The Writer - Another even older blog.

Writing and publishing online and still putting in time on my regularly scheduled life.

I was born in the Year of the Dragon, more than a few years ago. 2000 was another year of the Dragon, in December I married Todd, moved to the US and became an expatriate. Spirit of the Night

I work as a freelance writer online and in print. My favourite colour is deep, dark red. When I'm having a bad day going outdoors always makes me feel better. I'm reading the same book I started 6 months ago: Sarum by Edward Rutherfurd. I'm not especially musically inclined, I can turn on the radio and be happy leaving it in the background.

Another old site from my blogging history.

ThatBlog A wallflower in disguise. ASCII artist, Earth Witch, Canadian freelance writer.

At that time I also had my editor profile on Dmoz:

I'm a Canadian freelance writer and columnist, personal blogger and ASCII artist. I started online in July of 1996. I've been a Dmoz editor since November, 1998. HerCorner, for women writers, opened January 1st, 2002.

When I get away from the computer I like to travel (backpacking), sew (crazy quilting), garden (wildflowers and herbs), take long walks and enjoy the outdoors. I like to read about history, art and science.

The universe is full of magical things patiently waiting for our wits to grow sharper. --Eden Phillpotts

Life hasn't always smiled on me, but I have always smiled on life. --Raoul Dufy

My profile on GoGuides (didn't last as long as Dmoz)

GoGuide since: 03 September 2002 Profile: Web developer, publisher and writer. ASCII artist. My favourite things are the outdoors, crafts, history, writing and exploring endlessly.

I was using my married name, Laura Tripp. That didn't last long either.

Written for my About/ profile on the LockerGnome.

Life doesn’t stop for us just because we feel we look fat in everything. Don’t fall into becoming a hermit and letting your goals, your passions and your life itself just slip on by. Grab on!

Having just typed that I have days where I hide behind the front door and just don’t get out. It is handy having the washer and dryer here now instead of going to the laundry mat. I can even order in food when I have the money. But you can’t order in life and all the explorations and adventures you are missing out on.

What are your interests? Mine include rural and urban exploration (old abandoned buildings), ASCII art, pixel art, drawing, cartooning, personal web publishing, writing, reading, photography, philosophy, spirituality, dabbling in web design and web development, small and home business, self help, creative arts, graphic arts, baking, quilting, sewing, embroidery and family.

There is always something new around the corner, you just have to keep looking.

Before I called this column/blog Creative Fat Grrl, or after (I forget which) I had the title:

Blogging Should be Sexy - Blogging should be personal, artistic and sexy. Imperfect, experimental web publishing for free spirits.

I wouldn't use either of those titles now. For different reasons.

I've got leftover white wine, sitting in the fridge awhile. My brother is bringing a friend for dinner tomorrow. Sounds like a good time to try a new cheesecake recipe. I'm going to use the recipe below as a guide. I seldom follow recipes exactly. Sometimes I don't have all the ingredients, mainly the extras. Sometimes, like now when my spring form pan is broken, I have to use some ingenuity. It's not 100% as a system, but I've gotten to the point where I understand what can be changed and what should not. Baking, especially, is a science where one thing reacts to another. So one change can cause more.

I added pickled ginger instead of vanilla. The batter was amazing! I hope it tastes as good when its cooked!

Tammy Spencer - https://www.scotchandscones.com/white-wine-cheesecake

For the filling

• 4 cups (908 grams) cream cheese, full fat (4 blocks), at room temperature, see Recipe Notes
• ¾ cup (150 grams) granulated sugar
• ¼ cup (57 grams) sour cream, full fat, at room temperature, see Recipe Notes
• ⅓ cup (80 grams) white wine
• 1½ teaspoons (1 ½ teaspoons) pure vanilla extract
• 5 (250 grams) large eggs, at room temperature
• 1 tablespoon unsalted butter, melted
• toppings, like jam, fruit, and/or whipped cream, optional

Instructions

• Adjust the oven rack to the lower third position and preheat the oven to 350 °F.
• Check to see if your springform pan fits in a large roasting pan (to use for the water bath). Don't worry if your roasting pan isn't big enough - you can use a 9- x 13-in roasting pan to create steam instead (see water bath instructions below).
• Make the crust: Prepare a graham cracker pie crust and press into a 9-inch round springform pan (you don't have to grease the pan first). Use a pastry tart tamper, the bottom of a measuring cup, or a straight sided glass tumbler to pack the crust down tightly.
• Bake the crust for 10 minutes, then remove it from the oven to cool completely.
• Make the filling: Using a stand mixer with paddle attachment or a hand mixer, beat the cream cheese until it's light and fluffy. Add the granulated sugar and beat on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, white wine, and vanilla extract and beat on low speed until fully combined.
• On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. The idea is to incorporate the eggs without adding too much air to prevent cracks later.
• Before adding the cheesecake batter to the cooled crust, use a pastry brush to spread melted butter on the inside of the pan from the top of the crust to the top edge. This helps keep any batter that rises above the crust from sticking to the pan.
• Pour the cheesecake batter into the prepared crust. Use a small offset spatula or spoon to smooth it into an even layer. Tap the pan gently on the counter to release any trapped air bubbles.
• Prepare the water bath: If you have a roasting pan large enough to fit your springform pan, wrap outside of the springform pan in a double layer of foil, covering the bottom and extending all the way to the top (although a good crust keeps filling from leaking out, the foil helps protect against water leaking in). Set the wrapped cheesecake in the roasting pan, and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake (about 2 inches). Carefully transfer the roasting pan on the lower third rack in the oven.
• If you don't have a roasting pan large enough to fit your springform pan, place a 9- x 13-inch baking pan at the bottom of the oven. Pour in enough hot water to reach halfway up the sides of the pan. This creates steam to simulate the water bath. Put the cheesecake on the lower-third rack directly above the water-filled pan.
• Continuing: Bake the cheesecake for 55 to 70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.

I watched the Lithuanian sisters (Patricija and Brigita) make this soup on My Kitchen Rules. It didn't turn out as pink as it usually does when they make it. They call it "Barbie soup" because it is usually very girly and pink looking. It sounded delicious so I looked it up online. I found the following recipe. I'll try it, but even this recipe uses prepared beets rather than roasting their own. I was surprised, but it shows it is the traditional standard. It wasn't just the sisters taking a shortcut on the show, as Manu was assuming. I'll roast my own beets, contrary to the recipe. We have excellent beets in the garden, so of course, I want to use them.

The sisters also made a potato sausage (Vedarai) and I enjoyed seeing how they used a water bottle to stuff the sausage casing. Creative and inventive. Last course for their instant restaurant was a honey cake, Medaus Tortas. I haven't seen many cakes where the layers are rolled out, like a pancake, baked and then turn out fluffy and good. The honey cake was enjoyed by almost everyone around the table.

Šaltibarščiai (Cold Beetroot Soup) https://tasteoflithuania.com/saltibarsciai-cold-beetroot-soup

Šaltibarščiai, a delightful Cold Beetroot Soup, stands as a true testament to the heart and soul of Lithuanian cuisine. With roots deeply embedded in the country's rich cultural heritage, this vibrant pink-hued soup has journeyed through generations, captivating taste buds and hearts alike. Embodying the essence of summertime refreshment, Saltibarsciai boasts a tantalizing blend of flavors, harmonizing the earthy sweetness of beetroots with the cool tangy kefir and the crisp freshness of cucumbers and dill. As a cherished dish that reflects the resilience and traditions of Lithuania, Saltibarsciai beckons culinary enthusiasts on a flavorful adventure, inviting them to experience the unique and time-honored taste of this treasured Eastern European classic.

Ingredients

• 300 g cucumber approx 1 English cucumber or 3 short cucumbers
• 500 g boiled grated beetroot see details above
• 4 eggs
• 1 tablespoon fresh dill finely chopped
• 2 spring onions thinly sliced
• salt & pepper to taste
• 1 l kefir
• 500 g potatoes
• 1 tablespoon butter
• 1 tbsp fresh dill finely chopped

Instructions

• Start by boiling your potatoes in a large pot of salted water.
• Hard-boil the eggs (it should take about 12 minutes in boiling water). Cool the eggs under cold running water. Peel them, the cut into 4 wedges.
• Tip the grated beetroot (and all of the liquid) out of the jar into a large mixing bowl. Add the cucumber, dill and half of the green onions.
• Pour the kefir into the bowl and season everything with salt and black pepper. Stir everything together until the kefir turns pink.
• Divide the cold beetroot soup between bowl. Top with the eggs and remaining green onions.
• When your potatoes are cooked, drain them, add butter and fresh dill and shake the pot gently to coat the potatoes.
• Serve hot potatoes alongside the cold beet soup.