Faster Feasts: Blender Pancakes

Right now, blender pancakes are a thing, probably because they’re used as advertising for companies with really high powered, monster blenders that crush ice and compact cars and the like. The hip move is doing a sort of museli-overnight-and-blend thing with whole grains like oats, which T. will tell you is NOT new, as her very smart mama made these for her when she was but a tiny child, but whatever. Blended or no, we sadly don’t eat pancakes or waffle much around these parts anymore because a.) we’re gluttons and b.) it’s too hard to have just one, and c.) there’s actually little point in making a whole bowl of pancake batter for just one pancake each. We missed pancakes, though, for serious — so we’ve been doing a little experimenting, as usual, and we’ve adapted a little this and a little that to make something surprising. This recipe is based on the one from All Day I Dream of Food, and of course we tweak it to our personal tastes.

We were just discussing chia seeds with someone the other day, and while we tend to grind them into things for extra fiber, we’re just not the Chia Pudding or the Chia Cereal or the Chia Jam people — we tried one of those once, but never got into it for some reason (there’s still time, however!). Still, we were glad to find other uses outside of smoothies for chia, because the little seeds are pretty health-supporting. As stated, this is a base recipe — trust us when we say we’ve tweaked it and will continue to tweak it for savory or sweet or spicier &tc.

Base Blender Pancakes

6 large eggs
1 cup milk (we used unsweetened almond)
1/3 cup coconut flour
3 tbsp chia seeds
1 tbsp sweetener (optionally, add 3 tbsp. and don’t use syrup)
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
Nonstick spray

Low Carb Blender Pancakes 1

This is a base recipe; we of course added spices like cinnamon and nutmeg which smelled and tasted lovely! If you don’t want to do anything but butter these and eat them with a bit of fruit, you can always sweeten them; we enjoyed strawberries and maple syrup on them equally. Even D., who isn’t much for experimentation when it comes to traditional comfort foods really liked these, which was fair shocking. ☺

Directions: Dump ingredients in blender. Blend. If you don’t have a heavy-duty blender, you may want to grind the chia before you put it in, but we just dumped it all in, and it was ground up with everything else.

With your burner set to just below medium, pour batter onto your oiled pan, in 3-4 inch circles. Each side will need about 2-3 minutes. Fry, flip, and plate as you normally would. NB: It is REALLY easy to cook these too quickly – they taste fine, but they look very brown. Go for medium or a hair lower, you’ll be happier with how they look. Secondly, batter will thicken upon sitting so you might need a spatula to spread the last one onto the pan.


One of the challenges of low carb pancakes using coconut flour and the like is that they can be really thick and heavy – these are very close to being crepes. (Stay tuned, we’re going to fiddle with them and see if we can’t make them MORE like crepes…) We’re thinking they’d pour better out of one of those pancake bottles (or, more realistically, a washed out and recycled plastic ketchup bottle). We actually found that these keep in the fridge for a day or two before drying out, which is fairly amazing for a coconut flour recipe.

This recipe makes approximately 12 pancakes; a serving of 2 pancakes is 149 kcal, if you count calories, but 6.73 g of carbohydrate and 4.89 g of fiber… If you count net carbs, they’re 1.84 grams per serving. (There’s that permission to be a glutton you were looking for…)

If you’re still in the camp of feeling chia has a disturbing resemblance to frog eggs, you might find this blender waffle recipe more to your liking. We’ll be trying this recipe this weekend and haven’t yet fiddled with it – but it’s based on Everyday Grain-Free Baking, and is said to produce a light, crisp waffle as well.

Almond Flour Blender Waffles

1/3 c. milk (rich non-dairy options include cashew and coconut)
2 Tbsp. melted butter (or coconut oil)
1 Tbsp. maple syrup (also honey or agave)
2 tsp vanilla extract
1/4 tsp apple cider vinegar
1 1/4 c. blanched almond flour
1 tsp. salt
1/2 tsp. cinnamon, nutmeg (or cardamom and ginger…)
3 large eggs, room temperature
Nonstick spray for your waffle iron (or melted coconut oil)

NB: There’s a method to this, so read before you begin. First, heat your waffle iron. Next chuck all wet ingredients EXCEPT for the eggs in the bottom of the blender, and all dry ingredients on top. Blend this incredibly thick batter for 10-15 seconds. Then, add the eggs and blend on low for 15-20 seconds. Increase your blender speed to high for 20-30 seconds, then stop. You don’t want them to be rubbery. These brown up golden in 3-4 minutes, based on your waffle iron.

Posted in California, Food, Life, Recipe | 1 Comment

Upcycle & Gratitude

Upcycled Placemats 2

Okay, seriously, placemats are… kind of a conspiracy. It’s apparently not enough that we moved from crouching over a fire and eating from a communal bowl with our fingers. Now we have a plate and a table — and utensils, progress indeed — but currently we apparently need a little square of …something on which to set said plate atop said table. It’s kind of crazy, and at the end of the day, placemats are completely ridiculous and unnecessary. (Please, please do not get T started on charger plates and table runners, either.) All that being said, we have twelve of them…because T has sisters, sisters who have Things and must give them. Sometimes T is happy to take Things, because free Things and paint and glue go well together. (And if she can use buttons or magnets or felt or glitter? Bonus.)

Upcycled Placemats 3

Commonly accepted as ideal for children, in the vain hope of containing the messes they make, for preserving tables from water rings and heat marks, and for dressing up a casual-but-bare eating space but at D&T’s table, placemats are less for protecting the (Ikea, aka “seriously, does that plastic need protection?”) kitchen table and more for cramming more color into a 1970’s era very beige-and-white room. (We do love our bizarre faux marble counter, though. You just don’t see weird goldish-brown veins running through white Formica counter tops anymore. Probably a good thing.) We need the color. It’s gray here a lot lately. The gray foggy marine layer keeps things quite cool – and since we last month turned off the heat for the season, it is downright nippy in the morning – not that we’re going to complain about the muffling, insulating fog that keeps Spring sunshine from catapulting us straight into summer. (It was 80°F/26°C in parts of the East Bay this past weekend, but we drove the ten miles over the bridge to find it a balmy 70°F/21°C at home.) The fog rules here, with the sun emerging around lunchtime usually, so it’s hard to feel like leaping into the day when it’s chilly. Thus the placemats are really about making a bright start to the day.

Upcycled Placemats 1

To get that “bright” start to the day, of course we could have used the original pictures printed on the placemats… but we felt the leering, winking scarecrow on its bright pink and yellow background would probably put us off eating entirely. Since these are cheaply made (Kmart) canvas rectangles, treated to be water resistant, it was simple enough to flip them to their neutral side, give them a quick sponge wash, and then apply masking tape in random patterns. We chose five colors from a box of textile paints we had on hand, colors that would contrast brightly with anything (and not clash with the red table – but not match it, either) and just went for it. This was entirely random in the maybe-this-will-work,-maybe-not sort of way that the best art projects have. And, it’s a little rough and messy, but really worked out. T. only did six, since the pattern on the others isn’t quite as egregious as the leering strawman, but she’s tempted to do a more autumnal palette for those.

So, yes, yes — placemats are a racket, a silly bourgeois affectation, an upper-middle class pretension to fancydom. But. Every meal can have moments of the sacred and beautiful. Every moment at table with family and loved ones or with an interesting book, eating nutritious and delicious food should be noted, elevated, celebrated. Life is precious. Light your candles, pull out your pretty tumblers. Throw down those bright squares of linen and bamboo — or those laminated plastic maps depicting the fifty states. Then, fold hands and breathe, close out the noise and the traffic, the speed and the blur of your days. Deliberately see those cherished faces, deliberately experience those scents and flavors, exhale and murmur, Thank you, thank you. I am still here. We are all still here.

Posted in Arts & Crafts, California, Life | 5 Comments

New Photography Toys

So, our favorite camera store was having a sale the other day, and we picked up a new lens. It’s a ProOptic 500mm f/6.3 Manual Focus, T-Mount Mirror Lens, which … is essentially a telescope that mounts onto your camera. Because it’s a reflector lens, it’s actually fairly short, and not weighty at all, so the camera is fine mounted to a tripod (rather than having to mount the lens to the tripod). We’re still waiting on a Bower SLY2X 2x T-Mount Telephoto Extender for T-Mount Lenses (it was on back-order). With that 2x extender, we’ll have a 1,000mm lens!

Skyway Drive 281

What does this mean for our photography? Well, first off, it means well be using the tripod a whole lot more frequently, as it’s nearly impossible to shoot a non-stabilized 500mm lens, never mind trying that with a 1,000mm lens. Second, it means we’ll be able to get a lot more detail out of our pictures of hummingbirds or the moon or anything else we can think of which would be better much closer in.

It’s quirky, and has a very narrow depth-of-field, but it’s also quite nice to sit here in bed with the camera set up next to the bed, focused upon the hummingbird feeder.

Skyway Drive 286

Enjoy the rest of your weekend!

-D

Posted in Photography | 2 Comments

Fudgy Brownies

OK, folks, this is a recipe you’ll want to take note of, and use frequently. This first batch I made, I followed the recipe. Next time I think I’m going to go with an alternative sweetener (Swerve / erythritol) so that this can be lower-carb as well as gluten-free. I did add in about 1/2 tsp cinnamon and 1/8 tsp each of allspice and cloves. Maybe next time I’ll add in some cayenne pepper as well, just to take these to that next level of awesome-gooey-awesomeness. Really, people: I don’t like chocolate and I like these.

T. tells me I need to talk more about the baking, and about the chocolate (Guittard Akoma Extra Semisweet chocolate chips). Ordinary chocolate chips or chunks contain about half as much cocoa solids (16% to the Guittard’s 33%). The Guittard also has a much better temper, meaning the chips melt more slowly when baking (or when you pop one into your mouth – to test, of course). This is one case when the dish is all about the chocolate, and it pays to get the good stuff.

As always, there are others baking this same thing this month. You can find them over at Avid Bakers Challenge. The recipe can be found at Scientifically Sweet, or below.

Fudge Brownies 2

Fudgy No-Butter Brownies (gluten-free)
Makes 16 brownies

  • 2 cups (300 g) icing/confectioner’s sugar
  • 2/3 cup (56 g) unsweetened natural cocoa powder
  • 200 g (about 2 cups) ground almonds/almond meal
  • 1/2 tsp salt
  • 2 large eggs, at room temperature
  • 1 large egg white
  • 2 tbsp water
  • 1 tsp pure vanilla extract
  • 5 oz (about 2/3 cup) best quality dark chocolate chips or chopped bittersweet chocolate, plus extra for topping
  1. Preheat your oven to 350 degrees F. Line the bottom and sides of an 8×8-inch pan with parchment paper, letting it hang over the edges of pan.
  2. Sift icing sugar and cocoa into a large mixing bowl. Add almond meal and salt and stir to combine. Add whole eggs, egg white, water and vanilla extract and stir until smooth. The batter will be thick. Stir through bittersweet chocolate.
  3. Scrape batter into your prepared pan, smooth the top and scatter extra chocolate over top. Bake until a shiny crust forms and a skewer inserted into the center comes out with a few moist sticky bits, about 25-30 minutes.
  4. Transfer pan to a wire rack and let cool slightly. For neat slices, let cool completely before slicing.

One thing the recipe doesn’t point out is that this batter won’t smooth out on its own – if it goes into the oven with irregularities on top, that’s how it will come out of the oven. So, I’d say to use an oiled spatula or maybe some oiled non-stick wrap to smooth things out before baking.

-D

Posted in Baking, Recipe | 1 Comment

Anything You Can Do (I Can Do Better)

Low-carb Biscotti 1

Okay, maybe not ANYTHING, but…

SOME baking can readily be reframed as either vegan or low-carb/gluten free. Not both, usually, but we do what we can, and anything wheat can do, almond can do… with a little help from its good friends Egg and Xantham gum.

February’s Avid Baker’s Challenge was a lovely orange-zested biscotti, and it was obvious that the crisp cookie would lend itself well to almond flour with no real fuss – no doubt tons of people have already tried it. Using the basic recipe that we used for ABC, we did a little tweaking and came up with something new:

Almond Flour Biscotti

3 Tbsp Butter, softened
2/3 cup granular sweetener
2 tsp Vanilla extract
2 large Eggs
2 cups Blanched Almond Flour
1 Tbsp Coconut Flour
1 tsp Baking Powder
1/4 tsp Salt
1/2 finely chopped almonds
1 Tbsp. orange zest
Low-carb Biscotti 3Preheat your oven to 350°F/180°C/ gas mark 4. Lightly grease an 18” x 13” baking sheet (or line with parchment).

Cream together butter and sweetener. Add vanilla and beat in the eggs. Next add flours, baking soda and salt, and stir in the nuts and orange zest. The original ABC recipe called for chopped dates; an optional add-in 1/3 c. chopped dried cranberries. This will be the STICKIEST biscotti dough you’ve ever encountered so wet your hands before forming it into the first bake loaf, mounded slightly higher in the center. Do make sure you mound it somewhat (more than you see in the picture there), because it will spread a bit – possibly more than you expect – and you want it to have that traditional biscotti appearance. Following Hanaâ’s lead, we scored the top of our loaves and baked for 30 minutes.

It’s advisable to cool the pan entirely after the first bake – at least twenty minutes – and lower your oven temp to 300°F/150³C/ gas mark 2. NB: Almond flour baked goods are really fragile unless cooled, so a word to the wise! Once cooled, THEN remove the cookie loaf from the pan, slice it, and lay your slices down for the second bake. Bake for 20-25 minutes, depending on how golden-brown you’d like them. After another long cooling period, you can dip or drizzle them with chocolate, which matches really well with that bitter orange zest, or enjoy them as is, with a cuppa. They’re also good with only ONE bake, if left out, as almond flour cookies will continue to crisp if left to cool in open air.

The biscotti pictured below never made it *cough* to that second bake… ah, well.

Low-carb Biscotti 5

Hat tip to Pille, who reminded us we hadn’t yet posted the recipe on these!

Posted in Baking, California, Food | 1 Comment

Swirled Rye

Skyway Drive 276

It is officially Spring next week, but weirdly high temps last weekend – and the inevitable long run of allergies – have had us already convinced that winter’s thrown up its hands and given up for weeks now. Once the time changed, and we recovered from that (and ask, along with a cranky nation, “HOW IS TIME CHANGE STILL A THING????”) we begin to notice the inevitable return of energy and interest in the outside world. The asparagus are fronding happily, the strawberries are blooming – in March, no less – and while the blueberry bush is sullenly not producing leaves or any sign it has noticed that it’s supposed to be alive, the wildflowers which escaped the confines of their boxes last autumn are creeping all over. Oh, and the roses are all red leaves and ambitiously fat buds.

The drought rolls on, unfortunately, though we’re still holding out for late Spring rains. The State is relegating us to two days of lawn-watering per week, and while we would happily let the lawn die or rip it out, we’re still renters, so… The plants in our tiny garden plot will have WaterSorb added to their soil as always, and we’re limiting ourselves to just a few things, and looking to see where we can reuse gray water to irrigate. Meanwhile, the chores which were safely put off over the winter – dealing with the streaky windows and wind-driven leaves in the garage – could be put off no more, and last Sunday was a day of chores, chore, and then, more chores. Fortunately, some of the chores were relaxing, like the usual every-other-Sunday baking to replenish the bread supply, but the baker, being Himself, must always Keep Things Interesting, and so he decided to make marbled rye bread.

Spiral Rye 2

Spiral Rye 3

BiRye, as certain people have coined it to annoy the baker, is something we usually see in fancy hotel restaurants, and we’ve always wondered at its …point. There’s not really much difference between the flavors, so apparently it’s just a two-colored thing because Pretty? We used King Arthur Pumpernickel, made from coarsely-ground whole rye berries and “regular” dark rye flour, which is a finer grade. Neither flours have much in terms of gluten, so the usual failsafes were put into place; a long, slow rise, specifically controlled liquid, and a little help. We used the King Arthur Rye Improver, which includes acetic and lactic acids, diastatic malt, vital wheat gluten and potato flour. Additionally, the traditional caraway seeds were added to the light side. While most of the time people turn up their noses at the strong flavorings in rye (and we didn’t really appreciate the added souring, as we prefer plain pumpernickel), we were making a real attempt to have a very different pairing of flavors melded into one bread. On the dark side, the traditional cocoa was used to darken and enrich the flour.

We used a narrow, tall pan – a refugee from the defunct Wonder Bread factory in Oakland, given new life in a non-commercial kitchen (thrifting and garage sales, man. Gotta love ’em.). Pans that are taller, narrower at base and deeper are great for low-gluten or gluten-free yeasted loaves, as the sides help to support the heaviness of the sticky dough and encourage a actual bread shape. We raised the bread in a warm oven for an hour and baked at around 350°F for 45 minutes and — wow. We could hardly wait to slice it. The patterns on the bread vary from slice to slice, and it is really, really pretty.

Spiral Rye 6 Spiral Rye 8

…better still, it’s delicious.

D. made three loaves – one full pumpernickel, one light rye, one marbled. Next time, he will just do one loaf in the big pan, and call it done, which will give the slices more height and heft. T. was pretty taken with the whole cocoa thing because …chocolate, okay? With a deep strawberry jam, the plain cocoa-pumpernickel would be amazing pain de chocolate toast. The light caraway-flecked side lends itself to pickles and mustard and mild, creamy cheeses. You mightn’t think that the two would come together, but… somehow, they do, to produce a balanced and tasty toast, and a really sandwich-worthy bread. It is not just decent – it is surprisingly good.

This is, of course, nothing like the fancy-looking but ultimately bland-tasting store-bought marble-swirl loaves (which use caramel color, rather than cocoa, and way more wheat flour than we do). Our recipe goes something like this:

  1. Combine 4 cups cool, filtered water, 4 cups whole wheat flour, and 1 tsp yeast.
  2. Let the mixture sit, covered, on the counter, for 24 hours (stir it a couple of times).
  3. Mix this with an additional 2 tsp yeast, 1 Tbsp salt, and enough pumpernickel flour to make a very sticky dough.
  4. Shape into loaves and let rise until more than doubled in size.
  5. Bake in a 350°F oven for 35-45 minutes, or until the temperature as taken with a probe thermometer exceeds 190°F.
  6. Let the bread cool, covered with a tea towel, until it’s completely cool.
  7. Slice and refrigerate.

Now, obviously, D. divided the dough and added cocoa and molasses to one half and dough improver and caraway seeds to the other half. Feel free to do so, or go your own way with it. We think you’d enjoy the swirled loaf, though, if only because it’s wonderful to be able to say that you made it yourself!

-D & T

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March Avid Baker’s Challenge

Lemoniest Little Lemon Loaf 2

For this month’s Avid Baker’s Challenge, we’re doing a Lemoniest Little Lemon Loaf recipe. This recipe was quite easy to follow, and came together very easily. I would say that I think the writer went a wee bit overboard with cautious instructions, and that things could probably have been treated a bit more roughly than it sounds, as the batter is very thick and seems quite forgiving.

For ours, because the recipe was for a “little” cake, I tripled the recipe (which left me with leftover egg whites, which got turned into wee almond cookies, but that’s a recipe for another day). I probably should have quadrupled the recipe, given that I put it into a 16″ x 16″ pan … but, it turned out nicely, and there should be enough for some of the ravening horde of my coworkers to get some.

I also deviated from the recipe by increasing the amount of lemon zest (because lemon zest, you know?), and icing the thoroughly cooled cake with a lemon juice / powdered sugar glaze. You’ll thank me for suggesting it, as there’s nothing worse than a lemon-ish cake, n’est-ce pas? Besides, the cake itself seems a bit dry, so perhaps I overbaked – not sure.

We’ll have to wait ’til tomorrow for photos of the cut cake, as I want to allow the glaze to set overnight.

Lemoniest Little Lemon Loaf 3

EDITED TO ADD: It seems that the edges were the driest; the pieces of glazed cake in the middle turned out to be quite moist, so the texture may have had something to do with the way our oven bakes (unevenly). Everyone at work was very enthusiastic, and the whole cake vanished well before half-past eleven (mid-week, people must not eat breakfast before work!).

Also the question of the dryness of our cornmeal came up – when we lived in Scotland, kiln-dried flour vs. warm air dried flour meant that we needed to add more moisture to basic wheat bread. Our cornmeal wasn’t organic or polenta-related – it was a box of plain yellow cornmeal, finely ground and stored in a box above the stove… heat rising may have dried it further. It’s almost impossible to account for everything which could have caused a texture variation – the baker can only do the best that they can!

There are likely other, more successful takes on this cake. Do swing by and check out the other participants in this month’s Avid Baker’s Challenge.

-D

Posted in Baking | 6 Comments

February Avid Baker’s Challenge

A few years back (OK, more like, way back in 2008) D. had been participating in this thing called the Daring Bakers. They’d put out a recipe each month, and everybody would make that recipe, share how it went, etc. Well, the PhD intruded, plus we really couldn’t find anybody who was willing to eat so many baked goods, and we let things lapse.

Fast forward 7 years and D. has decided to start baking again, but not with the Daring Bakers (who have grown into an immense horde of folk, none of whom we know any longer). Nope – there’s a wee group called the Avid Baker’s Challenge who seem like a good bunch, so D. will be baking along with them.

This month’s baking was to bake orange, date, and almond biscotti. This recipe is super easy, came together with no trouble whatsoever, and was quite tasty even before the second bake (hey – there were ends, which … wouldn’t have baked right). I think I’d want to add some cardamon next time, just to give things a bit more spice. I also think I’d bake at a lower temperature, as the bottoms of the biscotti came out a tiny bit dark. All in all, though, I’m certain that my coworkers will enjoy these.

Biscotti 3

Do visit Avid Baker’s Challenge to see the other participants’ biscotti.

-D

Posted in Baking | 5 Comments

Projecting Sunlight…

T. doesn’t get angry that often anymore. D. maintains that this is because she is too busy wearing out the thesaurus with Annoyed, Aggravated, Bellicose, Belligerent, Caustic, Churlish, Exasperated, Frustrated, Indignant, Outraged, Perturbed…, to actually use such a pedestrian word. But, every once in awhile, anger sneaks up on her and the lava erupts. Usually into incoherent sobbing, much to her disgust, (and the open-mouthed astonishment of those around her). The latest thing that made her ragingly gut-punched, breath-stealingly, word-sobbingly infuriated was a story she heard on The Moth Radio Hour, about a woman who was denied help from her insurance company when her comatose son needed care. Stephanie Peirolo was evaded, lied to, set up, and abandoned by a for-profit system which decided her son was a loss, and wrote him off. As T tried to explain the story to D, she was vibrating, hands were shaking. She burst out, “HOW COULD THEY DO THAT TO HER?”

Things make us angriest in life when there’s no one to hit.

Fortunately(?), along with crying when she’s mad instead setting someone on fire as they might so richly deserve, T also tends to write poetry – once a month, with six other slightly insane people. This month’s offering has razor teeth and shiny claws and it exhales righteous FLAME. Or, it thinks about it, really, really hard, and scowls a lot, anyway.

After the hideous incidents in the story, Stephanie Peirolo went on to make sure that, should someone else need it, there was help for anyone whose criminal-behaving insurance company was violating their rights and keeping them from care. Because she didn’t let the world incinerate her, but held up a torch against the night, that insurance company – and the executives at her old job – can’t get away with their disgusting business practices. It’s not enough — oh, it’s hardly enough — but it’s a start.


project sunlight


How far that little candle lofts its light –
And darkness-dealers cringe against its beam.
Its spark of hope ignites against the night.

“Walk in the light,” shine, noonday-justice bright;
Numinous blaze, come banish spiteful schemes.
How far that little candle lofts its light –

Candescent day this nightmare dream rewrites –
Defies the dark, its thousand points agleam;
Ignites our hope, to burn away the night.

So shines the good, in setting wrong to right,
Against unending gloom and bleak extremes:
So far, that little candle lofts its light.

Illuminating — putting shades to flight
Erasing shadows for a hopeful scene
A flame of hope, which luminates the night.

Deep calls to deep, as zenith calls to height,
In times of doubt, in Stygian extremes,
How far that little candle lofts its light —
A blaze of hope held up against the night.

torch-e1296579151390


If you’ve enjoyed this little snippet of What T. Does With Her Weird Friends In Her Spare Time, you might also enjoy the poetry efforts of the other people in the group – some actual published poets: Tricia Stohr-Hunt’s villanelle and cool story about a chateau; author Sara Lewis Holmes taking a page from the birel-ing playbook of Ogden Nash; Laura Purdie Salas’ brilliant science in rock stories; Andromeda Jazmon rhapsodizing about seeds, growth, and — peppers; East coaster Kelly Ramsdell Fineman writing an UNTITLED villanelle reminding us dark winter is gathering light, and Liz Garton Scanlon writing cleverly about King Tut — and beards, in varying meanings of the word.

Thanks to They Might Be Giants, there’s even a SONG about villanelles. Because, poetry.

Happy rainy afternoon,

d&t

Posted in Arts & Crafts, California, Life, Uncategorized | 2 Comments

Surgical Success

Well, D. just went in and had the tubes removed a day earlier than planned, because one of them had come loose from its suture and was trying to either fall out or crawl back into his head. He’s quite happy to have them out – and to be able to smell and taste again! He’s very much looking forward to sleeping not propped up at a 45° angle!

He did take a picture or two of the nose with tubes in it … but we’ll have to wait ’til later to put those up – when all the swelling has gone all the way down, and we have a good compare / contrast for them.

-D & T

Posted in Miscellany | 1 Comment