10 July 2009


Today Steve was cruising Facebook and found that an old friend had posted a pic of him from "way back in the day." From back when his hair was long. Nice pic. See?

Made me start thinking of all the changes we go through over the years. Change our hair--longer, shorter, different color. Add a few pounds. Change our look (he never wears that leather jacket any more). Get older. But hopefully never grow up.

04 July 2009

More Court at Talonvale

His Majesty Eik mugs for the camera.
Sent via BlackBerry by AT&T

Court at Talonvale

Sent via BlackBerry by AT&T

A Pause Between Battles

Silverthorn pauses for some G2 between battles. The weather wasn't particularly hot, just very humid. The damp, however, made the chainmail camail off his helmet leave rust stains down the from of his lamellar armor.

Sent via BlackBerry by AT&T

Ready to push on the Bridge

The "bridge" is constructed of hay bales; the rules say that the side in control when the time is up wins.
Sent via BlackBerry by AT&T

Bridge Battle at the Siege of Talonvale

This SCA event was held in Michigan on the Fourth of July.
Sent via BlackBerry by AT&T

03 July 2009

Spicing up the Cod

Sharing a great recipe here that my friend Dan sent in an email today. Now, as my tomatoes come in and the cilantro in the garden gets bigger, and if my neighbor Jeff heads out on his boat on the 4th and brings home a mess of fish. . . . Anyway, here is Dan's recipe:

We have a farmers' market here in town on Wednesdays. Small, but good stuff. And things you don't get at the grocery store - like oak leaf lettuce, which we all really like. So I went this past Wednesday and got some produce along with hitting the fish monger. There are these two women who have a stand there with the freshest damn fish I've every had. Last week I got dover sole, which I love. . . . Was hoping for sea bass, but they're not really in season, so I got cod. Yeah. Not exciting. But wait. Took an onion, green pepper, red pepper, garlic, jalapeno pepper, and two tomatoes (sounds like a start on salsa) all chopped up and tossed in a hot pan with olive oil. Added salt, pepper, cayenne pepper, cumin, and fresh cilantro. (To be accurate, the tomatoes were held out a bit and the cilantro went in dead last.) Let it all cook down and brown up a bit. Put in a dash of vegetable stock and the juice from half a lime and half a lemon. Cleared a spot in the middle of the pan. Slipped the cod filets in and put a lid on the whole mess. Did I mention the brown rice was almost ready? Fish and rice with my salsa-stuff on top. Salad of oak leaf lettuce and fresh avocado. Cooking is such fun.

Anyone hungry yet?