In the "If I Knew What I Was Doing..." Department

Quite a while ago, we bought an Olympus Digital Camera. I let Little Man's Father use it for several years. Then I decided I wanted to photograph the bowling balls, so I started messing with it. At that time, it held 20 pictures on its memory card. Then I learned about memory cards and bought one with more capacity. Mind you, this was a smart media card, which was considered an antique when I bought it, since now everything works on a scandisk card. Anyhow, this new card gave me 153 pictures, which was quite an improvement. In my quest to photograph bowling balls and jewelry, I discovered the macro button (VERY COOL!) and other features, and have had a lovely old time snapping pictures.

Enter the card reader! For Christmas, my sister received a digital frame. (Speaking of VERY COOL!) We all thought that Little Man's Grandmother would enjoy a digital frame, so we bought it for her January birthday. At that time I learned about card readers. Since our Olympus camera takes forever to download pictures, being able to move them around with a card reader was a huge advancement. In May we decided that Little Man's Grandfather should also have a digital frame, so when I purchased it I bought myself a card reader. It even handled the smart media card. I love this thing!

Fast forward to yesterday. Little Man's Grandfather had a huge auction, and as his bookkeeper, I took pictures of each lot. Somehow, when I was moving the pictures from my camera to my computer, I deleted the formatting on the card. Yesterday I couldn't use the camera since I didn't know what was wrong with it. This AM, with some time to look at the instruction book (look at the instructions - what a concept!), I found out about the formatting. Also, the card must have had a fingerprint or something on it, because it wouldn't work until I wiped it off with a tissue.

Here's the whole point of this entry. Since the re-formatting, I now have the capacity for 257 pictures!!! No, I didn't change the resolution - it is the same as always. But for some reason, I can go longer before I have to dump the pictures. Like the title says, "If I knew what I was doing, I'd be dangerous!" (and also wouldn't have to work so hard!)

And in case you are wondering, Little Man's Father has a Kodak digital that holds about 4000 pictures. I could update, but even though my camera is older and doesn't have as much memory, I think the picture quality is wonderful, and since I'm still learning new things about it, I'll keep playing with it for the time being. Sometime soon, we might make the leap to an SLR camera that works with all the old lenses we had with our 35 MM camera. Reading the Pioneer Woman's blog makes me want to learn more about photography and photoshop. That should keep me off the streets for decades!

Tea Kettle Inn

Last weekend my mother and I went to a wedding in Harrisburg, PA. We stayed at the Tea Kettle Inn in Manheim, PA and had a lovely time there. Here are some pictures:

Fun With Fruit

We LOVE rhubarb. Here is a recipe we have been enjoying:

Rhubarb – Blueberry Crisp (adapted from Betty Crocker)

4 cups cut up rhubarb
3 cups blueberries (frozen are fine)
Salt (divided)
1 ¼ cup flour
2/3 cup brown sugar
1 ½ cup sugar
½ cup oatmeal
2/3 cup butter
2 tsp cinnamon

Place cut up rhubarb in a 9 x 13 ungreased pan. Sprinkle with ¼ tsp salt. Place 3 cups blueberries over the rhubarb.

Combine the flour, sugar, brown sugar, oatmeal, cinnamon, ¼ tsp salt. Cut in the butter until crumbly. Sprinkle over the rhubarb and blueberries.

Bake at 350 for 50 minutes.


For your further use are the two original recipes that I combined to make the one above:

Rhubarb Crisp (Betty Crocker’s new & Revised Cookbook – 1978)

4 cups cut up rhubarb
½ tsp salt
1 1/3 to 2 cups sugar
¾ cup flour
1 tsp cinnamon
1/3 cup butter

Arrange rhubarb in ungreased 8 x 8 backing dish. Sprinkle with salt.

Mix sugar, flour & cinnamon. Cut in butter until mixture is crumbly, sprinkle over rhubarb.

Bake at 350 for 40 to 50 minutes.


Blueberry Crisp (Betty Crocker’s New & Revised Cookbook – 1978)

3 cups blueberries or 1 package (16 oz) frozen (I used 3 cups frozen)
2 tbsp lemon juice
2/3 cup packed brown sugar
½ cup flour
½ cup oatmeal
1/3 cup butter – softened
¾ tsp cinnamon
¼ tsp salt

Arrange blueberries in an ungreased 8 x 8 baking dish. Sprinkle with lemon juice.

Mix brown sugar, flour, oats, butter, cinnamon & salt. Sprinkle on top.

Bake at 375 for 30 minutes.