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If nothing else, living where we live teaches one patience. When it snows, yes they plow the roads and yes, they do a wonderful job of it….but they do not have the city-it’s-gotta-be-done-now mentality. Usually the plowing comes toward the tail end of the storm, after all we have 2 guys plowing about 60 miles of roads and they do a fantastic job. Same as with ice, the hill will get sanded, but there have been a few of us that have gotten stuck or it took a few tries to get up the hill or we gave up and caught a ride with a neighbor. At the tail end of winter, frost heaves make an appearance and the roads have some wonderful whoop-dee-doos to contend with while driving. During mud season, which is fast approaching, no one goes anywhere too fast since our dirt road, like many others throughout New England, turns into a gloppy mess. Today is one of those days that teach you to be patient.

We woke to an internet problem, the DSL router was not working and the telephone company confirmed that they were experiencing a problem that left us disconnected. For a lot of people that is not a problem, after all we survived for decades without the technology that we take for granted now. But, when you work from home and your internet connection is necessary to do a day’s work, it can be a problem. So…this morning, we packed up our stuff and headed into town to Panera to get some work done while the internet problems are being resolved. I try really hard to find the up-side for my own mental health. Normally, Tom and I are working in our respective offices, in two different parts of the house. Today, we are seated across for each other, stealing a smile every now and again…it’s pretty nice.

Patience, it all teaches us that sometimes, we need to be a little patient.

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The veggie ends that I saved are growing nicely. The kitchen window sill is filled with lots of green things which is a welcome sight when you look out the window and realize that nothing green will be growing out there for quite a while yet.

Right now, I have about a dozen scallions in various stages of growth, a bunch of basil and a lovely bok choy. The other day, when I chopped up the last of a stalk of celery for some roasted cauliflower soup, I added that to the dish. I am anxious to see how that works.

While the leeks and scallions by far have the most roots, the bok choy, which has grown beautifully, is only just now starting to sprout a couple roots from its base. The basil is not showing any real root growth yet, but lots of leaves.

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We had about 30 inches of snow on the ground before the weather got warm the other day. Then, things melted and it rained and as predicted, it got cold again and everything froze. Our driveway is crunchy and icy and challenging to say the least.

When the snow was falling though the other day, it was time to bake some rolls. These are my new favorites, and the boys’ favorites, too. Quick and easy to make, they bake up quite nicely. I got this recipe from The Kitchen Whisperer and while, my rolls and her rolls looks different, (which I haven’t quite figured out why yet) they are absolutely a great sandwich rolls.

 

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Valentine’s Day has always been a somewhat strange holiday for Tom and I. He used to sell roses years ago so the whole holiday has a different taste for us. The holiday is quite a manufactured money maker and we have tried to instill in our boys that fact. There are 364 other days of the year to show the one you love how much you care and how special they are to you.

For years, we used to go out as a group and probably one of our best Valentine’s Day stories has nothing to do with us, per se. We had made reservations with a few other couples to go down to the Ironbound section of Newark for Portuguese food. Turns out that one of the couples had to cancel. While we were standing in the lobby of an extremely crowded restaurant waiting (we only had to wait 1/2 hour since we had reservations – weren’t we lucky?) a young couple came in and the guy walked up to the maitre d  and politely asked for a table for 2. At least they were kind enough not to laugh in his face when he said he didn’t have a reservation, instead they told him that he could be seated at 11:30 (yes, that’s p.m.) mind you, this was around 7 ish. Turns out, we happened to have an extra two seats, so we went up to them and asked if they’d like, they could sit at the end of our table (and we promised to leave them by themselves as much as possible considering we were all sitting at the same table). Turns out, they agreed. We bought them each a Valentine’s Day drink, wound up laughing and talking together for a good part of the evening. It was a very nice Valentine’s Day.

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Valentine’s Day has morphed through our relationship from the initial over-advertised guilt ridden day created by a card company with the expensive flowers and traditional dinner in a restaurant that was over crowded and overbooked through those days of group Valentine dinners with friends, to the occasional missed Valentine’s Day altogether when it managed to coincide with Tom’s snowmobile treks, to the take out Chinese dinner eaten in front of the fire on the floor. Tonight, the plan was that our youngest son and his girlfriend were cooking us dinner. They were going to then watch a movie and we were going to watch a show by the fire. Plans however, still change. A couple hours ago, I got a call from my oldest that he and a group of friends were driving down from school to go snowboarding and obviously to have dinner at home. While Tim and his girlfriend are still cooking us dinner, I am cooking sushi for the boys that are descending upon us any time now. It will be a different kind of Valentine’s Day once again — but a good one anytime you are surrounded by the ones that you love and who love you back.

One thing that has not changed through the years, the constant tradition, is the chocolate covered strawberries. Every year for as long as I can remember, I have made chocolate covered strawberries for all my men.

However you choose to celebrate or if you even celebrate at all…..Happy Valentine’s Day!

 

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My boys amaze me. I am constantly in awe of how much they do and how very capable and talented they are at what they do. While we certainly are supportive, I honestly cannot take the credit for exactly how much and how well they manage to do things. For example, this past weekend, Tim was a participant in the American Choral Directors Association Eastern Conference. He, and four other Mill River students, who auditioned last year were selected to be part of the honors choirs. Tim had the privilege of performing in the Chinese Honors Choir. He learned and memorized about 8 songs in Chinese which he performed with 99 other students from all along the Eastern United States. He and his classmates, who were 4 of the 9 Vermont students that qualified for this distinct honor, performed in the Symphony Hall in Baltimore, Maryland with nationally recognized choral conductors.

We drove down to Baltimore this weekend meet Tim and see the concert. It was an amazing experience and still would have been an incredible event even if my own flesh and blood wasn’t one of the students performing. The entire experience was wonderful. My boys have the ability to constantly amaze me and make me incredibly proud. Enjoy the pictures here and share my pride and the pride of my fellow parents in how wonderful these students were and what an incredible experience they had.

Our ACDA participants with their choral instructor, Kristin Cimonetti.

Our ACDA participants with their choral instructor, Kristin Cimonetti.

 

The conductor of the Chinese Honors Choir – she was wonderful and explained the words to the songs that the students performed in Chinese.

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The entire Chinese Honors Choir performing at Symphony Hall in Baltimore.

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There’s my guy…..

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Today is a snow day and it’s our first real, actual snowstorm of the winter. Can you believe that? While other parts of the country were getting hammered with snow (talking about you, Jersey folks) we could see mostly grass on our lawns and fields. We awoke to several  inches of snow on the ground and for the first time this season, I got to pull out my Sorrel boots and wander out in the snow. Honestly, there really hasn’t been enough snow at once to warrant boots – muck shoes have been fine.

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Things are finally totally white — now this, this is what winter is supposed to be like here in Vermont.

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I was out, bright and early, visiting with my other kids – the ones that are somewhat hairier than the ones that live inside the house. Honestly, who can refuse this face? Lots of goat love (or maybe it was just that I was feeding them).

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Facebook logo Español: Logotipo de Facebook Fr...

Facebook logo Español: Logotipo de Facebook Français : Logo de Facebook Tiếng Việt: Logo Facebook (Photo credit: Wikipedia)

For our kids, it’s probably impossible to know a world without smartphones, texting, video games, Twitter, Snapchat and Facebook. Hard to believe that Facebook has been around for a decade. While it took me a while to jump onto the Facebook craze, and I admit when I did jump, it was primarily to see what the kids were up to since teenagers talk very little to parents but they’ll share everything with the rest of the world. However, I remember the surprise of seeing faces from my past and having the opportunity to see what has transpired in the years or decades since we last saw each other face to face. Recently, it was a way to hook up with some people that were a part of our lives years ago and we fell out of touch with and probably didn’t even know that we moved from New Jersey to Vermont. It’s a sort of guilty pleasure, checking in to see what the people in your life are up to or find out the latest scoop on what’s going on around town, around the state or even around the world.

To celebrate their tenth anniversary Facebook has compiled each of us a movie. Our own little movie about our lives since we’ve joined Facebook. I must admit that it was pretty neat to see some pictures from four years ago when I joined and how different the boys looked in what seemed like such a short amount of time. It was also pretty neat to see some posts that I had made that garnered significant comments. All in all, it’s pretty neat.  Find yours at https://facebook.com/lookback/

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Ask your bra. No really, ladies, your bra will know true love. According to a Japanese lingerie company which has manufactured what it is advertising as the True Love Tester, this bra can only be unhooked by true love. High tech meets Cupid — just in time for Valentine’s Day.

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Sometimes, you look up from your desk and see such beauty outside your window that you have to stop what you are doing and just admire it. Admire and be in awe of how beautiful the world around you really is and how small you really are in comparison.

This was today’s sunset. It was breathtaking. I hope you enjoy as much as I did.

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Today I made some ciabatta bread and rolls. Although the bread I usually make is a sourdough ciabatta recipe, this is a traditional ciabatta using a biga. This is the first time that I used a biga, since my other recipe just uses sourdough starter and no biga. I made the biga last night and let it sit as directed overnight. Mixed the dough this morning and decided to try both a loaf and rolls from the recipe which calls for either two loaves or 16 rolls.

Here is the recipe adapted from The Kitchn.com.


Biga

  • 4 ounce (1/2 cup) water
  • 1/2 teaspoon active-dry yeast
  • 5 ounce (1 cup) all-purpose flour

Dissolve yeast in water. Add the flour and stir to form a thick, gloppy paste. Stir approximately 50 times to activate gluten. Cover and let sit at room temperature eight hours or overnight.

Ciabatta

  • 2 cups + 2 tablespoons water
  • 1 t. yeast
  • 4 cups all-purpose flour (I added 4 1/2 cups since my dough was not binding together as indicated below)
  • 2 t. kosher salt

Dissolve the yeast in the water in the bowl of a standing mixer. Add biga and stir to break up the large glob it has become.

Add the flour and the salt. Stir and let this rest for 10-20 minutes.

Using a dough hook, knead at medium speed for 15-18 minutes. Keep a close eye on your mixer as it has a tendency to “walk” on the counter at this speed.
The dough will

The dough will start off sticking to the bottom and sides of the bowl. Around halfway through the mixing time, the dough should slightly pull away from the sides of the bowl, and regularly slap the sides of the bowl. If it doesn’t, turn the mixer speed up a notch. (This is where I noticed that it was still real soupy and not binding together at all and I added another 1/2 cup of flour a little at a time. The dough is still very wet compared to bread dough you might be used to — this is okay and what it is supposed to be doing.

Cover the bowl and let the dough rise in a warm spot until tripled in bulk.

Dust your work surface heavily with flour. Prepare two baking sheets each with a sheet of parchment. Scrape the dough out on the floured surface and dust the top with more flour. Use a pastry cutter to divide the dough into two if you are making loaves or 16 pieces if you are making rolls. I did half and half — did one loaf and 8 rolls.

Brush your hands with flour. Working gently but swiftly, scoop the the loaves (or the rolls) one at a time from the work surface to the parchment. Press your fingertips about halfway into the dough to dimple the surface and slightly flatten. Let the loaves (or rolls) rise, uncovered, for 30-40 minutes. When ready to bake, they should look pillowy with many big bubbles just beneath the surface.

Preheat the oven to 475°F while the loaves are rising. If you have a baking stone, put it in the oven now.

When ready to bake, slide the loaves, still on the parchment, onto a pizza stone if you have one. Bake for 20-30 minutes, until puffed and golden brown. Rolls will most likely cook faster than the loaves if you made both like I did. Slip the parchment out from under the loaves or flip them over and cool completely before eating.

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Ciabatta rolls just before they went in the oven.


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Finished ciabatta rolls — fresh from the oven.

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Tonight, we were supposed to be going out for dinner. However, the wood stove was too warm and comfortable and the company was good. We were cozy and Mother Nature wasn’t making leaving the nest too desirable even for an anticipated night out. Not having planned on making dinner tonight, this was a throw-together. Sometimes, honestly, I think the “open the pantry and empty the fridge” meals somehow turn out to be the best meals of all.

The ingredients on hand:

  • leftover boiled chicken breast
  • fresh basil
  • garlic
  • broccoli crowns
  • red bell pepper
  • chili garlic sauce
  • olive oil
  • potato gnocchi

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I sauteed the vegetables together, added the shredded chicken and a very little olive oil (the special one that Tim brought back from Spain) seasoned it with a little kosher salt and a teaspoon of chili-garlic sauce. Added the gnocchi when it was cooked (which didn’t take long at all) and topped it with a couple grinds of shredded asiago cheese. Served it with some warm homemade bread. We enjoyed it by the fire with some great music playing in the background. Very delicious, indeed.

 

 

 

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Photo credit: New England Journal of Medicine and Livescience.com

Photo credit: New England Journal of Medicine and Livescience.com

Here’s an interesting story. A 42-year-old California electrician’s shoulder came into contact with 14,000 volts of electricity. His optic nerve was affected by the burst of electricity.  About a month after the incident, the man was complaining of vision problems and his ophthalmologist examined him and found something remarkable. The man had star shaped cataracts in both eyes which were a result of the optic nerve damage. The doctor, an ophthalmology professor at a California university said that the incident is unusual but not unheard of. Evidently, damages from electrical burns in animals show up initially as small bubbles which eventually turn star shaped.

As for the electrician, the cataracts were removed and new lens placed into his eyes however due to the damage to his optic nerve his vision has been detrimentally affected. You can read more about on Livescience or in the January 23rd issue of the New England Journal of Medicine.

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