In memory of a sailor

Sea Fever

I MUST down to the seas again, to the lonely sea and the sky,

And all I ask is a tall ship and a star to steer her by,

And the wheel's kick and the wind's song and the white sail's shaking,

And a gray mist on the sea's face, and a gray dawn breaking.

I must down to the seas again, for the call of the running tide

Is a wild call and a clear call that may not be denied;

And all I ask is a windy day with the white clouds flying,

And the flung spray and the blown spume, and the sea-gulls crying.

I must down to the seas again, to the vagrant gypsy life,

To the gull's way and the whale's way, where the wind's like a whetted knife;

And all I ask is a merry yarn from a laughing fellow-rover,

And quiet sleep and a sweet dream when the long trick's over.

John Masefield

It's a fine balance

The picture above was taken by a professional and depicts the art of straddling more than one responsibility while keeping a balance in our lives.

I often find myself trying to keep a balance when my abilities decrease. Having fun, being responsible, and keeping up on ALS research, is difficult. The latter depresses me as so little is known about the causes of ALS and hence NO CURE.

Everyone has their issues, bad days, bad years-- and we can only hope we all hold on long enough to regain our balance.

Wild Horses

The first time I saw wild horses I was riding in the hills north of Cache Creek.

I was surprised how small they were.

The second time I saw them was outside of Virginia City. The mares all had foals at their side and I was mesmerized with the number of them partially hidden by the Pine trees. They were beautiful.

My own mare, "Sugarfoot" was born in a wild band. I often wondered how she must have missed running free.

Here is Susan Boyle singing "Wild Horses."

Don't get too addicted!

Yummy!

Strawberries and rhubarb are a classic springtime combination. This galette, a rustic tart that shows off the fruit in the center, can be served with a small scoop of ice cream, with a dollop of crème fraîche or whipped cream, or on its own, with just a dusting of confectioners’ sugar.

Ingredients:

• 2 sheets frozen puff pastry, each about 12 by 14 inches and 1/4 inch thick
• 10 to 12 rhubarb stalks, 1 1/2 to 2 lb. total
• 1 cup granulated sugar
• 8 cups strawberries, hulled and quartered if large or halved if small
• Confectioners’ sugar for dusting

Directions:

Thaw the puff pastry sheets in the refrigerator for 24 to 36 hours, or according to the package instructions.

Trim the ends of the rhubarb stalks. Using a paring knife, pull away any strings of fibers visible at the tops and discard. Cut the stalks crosswise into 1/2-inch pieces. Put in a saucepan with 2/3 cup of the granulated sugar and let stand for 30 minutes.

Place the saucepan over medium heat and cook, stirring often, until the rhubarb is tender but not dissolving, 6 to 8 minutes. The rhubarb will release its juices. If it seems dry, add 2 or 3 tsp. water. Let cool.

On a lightly floured work surface, roll out each puff pastry sheet into a 16-inch square, making sure there are no breaks or cracks in the pastry. Cut off the corners to make a rough circle. Place each circle on a baking sheet lined with parchment paper.

In a bowl, stir together the rhubarb and strawberries. Evenly divide the rhubarb-strawberry mixture in the center of each circle, leaving about 2 inches around the edge uncovered. Sprinkle the remaining 1/3 cup granulated sugar over the fruit-topped circles, dividing evenly. Fold up the uncovered edge, pleating it loosely and covering all but about a 5-inch circle of fruit in the center of the pastry. Place in the freezer and chill for 20 minutes.

Meanwhile, preheat an oven to 350°F.

Remove the baking sheets from the freezer and immediately place in the oven. Bake until the crusts are puffed and golden brown, 20 to 25 minutes. Transfer the baking sheets to a wire rack and let cool for 10 minutes. Carefully transfer the galettes to a cutting board. Using a fine-mesh sieve, sprinkle a light dusting of confectioners’ sugar evenly over the top of each galette. Cut into wedges and serve warm. Serves 10 to 12.

Beautiful!

I wish I had taken this photo as the moment of witness would be a "high" hard to beat.

Someone sent it to me and I felt the need to share.

64 and loving it!

I started celebrating my birthday several days ago(of course) and I plan to keep going for another week.

Yesterday my sister(Cheryle) came to visit and we rode the Bombardier train(Olympic Line) for the last time.

It closes tonight at 11.

Today my Care Workers arrived at 8AM and served me breakfast in bed--what a special surprise. I opened gifts and then I was treated to lunch at WhiteSpot.

We all laughed a lot and took many pictures.

Later, a friend came by with a basket of pansies. I'm spoiled and I don't mind one bit.

A song that seems appropriate is "When I'm 64" by the Beatles. Listen here.

Thank you to the many friends and relatives who sent me Birthday greetings.

Spring has sprung, the grass has riz, I wonder where my birthday iz?

Ahh--the glorious blooms of the Magnolia and the delicate petals of the cherry trees. Everywhere you go in the city, pink umbrellas you.

Since Spring begins at midnight on the 20th I was born on the first full day of Spring on the 21st. I arrived just in time for lunch! Weighing in at nearly 10 pounds and as bald as a bowling ball, my Mother changed my planned name of Patricia to Karen.

I suspect I wasn't to be a ballerina. LOL.

As my birthday approaches I can't believe I made it to 64! Three year ago when I was diagnosed with ALS I wasn't sure. However, I plan on collecting some of my OAP(old age pension) so I must make it at least one more year and one month. 70 would be even better!

Since we can't name our date of dismissal, I'm heading out in the sunshine to enjoy every minute. Please do the same.

A VERY interesting day!

It all started when I got the bright idea that I should start doing my own clothes shopping. Up until now, my friends have purchased most of my clothes for me--either as gifts or upon my request of something I need. I don't know why, but I was timid(or lazy?) about going downtown and shopping for clothes. My care worker told me she would assist and it would be easy. So off we went.

We got the bus that would take us near the large department stores. All was going well. I didn't drive off the bus ramp or run over any stretched out toes, and as usual in this city, the bus driver let me ride free.

I went into The Bay department store and all h--- let loose. First of all everyone thought I was in the Paralympics so smiled, waved and said "Welcome to Vancouver." I felt guilty but didn't bother to explain. I simply sat as straight as I could to look athletic! THEN we went shopping. While I toured the aisle filled with new summer sport clothes, my Permobil rear wheels(not me!) caught a whole rack of jogging pants and proceeded to tow them a few feet before tilting them over onto my care worker. Luckily she is strong, and caught the rack before it smothered her and put it upright again. That started the laughing. Then the elevator--we got in and I was sure it was the wrong one so I zipped out but my careworker couldn't follow me out in time so the doors closed and down she went. I started to laugh, but remember I was all alone now. I couldn't stop laughing. People passed by and glanced sideways at the crazy lady laughing hysterically(by herself) folded over in her power chair. Finally, my care worker came back up and out of the elevator. I was so happy to see her. We are both out of control in laughter now and in attempt to regain my composure I backed up where no one could see me. However, when I went forward my bag on the back of the chair hooked a mannequin. Need I say any more? Desperate for sanity I suggested we go for lunch. To get to the food court, I must ride a lift down the staircase to the mall. Halfway down, the lift stops. It was stuck. Perched in the air with many tourists pointing and asking what was wrong, I started laughing again. As security gathered to solve the problem I asked my care worker to take a picture to prove this story to my friends. They finally got the rig going and I had lunch. I won't bore you with the rest of the events except to mention the rain came while waiting for the bus and the handles broke off my Bay bag with all my new clothes in it. I had to hug the wet bag all the way home. The End.

I still laugh about it and we're going back tomorrow. I hope they let me in. Wish me luck.

Remember the days of BIG hair?

This was me at 19 attending a UBC dance at Totem Park.

I can't remember how long it took me to back comb and spray my hair but it took some time for sure.

Here is a song from this era(1965).

Remember the Paralympics!

Today the cauldron will be re-lit for these amazing athletes. CTV will provide some coverage of the opening ceremonies at 6PM.

There will be Sledge Hockey at Thunderbird Arena and then there's me snuggling the Zamboni(ice resurfacer). I'm a passive participant.

Many many volunteers worked through the regular Olympics and many continue to host the Paralympics. Thank you to all of you!!

Friendship knows no barriers

The waiting room

Click here for comedy.

Where is winter?

I miss the winter!

As you can see in the picture, my sister and I loved making a snowman even when there was only a little snow. It's typical that Cheryle has her tam on properly but not me. Those years were good--no other brothers and sisters. LOL.

Turn Around --Bonnie Tyler

Click here for song. One of my favorites.

A special day of remembrance

It was 10 yrs. ago today when I lost my best friend to breast cancer. Her memory stays with me and many, many others.
We keep her tucked in our hearts and wish she could be here today to celebrate, laugh and walk in the sunshine.
I raise my glass to you, Sandra. You were a gift.

Breathing test

I went for my breathing test and my FVC(forced volume vital capacity) has dropped to 61%. I started out at 100% 2.5 years ago but have been dropping significantly this past year.

I'm hoping to stabilize for awhile but one never knows. When I have difficulty they'll provide me with a BiPAP(bi-level positive airway pressure) to help me get more air both in and out. It's normal progression for ALS and I must continue trying my best to deal with every new hurdle. Many of my ALS pen pals are functioning very well with BiPAP--and so will I when the time comes.

Writing Group

I'm ready for the game. GO CANADA GO!!

Cathy from California

One of five in her family impacted by ALS, otherwise known as Lou Gehrig's Disease; Cathy was diagnosed only months after losing her brother to ALS. Having lost her mother to ALS at the age of 13, Cathy is well educated about the disease and has spent a lifetime coping with its devastating impact. While caretaking for her brother she began to recognize symptoms that he was experiencing in herself. Knowing that her family could not cope with losing her too, she kept her suspicions to herself.

Once diagnosed, Cathy became the biggest advocate ALS has ever seen! From teaching junior high school students to educating her co-workers at the Davis Food Co-op, Cathy shares her story with all who will listen. Honestly, it's not hard to listen either. Her spirit is kind. Her voice is soft. And her words eloquently deliver the powerful story of the disease that is so devastatingly killing her motor neurons and will ultimately lead to her passing.

Reading is a good hobby

Care Workers

My Care Workers are wonderful--and proud to be Canadian!

Some more Olympic pictures

First, the Tall Ship from Russia docked in North Van at Burrard Dry Dock.

Wow! Look at those pants on the Norway Curling team.

The column is outside the new Olympic Curling Rink.

Down at Granville Island the fellow is carving a totem pole.

The asparagus truck belongs to the cement company on Granville Island.

They have a strawberry truck as well.

The "cool" bear is in front of the Four Season's Hotel.

Thanks to Barb and Grace for sending me some photos.

Olympic scenes around the city

Go Canada Go!

This is 2 seconds of the fireworks at the Waterfront(Canada Place) last night. When Wayne Gretzky lit the final flame, the fireworks rose high over the city skyscrapers. I managed to get a few shots.

Both my hands are unsteady now, so I use a tripod whenever I can. If I want a special photo and I can't use the tripod, my Care Worker or a friend is my photographer. Some days I'm steady and can do my own, but I fatigue easily and find it difficult to hold the camera in a raised position.

I hope to have a platform for my camera on my new chair. However, the chair has gone back again for another fitting. Woe is me.

Morning

Basic tasks

Some of the basic tasks have become difficult for me. Brushing teeth is one of them. My left hand won't stay steady and hits my nose--because I have black humor it sends me into fits of laughter. My right arm is getting weak as well. I hold my rinse cup with 2 hands and carefully raise it hoping that I don't spill it. So far so good.

It's now impossible for me to get my socks on and off. My left hand won't grip and my right arm won't reach. When I'm home alone I keep my socks on at all times. I had learned to pull them up with a "reacher grip bar." Unfortunately I have lost the strength to do this.

No longer can I make myself a cup of coffee, pour a glass of water or file my nails. Thank heavens for my care workers! I try not to think too far ahead for fear I might go crazy. I can still enjoy every day and I'm thankful for the time I have. However, I'm human and grieve my losses.

Pinch Me--Congratulations Beth!!

Pinch Me: A Long Walk from the Prairies is a heart-warming memoir that reveals how this simple philosophy guided her on a journey on the road less traveled from her native Saskatchewan to a new home in British Columbia. After obtaining an education degree from the University of British Columbia, she blazed a trail for British Columbia women by becoming the first female principal of a secondary school in that province. After retiring from a successful career as a teacher and educational administrator, she meets and marries the love of her life. Together they in 1993 co-founded ACCES (African Canadian Continuing Education Society) a model non-profit organization that is dedicated to defeating poverty in Western Kenya through education (in 1999, she received the prestigious Lewis Perinbaum award for Excellence in International Development). Today ACCES is managed by Kenyans, has four key programs that benefit more than 1800 young Kenyans annually and has opened ten schools in Kenya.

YUM

Instant espresso powder offers the most practical way to impart a good, rich coffee flavor to cookies, candies and cakes. Sold in well-stocked food markets and specialty coffee stores, the fine powder dissolves quickly in hot liquid, producing a bolder, more concentrated taste than regular instant coffee. This intense flavor comes with a solid dose of caffeine, however, so if you are sensitive to the effects of caffeine, look for a brand of instant espresso powder labeled decaffeinated.

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened Dutch process
  cocoa powder
• 3 Tbs. instant espresso powder
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 8 Tbs. (1 stick) unsalted butter, cut into pieces
• 2 oz. semisweet chocolate, coarsely chopped
• 2 eggs
• 1 cup firmly packed light brown sugar
• 1 tsp. vanilla extract
  
  

For the glaze:

• 1/4 cup heavy cream
• 1 tsp. instant espresso powder
• 4 oz. semisweet chocolate, chopped
• Pinch of salt
  
• 16 chocolate-covered espresso beans (optional)

Directions:

Preheat an oven to 350°F. Generously grease an 8-inch square baking pan.

Sift together the flour, cocoa powder, espresso powder, baking powder and salt into a bowl; set aside.

In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring occasionally, until melted, about 2 minutes. Remove from the heat and let cool slightly.

In a bowl, whisk together the eggs and brown sugar until blended. Gradually stir in the chocolate mixture until blended. Stir in the vanilla, then add the flour mixture and stir until blended.

Pour the batter into the prepared pan. Bake until the edges pull away from the sides of the pan and the center is springy to the touch, about 25 minutes. Transfer the pan to a wire rack and let cool.

Meanwhile, make the glaze: In a small saucepan over medium heat, combine the cream and espresso powder and heat, stirring, just until the powder is dissolved and bubbles start to appear around the pan edges. Add the chocolate and salt, remove from the heat and stir just until the chocolate is melted. Let cool to room temperature.

Using a small offset spatula, spread the cooled glaze over the cookie in a thin layer. Refrigerate until the glaze is set, about 30 minutes. Cut into 1 1/2-by-2 1/2-inch bars or 2-inch squares. Top each bar with a chocolate-covered espresso bean. Makes 16 bars.

Friendship

So many of you help me get through fun days and difficult days. You hold my hand in times of tears, you laugh with me in times of joy. You dress me, look after me, open doors, phone, email, send cards, tell me stories, bring me flowers, food and wine. I cannot tell you how special I feel--you just know by the smile on my face.

A good friend introduced me to the song "For Good" from the musical "Wicked" and I posted it on my Songs/Videos list. It is for all my family, friends and acquaintances, who help me meander down this challenging road. You are my life line.

Speed Skating

I got a special tour of the Richmond Olympic Oval. It is an amazing facility.

We took this photo just as we were leaving. I had already taken my skates off!!

In Memory--Lisa Olsson

See Lisa's video above.

Lisa was instrumental in helping me form my "Share the Care" group. It is with tears that I report her passing on January 30th.

She lived in Lake Oswego, Oregon. She was 45 and had a wonderful partner, Mike, and a young son, Andrew. Lisa was an inspiration on the PLM web site and had a marvellous sense of humour. We shared falls, good times, and struggles by email. One of her favorite quotes was:

"Sometimes you need to be handed a challenge bigger than anything you could have imagined in order to appreciate the goodness in every day, in the small things, and in order to discover the huge endless reservoir of courage in yourself".