High school: first day

The choice seemed pretty simple to me: either leave the familiarity of my friends for the private Catholic school where I would initially know one person, or attend the closest public school in my district that sported metal detectors at the doors guarded by gruff men in uniform who searched backpacks between classes.  No, thank you.  I’d rather chance it with the Catholics.

Aside from my best friend and his father, who happened to be the band director at the new school, I knew no one.  Everyone else in the school, having attended parochial school together since kindergarten, had long since formed their cliques. I didn’t expect to be accepted right away.  So it wasn’t a surprise to me when I found myself completely alone in a sea of almost a thousand other bustling students hurrying to their next classes.

That’s right – I said a thousand students.  There were three hundred eighty four in my graduating class.  You do the math.

The school was large – large enough to comfortably handle almost a thousand students.  While the gym, music rooms, cafeteria and bookstore were off on their own in a separate wing of the building, the rest of the classrooms were contained in a three-storied set of hallways that, if one examined a cross-section, resembled bars on a jail cell.  Four sets of staircases, one in each corner, got students to and from their classes.  Each day, between each class, for some reason that still escapes me, the near-thousandfold student body opted to ignore three of the stairwells, thus bottlenecking onto the stairs nearest the cafeteria.  Being a freshman without a mind of my own in the strange new land of high school, I followed like a lemming.

Did I mention this was a Catholic school?  Having never attended anything but public school before, I was thrust into a world of new educational values: crucifixes in every room, mass every week, meatless Friday lunches and, strangest of all to me, uniforms.

Not my uniform exactly, but it may as well have been.

I have heard that since I graduated, my high school has since relaxed their standards of girl’s dress, allowing khaki pants and sneakers.  But when I attended this particular school, girls were to wear white Oxford shirts, closed-toe and -heel shoes, and the most hideous wool-like plaid skirts ever invented by man.  I can’t say they were wool, because wool has never felt so much like plastic.  They were itchy, hot and uncomfortable, and, as we found out after graduation, fire-retardant.

Skirts were to be no higher than two inches above the knee, which translated to most mothers who had to hem their daughters’ skirts as mid-calf.  The result was a school full of teenage girls who were horrified to wear such conservative garb, and thus rolled the tops of the skirts so as to shorten the hemline.  It made for longer looking legs, but fatter, donut-shaped bellies.

In addition to rolling for shorter skirts, it was also the fashion at the time to don uniquely patterned boxer shorts, just in case a stiff breeze came along and caused the skirt to fly up over one’s tush.  My personal favorite was the Big Dogs smiley face pair.

And so here I was, being carried up a flight of stairs by a sea of people who knew each other and where exactly they were going, all the while trying to negotiate the most uncomfortable, unflattering skirt I have ever worn or ever will wear.  All things considered, I was doing pretty well.  That is, until I reached the landing between the first and second floors.

It’s a pretty well known fact that I’m a klutz.  I trip over my own feet on uneven surfaces, walk into doorknobs and regularly smack my head on cabinet doors left open.  It was only natural that I should trip up the stairs in my new school in the most crowded stairwell with seemingly the entire school present as witnesses.  But this wasn’t just an ordinary trip-and-fall-flat-on-my-face moment.  This was an epic how-did-I-actually-manage-to-make-friends-after-that moment.

Being the dorky freshman I was, I didn’t trust that I would have enough time to stop at my locker in between classes.  I packed every book I would need for the entire day into my back pack.  The weight behind me may have contributed to my fall; I’m actually not sure how I managed to fall forward instead of backward. Unbeknownst to me at the time, I had forgotten to zip the top of the pack.  So as I fell forward, the momentum caused the back pack slid over my head, spilling its entire contents onto the landing ahead of me.  If that wasn’t bad enough, one of the buckled straps hanging from the back managed to latch on to the back of my skirt, pulling that up with it, too.  Being my first day as a dorky freshman in an unfamiliar land, I hadn’t been privy to the boxer short style.  The only thing separating my booty from the masses around me was a thin layer of white flowered cotton panties.

No one stopped to help me collect my belongings, though they were kind enough to sidestep me so as not to trod upon my fingers.  I was late to my first geometry class.

Kaiso

Hi, my name is Megan, and I’m addicted to knitting socks.

Once I completed my first sock (a simple, solitary little thing fit for a Cabbage Patch doll, but complete with a solid gusset and properly turned heel), I was hooked.  Sock knitting fever has gripped me with a fervor I could not have anticipated in my wildest dreams.  I seek out sock yarn, own every size of small double-pointed needles, and can’t pull myself away from the abundance of pattern books in Barnes and Noble.  I think I have a problem.

I completed my first actual complete pair of socks sometime in the beginning of February, after about two months of concentrated knitting that wasn’t nearly as tedious as I expected.

The pattern for these socks comes from a fabulous book that appealed to me on so many levels - Knitted Socks East and West: 30 Designs Inspired by Japanese Stitch Patterns, by Judy Sumner. How do I love this book?  Let me count the ways:

  • The title grabbed me.  I love all things Japanese, and the combination of Japanese patterns with something I knew how to make was impossible to pass up.
  • The photos within are gorgeous!  Light and clean, they would appeal to knitters and non-knitters alike.
  • The patterns are elegantly simple, different and intricate without complication.
  • The patterns use more than just knits and purls, incorporating stitches such as cables, the wrap, the twist/slip stitch, the three-stitch lift, and the pkok.  For someone like me, who was getting bored with knits and purls, but not ready to take on multi-colored or larger projects, these new stitches offered a welcome challenge.
  • That said, while the patterns require a little more brain power to work than just mindlessly knitting in the round, they are short patterns with plenty of repetition, so they are easy to memorize.
  • Most importantly of all, the directions are incredibly clear.  Had I never attempted a sock before, I probably could have used this book to get me started.  The illustrations are simple, and nothing about even the most intricate of patterns is confusing.

I feel that Ms. Sumner does a much better job summing up the design of this sock, Kaiso, than I ever could, so I will use her words to describe the sock:

The lace design and fluid bands of this lace pattern look to me as if they could be moving under water, like seaweed.  The Japanese word for seaweed is kaiso, and varieties of it have been used for centuries in Japanese cooking.

This sock design is a very simple one, using only knits, purls, yarnovers, and decreases to create a lace pattern that is reminiscent of the feather and fan design familiar to many Western knitters.  Here, it has been simplified and modified with garter bands that add a rhythmic feel as they flow up and down.

The most difficult thing for me when knitting socks is getting over the adrenaline of finishing the toe and completing the first in the pair and moving on to the second.  Just when you think you’re finished, the realization that you’re only halfway done sets in, and honestly, it gets kind of depressing.  It’s the same feeling I get when I shave my legs.  If the end result wasn’t something I could actually wear and show off, I probably wouldn’t be as excited about it.  With the success of this sock, I think I may have to work my way through each and every pattern in this book.  Perhaps I’ll make it a goal to knit them all by the end of next summer, a la Julie and Julia.  I could actually do it, if I really try.  Here’s to following through.

New toy #1: birthday present

I’ve had a great point-and-shoot, pocket-sized camera for a little over a year now: a burgundy Canon PowerShot SD1100 IS.  It was a tremendous upgrade from my previous Olympus Camedia D-425: easier to use, bigger screen, clearer photos.  It fits snugly in my purse so I can be ready to take a shot whenever the mood strikes me.  That said, while I love that little camera, I’ve always felt like there was something lacking.

So, imagine my delight when my birthday rolled around this year and Hubby presented me with a truly awesome gift: a Sony DSLR-A230.  This bad boy is big, hefty, and the closest thing to my dad’s old manual camera without using actual film.

One of the things that bothered me about the PowerShot was the inability to focus on the precise object I wanted.  Don’t get me wrong – the autofocus is quick and accurate.  But oftentimes the camera and I disagreed about the subject of the photo and thus on what to focus.  It made for some frustrating photo-taking.

The Sony, on the other hand, while it can easily be set to automatic, encourages everything manual, from focus to aperture to shutter speed to probably a lot of other stuff since I know squat about the workings of manual cameras.  But that is the great thing about it being digital: I can learn all about all those intricate functions of light and science by experimenting, and I can do it all without wasting precious film.

So far, I have only found one problem with the camera, and it has nothing to do with the actual photography.  The aforementioned manual camera that once belonged to my father had been sitting in a cabinet for about ten years.  Upon realizing that he had completely forgotten about it, and asking my mother for permission, that piece of nostalgia is now sitting on my desk, waiting for a new battery and ready to go again.  Along with the camera came a great soft case, some extra lenses (super zoom!) and – the best part of all – the shoulder strap that kept that camera and my father inseparable during my youth.  And herein lies the problem: the metal clasps that attach that strap to a camera are far too big and bulky for the likes of my new toy.

My hope is to get a new lens (macro zoom, fisheye, wide angle, etc.) every year. (Those things are expensive, you know, and I’m not made of money.)  I also hope to eventually know enough about the particulars of fine photography that I won’t have to spend two whole minutes setting up a shot to get it just right.

In the meanwhile, check out some of the shots I’ve taken so far:

Whole wheat almond milk honey-sweetened pancakes with sauteed apple topping

Did you ever wake up and think, “Man alive, I could really go for some pancakes!”?  I did this morning and let me tell you, gentle readers, the craving took hold like nothing I’ve felt in months.

(Haha…morning.  I should clarify.  I woke up at the bright and early hour of about 11:30AM, which is still technically morning.  However, by the time I got myself coherent enough to turn on the stove, it was well past noon.  So, I suppose this meal was technically lunch.)

I don’t do Bisquick anymore.  It’s loaded with salt and makes everything taste the same.  I’m pretty proud of the fact that I’ve been making pancakes from scratch for the past five years or so.  It’s super easy to do; certainly it isn’t any more difficult than mixing Bisquick.  And pancakes made from scratch are generally made with fresher ingredients, and therefore are probably better for you.

The healthfulness of these pancakes, however, is completely obliterated and nullified by the sauteed apples, which are loaded with brown sugar and butter. The way I figure, though, I came out even.

Whole wheat almond milk honey-sweetened pancakes with sauteed apple topping

Pancakes:

  • 1 cup whole wheat flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons honey
  • 1 cup almond milk
  • 2 tablespoons oil (canola, safflower…whatever strikes your fancy or whatever you have lying around)
  • 1 large egg

Preheat oven to 250°F.  Have an oven-safe plate and some foil ready – these will keep your pancakes warm while the rest finish cooking.

In a small bowl, combine flour, baking powder and salt.

In a larger bowl, whisk together honey, milk, oil and egg.  Add dry ingredients to wet mixture.  Stir just until combined.

Heat a large skillet over medium heat.  Melt a small amount of butter – just enough to coat the bottom of the pan.  Pour batter in by tablespoonfuls (I like using my large cookie scoop).  Cook until the surface of the pancakes begins to bubble and the sides just begin to brown.  Turn with a thin spatula.  Cook until browned on both sides.

Keep pancakes warm in the oven until ready to eat.

Sauteed apple topping:

  • 2 apples (any kind will do – this morning I used Crispins), sliced or cut into bite-sized pieces
  • 1/4 cup butter
  • 1/2 cup cold water
  • 1 teaspoon corn starch
  • 1/2 cup brown sugar, packed
  • 2 tablespoons cinnamon (This number is arbitrary – I usually just shake in as much as I feel like.  I encourage others to do the same.)

In a medium saucepan, melt butter over medium heat.  Add apples and saute until tender, about 6 minutes.

Combine water and corn starch.  Add this mixture, brown sugar and cinnamon to apples, stirring to combine.  Simmer for about 2 minutes, stirring occasionally, until the mixture has thickened.

Haiku 24

What the heck, body?
Too many days off so far.
I CAN NOT BE SICK!

Duxelles pizza

Although I don’t eat it nearly as often as I did once upon my youth, I still love myself a good slice of pizza.  Unlike the younger version of me, I’m not as attracted by giant slices of greasy cheese Pizza Hut monstrosities.  Don’t get me wrong – I love the taste, but I know my intestines will pay for it for the next forty-eight hours.  (Isn’t adulthood great?)  What I do love these days is a good slice of the kind of pizza at which I used to turn up my nose: vegetable pizza.

That’s right, gentle readers.  I want my veggies, and lots of ‘em.  I like my pizza piled high not with cheese and pepperoni, but slices of gently roasted tomatoes, broccoli florets and the like.  My younger self would scoff at the abomination of my current pizza preferences.  ”Ha!” she would exclaim haughtily.  ”You can’t trick me into eating vegetables!  You think you’re so smart, but I’m on to you.”

Fast forward about twenty years to a pizzeria just minutes from my parents’ house. My mother ordered for us, as she had had this particular pie before and knew I would love it.  Instead of a traditional tomato-based sauce, it was a mushroom sauce, also known as duxelles (French for “om nom nom”). Atop it was arranged slices of plum tomatoes and roasted garlic, chopped artichoke hearts and crumbled goat cheese.  Certainly not the traditional pizza in any sense, but I was game.

Oh my.  I had never had anything like this before.  It was so delicious that I just had to try and recreate it at home.  It only took about six months before I tried it. Why? Two reasons:

  1. The idea of the duxelles sauce, which made the pizza so nomable, was a little intimidating.  It could easily turn out a little wonky, so I wanted to be sure that I got it just right before I tried using it as a pizza sauce.
  2. Honestly, I kind of forgot about it.

When I discovered that it was so ridiculously easy, I facepalmed at the realization that I could have been eating this delectable slice of heaven months earlier.

(I am probably bastardizing the original French recipe here, but I’m not too worried about it.  The results taste heavenly and to me that’s all that matters.)

Duxelles is made by chopping mushrooms (button, cremini, portobello, whatever) extremely finely.  I used about 12 ounces (a box and a half, if you buy them prepackaged at the grocery store).  With that same fine touch, chop a small shallot. Into the frying pan goes the mushrooms and shallots, along with some fresh thyme leaves and a heaping glop of butter, because what good would French food be without butter?  What happens next is really quite phenomenal.  The mushrooms will absorb all the butter, and then release it all back into the pan along with their own juices and a generous sploosh (read: about 1/3 cup) of sherry.  After some simmering, the liquid will evaporate, leaving you with some mighty delicious, mighty soft and pasty mushrooms.  (I usually give it a little whir with my immersion blender, too, just to make sure it’s extra creamy.)  What you get out of this adventure is a perfect sauce to spread upon your pizza dough.

I usually make my own pizza dough and lay it thinly over my wonderful pizza pan (the circular type with holes in the bottom for even cooking).  Spread on the duxelles and top with rinsed (if canned), chopped artichoke hearts and sliced plum tomatoes (which I forgot when I made the pizza featured in the above photo), and sprinkle on some goat cheese.  Brush the crust with a bit of olive oil and bake for about 20 minutes at 450°F, until the cheese starts to brown.  It won’t melt like mozzarella, but it complements the mushrooms so well!

I’d be curious to know what other veggie combinations others think of to use on a duxelles pizza…

What did you do for Easter?

Personally, I had a great Easter weekend.  What did I do, you ask?  Well…

I GOT MARRIED!!!

ASS 2010

Well, folks, here we are once again, on day six of Annoyingly Stubborn Sickness (ASS) 2010.  Almost like clockwork my annual knock-me-on-my-butt sickness has come back, albeit a month overdue.  What started off as a mild sniffle has exploded into a full-blown case of I Feel Like Crap.  And let me tell you, gentle readers: it sucks.

ASS 2010 seems to be significantly different from ASS 2009, and so I’m not quite sure how to handle it.  Previously encountered symptoms include stuffy head, sinus pressure, post-nasal drip and coughing up nastiness that shouldn’t be mentioned in polite company.  I am familiar with that level of discomfort, and at least have some idea of how to combat it (i.e., echinacea, Vicks VapoRub, long hot showers, bags upon bags of lozenges and a hot manservant to tend to my every need).

However, I’m also experiencing headaches and pain deep in my ears.  I know this is a direct result of the sinus pressure.  It’s not unrelated to my usual complaints, but it is something I don’t normally suffer, which should be some indication of how bad it’s getting.  If that wasn’t bad enough, I also have a runny nose, which seems to be an obvious contradiction to the stuffy head.  And I’m not talking about a wimpy little sniffle here.  I’m talking faucet-strength snot.  In the past three days I’ve gone through six boxes of tissues, resulting in an awful case of Raw Nose.  Puffs and Kleenex should sell me stock.  Or at least buy me aloe for my poor nose.

The good news is that the worst seems to be behind me, though not by much.  At least today the sinus pressure has been relieved to the point where it doesn’t feel like my brain is trying to escape through my ears.  I may just have the energy to do laundry today.  With any luck, I’ll be well enough by tonight to wake myself at O’Dark Thirty, throw a few changes of clothes into a suitcase, pile into the car and head South.  I’m sure my sinuses will understand that they need to be put on hold for a side of the family I haven’t seen in a year.

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