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.








A junior at Sacred Heart-Griffin High School, Katie is owner of Miss L’ Toe Boots, which claims it can “kick up your Christmas.” She began making her one-of-a-kind collection of boot-shaped stockings last December after an assignment in a fine-arts fashion and textiles class. Her teacher, Jane Seelbach, had instructed the students to create their own Christmas stockings. While Seelbach provided the class with several cutouts and ideas from magazines, Katie wanted something different. “I was like, ‘I’m a boot wearer, so I kinda want a boot,’ ” she said.
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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
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