lost

Do you ever just stare in the mirror? Staring deep into your eyes and get lost? It's a strange feeling, you think you know yourself, but again, your surprised by who you are. Tonight my eyes are a funny shade of green, it's hard to explain.. like a dark tingy seaweed green, not a pretty green but a green that represents filth or a hidden darkness. What does it all mean, is there something trying to get out, something my eyes are telling me?

Deutsch Apfelpfannkuchen

Beschlossen, Betty Crocker für einige leckere Frühstück Lösungen zu verwandeln ... Deutsch Apple-Pancakes!

winter wonderland

So Mother Nature finally gutsy'ed enough courage and brought me my one wish for winter... SNOW... There is something about snow; pure, white, clean.. like a virgin on her wedding day. When I see snow it's a cleansing feeling to me, a way for nature to wipe away all the dirt on the ground and purify it with goodness (although after the snow melts... the grit and grime is worse than before the snow).

I enjoyed this snow with with lots of outdoorness... played fetch with my dogs while watching them scoot and slide.. hilarious...
I proved you cannot make snow angels in ice...
I proved that if I just really hard I could in fact break through the ice... proving with a gash in my knee.. blood was shed.
I discovered how exciting drifting is... thanks Stefano!
I learned that DVD cases are great for scraping snow and ice off your windshield... thanks Safeway!

Sharpie, how I love thee

My goal in life is to own one of these magnificent beauties!

"sharpie is a unique type of sailing vessel that evolved to suit a particular need in a specific locale is not widely written about in modern sailing literature. The sharpie is not an all-around, general purpose type of craft, and those who sail and build them do so because they understand their unique capabilities and limitations and find them ideal for their purpose."

"Sharpies also proved to be fast and handy under sail, making them even better suited for their tasks as workboats, and also leading to their adaptation as cruising and racing yachts. The type was made famous in time by designers like Howard L. Chapelle and examples such as Commodore Ralph Munroe's Egret, a 28-foot double ender designed specifically for the shallow inlets of south Florida and the rough Gulf Stream. At first glance, one would think that the flat-bottomed hull would be totally unsuitable for rough water, and it's true that pounding can occur, especially while motoring on modern sharpies. But under press of sail, when the hull is heeled well over, the hard chine between hull bottom and topsides presents a nice V-shape to the waves. This hard chine aides in preventing leeway and most designs have retractable centerboards or leeboards for better windward performance where the water is deep enough. The only real limitation for offshore use is the fact that most designs are not self-righting like deep-keeled monohulls, due to having a higher center of gravity with their ballast inside. This is the trade-off for shallow draft, but for most coastal and short distance island-hopping where weather windows can be taken advantage of, it is not an issue. Quite a few modern designers offer their renditions of the sharpie type for those who want to build, but one designer who stands out in his knowledge of these boats is Reuel B. Parker, who literally wrote the book on them"

http://scottsboatpages.blogspot.com/2008/01/what-is-sharpie.html http://www.sailboatlistings.com/view/26380 http://www.storerboatplans.com/NW18Ketch/NIS18ketch.html

Going to see the river man, going to tell him all I can, about the ban on feeling free.

Nick Drake River Man

smoochybucket

Vanocka

This recipe for Czech Christmas bread or vanocka(vah-NAWTCH-kah) is similar to houska, chalka,challah and other Eastern European egg twist breads. Traditionally, this loaf is made of three braids of decreasing size placed one on top of the other, but a simple three-strand braid will work just fine.

Some variations of vanocka call for dried apricots and raisins to be soaked overnight in brandy or rum, and additions of citron and anise seed. The vanocka dough is the same one used for Easter -- bochanek velikonocni -- just round with a cross cut into it.

Makes 1 large Czech Christmas Bread - Vanocka

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Ingredients:

1 cup scalded milk

1/2 cup (1 stick) butter

1 cup sugar (or less, to taste)

1/2 teaspoon salt

2 packages active dry yeast

1/4 cup warm water

2 large room-temperature eggs, beaten

5 1/2 cups all-purpose flour

1/2 cup golden or dark raisins

1/2 cup blanched sliced almonds

1/3 cup chopped citron

Topping:

1 large room-temperature egg, beaten

2 tablespoons blanched sliced almonds

Confectioners' sugar (optional)

Preparation:

Add butter, sugar and salt to scalded milk. Stir to combine and let cool to lukewarm.

Place yeast and warm water in the bowl of a stand mixer and, with the paddle attachment, stir until 

dissolved. Add lukewarm milk mixture and 2 eggs and combine.

Add 3 cups flour and beat with the paddle until smooth. Add the raisins, almonds, citron, and remaining

flour and mix, 3 to 5 minutes until smooth. Dough will be sticky.

Place dough in greased bowl. Turn over and cover with plastic wrap and let rise until double, about 1

hour. See this Quick Tip for faster rising.

Punch down dough and turn out onto lightly floured board. Divide dough into 3 large pieces and 5 

smaller ones. Roll each piece into a rope, about 14 inches long. On a parchment-lined baking sheet, braid

the 3 larger pieces loosely and pinch ends together.

Braid 3 of the smaller rolls, pinch ends together, and place on top of large braid. Twist the last 2 rolls 

together and place on top of second braid, tucking ends under large braid. Cover with a cloth or greased 

plastic wrap and let rise 1 to 1 1/2 hours in a warm place.

Heat oven to 400 degrees. Brush vanocka with 1 beaten egg and sprinkle with 2 tablespoons almonds. Bake 15 minutes, reduce heat to 375 degrees and bake 30-45 minutes or until instant-read temperature registers 190 degrees. Let cool completely before slicing. Dust with confectioners' sugar before cutting, if desired.