The Painting

The framed painting caught my attention. ... There it rested, upright, on the concrete floor, in the store aisle, amongst other numerous watercolour paintings of scenery, objects and animals. Wrapped in ornate wood, the painting  drew me into its web of tenderness, longing, and warmth.  It told a story of love, caring and of another moment in time when I had to make the heartfelt decision - a first for me - to end the life of an beloved old pet.

I felt the pull on my heartstrings.  The painting was mine, now.  It had to be. There in the water colour mix of creams, beiges, browns, all seeming to run together, was the silhouette of the very old dog with its familiar face, on his master’s four poster bed.  This creature was special.  Where he slept and the way he slept, seemed to say,’ I belong to someone’. 

The chenille bedspread, of a bygone era, on which he lay, helped to cradle his soft, old, fragile body, seeming to protect it from discomfort and pain, familiar companions of dogs, in their golden years. His almost totally white face still showed signs of the colouring of his youth: yellow and orange. He was so real. He could have been mine. ... The dog seemed weary from a long life lived and now, sleeping, seemed to be in his final chapter. ... Curled upon his master’s bed, his weary bones, his barely there whiskers, his soft, ‘nose worthy’ furry coat, begged to be hugged, kissed and held, one more time. The resemblance to our first ‘pup’, decades ago, made him mine. My heart melted, once again.  

When our magnificent beast entered our lives, he was part of a ‘troupe’, just passing through, one of a litter of nine puppies. He remained with us for over 15 years. ..  We were renting a tiny cottage, at the time, an abode that could barely house two adults and one dog, let alone 9 babies, temporarily. ... The puppies were an unexpected addition to our family, and my teaching schedule. ... But we persevered until all found homes at the tender, magical age of 8 weeks. We kept him.  That was an imperative.  We could not give up all puppies to adoption. We were fortunate to have on-site doggie day care, called dad - (on a sabbatical from business) - until a move, the following year, changed our daycare circumstances.  

Our golden boy was impartial to people, in general, but favoured only those he knew, intimately.  As time passed, his demeanour was more akin to someone who liked to live alone.  We loved him, nonetheless.  ... Over time, other dogs of a similar colour and breed, entered our lives, all with discernible personalities and special charms - but understood only by us. ... Each pup taught us the meaning of unrequited love, of love with no boundaries, of love beyond the species of man. With each new face, I changed, becoming more and more like them, wanting simply to play, eat, have treats, drink water and laugh. There would always be two: a yellow male and a black female. 

Our first had been an abandoned pup, his mom, wandering in a park. She needed a home. We were it. Her dilemma created our next generation, and, eventually, the most incredible journey and bond with dogs ever envisioned.  They kept me sane and approving of all things messy, dirty, loud, sweet smelling  loving and very clean. If they were happy, I was, too.

The painting became mine, a gift for a wedding anniversary. It is a daily, solemn reminder- a book mark of my life- of the dance that began decades ago in finding the original, then her son and everything that followed.  Its prominence in the  room  where I have danced with each and every one of our human and non-human ‘children,’ connects me to our unique past. ...   I did not expect this surprise, this golden forever moment.  Money is money but everything else is simply, winning the lottery. My heart tells me so!

The Winner Is:"Goodnite, Hank"

“Bedroom Tales” was the central theme of the twelve films accepted into The Toronto Film Festival online competition, The Digital Gun Awards, that year.  The theatrical releases of these films would take place at the Regent Theatre, in Toronto, a premiere viewing venue for live theater and new films.  There, each of the twelve films, which had made the short list, would be judged by an audience of family members, friends, co-workers, classmates, other audience members and a panel of judges.  The winner of the Digital Gun Awards, also known as the Toronto Online Film Festival, would then be  declared.                                                

Instructions for the films’ creation and their underlying theme, “Bedroom Tales” were given only moments prior to the 72 hour film deadline. ...  During this rigid time schedule, all screenwriting, casting, musical direction, camera work, production, directing, editing and acting would be done, all the responsibility of  two people working on the 6 minute ‘feature’ film.  (Continuity was another step, a critical editing component, born of genius and quick thinking, a requirement in keeping the  momentum of the film moving on a path towards its logical conclusion). ...There was no such thing as advanced preparations. There was no time for meetings or business lunches for discussion. Time was a precious commodity.  

The film school graduates, with their varied backgrounds in the arts, had a 72 hour window in which to accomplish the impossible, in producing their film masterpieces on a non-existent budget. ...  For the short films to have a chance of success, the effort required was herculean. ...  Work was non-stop. ...  (Sleep was not on the to-do-list!) ... Calls were made to the actors to be ready, on location, for the shooting of the film. Then it was done. Soon the judging would begin.

With limited seating capacity-(900plus)- at the Regent, only 8 free passes were given to each film's producer and director for distribution to family/friends, the remainder sold to the public. ...  A little bit of Hollywood had come to the Regent Theater, elevating the event to star status. ...  The Regent Theater was born the Belsize in the late 1920’s, located 22 minutes from downtown Toronto, Ontario, the first live performance venue of its kind in Canada.  Years later it would become the revitalized Crest Theatre, then, finally, the Regent Theater, now a multi media facility associated with a host of entertainment duties including film and post production. Watching a film at the Regent is akin to taking a trip down memory lane, a step back 60 years to a bygone era.  The Regent is currently a designated heritage property, protected and cherished by the community in which it is located.

Goodnite, Hank was declared the winner by an enthusiastic mixed audience and a panel of judges at the historic theater in 2004. This short film’s underlying theme of the depiction of human misery, mayhem and murder, in and around the bedroom, ranked it high on my list of great movies. Only 6 minutes in duration, the film kept you spellbound and eagerly anticipating its sequel.  Our youngest son, his colleague and other valued members of  the team, had accomplished the inconceivable and won!  ...  It was a moment to remember for all.

The creator of “Who are we food to?” (“Who Are We Food To?” 27/01/2013) – had made his directorial debut at the age of 21, in collaboration with his classmate, to bring a blockbuster idea in the form of a small movie called Goodnite, Hank, to the big screen. They had won the coveted prize, the honour, in the prestigious Toronto Film Festival online competition. ...  Imagine what they could do with a week, a month’s worth of grocery money and a real plan.  The results could be an Oscar contender, maybe, even a nominee. ... 

Easy Recipes, Healthy and Decadent!

I was introduced to organic coconut oil, earlier this year.  ...  An easy and definitely healthy way was discovered to include it in the diet and also enjoy its introduction into recipes whose formulas have stood the test of time. ...

Coconut oil helps to burn body fat because of its medium chain triglycerides-(MCT). ... It is low in sulphur. ...  It is a soft fat at room temp and melts easily –like butter. Refrigerated, coconut oil becomes rigid and difficult to blend. It is found on the grocery shelves of many grocery stores. There is much to learn and experience using coconut oil.  It imparts a coconut flavour to the foods with which it is paired. Can it be the go-to fat,- in part or in whole- now when making pastry, a healthier alternative to the shortening, butter or lard we all use?  Time will tell. (I have not used it, yet, to make pastry.) ...To test its viability in salad dressing, I decided to reformulate an all time classic: Caesar salad dressing. The results were delicious.

This new dressing had to have the ‘look’ of its counterpart - the characteristic creamy white colour, made of eggs and oil, with garlic.  I soon discovered my version was also delicious. ...  Eggplant was used, replacing the eggs and olive oil  of the original recipe. It was thinly sliced, lightly fried (in coconut oil) or oven roasted (lightly dusted with sea salt and lightly brushed with the oil.)   The eggplant was then pureed with other flavour enhancers: garlic, white pepper, onion powder, parsley, oregano - in a mini food processor or blender. ... Added to this pureed mixture were the remaining liquids: lemon juice and raw apple cider vinegar, in small amounts so as to not overwhelm the overall flavour of this reworked dressing. (Sea salt was added as needed).  

A small amount of ‘melted’ coconut oil was then mixed with the blended ingredients before tossing the homemade dressing onto the bite size pieces of romaine lettuce. ... Refrigerating coconut oil hardens it further, making it near impossible to add to any recipe. (I use it at room temperature and melt it as required) ... (Vegetable ingredients can be ‘pureed’ in advance saving time when making any homemade dressing. Adding a bit of maple syrup to any homemade dressing can increase flavour of salads when fruit is used with salad ingredients)...  Personalize your Caesar dressing with other herbs and spices. ... Toss onto romaine and/or iceberg lettuce to create your own version of this timeless classic.  Toss gently, using two forks to easily lift and separate the leaves of the lettuces. This dressing with its unique flavour will encourage you to eat more romaine lettuce, the nutrient content of which is similar to spinach.

For sweet potato fries, coconut oil was also used.  I used a medium high heat and babysat the fries, blanching them quickly and then fried them later, as needed. Cooking time was greatly reduced this way and fries were ready in an instant. (Be cautious whenever frying. Never leave a frying food unattended). Fries seemed crispier. In the past, grapeseed or peanut oils had been used for French fries and sweet potato fries. 

Organic coconut oil is new to many of us.  Learning to embrace new foods can be the cornerstone for improved health and wellbeing. As we age, our body’s ability to handle certain foods may change, also.  We should be mindful of these changes and perhaps modify not only what we eat but also how certain recipes are interpreted the next time. Slight or major modifications might be in order. ...To be continued,- butter tarts with flaxseeds,  perogies made with a healthy  dough and cabbage rolls made with healthier rice or buckwheat kasha, my favourite grain of all. 

Momsey's Part II 'Design Perspective'.....

A design perspective of the primary special ed. classroom was described in (Special Education,  A Design Perspective  5/2013). This special ‘learning’ room is analogous to that of the artist’s palette, a plain, sculpted board, on which the artist’s colours are randomly mixed, using his brush, creating his masterpiece on canvas.  In much the same way, the teacher is the artist as she randomly chooses her ‘paints’ in her classroom ‘palette’. The student is the final result: the teacher’s canvas masterpiece. The classroom changes as the students begin to interact with it and within it.

For those deemed at risk for academic struggles and failure, their first classroom should be a room of  exploration, excitement, solitude/ quiet, a stress free place for introspection and extrapolation. ...  The highly ‘structured’ curriculum for these vulnerable children should be a welcoming world whose subjects are like a rainbow, specially selected and formulated to address  all whole brain stimulation and learning.  ...  (There are five senses, however, some consider movement, the 6th.) ... Activity is the cornerstone of the vulnerable child’s early learning life and experiences. He has no time or ability for slow, seated activities, unless they are self directed, purposeful ones.

When a baby first makes sounds, he interacts with his surroundings and then within it, as he discovers movement. ...  The sounds he makes slowly take ‘auditory’ shape to him and those around him. This beginning dialogue becomes more discernible as his personal space begins to make sense to him.  As time passes, the baby will begin to navigate more purposefully around his ever changing environment, foreign to him, yet friendly, while making the instructive sounds that show everyone near him, his intentions.  ...He needs respect for his learning style. ...   Babies teach us, every moment of every day. ...   Trying to accelerate a baby’s learning by introducing him to things beyond his scope of understanding or interest is to slowly dampen his attention, development and make him fearful.  ...It is here that the vulnerable child is much like the baby.  The goal: to teach reading, writing and math to a child who is not ‘prepared’, and maybe, fearful of its consequences, is a mistake. ...  Teacher knows best. ..  Give this trained professional the mandate to instruct, to inspire,  but not with a curriculum with strict deadlines to meet. ...   We must enable the at-risk child to become productive, as he builds confidence and self-esteem. Fast tracking this process poses serious academic risks, crucial to his immediate and future learning success and health. ... ... (Pity does not belong here.)...

In the primary intensive classroom, the early learning ‘structured’ strategies, such as modern music, singing, listening, ‘dance’, discussion, experimentation, tea parties, dough sessions, pasta making-(spaetzle, ravioli, pierogies & gnocchi, to name a few ) empower the vulnerable child on a grand scale. (Academics are introduced in context.)  The child’s active and purposeful participation in class will help him develop the indomitable spirit and fearless attitude required for all learning to take place. He will see that the world is a place where he belongs and where he is able to take care of himself. He will give respect because he is respected for his accomplishments and the unique person he is. ...

Feelings of inferiority and low self esteem hamper learning for the at-risk child. They intensify as the child develops until, one day, he leaves the educational system that has never fully understood or respected him.   He leaves ill-equipped for life. ...   The development of hobbies, skills and abilities for at-risk children must begin early when the young child displays the unbridled curiosity, characteristic of his species.  These strategies are life giving skills, not frills to be taken lightly.  Let us not extinguish the flame of learning because of a preconceived idea of what real learning is about. If we do, the slow learner in this scenario just might be us!

 

The All You Can Eat Buffet

The All-You-Can-Eat Buffet,-(herein named AYCEB)- arrived on the dining scene decades ago. It was a refreshing departure from the rigid dinner menus of many restaurants, where the main dinner selections were, sometimes, heavy on starches, overcooked vegetables and  quaint little entrees, laden with sauces. The salad was rarely included in the price of the dinner and if it was, it was simply a side dish with a few large pieces of pale coloured lettuce, a tomato wedge, with nary a green or coloured vegetable in sight.  Times have changed and so has the dining experience. ... 

We now have abundant choice in the form of the All You Can Eat Buffet -(AYCEB)- restaurants, bursting with customer engineered problems. In these modern patron friendly restaurants, called AYCEB, we are able to choose freely from the bountiful hot and cold food tables- repeatedly- until we are satiated- all for a fixed price. It is a dream come true! During this non-stop feeding frenzy, we indulge our every whim in the extensive array of appetizers- soups or salads, in all manner of vegetables - many times over. 

The hot buffet is a non-stop epicurean’s delight. Every conceivable offering is available to us to sample, if we desire, a virtual wish list in the diner’s fantasy.  Then to end the meal, we have dessert, a rarity included in the form fitting dinner menu of other restaurants or at home. ...  The choices here to satisfy our sweet tooth are overwhelming. Upwards of 15 different desserts - from ice-cream to cake, cheesecake and pies with fruit are ours for the taking, an abundant display of the rich and the richer, awaiting our taste buds.   (Gorging and gouging in one easy step.) . ...   We rule, but, are also the enemy! ... 

Slowly seeping into our dining fantasy we have overwhelming waste, brought about by our total lack of respect for the labour, time and money being spent to create this gastronomic feast for us, the dining customer. ... Without much thought, some of us are filling our plates to overflowing on our second, third or even fourth trip to the buffet, an excessive demand not only on our bodies but also on the restaurant’s bottom line. We realize, immediately, that we are full yet continue to re-fill our plates to the absurd without realizing what our bodies are telling us. The food is removed by the wait staff and thrown out. The process repeats itself. 

What are we teaching our children about food, people's time and the food dollar? ... We have no boundaries and no respect for the offerings because, we believe, it is not our problem. But it is and sadly we are the problem!

It is a privilege that such a democratic dining system exists. It is an economic boon to our budget and our health when we can choose the foods that enable our bodies to function well. It is a dieter’s delight to be able to pick and choose a plan of eating that pleases us today. Tomorrow might be a different set of rules. 

At the AYCEB, the mind boggling array of choice creates an unbelievable experience. The work that this dining event engenders has been totally eliminated for us.  We are spoiled by its intentions. (Eating dessert first, then soup, salad, or fruit can cater to the devil inside of us.) The only request by dining management is simply to eat what we choose. ...  Years ago, while waiting to be seated at a well known American buffet, we noticed two patrons near the end of their meal, finishing several desserts.  When we left- one hour later - we passed these women, still seated and still eating dessert.  Absurd!  Ridiculous!  Abusing a privilege will eventually be our own undoing. ...   

As parents, it is our duty to teach our children proper dining etiquette -at home and in public- and to respect the people and the food in any dining environment.  Our boys’ first introduction to AYCEB was a simple affair. Choices were limited to three per trip in small amounts, with an adult present. (French Fries or bread were off limits). ...  If AYCEB is truly a food paradise for us, then we must respect its boundaries or else, one day, it simply won’t be there for our dining indulgence! ...