Every now and again I am struck by the need to create a work of art using my keen eye and able hands. On those occasions I’m usually walking through a Michael’s craft store with a couple of extra bucks in my pocket and a good case of amnesia.
Because no matter how often I purchase paints, or pencils, sketchbooks, or canvases, I am totally incapable of drawing anything more complex than a primary yellow sun with a happy face and straight rays poking out all around.
Yet I conveniently forget this simple fact over and over again.
There is something about a blank piece of paper that fills me with the burning desire to create. All that’s missing is a bit of talent.
Here’s my newest purchase:
Notice the beautiful sketchbook? Oh, the possibilities!
Notice the color pencils? They are not sharpened, and I have no sharpener at home.
So, for at least tonight the sketchbook is safe from my fumbling attempts at creating art. I think I just heard a papery sigh of relief.
Studly and I coached Little League softball and baseball teams for many years. One of the most difficult aspects of the sport for kids to understand is the infield fly rule.
It took me awhile to understand it, too, but I think I’ve got it now:
If there are fewer than two outs with runners on first and second, or first, second, and third, and a fly ball is hit that can be fielded by a player in the infield, the batter is automatically out and runners advance at their own risk. Basically it’s protection for the runners, but try explaining that to an 8-year-old batter whose ball goes uncaught and is called “out!” Tears often ensue.
As promised, here is Shirley’s secret bourbon ball recipe I wrote about in my recent Writing 101 post.
Straight from my sister’s e-mail to me:
The recipe is simple. Here it goes (from memory): 1 stick butter, 1 lb. confectioner’s sugar, 1 cup chopped nuts (soak in bourbon for at least 24 hours up to a couple of weeks – (I’ve gone up to a month before), a pound or so of semi-sweet chocolate squares (doesn’t hurt to have extra), paraffin wax (grated), extra pieces of chopped nuts for tops of candy
• Drain nuts, reserve bourbon.
• Soften butter and mix with confectioner sugar.
• Mix in nuts; add in a tablespoon or 2 of bourbon until you can make balls that will hold together.
• Roll mixture into about 3/4″ balls, putting a toothpick into center of each ball immediately. • Refrigerate balls until they are firm and…