Wednesday, January 19, 2011

Needlework around the Web

Lots of blogs feature works by other artists, and there's a reason...lots of cool stuff out there to share! I cruise Flickr and administer a couple of photo pools featuring needlework. I saw this and was charmed instantly.

Being a child of the 60's and 70's I have vivid memories of President Richard M. Nixon. None of them feature him being cute (hell, I can't remember any where I thought him even kind).  But this little onesie by The Ginchiest is really, really cute. I know his wife Pat would have approved.






She calls if, "President Nixon in Lilly Pulitzer". I think it's really creative and the simplicity of it makes it even better. Makes me wish my guys were tiny again. Good job, Anne!

Sunday, January 16, 2011

Lisa's Cooking with Gas!

I learned to cook this past decade and while I have always loved restaurants, I now realize that most of the time my own recipes are better.

Since it's bitter cold in most of North America right now, here's one of my favorite winter soothers:
(measurements are approximate as I do not follow a true recipe with this)

Beef Stew 
(4 to 6 servings, about 30 minutes prep time and 25 minutes cook time)
  • 1 to 1 1/2 lbs. cubed cooked beef (I usually use leftover steak)
  • 6 cups beef broth (I use 1 1/2 tbsp. beef base to 6 cups water & heat it in the microwave until dissolved)
  • 2/3 cup flour
  • 2 to 3 tbsp. cooking oil
  • 2 tbsp. herb mix, divided (see below)
  • One can (15 to 16 oz) diced tomatoes
  • 2 Bay leaves, crumbled
  • 4 to 5 smallish potatoes, peeled and cubed
  • one large onion, diced
  • 3 to 4 ribs of celery, sliced fork sized (I make my slices big so my husband can pick them out easier)
  • one cup of  carrots cut into small coins
  • One can stems and pieces mushrooms or 1/2 cup dried mushrooms (optional, I just love mushrooms)
  • 1/2 tbsp. Kitchen Bouquet
  • dash of ground nutmeg
  • scant tsp. of white vinegar
  • Sea salt and black pepper to taste
Put flour and 1/s tbsp. of herb mix in a one gallon plastic bag, close bagshake to combine. Add beef cubes, close bag again and shake until cubes are well coated.
Heat Dutch oven for 2-3 minutes on medium heat, add 2 tbsp. oil, then beef cubes, onions and all flour. Add additional oil if necessary to get onions shiny and slightly soft (3 to 5 minutes. *If you're using uncooked beef, cook it until slightly browned, then add onions.
Pour in hot beef broth and stir until flour is dissolved, then add undrained tomatoes. Add remaining vegetables (potatoes first if you're cooking as you're chopping), a dash of pepper and remaining herb mix. As stew begins to simmer, add Kitchen Bouquet, nutmeg and vinegar, stir well.
Cover pot and reduce heat to medium, low. Simmer 15 to 20 minutes, stirring occasionally to prevent sticking.
When potatoes are  soft, turn off heat and check seasonings. Add salt and more pepper if needed. Remove Bay leaves before serving.

Serve with French or Italian bread cut into big slices.

HERB MIX (using dried herbs)
You can crumble this into the pot with your fingers, or grind it in your coffee mill or mortar and pestle:
1/2 tbsp. Sweet Marjoram
1/2 tsp. Rosemary
1 tsp. Thyme
1.2 tsp. Savory (I usually use summer)
1/2 tsp. minced dried onion
Dash of Garlic Powder

This is even better the next day!

My Hometown's Hidden Gems

I live in a Border Town. I never really gave a lot of thought to all the implications of that until 9/11/01. Now my status as a Border resident means a lot more to me, especially when my midnight thoughts turn to all the bad things that could happen to our lovely little corner of the planet...

But we're not going to go into that now. As the second installment (!) of my Hometown Gems series, I give you one of North America's coolest pieces of practical architecture and engineering...the Blue Water Bridges that link the USA to Canada, South East Michigan to South West Ontario, and Port Huron to Sarnia! (The info below is abridged from the Wikipedia article with my own additions).


The first bridge (the one in the back in this picture) was opened to traffic on October 10, 1938. The lead engineer was Ralph Modjeski. This bridge originally had two lanes for vehicles as well as sidewalks; the latter were removed in the 1980s to make room for a third lane for automobiles. The third lane for each direction started from the apex of the bridge in order to accommodate long lineups entering each sides' respective border crossings.

In 1992, it was determined that traffic on the bridge had exceeded its rated capacity.  The continuous-tied arch design, which was a distant third place in polls, was chosen for two reasons. One was that it blends in with the original span yet stands out on its own, and the other is lower maintenance costs because fewer spans are involved. 

The twinning project was a combined effort between Modjeski & Masters (American engineers) and Buckland & Taylor Ltd. (Canadian engineers). During the construction, two temporary masts were erected to assist in the construction of the tied arch; the towers were painted red and lighted, enabling them to be seen from afar. The approaches to the new bridge use box girders, compared to the original which hold up the road deck with trusses
.
The second three-lane bridge, just south of the first bridge, opened on July 22, 1997 (and was that ever a party!) The first bridge was immediately closed for extensive renovation, and reopened in 1999.

The first bridge is a cantilever truss with a total length of 6,178 feet (1,883 m). The main span is 871 feet (265 m). The second bridge is a continuous tied arch with a total length of 6,109 feet (1,862 m). The main span is 922 feet (281 m).

Together, the two bridges are one of the busiest transportation arteries between the United States and Canada, the second-busiest crossing after the Ambassador Bridge at Detroit-Windsor.

They also provide one of the four shortest routes of land travel between the eastern seaboard of the United States, and the central United States. The Blue Water Bridges are jointly owned and maintained by Canada and the United States.

The Blue Water Bridge Authority is in charge of the Canadian side, and the Michigan Department of Transportation (MDOT) is in charge of the U.S. side. The bridges charge a toll, which is used to pay for bridge maintenance and operations.


There are public lots and parks under both the American and Canadian sides of the bridge, and they are really popular.. It's a favorite lunch time place for everyone...pick up some fast food or ice cream, head down to the bridges and watch the water, the boats and your neighbors from another country! nPeople fish on both sides all year long, divers on the U.S. side have lots of fun, as do the sailboard clubs from Canada. There is a fine hotel right beside the Bridges on the American side, and a really nice Casino directly across from it in Canada! In the summer, we 'Yanks' congregate just north of them on July first to watch the Canada Day fireworks, and four days later, the 'Canucks' all head to Centennial Park to catch our Independence day show! Like all next-door neighbors, we know each other very well, and not at all. But for the most part we get along well together, and we're all fiercely proud of both our lands.


The picture I chose for this entry was taken by helicopter on the morning of the Port Huron to Mackinac Sailboat races, which is why there are scores of boats on the water. I'll give you more info on that madness later. 

The newer bridge is for traffic from the U.S.A. to Canada, and the older span is for return traffic. While I can personally attest that being stuck on them for hours in the summer heat or the ice and wind of winter can be no fun at all,  they are marvels of engineering, spectacular places to view the lake and two countries from and important cultural and economical ambassadors to all of North America.  And I was born and raised three blocks from them.


Come and see them (and me) sometime!

Manic Monday (a.k.a Life in Academia, where the wheels turn Backwards)

Ah, the start of a new semester at Saginaw Valley State University ! http://www.svsu.edu/main/visit/photos.html

I run the office for an off-campus program. We have a Teacher Certification program on the campus of St. Clair County Community College in my hometown of Port Huron.

People have been able to get most of their Elementary and Secondary Education degrees here since 1999. I've been with them since 2002, and I can tell, there is no such thing as a stress-free start to a semester, whether you're a student, an instructor or the poor schmuck who rents the rooms and posts the schedules. Hi there!

Actually, this is the smallest semester we've ever had...just six classes. So it went quite smoothly this past week.

Now the madness begins in earnest on Tuesday (we have MLK Day off) as we start the application process for the Fall 2011 Teacher Education programs. Students have to go through a fairly fiddly application and interview process before they can start taking the Teaching Classes in the Fall. Guess who gets to do most of the work on this one?

Hi there!