Tomorrow morning at 8:00 the hubby and I intend to hit the open road in our sporty little black wagon, bound for adventure, grand vistas, and vacation with my parents in Vail. In between hiking to the tops of 14ers and visiting with friends flung across the front range, some relaxation is on the agenda. Yes, I said that relaxing is on the agenda, because that's how I roll. I am an J (for all you Myers-Briggs-ers out there) and I have to plan in order to relax.
I love going on vacation, but the truth is, I often stress myself out in the process of getting there. When packing, I want to think of everything I might possibly need. I have this fear of forgetting something important, and because I'm cheap I'll kick myself for having to purchase something once there that I already had at home. For the past several weeks I've had "things to pack" pop into my head at random times and places...in the shower, at the grocery store, in the middle of dinner, lying in bed at night trying to shut off my list-making brain. I had to start a real list (broken down into major and minor categories, of course) and every time I thought of something else I'd run and add it to the list. I factor in contingency plans. I check weather reports. I MapQuest. I invariably pack more books, music, games, and other forms of entertainment than I will ever get to while away from home (case in point: I just checked out 5 audiobooks from the library). Something about "vacation" triggers this irrationality that being away from home and relieved of the responsibilities of work for a time will somehow multiply my ability (and desire) to do and consume. When really, isn't the purpose of a vacation to slow down and not do, and to sit back and not consume so much?
Yes, when it comes to vacation and relaxing, I am definitely still an abecedarian (as in, a novice still learning the rudiments of a subject). Given this admission, I am charging myself with this assignment: to discover the ABCs of vacation, and to blog about it when I get home. (I'm such a nerd I just gave myself homework for vacation! I'm hopeless!) I'll be taking my trusty Canon along with me, and hope to capture some of the entries to present in photo form.
What about you? Are you an old pro when it comes to getting away and kicking back? Or do you get all worked up about the prospect of not working?
Wednesday, July 06, 2011
Tuesday, July 05, 2011
Good Times in Small Town USA
Did you enjoy the holiday weekend? Hubby and I packed in some great times and made fun memories together and with friends. Saturday morning we headed out to Glen Ellyn, a suburb of Chicago, to play the role of enthralled spectator at the town's annual Cardboard Boat Regatta.
If you're not familiar with the concept of a cardboard boat regatta, here it is in a nutshell: teams of 2-8 people build boats made entirely of cardboard (along with a few other allowed materials, such as glue, tape, and paint) in which they race around a course on a lake competing for the fastest finish. Best things about watching a cardboard boat regatta: Admiring the creativity in the various boats' design. Appreciating the contestants' enthusiasm and spirit (and in some cases, costumes). Cheering with abandon for the winners, for those who fight gallantly just to finish the course, and for those whose boats sink spectacularly somewhere along the way. Here are a few pics I took as we perused the boats before the races began.
My friend Jim and his buddies have been building boats and competing in this event for over a decade. Each year they pick a theme and go all out. This year their boat was a Harley. Here they are after rounding the second buoy and racing for the finish line. Eight grown men in a cardboard boat -- who would've thought that could work?
Made in the USA took 1st place in the "Legends" division and also won the judge's award for Best Looking Boat. Congrats to Jim & the Harley crew!
For photos from professional photojournalists with zoom lenses, check this out.
If you're not familiar with the concept of a cardboard boat regatta, here it is in a nutshell: teams of 2-8 people build boats made entirely of cardboard (along with a few other allowed materials, such as glue, tape, and paint) in which they race around a course on a lake competing for the fastest finish. Best things about watching a cardboard boat regatta: Admiring the creativity in the various boats' design. Appreciating the contestants' enthusiasm and spirit (and in some cases, costumes). Cheering with abandon for the winners, for those who fight gallantly just to finish the course, and for those whose boats sink spectacularly somewhere along the way. Here are a few pics I took as we perused the boats before the races began.
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| Star Wars boat, complete with crew in costume |
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| Mario Karts. On display, the three boats were separate. For competition, they had to be connected. Unfortunately, that didn't last long, and Luigi never did make it to the finish line. |
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| Travis posing with "Made in the USA" |
My friend Jim and his buddies have been building boats and competing in this event for over a decade. Each year they pick a theme and go all out. This year their boat was a Harley. Here they are after rounding the second buoy and racing for the finish line. Eight grown men in a cardboard boat -- who would've thought that could work? Made in the USA took 1st place in the "Legends" division and also won the judge's award for Best Looking Boat. Congrats to Jim & the Harley crew!
For photos from professional photojournalists with zoom lenses, check this out.
Wednesday, June 22, 2011
Rise and Shine...and Bake
If your home is like mine and doesn't have central AC, you know that the best time to attempt any baking during the summer is in the early morning, after a cool night. This morning was an ideal occasion: I had four very ripe bananas hanging on the banana tree, and the rollicking storms that passed through the Chicago area last night cooled things off quite nicely after yesterday afternoon's humid 88 degrees. What's more, I had a reason to bake (though I don't always need a reason): later today and this week I'll be visiting a good friend who recently had a baby, as well as friends and family who are on the verge of out-of-state moves. And one of the ways I say, "I love you" is "Here, I baked you something."
Given the overripe bananas, this morning's baking session produced Banana Oatmeal Chocolate Chunk Cookies (with Fiber Boost). And I must say, they're delicious! This recipe makes a big batch (about 5 dozen), perfect for sharing (and for still having a few left for yourself and your husband who gets disappointed when you bake and then give it all away).
1 1/2 cups shortening
2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups mashed bananas (about 4 medium; the riper the better)
3 1/2 cups quick oats
2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup ground flax seeds
1 tsp baking soda
2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 12-oz bag semi-sweet chocolate chunks (or chips)
1. In large bowl, combine oats, flours, flax, baking soda, salt, nutmeg, and cinnamon. Set aside.
2. In another large bowl, cream together shortening and sugar on low speed. Add eggs and vanilla and mix on medium speed until smooth. Add banana and mix on low speed until just incorporated.
3. Add the dry mixture to the wet mixture in thirds, mixing each time on low and scraping down the sides of the bowl as you go.
4. Stir in the chocolate chunks. Let the dough chill in the fridge while you preheat the oven to 350.
5. Drop dough by heaping spoonfuls* onto ungreased cookie sheet** leaving at least an inch between cookies. Bake for 10-12 minutes or until golden brown around the edges and just set in the middle. Cool on cookie sheet for 1 minute and then transfer to wire rack to cool completely. (Although I recommend sampling one while the chocolate is still ooey-gooey warm!)
Note: The "fiber boost" comes from the whole wheat flour and flax seed meal (which is also a "one-two good-for-you" punch to your cholesterol when paired with the oatmeal). If you'd rather not boost the fiber, or don't have those ingredients, just omit them and use 3 cups AP flour instead.
*Beloved Kitchen Gadget plug #1: If you make drop cookies with any regularity, you should really invest in a cookie scoop. These things are great. Mine are by Oxo and I have two different sizes: small (2 tsp) and medium (1 1/2 tb). They make it so easy to produce cookies that are consistent in size and shape, and eliminate the need for multiple spoons or the employment of fingers for scraping the dough onto the sheet.
**Beloved Kitchen Gadget plug #2: I bake just about everything on a Silpat now. I love the perfectly browned, no-stick results and easy clean-up. To the people who purchased these for me off my bridal registry: THANK YOU!
Given the overripe bananas, this morning's baking session produced Banana Oatmeal Chocolate Chunk Cookies (with Fiber Boost). And I must say, they're delicious! This recipe makes a big batch (about 5 dozen), perfect for sharing (and for still having a few left for yourself and your husband who gets disappointed when you bake and then give it all away).
Banana Oatmeal Chocolate Chunk Cookies
(with Fiber Boost)
(with Fiber Boost)
1 1/2 cups shortening
2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups mashed bananas (about 4 medium; the riper the better)
3 1/2 cups quick oats
2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup ground flax seeds
1 tsp baking soda
2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 12-oz bag semi-sweet chocolate chunks (or chips)
1. In large bowl, combine oats, flours, flax, baking soda, salt, nutmeg, and cinnamon. Set aside.
2. In another large bowl, cream together shortening and sugar on low speed. Add eggs and vanilla and mix on medium speed until smooth. Add banana and mix on low speed until just incorporated.
3. Add the dry mixture to the wet mixture in thirds, mixing each time on low and scraping down the sides of the bowl as you go.
4. Stir in the chocolate chunks. Let the dough chill in the fridge while you preheat the oven to 350.
5. Drop dough by heaping spoonfuls* onto ungreased cookie sheet** leaving at least an inch between cookies. Bake for 10-12 minutes or until golden brown around the edges and just set in the middle. Cool on cookie sheet for 1 minute and then transfer to wire rack to cool completely. (Although I recommend sampling one while the chocolate is still ooey-gooey warm!)
Note: The "fiber boost" comes from the whole wheat flour and flax seed meal (which is also a "one-two good-for-you" punch to your cholesterol when paired with the oatmeal). If you'd rather not boost the fiber, or don't have those ingredients, just omit them and use 3 cups AP flour instead.
*Beloved Kitchen Gadget plug #1: If you make drop cookies with any regularity, you should really invest in a cookie scoop. These things are great. Mine are by Oxo and I have two different sizes: small (2 tsp) and medium (1 1/2 tb). They make it so easy to produce cookies that are consistent in size and shape, and eliminate the need for multiple spoons or the employment of fingers for scraping the dough onto the sheet.**Beloved Kitchen Gadget plug #2: I bake just about everything on a Silpat now. I love the perfectly browned, no-stick results and easy clean-up. To the people who purchased these for me off my bridal registry: THANK YOU!
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