Tuesday, September 27, 2011

Chickenpox on the Greenhouse, and Garden Report

 The cilantro and dill finally sprouted.

 First caterpillar I've seen on the parsley since the beginning of the summer.
 I'm thinking about transplanting the parsley to pots to put in the greenhouse.
 I've been painting the greenhouse. This spring, we finished putting the siding on but then it got too hot to be in the sun caulking and painting. I started on Sunday, taping and caulking nail holes, and painted the west side of the greenhouse. Then today I "finished" painting the other two sides. Then I realized I had completely forgotten the top part on the north side also needs painted. So I climbed up there and caulked everything and will probably finish painting tomorrow or Thursday.
 See all the caulking spots? It looks like the greenhouse has chickenpox!

My next "to do" items are:
- paint the garage trim
- recaulk the windows on the house. The caulking we used the first time dried and cracked really bad and isn't doing a good job of sealing anymore.
It finally cooled off, and we got enough rain, that the lettuce mix sprouted. We'll see if the birds keep out of it!

Also, I stopped at Lowe's today to get another paint tray liner, and they had garlic and onions for fall plantings, so I bought a bag of yellow onions and a bag of garlic, and seed packets of parsley and basil to start in the greenhouse. They had some stray tomato plants, and I'd like to pick a couple up to put in the greenhouse to test it out this winter, but they were looking a little scraggly and yellow, so I'll keep looking.

Music Monday: Melissa Etheridge "Come to My Window"

Another song I remember from my childhood. and another one of those videos I wasn't expecting... From the words of the song I'd never guess a girl in a mental hospital.

Should I admit this is one of those songs I remember cranking up and singing along with my mom? ... in our little Chrysler Turismo...

Saturday, September 24, 2011

Garden Update 09.24.11

 I sowed some seed for cover crops (clover and winter wheat) a couple weeks ago and a lot of it has sprouted!
 Yes, there's still tomatoes in the garden. Hoping to get the last few green ones to ripen before it gets too cold.
We had a couple hot days this week where it was over 80 so I moved the plants out of the greenhouse. 80 degrees outside means 100 to 110 inside the greenhouse.

I went to the gym today. No weight lifting, but I did do:
20 minutes stationary bike
3 minute warm up walk at 3 mph
10 minute (!!) run at 4.6 mph
7 minute cool down walk at 3 mph

Friday, September 23, 2011

The Summers I'll Never Forget


If you expect to open this post and read about some long lost loves, you're mistaken!

Two summers while I was in college I worked for my Uncle Collin. He married into the family about 20 years ago and is a general contractor in the Cape area. He mostly erects pre-engineered metal buildings, but he also does odd jobs like pavestones and interior renovations. (I'll share another post with some of my construction experience some other time.)

When I was going to school for architecture, a professor of mine encouraged me to get some construction experience.
She said it would be beneficial on my resume and also help in the long run while I was detailing connections on drawings. She was right. The things she didn't tell me were that my construction experience would impede my creativity in design studio, because I'd always be thinking about the practicality of a design and I'd always be asking the question: "would it ever get built?" If the answer was "no", I'd scale down my idea, sometimes at the expense of a better grade. She also didn't tell me that I'd learn lessons that I'd never forget. Lessons that I'd never learn in school and maybe never in an office.

There were two things I learned from Uncle Collin that will be with me for the rest of my life:

The first is something he said to me. "Your work is your signature". If you build a building and it leaks, or falls apart, that building becomes part of your reputation. But if you build a building that stands for 50 years, that building is also part of your reputation. There are some architects, like Frank Gehry and Santiago Calatrava, that have a signature. Gehry does a lot of work with metal panels and most of Calatrava's work looks like a bird or an airplane. Those materials and shapes are their signatures. But those aren't the kind of signatures Collin meant. He meant the ones that make colleagues and clients respect you and come back for future business.

The second thing he taught me he never said to me, but I learned it from watching him. "Trust yourself before you trust someone else." When you're standing on a roof beam 20 feet in the air you have no one to blame but yourself if you fall, and no one to congratulate but yourself if you're able to walk all the roof purlins down the beam into their places.
When I started working for Collin my first summer, I was about 130 pounds and barely any muscle. The first week on the job, he called me over and put a 20 foot metal c-channel on my shoulder and told me to walk it to the other side of the building. I thought he was joking. He wasn't. By the end of the summer, I was picking up small air compressors and carrying them across jobsites without even thinking about it.


Photo courtesy of my Mom, on a day she came to visit her only daughter at lunch and embarrassed the crap out of her by taking photos of her on the scissor lift...
The work I did with Collin wasn't spectacular. It'll never win an award for being the Gehry or Calatrava work of Jackson, Missouri. But every time I go home and see those buildings and projects I worked on, I brag about them, and feel proud that they're still standing and in good shape.

Every project or report or email that leaves the office makes me think "How does my signature look?" Does it make the contractor snicker and say "Oh, she's a dumb blond" or does it increase their respect for me? 

Hopefully, more often than not, it's the latter. This career in architecture is a learning experience. I look back on every month and think about how much I've grown professionally and feel a lot more confident about the architecture license I'll soon (pending the results of this last blasted exam!) hang on my wall.

Wednesday, September 21, 2011

Running update

I went to the gym twice this week, on Monday and Tuesday.

Monday, I lifted weights, then did:
3 minute walk warmup at 3 mph,
7 minute run at 4.5 mph,
3 minute walk cool down at 3.5 mph.
Then I did 30 minutes on the stationary bike.

Tuesday, I switched it up a little. I didn't want to lift weights two days in a row, so I skipped that part. I have a problem when I run that my shins feel like they're going to split wide open. Sounds gross, feels extremely painful. I stretch before and after running, but obviously am not doing the correct stretches. However, I've noticed that if I lift weights and/or bike before running, that my shins don't hurt. This also means that the treadmills are usually filled up by the time I'm done with weights and biking.

Tuesday, I did 30 minutes on the stationary bike, then did:
3 minute walk warmup at 3 mph,
9 minute run at 4.6 mph,
3 minute walk cool down at 3.5 mph.

It's strange to say that 4.5 mph is a run, because at lunch I've been walking with a coworker and we walk almost 2 miles in 25 minutes, which is almost 4.5 mph (according to the Endomondo app I have on my phone). I've tried upping the mph on the treadmill but my shins end up hurting quicker. I'll work on endurance (length of run) and then try increasing speed.

Monday, September 19, 2011

Pierogies

For dinner last night I made Pierogies. These have been on my Cooking List for quite awhile. Mostly because one of my coworkers makes them quite often and they sound delicious.

The only Pierogies I've ever seen are the ones in the frozen food section. I didn't even want to try them though; I wanted to make them fresh. Think of Pierogies as raviolis stuff with potato-cheese filling. (At least this version. According to the cookbook, European settlers also made these with fruit filling or sauerkraut.)

First up, make the egg noodle dough. It needs to rest for 30 minutes after mixing.


Start the potato filling after the egg noodles are mixed up.
After the egg noodle dough has rested, divide dough into fourths. Then roll out to 1/16" thick and cut with a 3 1/2" biscuit cutter. The biggest cutter I have is a 2-1/2", so I had more Pierogies than the recipe.
Put a big teaspoon of potato filling into the egg noodle circle, then fold over and use a fork to seal the edges.
Boil for about 6 minutes.
At this point you can stop and eat them with butter. Or you can saute them in butter.
That's what I did.
Egg Noodle Dough
1 1/2 c flour
1/8 tsp salt
1 1/2 Tbsp unsalted butter
2 eggs
2 egg yolks

Mix the flour and salt together. Then cut in butter with pastry blender.
Make a "volcano" in the center of the flour and put the eggs and yolks in.
Mix until dough comes together. Divide into fourths and let rest for 30 minutes.

Potato filling
1 pound potatoes, boiled like you're making mashed potatoes, then drained.
3 Tbsp butter
1/2 c cheddar
salt and pepper
about 1 Tbsp chives

Boil and drain the potatoes, then add the butter. Let it sit until it's melted. Then add the cheese and seasonings.

Roll out the dough to 1/16" thick, then cut with a 3 1/2" biscuit cutter.
Place a large teaspoon of potato filling in the dough circle, then fold over and seal with a fork.
Boil for about 6 minutes. Then either eat with melted butter, or saute in butter to get some browned bits.
Serve with sour cream and sauteed onions.
And if you're our household, also eat a local jalapeno cheese brat. Delicious.

Makes 18-20 3-1/2" pierogi (according to recipe) or about 40 2-1/2" pierogi. Maybe I rolled the dough too thin?

Music Monday - Senor Don Gato

After much perusing on youtube, I finally found a version of Senor Don Gato not sung by creepy children or completely in Spanish by too-serious-choirs. If you don't believe me, do your own youtube search!
This version actually reminds me of how this song is sung in my family, randomly some Aunt or Mom breaks out in song. Typically this happens in Grandma Ettling's kitchen, sometimes during after dinner coffee. (Note I'm using the present tense, as even though we don't have any children in the family at this time, this song still occurs.)

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