Welcome to the world Boden Finley Aldrich. Born December 16, 2018 at 5:27 AM. 8 lbs 5 ozs, 21.5 inches, and a triple nuchal chord. You're the cutest little tough guy and loved by many! Leah is recovering nicely from a quasi emergency c-section after many hours of labor during a hopeful home birth.
Our local neighborhood gets together at 10am on the 4th of July for a neighborhood parade. There are far more people in the parade than watching it, so it’s more like a gathering at the top of the street in preparation followed by a procession to the bottom of the street where there’s another gathering with snacks and drinks. Those who are along the parade route seem to eventually join the parade and walk to the end for the party.
There were some truly creative little costumes and decorations, but I think my favorite part of the parade today was a bewildered coyote that was coming up the street in the opposite direction of the parade who was shocked to see a mob of people with horses and a firetruck coming down the street. He managed to run off down a side street and escape.
Potato the dog watching from the sidelines
The first wave of bike riders goes by
The walking portion of the parade starts to go by
Here comes the firetruck
Lots of kids in wagons parading today
There were lots of dogs with hats.
I didn’t get a photo of the coyote, but he went that way!
Here come the horses
Kids hanging out at the end of the parade
Treats for all ages
People giving out popscicles
The cupcakes were popular
Didn’t get to ride on the firetruck? Come check it out after-the-fact.
Some images from the walk down to Eaton Canyon this afternoon. There was enough rain over the last few days that there’s a lot of water still running through the arroyo. So much so that I didn’t want to chance crossing it to see the waterfall at the end.
I caught some video of the water flowing through as well. This portion is rather wide and shallow so it’s much slower than other portions. Typically this section of the arroyo is bone dry for almost 360 days of the year.
Images from a conference at UCLA concerned with saving born digital news
What Have We Heard?
Presentation: Technology and community: Why we need partners, collaborators, and friends Kate Zwaard, Library of Congress
Conduits for Action
“Hi there Tiiiigggggrrr!” Edward McCain, digital curator of journalism, Donald W. Reynolds Journalism Institute (RJI) and University of Missouri Libraries warmly greets the participants of DtMH2016
Lanyard and ID badge from DtMH2016
Keynote speaker: Digital salvage operations — what’s worth saving? Hjalmar Gislason, vice president of data, Qlik and Deaf Teddy
Panel: Why save online news? Chris Freeland, Washington University; Matt Weber, Ph.D., Rutgers, The State University of New Jersey; Laura Wrubel, The George Washington University; moderator Ana Krahmer, Ph.D., University of North Texas
Special guest speaker: Saving the first draft of history: The unlikely rescue of the AP’s Vietnam War files Peter Arnett, winner of the Pulitzer Prize for journalism
Slide from Technology and community: Why we need partners, collaborators, and friends Kate Zwaard, Library of Congress
Presentation: Summarizing archival collections using storytelling techniques Michael Nelson, Ph.D., Old Dominion University
Architectural detail in Powell Library at UCLA
Greetings from Ginny Steel, university librarian, UCLA
What does Peter Arnett, the most daring journalist of the past century, do to unwind? He reads comic books of course.
flour (all purpose generally yields better results than cake)
unsalted butter (cold)
fruit: usually dried currants, raisins, chocolate chips, or other fruit
fruit zest (orange, lemon, grapefruit, other)
Other fats could be substituted for the butter, but butter generally tastes best here. For the small handful of health conscious non-professional home cooks, absolutely do not substitute milk for the cream, otherwise the fat ratio for the recipe will be thrown completely off and your results will be horrifying.
5 parts flour : 1 part sugar : 1.5 parts butter : 1 parts egg : 2 parts cream : 1.5 parts fruit
Other ingredients (approximately per part)
1/2 teaspoon salt per part
1 tablespoon baking powder
1/4 oz zest
Professional kitchens scaling the recipe beyond 75 oz of flour, may wish to use 1.25 parts of sugar for more even results.
Preheat oven to 425° F.
Whisk together the flour, sugar, baking powder and salt until mixed thoroughly.
Cut the cold butter into the flour mixture with a pastry blender until the lumps of butter are just larger than the size of a pea. Any smaller and the scones will be tougher and less flaky.
Mix together the cream, egg, (optional currants, raisins, fruit), and the zest, then mix into the flour/butter just until the dough comes together.
Do not overwork the scone dough or the resultant scones will not be light and flaky. You should preferably be able to still see small chunks of butter in the dough.
Roll the dough out into a disk about 1.5″ thick.
Brush a light layer of cream (or milk) onto the top of the disk and sprinkle on a nice layer of cinnamon and sugar.
Using a dough scraper cut the dough into eight equal wedges and place onto cooking sheet.
Put the sheet of scone dough into the oven at 450 for 12-15 minutes until golden brown, or until an inserted toothpick comes out clean.
Cool for a few minutes and then enjoy fresh with clotted cream and fresh fruit.