going the wrong way

There is a Times debate on whether or not people are getting dumber. One of the panels is Steven Pinker, a psychology professor at Harvard. He offers a more positive answer to the question than I would have given, saying that we may take for granted modern ideals and that we are living in a time of great intellectual accomplishment.

He also writes that we shouldn't forget how stupid things were in the past:
"It’s easy to focus on the idiocies of the present and forget those of the past. But a century ago our greatest writers extolled the beauty and holiness of war. Heroes like Theodore Roosevelt, Winston Churchill and Woodrow Wilson avowed racist beliefs that today would make people’s flesh crawl. Women were barred from juries in rape trials because supposedly they would be embarrassed by the testimony. Homosexuality was a felony. At various times, contraception, anesthesia, vaccination, life insurance and blood transfusion were considered immoral."

Well. Many idiocies still exist today. There are some who still believe women are incapable and less superior, science is rubbish and that contraception vaccination and homosexuality are wrong. All the backward thinking that Dr. Pinker mentions as a thing of the past actually reflects many of the conservative views currently held by our most prominent Republican politicians, as well as their constituents. Apparently higher education and the separation of church and state are even under attack now. So, as much as I'd like to share Dr. Pinker's optimistic views, I can't disagree more. There is no doubt that conservative logic and ideals are backward.

Speaking of backward thinking, the Senate stopped a GOP bill opposing contraception coverage today by a slim margin (51 to 48). Whew! I'm so tired of this attack on the reproductive rights of women. I've noticed that in all the articles I've read, I have not once read a quote from a Republican politician who is a woman and supports her party's bashing on women. Where are they? What do they have to say and how can they defend their party? Why are all these men so vocal about the subject?

(photo cred: HuffPost)

And as a rancid cherry to top it all off, there are soulless beings like this thing, publicly spreading their detestable thoughts, poisoning and unfortunately influencing minds everywhere.

...so again, no, Dr. Pinker. I'm sorry to say that there is a strong case for people getting dumber.

hemlines

With my very amateur eye, I'm spotting a trend for fall/winter, of hi-lo/sort-of-but-not-really/sheery hemlines...

:: From Theyskens' ::

:: From Peter Som ::

:: From Philip Lim ::

:: From Helmut Lang ::

:: From Matthew Williamson ::

(all photos from Moda Operandi, F/W 2012 collections)

sakura

(photo cred: Nat'l Geo)

Peak bloom dates have been announced! Mark your calendars for March 24-31! (Or, if you want to avoid the crowds, just look at these pictures, or go a little earlier or later).

pounding the pavement, pushing the pen

I haven't posted about running in a while, and generally don't write about it very often...but I feel like doing so today. I've increased my mileage to 20 miles a week for about 3 months now (with the exception of a few bad weeks) and am so glad I did. What was at first a daunting weekly assignment has become somewhat of a habit and slight obsession. I haven't loss any weight (but my legs have gotten bigger), nor have I gotten significantly faster (maybe about 30 seconds from last year's times) but I just feel better and am running more than ever before. Oh it hurts so good to punch out a good run after an underwhelming work day! Anyway, here are a few thoughts I had on some recent runs:

1. Changing my arm swing and footfall patterns help me up hills. As I start going up a hill, lowering my arms (to just above my waist) and swinging them in a way that looks like I'm making small arm loops powers me upwards. As for my footfall pattern, I switch from a parallel pattern to a single-file pattern. Allow me to explain. When you walk or run, you (usually) do so in a fashion where your feet land parallel to each other (imagine your footprints). If you imagine a supermodel walk, one foot lands directly in front of the other (imagine what those footprints would look like - single file). It may just be mind games with myself, but I feel like this footfall pattern enables me to climb the hill more efficiently.


2.  My nose is always up to something, even when I'm not running. It runs, it's congested... there's always something in it and always something ready to come out of it. I've found that blowing my nose while running can screw up my breathing, but I've learned how to time the blow with when it's time for me to exhale. To accommodate an extra long nose blow, a long inhale is needed. I've also found that taking long sigh-like breaths during a run can help control the urge to breath hyperventilator-style. It also helps you believe that this run is a piece of cake, so much so that it makes you sigh (or at least you can sound like that's the case when you're passing someone while doing this).


3. The downside to my increased mileage is that my joints get fatigued, and the joints that I feel it most in are my ankles. Toward the end of a run, I'm not only fatigued but my form is compromised, and I think due to this compromised running form, I experience more ankle-rolling, primarily on uneven surfaces (or it could be that I just have weak ankles from spraining them so many times as a kid). It is these instances that made me realize that my ankles may be in need of some mobilization and strengthening exercises.

Of course, none of what I've just written are proven running techniques, but since I compiled most of this post while pounding the pavement, I thought I'd write it down. Maybe if I were to take a long break, I can reference this post to get me back on track.

f*^%$ing vaccinate your kids

Kids

everywhere

are

getting

sick.

CDC Recommended Immunization Schedule, 0-6 years

...and for the idiots, vaccines don't cause autism.

don't wake me

What I'm currently dreaming about....

(photo cred: Jando, posted on Yelp)

(photo cred: Dave H, posted on Yelp)

... the wuntuns are like clouds. Photos are both of Noodle Town bowls. Oh how I miss thee. (Did I mention I was recently awarded a Bronze Noodle Expert Badge? Prrreettyyy cool.)

FREE PANCAKE DAY

(photo cred: Assoc Press, off of LATimes.com)

It's National Pancake Day!! Go out and get your free shortstack at your local IHOP (sans fancy toppings and fillings), but make a donation - it's a fundraiser! (Only today, until 10pm)

super tea maker

This isn't a plug for this dreamy device, but rather a post of yet another wishlist item. Meet the Cuisinart PerfecTemp Programmable Tea Steeper and Kettle, currently sold out on GILT.  Although... I didn't know brewing tea was so complicated that it warrants such a sophisticated appliance. It almost takes the romance and calm out of the experience of brewing a pot or cup of tea, which, if you're like me, is just as enjoyable as sipping the tea.

• Removable stainless steel tea infuser raises and lowers to steep loose or bagged tea
• 1500 watts for fast heat-up
• Programmable controls with blue LED indicators
• 6 preset tea temperatures
• Adjustable countdown steeping timer
• 30 minute keep warm option
• 2 minute life-off memory feature
• Cordless glass kettle holds 1 1/10 quarts for tea steeping and 1 1/5 quarts as a water kettle
• Perfect for homemade iced tea
• Removable spout filter
• Overheat and boil dry protection
• Measures 7½ inches in diameter by 12 inches in height
• Dishwasher safe

(Pic and specs cred: GILT)

full on jazz

There are certain weekends that you look forward to for weeks, and that make you wonder how you will feel after it's over. This past weekend was one of those, and I must say, I feel a little crappy this Monday... suffering from weekend withdrawal, I suppose. This weekend was filled with eating fish fillet three ways (both homemade and pre-prepared, unprocessed and processed), museum exhibits, trying out meatBALLS, and, the headlining highlight - live world class jazz.

(photo cred: here)

We went to the Kennedy Center to hear/watch Wynton Marsalis (WM) and the Jazz at Lincoln Center Orchestra and it was amahzing. Despite having weird single-file seats next to a rail (you get what you pay for), I was super excited to see him in real life with this characteristic brushed-brass horn with the cool smooth mouthpiece (is the mouthpiece unique to Monette trumpets? Or are the different types of mouthpieces specific to certain kind of horn or sound? See below for a comparison of mouthpieces. Perhaps I should do more research on trumpets.)

(pic cred: Amazon)

(photo cred: WM's Facebook page)

Anyway, the set they played was great, diverse and fun...  I'm so bad. I can't remember all the pieces they played, but the set included the Basque Song and the Big Train (both written by WM).  The  three movements of the Big Train that were played - Bullet Train, Sleeper Car, and Caboose - were excellent and witty. My favorite was WM's rendition of Itsy Bitsy Spider, which was playful and varied.

Perhaps the man on the stage with the most groove in him was Joe Temperley, the baritone and soprano sax and bass clarinet player. He must be in his 70s. You could see how much he was feeling the music, yelping, singing, grooving... and his sound was so smooth.

I was amused by the casual demeanor of the orchestra. It was almost like you were watching them in an informal jam session and were truly amongst friends. It wasn't my first live jazz performance, but I was impressed that a group that's best in the business was so casz cool.  I was also amused by WM being amused by his bandmates. He was truly surprised and impressed by their improvisation...speaking of which...a trombonist was in the middle of a solo when he couldn't find his plunger. He then continued his excellent solo while looking for it, then used his hand as a mute, then eventually found an actual mute and used it. Amahzing!

I also loved all the stomping, clapping and singing by the orchestra.

I wrote years ago about how music is food, and am grateful that this weekend, I again found myself in this area, at a completely affordable live musical performance, completely satiated.

what's it going to take

Funny that one day after posting this, this happens.
Let's take a look at Ohio's gun laws.

According to the 2011 Brady State Scorecard for Ohio, the state scored:
                              7 out of 100 points

"Ohio has weak gun laws that help feed the illegal gun market and allow the sale of guns without background checks." According to the Legal Community Against Violence site, although the state requires a firearm owner to report the loss or theft of any firearm in the person's possession or under the person's control, the state does NOT:

• Require a background check prior to the transfer of a firearm between private parties;
  
• Prohibit the transfer or possession of assault weapons, 50 caliber rifles, or large capacity ammunition magazines;
  
• Require firearms dealers to obtain a state license;
  
• Limit the number of firearms that may be purchased at one time;
  
• Impose a waiting period on firearm purchases;
  
• Regulate ammunition sales;
  
• Allow local governments to regulate firearms; or
  
• Provide local governments with the discretion to deny concealed weapons permits.

In 2009, 991 people died from firearm-related injuries in Ohio. In addition, based on data published by Mayors Against Illegal Guns, in every year from 2006 to 2009, Ohio was one of the top seven interstate suppliers of crime guns. In 2009, Ohio was also the top interstate supplier of crime guns to both West Virginia and Michigan.

(Source: Legal Community Against Violence)

brady campaign

Go here to see how strict or lax your state's gun laws are (they'll most likely be way too lax):

Brady State Gun Law Scorecard

(figure cred: Brady Campaign)

nice shoes

I can't think of any occasion coming up to which I would wear these, but they sure are nice to look at.

 

(photo cred: Zara)

friday lunch log

Today's lunch:

• tomato roasted pepper soup, topped with parmesan, ground black pepper and red pepper flakes
• garlic naan
• milk oolong tea

...all Trader Joe's (except for the tea).

sweet kicks

My brother brought my attention to these 'sweet kicks' (his words) after spotting them on FreshnessMag early last month before all the NYFW hype they created.

 

(photo cred: here)

They are the LunarGrand, a product of the long-standing collaboration between Nike and Cole Haan, and (as of last week) are currently exclusively sold in the Soho Cole Haan store. They indeed are sweet...sweet enough for a girl to wear.

marni for h&m

Last week, the entire Marni for H&M collection was unveiled online (yeah, late news), and below are my favorite looks. I like the half sleeves, the print and colors of the dress. No need for more than simple accessories and basic black tights because this dress does a whole lot of talking! I also like the leather top below for its mix in texture and colors. For the rest of the collection and pricing, check out here and here. Collection drops 8 March!

 

(photo cred: here)

 (photo cred: here)

picture it...

I've paired the below items...  

(pic/photo creds: here, Nordstrom)

...with a red pencil skirt and black-n-grey striped cardigan. Pencil skirt? Cardigan? Totally office appropriate, but given the looks I've received, I'm thinking perhaps a federal office just isn't ready for this kind of bad-ass style.

shack attack

I've mentioned Shack Shack quite a few times on the Train, so it's no secret I love it. Hence, it blows my mind that I didn't see this yesterday:

(photo cred: Evan Sung, NYTimes)

The Times' Pete Wells did a burger review, with Shake Shack as the standard. Never mind that Wells didn't rate Shake Shack as the highest. The photo above is an unadorned ShackBurger but it still makes me yearn for one, because though unadorned with the usual lettuce, tomato and Shack sauce, the most important components of meat and bread are the burger's most scrumptious features. Check out a slideshow of Shake Shack here.

mmm...chemistry

I had another share-worthy ACS webinar last week. As you recall, I shared some of what I learned from another webinar in a Thanksgiving post and this one is just as fun -  chemistry tips for the kitchen!  Given by Dr. Guy Crosby, a professor of nutrition and science advisor to America's Test Kitchen, the webinar was pretty informative for the home cook. Since I missed a List Wednesday, I will present these tips in a numbered List. Happy cooking! (Bonus point to whoever can name the famous chef who signs off saying that!)

1. Preserving salad greens: If you blow into the bag of greens, it preserves the freshness of the greens twofold. Blowing into the bag increases the CO2 in the bag. 
2. Baking soda makes potatoes crispy: I had a call during the webinar but caught something about coating potatoes in baking soda to make them crispy when using them to make home fries (?). It wasn't so clear -  I think this may help explain this tip further (or just watch/listen to the webinar below).
3. Quicker way to make broth/stock: Add gelatin directly to sauces, beef stew, and/or broths and stocks. This gives your sauce or stock the mouthfeel that is provided by cooking bones for a long time. That's because the collagen in bones, when cooked for long period of time, breaks down into gelatin. Well to skip this time-consuming step, you can just add gelatin. I'm going to guess that for most, though, this sidesteps the whole point of making your stock in the first place, so I would just try this in stew or sauces.
4. How to stale bread: Some recipes, such as bread pudding or panzanella, require stale bread. Well apparently it matters how the bread was staled, because if it just got stale sitting on your kitchen counter, there is still some moisture retained in the bread (somewhere) and this can make your pudding or bread salad soggy/mushy. But if you stale the bread by drying it out in the oven, all the moisture is removed from the bread, giving you a better end product.
5. How to make chewy brownies: It all depends on the fat crystal structures of your batter - there are alpha crystals, beta crystals and beta-prime crystals (the ones responsible for chewiness). To accomplish the perfect chewiness, you need to have the right proportion of saturated and unsaturated fats in your batter. Crosby recommended a 3:1 ratio - 3 parts unsaturated oil (vegetable oil) to one part sat fats (butter or cream cheese).  This can also be applied to sugar cookies and chocolate truffles.
6. Just some facts regarding the Maillard reaction (aka browning): It happens when you have sugars and proteins. It's different from caramelization, which only involves sugars. The actual reaction is one of breaking down sugars with amino acids (such as pyrazines). The human nose is very sensitive to the aromas released, hence, explaining why we perk up dog-to-squirrel style when we smell the browning of meat, food being pan-seared or bread baking. To accomplish perfect browning, the surface of the food should be at least 300 degrees, very dry and the pH should be neutral (5-7).

(Tips above were taken down as notes from Guy Crosby's presentation; any inaccuracies in what's above are due to my crappy notetaking.)

ooey gooey yummy

Big eating day today! It's Mardi Gras, which is also Fat Tuesday, but it's also National Sticky Bun Day.

(photo cred: here)

Above are sticky buns from Ann Sather of Chicago fame. I've always wanted to go there for their famous cinnamon rolls, but these sticky buns look decadently delicious too, even if I'm not that big a fan of sticky buns. Just for fun, here's a picture of their cinnamon rolls:

(photo cred: by Brett D, posted on Yelp)

BAM! You just got food-porned.

...and with that, may you have a reflective, penitential and sorrowful Lenten season.

back to the grind

As I am still trying to get myself out of the wonderful fog of a nice long weekend, here's a fun video to welcome all of us back to the grind.