The New York Times is reporting that the woman who was the model for the iconic World War II Rosie the Riveter poster has died in Longview, Washington at the age of 96. Her name was Naomi Parker Fraley. Click on her name to read the obituary, and the controversy over her identity.
The Rosie the Riveter poster begat many spinoffs over the years. My triathlon team, the mighty Team UUC, had t-shirts with a riff on Rosie with the motto, “If we tri we can do it”. I came home with a Rosie the Riveter action figure as my white elephant gift on Christmas Eve. It holds a place of pride in my cube. Archie McPhee, the quintessential white elephant gift store in Seattle, has several Rosie-related items.
Rest in peace, Ms. Fraley, and thank you for your service.
Permanent link to this article: http://ediblethoughts.com/2018/01/22/rest-in-peace-rosie/
The weather geeks have said that the last four years have been the rainiest on record hereabouts. As I’m typing, it’s raining again. All of this rain has had predictable results. The trees on the other side of the river from our condo are a brilliant green. They haven’t leafed out yet, it’s the moss. This morning I took another picture of a tree in front of our unit. Compare and contrast.
2017 moss accumulation.
Same tree, 2018.
I strongly suggest moving quickly around here, lest moss start growing on you.
Permanent link to this article: http://ediblethoughts.com/2018/01/21/moss-never-sleeps-2018-edition/
French icons seem to be dying of late. Last month it was Johnny Hallyday and a member of L’Académie Française. This month it was chef Paul Bocuse, the Lion of Lyon. Bocuse was named Chef of the 20th Century. He looked suspiciously like the chef in the Disney cartoon “Ratatouille“. (Coincidence? C’est possible.) This New York Times obituary gives his warts and all biography. In 2015 we went to one of his restaurants in Lyon, Le Sud. It was good, but not transcendent. In 2016 we went to his Les Halles in Lyon. Most of the stores were closed. Although we didn’t have the best experiences, there’s no denying his influence on French cuisine. Restez en paix, Monsieur Bocuse.
Permanent link to this article: http://ediblethoughts.com/2018/01/21/france-in-mourning-again/
Periodically I have a weekend when all I have to do is bake. Normally these baking frenzies occur around Christmas; however, we didn’t get back from vacation until December 20th. So there was pent-up demand to fling some flour around.
Two occasions precipitated this weekend’s frenzy. Last week our friend BG gifted me with some of his sourdough starter. On Sunday we got together with the crew to welcome BG’s beloved back in town for a visit. It was also Julian’s birthday. Julian had requested chocolate or pecans, but not in the same dessert. So the frenzy broke down as follows:
Saturday: Sourdough whole wheat bread and pancakes. The bread came out of Bernard Clayton, Jr.’s New Complete Book of Breads. For some reason, these loaves didn’t rise very high. The pancakes came out of the King Arthur Flour 200th Anniversary Cookbook. They were nice and fluffy, but they burned on the outside before they were done inside. I should have thinned out the batter with a little milk.
Sunday: This day of baking was a bit more successful. I made the buttermilk cocoa cake out of Laurie Colwin’s More Home Cooking. The second was a Huguenot torte from The Lee Bros. Charleston Kitchen. This was an eggy batter that contained diced apple and pecans. Both of these recipes were quite easy. Both recipes were complementary in that the cake contained no eggs, while the torte contained no dairy. Both desserts were inhaled at the Sunday night soirée. One person was chipping away the dregs of the Huguenot torte off the sides of the pan. Both of these recipes will be made again.
Permanent link to this article: http://ediblethoughts.com/2018/01/15/baking-frenzy/
But you can’t take the lab out of the scientist. Although I haven’t worked in a lab for over 15 years, I still use my scientific chops in the kitchen when I cook or bake.
- Do the background research. Back in the day, I’d pull research articles and evaluate the methods and results. Now I hunt and evaluate recipes for feasibility.
- Formulate the null and alternate hypotheses. Primary null hypothesis: This recipe won’t work. Primary alternate hypothesis: This recipe will work. Secondary null hypothesis: Julian will be unimpressed.
- Follow the protocol – I mean recipe. Take note of any deviations or substitutions (known here as gemisches).
- Analyze the data, i.e., taste the results. Did we reject both null hypotheses?
- If the null hypotheses stand, discard the recipe or see what can be changed to improve it. If we reject the null hypotheses, replicate the recipe.
Permanent link to this article: http://ediblethoughts.com/2018/01/13/you-can-take-the-scientist-out-of-the-lab/
[This is a sequel to one of my early posts.]
When you work in a cube farm, privacy is at a premium. You may not want your coworkers to know that you’re scheduling a biopsy, having an argument with your teenager, or setting up an interview for a new job. But using your cell phone in a multi-stall restroom is an unwise choice, even if you’re expecting an important call. Consider the following reasons:
- Privacy. The average office or factory restroom is the LEAST private place at work. For example, the ladies’ room on my floor has three stalls for at least 50 women.
- Ambient sound. It doesn’t sound very professional if you’re scheduling a job interview and the hiring manager can hear toilets or urinals flushing in the background.
- Forgetfulness. The restroom is a common place to leave a phone.
- The EEEUWW factor. All that hand hygiene indoctrination goes for naught when you set your phone down in a restroom. Or, heaven forbid, you drop the phone.
Do yourself and others a favor, and leave your cell phone at the cube. You can always call or text later.
Permanent link to this article: http://ediblethoughts.com/2018/01/13/24-7-access-is-overrated-part-two/
Many years ago I took, and then co-taught, an Adult Religious Education course called “Building Your Own Theology.” Most of the class members were, like me, raised in other faith traditions before finding a Unitarian Universalist congregation. Over the years I’ve refined my “theology” into some core beliefs:
• This is the only life I have.
• Pay attention to what’s happening, and speak up for justice and compassion.
• Share time, knowledge, and resources with others. Someday I may need theirs.
• Everything changes. Nothing is static.
• In the words of an old hymn, “Revelation is not sealed”. There are timeless truths in ancient stories; however, we can’t see the current world through long-dead eyes, nor can we deal with our current problems using old ways. While smiting one’s adversaries was a preferred strategy 3,000 years ago, it doesn’t work so well these days.
• Science and reason can coexist with awe at the wonders of the Earth and cosmos. Example: My building emptied out during the solar eclipse in August. Even the most jaded physicians and scientists were slack-jawed at the sight of the Moon blocking the Sun.
Some of you are wondering if I believe in God. It’s complicated. While I don’t believe in an old white guy sitting on a cloud passing judgment on Earthlings, I do believe in a force (small f) that’s beyond any description. It can be seen in the night sky and in broad daylight. It can be felt in the gentle touch of another person. It can be heard in music. It can be smelled in the early spring, even before the daffodils bloom. Finally, this force can be tasted in fresh water and a good meal. In the words of another hymn attributed to the mystic Hildegard of Bingen, “I am that great and fiery force, sparkling in everything that lives…” It’s the miracle of life on a tiny rock in the vast universe.
Permanent link to this article: http://ediblethoughts.com/2018/01/09/core-beliefs/
Okay, hipsters. I know black is the de rigueur color for apparel, but consider this: You leave for work in the dark, and come home from work in the dark. If you walk to and from a bus stop or parking garage, you may be hard for drivers to see at a crosswalk. If a driver can’t see you, you could wind up as a hood ornament. So lighten up already!
No, this doesn’t mean you need to wear all white. Wear or carry something that has a light or reflective material on it. For example, I have a black ski parka with white reflective stripes on it. You can put a small light on your backpack or book bag. Even running shoes can have reflective material on them. Anything that allows you to be seen in the dark will help.
Standing out can be a good thing in the winter. Visibility = safety.
PS: Get your nose off the cell phone when you’re walking.
Permanent link to this article: http://ediblethoughts.com/2018/01/02/a-safety-message/
We spent New Year’s Eve with our former neighbors. Our host made black-eyed pea soup, while Julian and I brought the fixings for raclette. After dinner we played Taboo. The party broke up around 11, so I was in bed by midnight. Julian was left to eat his stroke-of-midnight herring with the cats. (He believes that if you eat herring at the stroke of midnight, you’ll have a good year. I think he and his friend Scott concocted this superstition as an excuse to eat herring.)
As the U2 song says, all was quiet today. I thought about riding the bike up to Matthews Beach to watch the Polar Bear Plunge, but thought better of it when I checked the outdoor temperature. After lunch, Julian and I went for a walk around the former golf course (aka Bothell’s newest park). We started off on the back 9. A little snow and ice were still on the ground, but it was mostly mud. The gate between the back 9 and Blyth Park was open, which allowed walkers to do a larger loop. We crossed the street to walk the front 9. The front 9 is much boggier than the back 9. We were joined by many other people walking their kids and dogs on both halves of the park.
Happy New Year. I hope you all have a happy, healthy, and peaceful 2018.
Permanent link to this article: http://ediblethoughts.com/2018/01/02/on-new-years-day/
Walking into an Asian supermarket for the first time can be an overwhelming experience. Who knew that there were so many varieties of soy sauce? What am I supposed to do with some of these herbs? And what is natto? Relax. Take a deep breath. Here is a guide to help newcomers to Asian cuisines negotiate shopping for ingredients.
- Start off small. Arm yourself with a recipe that requires just one or two unfamiliar ingredients. For example, maybe it’s a stir-fry that uses yard-long beans instead of regular green beans or an herb you’ve never tried before. That way you’re not out too much money if you don’t like the result. Alternately, you can try a sack of frozen potstickers or other item that you’ve enjoyed at a restaurant before.
- Get advice from a friend. If you have coworkers or friends who do more cooking in a particular cuisine than you do, ask them where and for what to shop.
- Pay attention to the store’s specialty. Even a large store may not carry all ingredients in a particular cuisine. For example, Uwajimaya in the International District of Seattle doesn’t carry the tapioca starch noodles I like. I have to go up the street to Little Saigon to get them.
- Don’t be afraid to ask questions of the staff. In this respect, a small Asian grocery can be advantageous. I used to frequent a tiny Asian grocery run by a friendly Cambodian woman when I lived in Greensboro. She offered samples and gave advice on ingredients and their use. Taking along a cookbook with pictures can be helpful to communicate with staff who may not speak much English.
- Try an unfamiliar food. Last week I bought some purple sweet potatoes to include in my Christmas Eve roasted vegetables. They worked well, and added some color to the dish.
- Keep notes. Maybe you prefer one brand of fish sauce over another, or your family thinks one herb is nasty-tasting. I remember trying a brand of instant dashi (Japanese fish broth) that was awful. I also learned that Vietnamese-style fish sauces were less salty than Filipino brands. Keeping track can be helpful to avoid future mistakes.
Permanent link to this article: http://ediblethoughts.com/2017/12/31/asian-groceries-for-the-newbie/
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