A sweltering day in July! Thinking about Christmas. Christmas in July! Oh and what fun ceramics class were way back then.  I made a few Nativity sets in my time, various sizes,  each one a bit different from the others, almost all of them were gifts.  One of which I have still have.

  One which was designed for children and had every animal I could think of that may be welcome in a stable, cows and calves, horses and foals, mules geese, doves and dogs, chcikens and mules.  Added extra characters, just because this one was intended for my child

 The other contained some very ornate and antique looking figures, i was months perfecting it. More than once it has fooled people into thinking it was an antique.  This one i gave to my parents.   My Father built a stable  for it and for my son's stable.  In time my parents nativity set was passed on to me.

This all took place long before i had ever heard of Martha Stewart.  I must confess I own almost every issue of "Martha Stewart Living" and faithfully watched and learned from her TV series.  On a rainy or snowy and grey afternoon, i still page thru a couple  MSLs, i dunno, it just lifts my spirits.  Thanks Martha

 

,

people.com

Martha Stewart Reveals Nativity Scene Made in Prison — And How She Got Warden to Help Make It

Anna Lazarus Caplan

3–4 minutes

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Martha Stewart is sharing the story behind her now-iconic nativity scenes.

"Well, I was at this very lovely federal camp down in Alderson, West Virginia," Stewart, 81, told host Jimmy Fallon on The Tonight Show Thursday.

"They had a ceramics class. And I chose to spend my evenings making ceramics."

As Fallon began to laugh at Stewart's euphemism for where she resided from 2004-2005, he told her to plug her ears for one second.

"Prison," he told the audience in New York City, to which Stewart replied, "You can think of other ways to say it, you know, you don't have to say the 'P' word!"

Stewart then relayed the story of how she came to make the nativity pieces, the replicas of which are now sold on her website, Martha.com.

The lifestyle guru said she found "something like 15 pieces" of suitable molds in the prison store that could be used to make a complete crèche, but came up against a prison rule that says "You're allowed to make three things."

Her solution was simple yet ingenious: "I persuaded the warden that 15 pieces was one thing," she told Fallon.

When Fallon displayed the original version Stewart made of Joseph while in prison, she warned him to be careful handling it, before showing him a special detail.

"Look in the bottom," she said, as Fallon began to laugh. "That's my [prison] number!"

Last year, while displaying a 14-piece white-glazed Nativity scene sold on her website, Stewart had another way to describe the ceramic pieces she created while serving her sentence.

"If you'd like to give a really beautiful and special gift this Christmas, with a little street cred, they're all inspired by — guess what — a set that I made when I was confined," Stewart said in a TikTok clip, adding: "These are exact replicas of a Nativity scene I made in my pottery class when I was away at camp."

Martha Stewart arrives at the federal courthouse in New York. Peter Foley/Bloomberg/Getty

The TV personality has displayed the crèche in her home since 2005, after she served five months in prison for conspiring with her Merrill Lynch stockbroker to deceive authorities probing her December 2001 sale of stock.

She reminisced with PEOPLE in 2020 about making the Nativity set and the other creative outlets she turned to while incarcerated..

"Even when I went away for five months, I got through it. I learned how to crochet. I still have the gorgeous crocheted poncho [that I wore leaving prison]. It's in the attic. And I re-upped my ceramics there," Stewart said in November 2020.

"I had done a lot of ceramics as a child, and we had this fabulous ceramics studio in West Virginia, and I made an entire crèche scene. That's my best memory."

 

By

Anna Lazarus Caplan

Published on November 18, 2022 11:24AM ES

Martha Stewart is sharing the story behind her now-iconic nativity scenes.

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Martha Stewart is sharing the story behind her now-iconic nativity scenes.

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 Martha Stewart/TikTokRosie O'Donnell Recalls Visiting Martha Stewart in Prison: 'She Looked FantastiThe lifestyle guru said she found "something like 15 pieces" of suitable molds in the prison store that could be used to make a complete crèche, but came up against a prison rule that says "You're allowed to make three things."Her solution was simple yet ingenious: "I persuaded the warden that 15 pieces was one thing," she told Fallon.

"Look in the bottom," she said, as Fallon began to laugh. "That's my [prison] number!"

"If you'd like to give a really beautiful and special gift this Christmas, with a little street cred, they're all inspired by — guess what — a set that I made when I was confined," Stewart said in a TikTok clip, adding: "These are exact replicas of a Nativity scene I made in my pottery class when I was away at camps away at camp." .

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haiku~~~~~the Buck Full Moon moon July 10th

 

 a full moon rising 

reflects in the still water

 bucks  alert, listen 

 

THIS MONTH IS ALSO KNOWN AS THE "FULL THUNDER MOON AND IN THE  PACIFIC NORTHWEST IT IS THE SALMON MOON.

BUCK FULL MOON, IS THE NAME GIVEN TO THIS MONTH'S FULL MOON BY THE  ALGONQUIN PEOPLE.

BUCKS SHED THEIR ANTLERS EACH WINTER ,AFTER MATING SEASON.  SOMETIME IN MARCH OR APRIL SMALL BONEY NUBS BEGIN TO  REGROW WHERE THE OLD ANTLERS HAD BEEN.

THE NEW ANTLERS ARE COVERED WITH A SOFT VELVET SKIN THAT IS RICH IN BLOOD VESSELS, IT NOURISHES THE ANTLERS.  ANTLERS REACH FULL GROWTH AT ABOUT MID SUMMER, THE EXACT TIMES VARY.  ANTLERS  WILL CONTINUE TO  HARDEN. BEGINNING IN EARLY FALL,THE DEER  WILL RUB THIS LAYER OF VELVET OFF WHEN IT HAS SERVED IT'S PURPOSE.

 

 

 

 

 

 

 

 

 

 

 

just rambling

"Have we  passed the midpoint of Summer? may-be without knowing it?"  

That's a good question, to which i had no answer. so of course, i looked int up.  here goes, the midpoint of the summer is August 7th.  A point calculated buy selecting the midpoint between the date of this years Summer Solstice, June 20th and this years Autumnal Equinox, September 22nd.   Winter goes on forever seems to start in October and end in May, when we have a couple of spring days, Autumn takes over in late August.  August  7th is still a month away.

Good, i feel better now.

The Farmers Almanac reminds us that 

"We know the summer solstice marks the longest day of the year, but did you know that the latest sunset of the year doesn’t happen on the solstice, but a week later? Look for it on June 27, 2025."

 

 

 

   Not that i would like year around summer, but a bit more of it would be welcome.   A few more fresh berries, and a few more fireworks, a few more lazy sundowns with my feet propped up on the porch railing as i enjoy a mug of iced coffee.   Watching fire flies, and best of all,walking barefoot in the creek are the same simple glories of summer as when i was 4, and they still are.

 

The long summer days, afforded us the luxury of exploring the woods,and visiting with the people who we never saw all winter, listening to their Stories about growing up during the years of 

World Wars and the Great Depression.  If that sounds like romanticizing, may-be it is.   But all of the stories weren't on light topics and happy endings.  

 

 Goodnight

 

 

    

how to make Ramen noodles

Yummy !!!!

 

 

Chef Hugh Amano Explains How To Make Handmade Ramen Noodles

Catherine Tillman Whalen

8–9 minutes

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A light dusting of cornstarch prevents homemade noodles from sticking together while resting in the refrigerator. Photo by Hugh Amano

“Noodles—like bread, or golf, or love—aren’t something to learn in one shot.”

This is chef Hugh Amano’s advice as we dive into the process of ramen making. Ramen dough is much drier than eggy pasta dough, requiring both muscle and patience to bring it together. Why? Here’s where things get a little technical: The mix includes high-gluten bread flour combined with a dash of whole wheat, both of which absorb a lot of water. The recipe’s hydration rate (weight of water compared to weight of flour), however, is just 40 percent. And to further strengthen the gluten—and to make this the alkaline noodle that is real ramen—a kicker dose of something called kansui, a mixture of potassium and sodium carbonates, is added. (Tough to find in the U.S., kansui can be mimicked by using baking soda that has been baked at a low temperature for an hour. Use gloves when handling the powder or solution, as the high alkalinity may irritate the skin.) All of this results in, to put it more plainly, difficult dough—but also in chewy noodles that won’t break down in the broth.

Amano’s ramen formula is the result of research at the source. In the fall of 2017, while in Japan working on Let’s Make Ramen!: A Comic Book Cookbook, Amano visited an omakase restaurant called Yukimura at the base of Mt. Fuji to watch Akiyama-san, the chef there, in his daily soba-making ritual. “Akiyama walked me through his very focused process of noodle making—water from here, flour from there—and it hit me how the zen focus of mixing by hand not only served a spiritual purpose, but also a very tangible one. How the flour, water, and ultimately dough should feel is something one doesn’t get when using a machine. It was at that moment that I scrapped the recipe I had written for a standing mixer, and rewrote it to work by hand.”

That said, don’t ditch technology completely here. Consider investing in a kitchen scale so that you can measure by weight rather than volume for accuracy. Most important is that unless you have sumo-worthy upper-body strength, do not attempt ramen without a pasta maker. Trying to compress the crumbly dough by hand is self-punishment. Period.

“Making ramen noodles is challenging for sure—but the more focus one puts into each batch, the more one will understand how things need to be adjusted on subsequent batches. Yes, this puts the onus on the cook,” admits Amano. “But it is a process to be worked through in order to understand deeply what is happening: specks of wheat being filled with water—but not too much—to hydrate and gelate and form gluten, which then becomes strong, beautiful noodles.”

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Handmade Ramen Noodles

Ingredients

• ½ cups baking soda
• 5 grams (1 tsp.) fine sea salt
• A pinch of riboflavin, (often sold as vitamin B2), (optional)
• 25 grams (3 Tbsp. plus 1 tsp.) whole wheat flour
• 475 grams (3 1/2 cups) bread flour
• Cornstarch, for dusting

Instructions

1. At least an hour before you plan to make the noodles, prepare the kansui substitute: Preheat the oven to 275°F. Line a large baking sheet with parchment paper and spread the baking soda over it, then transfer to the oven and bake for one hour. Let the powder cool before using, then measure 5 grams (about 1 teaspoon) of the mixture into a medium bowl. Transfer the remainder to an airtight container and store at room temperature indefinitely.
2. To the medium bowl of baked baking soda, add 200 grams (about 1 cup with 2 tablespoons removed) cool water, along with the salt and riboflavin (if using). Stir until dissolved. To a large bowl, add the whole wheat and bread flours and mix together with your hands. Using your fingertips, mix the flour in a circular motion as you slowly add the kansui liquid. When all of the liquid has been added, use both hands to continue mixing by dragging your hands through the mixture in opposing circles and occasionally stopping to rub the dough collected on your hands back into the bowl, until a shaggy dough forms, about one minute more. (The dough will look like a clumpy mess.) Cover the bowl tightly with plastic wrap and set aside to rest at room temperature for 30 minutes.
3. Turn the rested dough out onto a wide work surface and squeeze it together into one cohesive piece, making sure to incorporate any loose crumbs. Cut the dough into four roughly equal pieces, then cover them with plastic wrap so that they do not dry out as you work. Set up a pasta roller with its rollers adjusted to its thickest setting. Flatten one piece of dough as much as possible with a rolling pin, then feed the dough through the machine. (It will tear and look generally terrible. Don’t worry!) Turn the machine’s thickness down a notch, and roll the dough through again. Turn the machine’s thickness down once more and feed the dough through a third time, then fold the shaggy ribbon of dough lengthwise (in thirds) so that it is about the width of the pasta roller, straightening the sides as well as you can. Press the dough down as much as possible with your rolling pin.
4. Reset the pasta machine to its thickest setting, then feed the dough into it with one one of the open sides first (with the seamed edges running parallel to the ends of the rollers). Repeat steps 3 until the dough has come together in a smooth sheet (it may take as many as 5 times). In the final stage of compressing the dough, stop rolling with about three inches of dough not yet run through the machine. Fold the opposite end over and press the two ends together to form a loop. Continue to roll until you’ve compressed the new seam twice. Now you can use a paring knife to cut the dough to release it from the machine, giving it perfectly straight ends. Lay this sheet of dough out in a smooth, single layer, cover it with plastic wrap, and set aside to rest as you repeat the process with the remaining pieces of dough.
5. Once all of the dough has been rolled out, reset the machine. Returning to the first sheet of dough, start rolling it out, one setting at a time, to your desired thickness. On a machine with 9 thickness settings, 4 or 5 is appropriate for thick noodles, 6 for medium noodles, and anything higher for thin noodles. Once you reach your desired thickness, cut the dough crosswise into roughly 12-inch sheets; continue rolling and cutting each of the quarters of dough in this manner, covering any dough you are not handling with plastic wrap to prevent it from drying out.
6. Once all of the dough has been sheeted and cut, swap out the rollers on your pasta machine for its thinnest noodle cutter, then run the sheets through it one at a time. (If your pasta machine does not have a noodle cutter, you can also use a long chef’s knife to slice the noodles by hand to your desired width.) Divide the noodles into five 5-ounce portions. Lightly toss the noodles with cornstarch and place them on a parchment-lined sheet pan, then wrap the pan tightly with plastic wrap and refrigerate until ready to use. Though the noodles can be cooked right away, they are best when allowed to rest and fully hydrate for 24 hours and they keep in the refrigerator for up to 5 days or in the freezer, packed in individual portions in airtight plastic bags, for up to 1 month.
7. To cook, drop the noodles in rapidly boiling, unsalted water, stir, and cook until tender and cooked through, 1–3 minutes, before straining and adding them to your ramen bowl. (If cooking frozen noodles, no need to thaw them before boiling.)

 

 

 

 

 

Lost in Translation: Words That Have No English Equivalent", guest blogger

 

 

 

 

wordstrivia.com

Lost in Translation: Words That Have No English Equivalent

4–5 minutes

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An Introduction to Untranslatables

Language is a fascinating tapestry of culture, history, and human cognition. It's a tool that allows us to express our thoughts, feelings, and experiences. However, sometimes certain concepts, feelings, and cultural phenomena are so unique to their place of origin that they simply cannot be directly translated into another language. These are the so-called "untranslatables". These words often offer a fascinating glimpse into other cultures and their unique ways of perceiving and categorizing the world. In this blog post, we will explore some of these words without direct English equivalents and delve into their meanings.

The Emotional Nuances of Other Cultures

One of the most interesting categories of untranslatables is the one that refers to emotions or states of being that English doesn't have a word for. For example, consider the Portuguese word 'Saudade'. It describes a deep emotional state of longing for someone or something that is absent while cherishing the memories. It's a mix of loss, yearning, and love that continues to grow as time passes.

From Japan, we have 'Komorebi', a word that describes the sunlight that filters through the leaves of the trees. It's a single word that encapsulates a whole sensory experience, a testament to the Japanese aesthetic sensibility and their special appreciation for nature.

Germany offers 'Waldeinsamkeit', a feeling of solitude, being alone in the woods and connected to nature. It's a complex emotion that combines peace, meditation, and a sense of being fully immersed in nature's beauty.

Some untranslatable words provide insight into how different cultures perceive their social interactions and relationships. In Danish, 'Hygge' refers to the heart-warming feeling of comfort and contentment that comes from enjoying simple moments in life, whether alone or with loved ones. It's often associated with coziness, warmth, and a sense of well-being.

The Inuit language uses 'Iktsuarpok' to describe the feeling of anticipation that leads you to keep looking outside to see if anyone is coming. It's more than just impatience, it's a blend of anticipation, waiting, and checking.

In Georgia, the word 'Shemomedjamo' literally translates to "I accidentally ate the whole thing," and is used when you're full but you continue eating because the food is so delicious.

Beyond the Boundaries of Time and Space

Languages also have unique ways of referring to time and space. In Greek, 'Meraki' describes the act of doing something with soul, creativity, or love — when you put something of yourself into what you're doing.

The Finnish 'Sisu' is a concept that encompasses resilience, determination, grit, bravery, and tenacity. It's a reflection of the Finnish spirit and their cultural understanding of what it means to keep going, no matter what.

In Yaghan language of Tierra del Fuego, 'Mamihlapinatapai' is considered one of the hardest words to translate. It refers to a silent acknowledgment and understanding between two people, where both wish that the other would initiate something that they both desire but which neither wants to start.

Conclusion: The Beauty in Untranslatables

The exploration of these untranslatable words shows us the endless diversity and depth of human experiences across different cultures. They challenge us to think outside our linguistic and cultural boxes and remind us of the beautiful complexity of human emotions and experiences. They teach us that some feelings and phenomena are so unique to their culture of origin that they resist linguistic confinement. In the end, the beauty of these untranslatables lies in their ability to capture the unspoken, the ineffable, and the elusive experiences that make us human.

 

The midpoint of the year "Halfway Day"

So we are now at the midpoint of 2025.  Actually it was yesterday, the 2nd.  Something i had never given it much thought  before this morning, most likely because i had never heard of it before.  

From what little i have read about it , and not much is written about it, some school districts mark the day to celebrate the students progress and anticipate their progress.  focusing also on symmetry in nature, man made objects, mathematics and creative writing.

 

Though i did look back over the year so far, mading up a sort of plan for the future months, 

there is just something about that idea that, well it just feels, it feels weird, which brings me to a favorite saying from a favorite poet that is eerily true. 

 

.Robert Burns once wrote, “The best laid schemes of
mice and men go aft astray, and leave us naught but
pain and sorrow for promised joy.” This famous quote
comes from his 1785 poem, “To a Mouse”

 

To a Mouse

Robert Burns

On Turning Her Up in Her Nest with the Plough,
November, 1785

Wee, sleekit, cowrin, tim’rous beastie,
O, what a panic’s in thy breastie!
Thou need na start awa sae hasty,
Wi’ bickering brattle!
I wad be laith to rin an’ chase thee,
Wi’ murdering pattle!

I’m truly sorry Man’s dominion
Has broken Nature’s social union,
An’ justifies that ill opinion
Which makes thee startle
At me, thy poor, earth-born companion
An’ fellow-mortal!

I doubt na, whyles, but thou may thieve;
What then? poor beastie, thou maun live!
A daimen-icker in a thrave
‘S a sma’ requet;
I’ll get a blessin wi’ the lave,
An’ never miss’t!

Thy wee-bit housie, too, in ruin!
Its silly wa’s the win’s are strewin!
An’ naething, now, to big a new ane,
O’ foggage green!
An’ bleak December’s win’s ensuing,
Baith snell an’ keen!

Thou saw the fields laid bare an’ waste,
An’ weary Winter comin fast,
An’ cozie here, beneath the blast,
Thou thought to dwell,
Till crash! the cruel coulter past
Out thro’ thy cell.

That wee bit heap o’ leaves and stibble,
Has cost thee monie a weary nibble!
Now thou’s turned out, for a’ thy trouble,
But house or hald,
To thole the Winter’s sleety dribble,
An’ cranreuch cauld!

But Mousie, thou art no thy lane,
In proving foresight may be vain:
The best-laid schemes o’ Mice an’ Men
Gang aft agley,
An’ lea’e us nought but grief an’ pain,
For promis’d joy!

Still thou are blest, compared wi’ me!
The present only toucheth thee:
But Och! I backward cast my e’e,
On prospects drear!
An’ forward, tho’ I cannot see,
I guess an’ fear!

 

Had a long conversation with my son the other day. Our major topic was 'could it be true that things happen for a reason and that happen at an appointed time.'   I dunno.

2025 Mud pie bakeoff ,guest blogger, and a haiku

    hazy torrents of rain

 wash away  heat,  leave puddles

making fresh mud pies 

 

 

 

 

 

 

kidsmoonclub.com

2025 Mud Pie Bake Off

4–5 minutes

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Welcome to the 2025
Mud Pie Bake Off!  
June 25th-July 1st

It's time to get your hands dirty and your imaginations soaring! Every year for the last nine years, I've held a Mud Pie Bake-Off to help celebrate International Mud Day! 

The Mud Pie Bake-Off is a playful celebration of nature, creativity, and community - now in its ninth year.

Children and families from around the world are invited to step outside, dig into the earth, and whip up their most glorious, whimsical mud creations.

🌿 How to Enter

1. Starting on June 25, 2025 Head outside and make a mud pie (or cake, tart, or pastry!) using only natural elements - mud, flowers, leaves, rocks, berries, bark, pinecones… the wilder, the better.

2. Take a photo or short video of your finished dish.

3. Share it on Instagram using the hashtag #mudpie2025.
   

4. Follow Wilder Child at @awilderchild and @thebackwoodsmama  on Instagram

5. Encourage a friend to join!

No Instagram? No problem. Email your entry to info@wilderchild.com with the subject “Mud Pie 2025.”

🎁 Prizes

All entries will be entered into a random drawing. This isn’t about perfection - it’s about joy, creativity, and connection.

🥇 Grand Prize - A full-year membership to the Kids Moon Club. 

🥈 Runner-Up - A copy of the children's book Wilder Child by Nicolette Sowder and pre-ordered copy of Beyond the Front Door Embracing Nature for a Healthier Happier Family by Josée Bergeron 

🥉 Third Place - A $50.00 gift certificate to the Outdoor School Shop.

Winners will be announced live on July 3 on Instagram.

📅 Event Timeline

Wed, June 25	The Mud Pie Bakeoff Week Begins!
June 25 – June 30th	Make & Share Your Mud Pie – Head outside, get inspired, and post your entry anytime during the week.
Wed, June 30th (11:59 PM ET)	Entry Deadline – Make sure your mud pie is shared or emailed before midnight!
Thurs, July 3	Winners Announced tune in on Instagram as we celebrate and reveal this year’s prize recipients!

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DAYS

16

HOURS

13

MINS

37

SECS

MEET YOUR HOSTS 

Meet your hosts of this year's Mud Pie Bake Off!

Wilder Child 
Nicolette Sowder

Nicolette Sowder is the founder of Wilder Child and the originator of the Wildschooling movement, a philosophy of nature-bonded, village-led education rooted in seasonal rhythms, ecological reciprocity, and ancestral ways of knowing.

She is the author of the children’s book Wilder Child, a lyrical celebration of belonging, wonder, and kinship with the wild. Her work invites families, educators, and caregivers to step outside the bounds of conventional learning and into a deeper, more reciprocal relationship with the Earth.

Backwoods Mama
Josée Bergeron is a French-Canadian Indigenous Métis who has been helping parents feel at home in nature since 2009. As a mother of five, ages two to seventeen, Bergeron has over a decade-and-a-half of experience guiding both her children as well as other families into nature. Viewed as parenting expert on the topic of raising outdoor kids and parent-child-nature connection Canadian Broadcasting Corporation (CBC), Active for Life, Explore Magazine and in other parenting books such as Oh Crap, I Have A Toddler by Jamie Glowacki and The Call of the Wild and Free: Reclaiming the Wonder in Your Child’s Education. Bergeron has a forthcoming book Beyond the Front Door: Embracing Nature for a Happier, Healthier Family set to be released Spring 2026.