It's been too long, is that OK?
The year's been great in several ways...
There are some things I'd want to hide
If I knew you'd take a peek inside
So you won't see that I'm a man
More average than superb I think
Some things I've done have made me proud
And others they might draw a wink
But some of them hang over head
Like steam or smoke or even a shroud.
But all in all, I think I've found
I have some things I'd like to say
And so I'll cut myself some slack
And quickly and quietly come back,
I'll make no promises to print,
Besides, it's my blog anyway...
Sunday, December 20, 2009
Tuesday, February 17, 2009
The Art of Science
If science is the study of a topic in our universe, art should be the experience portion of the science.
What do we mean by the "art of cooking," for example? Is cooking a science at some level?
I estimate that cooking at a granular level, is the juxtaposition of edible chemicals under the application of various catalysts and "accelerants" until an optimal combination is obtained, no? Is there any wonder why my cooking often tastes like a science project?!
How do I know how much salt is enough? Check the recipe, right? So if I "follow" the recipe and the food still comes out like a sheet of exposed film, and just as edible, what gives? Perhaps I should have tasted it?
To hear, taste, touch, smell, and even to apply a visual test, these are the experiential terms, and these things occur in space and take up time.
It becomes obvious that for a simple recipe the investment of the extra time it takes to taste the food after seasoning is all the experience needed for success. More complex recipes require more experience either in the amount of senses involved, or the amount of time spent, or both.
Can you teach an old dog new tricks? Teach him how to wait first. Teach him to go slow and get immersed in all his senses. Move the new trick from printed page to fruition.
What do we mean by the "art of cooking," for example? Is cooking a science at some level?
I estimate that cooking at a granular level, is the juxtaposition of edible chemicals under the application of various catalysts and "accelerants" until an optimal combination is obtained, no? Is there any wonder why my cooking often tastes like a science project?!
How do I know how much salt is enough? Check the recipe, right? So if I "follow" the recipe and the food still comes out like a sheet of exposed film, and just as edible, what gives? Perhaps I should have tasted it?
To hear, taste, touch, smell, and even to apply a visual test, these are the experiential terms, and these things occur in space and take up time.
It becomes obvious that for a simple recipe the investment of the extra time it takes to taste the food after seasoning is all the experience needed for success. More complex recipes require more experience either in the amount of senses involved, or the amount of time spent, or both.
Can you teach an old dog new tricks? Teach him how to wait first. Teach him to go slow and get immersed in all his senses. Move the new trick from printed page to fruition.
Thursday, January 15, 2009
Cold Comfort
Today in our nation's largest metropolis we had the coldest weather of the season, but I didn't get to *enjoy* it because I busted my calf muscle and have been holed up at home for 3 days with my leg in rest, ice, compression and elevation. So I lied, I put ice on my leg, so I did have a taste of today's weather, but that is as they say, cold comfort, when what I really wanted was to be out and about, complaining about the weather with everyone else.
Tuesday, January 13, 2009
Be it resolved
Do you make new year's resolutions? I don't any more. I just do things. If I finish them, so be it. If not, I move on to something more interesting.
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