Think with your hands

October 29, 2009

Just a quick link.  I love Ted in general, it’s such an interesting site to troll around on.  This lecture by Tim Brown hit a few chords with me.  I love the phrase “think with your hands”.  I have certainly found that in my work.  I can sit and think myself in circles, but it is not until I actually start working in 3 dimensional space that the process starts to really start chugging along.

I do think it is a bit problematic, however, to promote this creative work = play meme.  Too much of that gets misunderstood by the non-creative population, who add it to their “creatives don’t ACTUALLY do any work” file in their head.  I think what Brown is actually getting at, here, though, is that the play approach allows you to do MORE work, and achieve better results.

Check it out…

More pickles.

October 28, 2009

I’ve been so busy making pickles that I have had no time for blogging!  My pantry shelves are overflowing and I’ve spent way too much money on canning jars.  It’s a problem.

Just kidding.  The truth is that sometimes my life gets whirling away and my internet life suffers for a while.  Which I think is OK.  I’m sorry if I have disappointed anyone.  But I’m quite sure it will happen again sometime.  Usually in summer.

But… getting back to pickles!  I have a recipe for pickled pears that I got out of my trusty Joy of Pickling book by Linda Zeidrich.  And have been meaning to post it for months now.  (Sorry Abby)  so here goes.  Hopefully not to late.  there are still pears out there right?  Here goes:

Pickled Pears

4 3″ cinnamon sticks

2 tbs whole cloves

1 1″ piece fresh ginger, sliced thin

3 c water

2 c distilled white vinegar or white wine vinegar

4 c sugar

6 lb pears, peeled.  (I like to cut them in quarters and remove the core.)

1: Tie the dry spices and ginger in a spice bag or piece of cheesecloth.  In a large, nonreactive pot, combine the water, vinegar, and sugar, and add the spice bag.  Bring the syrup to a boil, stirring ot dissolve the sugar, then reduce the heat.  Simmer for 5 minutes.  Add a single layer of pears and cook them gently until they are just tender, about 5-25 min, depending on size.

2: Transfer the pears to quart or pint jars and cook the rest in the same manner.  When all the pears are cooked, pour the hot pickling liquid over them, leaving 1/4 ” headspace.  Close the jars and process in a hot bath for 15 minutes.

3: Store in a cool, dry place.

note: when I purged my pantry shelves of all the old pickles, I kept these.  They are still yummy one year later.   And with all that sugar, vinegar, and heat, it is no wonder.