Links

Internet VS Privacy - A Helpful Venn Diagram

Very politics-heavy bunch of links, this week. This is, of course, a bit of an inevitability, given the elections taking place in the US coupled with the most recenet WikiLeaks release. That said, there are some good ones in there. Particularly enlightening was The True Size of Africa – an illustration of the distortion provided to us all by the continued use of the Mercator projection. That thing ought to be banned, in favor of the Gall-Peters projection!

In any event, hope you enjoy the links!
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Somewhere, Out There

Woodlands Road 89

And even though I know how very far apart we are,
It helps to think we might be wishing on the same bright star…

Okay, so it’s not a star, but we had the rare clear sky with the full moon this past week, and were overjoyed to see that familiar face. We’ve had quite an unexpected cold snap here. Our friends in the Borders are bewailing the half inch of ice on the wheelbarrow as they’ve just finished planting their umpteen thousand bulbs (their yard will be a sight come Spring) and D. briefly succumbed to some sort of four day sinus infection/bronchial/fever thing. It’s the sign from the universe to step away from the sugar and start piling on the oranges. (Ooh! Clementine pie! Oh, wait…)

The wind is whipping, and noses are dripping, and the Dark Night of the Soul which will go on until, oh, say March, has begun… which means it’s past time to begin rehearsing for the big Christmas shows. The City Chorus, who we were just told were highlighted on Songs of Praise this past June (that’s a BBC One Sunday a.m. television/radio hymn show, which holds the distinction of being the longest-running show in the world. It started in 1961.) puts on two big theater shows downtown during the holidays, and does matinee shows, so people can duck in from shopping, refresh themselves, and hurl themselves back into the fray. The choir whittles its main group 250-ish down to fifty voices, and D. has been begged to sing, as tenors are a vanishingly small section, as opposed to the common-on-the-ground sopranos.

“There’s never enough time to rehearse,” Director Nearly Knighted informed us, then handed us a thirty page sheaf of German carols (with harp accompaniment!) and some traditional pieces from the Oxford Book of Carols.

Woodlands Road 90

Christmas music just couldn’t be easy, could it?

If anyone’s familiar with the Oxford book, it’s got carols in there, all right – with alternate tunes from the ones Americans grow up singing. And it’s got descants, of course. So, while the Christmas songs will be old standards to everyone else, we’ll be sight-reading and hoping to keep up. This two weeks after our first big concert the 20th of November, of course. Happy Holidaze. Still, since we’re not flying back to the States for Christmas, it’s something to keep us occupied. Plus, the biggest positive is that with so much wildly unfamiliar music, we won’t be sick to death of hearing Christmas songs before it’s time. Bonus!

That being said, the lights are going up in George Square – definitely before time. We walked past them last night, and our friend L. tried to reassure us — “Well, they’re not actually lit yet…” No. And again, we remind ourselves: No Thanksgiving here. They’re perfectly justified to have the Christmas season start the third of November.

Okay, ALMOST perfectly justified. ::sigh::

Meanwhile, T. has bumped into an opportunity for a book review. The usual question from many new acquaintances is “What brings you to Scotland?” and after the explanation, “So, what do you do all day?” and generally once T. mentions writing, people make noises like, “Oh, I wanted to write a book,” or, “Oh, my so-and-so is a writer,” and polite discourse concludes. This time, the script changed. A. asked, “Have you been featured in The List yet?” Well, no, T. hasn’t been featured there. It’s a Scottish publication for the arts – bands, operas, film, shows, books, gallery openings – which produces the Edinburgh Festival Guide every year, and is basically not something she ever thought to appear in, as her book is published in the U.S. However, since A. knows someone who writes for them, and since the battalion in the book land briefly in Glasgow, this is Of Interest.

Woodlands Road 88

T. is instructed to bring her books to choir next week (good thing her editor gave her a few for promotional purposes), sign and sell them (Amazon UK appears to be too slow for her new fans) and a copy will be passed along for a review. Since the UK has a lot of historians who are keen on WWII, she hopes it will meet with approval. She’s also a little rattled to have so many people all peering at her, as A. practically stood on a chair and announced to the entire soprano section that, “We have an author in our midst!”

It’s good to have fiends, uh, friends out there, and we’re grateful for you, too.

Breakfast of Champions

Tofu Steak with Cheese and Avocado

People have asked and asked and asked us how we manage to be vegan in a place like the UK.

For one thing: we’re not vegan. T.’s mother is vegan, we’ve learned how to cook and bake without any animal products and we try to limit our animal-related food consumption, but we don’t claim veganism, not at all. We are vegetarians, however, and no matter how it freaks some of our omnivore friends (“You’re just so hard to feed!” our friend P moans) it’s not actually as bad as you might think.

Anyone, anywhere, as long as they have access to an Asian market like our fave See Woo, or Matthew’s, will be just fine, as Asian markets are the obvious go-to places to source tofu, interesting seitan, textured vegetable protein, vegetables, and noodles. We were pretty shocked a couple of weeks ago to see how well stocked the Largs Morrison’s was, too — for a small town, they were beyond awesome — so the regular shops are definitely in on the act.

“So, what do people eat there?” is the other perennial question. (T. usually gets this from school-aged children, and to avoid further devolving a nation into stereotype, she has stopped even jokingly mentioning haggis. The average Scottish person eats haggis as often as the average American wears a tuxedo, which is maybe once a year. ) Because of this, we thought we’d show you …breakfast. This is T’s plate, of course, liberally doused with Cholula sauce, but it’s just grilled tofu, half an avocado, and a bit of cheese. Protein, a little fat, and a lot of yummy. Followed by a handful of nuts and some fruit (Or D’s celery and peanut butter) around 3 p.m., this is enough to take us through most of a workday.

The how-to on this is simple: place a sliced, rinsed tofu steak in a lightly oiled stainless steel pan on medium, fry it until you see brown coming up the sides… then turn off the heat, put on the lid, go take your shower, come back.

It will have sweated itself free of the pan by your return, and you can sprinkle some spices (like our Spice of Greatness) on the uncooked side, then flip it and essentially repeat the process. We take a single cake of tofu (the big ones that come sealed in a carton with water) and split it and that works out as breakfast for two. T., who silently moaned her way through scrambled tofu as a child, actually prefers this to scrambled, and actually loves this dish, which continually surprises her.

Once the second side is fried, we sometimes lay cheese on. If you choose that option, just cover the pan for two minutes while the cheese melts and you’re prepping the avocados. It’ll all be melty and ready when you are.

Weekends are another matter altogether. We found out that The Drake across the way has pancakes – real ones – with fried bananas and maple syrup. Now, that is the breakfast of weekend champions!

Jam Tomorrow & Jam Yesterday

Jam Tarts 1

D. hardly can go in to work now without some kind of goody in hand. He’s run through his repertoire of cakes and pies and after fulfilling a scones-like-my-nan’s request, has received another query. “How about a strawberry tart?” someone suggested.

The problem with a strawberry tart is that in two weeks it’s November and we’re well away from the season where strawberries will come up from the earth. There are no berries in the store that anyone would want to eat, and cranberries are, sadly, a New World food. After considering frozen strawberries (ugh) and pondering some other kind of fruit (meh), we decided to try to make jam tarts.

Jam tarts are kind of a British thing anyway. Most of the time, they’re seen in miniature – as cookies that look like they’ve been thumbprinted with jam, or ramekin-sized goodies that are split in fourths. In order to truly make a jam tart, one needs a tart pan; not having one of those, we settled for eight ceramic ramekins and one spring-formed pan, and whipped up a thick, sweet crust.

Jam Tarts 3

  • 1 1/2 cups (210 grams) all-purpose flour
  • 1/2 cup (70 grams) stone-ground cornmeal or polenta
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 9 tablespoons (4 1/2 ounces or 130 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 c. grated lemon rind
  • 2 large eggs, whole
  • 1 large egg, separated
  • 1/8 teaspoon almond extract
  • 1 1/3 to 1 3/4 cups (450 grams) jam (see Note above; I used the smaller amount) or marmalade
  • 2 tablespoons (30 grams) coarse-crystal or granulated sugar

Mix your dry ingredients – the flour, cornmeal, lemon rind, baking powder and salt – together in a bowl. Using an electric mixer cream together your butter and 1/2 cup or sugar until smooth. Add the eggs and almond extract and beat until combined. Gradually sift in the flour and mix until the dough comes together like crumbs.

Take about half of the dough, wrap it securely in plastic, and refrigerate for minimum one hour, or you could go Smitten Kitchen’s route and freeze it for half an hour. Whatever works.

We’re not quite sure what happened with the crust. When Smitten Kitchen made this, it came through together easily enough. We, thinking we knew best, made a few changes: first, we added two eggs, instead of a single egg plus a yolk, as the recipe called for. We grated the cold butter as we usually do for crusts and pastries, though the recipe calls for room temperature butter. We ended up with a sandy, sticky dough, and T. was disappointed, because she’s been jonesing for farm-looking autumn stuff, and wanted to use her new rooster cookie cutter, or, barring that, her selection of leaves. Or, probably both, knowing her. The crust was just too …something for that. Heavy, sandy, sticky… you name it. We should have chilled it for more than fifteen minutes, but …um… we didn’t. We won’t say who’s fault that was. We went with Option B. and patted the crust down into our pan and figured we’d worry about tart top later.

Jam Tarts 6

The good thing about jam tarts is that it doesn’t really matter what kind of jam you use, but a word to those not wanting to flail about in a diabetic coma: use a tart jam or halve the amount of sugar in the crust! We had a jar of store-bought strawberry left over from the pirate cake a thousand years ago, unopened in a cabinet because we couldn’t bear to eat it ourselves. (One great thing work people are for: to eat food you wouldn’t otherwise know how to consume.) Our other choice was our lovely tart homemade blackberry jelly. We decided to use the less sweet jam in larger quantities, having some mercy on the health and well-being of D.’s coworkers. (As it turns out, he needn’t have bothered!).

After spreading the jam evenly on the bottom of each of the tart crusts, we rolled out a large piece of crust, and turned it over the pan. Some of it cracked a bit, but we knew it would melt together, and were not really concerned. We perhaps should have been! We had some small pieces left, and decorated the strawberry mini tarts with them, so eaters could tell the jams apart. We topped the crusts with the 2 tbsp. of sugar, and baked the tarts for twenty minutes in the oven.

They were gorgeous, and depanned pretty well. If you don’t plan to depan immediately, USE LINER PAPER ON YOUR PANS. Once the crust cools, it’s really not easy to get out, although it came out of the springform just fine (only the bottom stuck a little). We were surprised by how cookie-like and how unlike pastry the tart crust turned out to be. D. wasn’t fond of it at all, but T. tasted it, and said it reminded her of chewy sugar cookies. However, T. worried again that the strawberry tarts were simply too sweet, but they were among the first to go at D’s office, and the large bramble tart was consumed down to the last bite.

As you can see, the tarts are stacked in the carrier, and ready to ride in the cab. The large tart has been pre-sliced — and it sort of looks cracked, exactly like a cookie. It’s … maybe it’s the flour? We just expected the crust to be not quite so cookiesque. Weird.

Not bad for a first run, but we’ve got a bit of work to do on this one…

Lunchtime Wanders

I feel as if I’ve seen just about everything, on my wanders between the University and home, or between home and work. One thing I hadn’t expected, though, was that somebody would go to all of the trouble to damage the newly-renovated fountain in Kelvingrove Park.

Here’s a closer look at the poor cherub, who’s been like this for several weeks. I guess that it’s just a bit too heavy to get out by hand, which begs the question of how somebody lifted it off of its pins to begin with.

Perhaps they were objecting to the number of toes on the cherub? I believe this one has at least 8 toes.

Kelvingrove Park 294

Given, they’re not supposed to be human, but … well, it’s either that he’s got extra digits, or he’s had a truly horrible case of athlete’s foot. Somehow, I think disease is the less likely option, here.

-D

Busy, busy

Just a quick post to say, “Na thoir breith do bhò a dhuine!” Or, “Don’t have a cow, man!”

Finnieston 242

It’s the beginning of the school year, things are getting a bit more busy, so there hasn’t been much time for taking pictures & writing anything other than for the PhD. We’ll find some balance in there somewhere, some day soon.

-D

Run-up to World Bread Day: 10/16/10

Bagels with Alex 01

We don’t bake as much as we used to, finally having figured out that two people just cannot eat the amount of bread we produce and maintain figures that are anything other than spherical, but we still have a lot of fun baking for and with other people. Thus, we were glad to celebrate World Bread Day – also known as Welttag des Brotes, la Journée mondiale du pain, and el día mundial del pan, a day set aside by ye olde foodies around the globe to celebrate the staff of life. We participated in this day by hanging with our friend Axel, and teaching him to make bagels.

(Well, D. did the teaching. Axel did the work. T. sat on the couch and read a book until such time as her special skills of tasting were needed.)

Bagels with Alex 02

It was a perfect day for baking — the wind was just whipping along and while we enjoyed a brief walk through town, it was definitely a stay-inside kind of day. After much rummaging through various cupboards for bowls and pans, the World Bread Team decided on their bread and got started.

Newbie bread bakers are fun to watch, and Axel was more fun than most, as he sort of had a permanent expression of “Ugh!” on his face as the dough stuck to his hand… to the counter… and to the board on which he was kneading… He looked rather like a cat, disgusted with a puddle, and resisting the urge to shake his paws. Poor Axel. He persevered, though. We used a very high gluten (strong) flour, which allowed us to have a really tight, smooth dough, once it was all kneaded out, but it did start out a bit on the clingy side!

Bagels with Alex 03

Bagels aren’t that hard, of course – they’re just bread that’s boiled in a tablespoon of baking soda and water before they’re baked. We stuck with a simple recipe – plain bagels — but T. had her heart set on blueberry bagels. Except she forgot her blueberries. ::sigh:: Next time! There are tons of variations on bagels, but the variation D. reminisced about most fondly were the salt bagels we enjoyed in Santa Rosa. Much like fat, soft pretzels, these bagels were the perfect breakfast item – a slab of grilled tofu or a scrambled egg inside, and you had breakfast for on the go. Finding the right kind of salt is a bit tricky around here, but there’s plenty of other toppings, including poppy, sesame, or flax seeds and Parmesan. T. was even tempted to try baco-bits once, but was given a Look by a certain member of the baking team. ::repeat dramatic sigh::

Bagels with Alex 04
Bagels with Alex 05
Bagels with Alex 08

We probably didn’t let our bagels raise enough — the kitchen was a little cooler than we realized, and we weren’t really all that patient, to be honest, so our bagels more spread horizontally than got any kind of vertical lift on them, but for Axel’s first time, these really turned out well. They were crunchy on the outside and chewy when toasted, and just altogether yummy. We tried them first with plain margarine, and then loaded them up with Axel’s grandma’s strawberry preserves from Romania — again, yum.

In the spirit of World Bread Day being a global enterprise, we sampled our first taste of Brunost or mussmør – brown cheese from Norway. It’s right between the two plates, next to the jar of preserves in the picture… a creamy looking hunk of brown with a cheese slicer on top. While Brunost is a cheese, it’s …caramelized, and according to Wikipedia, is made by “boiling a mixture of milk, cream and whey carefully for several hours so that the water evaporates. The heat turns the milk sugar into caramel which gives the cheese its characteristic taste.” It’s sweet… and yet not really that sweet. Somehow, one expects it to be nutty, and instead it’s creamy. It’s definitely one of those “acquired” tastes! T. thinks it would pair well with hard pears or apples and D. felt it needed to be eaten with a particularly sharp, salty cheddar as well. Neither of us were sure it just goes with bread, and Axel didn’t eat any at all, but says his parents love it. We’ll have to experiment with it again and see what we think another day.

Bagels with Alex 10

World Bread Day 2010 (submission date October 16)