Brown family

Sunday, September 13, 2009

thoughts from the 'bridge

Hello all,

It has been ages since I've posted, and things have been busy around here. We have signed our first lease officially ending the house sitting gravy train and have spent a good while getting our little apartment up to scratch. It's really nice and cosy now:) I have also entered studenthood full time. My feeling so far is that it seems to be a good program with excellent people, but it's hard to imagine how I am going to be an advanced practice nurse in only 2 years from now. They've done it for years at BC, so I will have faith that it can be done:) The semester is easing me in at the moment, but I have a feeling it is going to get very busy very soon. I have made some friends already and I am excited to be back in school.

Can't wait to see those of you I get to see in October. The net few months promise to be very exciting... Ruairi's mom is coming to visit us in mid-October, and we are looking forward to Haloween and the festiviites in New Orleans. Hope everyone is great and much love to you all:)

Carla and Ruairi

Thursday, September 3, 2009

These days I havee been helping to build a life-size model of a section of the house that you see at left. Our job is to figure out any flaws in the design, and to identify the method of sheathing the frame with 3/4" plywood and then cladding it with 1"X4" cedar. Honestly I have my doubts that the thing will ever be built. Does space-age, modernist, experimental architecture make you think of New Orleans? No? What about frivolity?

Wednesday, July 29, 2009

Ireland in July

Hi all
Here's some snaps from our trip to Ireland for Patricks wedding
photos

Monday, June 29, 2009

Herbed Eggplant Dip

1 medium onion chopped
1/3 cup olive oil
a 1-pound eggplant, cut into 1/4-inch dice
1 teaspoon salt
2 plum tomatoes, seeded and diced
3 tablespoons fresh lemon juice
1/4 cup fresh basil leaves, washed well, spun dry, and minced
2 tablespoons minced fresh parsley leaves
Accompaniment: garlic flavored Melba toasts or assorted crudites

In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with toasts or crudites.