This photo is of Loren Greene who played Ben Cartwright, who was the head of the Cartwright clan on the Bonanza show. These old newspaper photos where in my scrapbook from when I was a kid and these shows were actually on. The article that went with the photos of the Bonanaza stars was when the newspaper in Tampa, Florida where we were living in 1962-1964 had polled readers on what there favorite show was. We knew by the photos that the favorite was Bonanza, still a favorite for those of us who watch the old reruns, and write fan-fiction stories for websites that publish them like www.womenwritersblock.net
Sometimes the world tries to knock it out of you, but I believe in music the way that some people believe in fairy tales .------ 《August Rush》
Tuesday, December 30, 2008
Bonanza
This photo is of Loren Greene who played Ben Cartwright, who was the head of the Cartwright clan on the Bonanza show. These old newspaper photos where in my scrapbook from when I was a kid and these shows were actually on. The article that went with the photos of the Bonanaza stars was when the newspaper in Tampa, Florida where we were living in 1962-1964 had polled readers on what there favorite show was. We knew by the photos that the favorite was Bonanza, still a favorite for those of us who watch the old reruns, and write fan-fiction stories for websites that publish them like www.womenwritersblock.net
Sunday, December 28, 2008
Trees at Highland Hammocks Park

While we were at the park, I saw Nathan doing something and couldn't quite figure it out. I snapped a picture first and then asked what he was doing.

He said he was feeling the tree move and when I did the same thing, sure enough you could feel it swaying.

We then talked about all of the cool things to do with trees, and moved to specifically discussing how neat the trees here are.





Next time we visit, I hope to get shots of the giant trees that Auburn calls Jurassic Park trees.
Living the life in sunny Florida!
Saturday, December 27, 2008
From a deluxe girly ‘High Tea Lunch’ to a rowdy boy’s game of ‘Kart Racing’
High Tea has become so popular in the Netherlands that a lot of restaurants are now offering this on their menu, including the Tafelberg, a chic restaurant in Blaricum, ‘t Gooi.
Because its high tea, we had a lot of sweets, chocolates and sandwiches. We even had crème brulee. I didn’t take pictures of all the food. I was busy socialising =)



All photos taken by iPhone. Quality? Mwah.
This is the interior of Tafelberg restaurant. Picture taken from Tafelberg website. We sat upstairs and occupied 1 wing of the mezzanine floor.
Tafelberg is located on De Heide, a beautiful nature preserved area in Blaricum. I have read that there is a nice walking trail here where the buffalo look-alike Scottish Highlands goats roam freely. Oh, I want to see these cool long haired goats! I am bookmarking this place and will come back another time for a walk and Scottish Highlands goat sightseeing.
After the high tea lunch we all went back to our cars and drove to Coronel Kartracing in Huizen, also in ‘t Gooi for kart racing.



I was supposed to join in the kart racing competition but they ran out of SMALL jackets. I guess that saved my ass as I am not really into this kind of sport. I would not mind though but if there is an escape route I would gladly take it.
At any rate I was quite content to watch. We had 3 rounds and each round the participants go through an elimination.
Oh well, what a day. From a deluxe girly ‘high tea lunch’ to a rowdy boy’s game of ‘kart racing’.
Visit Period: December
Destination: Blaricum and Laren (Het Gooi), The Netherlands
Because its high tea, we had a lot of sweets, chocolates and sandwiches. We even had crème brulee. I didn’t take pictures of all the food. I was busy socialising =)
This is the interior of Tafelberg restaurant. Picture taken from Tafelberg website. We sat upstairs and occupied 1 wing of the mezzanine floor.Tafelberg is located on De Heide, a beautiful nature preserved area in Blaricum. I have read that there is a nice walking trail here where the buffalo look-alike Scottish Highlands goats roam freely. Oh, I want to see these cool long haired goats! I am bookmarking this place and will come back another time for a walk and Scottish Highlands goat sightseeing.
After the high tea lunch we all went back to our cars and drove to Coronel Kartracing in Huizen, also in ‘t Gooi for kart racing.
At any rate I was quite content to watch. We had 3 rounds and each round the participants go through an elimination.
Oh well, what a day. From a deluxe girly ‘high tea lunch’ to a rowdy boy’s game of ‘kart racing’.
Visit Period: December
Destination: Blaricum and Laren (Het Gooi), The Netherlands
Thursday, December 25, 2008
Happy Feet
More Flowers
Morning Glories


Vitex Bush

Blanket Daisy
Wild Sunflower with mountains
Sandia Mountains
Geranium Flowers


Some kind ofbulb flowers, name forgotten



Sunset
Vitex Bush
Blanket Daisy
Wild Sunflower with mountains
Sandia Mountains
Geranium Flowers
Some kind ofbulb flowers, name forgotten
Sunset
Keeping Your Bike Outdoors
The space next to the railing is cramped, making it impossible to wrap the chain around the frame. So instead, I wrap it around the bicycle's rear wheel. If you are familiar with classic Dutch bikes (full chaincase, dressguards, bolted rear triangle), you will know that removing a rear wheel on these babies requires tools and takes about a half hour - so locking up this way is not much riskier than chaining it through the frame. I also put a cable lock through the frame and front wheel (the cable lock goes with me when I take the bike out). While no lock-up method is 100% secure, I feel comfortable with mine. I weighed the utility of this arrangement against what I perceive to be the risk of theft, and to me it's worth it.
It is not my intent to suggest that everyone ought to keep their bike outdoors. Judge for yourself based on how much extra utility you think you would get from that, as well as how comfortable you are with leaving it out. If you do decide to go that route, I suggest a good chain, a plan for saddle protection (it willrain if you leave it uncovered overnight!), and a lock-up ritual that does not end up being too fussy and time consuming. Do you lock your bike outdoors?
Wednesday, December 24, 2008
Confusing Relationships
This past Friday, Charlene, a new-found "Shuder" cousin and her son came down from central Michigan for a visit with me and one of my first cousins. We got acquainted, shared some information, had a good time, and got a bit confused.
Our common ancestors, Nancy Jane Lavering and Isaac Shuder, were related to each other before they got married. As I attempted to explain their relationship and determine our relationship it just got more and more confusing. We finally did get it figured out though, I think. Nancy and Isaac were 1st cousins once removed, and Charlene and I are second cousins once removed, as shown in the image below, which can be read by clicking on it to make it bigger:
The problem I have with the standard relationship charts, is that you have to know your relationship to your common ancestor as well as the relationship of the person you are trying to determine your relationship to. Now, if I'd had the basic information for those ancestors and their children entered into the genealogy software that I use, which is Legacy, it wouldn't have been a problem, but I didn't and still don't. Actually, I did have it entered a couple of years ago, but that's another story. Anyway, Legacy has a neat feature that allows you to display and/or print a fancy chart mapping out these things. It's really a nice chart, but I couldn't use it. . .
Examples of the Standard Relationship chart can be found at:
Our common ancestors, Nancy Jane Lavering and Isaac Shuder, were related to each other before they got married. As I attempted to explain their relationship and determine our relationship it just got more and more confusing. We finally did get it figured out though, I think. Nancy and Isaac were 1st cousins once removed, and Charlene and I are second cousins once removed, as shown in the image below, which can be read by clicking on it to make it bigger:
The problem I have with the standard relationship charts, is that you have to know your relationship to your common ancestor as well as the relationship of the person you are trying to determine your relationship to. Now, if I'd had the basic information for those ancestors and their children entered into the genealogy software that I use, which is Legacy, it wouldn't have been a problem, but I didn't and still don't. Actually, I did have it entered a couple of years ago, but that's another story. Anyway, Legacy has a neat feature that allows you to display and/or print a fancy chart mapping out these things. It's really a nice chart, but I couldn't use it. . .Examples of the Standard Relationship chart can be found at:
- http://freepages.genealogy.rootsweb.com/~gentutor/chart.html
- http://homepages.rootsweb.com/~hornbeck/chart.htm
- http://freepages.genealogy.rootsweb.com/~kordyban/chart/relationship_chart.html
** Update July 31, .. **
What is a First Cousin, Twice Removed? is an article in the Genealogy.com Learning Center that provides some helpful information on relationships. The Learning Center is a very good resource whether you are just starting your family search or even if you are a more advanced researcher.
Making Jelly
I have been trying my hand at making jelly since we had such a large crop of apples and peaches this summer. Making jelly is a long, time consuming process.
First you pick the fruit. Then you wash the fruit, cut it open and in the case of apples you can get the juice in several ways. One way it to simply cut the apples in at least quarter pieces, the smaller the better and cook them. Or if you want you can core the apples and cut into small pieces and cook them. You can peel them but you are loosing a lot of juice doing that as it does when you core them. Once the apples have cooked for an hour or so they will be very soft and mushy. Let the fruit cool until it can be handled. The most efficient way I found was to put several pieces of cheesecloth layered together in the ricer, or sieve and use a large metal spoon to smash the fruit causing the juice to leak through the cloth and sieve and into a large container under the sieve. When the fruit was all smashed I would pull the cloth out of the sieve, remove the sieve from the container and holding the top of the cloth closed with one hand I would squash the apple pulp in the cloth to get the rest of the juice out. Refrigerate until ready to make the jelly.
For the peaches I would wash them, cut them open removing the pit and cook the fruit following the same procedureas for the apples.This works for almost all fruit.
Now to the jelly. Heat the juice until warm. At the same time heat a large (and I mean large) pan of water with a lid for sterilizing thejelly jars. You can buy largecanning pots with a lid andmetal basket in it that work well. Mine is about five gallon pot. The jars I use for jellyare half pint jars. I use pint jars for canning applesauce, and apple slices, and peach slices. Wash the jars, their screw onrings and the sealinglids that have a rubber seal around the edge that come with them.When you first buy jars they will have all three parts but jars andscrew on rings can be used over and over. Never use an already used sealing ring. It won't work properly.You just have to buy new sealing lids each time you seal a jar.
When the waterin the large pot is boilinggentlydropjust the jars in the water to sterilize them. While that is happening add a packet ifSureJell to the juice and bringto a full rolling boil that can't be stirred down. Add the sugar. (SureJell has information on how to do this in all packets of Sure Jell and each kind of fruitneeds a different amout of juice per sugar amount.) Again bring to a boil and stir one minute at full rolling boil that can't be stirred down.You can skim the small amount of foam off the top if you want.
You should now have very hot jelly.
I did the first batch of apple jelly and it came out perfectly.
Oh, but the second batch didn't. It wasn't boiling and it wasn't boiling and I turned my back on it for about 15 seconds and it came to a boil and went all over the stove top, down the side of the stove both outside the door and inside the oven door. And all over the floor and under the stove.
What a mess!
I was able to rescue 7 jars of jellyof the 9 I had figured for. And it jelled and was fine. By the time hubby came in I had cleaned up most of the jelly on the stove top and down the door. But he had to help me pull out the stove and clean the floor under it.
OK I thought. Something always has to go wrong with cooking. this should be all of it.
I froze 8 quarts of peaches in the freezer and canned 6 pints of applesauce as well as having about 3 pints I kept for eating right away.
Next was some peach jelly. Horrors! It didn't jell!
I tried the information for redoing the jelly on the SureJell packet when it doesn't jell and it still didn't jell. I called them. They told me they didn't have any information except what was on the packet. (So why are there people you can call for help?)
I opened all the sealed jars, dumped them in the pot for cooking the jelly, started over but didn't add any sugar. but did add another packet of SureJell. It worked. Peach jelly jelled.
Now I have done a batch of jelly of half peach and half apple juice mixed together. I is good jelly.



Hubby has been pealing apples for more applesauce so I guess I know what I'll be doing tomorrow.
First you pick the fruit. Then you wash the fruit, cut it open and in the case of apples you can get the juice in several ways. One way it to simply cut the apples in at least quarter pieces, the smaller the better and cook them. Or if you want you can core the apples and cut into small pieces and cook them. You can peel them but you are loosing a lot of juice doing that as it does when you core them. Once the apples have cooked for an hour or so they will be very soft and mushy. Let the fruit cool until it can be handled. The most efficient way I found was to put several pieces of cheesecloth layered together in the ricer, or sieve and use a large metal spoon to smash the fruit causing the juice to leak through the cloth and sieve and into a large container under the sieve. When the fruit was all smashed I would pull the cloth out of the sieve, remove the sieve from the container and holding the top of the cloth closed with one hand I would squash the apple pulp in the cloth to get the rest of the juice out. Refrigerate until ready to make the jelly.
For the peaches I would wash them, cut them open removing the pit and cook the fruit following the same procedureas for the apples.This works for almost all fruit.
Now to the jelly. Heat the juice until warm. At the same time heat a large (and I mean large) pan of water with a lid for sterilizing thejelly jars. You can buy largecanning pots with a lid andmetal basket in it that work well. Mine is about five gallon pot. The jars I use for jellyare half pint jars. I use pint jars for canning applesauce, and apple slices, and peach slices. Wash the jars, their screw onrings and the sealinglids that have a rubber seal around the edge that come with them.When you first buy jars they will have all three parts but jars andscrew on rings can be used over and over. Never use an already used sealing ring. It won't work properly.You just have to buy new sealing lids each time you seal a jar.
When the waterin the large pot is boilinggentlydropjust the jars in the water to sterilize them. While that is happening add a packet ifSureJell to the juice and bringto a full rolling boil that can't be stirred down. Add the sugar. (SureJell has information on how to do this in all packets of Sure Jell and each kind of fruitneeds a different amout of juice per sugar amount.) Again bring to a boil and stir one minute at full rolling boil that can't be stirred down.You can skim the small amount of foam off the top if you want.
You should now have very hot jelly.
I did the first batch of apple jelly and it came out perfectly.
Oh, but the second batch didn't. It wasn't boiling and it wasn't boiling and I turned my back on it for about 15 seconds and it came to a boil and went all over the stove top, down the side of the stove both outside the door and inside the oven door. And all over the floor and under the stove.
What a mess!
I was able to rescue 7 jars of jellyof the 9 I had figured for. And it jelled and was fine. By the time hubby came in I had cleaned up most of the jelly on the stove top and down the door. But he had to help me pull out the stove and clean the floor under it.
OK I thought. Something always has to go wrong with cooking. this should be all of it.
I froze 8 quarts of peaches in the freezer and canned 6 pints of applesauce as well as having about 3 pints I kept for eating right away.
Next was some peach jelly. Horrors! It didn't jell!
I tried the information for redoing the jelly on the SureJell packet when it doesn't jell and it still didn't jell. I called them. They told me they didn't have any information except what was on the packet. (So why are there people you can call for help?)
I opened all the sealed jars, dumped them in the pot for cooking the jelly, started over but didn't add any sugar. but did add another packet of SureJell. It worked. Peach jelly jelled.
Now I have done a batch of jelly of half peach and half apple juice mixed together. I is good jelly.
Hubby has been pealing apples for more applesauce so I guess I know what I'll be doing tomorrow.
Tuesday, December 23, 2008
Rio Grande Nature Center State Park
And a link to the Rio Grande Nature Center http://http://www.rgnc.org/index.htm
He is the tiny bird in the top of the tree in the photo.
Subscribe to:
Comments (Atom)