A tweetup involves experiencing NASA programs in depth – whether it is talks from NASA employees and contractors, to Q&A sessions with current and former astronauts, as well as behind the scenes access to programs and events like Space Shuttle and unmanned rocket launches. It is a rare opportunity to meet an international diverse crowd of social media users that span the range from astrophysicists and space workers to science teachers and home-schooling moms, computer programmers, engineers and pilots, to the kind of people that dress up for Comicon and Star Wars conventions .

Sure, it’s a thrilling experience meeting all these folks, learning more about their (and my) passion for space and technology, but why did it touch me in such a deep way? Let me give you a little history…

Back in the day, I was a science geek. One of the few girls in higher level high school science courses and even in college, once past the mandatory science classes. I grew up loving Cousteau specials on TV and National Geographic documentaries. I wanted to be a veterinarian. All was going well until I hit a brick wall labeled Organic Chemistry. Running into the wall kind of killed the dream. I worked for a chemical company after college, then moved into computers (sales, documentation, training, etc.).

I still watched NOVA, Nature and read up on science and was enthusiastic about NASA and space and scifi. But, honestly, it wasn’t the same and it didn’t feel like *me*.

The NASA tweetup changed that – it made me realize that although one dream died, that didn’t mean all of them had to. Taking my love of science and my skill at communication I could share a love of science, invention and exploration with my son, family and friends, my followers and friends in social media and I could make it real for them. Am I a non-stop spewer of science? No, of course not. I still love all the things I glommed onto in lieu of a career in the hard sciences, but instead of being a thing of the past for me, it’s back to being a part of who I am and what I like to do.

Thanks, NASA.

Once home, I grabbed my stash of craft thread, a tapestry needle and set up a small-scale tote bag modification factory.

I used contrasting thread colors, doubled, to sew the buttons onto the totes, just below the top hem. I liked the bulky look of two passes with the thread, but you can do whatever suits your tastes.

Next, I created a loop closure on the opposite side of the tote bag. Since this area would take more abuse, I placed the thread through the hem for added stability. The length of the loop was roughly two times the button diameter. Just enough to go around it, but not too loose that it would fall off. Be sure to place the knots on the inside of the bag and a simple overhand knot is all you need.

When you’re done, you’ve got an inexpensive, crafty and reusable tote bag for your gifts!

2 lbs (+-) ground turkey
1 large onion, chopped
2-3 cloves garlic, minced

Brown the above in a large pot, then add:

2 cans white hominy, drained
2 cans pinto beans in chili sauce (mild or hot)
2 cans garbanzo beans (or kidney, or black)
1 28 oz can crushed tomatoes
2 cans fire-roasted diced tomatoes (you can drain one or both for thicker chili)

2-3 T good chili powder
1-2 tsp ground cumin
1-2 tsp dried oregano

optional – 2 cans whole roasted green chiles, chopped

Bring up to a hard simmer, then reduce heat and simmer 30-45 minutes.

I love Bob’s Red Mill 10 Grain cereal. On the bag was a recipe for some muffins. I made them. OK, but not great. So I did what any other creative cook would have done, I futzed. Trial and error resulted in a fiber-filled muffin that was delicious, moist, kept well in the freezer and best of all, didn’t have the consistency of sawdust. Behold, Barb’s 10 Grain Muffins:

• 1 XL egg
• 1/2 cup sugar (I use turbinado)
• 1/2 cup butter, softened
• 1 cup unbleached flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup Bob’s Red Mill 10 Grain Cereal
• 1 1/4 cups sour milk or buttermilk  (to sour milk, mix a generous teaspoon of vinegar into 1 1/4 cups milk)
• 1 large ripe banana, mashed
• 1/2 cup dried coconut (can substitute sweetened & flaked coconut if necessary)

Preheat oven to 400 F. Prep enough muffin tins to make 14-16 muffins (line with paper, use silicone liners with no-stick spray, etc.)

Combine cereal and buttermilk and let stand for 10 minutes.

Cream sugar, butter and egg. Add banana. Mix well.

In a separate bowl, combine dry ingredients.  Add to egg mixture along with the soaked cereal. Mix until just combined.

Spoon into prepared muffin cups.  Bake approximately 12-15 minutes or until toothpick inserted in center comes out clean.

Cool in pans for 10 min, then on a rack until thoroughly cooled.

These freeze very well.

~ Tomato Lentil Soup from The New Basics Cookbook
~ Salad
~ Whole grain naan
~ Simple oven-baked chicken cutlets ( wanted more protein in the meal)

I’ll climb down off the soapbox now, and produce a recipe:

Alaskan Cod with Roasted Garlic & Asiago Crust – Serves 4

Ingredients

Four Cod Fillets – thawed, rinsed and patted dry. (I recommend Orca Bay Seafoods Frozen if fresh is not available)

Peeled cloves from two small heads of roasted garlic

1/2 cup grated Asiago cheese

1/3 – 1/2 cup dry bread crumbs

No-stick spray or olive oil

Kosher salt, freshly ground pepper

Equipment

Small food processor or similar appliance (I used the chopper accessory to my Braun Hand Blender)

9 x 7 baking sheet

Instructions

Preheat the oven to 375 ?. Spray the pan with no-stick spray or brush with olive oil.

Place the roasted garlic cloves in the bowl of a food procesor and process until finely chopped.  Add cheese and process to combine.  Add breadcrumbs and process to combine.

Season both sides of the fish fillets with salt and pepper.  Pack a layer of crust onto one side of the fillet, then place crust down on the baking sheet.  Pack additional crust on the top side of the fish. Repeat for the other three fillets.

Place in a preheated oven and bake for 15-20 minutes until fish is firm and cooked through.  Serve immediately.

Herbert Simon

Oct 19, 1919 – Oct 23, 2009.

When I joined the family, I got more than a husband and in-laws that I adore. I gained a brother and sister, cousins that I love like sisters, nephews, aunts and uncles, and even more special, grandparents. I lost my own grandparents years before, which made having some again such a special thing.

Right from the start, they insisted on being called Grandma and Grandpa. They were generous and giving to a fault, loved ferociously (especially each other) and set an example for everyone that knows them. I can’t imagine how Grandma is going to go forward without her partner in life these last 69 years. It will be equally hard for their children, grandchildren and great-grandchildren. Of those great-grands, 5 out of 6 are old enough to have solid memories of their Umpa. All 6 will continue to bring joy to Gig’s life, I’m sure.

I know Herb is up there with his parents, his brother, Merton and his sister-in-law, Thelma. He’s already making real estate deals, smoking a big Cuban cigar, and enjoying a cold beverage with his mother. At least he doesn’t have to sneak his cigars any more.

Amounts are rough, but if you are a stickler for measurements, try this version at Epicurious.com.

In a 6-8 quart pan, sautee the following in olive oil:

• 1 large onion, diced
• 1 large carrot, sliced
• 2-3 cloves of garlic, minced

When the onion is translucent, add:

• 2 large baking potatoes, peeled and diced
• 4-6 cups chicken stock / broth (low sodium)
• 4 cups water

Bring to a boil, reduce heat to a simmer and add:

• 3/4 – 1 lb. cooked turkey italian sausage
• 2 T dried parsley
• several grinds of fresh pepper

Simmer for 15-20 minutes or until the potatoes are soft.  Using a stiff ladle, mash up some of the potatoes in the pan to add a creamy appearance to the soup.  Add 4-6 cups chopped kale. Let simmer a few minutes longer until the greens ‘collapse’.

Taste for seasoning and serve with crusty bread and a salad.  Pass the hot pepper flakes to anyone that wants a little zing to the soup.