Tag Archives: try it

Vocabulary Words

Why brush up on your vocabulary? Because it’s awesome, that’s why. As an exercise, you can also try to write a story using ALL of the vocab words, no matter how random.

Autogyro – An aircraft that gets its lift from autorotation (what happens when a helicopter loses power to the main rotor) of a large, unpowered rotor, rather than fixed wings. It gets thrust from a propeller in front (or behind). Hilarity ensues.

Blinkered – Blinkers are eyewear for horses that blocks the creature’s incredibly broad peripheral vision (horses can see almost 360 degrees around them, except directly behind their butt, and right in front of their face), making sure the horse can focus only on things in front of them. To be blinkered is to be blind to anything else but what you’re focused on, as if you were wearing metaphorical blinkers. The black cups behind the eye of this horse’s green hood are blinkers.

A horse wearing a green hood with black blinkers behind the eyes.

By nakashi from Chofu, Tokyo, JAPAN (P6053439) [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Brazen – Incredibly bold. OR Literally made of brass. Whichever. The famous Benin Plaques (infamously looted from Benin) are made of cast brass. The palace roof beams were capped with these brazen relief panels.

Bunting – Another one with multiple meanings, none of which are remotely related! The act of hitting a bunt in baseball, where you intentionally hit the ball very short into the infield. OR Cloth streamer-like decorations for a parade or party. OR Certain species of small songbird. OR That “friendly headbutt” thing cats do.

Dewlap – Dangly skin under the neck. Anoles are lizards famous for their large dewlaps. This bull at a fair has a magnificent dewlap:

zebu bull at a mexican fair. With bouncy castle in the background. he's got a saddle on.

By A01333649 (Own work) [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons

Ire – rage, wrath. Very much angryness. Flip all the tables.

Orthodox – literally “correct practice” – the conventional, accepted way to do things.

Rancid – Fat that has gone bad from exposure to oxygen has gone rancid. Rancid bacon smells gross. Don’t cook with it.

Scurvy – A disease caused by a lack of Vitamin C in the diet. That’s why you eat your fruits and veggies! Especially common with sailors, before people figured this out completely, because they’d be away for months at a time, and fruit and veggies wouldn’t keep, but ship’s biscuits (hardtack) and salted meat would.

Serial – Something that occurs more than once on different occasions. The reason Charles Dickens’ books are so long is that they were published serially, in chapters.

 

Everything in a Sentence:

An orthodox investigation – focused on mechanical causes and pilot error – would never have turned up the real cause of fatalities after the autogyro crash in the remote Canadian wilderness. Blinkered as they were by a focus on more common causes, the team did not accept the brazen insistence of the medical examiner that, although they had survived the crash relatively unharmed, the crew had died of scurvy, after the emergency beacon had failed to activate and all they were left to eat was a tin of rancid cashews.

The head of the investigation team looked out on the forest once the site was accessible in the Spring. Buntings flitted in the splintered trees. His jowly dewlap shook with ire – how many of these serial tragedies must occur before the emergency beacons were improved to survive crash forces, or flight crews required to carry lemonade concentrate? The accident report would be scathing, and take the industry to task for their negligence of health and safety.

Apicius

What do you do if a bunch of Ancient Romans fall through a hole in time, and end up in your neighborhood? Invite them to dinner, of course! It’s important to be prepared to host time travelers.

If you’re planning a banquet at an insane house party for Ancient Romans, Apicius has you covered – extant books include various main courses, veggie dishes, fish, and fowl, and food preservation. Fortunately, the library has an English translation of this Probably-Fifth-Century cookbook.

Cover of Apicius: cookery and dining in Imperial Rome.

Get your English translation right here. You’re welcome!

Although there are free downloads of an old translation – good enough in a culinary emergency – the newer translation is definitely better. Or, if you’re feeling really adventurous, there’s the original Latin. Here’s some recipes I’ve adapted from the Latin and the old translation, to give you an idea of the range of dishes in the book. Let’s start with a fairly familiar one:

 

Leeks n’ Beans

A closeup of a giant pile of green beans.

Fresh. Green. Beans.

Aliter porros: in aqua elixiati erunt, fabae nondum conditae plurimum admisce conditurae, in que eos manducaturus es.

Other leeks: in water that cooked the leeks, boil green beans that haven’t been cooked. Mix leeks and beans, and serve.

That’s not too hard. Get leeks and green beans. Cut the bottoms and the dark green parts off the leeks, chop up and swish around in a bowl of water to get any grit out of the leeks. Boil the leek chunks in water, and reserve the water, keeping the leeks aside in a serving bowl. String the beans, if necessary, and boil the beans in the water you just took the leeks out of. When the beans are tender, fish them out, and toss them with the leeks in the serving bowl.

A nice hot salad. So far so good!

 

Sardine Loaf

A pile of sardines.

Sardines.

Patine de apua fricta: apuam lavas, ova confringes et cum apua commisces. Adicies liquamen, vinum, oleum, facies ut ferveat, et cum ferbuerit, mittes apuam. Cum duxerit, subtiliter versas. Facies ut coloret, oenogarum simplex perfundes piper asparges et inferes.

Whipped sardine loaf: clean sardines, mix eggs with sardines. Add liquamen [a Roman fermented fish sauce], wine, oil, and stock, and let it heat [in the mold, presumably]. With care, turn over [the mold so the loaf is free]. To help it color, let it cook long enough to brown. Drizzle with oenogarum [a different fish sauce with wine in it], sprinkle with pepper and serve.

Okaaaaaaay. It’s still doable, but I’m going to have to get… creative… and you’d better like your fish extra jiggly, and your eggs extra fishy.

Materials: a mixing bowl, a spoon, a loaf tin or muffin tin (!!), or something else that is bakeable for a mold, a serving plate to turn it out on, oven mitts. OR a coffee mug and a microwave (!!!), if you can’t use the stove and oven.

Ingredients: a can of sardines, raw eggs, olive oil, fish or veggie stock, white wine (optional!), fish sauce (you can get it in the international section of the supermarket, or in East Asian or Southeast Asian food stores – if you can’t get fish sauce, Worcestershire sauce can be substituted.)

Procedure: open the can of sardines into a mixing bowl, and mash them. Add eggs, a splash of oil, stock, maybe some white wine, and a dash of fish sauce or Worcestershire sauce to taste (yeaaahh…), and stir thoroughly until everything is a grayish yellow slurry. Oil the tin you’re planning on using as a mould, and pour the egg-and-fish mixture in, leaving room for it to rise. [OR: pour the slurry into a microwave-safe bowl or mug and microwave on high for 40 seconds or so at a time, watching carefully to see that it doesn’t rise too high. Puncture with a fork if it tries to escape the mug. Nuke it until it’s set up.] Preheat oven to 375 F, and bake until the mold has set up. Turn out the mold onto the plate to serve. Drizzle with more fish sauce and sprinkle with pepper and serve.

 

Stewed Ostrich

A photo of a male ostrich, with nice pink legs visible.

To be fair, the drumsticks on an ostrich are enormous. Which is really half the problem, actually.

In struthione elixo: piper, mentam, cuminum assum, apii semen, dactylos vel caryotas, mel, acetum, passum, liquamen et oleum modice et in caccabo facies ut bulliat. Amulo obligas, et sic partes struthionis in lance perfundis, et desuper piper aspargis si autem in condituram coquere volueris, alicam addis.

A broth for ostrich: pepper, mint, cumin, leeks, celery seed, dates, honey, vinegar, raisin wine, broth, and a little oil. Boil in a kettle with a (plucked, cleaned) ostrich, thicken (to use as sauce). Cut ostrich meat into convenient pieces, and serve in sauce with a sprinkle of pepper. If you want to season it further, add garlic.

Honestly, your real problems here are: 1. Finding a whole ostrich and 2. Finding a pot big enough to BOIL AN ENTIRE OSTRICH IN. If you can do that, though, you’re golden. You might need some help managing a whole ostrich carcass, though, they’re pretty heavy. If you can do all that, it’s an otherwise straightforward recipe.

And, finally, one last recipe.

 

Gardener’s Pig

Hold onto your butts…

Porcellum hortolanum: porcellus hortolanus exossatur per gulam in modum utris. Mittitur in eo pullus isiciatus particulatim concisus, turdi, ficedulae, isicia de pulpa sua, Lucanicae, dactyli exossati, 66fabriles bulbi, cocleae exemptae, malvae, betae, porri, apium, cauliculi elixi, coriandrum, piper integrum, nuclei, ova XV superinfunduntur, liquamen piperatum, ova mittuntur trita. Et consuitur et praeduratur. in furno assatur. deinde a dorso scinditur, et iure hoc perfunditur. Piper teritur, ruta, liquamen, passum, mel, oleum modicum. Cum bullierit, amulum mittitur.

Debone a whole pig through the throat. Stuff with: minced chicken meat croquettes, roasted thrushes, roasted figpeckers, pork sausages, pitted dates, glazed onions, cooked snails taken out of the shell, mallows, leeks, beets, celery, sprouts, coriander, peppercorns, nuts, eggs and broth diluted with eggs. Sew shut the pig, roast, and split the back, pouring over a sauce of crushed pepper, rue, broth, raisin wine, honey, and oil, thickened with roux.

And that’s not even getting into the stuffed roast dormice. Enjoy!

Squeeze the Source!

After all those science-y posts, here’s a return to history, with the very first ever Squeeze the Source challenge!

Last time we did history, the topic was the amazing history of high-heeled shoes. You can be a historian too, if you learn how to squeeze information out of sources. Pretty much everything around you, past and present, has a lot to say about who made it and why, even to the point of throwing light on the society and technology of the world they were made in.

Since squeezing sources is a skill, and requires some practice, I’ll show you how it’s done, and then demonstrate with a few sources, before turning you loose on poor, unsuspecting Caravaggio. (Don’t feel bad for him though: his biography reads like a laundry list of every possible crime against public order you could commit in late Renaissance Italy, punctuated by massive amounts of corruption – hey, it was Renaissance Italy, what did you expect? – and artistic brilliance. Besides, he’s been dead for centuries. He won’t mind.)

Cover of the book Caravaggio: a Life Sacred and Profane.

“Troubled Artist” doesn’t even begin to cover it. Getting into constant brawls with street toughs is one of the least ridiculous and drama-filled things in his life. Why, yes, the library has this book. Why do you ask?

How to Squeeze a Source:

  1. You know things too. Don’t forget that.
  2. Unleash your inner four-year-old.
  3. Don’t take anything for granted, or make assumptions.
  4. Ask the blindingly obvious questions.
  5. Answer everything with equally obvious answers.
  6. Follow those obvious answers to their conclusions.
  7. Collect and connect these conclusions to the broader world.

Demonstration: Coconut Cup

A photo of a coconut cup. carved coconut with silver settings.

A Coconut Cup.

What’s this? A coconut cup.

What’s it made of? Coconut shell and silver.

Fancy or Plain? Really fancy. Carved coconut and lots of silver work. Engraved writing. Some serious time investment and skill went into this. Probably specialized artists involved.

So, writing: more about that? In a Latin alphabet, like English, but I can’t read it. Looks like it’s Dutch maybe?

Where was the cup made? Northern Europe.

Any other details? The carving on the coconut shows a woman with scissors, and a sleeping man in her lap, with soldiers standing by. Sampson and Delilah! Clothes look contemporary to the time the cup was made though. I’d guess 1600s ish.

Artists make art because people buy it. Who’s buying fancy coconut cups? Rich people.

What do I know, based on the coconut cup? Northern Europe in the 1600s has specialized carvers and silversmiths – an economy capable of supporting artisans. Coconuts are special and extra fancy to them, for them to bother encrusting one in silver, and going to all that trouble to decorate it. They also got the coconut from somewhere, so they either have trade networks to the tropics, or someone’s very carefully hoarding the precious coconuts that wash up on the beaches. Religion (Sampson and Delilah – they’d have to assume that others would know what the carving is of), wealth, and trade literally on display in this one object. I’m sure if I understood the language, I’d know even more.

And that’s how you squeeze a source. The catch, however, is in the unexpected stuff. I can’t read the language on the cup, and I don’t know why Sampson and Delilah are so important, in this context. I just don’t have enough cultural knowledge of the social world in which this cup belongs.

The most important thing is this: if you get in a plane, and travel to a different place, you find yourself in another culture, and you will be missing some important information to help you understand the world around you. The most fundamental things are up for grabs, as soon as you find yourself operating in a new cultural environment. Here’s the kicker, though: if you had a time machine, and travel to a different time, even if you stay in your own place, you’ll find yourself in a different culture too. There’s things we take for granted that someone from just 100 years ago would find alien. So always go with what the source is telling you, and don’t let your assumptions blind you to what’s right in front of your face.

 

It’s Your Turn!

Cardsharps by Caravaggio. Italian, Circa 1594.

Cardsharps by Caravaggio

Have a good look, ask the questions, and see what you can learn about Caravaggio’s world.

Ask yourself questions like:

What’s going on in this painting? What objects do you see? Anything recognizable? Materials? Behaviors of people? Clothes? What are people doing? What can you tell about each person in the painting? Their interactions? Who would buy this painting? Why? What does this tell you about Caravaggio’s society?

 

Good luck, and happy source squeezing! (By the way, squeezing lots of sources to make some kind of cohesive Ultimate Source Fruit Punch Medley is called historical research. One source is a nifty thing, but lots of sources, all consistent – that’s the basis for a thesis.)

Duck Duck Goose

The ducks and geese have paired up for the spring, and you know that this means! Goose attacks are going to be pretty likely. Don’t get Tyrannosaurus rek’d by a goose. They can be very aggressive, especially when nesting.

goslings

If you can see these, the parents aren’t far behind…

An adult goose can weigh 15 lbs, so be careful.

As for the ducks, here’s a fun experiment to try. Go look at some mallard ducks. You can find them in parks with ponds, or other places near water. Usually, the males have green heads. Compare the number of males (drakes) to the females (ducks). Notice anything unusual? I’ll hide what you’ll probably find out in this bracket, in white text. Click and drag between the brackets to reveal the spoilers. [ There will probably be more drakes than ducks, by a pretty large margin. ] Weird, huh. Why do you think that is? Click and drag for the answer.

[ Females sit on the nest and are more vulnerable to predators, which probably leads to to the sex imbalance. Birds have a similar sex determination system to us mammals, so you can assume that there’s an even number of male and female ducklings hatched. ]

And that’s not all the duck weirdness going on. If you saw the ducks at just the right time, in mid-summer, you might not have noticed any drakes at all. Ducks moult completely, losing all their feathers, and, while they grow back in, they’re flightless, and very shy. Right after this, and before growing in their breeding plumage for the fall, the drakes’ feathers come in looking just like a duck. This brief, non-breeding plumage is called eclipse plumage. The only way to tell while the males are in eclipse is that male mallard ducks’ bills are yellowy or olive, not orange-y black.

drake/duck pair

This is a drake/duck pair of ducks. The drake is the one with the green head.

drake in eclipse

This is actually a drake mallard, disguised as a ladytypes duck, which are supposed to be camouflaged against predators anyway.

If you want to take your bird-observing to the next level, check out the Bird Guide from the Cornell Lab of Ornithology. Or, check out a handy, portable, and comprehensive identification key from the library. Ducks are really odd, actually. If you want to do more than dabble in a different sort of dabblers, read this book for a deep dive into the wood ducks, the most fabulous of all ducks. Ducks and geese hatch ready to follow the parents around, and start life out with a leap from the nest. Watch hooded merganser ducklings take the plunge.

Happy duck-watching!