Kids & Parents

Ok, I'm serious this time. After one too many times slamming the freezer door closed and hoping it stayed closed, I'm going to start using things. I was hunting for some frozen tidbit and noticed, like an archeological dig, the freezer has strata. Like the line of dark debris round the world formed after the Chicxulub asteroid impact, there is a definite line of demarcation in the freezer. Before I swore to label everything and after. The mysterious before labeling stuff is getting long in the tooth because "label things in the freezer" was my 2016 New Years resolution.

As the old saying goes, roughly: progress is not a straight or steady path.

Shasta Daisy (Leucanthemum × superbum). After a wet spring and much watering the Shasta Daisies are in full bloom. These flowers are neither native (a hybrid created by Luther Burbank) nor xeric (in our climate) we have made an exception for this small planting.

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Shasta Daisy

Leucanthemum × superbum

Luther Burbank

One of my trip goals was to bicycle as much as possible during our stay. This turned out to be much easier than I expected. Due to projects like Paris Respire and Plan Vélo Paris has become a relatively friendly city for bicyclists. With Vélib' kiosks throughout the city, finding a bicycle to ride is quite easy. Vélib' bikes are perfectly usable, if a bit heavy, city bikes with 3 gears, fenders and a basket. During our stay I learned a few tips that made cycling in Paris even easier.

While getting ready for a family trip this spring I came across the headline, Paris Briefly Tops World Charts for Air Pollution. Yikes! This is not the sort of news you want to read about your vacation destination. Fortunately, car restrictions and breezy weather helped to clear the air before we arrived. We loved Paris in the springtime with both blue and gray skies and even a little drizzle.

While I prefer multiple gears and brakes on both wheels (as opposed to fixies with a front brake only) I do agree the message of this poster.

'Biking is work. You are the engine.

  Your legs pump the pedals that rotate the sprocket. Its teeth grab the chain, rotating the back wheel, and you are fearlessly propelled forward. Gyroscopic and centrifugal forces help keep you balanced, all while you swerve, turn and switch gears.

A few days into January and I finally have a moment to reflect on the past year. I didn't finish all the projects I wanted to (Shock!). Nor did I write as much as I intended to (Surprise!). But, I did finish some tasks and started a few more. What lies ahead in 2015? Quite a lot.

As we settled down for some PBS Christmas special last night, I reflected on the winter. A sneak snow storm was dusting the roads outside and it appears that winter has finally arrived, technically and meteorologically. While the apples in Santa Fe are well past their peak, once again we have put some up.

Mark Bittman, you're killing me. I made your Spaghetti and Meatballs with hope in my heart and I made it in 30 minutes! (times 2.5)

I completely understand your argument that mise-en-place is an overly fussy step for home cooks. The only time a home chef needs to have everything ready is for stir-fries where everything comes together rapidly. The preparation of the mise-en-place works well in a restaurant where a cook is moving all the time and has several different dishes going. If a restaurant chef has a moment after something has started, they better get going on the next order. If I prep everything ahead of time that means I'll have small six to ten minute breaks between recipe steps which sounds terribly annoying. I could either do a few six minutes chores and forget to stir the onions or I could prep along the way.