Entries from March 2006 ↓

Baby Mark needs an ultrasound, today. He has a deep dimple our doctor says may be indicitave of spina bifida occulta and that we should be conservative and have it checked out. Even though my rational mind knows this is what we should do, the other part of me wishes he had said, “You’re being paranoid; no more Internet research for you.”

Obviously, this was not the answer I received.

Today we will be heading downtown to MUSC. My mother works across the street, so she will watch Sir Thousand Hands during the appointment. Here’s where the taste of her own medicine comes in. Every time we visit her she loads my kid up on sweets. I don’t keep candy in the house, so by the time we leave he’s a spun up, sugar encrusted meltdown. Thanks Mom!

Anyhow, this morning I made our Friday morning treat, oatmeal with maple and brown sugar. I neglected to put away the syrup. A few moments ago I turned at a funny sound. STH was chugging syrup.

Ooooh Grandma, you have no idea what you are in for, today.

Miss Ivy, I think I found a book we might both be interested in, The Stakeholder Society. You can find out more, here Economy, Reality, and Us

I found it just meandering through the blogs. I was still cringing from a particularly painful one that probably had music (I mute my sound when I gamble like that). “Wot R u duing?” I know my grammar is far from perfect, but they should bring back flogging for these atrocities.

No really, it isn’t fast at all, it’s immobile.

What am I babbling on about?

Why my husband’s mustang, of course. You see, fourteen months ago he took a perfectly working engine out of his perfectly good car, because it wasn’t fast enough.

How’s that working for ya?

Keep in mind, I have produced a fully functioning human in less time.

Now, I torment him with MustangRolling‘s blog. “Hey Tim, look at this, their car works, why doesn’t yours?”

I think I’m going to start changing our wallpaper to pics of mobile mustangs. I would really like to park in the garage, on occasion.

I found them! In the laundry room of all places. Anyhow, my sink traps are now clean, so I guess that’s the upside.

The downside is that it’s 9am and I’m ready for a drink. Can we say, “Mama is a lush?” haha Very old pic, but it shows the earring I was looking for.

Well, it is shaping up to be a beautiful day. We’re headed off to Wannamaker.

I have misplaced my earrings. I know I picked them up to put them on as we were getting ready to drop Aidan off at my friend’s.

I’ve even pulled the trap off the sink.

I really, really hope Tim picked them up and put them in his pocket.

I packed my camera and stole away to Cordesville, this afternoon. It was a gorgeous day and I had some great captures, most of which I’ll be posting on my deviantART site. I did not know you could walk down to the Cooper from Old Strawberry Church. I must have been out there for an hour or two and didn’t see a soul, not even Little Mistress Chicken. Growing up I was told the church was haunted by six children, but I haven’t found the story with Google. Does anyone know the ghoststory?

I am so excited to have finally found my fellow Palmetto bloggers. Now, Ivy, don’t get me wrong, I love reading all about Nashville and I can’t wait until I can get back up there.

To my fellow Sandlappers*, hello! I’m Heather. I grew up in Ladson and came down with wanderlust in my late teens. I moved to Va Beach, back to the Charleston Area, then byway of my husband, spent five years in Purgatory aka St. Paul, MN. My cross country adventures have taught me to appreciate my true home.

I’m a stay at home mom to two boys, although we really do very little staying at home. We love the Charleston County park system and all this area has to offer. I feel if you can’t find something to do around here, you certainly aren’t trying.

Anyhow, it is a pleasure to meet you.

*Does anyone else remember that song from state history class “We are good Sandlappers?”

Charlie you let me down! Where were you this afternoon? I got the kids in bed so I could enjoy the broadcast and what did I get for my trouble? Clark Howard. Now, don’t get me wrong, he’s not the end of the world, but it just wasn’t the same.

In all actuality, I hope you are OK.

I’m also not the only one frustrated in my house. Mr. Mark has just started to crawl, but he isn’t doing it as well as he’d like. I tell him to cut himself some slack, but he’s not listening.

It’s almost noon EST and soon my favorite college professor will be broadcasting his radio show, which is available via the web at WTMA. His show consists of all things nerdly and some politics to boot!
He made quite an impression on me, ten years ago, and I was thrilled to find his show when I moved home.

If you ever have a chance, give him a listen, you just might learn something.

Our neighbors moved away this morning; they will be missed. I hope the next people to buy the house can put up with us, have a penchant for microbrews, and enjoy sharing reviews of local restaurants. Unlikely, but I can hope, can’t I? We had them over for dinner, last night.

I found my idea for the main course at the grocery store, in the overpriced take it home and cook it section: salmon filets rolled in a spiral around crab stuffing. Try it, if you ever get the chance. It’s one of those meals that looks as though they were a lot of work. Recipe to follow.

I haven’t had more than a single beer or cocktail in forever. I only had three in the course of several hours, but you couldn’t convince my head of that. Ick

Crab Cakes or Stuffing (I call them Crabby Patties and Sir Thousand Hands loves them)
1 lb cleaned crabmeat
1 sleeve ritz crackers (crushed, mutilated, pulverized)
1/4 cup mayo
1/4 cup minced onion
1/4 cup minced bell pepper
dash worcestshire
1/2 tsp dry mustard
2 egg whites (you can use 1 whole egg if you wish, I use the yolks for something else, in this case)
salt, pepper, garlic to taste (I like to add some Old Bay)

Mix well. For crabcakes, form into patties and place in the fridge to set. Pan fry in olive oil or brush with olive oil and bake)

For the salmon spirals: remove skin from the two salmon filets salmon ~ 1lb total and top with crab mixture. Roll the salmon into a spiral and cut in half. You should end up with two spirals, about the size of large cupcakes. Place the cut side down on a parchment paper lined baking sheet. I put them in the fridge, to set. Place in a 375 degree oven and bake for 8 – 10 minutes. While the fish is baking, blend 1 egg yolk with ~ 5tbsp mayo. Brush this mixture all over the fish and stuffing and return it to the oven, bake until golden. (About 5-7 more minutes)

Sprinkle with parsley for color, if desired, and serve with lemon wedges. Any steamed vegetable is a great accompaniment, as are cheese grits. If you’re too snobbish for those, polenta will do.