Ever since I was a child of eleven (1957), twelve, or thirteen years old I have loved to watch the sky, the sun, the moon, and the stars. Which ever year it was it was the first time I saw an eclipse. I don’t remember my exact age, but I do remember the eclipse. I can still see it in my mind’s eye.
I was enchanted.
I remember standing in my backyard with my dad watching the eclipse looking through a shoe box pinhole camera and/or two layers of silver emulsion fully exposed and developed black and white film.
It was so exciting to see the shadow of the earth on the sun. From that moment on I was hooked on the sky.
So it should come as no surprise that on Saturday, April 4, 2015 I was outside in the early morning darkness and the freezing cold weather taking pictures of the partial lunar eclipse.
This particular eclipse is the shortest of all Blood Moon lunar eclipses this century!!! However, Blood Moon is used only for a full eclipse, which could be seen in the west. Here in the Mid-west we only got a partial eclipse.
Nevertheless, I set my clock for 5:45 a.m. After several cups of hot tea I was outside by 6 a.m.
The eclipse was set to begin at 6:15 a.m. It was right on time! You can just barely see a small piece of the eclipse on the left in the picture below.
Then the moon ran south west across the sky. I much prefer when the moon sets in the north west sky as the view is mostly trees and moon as you can see from this December, 2011 Picture Essay Moondance.
But this moon tracked toward the north and the shopping center and electric grid that powers my condo. Not a pretty background. But that is Mother nature for you!
About 6:30 a.m.
Long view below
A few minutes later. The moon is now starting to show some golden red.
Approximately 6:35 a.m.
Long view 6:35 a.m.
Close up of picture above.
I was not able to get any more pictures after this one as the sun was fast rising. The sky became lighter each minute and the moon began to fade. The moon was also partially blocked by the electric grid. So no further decent shots could be taken.
Nevertheless the lunar eclipse was phenomenal. And again I was enchanted, even if my fingers were ice cubes.
“Some times I think of the sun and the moon as lovers who rarely meet, always chase, and almost always miss one another. But once in a while, they do catch up, and they kiss and the world stares in awe of their eclipse.”
Quote found on SearchQuotes and credited to sandymtz
Featured Recipe Crusty Lemony Garlic Pork Loin Chops
You will like this quick and easy week night dish. The thin chops is what makes it quick. It does not take long for them to cook.
The lemon just makes this recipe sparkle.
This is what you will need for 3 people
6 boneless center cut pork chops
½ cup bread crumbs
Nice handful of fresh curly parsley
1/3 cup flour
1 tablespoon garlic powder [Or more to taste.]
2-4 tablespoons olive oil
5 tablespoons butter
1 large lemon
Salt and pepper to taste
Here is what you do:
Salt and pepper the chops.
Wash, dry, and finely dice the parsley. Generally I use flat leaf parsley, but for some reason I like how the curly looks in this dish.
Mix the bread crumbs, garlic powder, and chopped parsley in a shallow bowl or on a plate.
Put the eggs in a bowl large enough to hold the chops. Lightly scramble.
Then put the flour in a shallow bowl or on a plate.
Now place the plates in the following order: flour first, then the egg, and last the bread crumbs.
Lightly coat each chop first in the flour, then in the egg, and finally in the bread crumbs. Gently shake off any excess and place on a plate.
Heat the oil in a large nonstick frying pan over medium to medium high heat, depending on how your stove cooks. Add chops and cook for 2-4 minutes on each side until golden on the outside and cooked on the inside.
NOTE: If you do not have a skillet large enough to fit all six chops keep the done chops in the oven on the ‘Stay Warm” feature while you cook the remaining chops.
When all of the chops have finished cooking place them on a platter. Melt the butter over very low heat in the skillet you fried the chops, scraping up all the crispy bits on the bottom of the skillet.
Place the chops on a serving platter and pour the butter over the pork.
Now cut that lemon in half and squeeze all the juice over the chops.
Serve with potatoes and a salad.
6 boneless pork chops $4.59
½ cup bread crumbs $0.76
Nice handful parsley $0.11
2 eggs $0.54
1/3 cup flour $0.18
1 tbspn garlic powder $0.14
2 -4 tablespoons olive oil $0.68
5 tablespoons butter $0.50
1 large lemon $0.69
Salt and pepper to taste
Total cost = $8.19
Cost per person = $2.73
Quote of the Day
Aim for the moon. If you miss, you may hit a star.