Archive for September, 2009

Make N’ Tell: The End

Wednesday, September 30th, 2009

Days 27 – 30 were kind of a jumble.  I definitely didn’t make anything on Sunday, because I went to my parents’ house and am currently at a loss for portable crafts.  Between Monday and Tuesday, I made another decoupage box.  This one is silver, and sadly the effect is much the same as if I’d used duct tape.  But the spider stickers made it ultra-cute and Halloweeny.

Max helped with placement of the spiders, and I have to say the kid’s got a good eye.  Top and side view details:

Top view

Top view

Side view

Side view

This make once again had the advantage of using up stuff that had been in my house for at least two years.

Today was another day of canning.  I netted 4 quarts of apple butter, 1 quart of apple sauce, 2 pints of peach sauce, and 1 pint of “spicy apple sauce” (apple butter and apple sauce mixed together).

Finally, I’m starting a new knitting project today.  I bought yarn to make a scarf for my sister.  My next knitting project was going to be a big boy bed blanket for Theo, but in digging around in his closet, I found the perfect soft yellow blanket made by El Dugan’s mom.  Dang!  On the plus side, I was right that the perfect yellow blanket would get him to sleep in his big boy bed, and he’s been out of the Pack N’ Play for three nights now.  Maybe I should think about working with children for a career….

Fear not, Make N’ Tell friends!  I’ll still be making and telling, but I can’t keep up this rigorous schedule anymore.  I really have to get back to my job search, academic project, and prep for the pediatric boards (only one year away!).  I’ve had an excellent time with this challenge, though.  I kept to it way better than I expected to, dusted off some skills I haven’t used in a while, and made some new friends along the way.  I am really looking forward to seeing three of the other Make N’ Tell gals at Otherworld this weekend so we can talk more about the experience.  I think a lot of us went through the same bursts of inspiration and battles with slumps, and we all learned from each other.

As I mentioned on Day 18, I believe in accepting invitations whenever possible and making it possible when I think it’s not.  In this case, I opened up a whole perspective, looking at the world creatively, that I’d narrowed out of my focus over years of devotion to medicine.  I confess, I’m a little teary over how much I got out of this month.  I’m so grateful to Laura for inviting me, to Cassandra for the consistent positive feedback and friendly words, to Leah and Christine for using my ideas and making me feel special, to Allyson for teaching me how to knit, to Tracey and Victoria for the inspirational ideas, and to El Dugan, Dan, and my other family and friends who supported this endeavor with their actions and words.

I don’t know what else to say.

Make N’ Tell Day 26: Tomato Soup

Saturday, September 26th, 2009

Surprise!  More canning today.  It *is* harvest season, after all, and my Jammin’ Dress shows what a busy fall it’s already been.  Stains from many many fruits and veggies, most of them in shades of red.  Today, I made tomato soup from the extra puree I had from making sauce this week.

I also got started on the recycled jean skirt I mentioned a few days ago, but all it looks like right now is an artfully cut-up pair of jeans.  I’ll post photos when it’s further along or maybe even done.

Make N’ Tell Day 25: Beer Bottling and Scarf Accomplished!

Saturday, September 26th, 2009

Yesterday afternoon, I bottled the beer my dad and I made on Day 5.  Since Dad couldn’t make it, Dan filled in as bottling assistant and photographer.

The Penultimate Product

The Penultimate Product

Sanitized bottles wait on the tree while I get my instructions

Sanitized bottles wait on the tree while I get my instructions

Into the Bottles!

Into the Bottles!

We now have 51 bottles of beer that will condition for 2 weeks.  The final step before bottling is adding “priming sugar” which wakes the yeast back up.  This allows the beer to carbonate in the bottle, like champagne.  So what we have bottled now is flat but tasty and will be bubbly and delicious in two weeks.

Also last night, I finished Max’s scarf!  I think it looks cute in spite of my many mistakes, and he’s happy about it.  The one thing I need to learn before I start on Theo’s blanket is how to increase and decrease on purpose.  I think that would lead me the rest of the way to self-correction for an overall better final product.  Here’s a picture of the man himself modeling his new winter wear.  The glasses are new as of yesterday, and the patch is for the next couple of months to strengthen his right eye.

Make N’ Tell Day 24: Cute Bead Box

Saturday, September 26th, 2009

Dan unwittingly sparked my Day 24 make by asking me to put my beading supplies away.  They’d been spread out over the top of a cabinet in the dining room for a few days, waiting for me to reorganize.  One of the benefits of Make N’ Tell has been getting the supplies out for different projects, thereby disentangling them from my all-purpose “craft busket.”  With this in mind, I thought it would be great to make a nice place to keep my jewelry making supplies.

I happened to have some paperboard boxes that I painted white in preparation for decoupaging approximately 7-9 years ago.  Benefit #2 of Make N’ Tell is getting to use some of the stuff that’s been kicking around for a while.  I decoupaged one of the boxes with hot pink tissue paper, then added some funky stickers from Michael’s once it was dry.

The overall view

The overall view

Top Detail

Top Detail

Side Detail

Side Detail

The Inside

The Inside

My supplies fit perfectly inside and are now adorning my bookshelf in the office rather than languishing in the chaotic basement busket.  Hooray for purposeful crafts!

Make N’ Tell Day 23: Happy Birthday to Me!

Wednesday, September 23rd, 2009

I’ve been planning a special make for Day 23 since I joined the Make N’ Tell Challenge, knowing that for my birthday I’d need to do something special.  I’m not the kind of woman who dreads birthdays.  I have no problem telling anyone how old I am (34), possibly because people still react with surprise.  I think that birthdays are a day to treat yourself a little and do the things you think are fun, but no need for blowout madness.  I’ve already had a fantastic day owing to the fact that this is my first birthday since joining Facebook, and the greetings have been pouring in.

That said, I was thinking about the only thing that does bother me about getting older: some of my body parts don’t work the way I want them to or look the way I want them to.  I conceived a project for Make N’ Tell in which I took beautiful photographs of those parts and spent some time reflecting on my soul’s outer shell.  When I realized these were some of the hardest working parts, I chose the title “Industry vs. Inferiority” for the project.  This is the name of Stage 4 in Erik Erikson’s model for child development, and I use it frequently to explain toddler behavior to parents.  In looking up a good link to add here, however, I was reminded that this is his phase for school age kids.  Jeez.  The explanation I use has to do with how at 18 months, babies start emptying all of the things out of your cabinets with a look on their face like it’s their job.  The more parents allow kids to tear the house apart in this industrious manner, the more this builds confidence for the babies going forward.  I love using this model to explain to parents, but since I’m misquoting it, I’ll have to rework my schtick a little.

Meanwhile, I get mad at the hardworking parts of my body much like they were uncooperative toddlers.  So the photos follow, with commentary as to what my frustration is underneath each one.  Happy Birthday Dear Me!

My frown lines

My frown lines

I have two stark, white, vertical lines between my eyebrows.  This is from years of making what I call my “thinking face.”  I’ve done a fair bit of thinking in these 34 years, and the mind behind those lines is sharp.

My lips

My lips

A “friend” in high school, making fun of our then English teacher, said “Ugh, she has no top lip.  It’s so annoying!  You know, like Sarah’s.  No offense, Sarah.”  Offense taken, I’m afraid, and while I’d love to be the person who brushes off things like that, it was the wrong phrase at the right time.  It hit deep, particularly because I’d never noticed it myself.  20 years later, I still make faces at myself in the mirror, mocking my lips as if they weren’t part of the whole package.  On the other hand, they smile, talk, and accept food just like they’re supposed to.  Frankly, I think this photo looks like something you’d see in a magazine, so I’d even say they do their job beautifully.

My neck

My neck

My neck hurts almost all of the time.  My C2 vertebra is not where it’s supposed to be due to a rollerblading incident 13 years ago in which the skates went up and my face went down.  Onto the sidewalk.  Breaking my front teeth in the process.  On top of that, the undeserving specimen you see here is forced to support a white coat on a daily basis that weighs several pounds and was once likened by my father to “a policemen’s toolbelt.”  Years of chiropractic care did little to nothing for it, so now we live in an uneasy acceptance of each other.  Sorry, neck.  I know it’s not your fault.

My hands

My hands

My hands have got to be the most hardworking part of my industrious body.  My job relies on them constantly to examine and soothe, to reach out to parents in greeting or in sympathy, to carry the tools of my trade, and to complete the endless paperwork that is my albatross.  On top of that, I choose to cook, can, knit, bike, read, climb playground equipment, hoist ever-growing toddlers, and on and on ad infinitum.  The wonder of my hands isn’t that they look a little rough or that they make manicurists cry with the nails kept short to prevent scratching patients and the cuticles gnawed to bloody scraps in my persistent anxiety.  It’s that they have grace and strength in spite of all the demands placed on them.  I offer them no asylum from the world, no break from constant exposures, but in their lack of spite they refuse to turn into withered, wretched claws.

My scar

My scar

Theo was a C-section, which really felt like insult to injury after everything I’d been through by the time they sliced me.  He was my second preemie, a fact I was truly angry about, and I’d labored through the night before they discovered (just before I commenced pushing) that he was breech.  The section wasn’t traumatic in and of itself, though getting an epidural during end stage labor was awful.  It was the loss of opportunity.  This was going to be my do-over from the fear-steeped rush of Max’s 30 week delivery.  This time, we were going to pack a little suitcase.  I was going to get to say “Honey, it’s time,” and Dan would frazzle around trying to find the suitcase and his keys and whatever, and we’d be giddy with anticipation because “the baby’s almost here!”  Then, because the experience would be so beautiful, we’d have a third child to increase our family’s joy.

None of this did, or ever will, happen for me.  I know from extensive lifetime experience that few women get to have the perfect scenario, but I’m jealous every time I attend a delivery where the mom is wearing slippers that she clearly bought just for this occasion.  And, small though it makes me feel, I twinge with jealousy when a friend tells me she’s pregnant, because she’s getting another shot.  After two preemies, we decided it was irresponsible to keep bringing tiny babies into the world.  It’s a choice I’m proud of, but I miss that third one sometimes.  On the other hand, 100 years ago, Theo and I both would’ve died during his delivery and neither of my boys would’ve lived very long had they managed to be born.  I try not to blame myself for the way they came into the world, and I love them fiercely enough to make up for their early struggles.  The scar is just a reminder that our do-overs sometimes end up even crazier than the first attempt.

My feet

My feet

My poor, exhausted feet work almost as hard as my hands do.  I’m up and about at all times.  I insist on wearing cute shoes.  I run sometimes.  And two previous adventures have resulted in each ankle being sprained pretty badly within the last 7 years.  When I wake up in the morning, I walk like a little old man for the first few minutes of the day.

Dysfunctional as they may be, though, I love them in this photo.  It seems like a way to end on a good note.

Make N’ Tell Day 22: More Canning

Tuesday, September 22nd, 2009

Well it had to happen sometime, I guess.  I missed my first Make N’ Tell day yesterday.  The only thing I made on Day 21 was a huge mistake: I tried to console myself after a disappointing resident retreat day with a boatload of fried bar food.  My hippie locavore stomach did not care for this, and the food choice quite literally backfired on me and left me feeling so weak I crawled to bed at 6:15 and didn’t wake up until morning.

Today I finished up a whole bunch of canning that was ready to roll from the last few days food prep.  The net gain was 2 quarts of apple sauce, 2 quarts of apple butter, and 6 quarts of tomato sauce.  I also threw another batch of apple butter in the crock pot and worked on Max’s scarf for another hour.  I thought it was closer to done than it actually is, so I’m still humming along on it.  I spent some time on my special birthday art project tonight, too.  That’s right, Make N’ Tell Day 23 coincides with Sarah Year 34.  For now, here’s a photo of today’s effort.  As you can see, I’m learning a great deal about my photo editing tools this month.  Fun!

Make N’ Tell Days 18-20: Busy, Busy, Busy!

Sunday, September 20th, 2009

Oh my goodness!  I’ve been out in the world flagrantly violating rule #3 of Make N’ Tell: Thou shalt not make and not tell!  Better to make and not tell than to have nothing to tell, however, so buckle your seatbelts.  I’ve been the busiest of bees.

Day 18:

I threw together a quick food make, which felt a little like cheating.  I had good reasons, though, since we had a residents’ bowling outing (where my kids learned how to “play bowling.”   How could I have forgotten the camera?) followed by dinner with a couple of buds from my class.  Since I knew it would be a late night, I incorporated my make into our dinner and came up with this creative side dish to accompany buffalo burgers and corn on the cob:

Stir fried veggies

Stir fried veggies

Not that stir fried vegetables is the most revolutionary thing in the world, but what was new for me was I threw in some tomatoes on a recommendation from one of the nurses I work with who said she’s now hooked on tomatoes with soy sauce.  The rest of what you see there is some broccoli and zucchini, with spinach wilted in at the end.  I just cooked it in sesame oil and soy sauce, but the result was delightful.

Day 19:

Again a food make, but the backstory helps explain how I got involved in Make N’ Tell in the first place.  My husband once told me about an exercise he tried in college where you accept every invitation you get for a week.  This means saying yes to everything, and it makes you realize how automatically we start trying to figure out how to say no when someone asks us for something.  The other piece of this is realizing how little we are asked for in our lives.  It’s a fun challenge to try, and it changed my perspective to trying to figure out how to make things possible rather than making excuses as to why they’re impossible.  Hence, when Make N’ Tell presented itself, my first thought was “I don’t think I’ve got what it takes.”  That immediately led me to thinking up a handful of projects and diving in.  It’s a reflex I’ve developed that’s led me to adventures in my life, so I’m a huge advocate.

How, you ask, does this relate to zucchini pancakes?  Well, during the week, Max asked me for zucchini pancakes for breakfast.  My first thought was, “gross.”  Then I thought, “hmmm…hold on a second.”  We have a tasty zucchini muffin recipe that was highly successful in bribing Max while he was potty training.  Could we not alter it just a touch to be a zucchini pancake recipe?  Why, yes.  Yes we could!

The result

The result

Even though hes not smiling, Max approved.

Even though he's not smiling, Max approved.

Theo snarfed them right up

Theo snarfed them right up

My only caveat is that they’re pretty sweet.  Just a little butter was all we needed to add, though the boys also liked them with applesauce.

Zucchini Pancakes

1/3 cup crystallized ginger, coarsely chopped
2 cups all purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp salt
2 medium sized zucchini, coarsely grated
3/4 cup mild olive oil
3/4 cup honey
2 large eggs, lightly beaten
1 tsp vanilla

Preheat oven to 350F

Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon,  and salt.  Pulse until combined.

Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.

Cook like pancakes.

Day 20:

Today started out like a typical harvest Sunday.  Trip to the farmer’s market and then a mad swirl of cooking, chopping, canning, etc.  I got 2 batches of pesto into the freezer, two more quarts of pickles canned, 2 quarts of apple butter almost done for canning tomorrow, and Dan pureed 25lbs of tomatoes for a new batch of sauce that’s now cooking down in the oven (also to be canned tomorrow).

THEN, El Dugan came over.  She has a sewing machine, or at least her mom lets her borrow hers, and I’ve had some projects kicking around my head for a while.  Also, I then came up with more projects on the fly once we got rolling.

It all started with the desire to totally rip off Laura’s great idea for a project bag. I thought this would be a great use for my “fat pants.”  Plus, look at all those pockets!  While I was poking around looking for the aforementioned fat pants, I came across a pair of jeans that were now too small for both boys and a pair of jean legs from some pants Dan cut off (he wears them around the house, don’t worry).  Suddenly, I was pants-bag crazy, and before I knew what had happened El Dugan and I had whipped up 8(!) purses.  Only six of them are pictured here, as I let the Dugan take our two BFF purses with her to embroider badass tattoos on.

Purses for all my homies!

Purses for all my homies!

Here’s a closeup of the project bag, which is already providing a home for my knitting.

Thanks for the awesome inspiration, Laura!  I’ll post photos of the BFF tote when I get it back from El D.  Also, I’ll be firing up the sewing machine again soon in hopes of successfully making this skirt.  Wish me luck!

Make N’ Tell Day 17: Matchy Matchy Earrings

Thursday, September 17th, 2009

I decided it would be great to have a pair of earrings to go with the reversible necklace I made on Day 9.  Looking through the leftover beads and some others I had, I had the makings of some cute ones.

Sorry the photo’s a little out of focus.  Sometimes I’m not a “details” kinda gal.

As far as future Make N’ Tells go, I have some very lovely dried statice that I’d like to do something with.

I’m thinking of trimming the stems, tying a fat ribbon around them, and framing them in a shadowbox.  However, A) I don’t know exactly how to do this, so I’d be winging it (those pesky details again) and B) I’m not married to this idea and welcome others.  Any input would be greatly appreciated.

I also got about 15 more rows of Max’s scarf done tonight while watching “Balls of Fury.”  Knitting adds a great deal to stupid movies, is what I learned between tonight and a few days ago when we watched “Semi-Pro”.

Make N’ Tell Day 16: Pear Wine Redemption!

Wednesday, September 16th, 2009

I believe I mentioned in my post about making beer with my dad that I discussed my abominable pear wine with the guys at Bev-Art, and they had some very helpful suggestions.  While it’s been fun having the opportunity to ask questions like “Hey Su, when does the wine stop smelling like hooch?” and “I have this pear wine, and it tastes…awful…any suggestions?” I’d much rather have a drinkable product.

Taking the helpful suggestions and $11 worth of wine-related products that the guys recommended, I decided to attack the wine tonight.

Here’s the original product in my 5 gallon primary fermenter:

Exhibit A

Exhibit A

A sommelier, forced to describe this beverage, might come up with something like, “With an aroma redolent of a hobo’s dying breath, this alleged fruit wine has wobbly legs and more sediment than the Mississippi Delta.  Topnotes of monkey ass and an aftertaste reminiscent of antifreeze, but not as sweet.”

So into the wine I sprinkled the potassium metasulfite and potassium sorbate that I was invited to purchase to keep my yeast from reactivating and further fermenting whatever I added to sweeten the wine.  I think at this point I could’ve told the guys just how optimistic it was to consider this possibility, since this stuff has been in my basement a few months while I fretted over why it sucked.  I went ahead and bought some just in case.

Next came the sweetening agents.  My beer class teacher immediately pointed to lack of “backsweetening” as the culprit, which was a relief.  I had been afraid that my sanitation was lacking, and I’d be forced to use my fermenter as an attractive planter or perhaps a compost bucket.  I can’t get any cleaner than I am, which is not very.  I just didn’t inherit that gene.

My heroes

My heroes

So first I added 3 of these juice boxes of pear juice.  Mmmm…starting to see some improvement.  Next, I dumped in a couple ounces of “wine conditioner.”  Yes, that name gives me the creeps, too, but it seems to do the job.  I still liked what the juice had been adding, though, so I raided my kids’ supply and came up with some apple juice (sold to me by my boyfriend, Trader Joe).  This much got me almost all the way there, so I sloshed in a little more conditioner et voila!  Drinkability!

At this point, all the stirring had gotten the sediment all riled up.  Pears create a great deal of this, since they are by nature kind of silty.  I decided to let the finished product mellow for 24 hours, even though I’d already prepped my bottles and siphon.  I think a retasting might be the better part of valor as well.  I may be so heady with the thrill of possible success that I’m under-adjusting.  Updates to follow.  Here’s what I’ve got so far:

Not much to look at, I know.

Not much to look at, I know.

Speaking of updates, I got 6 quarts of apple butter canned tonight as the result of my crocking around the clock.  I doubt we’re even close to done with apple butter, though.  It’s quite a staple around here.

Make N’ Tell Days 14 + 15: Knitting and Stuffed Winter Squash

Tuesday, September 15th, 2009

So my make for day 15 is the one I was going to make for day 14 before we decided to go watch the Patriots game with some friends instead of eating dinner at home.  Ergo, my day 14 make was just more knitting while watching football.  I got another inch plus done on Max’s scarf.

Tonight, my make was a delicious dinner dreamed up entirely in my brain!  It all started with the winter squash that Dan bought at the farmer’s market.  He’s been making an effort to buy one thing we’ve never tried or never cooked each week, and this was what he picked up the other day.  I did a little Mexican flair with them by halving, roasting, and stuffing them with deliciousness.  The recipe follows the picture.

Stuffed Winter Squash with Spanish Rice

Stuffed Winter Squash with Spanish Rice

Preheat oven to 400 degrees

Halve two small winter squashes and scoop out the seeds with a spoon.

Brush olive oil onto squash halves, sprinkle with salt and pepper and put on a baking sheet.

Bake squash halves for 30 minutes

While squash halves are baking, heat 1 tbsp olive oil in a skillet and saute half an onion until translucent.

Add 1lb chorizo to skillet and brown.

Slice 1 tomato into chunks and add to skillet.

Add the kernels of two ears of corn to skillet.

Reduce heat to low and simmer until squash is done.

When squash is done, stuff meat mixture into cavity in the center.  Top with shredded cheddar cheese and serve with Spanish rice.

Delicious!  I would add that everything for the main dish except the cheese came from our farmer’s market (even the chorizo, thanks to Crystal from C+D Family Farms).  The spanish rice was just a Near East box mix that simmered until the other stuff was ready.  Very tasty dinner that was ready in just about half an hour.