• Nine

  • Island Exploring On Earth Day

  • Green Lentil Soup with Curry, Brown Butter and Coconut Milk

  • Macaroon Tart

  • Miso Curry Delicata Squash

  • A Chance Encounter

  • Babies, Babies, Babies

  • No Interest In Pinterest

Forget Me Not

I thought I’d leave a little trail of random crumbs from my life these days. A little of this and that. Like the teeny tiny bouquet of forget-me-nots that Leif picked for me the other day.

Or watching Lily eat Black Bean Quesadillas for lunch while listening to Ingrid Michaelson’s “Be Ok” on the new to her ipod touch. A gift from her Grammie. She closed her eyes and danced while she sat and ate. You can click here to see her grooving.

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I’ve been playing around a lot with panoramas. Learning as I go. As usual. This is the Skeena River.

The Skeena River

Of course I snapped a self portrait before hoping back in the truck before heading home. Erin’s truck is so shiny. I look a bit strange.

Truck Reflection SP

I marvelled at Lily’s patience and care in writing to her missed friend. You can click on the picture to read her letter.

Dear Madeline...

What are photo crumbs without a picture of something tasty? This is a variation of the recipe Black Bean and Yam Burritos made by my friend. The kids helped make the tortillas and they turned out kids sized so we ate them open faced. Yum.

Open faced bean and yam burrito on a homemade tortilla

This is my new favourite non-chocolate dessert recipe. It comes from Super Natural Everyday and you should make it. Really, you should. I used slightly less sugar than the recipe called for and it was still quite yummy and sweet. These bars have become quite popular to my family and friends!

Super Natural Everyday is a fantastic cookbook and always calls for using the best quality ingredients. I don’t always relay  that a recipe calls specifically for sea salt, as opposed to the common table salt or natural cane sugar, as opposed to the usual processed white sugar because it makes the recipes a bit wordy and complicated. However, I think it’s worth urging you to buy the better quality ingredients for your every day use.

We have been on a debt free diet for a number of years now (almost done!), making money very tight and yet when it comes to the quality of our food, I don’t skimp. In order to afford this better quality, we go without a lot of extras and make most of our food from scratch. This is worth it to me for for our health as well as our appreciation for the food we eat. I’m much more careful about how I use those quality ingredients.

In this particular recipe, I use organic unsulphured and unsweetened shredded coconut (I buy in bulk), raw demerara sugar (brown) and organic cane juice sugar (white). At the moment, the flour and butter I buy are the common ones available at the grocery store but I’m hoping to move in a better quality direction in the near future. If I had a mill I could order fresh wheat at a fairly affordable price to mill my own flour. Butter in particular is a difficult one for me to constantly buy organic because it’s double the price and we use so much of it and yet it’s probably an important switch to make. I’ll get there.

Here’s what I did:

Macaroon Tart

Macaroon Tart

  • 1 1/2 cups White Whole Wheat Flour
  • 3/4 cup unsweetened finely shredded Coconut
  • 3/4 cup lightly packed Demerara Sugar
  • scant 1/2 tsp Salt
  • 10 tbsp Unsalted Butter, melted
  • 2 cups unsweetened finely shredded Coconut
  • 1/2 cup Sugar
  • 4 large Egg Whites
  • 1 1/2- 2 cups Berries (blackberries, blueberries, raspberries, strawberries, cherries)
  • 1/3 cup Pistachios, chopped
  1. Preheat oven to 350′F. Butter an 8 x 11 baking dish and line with parchment.
  2. To make the crust, in a large bowl, combine the flour, coconut, sugar and salt. Stir in the melted butter and mix until dough is crumbly but no longer dusty looking. Firmly press the mixture into the bottom of the prepared pan. Bake for 15 – 20 minutes, or until barely golden. Remove and cool for a few moments.
  3. In the meantime, prepare the coconut macaroon filling by combining the coconut, sugar and egg whites. Mix until well combined.
  4. Evenly distribute most of the berries on the crust and drop large spoonfuls of the macaroon filling over the tops of them. Mush and press the topping around the spaces behind the berries. Add the last few berries to the top.
  5. Bake for 20- 25 minutes, until the peaks of the macaroon filling are deeply golden. Let the tart cool, then garnish with the crushed pistachios before slicing into small squares.

Macaroon Tart

Macaroon Tart

I always love a trip out to Lucy Island. This was an especially beautiful day to go and it was Earth Day to boot. The wind often picks up in the afternoon and I was expecting a bumpy ride home which always excites some nervousness in me but we were very fortunate to have calm waters both to Lucy and back.

Aegean Bulk

Keen Cadal Towing

I only snapped a quick picture as we went by but these two deer were seen on a very small island. Perhaps it’s hard to tell from this picture but it would have been quite a swim for them to get out there. They can live peacefully on these small islands without fear of predators.

On a deserted island

We saw quite a few bald eagles this day. One sitting near the light house and a juvenile on the beach.

Lucy Island Lighthouse Juvenile eagle on the beach

This was the lowest tide we’d ever experienced at Lucy. We were able to walk to an island we’d yet to explore. We bumped the boat right up to the sandy shore, jumped out and quickly went to see what we could find. Keith and Cam kindly dealt with the boat so that Erin and I might satisfy our love of beach combing.

Low tide Lucy Island

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We saw a lot of beautiful vibrant things. Anemones, sea stars, seaweed ‘bunting’, intruding quartz, fat robins combing the beach…

Vibrant Exposed Sea Stars

Vibrant Green Quartz Dyke

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Lucy Island Panorama

The low tide also exposed some lost commercial crab traps laden with seaweed and dug into the sand. There were even a couple crabs in two of them. Those crabs looked sadly worse for wear so we carefully set them free in the coming tide and dragged the traps up to the beach to save any other unnecessary catches.

Untitled Dragging up another trap

The sand was so soft and even, oddly, fluffy closer to the forest. I was exploring the beached wood when all of a sudden a huge whoosh right above my head gave me quite a fright! It was an eagle, not two metres above me in a tree, that had suddenly taken off. I hadn’t see it, or it’s partner there. They were both juveniles and blended in well with their dark brown mottled bodies. You can click on the picture below to see a close up of the eagle left sitting in the tree.

Lucy Island Eagle

Erin had her own fright when she picked up a moon snail shell from a blobby mass to discover that the blobby mass WAS the moon snail outside of it’s shell. It must of been just as scared because it sucked back in and stayed there. We found a great spot to leave him after we had a good look.

Moon Snail

Freeing him in the coming tide

Crabby

We walked through the forest to the lighthouse. Along the way we saw a murder of crows, none to happy at our passing by on the trail, eagles soaring in the sky and downy rhinoceros auklet feathers strewn beneath the trees.

Through the forest to the lighthouse

We sat on the lighthouse platform and just enjoyed hanging our feet over the edge and the incredible display before our eyes. The ocean, the mountains, the blue sky, the seemingly aimless flybys by flocks of birds.

About 270 degrees on the lighthouse platform

Mr. Blue and Mr. Red Lucy Island Lighthouse

Lucy reminds me that my baby isn’t much of a baby anymore.

My baby isn't so small anymore

Cam goes back for the last load: Erin, who’s trying out the huge net hammock strung on a beached log, and Lily and Lucy baby. Click on any of the photos to seem them bigger or more of them.

One more load

Lucy Island Lighthouse

Lily’s nine.

Every year I feel the same way, that I can not believe Lily could have grown so fast. Nine seems impossible. But then when I look at my girl, I see that it’s not only possible that she’s nine but she could even be ten by the way she looks and acts.

I made chocolate cake

It’s a tradition that at some point on Lily’s birthday, we’ll listen to Frances England’s song You and Me. I blogged about this years ago, sharing the lyrics and audio for the song (don’t mind the missing images which were at one time hosted elsewhere. I haven’t caught up on replacing them yet!). We listened to You and Me again this year but I’ll share another of Frances’ wonderful and still apt for the moment songs here:

I wasn’t sure how we would celebrate Lily’s birthday this year, especially after Leif had THREE birthdays! There was some chance that we’d be in Oona River around this time which would have been a really fun place to celebrate her birthday. Lily’s very dear friends and fellow unschoolers, Maya and Lily live there. Alas, it wasn’t going to work out since they were up working in the Khutzeymateen. Imagine our surprise and Lily’s excitment to hear they got back to town the evening of the small family party we planned. Thank goodness I adjusted my cake recipe to make more!

Happy Birthday!

I made Raspberry Topped Chocolate Torte but doubled the cake and made them in 9 inch round pans. Then I put a couple cups of defrosted frozen raspberries between the layers and topped the cake like usual. Damn, it was good.

Raspberry Topped Chocolate Torte

Lily had requested Black Bean Quesadillas, which we shared with Erin, Hayden and Lucy. Maya, Lily, Shannon, Ben and a neighbour friend, Fiona helped sing Happy Birthday, eat cake and watch Lily open her few birthday presents!

Best birthday ever? Lily will tell you so.

Cilantro is one of those ‘love it’ or ‘hate it’ type foods. I happen to love it but I can just see my friends with an aversion to cilantro, making sour faces when seeing this recipe. I bet it would be just as delicious with fresh basil instead of the cilantro.

This recipe is a super quick supper when you buy fresh ravioli from the supermarket. A perfect meal after a busy day away from the house. It’s another recipe from Super Natural Everyday. As usual, I made a few slight adjustments here and there. For one thing, I served the ravioli on a bed of greens and added more pesto. Of course, this is optional but it added more substance to our meal.

Here’s what I did:

Ravioli Salad with Cilantro Pesto and Pumpkin Seeds

Ravioli Salad with Cilantro Pesto and Pumpkin Seeds

  • 1/3 cup Pumpkin Seeds, toasted
  • 1 cup lightly packed Cilantro leaves and stems
  • 1/2 cup freshly grated Parmesan Cheese
  • 3 cloves Garlic, peeled
  • 2 tbsp  fresh Lemon (or Lime) Juice
  • 2/3 cup Extra Virgin Olive Oil
  • Salt
  • 450 g fresh or frozen Ravioli (I used butternut squash filled pasta)
  • Thyme or Chive Flowers to garnish, optional
  • fresh Greens to serve ravioli on if serving at room temperature, optional
  1. Bring a large pot of water to boil and gently toast the pumpkin seeds. I do mine in a cast iron skillet, watching them pop and toast but not letting them burn.
  2. Make the cilantro pesto by combining most of the pumpkin seeds, cilantro, parmesan, garlic, lemon juice and a splash of olive oil in a food processor and blending until smooth. Continue to blend as you gradually drizzle in the remaining olive oil, until the pesto comes together into a vibrant green sauce. Taste and adjust by adding salt or more lemon juice, if needed.
  3. When the water boils, salt it generously, add the ravioli and boil until they float and are cooked through. Drain immediately and while still hot, toss with a big spoonful of the pesto. Allow the pesto to soak in a bit. Then add another 1/2 cup of the pesto and toss well but gently. At this point you can decide whether you want to add more pesto or not.
  4. Turn everything out into a large bowl or platter and sprinkle with the remaining pumpkin seeds, more grated parmesan and flowers. Serve warm or at room temperature. Reserve the remainder pesto for tossing with leftovers.

This is a post I’ve been meaning to write for some time but have hesitated, not wanting to offend my well meaning friends who use sites like Pinterest.  However I’ve reached critical mass in my frustration around my images being used without permission elsewhere on the internet, but particularly Pinterest.

Second Shooter

My images (and text) have been used on other blogs fraudulently with the blogger pretending it’s their own. More often my images (and sometimes text) have been reposted on blogs because the blogger thought something I posted was cool. Most of these bloggers link back to my post but almost never ask permission first.

Mossy View

Reporting these incidents can be time consuming but simple compared to what I’ve been going through with Pinterest. I suppose it shouldn’t surprise me that Pinterest is so difficult to deal with since their whole business model is based on their users infringing on copyright. They might tell you in the legal fine print that you are only suppose to ‘pin’ your own work but that is clearly not the way Pinterest is meant to be used or more importantly, is used. Pinterest is facilitating, encouraging and condoning copyright infringement.

HalibutLunar Eclipse

I’ve been told by people that I should be flattered that my images are ‘pinned’ or that I should be grateful that it brings traffic to my blog. But after seeing the flow and traffic over time, it just feels like stealing and the traffic seems to have no value. I’m not connecting with more people through this traffic and I’m not hearing why someone likes my posts or images. Having a higher traffic count on my blog doesn’t make my blogging experience any better and it’s not why I do it.

Amelia looking through the wand

Many of the first ‘pins’ from my blog were made by people I know and care about. I think that needs to be said. I don’t think all users on Pinterest are bad or even malicious in their pinning. I do think that Terms of Service agreements aren’t read fully on most sites; many are extremely difficult to understand. Mostly, I don’t think that ‘pinners’ are always considering the wishes of the image owner or the ramifications of their ‘pinning’ as they blindly pin and re-pin items.

Splash!

What’s the difference between ‘pinning’ photos from blog posts on Pinterest and sharing links to blog posts on Facebook or other social media sites? For one thing, unlike Facebook and others, Pinterest saves full sized copies of the images to their servers. They even strip the metadata attached to the photos they copy. The metadata is the embedded information stating who owns the photo, copyright and contact information.

AAAAAAHHHH!!

I haven’t ever given Pinterest the permission to own or use copies of my images. From the beginning Pinterest has been moving in the direction of HUGE profits off of all these images they neither own nor licensed in any way. I read recently that Pinterest has been talking with the same people who set up Facebook’s very profitable ads.

It’s well worth reading this fantastic article: Pinterest – Copyright Infringement made cool  and  Why I Tearfully Deleted My Pinterest Inspiration Boards and Is Pinterest A Haven For Copyright Violations? .

Didn't know which I liked better

Just recently I looked at Pinterest for the first time to see what images of mine were on there. I plugged pinterest.com/source/annie.paxye.com/ into the url bar and was shocked at all the images! I was mildly upset at first and then more so when I saw images of Leif when he was very small. Away from my blog and out of context it felt terrible to see those particular images taken like that to be gawked at by strangers and ‘repinned’ over and over by more strangers. I immediately sent off an email to Pinterest (copyright@pinterest.com) asking that my images be removed and within a couple days I received a reply saying that they had been. I felt relief. I also found a plugin for my blog to disallow pinning in the future and I thought that was the end of it.

Silly girl

At least until more traffic came from Pinterest. What the? It turns out that even though my ‘pinned’ images link back to my blog (at least I hope they all do), not all of them come up when you search Pinterest via their search button or through pinterest.com/source/url (or google search for that matter). There are countless more of my images that I can’t see until someone clicks through to my blog. I found this very disconcerting and emailed Pinterest again to tell them that my images were still on their site. I have since been told over and over again (by Enid Hwang) that they will remove my copyrighted images only if I provide a link to each and every ‘pin’.

Raven

Just the thought of spending so much time searching around their website for my copyrighted images to provide links for removal makes me feel so angry BUT I can’t even do that because my images aren’t apparently searchable. I find it hard to believe that their staff aren’t able to search for them with ease considering the source of the images is the same. If copyright infringement was as important to them as they state, why aren’t they doing more to help me solve this serious problem?

Now that's some smoothie love.

I imagine they are counting on the fact that attempting to find one’s own images on a non searchable site, and that have spread like a virus, will be too overwhelming of a task. That small time photographers like me, without extensive resources or endless amounts of time will have no choice but to give up and allow their site to continue to profit off of our work.

Finally finished

If you are using Pinterest and have ‘pinned’ any of my content, please delete it. If there are ‘repins’ of my content from your original ‘pin’, please share those links with me so I may have them removed.

If you are using Pinterest please take the time to read the Terms of Service that you agreed to. You are likely breaking the law and infringing on the copyright of others work. At the very least, please ask each and every time you ‘pin’ or ‘repin’ something that the owner of that image is okay with it.

(I just picked some random photo favourites to go in this post. I’m surprised each time I go back to old photos and think “I’ve learned so much since I took ‘that’ photo”.)