Joie de vivre

Dancing Goth Baby

Fri, 18 Jul 2008 15:26:55 GMT

After Z's had a bottle and a change of diaper, and has been up for a little bit, he starts to get cranky and fussy, and I know the time has come to swaddle him for a nap. But just the swaddling doesn't do it--he needs to be rocked, jiggled, walked, or some combination thereof. So now that I have working speakers again, I've taken to putting on some music and dancing him around the room. He likes it, it gets me some exercise, and I get to cycle through my iTunes playlist.

Today's naptime selection: Voltaire's "Out of Reach." Start 'em young, I say. Becki would be proud.

Where have all the pictures gone?

Fri, 18 Jul 2008 00:26:48 GMT

My pc has stopped automatically detecting my camera. Normally when I connect my camera to my pc with a USB cable, the pc automatically opens some kind of basic Windows utility to upload the pictures. Today, though, nada. And I don't know what this program is that uploads the pictures, so I can't go looking for it in my hard drive. Meanwhile, Photoshop is not acknowledging the existence of the camera, nor is it listed under Settings/Scanners and Cameras.

I've tried reinstalling the camera driver. I'm pretty sure the USB cable is ok, bc when I connect it, the camera turns on the way it's supposed to. The camera doesn't need to be on any special setting to upload. It's a Canon PowerShot G6. Anyone have any ideas?

UPDATE: OS is Windows XP, and we just installed SP 3. I did try rebooting already. The camera isn't listed in My Computer as a USB device, but I'm not sure if that's normal--I never looked before bc I was depending on this program to open.

Back on the Dance Floor

Thu, 17 Jul 2008 16:09:12 GMT

Last night was my first time back social dancing since last November, when I really couldn't do much at all due to the pregnancy. I had one private lesson last Sunday, which went extraordinarily well (the instructors not only know how to dance, they know how to teach, which can be something of a rarity), so I was anxious to get back out on the dance floor and see how well my muscle memory had retained everything.

Not great, but not bad either. I got in five dances, one with a new guy, and four with more experienced dancers. I'm afraid I was concentrating so hard on posture-momentum-weight-frame-footwork that I forgot to smile and have fun, but I didn't embarrass myself too badly. :D

It was a new venue for me, a place in East Atlanta called the Graveyard, that started up a swing night sometime last year while I was out of commission. The dance floor was tiny, but I left before it got too crowded. The best part was the live band. Last night it was just guitar and piano, with a vocalist sitting in occasionally, but I've been told there's often an upright bass as well, which has got to be some bit of fun.

My only problems with the place were the location--East Atlanta is not exactly what you'd call upscale or even safe at night--and the fact that it's a bar, so non-dancers were smoking. I hate coming home with cigarette smoke in my hair, not to mention what it's doing to my lungs to breathe the stuff during an aerobic workout. Also, because I'm a big wimp and don't like highway driving, I took Briarcliff/Moreland all the way downtown, which is an awfully long drive to make without company. So I'm kind of torn on going back--I think I'd rather not go back alone, due to the long drive and the location. And there's always Hot Jam.

Like Father, Like Son

Tue, 15 Jul 2008 02:32:46 GMT

One of these things is just like the other!

And be sure and check out Aaron's blog for some video of Z giggling!

Snacktime for Mommy

Mon, 14 Jul 2008 17:55:05 GMT

Z is good enough to eat!

More Recipes

Sat, 12 Jul 2008 21:30:38 GMT

Last night for dinner I made

Roasted Pork With Sage Berry Dressing

Ingredients

1/2 cup dried cranberries
1/3 cup apple cider
1 tsp canola oil
2 medium onion(s), or large shallots, chopped (about 1/4 cup)
1/8 oz fresh sage, 2 Tbsp
1 1/4 Tbsp seasoned bread crumbs, coarse
3 pound lean pork loin, boneless roast
1/2 cup spinach, fresh leaves

Preheat oven to 375°F. Coat broiler pan with cooking spray and set aside.

In a small bowl, combine cranberries and cider. Cover and microwave on HIGH for 1 minute; set aside.

Meanwhile, heat canola oil in medium skillet over medium-low heat; cook onions and sage until onions are softened, about 5 minutes.

In a large bowl, mix together bread crumbs, cranberry mixture and onion mixture.

Place pork on cutting board. Cut loin in half almost, but not all the way, through. Open like a book so loin lies almost flat. Place spinach leaves over one half of loin. Place stuffing on top of spinach. “Close” the other half of loin on top of “filled” half and tie loin with cooking string to secure.

Place pork on broiler pan and roast about 1 hour 20 minutes. Remove from oven and cover with foil; let stand for 10 minutes. Carve into 1-inch thick slices, remove string and serve. (Note: Cooking the pork on a broiler pan allows excess fat to drip away. Line the bottom of the pan with foil for easy cleanup.)

Makes 8 servings, 7 pts per serving.

OMG, this was amazing. It was great getting to use some of the wildly burgeoning sage in my garden. I had to modify the recipe slightly, since I was working with chops and not an actual roast--I just covered each chop in a few spinach leaves, and then spooned some stuffing on top. The sweetness of the berries contrasted perfectly with the slight bitterness of sage and onion. I was thinking of trying it with turkey for Thanksgiving!

The other thing I've been experimenting with this week is smoothies. I tried making my own several years ago, but they always came out kind of bland. This time I tried using an actual recipe, and got better results.

Blackberry and Apple Smoothie

3/4 cup blackberries
1/4 cup unsweetened applesauce
1/4 cup plain or blackberry fat-free yogurt (vanilla works, too)
1 cup 2% reduced fat milk
2 packets SPLENDA No Calorie Sweetener

Chocolate-Covered Strawberry Smoothie

1 cup ice cube(s)
6 oz light artificially sweetened yogurt, chocolate-flavored
1/3 cup 1% low-fat milk
6 medium strawberries, or 4 large, hulled

The blackberry one was a little bland. The strawberry chocolate one was much better, though it could have used a little more chocolate-y flavor. I didn't have chocolate flavored yogurt, so I used fat-free chocolate pudding.

The only problem is that these are single serving recipes, and using the blender is rather a lot of mess and fuss for one meal/snack. I'm thinking of doubling or tripling next time, and keeping a couple servings in the fridge for quick breakfasts.

Daily Z: Special Video Feature

Sat, 12 Jul 2008 21:00:18 GMT

Z is starting to grasp things with his hands. Usually I have to put them in his hands, but once he's got a grip, he's pretty good at maneuvering the object to his mouth.

He's also started using his heels to scoot along on his back, but I haven't been able to catch this on video yet. The days of "how'd he get over there??" are almost upon us!

Daily Z

Sat, 12 Jul 2008 17:35:08 GMT

Daily Z

Fri, 11 Jul 2008 20:29:00 GMT

Daily Z

Fri, 11 Jul 2008 01:27:43 GMT

Adorable handmade booties courtesy of weirdsister

Back on Track

Fri, 11 Jul 2008 01:02:29 GMT

I was a Bad Girl last week when it came to Weight-Watchers. I'd like to blame it on the wedding--you don't get out of a Jewish wedding without downing half your weight in food--but truth to tell, it had just as much to do with the Chinese buffet, the airport food, the Philly cheesesteak, the waffles for breakfast, and the dim sum brunch. I was just not paying attention to portion sizes, and paid the price. :P

I've been better this week, though! And to prove it, here's what I've been cooking:

Apple-Crusted Pork with Sweet Potatoes

Ingredients

1 pound lean pork loin
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
3 small sweet potato(es), peeled and cut into 1-inch pieces
2 medium apple(s), McIntosh, cored and diced
1 cup unsweetened applesauce
1 Tbsp red wine vinegar
2 tsp Dijon mustard
1 1/2 tsp ground cumin

Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray.

Season pork all over with salt and black pepper. Place pork in prepared pan and arrange sweet potatoes and apples alongside. Spray apples and sweet potatoes with cooking spray.

In a small bowl, combine applesauce, vinegar, mustard and cumin; pour over pork.

Roast pork until cooked through (or a thermometer inserted in center reads 160ºF) and sweet potatoes are fork-tender, about 40 minutes. Let pork stand 10 minutes before slicing crosswise into thin slices. Serve pork with apples and sweet potatoes on the side. Yields about 3 ounces of pork and 1 cup of vegetable-fruit mixture.

Makes four servings, 5 pts per serving.

The meat came out delicious, but it took forever to get the sweet potatoes cooked to an edible texture. I baked the whole thing for an hour, then took the meat out so it wouldn't end up cured, and baked the potatoes another 20 minutes, and even then, some of them were still a bit firm. Next time, pre-bake the potatoes!

Cajun Chicken Strips

Ingredients

1 pound boneless, skinless chicken breast
4 tsp canola oil
2 tsp Cajun seasoning
1 tsp sea salt
1 tsp paprika
1 Tbsp reduced-calorie margarine
1 tsp minced garlic

Mix Cajun seasoning and canola oil; set aside.

Cut chicken breasts into strips. Sprinkle with salt and paprika.

Spray skillet with cooking spray. Cook chicken in skillet over medium heat, turning occasionally, until cooked through (about 5 min). Add garlic and continue cooking another minute.

Turn off heat and add margarine and oil/seasoning mixture. Stir til margarine melts and meat is coated.

Makes four servings, 4 pts per serving.

This was fantastic, and not too spicy, as I'd feared. I just ate it as is, but you could put it on tortillas with some veggies and make fajitas.

Zumba!

Fri, 11 Jul 2008 00:44:27 GMT

You've gotta love a workout that incorporates Latin dance music, mambo, salsa, hiphop, and jazz moves, and was apparently invented by three guys named Alberto. C'mon, who could resist?

Oof. My three-months post-partum body, that's who. I got through half of the 50 minute workout before calling it a night--when I can feel my pulse beating in my face, it's time to cry uncle. Maybe back in the heyday of my swing dance year, I could have managed the full session, but not tonight.

I may work my way up to it, but frankly, I think I'd rather be out there learning to actually dance the mambo and the salsa. (Hiphop I could take or leave.) When it comes to dance, I really prefer partner dancing. There's something very zen and magical about the idea that I can join hands with some random stranger from another city, and we can go out on the dance floor and make it look like we've danced together for years, just by being alert to each other's physical cues.

To that end, I'm going to be taking some private swing lessons in the weeks to come. I'm not sure I really need to be busted all the way back to Lindy 101, but even if it turns out I do, I need to be working with leads who aren't themselves at the 101 level. One hour of private instruction costs about what four hours of group classes do, but the personal attention makes up for the increased cost.

Daily Z

Tue, 08 Jul 2008 02:51:11 GMT

Just the Fax, Ma'am

Mon, 07 Jul 2008 20:19:08 GMT

While this stay-at-home mom gig is a good one, I find I miss having access to the office fax machine. Can anyone recommend a good, cheap (or free!) downloadable fax software that will let me fax from my scanner?

Wedding Pictures

Mon, 07 Jul 2008 01:23:34 GMT

Pictures of Joel and Sybil's Mexikosher Wedding

Whatcha doin' this weekend? Oh, not much.

Sun, 06 Jul 2008 14:53:30 GMT

For someone who had no plans for the holiday weekend, I sure have been busy. Friday Z and I went out for dim sum with itarille, rslatkin, vatavian spambrian, and eponasr. The former three came back to the house with me in the afternoon, then we all went out for the Lenox fireworks display that night. The original plan was to take Z along in the front carrier, but Aaron decided he didn't want to go, so he and Z stayed home. I'm just as glad--while Z has successfully slept through a combined klezmer-mariachi band, I'm not sure how he would have responded to big sky-bangy noises.

Also, I don't know why it never occurred to me to watch fireworks with my glasses off before! Giant glowing puffball-fireflies, big enough for me to reach out and grab!

Yesterday I went with rslatkin, vatavian, partytrick, and skellington to see Wall-E, which is absolutely brilliant. Make sure and stay for the end credits--there's no Easter egg, per se, but the montage they've put together for the credits is almost as good as the movie.

After the movie, we joined up with ahhhnahhh and zudaru for a Mexican dinner, then fetched up back at their place for tea and talk. Aaron had stayed home with Z again, so it was weird for me to have almost an entire baby-free day.

Today's plan had been to hit the Pride parade downtown, but frankly, I'm exhausted. Plus, I'm not sure I'd want to have Z outside in the heat all day, and I feel like Aaron's been on baby duty rather a lot this weekend, so I think I'll be staying home in the A/C. But still. Busy weekend with no plans!

Home again, and with new baby tricks

Wed, 02 Jul 2008 12:17:00 GMT

Last night I put Z on his tummy so I could fasten the snaps on the back of his shirt. Up came his head, and stayed up, not just a little, but all the way, and he looked around alertly. Then, when I was calling Aaron to come look! he wriggled around a bit, and turned himself over. When Aaron got there, I put him back on his tummy, and he did it again!

Every day a new adventure!

Mexikosher Wedding

Mon, 30 Jun 2008 15:19:40 GMT

Boy, no one knows how to party down--and eat--like Jews at a wedding. When we got there at 11, there was a pre-service reception with hors d'oeuvres and an open bar. Then there were the various rituals: the Ketubah, or marriage contract, was signed, the bride helped the groom with his kittel, and then there was th bedekkin. Then there was the marriage ceremony, followed by champagne toasts. Then there was a full buffet reception. With dancing. And wedding cake. And fruit and petits fours for dessert. I danced and ate and ate and danced and cried and whooped it up and had a grand time We didn't get out of there until 5pm. I may never be hungry again.

But this wasn't your run-of-the-mill Jewish wedding bash, not in the slightest. The groom, you see, comes from a Crypto-Jewish Mexican family, and only recently discovered his Jewish roots. So, in keeping with his cultural background, the wedding was not only Jewish but hispanic--a Mexikosher wedding. The Ketubah was written--and read--in English, Aramaic, and Spanish. Food at the reception included beef brisket and chicken fajitas (and vegetable sushi, because the bride is vegetarian). There was a klezmer band and a mariachi band (and I bet they don't play too many Jewish weddings).

Z, of course, was a prime attraction. Mom once more got to swan around proudly, showing him off to the whole family. He was an angel, charming everyone, and only once getting a little fussy. I held him in my arms while we danced the hora, and Sybil even bravely held him in her white wedding gown.

L'chaim!

Queen for a Day

Sun, 29 Jun 2008 04:06:15 GMT

Today my mom got to be queen of her congregation. I brought Z to the service, and as soon as I walked in, she transferred him from my arms to hers, and held him smugly for the rest of the morning. The rabbi announced, "we've been seeing all these pictures of Claire's grandson, and just to prove that she hasn't been downloading them from a website, she's brought him in to visit us today." After the service, all the other ladies crowded around her, cooing and admiring her beautiful grandson.

Z held up through the flight and long wait at the airport like a trooper. He only got a little fussy as we got to our seats and dealt with all the hurly burly of getting settled. But takeoff and landing were no problem at all. Unfortunately, our flight was delayed three hours, so by the time we landed at 1:30 am, and gone to collect the rental car, we'd all reached the ends of our ropes--cranky mommy, daddy, and baby. Luckily, it wasn't as hard as I thought to install the car seat, but man, we didn't get into the hotel until 3:30 am, so making it to the synagogue this morning was a challenge. It was worth it, though. He was an angel all through the service, and the look of sublime bliss on Mom's face as she showed off her grandson was a joy to behold.

Tonight I was tickling Z with my hair, and I got a squeal that I believe may have been a proto-giggle!

Advice for Traveling With Baby

Thu, 26 Jun 2008 19:34:45 GMT

We're taking a trip to NJ, and we're a little nervous about traveling with Z. The biggest question I have right now is about using the car seat in a rental car without the nifty snap-in base. Presumably any car we rent will be new enough to have the LATCH system, and while I know that's supposed to be easier than using the seat belt, I've never even seen it before. We'll be getting in to the rental car place around midnight, and I'm worried about trying to figure this out while tired and punchy from traveling. Those of you who have newer cars, how does this work?

Double Feature: Baby and Henna

Wed, 25 Jun 2008 22:41:28 GMT

If I could have a topical anesthesia, I'd totally get a tattoo like this. Why does getting a tattoo have to be this big macho rite of passage thing? I am not macho, I am whatever the opposite of macho is. I am ocham. I just like the pretty.

Daily Z

Wed, 25 Jun 2008 20:10:20 GMT

I have a purring cat and a sleepy baby.

New Recipe

Wed, 25 Jun 2008 18:34:54 GMT

Pork with Maple Marinade

Ingredients:

1/2 cup maple syrup
1 tsp mustard
1 tsp ground cloves
1 tsp ground ginger
1 tsp table salt
1/2 tsp ground cinnamon
1/2 tsp pepper
2 1/2 pound lean pork tenderloin

In a large zip-close plastic bag, combine syrup, mustard, cloves, ginger, salt, cinnamon and pepper. Trim pork of all visible fat and cut each tenderloin in half widthwise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag occasionally, at least 2 hours or overnight.

Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil about 5-6 minutes per side. Let stand at room temperature for 5 minutes before slicing. Yields about 4 ounces of meat per serving, 4 points per serving.

Definitely doing this one again! I don't normally do marinades, since I am not very good at the planning ahead of time. But this stay-at-home-mom thing is a great gig--I was able to put the marinade together in the morning and cook in the evening.

Pretty Sky BoomBoom

Wed, 25 Jun 2008 17:30:14 GMT

Who's up for fireworks at Lenox this year? We'll be taking MARTA (with Z in the front carrier). Let me know if you want to meet up there.

F/SF Classics as Russian Folk Art

Wed, 25 Jun 2008 17:21:00 GMT

Wow, I wish I could read Russian!

The Terminator

The Matrix

Lord of the Rings

Spiderman

Star Wars (I love the steampunky R2D2.)

Harry Potter

War of the Worlds