belle.
Things just speed right along. I finally got some carrots:

Let’s see. Since I last wrote:
1. I gave up eating wheat. Not gluten (too difficult, and not sure celiac’s my problem), just wheat (plenty difficult all by itself). After eight days fully wheat-free (I forgot I had a pita chip misstep last Monday), I feel so much better that it’s a little embarrassing. I mean… it was that easy? I don’t want to be perceived as a picky eater/food fusser/dietary evangelizer, so I won’t talk much about what I’m not eating here. I will say I’m going to miss eating certain stuff, but it’s also awesome to feel awesome, and as it turns out… there are plenty of other things to eat. I think it’s more of a mindset than anything else, especially in terms of getting past convenience food and understanding one’s body’s signals regarding hunger, etc. So. There’s that.
2. A Momentous Event is happening this weekend. Common Ground - the humble little food co-op that, in 2005, gave me my start into the world of Working for Something You Believe In and Getting Paid For It, Even - has relocated and expanded and will be opening to the membership on Friday, with its doors swinging open to the public for the very first time on Saturday morning at 8 AM. OH MY GOD, YOU GUYS.
I have a lot of feelings surrounding this. Back in early 2005, right after we bought 909 (our current residence), Jeanne the Now-Texan and Then-Board Member encouraged me to apply for that Outreach Coordinator job at the co-op. I was hired, and that job paved the way for some major life changes (without it, or her, I wouldn’t be doing what I’m doing today, I have no doubt) for me. But the job was hard sometimes, the co-op was struggling with getting from mere daydreaming to structured visioning to actual brick and mortar situation, etc. I left the job in mid-2006, but remained involved by joining the Board of Directors, and buckled in for a bumpy ride. Less than two years ago it seemed like things might have run their course and come to a not-so-happy ending, but in February of this year we found our future home (that’s Cody mopping - he now has a real job at Common Ground), and thanks to some fundraising derring-do, membership generosity, Board dedication, and management/staff tenacity and genius:
From this…

To this…

… in six months, y’all, when there were times we weren’t sure it was going to happen. And that last photo, taken August 16, looks NOTHING like what the store looks like today, which will look nothing like what the store will look like Friday at 5, when the doors are opened to members. Check out the custom-built checkout counter!
This is what true investment and buy-in - by a group of people - into a concept can do, even when the answer is often “no”, or the comment is “you guys must be crazy” (we heard both a lot). Yeah, I’m maudlin. What of it?
3. Uh. I’ve run out of steam. So, quickly:
a) Remember that awesome outdoor dinner I went to back in July at Prairie Fruits Farm and Creamery? They’re doing several more through October, and you can reserve your space at any of them online;
b) U of I students return in force on Thursday and I shamefully have not yet purchased a single school supply or article of clothing for either of my offspring and school starts a week from today;
c) the Le Creuset set from August 5 was gone by the time we had the cash to purchase it - oh well;
d) Art Mart is pulling, IMO, the best espresso shots in town right now, not to mention carrying select owly bits;
e) drinking wine with good friends under a full moon until 2 AM every so often is worth the revenge it exacts.
Next entry: an interview with the young author responsible for this:
It was quiet in space. The shuttlecraft was still. Berry lifted her hands carefully off of her ears. “Ocea? Destiny?” she said to her team. “Anything broken? Everyone alive?” Juniper sighed with relief, putting her arm around her sister’s shoulders. “Anyone else been in space before?” she asked. There was complete silence and Juniper moaned inwardly. Great. Berry and I are in charge - again. “OK, girls,” she said decisively, “it’s patrol time.”




Gwen took a deep breath. “You don’t know where your parents live?” Mysta turned to her. “I don’t know yet, but I can find them. If I wanted to see them, my longing would be so great that I would if it was the last thing I ever managed to do. If I really wanted to see them, nothing would dare to stand in my way. I would hunt them, stalk them, track them down if it cost me my last breath; hunt them not like prey, but out of love and devotion for my family.” Gwen was knocked silent by these words, although Mysta continued her lecture. “If I wish to do something I can do it. I would battle Tai, slash the Dark Riders to bits if I had to –” here Gwen shuddered at the gory visualization, “– and even battle the Lord Maskmei, high in his palace at the peak of Ghuandumar. I could do it. If it is out of love for my family and devotion for my friends, I would battle till my last breath to see or do what I really wanted to.”




[powered by WordPress.]
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | |||

Those of us who work with food suffer from an image of being involved in an elite, frivolous pastime that has little relationship to anything important or meaningful. But in fact we are in a position to cause people to make important connections between between what they are eating and a host of crucial environmental, social, and health issues. - Alice Waters
The best way to be hopeful for the future is to prepare for it. - James Howard Kunstler
People go to record stores for the same reason they go to the farmers' market. You get to see the merchandise, wander around, look at things you would never consider on your own, take advice from people who know what they're talking about, stumble onto stuff and maybe get your mind changed about something. - Steve Albini
20 queries. 0.249 seconds