Where am I traveling?

February 28, 2015


This clever take on the London Underground map depicts transport pathways within the human body.

From The Art in Science.

Graphic by Sam Loman.


What am I sappy cat blogging?

February 27, 2015


Thank you, Cynthia.


Why am I freezing?

February 25, 2015

Interesting photos from WordlessTech, et al . . .

Eastern-U.S.-in-a-record-breaking-Freezer-1-640x476Ice-Covered Eastern States – Image Credit: NASA Goddard MODIS Rapid Response Team
New-York-surrounded-by-iceNew York Harbor in the cold – Image credit CBS via gizmodo
dccoldIce on the Potomac – Image: J. David Ake/Associated Press

I was in DC yesterday and was amazed at the amount of snow there – and the ice-covered Potomac.  I am sorry I did not think to snap a photo from my airplane window.  And there was no heat on the plane.


What am I pondering?

February 23, 2015

IMG_1792February 10 – the view from the beach.

IMG_0669 (2)February 15 – the view from my front steps

I think that true intelligence is not knowing when to go on vacation, but knowing how long to stay away.




What am I looking at?

February 22, 2015

This post is re-blogged from Lights in the Dark, with thanks.

There was no viewing of the event in my neck of the woods – it’s still snowing.

Three Worlds, One Shot: a February 2015 Conjunction Event

Conjunction of the Moon, Venus, and Mars on Feb. 20, 2015. © Jason Major.

Did you have clear skies last night? If so, you may have been able to catch the sight above: a conjunction of the crescent Moon and the planets Venus and Mars in the western sky!

I captured the photo above with a Nikon D7000 and a Sigma 150-500mm lens. Venus is the brighter object at left, Mars appears dimmer and redder above. Part of the Moon’s “dark side” can be seen due to Earthshine – sunlight reflected off Earth onto the Moon. (Sometimes romantically called “the old Moon in the new Moon’s arms.”)

Although the worlds were only within a degree or two of each other in the sky they were in reality very far apart (obviously). The actual distances from Earth to each at the time of the event? Moon: 363,784 km; Venus: 213 million km; Mars: 329.1 million km.


What are we eating?

February 21, 2015

poutine poppers

I’m not a big fan of deep-fried food – but pardon me while I wipe the drool off my chin . . .

Poutine Poppers (Cheese-Stuffed Potato Bites With Brown Gravy)


  • 6 medium russet potatoes, washed and scrubbed
  • Canola, vegetable, or peanut oil, for brushing and deep frying
  • 1/4 cup plus 2 tablespoons all-purpose flour, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 ounces cheese curds (see note above)
  • 1 1/2 cups water
  • 2 beef bouillon cubes (or 2 teaspoons beef bouillon granules; see note above)
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder


  1. Adjust oven rack to center position and preheat oven to 400°F. Line a baking sheet with foil and place potatoes on top. Brush potatoes all over with oil and bake until pierced easily with a fork, about 40 minutes.
    Let potatoes stand until cool enough to handle. Cut potatoes in half lengthwise and, using a spoon, scoop out the potato flesh and transfer to a bowl. Reserve the skins for another use, such as potato skins, if desired.

  2. Mix potatoes with 1/4 cup flour along with the salt pepper. Working one at a time, shape potato mixture into 1 1/2-inch cylinders, then flatten into your palm, and place 1 or 2 cheese curds, depending on their size, in the center. Using your fingers, fold the potato around the cheese to re-form the cylinder, making sure the cheese isn’t poking through in any spots. Set on a baking sheet and repeat with remaining potato and curds. Set aside.

  3. Combine the water and beef bouillon in a microwave-safe container and microwave until hot, about 1 1/2 minutes; stir to blend. In a saucepan over medium heat, melt butter and mix in remaining 2 tablespoons flour. Cook until lightly browned, then whisk in beef broth. Bring to a boil, stirring occasionally, and reduce to a simmer. Stir in garlic and onion powders and cook, stirring, until gravy thickens, about 3 minutes. Keep warm until ready to serve

  4. In a deep fryer, Dutch oven, or wok, heat at least 2 inches of oil to 375°F. Working in batches of 4 or 5, add poppers to oil and fry until golden brown, flipping for even browning all over, about 5 minutes. Using a slotted spoon or spider, transfer fried poppers to a paper towel-lined plate. Serve right away with warm gravy.

    Recipe and photograph are from Serious Eats


What am I sappy cat blogging?

February 20, 2015

T&N2Noodle and Tinker


DSC00206Cmdr. Sam Vimes “helping” me quilt

Hobbes in a boxHobbes – new from Zappos

Dedicated to my fuzzy companions – past, present and future.


Get every new post delivered to your Inbox.

Join 119 other followers