<p> I couldn’t resist a picture of this electronic projector using an old overhead projector as a base. The technology advances and the new piles up on the old. This reminds me of archeological digs where new cities are built on top of the ruins of old cities. </p>

<p> Last fall, I reported that a bird was throwing itself against the windows of our bedroom. Well, this morning, I was awoken by a bird against my window. </p>

Last fall, it was a small bird, but now it's a full sized robin. And this is has been going on for several days. But there is no sleeping in -- at 6:15am there is tapping and thrashing.

Last night, my son's school presented a set of plays entitled Tango Lessons: Three One Act Plays . They were all written and directed by David Wagstaff -- one of the teachers at the school. They weren't usual "school plays" in that most of the actors were professional. Two of the actors were students at the school and this provided excellent experience for the student actors and the technical staff (my son did lights and sound).

In the Director's Notes, David Wagstaff relates reading an article on the tango and the five rules of that dance:

1. perfect communication is better than perfect execution
2. space between partners keeps them close
3. after three dances you have the right to change partners
4. you can dance your way out of a corner
5. always wear the right shoes

He continues: "It is the dance we are all born to dance; it is the performance of the heart that gives us the freedom to be who and what we are -- passionate, conflicted creatures moving to rhythms deep, terrifying and delightful. The dance of love."

Do the five rules of the tango relate to your dance?

Looks like we survived. :-) And it was yummy, too.

Tonight only my son and I are home and we're having steak and potatoes. Steak marinated and grilled and baked potatoes with butter and sour cream.

Why the fancy dinner? Well, I found some steaks in one of the drawers in the frig. They must have been left over from a party we had a week and a half ago. There was a little green/blue color in the liquids under them. They didn't smell bad and they weren't slimey. I refered to an article Guidelines for slaughtering, meat cutting and further processing and decided that we were just at the beginning of bacterial growth. I'm hoping that maranating and comlete grilling (no "rare" steaks) will get us through.

Wish us luck.