Fresh Air

My Life in Watermelon Sugar

I''m watching our tech team argue about the foul nature of P2P live streaming, with sub-second lag across the entire network.  I'm glad that this isn't an argument to which I am expected to contribute.  I can say what I mean conceptually but couldn't cut a line of code to save my soul.

I, on the other hand, am feeling pretty good about the week.  We just got off the phone with another enormous hardware manufacturer with a presence in the living room and an interest in creating content ubiquity across devices.  And I say verily, "Who doesn't??"

I've done all I can to beg my donor back into the fold.  I don't think it will work.  I'm angry enough to consider switching clinics, which might just put things out for another year.  Maybe by that time I won't care quite as much.  Pregnancy and child rearing at a shade past 45 is not everyone's cup of tea.  Perhaps its not mine, either given that the universe has certainly swacked me upside the head.  Again.

Other than that, we're going into Rosh Hashana and Yom Kippur.  It is time to navel gaze and apologize to all I have wronged over the past year.  If I have wronged any of you, I apologize.  I am certain that it was done inadvertently and without malice.  I missed the malice gene somewhere along the way.  I might write a piece on the nature of the high holy days, and why it's not such a bad model.  People need reminding that we mess up, and that we have an opportunity to at least admit that we were wrong.  In best-case scenarios, we can actually personally atone.  More on this later. 

So there you go.  Big news continues to evolve.  People seem to be impressed with what we've got.  There is value to thinking ahead!

No Time Like the Present

I have no time.  No time to think; no time to plan, no time to write, or knit.  I do have time to make sure my child eats lunch, that the bills get paid and that I try and treat my husband kindly at least most of the time.

My desk / conference table is currently filled with detritus.  I hate it.  Tomorrow am is slated for an organizational orgy. 

Things always take longer than you think.  I had anticipated this with regard to remodeling.  I hadn't planned on it for building market dominance or egg donor trials and travails.  The latter bothers me more than the former, as our donor, with whom we were slated go go on-cycle at the end of this week, has bailed.  12 month of planning and 4 days notice.  You've got to love what people call "commitment."

So while I'm whining about how much today bothers me, quite frankly, my feet, basement and first floor are still dry.  I do not really feel that I have even the remotest right to complain.  And even that realization makes things a little better.  That, and Microsoft just called.  Wish me luck.

No Justice for Old Bones - Part 1

As I mentioned, Scott has been stirring my soul on starting to develop my very first fictional character.  Loosly based on an actual person, I submit the first couple of paragraphs of what I hope will eventually become across between a spiritual journey and a mystery novel.

"It started with the flag.  It was a modest affair, posted on a naked, slender stick, tall enough that I could see it from the freeway, even in the gray twilight of that November afternoon.  That single image of a dirty scrap of fabric, defiantly planted in the ground served as signpost and stake against the encroaching defile of concrete and noise in which the occupant lived.  I do not see him, but assume it is a man. 

I am intrigued, my interest piqued.  What kind of person chooses to stay here, let alone lay claim to a barren hillside punctuated by traffic above and through his domain?  I begin to keep watch as I drive past this particular spot, awaiting a glimpse of the tenant who makes his mark in ivy and dirt."

Do you want to know more?  Let me know. 

What's on the Sticks

I've been getting so many visits lately from fellow knitters that I have been feeling guilty about laying down the sticks for the summer.  So, last weekend I picked them up again and lo and behold, I finished the back on my very first garment - a short sleeved sweater crafted from 5 different yarns; 2 cottalin, 2 mohair and a metallic for visual interest.  The first front is about 1/5 the way done now and thanks to the folks at Tricoter, my freindly, just-up-the-street knitting shop, nothing has gone seriously awry as of yet.

Other things on sticks currently in process:

1. A beautiful knit on the diagonal eyelash yarn scarf for my 15 year old daughter Arianna.  It is *really long* - just the way she likes it.
2. A cashmere scarf slated for my freind Mark.
3. A black wool scarf done in a 1" checkerboard pattern slated for my freind and "big brother" Bill.
4. 4. A complementary scarf that is a series cable knit stitches, making the whole scarf skew one direction than the other.  The overall effect is very cool, and it came out of Scarf Style and will look like this!
5. 5. The huge sofa blanket that I started last fall for Alan.  Now he's talking about wanting to switch the library rug, which will really wreak havoc with my plans for a graceful drape over the back of the sofa.  Either that, or we find another large red Turkish rug.  Husbands can be frustrating sometimes!  And, the big, fluffy gray Persian has taken over that basket as his own; I'm not sure he'll be happy when I pick this project up once more.

So that's what's on the sticks.  I avoided spending money on yarn during a sale last week at my local fabric store.  Instead, I dumped a fair bit of change on fabric instead, including material for an enormous cape.  The sewing machine is almost as soothing as my knitting though not nearly as portable.   However, one can create actual garments in a fraction of the time it takes to knit something.  It's all a balancing act, eh?

More later this weekend.  I've set it as a goal to prove that sometimes, posts *do* happen on the weekends!

Be well.  Kimberley

Scott Said It Best

As I write about pie, personal ambition and the loss of life close to home, it is impossible at this point to really avoid sharing my feelings on the travesty formerly known as New Orleans.  Oh, the finger-pointing in this will be legion.  Who failed whom, under what circumstances, what should have been done when and paid for by what budget.  The political, social, ethical, financial and operational aspects will be deconstructed and recontstructed, hopefully with an eye towards avoiding disaster in the future.

The class discussions, the rampant looting, the edge people have been forced to lean against, and in sometimes fall over will form the basis of ethics discussions for years to come.

But that is for the future.  Today, there are people in need whose lives have been completely ripped to shreds.  If you can help, please do.  The Red Cross is by far and away the most able to leverage personal donations.  If you're more inclined to assist the animal kingdom, giving to the Humane Society Disaster Relief Fund is also an option.  And, if you're willing to look towards the future, either in terms of finacial support or personal involvement, I am a big fan of Habitat for Humanity.

Be well.

Miller River Huckleberry Pie

In honor of Labor Day, I wanted to include my recipe for huckleberry pie.  If you don't live in the Pacific Northwest, you'll have to find a replacement for the Cascade Mountain version of all-natural, organically grown bear food, but otherwise you're probably good to go. 

Our family cabin is located on the Miller River.  Though there are plenty of bushes around the cabin, the best huckleberry picking is at a slightly higher elevation, up on Tonga Ridge.  However, this site has become so popular over the last few years that it is hard to wedge yourself in between the commercial pickers, hungry bears and plain folk like myself.  So we've had to range farther to get this sweet-tart tasty berries, because a standard blueberry just won't do.

Please note: huckleberries can be either red (highbush) and *very* tart, or purple (lowbush) and slightly sweeter, though less sweet than a traditional blueberry.  Whatever your red/purple berry mix - it's all good.  Just adjust the sugar!

THE CRUST (for a double crust 8-10" pie):

I believe in a 2-crust pie, as long as the crust is light, flaky and complements the innards appropriately.  Huckleberries are a wonderful contrast to this particular crust, which of course was gleaned from my mother during my more formative years.

1 1/2 c. flour (I generally use unbleached white flour)
dash salt
8 T. regular Crisco (not butter, not butter-flavored Crisco...just Crisco)
4-5 T. ICE COLD water

In a food processor, swirl the flour and salt to mix.  Then add all 8 T. Crisco, one tablespoon at a time so you've got 8 glops of the stuff sitting on top of the flour.  Burst the mixture until you get to the pea-stage, but do not over mix.

BIG HINT: Chill the water in a separate cup.  Measure out 5 T. into a small pitcher for the next step.

Turn on the processor, add the ice water until a ball starts to form.  It may or may not take all of the water, depending on the heat of the day, humidity, etc.  Now burst the machine until the remaining dough is removed from the sides of the processor and it's one nice, round ball of dough.  Remove from the processor, wrap in wax paper or a Ziploc and put into the fridge to chill for 20-30 minutes.  This gives you ample time to create the filling.

THE AMAZINGLY TASTY YET SIMPLE HUCKLEBERRY FILLING:

For a 9" pie, I use 4 c. berries.  You can adjust the amount of berries based on the size of your pie pan (3 c. for an 8" pan; 5 c. for a 10").  Here is the rest of the recipe:

4 c. huckleberries
1 - 1 1/2 c. sugar, depending on how tart you like it
1/2 c. flour
1 T. tapioca
Dash cinnamon
1/2 c. cold butter
Juice of 1/2 lemon

Mix the first five ingredients in a large bowl and let stand to meld for about 15 minutes.  If you feel the need, especially if using frozen berries, you can strain out some of the liquid ahead of time, before you create the mixture.  Your goal is a pie that is moist, but not runny.

PUTTING IT ALL TOGETHER:

Rolling out pie crust can be trying under any circumstances, but here are some hints to help you get it right:

1. Be sure the chilled crust is firm but not hard before you start.  If it's too soft, it won't roll back on your pin for placement in the pie pan. 
2. Depending on your rolling surface, you may need to use more or less flour.  If it's kind of sticky - use more.  Not sticky, use less.  Less is better than more.  Remember to roll your rolling pin sock in the flour you've spread on your rolling surface.  This is a tender crust and needs to be treated gently.
3. Add flour if you need to as you go.
4. Use slightly more of your total dough for the bottom crust as it covers a larger surface area. 

So, with all of those hints in mind, roll out the bottom crust.  Roll it onto your pin, and place it gently in the pie pan with about a 1" lip all the way around.  Now, pour in the huckleberry filling.  Sprinkle with lemon juice and DON'T FORGET TO DOT WITH BUTTER.  I tend to forget this last step and regret it every single time.

Roll out your top crust, then roll back onto the pin and place gently over the entire mixture.  Crimp the edges, then use a sharp knife to make a design on the top crust.  These steam vents are important, but you might as well make them pretty as well as functional.  If you're a glutton for additional work, you can brush the top with milk and/or sprinkle with sugar or cinnamon sugar for an extra taste treat.

BIG HINT: One of the best tools in my kitchen is a "pie ring", which fits over the freshly crimped crust and protects it during the early phase of the baking process.  You can get them to fit the size of your pie pan, and it means you can completely skip putting the foil edging over the crimped portion of the crust.

So, either put the pie ring in place, or place 1" strips of foil over the crimped edges, and place the pie in the center of a 350 degree oven.  Bake for 25 minutes, then remove the ring or foil and bake for another 25 minutes or until done.  The crust will be golden brown, and the filling will have bubbled merrily through the steam vents in several places.

TO SERVE:

Anyone in their right mind knows that huckleberry pie is divine regardless of how you serve it.  Some people like it plain; others with whipped cream or vanilla ice cream.  It can be served hot or cold, but this is a dessert that has *never* failed me.  Enjoy!!