Friday Morning Soundtrack
iPod on shuffle:
1. The Smiths – “Hand In Glove”
2. The Twilight Singers – “East 17th”
3. Johnny Cash – “God’s Gonna Cut You Down”
4. The Walkmen – “Seven Years of Holidays (For Stretch)”
5. Bob Marley & The Wailers – “Is this Love”
6. St. Vincent – “Black Rainbow”
7. The American Analog Set – “Slow Company”
8. Better Than Ezra – “Good”
9. Mazzy Star – “Fade Into You”
10. Sound Team – “Get Out”
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Electropop Dance Party Wednesday
The Yeah Yeah Yeahs, “Heads Will Roll”
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Reading
If you have torn yourself away from the virtual library that is the Internet long enough to visit a real library, you know that the smell of old books — musty, slightly acidic, even grassy — is instantly recognizable. But is it quantifiable? And if so, might old-book odor prove useful to librarians and conservators charged with preserving collections?
Matija Strlic, a researcher with the Center for Sustainable Heritage at University College London, thinks it might. With colleagues in Slovenia and with the assistance of the National Archives of the Netherlands, he has published proof-of-concept research that shows that it is possible to understand both the composition and condition of old paper by analyzing the volatile organic compounds they emit.
Dr. Strlic said he got the idea one day at a library when he saw a conservator sniffing an old piece of paper, trying to determine what it was made of. “I thought, certainly a technique could be developed to do that more accurately,” he said. The approach is similar to breath analysis used to diagnose illness, he added.
He and his colleagues analyzed the volatiles produced by 72 samples of old paper of different types and in varying condition from the 19th and 20th centuries, using liquid chromatography-mass spectrometry. They found that some compounds were reliable markers for paper with certain characteristics — high concentrations of lignin or rosin, for example, which make paper degrade relatively quickly. Their findings were published in the journal Analytical Chemistry.
Portable devices that can detect volatile compounds already exist, Dr. Strlic noted. So with further research, he said, it may be possible to develop one for use in libraries and other places. Such an electronic nose would sniff the air around old books to find those that are so fragile they should not be lent out, for example, or are otherwise in need of preservation.
From “Digging Into The Science of Old Books” by Henry Fountain, New York Times, 11.16.2009
In addition to the smell outside after it rains, the smell of old books is probably my favorite scent in the whole entire world.
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Tags: Dialogue, reading
Miss New Foodie, update
A couple of you e-mailed me to ask me how my food project has been going. First of all, it’s crazy to me that there are people actually reading this hot mess of a blog. Secondly, thank you so much for asking and e-mailing.
So, a couple of weeks ago I wrote about a new project I’ve taken on related to food. I challenged myself to cook a meal from scratch at least four times a week. The goal has been to eat better and more consciously. So far, this project has been really tough. It’s a challenge to find the desire or the energy to come home and make a meal after a long day of work, meetings, doctor’s appointments, etc. But, I’m happy to report that so far I’ve done it. I have the rest of this week (not including Thanksgiving Day) and a little bit of next week and it will have a whole month.
At night, once I’ve gotten myself into cooking mode, it’s actually been fun to go through the process of making the recipe. I’ve also learned a few things here and there as I’ve been making all these new dishes. For example, I had no idea butternut squash has seeds in it. I mean, it seems so obvious now, because it’s a squash just like a pumpkin, so it would make sense that it’d have a gooey web of seeds. But, having never eaten butternut squash before, imagine my surprise when I sliced into the bulb of the squash and a mass of seeds came out. Also, when you add fresh basil leaves to a wok recipe, they’ll shrivel up almost immediately. Little things that I’m sure are completely obvious to about 95 percent of the general population, but things I never knew.
An unexpected byproduct of this project (I think) is that I’ve actually lost a couple of pounds. I’m wondering if it’s because I haven’t really eaten any processed food. Intriguing.
Finally, when I started this I picked out many recipes that were completely vegetarian. I did that on accident, really. But, I never knew I enjoyed veggies so much. In light of this, I’ve been reading a lot about vegetarianism lately and it’s making a lot of sense. For various reasons I won’t go into detail on, I’m considering making the transition.
I wanted to share my favorite recipe so far. I got this from Everyday Food magazine.
Corn and butternut squash soup
Serves 4, prep time: 15 minutes, total time: 40 minutes
Ingredients:
2 tablespoons vegetable oil
1 ½ pounds butternut squash, peeled, seeded and cut into 1-inch chunks (approx. 5 cups)
1 medium onion, chopped
1 box (10 oz.) frozen corn kernels, thawed
1 ½ teaspoons curry powder
Coarse salt & ground pepper
2 cans (14.5 ounces each) vegetable broth
¾ cup heavy cream
Instructions:
In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 7 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low, but don’t boil.
Per serving: 329 calories.
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Tags: food, projects
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