Jane Arden, April 3, 1936
2 weeks ago
Saturday, December 11, 2010
Wednesday, September 22, 2010
http://www.youtube.com/watch?v=1lD-DVG6HYg
I could listen to this all day. How long till St. Patric's Day?
I could listen to this all day. How long till St. Patric's Day?
Saturday, September 18, 2010
Wednesday, September 15, 2010
Friday, September 3, 2010
Friday, August 20, 2010
Musical Rooms!
We're changing rooms around again!
Every time there is some family change, it always seems to be accompanied by a game of musical rooms.
#1 is in Ethiopia, #2 is embedded in another dark and dust filled continent.(...ok, it was our tv room & now his bedroom) #3 has moved out so #4 who used to room with #3 decided she wanted #6 to room with her.
So #7 moved out of his room and took over the room that #5 & #6 used to share and #5 took over #7's old room!
Movings beds, desks, a million stuffed to the brim totes, mounds of clothes and 5.78 tons of toys (what was Santa thinking?) took us the better part of two days, along with dusting, vaccuming and lots and lots of yelling!
Every time there is some family change, it always seems to be accompanied by a game of musical rooms.
#1 is in Ethiopia, #2 is embedded in another dark and dust filled continent.(...ok, it was our tv room & now his bedroom) #3 has moved out so #4 who used to room with #3 decided she wanted #6 to room with her.
So #7 moved out of his room and took over the room that #5 & #6 used to share and #5 took over #7's old room!
Movings beds, desks, a million stuffed to the brim totes, mounds of clothes and 5.78 tons of toys (what was Santa thinking?) took us the better part of two days, along with dusting, vaccuming and lots and lots of yelling!
Friday, August 6, 2010
Spent the day before my birthday at Dash point relaxing all day and then watching a beautiful
sunset there. Reminds me of the summers I took the kids. It seemed so hectic when they were all small
but I kind of miss them.............a little!
I loved holding a sleeping sunkissed baby in my arms while they napped on the innertube with me.
The waves would lull them right asleep and I would usually end up getting sunburnt while I covered them up with my wet shirt I wore over my suit
I love Dash Point.
Tuesday, July 20, 2010
We finished out nesting boxes so now the coop is 100% done!
Yay hubby!
The next morning there was 1 egg on the floor and 1 egg actually in a nest!
This morning there were 3 eggs but all three were on the ground
- I need to put the golf balls back in the nest boxes!
I had them in but after seeing one egg in the nest I kinda figured that they knew what they were for now.
I guess not!
Thursday, July 15, 2010
Tuesday, July 13, 2010
Monday, July 12, 2010
Wednesday, June 30, 2010
Tuesday, June 29, 2010
Yay! 1st egg found yesterday morning!
I have no idea which one laid it, but it was so cute!
I need to get some updated pictures up, but it's been crazy around here.
1. Getting #1 son ready to go off for a 1 yr Mission trip to Gambella, Ethiopia with the Salesian Lay Missionaries.
2. Monster boy turned 9! I can't believe it. My baby is growing up, I just wish he'd slow down a little so I can catch up with him!
3. #2 son and his lovely bride to be announced their engagement last week and I'm having so much fun dreaming and making plans with her!
4. Kate graduated from high school a semester early so she got in a quarter last Spring at Green River Community College. We had her graduation party combined with a going away party, the birthday and the surpise engagement party last week and I couldn't believe how many people came to celebrate with us!
Today has been the first day in weeks that I have nothing planned at all!
What to do?.....what to do?
I really should do something though.....I could clean the house which has suffered greatly from our busy schedule...............Naw!
I could go on the treadmill to see if I can whittle my waistline which also has suffered greatly................Naw!
I could take out the dead harddrive from Monster Boy's laptop and put the new one back in and run the recovery cd and back up.........hmm.......that sounds kind of fun!
Friday, June 18, 2010
Wednesday, June 9, 2010
Saturday, June 5, 2010
Monday, May 31, 2010
In Flanders Fields
By: Lieutenant Colonel John McCrae, MD (1872-1918)
In Flanders Fields the poppies blow
Between the crosses row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.
We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.
Thursday, May 27, 2010
Pi are NOT squared!
Pie are round.
.JPG)
We made those pies last August....Apple, I believe. Simple, Cut apples, add sugar and spice and everything nice and I believe we even made the crust. Can't remember where we got the recipe though.
Today I went looking for a recipe for blueberry pie to make for my brother's 50th birthday and I now have a dilemma.
Serious? It's that complicated to make a blueberry pie???
Think he'd notice if I got a Can o' Pie and dumped it in a Box o' Crust and baked it and called it good?
Or maybe a Box o' Frozen pie and just shoved it in the oven??
Sigh..............It'll take forever....(whine! )
It'll mess my kitchen up......(whimper!)
I'll have all that leftover vodka.......(mwahahaha!)
FINE!
(I might add pictures....IF it turns out. I'll definitely add pictures if it doesn't......;-) specially if I find some use for the leftover vodka.....)
From America's Test Kitchen: "This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. If using frozen berries, in steps 16 & 17, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute." Cook time includes chill times.
SERVES 8 , 1 9-inch pie (change servings and units)
Ingredients
Foolproof Pie Dough
2 1/2 cups unbleached all-purpose flour, plus more for work surface (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter, cut into 1/4-inch slices (1 1/2 sticks)
1/2 cup vegetable shortening, cold, cut into 4 pieces
1/4 cup vodka, cold (see note above)
1/4 cup cold water
Blueberry Filling
6 cups fresh blueberries (about 30 ounces, see note above)
1 granny smith apple, peeled and grated on large holes of box grater
2 teaspoons lemon zest
2 teaspoons lemon juice
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca, ground (see note above)
1 pinch table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water
Directions
1 For The Pie Dough:
2 Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
3 Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
4 Scrape bowl with rubber spatula and redistribute dough evenly around processor blade; Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
5 Empty mixture into medium bowl.
6 Sprinkle vodka and water over mixture.
7 With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
8 Divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
9 Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
10 Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
11 Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
12 Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
13 For The Filling:
14 Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
15 Place 3 cups berries in medium saucepan and set over medium heat.
16 Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
17 Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
18 Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
19 Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
20 Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
21 Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
22 Using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
23 Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
24 Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
25 Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
26 Flute edges using thumb and forefinger or press with tines of fork to seal.
27 Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
28 Place pie on heated baking sheet and bake 30 minutes.
29 Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
30 Transfer pie to wire rack; cool to room temperature, at least 4 hours.
31 Cut into wedges and serve.
.JPG)
We made those pies last August....Apple, I believe. Simple, Cut apples, add sugar and spice and everything nice and I believe we even made the crust. Can't remember where we got the recipe though.
Today I went looking for a recipe for blueberry pie to make for my brother's 50th birthday and I now have a dilemma.
Serious? It's that complicated to make a blueberry pie???
Think he'd notice if I got a Can o' Pie and dumped it in a Box o' Crust and baked it and called it good?
Or maybe a Box o' Frozen pie and just shoved it in the oven??
Sigh..............It'll take forever....(whine! )
It'll mess my kitchen up......(whimper!)
I'll have all that leftover vodka.......(mwahahaha!)
FINE!
(I might add pictures....IF it turns out. I'll definitely add pictures if it doesn't......;-) specially if I find some use for the leftover vodka.....)
From America's Test Kitchen: "This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. If using frozen berries, in steps 16 & 17, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute." Cook time includes chill times.
SERVES 8 , 1 9-inch pie (change servings and units)
Ingredients
Foolproof Pie Dough
2 1/2 cups unbleached all-purpose flour, plus more for work surface (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter, cut into 1/4-inch slices (1 1/2 sticks)
1/2 cup vegetable shortening, cold, cut into 4 pieces
1/4 cup vodka, cold (see note above)
1/4 cup cold water
Blueberry Filling
6 cups fresh blueberries (about 30 ounces, see note above)
1 granny smith apple, peeled and grated on large holes of box grater
2 teaspoons lemon zest
2 teaspoons lemon juice
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca, ground (see note above)
1 pinch table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water
Directions
1 For The Pie Dough:
2 Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
3 Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
4 Scrape bowl with rubber spatula and redistribute dough evenly around processor blade; Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
5 Empty mixture into medium bowl.
6 Sprinkle vodka and water over mixture.
7 With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
8 Divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
9 Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
10 Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
11 Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
12 Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
13 For The Filling:
14 Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
15 Place 3 cups berries in medium saucepan and set over medium heat.
16 Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
17 Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
18 Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
19 Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
20 Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
21 Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
22 Using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
23 Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
24 Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
25 Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
26 Flute edges using thumb and forefinger or press with tines of fork to seal.
27 Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
28 Place pie on heated baking sheet and bake 30 minutes.
29 Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
30 Transfer pie to wire rack; cool to room temperature, at least 4 hours.
31 Cut into wedges and serve.
Tuesday, May 18, 2010
Snackgirl website got me craving a soft boiled egg
But I don't have any egg cups!
I'm raising chickens and have no egg cups??
How about a Liqueur glass?
(3 second after taking that last picture, my arm bumped the egg cup and it spilled the egg roly poly across the counter. Dumping out all the delicious yolk in the process! Boo hoo!
I scraped the yolk off the counter with a piece of toast, but it just wasn't the same.)
Friday, May 14, 2010
Monday, May 10, 2010
Just had to share this delicious breakfast from a book I bought.
Goofy name, but it really is good and fills you up.
I don't like to eat breakfast but this makes only a half a cup
and I can easily eat this every day.
I use lime juice instead of lemon and until I get some flax oil, I am using olive.
I grind about 2 cups of the cereal and then keep it in a sealed container in the fridge, same with the walnuts.
That way it takes only about 5 minutes to make and eat the breakfast. A big plus for me.
I know breakfast is imortant, but I can't stand to fuss in the kitchen in the am.
Magical Breakfast Cream
Serves: 1
Ingredients
4 to 6 tablespoons yogurt (about 1/2 cup)
1 teaspoon flaxseed oil
1 to 2 tablespoons lemon juice
1 teaspoon honey
2 tablespoons finely ground cereal (with zero sugar such as Post Shredded Wheat)
2 teaspoons finely ground walnuts
directions
1.Put the yogurt in a bowl and add the oil. Mix well. Add the lemon juice and mix well. Add the honey and mix well. (It is important to add each ingredient one at a time and mix well to obtain a homogeneous preparation.)
2.Finely grind the cereal and walnuts (I use a small food processor). Add to the yogurt mixture and mix well. Serve at once.
PS. The book is French Women Don't get Fat - while the book is a little simplistic, I like the common sense ideas in it and I love the way she writes. Very woman to woman, kinda like how I would suppose a European girl friend would talk.
The recipes are very provencial too, and I love that country French style of food.
Goofy name, but it really is good and fills you up.
I don't like to eat breakfast but this makes only a half a cup
and I can easily eat this every day.
I use lime juice instead of lemon and until I get some flax oil, I am using olive.
I grind about 2 cups of the cereal and then keep it in a sealed container in the fridge, same with the walnuts.
That way it takes only about 5 minutes to make and eat the breakfast. A big plus for me.
I know breakfast is imortant, but I can't stand to fuss in the kitchen in the am.
Magical Breakfast Cream
Serves: 1
Ingredients
4 to 6 tablespoons yogurt (about 1/2 cup)
1 teaspoon flaxseed oil
1 to 2 tablespoons lemon juice
1 teaspoon honey
2 tablespoons finely ground cereal (with zero sugar such as Post Shredded Wheat)
2 teaspoons finely ground walnuts
directions
1.Put the yogurt in a bowl and add the oil. Mix well. Add the lemon juice and mix well. Add the honey and mix well. (It is important to add each ingredient one at a time and mix well to obtain a homogeneous preparation.)
2.Finely grind the cereal and walnuts (I use a small food processor). Add to the yogurt mixture and mix well. Serve at once.
PS. The book is French Women Don't get Fat - while the book is a little simplistic, I like the common sense ideas in it and I love the way she writes. Very woman to woman, kinda like how I would suppose a European girl friend would talk.
The recipes are very provencial too, and I love that country French style of food.
My Mother's Day was spent........
Planting our entire 50x30 garden!
Zucchini, pumpkins, squash, cucumbers, strawberries, onions, peppers,
tomatoes, kohlrabi, rhubarb, potatoes, carrots and corn!
Oy! I am so sore today!
Actually we ran out of tatos so I need to buy some more
(half the bag was rotted) and we are stagger planting the
corn so it ripens 2 rows every other week.
Luckily I had two happy farm helpers so it was actually quite a fun Mother's Day!
I also had one helper working in the yard and two other helpers made dinner!
What a loverly Day!
Planting our entire 50x30 garden!
Zucchini, pumpkins, squash, cucumbers, strawberries, onions, peppers,
tomatoes, kohlrabi, rhubarb, potatoes, carrots and corn!
Oy! I am so sore today!
Actually we ran out of tatos so I need to buy some more
(half the bag was rotted) and we are stagger planting the
corn so it ripens 2 rows every other week.
Luckily I had two happy farm helpers so it was actually quite a fun Mother's Day!
I also had one helper working in the yard and two other helpers made dinner!
What a loverly Day!
Thursday, May 6, 2010
Sick over the health honchos' pay
By Danny Westneat
Seattle Times staff columnist
You might not think these would be the fattest of times in the health-insurance business.
Medical costs are soaring. The number of people buying health coverage is plummeting. It's a double whammy that's pinching the insurance industry and fueling the nation's health-care crisis.
So they say.
So how is it that the CEO of Premera Blue Cross, Herbert "Gubby" Barlow, of Mercer Island, scored a $1.3 million bonus in 2009? Even as his company served up insurance to 10 percent fewer people than the year before?
Including the bonus, Barlow made $2.2 million in 2009, up $115,000 from 2008, according to compensation data released Tuesday by the state Office of the Insurance Commissioner.
Group Health President Scott Armstrong's pay and bonus came to $1.6 million — a 31 percent boost over the year before.
And Mark Ganz, CEO of Regence health plans in Washington and Oregon, came in third in this dubious sweepstakes, earning $1.1 million including bonus.
Have I mentioned that these three companies are all nonprofits?
"Look, I'm a Republican, so I don't usually get outraged by what people are paid, but this really angers me," says Brian McCulloch, a Shoreline insurance consultant and longtime nag of the state's nonprofit insurers.
"With all these plans jacking up premiums and losing members to the ranks of uninsured, they choose now to grab all this money off the table?"
In defense of Regence, the total compensation of their CEO, Ganz, was the only one of the three that apparently dropped in 2009. (The state says the pay figures may not be complete because most insurance companies have out-of-state subsidiaries that aren't required to report here.)
Despite the recession and an inflation rate near zero, all three companies raised average premiums substantially in 2009 (Regence by 17 percent; Group Health, 13 percent; and Premera, 6 percent, according to the state.)
The pay, the premium increases, the opposition to more regulation of its industry — it all led a former insurance executive in Oregon to charge that Regence has started acting more like a hedge fund than the Northwest's largest not-for-profit health insurer.
Of course CEO pay isn't what really matters in the health-care debate, just as it wasn't the crucial factor on Wall Street. Lowering it to zero wouldn't make medicine any more affordable for the rest of us.
But million-dollar bonuses are a sign something's gone off the rails, Robby Stern told me as he helped put yellow crime-scene tape around Regence's Seattle headquarters in a protest Tuesday.
"Health care is a fundamental need people have," he said. "It's not supposed to be a product to make people rich."
Now Stern is a '60s lefty and retired labor union leader (he was protesting Regence on behalf of Puget Sound Alliance for Retired Americans.)
McCulloch ran twice as a Republican for state insurance commissioner.
After talking to them both, I can vouch they don't agree on practically anything about health-care reform.
Except this: Insurance profits are obscene.
McCulloch estimates the big three local insurers are holding $1.3 billion in surpluses that could be returned to the public. While still leaving plenty of cushion to pay out future claims.
The insurance companies counter that they aren't the problem. Rising medical costs are the true culprit in America's health-care crisis.
They may be right, at least in the long term. Controlling doctor and hospital bills is going to be the toughest challenge.
Because it means eventually we'll all have to do something as Americans we're not very good at: Accept less.
To get the hang of that, I vote we start with the guys getting the million-dollar bonuses.
Danny Westneat's column appears Wednesday and Sunday. Reach him at 206-464-2086 or dwestneat@seattletimes.com.
Copyright © The Seattle Times Company
By Danny Westneat
Seattle Times staff columnist
You might not think these would be the fattest of times in the health-insurance business.
Medical costs are soaring. The number of people buying health coverage is plummeting. It's a double whammy that's pinching the insurance industry and fueling the nation's health-care crisis.
So they say.
So how is it that the CEO of Premera Blue Cross, Herbert "Gubby" Barlow, of Mercer Island, scored a $1.3 million bonus in 2009? Even as his company served up insurance to 10 percent fewer people than the year before?
Including the bonus, Barlow made $2.2 million in 2009, up $115,000 from 2008, according to compensation data released Tuesday by the state Office of the Insurance Commissioner.
Group Health President Scott Armstrong's pay and bonus came to $1.6 million — a 31 percent boost over the year before.
And Mark Ganz, CEO of Regence health plans in Washington and Oregon, came in third in this dubious sweepstakes, earning $1.1 million including bonus.
Have I mentioned that these three companies are all nonprofits?
"Look, I'm a Republican, so I don't usually get outraged by what people are paid, but this really angers me," says Brian McCulloch, a Shoreline insurance consultant and longtime nag of the state's nonprofit insurers.
"With all these plans jacking up premiums and losing members to the ranks of uninsured, they choose now to grab all this money off the table?"
In defense of Regence, the total compensation of their CEO, Ganz, was the only one of the three that apparently dropped in 2009. (The state says the pay figures may not be complete because most insurance companies have out-of-state subsidiaries that aren't required to report here.)
Despite the recession and an inflation rate near zero, all three companies raised average premiums substantially in 2009 (Regence by 17 percent; Group Health, 13 percent; and Premera, 6 percent, according to the state.)
The pay, the premium increases, the opposition to more regulation of its industry — it all led a former insurance executive in Oregon to charge that Regence has started acting more like a hedge fund than the Northwest's largest not-for-profit health insurer.
Of course CEO pay isn't what really matters in the health-care debate, just as it wasn't the crucial factor on Wall Street. Lowering it to zero wouldn't make medicine any more affordable for the rest of us.
But million-dollar bonuses are a sign something's gone off the rails, Robby Stern told me as he helped put yellow crime-scene tape around Regence's Seattle headquarters in a protest Tuesday.
"Health care is a fundamental need people have," he said. "It's not supposed to be a product to make people rich."
Now Stern is a '60s lefty and retired labor union leader (he was protesting Regence on behalf of Puget Sound Alliance for Retired Americans.)
McCulloch ran twice as a Republican for state insurance commissioner.
After talking to them both, I can vouch they don't agree on practically anything about health-care reform.
Except this: Insurance profits are obscene.
McCulloch estimates the big three local insurers are holding $1.3 billion in surpluses that could be returned to the public. While still leaving plenty of cushion to pay out future claims.
The insurance companies counter that they aren't the problem. Rising medical costs are the true culprit in America's health-care crisis.
They may be right, at least in the long term. Controlling doctor and hospital bills is going to be the toughest challenge.
Because it means eventually we'll all have to do something as Americans we're not very good at: Accept less.
To get the hang of that, I vote we start with the guys getting the million-dollar bonuses.
Danny Westneat's column appears Wednesday and Sunday. Reach him at 206-464-2086 or dwestneat@seattletimes.com.
Copyright © The Seattle Times Company
Tuesday, May 4, 2010
Chickens are doing well, just haven't had time to update this.
We got rid of the rooster and the girls have settled down nicely.
We did our first complete coop clean and it wasn't as bad as I thought. The inside stays so dry
that all the chicken poop dries and there really isn't much smell or mess.
The run was MUCH worse!
ugh! The smell!
I think Petrie has emerged at top chicken and Bernice definately defers to her!
I will get pictures up soon.
We got rid of the rooster and the girls have settled down nicely.
We did our first complete coop clean and it wasn't as bad as I thought. The inside stays so dry
that all the chicken poop dries and there really isn't much smell or mess.
The run was MUCH worse!
ugh! The smell!
I think Petrie has emerged at top chicken and Bernice definately defers to her!
I will get pictures up soon.
Monday, April 12, 2010
Last night was their 1st night in their new coop and this morning Bernice's toe was all bloody and worse than originally! They have also pecked on her other foot so now she has one large sore and 2 smaller ones.
I went to the feed store and bought some Black Salve made by Rooster Booster and put it on her feet, after a couple of pecks they pretty much left her alone, because along with being an antiseptic, it tastes nasty.
Well all of them left her alone except the newly Id'd rooster!
After watching them closely, it's been him all along, he instigates it and then the rest of them take over pecking her.
He would NOT leave her alone.
So now he's in the jail box! lol!
The girls have settled right down and all 5 of them are much calmer.
I'm taking him to a livestock auction at 10:30am on Sat.
I knew I didn't want a rooster!
"Nigel" will stay in the box tonight so hopefully, after another application of black salve, they will leave her feet alone in the coop tonight!
Happy thoughts/prayers for Bernice tonight please!
A funny thing happened at the feed store though. I walked in and saw and elderly gentleman in a wheelchair picking out some seed corn from a special container. The helper bagged it and put it on the counter and the old man wheeled off to browse the store further.
I went up to the counter with my salve and a bag of chicken cabbage chain and I paid, he put my purchase in a bag and off I went home.
Due to some nasty roadwork and a quick trip to get the cabbage I didn't get home for 45 minutes.
I opened up the bag and took my salv and chain out and lo and behold the bottom of the bag was full of seed corn!
I called the feed store and told them my bag was full of corn and that guy just about busted a gut laughing! "We've been looking all over for that corn!"
The salesman had spaced out and put my stuff in the same bag as the old man's corn and I thought the weight was because of the chain!
I asked what should I do with it, he said to bring it back or plant it - I told him I wasn't about to drive another 45 min and he said fine, it was their mistake.
After I hung up I thought about it and called him back, I wanted to know what kind of corn.
"$25.50 a pound corn" he replied!
Sheesh! Seems it's a special type, Super Sweet and it's quite sought after around here. It comes pink because of something they put on it, fungicide I think.
I told him that I felt guilty keeping it and he said that if I plant it I will like it so much that they will get a new Super Sweet customer.
I hope so....I'll keep you posted as it grows!
I went to the feed store and bought some Black Salve made by Rooster Booster and put it on her feet, after a couple of pecks they pretty much left her alone, because along with being an antiseptic, it tastes nasty.
Well all of them left her alone except the newly Id'd rooster!
After watching them closely, it's been him all along, he instigates it and then the rest of them take over pecking her.
He would NOT leave her alone.
So now he's in the jail box! lol!
The girls have settled right down and all 5 of them are much calmer.
I'm taking him to a livestock auction at 10:30am on Sat.
I knew I didn't want a rooster!
"Nigel" will stay in the box tonight so hopefully, after another application of black salve, they will leave her feet alone in the coop tonight!
Happy thoughts/prayers for Bernice tonight please!
A funny thing happened at the feed store though. I walked in and saw and elderly gentleman in a wheelchair picking out some seed corn from a special container. The helper bagged it and put it on the counter and the old man wheeled off to browse the store further.
I went up to the counter with my salve and a bag of chicken cabbage chain and I paid, he put my purchase in a bag and off I went home.
Due to some nasty roadwork and a quick trip to get the cabbage I didn't get home for 45 minutes.
I opened up the bag and took my salv and chain out and lo and behold the bottom of the bag was full of seed corn!
I called the feed store and told them my bag was full of corn and that guy just about busted a gut laughing! "We've been looking all over for that corn!"
The salesman had spaced out and put my stuff in the same bag as the old man's corn and I thought the weight was because of the chain!
I asked what should I do with it, he said to bring it back or plant it - I told him I wasn't about to drive another 45 min and he said fine, it was their mistake.
After I hung up I thought about it and called him back, I wanted to know what kind of corn.
"$25.50 a pound corn" he replied!
Sheesh! Seems it's a special type, Super Sweet and it's quite sought after around here. It comes pink because of something they put on it, fungicide I think.
I told him that I felt guilty keeping it and he said that if I plant it I will like it so much that they will get a new Super Sweet customer.
I hope so....I'll keep you posted as it grows!
Sunday, April 11, 2010
YAY! The chicks are in their new home!
And it's about time - the sunroom was beginning to smell real bad!
They spent a couple of hours in the little run having a blast eating anything and everything.
Bernice is quite happy to be with the rest of her sisters (and 1 brother!) and so far they are getting along fine. We had to put them in the coop one at a time when it started getting too dark out. Everytime we got one in the coop, another would slip past and get in the run again!
They like it in the coop though, I just hope it is warm enough. It's supposed to get in the 40's and it was 50 in the sunroom.
The coop seems to retain a lot of heat from the day though, it was right toasty inside.
I think they'll be fine.
The sunroom however is a smelly wreck! We burned the boxes they had been living in, they were so disgusting!
Tomorrow I will be taking everything out of the room and then
getting the leaf blower and blasting the crud out of it.
There is pine shaving dust everywhere! and the smell......ugh!
I will be mopping and Lysoling too!
And it's about time - the sunroom was beginning to smell real bad!
They spent a couple of hours in the little run having a blast eating anything and everything.
Bernice is quite happy to be with the rest of her sisters (and 1 brother!) and so far they are getting along fine. We had to put them in the coop one at a time when it started getting too dark out. Everytime we got one in the coop, another would slip past and get in the run again!
They like it in the coop though, I just hope it is warm enough. It's supposed to get in the 40's and it was 50 in the sunroom.
The coop seems to retain a lot of heat from the day though, it was right toasty inside.
I think they'll be fine.
The sunroom however is a smelly wreck! We burned the boxes they had been living in, they were so disgusting!
Tomorrow I will be taking everything out of the room and then
getting the leaf blower and blasting the crud out of it.
There is pine shaving dust everywhere! and the smell......ugh!
I will be mopping and Lysoling too!
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