Brain Power!

This quiz was kinda interesting. My results:

Auditory : 37%
Visual : 62%
Left : 60%
Right : 40%

Jess, you are somewhat left-hemisphere dominant and show a preference for visual learning, although not extreme in either characteristic. You probably tend to do most things in moderation, but not always.

Your left-hemisphere dominance implies that your learning style is organized and structured, detail oriented and logical. Your visual preference, though, has you seeking stimulation and multiple data. Such an outlook can overwhelm structure and logic and create an almost continuous state of uncertainty and agitation. You may well suffer a feeling of continually trying to “catch up” with yourself.

Your tendency to be organized and logical and attend to details is reasonably well-established which should afford you success regardless of your chosen field of endeavor. You can “size up” situations and take in information rapidly. However, you must then subject that data to being classified and organized which causes you to “lose touch” with the immediacy of the problem.

Your logical and methodical nature hamper you in this regard though in the long run it may work to your advantage since you “learn from experience” and can go through the process more rapidly on subsequent occasions.

You remain predominantly functional in your orientation and practical. Abstraction and theory are secondary to application. In keeping with this, you focus on details until they manifest themselves in a unique pattern and only then work with the “larger whole.”

With regards to your career choices, you have a mentality that would be good as a scientist, coach, athlete, design consultant, or an engineering technician. You can “see where you want to go” and even be able to “tell yourself,” but find that you are “fighting yourself” at the darndest times. Continue reading “Brain Power!”

Travellin'


All those red ones are places I've visited in the US. Technically, I've been to Texas too, but that was when I was 3 mos old and so I don't remember it too well. I've only ever driven through Iowa and Nebraska, Ohio, Alabama, and Penn though. But I dunno, LOOONG hours in the car/bus sorta seem like you've visited there, so I count 'em. I've also put a foot or hand down in Arizona when we visited the four corners.

I'd do one of these for the whole world, but that map would be mostly Grey … I've only been to about 5 countries. Continue reading “Travellin'”

Strikeout

A fun little meme … you strikeout the stuff that doesn't apply to you.

Has a lot of ideas. Difficult to fathom. Thinks forward. Unique and brilliant. Extraordinary ideas. Sharp thinking. Fine and strong clairvoyance. Can become good doctors. Dynamic in personality. Secretive. Inquisitive. Knows how to dig secrets. Always thinking. Less talkative but amiable. Brave and generous. Patient. Stubborn and hard-hearted. If there is a will, there is a way. Determined. Never give up. Hardly becomes angry unless provoked. Loves to be alone. Thinks differently from others. Sharp-minded. Motivates oneself. Does not appreciate praises. High-spirited. Well-built and tough. Deep love and emotions. Romantic. Uncertain in relationships. Homely. Hardworking. High abilities. Trustworthy. Honest and keeps secrets. Not able to control emotions. Unpredictable.
Continue reading “Strikeout”

More Scrapbooking

For y'all that are interested in the digital scrapbooking gig, here are two pages from our trip to Appleberry farms that I did. here and here.

To do the first one, I just filled the background with a ginham pattern, then I made the text, and applied another pattern to it. Then I did the postcard, grouping it as a layers set so after I was done I could move it around as a group. It's mostly polygons, lines and text, but the stamp is an image with a white border around it, that then has a round brush with 150% spacing around it to take away some white and make that scallopped stamp border.

The apple I got from microsoft's design gallery (or maybe from google's image search?) and then I took away all of the background and let photoshop resize it nicely (photoshop is gooood at that!).

The photo is a regular photo, but I added a white border to it by increasing the canvas size. Then I used a rough brush around the edges to make it look a bit more realistic … and that is it.

On the second page, I did the same technique with the photos. The other elements were done by using the rectangle tool. Then on top of each, I used a symbol from the dingbat (font) called “Counter Scraps” and put them on red, and then messed around with the layer opacity until I liked the effect.

The text around the edges is just that … text. I did it in four pieces, since PS7 doesn't let text follow a path. Continue reading “More Scrapbooking”

Fun With Boxes


After getting her toes trompled on, May found a nice spot to rest.

Our apt is a mess! We've got stuff strewn alllll over the place. It's pretty much non-functional for anything except eating, bathing, doing laundry, and sleeeeping. We can't cook or watch TV and internet will soon be gone!

We're having fun though, sorta. We're listening to music and chatting and looking forward to the future.

PS:If you haven't left a comment for my Rollcall entry, please do!!

Roll Call!

I'm in the throes of packing and moving, so I can't really make decent entries 'til that's over. In fact, we'll be without internet access for like FOUR days (what will we do???). Quel dommage!! No fear tho, I can pre-post some entries for your enjoyment.

Anyhoo, today I want to do roll call. Do you read my blog/visit my site on a regular or semi-regular basis? I wanna know who reads this thing and if I should be worried.

So … leave me a comment and tell me
1. who you are
2. your website (if you've got one, obviously)
3. how often you visit
4. anything else your heart desires

Buttermilk Pie

from: Everyday Food September 2004

Ingredients
2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
coarse salt
commercial seafood spice bundle or home made (see ingredients below)
3 pounds medium red potatoes, scrubbed
8 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
spicy butter for serving (mix up some tabasco and butter, mmkay?)

Directions
Bring 5 quarts of water to a boili in a 10-12 quart pot. Squeeze lemon juice into water then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer and cook 10 minutes.

Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered until opotatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.

Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth ino a glass measuring cup; drain the restr in a large colander, discarding the liquid.

Divide reserved broth among small bowls for dipping. Trans fer shrimp and veggies to a large platter and serve with spicy butter, if desired.

from: Everyday Food September 2004

Ingredients
3 beefsteak tomatoes, cored, each cut into 8 wedges
1 English cucumber, peeled, quartered lengthwise
3 tablespoons red-wine vinegar
salt and ground pepepr
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil

Directions
Cut each tomato wedge into four pieces; cut c ucumber into 3/4 inch chunks. In a bolw, whisk vinegar with 3/4 teaspoon salt, 1/4 teaspoon pepper, oil, and basil. Add tomatoes and cucumber; toss gently.

from: Everyday Food September 2004

Ingredients
1 prepared 8-inch graham-cracker crust
1 large egg white, beaten until frothy
2/4 cup packed light brown sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/4 cups low-fat buttermilk, well shaken
3 tablsepoons unsalted b utter, melted
1/4 teaspoon salt

for raspberry sauce:
1 cup raspberries
1/2 teaspoon lemon zest
2 tablespoons granulated sugar

Directions
Heat oven to 350. Place crust in its pan, on a b aking sheet. Brush lightly with eggwhite. Bake until crisp and slightly darkened, about 6 to 8 minutes.

IN a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add bu ttermilk, butter, and salt; process just until blended. Pour into crust.

Bake until filling is almost set but center still jiggles slightly when pan is gently sh aken, 35 to 40 minutes.

Transfer pie to rack; ccool completely . Cover and refrigerate at least 2 hours and up to 2 days.

To make raspberry sauce, combein raspberries, sugar and zest in a bowl. LIghtly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release.

Sever immediately with pie.

Tomato Cucumber Salad

from: Everyday Food September 2004

Ingredients
2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
coarse salt
commercial seafood spice bundle or home made (see ingredients below)
3 pounds medium red potatoes, scrubbed
8 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
spicy butter for serving (mix up some tabasco and butter, mmkay?)

Directions
Bring 5 quarts of water to a boili in a 10-12 quart pot. Squeeze lemon juice into water then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer and cook 10 minutes.

Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered until opotatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.

Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth ino a glass measuring cup; drain the restr in a large colander, discarding the liquid.

Divide reserved broth among small bowls for dipping. Trans fer shrimp and veggies to a large platter and serve with spicy butter, if desired.

from: Everyday Food September 2004

Ingredients
3 beefsteak tomatoes, cored, each cut into 8 wedges
1 English cucumber, peeled, quartered lengthwise
3 tablespoons red-wine vinegar
salt and ground pepepr
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil

Directions
Cut each tomato wedge into four pieces; cut c ucumber into 3/4 inch chunks. In a bolw, whisk vinegar with 3/4 teaspoon salt, 1/4 teaspoon pepper, oil, and basil. Add tomatoes and cucumber; toss gently.

Shrimp Boil

from: Everyday Food September 2004

Ingredients
2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
coarse salt
commercial seafood spice bundle or home made (see ingredients below)
3 pounds medium red potatoes, scrubbed
8 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
spicy butter for serving (mix up some tabasco and butter, mmkay?)

Directions
Bring 5 quarts of water to a boili in a 10-12 quart pot. Squeeze lemon juice into water then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer and cook 10 minutes.

Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered until opotatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.

Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth ino a glass measuring cup; drain the restr in a large colander, discarding the liquid.

Divide reserved broth among small bowls for dipping. Trans fer shrimp and veggies to a large platter and serve with spicy butter, if desired.