Our Bathrooms are Finished! (almost)

Our friend Robin has done all of the work to make 2 of our bathrooms just the way I wanted. They were original in the house and were both very offensive. The master bath was the worst not just because of the pink toilet and sink, but because shower with permanent black stains on the base and pink swirled walls that resembled mold. We have lived in our house for over 2 years and have not had the pleasure of taking a shower in the master bathroom until very recently. Robin had to completely demolish the room down to the studs. He spent endless hours working to make them look better than I could have imagined, while I dedicated my time to studying bathroom design books to help with creating the look I wanted. We make efforts to use water saving products and patronize local business and not Home Depot as much as possible.

Here are some before and after photos of the master bath.

Notice the oak toilet seat and the general ugliness?

For the new bathroom I wanted to go with a classic look with some modern touches. I decided on white hex tile for the floor and subway tile for the walls, both of which are seen in bathrooms from the early 1900s. Also classic is the pedestal sink and style of the fixtures. To make it look modern and fit in with the rest of the house, I wanted to add the blue accent tile and glass shower door. Our favorite part of this bathroom is the bench in the shower!





As soon as the master bath was mostly finished, Robin got to work on the main (guest) bath. It was at least functional before, but not much better looking that the master. We had turquoise toilet, sink and tub. The shower and vanity counter was lined with fake marble and the whole room was really dark and dated looking.


For this one, I wanted a little bit more of an organic, modern, earthy look. First Robin put in a sky light to bring in more light. He also added lights in the shower and in the display cabinet. I went with slate tile on the floor and shower walls and maple cabinets and trim. The counter is a reddish colored quartz to match the rust in the slate. The back splash is a combination of small slate and glass tiles. My goals was to make it look modern, but hopefully not dated in a few years.

Here is Robin finishing up

I loved this faucet from American Standard "Green Tea"



The back splash

Both bathrooms have double flush toilets to save water

Next on our list of house projects is a new brick patio with attached dog kennel. Some time before we move we also hope to replace the fence, tile the downstairs hobby room and remodel the kitchen....

My apartment in Mass, Explorations in Fermented Foods and the Dog Bar

I finally found a place to live in Northampton! I will be living in a two bedroom townhouse with Danielle, a girl that I "met" on the UMass housing website. We seem to be a good match for roommates and the location is pretty ideal. The location is about 1 mile from downtown (25 minute walk). I am soooo relieved to have found a place to live!

This is pretty much all I know about my new home

Last night I went to Norm's, a bar in Fremont that allows dogs! I chose to bring Ari because he is so well behaved in public places, unless anything cute (puppies, kids) tries to touch him. We averted a few potential dangerous kid and puppy situations, but otherwise he did very well. The food wasn't especially exciting, but they did have a good happy hour.

This was the best of all the terrible photos I took last night

I helped make my first loaf of sourdough bread recently. Wikipedia has some interesting science and history of sourdough information.....The sour taste is from lactic acid and acetic acid produced by lactobacilli. To make sourdough a starter or "sponge" is required, which contains the yeast culture, flour and water. The yeast is wild and captured in the air rather than coming from a store-bought package. The sponge must be fed daily with flour and water and used regularly to make new batches of bread. Starters have been passed on through generations and stay alive indefinitely (unless you go on vacation and don't get a sitter). The fermentation process helps make the gluten easier to digest and provides a source of probiotics to help with gut flora. Although the bacteria are killed during baking, so the benefits might be more related to the breakdown products from the bacteria or vitamins produced (biotin). I have to do more reading about this I guess!

Sourdough likely originated in Ancient Eygpt and was likely the first form of leavening available to bakers. Sourdough remained the usual form of leavening down into the European Middle Ages. Sourdough was the main bread used during the California Gold Rush and it remains a part of the culture of San Francisco today. The bread became so common that "sourdough" became a general nickname for the gold prospectors.

The sourdough tradition was carried into Alaska and the western Canadian territories during the Klondike Gold Rush. Conventional leavenings such as yeast and baking soda were much less reliable in the conditions faced by the prospectors. The sourdough starter, however, had to be kept warm to survive. Experienced miners and other settlers frequently carried a pouch of starter either around their neck or on a belt and were often fiercely guarded. Old hands came to be called "sourdoughs", a term that is still applied to any Alaskan old-timer.

San Francisco sourdough is the most famous sourdough bread made in the US. In contrast to the majority of the country, it has remained in continuous production for nearly 150 years, with some bakeries able to trace their starters back to California's territorial period. It is a white bread, characterized by a pronounced sourness (not all varieties are as sour as the San Francisco sourdough), so much so that the dominant strain of lactobacillus in sourdough starters was named Lactobacillus sanfranciscensis. (wikipedia)

I am going to attempt to make my own starter this week using the recipe below:

Day 1: mix...

2 T. whole grain flour (rye and/or wheat)
2 T. unsweetened pineapple juice or orange juice
Cover and let sit at room temperature for 24 hours.

Day 2: add...
2 T. whole grain flour
2 T. juice
Stir well, cover and let sit at room temperature 24 hours. At day 2 you may (or may not) start to see some small bubbles.

Day 3: add...
2 T. whole grain flour
2 T. juice
Stir well, cover and let sit at room temperature 24 hours.

Day 4:
Stir down, measure out 1/4 cup and discard the rest.
To the 1/4 cup add...
1/4 cup flour*
1/4 cup filtered or spring water

*You can feed the starter whatever type of flour you want at this point (unbleached white, whole wheat, rye). If you are new to sourdough, a white starter is probably the best choice. All-purpose flour is fine--a high protein flour is not necessary.

Repeat Day 4:
Once daily until the mixture starts to expand and smell yeasty. It is not unusual for the mixture to get very bubbly around Day 3 or 4 and then go completely flat and appear dead. If the mixture does not start to grow again by Day 6, add 1/4 tsp. apple cider vinegar with the daily feeding. This will lower the pH level a bit more and it should wake up the yeast.

If this works, I'll post more on the actual bread recipe I use. Otherwise I'll keep experimenting. Next on my list is fermenting cabbage to make my own sauerkraut.

Books I want on bread making:
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel Leader and Lauren Chattman

Artisan Baking by Maggie Glezer

Flyball Tournament Weekend

We had a really good, tiring as always weekend at a flyball tournament in BC. Ari did really well for Ben all weekend, except when he got distracted by people cheering and forgot what he was doing. It was funny to watch him at the box with no idea what he was supposed to be doing! He also got distracted by me trying to take photos, which is why I didn't get many good shots. Indigo did really well too, running perfectly except one ball drop before she crossed the finish line. She got to start in one race and got a new best time of 4.1 seconds. We are still hoping for below 4 seconds some day.

A view of the dirt floored barn and racing lanes

Ari is telling everyone there not to mess with him by barking his head off.

you can kind of see Ari coming back over the last jump

I wish this picture was bigger because there are great shots of Indigo's whole body on the box and pushing off the box after she gets the ball.

Dinner after flyball...its fun to get to know the people on our team

herding without a crook and spring dinner

In an effort to eat more locally we have been trying to plan meals around what is in season. This was our first "post vegan" attempt at making pizza. The cooks illustrated crust did not work out. I'm sure this was our fault because they test their recipes at least 100 times. The toppings were balsamic, caramelized onions, roasted asparagus, diced tomatoes and goat cheese (garlic & chive chevre) from port madison farms. You can't go wrong with these ingredients together.

Good Reasons to Buy Local Food -
Buying local produce not only gives you fresh, nutritious food, but also enhances your community in these ways:
- Keeps small farmers in business and supports the local economy.
-Preserves farmland and open space in your area.
- Conserves natural resources—less fuel used in transportation and packaging.
-Preserves the environment with responsible use of water, fewer farm chemicals, and less air pollution. (WSU extension)


To make our salad more exciting I tossed in chive flowers from our garden...pungent but good.


The best part of our dinner was sauteed pea vines with chives and butter. We needed to thin out our pea plants and I have heard that you can eat the vines, so I gave it a try. They pretty much taste like any other leafy green vegetable with a little sweet pea-like flavor...very good. And of course its always fun when you can grow your own food!

I found some information about Pea Shoot/Vines from WSU extension....
Pea shoots are the choice leaves and tendrils of pea plants. Shoots are typically harvested from snow pea vines, although they can be from any type of garden pea. Pea shoots can be eaten raw or lightly cooked.

To cook, place damp pea shoots in an empty saucepan over medium heat. The water clinging to the damp shoots is enough to steam them. Cover and heat just until wilted.

Look for pea shoots at your local farmers’ market in spring, early summer and fall. Their season is rather short, as peas do not grow well when daytime temperatures are above 65° F.

Pea shoots are considered a “green.” Green leafy vegetables are typically nutrient-dense. This means that for very few calories you get large amounts of vitamins and minerals. For just 10 calories and no fat, take a look at the nutrients in 2 cups of raw pea shoots.

Pea shoots are harvested from the growing point of the plants and should be young and tender. Choose shoots that include the top pair of small leaves (the tip), delicate tendrils attached to the young stem, and maybe a few larger leaves or even blossoms.

Pea shoots are packed full of carotenes—strong antioxidants that protect cells from damage and help prevent certain diseases.

Pea shoots may also contain valuable phytochemicals. Certain pea plants have these natural disease fighters, but it is not known whether garden peas contain them. The phytochemicals found in other types of pea plants include lignins, a flavonoid called quercetin, and caffeic acid. Researchers believe these substances help prevent cancer in different ways and have other beneficial health effects.


Try this flavorful way to wilt pea shoots:
Flash-Cooked Greens with Garlic

1-1/4 lb. pea shoots or other greens, rinsed
1 teaspoon canola or olive oil
8 to 10 cloves garlic, sliced thinly
2-1/2 tablespoons rice wine, sake or water
¼ teaspoon salt, if desired

Heat oil in a wok or skillet. Add pea shoots and garlic; toss lightly about 20 seconds, then add rice wine and salt. Toss over high heat 1 minute or less, just until wilted. Lift out of pan, leaving the liquid. Serve. (From A Spoonful of Ginger: Irresistible, Health-Giving Recipes from Asian Kitchens by Nina Simonds, Knopf, 1999.)


Light and flavorful, this pea-vine salad is heaven-sent.
Pea Vine Salad
1 pound pea vines, rinsed
¼ pound snow peas, trimmed
2 tablespoons light soy sauce
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sugar
¼ teaspoon hot-chili oil
2 teaspoons toasted sesame seeds*
Wilt the pea vines; drain on paper towels. Fluff and separate the leaves as much as possible.
Cut the snow peas on the diagonal into thirds. Place in boiling water for 1 minute. Drain, rinse with cold water and pat dry.
Whisk together liquids and sugar. Toss the pea vines with half of the dressing and half of the sesame seeds. Arrange on a serving dish. Toss the snow peas with the remaining dressing and sesame seeds. Arrange on top of pea vines. Serves 4. (Adapted from a Seattle Times recipe, June 24, 1998.)
*To toast sesame seeds, heat a dry skillet. Add sesame seeds, shaking gently until they begin to turn golden brown and fragrant. Remove from heat and cool.

source : http://agsyst.wsu.edu

I love this field covered in yellow flowers near Diane's farm

Last night I learned how to direct Indigo with my arms. I felt goofy waving my arms all over the place, but I couldn't believe how well it worked. She responded really well and slowed down when I waved my arms above my head (I guess it makes me look intimidating). She was feeling really confident though and going in to nip the sheep and have fun chasing them around.

Indigo has a square turn instead of cutting in, which according to Diane is something that many dogs need to learn how to do. This is good news because it makes my life a lot easier for training


We are going to do our first day of self-herding in the round pen on Tuesday morning. I'm going to have Tess (Diane's very well trained dog) get some sheep in the round pen and work with Indigo for a awhile. We'll see how I do by myself.

without crook

with crook

Shryock visit continued......

After Cafe Flora we went to the Arboretum. I have never seen so many colors of rhododendrons!I love lily of the valley and despite its invasiveness I tried to plant some in our shady backyard, but it never came up. It was flourishing at the Arboretum.

Check out the colors in this bouquet that Frances picked out at the Farmers Market.



On Saturday night we went to the 35th St Bistro. It was a lot of fun talking and enjoying amazing food. They specialize in pasture raised meat and local ingredients. We were there until they closed! I stole this photo from Savvydiner.com

And of course its not a blog post without some photos of the garden. The lavender, california poppy, daisies, and lupin are in full bloom!

Ari makes a really good pillow. cute!

Here is a video that Kenneth took of Indigo at flyball practice. Look how speedy she is getting that tennis ball out of the box!

The Shryock's visit: Family meals, Farmers Market & Flowers

The Shryocks came to visit for a few days. We had a great time and got lucky with sunshine all weekend. On Saturday we went to Cafe Flora for brunch, to the arboretum to see the blooming azaleas and rhododendrons, and to the 35th st Bistro for dinner with Kate and Jacob. On Sunday we went to Cirquedusoleil at Marymoor Park in Redmond.

One of the main reasons I plant flowers is so I can cut them and bring them inside. I love seeing them in a vase when I come home. Here is my first cut flowers of the season. They looked great on our dinner table for our home-made dinner on Friday night with the Shryocks. Kenneth and Frances made the all-American dinner of roasted chicken, buttermilk mashed potatoes and roasted asparagus.

Family Meals
Family meals are a great time to catch up with everyone and take time to enjoy delicious food. As a future dietitian I recommend that parents make it a priority to sit down and eat with their kids! Kids don't need special meals and parents should not be short order cooks.
Reasons why eating together is important:

1. Kids are more likely to pick up good eating habits by watching parents good habits (more fruits and vegetables)
2. One study showed that teen girls that eat with their families have significantly higher daily intakes as adults of calcium, magnesium, potassium, vitamin B6 and fiber. Boys that eat with family more during adolescence predicted higher intakes of calcium, magnesium, potassium and fiber as adults.
3. Improved school performance.
4. Better family communication.
5. Kids are more likely to be adventurous eaters.



I try to go to a farmers market every week. Last week I went to West Seattle and on Saturday we went to the University District Farmers Market. It is the only place to get good eggs, meat and cheese and to meet the farmers that grow our food. There is something very disturbing to me about buying these products from an average grocery store. There is no way to know anything about what it took to get that skinless, boneless chicken breast into that Styrofoam container in the case at Albertsons....we do know that the process probably was not good and won't be good for the person that eats it. Anyway, back to the market...We got there at 9 am when they opened to make sure we could get cheese and eggs. It was already packed with people.

I bought eggs from Rickman Gulch Farm. The farmer told me that his hens eat whatever nature has to offer that day in addition to kelp, flax seeds and grain that he grows on his land (that is sustainable!). They have a website: http://rickmangulchfarm.com/

Pies by Jenny: She makes her pies from ingredients that she finds at the market. I wanted one of these strawberry rhubarb pies!


Ben buying some cauliflower and leeks
Geoduck...yum

I love this sign right outside of the market. Its true that by buying from local farmers we can prevent the loss of farmland to development.

We saw the Corteo version of Cirquedusoleil, it was amazing. I have been known to fall asleep during long performances, but this held my attention the entire time. Here is what the Seattle Times had to say, about it

"Corteo"

Cirque du Soleil started out in 1984 as a ragtag Quebec street circus. It's now a far-flung, heavily capitalized cirque empire — still quartered in Canada, but with 15 resident and touring companies in play around the U.S., Asia, Europe and beyond.

In past visits to this area, the company has wowed fans with its gilded and acrobatic whimsy. And now Cirque du Soleil returns to pitch its Grand Chapiteau (big-top tent) at sylvan Marymoor Park, where (following its run in Portland), the troupe will stage the first Seattle-area stand of "Corteo." The carnivallike show was devised in 2005.

Though most Cirque du Soleil spectacles feature acrobats, dancers and clowns cavorting in colorful makeup to a world-beat musical score, "Corteo" is something of a departure, noted Alison Crawford, the production's senior artistic director.

"What's quite different about this is that it's much more theatrical than some of our work," Crawford explained by phone from Montreal. Corteo is the Italian word for cortege, and the show "is the story of a man, a clown, who imagines his funeral, and there is some dialogue in French and English. But it's not a sad story at all. It's a celebration of a life."

Unlike in such previous Cirque du Soleil attractions as "Dralion" (performed in Renton, in 2002) and "Varekai" (presented at Marymoor two years ago), the actors wear "no masks or heavy makeup," said Crawford, whose job is to ensure the ongoing quality of the production.

"And when the artists speak each other's names, those are their real names. We're also using two-sided seating with a proscenium arch, dividing the stage, and big curtains. The show has the feeling of history, of old-time circuses. Some of the costumes are actually painted to look older."

Essential to all Cirque du Soleil efforts, however, are the top-notch skill acts — and "Corteo" is no exception. Crawford promises some unusual ones.

"We've got four beautiful women aerialists working on huge chandeliers, the kind you'd see in a château in France," she said. "And we have a number using two ginormous beds with trampolines under them. It reminds people of jumping up and down on the bed as a child."

The best Cirque du Soleil shows can indeed induce childlike wonder in adults. And there are more being cooked up, including a production that will be installed at a theater in Macau, and a new Las Vegas one featuring illusionist Criss Angel.

This photo was taken from drunkinseattle.blogspot.com

more about the Shryock's visit tomorrow......