Out here in the country, we don’t have those high-falutin’ “billboards” you city people have.
This space available for your ad.
(If anyone else has a caption for this, please leave it in the comments. Or write it on a piece of paper, tape it to a farm animal, and walk it over here for me to read.)
As luck would have it, this is a busy month for me work-wise. My research group is submitting things to two different conferences this month, plus we’ve been ramping up on some other aspects of our projects with impending deadlines. So this is perhaps not the ideal time for me to have committed to blogging every day for a month. And yet somehow, the compulsions compels.
Further, I have further committed myself even further to furthering my blogging obsession: I have signed on to the Great Interview Experiment, the brainchild of Neil of Citizen of the Month. (Well, he claims it as his brainchild, but we have yet to see the results of the paternity test.)
In this project, bloggers sign up to interview one another by leaving a comment on the announcement post. Who interviews whom is determined by the order of the comments. It’s a fantabulous way to get to know some bloggers you might otherwise not meet. I get to interview Michèle of Voix de Michèle, and I am being interviewed by Becky/Ms. Batman of Welcome to My Life. I’m very excited about both interviews, so I need to get my act together and answer the questions.
I know I’ve mentioned it before, but I love the fall. I especially love fall in New England, with the stunning foliage and trips to pumpkin patches and apple orchards. (And you know we’re big fans of Apples in this household.)
On Sunday we paid a visit to a local apple orchard that has an apple tasting each year.
We’d been apple-picking at this orchard in previous years, but I wasn’t sure what to expect for the tasting. It turns out that it was a very low-key event, with not too many people. But there were a whole lot of apples.
Inside the barn/farmstand building, they had set up a long row of wooden bins, each with a different kind of apple. In front of each bin was a little bowl with apple slices, and attached to each bin was a tag with the name of the variety, and bits of information about the cultivar and its history. I felt like I should have taken notes. (For example, I wish I could remember to tell you which kind was the most popular apple in the US in 1900.)
I knew that the orchard claims to grow over 50 varieties of apples, but I thought they’d perhaps have a dozen or so available to taste. I was quite impressed that they had probably closer to 2 dozen kinds out on display with samples set out for tasting. It turns out the folks at the orchard store apples that are typically only available earlier in the season specifically for the tasting weekend.
In spite of all the varieties, I ended up choosing a couple of bags of some familar apples: Macouns (a Mac variety) and Empires (which I love for making applesauce). And now I should have plenty of apples to make an apple crisp.
The orchard has this gigantic walk-in refrigerator. I wish had someone in there for scale.
I made a discover recently: I love to roast things. Mostly I roast vegetables, but a couple of months ago, I decided to try roasting pears. Now I have a new food love.
Roasting pears is really easy, and if you use juicy ripe ones, you get the added bonus of caramel flavor without adding even a bit sugar. Here’s what I do:
Start with ripe pears. I like to use Bartlett, once they’ve turned from green to yellow. I find things work best with pears that have gotten somewhat soft, but not totally mushy.
Cut pears in half, peel, and cut/scoop out the cores.
Arrange them flat side down in a single layer in 13×9 glass baking pan, or your roasting pan of preference.
Bake at 350 degrees for about an hour.
When finished, the pears will be lightly browned and the juices that have run from the fruit will have mostly evaporated and caramelized.
Remove the pears from the pan with a spatula. Put a tablespoon or two of water in the baking pan, and stir around with the spatula, scraping the caramel from the bottom of the pan. (You may want to let the pan cool a few minutes first, especially if using a glass pan.) Poor the resulting caramel/juice mixture over your pears, which will absorb most of the liquid.
Serve warm. (I like them as they are, but I imagine they’d be good with vanilla ice cream, as well.) (They’re also pretty good cold, for that matter.)
1. The ingredients: some ripe bartlett pears.
2. Some pears that have been halved, peeled and cored.
3. Pear halves arranged in a baking pan.
4. Roasted pears just out of the oven. (Okay, I did add a bit of extra cut-up pear. You don’t want the pan too full, though, or the juices won’t caramelize.)
5. Some of the caramelized juices stuck to the pan.
It’s the 5th of November. Which makes me remember some things about remembering.
I’m fascinated by memory, and clearly I’m not alone, judging from the large number of movies, stories, songs and such that feature themes of memory. Or loss of memory. Here’s a ThThTh list of some things I can remember:
string tied around a finger: if you need to remember something, you can tie a string around your finger as a reminder that there was something you were supposed to remember. This relies on you being able to remember what it was that you hoped to remember.
souvenir: a keepsake or memento, typically from a visit to a place to which one has travelled. From the French verb souvenir, “to remember”
memento: an object kept to remember a time, place or event. From the latin remember:
L. memento “remember,” imperative of meminisse “to remember,” a reduplicated form, related to mens “mind.” Meaning “reminder, warning” is from 1582; sense of “keepsake” is first recorded 1768. (from etymology online)
Memento (2000): a movie about a man who loses his ability to form new memories.
Chester Tate: A character on the 70s TV show Soap who spends several episodes with amnesia.
“Tabula Rasa,” a Buffy episode: A spell gone awry causes the main characters to forget who they are. Hilarity ensues. (Seriously, it’s a really fun, funny episode.)
“The Forget me Knot,” an episode of The Avengers in which Emma Peel forgets who she is. (This was Diana Rigg’s last episode on the series.)
“Forget Me Not,” an amnesia episode of Gilligan’s Island (Okay, I didn’t actually remember this one, guessed that there was an amnesia episode.)
For that matter, there are probably plenty of episodes from sci-fi shows like those in the Star Trek and Star Gate universes.
You’ll be happy to know that I’ve solved the Mystery of the Feed Reader Mess. I hate to spoil the plot for those of you who haven’t read all about it, but it turns out that the problem was alien frog creatures.
(In case it isn’t clear to you, I am setting the bar very low with this NaBloPoMo business.)
For those of you new to the study of pants, it may be helpful to learn a few key terms commonly used by the field’s top panthropologists. As an exercise, please use one of the following words in a sentence.
pantipathy: a strong aversion to pants pantiquity: bloomers of old pantithesis: the opposite of pants pantidote: a remedy for really ugly pants pantidisestablishmentarianism: a fierce opposition to going shopping for pants pantagonize: to cause annoyance by mocking someone’s ugly pants pantepenultimate: the pants you wear when you are almost, but not quite, down to your last pair of clean pants. pantecedent: the pants you wore yesterday pantennae: trouser-shaped appendages atop the head (see also pantlers) panterior: the front side of one’s pants pantathema: really, really ugly pants panthem: a song of pants celebration. PANTS! panthology: a collection of short pants panthrax: an infectious disease that makes one’s pants fit poorly panthropormorphism: ascribing properties of pants to objects or creatures pantlers: the horns atop the head of a pantelope pantomime: the trousers of a mime