Oops! Missed a Day [12 May]

Yesterday got away from me and it wasn’t until I climbed into bed to play my nightly Backgammon match that I realized I hadn’t posted my image for the day. I did take it though.

half mast
half mast

Boris has been a little moody lately. When his tail is halfway down like this, it means he is a little sad. Poor guy. It’s a hard life, being a pug.

Every Day in May: Oat-Wheat Bread [11 May]

oat-wheat bread

I once again made up a bread recipe, based upon what I had in the kitchen.

Oat-Wheat Bread
1 C. Quick Cooking Irish Oatmeal
3/4 C. boiling water
2 Tbsp. honey
2 Tbsp. agave nectar
2 tsp sea salt
1 pkt active dry yeast
1/2 C. warm water (not boiling)
1 tsp brown sugar
2 C. white flour
2 C. whole wheat flour
Additional flour and/or water as needed

Small amount oil or water [optional]
1 Tbsp Quick Cooking Irish Oatmeal [optional]

  1. Mix oatmeal and boiling water in a large mixing bowl. Once mixed fully, add honey, agave nectar, and sea salt. Set aside to cool slightly. Resist the urge to eat an oatmeal snack.

  2. In a small bowl, mix yeast, warm water, and brown sugar. Set aside until foamy (1-5 minutes). If the yeast is not foaming, the water may have been too hot or the yeast may be old/bad. Do not use if the yeast solution does not foam or your bread will not rise!

  3. Once yeast solution has foamed, add to oatmeal paste and blend.

  4. Add the flour to the oatmeal slowly and mix until it all sticks together and appears to be a bit shiny but dry enough to touch without getting sticky dough all over your hands. If you are using a stand mixer with a dough hook, the dough will have collected into a nice neat ball all on its own.

  5. Turn the dough out onto a floured surface and knead for 10-15 minutes, adding flour if it is too sticky to handle; water if it is falling apart. Note: you will need less time kneading if you have used a stand mixer with hook attachment or a food processor to blend the dough. At the end of the knead, dough should be mostly smooth — though the oatmeal will give it a slightly mottled texture.

  6. Turn dough out into a lightly oiled bowl. Cover loosely with a towel or plastic wrap and set in a warm spot to allow to rise until doubled, approximately one hour.

  7. Punch dough down in bowl. Separate into 18 equal sized balls and place on a lightly oiled cookie sheet. Alternatively, separate 2/3 of the dough into a loaf pan and the remainder into 6 rolls.

  8. If you like, brush tops with oil or water and sprinkle with a bit of the dry oatmeal.

  9. Preheat oven to 375°F.

  10. Allow the rolls and/or loaf to double in size again, approximately one hour.

  11. Bake loaf for approximately 50 minutes; rolls approximately 25 minutes.

oat-wheat bread

Enjoy! We did.

Every Day in May: Peeling [10 May]

peeling bark

I’ve always liked bark.


I’ve grown to really love succulents.

Every Day in May: Saturday Fail [9 May]

Today I fail. I slept in, I cleaned the house, I played cars with some 2 and 4 year olds. No photos.

I have half of a cat:

half claw

And half of a pug:

half pug

Tomorrow, something more (I hope).

Every Day in May: Angle [8 May]

angle baby sweater

Creating of a different sort. I finally finished this baby sweater. I think it’s cute and hopefully not too modern for the parents.

angle detail

I had a hard time finding a good button. I’m not 100% happy with this one but it’ll do.

Every Day in May: Swinging [7 May]


Phonin’ it in today. I did drive around and scope out a few things I’d like to photograph later.

My youngest sister sent me some lens filters for my birthday. I was playing with the UV filter here.

Every Day in May: Strawberry-Rhubarb Oat Crumble [6 May]

Baking a crumble is considered making something, right? I made Strawberry-Rhubarb Oat Crumble today.

I sort of winged the recipe:

strawberry-rhubarb oat crumble

Strawberry-Rhubarb Oat Crumble

Strawberry-Rhubarb Filling
* 1-1/2C rhubarb, cleaned and sliced into 1/2″ wide pieces (approximately 3 large stalks)
* 1 pint strawberries, cleaned, hulled, and sliced
* 1/2 C sugar (I used fine granulated baker’s sugar)
* 3 Tbsp cornstarch
* juice of one lemon (if you would rather it be more sweet than tart, use an orange)
* zest of one lemon
* pinch of sea salt

Oat Crumble Topping
* 1 C flour
* 1 C quick cooking rolled oats
* 3/4 C brown sugar
* 1 tsp ground cinnamon (optional, to taste)
* 1/2 C butter, melted

  1. Preheat oven to 375°F.
  2. Prepare Strawberry-Rhubarb Filling: mix the strawberry and rhubarb in a 9×9″ pan (or deep pie plate), adding the dry ingredients and then the lemon juice. Toss to coat.
  3. Prepare Oat Crumble Topping: blend the dry ingredients together in a bowl. Drizzle the melted butter over the dry ingredients and blend with a fork until the mixture is combined into small and large clumps of tastiness.
  4. Optional: Mix about 1/4 of the Oat Crumble Topping directly into the Strawberry-Rhubarb Filling.
  5. Top the Filling with the remaining Oat Crumble Topping.
  6. Bake until bubbly, about 40 minutes.

Another construction option is to put half of the Oat Crumble Topping in the bottom of the pan before adding the Strawberry-Rhubarb Filling to it, and then top with the remaining Oat Crumble Topping. Alternatively, you can use all of the Oat Crumble Topping as topping.


I had a bit with some plain lowfat yogurt. It was delicious, nice and tart, just the way I like it! Enjoy!

Every Day in May: Red Barberry [5 May]

red barberry

Barberries may be common, but I really like the red ones in spring. The yellow and red flowers are striking against the burgundy leaves.

raindrops on red barberry

This shot is not quite right. The framing is off– I moved ever so slightly while taking this shot.

I have an older nikkor 105mm f/2.8 macro without VR — and no tripod here in temporary housing. Bracing against myself kept jiggling down a little bit, but not enough. My new 55-200 has sold me on VR in certain cases now (like a super heavy macro lens that I like to take hand-held shots with).

Every Day in May: The Cop-Out [4 May]


Today was such a crummy day up until a few hours ago. I didn’t get out to take any photos other than these few dog shots. Dogs — my cop-out.

The neighbor’s bassett hound came by while I was messing around with the camera. I love his little wrinkled ankles. Maybe they will be the star of a future macro shot?

i love the wrinkles

I mean, check out those wrinkled ankles! How cute.

Every Day in May: I’ll Say! [3 May]

barnacles and starfish
barnacles and surprise [gallery]

Taken at the Bellingham Fairhaven ferry terminal.

rainier special
rainier special [gallery]

I’ll say it’s there!