An article on over-coddling our children

Psychology Today: A Nation of Wimps

What happened to us?

Can't I sue for copyright infringement, or something?

It would seem that the Cassini scientists believe they can run around, just naming any old thing Frank.

KT Tunstall - Big Black Horse and a Cherry Tree (live)

Just trust me on this one.

Cooking, hanging out


I had an insanely busy week at work. The September project was due on Wednesday, but, as usual, deadlines were extended to this week. Consequently, I busted my tail from Monday to Thursday of last week to be as prepared as possible for crunch-time, only to find that I needn't have worked so hard. Nothing like the frustrations of a full-time job, huh?

To unwind this weekend, I managed to sneak in the making of a double-batch sourdough loaf, substituting in 2 cups organic whole wheat flour for 2 cups bread flour. If I do say so myself, I think I'm getting better at "controlling" Frank's offspring. This loaf had an awe-inspiring crust, but was denser than last week's effort due to the relatively cooler temperatures this weekend, no doubt. If I can figure out how to pre-heat the oven "just so" before proofing, I ought to be able to make some truly great bread. I have to say, I'm much happier with homemade bread, if for no other reason than that I can control what does and does not go into it.

For dinner last night, Bruce and I went to Magic Oven — the establishment which catered Matt's and my wedding reception. Bruce had the Grilled Chicken & Portobello Mushroom Penne in an Asiago Cream Sauce, one of my former favourites, when I could eat dairy. The Grilled Veggie & Goat Cheese Ciabatta sandwich was my choice, which somehow managed to have improved on itself since the days that I and my fellow AKAers frequented this eatery. I think it's safe to say that the food was every bit as stellar as I expected it to me.

In other food-related adventures, I made a bison, mushroom and pea risotto today that will function as tomorrow's (and probably Tuesday's) baon. I've taken to drizzling a little white truffle oil onto my risottos. It took a while for me to become accustomed to the "sourness" that it imparts, but I'm tasting the deeper, earthy tones now.

The Fratellis - Flathead

As found by Matt.

Aw!

A week in review...culinary edition

Thursday

• Sourdough: two loaves, 3 hours on second-rise. Best results yet.

Friday

• Non-dairy green tea ice cream: soy milk, silken tofu, vanilla, green tea powder (from Ten Ren's in Chinatown), stevia to sweeten. Disappointingly full of ice crystals, flavour just right 'though. Mental note: next attempt will use coconut milk to increase fat content, creaminess.

Saturday

• Strawberries: picking, followed by canning. Jam runnier than expected, probably due to too little sugar.

Sunday

• Sourdough: hamburger buns. Not enough proofing-time. Buns dense, too sweet for my liking.

Monday

• Ratatouille: used Ontario produce picked up from strawberry farm, plus organic black olives and yellow peppers.

Tuesday

• Copper tamago pan — ordered from Japan — picked up from post office.

Wednesday

• Dill pickles: After two-day soak in ice-cold, salt-water brine, sliced dill cucumbers added to brine, garlic and dill solution, then canned.