better late than never. X-mas b4s n aftrs.

 B4.

AFTR.

B4.

more to come after I make some edits

you and me and the moon.

I have been obsessed with the moon for a long time.

When I travelled to the Great White North this December, I fell in love again.

- and again.

My camera and my eyes were locked to the night sky.

Although, to be honest,

'twas the only sky I really saw.

Sun went down 'round 3:30.

But with hindsight, I reckon...

My heart knew something my mind didn't.

All the while I thought I was watching a new moon...

it was fixin' to E-clipse.

about sns

about the founding of cities.

I would like to be an outdoorswoman.

Department of Environmental Conservation: Becoming and Outdoorswoman

about the great white north.

-trash? treasure?

One of my favorite things
about New York
Are the trash fairies:
Dropping gifts in trees,
on sidewalks and doorsteps.

thank you Soynks for helping me sort through these:)

rainbows are worth the rain.

that this recipe could serve as a peace treaty.

I cannot take full credit for this recipe...I believe Williams-Sonoma had a similar recipe up four years ago, but for the life of me I could not find it. For this reason, the measurements are approximate and should be altered to your taste.

Recipe for Butternut Squash Bisque
12 healthy servings

2    large whole butternut squashes
2    large sweet onions, chopped
3    bay leaves
2    sticks of butter
3/4 quart of heavy cream
2    pints of vegetable broth or stock
1/4 teaspoon of mustard powder
1/4 teaspoon of powdered ginger
 nutmeg, white pepper, and salt to taste

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cut butternut squashes into squares, removing the seeds from the bulb.
3. Bake the squashes until they are tender, the meat is slightly browned, and the skin can be easily removed--around an 1hr to 1.5 hrs. If using pre-cut squash, bake until tender and lightly browned--around 30 minutes.
4. Remove the skins of the squash and chop into chunks as small as you please (its going to become soup after all!)
5. In a large pot on medium low, cook the onions in the butter until onions become transparent.
6. Add mustard and ginger to the concoction. 
7. Add the tender squashes to the brew and mash (if you want a puree, you can puree the onions and squash at this point and return it to the pot).
8. Bring the pot to a boil, slowly adding the broth or stock, while continuously mashing.
9. Allow the brew to boil until you are satisfied with the texture (can be 45 minutes to an hour or less!). No need to stand over the pot but make sure to turn it now and then.
10. Lower the brew and add cream until satisfied with color and taste.
11. Add nutmeg (at least 1 teaspoon), salt, and pepper to taste.

about thanksgiving.

I love what I get out of Thanksgiving: great food, family, moments of reflection and thanks...but historically its one of the saddest stories ever told.

about creativity and the importance of sharing.

the space age is upon us!

Got bad directions to a dance performance at Dance New Amsterdam (tritely referred to as DNA), which is located around City Hall. So instead of taking another hour to go back uptown, I decided to wander around the area.

There are so many places I have not been in Manhattan, even after six years of living here. It was nice to just walk aimlessly a bit.

I went up to China Town, got some rose tea (finally), and came across a wall of golden fishes.

Then, I was beamed up to this space colony which was pretty neat.

This guy came out of nowhere and kindly asked me to leave.

New York can be an unkind place sometimes.