Advanced Digital Photographic Manipulation

For financial aid purposes, I had to find an elective class to take that would give me full-time status as a student. After thumbing through all of the classes given by the Physical Education Department and some advice from Kimtastic Momma, I decided that if I was going to have to spend time taking another class, I was going to take something fun that I could use in my everyday life. I happened upon a class called "Advanced Digital Photographic Manipulation" that is given by the Art Department. The description for the class stated that this class would focus on taking digital photographs and applying advanced Photoshop techniques to these images. Based on my background, I figured that this would be the perfect class for me.

All I can say is...wow! I know that it will make BlueMomma happy to know that I am learning soooo much. Our instructor has asked us to begin taking as many photos as possible in RAW format to use for the class. Over the past week, I have taken hundreds of pictures...trying to avoid pics of the kids and focusing on things that I find beautiful (i.e. water, flowers, butterflies, trees, vintage signage, etc.)

Today, our instructor told us that he would like to view our images. I was excited because I had taken hundreds of pics. One problem, he hated them...all of them. Since he is an incredibly talented artist/photographer, I should have known that I needed some pics that were a little bit deeper. His first question was, "What are you trying to say?" His second question was, "Why would I want to look at your pictures?" Well, poo! So, right now, I am trying to figure out what statement I want to make...sheesh! Until then, enjoy the pretty pics. They say nothing except, "I took this picture because I wanted to, and I thought that it was pretty."

Pictures That Don't Say Anything

StickyBun-Scotti's 1st Birthday

Thought I would share some pics from StickyBun-Scotti's 1st Birthday Party! We decided to just have a small family gathering at our house for his party. Not sure if we could have fit many more in our living room, so we may have to select a different venue for when we invite all of his pals.

Since I started the tradition of making the birthday cake with The Fred's 1st Birthday, I decided to make a cake for his party too. The Husby and I prepared Booze Meat, Parmesan & Lemon Red Potatoes, & Zoe's Style Slaw for the guests. Great-Grandma "P" made a beautiful green salad that combined two of StickyBun-Scotti's favorites: avocado and mandarin oranges...yum-o!

I can't believe how quickly this year has flown by, and I couldn't be more thankful for my beautiful baby boy!

Loss of Identity & The People-Pleaser

This will come as no surprise to most, but I am what most would refer to as a "people-pleaser." I'm not sure where this all began, but it is definitely a full-fledged trait at this point. Call it the Libra mentality or avoiding conflict or whatever, but I like to please people, and I have been damn good at it until now. I want to be happy...and I want everyone else to be happy...so if I can help to make you happy in some way, I am going to try. I have found that this can be a great thing when it comes to parenting, but it is not always good in our other personal relationships. Why? Because some people just can't be pleased. Sometimes that proverbial bar just isn't within reach because it never existed in the first place.

I'm sure most of you are wondering where the loss of identity comes into play, so here we go. Could we really spend so much time and effort trying to please somebody that we lose a part of ourselves in the process? For example, let's just say, you don't like chicken, don't like to drive, only like to go out to lunch on Friday, and love country music. Based on this knowledge, I will not cook chicken when you come over, drive whenever we are together, only ask you to lunch on Friday, and let you tune the radio to a country station...even though I dislike country music for the most part. Can you see where the loss of identity part factors into this equation? Because of my strong desire to please others, I begin to lose some of the things that make me...well, me.

Now, let's take this one step further. You have let me know in some way these aforementioned wants, desires, likes, and dislikes, so I have remembered these things in a type of mental checklist. Without notice, things change and items are added to and erased from the list. With the longer our relationship lasts, my mental checklist begins to include hundreds if not thousands of items. There are so many items at this point that I go through my day trying my best to make sure I do these things in the way that you like. Unfortunately, I fail...often. The people-pleaser in me gets very hurt because I don't want you to be unhappy, but it never seems that I can do things in a way that you would deem correct.

So, I go through life trying to do things according to my mental checklist, but realize in the process that I am very rarely doing things the way that I would choose to do them. Not only that, but I begin to voice my opinion less and am fearful of speaking what is on my mind...even when you ask me, "what is wrong?" This is the loss of identity that comes from just too much people pleasing. I have to finally admit to myself that some people cannot be pleased...no matter how hard we try, and some people will never be happy...and there is nothing we can do about it. Although, maybe some good drugs could help.

Whew! That was deep...I know. Feels good to let it all out.

Rainy Winter Days

This is my 100th post, and I am going to keep it short and sweet...

"There are only two good things to do on a day like today...and I don't play cards."

Major Blog Hiatus

To say that things have been hectic, would be the understatement of the century. I have been receiving e-mails en masse (some from people I don't even know besides via my blog) asking if I am okay since I have not posted since mid-December. Everything is fine...just crazy as usual. I just started school on Monday at UAB. Here are some things I have realized since my return to school:
...we all acted like idiots when we were college freshmen
...you get smarter with age
...you appreciate time with your kids even more when you don't see them 24/7
...cafeteria food has gotten much better over the past ten years
...always look both ways...college kids don't see you or the red light when driving and talking on the phone

I know...there is nothing prophetic about these statements...just some observations. Once I get this first week under my belt, and my laptop back up and running, I will be resuming my regular posting...erratic as it may be. Until next time, Happy 2008!

Stuck In a Rut...And So Is My Gut

Okay, as many of you know, I have been working my fanny off (I wish that this was a literal statement) working out with a trainer at Fitness Together. Things were great at first...I was pumped about working out and was doing cardio five or more days each week. Unfortunately, about eight weeks into my schedule, I have lost my gusto. Now don't get me wrong, this has nothing to do with my trainer. He is wonderful...keeps me motivated...always has a new workout planned. For some reason, I started getting down on myself because I was not seeing the results that I had expected.

We all watch shows like "The Biggest Loser" where contestants lose 50+ pounds in three months. I guess that something in me was hoping that I would have fantastic results like that. I can't complain too much because I have dropped two sizes in my jeans, but the scale has yet to budge. I have even gained three pounds since I started working out...what the $#*@! Hopefully, I will find it in me to keep pushing myself and start getting excited about working out again. Maybe, once the holidays have passed, I will have a renewed outlook. Until then, I'm stuck in a rut and so is my gut...

Favorite Recipe: Holiday Dinner

Thought I would share the menu from the Christmas party that we hosted at out house for the Husby's colleagues. Everything went off without a hitch, and the menu was simple, casual, delicious, and painless for the cook. I prepared all of the items the day before and put them in the refrigerator to bake the day of the party. If you choose to go this route, be sure to bring the food to room temperature before baking (after about an hour out of the refrigerator, they should be good to go). In order to bake everything at once, I adjusted the oven temperature to 350 degrees and increased the bake time for those items that needed to cook at a higher temperature. This menu will serve up to 12 people. Enjoy!

Holiday Dinner Menu:
Sunset Punch
Apple and Pomegranate Cider
Spiced Pecans
Spinach, Artichoke & Bacon Dip with Crusty French Bread
Spinach Salad with Hot Bacon Dressing
Corn Casserole
Creamy Green Bean Casserole
Smashed Red Potatoes
Booze Meat
Bourbon Pecan Tart with Chocolate Drizzle

Sunset Punch

Ingredients:
2 cups pineapple juice
2 cups cranberry juice cocktail
1/2 cup fresh lime juice (about 4 large limes)
9 lime slices
1 (11.5-ounce) can apricot nectar
24 ounces champagne

Directions:
1) Combine first five ingredients in a large pitcher. Cover and chill.
2) Add champagne immediately before serving.

Apple and Pomegranate Cider

Ingredients:
6 whole cloves
2 (3-inch) cinnamon sticks
1 (3-inch) strip lemon rind
1 (3-inch) strip orange rind
8 cups unfiltered apple cider
1 cup pomegranate juice
3/4 cup fresh orange juice
1/4 cup sugar
1/4 cup fresh lemon juice

Directions:
1) Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2) Combine cheesecloth bag, cider, and remaining ingredients in a Dutch oven; bring to a simmer. Cook 30 minutes. Discard cheesecloth bag.

Spiced Pecans

Ingredients:
2 tablespoons sugar
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
2 teaspoons butter, melted
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1 pound pecan halves
Cooking spray

Directions:
1) Preheat oven to 325°. Combine all ingredients except cooking spray in a large bowl, tossing well to coat.
2) Spread mixture evenly on a jelly-roll pan coated with cooking spray. Coat nuts with cooking spray.
3) Bake at 325° for 15 minutes, stirring every 5 minutes. Remove from oven; cool completely. Store in an airtight container.

Spinach, Artichoke & Bacon Dip with Crusty French Bread

Ingredients:
2 (8-ounce) French bread baguettes, each cut into 32 (1/4-inch) slices
Olive oil-flavored cooking spray
1/3 cup fat-free mayonnaise
2 garlic cloves, minced
1 (8-ounce) package 1/3-less-fat cream cheese, softened
1 (8-ounce) package fat-free cream cheese, softened
2/3 cup (about 2 1/2 ounces) grated fresh Parmesan cheese, divided
5 center-cut bacon slices, cooked and crumbled
1 (14-ounce) can quartered artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Directions:
1) Preheat oven to 350°. Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned.
2) Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy.
3) Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach.
4) Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese.
5) Bake at 350° for 25 minutes or until thoroughly heated. Serve with toasted baguette slices.

Spinach Salad with Hot Bacon Dressing

Ingredients:
1 bag spinach salad
2 hard boiled eggs, sliced
1 cup mushrooms, sliced
1/4 cup bacon pieces
1 bottle bacon dressing

Directions:
1) Place spinach salad in a large bowl and top with egg slices, mushrooms, and bacon pieces.
2) Heat bacon dressing in the microwave for 1 minute and serve over salad.

Corn Casserole

Ingredients:
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 cup shredded cheddar cheese

Directions:
1) Preheat oven to 350 degrees. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
2) Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. 3) Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Creamy Green Bean Casserole

Ingredients:
2 cans drained French cut green beans
8 ounces shredded mozzarella cheese
2 tablespoons butter
2 tablespoons flour
2 teaspoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 cup sour cream
1 cup crushed corn flakes
Cooking spray

Directions:
1) Preheat oven to 400 degrees. Combine first nine ingredients and mix until well combined.
2) Spread mixture into a glass baking dish and top with corn flakes. Spray corn flakes with cooking spray.
3) Bake in pre-heated oven for 20 minutes.

Smashed Red Potatoes

Ingredients:
13 cups cubed red potato (about 4 pounds)
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions
1/4 cup low-fat buttermilk
3 tablespoons butter, softened
3/4 teaspoon salt object
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried dill

Directions:
1) Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain.
2) Place potatoes in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Booze Meat

Ingredients:
3 cups red wine
3/4 cup soy sauce
3/4 cup ketchup
3/4 cup brown sugar
1 1/2 teaspoons dry mustard
2 teaspoons onion salt
2 teaspoons garlic salt
3 flank steaks

Directions:
1) Combine first seven ingredients, red wine through garlic salt, and stir well with a whisk.
2) Run a serrated knife over the outside of flank steaks to make shallow cuts in the surface of meat. Place steaks in a shallow glass dish.
3) Pour marinade mixture over steaks, cover, and refrigerate for 24-48 hours.
4) Preheat grill and cook steaks until meat is at medium temperature. Slice flank steaks into thin slices.

Bourbon Pecan Tart with Chocolate Drizzle

Ingredients:
1 cup packed light brown sugar
3/4 cup dark corn syrup
3 tablespoons all-purpose flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
2/3 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 ounce bittersweet chocolate, chopped

Directions:
1) Preheat oven to 350 degrees.
2) Combine first 10 ingredients, stirring well with a whisk. Stir in pecans.
3) Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife.
4) Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
5) Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.