What inspires you at the end of the world?

Following in my son’s bouncy footsteps, I am going to post a smattering of thoughts along social consciousness lines.  Yes, believe it or not, I do realize that the world at large doesn’t revolve around him.

  • The power of snark wasn’t enough to give love an edge over ignorance, recently, giving me yet another never-surprised-any-more-yet-always-amazed moment.  A good lot of my thoughts (beyond George Takei being awesome) relating to the “Don’t Say Gay” Bill aren’t even coherent enough to put into words, but I will say this:
You know, a lot of parents of autistic children obsess over whether their kid will ever find romantic love, will ever even be able to potentially experience it as most of us can. We don’t, but you can bet that if Ash is ever blessed enough to meet his match — no matter WHAT their sex or gender — we are going to be feeling something far more along the lines of exaltation, than damnation.
  • Then you get this whole business about the end of the world being on Saturday.  No really….this time it’s going to happen when it was predicted to.  Really.  It is.  Because we’re just not going to think about what it means to have to admit that we’re ever wrong about what a higher power intends for or from us, ok?!  And, um, it’s not that The Gods / God / Jesus have procrastination issues or anything, either.  We just….keep being given more chances, or something.  Ok, well then:
I wish those obsessing over TheEndOfTheWorldOnSaturday would at least take it as incentive to be better people. Instead, there seems to be this reflex to get in as much judging-of-others as possible before they are judged in TheRapture. Rather counterproductive, I’d think, since as I understand it, Jesus wasn’t a big fan of that behavior.
….What? Too judgemental of me?
  • Here’s something to keep in mind while we’re still around to do some good:
A vital thing to keep in mind if you’re a blood donor — consumption of allergens too soon before giving blood can trigger allergic reactions in the person who GETS your blood! This is NOT something screened or filtered for yet.

A brilliant short film on its way to being a feature film...

  • You know what?  I think the world needs a little more time to watch things like THIS

Happy all-kinds-of-Mothers Day!

Ash made this in Art class this week. I wish they'd let the kids write the "Love is..." part for themselves, too!

I’ve already wished a Happy Mother’s Day to all my other special-needs Mommies, because, indeed, much of the typical build-up around this holiday just doesn’t quite work for us, and hey, I’m a bit biased when it comes to special needs parents getting a little extra love.  I don’t want to leave it at that, though.  Happy Mother’s Day to ALL the mommies I know, including surrogate mommies, foster mommies, adoptive mommies, still-pregnant mommies, would’ve-been-mommies, trying-to-be-mommies, mommies who lost their children, mommies lost *by* their children, critter-mommies, in-loco-parentis mommies, might-as-well-be-mommies, mothering spirits, and whichever other varieties I inevitably forgot while writing this.  Extra credit goes to those who figured out how to be awesome mommies despite the example of a terrible mother, especially those who broke chains of abuse.

Happy St.Patrick’s Day 2011!

Ash made this in school. Well, he painted the rainbow on the paper in back, and cut the clover out of the green paper, more or less as it had been drawn on for him.

Wishing everyone a safe and merry St.Patty’s!  Drink and kiss-all-the-suddenly-Irish responsibly, ok? ;-)

iPads for Autism, Best Buy, and a crazy idea

Recently, Best Buy introduced their “Buy Back Program” — the idea is that if you buy your tech from there along with the ‘program’ (similarly to how you might purchase a warranty), they will ‘buy it back’ from you in the form of allowing you to return it to them in exchange for a percentage-based-on-time-and-original-value gift card, theoretically to be used against the cost of you buying the upgraded version from them when it comes out.

It’s far older news that iPads and the wide and ever-growing variety of software ‘apps’ for them have proved invaluable for Autists and many others with disabilities which affect their ability to communicate.  With this in mind, there are a number of charity organizations which aim to provide donated iPads to those that could strongly benefit from them, and wouldn’t otherwise be able to access them.  (The qualifications for these programs generally overlook the fact that you can be verbal and yet still have severe language processing issues which interfere pervasively with your development and functionality….but that’s another rant. *AHEM*) The new news that goes with this old news is that Apple will soon be unveiling the iPad2.

Now, considering the iPad2 is going to be available so soon, chances are Best Buy isn’t going to be getting any iPads handed right back to them through their Buy Back Program….although if things continue along the same track, perhaps they will end up getting iPad2′s back that way.  Here’s my crazy thought, though, and it’s really for any store which is going to be selling iPad2′s, not just Best Buy:

They should create a program where iPads returned to them with the purchase of an iPad2 end up donated to one of the aforementioned kinds of charities.  Customers doing this could — what? — get a kind of receipt for tax deductions?….get a discount on the newer tech?  I’m sure the businesses, probably including Apple itself, depending on how things were organized, could see some sort of tax deduction action too, or something.  Moreover, considering the Autism (etc.) community and the rising of its tidal wave, you can’t tell me that that kind of thing isn’t excellent PR, which in the business world also mean more business.  Besides, what else are they going to do with the iPads, and would it really be any more profitable in the purely, directly monetary sense, even?  What can they do, recycle parts of them?  I just know that even without being “the latest thing” they could make the hugest difference.

I’m tired and sick and this isn’t very thoroughly thought out or edited or anything.  But damn it, I think it’s a good idea.

Saving energy costs, especially in the Winter

There are a lot of tips and tricks for reducing your energy use, and therefore also your energy expense.  Some, like purchasing more energy-efficient appliances, investing in home improvements to improve insulation, and even the use of many kinds of insulation-improving bits and bobs of hardware-type-stuff, are things which those in rentals can’t get away with.  Others, like lowering your thermostat in the Winter from the level of heat you normally want to jack it up to, or only having lights on in whatever one room of the house you’re in at a given time, don’t quite work for certain families and their special needs.

Well, here are a few things which have made a huge difference in our energy bills, despite being a special-needs family in a rental…

First off, slay the energy vampires. Those are electronics which use energy, even when you are not actively using THEM.  Most major appliances are energy vampires, as are pretty much anything with so much as a little light that turns on as long as it’s plugged in.  Other culprits are chargers (for cell phones, laptops, batteries or other portable electronics) left plugged in when they aren’t charging anything.  Our fridge and chest freezer need to stay plugged in all the time, and we can’t easily get to the power connections for our stove and dishwasher, but we saw a significant difference as soon as we started only plugging in our washer and dryer while running them.  We also group electronics — computer-related stuff, small kitchen appliances — into power strips (which are a good idea anyway), and turn off the power strips when nothing hooked to them is in use.  This is a good option when you have things used often enough that it’s inconvenient to unplug /replug and move things around individually, but still have large swaths of time when they aren’t in use.  It’s quick, it’s easy, it’s still organized, and the difference it makes really adds up.  For example, instead of our TV, VCR, DVD player and digital converter box all drawing at least a small amount of power, 24/7….they only do when in use, at maximum a few hours a day.  Ditto for our microwave, toaster oven and blender.  Over the days, weeks and months, that contrast in power use grows more drastic.  This tactic is more potent yet if you can swing investing in one of the special power strips that doesn’t release power to anything plugged into it that isn’t in active use, even if the power strip is on.  I REALLY want one of those for our office area.  As it is, we saved about 30% on our electric bill, just doing what we already could.

Secondly, do not give up on insulating old, drafty windows. Here’s what we do:  First, I use rope caulk to fill in all the gaps between the panes, the panes and the frame, etc.  This really cuts down on big drafts, and the rope caulk remains flexible and quickly removable — ideal for areas you don’t want to seal permanently, but which won’t likely be opened for some time.  It’s reusable, too, as long as it doesn’t get too mildewy from moisture coming in with the drafts and hitting it.  Next, use packing tape to attach bubble wrap directly over the panes of glass.  It works better if you use the kind with the bigger bubbles, and you have the bubbles facing the glass.  All those extra air pockets do wonders for temperature insulation.  Lastly, get clear sheet plastic, and fix it tautly over the entire window frame.  Sheet plastic is available in a variety of thicknesses, quantities and locations, so do some comp-shopping.  You can find it on huge rolls, sold by the yard, in places that sell fabric — this is usually the least cost-effective source unless you just have one really bad window, although it is the provider of the thickest plastic.  Sheet plastic is also  sold in hardware stores / departments in the form of tarping, and even in automotive departments, where the packages are marketed as temporary fixes for broken car windows.  Seal all the edges of the plastic to the window frame with painter’s tape, if you don’t want the tape to pull the paint off the frame when you free the windows in smoke emergencies or when the weather warms; reinforce the hold by pushing some pushpins through at the joints,  corners, or angles where window frame meets wall, where the tiny holes won’t be noticed and are easily filled in.  Using the plastic catches any last drafts that snuck in past the rope caulk, and adds yet another layer of temperature insulation.  The really nice thing about all this is that you’re adding uber-insulation to your windows without cutting down on any of the light that gets in, as you do with (less effective anyway, though nicer-looking) insulated curtains.  Once you have the sheet plastic in place, you actually get a sort of light box effect at the window whenever light comes through, giving the room a rather nice ambient light effect, actually.  The loss of view is traded off with the increase in privacy, insulation, and bug-stopping.  And for the record, I re-use the plastic and bubble wrap, too.

Thirdly, keep the warm air (in the Winter) or cold air (in the Summer) where you want it most. Depending on how heating and cooling is handled in your abode, the specific tactics  here will change.  What I want to note is that sometimes, closing a door isn’t your only option for keeping A/C or heated air from being wasted on areas where it’s not really needed.  Our current rental is pure electric — that is, there is no gas or anything, everything runs on electricity.  The heat comes from baseboard heaters, not any sort of central venting system you can open and close individual grates for.  While we’re paranoid about power outs in the Winter, the advantage is that each bathroom and bedroom has its own thermostat, making temperature regulation of each area very easy to control.  We can have the heat completely off in our studio if we’re not using it, and in the bedrooms during the day.  In the evenings I can jack the heat up high in Ash’s room since he doesn’t keep blankets over him when he sleeps, without needing to heat the far larger downstairs area to the same temperature.  The tricky thing is that the kitchen, living room, utility area, stairway and hall are all controlled by one thermostat, but those areas get significantly different usage times.  Our front door is also metal with bend-up edges, which makes it something like an extremely drafty deep-freezer that’s very difficult to DIY improvements on.  Since there is one baseboard heater right next to that front door, and the rest of them for all those areas are all in the living room, the solution was to use shower curtain rods to hang insulated curtains in the open doorways to the utility area, and between the living room and the stairwell to the front door and further, to the upstairs hall.  Now most of the heat pumped out is held in the living room and kitchen where it is needed most, and only what comes out of one heater is wasted on the drafty front door area.  In the Summer when I want to take advantage of all natural light coming in, I can switch to a clear plastic shower curtain to block off the stairwell’s airflow, without losing the light from the skinny window next to the door.  Sure, that’s not the nicest-looking thing in the world, but when I am worried about affording enough juice from the window A/C unit in the living room to not melt into a grungy puddle, I can handle a take-down-for-company-able bit of ghetto DIY insulation like that.

Make pastina to eat if you have strep, bronchitis or similar

Some people think I’m a bit strange to urge, as enthusiastically as I do, that they keep some pastina in the cupboards so they already have it whenever someone gets sick.  It seems a bit far-fetched that something so simple, and excluded from cultural folklore to boot, could really be such an ultimate “sick food”, lauded as occasionally miraculous enough to temporarily reverse laryngitis.  I mean, if someone is nauseous, they are supposed to have saltines and ginger ale, right? And if someone has a cold, it is chicken soup that is called for — matzoa ball soup if they are Jewish.  But I’m telling you, people…no one who has had strep and eventually given in to my crazy notions, in desperation, has remained convinced that I’m crazy.

I call it pastina because that’s what I grew up with, and for all I know it was even Barilla brand.  It was teeeeeeny tiny little pasta stars, maybe the egg noodle formula and maybe your average semolina noodle formula, I really don’t remember.  I expect it makes a difference but am not sure it makes a very large one, and think you could probably get away with whatever version of pasta works for your dietary needs, so long as it is in teeny little pieces.  There was a time when I could not find anything except a little-pellets version with a Hispanicized name, at a Mexican market.  There was another time I stuck some kind of large noodle in a freezer bag and whacked it with a hammer until it was in little shards.

Whatever version you end up with, boil it as you would normal pasta, but bear in mind it’ll take about 2 minutes to be done, instead of 10.  If you’re a firm believer in or fan of chicken soup, put some chicken stock in the water that you’re boiling the noodles in, as they will absorb a decent amount of its essence while cooking.   Drain it once done — a strainer is useful here instead of a colander with larger slits, considering how small the bits of noodle are — and then put back in the pot long enough to mix with butter (or dietary-friendly equivalent, I suppose) and salt to taste.  That’s it.

Pastina is quick and easy to make, a boon when you don’t feel up to doing much, or don’t know how much to make at once.  It’s fairly inexpensive, and two out of the three (or three out of four, if you go with chicken stock) can be stored as non-perishables.  It is also low-energy to eat, doesn’t require wide opening of the mouth or much in the way of chewing.  It’s filling yet light in the stomach, which helps you break out of the cycle where you’re getting more and more nauseous because you haven’t eaten anything, but you’re feeling too nauseous to eat.  It is also EXTREMELY soothing on the throat.

Seriously.  Just try it.

Thrifty shopping: making the most of a big purchase

With luck, and with the federal tax return hitting our account, the following is about to happen when we replace the laptop (which is a necessity, not a luxury, at this point)

~ Use our credit card to buy a gift card at a local supermarket
~ Earn points on that credit card (towards gift cards)
~ Earn points on our Advantage account through that supermarket, which gives us discounts on the price per gallon of gas at a local gas station
~ Go to my MyPoints account, and go THROUGH that to get to the store’s site
~ Order the replacement laptop (with free shipping anyway), using the gift card
~ Earn enough points through MyPoints to get a gift card to somewhere else
~ Immediately pay back the credit card with refund-infused debit account
~ One more baby step towards repairing our medical-debt-crushed credit

We have had a shoestring budget for years, so big purchases like a new computer are few and far between.  The laptop I’m aiming to replace is seven years old.  So I figure….since we DO have to make a big purchase now, we might as well make the most of it!  If we just went to the physical store and used our debit card to purchase the computer, all we’d end up with is the computer.  This way, we also get slightly better credit, cheaper gas, and another gift card or three to save money elsewhere.

Want a MyPoints account? I’d be happy to refer you!!

4-flavor dumplings

A couple of nights ago I mentioned on Twitter that I was going to be making my 4-flavor dumplings, and some people were curious for the recipe.  So, I figure I’ll just put it here. :-)

Since we have a chest freezer (it more than pays for itself if we can find good deals on bulk meat, 2/3-off loaves of bread because they would be stale by the next sale date, 1/2 off meat ends from the deli, or just really good sales in general on anything that is or can turn into frozen food), Steffan and I will grab good deals on bulk meat, when we can.  If we find a monster package of lean ground meat, one of our favorite things to do with a decent quantity of it, is to make dumplings.  Sometimes we’ll get different meats, and combined with different sauces and spices, we’ll make a variety of dumpling types — we just mark freezer bags with which flavor of dumpling is in them, so we know which dipping/drizzling sauce will end up being compatible.  Our favorite kind, however, is my “4-Flavor” dumpling, where the four “flavors” are sweet, salty, spicy and savory.

Start off with gloves on your hands and a ton of ground beef in a big bowl.  Add enough orange juice with a few splashes of soy sauce to make things not splattery, but altogether slick with dampness.  This will make it easier to mix up all the other ingredients evenly.  Next add teriaki sauce (we usually get Kikoman baste-&-glaze), Thai sweet red chili sauce, orange sauce (we’re especially fond of Panda Express brand, although Iron Chef’s orange-ginger glaze is good too), and your choice of zingy Asian sauce.  What we have in the house varies, but I usually include some element of this nature, with quantities thereof determined by just how spicy it is, and how in the mood for spice I think I’ll be.  We’ve used Hunan sauce, Mandarin sauce, or sometimes, if we happened to not have anything, I’ve just added freshly ground Szechuan peppercorns to the mix with the dry seasonings and spices.  As for the rest of the aforementioned, add in black pepper (unless you’re already using Szechuan peppercorns), garlic, onion, and your choice of what I think of as the “green bits” — usually I save the rosemary for other things, but I do throw in thyme, oregano, basil, savory, and majoram.  As should be obvious here, there’s room for improvisation.  Love Chinese 5-Spice?  Go for it.  Adjust other things accordingly.  The goal of these dumplings is more the blend of sweet, spicy, salty and savory flavors, than specific ways to achieve it.  Normally my recipes come with the tagline, “Adjust to taste.”  In this case you’re dealing with raw meat and not going to taste things, so adjust to smell.  That, and personal preference, digestive requirements, etc.

Once you’ve got your meat evenly mixed up, set up a cookie sheet, a small bowl of water, and a couple of packages of wonton wrappers.  (Or, be even more industrious, and make them yourself.  We don’t generally have that much time.) Be warned that if you’re working with thawed wonton wrappers that you had frozen, they are going to be more brittle and harder to work with, and likewise, if you’re working with thawed meat that you had frozen, some bits are probably going to be harder than others, which can likewise lead to more tears in your dumplings.

We generally set up a sort of assembly line process, with the bowl of mixed meat behind the cookie sheet, and Steffan and I sitting on either side of the front of it, each of us with half a package of wonton wrappers and a little, flan-sized bowl of water.  A finger dips in the water and rubs it along the edges of the square of dough.  Then, a pinch of meat, maybe the size of a medium-sized marble, goes in the middle.  There are traditional “shapes” for wontons, dumplings, tortellini to be folded into.  I say go for whatever works for you — I care more about them not falling apart, and being able to make them while idly conversing, than about whether they look like small masterpieces or like envelopes.  However you go about sealing the meat inside the dough, dampening said dough before pressing and pinching, is useful.

It usually takes about an hour for us to make over 30 portions of the things.  We fill up one cookie sheet, stick it in the freezer to “set” the dumplings, and while that’s going on, we fill our other cookie sheet.  After a few minutes of “setting”, the dumplings are ready to be jumbled together in a freezer bag without all sticking to each other.  It’s nice to be able to pull out exactly how many we want, at any given time.

To cook the dumplings, bring an average-sized pot of water to a boil.  Plunk in somewhere around eight frozen dumplings.  (Use common sense to adapt water to dumplings ratio for different sized pots.) When the water comes to a boil again, pour in a mug of cold water.  When the water comes to a boil again, pour in another mug of cold water.  When the water comes to a boil again, the dumplings should be properly cooked.  Use a strainer to scoop the dumplings out, wiggling them a bit to drain water trapped in the pockets of dough.  You’ll notice that much of the fat and grease in the recipe has boiled out into the water.  If you’re going to cook another serving in the pot, you can just skim it off the surface as you pour some of the water out so that you have room for another round of those added mugs.

Yep.  About an hour to make over 30 portions that take about ten minutes total to prepare.

We like the 4-flavor dumplings with plum sauce for drizzling or dipping.  Any meat mix left-over after running out of wonton wrappers usually gets used that night, mixed with noodles flavored with orange juice.  Were I not digestively intolerant of most vegetables, I’m sure some of those would be in there, too.