Our third day began with a train ride to Collioure, a beach town about 30 minutes south of Perpignan. The walk from the station to the beach was quick– just about 5 minutes. The highlight of the trip was touring the Majorcan king’s summer palace, and hearing about its changes and growth over 5 centuries. This set of pictures is from our time wandering the town before the tour.
Category: Misc
Perpignan: Day 2
Perpignan: The beginning
After a bit of delay, I have finally accessed the French internet! (It turns out that the code they gave us was good for only 1 computer, but they don’t staff much on weekends. Yesterday was the first day we encountered someone we could explain our problem to, someone who could get me a login.)
The first few days have been busy-busy-busy! Jennifer’s had even less free time than the kids, since there’s been planning and website design meetings during the students’ breaks. I’ve enjoyed the trip, but week one of this trip has been a whole lot busier with school activities than last year’s week two. [Just a lot of getting things running– plus welcome parties for faculty and their men.]
Enough with the boring: on to the pictures! [Click for larger versions.]
My search is getting to the point where, by day, I have to consider moving elsewhere. I’ve already applied for positions quite a drive away– Bakersfield for the AQE job, West LA and Orange County as plan check engineers. By day, I am reluctant but rational: it is hard to live without income, and there’s nothing around Fresno that’s hiring in my field. Bummer.
At night, I resist with all the fiber of my being. I have something fun going on all the time, a network of great friends and fun activities, a life that is exactly what I’ve worked to build.
On Wednesday, I made a simple dinner that was enthusiastically devoured, every bite. Sourdough bread (Bittman 858), Roast Chicken Parts with Olive Oil (Bittman 640), Roasted Snap Peas with Spring Onions (T&D Willey Farms), and an apple crisp (Bittman 884) [half pink ladies, half granny smith] plus ice cream. Then we played Settlers of Catan with Dad, Ben, and Tress. Jennifer laughed til her nose bled, Tress was in tears. Wood for sheep indeed!
This weekend has fallen into place wonderfully. Tonight I have a fun AT-43 match with Bryan, tomorrow Aces and Eights with Ben, Dad, and Mike, and Mother’s Day in Visalia with Carrie and her brand new daughter.
Does life get better than this?
To sprawl or not to sprawl
An interesting discussion/debate. This round was begun by a Kevin Drum comment on a Matt Yglesias post, but delving into his comments section shows a lot of experience with different areas making walkability work.
I particularly liked the following comment about Irvine from a city planner. It’s a good point about the limits of luring with amenities like walking trails and how much of walkability comes about because driving is difficult.
Cooking Success Story: Carrot Soup w/ Ginger
Yesterday I made Carrot Soup with Ginger, from Wednesday’s soup recipe article by Joan Obra. It was delicious and simple; about 1 1/2 hours from start to finish, but each step was easy. You can start the onions and work on the carrots and ginger while they’re cooking, then start your water for the chicken broth when you toss in the carrots and ginger.
CREAM OF CARROT WITH GINGER SOUP
Makes 6 servings
2 tablespoons unsalted butter
2 medium onions, coarsely chopped
1 1/2 pounds young carrots, peeled and sliced
3 tablespoons chopped fresh ginger
6 cups hot chicken broth
1 cup whole milk
1 1/2 cups half-and-half
3 teaspoons salt or more to taste
1/2 teaspoon freshly ground black pepper
For the garnishes:
Croutons fried in butter (see note)
Chopped cilantro leaves
In a pot, melt the butter over low heat, then add the onions and cook, stirring, until slightly softened, about 15 minutes. Increase the heat to medium-low, then add the carrots and ginger and cook, stirring frequently, until the carrots are softer, about 20 minutes.
Add the chicken broth to the pot, bring to a boil over medium heat, then cook, stirring occasionally, for 20 minutes. Remove the soup from the heat and add the milk. Transfer to a blender and blend, in batches if necessary, until it forms a puree. Return the soup to the pot, add the half-and-half, season with the salt and pepper, and cook until very hot without letting it come to a boil. Serve hot with one of the garnishes.
Note: Cover the bottom of a large skillet with 1/16 inch of olive oil. Heat the oil over medium heat for a few minutes, then add French bread cut into 3/4-inch cubes. Cook, stirring or tossing frequently, until the cubes of bread are golden brown, 5-7 minutes. Remove from the skillet and set aside. Optionally, you can add a crushed garlic clove to the heating oil and then remove and discard it before you add the bread.
-“The Best Soups in the World,” by Clifford A. Wright (John Wiley & Sons, $22.95)
The Indie Store Finder site is dedicated to promoting and connecting you to independent book stores. I like that– and found a new store, Petunia’s Place near me. I guess I’ve got a new store to check out…
Savory Breakfasts
I remember reading this a while back, but after discussing this with Jennifer this morning, I may move to incorporate a few of these into our routine.
From Your Morning Pizza
Uncovering this little-known fact has made the savory, grain-based breakfast a matter of routine for me. I do polenta with butter and Parmesan; steel-cut oats with peanut butter (sometimes with hot sauce); and, a recent favorite, brown rice with dried mushrooms and dried tomatoes.
In addition to the polenta “pizza,” and the wheat berry-soy-scallions bowl, which I eat in one variation or another at least once a week, you might consider this coconut oat pilaf, a spicy, aromatic dish that will change the way you think about oatmeal. As for the wild rice and quinoa dish, a kind of stuffing for breakfast, this — like the traditional post-Thanksgiving meal — is a perfect place for leftovers. As is breakfast in general.
We’ll probably start by trying the polenta as an experiment, and see where it goes. Who doesn’t want a few more options at breakfast?
Guidelines for sharing your world building
Bliss Stage Fansite: Love is my Weapon
The prisoner TV show from the 1960s [free]
Diaspora AP
Chatty’s Mouseguard– 1, 2, 3, and 4
The 5×5 method
Old mechanics, new applications
Easy recipe: Popovers
Cool program for opening docx and odt files!
Fun holiday and bday cards
to read– Questions based setting creation and Good Archipelago setting
Holiday Baking
Last night was my last chance to make a big batch of cookies before my early Christmas with Eric and family, so I seized it. I’m proud of my sequencing– though I should have taken pictures, I’ll add some in later.
I began by mixing up the snickerdoodle dough, because it has to be chilled before use. By making it first (and baking it last), I was able to make the cookies with thoroughly chilled dough, which made rolling them in the bowl with cinnamon and sugar quick and easy. (BTW, that’s my reminder for next year: bowl, not plastic bag. You can roll it easily and don’t have it stick to the bag.)
Once I made up the snickerdoodle dough, I kicked it into a container and tossed it in the freezer, scraped the bowl and used again it for the Toffee Bars. It’s a real simple toss everything in one bowl and mix recipe– so I did so. Then it goes in a pan in the over for 15 minutes. When you pull it out, toss chocolate chips on it and cover with baking sheets to keep the heat in, melting the chocolate chips and making it easy to spread. (Note: the 1/2 cup the recipe calls for is too little chocolate to cover the whole pan, particularly in the 10×15. 1 cup works much better.) Last night, the chocolate spread fine but didn’t cover everything, so I tossed it back in the over for two minutes with more chocolate chips, then smeared them throughout for a nice consistency. (The one drawback was that I’d already added the nuts, so the second spreading of chocolate spread over/through them, and it may clump.)
While the Toffee Bars were baking, I mixed up the persimmon cookies. I didn’t soften the margarine, which made the creaming take a little longer, but it eventually worked out. The 1 cup of persimmon pulp is almost exactly one persimmon’s worth, which is easy and convenient. [Also: Persimmons are peeled– I don’t have a note for that in the recipe, and probably should.] The first batch was made with rounded teaspoons full of dough– the result was small, resulting in persimmon bites. The remaining two batches I kicked up to very rounded 1/2 tablespoon– probably 1 tablespoon leveled.
When the second two dozen persimmons came out of the oven, I got the snickerdoodle dough out of the freezer and made my first two dozen slightly rounded 1/2 tablespoon balls. I popped them dough back in the freezer between batches. When they came out of the oven, the cookies went straight to a rack, I grabbed the next dough container from the freezer and made the next 2 dozen balls. When the new batch came out, I moved the racked cookies to a big ziplock, the sheet cookies to the rack, and made the next batch. At 1/2 tablespoon cookies, I made 8 dozen snickerdoodles.)
[Now with pictures below the fold.]