What's it like to create a new Facebook account?

I've deleted my personal Facebook account, but since most of my friends still post on Facebook regularly, I wanted a way to keep up with what they're doing.  So I created an empty shell account with a disposable e-mail address that I can use to view what they post (at least until they ditch it as well).

What struck me during this process was just how privacy-invading Facebook's default settings have become.  I found myself thinking "What if my mother-in-law or some other non-net-savvy person was doing this?  Would they understand what was actually being shared?"  So, in this post I'll summarize what Facebook's sign-up process looks like to a new user, focusing on how privacy is presented.


To sign up, users are asked for their name, e-mail, sex, and birthday.  Pretty easy.

Ahhhh, that looks better ...

The housekeeping is largely finished, at least for now.  I've got a shiny new template, a non-swindling comment service, a reorganized sidebar, and a new home for my "recurring features" pages (they're now hosted here on Blogger using the "pages" tool, which will save me a lot of time).  

A few things are missing: I've pared down my sidebar links to what I actually read somewhat regularly (sorry!), I've removed my no-longer-updated delicious page (which I used as a hack to categorize my posts before Blogger came out with its post "labels"), and the old Haloscan comments are gone (sniffle).

Oh, and I can now use "jump breaks", too.  :)

Housekeeping

A bit of dust has collected here at Rhosgobel over the past few years, and it's going to take me a bit of time to clear it all out.

I'll be updating the template ¹ and whatnot, but the biggest change will be in the comments.  Haloscan, the commenting service I've used since starting the blog, has died.  Haloscan transferred the comments to Echo, but in a most user-unfriendly way: while the comments are still visible on the blog, the old comments are neither visible nor editable in Echo's user interface, I have no way to export the comments, and they want me to pay $12 a year for this great arrangement.  So, I'm going to switch to Blogger's commenting system and close the Echo account.  I've saved a selection of the old comments², but won't be able to go through all the old posts to save every last comment.  It sucks.  Sorry :(

¹ I'm still using the template I picked back in 2004!

² This is why there are currently two "Comment" links below each post; I need to have both Blogger's and Echo's commenting links visible to copy over the old comments.  I apologize for the confusion.  

A return to Rhosgobel

Regular readers will note that ... well, let's be honest: there are no regular readers of this blog anymore.  I haven't written anything here for more than two years, and haven't posted regularly for longer than that.

What happened?  Many things.  I was diagnosed with carpal tunnel syndrome, and had to drastically cut back my computer use: computer game playing has vanished, online teaching is no more, online reading has been slashed, I'm a slave to typing timers, and writing for fun got largely eliminated.  The pseudonymous nature of the blog also started getting in the way: I found myself wanting to write about items that could lead to someone easily identifying me, and I also wanted to share what I wrote with my circle of local friends, many of whom worked at my campus.

So the blog fizzled.  I was sad to see it go, but I soon replaced it with Facebook, which I enjoyed for the ability to privately share what I thought with close friends without anyone else (students or coworkers) being able to find me.  But in the time I've been using Facebook the privacy settings have gotten steadily worse¹ and the company has gotten more and more focused on invading privacy to make money; I've finally gotten tired of it.  I'm leaving Facebook, and replacing it with a mix of other information sharing websites.  I've missed being able to share things I enjoy with people other than my few dozen contacts on Facebook.

So, I'm back.  I'll still write under Radagast, but will be more open about the site with colleagues and I won't try as hard to hide my identity.   However, along with this change will come a separation of public and personal.  Don't expect vacation reports, family news, personal pictures, or the like: those will be shared elsewhere.

Oh, and my wrists are still not great, so I don't promise to post with any regularity.

¹ I had the strongest privacy settings possible, yet Facebook still forced me to be visible to "friends of friends", forced my profile pictures to be publicly visible, defaulted all of my (previously private) interests to be public, and started sharing my information with third-party websites without my permission.  Many of these changes were "opt-out", meaning that I had to be aware enough to go in and undo their changes to stay at least somewhat private.  Facebook's focus on "monetizing" the information they've collected on their users' interests and browsing histories irritates me, especially since many users thought their information would be held privately (and few websites are bold enough to ask people to list their religion, sexual orientation, hobbies, educational history, everything they "like", and all of their acquaintances in one place ...).

Melinda Bossenmeyer: Plagiarist?

Here's a fun evening task: read this post of mine from July 5, 2007, and then read this one "posted by Melinda Bossenmeyer, Ed.D." on July 9, 2007 at Peaceful Playgrounds, Inc.'s "recess blog".

Anything look familiar? If not, I'll point it out for you: Dr. Bossenmeyer's post of July 9 is copied nearly word-for-word from my July 5th post. There have been a number of small changes made throughout the post, but not nearly enough for Dr. Bossenmeyer to call the post her own. Take, for instance, the introduction. Here's mine:

One of the exercise mantras commonly floated about is that adults should get 30 minutes of moderate activity exercise at least five days a week. While this is a good goal, the majority of Americans don't get this amount of exercise¹. And, for a lot of beginning exercisers, exercising for 30 minutes a day probably seems like a huge commitment, if not an insurmountable challenge.

My SO and I have long viewed exercise in the "some is better than none" category, and thus try to do even little amounts whenever we can (e.g., walking to the store instead of driving, always taking the stairs at work, doing our own gardening). A recent paper (Church et al., 2007) has shown, via a randomized, controlled trial, that even small amounts of exercise are better than no exercise at all (at least for the subset of people they tested).

And here's the one posted by Dr. Bossenmeyer:

Most all research indicates that adults should get 30 minutes of moderate activity exercise at least five days a week. While this is a research based recommendation, studies indicate that the majority of Americans don't get this amount of exercise¹.

A recent paper (Church et al., 2007) has shown, via a randomized, controlled trial, that even small amounts of exercise are better than no exercise at all (at least for the subset of people they tested which were post menopausal women).

And some of the post was simply copied verbatim. Once again, here's my post:

Church et al. divided overweight, post-menopausal women into four groups:

• Control: Did no exercise a week (other than normal walking)
  
• 4kcal/kg: Exercised about 70 minutes a week
  
• 8kcal/kg: Exercised about 135 minutes a week
• 12 kcal/kg: Exercised about 190 minutes a week

Participants were randomly assigned to a condition, and all exercise was performed in a lab². The participants exercised at their given level for six months, at which point physiological data were compared to data taken at the start of the study.

Fitness improvement correlated linearly with the amount of exercise:

And here's Dr. Bossenmeyer's text:

Church et al. divided overweight, post-menopausal women into four groups:

• Control: Did no exercise a week (other than normal walking)
  
• 4kcal/kg: Exercised about 70 minutes a week
  
• 8kcal/kg: Exercised about 135 minutes a week
• 12 kcal/kg: Exercised about 190 minutes a week

Participants were randomly assigned to a condition, and all exercise was performed in a lab². The participants exercised at their given level for six months, at which point physiological data were compared to data taken at the start of the study.

Fitness improvement correlated linearly with the amount of exercise:

She even included the three footnotes verbatim, the last of which includes links back to my exercise-tracking blog (and which makes no sense in the context of her blog):

In fact, it was the realization that our fitness was slowly declining (and would continue declining until we would no longer be able to walk when we were 70) that finally motivated my SO and me to start regularly exercising (and tracking our exercise goals and progress here) a few years ago.

There are no links back to my blog (other than the accidental ones to my exercise blog in the footnote), no acknowledgments that I wrote the original post, and she's even added her own copyright notice ("Copyright 2008 Peaceful Playgrounds, Inc." is in the footer of the page). I've never had any communication with Dr. Bossenmeyer that I know of, and certainly never authorized the use of my work on her blog.

I would expect more of a person who's "spent 27 years as an educator and is the author of six published books on playgrounds and numerous articles on recess, playgrounds and play."

[Many thanks to monado, whose recent comment on this post led to me finding this plagiarism. And, just in case something should happen to Dr. Bossenmeyer's "original" post, here are some screenshots of it: 1, 2, 3, 4]

A most useless doctor visit

For the past few years I've noticed that my wrists have been getting sore after extended periods of computer use. Knowing what this could mean, I attempted to cut down my computer use, and started using programs that encouraged me to take regular breaks¹. The soreness became more frequent and came on with shorter periods of use (which is, I might point out, one of many reasons why my posting frequency has dropped precipitously), and then recently I started noticing tingling in my fingers and my mouse hand feeling itchy. So, I decided that enough was enough: it was time to head to the doctor.

The nurse who first saw me had carpal tunnel syndrome herself, and she shared her experiences. Unfortunately, they boiled down to “don't do what I did - I had to have surgery, and still can't use my left hand all that well.” Practical advice on how not to do what she did was rather lacking from her monologue.

So, in came the doctor. He did the usual asking what was wrong, and after my explanation he said, “Well, you've got carpal tunnel syndrome.” He made the diagnosis without ever touching me, or without asking any clarifying questions. Given that after reading online I'd found that there are a few possible conditions that have similar symptoms, I was surprised that he didn't. He then proceeded to explain what causes carpal tunnel syndrome (pressure on a specific nerve; it's always interesting to listen to how doctors dumb down explanations) and that if it got bad enough I might have to have surgery.

Did he bother to say what I needed to do to avoid said surgery? No.

He then asked me whether I used a computer at work, and after I replied with a yes (and that I had a suboptimal work arrangement), he said that that was almost certainly the cause.

Did he bother to ask me if I did other activities (like, say, playing the guitar, or blogging) that might be related? No.

He did, however, go on to talk about how employers are very worried about carpal tunnel syndrome due to the fact that it's the #1 worker's comp injury, and that I should talk to my HR department about getting something ergonomic for my setup (his primary suggestion was, I kid you not, “a gel wrist-pad”). Did he give me any real suggestions on what to do to make my workspace (at home or work) more ergonomic? No. Did he bother talking about any of the range of possible treatments, and discuss with me which would be most appropriate? Other than suggesting that I take off my watch and get a gel wrist-pad, no.

He did ask if my hands tingled when I woke up (which is a symptom of sleeping with bent wrists, an indication that wrist braces may help if worn while sleeping), but then quickly went back to talking about worker's comp.

After a nearly useless conversation, he briskly asked me if I had any other questions, and then shooed me out the door. I learned more in a half hour of web-browsing the night before the appointment than I learned from him, and I'm now left to search the web for more information.

¹ Initially I used Ubuntu's built-in typing break program (found in the “Keyboard” menu, at least for Ubuntu 7.04). While this was an excellent start, it was suboptimal (it didn't have an option for micro-breaks, and it would lock the keyboard without much warning, which was frustrating if I was in the middle of a sentence). I also tried a Google Desktop add-in, but that was even less useful (as it just brought up a popup window, which was easy to ignore if I was busy). Most recently I've started using Workrave, a free Linux and Windows program that appears to be excellent: it has both micro- and macro-breaks, gives plenty of warning when breaks are about to appear (I can finish my sentences now!), and is very customizable.

Buying a classical guitar

Last year I started playing the guitar, and since I thought I'd prefer playing rock music, I bought a steel-string acoustic to learn on. While I've loved playing the guitar, I've realized that I prefer playing classical music.

Classical guitar music is typically played on guitars specially built for the purpose. Classical guitars have smaller bodies than steel-string acoustic (and steel-string electric) guitars; they have shorter¹ and wider² necks; and they use nylon strings instead of steel strings (see Wikipedia for a description of guitar construction). The changes in the neck make fingering somewhat easier (the strings are farther apart, meaning that while the fingers must stretch farther, it's less likely that a finger will accidentally hit multiple strings), and the nylon strings change both the sound (it's mellower) and the pain coefficient (the strings are much easier to hold down without causing pain)³.

So, buying a classical guitar has been on my to-do list since last summer. Regular readers may recall my joyful experience buying my first guitar online. To summarize, I ended up having to return two different guitars, and even the guitar I eventually kept had been slightly damaged. It wasn't a pleasant experience, and it drove home the point that online music stores don't seem to quality-check their merchandise before selling it (or, at least, the two stores I purchased from didn't). Additionally, finding comparable sound samples of guitars online is nearly impossible, making comparison shopping difficult. Given that when I started shopping I was considering spending at least $500 on a classical guitar, I didn't want to take the risk of buying it online.

Shopping advice I found for buying a classical guitar can be summed up as: "Check the guitar for mechanical flaws (buzzing strings, odd noises when playing, cracks, etc.), play a few guitars, and then buy whichever guitar sounds the best to you." Oh, and "bring an experienced player with you if you're a novice." Unfortunately, I didn't have any experienced players who were willing to go shopping with me, and the advice to "buy whichever guitar sounds best" meant very little to me at first, as I had no clue what to listen for. So, that advice wasn't terribly helpful.

To make a long story short, my SO and I made about a dozen trips to different guitar stores over the past six months, and at each store I played as many classical guitars as I could (often about 5-10 different models at each store, until I started narrowing the field). Playing (and more importantly, listening to) all of these different guitars was excellent experience: by the end of the six months my SO and I had both developed better ears, and we felt confident distinguishing different guitars in my price range.

Over this time we figured out a few things that might help someone else shopping for a new guitar:

1. If you're not great at tuning by ear, bring an electronic tuner and use it to tune every guitar you play. Even at specialty stores, we found that most of the guitars were out of tune⁴, and even the best guitars sounded awful out of tune. I felt a bit embarrassed about bringing a tuner at first, but it was well worth it.
2. If possible, find specialty guitar stores in your area. We went to one of the chain retailers, and were disappointed by the quality of their classical guitars (the guitars tended to be horribly out of tune, some had very old/damaged strings on them, and a surprisingly high fraction had mechanical problems, something we didn't find nearly as often at specialty stores). The specialty stores also tended to have a better ambiance (they were quieter and calmer, which is important when the entire point of the excursion is to listen to the guitar you're playing).
   
3. Play as wide a range of guitars as you can. Even though I knew I couldn't afford the $4,000 guitars, I still played them, and it was by comparing the sound of $4,000 guitars to $200 guitars that my SO and I started learning what to listen for.
4. Bring someone with you who can listen to the guitars as you play, even if that person isn't an experienced guitar player. Even though both my SO and I were novice listeners (and my SO doesn't play the guitar), we found it educational to be able to discuss the sound of the guitars (as together we heard more than either one of us individually).
   

While the shopping was a slow and often frustrating process (models that were in stock one visit were often out of stock the next visit, and the different stores all stocked different models, making comparing our favorites difficult), it was fun to play so many guitars, and this past week I finally settled on one. At the start of the process I'd hoped to spend around $500 for a new guitar, but I ended up spending nearly three times that, as I realized that guitars in that price range just sounded better to me. It's the most expensive chunk of wood I've ever bought, but I love it.

¹ The neck of my new classical guitar is 32.5cm long (from the nut to the joint with the body), while my steel-string's neck is 35.5cm long. On a classical guitar the neck joins the body at the twelfth fret, while on my steel-string acoustic the neck joins the body at the fourteenth fret.
² The width of the neck at the first fret on my new classical guitar is 53mm, while my steel-string acoustic is 44mm wide at the same point.
³ Acoustic steel strings are like little razor blades: they require a lot of force to push down at the frets, and they're so thin that they jab into your fingertips as you do that. When I first started playing on my steel-string acoustic, I couldn't play for more than 15 minutes a day before my fingers started killing me; after a few weeks I built up calluses, but even so it's still mildly painful to play for more than a few hours a day. Nylon strings make fretting much easier - they're thicker and they're plastic, so they don't cut into the fingers nearly as much.
⁴ While many guitars were just awfully out of tune (and even a simple relative-tuning check would discover the problem), some guitars were relatively in tune (i.e. the strings were in tune relative to each other) but were way off from standard tuning (e.g., the B string was actually playing B-flat). Thus, just checking the guitar by ear to determine if it's relatively in tune wouldn't be sufficient to compare all the guitars on an even footing.

Gai Tom Ka (Thai coconut and galangal soup)

Both my SO and I have gotten great New Year's presents: little viral bundles of joy. We don't know who gave them to us, but they've certainly been having great fun in our respiratory systems.

So, we've been in the mood for soups, and today my SO cooked up our favorite Thai soup. If you've eaten at Thai restaurants, you'll likely recognize this soup (or something similar). This soup is loaded with strong flavors (galangal, lemongrass, chili peppers, and the traditional Thai fish sauce), and thus should always be served with copious quantities of plain rice (we mix the rice right into the soup as we eat). This soup is the perfect dish for a cold winter day, and since it made for a delicious sick-day breakfast¹, it's this week's end-of-the-week recipe blogging post.

8 cups chicken stock
1/2 cup fish sauce
4-inch piece fresh galangal (or ginger), roughly chopped (unpeeled)
2 4-inch pieces of lemongrass stalk, washed and chopped into 1/4-1/2-inch long pieces
10 kaffir lime leaves, torn into several pieces (optional)
4 red jalapeños or other chili peppers, seeded, deveined, and cut into strips
2/3 cup lime juice (or lemon juice)
1 can (~13.5 fl. oz.) coconut milk
1/2 - 1 pound chicken (sliced into ~1/4-inch-thick slices) and/or tofu (cut into 1/4 - 1/2-inch cubes)
chopped cilantro (optional; as a garnish)
cooked white or brown rice (we'd suggest cooking about 2/3 - 1 cup of dry white or brown rice per large bowlful of soup)

0. Prepare plain white or brown rice to serve with the soup. We cook up about 2 cups dry white rice for the two of us when we make this soup for a full meal, and have relatively little rice left over but have about half the soup left over.
1. Add the chicken stock and fish sauce to a pot and bring to a simmer.
2. If you have cheesecloth available, wrap the galangal (or ginger), lemongrass, and lime leaves in a large piece of it and tie into a bundle (to make removing them from the broth easier).
3. Add the galangal (or ginger), lemongrass, and lime leaves to the simmering stock, and cook for 10 minutes.
4. If you haven't wrapped the galangal (or ginger), lemongrass, and lime leaves in cheesecloth, strain them out of the broth now.
5. Add the lime (or lemon) juice and jalapeños, and continue simmering for another 10 minutes.
6. If you used cheesecloth (in step 2), remove the cheesecloth bundle now. Add the coconut milk and chicken and/or tofu, and simmer until the chicken is cooked and/or the tofu is heated through (~3 minutes).
7. Serve along with plain white or brown steamed rice, garnished with chopped cilantro (if desired).

Notes:

Obtaining the ingredients for this dish requires finding a market that stocks Asian ingredients. In our area, fish sauce and coconut milk can be found in the Asian section of most supermarkets, but items like fresh lemongrass, galangal, and lime leaves are found only in specialty Asian markets that stock Thai ingredients (look in the produce section).

Don't despair if you can't find fresh galangal or lime leaves; we've made the soup many times using just fresh ginger in place of the galangal and omitting the lime leaves, and it's been fine. While galangal and ginger don't taste identical, they're fairly similar. Galangal, ginger, and lime leaves store fine for months in the freezer (ginger and galangal don't even have to be wrapped to freeze). However, we would advise against using dried ginger or galangal, as the drying process dramatically changes their flavors. We don't know how using dried lemongrass would affect the soup, as we always use fresh (see below). We've never served the soup with the cilantro garnish, but it is traditional.

If you live in the Southern California area and know that you like Thai food, you might consider growing your own lemongrass, as it does well here. We planted a tiny plant a few years ago, and besides rare waterings it's just about taken care of itself (while growing into a nice-smelling, rather attractive 5-foot wide plant). Note that lemongrass leaves are very sharp along the edges, so wear gloves while harvesting.

We based this recipe on one in Bhumichitr (1988).

Bhumichitr, Vatcharin, 1988. The Taste of Thailand. MacMillan, NY.

¹ And, since the soup was so strongly flavored, we could actually taste it with our cold-impaired senses!

A nearly vegetarian Christmas dinner

Follow the link to see a labeled version of this image.
My SO and I regularly cook big holiday meals. As is traditional, these have typically featured a central meat course surrounded by a number of vegetable-based sides. Upon pondering what we wanted to cook for this year's Christmas dinner we realized, however, that when it came right down to it the central meat course wasn't really all that central. So, this year my SO and I decided to try a Christmas dinner without the central meat course. Here was our menu:

• Cream of roasted cauliflower soup
• Butternut squash soup
• Cran-raspberry-pineapple gelatin conglomeration
• Creamy Brussels sprout gratin
• Buttermilk mashed potatoes
• Collard greens with bacon and onions
• Baked sweet potatoes with marshmallows and brown sugar

While the relatives we've described this to have been surprised by the lack of meat ("Not even a tofurkey?"), we hardly even noticed it. Our plates and bowls were full of diverse flavors and textures, and we were so stuffed by the time the sweet potatoes finally came out of the oven that neither of us even had any that night.

Homemade grainy mustard

Every year my SO and I send out homemade holiday presents to our families. Our two most requested presents are our fruitcake and our mustard, and since we've made these recipes for nearly 10 years now, we figure it's time to share. I'll be posting the mustard today, followed followed by the fruitcake recipe in a few weeks (once we've had time to experiment some with the recipe).

Our mustard is made from whole yellow and brown mustard seeds that have been only partially crushed, and thus you get treated to little bursts of mustard flavor as you eat. The flavor is different from store-bought mustards: our mustard is sharper than most, doesn't taste as much of vinegar or turmeric, and has a hint of onions thanks to shallots. We have reports from family members that even though they've tried, they can't find anything like this in stores. Since we just got finished making our annual batch of mustard a few days ago¹, it's this week's end-of-the-week recipe blogging post.

Note that this recipe requires a few days to soak the mustard seeds before making, and tastes best if left to mellow for a week or two before eating, so plan accordingly.

1/2 cup dry yellow mustard seeds
1/2 cup dry brown mustard seeds
1 cup rice vinegar
1 shallot, finely chopped
1 tablespoon kosher salt

1. Put the brown and yellow mustard seeds into separate containers and add approximately 3/8 cup (1/4 cup plus 2 tablespoons) of rice vinegar to each container. Cover each container tightly and let sit at room temperature for at least 2 days, stirring occasionally. If the mustard seeds end up looking dry during the soaking period, add a bit more vinegar to moisten.
2. Grind each type of mustard seed until many of the seeds have broken open (the seeds should start clumping together, and you'll start to see little bits of seeds in addition to whole seeds). For an artisanal feel, you can do this by hand with a mortar and pestle; it's a lot of hard work, and is guaranteed to make your grinding arm sore. For the lazy cook's mustard, put the seeds into a food processor and process with long pulses. It's best to grind the two types of seeds separately, as the yellow and brown mustard seeds grind at different rates.
3. Mix the mustard seeds, salt, shallot, and remaining vinegar (~1/4 cup) in a bowl. Add extra vinegar to bring the mustard to a nice paste-like consistency (it may take an extra tablespoon or so).
4. Transfer to jars and store in the fridge.

Notes:

Don't use aluminum cookware with this recipe, as it may react with the vinegar.

There's no need to use exactly 1/2 cup of each type of mustard seed; as long as you have a total of one cup of seeds you should be fine. The yellow seeds are milder than the brown seeds, so variations in proportions will change the sharpness of the final product.

We store the mustard in sealed jars in the fridge, though it may not require refrigeration (and we regularly ship it cross country without issue). The mustard keeps for a long time; we've kept jars in the fridge for more than a year and it still tastes great.

The recipe above makes a bit less than 2 cups of finished mustard. We typically make at least five times that amount (2 1/2 cups of each type of seed, ~2 cups of vinegar to soak each type of seed initially, 5 tablespoons kosher salt, 5 shallots, and 1 to 1 1/2 cups vinegar for mixing at the end), and as long as you're using a food processor for grinding you won't go crazy. In the past we've always hand-ground small batches of mustard; we only recently started using a food processor due to making large batches, and thus we're not sure how well a food processor will work with a small batch of mustard.

This recipe is based on one in Walden (1995), a book which wins the Radagast and SO award for best food photography.

Reference:

Walden, H. 1995. Sensational Preserves: 250 recipes for jams, jellies, chutneys, and sauces. Reader's Digest, NY.

¹ And yes, this means that if you're a family member waiting for your holiday mustard shipment, your mustard is indeed in the mail.

It is done.

I'm pleased to report that the semester is finally over. I finished my grades last night, and this afternoon I finished off all the fiddly end-of-semester work that I'd been putting off. My e-mail has an away message, my voice mail won't be checked for weeks, and I have nothing I need to do for work until January. Ahhhhhh.

How did I celebrate? By coming home and taking a nap.

Stay on target ...

The end of the semester has proven to be insanely busy. Even though many instructors at my college have already turned in their grades, I still have dozens of papers to grade and haven't even given my last final exam yet. This is even though my SO has been querying me for my name when I arrive home, thanks to me working solid 10 or 12 hour days for at least the last two weeks (including weekends).

Making things even more "fun" is that I've had the "pleasure" of turning in more than a dozen different students for plagiarizing this semester, most of them in the past week and a half. I've even set a new personal record for the greatest fraction of plagiarizers in a course: 50% of the completing class.

More to come once grades are in.

Happy Thanksgiving!

Yes, I am indeed still alive. My prior post on the topic of why I haven't been posting still applies: my new online course is keeping me insanely busy, and whatever spare time I have is being spent either sleeping, playing the guitar, or shopping for a new classical guitar. The only change I'd make to my prior post is to eliminate the "not stressed" part: I've fallen weeks behind on grading large assignments, and have barely been getting my online course's units created on time.

The online course is still going well; I'm learning a lot, and I think the students are learning at least a little something. Right now my completion rate looks like it's going to be around 2/3 of the initially enrolled students, which I consider to be pretty good for my first try (we've reportedly had online courses with completion rates of <25% at my campus). I'm already looking forward to teaching the course again in the spring. I'm also looking forward to winter break, when I'll have time to start writing more here.

I hope you have a relaxing, food-filled Thanksgiving!

Butternut squash soup

A few months ago my SO and I bought some butternut squash soup at Trader Joe's. We were impressed by the soup's smoothness and squashy flavor, and thus decided to try making a squash soup on our own. We just did that today, and the results were fantastic: the soup was thick and smooth, and filled with the flavors of sweet squash, spicy ginger, and savory onions. We roasted the squash's seeds along with the squash itself, and they made a great topping for the soup (they added concentrated bits of roasty flavor). This soup also has the benefit of being insanely healthy. Since we enjoyed this so much, it's this week's end-of-the-week recipe blogging post.

3 to 3 1/2 lb. butternut squash, whole
Enough vegetable oil to lightly coat the squash seeds and a roasting pan
3 tablespoons butter, unsalted
1 medium onion, chopped
2 scallions, chopped
4 teaspoons minced fresh ginger
6 cups chicken or vegetable stock
1 1/2 teaspoons kosher salt (plus extra for salting the squash seeds, if desired)

To make this recipe you need to first roast the squash, and then let it cool before making the soup.

Roasting the squash:
0. Preheat your oven to 400F.
1. Wash the squash and cut it in half lengthwise. Be careful while doing this, as winter squash skin can be extremely tough.
2. Using a spoon, scoop out the squash seeds (and the tissue holding them into the squash) and put them into a bowl.
3. Coat a baking pan with a thin layer of vegetable oil, place the squash cut-side down on this pan, and then bake at 400F until the squash is done (one hour or so; the skin should be browned and the flesh should be soft and easily pierced).

Roasting the squash seeds (optional):
1. Separate the squash seeds from the squash flesh; this is probably most easily done with your hands. After you've separated the seeds, put them into a bowl or strainer and wash until most of the squash goo is gone.
2. Mix the squash seeds with enough vegetable oil to coat, and put into a pan that's large enough to hold the seeds in a single layer.
3. Bake in a preheated 400F oven until lightly browned, approximately 5-10 minutes. We baked these along with the squash, though if your oven is too small for that, it would be fine to roast them after the squash is roasted.
4. Remove from the oven, sprinkle with salt, and stir.

Making the soup:
1. Once the squash has cooled, scoop the flesh of the squash out of the skin; set the flesh aside until needed.
2. Heat the butter in a large non-stick pot over medium-high heat.
3. Once the butter has melted, add the onions, scallions, and ginger, and cook until the onions are softened and just starting to brown (about 5-10 minutes).
4. Add the roasted squash flesh and four cups of the chicken stock. Bring to a boil and simmer, uncovered, for 20 minutes.
5. Add the salt and the remaining two cups of chicken stock and puree the soup until smooth. We did this using an immersion blender, but a standard blender should work fine. If your blender is volume limited, you might want to blend the soup before adding the final two cups of chicken stock.
6. Serve the soup (heating it on the stove if necessary to bring it to your preferred temperature). Garnish with the roasted squash seeds, if desired.

Notes:

Radagast's SO enjoyed the soup with a sploosh of cream stirred into a bowlful, but Radagast preferred the soup without the cream. The cream made the soup creamier (who'd have guessed?), and seemed to mellow the flavor some.

The squash seeds make a tasty snack all on their own, so even if you don't think you'll like them in the soup, you may want to try roasting them anyway.

This recipe is modified from one Joy of Cooking (Rombauer et al. 1997). The original recipe used two leeks instead of the onions and scallions; we didn't have leeks on hand.

Rombauer, I. S., M. R. Becker, and E. Becker. 1997. Joy of Cooking. Scribner, NY.

Busy, yet not stressed

As regular readers can probably guess by my posting frequency, I've been busy lately. As I predicted at the start of the semester, my new online course has been consuming any time it can get its hands on: I'm easily spending at least 15-20 hours each week developing the content for it, and at least as much time in the course interacting with the students and grading their work. Add that to my regular in-person lecture and lab classes, and I'm one busy grasshopper.

I'm enjoying the new course tremendously, and even though I've been extremely busy, I haven't been overly stressed. The course is thankfully small, which means that I have enough time to get to know the students, and I can assign regular written assignments and give the students copious feedback on those. Creating material for the new course is a ton of fun; writing the material is much like blogging (all I'm doing is writing general summaries of basic biological content for a non-scientist audience), and finding artwork has been an enjoyable challenge (I'm attempting to build the course entirely from open-licensed artwork). I'm already looking forward to having time in future semesters to revise what I've created.

The biggest complaint I've gotten from students so far is that the course is too much work and that the exams are too hard. Since this is likely one of the first college-level science courses these students have taken, and these students have surely been exposed to the "online courses are easy" myth, this isn't surprising. It's hard to explain nicely that yes, this course is in fact challenging, and that no, I'm not going to make the tests easier.

Outside of work I'm not doing a whole lot other than taking another guitar class¹. This class requires far less time than my summer course (thankfully), but it's been an enjoyable distraction, and has helped motivate me to keep playing. It's hard to believe that six months ago I didn't even have a guitar, but now I can (slowly) play a growing number of tunes (the most complex of which are probably Dust in the Wind and Vals by Calatuyud).

¹ And attending a super-cool Genesis concert at the Hollywood Bowl. It was such a good concert that I didn't mind getting rained on for half of the concert, that they ended the concert a few songs early due to the rain (though I sorely missed hearing Carpet Crawlers), or that we got stuck in (non-concert) traffic on the freeway at 1:30am.

Los Angeles Guitar Quartet's Brazil concert

A few weeks ago my SO and I attended the Los Angeles Guitar Quartet's CD release party concert for their newest album: LAGQ Brazil. LAGQ is a four-man classical guitar quartet that's been around for more than 20 years, but which I just learned about this summer thanks to one of my guitar instructors.

The majority of the concert consisted of the quartet sitting in chairs playing their classical guitars. There was very little showmanship, but they didn't need any; we managed to get front-row seats, and I spent the entire two hours mesmerized by their playing. The group played a range of pieces including Bach's Bandenburg Concerto #6, the Overture to the Barber of Seville, Manuel de Falla's El Amor Brujo, and a number of tracks from their Brazil album (including Jorge Ben's Mas Que Nada). I'm no expert in classical guitar, but I was amazed by the guitarists' skill: their hands flew over the strings, and the fluidity, speed, and apparent effortlessness of their movements were awe-inspiring. I've started listening to a lot of solo classical guitar music in the past few months, and the complexity of the quartet's music was a refreshing contrast.

The quartet ended the concert by playing four songs with Katisse Buckingham and Kevin Ricard, the woodwindist and percussionist they recorded with on their CD. These two musicians made for a great end to the concert, though sadly the group implied that they wouldn't be touring with them.

LAGQ isn't going to be traveling to many cities on their tour (see their schedule here), but if you're lucky enough to be in one of the cities they're going to, and are at all interested in classical guitar, I'd highly recommend attending.

Radagast and SO's Summer Bounty Super-Hot Hot Sauce

My SO and I decided to diversify our pepper planting this summer by growing some Jamaican Hot Chocolate peppers, in addition to the jalapeños that we usually grow. Jamaican Hot Chocolates are very pretty (they ripen to a nice chocolate brown), but as they're a close relative of habaneros, they're extremely hot: they score about 100,000 to 200,000 scoville units, whereas jalapeños score around 2,000 to 10,000 scoville units. A friend of ours grew the same peppers, and reported that touching his eye after cutting one pepper in half resulted in hours of searing pain.

We, quite honestly, didn't know what to do with the peppers. So, they piled up on our counter; eventually we decided that we had to do something with them, and thus we created "Radagast and SO's Summer Bounty Super-Hot Hot Sauce." We took inspiration from a few hot sauce recipes we found online.

We've never used hot sauces regularly before, but we both love this hot sauce. While it's packed with heat (a tiny dab on a spoonful of rice is enough to make our mouths burn), it has a rich smoky flavor that goes well with many dishes, and it doesn't have the strong vinegar flavor that some hot sauces do. So far we've added it to tuna melts, mac and cheese, roasted asparagus, tomato soup, tomato pasta sauce, and had it on chips, and it's been great in everything (note: we're adding tiny amounts to each of these; often less than 1/8 of a teaspoon to a full serving). We can't wait to add it to a pot of chili.

Since we never thought we'd be adding hot sauce to our recipes, this is this week's end-of-the-week recipe blogging post.

CAUTION: See safety instructions before working with the peppers.

20 Jamaican Hot Chocolate peppers, seeded, deveined, and quartered (habaneros would probably be a fine substitution)
18 red jalapeños, seeded, deveined, and quartered
1 pound whole tomatoes, peeled and seeded
1 20-oz can crushed pineapple, in juice
~20 garlic cloves, minced or pressed with a garlic press
2 1/4 cups white vinegar
1 cup brown sugar
1/2 cup dry mustard powder
4 tablespoons paprika (we used a mix of smoked Spanish and regular)
3 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons cumin
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground allspice

0. Get out all kitchen implements that you may require during cooking before handling any of the peppers. Prepare a vegetable oil rinse station (see below), have plates or other washable spoon rests ready near all work areas, put on your gloves and goggles, and have paper towels at the ready so you can hold non-washable items without getting capsaicin all over them.
1. Add all ingredients to a blender and blend until smooth. This may require multiple batches of blending. Ensure that the top of the blender is firmly attached (and any holes are sealed) to prevent sauce from being flung around the room.
2. Carefully transfer the blended ingredients to a pot that is large enough to have absolutely no risk of the sauce boiling over.
3. Bring the sauce to a simmer over medium-high heat, and simmer for 20 minutes on the lowest possible heat that will maintain the simmer. Be extremely careful not to bring the sauce to a full boil, as that will drastically increase the risk that sauce gets splattered all over you and your kitchen.
4. Carefully decant the sauce into prepared jars (see notes).
5. Thoroughly wash anything that you touched after handling the peppers before removing your gloves; we recommend running items through a dishwasher multiple times.
6. Remove your gloves and throughly wash your hands with vegetable oil, followed by soap and water.

Safety instructions:

The compound in peppers that causes the "heat" is capsaicin. Capsaicin is lipophilic, which means that it can diffuse straight through your skin and cause pain wherever you come into contact with it (hands, face, eyes, genitals, etc.). Capsaicin does not wash off completely with regular soap and water, and thus I would never recommend handing cut Jamaican Hot Chocolates or habaneros with anything but gloved hands (we used latex gloves). In addition, I'd strongly recommend wearing goggles, a long-sleeved shirt, long pants, and socks when making this hot sauce. It wouldn't be going overboard to consider a face-shield and a respirator; at the very least make sure your work area is extremely well ventilated, as even the fumes are strong.

Probably the best method to get capsaicin off of your skin is to scrub with pure vegetable oil. If you do accidentally get capsaicin on your skin (you'll know if you do), immediately wash the affected area with vegetable oil, followed by soap and water (note, however, that this will not remove all the capsaicin, and there will likely be nothing you can do to stop the pain).

Make absolutely sure that all utensils, pots, and other items you touch with capsaicin-tainted hands are washed thoroughly before handling them bare-handed. Even after wearing gloves to cook the entire dish, we wash our hands with vegetable oil first, followed by soap, and try to refrain from touching sensitive parts of our bodies for the rest of the day.

Notes:

Peppers can vary widely in the amount of capsaicin they contain. We would thus suggest that you assume that you're using the hottest peppers ever grown, and taste only the tiniest dab of your final hot sauce before trying it in larger quantities. We find that, with our peppers, a dab the size of half a rice grain is plenty to flavor an entire chip (though note that we're relative wimps when it comes to spice).

This recipe makes more than six cups of hot sauce. To store the sauce, we suggest canning it. While we'll leave it up to other sources to provide full canning protocols, what we do is boil clean jars, their lids, and any implements we'll need to handle the jars and put sauce into them (including tongs and a funnel) for 10 minutes in a covered pot, then turn off the heat and leave the pot covered until we're ready to use the jars. When we're ready to decant the sauce we remove the jars from the pot with tongs, ladle the piping-hot hot sauce into the jars and immediately seal them with lids. We let the jars cool at room temperature before labeling them and moving them to the fridge.

And, as a final note, we have no idea how important the various spices are to the final flavor. Given the small quantities of sauce required to flavor items, we're probably approaching homeopathic dilutions for some of the spices; thus, it's likely that at least some of the spices could probably be left out without affecting the flavor.

Armadillo eggs (jalapeños stuffed with cream cheese and wrapped in bacon)

Growing jalapeños at home is fun, but we often find that we run out of uses for them. A local friend, however, has kindly solved that problem by introducing us to armadillo eggs. Armadillo eggs are halved jalapeño peppers filled with cream cheese and wrapped in bacon; they can be cooked on the grill or baked, and in either case are absolutely delicious. The fire of the jalapeños is cooled by the cream cheese, and the bacon wrapper is just a dazzling treat. Since we've made a few batches of these in the past few weeks, they're this week's second end-of-the-week recipe blogging post.

Jalapeño peppers (we use red jalapeños, but green are fine as well)
Cream cheese (~1 tablespoon per whole pepper)
Bacon (1 strip per whole pepper)

0. Preheat your oven to 425F.
1. Remove the stem from the jalapeños and cut in half. Scrape or cut out the seeds and ribs.
2. Fill the cavities of the halved jalapeños with strips of cream cheese.
3. Wrap each halved jalapeño in a half strip of bacon, and arrange on a foil-lined baking sheet.
4. Bake in a 425F oven until the bacon is crispy, approximately 25-30 minutes. The exposed parts of the cream cheese and jalapeños will likely be starting to brown; the bottoms of our jalapeños often are blackened, but taste fine.
5. Let cool for a few minutes, and then serve immediately.

Note:

Jalapeños contain capsaicin (the chemical that makes peppers hot), a lipophilic compound that easily diffuses through skin and can cause extreme pain, so handle with care. Do not touch your eyes (or other sensitive body parts) while handling peppers. Once you're done handling the peppers, wash your hands with vegetable oil prior to washing thoroughly with soap and water.

Homemade fettuccine with butter and garlic sauce

Fresh pasta is a treat; it has an eggy flavor, and a different texture than dried pasta (though describing exactly how it's different is difficult). My SO made some fresh pasta for a special dinner recently, and today we cooked up another batch for breakfast. Fresh pasta is tasty enough that it barely needs any sauce at all; today we had it with butter, garlic, and grated cheese. Since making this reminded us of how relatively easy fresh pasta is to make (just look at the ingredients list!), it's this week's end-of-the-week recipe blogging post.

Note: A pasta roller, such as the one below, makes rolling out and cutting the pasta much easier.


A hand-cranked pasta roller similar to the one we have; Creative Commons image by Allerina & Glen MacLarty
Update January 2011: The fresh pasta made with this recipe can be used with many different sauces; our most frequent pairing over the past few years has been to serve it with our alfredo sauce.  A half recipe of each makes enough for a filling meal for the two of us. 


Fettuccine alfredo made with fresh pasta; sauce recipe is here.

Fresh pasta (makes ~1 pound of pasta):
2 1/4 - 3 cups flour (all-purpose flour is fine)
4 large eggs
salt for the cooking water (about 1 tablespoon of salt per gallon of water)

Garlic butter sauce (enough for ~1 pound of pasta):
12 tablespoons butter
2 medium cloves garlic, peeled and finely minced or pressed with a garlic press
Grated pecorino romano cheese, for serving (at least 1/2 cup, though vary to your tastes)

Making the pasta:

0. You'll need plenty of flat, towel-covered table or counter space to hold the pasta after it's been rolled out.
1. Put 2 1/4 cups of flour and the eggs into a food processor and process until the dough begins to come together (about a minute; it's probably best to do this in a number of long pulses).
2. Open the food processor and check how sticky the dough is; it should be slightly tacky to the touch.  If the dough is too sticky, add 1/4 cup more flour and continue processing, checking for stickiness again after the new flour has been incorporated.  If the dough has formed into a single large ball, you may need to manually break up the ball before continuing to process after adding additional flour. 
3. Remove the dough from the processor and press together. Knead by hand on the counter for a few times until the dough is a cohesive mass (maybe 5-10 times). If the dough is sticking to the counter, sprinkle the counter and your hands with flour.
4. Cut the dough into six even pieces, and cover them with plastic wrap (excluding the piece you'll work with first).  Carry out the following steps with each piece of dough. 
5. Roll the dough about 5-10 times through the largest-sized opening on your pasta roller, folding the dough in half between each rolling. By the end of this the dough should be smooth and satiny. If the dough sticks to the rollers or looks rumply after going through the rollers a few times, dust it with flour and continue rolling until it looks smooth and satiny.
6. Once the dough is the proper texture, you'll want to get it to the desired thickness.  To do this, roll the dough repeatedly through the rollers, reducing the width of the opening between the rollers by one notch each time, until you reach your desired thickness. We stop at the penultimate thinness on our Imperia pasta machine for fettuccine, though the thinnest setting can be good for filled pastas. If the dough sticks or tears, simply go back to a larger size, fold the dough in half, and start again.
7. Place the rolled-out dough onto a towel, and let it dry for at least 15 minutes.  This drying step helps prevent the pasta from clumping together when cut; if you're in a hurry you can skip this drying step.
8. Once the dough has dried a bit (so it's a bit less tacky, but nowhere near actually dry), roll it through the desired cutting attachment (or cut the dough by hand). Catch the pasta as it comes out of the cutting attachment, and carefully lay it flat on a towel-covered table. Ideally all the strands of pasta should be separated (so they won't stick), but we don't bother trying to separate all of it (as the pasta tastes just as good if a few strands are stuck together).

Making the sauce:

1. Melt the butter in a small saucepan over medium heat.
2. Add the garlic and cook for 2-3 minutes, or until the pasta is ready.

Cooking and serving the pasta:

1. Bring a pot of salted water to a boil.
2. Add the fresh pasta and cook until it's done; we find that two minutes is sufficient. Unlike dry pasta, we cook fresh pasta by time, as the pasta cooks so quickly that there isn't sufficient time to test it.
3. Drain the pasta thoroughly, and then put into a bowl.
4. Pour the butter and garlic sauce over the pasta and toss to mix.
5. Serve immediately, with plenty of grated cheese.

Notes:

You can mix the pasta by hand instead of using a food processor; in this case put the flour into a bowl, add the eggs, and mix with a fork until the dough comes together. Continue with the pasta-making steps as indicated above.

Many pasta recipes include instructions to knead the dough for 5-10 minutes after it's come together; we've found that just rolling the dough a few extra times in the pasta roller seems to suffice. Joy of Cooking reports that fresh pasta should be allowed to dry for about an hour before cooking; when we first posted this recipe we didn't do this, but now (January 2011) we are letting it dry for at least 15 minutes after rolling.

While we've seen a number of electric pasta rollers for sale, we've used a hand-cranked pasta roller for years, and are perfectly happy with it. However, if you're making pasta by yourself, a powered roller might come in handy as we find that having three hands helps when rolling out the pasta (one of us turns the crank while the other feeds the pasta into the machine and catches it as it comes out).

We've altered the flour amount from our original recipe (which called for 2 1/4 cups), as we've found that the dough consistently comes out far too moist and sticky in our kitchen.  Recently we've been adding 2 1/2 cups of flour to the original mix, and then dusting each portion of kneaded dough a few times during rolling (probably using approximately 2 3/4 cups of flour total).  The size of your eggs, moisture content of your flour, and other factors may cause you to need a different amount of flour than we use.

References:

Medici, L. 1992. Pasta (Williams-Sonoma Kitchen Library). C. Williams, ed. Time Life Books.

Rombauer, I. S., M. R. Becker, and E. Becker. 1997. Joy of Cooking. Scribner, NY.

[Revised January 16, 2011 to change flour amounts, clarify instructions, and add drying time]

Another semester begins!

Another semester has started at Rhosgobel U. This summer was filled with fun visitors, an amazingly productive garden (we've been harvesting pounds of fresh tomatoes, peppers, and beans every week for the past month), and lots of rest and relaxation. This was a contrast to the past few summers (when I've done field work out of the country during the summers), and thus I'm feeling much more rested and relaxed than in recent years.

Regular readers will note that I've been silent for a while; I apologize for this, and should explain it. The primary culprit, as one would expect, is that other avenues have started taking up my time. First on the list is that this semester I'm creating a new online course from scratch. While I'm enjoying this (I've been planning something like this for years), it also means that all of my writing time is now dedicated to the course.

Additionally, I've found that I really enjoy playing the guitar. My summer course was a blast, and thanks to it I've improved a lot (though I'm still a complete novice). The course took a tremendous amount of time (at least 15 hours a week combined in class and practicing), and I'm still practicing for an average of half an hour a day. I'm finding that when I've got some spare time, I don't sit down at the computer (or, rather, I don't continue sitting at the computer), but instead wander over and pick up the guitar. Right now I'm focusing on classical guitar, and might even be buying a new classical guitar soon ( since I “need” a classical guitar to play classical music).

But never fear, kind reader, I'm not going to tell you I'm quitting writing. I've enjoyed this for too long to do that. Instead, I'll be reducing my frequency of posting; so, I'd expect something about weekly, though I give no guarantees.

That said, here's looking forward to an exciting semester filled with new things.