This video is unsettling with me considering the flight back from CA we had in which I thought it was the end.
No soap this year.
Sorry folks, there'll be no soap this year. The magical ingredient “lye” was recently pulled from shelves as it seems some were using it to make meth. (Sure, that'll stop 'em.) So now amateur soap makers have to turn to bulk purchases of sodium hydroxide. This brings up some problematic storage and safety issues since you have to buy a lot of it.
Of a recursive nature
Two shots, taken together of both subjects and both cameras. The world will now collapse in on itself.
Monterey Bay Aquarium
More from the Monterey Bay Aquarium
Here are some more photos taken at the Monterey Bay Aquarium on our recent visit to California.
The lovable sea otters; playful like dogs and they eat on their backs.
The kelp forest tank, which gently sways back and forth to simulate the wave action.
The octopus; visitors are asked not to flash the octopus so this made for a tricky shot. I steadied the camera with my hands on the lens and the glass of the tank and took several shots.
Two sea annemones, spectacular coloring.
Perhaps the most dazzling exhibit in the whole aquarium, the jelly fish tanks. Although I'm not certain, I think they are illuminated with UV or black lights as there was a tank where you could press a button to see what they look like in their natural environment (i.e. turn off the light).
The sunfish. Located in the outer bay tank, the sunfish is very large, slow moving and totally cool. It was being fed while we were there.
Outside of the aquarium, “Cannery Row” in Monterey once famous for sardines.
Jellies
Blue Mountain Range
On Friday, we took a ride up Hicks Rd in Los Gatos towards Mt. Umunhum. The day started out party sunny with a forcast of rain so we decided to get started early in hopes of making the best of the day before it started to rain. We were rewarded with a fairly nice day, albiet a bit windy.
We made a road side stop that overlooks the Guadalupe reservoir which was low as it is usually at this time of year.
We noticed that at the bottom of the reservoir was an old VW Beetle.
We eventually made to Mt Umunhum Rd where we could go no further. The summit was at one time used by the US Air Force as part of an early warning radar system, the base of which can still be seen. Jim snapped a few photos.
On the way back, we passed a restaurant that was a bit out of place called La Foret on Bertram Rd.
Dispatch from the sky
We have arrived in San Jose after a rather 5.5 hour textbook flight from Philadelphia. I usually try to sit next to the window so I can watch the clouds and scenery pass. I was treated to some great clouds and mountain terrian.
I took an unopened bag of rice chips with us which I pulled out mid-flight. I was surprised to see how much more inflated the bag had become at 35,000 ft!
Jim's checked bag came up on the belt almost immediately while mine arrived 15 minutes later. We were then treated to a great dinner at Mimi's Cafe.
OMG! Where did November go?
Yikes, a whole month without a post. Tsk tsk, what a shame.
Going on holiday soon, will try to write with a dispatch each day and maybe some pictures too.
Fall is for apple pie.
I really enjoy fall. I also enjoy having our own small version of an orchard. Picking your own fruit is great– to know that what you grew and tended to is now rewarding all of your hard work. It's an annual tradition that I look forward to renewing each year. Pictures to the left: sequence of making an apple pie. The apples are granny smith apples, but you wouldn't know it from looking at them. This year the fruit actually turned slightly red. Maybe I left it on the tree too long.
In any case, the fruit is wonderfully crisp and tart– perfect for a pie. Below is the recipe I found some time ago for apple pie that I adjusted after making it a few times.
Apple Pie
7 c. of apples, peeled, cored, sliced (about 9 large or 14 small)
3/4 c. sugar
2 tb flour
1 1/2 ts cinnamon
1/4 ts nutmeg
1 tb lemon juice
2 tb butter
2 pastry crusts, unbaked (rolled refrigerated are perfect)
Sprinkle lemon juice over cut apples to prevent oxidation and to increase tartness. Combine sugar, flour, nutmeg, cinnamon and toss with apples. Line 9 inch pie plate with pastry. Fill with apples, leveling and dot with butter. Add top crust and pinch edges shut. Cut slits in top crust for steam to escape. Bake 400 F for 50 minutes, adding aluminum foil to perimeter after 25-30 minutes to prevent over browning of crust.
I've always wanted to try adding sharp cheddar cheese to the top crust allowing it to crisp adding a saltiness to complement the sweet and tart apples.
Original recipe from RecipeSource.com.
The pie turned out wonderfully, serving it warm with it's best friend– vanilla ice cream.
Time to make the soap.
As many of you know, I make handmade soap for Christmas gifts. I used to sell it under the name Sudz Soap for a short while before I decided to give it away as gifts. I only make one type now– lavender. It sold the best and I've perfected the method after so any tries. Want to buy some soap as gifts? Let me know.