Assignment: Step 4: Blog about the process on your personal blog for this course and share how this concept might be used in your library.
I personally use photo sharing all of the time to share photos about my life. I can see how online photo sharing is a great way to demonstrate step-by-step instructions or putting an image with words for online collaboration. This tool is one I can see using both in a professional and personal setting.
Tuesday, April 29, 2008
Monday, April 28, 2008
April Challenge: Cheesecake Pops
We decided to change up the crust a bit this time. We started with some of the cream cheese being not soft enough, so it got lumpy.
Decided to go with bread pans to keep it moist and tall sides...
Finished baking...
Sizing and cutting the "bar"...
Cheesecake pops, ready to freeze...
Chocolate and graham cracker finish...
Jam & graham cracker finish...we really liked the fruity, graham cracker crusts. The chocolate was a little too rich (although my husband would disagree...)
The recipe:
Cheesecake Pops
They are from Sticky, Chewy, Messy, Gooey by Jill O’Connor.
Makes 30 – 40 Pops
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.
Decided to go with bread pans to keep it moist and tall sides...
Finished baking...
Sizing and cutting the "bar"...
Cheesecake pops, ready to freeze...
Chocolate and graham cracker finish...
Jam & graham cracker finish...we really liked the fruity, graham cracker crusts. The chocolate was a little too rich (although my husband would disagree...)
The recipe:
Cheesecake Pops
They are from Sticky, Chewy, Messy, Gooey by Jill O’Connor.
Makes 30 – 40 Pops
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.
Thursday, April 10, 2008
Web 2.0: Week 5--Web Documents
Is this the future of all software products? What do you think?
I thoroughly enjoyed working with web documents. It was like a muscular wiki. Having used Office for a while, I did find the simplified Excel and slides to be rather restrictive. Ultimately, with these online capabilities, more and more people will be able to complete their work from anywhere. (Mind you, I do not think they will be able to completely work from home, as there is some merit to f2f meetings and work groups.)
I thoroughly enjoyed working with web documents. It was like a muscular wiki. Having used Office for a while, I did find the simplified Excel and slides to be rather restrictive. Ultimately, with these online capabilities, more and more people will be able to complete their work from anywhere. (Mind you, I do not think they will be able to completely work from home, as there is some merit to f2f meetings and work groups.)
Wednesday, April 09, 2008
The Anatomist, A Book Review
The Anatomist
by Bill Hayes
An enjoyable read, especially since it is closely linked to my career. Bill Hayes takes us through the lives of H.V.Carter (illustrator) and Henry Gray (author) of Gray's Anatomy, a revolutionary book in it's 39th edition (I checked and it's on our shelves in Reserve). While the Hayes takes us through his experience in researching the letters, papers, archives and historic landmarks, he also takes us on his journey through anatomy class. I admire Hayes' ability to keep up with the anatomy students. Hayes has the ability to draw the reader in and take them along for the ride.
This book wasn't as gruesome as Mary Roach's Stiff: The Curious Lives of Human Cadavers. Or I'm getting used to this topic.
by Bill Hayes
An enjoyable read, especially since it is closely linked to my career. Bill Hayes takes us through the lives of H.V.Carter (illustrator) and Henry Gray (author) of Gray's Anatomy, a revolutionary book in it's 39th edition (I checked and it's on our shelves in Reserve). While the Hayes takes us through his experience in researching the letters, papers, archives and historic landmarks, he also takes us on his journey through anatomy class. I admire Hayes' ability to keep up with the anatomy students. Hayes has the ability to draw the reader in and take them along for the ride.
This book wasn't as gruesome as Mary Roach's Stiff: The Curious Lives of Human Cadavers. Or I'm getting used to this topic.
Friday, April 04, 2008
Web 2.0: Week 4--Social Bookmarking
Can you see the potential of this tool for research assistance? Or just as an easy way to create bookmarks that can be accessed from anywhere?
After having had a chance to utilize social bookmarking, I have mixed feeling about this tool.
On one hand, this tool proves useful for a social network of people in research assistance. In addition to this, if the people utilizing this service use similar terms for the same types of information, the same users could benefit from the group knowledge. Because this tool is online, users are less likely to be subject to a "group thinking" mentality and can share their uniqueness in bookmarking and tagging.
On the other hand, social bookmarking is only as good as the people who use it. If a veteran cataloguer were to use his/her skills to socially bookmark, then many could benefit from his/her expertise that would be bound by cataloging rules. Because, social bookmarking is open to everyone, language, dialects and general understanding of words are certainly barriers for its usefulness.
After having had a chance to utilize social bookmarking, I have mixed feeling about this tool.
On one hand, this tool proves useful for a social network of people in research assistance. In addition to this, if the people utilizing this service use similar terms for the same types of information, the same users could benefit from the group knowledge. Because this tool is online, users are less likely to be subject to a "group thinking" mentality and can share their uniqueness in bookmarking and tagging.
On the other hand, social bookmarking is only as good as the people who use it. If a veteran cataloguer were to use his/her skills to socially bookmark, then many could benefit from his/her expertise that would be bound by cataloging rules. Because, social bookmarking is open to everyone, language, dialects and general understanding of words are certainly barriers for its usefulness.
Sunday, March 30, 2008
Daring Bakers March Challenge...
I really enjoyed working with my mom on this challenge. We believe this will be a regular thing! (Although we might have dueling kitchens--I'd hate to continue making messes in her space...)
Beginning...The cakes were a little too short--not nice puffy layers in which to slice...
Frosting...beating the egg whites and sugar...
We had to improvise a little on the straining of the fresh lemon juice...
Adding the layers together...
My artsy shot of the finished product...
Finished product...
While it didn't turn out THAT pretty in the layers, it was decent-looking and delicious!
Instructions (which we followed exactly):
PERFECT PARTY CAKE
Courtesy of Dorie Greenspan’s Baking from My Home to Yours (page 250).
For the Cake
2 1/4 cups cake flour (updated 25 March)
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract
For the Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract
For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
About 1 ½ cups sweetened shredded coconut
Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
To Assemble the Cake
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with one third of the preserves.
Cover the jam evenly with about one quarter of the buttercream.
Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.
Press the coconut into the frosting, patting it gently all over the sides and top.
Beginning...The cakes were a little too short--not nice puffy layers in which to slice...
Frosting...beating the egg whites and sugar...
We had to improvise a little on the straining of the fresh lemon juice...
Adding the layers together...
My artsy shot of the finished product...
Finished product...
While it didn't turn out THAT pretty in the layers, it was decent-looking and delicious!
Instructions (which we followed exactly):
PERFECT PARTY CAKE
Courtesy of Dorie Greenspan’s Baking from My Home to Yours (page 250).
For the Cake
2 1/4 cups cake flour (updated 25 March)
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract
For the Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract
For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
About 1 ½ cups sweetened shredded coconut
Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
To Assemble the Cake
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with one third of the preserves.
Cover the jam evenly with about one quarter of the buttercream.
Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.
Press the coconut into the frosting, patting it gently all over the sides and top.
Monday, March 24, 2008
Web 2.0--Week 3
Blogging Assignment Create an entry in your course blog for Week 3: Social Networking Tools. Blog about your impressions and experiences with social networking. You may want to consider some or all of the following questions.
How can social networking be used by MLA to connect members
Should your library have a Facebook or MySpace page?
Are there privacy concerns for individuals when using social networking sites.
What did you like or not like about your experience with Facebook or MySpace.
Social networking can be used by MLA to connect members by their common goals, ideas, discussions, etc. It can reconnect people who have not been in touch. It can provide benefits for members with similar interests.
I believe our library should have a Facebook page. It is a nice way to connect with our library users of the millennial generation and beyond. Connecting with library users keep libraries relevant and useful to new users.
Individuals may have privacy concerns on social networking sites. As a wise person once said, "It's completely public if it is on the Internet." While many users feel their information may be secure on certain sights, applying caution to social networking sites is prudent and a responsible way to utilize this new technology.
I enjoy both Facebook and LinkedIn social networking.
How can social networking be used by MLA to connect members
Should your library have a Facebook or MySpace page?
Are there privacy concerns for individuals when using social networking sites.
What did you like or not like about your experience with Facebook or MySpace.
Social networking can be used by MLA to connect members by their common goals, ideas, discussions, etc. It can reconnect people who have not been in touch. It can provide benefits for members with similar interests.
I believe our library should have a Facebook page. It is a nice way to connect with our library users of the millennial generation and beyond. Connecting with library users keep libraries relevant and useful to new users.
Individuals may have privacy concerns on social networking sites. As a wise person once said, "It's completely public if it is on the Internet." While many users feel their information may be secure on certain sights, applying caution to social networking sites is prudent and a responsible way to utilize this new technology.
I enjoy both Facebook and LinkedIn social networking.
Web 2.0--Week 2
What is the difference between a blog and a wiki? What sort of things might be better suited for a blog and better suited for a wiki? Write a brief response on your blog.
A blog is better suited as an online communication device much like a journal. It seems it is better suited to be updated by one person or one group of people. It is more of a one way communication tool, although you can add comments.
A wiki is better suited for online collaboration--more like an asynchronous meeting. All people can contribute as they see fit. The drawback could be setting the boundaries for the people contributing.
A blog is better suited as an online communication device much like a journal. It seems it is better suited to be updated by one person or one group of people. It is more of a one way communication tool, although you can add comments.
A wiki is better suited for online collaboration--more like an asynchronous meeting. All people can contribute as they see fit. The drawback could be setting the boundaries for the people contributing.
Thursday, March 13, 2008
Web 2.0 101--Week 1
How do you think you could use RSS feeds at your library? How do you think patrons could use RSS feeds? Write a brief response on your blog.
We could easily use RSS feeds for new books/items in our library. I have longed for a way to easily show faculty members what's new within the library. RSS feeds would be the perfect cure if we could automate them with our catalog updates or new items added to the catalog.
We could easily use RSS feeds for new books/items in our library. I have longed for a way to easily show faculty members what's new within the library. RSS feeds would be the perfect cure if we could automate them with our catalog updates or new items added to the catalog.
Sunday, March 09, 2008
Sunday, March 02, 2008
Apple Pudding
Apple Pudding
Originally uploaded by Mrs.Catman
This started out as baked apples. Then I found some remaining oat bread that needed to be used. So I whipped up a cobbler-like topping, but baked it within individual ramekins. So they look like mini-apple pancakes. The hubby ate the baked apple part, but didn't enjoy the pudding part. I thought it was yummy! Carb-licious!
Rustic Italian Rosemary Loaf
Rustic Italian Rosemary Loaf
Originally uploaded by Mrs.Catman
A truly from scratch bread, kneading and all.
Saturday, February 23, 2008
Spain tourism: Spain tourist info for your travel to Spain.
A web site to search out our next adventure:
Spain tourism: Spain tourist info for your travel to Spain.
Spain tourism: Spain tourist info for your travel to Spain.
Thursday, February 21, 2008
Blackberry Bread Pudding
Blackberry Bread Pudding
Originally uploaded by Mrs.Catman
Made with 6 pieces of bread, 1 can low fat coconut milk, light soy milk, 3 eggs, cinnamon, grated nutmeg, vanilla, a little sugar, a pinch of salt, and, of course, blackberries!
Wednesday, February 20, 2008
Full Salute
So, Bummie was at my house tonight doing laundry. We noticed the lunar eclipse and decided to both salute it.
Well, then Rae called me, Mom called Bummie. They found that we were here together. Then the four of us decided to salute the moon, simultaneously.
Awesome.
Well, then Rae called me, Mom called Bummie. They found that we were here together. Then the four of us decided to salute the moon, simultaneously.
Awesome.
Bitter, Need to Vent
Alright, I know, too little, too late, but I really need to vent about something. I got married in September 2006. My wedding was wonderful.
Leading up to the wedding, I had tried to set up time with an inexperienced coordinator, who offered her services free to me so she could gain experience. She had worked with my sister, so that is how I found out about her. She had helped me meet with a seamstress, her friend, who had helped me work out ideas on the dress. I left my mom's wedding dress with the seamstress, while I tried out other options, since I wasn't aware of what I was deciding on at that point. The coordinator was fine with it, as she was trying to be helpful. This was Sept/Oct/Nov of 2005.
Well, once wedding planning things started happening, she was not as easy to get a hold of or to coordinate things with. While she did go with me to look at flowers, she was not open to what I was saying. The more I thought about it, the more uncomfortable I was with a pushy coordinator.
Well, 6 months until the wedding, I decided I needed to not have her involved anymore. I had scheduled the vast, vast majority of everything, she had only slightly helped me with the seamstress and gone with me to look at flowers. I let her know that I was unable to schedule things that worked out with both of us, and I needed to get on with the rest of the planning, of which she had not been able to work on me with.
Well, this woman still supposedly still has the dress. I am bitter to no end. This woman refuses to answer her telephone, emails or call back. I am sure this is a lost cause, but I am just so sick about it. Both my sister and I have tried to reach her countless times but to no avail.
I am just so sick about this entire scenario. My heart goes out to those brides who are taken advantage of by the sick, twisted or lazy individuals who are not keeping the bride's best interest at heart. May karma bite the ass of those who have bitten others.
Hopefully I can find peace in my heart after this rant.
Leading up to the wedding, I had tried to set up time with an inexperienced coordinator, who offered her services free to me so she could gain experience. She had worked with my sister, so that is how I found out about her. She had helped me meet with a seamstress, her friend, who had helped me work out ideas on the dress. I left my mom's wedding dress with the seamstress, while I tried out other options, since I wasn't aware of what I was deciding on at that point. The coordinator was fine with it, as she was trying to be helpful. This was Sept/Oct/Nov of 2005.
Well, once wedding planning things started happening, she was not as easy to get a hold of or to coordinate things with. While she did go with me to look at flowers, she was not open to what I was saying. The more I thought about it, the more uncomfortable I was with a pushy coordinator.
Well, 6 months until the wedding, I decided I needed to not have her involved anymore. I had scheduled the vast, vast majority of everything, she had only slightly helped me with the seamstress and gone with me to look at flowers. I let her know that I was unable to schedule things that worked out with both of us, and I needed to get on with the rest of the planning, of which she had not been able to work on me with.
Well, this woman still supposedly still has the dress. I am bitter to no end. This woman refuses to answer her telephone, emails or call back. I am sure this is a lost cause, but I am just so sick about it. Both my sister and I have tried to reach her countless times but to no avail.
I am just so sick about this entire scenario. My heart goes out to those brides who are taken advantage of by the sick, twisted or lazy individuals who are not keeping the bride's best interest at heart. May karma bite the ass of those who have bitten others.
Hopefully I can find peace in my heart after this rant.
Sunday, February 17, 2008
Bummie is safe
With everything happening at NIU, I thought I would include a post here to let everyone who reads this that my sister is okay. She was in the basement computer lab in the building next door. She was frustrated because she was unable to use her cell phone when they had put everyone within the vicinity on lockdown and she had no reception in the basement. That was a very frustrating hour or two! However, she was safe. We spent time together with Mom on Friday, where she said she was just still shocked. But at least she is safe and unharmed.
Tuesday, February 05, 2008
Bummie's Housewarming Gift
Bummie's Housewarming Gift
Originally uploaded by Mrs.Catman
This is Bummie's housewarming gift I made for her. The orange fat kitty is Jyagaimo and the grey one is Pippi.
She said they looked hungry so she was going to hang it near the kitchen.
A day dedicated to a donut-like treat...
How can anyone love a Paczki more than me? Here's a hint: they can't.
However, I would like to dedicate this blog posting today for those who have not yet discovered Paczki heaven. Max suggested I make my own paczkis. Although I am certain this will have to be a weekend effort, I am proud to say that I believe some time soon I will have to take on this challenge. (Although it's hard with Lent starting, uh, tomorrow!)
In any case, I stopped by Downer Grove(DG) Ingram'sBusy Bee Bakery in downtown DG. Got there at 5:40AM, the bakery was fully staffed, and they were hopping, even though they didn't open 'til 6AM!!! Anyways, I selected a dozen from their 24 (!) different varieties. What kinds did I buy for the staff?
Lemon
Apricot
Pineapple
Bavarian Creme with Chocolate Icing
Strawberry
Poppyseed
Prune
Raspberry
Fresh Strawberry
Chocolate Buttercream
Apple
Cheese
And which one was for my self? The heavenly (or sinfully) delicious chocolate buttercream of course!!! Why? Well, it's Lent tomorrow. So I'd better get my sugar fix in now, since I'm giving up baked goods. Also, I figure it's like an inside-out cake. The frosting on the inside instead of the outside/top. And there's nothing better than cake. A few things that are just as good, but nothing is really better.
Saturday, January 19, 2008
Cherry Cheesecake***
Cherry Cheesecake
Originally uploaded by Mrs.Catman
Crust:
2 sheets of graham crackers, crushed
1 handful of almonds, crushed
2 T. butter, margarine, Smart Balance--melted
(save just a bit to crumble over the top)
Combine and press into the bottom of 2 ramekins.
7-8 oz ricotta cheese
2 large eggs
about 1/4 c. cherry pie filling (or any kind of jam)
1 T. powdered sugar
1 t. vanilla
Mix/cream the mixture, pour into ramekin. Bake until done. (I used our toaster oven at about 350 or 375 degrees, for about 20-30 minutes and just kept my eye on it.)
Use some of remaining pie filling to cover tops and sprinkle graham/almond mixture on the top as garnish.
***These are completed but have not been tasted yet.
Also, I used the leftover cherry sauce from the cherry pie from the other day, so God help me if I try making it again.
Ok, we tried them. They were a little over-cooked, but still delicious. I would definitely add more cherry sauce. Mr. Catman (who does not like cheesecake) ate the whole thing. Score 1 for the Mrs.
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