Showing posts with label Friday Face Off. Show all posts
Showing posts with label Friday Face Off. Show all posts

Friday, September 29, 2023

Lucky Louise!

It's been an intense time for me recently, 
but as of today, everything has worked out!

In early May Terry discovered a repositioning cruise from Honolulu to Sydney,
and he asked me what I thought about going on it.
Duh!  It's been my dream to see French Polynesia, New Zealand, and Australia,
but I never hoped that Terry would consider an eighteen-night cruise across the Pacific. 
You can be together for forty years, and your spouse can still shock you!!!

Mount Tohiea 
Mo'orea, French Polynesia


Terry warned me that we wouldn't be able to see all the places I wanted to visit on this trip.
Royal Caribbean was moving the ship from the summer season in Alaska 
to the summer season in the South Pacific, 
and the Ovation of the Seas was only calling at a few ports. 
But we would be able to see some of the places I longed to visit.
Something or nothing?  Nothing hard about that choice!
Something is always better than nothing!!!

But he wouldn't book it.  
He had a deal in his sights, and I couldn't budge him.
I was beside myself, while he calmly waited and waited, 
until the price dropped to its lowest in late July, and he jumped on it.
On the final possible date in August, Terry paid the balance and said to me,
"There's no turning back now, because the money is unrefundable."
Whew!  I could finally dare to believe that we were going!

Ovation of the Seas at Sydney, Australia

My dreams of seeing the Southern Cross and the Magellanic Clouds,
crossing the equator, viewing the volcanic mountains of Mo'orea, 
and standing on New Zealand and Australia were about to come true.

The Southern Cross
This wide-field image shows the Milky Way stretching across the southern sky. The beautiful Carina Nebula (NGC 3372) is seen at the right of the image glowing in red. It is within this spiral arm of our Milky Way that the bright star cluster NGC 3603 resides. At the centre of the image is the constellation of Crux (The Southern Cross). The bright yellow/white star at the left of the image is Alpha Centauri, in fact a system of three stars, at a distance of about 4.4 light-years from Earth. The star Alpha Centauri C, Proxima Centauri, is the closest star to the Solar System.

The Route:  Honolulu to French Polynesia, to New Zealand, to Australia


Our plans proceeded smoothly until the end of the first week in September.
When we tried to take a photo of me on my iPhone for my Australian visa,
the Australian government rejected it.
We tried to retake my photo dozens of times over the next several days,
but it was always rejected.
It had worked for my New Zealand visa.  Why wouldn't it work for the Australian?

I thought it was my wonky eyes, because it's difficult for me to look at a camera.
Terry thought it was my awful passport photo which had been giving me difficulties
with TSA officials at airports and customs officers at borders.
Regardless, the computer program refused to match my face with my passport photo.


I referred to my photo as MushFace.
I have no idea how my passport came back with this barely recognizable photo when it was issued.
  

 
Finally, in desperation, we decided I should try to apply for an emergency passport.
A wonderful government worker at the National Passport Agency
told me to call the Colorado Passport Agency early on September 19th
and to make sure the person understood I needed a visa as well as a new passport.
Otherwise, I'd have to wait to October 2nd to call.

The days leading up to the 19th crawled by.
I was lucky that the office was in Aurora.
The next nearest offices are in Phoenix and Chicago.  

I landed an appointment last Friday and scrambled to get photos and documents together.
I was in at 10:00 am and out within an hour.
The officer took one look at MushFace and approved me for a new passport.

Overheard from an applicant explaining his lost passport:
"My dog ate it.  He usually goes for my socks."
Believed no teacher ever, but it worked for the passport officer.
 
I picked up my new passport on Monday at 2:00 pm!  
I'm recognizable, and you can't believe the security improvements 
that have been made since my old passport was issued over five years ago!

We raced home, filled out the Australian visa application, and took my photo again. 
It went through. 
I dropped my head on the kitchen counter in relief, and then Ding!
My phone alerted me to a text message:  Planned System Maintenance.



"You're cursed!" Terry said.  "You have a black cloud hovering over you and following you around everywhere you go!"

It was only 7:00 a.m. in Australia, so we had to wait an anxious hour until we could call to find out what to do
because I had submitted my application during the blackout.

An hour and five minutes later, Ding!
My phone alerted me to a text message again. 
My Australian visa application had been approved.
It had gone through anyway.  
I was drenched with relief! 





New Zealand had already granted me a visa,
but now I had to update it with my new passport.
Five minutes after submitting my update, my phone dinged again.
New Zealand had received my visa update 
and would let me know if it was approved before we traveled.
Give me a break!

No time to sit around and worry though.  It was Monday night.
We had an 8:10 am flight to Vegas on Tuesday morning, just overnight,
so we could earn a free pass for me from Denver to Honolulu and back early next year.
Terry wasn't going to pass up a deal like this!

Hurry Up Train!  Heading to the Airport!
Aurora, Colorado, USA
September 26, 2023
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved

We made our flight, had a delicious Thai dinner at 8 East, gambled a little,
and I watched a great cover band, Alter Ego, until it finished its third set at 1:00 am.
Terry had gone to bed.  
He can barely tolerate standing with me at the barrier in front of the stage for one song,
let alone three hourlong sets.

Terry Drops Me Off Near the Stage
Fremont Street, Downtown Las Vegas, Nevada, USA
September 26, 2023
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved






Thai Beef Jerky, a Scrumptious Appetizer
8 East, CIRCA, Downtown Las Vegas
September 26, 2023
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved

When it was over I decompressed at American Coney Island at the D
with a classic hot dog smothered in chili, relish, mustard, and onions.
I was wired after Alter Ego's last set which featured heavy metal.
I could still feel the beat of the amplifiers thumping on my chest
and Metallica's "Enter Sandman" ringing in my ears.

Back in the room I found Terry wide awake under the covers.
"You don't need to worry about me!" I told him for at least the thousandth time.
But he does, because "Things happen to you!" he says.

Alter Ego Members:  Johnny Douglas (Guitar) and KV,  Kevin Vecchione, (Bass)
 DC, Daniel Conway, (Drums) pictured on the screen  
Main Street Stage, Fremont Street, Downtown Las Vegas
September 26, 2023
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved






A Street Cleaner Gets into the Act and Revs Up the Crowd  
Main Street Stage, Fremont Street, Downtown Las Vegas
September 26, 2023
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved






Riding SlotZilla's Super-Hero Zoomline 
(Starting 11 Stories High)
Under the Canopy and above the Stage
September 26, 2023
© M. Louise (MacBeath) Barbour/Fundy Blue  
All Rights Reserved




Alter Ego Member Rich Embry (Vocals)
Accompanying "Hotel California" Acoustically
Main Street Stage, Fremont Street, Downtown Las Vegas
September 26, 2023
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved






Me Enjoying the Show
Main Street Stage, Fremont Street, Downtown Las Vegas
September 26, 2023
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved






Johnny Douglas and KV,  Kevin Vecchione
Main Street Stage, Fremont Street, Downtown Las Vegas
September 26, 2023
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved






I Hate That I'm Going to Miss Teddy Swims' Concert!
Johnny and DC Getting Ready for the Next Set
Main Street Stage, Fremont Street, Downtown Las Vegas
September 26, 2023
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved


Up and at it early on Wednesday!  We left for the airport at 1:30 pm.
Everything was tickety-boo, until I lost my purse on C Concourse.  
I felt sick when I flashed on the contents of my purse:  driver's license,
health insurance cards, medicare card, credit cards, boarding pass, iPhone, and money.
I could not believe it!
We hadn't stopped anywhere!  
Where could I have lost it?

We ran back 23 gates to security.  
Several professional and calm TSA agents searched the area for my purse,
while another scanned the security tapes looking for me.
There I was at the last bench slipping my purse over my shoulder and exiting the area.

Terry suddenly remembered that he had a locator for me on his iPhone,
but he didn't know where it was or how to use it.
A police officer, who was also helping us, took out his iPhone
and walked Terry through the process using his family's locators as an example.

Terry's iPhone spotted mine immediately and placed it in a map of the concourse.
It was stationary near a Burger King back beyond the 23 gates.
The police officer walked us back with a plan to scan the vicinity of the Burger King.
If we didn't find it, he and Terry would start asking people if they had seen it.

C Concourse Stretching into the Distance

"Does this happen often?" I asked the police officer.
"All the time.  People are traveling, hurrying, and distracted.  
They put something down without realizing it, and they don't remember where."
I didn't have the heart to ask him how many things were actually found.
I just hoped my purse would be one of them.

"Well, at least I'm getting my steps in," I remarked, looking at my FitBit.
"So am I," the officer answered looking at his.  Simpatico! ~ lol.

When we reached the end of the concourse, the officer told me to wait by a water fountain where Terry had filled his water bottle, then they left to search.
I couldn't handle standing still for more than a couple of minutes.
I realized that the restaurant we had entered for a meal 
before our flight was by the Burger King.
I raced to the hostess stand at the entrance.

"One for lunch?" the hostess asked.
"No!  Did you find a black purse?"
"Yes, we did.  Let me go get it."
The gratitude I felt when I saw her walking toward me with my purse was profound.
Terry and the police officer entered the restaurant from the opposite side 
just as I was tearing through my purse to grab my iPhone and call them.
They knew from the look on my beaming face that it was my purse.

Black purse, black seat, wonky eyes.
I couldn't see it when I had automatically slipped the purse 
onto the chair where I was about to sit for lunch. 
And when I realized that I didn't know where my purse was, I had panicked.

"Thank you!" didn't seem adequate when I thanked the police officer for his help.
I gave him a big hug and he disappeared into the crowds.

I hugged Terry too.  He had been so kind and supportive.
He never once gave me The Look
or said, "I told you so!  Things happen to you!"

We made it home, and I checked my email for something from New Zealand.
Nothing, after six days.
We rushed to see a recording of the "Survivor" premier for its 45th season.
We had seen every episode of all 44 previous seasons,
and we were not going to miss this one!
Afterwards I checked my email again.
My New Zealand Electronic Travel Authority Visa had been issued.

I managed to sleep before rolling out of bed yesterday for my latest blood draw at LabCorp.
Then a couple of hours later I was off to CVS Pharmacy for my Covid and flu shots.
Then time to write my post.

I have no idea where I found this 9 years ago.


I was too tired to stay up late into the night to finish it,
so here I am on Friday afternoon typing away.
My blood test results arrived today and are in the normal range.
If they hold for several months, I should be able to have my eyes operated on.

It looks like smooth sailing ahead!
I'm not cursed!  I am Lucky Louise!

🙌🏼 🍀   🙌🏼 🍀   🙌🏼 🍀   🙌🏼 🍀   🙌🏼 🍀   


I'm sending a shout out to all the dedicated government employees
and public servants who work hard for Americans every day.
The vast majority are wonderful and often work in difficult, essential jobs.
It's almost guaranteed that many will be required to work 
in stressful situations without pay starting tomorrow.
Be kind to them, and they will be kind to you.

Our Congress will be paid however!


Have a great weekend!




Till next time ~
Fundy Blue

  My next post will be soon! 🤞



On the Bay of Fundy
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved


 

   

Friday, February 17, 2023

Barb's Nova Scotia Brown Bread and Newfie Toutons


My sister Barb's Nova Scotia Brown Bread always brings back memories.
One of my favorite memories as a young girl living in Smith's Cove 
was stopping by my great grandmother's house on the way home from school. 
Great Grammie would give me a snack of milk and warm buttered brown bread,
and we would chat, play a game of Chinese checkers, or work on a jigsaw puzzle together.

Great Grammie by Her Beloved Snowball Bush
Smith's Cove, Nova Scotia, Canada
October 1959
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved

Today it's my sister Barb who makes the best traditional Nova Scotia Brown Bread,
and I use her recipe to bake this nostalgic taste of home.

Last night, after searching my computer for over an hour, I could not find her recipe.
I was determined to because Rain's Thursday Art and Dinner Date 
theme for this week is Bread, and Barb's is delicious.
No such luck.  
The only copy I have is in my recipe box at home in Aurora.

So before going to bed I texted Barb for her recipe,
and it was waiting for me when I woke up.
I can always count on Barb!
She has been with me during some of my darkest and happiest hours
and everything in between.  She's the best!

Barb (on the right) with Me 
Beautiful Cove, Nova Scotia, Canada
December 25, 2016
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved


Nova Scotia brown bread is rich and flavorful, but not overly sweet.
I love to toast a slice and spread it generously with butter.
It's scrumptious with hot soup or homemade baked beans.
It's the perfect comfort food! 


Barb's Nova Scotia Brown Bread
Aurora, Colorado, USA
September 20, 2020
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved
 

During the Covid pandemic I made Barb's bread a number of times.
I'm using my photos to illustrate making her bread.
I divided the dough into loaves differently from her recipe,
so don't be confused by the discrepancy. 
This is perfectly okay to do.

When I'm making anything, I like to assemble all the ingredients first,
in this case old fashioned oats, butter or shortening, molasses, yeast,
salt and water, as well as a little sugar for proofing the yeast.
Impulsive me has learned from sad experience
that it is important to have all the ingredients 
actually in the house when I start cooking or baking.

Ingredients Assembled, Recipe at Hand
Aurora, Colorado, USA
September 20, 2020
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved

Bread is really quite easy to make, but it does take some time.
When making bread that requires yeast and rising, 
I usually plan for about three hours from start to finish.




Barb's Nova Scotia Brown Bread Recipe
In a heat proof bowl:
3 cups boiling water
2 cups old fashioned rolled oats
1/4 cup shortening or butter
Put all ingredients in a bowl and set aside to cool (about 20 minutes).

After the mixture has cooled, 
add 3/4 cup molasses and set aside.





In a second bowl:
Dissolve 2 teaspoons sugar in 1 cup warm water
Sprinkle 2 tablespoons of yeast in the solution.
- if regular yeast let stand for 10 minutes
- if fast acting, let stand 4 minutes. 

Time to Add Molasses to the Cooled Oatmeal Mixture While Yeast Is Proofing
Aurora, Colorado, USA
September 20, 2020
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved


In a large bowl mix together:
8 cups flour
4 teaspoons salt.
Make a hole in the center of the flour.
Pour oatmeal mixture and yeast into the hole in the flour.

 
Ready to Mix Before Kneading
Aurora, Colorado, USA
September 20, 2020
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved


Mix with wooden spoon and/or hands. 
Turn out onto a floured surface and knead for 8-10 minutes.

Place the kneaded bread in a large bowl greased with butter.

Ready to Rise
Aurora, Colorado, USA
September 20, 2020
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved


Cover the bowl with a cloth and let the dough rise in a warm spot
for one hour and 15 minutes or until doubled in size.

Ready to Rise
Aurora, Colorado, USA
September 20, 2020
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved


Punch down the dough and divide into 3 portions. 
Shape each portion for a bread pan. 
Grease the bread pans well with butter. 
Place the portions of dough in the bread pans.
Cover and let rise for 1 hour or until the dough is doubled in size.
While the dough is rising for the second time, preheat the oven to 350ºF.

Ready for a Second Rising ~
Note:  Louise chose to divide her dough into four portions in two bread pans.
Aurora, Colorado, USA
September 20, 2020
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved


Bake for 30-35 minutes. (I often bake the bread for 40 minutes).
Test for doneness by tapping or knocking on a loaf. 
The bread sounds hollow when it's done.
Let the bread cool in the pan before turning it out.

Ready to Eat!
Aurora, Colorado, USA
September 20, 2020
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved


Making bread is more than baking something to eat.
To me it's an act of love.
It nourishes the heart and soul as well as the body.
It connects me to all the strong women in my family who baked it before me.

When I make Barb's Nova Scotia Brown Bread it reminds me of 
happy times with her and how important she is to me.

Sisters are the best!
Digby, Nova Scotia, Canada
August 3, 2019
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved


Here are pictures for Nicole's Friday Face Off.

Sisters Share a Special Bond
A Sleepy Me with Donnie and Barb
Niagara Falls, Ontario, Canada
Late Spring 1957
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved





We Five:  Barbie (5), myself (11) with Bertie (2), Roy (10) Donnie (7), 
and three lake trout barely out of the waters of Lac Seul
Lac Seul, Ontario, Canada
July 1961
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved



Family Is the best!
We Five:  Donnie, Bertie, Roy, Barb, and Me
Smith's Cove, Nova Scotia, Canada
July 31, 2018
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved


Happy creating.  Take care!




Till next time ~
Fundy Blue

  My next post will be on 
Friday, February 24, 2023  🤞



On the Bay of Fundy
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved





Notes:
Making bread is more of an art than a science.
Humidity, air temperature, and elevation can impact rising and baking times.
That's why ranges are given.

My mother always said to knead bread dough until it felt like a baby's bottom.
My friend Jeff left a good tip in the comments: 
"When dough is properly kneaded, 
if you push in the dough slightly with a finger and then let go, it should spring back." 
He learned this while working as a baker when he was in university. 

Proofing the yeast means testing it to make sure that it is still alive.  
This is done by gently stirring the yeast in warm water with a little dissolved sugar and setting it aside for 5-10 minutes.   
If the yeast is good, it will form a creamy foam on top of the water.

Yeast Proofing
Aurora, Colorado, USA
September 20, 2020
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved



If, for some reason, you have left over bread dough of any kind, 
you can follow the time-honored tradition of thrifty Newfies and make Toutons.

Take roughly biscuit-sized pieces of dough, drop them in oil in a frying pan, 
fry until browned on each side and cooked through, 
dust with powdered sugar and serve with jam, 
or plate them like a pancake and serve with butter and maple syrup.  
Yum yum!



 
Toutons Straight from Barb's Kitchen!
Smith's Cove, Nova Scotia, Canada
February 2023
© Barbara MacBeath
All Rights Reserved

I wish I could say that Barb's Bread was my Great Grandmother's recipe,
but it's a traditional recipe from another family in the area.
We aren't sure whose.  Our only clue is "Aunt Geraldine."

Barb's Nova Scotia Brown Bread Recipe
In a heat proof bowl:
3 cups boiling water
2 cups old fashioned rolled oats
1/4 cup shortening or butter
Put all ingredients in a bowl and set aside to cool (about 20 minutes).
After the mixture has cooled, 
add 3/4 cup molasses and set aside.

In a second bowl:
Dissolve 2 teaspoons sugar in 1 cup warm water
Sprinkle 2 tablespoons of yeast in the solution.
- if regular yeast let stand for 10 minutes
- if fast acting, let stand 4 minutes. 

In a large bowl mix together:
8 cups flour
4 teaspoons salt.
Make a hole in the center of the flour.
Pour oatmeal mixture and yeast into the hole in the flour.

Mix with wooden spoon and/or hands. 
Turn out onto a floured surface and knead for 8-10 minutes.
Place the kneaded bread in a large bowl greased with butter.
Cover the bowl with a cloth and let the dough rise in a warm spot
for one hour and 15 minutes or until doubled in size.

Punch down the dough and divide into 3 portions. 
Shape each portion for a bread pan. 
Grease the bread pans well with butter. 
Place the portions of dough in the bread pans.
Cover and let rise for 1 hour or until the dough reaches the top of the pans.

While the dough is rising for the second time, preheat the oven to 350ºF.
Bake for 30-35 minutes. (I often bake the bread for 40 minutes).
Test for doneness by tapping or knocking on a loaf. 
The bread sounds hollow when it's done.
Let the bread cool in the pan before turning it out.

When Barb Was Barbie ~ Such a Cutie!
Digby, Nova Scotia, Canada
Summer 1959
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved