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May 12, 2019 12:22 +0000  |  Family Grandma Lidia

As I write this, it's been a week since she died, and I'm still not clear on what I want to say.

I loved my grandma, so very much. I want to write a beautiful eulogy for her because she deserves it, but I'm just so consumed with loss that I can't seem to find my usual composure for something like this.

Grandma Lidia was love -- in all the forms imaginable. She fed me when I was hungry (and often when I wasn't), she hugged me when I needed it, she even lectured me when I had it coming. She opened her home to me when I started school, and later when I was living alone, would send me home with giant pickle jars of chicken soup because she knew I wasn't eating right.

She brought the family together every Easter with a cacophony of food: salată boeuf, stuffat, turkey, sarmale, and crème brûlée.

Hristos a înviat!
Adevărat a înviat!

Sure, my grandfather sat at the head of the table, but everyone knew who was running the show. Big family gatherings were where she shined and we loved her for it.

My grandmother supported all of us with a deep sense of love and responsibility that's hard to put into words -- especially when I'm still grieving her loss.

It's a sign of the value of a person really: the scars they leave when they die. These wounds are deep, and the scars are part of all of us now. I know that one day I'll be alright with all of this, but right now it's just unbearable.

I'm sorry I couldn't do better Grandma. I'm just so sad you're gone.

May 05, 2019 11:15 +0000  |  Family Grandma Lidia

I wasn't ready for this.

I suppose that statement sounds absurd on its face, but the truth is that every death of someone close to me has come with substantial advance warning as their bodies gradually failed them. My paternal grandmother even chose the date and hour of her end so precisely that I could literally put Grandma Dies into my calendar a week before it happened.

This was different. It was sudden, and jarring, and just thinking about it makes me terribly sad.

My grandmother died suddenly on Friday, at home, alone. I don't know what the circumstances were yet, but I'm holding out hope that she was as surprised by her own death as I was when I received the phone call, or as my mother must have been when she dropped by and found her body on the floor. I can't shake the image of her struggling to stay alive, alone in her home with no one to hear her calls for help. No one should have to die like that. No one should have to find a loved one after that.

But she died. Alone. My wonderful, warm, loving, nurturing, grandmother, who spent so much of her life investing herself in the people she loved, died on the floor of her living room.

She was the last of my grandparents, but she was also my favourite. Don't misunderstand, I loved all of them: The Wise Old Man, The Impossible Caretaker, and The Unyielding Activist, but Grandma Lidia was the one I wanted to hug and never let go, the one I called regularly just to check in and make sure she knew she was loved. The world isn't just emptier without her, it feels darker, even faded, and I don't know what I can do about it.

I'm just so terribly sad right now.

April 26, 2019 18:21 +0000  |  Family Food Grandma Lidia 2

I've written about my grandmother's soup before, here and here, but those are both attempts to capture a special Romanian soup called "chorba". That soup is quite complicated and can be a hassle to throw together when all you want is something warm & nutritious to help fight off a coming cold so I wanted to share her typical chicken soup for my dear friend Noreen who's in need of such a thing right now.

Ingredients

Required

  • 1 whole chicken Generally for this sort of thing, bigger is better, but as it forms the base of your soup, you want a proper oily one too. I tend to opt for a free-range one over a larger battery-cage type one as these tend to be a little less... I don't know, sterilised.
  • Some carrots I usually opt for a minimum of 3, but will happily add as many as 8. Honestly, there's no downside to adding more veggies as it only makes your soup tastier and healthier.
  • Some parsnips See the above rules for carrots
  • 1 bunch of celery: Again, volume is good here, so don't be stingy as this stuff is pretty cheap and adds a lot of flavour.
  • 1 large white onion
  • Lots of salt: Don't be stingy.
  • Pepper
  • A fist full of fresh parsley: You really can't overdo this, but generally I take a pack from Tesco and dump the whole thing in.

Optional

  • Garlic (chopped up and tossed in with the veggies)
  • Olive oil (in case your chicken doesn't have enough oil in it already)

Instructions

Over the years, I've adapted my grandmother's recipe to suit Christina's and my tastes. Where the two methods have diverged, I've noted them below, but honestly, you can mix and match and the results will still be yummy.

1. Stock

It's pretty simple: get a big pot and put your chicken in it. Then, fill that pot with enough water that it totally covers the chicken by about 3cm (~1" for the American savages that haven't yet figured out metric 😜). Put that pot on the stove and crank it up to medium heat.

A note about the heat at this stage: this step has two purposes: cooking the chicken (salmonella is a bitch) and creating your stock. If you crank the heat to maximum, you'll cook the chicken alright, but you won't have enough time to leach the goodness out of the skin and bones. If you're in a hurry, you can crank it up to 75% at most, but a tastier soup comes from a slow, even hours-long boil at a low heat.

Add some salt while it's cooking. How much? Lots. Take what you think a soup should have in it and triple it. I have one of those boxes of idodised salt in the cupboard and I open the mouth wide to pour about 5 turns of salt into the pot myself.

Cover it, and let it slowly come to a boil. Depending on how impatient you are, this can be about 30 minutes or 3 hours. If you've got the time, I highly recommend the patient route. Besides, you have other things to do while you wait.

Note that while it's cooking, some white fluffy goo might float to the surface (it varies by chicken). Just scoop it off with a slotted spoon every once in a while.

2. Vegetables

Now that the stock is doing its thing, lets get to the other tasty bits. But first, a note about divergence.

My grandmother's recipe calls for all of the ingredients above, but notably, she doesn't put the onion & celery in the soup. They're added for flavour, but removed before serving. Christina likes these bits though, so we chop them up with the rest of the veggies and leave everything in.

Given the above, if you're going Grandma's route, you'll wanna chop the onion in half and chop the celery stalks into halves as well. She also tends to cut the other veggies unusually large... that's your call I guess.

If you're going with my adaptation, then you'll want to cut all of the veggies down into bite-sized chunks (and the onion even smaller: diced). Dump them all into a big bowl or two and wait for the chicken to finish.

3. Chicken Out, Veggies In

You've just spent a bunch of time sucking the tastiness out of your chicken and into that salt water. You can tell we're ready because there should be little bubbles of oil floating on the surface of your water and the chicken skin should be showing signs of peeling back from the flesh.

A note about oil bubbles: This is the sign of some good broth: a good oily chicken tends to produce lots of yummy bubbles, so if you feel like your broth doesn't look sufficiently bubbly, even after an hour of cooking, feel free to add a tablespoon of olive oil at this stage.

Remove the whole chicken from the pot and put it aside. As it'll have a lot of water in it, I don't recommend just plopping into a cutting board, but rather I tend to favour putting it in a casserole dish to cool down. Be very careful as (a) the chicken is very hot, and (b) it's likely hiding pockets of boiling water. Use big long metal tongs or something. Be creative, but safe.

Once it's out and cooling down in the open air, take all of those veggies you chopped up and toss them in the water. Regardless of whether you opted for the veggies-all-in option or the flavour-only-subset, everything goes in right now.

Put the lid back on, reduce the heat, and let it simmer on low. The timing after this point isn't all that important. So long as your veggies simmer for at least 20 minutes, you'll be fine. If they simmer for an additional 4 hours, that's cool too.

Chicken Back In

Once your chicken has cooled down, you'll want to cut the meat off and into bite-sized pieces. Go through the whole bird and take as much as you can, making sure that you don't accidentally include any bones or inedibles. Put all of your edible bits right back into the soup.

Garnish

That's basically it. We've combined the two age-old food groups: salt and fat, with some vegetables & domesticated bird meat. It's yummy, but it can still be a little better.

Chop up your parsley as finely as you can and dump it all into the pot. Then, grind some black pepper into the pot for taste. I usually do about 12 turns of my grinder and then add more to individual bowls, but I love me some pepper.

Noodles!

I always forget this part, but it's critical: the noodles are cooked separately. Pick a noodle type (we tend to favour fusilli, but my grandmother prefers angel hair pasta.) toss it into a pot of boiling salted water and cook whatever you want for this sitting.

Put a handful of cooked pasta into each bowl and then ladle your soup from the big pot into each bowl. Do not put the noodles in the soup pot unless you intend to eat all of it today (unlikely, you cooked a whole bird). Generally you cook the noodles you need for each sitting

That's it! Enjoy your foodz, and let me know how it goes! If you like it, I'll let my grandmother know you appreciate it :-)

December 31, 2016 12:38 +0000  |  Family Grandpa Programming 1

I built a thing for my family this Christmas and I wanted to post about it briefly.

If you're one of the few people dedicated enough to follow this blog, you'll know that my grandfather died last year, and that he was sort of the family videographer. What you likely don't know however is that this year, on my trip home I acquired his entire collection of DVDs that he'd been accumulating over the years.

This some really old stuff:

  • Around the Christmas tree when I was 3 or 4 years old
  • My dog learning tricks for the first time
  • My parent's wedding
  • My graduation
  • My mother as a child in Romania
  • My grandparents, so much younger, with friends in Romania
  • My niece, Violet

It was an amazing collection spanning 4 generations over 39 DVDs, and I spent a few days on that trip home ripping every last one of the disks onto a portable hard drive so I could take the raw data home for a special project.

Well that project is now finished, so for those of you who don't care about the technical aspects, here's the link. I shared the URL with my family by email on Christmas day since I was on the other side of the world for the holiday festivities this year, but all in all, it seems to have gone over well.

My father has suggested that I expand on the collection with my own videos in the future -- I may just do that, though I'm more of a still photos guy. We'll see.

The Technical

This whole thing was a HUGE pain in the ass, so I want to document the process, perhaps if only for future websurfers looking to do something similar.

The Problem

The videos were in DVD format. Thankfully, it was digital, but it's certainly not web-friendly. The video data needed to be ripped from the disks and compressed into a web-friendly format that was high-quality enough to preserve the video, but in a file small enough to stream to Canada-quality internet connections.

Also, the DVDs were terribly organised and not indexed in any way. The disks often had multiple title tracks, sometimes duplicate tracks, and there were tracks that just contained garbage data.

Oh, and there was a time constraint. I only had the disks for a few days when I was in Canada. I wasn't going to take them back to the UK with me.

The Process

It was basically done in three stages:

Raw DVD > .iso file > .webm file

The .iso file step was just a clean & easy way to back up all of the DVDs without having to worry about accidentally missing something while I was hurriedly trying to get through them all in Canada. By turning 39 DVDs into 39 files on a USB drive, I could be sure that I wouldn't accidentally lose data during the ripping process.

As it turns out, this was a good plan, since it took a few weeks of tinkering with this project before I realised that some disks had multiple titles on them.

The creation of the .iso files was easy. I just put the disk in the USB DVD drive I brought with me and typed this:

$ dd if=/dev/dvd of=/path/to/usb/hard-drive/disk-00.iso

Waited about 20min, then took the disk out, and repeated this... 39 times.

The creation of the actual video file on the other hand was the big problem. There are lots of sites out there that claim to tell you how to do this, and very few of them have anything helpful. I think that this is because the end goal is rarely understood up front. Sometimes people are trying to encode DVDs into a high quality file for local playback, and the settings for that are rather different from what someone would want to do to encode for a web-friendly format.

There's also a wide variety of tools out there, most of which are buggy, unsupported, don't have a port for Gentoo, or just plain suck. The most common recommendation I found was for Handbrake, which is an impressive GUI for ripping videos but for me:

  • It didn't encode files that were high enough quality given the file size
  • It didn't make web-friendly formats. Even when you tick the box to make it web-friendly, the output file doesn't stream in Firefox. I didn't test other browsers.
  • It was terribly slow to find all the tracks, apply the settings I wanted and then wait to see if things panned out. There's no command-line interface to make things easier.

All of this lead to a lot of frustration and weeks of tinkering, finally leading me to a site that gave me the magic ffmpeg incantation to generate a web-friendly file:

$ ffmpeg \
  -i /path/to/input.mp4 \
  -vpre libvpx-720p \
  -pass 1 -passlogfile ffmpeg-18 -an -f webm \
  -y /path/to/output.webm && \
  ffmpeg -i \
  /path/to/input.mp4 \
  -vpre libvpx-720p \
  -pass 2 -passlogfile ffmpeg-18 -acodec libvorbis -ab 100k -f webm \
  -y /path/to/output.webm

Of course this assumed a .mp4 input file, and I wanted to rip straight from the .iso, so after much digging, I discovered that ffmpeg has a means of concatenating (chaining) video inputs and it can read straight from a DVD's .VOB file. With this nugget of knowledge, all I had to do was mount the .iso locally and compile a list of files conforming to this naming convention:

VIDEO_TS/VTS_01_#.VOB

With that information, I wrote a quick shell script that ended up generating a great big queue file of commands that look a lot like this:

ffmpeg -i \
'concat:/mnt/grandpa/18/VIDEO_TS/VTS_01_1.VOB|/mnt/grandpa/18/VIDEO_TS/VTS_01_2.VOB|/mnt/grandpa/18/VIDEO_TS/VTS_01_3.VOB|/mnt/grandpa/18/VIDEO_TS/VTS_01_4.VOB|/mnt/grandpa/18/VIDEO_TS/VTS_01_5.VOB' \
-vpre libvpx-720p -pass 1 -passlogfile ffmpeg-18 -an -f webm \
-y /home/daniel/Projects/Grandpa/htdocs/vid/18.webm && \
ffmpeg -i \
'concat:/mnt/grandpa/18/VIDEO_TS/VTS_01_1.VOB|/mnt/grandpa/18/VIDEO_TS/VTS_01_2.VOB|/mnt/grandpa/18/VIDEO_TS/VTS_01_3.VOB|/mnt/grandpa/18/VIDEO_TS/VTS_01_4.VOB|/mnt/grandpa/18/VIDEO_TS/VTS_01_5.VOB' \
-vpre libvpx-720p \
-pass 2 -passlogfile ffmpeg-18 -acodec libvorbis -ab 100k -f webm \
-y /home/daniel/Projects/Grandpa/htdocs/vid/18.webm

Unfortunately, ffmpeg doesn't really do threading very well, and the prevailing advice out there appears to be that you should just thread the process yourself rather than ask ffmpeg to try to use all your CPUs itself. For this bit, I wrote a very simple paralleliser in Python and magically, all of the cores on my super machine could crunch Grandpa's videos, 16 at a time.

Finally, I wrapped the whole thing in a simple script that mounted all of the .isos simultaneously and then ran the paralleliser, and ran that in a tmux session so I could get on a plane and Fly to Greece while my computer did its thing for two days.

While I was in Athens, I spent a day or two fiddling with the site itself, getting video.js to work the way I wanted it to and playing with Select2 to try and get an interface that the non-technical people in my family could follow. I wish I had better skills in this area 'cause frankly, the site is kinda ugly, but at least it's functional now.

So that's it. I hope that one day, someone will find this stuff useful. The ffmpeg incantations were especially difficult to find and assemble, so I figure that'll help someone eventually.

July 11, 2016 17:46 +0000  |  Family Friends Lucy Vancouver Violet 8

christina-me christina-michael dad-lucy-mom grandma-jack grandma-lucy lucyfoot lucy me-sarah-shawna mom-violet-dad shawna shawna-sarah shawna-violet-matt violet-jack

Noreen keeps asking, and as it's quite possible that she's the only regular reader of this blog, I really should do what I can for her :-)

On June 17th, my contract with the British Government ended, and the very next day Christina and I got on a plane to Vancouver to spend some well-deserved relaxation time. I hadn't seen my family in about a year at that point, and Christina hadn't been in Canada since 2013 so there was much to see and do -- so much that I thought I might see about extending my stay by a few weeks (now that I didn't have a job to go back to right away). That all went sideways after the 23rd, but I'm getting ahead of myself.

Squamish

I wanted to go hiking. I figured: this is the first time Christina has been to BC in the summer, let's show her how beautiful it is! The plan was to the Grouse Grind, or hike the Chief, or some other gorgeous and brutal experience, but jetlag is a harsh mistress and neither of us were even remotely interested in anything that difficult in our first few days. Instead, my dear friend Shawna, now living in Vancouver, back from Korea (yay!) drove us up to Squamish with her husband Michael and her friend Sarah for a leisurly ride up the Sea to Sky Gondola. There, for the ridiculous-but-acceptable-when-accounting-for-jetlag price of $40 each, we had a nice ride up the side of the mountain to a plateau at the top with little "hiking" trails (more like a stroll really) and magnificent views in all directions.

I didn't take a lot of pictures on this trip, so instead I'm just going to fill this post with lots Michael's shots from this hike. He's a pro photographer and he made us all look amazing. My new profile pic is one he took actually ;-)

A Quick Visit with Friends & Family

There wasn't much time for anything else in Vancouver this year. We had one day to (try to) recover from the jetlag, one to go Squamish, and one to visit with friends & fam. For this last case, we booked some time to meet with Ruth (Jeanie's mom) over lunch at Boston Pizza where we were treated to messy, sticky (but quiet!) children and good company. Ruth bought me chocolate (yay!) and gave us bubbles to play with, and we got to catch up on what was going on in our lives. Later that evening we did it all again, but with a larger group and in a noisier setting: Quinn, Jeanie, and Michelle met us for dinner at Milestones where we watched basketball and talked about what's going on in our lives. Chris and Trish were supposed to meet us there too, but their twins had the audacity to be born just a day or so beforehand so they had their hands full.

The next day Christina, my grandmother and I hopped on a bus up to Kelowna.

A Note About Greyhound

Holy crap is this the way to travel now. They've instituted express busses, shortening the YVR/YLW trip to just over 4 hours. During the trip you get:

  • Large, comfortable seats
  • A beautiful view
  • Free Wi-Fi
  • AC Power

Why would you ever want to fly?

  • 40 minutes to the airport
  • 20 minutes to check in
  • 20 minutes through security
  • 1 hour waiting for your flight
  • 40 minutes in the air
    • Turn off your laptop "for safety"
    • Tablets are ok, but not keyboards, they're dangerous!
    • Yes, I'm bitter
  • 20 minutes to deboard and collect your bags

=~ 3.5 hours and about 3 times the price. Screw that.

Kelowna

After having our schedule feel very pressed for the first few days, I tried to slow things down a bit in Kelowna. We had lots of slow nights doing family dinners, some lounging in the sun on my parent's patio, and a few shopping trips here and there.

The Engagement Party

Things got a little crazier around the 25th, as we were doing a joint birthday party / engagement party for Christina and me. It was only family at this shindig, but it was an opportunity for the fam to get to know Christina and see us together. We're still not sure how we're going to work out you know, actually getting married yet, so there were a lot of questions as to how the actual ceremony will happen. Would we do a Greek wedding? In Athens or on an Island? What about doing one in Kelowna and another in Greece? I think I'm starting to understand why people just don't bother getting married: the stress is insane.

Still, it was nice to be able to spend time with both of my grandparents in the same room again. We even had my grand-aunt June fly in from Ottawa this time around! It's been a really long time since all three have been together. I also got to see Violet & Ried for the first time which was fun, and despite Shawna being fresh out of the hospital with my brand-new niece, she was there and looking fabulous.

Lucy

My new neice, Lucy Jane Quinn was born, 6lbs & 2oz, just a few days before we arrived. She was nearly a month early and so she had to be kept in the hospital for almost a week while she got used to being in the world. Mother and baby came out of it ok though, so all is good. Christina and I had an opportunity to visit her in hospital where tiny Lucy was bundled up in a box with tubes up her nose and down her throat. Shawna was there with a bundle of books and a laptop on hand: she was the food source so she basically had to set up shop there until the doctors let her take Lucy home.

She was released a few days after we arrived in Kelowna though, so the second time we saw her, she was at home with Mom, Dad, sis, and the dogs getting her immune system revved up.

Brexit

When I booked the flight, I joked that I might leave one country and come back to a completely different one. Like most Britons I didn't actually think that that would happen. As the votes rolled in, my family huddled around the TV, dumbfounded by the sheer idiocy of the British public on this issue. Our jaws gaped at the fall of the pound, of the considerable sum of money I had personally lost in just a few minutes. Christina was in rough shape for much of the rest of the trip, and I cancelled any plans I might have had to extend my stay in Canada.

Idiots doing idiot things because they're idiots.

Melanie

The only friend I have up in Kelowna is Melanie, who was up there finishing her contract with UBC. We went for some ice cream and then met her for lunch where I got her to take a picture with @travellingjack! Then my mom picked us up like we were still in high school to take us home. It was a nice day.

My Solar Desalinator

One project I've been toying with in my head for years now got to see the light of day for some time while I was in Kelowna. I've been working on a way to use solar power to desalinate water cheaply and pollution-free modeled after this power station in Andalucia.
Most of the progress on this front was talking to my father and brother about it, changing the model in my head, scratching bits out on napkins, and fiddling with a parabolic mirror in the backyard and almost setting the house on fire. Good times.

I've started fiddling with a proper 3d model in Blender, and now that I'm back in the UK, I've started poking around to find spaces that might be able to offer me the technical expertise I lack in this area. Something may never come of it, but you never know. For now, it's fun to think about.

Remainder

The rest of the trip was largely a series of car trips: out to Peachland and Penticton to see my aunt and then brother's family, running through sprinklers with my neice and eating fabulous homemade ice cream. Other nights we drove out to Vernon to have dinner with my grandmother and grand-aunt, and still other nights we just stayed in, ate Dairy Queen Blizzards and bemoaned the future of the UK.

Canada Day

Canada Day in Holiday Park is a big deal -- by Holiday Park standards anyway. It's a villiage of a lot of old people with a lot of golf carts, small decorating budgets, and a lot of time on their hands. Given this equation, a golf cart parade seemed fitting for Canada's birthday. It was our last day in Canada, so we got up in time to see the show, after which I drove down to the Greyhound station to send my grandmother home. For the rest of the day we relaxed in the sun (or in my case, the house) and enjoyed the peace, quiet, and family.


I'm back in the UK now, and the Brexit mess is still in full swing. I decided to come home on time because I felt like I needed to be here in case shit, but that feeling of helplessness is as thick here as it was in Kelowna. I think in retrospect I wish I'd stayed a little longer -- I really miss my family, especially now that I've got two nieces who are just starting to grow.

Being an expat is hard.

September 20, 2015 23:01 +0000  |  Family Grandpa 0

I want to take a minute to rewrite my eulogy for my grandfather. There was something bugging me about that first draft, the one that was eventually read at his funeral that didn't sit well with me, and a few days later Jane finally helped me figure it out: I wasn't writing it for me.

Instead, I wrote it in an attempt to reflect how we all interacted with him, and for such a polarising person, I simply don't have the talent to express something that even-handed as well as talk about what he meant to me. So that eulogy feels empty to me. This one is better.

I loved my grandpa. He was a difficult man to love sometimes, but I loved him anyway. He was, to me at least, the Caretaker of the family. The one who looked after me and helped me on my path -- whatever it was -- but he always required convincing.

Taking on a new career? I had to prove to him why this path was good for me. Moving to a new city? A new country? He wanted to know what kind of work I would find there, and when I was going to meet a nice girl and get married.

"Women want to see three keys" he used to say. "One for the house, one for the car, and one for the safety deposit box". My grandfather was very old-fashioned, and sexist, often dismissive, and almost always self-important and a little bit delusional about how the world worked, but he loved me, I'm 100% sure of it. How? because the man slipped me 100 bucks whenever he could.

This is how Grandpa showed you how he felt: he helped you in whatever way he could. He didn't have a lot of money, but he knew that when I was getting started in life, I had a lot less than he did. He would give me a hug whenever I'd come to visit, then offer to shake my hand -- a brown bill squeezed between his fingers. It didn't happen every time, just once in a while, when he could afford it, and no amount of objections would be accepted. He wanted to help his grandson and that was the end of it.

He spent much of his life compiling video footage of the family. I've seen video clips of my mother as a child, a teenager, an adult, and a mother. There's a video of my brother showing off his basketball skills, of a big Easter dinner celebration, of my brother and me opening presents on Christmas Day. My grandfather would watch these videos on his own time, whenever the mood struck him, first on high-8, then on VHS, finally on DVD, he migrated all of it by hand. He would insist on sharing them with girlfriends I brought over. It was his way of preserving the family, of remembering the life he'd led.

I'm going to miss my grandpa. He was crochety and pointlessly argumentative, and in his old age, even abusive, but even with all of that, I'm going to miss him because he was a good person who loved me and only wanted to help.

September 10, 2015 22:38 +0000  |  Family Grandpa

Grandpa was an impossible man -- both in that he was difficult to be around at times and in the amazing life he led.

Here was a man who was not only 100% confident that he had the answers to everything, but he was going to do you the immense favour of pointing out everything you're doing wrong -- you know, for your benefit.

I remember a particular Christmas gathering at which he persisted in his argument with his two atheist grandchildren that "God" created everything: "Who made this?" he would ask, "and who made this?", repeatedly pointing to random objects in the room. There was no winning an argument with him, you could only hug him and say "I love you Grandpa".

This would usually buy you a few minutes.

One of my earliest memories as a child is that of my father's disapproval of my grandfather's spending money on my brother and me. His refrain "Money is for spending!" will forever be a part of me. I think that deep down, Grandpa was a bit of a hedonist, but it was the simple things in life that did it for him. He loved his car, his boat, that obnoxious talking fish, and of course, he loved his family.

It's easy to forget in this era of smart phones, but we all owe a great debt to him for the hours and hours of home videos he took of all of us as we grew up. There are videos of my mother as a child, my parents getting married, the many barbecues and Easter gatherings -- all painstakingly preserved, transferred between formats over the years. This was a labour of love for him: the preservation of memory for three generations. How sad it is that he should leave us all such a gift when he himself appears so seldom in the frame.

Take a moment to consider what he accomplished in his lifetime:

  • He escaped Communism with his family to start a new life in a country where he didn't even speak the language.
  • He then proceeded to found multiple businesses across Canada employing dozens of people.
  • He supported every member of the family, either financially, with skills training, or simply with a place to sleep when one of us needed it.

He was undoubtedly an egoist and a pain in the ass, but he was also unabashedly generous and unconditionally loving.

Grandpa was an unyielding force in this world, and we are all so fortunate to have had the opportunity to be part of his life. He will forever be an inspiration to me.

True to form, Grandpa died on his schedule and no one else's. The world may be a lot quieter without him in it, but there's no doubt in my mind that it is also greatly diminished.

He'll wait for us right here.

My grandfather died peacefully in his sleep on Sunday night. He is survived by his wife, two daughters, three grandsons, and one great-granddaughter. He was 91.

December 06, 2014 13:30 +0000  |  Family Food Grandma Lidia 1

This is my second attempt at documenting my Grandmother's so-called "sour-soup" or "chorba" as is apparently the appropriate word for it. I've been trying to replicate it for years, but recently, she and I sat down and worked everything out (while i video recorded everything) and I've finally managed to reproduce this amazing dish. I present it now for you in the hopes that it will brighten your day too:

Note: my grandmother isn't big on measuring, so I'm afraid I don't have much to offer in the standardised quantities department. Instead, I'll be listing the ingredients in the very same way she provided them to me: in practical use cases.

Ingredients

  • Some meat.
    • Turkey is good for this, but you can get away with chicken or even beef (big chunks, not ground). Ask yourself how much you want in your soup, and that's how much you'll need.
  • 4 Parsnips
  • 4 Carrots
  • 1 Bunch of celery
  • 1 White onion
  • 1 Red pepper
  • Olive Oil
  • A handful or two of some kind of pasta or rice.
    • I typically go for orzo or white rice, but you can also use angel hair pasta.
  • A handful of Lovage
  • A handful of parsley
  • Some sour cream
  • Salt
  • Pepper (fresh ground black pepper, none of that powdered stuff)
  • A big spoonful of vinegar (for the garnish step, below)

Directions

This is a two-part system, and it's probably best if you do things one at a time. Pros like my grandmother who have been doing this for 50 years can do things in parallel, but if this is your first or second time trying this out, pace yourself and do one pot at a time.

Preparation

In this two-part system we have vegetables we're going to eat, and vegetables we're using for flavour only, so we're going to break up our veggies into two groups:

A Warning

Throughout this whole process, it's important to note that the pot should always be covered, or you'll lose too much water and you'll end up with a more stew-like soup than you probably want.

Group 1: Flavour Only

In this group you have:

  • 2 Parsnips
  • 2 Carrots
  • 2 or 3 stalks of celery
  • 1 White onion

You chop these into big pieces, no less than 7cm long. For the onion, you just cut it in half. Leave these bits on the cutter board 'cause you'll need them soon.

Group 2: For Eating

In this group you have:

  • 2 Parsnips
  • 2 Carrots
  • 2 stalks of celery (if you're into eating celery in your soup)
  • ½ Red pepper
    • I usually just throw out the other half, but you can use the whole thing if you really like red peppers.

These are all chopped into bit-sized chunks. Put the chopped bits into a great big bowl for now.

Cook That Meat

You need to quickly cook the meat to seal in the good stuff, and you also want to clean the ugly bits out of your soup before you actually start making broth so...

  • Put your big chunks of meat into a proper soup pot. You probably want something capable of about 6L or more of water. Don't worry about the size of the meat pieces yet, we'll make them mouth-friendly later.
  • Fill up said pot with water until the water just covers the meat.
  • Add some salt and pepper.
    • Don't be stingy with the salt. If you skimp out on salt early, you'll have very exciting-looking water masquerading as soup.
  • Cover the pot and crank the heat up to 10, stirring occasionally so the meat doesn't cook all on one side. When the water boils, drop the heat down to 5. If any gunk floats to the surface (this is excess fat and other undesirable bits) scoop it off with a strainer or slotted spoon.

Completing the Stock

  • Now that you've got the beginnings of your stock, add your "flavour only" vegetables. Let them hang out in the water there with the meat for a bit. Drop the heat down to 3 or 4 and let things slow-boil.

Vegetables for Eating

Now with the stock pot simmering on the side, we're going to work on the veggies we intend to eat.

  • Dump all of your for-eating veggies into a deep pan or pot. Make sure that there's room to stir stuff around because you're going to be doing a lot of that.
  • Add some olive oil. How much? Enough to sauté the veggies. Typically I start out with a little bit and add until I feel that all of the veggies are getting enough love.
  • Run the heat up to 5 or 6 and stir frequently to make sure that all of your veggies get cooked properly.

Bite-Sized Meat

Going back to your stock pot, it should have been simmering there for a good 10-20 minutes. It's time to remove everything that doesn't belong.

  • Open the pot and remove all of the vegetables. You might want to keep them around to eat separately, but they don't belong in your soup anymore.
  • Now remove the meat and place it on a cutting board.
  • Put the lid back on if you haven't already.
  • Chop up that meat (careful, it's hot) into edible bits. Go ahead and sample some if you like, but my experience has been that the meat by itself at this point isn't very tasty. All the good stuff is back in the soup. At this stage, the meat is mostly for texture.
  • Dump your chopped meat back into the stock pot
  • Dump all of your newly sautéed vegetables (along with any remaining olive oil) into the stock pot

You're almost done.

Starch

At this point, you've got a pretty functional soup, but it needs something starchy, like pasta or rice, so let's do that.

If you're going the route of orzo or rice, I highly recommend that you rinse it first to get off all the excess starch. Otherwise you risk clouding your soup. It won't taste bad, but it'll be less pretty.

If you're going the noodle route, you'll want to break it into tiny pieces so it's easier to eat.

Either way, dump your chosen carb into your soup, cover it, and let it boil at a low temperature until the pasta/rice is ready.

Garnish

At this point, the soup is edible, but not yet exciting. You need to add all of the lovage and parsley at this stage:

  • Finely chop or rip the lovage and parsley into the soup
  • Stir it a bit and let it settle for another 5-10 minutes on a very low heat.
  • Stir in the vinegar as well

Serving

Finally we're ready to eat. Portion out the soup into bowls, and just before you serve, stir in a spoonful of sour cream. I can't tell you how much better this makes things.

That's it! The portions listed above should serve about 4 bowls, but I usually double things so we have enough soup for a few days.

November 26, 2012 22:14 +0000  |  Family 2

Last night (well, "night" for me at least), my niece, Violet Aurora Quinn was born. I don't have any pictures yet, but you can bet that there will be some soon. I just wanted to post about it here, and congratulate my brother and sister-in-law publicly.

As I understand it, this is the easy part kids. Now comes the sleep depravation, the screaming, the chewing, the oozing... I wish you luck, and I know you're up for it.

And to Violet, if this post survives to a day where you might be able to read it. Know that while I haven't met you yet, and wasn't there when you were born (I did try, but you were impatient), I already love you.

April 06, 2012 22:16 +0000  |  Family Travel 1

So this post is a little late, but I did promise Noreen that I'd write something before the week is out. My parents came to visit last week, all the way from Kelowna, BC. It was wonderful to see them walk off that plane, and exciting to be able to show them the life I'm carving out for myself here. I lived in Ottawa and Toronto for about six years and with the exception of a brief visit from my father (and surrogate uncle) in my final year, I never really had the opportunity to share what my life outside of BC was like with my parents. This time however, the experience will be a little more thorough.

For the most part, their first experiences with the Netherlands was rather similar to my own: The instinctive aversion to the sound of Dutch, getting screwed by the NS (transit authority) payment system, and surprise at the low cost of food -- though my father did note that the Dutch appear to wrap every damn thing in plastic.

For tourist destinations, they mostly relied on me to point out the interesting sights in the city. Obviously, they wanted to visit the Red Light district (where my mom noted the absence of male prostitutes: "All I'm asking for is a little equality damnit"). At my suggestion, they checked out the Erotic Museum and giggled at some of the exhibits, and they also made a point of visiting somewhere-not-amsterdam. Since I live in Bussum, they decided to visit Utrecht, where they spent the day wandering through the old city and apparently marvelling at the soup in a cafe there.

They had the opportunity to meet and spend some time with Christina as well, which was prety neat. They all got along, and my parents were pretty impressed with her. I have a few nice pictures of Christina trying to explain my smartphone to my dad.

I suppose the other highlight for their trip was the Keukenhoff, a sort of Dutch Playland for flowers. Imagine walking for hours through gardens of sculpted flower beds: colours, and perfume pretty much everywhere. It's kind of a big deal here. Personally, it didn't do much for me, but my mom was pretty tickled :-)

Unfortunately, that week was mostly about them exploring the Netherlands on their own, since I had to do the day job thing. I wanted to ration my vacation across the year this time, so I only took one week off for their being here: this week. You see, after they left my apartment in Bussum on Monday, they went to Barcelona, and at this very moment I'm on a highspeed train to Paris where I'll be meeting them for some touristy goodness. We'll check out all the Paris stuff, take some pictures, and then head onto London, and eventually to Dublin. It'll be nice to get away from the day-to-day stuff and really do the vacation thing with my parents again. After all, the last time we did that... I think I was in high school.

Anyway, the entire visit is being catalogued online in pictures. If you're into that sort of thing, you can head on over to my G+ gallery.