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I'm so proud of my Quiz Bowl team today! They competed in the KTIV Quiz Bowl at Morningside College with 27 other schools and came in 7th place! Our goal was to get in the top 16, so we could go to the next round, which will be televised. We exceeded our hopes and expectations. It was very fun! And as their coach, I'm just beaming with pride today!
Here they are after celebrating with frozen yogurt. I edited them with the impressionist effect on BeFunky.
Tuesday... This bleak images is a pretty good representation of my normal Tues... hope you had a good 321
Birthday Girl!
Today was a special day, today was my daughter's 14th birthday! It seemed wrong to choose anything other than an image to celebrate the occasion for day 44 of my 365 photo challenge...
Love this shot of her blowing out her candles... Can hardly believe that 14 years have passed since she made a joyous appearance into my life. A special, loving, kind and beautiful person, she makes me smile every day and I am so proud to be her mum.
Happy Birthday Gracie x
Since I had to end my love affair with Diet Coke (caramel color isn't corn or gluten free...boo!), I have been drinking sparkling water instead. I know that most people don't like it, but I got used to it when I lived in Germany. It has the best of all worlds - I'm getting in some of my daily water intake, and it has the fizzy part that I like about Diet Coke. A splash of lemon or lime makes this even more delightful! And, aren't the slim Perrier cans cute? :)
P.S. That would be a splash of real lemon or lime juice - not the lemon/lime flavored sparkling waters, which have "natural flavors" - almost always guaranteed to contain corn/gluten as well. Yeah...it's crazy all the things that are corn-derived.
Info
Taken By D90
Lens: 24-70mm f/2.8 (at 32mm)
Shutter Speed: 1/2,500
Aperture: 2.8
ISO: 100
Processing: Photoshop CS5
Signature
Morning Rush
Bit of a mad rush this morning! Under the weather and a few too many minutes spent lingering under the duvet meant a mad rush to make an appointment! Came home to find my bedroom as I'd left it with wardrobe doors open and discarded options strewn! Oops...
Note: for copyright purposes, this is a low-resolution image.
This was taken in Bingen, WA on the 1st of March...and it was snowing!
I wanted to convey an element of the Pacific Northwest's gray grittiness and came across this scene by a lumber yard.
This is our Christmas Goose! Yes, I realize that we are cooking/eating this a bit late, but because Will's folks are visiting and celebrating mini-Christmas with us, we thought it would be a good idea. We have never eaten goose before today (at least not Will, his mom, and I). However, we receive a meat CSA from some friends who own a farm (Grass is Greener Meats and Produce). If you don't know what a CSA is, it stands for Community Supported Agriculture, and basically you buy a "share" in a local farm. For this particular CSA, we receive farm-fresh meat (poultry, beef, and pork) on a monthly basis. For the December CSA, we also got a goose for Christmas. My father-in-law was kind enough to cook this today while we were working. Why my father-in-law? Well, he's a great cook, and he's the only one of the four of us who has actually eaten goose before. At any rate, we came home today to an amazing-smelling house!! As far as what goose tastes like, it's a bit hard to describe - kind of like a cross between duck and the dark meat of turkey. All goose meat is dark meat. All I can tell you is that this was mild, flavorful, and just really good!
How he prepared the goose (about 8.5 lbs):
First, he brined it for about 1.5 hrs in a 1/2 c. salt/1 gallon of water solution. Then, he scored just the skin only on the breast in a little chevron pattern (can be seen in the pic) to help render the fat. He made a mixture of 1 Gala apple (chopped), 1/2 c. raisins, 1 tsp. cinnamon, 1 Tbsp lemon juice, and stuffed it in the goose with about 10 sprigs of thyme. The only other spice was liberal salt on the breast side only. He then put it in a roasting pan (breast side up) with 2 cups of water, and tightly covered the pan with foil. He roasted it in the oven at 350F for 2 hrs., uncovered it, and cooked it for an additional 15 min. to brown/crisp the skin. It was delicious!
350.365 - December 16, 2013 - My son had a winter band concert tonight so today's picture is a shot I took of him from the audience. I noticed the band director approach my son and say something to him as he passed by patting him on the side so I snapped a quick shot of it. Later my son told me the director told him he'd been doing a good job back there in the percussion. Ironically, (and I may have mentioned this previously) that band director is the same band director I had when I was in high school! And I attended a different high school in our city! I just think that's pretty cool. Other than the concert it was a pretty normal, uneventful day! And oh, my son is the one on the right with the tambourine. Good job tonight Carsten!