6 July 2016 § 1 Comment
So I think after yesterday’s feedback, we’ve ruled out Flickr as a water-clip host. I also did some digging and found tutorials on how to get better quality uploads to Vine and YouTube. In the process, I found out how to place text on the videos then get the edited version from my computer to my phone for upload to Vine.
Any new thoughts?
5 July 2016 § 3 Comments
I’m feeling the urge to share some of my recent explorations of waterways, but I’m wondering about the best way to share them. Which video solution do you like best?
Vine seems to have poor resolution (even though my original is fine, even on my big computer screen), but it plays in a fun continuous loop and is easy to turn the sound on/off:
YouTube gives the full view (not cropped square like Vine) but seems to have poor resolution too, and then you also get the “next video” and ad things popping up:
Flickr seems to have the best resolution, though still not great. Plus its playback window is tiny and can’t be customized. However if you’re my friend on Flickr, you can go to the site and download the video to see it crisp and clean.
Feedback? Opinions? Help!
14 March 2015 § 2 Comments
My practice of translating poetry is more than just a decoding of what someone wrote in a tongue not my own. It’s the unlocking of thoughts, the unveiling of sights, and the unmuting of sounds that I would otherwise never imagine. These discoveries facilitate word-play and poetic insight as I interact with my Anglophone world.
This week yielded a classic example. We took my daughter north for spring break to Québec QC so we could revisit it without the crush of summer crowds. While there, I read Robert Macfarlane’s essay at The Guardian about his book LANDMARKS. Of all the words he highlighted in his essay, the one that stuck with me was ungive from Northamptonshire /East Anglia and its peculiar definition “to thaw.”
On the same trip, I began researching Québécois snow-poems to translate. One of the books I picked up was Claude Beausoleil’s MÉMOIRE DE NEIGE. As everyone else slept-in after our long drive home, I started reading the book’s first poem “Tempête.” And there it was on the second page: l’effet de givre submergé. I’d never seen the word givre before. Wary from past experience with false cognates, I did a quick search in my French dictionary app. Et voilà: frost — the effect of flooded frost.
Frost/givre. Ungive/thaw. Robert Macfarlane’s thoughts on the derivation of ungive for thaw are poetic, but I wonder if the Norman conquest and its effects on the English language also play a part.
I don’t really want a definitive answer because the fun is in wondering; I only have this kind of fun because I translate. And now, because of translation, I’ll wonder all the more every time the givre on my window ungives at sunrise.
12 February 2015 § 2 Comments
Add barley flakes to boiling broth and cover.
Simmer — standing by to stir — for a quarter-hour.
Prepare a pie plate with some oil
then flatten the flakes to form a crust.
Add cod and kale (cooked ahead)
then whisk ricotta, water, and eggs.
Season with salt and a smidge of pepper.
Pour this potion atop the crust
so it fills all fissures ‘mongst flake and leaf.
Place the pie in a pre-heated oven:
four-twenty-five for fifteen minutes
three-fifty for a further hour.
Let it alone to lose some heat
then slide slices off spatula with a knife
(’twill keep the cod from coming off the grain).
Nutritious? Yes. Tasty? No.
Truthfully told, it’s bland.
But fair fare will suffice for now —
with a chaser of chocolate cookie.
4 February 2015 § Leave a comment
I should have posted this recipe sooner. After all, I’ve been serving it to dinner guests since Thanksgiving. It took until now, though, for me to photograph it served on anything that looked remotely appetizing. It wouldn’t have been fair for me to post a photo of a LEAP-friendly recipe served on a chemical-filled bun. Yesterday I tried a half slice of clean sourdough toast for the first time, so I used the opportunity to grab a shot. Et voilà! It’s now time to share:-)
PART I: SHREDDED ROAST/POULTRY
- 1 roast of allowed meat OR assorted pieces of allowed poultry (skin-on, bone-in is fine)
- 1 T allowed oil (roast only)
- salt and black pepper to taste
Directions for roast:
- In a large fry pan, sear all sides of the roast in the oil. Use two meat forks to help manipulate the roast when searing the sides.
- Place the roast in a large crockpot and sprinkle the top with salt and pepper.
- If cooking the night before you plan to eat it, put the lid on the crockpot and set it to low. Cook overnight. If cooking the day you plan to eat it, put the lid on the crockpot and set it to high. Cook 2-3 hours on high (depending on size of the roast), then turn the roast over and cook an additional 2-3 hours on low.
- The meat is done when you can easily pull small pieces off with a fork.
- Pull the meat out of the crockpot and set in a large bowl. Discard any string or bone that came with the roast.
- Use two forks (one in each hand) to shred the meat. (Pierce the roast with both forks together, then pull the forks in opposite directions. The meat should practically fall apart in shreds.) Repeat until the whole roast is shredded.
- Discard any gristle, fat, veins, etc. that get uncovered while shredding.
- When the entire roast is shredded, cover the bowl to keep the meat from drying out.
- Refrigerate if not using right away.
Directions for poultry:
- Place the pieces in a crockpot that will fit them comfortably. Sprinkle them with salt and pepper.
- If cooking the night before you plan to eat it, put the lid on the crockpot and set it to low. Cook overnight. If cooking the day you plan to eat it, put the lid on the crockpot and set it to high. Cook 2 hours on high, then rearrange the pieces (so the top ones are at the bottom) and cook an additional 1.5-2 hours on low (depending on quantity and size of pieces).
- The poultry is done when it is falling off the bone and you can easily pull small pieces off with a fork.
- Pull the poultry out of the crockpot and set in a large bowl. Discard bones and skin.
- Use two forks (one in each hand) to shred the poultry. (Pierce each piece with both forks together, then pull the forks in opposite directions. The piece should practically fall apart in shreds.) Repeat until all the pieces are shredded.
- Discard any fat, veins, etc. that get uncovered while shredding.
- When all the pieces are shredded, cover the bowl to keep the poultry from drying out.
- Refrigerate if not using right away.
PART II: MAPLE BBQ SAUCE
- 1 box Pomi tomato sauce (or 2 c other clean tomato sauce with no additives)
- ¼ c maple syrup
- ¼ c apple cider vinegar
- ¼ t black pepper
- 1 t salt
- In a medium pot over medium heat, combine all ingredients. Stir well. Cover pot with a splatter screen.
- Bring to a low boil, then turn the heat down to low.
- Simmer for at least an hour, stirring occasionally, until sauce is desired thickness.
- If not using right away, pour sauce into a canning jar and screw the lid on while it’s still warm. After it cools, store in the refrigerator for up to a week.
PART III: COMBINE & SERVE
- If the meat is freshly shredded and the sauce is freshly made, mix the sauce in with the meat and cook on “warm” for 30 minutes.
- If shredded meat was stored in the fridge, mix the sauce in with the meat and cook on “low” for 60 minutes.
- If the meat is freshly shredded and the sauce is freshly made, mix the sauce in with the meat and cook on the lowest heat setting for 10 minutes. Be careful not to let the sugars in the sauce burn.
- If shredded meat was stored in the fridge, mix the sauce in with the meat and cook on the lowest heat setting for 30 minutes. Be careful not to let the sugars in the sauce burn.
Serve on top of buns, toast, baked sweet potato, or anything else you like. Consider adding a slice of cheese if allowed. (Mmmm, I miss cheese.) Diced or sliced tomatoes work, too.
13 January 2015 § 2 Comments
After three painful and frustrating weeks in Phase 5 capped off with a mysterious reaction to mustard (i.e. not allergic nor enzyme related), my dietician put the process on hold. I’d only managed to add one food in Phase 5 and even that was iffy. I also noticed a correlation between my hormonal cycle and whether or not I would react to a new food. NOT helpful. Thus the plan for the next four weeks is to stick to safe foods so my body can rest.
BUT. The last few days I’ve been having reactions to what I thought were safe foods and supplements. Going in to this rest-stop I had 44 foods/ingredients/beverages plus 3 vitamin/mineral supplements. If my analysis of my symptoms since Friday is correct, I am now down to no vitamin supplements and only 41 foods. I’m hoping to add a few back if my body can truly be calm for two weeks straight. I’m also hoping to work again now that I won’t be throwing monkey wrenches into my system every 36-48 hours.
Stress-management was also suggested, since stress can cause the immune system and digestive system to go haywire. I definitely don’t need that kind of help right now. Fortunately it’s winter, so I can distract myself with snow photography — one of my favorite subjects. I also have a stack of Christmas books waiting for me to sit and be still.
At least I’ve lost another pound (23 total). Yay?