Curiosity, one of my favorite traits. A person imbued with curiosity is not satisfied with seeing the hills beyond their fence but has an active enough mind to wander to the top of the hills to see what lies beyond their line of vision. If not for man’s innate curiosity about the world around him, we would still be eating raw meat by the light of the moon rather than landing on it in a spacecraft.
Curious people are courageous, I believe. They are two brothers standing in a barn in rural Indiana constructing wings on a flying machine. Curious people mixed flour and sugar in a bowl with eggs and other ingredients and came up with cake, or experimented with fermenting potatoes, corn or barley and created the main ingredient in martini, vodka. Good going, BTW, well worth the effort there. Whoever thought adding the olive was onto something as well.
These days information is as easy as the flick of a wrist. Searching, unlike in previous decades, takes little effort to achieve your goal. Perhaps the effort it takes, is what makes it worth finding?
Curious people allow us the luxury of getting from point A to point B in the comfort of a vehicle. Without their ingenuity we would still be riding on the back of a horse. Without someone’s foresight on testing the waters to see if horse was up for it, would we still using our feet for our sole (if you will) method of transportation?
For me curiosity keeps me interested in my world. Trying new things, or even trying new methods of doing old things. I read somewhere we should change up our routine regularly. Take a different route to work, part your hair on a different side, don’t put your makeup on in exactly the same order every day. Simple things, that it appears shake up our world’s a little bit. On the subject of makeup to digress for a moment, what is up with eyebrows on women lately? They are beginning to look a bit like porcelain dolls. I notice it in the stores, on TV, in magazines. It looks to me, though I’m no expert, that the actual brows are shaved and either a permanent or temporary replacement drawn on. I’m all for experimenting but this smacks of those people who actually have surgery to change their features into Barbie and makes me feel a little wiggy when looking at it. I’m just sayin.
Next week I’m auditing a couple of art classes. I haven’t been flexing my artistic muscle lately and I miss it. Graphics are still coming off of my computer but I mean hands on, pencil in my hand, drawing. This, I have been neglecting. Certainly I am not the second coming of Michelangelo by any means. I can recreate an object to the point where you would be able to look at it and identify “apple”. Hopefully, I have not drawn an orange when you do so, but I believe I have ascended to at least this point after all these years. Faces always have eluded me. Capturing the expressions and nuances of the human form is more difficult to me than say, a sleeping kitty or a bowl of fruit.
Since I was small I’ve been happiest when armed with a pen and paper, whether I chose to create an image with words or artistically. Perhaps it’s growing up an only child on the arm of the Atlantic in Nova Scotia. With a lot of time on my hands during the cold winters, and no siblings to steal any of it, I had to do something to keep the hours moving at a tolerable rate. As a teen I kept a diary, chronicling my seemingly endless attraction to the opposite sex as well as the songs I liked, dreams I had, the events of my day, and my parents, who I perceived at the time as one step above the amoeba. I wonder if diaries still exist in the marketplace? I would imagine they do. Blogs, basically, are virtual diaries I would guess.
Today I am working on tote bag designs. With the push to reusable bags in the stores, totes are a desirable items and I have some ideas I think are new and fresh. Several times I have taken on running small businesses of a crafty nature. Once I sold greeting cards, tee shirts, aprons, and the like at craft shows. I had a portable stand, basically a small shop with hinges that I dragged from one art and wine show to another in the Bay Area over a three year period. What an interesting time that was, if one where I got little sleep. During the day I worked as an administrative assistant and late into the night I labeled printed items and labored over my sewing machine. People at the shows were an ecclectic mix ranging from jewelry designers to oil painters. I had my aura read, ate many corn dogs, and met some colorful temporary friends and made some lifelong ones. Another time I took up face painting at fairs. This was fun. The children, in particular, were so delighted with their transformations into colorful butterflies or abstract zebras. As with many things it ran it’s course and I took with me some interesting experiences and some new insights. Never was I going to get that place on the shore with my earnings, but the joy I got from participating was well worth the effort.
So, I am off to dust off my sewing machine. I shall leave you with this recipe for sticky and delicious pulled pork. I love the yogurt slaw with crunchy bits of almond. Yum.
Crockpot Chipotle Pulled Pork
1 2 1/2 lb. pork shoulder
1 large onion, sliced thin
1 chiptole pepper in adobo sauce, chopped fine
2 cups catsup
1/4 cup Worcestershire sauce
3 Tbsp. low sodium soy sauce
2 Tbsp. cider vinegar
3 cloves garlic, minced
1 Tbsp. molasses
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. hot paprika
1/2 tsp. ground coriander
1/2 tsp. onion powder
1/4 tsp salt
1/4 tsp. red pepper flakes
8 small hamburger buns or large dinner rolls
Spray 6 quart crockpot with cooking spray. Place sliced onion on bottom. Place pork shoulder on top of onion. Mix all remaining ingredients but hamburger buns in large bowl and mix well. Pour over top. Cook on low for 9 hrs., stirring once. Remove meat from sauce and shred with forks. Return to pot and continue cooking on low for 1 hr.
Place buns cut side down on dry skillet. Heat on high until browned. Place serving of pulled pork on bottom bun and top with slaw.
1/2 head cabbage, chopped
3 green onions, chopped (white and some green)
1/4 cup sliced almonds
1 carrot, shredded
1 stalk celery, chopped
Place in mixing bowl. Mix in dressing and refrigerate for 1 hr. before serving.
2/3 cup plain yogurt
1 Tbsp. cider vinegar
1 Tbsp. Dijon mustard
1 tsp. lemon juice
2 tsp. sugar
1/4 tsp. black pepper
1/4 tsp. salt
Whisk together all ingredients. Add additional salt and pepper if needed.