For the athlete I might imagine that an 11a.m. kickoff is early…tough to get the body moving . But I enjoyed it because for the most part the temperature remained rather pleasant until the last 20 minutes of match time
Lady Highlanders started strong and were able to matchup well against Cleveland…but…there is always a but I guess…the Iron Maidens played a pretty stifling defense…Sideline to sideline the Maidens were right there to stop any progress…Was I watching the All Blacks…not quite but …they were very tenacious
I dont have the final score but the out of towners were victorious today
As I looked through my images…one Lady Highlander always seemed to be in the image…and if you are in a lot of my images that means you are pretty active….making a hit…taking a hit…and even scoring a try …I think I am a fan of number 10 .
As Manager Clint Hurdle might say…shower well ladies…tomorrow is another day….
Good luck against South Buffalo
here are some images
Please help Sammy…he is my best friend…We rescued each other about20 months ago…and now he needs emergency surgery to save his life…Please go to my fund me page to help and more information
I would appreciate it if you could share this with as many people as possible…merci and thank you for caring and your compassion
I thought it was hot last Saturday as the lady Highlanders hosted Buffalo Rugby Club…The sun was harsh on me physically and as a photographer…no excuses her…just not a good of photography…and as for rugby Buffalo was the team bettered prepared to play…but one thing I find peculiar and actually do not understand…it is when the ball goes into touch and you can either do a line out…or …you can throw it into a teammate quickly…I dont understand it and why it is allowed sometimes and other times not…I think it is a good play if you can catch the other team off guard…and Buffalo took advantage of that play at least a couple times during the match.
The match was scheduled for 11…the Highlanders were there…but the Buffalo team was not ready as they arrived when I did…just 10 minutes before the hour…and to boot…the Sir was even more late…but at the end of it all…Buffalo had a nice drive home
just afew images
Not much to say about the day…it was a warm Sunny Sunday afternoon…and morning…Sammy and I were down there around 9 so we did not have to feel the heat…met a couple guys from Limburg Germany…known for its Cathedral…St Gregory …I believe…but they had a German flag …and drinking Budweiser…said they were not able to find German beer…but they came all the way from Germany for the home opener…I told them I had 2 years of German in high school…but all I could remember is …Ich gehe in die schule…they laughed…but actually I do remember more…some times on Fridays if we were good…Sister Mary Donald would bring out the beer singing sheets…and we would have a great time..
.Ein Freund, ein guter Freund,
das ist das Schönste was es gibt auf der Welt.
Ein Freund bleibt immer Freund,
und wenn die ganze Welt zusammenfällt.
and it was a great time for the Steelers as they won pretty easily
so a few images from our morning near Heinze field
It was a warm September day in McDonald PA …most people I know are watching college football…but me not being like most people I know…I am watching club rugby and did not mind at all that my alma mater in football were getting their behinds whooped by those cowboys from Oklahoma
I can say mistakes …mistakes…mistakes…made all the difference but that wouldnt be true…but I did hear one player say that his teammates were afraid of being hit…Even though the Highlanders were dominant throughout…the Hooligans did come out stronger in the 2nd half…I give them credit for that…and maybe changing their focus from winning the game…to maybe just winning their next posession
Anyway the team in red wins again in fine fashion.
Here are some images
Took a course and am working on one of Chris Orwig’s books…trying to get better with portraits…so I have an assignment of 10 self portraits
So I am trying to use some of my interests to help with my portraits…I do like to find old furniture that people are throwing away . I usually chalk paint them …mainly because that means a lot less work…In most cases that means little or no sanding…the images below are tied into repurposing old furniture…yes help save the planet
So the next images take into consideration my new years resolution…and that was to learn how to bake bread . I love to bake all kinds of treats but one I could never master was making bread…I never could get a good rise…I said hello to the King Arthur Flour web page…what a great cite for bakers…and if you have a problem …call their hotline…they are glad to try and help you solve any issue you may have . And not only have I become successful at making bread…I have a new room mate…Thelma…she is my almost 8 month old sordough starter…and the last 2 times I made sourdough bread…it was just the tangiest and best tasting sourdough . Thelma is one sassy gal .
If you want to make some bread…really easy bread…head on over to KAF’s web page
Here is one easy peasy bread from KAF…they say to free form it…I have done that…but the bread does not seem to rise a whole lot…to help with that issue I put the dough in a bread pan to get some height…enjoy and thank you KAF
The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you’re ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you’re a first-time bread-baker, you’ll never believe this bread came out of your own oven. And even if you’re a seasoned bread baker, you’ll love this recipe’s simplicity.
- 3 cups lukewarm water
- 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour* or Organic All-Purpose Flour
- 1 tablespoon salt
- 1 1/2 tablespoons instant or active dry yeast
- *See “tips“, below
- Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, “lukewarm” means about 105°F, but don’t stress over getting the temperatures exact here. Comfortably warm is fine; “OUCH, that’s hot!” is not. Yeast is a living thing; treat it nicely.
- Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don’t have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined.
- Next, you’re going to let the dough rise. If you’ve made the dough in a plastic bucket, you’re all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you’ve made the dough in a bowl that’s not at least 6-quart capacity, transfer it to a large bowl; it’s going to rise a lot. There’s no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it’s time to bake bread.
- Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you’re pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it’ll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it’ll rise, then fall. That’s OK; that’s what it’s supposed to do.
- When you’re ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It’ll be about the size of a softball, or a large grapefruit.
- Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don’t fuss around trying to make it perfect; just do the best you can.
- Place the loaf on a piece of parchment (if you’re going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking.
- Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won’t appear to rise upwards that much; rather, it’ll seem to settle and expand. Preheat your oven to 450°F while the loaf rests. If you’re using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.
- When you’re ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2″ deep. The bread may deflate a bit; that’s OK, it’ll pick right up in the hot oven.
- Place the bread in the oven — onto the baking stone, if you’re using one, or simply onto a middle rack, if it’s on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It’ll bubble and steam; close the oven door quickly.
- Bake the bread for 25 to 35 minutes, until it’s a deep, golden brown.
- Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.
It sometimes amazes me what I can photograph in a very small area…still having issues with my knee and my feet so Sammy and I do not walk as far as we once were able but we have devised a plan that gives us a high yield for a small investment
I love PPG Plaza in the summer and the winter…summer you have the water display and in winter you have the ice rink in the exact same place
Sunday mornings it is peaceful downtown…plus street parking is free
Some things that Sammy and I saw
this is short and sweet…for most of my 63 years I have shared my life with dogs…here are some of my best friends
Well it is almost Christmas and there is no snow on the ground . I do live in the northeast and temperatures have been fluctuating so the snow we use to have is gone and now looking at a rainy Christmas day…as I am writing this i am listening to fairy Tale of New York…one of my favorite Christmas songs…and to get into the Christmas spirit I do want to build a snowman . I was inspired by work that I saw on pinterest …from a page called…CAKE TIME…it is written in Polish but you can get an English translation . I did not use her chocolate cookie recipe …only her idea…I used a chocolate sugar cookie on Sweetopia…that is very chocolaty
So I put these two things together . Cake Time uses sugar paste to coat her cookies…I instead used the glaze that is…2 pounds confectioners sugar…10 T karo…10 T milk…and I added a teaspoon of cinnamon emulsion and a teaspoon of cream cheese flavoring . So I cut out 3 different sizes of round cookies…I found very inexpensive plastic round cutters on amazon…I then iced them all….let them dry 12 hours…and then I used my Wilton food writers to start drawing arms and eyes and a mouth….after that dried I started stacking cookies…using frosting as glue…I used 5 cookies per 1 snowperson .
Hope you all have a wonderful Christmas and a grand New Year