Quote: Authority – it’s more than just following the crowd

But we live in a conformist age, where the Enlightenment practice of thinking about something from first principles, and even thinking for yourself, nullius in verba, has been replaced with: “Gee. What’s the correct opinion to hold, here?”

– “Why Oracle will win its Java copyright case — and why you’ll be glad when it does”(1), Andrew Orlowski, The Register, article dated June 2 2016 (site last visited July 17 2016) Continue reading

Recipe: Salmon salad

Salmon Salad

  • 1 can canned salmon, 7 ounces, drained and flaked
  • 3-7 stalks of celery, finely chopped (depending on the size of the celery and how much you like celery)
  • Juice of 1 lemon (1)
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon toasted sesame oil
  • 1/3 to 2/3 cup mayonnaise (depending on how much you like mayonnaise and how thick you want it to be)
  • 1 hard-boiled egg, peeled, finely diced
  • 1/2 teaspoon turmeric
  • 1 teaspoon McCormick’s Mexican seasoning mix (2)

Continue reading

Great Courses, Great Sentences, 02 of 24

Life got a bit busy for a while, but getting back to writing and back to this particular project.

First post with information is here.

A very short summary of lecture 2:

  • “Effective and elegant writing” is writing where the reader can read with the confidence the writer is good at not just presenting the information, but at actually writing. Meaning that the reader is confident that the writer realizes how their text presents itself and is actively working at building a relationship with the reader through leading the reader through a process of logic or learning or the arc of someone’s story.
  • Grammar is just how the words relate to each other. Grammar does not relate to meaning.
  • Which means a sentence can be grammatically correct but not effective or elegant. Professor Landon uses the analogy of grammar being the machinery of a sentence, but the machinery doesn’t tell either the writer or the reader where the writer wants to go.

Continue reading

A website to report sightings of wild bees

Mentioned this to a friend a while back, but couldn’t remember what the site actually was, finally looked it up today.

The site is Bumble Bee Watch at the address http://www.bumblebeewatch.org/contents/.

Users sign up for an account and can send in photos they take of bees they see out in the wild, along with place and date. Experts will look at the photos and see if they can determine what type of bee it is. Your sighting will be placed on a map of the U.S.

I’ll admit the last paragraph is all theoretical information for me — I haven’t yet signed up or submitted any photos, although I plan to do so in the future.

A few years ago I got some good pictures of bees clustered on a sunflower blossom, but that was me playing around with a macro lens on a DSLR camera with a tripod. Trying to catch a detailed picture with a point-and-shoot or a phone camera is something I haven’t tried, and there are some helpful tips on the Bumble Bee Watch website on how to take pictures so there are enough details the site’s experts can actually identify the bee.

Bumble Bee Watch is a partnership among numerous organizations, including the Xerces Society for Invertebrate Conservation. Although Xerces is listed as just one of many partnering organizations, the email address for Bumble Bee Watch is bumblebeewatch@xerces.org, so my thought is they are fairly invested in it if they are willing to be the initial point-of-contact for any emails. Xerces’ own bumble bee page is fairly interesting.

And while I’m listing wild bee information, here’s a few other links:

  • http://pollinator.org/PDFs/Identifying_Native_Bees_PosterFINAL.pdf –  A three page PDF file with drawings of wild bees and information about habits and range of each. Undated, which is very irritating, but given the website it’s hosted on and the number of organizations and associations that have their logos on it, I’m pretty sure it’s legit.
  • http://www.takepart.com/article/2016/02/03/humans-responsible-bee-virus-spread – Article about a wild bee virus being found originally in European honey bees and not being that big of a deal for adults but becoming a real problem when the Varroa mite started spreading it to young bees in the hives.
  • http://www.takepart.com/video/2015/05/21/bee-time-lapse-colony-collapse – Time-lapse video of bees growing from egg to adult bee. You can even see a Varroa mite crawling around on one of them while it is still a pupa. Just as interesting as the article and video are the comments, where there’s a discussion of the effect of electromagnetic fields like wifi and cell phone towers, and one person claims that putting a copper wire on the entrance to the hive slightly ionizes the bees themselves and that runs off the Varroa mites — I’ve never heard of any of that before, but am very very curious.

And from the United Kingdom, here is an article about bees with numbers glued to their backs being released in London so their range and habits can be tracked by residents.

Wonderful dynamic monochrome art from Lewis and Rubenstein, cannot figure out how to get pictures on this post. :(

The site is TheQuickeningImage.com. Please go visit it.

The artists are David Dodge Lewis and Ephraim Rubenstein.

I first saw an article about them in Drawing magazine. As I’m writing this post, I just now realize it was in the Summer 2015 issue. That was a year ago and I purposely kept my copy of that issue and still look at it occasionally because the images are that beautiful to me.

The technique is to make a drawing with non-water-soluble materials on high-quality white paper, and then use a paraffin crayon to place a wax resist layer over parts of the image. A black or gray wash is added with either India ink or Char-Kole (or soft compressed charcoal) and water. The wash is splashed and slashed around the image with brushes but won’t bleed through the areas covered by the paraffin.

If you can get a copy of the article, there’s some interesting discussion about how wax resist techniques have not been used very much in drawing.

But . . .

Try as I might, I can’t figure out how to link pictures of the drawings (paintings?) from the website. I even looked through the web page code and can’t figure out how to write a link to the images themselves.

Yes, I could do a screenshot and paste a part of that. But I prefer to link to the artist’s website — or the website of a gallery showing their work — with the artist’s name and the name of the painting.

I couldn’t figure out how to do that with these, so please please please go visit their website.

Cranberry Beans from Rancho Gordo

These cooked up really well, but when I added some vegetables and broth they cooked up into a nice thick soup that tasted really good, with the beans being very soft.

So I’d really recommend these if you have something that will cook for a while and that you want to be really thick.

Cranberry Beans from Rancho Gordo

(Note: Yes, I’ve been putting up a lot of posts about things I’ve bought from specific companies. No, I’m not looking for ad dollars. I’m writing notes to myself and to a couple of friends who sometimes look at this blog for stuff I’ve posted about cooking. I’ll probably start posting some art links again soon.)

Brussel Sprouts and Asparagus

A very brief recipe I made after seeing a similar sample at the local Sam’s Club store.

Brussel Sprouts and Asparagus

  • 1 bag or bunch of fresh brussel sprouts
  • 1 bunch asparagus
  • One of the following:
    • Butter
    • Bacon grease
    • Bacon bits and some vegetable oil

Wash all vegetables. Slice the ends off the brussel sprouts, cut in half. Cut the woody ends off the asparagus, cut the heads off the asparagus (and save) and cut the rest of the asparagus shaft into 1/2 – 1 inch pieces.

Heat the fat being used in a pan big enough to hold all the vegetable. Lightly saute the asparagus shafts first, as they will take longest to cook. After a few minutes, put in the brussel sprouts and cook a few minutes more. When everything is almost done, put in the asparagus heads last as they are pretty tender and will cook fast.

Serve as is, or with a little bit of salt and pepper.

Great Courses, Great Sentences, 01 of 24

After years of getting free catalogs and seeing all types of ads in a startingly broad array of magazines, I finally broke down and ordered a course from The Great Courses.

The first course I tried was Building Great Sentences: Exploring the Writer’s Craft by Professor Brooks Landon.

And it is really really REALLY good. I really recommend it.

Over the last few months, I’ve listened to it twice, and now I’m going through it a third time.  Continue reading

Recipe: Black Bean Brownies

Black Bean Brownies

  • 1 15 ounce can black beans, rinsed and drained
  • 3 eggs
  • 1/4 cup cocoa powder
  • 3/4 cup dark brown sugar
  • 1/2 teaspoon baking powder
  • 1-1/2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1/2 cup chopped walnuts.

Grease an 8×8 inch baking pan. Preheat the oven to 350 F. 

Put first seven ingredients in a food processor and blend until smooth. Mix in chopped nuts by hand, pur into greased baking pan, and bake 25-30 minutes or until a toothpick inserted in the middle comes out clean.

These brownies are very moist and don’t taste like beans.

Slightly modified from “Peg’s Black Bean Brownies” from the 2016 Old Farmer’s Almanac.

Santa Maria Pinquito beans from Rancho Gordo

Santa Maria Pinquito is a small to medium-small pink bean from Rancho Gordo. I just cooked them up in plain water with a bay leaf, and even as plainly cooked as that they are great. They stay firm and hold their shape well, with a nice flavor.

I mixed some with some sauteed vegetables, and they were great in that. I plan to order some more next time I order from Rancho Gordo, and I am hoping to try them in thick soups and casseroles. If I use them in soups, I’ll be sure to try adding the pot liquor as well, as that cooked up very tastily.

Picual Extra Virgin Olive Oil from Lucero

Picual extra virgin olive oil is #2 of 9 on their scale of green to ripe, if you haven’t noticed, yes I am slowly working my way through Lucero Olive Oil‘s various single variety extra virgin olive oils in the green to ripe order.

Picual has turned out to be a really great oil to put on salads, and on sauted vegetables in general.

Picual does not have the peppery bite that Coratina does, but it also is not as bitter. However, Picual’s bitterness is much more noticeable if it’s used as a dipping oil for bread.


Sad to see Christopher Kimball depart Cook’s Illustrated

My parents and I have subscribed to both Cook’s Country and Cook’s Illustrated for several years now. The recipes are fantastic. And so are (or were) the editorials from Christopher Kimball, which were more about life in general than just cooking.

We got the most recent issue of Cook’s Illustrated and I noticed that the editorial was from “the editors”, not Christopher Kimball. A scan of the publisher’s information also showed that Kimball’s name was no longer mentioned, whereas before he was the “Editor and Founder”.

Today I looked him up in Wikipedia and found out that he left the magazine and television programs in November of last year over a contract dispute. How sad.

The magazines are still fantastic, and if you like cooking I would highly recommend getting a subscription to both.

But I will definitely miss Kimball’s editorials.


Moro beans from Rancho Gordo

Moro beans from Rancho Gordo. A very mild bean, small or medium small. Makes a dark pot liquor. Rancho Gordo’s website describes it as being like a cross between a pinto bean and black bean, and I would agree with that.

Dark exterior, but flesh inside stays light even after cooking. Has a bit of taste, but not real strong. I think it would go very well in chili or stew recipes that have a few dark bitter ingredients, like stews with Irish stouts in them, or a chili with a little bit of cocoa powder.

Coratina Extra Virgin Olive Oil from Lucero

Coratina extra virgin olive oil from Lucero Oil: Quite bitter, with a surprising peppery bite at the end. It’s a bit strong to put on bread or beans or iceberg salads, but it is really good as a finisher to stronger tasting meaty soups, or salads with some bitter greens and some type of sweet or tart complementary ingredient in the dressing.

Overall, I liked it. I didn’t love it enough that I’ll always make sure to have some on hand, but I liked it enough I’ll probably order it at least once or twice a year.

Alubia Blanca beans from Rancho Gordo

Alubia Blanca beans: cooked up very mild and creamy. They cooked up very fast too. A small white bean, I hope to try to them in a mild soup like a chicken vegetable soup.

General note: I recently was told about RanchoGordo.com by a friend who buys beans there. They had a deal to get free shipping if you bought a certain minimum dollar amount of goods, so I have ordered a whole bunch of different types of beans. I’ll probably be reviewing them here as I cook them up.

Tonic water, regular: Fever Tree Premium Indian Tonic Water

Fever Tree Premium Indian Tonic Water. Saw this in the local grocery store.

Been drinking about one 6.8 fluid ounce bottle every other day the last week or so. It’s bitter, but I like it.

It has a slight lemon hint to it, like the bitter pith of a lemon. Very slightly sweetened, only about 66 calories per bottle.

It’s nice to drink in the evenings when I want a little bit of bitter and mouth-puckering to wake me back up, but I’m not in the mood for tea.

Recipe: King Ranch Casserole

I made this for harvest two years ago, and it was well liked. I’ve spent the last couple years trying to make sure I didn’t lose the cookbook it came out of.

This is a fairly modified version of the “Modernizing King Ranch Casserole” recipe that appeared in the Hometown Favorites newsstand booklet published by America’s Test Kitchen in June of 2014.

Before you start making this recipe, you may want to have a larger dish and some extra canned tomatoes and cheese and half-and-half on hand. I know I added in more chicken and a lot more chiles and peppers than the original recipe called for, but I can’t remember how much more of the sauce components were needed.

King Ranch Casserole, one version

  • 12 6-inch corn tortillas
  • 2 Tbsp unsalted butter
  • 2 cups onions, chopped fine
  • 2 10-ounce cans diced tomatoes
  • 2 jalapeno chiles, stemmed, seeds and ribs removed, chopped fine
  • 2 green bell peppers, stemmed, seeds and ribs removed, chopped fine or medium-fine
  • 4 Anaheim chiles, stemmed, seeds and ribs removed, chopped fine or medium fine
  • 2 pasilla peppers, stemmed, seeds and ribs removed, chopped fine or medium fine
  • 2 tsp cumin seeds
  • 5 Tbsp all-purpose flour
  • 3 cups chicken broth
  • 1 cup half-and-half [next time I’ll use the heavy cream the original recipe called for]
  • 8 6-ounce boneless, skinless chicken breasts, trimmed, halved, and cutting into 1/2-inch pieces
  • 1 Tbsp dried celery
  • 1 pound Colby Jack cheese, shredded

Adjust oven racks to middle positions. Heat oven to 450 F. Arrange tortillas on 2 baking sheets and lightly spray both sides of tortillas with oil spray. Bake until slightly crispy and browned, about 12 min. Let cool, break into bite-size pieces.

Heat butter in Dutch oven or heavy pan over medium-high heat. Add onions, jalapenos and cumin seeds. Cook until lightly browned. Add tomatoes and all other chopped chiles and peppers. Cook until most of liquid has evaporated. Stir in flour, let cook about 1 minute. And broth and half-and-half, bring to simmer and cook until thickened.

Stir in chicken and cook until no longer pink.

Take pan off heat, stir in cheese and dried parsley, stir until cheese is melted. Add salt and pepper is desired.

Scatter half of tortilla pieces in 9×13 inch pan, set on rimmed baking sheet. Spoon half of filling evenly over tortilla pieces. Scatter remaining tortilla pieces over filling, then top with remaining filling.

Cover dish with foil, bake until filling is bubbling, about 15 minutes. Remove foil, and if desired, sprinkle with about 6 ounces crushed Fritos corn chips.

Let cool 10 minutes before serving. Keeps well and will be thicker the next day.


Sometimes a long time is needed to think . . . also, a quote from Christopher Kimball about loneliness

I haven’t posted to C Good’s Things since last July, almost 8 months ago. For those of you still subscribing, thank you for your patience.

Over the last six years I’ve had a number of encounters with people who talk a lot, say a lot, and pick and choose what they meant and when they meant it and what was a joke and what wasn’t.

They don’t mean what they say, they don’t say what they mean, the shout their discontents from the rooftops and the good things in their lives they acknowledge only when muttering in corners. Continue reading

Some tea links, July 7-13, and yes I know I’m posting this late

Time got away from me the last couple of weeks and I fell behind on these posts. I’ll be trying to catch up over the course of this week.

From The Daily Tea:

From Tea For Me Please:


Some tea links, July 6 2014

Some interesting links about tea from the past week:

From The Daily Tea:

From Tea For Me Please:

Recipe: Butterscotch Buns

This is a slightly adapted version of Butterscotch Breakfast Buns on The Daily Tea.

I . . . am not really good with yeast breads. That said, the bread in this recipe turned out pretty good.

I wish there was more instructions on how to do the butterscotch sauce — I like to use Demerara sugar instead of just white sugar, so the original recipe’s instructions to use white sugar and cook the sugar in a pan with water until it was golden brown did not work well. Also, if I wanted to get really wild and crazy I might actually add some scotch to the butterscotch sauce too.

If I make it again, I’ll probably add in a ton of nuts, and maybe some cheese in the batter too. That sounds crazy, but the original recipe called for 2 teaspoons of salt and I cut that down to 1 teaspoon, I wouldn’t mind adding in some more protein and substance to the recipe instead of just adding more salt.

Also, using pu-erh tea in the dough is an interesting twist. I think I could taste it a little bit in the raw dough, but I couldn’t pick it out in the finished product, even knowing it was there. I think next time I’ll try a pretty strong and somewhat astringent black tea in the dough instead.

Butterscotch Buns

  • 3 cups of all-purpose flour
  • 1 cup of rolled oats
  • 1 tsp of salt
  • 1 1/2 cups of Pu Erh tea, lukewarm
  • 1 tbsp yeast
  • 1 oz of honey, about two tablespoons
  • 1 oz of olive oil, about two tablespoons
  • 1 oz of dried milk powder, about 1/3 cup
  • Zest of 3 lemons
  • 1 cup of demerara/turbinado sugar
  • 1 cup water
  • 1 stick of butter, in chunks

Mix flour, oats, salt and milk powder.

Mix the lukewarm tea and yeast, let sit for 10 minutes.

Mix the tea/yeast mixture, olive oil, honey and lemon zest into the flour mixture. Knead until it is fairly smooth (this will be a somewhat sticky dough).

Set aside, covered, let rise for 1 hour.

Heat oven to 350 F.

Put the sugar and water in an ovenproof skillet. Heat without stirring for 10-15 minutes until it has reduced in volume a little bit and has darkened from the original color. How much you reduce it is up to you — a lot of it will be absorbed by the bread. But whatever isn’t absorbed could boil over, depending on how big your skillet is. So it’s your choice as to how big of a mess you want to clean out of your oven afterward.

Roll the dough out into a log, cut into 12 pieces.

Once the sugar and water is cooked down a little bit, whisk in the butter until melted and mixture is smooth. Take off of heat, place the cut pieces of dough into the pan.

Bake in the oven at 350 F for 25-30 minutes, or until golden brown.

Take out and enjoy!

Some interesting tea links of the past week, June 29 2014

A nice article from Jas-eTea’s Fine Tea Focus newsletter about Doke tea garden and Doke Black Fusion Tea.

From The Daily Tea:





Sunday, June 22 2014: some interesting tea recipes and links

All posted this last week from The Daily Tea:

  • Recipe for Butterscotch Breakfast Buns, made with pu-erh tea (!!), looks very interesting. I don’t have any milk powder here, I’ll have to look up what that does in a recipe and see if I can make it without the milk powder.
  • Recipe for Blueberry Green Tea Smoothie, I was originally going to skip this one as I’ve seen zillions of smoothie recipes — but this one is the first I’ve seen to use ground almonds and flax seed.
  • Five tips for differentiating between good and poor matcha — don’t drink matcha myself, but always good to know what the signs are of good quality vs. poorer quality. Most interesting thing in this article was finding out that good matcha is grown in the shade which forces the plant to produce more chlorophyll.
  • A very moving tribute to John Harney, who founded Harney and Sons Master Tea Blenders.
  • The story of how Zhena Muzyka founded Zhena’s, a line of teas. She’s also recently written a book on tea, there are more details in the article.

    “There’s nothing new under the sun with tea, it’s thousands of years old. For any tea connoisseur or tea purveyor it’s really the magic of blending something in a unique way and having it satisfy the palates of certain audiences. That’s what I always focused on, what would I love to drink, what would be inspiring, what would be different. I thought about what would make someone inhale a favorite scent, and feel like life was getting a mite easier. Whatever I did, I always focused on making sure it was uplifting.”