I readily admit to being a salt fiend. And I much admire this description, from Thomas Keller, of how things (not just chicken) should be salted:
"Coarse salt has a good texture of large grains that makes it easy to calibrate how much salt you’re putting on the chicken; sprinkle it from up high, so that it falls like snow."
Sunday, December 12, 2010
Saturday, December 11, 2010
Wednesday, December 8, 2010
Is it so much to ask
That the hotel have an outlet near the bed? Near enough so that you can sit, in bed, comfortably with your back against some pillows and the headboard, so that you can work until midnight without your computer dying?
No apparently at the STAR MAX Hotel in Mwanza you must do your work sitting on the bed underneath the hanging TV stand, or lying on your stomach, or (eureka moment last night at 10:15pm), sit on the pillows with your back against the bed, feet on the bathmat, computer happily percolating.
Also, this coffeemachine is supposedly the best ever for summer houses in Maine.
No apparently at the STAR MAX Hotel in Mwanza you must do your work sitting on the bed underneath the hanging TV stand, or lying on your stomach, or (eureka moment last night at 10:15pm), sit on the pillows with your back against the bed, feet on the bathmat, computer happily percolating.
Also, this coffeemachine is supposedly the best ever for summer houses in Maine.
Monday, December 6, 2010
More crazy dreams
Greetings from Mwanza, Tanzania, known as "Rock City" for its large boulders dotting the hillsides of this Lake Victoria town. Looming deadlines abound for the development of a full training manual on Indoor Residual Spraying (IRS) and for the package of print and radio materials that will support the spray campaign, which starts in mid-January.
I dreamed last night that I had a baby, and to keep it warm I put it in a low oven. When I came back an hour later he had turned into cornbread.
This may be linked to our plans to make gingerbread houses later this week. Or maybe not.
I dreamed last night that I had a baby, and to keep it warm I put it in a low oven. When I came back an hour later he had turned into cornbread.
This may be linked to our plans to make gingerbread houses later this week. Or maybe not.
Monday, November 1, 2010
Adventures in Food
I shall not be delayed by lack of photos.
Last night, a roast chicken, using Jamie Oliver's technique for roasting the potatoes - boil them for 12 minutes, let them steam dry for a minute, then rattle them around in the dry pot to get all chuffed and fuzzy, then add them to your partially cooked chicken and roast for 45 minutes. Then, as the chicken rests once out of the oven, pour the potatoes and pan juices into skillet and boil off the juice/let the taters soak it up, and fry a bit more in the chicken fat. It ain't duck fat, but I won't kick them out of bed.
Vij's Family Chicken Curry recipe - excellent. Probably even better with cilantro, which lay forgotten in the fridge.
Pan-roasted trout, who knew you were so easy! Also, butternut squash soup with pork stock is yummy, but v. porky. Perhaps too porky.
Coming up: Mussels a la mariniere and a report from Atlanta dining.
Last night, a roast chicken, using Jamie Oliver's technique for roasting the potatoes - boil them for 12 minutes, let them steam dry for a minute, then rattle them around in the dry pot to get all chuffed and fuzzy, then add them to your partially cooked chicken and roast for 45 minutes. Then, as the chicken rests once out of the oven, pour the potatoes and pan juices into skillet and boil off the juice/let the taters soak it up, and fry a bit more in the chicken fat. It ain't duck fat, but I won't kick them out of bed.
Vij's Family Chicken Curry recipe - excellent. Probably even better with cilantro, which lay forgotten in the fridge.
Pan-roasted trout, who knew you were so easy! Also, butternut squash soup with pork stock is yummy, but v. porky. Perhaps too porky.
Coming up: Mussels a la mariniere and a report from Atlanta dining.
Monday, September 13, 2010
Cookerrific Weekend
After a somewhat dismal working Saturday, in which not much work got done, and a mediocre capellini carbonara with chard was made (note to self, for the second time - Jamie Oliver's carbonara recipe ends up too dry. Needs to be more saucy. Especially with high-surface-area pastas!), I went all out on Sunday.
We began with the tomatoes.
Rinse and cut in half, longways, 5 lbs Roma tomatoes. Simmer them for 10 min and cook them down gently for an hour and a half.
(During this time, we started the pork stock)
Run tomatoes through a food mill (THANKS MOM AND DAD!) to remove skins and seeds. Rinse the pot and add 1 1/4 cups olive oil (yes you heard that right. Remember, olive oil is healthy!). Add 3/4 c minced onion and cook till translucent, then add 3/4 cup tiny diced carrots. And celery if you can stand it; I cannot. After a minute add back the tomato puree and 5 tsp salt, and 3/4 tsp sugar. Stir, cook for 20 min.
Freeze for winter.
Pork Stock!
First, roast a pig. Or find roasted pig bones. We had leftover a side of ribs, the pelvis, and some other bones. Put these in your stockpot with a couple halved onions, skin on, a leek, halved, one huge carrot, split, a head of garlic, split, skin on, parsley stems, peppercorns, celery (if you can stand it), bay leaf. Cover with water and simmer for 4-5 hours. Skim. "I say again, skim." Then toss all your bones etc and strain the stock. Let cool and remove some of the fat. Freeze for winter, reserving 4 cups for....
Lima Bean Soup!
Cook 5-6 slices bacon till crispy, remove and crumble. Cook 3 leeks, split lengthwise and sliced fine, gently in the fat for 5-10 minutes, or until soft and pliant. Dump, unceremoniously, 1 pound fresh lima beans into the pot and add 4 cups pork stock or until beans are covered, plus a little more. Cook for 10-30 minutes or until lima beans are tender to your liking. Blend with a stick blender or with some other appliance until creamy. Salt and pepper to taste. Serve with the bacon crumbles and snipped chives. So delicious, you will fight your dear spouse for the right to eat the last serving for lunch the next day. But you will win, because you made it.
I didn't forget dessert.
Salted-Butter Caramel Ice Cream.
Use David Lebowitz's recipe.
Watch sadly as the batter turns round and round in the mixer without freezing up.
Pour out batter and re-chill; set fridge and freezer to be colder in hopes of a better outcome on Tuesday.
We began with the tomatoes.
Rinse and cut in half, longways, 5 lbs Roma tomatoes. Simmer them for 10 min and cook them down gently for an hour and a half.
(During this time, we started the pork stock)
Run tomatoes through a food mill (THANKS MOM AND DAD!) to remove skins and seeds. Rinse the pot and add 1 1/4 cups olive oil (yes you heard that right. Remember, olive oil is healthy!). Add 3/4 c minced onion and cook till translucent, then add 3/4 cup tiny diced carrots. And celery if you can stand it; I cannot. After a minute add back the tomato puree and 5 tsp salt, and 3/4 tsp sugar. Stir, cook for 20 min.
Freeze for winter.
Pork Stock!
First, roast a pig. Or find roasted pig bones. We had leftover a side of ribs, the pelvis, and some other bones. Put these in your stockpot with a couple halved onions, skin on, a leek, halved, one huge carrot, split, a head of garlic, split, skin on, parsley stems, peppercorns, celery (if you can stand it), bay leaf. Cover with water and simmer for 4-5 hours. Skim. "I say again, skim." Then toss all your bones etc and strain the stock. Let cool and remove some of the fat. Freeze for winter, reserving 4 cups for....
Lima Bean Soup!
Cook 5-6 slices bacon till crispy, remove and crumble. Cook 3 leeks, split lengthwise and sliced fine, gently in the fat for 5-10 minutes, or until soft and pliant. Dump, unceremoniously, 1 pound fresh lima beans into the pot and add 4 cups pork stock or until beans are covered, plus a little more. Cook for 10-30 minutes or until lima beans are tender to your liking. Blend with a stick blender or with some other appliance until creamy. Salt and pepper to taste. Serve with the bacon crumbles and snipped chives. So delicious, you will fight your dear spouse for the right to eat the last serving for lunch the next day. But you will win, because you made it.
I didn't forget dessert.
Salted-Butter Caramel Ice Cream.
Use David Lebowitz's recipe.
Watch sadly as the batter turns round and round in the mixer without freezing up.
Pour out batter and re-chill; set fridge and freezer to be colder in hopes of a better outcome on Tuesday.
Thursday, September 9, 2010
Woo!
Just got my five-year multiple entry visa for Mali!
Now I just need to have reasons to go back after my next trip at the end of the month...
Now I just need to have reasons to go back after my next trip at the end of the month...
Tuesday, September 7, 2010
Labor Day Weekend
It ain't Labor Day without three separate trips to The Home Depot.
In the end, though, my office is painted a lovely blue, we got outside for a hike, and there was both barbecue and brunch. Pics soon!
In the end, though, my office is painted a lovely blue, we got outside for a hike, and there was both barbecue and brunch. Pics soon!
Sunday, September 5, 2010
Seltzer Yes
We picked up a Sodastream seltzer maker today. It works! Very easy to set up, and nice that it's no more complicated than necessary. It's clear that future versions will need some sort of biometric reader to deliver the exact level of bubbliness each inhabitant requires, but the current model has no buttons, LEDS, and doesn't even use electricity. In these uncertain times, it is comforting indeed to know that not even catastrophic infrastructure failure will prevent us from carbonating whatever water we've stockpiled in the basement.
p.s.: Anyone have a good idea what we should do with twelve soda syrup samples we'll never use? Reward for proposing the best idea is, of course,
twelve soda syrup samples.
p.s.: Anyone have a good idea what we should do with twelve soda syrup samples we'll never use? Reward for proposing the best idea is, of course,
twelve soda syrup samples.
Wednesday, September 1, 2010
Halibut in Coconut Curry
Josh's first day of school is today, so last night I was on dinner duty while he prepped. I've long been meaning to cook more fish - or really, just to cook ANY fish. Flipping through trusty Jamie Oliver, I came up with nothing great (all those roasting recipes might look better in the fall), but then I took out the Vij's cookbook my folks gave Josh for Christmas. There was an easy-looking halibut curry recipe. Sold.
I got the halibut at Whole Foods and Josh brought 19 million spices from Philadelphia, so we were all set, except for the curry leaves. Hm. Curry leaves. Supposedly one has to have a series of connections in Indian grocery stores in order to locate these curry leaves, when they are fresh, and go pick them up under cover of night, or first thing at 10am when the delivery truck shows up. Not an option at 7pm. So I fried some dry bay leaves instead and proceeded with the garlic, pureed onion, tomatoes and spices, simmering all the water out, and then added the coconut milk and water.
The halibut got panko'd and gently fried in a pan, which meant that then you get to do that thing they do in fancy restaurants, where they serve you the nice fish, and then pour the sauce over it in front of you.
Whole Foods also supplied some decent garlic naan and we used the rice cooker (definitely the appliance I was most skeptical about putting on the registry...and now use most often! Thanks Cristina!) and MAN O MAN was this dish delicious. The cayenne gave it a subtle heat and yes it was too salty, but perhaps only restaurant salty, and the coconut was not overpowering in any way but just there, unctuous, with the bright tomatoes and the tender flaky halibut, with some panko crunch to keep things interesting.
It was actually really delightful to cook for Josh. Whether this is tapping into some inner wifely self or just easier (sans kitchen tension when we are cooking together) remains to be seen.
I got the halibut at Whole Foods and Josh brought 19 million spices from Philadelphia, so we were all set, except for the curry leaves. Hm. Curry leaves. Supposedly one has to have a series of connections in Indian grocery stores in order to locate these curry leaves, when they are fresh, and go pick them up under cover of night, or first thing at 10am when the delivery truck shows up. Not an option at 7pm. So I fried some dry bay leaves instead and proceeded with the garlic, pureed onion, tomatoes and spices, simmering all the water out, and then added the coconut milk and water.
The halibut got panko'd and gently fried in a pan, which meant that then you get to do that thing they do in fancy restaurants, where they serve you the nice fish, and then pour the sauce over it in front of you.
Whole Foods also supplied some decent garlic naan and we used the rice cooker (definitely the appliance I was most skeptical about putting on the registry...and now use most often! Thanks Cristina!) and MAN O MAN was this dish delicious. The cayenne gave it a subtle heat and yes it was too salty, but perhaps only restaurant salty, and the coconut was not overpowering in any way but just there, unctuous, with the bright tomatoes and the tender flaky halibut, with some panko crunch to keep things interesting.
It was actually really delightful to cook for Josh. Whether this is tapping into some inner wifely self or just easier (sans kitchen tension when we are cooking together) remains to be seen.
Thursday, August 12, 2010
Captured: America in Color from 1939-1943 – Plog Photo Blog
Captured: America in Color from 1939-1943 – Plog Photo Blog: "Captured: America in Color from 1939-1943
Posted Jul 26, 2010
Share This Gallery
These images, by photographers of the Farm Security Administration/Office of War Information, are some of the only color photographs taken of the effects of the Depression on America’s rural and small town populations. The photographs are the property of the Library of Congress and were included in a 2006 exhibit Bound for Glory: America in Color."
Posted Jul 26, 2010
Share This Gallery
These images, by photographers of the Farm Security Administration/Office of War Information, are some of the only color photographs taken of the effects of the Depression on America’s rural and small town populations. The photographs are the property of the Library of Congress and were included in a 2006 exhibit Bound for Glory: America in Color."
Wednesday, August 11, 2010
Update on Belt Mystery
Turns out, boring, it's from my colleague-in-Tanzania's mother-in-law. His son left the belt at grandma's house. Just in case anyone was still following this story.
Freelancing for Big Pharma
I just submitted an article that Bayer asked me to write for their Public Health Journal. Mama needs a new couch!
It was fun, though, and good for the writing exercise. I do feel significantly more confident about tackling actual articles for peer-review now, so the benefits are more than monetary.
I don't think it will count towards Josh's and my race to publish first, though...so that's still on!
It was fun, though, and good for the writing exercise. I do feel significantly more confident about tackling actual articles for peer-review now, so the benefits are more than monetary.
I don't think it will count towards Josh's and my race to publish first, though...so that's still on!
Tuesday, August 3, 2010
Is someone trying to tell me something?
I got a package at work from Kathy Kling of Canton Ohio.
I don't know Kathy, but I opened it.
Inside was a boy's black web belt, with a gray dragon pattern on it. The belt appears to have originated in China, via Target.
It is too small.
What the what?!
I don't know Kathy, but I opened it.
Inside was a boy's black web belt, with a gray dragon pattern on it. The belt appears to have originated in China, via Target.
It is too small.
What the what?!
Monday, August 2, 2010
Wordless Weekend
Because I'm lazy writing an article and not supposed to be having fun in the evenings: a slideshow.
It was delicious!
If you were one of the photographers, or just interested in seeing all 200+ photos in their gory (and cute, depending on the subject) detail - you may visit the full photo album.
It was delicious!
If you were one of the photographers, or just interested in seeing all 200+ photos in their gory (and cute, depending on the subject) detail - you may visit the full photo album.
Saturday, July 3, 2010
New Digs
This weekend we're in Ambre d'Hotes, a B&B right on the main road not too far from Pointe des Almadies. The hotel website falsely advertises a pool, but the place is charming. We've met some lovely ladies from Unicef Zimbabwe and Zambia who were here for an HR meeting, and there are pretty delicious evening 3-course dinners with wine, for a very reasonable price. The internet is fairly good depending on your room, and you can watch the World Cup games on one of the African channels (the Ivorian one seemed to have the best sound), but not CNN. Which is perhaps a relief.
During the week there have been power cuts, and on Wednesday evening the transformer caught on fire. The generator ran Thursday night and by Friday the electricity was back to normal. Mighty quick service in my experience!
Terrace where breakfast and dinner are served, behind the main building.
View of the main building, from the back garden. The things that look like giant wooden Q-tips are mortars. Or pestles. The thing you pound with, not the receptacle.
The back building. My room is the second floor.
Burned out transformer. I totally slept through the whole thing.
During the week there have been power cuts, and on Wednesday evening the transformer caught on fire. The generator ran Thursday night and by Friday the electricity was back to normal. Mighty quick service in my experience!
Terrace where breakfast and dinner are served, behind the main building.
View of the main building, from the back garden. The things that look like giant wooden Q-tips are mortars. Or pestles. The thing you pound with, not the receptacle.
The back building. My room is the second floor.
Burned out transformer. I totally slept through the whole thing.
Monday, June 28, 2010
Sunday, June 27, 2010
Surfing in Dakar
We're staying at Hotel des Almadies, which used to be a Club Med, and still retains an expansive beachy resort feel, though concrete and paint are crumbling and peeling. Nonetheless, the petanque courts and the ping pong tables and volleyball courts remain, enticing the weekend pool-goers away from the massive circular swimming pool for at least a few minutes.
The Hotel is on the westernmost point of Africa (Pointe des Almadies), and each morning there are gigantic waves (15 feet?) crashing onto a rocky beach. I had thought the rocks posed too great a danger for surfers, but when I walked out this morning, four of them were proving me wrong. Diving under waves and paddling out, they caught a few good rides before I left them to take care of my laundry.
The Hotel is on the westernmost point of Africa (Pointe des Almadies), and each morning there are gigantic waves (15 feet?) crashing onto a rocky beach. I had thought the rocks posed too great a danger for surfers, but when I walked out this morning, four of them were proving me wrong. Diving under waves and paddling out, they caught a few good rides before I left them to take care of my laundry.
Thursday, June 24, 2010
Thursday, May 27, 2010
Next few weeks
Boy, the blogging has really fallen off, hasn't it? I suspected when I got engaged I wasn't going to be one of those bride/bloggers, endlessly posting about napkins and ketubahs and DIY place cards, and sure 'nuff, it has been pretty quiet on the old wedding planning front. Not that a lot of planning hasn't gone into this thing - there are google spreadsheets with 20 tabs, a ceremony script (we are doing rewrites on Tuesday), RSVP forms, you get the picture. I have been reading a few blogs (weeding out the ones that just perpetuate the spendspendspend or even DIYDIYDIY mentality that are the current norms). The sane blogs I read have useful advice like "organize the hell out of your wedding", and "focus on the three important things, and spend money on those". Done and done.
Anyway, wanted to let everyone know that things are under control, and that also by the way we are MOVING on Tuesday June 1. To a place on Keswick in Hampden. It should be awesome. We will dump the boxes and then flee to Philly for wedding prep and festivities, and then off to Montreal, for beaucoup foiegras eating adventures.
We'll post pictures and video here of the wedding etc - so stay tuned!
Anyway, wanted to let everyone know that things are under control, and that also by the way we are MOVING on Tuesday June 1. To a place on Keswick in Hampden. It should be awesome. We will dump the boxes and then flee to Philly for wedding prep and festivities, and then off to Montreal, for beaucoup foiegras eating adventures.
We'll post pictures and video here of the wedding etc - so stay tuned!
Monday, May 10, 2010
Friday, May 7, 2010
Greek Protest Dog
A dog in Greece has shown up at lots of protests over the years....from The Guardian (via Sean). Here, he's just resting after a tussle with that mean banner.
Office Olympics Synchronized Chair Dancing Event
Bollywood "Jai Ho" Routine, and then Lady Gaga "Telephone" Routine.
Tuesday, May 4, 2010
New Digs
We have a place to live as of June 1! It's near Nick and Johanna, the 34th Street Miracle, and Falkenhan's Hardware. And the park!
We move June 1. With movers. This is no time to mess around! BBQ and Pig Roast in July.
 |
We move June 1. With movers. This is no time to mess around! BBQ and Pig Roast in July.
Wednesday, April 28, 2010
I shouldn't be too surprised
With the recent increase in enormous white Crate & Barrel boxes on our porch recently, I shouldn't have been too surprised. I called C&B to check on a few items that were part of a larger order but which still hadn't arrived, a month after the first items, and it turns out they were probably stolen off our porch.
Now, C&B has insurance or FedEx has insurance (interestingly, the UPS boxes all arrived, while the FedEx ones listed no signature and were all missing), so in fact no one is out any money (and some person has some sweet free pitchers and a quiche dish!). But now all deliveries to our house are compromised, even for my roommates, who didn't do anything to deserve this.
Fortunately our kind officiant, who lives not too far away, in a house whose porches are nicely hidden by enormous hedges, offered to take delivery of the rest of our things. This deserves a mega-thank-you, but I'm also happy to have an excuse to go see him and his wife more often.
Now, C&B has insurance or FedEx has insurance (interestingly, the UPS boxes all arrived, while the FedEx ones listed no signature and were all missing), so in fact no one is out any money (and some person has some sweet free pitchers and a quiche dish!). But now all deliveries to our house are compromised, even for my roommates, who didn't do anything to deserve this.
Fortunately our kind officiant, who lives not too far away, in a house whose porches are nicely hidden by enormous hedges, offered to take delivery of the rest of our things. This deserves a mega-thank-you, but I'm also happy to have an excuse to go see him and his wife more often.
Thursday, April 22, 2010
Dalmatian Performance Art/Slow Food
You know when I post these things of Kima it leads me to all these other Youtube videos. Here's an excellent performance art installation.
Kima in Booties Part Deux et Trois
Kima, if you don't know her, is one of those dogs that will suffer any number of indignities (including zero, zero indignities) with a sad face, but her chin up. "Why, why do you make it so hard?" she seems to ask. "Why do you make it so hard for me to loooooove you? All I want is to cuddle. And hunt small furry animals."
I picked up some booties for her at REI after trying out a friends' pair (see previous posting), but I don't really like them as much as the BarkNBoots (which have a ridiculous amount of Vibram sole-action). But I couldn't return them without taking advantage of the unconditional guarantee at REI, and making Kima wear them while I filmed her.
And so, without further ado, sad awkward doggie.
In other news, enjoy the shots of the house in this video - we are moving out in June! Yes, just before the wedding. Yes, with professional help. We are at the 'approved but not yet signed' stage of the process. We will keep you posted.
I picked up some booties for her at REI after trying out a friends' pair (see previous posting), but I don't really like them as much as the BarkNBoots (which have a ridiculous amount of Vibram sole-action). But I couldn't return them without taking advantage of the unconditional guarantee at REI, and making Kima wear them while I filmed her.
And so, without further ado, sad awkward doggie.
In other news, enjoy the shots of the house in this video - we are moving out in June! Yes, just before the wedding. Yes, with professional help. We are at the 'approved but not yet signed' stage of the process. We will keep you posted.
Thursday, April 8, 2010
Monday, April 5, 2010
Dog Boot Hilarity
Poor little Kima. This video was taken by Brigid a few weeks ago during a very very rainy camping trip. It took Kima a few minutes to get used to the booties.
Thursday, April 1, 2010
karpas
Karpas is the green vegetable dipped in salt water early in the Passover seder--parsley in my family, symbolizing Spring rebirth and renewal and the tears of slavery. I've always liked the notion that Passover asks for us to recall the deprivations of the past even as we recline in the luxury of present freedom. We tell it as a progression from the salt tears of bondage to the hope and greens of liberty, but I think Passover is also the story of how to think about two things at once. It's about how to hold on to hope in the face of hardship and delays and 40 years in the desert, and how to celebrate the first eggs and green vegetables of Spring.
On my last jog out to Bartram's, I arrived just as the gardener finished prepping the beds by the house. Nice wide beds of dark, crumbly earth, raked flat around a few carefully preserved weeds. What are those, I asked? And she said watercress, and that I should try a leaf. I've always liked mustardy greens, and these were that. What's better than the first greens of spring? Ones that lasted all through Philadelphia's snowiest recorded winter, and put you in mind of winters past and the spring still to come. And tasty too!
On my last jog out to Bartram's, I arrived just as the gardener finished prepping the beds by the house. Nice wide beds of dark, crumbly earth, raked flat around a few carefully preserved weeds. What are those, I asked? And she said watercress, and that I should try a leaf. I've always liked mustardy greens, and these were that. What's better than the first greens of spring? Ones that lasted all through Philadelphia's snowiest recorded winter, and put you in mind of winters past and the spring still to come. And tasty too!
Wednesday, March 17, 2010
Tuesday, March 16, 2010
Bisso Na Bisso new album?
Tuesday, March 9, 2010
Boeuf Bourguignon
I scooted out of work at 5pm on the nose last night to hunt and gather some more stew beef, carrots, beef stock and red wine for Julia's Boeuf Bourguignon recipe. Too bad I didn't get onions because we were fresh out of onions back home! Still, that boeuf was nice 'n tasty at 9:30pm after 2 1/2 hours in the old oven and a whole bottle of wine (minus one glass). The sauce is the best part, and now I'm ready for Baltimore Snowpocalypse 3, with huge pyrex dishes of noodles and stew in the fridge.
What's that? It's 62 degrees out today? Fiddlesticks. Here's your recipe, courtesy Knopf.
What's that? It's 62 degrees out today? Fiddlesticks. Here's your recipe, courtesy Knopf.
Monday, March 1, 2010
No More Ridiculous Car Trips!
From the "Handy Lessons From Overseas on Walking and Bicycling":
It gets better:
I think if I handed out flyers to stuck drivers during rush hour in Baltimore I might be punched in the face!
Anyway, more pictures of what Malmo is doing here in this pdf.
Perhaps the catchiest is that of Malmö, Sweden, which is called "No More Ridiculous Car Trips." This multifaceted campaign aims to influence how people choose to travel for short vehicle trips. According to official statistics, half of all car trips within the city of Malmö are shorter than 3 miles (5 kilometers), and about one-third are shorter than 1.9 miles (3 kilometers), distances that can be covered easily on a bike.
It gets better:
To promote the campaign, Malmö offers bicycle maps, brochures, and competitions to select the most ridiculous car trip (the winner receives a free bicycle), and posts decorative banners around town. The city also holds staged events such as having a group of cyclists ride the streets at rush hour and provide car drivers stuck in traffic with information about bicycling. Malmö also is trying to reduce the number of motor vehicle trips the city staff makes. On the day the scan team visited, the city launched a bicycle sharing program for municipal employees to use during the workday. Malmö staff took the scan team members on a bicycle tour of the city's innovative facilities.
I think if I handed out flyers to stuck drivers during rush hour in Baltimore I might be punched in the face!
Anyway, more pictures of what Malmo is doing here in this pdf.
Thursday, February 18, 2010
Window Office
This has been a pretty good year. I mean, promotion, engagement, these are awesome, but nothing beats:
A WINDOW OFFICE!
I move in tomorrow.
A WINDOW OFFICE!
I move in tomorrow.
Sunday, February 7, 2010
Snowpacalypse 2010, Pics by Edith
Edith took these during the storm this weekend - thunder and lightning apparently came along with the snow! The darker ones were taken in the middle of the night.
Friday, January 29, 2010
Tanzanian Wedding
Last night Waziri, our second-in-command at COMMIT, got married! They had a muslim wedding at the mosque in the afternoon, and then a hugely fancypants reception, Western-style, in the evening. Anna and I got there about 8:15 because of traffic, and there weren't many folks there. Congolese party music was going and a gaggle of older ladies shuffled around the dance floor, their grim party faces on.
The decor was all blue and white bunting and flashing plastic lights and these remarkable vases filled with blue liquid and topped with plastic flowers. You can maybe see the huge white thrones up on the dias. No expense was spared, and the carbonated beverages were flowing. Two cokes later at 10:30 no one had showed up but the traditional dancers from Waziri's village down south in Tanzania, who had long crazy hair, not quite dreadlocks. I asked Margaret, the office manager, why they wore their hair that way. "Oh, you know - artists," she sniffed. "They like to be...different."
I think we got some soup and then things started happening:
Then they called me up to be one of the five openers of the "champagne". The three men all tilted their bottles back and forth for five minutes before opening; the lady next to me did not. The men proudly spilled champagne all over the floor (which made for a sticky time later, I can attest) and us girls smiled, popped the corks, and rolled our eyes.
Then they asked me in Swahili to serve the bride and groom but of course I didn't understand so there was this awkward moment before they realized they had to say it again in English.
After the cake cutting, the embarrassing sing-along by the MC to the Lionel Richie song, the feeding of cake to not only the bride and groom but the best man, maid of honor, and the junior bridesmaid and groomsman, the first dance, and family introductions, the dancing began. We'd had some vegetable soup earlier in the evening but it was clear there would be no more food coming for a good bit, and it was 11. We danced our way up to Waziri to say goodbye, and he was so happy. It was great.
 |
| From Waziri Wedding |
The decor was all blue and white bunting and flashing plastic lights and these remarkable vases filled with blue liquid and topped with plastic flowers. You can maybe see the huge white thrones up on the dias. No expense was spared, and the carbonated beverages were flowing. Two cokes later at 10:30 no one had showed up but the traditional dancers from Waziri's village down south in Tanzania, who had long crazy hair, not quite dreadlocks. I asked Margaret, the office manager, why they wore their hair that way. "Oh, you know - artists," she sniffed. "They like to be...different."
I think we got some soup and then things started happening:
 |
| From Waziri Wedding |
 |
| From Waziri Wedding |
 |
| From Waziri Wedding |
Then they called me up to be one of the five openers of the "champagne". The three men all tilted their bottles back and forth for five minutes before opening; the lady next to me did not. The men proudly spilled champagne all over the floor (which made for a sticky time later, I can attest) and us girls smiled, popped the corks, and rolled our eyes.
Then they asked me in Swahili to serve the bride and groom but of course I didn't understand so there was this awkward moment before they realized they had to say it again in English.
After the cake cutting, the embarrassing sing-along by the MC to the Lionel Richie song, the feeding of cake to not only the bride and groom but the best man, maid of honor, and the junior bridesmaid and groomsman, the first dance, and family introductions, the dancing began. We'd had some vegetable soup earlier in the evening but it was clear there would be no more food coming for a good bit, and it was 11. We danced our way up to Waziri to say goodbye, and he was so happy. It was great.
All the Single Ladies
I can only get a half-second of this at a time on the slow line in Tanzania, but blogging it so I will go back later (in Dakar tomorrow?) to watch:
And this one too. Thanks Volker for the share!
And this one too. Thanks Volker for the share!
Thursday, January 28, 2010
Hiring: Lessons Learned
When advertising 5 jobs in a Senegalese newspaper, I recommend telling applicants to send their dossiers to NGO_hiring@gmail.com instead of your own email address. Also, you don't need to see their diplomas and letters of good work from their employers, even though other job postings include this. If you don't, surely you will suffer a fate similar to mine - all of the out of work accountants and administrative assistants flooding your inbox with terribly-formatted CVs and 5MB scans of their college degrees and recommendation letters. This will immediately exceed capacity and prevent you from receiving any more mail, requiring you to ask the new hire to logon to your desktop and read and process all your mail, deleting as she goes.
No fun for anyone!
No fun for anyone!
Sunday, January 24, 2010
Hotel Alexander, Dar es Salaam
This hotel is awesome. It's on the same street as Rob, our Chief of Party, and was turned into a hotel about a year and a half ago (or so the staff tells me). Downstairs there's a comfortable, well-decorated dining room with two long tables, and two wings of rooms stretch out from the back, flanking the garden/pool area. The food is AMAZING, fresh fish, huge prawns, very reasonable, and cooked perfectly. Seasoning is not skimpy: the cook knows how to use salt well, but it's not overpowering.
The rooms are large and there's a third story bar above the dining area that is open on the sides, with three cushiony nooks on the long side that one can settle down in with a book or a laptop or a group of friends, and a few tables for dining off to the far side. Gorden, the owner, is warm and welcoming, as are the two main staff, Felix and Mohammed.
Only drawbacks are that the wireless doesn't quite reach to my room (when I'm sitting on the bed - which makes it easier to concentrate on work!) and the a/c fans are quite loud, but these are definitely not dealbreakers. My ethernet cable setup at the desk works fine, or I can go upstairs to the bar to work wirelessly.
The rooms are large and there's a third story bar above the dining area that is open on the sides, with three cushiony nooks on the long side that one can settle down in with a book or a laptop or a group of friends, and a few tables for dining off to the far side. Gorden, the owner, is warm and welcoming, as are the two main staff, Felix and Mohammed.
Only drawbacks are that the wireless doesn't quite reach to my room (when I'm sitting on the bed - which makes it easier to concentrate on work!) and the a/c fans are quite loud, but these are definitely not dealbreakers. My ethernet cable setup at the desk works fine, or I can go upstairs to the bar to work wirelessly.
 |
| From Travel |
 |
| From Travel |
 |
| From Travel |
Thursday, January 14, 2010
Ibex Tuck Gloves Review
These gloves are softshell, with wool lining. They are bulky. And they are warm. The leather palms are nice, but the nosewipe ("flock" nosewipe) leaves a lot to be desired. Not that I used it on my nose during the testing period! It's just not at all fuzzy - same as the outside softshell of the glove. The seam running between the thumb and forefinger felt bulky and irritating on the left hand, but not the right, so it's possible a different pair would not have that issue, but it made for noticeably uncomfortable biking.
I've ended up sending both these Ibex gloves back and turning to a more tried-and-true approach - glove liners (currently my cheapo H&M gloves) and a windblocking shell (Joshua's pair from last season). Warm enough and the least bulky option out there.
Friday, January 8, 2010
Tuesday, January 5, 2010
Ibex Shak Gloves Review
Between Christmas and New Year's I biked into the office for three days, in bitter cold and blustery winds. My regular fleece gloves were not doing the trick and my thumbs got froze and painful by the end of the 2 mile trip.
I ordered a pair of Ibex Shak Gloves, which have leather on the palm and a double layer of wool on top, and didn't think that they would be terribly warm or windblocking for the bike ride, but this morning it was 25 degrees and my hands felt fine on the ride in. The fit is a little long in the fingers and that helps to trap air, but doesn't seem to interfere too much with dexterity.
A couple other pairs of gloves are on their way for review and testing, and I will keep you posted.
Monday, January 4, 2010
Saturday, January 2, 2010
New Year's Eve Dinner
Fergus Henderson's Duck Legs and Carrots. Lessons learned:
"Add chicken stock until duck legs are showing like alligators in a swamp" is not the same as 1 3/4 cups of stock.
This is too much. I unbasted most of the liquid about an hour through the 90 minute cooktime, but then we got to make it into soup with the leftover carrots the next day, so no harm no foul.
So you end up with this:
Bitman's Chicken Liver Pate ( a little blurry) - so cheap, so easy, so delish.
Duck, bread, and roasted teeny brussels sprouts. Happy 2010!
Oh yes and don't forget dessert - Molten Chocolate Lightning Cake.
Really, it takes ten minutes. I stole this from Hedonic Monica when looking for a chocolate dessert I could make in a ramekin. I used 54% Bakers semisweet chocolate.
"Add chicken stock until duck legs are showing like alligators in a swamp" is not the same as 1 3/4 cups of stock.
 |
| From Food |
 |
| From Food |
This is too much. I unbasted most of the liquid about an hour through the 90 minute cooktime, but then we got to make it into soup with the leftover carrots the next day, so no harm no foul.
So you end up with this:
 |
| From Food |
Bitman's Chicken Liver Pate ( a little blurry) - so cheap, so easy, so delish.
 |
| From Food |
Duck, bread, and roasted teeny brussels sprouts. Happy 2010!
 |
| From Food |
Oh yes and don't forget dessert - Molten Chocolate Lightning Cake.
 |
| From Food |
Really, it takes ten minutes. I stole this from Hedonic Monica when looking for a chocolate dessert I could make in a ramekin. I used 54% Bakers semisweet chocolate.
1/2 c butter
4 oz dark chocolate (I use 62% Scharffen Berger)
1/4 c sugar (I use brown or white interchangebly)
2 eggs
2 egg yolks
2 tsp flour
pinch salt
berries, coulis, mint, chocolate sauce, fresh vanilla cream, or powdered sugar (for decor)
Butter and flour four ramekins. Preheat oven to 450. Using a double boiler, melt chocolate and butter. In a separate bowl, whisk eggs, yolk, sugar, and salt. Whisk in hot chocolate-butter mixture, slowly and carefully so not to create a chocolate omlette. Divide amongst ramekins. Either bake for 10-12 min (depending on how molten you prefer your center), or refrigerate until ready to use. After baking, run a knife around cake edge and turn carefully upside down onto a plate. Allow to set for 1 minute before pulling off ramekin. Decorate and serve warm.
Friday, January 1, 2010
carbonara
Bacon/guanciale saute until crisp, add cream
4 yolks + 2 eggs. .6 lbs pancetta, 3/4 c cream.
butter 6 tbl soft butter. beat that till soft and fluffy.
3 whole and two yolks or vice versa, beat that with 3/4 c parm.
butter first, toss.
then hot bacon/cream
then eggs/cheese
4 yolks + 2 eggs. .6 lbs pancetta, 3/4 c cream.
butter 6 tbl soft butter. beat that till soft and fluffy.
3 whole and two yolks or vice versa, beat that with 3/4 c parm.
butter first, toss.
then hot bacon/cream
then eggs/cheese
Subscribe to:
Posts (Atom)
Posts
