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Monday, November 29, 2010

Food is for nourishment:

Daily Bread
The universal experience of a year spent eating.

I do not eat muffins when I am unhappy; I eat meat. I pulled on my shoes when I could think far enough into the future to at least picture dinner and went to the butcher to buy two and a half pounds of oxtail. I braised them for four hours in crushed tomatoes and Guinness, and whipped up mashed potatoes with heavy cream and scallions. They were eaten with a friend that first night, but the next morning I stumbled to the fridge, pulled out the oxtails, and started pulling the meat off the bones with my fingers. I chewed silently and watched the crows in my courtyard. September 30 tells me that “You can eat alone, which is a little depressing...” But for the first time in a long time, it wasn’t. I made this. I was sustaining my own life. I had hope that in the future, while horrible things will certainly happen again, fabulous things will, too. • 17 November 2010

Friday, November 26, 2010

Over the river and through the woods to grandmother's house we went!

Kitchen consultations

Abby got the turkey going right away

Captain Stugard

Starting from the top

Every ornament had to have a hook


Do you remember these?


Beautiful old glass ornaments

She decorates our lives!

It's a festival of lights

Sammy and her grandmom

The perfect spot


Remembering Christmases past

Getting it just right

The cook always eats first

She's a professional so the thermometers must be calibrated

Following instructions

Decorated for Christmas

Dueling iPhones

Grandmom's holiday table was beautiful


A snowy scene

Gary said that he caught the napping virus from Sammy

You gotta be strong to survive in the kitchen

Final preparations

Discussing the wine choice

Decorated and illuminated

Family portrait

The perfect pumpkin pie

Tuesday, November 23, 2010

What goes down must come up!

Notice the Strait Of Juan de Fuca (salt water) in the distance

Sammy ran into some friends at the hill


Sammy loved the soft, cold snow...

Abby and Ian don't have school again today

A persistent, blizzardlike storm dumped about a foot of snow on the North Olympic Peninsula on Monday, leaving numerous wrecks, road closures, cancellations and altered routines.

Law enforcement officials said none of the wrecks caused serious injuries as of Monday evening.

"It's all cars in the ditch, jackknifed semis, things like that," Clallam County Undersheriff Ron Peregrin said.

"I haven't heard anything major, other than just a lot of cars.

"We're advising people to stay home unless they have an absolute emergency. . . . People need to just hunker down and stay off the roads."

Blowing snow resulted in near whiteout conditions as cold arctic air from British Columbia slammed into the Olympic Mountains.

A winter weather advisory was in effect until 10 p.m. Monday

Total accumulation was expected to reach 18 inches in parts of the region.

Although the sun is expected to break through today, Carl Cerniglia, a meteorologist with the National Weather Service in Seattle, said cold temperatures and icy conditions will persist through Thanksgiving Day.

"The cold outflow is really kicking in," Cerniglia said.

Outflow from the Fraser River Valley bolstered accumulations on the North Olympic Peninsula, which Cerniglia described as "the top of the list" for snowfall in the state.

Exactly how much snow fell varied widely from one place to another.

The Weather Service reported accumulations as low as 4 to 5 inches in East Jefferson County and eastern Clallam County, and as much as 12 to 13 inches on the West End as of Monday afternoon.

Monday, November 22, 2010

The Aftermath...

Cancellations, closures and other stuff relating to the white stuff

We are compiling a list of closures and cancellations relating to today's blizzard on the North Olympic Peninsula. If you have anything to add, we invite you to add it to the blog at the end of this report.

Many thanks!
Executive Editor

-- Collisions at both ends of the Hood Canal Bridge have traffic STOPPED in
both directions on the bridge.

-- Clallam County road department will halt plowing of county roads at 5 p.m. today and resume at 5:30 a.m. Tuesday. Roads extremely hazardous tonight.

-- Port Angeles City Hall CLOSED at 3 p.m., won't reopen until 10 a.m. Tuesday

-- Sequim City Council and School Board meetings for tonight CANCELED.

-- Sequim and Chimacum schools CLOSED Tuesday.

-- Peninsula Daily News offices CLOSED at 3 p.m. today.

-- North Olympic Library System branches in Port Angeles, Sequim, Forks, Clallam Bay CLOSED at 4 p.m.

-- Port Angeles Business Association breakfast meeting Tuesday CANCELED.

-- Tumwater Truck Route (State Highway 117) in Port Angeles CLOSED

-- Author Nancy Pearl's talk tonight is CANCELED. She was to appear at the Port Angeles Library at 7 p.m.
Sponsor Port Book & News said her visit will be rescheduled if her tour schedule permits.

-- Hill Street in Port Angeles CLOSED

-- Blue Mountain Waste Transfer Station CLOSED

-- Port Townsend schools CLOSED early today.

-- All Port Angeles city restrooms CLOSED (except The Gateway, Front and Lincoln streets)

-- 2 p.m. gust in the Strait of Juan de Fuca across from Port Angeles: 55 mph; wind chill reported to National Weather Service: 12-15 degrees

Last modified: November 22. 2010 4:37PM

This is the most snow we've ever seen in the marina

Notice the dock line disappearing into the snow on the finger pier.

But it's cozy warm inside

Milk for hot chocolate

Justine all bundled up

Chippy and "The Wet Owl"

Sunday, November 21, 2010

One of our friends procured a freshly slaughtered pig's head for us to turn into a traditional food loved in many cultures...

See cultural references below...

Head cheese (AmE) or brawn (BrE) is a cold cut originating in Europe. Another version pickled with vinegar is known as souse. Head cheese is not a cheese but a meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow) in aspic. While the parts used can vary, the brain, eyes and ears are often removed. The tongue, and sometimes even the feet and heart may be included. Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature as a luncheon meat.

Head cheese (AmE) or brawn (BrE) is a cold cut originating in Europe. Another version pickled with vinegar is known as souse. Head cheese is not a cheese but a meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow) in aspic. While the parts used can vary, the brain, eyes and ears are often removed. The tongue, and sometimes even the feet and heart may be included. Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature as a luncheon meat.

Historically meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin in order to set properly.

In Europe

Rolled head cheese
In Austria, head cheese is known as Presswurst.
In Bulgaria, the meal пача (pača) is prepared from pig's heads (primarily the ears), legs, and oftentimes tongue. The broth is heavily seasoned with garlic before cooling.
Croatia and Serbia
This cut is generally known as hladetina, and is commonly produced after the traditional slaughter of pigs. A strongly seasoned version of this cut is called tlačenica or švargla (the latter being a loan-word from German). The name švargl is used for a variant where the chopped parts are stuffed inside the pig's stomach, similar to Scottish haggis. In Serbia, the dish is also called Pihtije.
Czech Republic
In Czech Republic, the huspenina or sulc (from German Sülze) is made from pig's heads and/or legs boiled together, chopped, mixed into their own broth, poured into a pan and left in the cold in order to solidify. Other ingredients are onion, pepper, allspice, bayleaf, vinegar, salt, carrot, parsley, root celery, sometimes eggs. There is a similar product known as tlačenka, which is basically huspenina with some more meat, chopped liver and various offal, poured into a prepared pig stomach and left to solidify under the weight. Tlačenka is generally thicker than huspenina and it is commonly eaten with chopped onions, sprinkled with vinegar.

Norwegian immigrants to the United States preparing head cheese
Denmark, Norway and Sweden
Sylte or Sylta, a pork head cheese seasoned with allspice, bay leaves, and thyme, is part of the traditional Christmas smörgåsbord, served on rugbrød or Lefse with strong mustard and pickled beetroots. Sylte is often prepared from other pork cuts than the head, especially the leaner versions.
Sült, similar to the German or Croatian dish (the name is a loan as well), but usually less seasoned and made from higher quality meat. Sometimes carrots or greens are added. A traditional Christmas dish.
In Finland head cheese is known as syltty, tytinä or aladobi
Referred to as fromage de tête, tête pressée, tête fromagée (which translates as "cheesed head") or pâté de tête.

Saurer Presssack
In Germany head cheese is known as Sülze, Schwartenmagen, or Presskopf. In Bavaria Presssack comes in three varieties (deep red, pinkish, and grey) in the form of a large (15 cm diameter) sausage. Sülze can have a tangy flavour due to the addition of pickles or vinegar. It usually takes the form of a rectangular loaf, which is then sliced into portions. There is a white coloured variety and two different red ones, using blood, one made with beef tongue (as in Zungenwurst) and aspic, the other without. In Franconia Saurer Presssack is served in a salad with a vinaigrette and vegetables.

German "Schwartenmagen" in a tin as it is sold as a type of "Hausmacher Wurst"
There are early references to Sulcze in documents of the Counts of Katzenelnbogen dating from 1410 and 1430.[1].
A variant of head cheese is disznósajt or disznófősajt ("pig cheese" or "pig head cheese"), made of mixed meat slices (especially from the head of the pig[2]), spices, paprika, and pieces of bacon cooked in spicy stock. The chopped meat is stuffed inside the pig's stomach, similar to Scottish haggis. Usually it is smoked like the sausages or the ham.
Sviðasulta is a form of head cheese, made from svið, singed lamb's head, sometimes cured in lactic acid.
In Genoa a similar cold cut goes by the name of testa in cassetta, literally "head in a box", but it is possible to find it throughout the entire central and northern Italy, where it is called coppa di testa, or simply coppa, or – in some northern regions – formaggio di testa (literally, "head cheese"). In central Italy (Lazio, Umbria), it is common to put orange peel pieces in it, or to serve it in a salad together with oranges and black olives.
Košeliena (deriving from "košė", that means "pulp", "squash") or 'Šaltiena' (deriving from "šalta", that means "cold", and refers to way of serving the dish), usually made from pig's feet, sometimes part of head is added.

Camembert, head cheese, and terrine de campagne (l-r) in a fine dining setting
Netherlands and Belgium
Headcheese is known under several regional names and variations. Brabant: In Brabantic it is called zult and is made with blood. Pig's foot provides the gelatin and a little vinegar is added to the head cheese. Limburg: In Limburgisch it is called hoofdkaas, meaning head cheese, and is eaten on bread or with Limburgisch sausage as a starter. There's a red, sweet variety and a slightly Sour, grey variety. The red one can be compared to Brabantic zult. zult and preskop are also found in Limburg though the zult is less sour whereas the preskop often contains black pepper and is eaten on wholewheat bread. In Belgium, head cheese is also called kop or kopvlees, which translates as meat from the head.
In Poland, head cheese is referred to as salceson, a name possibly derived from saucisson, the French word for a type of sausage. There are several varieties of salceson which depend on the ingredients: Black Salceson which contains blood, White Salceson made with a mixture of seasoned meats without blood, and Ozorkowy (Tongue) Salceson where the major meat component is tongue.
There are two versions of it: The first is called "tobă" (same word as for "drum"), which looks like huge sausage, 4 inch diameter. The other form is "piftie" in which the contents are poured into a bowl which is then refrigerated. Not necessarily made of head meat, but also from different kinds of meat, boiled with garlic and bayleaves.
Russia and Ukraine
In Russia and Ukraine head cheese is a popular food. Head cheese is served on festive occasions such as Christmas. Head cheese is also popular in the Jewish community. It is more popularly called saltisón ("салтисон").
A special variety of head cheese, called tlačenka (literally "pressed one"), is very popular in Slovakia. It is made of pork stomach stuffed with offal and leftover parts of pig's heads and legs. It is seasoned with garlic, paprika, black pepper, and other ingredients and usually smoked. It is traditionally served with sliced onion, vinegar, and bread.
Huspenina (also called studeno literally meaning cold one) is similar to a certain extent, but made with less meat and more gelatine. It is more similar to aspic, pork jelly, or hladetina.
This cold cut is known as cabeza de jabali, literally "boar's head".
Pressylta, from a recipe in "Swedish Food", published 1947 by Esselte, Gothenburg.
United Kingdom
In England and Wales, head sausage is referred to as brawn or (in Yorkshire and Norfolk) pork cheese. In Scotland, it is known as potted heid (potted head of a cow, pig or sheep); the similar potted haugh/hough is made from the shin of the animal.
In other countries

Various versions exist around the world:


In certain parts of China, such as Tianjin, 'yaorou' (肴肉) is eaten. It is made by boning and pickling pig trotters with brine and alum. The meat is then rolled and pressed and eaten cold. [3] In Northeastern China, a jellied pork skin dish is often made and served with a spicy soy sauce and vinegar mixture with crushed garlic and red chili powder. [4]
In Korean cuisine, a similar dish is referred to as pyeonyuk (편육) made by pressing meat, usually from the head of the pig. It is eaten as anju (dishes associated with alcoholic beverages) or used for janchi (잔치, literally feast or banquet).
In Vietnam around Tết, giò thủ is made in celebration for the New Year. It is a traditional snack made of fresh bacon, pig's ears, garlic, scallions, onions, black fungus, fish sauce and cracked black pepper. Traditionally, giò thủ (pork head meat pie) is wrapped in banana leaves and compressed in a wooden mold until the gelatin in the pig's ears causes it to stick together.
The Caribbean

Souse is pickled meat and trimmings usually made from pig's feet, chicken feet or cow's tongue to name a few.[5] The cooked meat or trimmings are cut into bite sized pieces and soaked in a brine made of water, lime juice, cucumbers, hot pepper, salt and specially prepared seasonings. It is usually eaten on Saturday mornings especially in St. Vincent and Barbados. In Trinidad and Tobago it is served or sold at most social gatherings such as parties, all inclusive fetes and sporting competitions. Souse is also popularly served with pudding.

Latin America

Latin America
Head cheese is very popular and is usually referred to as Queso de Cabeza, specifically Queso de Puerco in Mexico. In Peru, Ecuador and Costa Rica, it is also known as Queso de Chancho. It is known as Queso de Cerdo in Uruguay.
In Brazil, head cheese is very popular among the gaucho population and is commonly known as Queijo de Porco (Pig Cheese). In the German colonized cities, such as Pomerode and Blumenau, it follows the German recipe and is known as Sülze.
North America

Head cheese or headcheese
Pennsylvania, United States
In the Pennsylvania Dutch dialect, head cheese is called souse. Pennsylvania Germans usually prepare it from the meat of pig's feet or tongue and it is pickled with sausage.
Louisiana, United States
The highly seasoned hog's head cheese is very popular as a cold cut or appetizer, especially with the Cajun people. A pig's foot provides the gelatin that sets the cheese, and vinegar is typically added to give a sour taste. Due to the French heritage of the state, this European-descended delight is widely eaten by many Louisianans. It is a popular Cajun food, and may also be known as souse meat or simply souse.
Newfoundland and Labrador, Canada
Throughout Newfoundland, brawn is typically made from wild game such as moose and caribou.
Middle East

Kelle Söğüş is a variation of head cheese made from boiled head of spring lamb, usually served with black pepper and cumin. A thick soup made of the same with addition of vinegar and garlic is also quite popular as a late midnight dish in order to avoid hangovers.
It is sold refrigerated in convenience stores and called "regel krushah" [6]. European Jews, in Yiddish, called it "petchah" or "pootschah", with pronunciation depending on the country of origin of the Yiddish-speaker. There are many variants of the spelling. The origin of this word is apparently the Persian word "Pache", which means calf. The other possibility is the Bulgarian word пача (pača, pronounced "pacha"); see the entry for Bulgaria above.

Sent from my iPhone

Saturday, November 20, 2010

Thursday, November 18, 2010

Higher IQ Scores Found in Cold Weather States

From Evernote:

Higher IQ Scores Found in Cold Weather States

Clipped from: http://www.miller-mccune.com/culture-society/a-compensation-for-cold-weather-higher-iqs-25414/

A Compensation for Cold Weather: Higher IQs

New research finds that within the U.S., those states with cooler temperatures tend to have populations with higher IQs.

Heavy snow in the mountains above PA

Heavy snow and blustering wind prompted the closure of Hurricane Ridge Road on Wednesday -- and the road may remain closed today.

Olympic National Park officials closed the road at about 9 a.m. because of low visibility, winds gusting higher than 50 mph and a prediction of a foot of snow overnight from the National Weather Service.

The decision about the status of the 17-mile road from Port Angeles to the popular snow-play spot at Hurricane Ridge is made on a daily basis and is dependent on how safely the road can be navigated and cleared, said park spokesman David Reynolds.

The road has been kept open seven days per week -- weather permitting -- since March and is scheduled to return Sunday to its usual winter schedule of remaining open only Friday through Sunday, except for some holidays.

In past years, the road would have stayed on a restricted schedule until spring, but this year, it will be open seven days a week through the winter, beginning in mid-December, once additional snowplow staff has been trained -- again, if the weather permits the road to stay open.

More than $75,000 in donations were raised to make that change possible. The National Park Service will contribute $250,000 to cover the rest of the anticipated cost.

Although snow is piling up in the Olympic Mountains, the first flakes in populated areas of the North Olympic Peninsula will likely be seen Friday, said Johnny Burg, meteorologist for the National Weather Service.

The snow level was expected to drop to about 2,000 feet today, he said.

"It might get close to the surface of the mountains, but we shouldn't see it in the lowlands quite yet," he said.

Although Port Angeles and Sequim didn't have a repetition of Monday's night's big blow -- which knocked out power to 14,200 electrical customers on the North Olympic Peninsula, 8,200 of them in Clallam County -- Wednesday was still a breezy day.

Windy conditions off the coast of Sequim Bay prompted a Coast Guard search for a small boat.

Those aboard were found safe at Cline Spit in the inner Dungeness Bay, said Coast Guard Lt. Neil Penso.

A Coast Guard helicopter, a 45-foot rescue boat and a Coast Guard cutter were sent out from Air Station/Sector Field Office Port Angeles out to search for the boat after another group in a separate boat said they did not see the unidentified pair come ashore.

"The wind was about 30 knots [34 mph] and the conditions didn't seem good," he said.

The highest winds in the area Wednesday were on the east side of the Strait of Juan de Fuca, with 60 mph gusts reported at Whidbey Island at about 8 a.m., and gusts of 51 mph recorded in Port Townsend and 55 mph at Point Wilson.

Those were the only areas on the Peninsula that broke into "high wind" conditions, Burg said.

Port Angeles and Sequim had gusts of about 37 mph at about 9:15 a.m., according to the National Weather Service. Sustained winds were not recorded.

Forks experienced sustained winds of about 33 mph and gusts of 44 mph at about 7:40 a.m.

Burg said he didn't expect windy conditions to continue, but said that temperatures should continue to drop.

Temperatures throughout the Peninsula hovered around the low 40s with lows in the 30s, but by the end of the week, highs are expected to be in the low 30s, dropping to the 20s -- providing climate which is appropriate for snow, Burg said.

"Even if it does snow, it won't be something that sticks around, though," he said.

"By next Tuesday, we'll see it getting back to normal."


Reporter Paige Dickerson can be reached at 360-417-3535 or atpaige.dickerson@peninsuladailynews.com.

Wednesday, November 17, 2010

BARDOU-Greensleeves Suite, nyckelharpa and arch-harp guitar

James Kline and Kornel Mariusz Radwanski formed their neo-Celtic group, Bardou, in France in 2001. A friend of VSL's was lucky enough to see them performing on the streets of Aix-en-Provence. We're happy to see them on YouTube.

Radwanski plays a centuries-old Swedish instrument called the nyckelharpa. Kline plays a harp guitar with 19 strings. Here, they're playing an especially intricate arrangement of "Greensleeves"—a song so old that Shakespeare referenced it in The Merry Wives of Windsor. ("Let the sky rain potatoes," Falstaff said as that play drew to its close. "Let it thunder to the tune of Greensleeves.") Watching this clip today made us wonder about what the song might have sounded like six centuries ago. But, of course, it probably sounded the same.

BARDOU-Greensleeves Suite, nyckelharpa and arch..., posted with vodpod

Monday, November 15, 2010

In Sophie Crumb: Evolution of a Crazy Artist, the daughter of Robert Crumb showcases her talent for irreverence and skewed idealism

Daily Dose Pick: Sophie Crumb
2:15 pm Monday Nov 15, 2010 by Chelsea Bauch

— both inherited and individualized — from age two to 28.

The book is as delightfully weird as one would expect from the progeny of the underground comix icon — who helped edit the collection — but the youngest Crumb is not ultimately stuck in her father’s shadow. A trained circus performer and former tattoo artist, she proves her artistic pedigree with offbeat sketches, cartoons, studies, and doodles, all of which closely chart the growth of the artist’s creative explorations over many years.

Listen to an interview with Crumb on NPR, check out a full-screen book preview, see more of her work on her blog, read her Q&A with T Magazine, view her current exhibit at DKCT Contemporary in New York, and buy the book.

Click through below for a gallery of images from the book.

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