Summer fun food and drink - vacation from sunspots · Saturday August 2, 2008 by colin newell
I am starting a 3 week vacation today and we are pretty much playing it by ear. We are, quite literally, in the dark about what we are doing… where we are going exactly.
I would tell you if I knew. But I don’t. So I cannot.
What did cross my mind today (am I am talking quite extemporaneously now…) was that people who do things at the last minute are the bane of security hawks very existence. What do I mean by that you ask?
Well. Did you know that there are cruises line in the U.S. that (choose to) report every single guest they are going to have on their cruise to the F.B.I. and/or homeland security. Not every cruise line does this. It means that before you hit the lido deck on Day one of your Caribbean cruise, the men in black are aware of your location – right down to the GPS location of the ship.
Not me though. And it got me thinking again: What if I dropped into WestJet.ca or AirCanada.ca and picked up a flight… for say… tomorrow morning? I mean, there have to be empty seats on planes all over the place. Or what if I decide to fly to London, England… like… tomorrow? Would that not upset some security suit somewhere. I mean, that whole not knowing where I am at any given moment can quite literally drive someone out there… mad. Mad I tell you… Mad.
Next item. Sun spots. No, not age spots. Sun spots.
I have been a radio guy since 1971… when I was young. Very young. I will keep it simple and say Ham radio – which for the purposes of this entry is the suitable term. Most people know what Ham radio is… so I can skip the long definition.
Anyway. I have been observing all the neat science things that are needed to make this hobby work… for 38 years. And the primary thing that makes Ham radio work… and the ability to talk to and listen to radio signals from around the globe (without the internet folks!) are sunspots. Sunspots. Not age spots. Sun spots.
Sun spots come and go. They generate some of the forms of solar radiation that energize the Earth’s ionosphere – that allow radio signals to bounce around – like at night time when you listen to San Francisco from your cabin in Anchorage Alaska. Most people have noticed that AM radio signals carry a lot further at night then it does during the day. Conversely, FM radio rarely skips. It does more often than people realize… but that is another medium.
Photo above – a recent picture of the Sun which should be festooned with at least one big Sun spot. Instead, nothing.
Long story short: Sun spots go through cycles of intensity that last 11 years. And these Cycles have been going on without interruption for hundreds and hundreds of years… thousands of years… since the beginning.
Uhm. With some exceptions. Like the 17th and 18th century. When there were, how can I put this… mini ice-ages. Doldrums. Periods when there were no Sun spots for several decades at a time. Triggering brief global Ice-ages. Albeit Small ones. It effected the whole planet. Normally moderate climates like the one they have in London, England — In the 1700’s, the Thames River would freeze up solid 3 weeks of the year… year after year… for about 20 years.
Like I said: I have been observing solar cycles for 38 years. And something is amiss. But there is no immediate cause for alarm… like not in the next week or so anyway.
To a geophysicist or a radio science guy like me, being told that a Solar cycle is not starting is kind of like being 21 again and having your girlfriend tell you she’s late.
If you get my drift. It is a scenario that has long term consequences. That are almost immediate – once it’s confirmed.
We have just concluded Solar Cycle 23 and Solar Cycle 24 was supposed to start… a year ago.
So listen up. The term Solar Cycle 24 could very well become a household phrase over the next 6 months. In some ways, it could be coming at a good time… and at a very bad time.
Do yourself: Google Solar Cycle 24 right now. And strap yourself in for an interesting ride. More scholarly reading here
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Your daily bread #1 - · Tuesday February 26, 2008 by colin newell
I would hazard a guess that if you took a snap-shot of what the average person is thinking about over an average hour of an average day…
Some of those thoughts would include elements of sex, food, work and basic survival.
And although some of us probably do not think about sex or survival every hour of the waking day, I am almost positive that snippets of food pass through our cerebral cortex very, very frequently.
And not just about food in general, but meal planning and food economics.
Hey. Everyone can be a food economist. And if they are not, they should be.
So, it was with this thought that I took the mobile coffeecrew blog roadshow to an Estevan Village Cafe to discuss food economics with someone who knows it way better than the average Joe – Bubby Roses bakery’s own Mark Engels.
I have been thinking about food a lot lately, especially about the increasing cost of staple items, like flour… and no one knows flour like Mark Engels.
Check this out: I probably use 10 pounds of Whole-wheat and Unbleached white flour in my baking adventures every 6 weeks or so.
Mark’s crew at Bubby Roses Bakery use upwards of 80 kg every day or so.
Uhm – that is my weight… give or take a few kilo.
And despite the fact that flour is on a steady up-tick, the prices at Bubby’s remain pretty static – but do not expect that to last… at Bubby’s or anywhere else.
And although I have never really paid much attention to the cost of a loaf of bread, I have started to in the last few months.
For instance, we like a good cheese bread, and at Thrifty’s, in Victoria, the price has jumped from about $3.19 to $4.19 in about 1 year – all the while Safeway’s has stayed pretty steady at $3.69 – not bad considering that there is less than 25 cents worth of flour in any of those loaves.
Naturally, I wonder what has been raising my bread!
So I asked master baker, Mark Engels, “What’s up in the bakery?”
Mark says that there are a wide variety of things going on in food World that most of us are blithely ignorant of – and that’s just the issues surrounding the humble grain supply.
“We are clearing fields of wheat to plant corn for ethanol…” “There is a trend away from the food supply to the fuel supply… and this is a global trend.”
“Factor in global warming, emerging markets, the roller-coaster ride that is coffee, chocolate, oil and yes, wheat on the trading floors of the stock exchange… and you have the recipe for a global food crisis..”
Ah. Thanks Mark. Something more for me to worry about.
I think I will take this moment and think about sex for a while.
Ok, so food issues are a big deal. In this, the beginning of a continuing series of short blogs on the food supply, I will do my level best to dig deep into the minds of the food masters to bring you, the readers, the straight goods… on food economics.
Lighten up... with Blueberry Cashew Biscotti · Tuesday January 30, 2007 by colin newell
In all fairness, this is an adaptation from the Cranberry-Candied Ginger biscotti from the Christmas issue of EAT Magazine. I like coffee, as you all know, and there is nothing better than a rock-hard biscotti with a cup of rich, hot and freshly brewed joe. They go hand in hand.
For some, baking biscotti is a bit of a hassle. I mean, you have to kind of 1/2 bake it and bake it again. No problem for me. I live for hassles so I have made this a fun one. Read on and enjoy.
I did not have any cranberries. Nor did I have candied ginger.
So here we go.
2.5 cups of all purpose flour | 1 cup sugar
1 tsp ground ginger | 2 large eggs
1/2 tsp cinnamon | 1 tsp vanilla extract
1 tsp baking powder | 1/2 tsp almond extract
1/2 tsp baking soda | 3/4 cup frozen blueberries
1/4 tsp salt | 1/2 cup unsalted ground cashews
1/2 cup softened butter |
Preheat oven to 350 degrees (F)
In a medium sized bowl, blend or sift flour, ginger, cinnamon, baking powder, baking soda, and salt.
In a large mixing bowl toss in the softened butter. Add sugar and blend til creamy. You will need a fairly robust blender for this from here on in.
Beat in eggs, vanilla and almond extract.
Gradually add in the dry to the egg/sugar/butter mixture.
Blend until a dough starts to form.
Toss in your blueberries and ground nuts.
Knead into a ball with your hands.
Remove from bowl to floured surface. Divide ball of dough into 2 equal sized pieces and roll them into 2 12” long loaves.
Flatten loaves slightly and square off the ends, placing them on a parchment paper covered cookie sheet.
Bake for 25-30 minutes or until light brown.
Remove from oven and cool for 5-7 minutes.
With a serrrated knife, cut the loaves (along the bias) into biscotti sized (1” thick) slices.
Return each biscotti (standing on edge) to the parchment paper covered cookie sheet and return to the oven for 12 to 15 minutes or until they are dried out. Do not over brown.
Remove from oven, cool and place in air-tight container.
Makes about 2 dozen biscotti. Cheers!
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Welcome to Colin's Coffee Orphanage · Saturday June 17, 2006 by colin newell
Was walking through Victoria’s historic General Store Capital Iron and Steel.
Yea, it is an odd name for a family owned business that has been around for, I dunno, about 100 years.
Probably wrong about that.
I digress.
They have a pretty good garden centre.
Someone told me that there we coffee plants there.
I found one (with the help of a wonderful gardener-lady-staffer).
I think I got the last one. Neglected? You betcha.
No offense to the staff at Capital Iron & Steel but you cannot know the ins and outs of every single tropical plant. Or can you?
Anyway – this is day one of the adoption of Khan the new coffee plant in the coffeecrew.com orphanage.
My other coffee plant, Juan de Fuca was 4’ high but sadly neglected by Reg James (of EspressoTec) – he forced me to take it.
Glad I did.
I stumped it down to about 12” in height. After 3 monthes or so, it is now 17” in height.
Khan is 7” in height.
Anyho. Stay tuned for updated in the coffee plant.
A big hello to our 7 readers of the coffeecrew blog! Okay, so I get about 10,000 hits a month on this blog. I am sure most of those are mistaken hits. Apologies all around!
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