Pack a Light Bulb Next Time
We went to Yosemite over Josh’s winter break. Our plans were set long before the government shut down so we were undeterred by it.
Our trip was going to be short, but once we were there, we decided to make it even shorter.
The shut down played into this change, although walking around on Saturday morning it felt like we had the park to ourselves--a rare and very cool experience.
We decided to leave early because the shut down closed most of the trails, the food was mediocre and expensive, and a snow storm was in the forecast and no one knew if the roads would be plowed. I would have persevered through all of it, if it hadn't been for the lighting that was so dim in our room it was nearly impossible to work on a puzzle, or more importantly, read.
Reading is a big part of any vacation for me regardless of its duration. When I see travel photos, I immediately picture myself with a book on that beach … by that infinity pool … in that seat on that train passing through the countryside. Show me a picture of a cabin—airplane or in the woods—and I start packing my TBR pile into a bag.
As much as I love to read, it would never occur to set a goal to read more. But that seems to be a thing. Setting goals to read 200 books in a year, or track every book read feels more like work to me, but if you want to read more books this year, there's lots of advice to do so.
Find more time to read.
Pros tips for reading more.
Don’t read the whole book.
Call it read-more backlash, when I had a little bit of idle time last week, I picked up our camera after a long hiatus and became reacquainted with it by taking a few photos.
I used this article by Andrew Scrivani to play with my camera settings.
I photographed a bowl of lemons and an empty glass (below).
Which then called for making this cocktail to use up some of the lemons and act as a salve for the sting of the meh images.
1 oz gin
3/4 oz cranberry simple syrup*
1/2 oz fresh lemon juice
1/2 oz sweet vermouth
Stir together the gin, lemon juice, simple syrup and vermouth. Pour over ice, top with a splash of sparkling rose and add a few pomegranate seeds. Serve.
*To make the simple syrup combine 1 cup cranberries, 3/4 cup sugar, 1 cup water in a small saucepan. Bring to a boil and cook until the cranberries begin to pop. Remove from the heat and let sit for 20 minutes. Strain the liquid through a sieve, refrigerate and discard the solids.