Wednesday, February 14, 2018

Happy Valentine's Day!

Sigrid and I celebrated Valentine's Day early last Saturday night, when the boys were away for a sleepover. We had ate Turkish food at Tuba, and finished up with tea in tulip glasses.

The boys are celebrating Valentine's Day at school. Here is the card that Soren is handing out to his classmates.

Many Moons

This morning, Soren debuted in his first SFS play. He played the king, and had a bazillion lines. He really hammed it up.

It was a fine production!


One of the presents Soren got from Grammy for his birthday was a set of three giant confetti filled balloons. We blew these up for his birthday party, where they were much enjoyed. A week later, the first of them popped.

The other two have since popped, too. Here's the remains of the last:

Saturday, February 10, 2018

Makey Makey

One of Soren's friends got him a Makey Makey for his birthday. It's a circuit board that masquerades as a USB keyboard. You can turn anything that is mildly conductive into a key by attaching it to the Makey Makey with an alligator clip. Then, if you ground yourself, you can generate a key press by touching the "key." In the pic below, Soren has grounded himself by putting his foot on some foil that we've attached to the ground on the Makey Makey, and is playing an electronic piano using six keys made of Brussels sprouts, a half onion, some mandarin slices, and a piece of lemon.

Tuesday, February 06, 2018

The EGGtastic Breakfast

One of the writing projects the first graders at SFS do is a "small moment." They go through multiple drafts, come up with several possible titles, and do their best to come up with vivid writing. Here is Soren's small moment.

(Next up is a "how-to" project. I helped Soren brainstorm ideas for his how-to. The first thing he came up with was "how to cook eggs"!)

Sunday, February 04, 2018

Bacon of the Month: Broadbent's

Month two of my Christmas Bacon of the Month gift is 14 oz. of Broadbent's dry cured hickory smoked bacon. I fried 4 pieces up in a skillet for about 12 minutes over medium heat.

Here's what it looked like at the start. The bacon is very firm (perhaps due to the dry cure, which reduces the water content), and sharply colored (perhaps from the long smoke—3–4 days).

I assumed the flavor would be very intense, and that this would be my ideal style of bacon. I was half right. It's very intense, but at least as a bacon eaten on its own, I prefer last month's Nueske's (a wet cure). The dry cure results in a different texture that is reminiscent of Canadian bacon. It also yields a pretty salty bacon. All in all, a very intriguing bacon that might be best used as an ingredient (BLT? in a salad?) rather than as straight bacon.

macro greens

We like to plant some micro greens in the garden in the spring. We get several good harvests out of it, but eventually it stalls, and I stop paying attention to it. Usually all that remains are some spindly stalks as the plants go to seed. This year perhaps I gave up too early, because there is a vigorous jungle crop in the garden now.

I'll have to see what in there is actually palatable. It could be that most of it is too bitter or tough at his point. But I'll bet this chard will still be tasty.


Happy birthday Soren!

Soren had his school birthday party, complete with birthday singing, on Friday (no pics). Then, on Saturday, we went to another kid's first birthday (돌) party, and Soren somehow finagled his way into getting his name in lights on the cake. And everyone sang him happy birthday again.

Then, when we got home, we had his official birthday party. After a delicious hot dog dinner, we celebrated with (again) candles and singing!

We watched Johnny English Reborn, which the reviewers mostly said had tired, rehashed spy thriller parody humor. But those tired gags can seem awfully funny if you've never seen them before, so the crowd loved the movie.

Post-sleepover, the boys had abundant device time...

...followed by strawberry-nutella crepes, lovingly made by Sigrid.