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032/365/01

This white tulip stands tall in the driveway to my house.  It is one of the most gorgeous I have ever seen.  I bought these bulbs in 2002 in Holland, Michigan (known for its tulip farms), and planted a row outside my front driveway.  Each year they have come up without any prompting from me.  View this as the first of three pictures in a series of my white tulips.  This tulip is for me; it is me! (if you can stretch your imagination). 

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National Honor Society Induction Ceremonies: An Honor to the Society as Well!

Yes, it is a two-way street:  for it is indeed an honor to be elected as a member to the prestigious National Honor Society just as much as it is an honor for the National Honor Society to receive into its fold the likes of my firstborn! 

And if you sense a touch of pride in that statement, well, let there be no mistake that what you sense is not a touch but a huge measure of pride in the achievements of my firstborn.

The essential qualities for election to this body are the following: Character, Scholarship, Leadership, and Service.   And it was a delight to witness last evening the large group of students that embodied all of those key elements in order to be inducted into the NHS.

Congratulations, SAI, and may you continue to shine always!  The show does go on…

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Taliban Bombings in Kandahar Begin

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What next?  Click on the picture above to go to the Time Magazine photo essay and article.

Taliban

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031/365/01

Forsythia on fire!  And they’re EVERYwhere!

Forsythiaonfire

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One Baked Potato: An Enormous Meal!

So, what could be more perfect than a large baking potato (a Russet, I think), scrubbed clean, wiped dry, wrapped in foil and baked at 425 degrees for an hour?  Well, for starters, if you’re doing one, you may as well do six.  Economies of scale and all, you see! 

And so, when you pull out your potatoes and slice right through the foil to make an opening large enough to start flaking out the fleshy insides–the steam coming up and almost giving you a facial–what more do you really need than a sprinkle of salt, and perhaps a dab of butter?  Well, if you added just those two things, you’d be in for a wonderful treat.  

But if you want a royal treat, well then, here’s what you do:  you take a handful of grated cheese of your choice (we used a sharp cheddar here) and sprinkle that on, add also some pre-cooked broccoli and then return it to the oven for another couple minutes.  When it comes out, it is nothing short of AAHHH-MAZING!  And if you wish to go completely berserk, well then sprinkle on some chives, a dollop of sour-cream, and some crumbled bacon-bits. 

That’s it!  You don’t need to eat anything else.  Because, this ain’t no ordinary baked potato– this is a gourmet potato which is a meal in and of itself.  I guarantee it:  you’ll walk away one satisfied person!

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Gold in All Its Hues (and I thought oil was the 'black gold'…)

“I alloy my own gold in the workshop to achieve different colors of gold, from green, to yellow, to rose,” Ms. Boothroyd said in an e-mail exchange last month. “Yellow gold is what you normally see in the shops, so most people assume that is the natural color. In fact, pure gold is a very deep, orangey yellow but is too soft to be used in jewelry, which is why other metals are added to it to make it more durable.”

Typically these metals are silver and copper. Rose gold, obtained by adding copper, became very popular in the 19th century while white gold, a mix of gold and palladium or silver, became fashionable in the 1920s. Both are now staples of the jewelry trade.

But modern jewelers are experimenting with new tints, ranging from purple and blue to chocolate and black.

Colored gold can be obtained by a variety of techniques, said Christopher W. Corti, managing director of COReGOLD Technology Consultancy.

One way is to create intermetallic compounds by composition with other alloys; another is to form oxides or patinas on the jewelry surface by chemical or thermal treatments, similar to those used to color-cast bronze sculptures; a third is to apply thin surface coatings of other materials.

Purple gold, for example, is formed by alloying gold with aluminum; blue gold is formed by alloying gold with either indium or gallium; green gold can be formed by a simple gold-silver alloy. But darker hues of gold like black and chocolate are generated by forming oxides or patinas on the surface.

“While golds in colors such as purple, green and black are more of a niche market than yellow, white and pink gold, there are some wonderful pieces from jewelry designers around the world,” said David Lamb, managing director of jewelry at the World Gold Council.

The London designer Hannah Martin has used black and red gold in her collections for several years. Her black gold jewelry items are 18-karat pure gold coated with a plating of black rhodium. Nathan Morse, the managing director of Hannah Martin, says the intention is to “flip the concept of luxury almost on its head — the notion that only the wearer knows its true worth is the point here.”

The secret of making purple gold is believed to have been first discovered by the ancient Egyptians, but it is still something of a novelty in the jewelry world. “In the past, purple gold could be obtained but was a bit unstable and difficult to perfect,” said Kean Ng, business director at Aspial-Lee Hwa Jewellery in Singapore.

Aspial-Lee Hwa was the first company to market purple gold jewelry, in 2000, after buying the patent rights from a professor of metallurgy at Singapore Polytechnic, Mr. Ng said.

The color is obtained by mixing 80 percent pure gold with palladium and a secret blend of other metals. “We’re not adding dye to gold — it’s the natural color obtained when all those metals are fired at very high temperature,” he said.

The company sells purple gold jewelry in Singapore, Dubai, Russia, Korea and Taiwan, Mr. Ng said, with Middle Eastern customers the top buyers.

Mr. Corti, of COReGOLD, warned that colored golds could have some drawbacks: “intermetallic colors are intrinsically brittle, and surface coatings by any technique are liable to be fragile,” he said. “With all coatings, be it oxide, patina, electroplating, the color is only skin deep and will wear off in due course.”

Mr. Morse acknowledged that plating might wear over time, which he said could produce a desirable effect, not unlike a patina. “If our clients require the full black, then we offer a replating service, ” he added.

Mr. Ng agreed that colored gold could be brittle. Still, he said, “we are so confident about the quality of our product that it’s guaranteed against any manufacturing fault.”

 via nytimes.com 

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030/365/01

Orange tulips kissing the sun. 

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Mother's Day Brunch at Angelo's: Fabulous For Any Day Actually!

So, as the tradition goes, for Mother’s Day, you take your mother out to lunch or dinner.  But my family didn’t do either one for me!  They decided, instead, on Brunch, and that too, a day before Mother’s Day, which was this past Saturday. 

And where would we want to go for so special an occasion?  Why, Angelo’s of course!  An Ann Arbor institution since 1956, Angelo’s is known for its hearty diner-style meals, especially its Breakfast menu which is available all day. 

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We ate too much, but we ate to our heart’s content, and even packed some leftovers!  Here’s what we had:  Eggs Benedict, Cinnamon-Toast Waffles, Angelo’s Breakfast Special (no, I didn’t get that!), and the Farmer’s Omelette (my choice).

After a brunch like that, you might not wish to eat for the rest of the day, or if you do, it would be quite late in the day!

See for yourself what it all looked like.  And what was the best part of the meal?  Being with the ones I love, of course:  my husband, and my two daughters.  Who made me feel like I was the best mother in the world!  And I wasn’t in the mood to argue with them, really!