So Awesome

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Brief Absence

I haven't blogged for about two weeks now but I am going to try to do better. I went to the farm for the 4th of July holiday. I talked mom into teaching me how to sew (it didn't take much) so on Friday we spent a little while at Jo-Ann's looking through patterns and then getting some material to make a dress and an Asian style top. We also picked up some flowers and had some lunch (and picked up some feed for the goats and chickens) before heading back home. But we forgot to get material to line the dress, so we went back to Jo-Ann's on Saturday morning to get the lining. This time Lucy (and Vaughn) can with us and Lucy got material (and a few patterns) for a sundress, a pair of pants, and a top. On Friday night, mom and I cut out the material for the dress (which is when we discovered that we forgot the get the lining). And then on Saturday, we went of the Logansport to Josh's family 4th of July celebration. Lucy and I spent about 2.5 hours picking black raspberries (and so our arms are covered in scratches and mosquito bites) in the rain. But, now I am looking forward to delicious jam and the black raspberry pie mom made for our family vacation later this summer!

More Mystery Love

And here is the opening credits for an episode of Sherlock Holmes (and this is from 1984, when I would have been one, so I think that by the time I watched it, Diana Rigg was the host)

I don't know, we'll have to find out

Are these the coolest opening (and closing) credits ever?

I love those credits, I remember watching Mystery when I was younger (including Sherlock Holmes with Jeremy Brett) and back when Diana Rigg was the host (and then when it was host-less for a few years). PBS has split up Masterpiece Theater into 3 types: Classic, Mystery, and Contemporary. I do like the new format (and Laura Linney and Alan Cummings have been great hosts for the Classic and Mystery versions, respectively) but I do miss the old opening credit for Masterpiece Classic. Fortunately, the awesome Edward Gorey credits still remain. The work of Edward Gorey is always delightfully macabre and quirky. I remember knowing that I would be really good friends with a girl from the Academy when we both agreed that we loved the lady with the fan (and the lady with the stole blowing in the wind) and they were the best part of the credits (during my pre-Academy days, there were few people who watched a lot of PBS). And this same person and I shared a love of the Kevin Sullivan production of Anne of Green Gables and other old PBS movies produced by WonderWorks (which includes Frogs! and The Gryphon).

And, as a bonus this older version (back when Mystery was hosted by Vincent Price) were just as cool:

For your viewing pleasure

Here are a music video from the 80s with the song lyrics describing what is actually happening in the videos. And I must admit, I kind of love this song. And the video is pretty much hilarious!

Total Eclipse of the Heart by Bonnie Tyler

Quick and Versatile

I love making naan, which is a type of Indian flatbread. It is really easy to make, relatively quick (it takes a little more than an hour), and can be used for lots of different things. I usually make it with curried pork bites (or chicken tandoori, really anything that is spicy) but I have also toasted the naan with cheese on top, and spread both peanut butter or nutella on a piece of naan. So here is the recipe (and with picture!):
8 oz (225 g) bread flour
1/2 tsp salt
1/2 oz yeast
4 T milk (lukewarm)
1 T vegetable oil
2 T yogurt
1 egg Combine milk and yeast. Set aside for 15 minutes.


Sift together flour and salt. Add the yogurt, oil, egg, and milk and mix to form a soft dough (it will be pretty sticky).


Knead the dough for about 10 minutes (until smooth and elastic). Again the dough with be a little sticky so make sure to use plenty of flour. Place in greased bowl and let rise for 45 minutes or until doubled in bulk (I've reduced the raising time to about 30 minutes in a rush and the naan still turned out well). Punch down and then divide into 8 pieces and roll into balls then roll out into a disc. You can make the pieces of naan thicker and bigger if you like. I like to make my naan a little smaller and thinner so it cooks faster.


Heat a pan to medium (or use a grill). Place naan on the pan (or grill) for about 3 to 4 minutes (the naan will start to puff up) and then flip over and cook on the otherside for about 3 minutes. Remove from heat and repeat until all pieces of naan are cooked. Enjoy!

Success!

I remember watching The Simpsons when they were still on the Tracy Ullman show and we used to watch it every week back in the first few years of the show (I think that I stopped watching it around my senior year of high school around season 11 or 12, when the show seemed to be more about Homer than the whole family). One of the characters, Nelson Muntz, always says goodbye by saying "Smell you later" and Rachel (and sometimes me) has been saying that to Ellis whenever ever he would leave the room or go upstairs for a nap. And then on Sunday as Rachel was taking him upstairs for his nap and I said "Smell you later" to which Ellis replied "I will smell you later. Aunt Caferene, I will smell you later". It was pretty much hilarious and adorable. I couldn't find a clip of Nelson saying smell you later, but here is a pretty funny clip of him from the first episode I remember him saying smell you later.