One of my favorite songs at Saturday's show was a moody, slowed down version of "Steve Earle" during the encore. She did it with the whole band that night, but this is the closest I could find to it.
httpv://youtu.be/VyGOxiNxPGI
One of my favorite songs at Saturday's show was a moody, slowed down version of "Steve Earle" during the encore. She did it with the whole band that night, but this is the closest I could find to it.
httpv://youtu.be/VyGOxiNxPGI
Special thanks to GreekHouse for his tour de metal (and at least a few of its many subgenres) last week!
How about some moody music for a Monday?
httpv://youtu.be/EBXNNgcBG74
Speaking of falling, there nothing quite as unfortunate as falling for a band only to discover they've already broken up. Oh, well. This performance is from January 2011.
httpv://youtu.be/pR--nDR88b0
. . . of the week. Have a good one, y'all!
A is for: (a little) arrogant
I didn’t know much about babies before the jalapeno was born in 2010, but I thought I knew—in general terms—how I’d approach being a parent. All I had to do was follow the example of my own parents.
Growing up, I always felt that my sister and I were at the center of our parents’ lives. They worked hard at their jobs during the day, but on evenings and weekends they were supremely attentive to our needs, our activities, etc. Not to say we got everything we wanted—they were plenty firm about setting limits—but they always seemed to be focused on us. I wouldn’t say they were at the level of helicopter parents, but they were definitely very involved. I suppose I must have known that they theoretically had lives of their own, but that fact barely registered. My mom’s hobbies included things like going to church meetings and sewing clothes for my sister and me. My parents occasionally got a babysitter and went to the theater or the SPCO, but it was rare. All in all, everyone seemed pretty happy with this arrangement.
B is for: (lack of) balance
Fast forward to after the jalapeno was born. I went back to work when he was three months old. My general routine became: work (at a job I liked, fortunately), spend time with the jalapeno, dinner, tend to whatever chores needed to be done, collapse into bed at 9:00, dreading how often the jalapeno might wake during the night. Over time, his sleep improved somewhat (hello, sleep training) and I started working in occasional trips to the gym. I went online and read message boards where moms talked about their babies. Sometimes I found the energy to catch up with a friend or two via email. Once in a while, we made plans to get together with friends (who also had small children) on the weekends. But I rarely left the house other than to go to work or the gym.
In retrospect, this seems ridiculous. How could this setup possibly be a good idea? But I’m by nature an overachiever. I was trying to do everything “right” for my kid, but in doing so I was failing myself.
C is for: changes
Fast forward again to the present day. The jalapeno is 4 years old and the pepperoncino is 15 months. I’m still working full time (and fortunately still like my job). Life is chaotic, to say the least. In theory, I have less free time than ever, but I’m doing things differently now. Having gone through all the infant and toddler stuff once before, I know that many of the hard things are only temporary. I stay away from online discussions where moms compare and compete about what their children are doing and everyone knows what’s best for all babies everywhere. I’m also making time to do things that have nothing to do with my job or my children.
Get a last-minute chance to go to a Twins game on a beautiful day? Do it. Hear about a bizarre online game run by some guy who goes by a moniker that has to do with scary dairy products? Do it. Have a friend who wants to check out a new restaurant (sans kids)? Do it.
There are by no means enough hours in the day to do everything I’d like—for my job, for my kids, or for myself. But now that I’m no longer trying to be something that was making me miserable, I’m a lot better off, and I daresay my kids are better off as well.
Image credit: (cc) Michael Verhoef
I used to love my daily cup of green tea. That's one habit I wouldn't mind starting up again.
An article in the New Yorker got me curious about the xx. I've only given them a cursory listen thus far. Anyone else have an opinion on them?
httpv://youtu.be/FUUcfxkexfM
Celebrate your independence from store-bought cookies! (Um, maybe I’m trying too hard to get into the spirit of the day.) This recipe came from my paternal grandmother, and I’ve never seen another chocolate chip cookie recipe quite like it. The cookies have a wonderfully light texture. And I know this will sound odd, but I actually don’t like these right out of the oven. I prefer them once they’ve cooled and have lost a little bit of their crispness.
These are also excellent if you need to apologize to anyone in your life. For instance, if you gave someone else a pizza dough recipe that broke his brand-new food processor. Not that I’ve ever done anything like that.
1 cup (2 sticks) butter [or Earth Balance]
1 cup (7 oz.) granulated sugar
1 cup (8 oz.) brown sugar
1 egg, room temperature
1 tablespoon milk [or soy/almond/whatever milk]
1 cup vegetable oil
1 teaspoon vanilla
4 cups (18.5 oz.) all-purpose flour*
1 teaspoon cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
10-12 oz. semisweet chocolate chips
Preheat oven to 350°F. Line cookie sheets with parchment paper.
In a medium bowl, combine flour, cream of tartar, baking soda, and salt. Stir briefly and set aside.
Using a stand mixer (or sturdy electric hand mixer and a large bowl), cream butter, granulated sugar, and brown sugar, beating on medium speed for approximately 3 minutes, until light and fluffy. Scrape down sides of bowl. Add egg and milk and beat for 30 seconds. Turn mixer to low and gradually add oil and vanilla while beating. Continue beating for an additional 1 minute. Scrape down sides of bowl.
Add flour mixture—start blending on slowest speed and gradually increase to medium speed. Beat until just combined and no more flour is visible. Stir in chocolate chips.
Use a cookie scoop, spoon, or your hands to form dough into 1.5-inch mounds. Place about 2 inches apart on parchment-lined cookie sheets. (These cookies do spread a fair amount while baking.)
Bake for 12-14 minutes, rotating sheets on top and bottom racks halfway through. When done, cookies will still be pale in the middle but edges will be starting to brown.
Let sit on cookie sheet for 5 minutes (these can be a little fragile just out of the oven), then transfer to a wire rack to cool completely.
Store in an airtight plastic container or ziplock bag for up to 1 week. This recipe makes a fairly ridiculous quantity of cookies (maybe 5 dozen?), but the cookies also freeze beautifully.
*I generally replace half the flour with white whole wheat four. That makes the cookies into health food, right?
I figure I should sneak this one in before the word duck is outlawed...
httpv://youtu.be/0uoJJIeEkFM
These brownies are quick to make and require very little in the way of equipment. (No mixer!) Plus they're dark enough to satisfy the most serious chocolate craving. Any type of cocoa powder will work—either natural or Dutch process. The latter will give you darker brownies. My cocoa powder of choice is Valrhona.
from Cocoa Brownies recipe in Chewy Gooey Crispy Crunchy by Alice Medrich
Ingredients
11 tablespoons (5.5 oz) unsalted butter [or Earth Balance]
1 1/4 cups (8.75 oz) granulated sugar
1 scant cup (3 oz) unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs, cold
1/3 cup plus 1 tablespoon (1.75 oz) unbleached all-purpose flour
Directions
Preheat oven to 325°F. Position a rack in the lower third of the oven. Line bottom and sides of an 8-inch square pan with foil. (There's no need to grease the foil.)
Melt the butter in a medium heatproof bowl set directly in a wide skillet of barely simmering water.
Add the sugar, cocoa, and salt. Stir with a spatula until ingredients are blended and the mixture is hot. Remove the bowl from the skillet and set aside briefly until the mixture is warm (not hot). Mix in the vanilla. Add the eggs, one at a time, mixing vigorously with a spatula after each addition.
When the mixture looks thick and glossy, add all the flour at once and stir until you cannot see any streaks. Then mix vigorously for 40 strokes. Spread evenly in the lined pan.
Bake 20-25 minutes, until a toothpick plunged into the center emerges slightly dirty looking. (Note: This, to me, is the trickiest thing about baking brownies. When you're baking a cake, you want the toothpick to come out clean. But brownies baked to that level of doneness will be too dry. You want these to be set but still moist in the middle.) Cool on a rack. Lift the edges of the foil liner and transfer the brownies to a cutting board. Cut into 16 or 25 squares. Store in an airtight container for 3 to 5 days. If they last that long.