Category Archives: Uncategorized
EMLA – Emma Moved to Los Angeles
I knew that moving to LA would mean experiencing many differences in daily life. But what I did not anticipate was what form these differences would take. Apart from exchanging pine trees for palm trees, California has surprised me with it’s little differences. It’s the little things that seem to obsess me most of all.
I don’t know if they are aware, but people in Los Angeles have their own dialect. Words that they pronounce differently, and words that they seem to favor over others. As an Alaskan, I stupidly thought that Spanish would be my undoing in LA not English.
Alaska vs. California/LA – English
Permit – Everyone I know in Alaska, pronounces permit (noun) and permit (verb) differently. The noun has the stress on the first syllable; and the verb on the last. This is how one would make clear if the verb or the noun was being used. In Los Angeles, both the noun and the verb have stresses on the last syllable; leaving me to think that people have not finished their sentences.
Market – In Los Angeles, market means grocery store. Took me a little too long to decipher this one. For me market means open-air, farmer’s market type shopping. So upon being asked “What markets do you usually go to?” I thought that I was meant to answer with the latest LA super trendy little-known farmer’s market location. Nope. Ralph’s would have been acceptable.
Free-way – That’s what they have here, free-ways. Not high-ways and I don’t know the difference. And they all have there own numeric codes. Which make getting directions akin to translating binary. “Take the 405 to the 105, then the 1-10 down to the 91. If you hit the 5, you’ve gone too far.” Maybe I’ll stay home . . .
Transient – The word exclusively used for people who do not have a home and/or are asking for handouts. Is Alaska to blunt for using “homeless” or “pan-handler”? Perhaps transient is a little more tactful, hopeful even.
Parkway – The little sliver of land between the sidewalk and the street. Which is somehow the city’s land, yet you still have to mow and care for it. Alaska is quite lacking in sidewalks, especially in residential areas. And if there is a sidewalk it is right up against the street with no parkway. But in many residential areas in LA it goes house/lawn, sidewalk, parkway, street.
As today is the start of the second half of 2015–and the fiscal year for all you accountants–I have decided in actually starting the ambicious online regimine that I have been thinking about for the past six months. I call it ambicious, not because it is an undertaking, but because I know how hard it is for me to do things long-term.
My plan is as follows:
Mondays – Post about something that I created (food, craft, etc.)
Wednesdays – Post an EMLA observation
Thursdays – Post an episode review
Weekends/Holidays – Vlog and post summaries
The reason for this is three-fold: 1) My memory is crap; 2) I’m bored; 3) Maybe someone will find it interesting or at least noteworthy. I hope to carry out this schedule for at least two months, but hopefully until the end of the year or further.
And let us begin . . .
In an unconscious attempt to add to my list of domestic hobbies I decided to learn how to make jelly this fall. I picked some apples from my neighbor’s crabapple tree, and started boiling away like a crazy person. Got some 40 half-pint jars of jelly in the end . . .
- White sugar
- Cheesecloth for draining fruit
- Clean jars
1) Prepare your apples by washing, removing the stems and cutting off the blossom ends. You can leave whole or cut in half.
2) Place prepared apples into a large stock pot and add water, just until it covers the apples. Bring to a boil over high heat; then reduce heat and simmer without stirring for 10-15 minutes.
3) When fruit is tender, pour into cheesecloth lined colander and leave to drain for 2-3 hours. RESIST THE URGE TO POKE, PRESS OR SQUEEZE the pulp to get more juice. It will make for a cloudy jelly.
a) After pouring the clear juice into a bowl, squeeze the pulp in the cheesecloth to get out more juice. This juice will yield cloudy jelly, but it is still good! I prepared it separate from the clear juice.
4) Measure out the amount of juice and make note of how many cups of juice you have. Add the juice to a large pot and bring to a boil over high heat. Reduce heat to medium and simmer, stirring, for about 20 minutes, skimming off any foam, as necessary.
5) Remove pot with apple juice from the heat. Stir in sugar (0.62 cups for every cup of juice) just until it is dissolved. Place the pot back on the heat and WITHOUT STIRRING, boil for 5-8 minutes, until jelly reaches 220°F.
6) Ladle jelly into sterile jars, and use the water canning technique.
Adapted from: http://www.seasonsandsuppers.ca/crab-apple-jelly/