Mt. McKinley

Hi everybody. I thought I would give you a pretty picture to ponder. Since Ian is still in Korea and the day was so pretty I decided to pop up to Denali State Park to have a picnic with a view. This is what Mt. McKinley looked like this morning at 10:30 am. Not bad, huh?

Ian returns on Friday and we'll make sure to put up some pictures of his trip. He has gotten to tour the DMZ, which he thought was pretty neat. My grandparents have just been up for a visit. We took a glacier cruise and saw two pods of orcas, three humpbacks feeding, and loads of puffins. The glacier was pretty spectacular, too. On the drive down, we also managed to see about two dozen beluga whales in the Cook Inlet. All in all, I've had a pretty awesome August!
mv

Hi All-

So glad this thing is taking off. I am so happy to see all the great pictures and read about what everyone is up too. My camera currently needs a replacement battery and then I can add some pictures of my own. I am rotating in Obstetrics/Gynecology right now. It has been very exciting of course! I just got off a 12 hour shift from 6pm-6am, during which I got to do lots of fun stuff, including helping with a c-section and putting in stapples to close her incision. I am loving my third year, even if I have to stay up all night! I am headed this weekend to Sam's cabin in NH with him and his family. It almost feels like being in WI and is very very relaxing. What is everyone else doing for labor day?

I would like to re-invite Ritchey & Maria, as well as Gib and LIz, but their e-mails have disappeared. So if they want to join, just let me know!

Keep all the great pics/stories coming!

Miss you all and hope to see some of you very soon!
-Andrea-

Bread recipe

This summer, when Colin was home, Meg came up to visit him and brought a bread recipe with her. She gave it to me and I've used it a number of times. The bread is very good, so I thought I would pass along the recipe. Here it is:

No Knead Bread

3 cups bread flour
2 tsp. fine salt
1 tsp. instant yeast
1 ½ cups water at room temperature
Coarse wheat bran

SPECIAL EQUIPMENT
A heavy casserole
A coarse dish towel

Using your fingers or a sturdy wooden spoon, thoroughly combine the first three ingrediaents ina 2-quart bowl. Pour in water. Again, with fingers or a spoon, work the dry ingredients and water together for about 30 seconds until a rough wet dough has formed and all the flour has been absorbed.

Cover the bowl with plastic wrap and allow the dough to rise at warm room temperature for about 18 hours. Then, heavily flour your work surface. With plastic dough scraper or your hands, invert the bowl over the floured surface as you pull out the dough, which will spread into an amoebiform blob. Dust it with flour and stretch it into a rough square, about 10 inches per side. Fold the square in thirds. It will now be a puffy strip about 4 inches wide and 10 inches long. Cover lightly and let rest for about 15 minutes. Meanwhile, spread the dish towel on a flat surface. Rub a generous amount of flour into one half of the towel and sprinkle several Ts of bran over the flour. This is to prevent the dough from sticking to the towel.

Fold the dough in thirds again, beginning at one of the short ends of the strip. The resulting package of dough should be nearly the shape of a cube.

Delicately brush off excess flour from the dough, and with your palms, very gently stretch the top layer part way down over the seams visible on two sides of the dough. With both hands, gently lift the dough into the middle of the half dish towel you’ve just prepared. Sprinkle the top to the dough with a little four and bran. Cover with the other half of the towel or with plastic wrap. Let rise for 2 hours.

Halfway thorough, put the casserole and its cover in the oven and turn the temperature to its highest setting, probably 500 F or 550 F.

When another hour has passed, open the oven and remove the casserole cover. Slide your hand under the towel where the loaf is resting, lift up the towel and loaf, bring them over to the casserole, and , steadying the loaf with your other hand, invert it into the casserole. Pull off the towel. Shake the casserole sideways if the loaf needs to be neatened. Cover the casserole, close the oven and bake for 30 minutes.

Uncover the casserole and bake for another 20 to 30 minutes (personally, I have found 10 to 15 minutes to be plenty of time) until the loaf is a handsome dark brown. Remove the loaf and let it cool on a rack until it is barely warm to the touch.

MV in Berlin

So I just got back from my trip to Berlin. I attended my best friend's wedding in Oranienburg Palace. The picture is of me in front of the Reichstag. I had a fantastic time. My friend Janet traveled with me and we did all the sights of Berlin that we could fit in 10 days: Reichstag, Brandenburg Gate, Checkpoint Charlie, Berlin Cathedral, Sans Souci Palace, Sachsenhausen Concentration Camp, and a soccer game in the 1936 Olympic Stadium. I have more pictures up on flickr if anyone wants to see them.

I got a call from Ian today. He is doing well, but apparently they don't give him any time to do any exploring off base.
mv

Message from Ian in Korea

This is the e-mail I received from Ian right after he arrived in Korea:

I am writing you from Camp Walker, Korea!  My flight here wasn't too bad- after
a long layover in San Francisco, I slept most of the way.

There is a first sergeant here from Wainwright that I met on the flight to
San Francisco that I have made friends with, and living with me now are two Air
Force captains that are pretty cool.  We are living in open bays with about two
dozen other officers, and it looks like it is going to grow to even more people.
I took this picture at a stop the bus made on the way to Dagau, and you can
see how pretty it is.  It looks a bit like Brazil.  They are very agricultural here-
every flat spot that is not a city is planted with rice, corn, or fruits.  I was a bit
surprised to see kudzu here at first, but I guess it is native here- it grows just
as densely here. I don't yet know what I will be doing, but it sounds like we will
start the exercise in a day or two once everybody else shows up.  I hope to be
busy enough to occupy  my time, but I also hope to have a chance to walk
around a bit. The weather is a bit like Alabama at the end of summer- hot and
humid with lots of rain, but it is only in the 80's or so.
-Ian

I am back from Germany.  More on that later.
mv

Montreal

Most of you have heard about the trip Mary and I took to Canada in the middle of July. One key element of the trip was my participation in the Montreal 24-hour inline skating marathon. I skated with a team of over-55's appropriately named the "Flying Fossils." Although there were no age group divisions, we did very well and it was a delightful event. Since the teams were composed of 10 members, it meant that each of us was skating only 10% of the time and socializing 90% of the time. I have attached a photo of our team. Between laps on the Montreal Formula 1 race track, we rested in the paddock area, where each team was assigned its own space to set up. It was a great group of guys with whom I skated and I certainly would enjoy doing it again. Our team finished 2nd out of over 70 teams. One of our teammates owns a cycling/skating apparel company and he provided all of us with the speed suits that most of us are wearing. Good stuff!

Rob

Home in the Mountains

Hello everyone.

It has been so great to hear from all of you. The pictures are really great and I am sorry I don't have any to share right now. I will work on that.

Things in CO are going well. I have less than two weeks now until we head into the mountains with the freshmen for their orientation trips. I've spent most of my summer getting ready for these outings so I am anxious to see how everything goes.

Other than work I've just been trying to get myself ready for senior year. I don't really know how to do that though. This is my last free weekend so hopefully I can find something exciting to do.

This link (http://www.csindy.com/csindy/2007-08-16/cover4.html) is to an article I wrote for the Colorado Springs Independent newspaper (our version of the Isthmus). Check it out if you get a chance and write a letter to the editor saying how clever and insightful you think Colin Stroud is.

I won't be home to see little Knowl, sadly, but I will make it back to Madison as soon as I can.

Colin

Knowl Seward Stroud

Knowl was born on 5/21 at 1:49 in the afternoon. He was 3 weeks early, weighed 6lbs13oz, and was 20 inches long. The picture on the left in the teal hat is one of our favorites from the first week. Knowl is a lot of fun--he has a wonderful temperament and it has been so great watching him grow over the last 12 weeks. We have done lots of fun things with Knowl--he likes reading books, listening to music, and taking walks to the park. The picture in the button down shirt is on his 2 month birthday. We have also taken many trips : to Colorado recently with the Condouris family and to Cape Cod--the striped hat picture above is on our campsite. We hope that everyone will be able to meet Knowl soon.

We will be coming to Madison on 8/25-8/26 and we would love to see everyone at the greats on Sunday afternoon. Spread the word to those who are not yet regular S/C bloggers.

San Diego Visit

I know I am not a Stroud or Carpenter, but I wanted to say a quick hello to everyone and share this picture of Andrea and me in California last month. Hope to visit Wisconsin and catch up with everyone soon. Rob- Max loved your diving DVD and it has put some good ideas in his head.