Spotlight On...Memes

I'll admit, not too very long ago, I had to look up the definition and pronunciation for the word meme. Here's what I found at Wikipedia:

A meme (pronounced /miːm/)[1] consists of any idea or behavior that can pass from one person to another by learning or imitation. Examples include thoughts, ideas, theories, gestures, practices, fashions, habits, songs, and dances. Memes propagate themselves and can move through the cultural sociosphere in a manner similar to the contagious behavior of a virus.

Interesting, hunh? So, yesterday I got tagged by SmallFootprints of the lovely blog http://reducefootprints.blogspot.com/ which gives all of Blogland nifty-fied tips on reducing waste and keeping our Earth clean, along with some good veggy-tarian recipes now and then.

I'm playing along here in a post. Instead of tagging others as directed (Gumbo Writer has been known to not be such a great rule-follower). Your assignment, if you choose to accept it, is to share one (1) weird, funny or off-the-wall factoid about yourself in a comment.

Eight random facts and/or habits about myself~~

1. I have an identical twin sister.
2. I do not like any form of Math! Not in a box, not with a fox, not in any way, shape or form, Sam I Am.
3. Napping is one of my secret pleasures.
4. Hello, my name is Angie, and I am addicted to caffeine.
5. I miss my 16-year-old Boston Terrier Darla.
6. I wish I could draw. I might enjoy being an artist.
7. Writing is good for the soul, I believe.
8. I love listening to and watching a good storm.

Now...on with your great and glorious and relaxing and restful weekend plans! I'll leave you with a nice deep Saturday thought...(and PS, the author of the original SNL skit named Deep Thoughts is Jack Handey).

Ledbetter Lunacy Part III

Yes, dear blog buds, it's Friday, and

according to my newly minted schedule,

it's time for your TGIF treataroni!

~~shrill flute music & cymbals crashing~~

LEDBETTER LUNACY!

The Floor is Open...

What are we gonna chat about today?

You're most cordially invited to throw out a question, suggestion, comment, or something that makes ya go "Hmmmm?"Or post a link to your best ever post or recommend a site or blog for us to check out. Thursdays are reserved for "talking amongst ourselves," so let your imagination run free.

And/or feel to continue with the limericks from yesterday. If you've already done one, that's okay, post another! There are some real winners there. I might just have to get out the ol' prize bag and do a poll of the top 3 entries for y'all to vote on.

So don't be shy, and you quiet readers -- it's time to delurk and let your bloggy voices be heard. :) Come on...we promise not to bite!

There once was a gal from...

Since it's Writing Wednesday, let's have some fun with limericks! Don't be shy, it's easy. A standard limerick has 5 lines with an aabba rhyme scheme. Legend has it that this poetry form sprung up in a wee Irish place by the same name, and became a popular form of drinking poetry.

Think of that old Hickory Dickory Dock nursery rhyme and you're halfway there. We may even vote on our favorite after it's all said and done.

Here's mine:

Limericks take hold in your noggin
Worse than set loose graveyard goblins.
They howl and they moan,
Get down in the bone,
Your brain pipes always a’cloggin’.

And if you're not feeling a bit creative today, here's a cheat for ya. It's a Limerick generator ---> http://www.jjjwebdevelopment.com/306sites/limgen/

Easy Gumbo Recipe(s)

Yep, it's Tuesday, and that means it's time for another Gumbo recipe. And guess what? Today, it actually is gumbo!

Since my DH (Deer Hunter), aka King Rufus, loooooves to hunt, he brought home ducks the other day. Now, I likes to eat and I ain't picky about what I eats, but I draws the line at most wild game. But, being the good sport that I am, I did agree to show him how to make a gumbo, and we cooked our own versions together. His we'll call the Beast Feast. Mine's just regular ol' chicken, turkey and sausage.

I was unaware of this, but was informed there is only certain TV programming allowed when cooking. For the gumbo-making, it was a Saints football game.

Now, men, I don't mean to sound sexist or anything, but how can you watch TV with any attention when you are wielding very sharp buck knives and working with fire? These are skills I do not have.

Here, Chef Rufus is cutting up duck breasts and andouille sausage (a really yummy smoked version of sausage, full of subtle spices!). So if you're following along with these visual aids, it's time to go cut up whatever meat you plan to use and brown it in canola oil.

When your meat is browned but not cooked to the point of rubber, it's time to remove it to a bowl and brown your veggies.

My regular gumbo meats are on the left. DH's are on the right. [Notice to cooks: Most recipes are just guidelines. You are free to add, subtract, and doodle with them to your heart's and taste buds' content.] I used a frozen bag of seasoning veggies which are pre-cut, plus cut up 2 large yellow onions to add to the mix. The minced garlic (about 3 tablespoons) went in last, because if you overcook Mr. Garlic, he gets bitter.

Hang on, we're almost there! After your veggies are soft, add flour to your pot. How much? About half the amount of oil that's already in there. Some people make their roux separately, but I do mine right in with the veggies. Stir over low to medium heat until it turns the color you like, and is the consistency of paste. If it doesn't get brown enough and/or you're afraid of burning the roux, add in a bit of Kitchen Bouquet.

Fill a large pot halfway with water or a water and beef broth combo. Add in meat, roux, and veggies. Bring to a low boil, stirring constantly. Turn heat as low as possible and put the lid on, but leave it askew so that steam can escape and gumbo will thicken. All you need now is some rice. And gumbo is one of those awesome dishes that just gets better and better as it sits in the fridge. Ca c'est bon!

Right Brain, Left Brain

Have you ever taken one of those tests that's supposed to tell you which is the dominant side of your brain? I confess I find these (and similar personality or learning style) tests fascinating. But I always come away with results which say I'm equally left and right brained. Hmm, does that mean I'm a halfwit, or just terribly confused?

It does make sense, though, because I have characteristics that fit with both hemispheres' notable functionings -- I'm creative, but also analytical. I'm organized about some things, and a terrible stack-and-pile-maker in others. I'm really bad at math, but sometimes I can come up with a complicated equation's answer, but not be able to explain how I got it. So, tell me, blog buds, what's it all mean?

While both sides of the brain reason, it is done by very different strategies. The left side o' the gray matter is considered to use the good worker bee analytical sort of functioning, and the right is called "holistic" or "global." Lefty likes to learn new things in a step-by-step progression. Righty is a "simultaneous processor," starting with a general concept, then ratcheting up with specifics.

Depending on our brain's dominant side, our learning styles, established patterns and ways of responding to experiences can be totally different.

So, are you more analytical or intuitive? Or like me, pretty equal on both sides of the cranium? Here's a few nifty tests to find out, if you have some time to waste on a Monday:

http://www.web-us.com/BRAIN/braindominance.htm

http://similarminds.com/brain.html

Pretty interesting stuff. And it might come in handy the next time you're crafting a story or novel character.

After you've discovered something new about yourself, get out there and have a good week! Oh, and let me know if you're a Lefty or a Righty.

Politically Incorrect Kartoons (PIKs)

Don't hate me. I cannot help that I find these things humourous! And because I do, I must share them. If you can't laugh at something, deeper analysis may be needed.

Spotlight on...Small World

No, this isn't one of those dweebish posts about technology and communication advances making us all neighbors around the planet, but rather, one of those dweebish posts about how coincidental things happen that cause us to say (even though we've sworn we never will, or any of those other fruitcake things your parents said): "Oh, my, what a small world we live in!" This especially applies to seeing someone you know in a different place than normal, or some other coincidental and unexpected event. [Sidebar: Are you humming, singing or thinking about the song, "It's a Small World After All" yet? I wish I could get that outta my head!]

Before I go off on a complete "tangerine," as I heard a good ol' Cajun lady say once, I'll get back to the point. I had one of these Small World moments yesterday. Here's how it went~~

Back story: I belong to a church group that makes food for church members who have lost a loved one, mostly to be served wakes or afterward. Sometimes we also bring food to shut-ins when there's a request. I got one of the latter calls and made arrangements to bring food to an address not too far from my house.

Me: (knocking on door) "Hello, I talked with you on the phone yesterday, and am here to drop off some food."

Her: "Oh, hello. Just a second." (Rattle noises as if searching for deadbolt keys and/or retrieving walker or cane.)

Me: "That's okay. Take your time. I'm not in a hurry."

Her: (Unlocking door and letting me into her small apartment.) "Hi there. Thanks for coming..."

[Here we chat a bit and I explain to her I've brought salad, lasagna, cornbread and a miniature chocolate cake. She looks like a little elf with shining eyes as she oohs and ahhs over the food. Then, I don't know how we got on the subject, but I'm telling her about how ill my mother is.]

Her: "Would you mind writing your mom's name down on that little tablet for me so I can pray for her?"

Me: "I sure will. And I'll write your name down to take with me too since you live so near me. I'm always on the road, and I bring food to my parents' often. It'd be my pleasure to bring you some again if you're ever in need." [I write Mom's name down for her.]

Her: "Hmm. That name is so familiar. Is your Dad's name _____? I knew someone with that name a long time ago. There couldn't be two because it's quite unusual. I once lent them my baby stroller when they had their twins."

Me: "Yes, that's my dad and mom! And I'm one of those twins. See, I'm paying you back after all these years for helping my family out." (Laughing.)

[Here there is much hugging and promises to pray for each others' families, and to meet up again soon. She pats me on the shoulder with her arthritis-crippled hand and reminds me to tell my parents Charlie Jo Thibodaux sends her regards.]

I just love these Small World happenings. They're almost as good as those unexplainable "coinkidinks" or "Godincidences." Feels nice to be part of something bigger. Something being directed by a much larger force outside oneself. Something kind, gentle, just and just a tad humorous.

Have you had a Small World meeting lately? If so, please share. They're fascinating.

Ledbetter Lunacy, Part Deux

Yes, dear blog buds, it's Friday, and according to my newly minted schedule, it's time for your TGIF treataroni!




~~shrill flute music & cymbals crashing~~

LEDBETTER LUNACY!

So without further ado, and for your reading enjoyment, awayyyy we go to installment #2,

"A Little Problem at Preschool"...

The End (until next Friday)!

Rearranging the Furniture

Do you constantly change the furniture and looks of your blog home? If so, to what results? Being fairly new to the blogging game, I have to ask: "Is this gonna be a constant phenomenon, or is it just the nature of settling into a good routine that I feel changes need to be made from time to time?" Of course, there's a good possibility that I just like changing things up to keep from getting stale. So, help me Blogosphere friends, and tell me if you like to make changes to your schedules, features, routines, "furniture" too...or is it just me?

"Way back" in September, I shared plans for what my Gumbo Writer posts would be about according to the days of the week: http://angie-ledbetter.blogspot.com/2008/09/hear-ye-hear-ye-order-in-blog.html , and now I'm already switching things up.

And now for the new format...

• Mondays - Remain the same. Tout Le Monde is a hodgepodge of whateverness.
• Tuesdays - Featured yummy recipes and pics.
• Wednesdays - Continuation of Wednesday Writings. (I like this in the middle of the week.)
• Thursdays - Sorta still The Floor is Open, as I like to pick your brains and vice versa, but I'll also sometimes be taking juicy recent comments left by dear bloggy friends to explore more in depth.
• Fridays - TGIFs will be devoted to the new Ledbetter Lunacy bad drawings and stories of my crazy family life.
• Saturdays - I'll continue shining the Gumbo Writer spotlight on various impressive, funny, weird, or interesting blogs, people, websites, events, etc.
• Sundays - Politically Incorrect Kartoons (PIK) and humor, or other things that make me laugh.out.loud. Because it's good for ya!

If you have a favorite day o' the week here at GW, please let me know. I'm doing scientifical researchery and experimentalation on what you like to see/read. :)

Now, for a question that sorta fits in: if you were the lucky recipient of a free blog makeover from a famous interior decorator or artist, who would you pick and why?

{PS I put something brand new on the blog. The first one to find it and put it in a comment will get a prize snail mailed all the way from Louisiana to you somewhere in the continental US.}

Fanning the Freelance Fires

Freelancing isn’t easy, whether you’re aiming to edit; write copy for specific industries, online zines or print publications; or some combination thereof. If you’re just getting started, the old adage about not giving up your day job is sound. What the average part-time freelancer makes annually usually doesn't allow for personal insurance, but there are a few things you can do to boost your chances (and income) while prowling the freelance jungle.

First, do not undercut yourself. Devaluing your time and hard work makes it harder to raise your rates significantly later on. And please do not be one of those freelancers who spends years bidding on work through write-for-hire sites or pay-per-view places. By agreeing to take on these projects that pay pennies, you will soon slam into the burnout wall. You’ll also join the ranks of those who give their work away and make it harder for others to charge a living wage.

So, what can a freelancer do to improve his chances and his bank account when he has no or few clips in his portfolio? Be smart – spend a good deal of time researching the industry. Use search engines to find out what salaries full- and part time freelancer writers earn. A good pay scale calculator can be found here: http://www.payscale.com/research/US/Job=Freelance_Writer,_Technical/Hourly_Rate

Knowing what you’re worth at the outset will serve your career well. Just as in other industries, you’ll have to start out at the bottom, but once you’ve gotten some exposure and experience, you’ll at least know what to charge by the hour or project, according to national averages.

Look for smaller publications and industry newsletters to get your feet wet. There’s nothing wrong with writing pro bono for nonprofit agencies for a while when you’re new. The clips you build will move you into a more profitable future.

Once you’re ready for the next level – paid freelancing jobs and projects – forge relationships with a few editors and publishers. This is easier to do than many writers think. By being accurate, submitting early vs. just at deadline or (gasp) past due, you endear yourself to employers. And always give them lagniappe (a little something extra) with each assignment: a nice sidebar of resources or statistics, free companion clip art, correlating jpegs, or an offer of a follow-up article. Once you’ve got the publication’s style and readership down and have sold a few articles, you can offer to do a feature or series. When your relationship with the boss has solidified with happy results on both ends, maybe you can snag a weekly or monthly column.

Once you have a few reliable markets in your stable, you can branch out. As in all businesses, start slowly and build steadily so as not to take on too much at once until you know what sort of workload you can comfortably manage.

By following the simple equation of thoroughly researching your market, turning in quality work ahead of schedule, and always providing a small bonus, you won’t be lumped into the ever-growing pile of available freelance sources.

Remember: just because “free” appears in your job title, doesn’t mean you have to give your work away.

Red, White & Blue Trifle

In honor of Election Day, I'm posting a patriotic dessert recipe this week. No matter how our local and national voting turns out, at least we can have something sweet tonight.

And don't forget ~~ Voting is no trifling matter!

Red, White & Blue Trifle

1 3-oz box of blue berry and strawberry Jello
2 cups boiling water, 1 cup of cold
2 cups cold milk
2 boxes of instant vanilla pudding (3.4 oz each)

1 carton Lite Cool Whip (8 oz) thawed, and divided in half
1 pint fresh blueberries {Thawed frozen is good too}
1 quart strawberries, stemmed & quartered {Frozen works}
A bought or pre-made angel food cake (about 8 inches) cut in 1-inch cubes

In two small bowls, mix each Jello flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour these into an ungreased 9-in. square pan. Refrigerate until set (about an hour).

In a larger bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 3 minutes until soft-set. Fold in 2 cups Cool Whip. Set aside 1/4 cup of blueberries and 1/2 cup strawberries for garnish.

Cut Jello mold into 1-inch cubes. In a 3-qt. trifle bowl or any kind of nice serving dish, layer in the strawberry Jello, half the cake cubes, the remaining blueberries and half of the pudding mix.

Top with blue Jello and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and Cool Whip. A nice sprig of mint looks nice on top.

This isn't too bad on the calories and fat content, so enjoy with a good heart!