alteredzed | Ah, The Dulcet Tones Of A Snowblower (Reply)

Not my favourite wake up call. At least it means I don’t have to drag myself out to shovel!

Late lunch for me today as there was someone in the kitchen all morning. I’m not mad about it though, as the result was an apple strudel for dessert. Yummy!

I’m planning several hours in the studio this afternoon. I’ve lined up 2 new sewing projects. One is already partially cut out (the lining) so I think I’ll put that together today. Then if I have time I'll set up to cut out the rest of it, as well as all of the second project tomorrow.

thefridayfive

1. At what age did you discover you had a favorite color?
Hmm, about 4 or 5, I think.

2. What type (genre) of film do you prefer to see in a theater versus one you'd watch at home?
I rarely watch films in a theater. I guess I’d prefer to see the big spectacle films with lots of special effects on the big screen, but I don’t mind watching them at home either. Stuff that’s likely to make me cry~that I wanna watch at home!

3. What's your oldest object or item since childhood?
A stuffed black poodle toy, ‘twas a first birthday gift from an Aunt and Uncle.

4. In what book would you insert yourself as a side character or friend to the protagonist?
All of them? Oh, okay, I wanted to be friends with Anne of Green Gables.

5. What's your favorite shape or type of cloud?
The Chinook Arch. Means warmer weather soon (just have to live through the wind first).

Question of The Day:
February 9 - National Pizza Day. Have you ever made one from scratch - what are your favourite toppings?

Yes I have, though these days it’s usually Thing Two doing the cooking. My all time favourite pizza is Hawaiian – ham and pineapple. As an aside, Hawaiian pizza is actually a Canadian invention.

My second favourite is Vegie. This one is variable, depending on what we have in terms of suitable vegetables. There’s always thin onion slices and big slices of fresh tomato, then some combination of spinach, mushrooms, red/yellow bell peppers (never green-ick!) or black olive slices. We’ve also used fresh basil and feta once or twice.

Zed