Saturday, January 28, 2012

Connected Etiquette

When we first learned about e-mail, I was taught correct "netiquette".  I'm sure I can find the details out there on the internet, but they involved savvy advice like
DON'T USE ALL CAPS - PEOPLE DON'T LIKE BEING SHOUTED AT

In time, these advice tidbits turned to conerned articles regarding the use of proper punctuation and grammar, and how the use of email is causing these wonderful life skills to erode.

Now, in the fullness of time, we all have cellphones and email, and nearly half of us have email on our phones, so that we can be connected to friends and family anywhere, anytime, with no effort at all.
All this communication is wonderful, and there are many positive aspects to the abilities these devices bring to our lives and our relationships.

However, with these devices comes a certain responsibility toward those around us.  Each day, I find myself astounded, and even downright insulted at the behavior of coworkers, clerks, and others that pay no heed to those around them. Almost every meeting or group event I've been to recently has included at least one cell phone going off.  Some don't even seem to be embarrassed by their phone's insistent rudeness in disrupting the speaker!
On the other hand, I was very impressed by one speaker who invited everyone in the room to remove the cellphones from their pockets, and shut them all the way off.  The next 45 minutes were hers, and she would brook no interruption whatsoever.  I was amazed at the shock and grudging acceptance to this demand.  This should be standard etiquette, not something we do because we are told!
This week's news included a tragic story of three young people who were sent to the hospital with serious injuries, after using a crosswalk to cross the street. They had been hit by a young woman who was so busy texting, she saw the pedestrians too late to stop. Really?  Important text, was it?  Just how important, I wonder?
There was a counter clerk who quite politely stopped, in the middle of our transaction,  with "Excuse me", so that she could answer her cell phone, text someone back for a few seconds, then resume my checkout procedure.  Really?  It couldn't wait?  Apparently my time is less important than whatever was on the other end of that call.
A co-worker relayed multiple frustrations with other co-workers who use these annoying techniques to both read and answer a text on their phone, despite being in the middle of a work conversation when their phone alerted the owner to a fresh text:
  •   turned their back with a wave of their phone "I'm listening, keep going".  Just how good are your listening skills when you are unable to read my face, my body language, and likely are more focused on the written word now in front of you, rather than the words spoken to the back of your head?
  •   reading out a texted answer that just came in, on a personal topic, as if related to the work conversation.  Here's a clue - your personal information is not so important that it can't wait until a more appropriate break in our work-time.
  •   stating "just a sec, hold that thought" and taking the call or text, without exiting the present conversation, making you feel obligated to stay and listen.  If you just have to take that call, at least have the decency of releasing me from the current one.  Try "Excuse me" or "I apologize", "but I really have to take this call, can I get back to you later?" or "I have to catch this guy, but our conversation is important, can we pick this back up later?"
  • The ear bud talkers, who stroll along hands free, loudly continuing their cellphone conversations while walking to and from their office, or through the breakroom, disrupting everyone along their path.
   How can we encourage better respect for our fellow human beings?

Thursday, January 26, 2012

Caesar Dressing

We learned how to "coddle" eggs today, and made our own Caesar dressing.  The coddling step helps to make the dressing creamier.
We will likely be modifying this recipe to suit our tastes, but our first go was quite tasty:  We used a blendar, but I think chopping up the anchovies and garlic, and then using a small food processor or a very brisk whisk would do the trick just fine, and the amount of dressing could be reduced.

2 coddled egg yolks
4 spoonfuls of minced garlic
1 spoonful dijon
1 spoonful worcestershire sauce
1 spoonful lemon juice
4 anchovy fillets
1/3 cup parmesan cheese
salt

Wednesday, January 25, 2012

Mother's Love

Yesterday, I read a forwarded posting from another blog "A Mountain I'm Willing to Die On".
First of all - the title grabbed me and pulled me right on in...really?  what mountain might that be?
I still don't know the answer to that first question, because I found her writing so very moving, and appropriate, and just plain wonderfully supportive of life, that I guess I simply joined her on that mountain.

The piece I read was at:
http://momastery.com/blog/2012/01/22/a-mountain-im-willing-to-die-on-2/

In case the blog disappears one day, the takeaways for me are:
"Children are not cruel", they practice what they see and interpret from around them, and it is our job, those of us who are no longer children, to demonstrate for them what we most want to see in them.
"People are heart-breakingly sensitive", and receptive to even moderate criticism.
"I don’t know much. But I know that each time I see something heartbreaking on the news, each time I encounter a problem outside, the answer to the problem is inside. The problem is AWAYS me and the solution is ALWAYS me. If I want my world to be less vicious, then I must become more gentle. If I want my children to embrace other children for who they are, to treat other children with the dignity and respect every child of God deserves, then I had better treat other adults the same way."
The rest of the blog is a lovely letter to her child, in which she pledges her promised embracement, and indeed, celebration, of all that her child is, and will be, no matter what path her child takes.
This particular woman has strong faith, and normally, I don't  make it through writings like this one, but there is a lovely reward in reading the entire message.  She ends her letter of love to her child with this simple statement:
"You are okay. You are a child of God. As is everyone else. There is nothing that you can become or do that will make God love you any more or any less. Nothing that you already are or will become is a surprise to God. Tomorrow has already been approved.
And so baby, your father and I have only one specific expectation of you. And that is that you celebrate others the way we celebrate you. That you remember, every day, every minute, that there is no one on God’s Green Earth who deserves more or less respect than you do, My Love."
Simply. Beautiful.  That is a mother's Love.



Tuesday, January 24, 2012

Hands of Time

If the hands of time were hands that I could hold,
I'd keep them warm, and in my hands, they'd not turn cold.
Hand in hand we'd choose, the moments that should last;
the lovely moments that should have no future and no past.
The summer from the top of a swing,
the comfort in the sound of a lullaby,
the innocense of leaves in the spring,
but, most of all, the moment when love first touched me
All the happy days would never learn to fly
until the hands of time would choose to wave "Good-bye"
       ~ Unknown

Friday, January 20, 2012

Chocolate Dreams

This recipe takes me back to my childhood.  One of the first recipes I was allowed to help with, and certainly one of the easiest.  You'll need some room in your refrigerator for the trays of cooling cookies...but not for long, as these cookies disappear quickly!

In a medium sized saucepan or double boiler, melt:
1/2 cup margarine (one stick)
2 ounces baking chocolate
2 cups sugar
1/2 cup milk
Cook this mixture for about 5 minutes to meld the ingredients, and alert your household to the wonderful smells of goodies in the making.  While it's cooking, measure out in a separate bowl or pot:
3 cups of rolled oats
1/2 cup of coconut
1/2 cup of chopped nuts.
If you have time, you can also prepare your cookie sheets headed for the refrigerator, by lining them with waxed paper.
Remove the chocolate mixture from the heat, and add
1 teaspoon vanilla.
For the grand finale, mix the wet and dry ingredients, combine well, and drop spoonfuls onto the wax paper covered cookie sheets.  Place sheets in refrigerator until cool.
These cookies are ok to eat as soon as they are cool enough to hold in your hand.

Thursday, January 19, 2012

Song of Long Ago

Carole King - part of the tapestry of my early years - wonderful songwriter.
a little melancholy, but I believe this song describes the joy of remembering  those that were long lost.

Song of Long Ago

Whispering wind came uninvited
Looking for somewhere else to go
Here is a lamp I've left unlighted
Aren't you someone I should know?

Memory's flame is soon ignited
Lighting my lamp with amber glow
Quietly friends are reunited
Singing a song of long ago

Cry, cry for someone
Who just can't be happy
And be glad you can feel enough to cry

Younger than always, time descended
Bringing me brand new seeds to sow
Now that they've been a long time planted
What must I do to help them grow?

If it had been as I intended
I wouldn't have the peace I know
Loving the people I've befriended
Singin' a song of long ago

As it began, so I will end it
Singing a song of long ago
Loving the people I've befriended
And singin' a song of long, long, long ago

Wednesday, January 18, 2012

Bread in a bag

Home made bread does not have to be a chore, or a huge technical production.
This home economics / craft suggestion was given to me from a 4-H leader.  It is a wonderful experience for building a person's confidence in the kitchen, or exposing a young cook to making yeast breads.

Bread in a bag:

Combine these ingredients in a 1 gallon heavy duty zip lock bag:
  • 1 cup flour
  • 1 package Rapid Rise yeast
  • 3 Tablespoons sugar
  • 3 Tablespoons nonfat dry milk
  • 1 teaspoon salt
Squeeae upper part of bag to force out air.  Shake and work bag with fingers to blend the dry ingredients.
Add
  • 1 cup hot water (not boiling - just hot to the touch)
  • 3 Tablespoons vegetable oil

to dry ingredients in the bag.  Reseal bag.  Mix by working bag with fingers.  Add:
  • 1 cup whole wheat flour
and reseal bag. Mix thoroughly.  Gradually add  more white flour to make a stiff dough that pulls away from the bag.
On floured surface kneed dough 2 to 4 minutes.  Cover dough.  Rest 10 minutes. Roll dough to 12x17" rectangle.  Roll up from narrow end.  Pinch edges and ends to seal.  Place dough in oiled loaf pan.  Cover.   Place large shallow pan on lower shelf in oven (oven is not turned on yet) half filled with boiling water.  Place loaf pan with dough on shelf above the water filled pan, covered. Let dough rise 20 minutes or until double in size.
Bake 375 degrees for 25 minutes or until done.  Remove from pan and cool on wire rack. Slice with serrated knife to serve.

Combine