I change the ink cartridges at work. Not because no one else knows how. I do enjoy tugging that little plastic loop that draws out the tape because it creates a little cloud of color. The other day a colleague let me know a cartridge was dry. I insisted that he not be giving me directions, rather just turned and said, "Don't tell me what to do!" He advised I change my tone, then change the toner. Snap! I laughed.

But anyway, now I'm gonna share my Thanksgiving break. It's one of the better holidays, certainly. Up there with the 4th of July. But this holiday brings about inner conflict for me. Decended from both pilgrims and indians, I never know where to sit. Should I bring maize or the plague? I don't know. I know there are other Americans who share this struggle. One day it'll be talked about, there will be support groups, and my children won't have to go through the shame and confusion that I have.

Thursday

At the grocery store, I ran into some folks I'd met a few weeks ago around a bonfire. Mmmm bonfires are the best and so were these guys. We'd chatted about raves and colorgaurd for a while. Which I guess made us pals because they were all hugs and Thanksgiving dinner invitations, but, I had plans (and too bad as they were making scotch eggs. mmm.) Turns out we're neighbors so maybe we'll see each other soon.

Later, Christopher came over for brunch. We had poached eggs in a spicy tomato sauce with pita bread.

He told me about his school projects/Yokohoma Chickens. And we for a while talked about Keirsey because we both test as INFPs. See below: Chris' chickens...on boats?

Inspired by all things hot and awesome, I made a chocolate cake with cinnamon, coffee, and cayenne pepper and a little ginger in the glaze. I secretly called it yokohoma chocolate cake, but just didn't want to explain that when I took it to dinner with my Atlanta cousins. We had all the typical Thanksgiving fare and my cousin John, made the most delicious mushroom and brussel sprout casserole. Then we watched the Saints kick ass. Everyone else in the room was rooting for the Cowboys, though I can't figure why. That's a lie. It was some foolishness about how that affects the Falsons. pff. So I just kept my thoughts to myself. March on Saints! And don't hesitate to pummel the Falcons.

Friday

On Friday I worked in the showroom. Of course, there were so many treats in the kitchen!

After work, traveled north to Ellijay for a late night breakfast with my mother, brother and my Annie (grandmother) which included a yummy raspberry strata.

After dinner, I prowled the attic in search of treasure.

Jackpot

A Journal!..about Horses!...that Annie made when she was a kid! So fun to find.

Absolutely golden...

AND! this book (lots and lots of semi-useful goodies in here).

Learned how to make a paper cup. Simple, but not that practical. I made one, then made a wax paper lining, and my drink leaked anyway.

Saturday

Annie's begun knitting. Mom and I went to the yarn shop in town to choose something for a cowl Annie'd offered as her new project. Lots of fun in there. We got her a set of circular needles for Christmas.

But there was a string attached - I asked for body size sweater for the cold city nights.

Kinda like this...only slightly less demented.

All afternoon we watched Emma and sipped homemade mochas.

Then after dark I traveled over the hills and through the woods to Chatsworth just in time to watch the next to last episode of the latest ANTM with Kelsey. That's America's Next Top Model, for anyone who's missed the last 17 seasons of street urchins Tyra attempts to turn into fierce high-fashion cover girls.

Sunday

In the morning, Kate sings her favorite Christmas tune.

Impossible not to giggle!

We traditionally celebrate Thanksgiving the Sunday after on account of deer season.

Get this. When I got to my grandma's, Tad says to me, "Why are you dressed like that?"

"How am I dressed?"

"Like an art teacher. You dress like that at home, but not in public."

"!?!"

You should have seen what he was wearing! This old purple and black sweater jacket that belonged to our dad, like in the 80s. I was wearing a beautiful plaid button up that belonged to Kate and Kels' grandfather, Harold---the moment I put it on Kelsey shouted from the other room "You can't have that!" : ) She thought I might accidentally take it home with me. Maybe she's heard my plaid is not a fad axiom.

Playing with Finley. As an out-of-towner, I've only met the newest Dotson a couple of times.

Before I headed back to Atl, Tad and I had some quality time listening to music and watching videos.

This is Diamond Rings.
Tad: "He sounds good. Kind of a spaz."

Me: "Yeah, watch his dance. Kinda reminds me of you. Sry."

Tad: "Eh. It's true."
It was true. That's how Tad dances.

So that was that. I reckon I'm blessed like I don't know. Hope your holiday was fine too.

Pasta Carbonara

Finally tried a recipe Pook sent me an eon ago. She knows that I enjoy both black pepper and the crap shoot of poaching an egg.
The meal was darn tasty. Definitely to become a regular. Thanks Pook!

Peppery Pasta Carbonara with Poached Egg
(serves 4-6) prep time: 25 min

8 bacon slices, cut into 1-inch pieces
1 lb. fettucini
2 tbsp unsalted butter
1 1/2 cup grated Parmigiano-Reggiano plus additional for serving
4-6 tbsp chopped tarragon or parsley
4-6 large eggs
2 tsp. black pepper

-Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain.
-Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve 1 cup cooking water, then transfer spaghetti to a small bowl, shaking off excess water, and keep
pan of water simmering.

-Pour off all but 2 tsp bacon grease from skillet, then whisk butter into grease in skillet over medium heat.
Add spaghetti, reserved cooking water, cheese, and 2 tsp pepper (rounded) and cook, stirring, until
sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 4 tbsp tarragon/parsley and toss.

Season with salt and pepper.

-Break egg into a cup and gently slide into water. Poach at a bare simmer to desired doneness. For a firm
white and runny yolk, cook 2 to 3 minutes.

-Serve pasta topped with egg (transfer with slotted spoon). Sprinkle with remaining tarragon/parsely if that's what's up.

{parsley image}

wall art

specs for a wall i'd like to have built.
kinda banking on it.
c'mon big money.
(no whammies).

the jam

November 19

So, this is The Jam.

It goes like this...

To make jam:
1)Choose a main ingredient. (2 cups)
2)Select symbiotic ingredients. (roughly 1 cup)
3)Surprise me with spice, herb, flower, bacon fat, anything... (to taste)
4)Cut all ingredients down to size. Jam size.
5)Choose a sugar. It's light or dark. Pick a side. (1-1.5 cups)
6)Stir in 1 cup of sugar.
7)Bring to a boil in cast iron or Dutch oven.
8)Let it bubble for nearly an hour. When it looks like jam, you're done. 
9)Pass time stirring at 10ish minute intervals, mushing the hot fragrant fruit with the back of a wooden spoon, pastry blender, or whatever mashing tool works for you.
10)Simmer and cool. Jar. Store.

These are the flavors I made most recently.

Spiced Banana Pear
ingredients: pear, banana, passion fruit, sugar, cinnamon, lavender, and lemon.

Pumpkin Apple Butter
ingredients: apple, pumpkin, honey, sugar, ginger, all spice, and lemon.

Roseberry Mint
(alternatively: Cranberry Bogs Forever)
ingredients: cranberry, strawberry, sugar, mint, rosemary, and lime.

Curried Tomato Chutney
ingredients: tomato, brown sugar, onion, peppers, basil, garlic, lime, coriander, nutmeg, mustard seed, red pepper, fenugreek, and turmeric.

ain't nothin' like the real thing

do you ever find that you follow an href down like it's a rabbit hole, wikipedia'n shit then find yourself reading someone's post-graduate thesis...? yeah? no? it happens. here's an interesting article about the illusory discord between science and religion.

but if all that's not your bag...

here's a cat eating a banana while being dressed like a banana