Spoof

Your bowl of daily fortified research.

27 July 2009

My lazy gazpacho

It's really hot and steamy today. I'm off work, so I thought, why not make some gazpacho? I sort of made up this recipe and it really worked.

I hope you like it too.

Ingredients


1/4 cup chopped red onion
1/2 cup chopped yellow pepper
3 cloves garlic chopped
1 cup chopped cucumber
28 ounce can of crushed tomatoes (or fresh tomatoes if you don't live in the middle of a city surrounded by expensive farmer's markets)
2 Tablespoons olive oil
3 Tablespoons lemon juice
1/4 cup chopped basil
1 teaspoon rooster (Sriracha) hot sauce

Blend all ingredients together in blender or food processor. Actually, I blended first four ingredients and then added the rest and blended until smooth. I put my soup in the refrigerator for about an hour before I served it to let the flavors blend. I put a little brewer's yeast on mine. Enjoy.

21 April 2009

Be my friend!

“Find ecstasy in life; the mere sense of living is joy enough.”--Emily Dickinson.
I've been going through what some would describe as a "rough time" or a stressful event. A few people that I've talked to have said that when they go through tough times they prefer to be alone and hibernate. But I've always enjoyed being in the company of close pals when I'm going through hard times. It helps remind me that I'm generally a happy-go-lucky good-natured person and just enjoy being with fun people.

A recent study found that drinking with your friends is good for you (in moderation, of course)--physically speaking. The Japanese study found that light-to-moderate social drinking can actually decrease mortality and cardiovascular disease. I don't think that 3 martinis counts as light though...

Harvard researchers reported that those who have and keep lots of pals in their social circle will delay memory loss in their elderly years(woo hoo!). Wait a minute...I forgot what I was writing about.... OH, right! Friends and Health!

ANYWAY: I'm not sure I believe any of this, but one thing is for sure, I wouldn't learn how to juggle or find the only soft-serve frozen yogurt place in town if it wasn't for friends. (insert your favorite emoticon here).

15 April 2009

Is it really a dilemma?

"If we have the capacity to imagine the suffering of an animal," Masson writes, "we also have the power to refuse to allow ourselves to think about that suffering."--Jeffrey Moussaieff Masson


I've spent some time thinking about the personalities chickens after spending some time visiting with Blue and Snow at my cousin Daniel and wife Shana's home. Blue is the sweetest chicken you'll ever meet--she'll let you pet her and follow you around until you find some tasty dandelion greens for her to chomp on. Snow, on the other hand, is the queen of the yard; she lords over the other chickens with a firm cluck and a vicious nip of the beak.

Serendipitously, I discovered that Jeffrey Moussaieff Masson also ponders the individual personalities of chicken and discusses this and more in his new book: The Face on Your Plate.

The NYT published an interesting article highlighting Masson, describing him as a "author, former psychoanalyst and Freudian scholar, animal lover and vegan."

Masson apparently is peeved that others (we won't say names **cough** Omnivore's Dilemma' **cough**) like to rationalize eating of meat and the meat/dairy industry, as some sort of catch-all, well "why not" "what else are cows and chickens for. What would do with all those eggs?" I guess he's as tired as I am of the "us v. them" knee-jerk anti-vegetarian sentiment made by otherwise intelligent animal eaters to rationalize their love of tasty food. He says, "the best excuse for eating meat (or butter or eggs) is "because you like the taste.'"

Finally, it's soooo refreshing to read what I've been thinking about recently. According, to Masson, "We’re the only animal who gets to choose what we eat, so we can choose to do what’s humane and also much healthier."

23 January 2009

Lentil Soup

So I don't forget my mom's recipe (and for those of you who like it), here it is:

Lentil Soup

Ingredients:

  • 1.5 cups dry red lentils (rinsed)
  • 2 medium onions chopped
  • 3 stalks celery
  • 12 ozs (or so) crushed tomato
  • basil (dry or fresh)
  • salt <1 T
  • 1/4 cup parsley, chopped
  • water

    Directions:

  • After chopping vegetables and rinsing lentils, combine all ingredients in a large soup pot.
  • Cover with water (I leave about 2 inches short of lid).
  • Bring to a low boil.
  • Reduce heat to low to allow soup to simmer for about 1.5 hours.

  • 22 January 2009

    The CCC for You, Me, and FDR

    During his inaugural speech on March 4, 1933, Roosevelt said:

    "This Nation asks for action, and action now.

    Our greatest primary task is to put people to work. This is no unsolvable problem if we face it wisely and courageously. It can be accomplished in part by direct recruiting by the Government itself, treating the task as we would treat the emergency of a war, but at the same time, through this employment, accomplishing greatly needed projects to stimulate and reorganize the use of our natural resources."

    Kinda makes you think, huh?

    25 April 2008

    Defining Ontology


    Last night, the topic of dinner discussion was "ontologies." This subject is typically amorphous, so I thought I'd break it down into little manageable bites (which you'll see later is apropos).

    In brief, Ontology refers to a structured information model. Usually this is described as a common vocabulary of terms or concepts and how they relate to each other. I'll come back to how this effects both computers and humans.

    In philosophy, Ontology, according to Wikipedia, "is the study of being or existence and forms the basic subject matter of metaphysics. It seeks to describe or posit the basic categories and relationships of being or existence to define entities and types of entities within its framework. It is the science of what is, of the kinds and structures of the objects, properties and relations in every area of reality."

    In information science, (getting back humans, like librarians and data specialists) ontologies describe the classification of data in entity relationships (ERs), or the conceptual representation of structured data. Okay, my professor in library grad school used to describe these relationships in terms of a information represented in a classification schema that is oft used in building taxonomies and thesauri. Doc Soergel referred to these schemas as the building blocks of information retrieval systems in database design. The basic (classical information science theory here) ER models are:

    "Used For" (UF): Indicates that a term or concept is analogous, or a substitute.
    "Narrower Term" (NT): describes a hierarchical relationship, obviously, a term or concept that describes a narrower than a previous concept. The concept of "fruit" is narrower than "tree" which is narrower than "botany" which is narrower than "science", for example.
    "Broader Term" (BT): the inverse of a Narrower Term.
    "Related Term" (RT): this is purposefully vague--usually refers to a term or concept that is not hierarchically related to another term. Not the same as UF.

    Typically, this view of information is very structured...a lot of the cool kids don't like to use it these days, but as a librarian-person, I appreciate the simplicity and the fact that it is still used.

    What do the cool kids think about ontologies and information relationships? Well some still still use the classical model to build databases (heh, you have to retrieve information some how), but others describe non-classification approaches like this oft-cited guy. To reduce the long-rambling, but interesting article, Mr. Shirky feels that there is no ideal classification schema, and no way people can agree on one. Shirky thinks that we are moving away from a binary information approach to one that's more organic, like tagging or folksonomies.

    So what to do? Well you can argue that if you put Soergelettes and Shirkyiods in a room together, they'll either destroy each other or come up with the perfect schema. Or maybe they'll agree to coexist as RTs. I'll get back to you.

    10 January 2008

    No more French Press?

    I -love- my French press. I love it for the simplicity of it all: the aroma of the fresh grinds, the no-hassle mechanism, the blatant disregard for electricity, and the fun part of pressing the coffee down to create the black delicious brew. Sigh, but now here comes the sad part: unfiltered coffee (such as those made by a French press and espresso machines) is bad for you. Why? Well...first the what...

    Cafestol. Cafestol is a naturally occurring diterpene molecole found in coffee beans. Terpene molecules, a type of hydrocarbon, make up the essential oils (aka lipids) of many kinds of plants. The ground coffee releases the cafestol during the brewing process in the form of oil droplets. Over time, if we drink a lot of unfiltered coffee, we can build up pretty high concentrations of the stuff. So why can this natural substance be bad? It can raise your LDL cholesterol from 6-8%. Scientists aren't completely sure why it's happening--but some studies have suggested that the cafestrol activates a gene known as "farnesoid receptor X" or FXR. The FXR induces another gene called fibroblast growth factor 15 or FGF15 which reduces the ability of the liver to regulate cholesterol levels.

    So back here at my desk--I sip what will be one of my final cups of unfiltered coffee. My mother, who kindly alerted me to the world of cafestol, is getting me a manual drip porcelain coffee pot. Apparently, these type of coffee pots have been around since the 1920s. They -don't require electricity- (yay!) and I can pair them with a nice reusable cotton coffee filter (it better keep out those cafestol lipids!)