Key Lime Tart

Nothing says summer like 90 degree days in the forecast!  But wait- wasn't it barely hitting 50 last weekend?  I'm so confused...

To spare any confusion, I made you this tart to get you in a summer frame of mind.  Light and ever-so-sweet, this was perfect topped with the strawberries starting to hit the market here.  I imagine it would also be stellar topped with fresh raspberries too!  Come to think of it, meyer lemon curd would also work fantastically well in the filling!

Key Lime Tart
crust adapted from Lottie & Doof
serves 8-10

For the crust:
1/2c finely shredded unsweetened coconut
1 stick butter
1/4c evaporated cane juice (or granulated sugar)
3/4t vanilla
1/4t salt
1c whole wheat pastry flour (or whatever you have on hand)

For the filling:
1/2c whipping cream
1/2t vanilla
1/2c key lime curd (or meyer lemon curd)

For garnish:
fresh raspberries or strawberries
lime zest
white chocolate whipped cream

Preheat overn to 350deg.

Spread coconut on a small sheet pan and toast in the oven for ~5min, until golden.

Melt butter in a medium saucepan over medium-low heat.  Remove from heat and let cool a bit.  While still warm, add sugar, vanilla, salt, flour and toasted coconut.  Stir together to form a dough, and then press into a 9" tart pan.  Bake for 15-20min, until browned.

For the filling, whip the cream until stiff peaks start to form.  Add vanilla and mix and low speed until incorporated.  Fold in lime curd.  Transfer to the tart shell and chill a few hours or overnight.

To finish, top with sliced strawberries or whole fresh raspberries.  Lime zest and white chocolate whipped cream can also be added if you're feeling fancy!

If you're reading this, I could use your help!  I'm riding in the Pan Mass Challenge this year for my mom and other family members and friends who have had cancer.  To help raise money for pediatric oncology research, I'm organizing a virtual bake sale June 10-12.  If you would like to donate a baked good, please check it out and spread the word- I won't be able to do it without you!!

Online Dating Profiles: A Different View

Which would you prefer: pay twenty dollars for a new book that looks okay, or go on a date with a person who looks okay?

Online dating profiles share much in common with the novels in your favourite bookstore. There's no knowing what's actually behind the glossy dust-jacket, other than the blurb on the back or a few dubious online reviews. [Talking about books here :-) ]The author might hit your magic intellectual spot, or maybe not. Familiarity is the reason we return to books by the same writer once we know they're to our taste. (And as I think of it, this applies to people we date too.)

If you want to know whether the book by an unknown writer is to your taste, you're obliged to buy the damned thing. And so it is with dating. To discover what lies beyond the dopey profile of that spunky online hottie, you have to step out in public with the individual. At least once. Email, phone calls and IM work to a point, but everyone behaves like their own PR firm for as long as they can. Spinning ourselves in a favourable fashion is what we do.

Dispiriting, no? The twenty (or more) you pay to buy the book is down the drain if it turns out to be a snooze. At least if you go on the date you have a story to tell. But just how many first dates can one person take before they become more jaded than Chinese costume jewelry?

Which is why I propose a different approach to online profiles. Instead of all the argle-bargle generalizations and boilerplate, try to focus as closely as possible on one aspect of your life. Describe your ideal Sunday morning, for instance. Relate a little story about the way you like your coffee. Or outline the best hour of vacation you've ever had - yes, hour. The whole idea is to escape the realm of the big-picture BS and wind the lens down to find the smallest objects in our lives.

My thesis is that we communicate more by describing how we feel about ONE footstep on the beach than all the hot air about walking on the beach in general. Pina Coladas and getting caught in the rain are optional.



Bottoms Up, Caribbean Lovers.

Hair

When asked:

How do you like my hair style? 

The smart man:

a.) Remarks that the current length and cut is perfect,

b.) Expresses a strong preference for either very short or very long hair,

c.) Asks whether she's looking for a professional look or something else,

d.) Wonders aloud what kind of change is being contemplated,

e.) Comments enthusiastically that redheads are definitely dirtier,

f.) States for the record that he doesn't care as long as it smells nice,

g.) Begins a rant against the horror of hair extensions,

or

h.) Takes her in his arms and commences a make-out session?



Bottoms Up, French Rollers.

Lessons From My Cat - Part 5

Women and cats will do as they please, and men and dogs should relax and get used to the idea. 

Robert A Heinlein

Since reading "The Game" back when it first was published, I've been an admirer of the Society of Pick-Up Artists. The book itself was a minor triumph of genius, and the world it describes a testament to single-mindedness. Men with the wherewithal to dedicate their entire beings to bedding babes deserve my admiration, if not outright respect. 

The PUA devotion to duty isn't for everyone. If all guys were out there peacocking, it would be a weird world all around. And, of course, the magic would stop working. Differentiation is a large part of being a PUA - without slobs, there's no advantage. If everyone can afford an iPhone, the aspirational price difference disappears.  

Women, fortunately, aren't iPhones, even if they're both beautiful, smooth and weighted just right. Women don't have the same kind of focus on men, because they don't need the same kind of focus. There is no PUA movement for ladies. Which isn't to say that women aren't interested in finding the hot guy, because obviously they are. It's just that their tactics are different. 

Cats provide the best way of explaining how this works. A cat's focus, like a woman's, can change in a split second. Right now my cat might be grooming, looking as content as can be; then suddenly she's off inspecting her territory, checking the fence-line. Instantly, she'll stop and spend thirty minutes staring into space, as if she's waiting for someone to tell her how beautiful she is, and the next she'll be sitting on my keyboard actively pushing for attention. It's all very....unpredictable. If you're a male, that is. 

The recipe for men here is to understand the following: 

+ don't ever attempt to predict a woman; it will drive you crazy.

+ be consistent; I give my cat shelter, food, warmth, love and care at all times. I am rewarded with affection on her timetable. That's the deal. Consider being a rock with your woman.

+ the above doesn't stop me trying to get a purr started; no harm in trying.

+ it's a weird quantum universe, so you'll never know what your woman sees in you. Don't think about it. Just be the best you can be, and all good things will follow. 

+ women's sexual motor doesn't idle like ours; it can be off altogether, and will require starting. (See purr-starting attempts above.) Mostly if you're good, it'll work, but there's no certainty. If you fail, wait a while and try again. 

+ work with what you're given.

You see, although I think the PUA guys are on to something, it's a very long ride to a short payoff. The lads are constantly paddling into the surf break to find the one wave that's going in their direction. The other way is to be at one with the ocean, sit quietly on your board and wait for the wave to come to you. 

Bottoms Up, Surfriding Dudes.

Mashed Potato Pizza

Sometimes you have to taste something to believe it's a good thing.

Before I tried it, I kind of thought putting mashed potatoes on pizza was a bit of carb overkill.  But after tasting it while on a trip to New Haven, CT, I realized I might have to reconsider.  Sure, it's got some carbs.  But boy was it delicious!

The version I recreated at home has a thin, whole wheat crust, crispy turkey bacon, and just a little cheese to round things out.  Perfect when served alongside a nice green salad :)  It's all about balance!

Mashed Potato Pizza
inspired by BAR
yield:  2 thin crust pizzas

pizza dough  (for a quick, no-rise dough I used this recipe)
extra virgin olive oil
roasted garlic mashed potatoes, see below
1 pkg (8oz) Applegate Farms turkey bacon, cooked until crispy and chopped into pieces
4oz cheese (I used a mix of sharp cheddar and toscano)

Preheat oven to 450.  If you're using a pizza stone, put it in the oven to heat up as well.

If you've made the mashed potatoes ahead of time (suggested), heat them up until warmed through.  Have the remaining ingredients ready to go.  Roll out half of the dough.

Once the pizza stone and oven are preheated, remove stone and add rolled out dough.  Working quickly, brush with olive oil and top with a thin layer of roasted garlic mashed potatoes.  Add ~1/2 the crispy bacon and cheese, then bake for 12-15 min, until cheese is bubbly and starting to brown.

Repeat with remaining dough.  Slice and serve!

Roasted Garlic Mashed Potatoes
Yield:  enough for 3 pizzas, or 3-4c

1lb 12oz yukon gold potatoes
1 small head of roasted garlic
2T butter
1oz cream cheese
buttermilk

Dice potatoes evenly and put into a large pot.  Cover with cold water and bring to a boil over high heat.  Cook until potatoes are pierced easily with a fork (time will depend on the size of your dice).  Drain and return to the pot.  Add roasted garlic cloves, butter, cream cheese and mash well.  Add buttermilk, a splash at a time, until you've reached your desired consistency- thin enough to be spreadable on a pizza, but still with some body.



If you haven't already heard...  I'm riding in the Pan Mass Challenge this year for my mom and other family members and friends who have had cancer.  To help raise money for pediatric oncology research, I'm organizing a virtual bake sale June 10-12.  If you would like to donate a baked good, please check it out- I won't be able to do it without your help!!

I Left My Heart in Spain But Brought Home the Anchovies

Raise your hands. Who loves anchovies? If you do, you should definitely visit Spain. 

Taking a press tour across the top of Spain, visiting San Sebastian, Bilbao and Santiago de Compostella, anchovies were the culinary through line. I loved them on tapas. I loved them on pintxos (Basque open faced sandwiches). I brought jars of anchovies in the local supermarkets to bring home and when I got home, I enjoyed making versions of what I enjoyed in Spain. 

Anyone who raised their hand and loves salty anchovies, I posted a recipe for a yummy tapas on Zester Daily:http://tinyurl.com/pxxlp6j

Is the permafrost's integrity breaking down?

The chart below shows very high methane levels over Antarctica in April and May 2013. High levels of methane over Antarctica were recorded before in 2013, as described in an earlier post at the methane-hydrates blog.

Meanwhile, a methane reading of 2475 ppb was recorded on April 26, 2013, appearing to originate from the Himalayan Plateau, as illustrated by the image below.

Recurring high readings could indicate that methane is bubbling up through the permafrost, both in Antarctica and on the Himalayan Plateau.

Loss of the integrity of the permafrost is particularly threatening in the Arctic, where the sea ice looks set to disappear within years, resulting in huge albedo changes in summer. Decrease of surface reflectivity results in increases in absorption of energy from sunlight and decreases in shortwave radiation in the atmosphere. The latter results in lower photo-dissociation rates of tropospheric gases. Photo-dissociation of the ozone molecule is the major process that leads to the production of OH (hydroxyl radical), the main oxidizing (i.e., cleansing) gas species in the troposphere. A 2009 NASA study projects this to lead to a decrease in OH concentrations and a weakening of the oxidizing capacity of the Arctic troposphere, further increasing the vulnerability of the Arctic to warming in case of additional methane releases.

Levels of greenhouse gases such as carbon dioxide and methane are already very high in the Arctic atmosphere, while large quantities of black carbon get deposited on snow and ice, further contributing to the albedo changes. This threatens to result in rapid summer warming of many parts of the Arctic Ocean with very shallow waters. Additionally, rivers can bring increasingly warm water into those shallow seas in summer, adding to the threat that heat will penetrate the seabed that contains huge quantities of methane.



Above image, earlier included in an animation at the Arctic-news blog, shows methane concentrations on January 23, 2013, when a reading of 2241 ppb was recorded in the Arctic.

Analysis of sediment cores collected in 2009 from under ice-covered Lake El'gygytgyn in the northeast Russian Arctic suggest that, last time the level of carbon dioxide in the atmosphere was about as high as it is today (roughly 3.5 to 2 million years ago), regional precipitation was three times higher and summer temperatures were about 15 to 16 degrees Celsius (59 to 61 degrees Fahrenheit), or about 8 degrees Celsius (14.4 degrees Fahrenheit) warmer than today.

As temperatures rose back in history, it is likely that a lot of methane will have vented from hydrates in the Arctic, yet without causing runaway warming. Why not? The rise in temperature then is likely to have taken place slowly over many years. While on occasion this may have caused large abrupt releases of methane, the additional methane from such releases could each time be broken down within decades, also because global methane levels in the atmosphere were much lower than today.

In conclusion, the situation today is much more threatening, particularly in the East Siberian Arctic Shelf (ESAS), as further described in the earlier post methane hydrates.

Above post is an extract of the full post at the methane-hydrates blog. 

Bang and Regret

Somehow, without an instruction book or half-decent advice (ahem) we all have to figure out our own sexuality. That word - sexuality - frankly gives me the creeps, because it sounds manufactured by robots in a factory somewhere. I prefer sexual tastes, or sexual understanding or even personal sexual architecture.

Yeah, maybe not so much.

In any case, sex is one of the few human activities that involves our physical being, our intelligent being, our spiritual being and even our moral being, all tied up with a ribbon in one big beautiful lusty box. It's a cornucopia of stuff that can make us feel as big as the universe, as hot as the sun and as empty as space, all at one time.

So where to begin? Mostly, by not listening to anyone else. Parents through the ages, up to and including today, do a universally rotten job at explaining sex. And they concentrate on the physical, reproductive result, which even our bodies recognize as a side effect. Sex is first and foremost about pleasure, about feeling good. Start there, and we can then understand how nature tricks us into unplanned pregnancy - because she's wily, that's why.

Sex feels so good that it can overcome all kinds of logical arguments and commitments. No sex before marriage vows are admirable but completely unrealistic in my opinion. But sex on the first date with a complete stranger is likewise pretty dopey too. Somewhere in the middle is a smart compromise, but no-one ever expands on how that should work either. Try asking your mum or dad tonight how they view that conundrum.

Then there's the tricky problems we can find ourselves tangled in. Married and having an affair. Single and having an affair with someone who's married. Choosing someone who treats us poorly. Finding someone wonderful and messing it up. Thinking that there's more out there, when your own personal sexual architecture would be completely satisfied with just what you have. Thinking you're satisfied, but secretly looking for a whooooollllle lot more.

That last point is critical. Knowing what combination of lust, love, physicality, mental attraction, compatibility, respect and humour is right for you, is everything. Unfortunately, there is no Dummies Guide to Your Own Sexuality, it's all bang and regret.

Or not.


Bottoms Up, Critical Shaggers.

Nori Squares with Crab, an Easy-to-Make Appetizer and Healthy Snack

On vacation for a week in Carlsbad, we enjoyed days without a set schedule. When to get out of bed? Maybe 7:30, or maybe not until 8:30. What time for a walk on the beach? Let's see when low tide is. We slept, ate, read, watched TV and went to the movies when we felt like it.

And we had great weather. Bright sunny skies. Temperatures in the upper 60's and low 70's. We discovered new places to eat, enjoyed our favorite coffee shop--Pannikin Coffee & Tea in Leucadia/Encinitas--and bought flowering plants and three blueberry bushes--that had ripe fruit on the branches!--from a great nursery, Cedros Gardens in Solana Beach.

What a great vacation.

When we wanted to hang around the room, with our mini-refrigerator, wet bar and the 2-burner electric stove top brought from home, we made salads, soups and snacks.

A favorite was a simple and delicious snack made with nori (seaweed) from Trader Joe's, broken rice from our lunch in Little Saigon at Pho Vinh Ky and  a ripe avocado from the Santa Monica farmers market.

With summer approaching, I can recommend this healthy snack. Combined with a tossed salad and fruit for dessert, the squares of nori and their toppings make for a very delicious, refreshingly light meal.

Nori Squares with Crab, Avocado and Rice

If you don't have fresh crab, the avocado and rice topping are delicious enough. If you want crab, I'd recommend the extra effort of steaming a live one. Next best is a freshly cooked crab from a fish market, which, hopefully, cooks their own. If they don't and the crabs arrive pre-cooked before they settle down on their icy bed in the display case, ask how long ago they were cooked.

Imitation crab (actually fish cakes) and canned or frozen crab aren't good for this dish.

Serves 4

Ingredients

1 whole Dungeness crab or 2 cups crab meat
1 package of nori, Trader Joe's carries a good one
1 whole, ripe avocado
1 cup freshly cooked rice
Olive oil
Sea salt and black pepper
Cayenne (optional)
1/4 cup Italian parsley, washed, pat dried, leaves only, finely chopped (optional)

Directions for cooking the crab

When you bring home the live crab, place it in the kitchen sink, splashing it with cold water to wet the outer shell.

Put 3" of tap water into a large pot. Bring to a boil on high heat. Holding the crab from the back of the shell so the claws cannot reach you, push the head of the crab into the boiling water and hold down for a minute.

This isn't an easy part of the recipe. There's no getting around the fact that the crab has to die for you to eat well. If you're leaning towards becoming a vegan, this might push you over the line, so maybe look for pre-cooked crab. But I guarantee you, freshly steamed crab is a delicious taste treat.

You don't need much water in the pot. You definitely do not want to cover the crab with water. Mostly, the heat from the small amount of water steams the crab inside its shell. The resulting flavors are sweet and undiluted.

Place a lid on the pot and let cook 5 minutes.

Use tongs to remove the crab from the pot and let cool in the sink. If you don't mind a little extra work, do not throw out the water in the pot. I'll explain why in a moment.

Once the crab is cool to the touch, tear the legs off and place in a bowl. To clean the body of the crab, hold the shell in one hand and the body in your other hand. Pull and the shell will come off easily, releasing a lot of fairly unpleasant stuff.

You will now see that the crab has an outer and inner shell.

Wash the "stuff" off the outer shell and pull the gills off the inner shell. The gills are the feathery things hanging off the shell. Discard the outer shell and gills. Thoroughly rinse clean the sink and run the disposal.

On the inner shell, there is a long triangular part. Use a flat knife to lift it up, remove and discard it. Now break the inner shell in half. Use a sharp pairing knife to slide out the deliciously sweet meat from the chambers inside the shell. You may have to break open some of the chambers, but avoid doing that as much as possible so shell fragments do not end up with the meat.

Place the meat in an air tight container and refrigerate.

You can serve the legs and make your guests do the work or you can do everyone a big favor and remove the meat from the legs yourself. Personally, I think that's the way to go.

The legs are made up of three parts. Separate them from one another. There isn't any meat in the pointy-end parts. Cracking open the legs is relatively easy with your fingers. Only the two largest pincher claws require a nut cracker.

Use one of the pointy-end parts to dig out all the meat. Place in an airtight container and refrigerate.

The meat will last for two days. Whatever you don't use for the nori squares, use the next day in a tossed green salad or in a pasta.

Now, about all those shells. If you want to make a delicious broth, throw the shells into the boiling water and simmer for 45 minutes on a medium flame. The liquid will reduce by half. Strain out all the shells and discard. Let the crab stock cool and then refrigerate or freeze in an air tight container. The stock will last for months in the freezer. Defrost to use as a base for soups, braising liquid for seafood or pasta sauce.

Preparing the nori squares

Since the nori will absorb liquid, assemble the squares just before serving.

Toss the avocado slices with a little olive oil, seasoned with sea salt and black pepper. Have the cooked rice ready and slightly warmed. The crab can be chilled or room temperature.

For each square of nori, place a thin layer of warm rice, topped with a slice of avocado and a spoonful of crab. For heat, dust lightly with cayenne. For color, sprinkle a little finely chopped Italian parsley.

Date Night Shoes

Let's get down to business here and clear away the bee-ess. The world is divided into shoe-lovers and non-shoe-lovers. It can't be stated more clearly.

Here I'm referring mostly to women's shoes. Ladies, forget all the lists of stuff you are looking for in a man. Have just one requirement: the ideal bloke has spent at least ten minutes in the last week daydreaming about you in your sexiest heels. That's it! The guy who adores your feet in delicious footware will end up fulfilling every other need. Shoe-awareness is the killer dating app.

But I don't want to talk about ladies' shoes today, as much as that would give me pleasure. It's the guys who really need the help, because, like it or not, your footwear sends a powerful message - a truth most women inherently understand.

So, men, before you heading out on a date, do a little planning. Yes, I understand that most of us will dress without any forethought. We'll probably wear something that's clean and casual, jeans most likely with some kind of shirt. Most of us will avoid wife-beaters, with the overt and covert messages they send. Big-city dwellers might wear a suit; that's always good. My rule of thumb is that it's always better to err up than down, but be prepared to get some looks in Florida if you sport that Brioni three-piece in the Manatee Lounge.

Then we'll choose our date night shoes. That's where we need to get religion. Firstly, never, ever - and I mean never - wear trainers/tennis shoes on a date. They shout "foot odour" and will kill your date's nascent interest. Secondly, never take flops on a date. Ditto sandals. Feet are not equal-opportunity limbs; women's feet are the winners, and are the only kind to be seen naked in public. Keep your plates of meat hidden. Thirdly, cowboy boots are only for cowboys. If you try to pull that off, you look like you're trying too hard. All hat, no cattle, as the saying goes. Fourthly, whatever shoes you do choose, make sure the heels aren't worn down, the soles are in good repair and that they're clean and polished.

Now to the finer points. Men's shoes come in two basic varieties, lace-ups and slip-ons aka: brothel creepers. Lace-ups are always the first choice. They work well with any kind of trouser, jean or suit pant. With a little polish, they provide the - and this is important, because it's what women notice - accessorizing advantage. Quality, slightly formal shoes buff your image with the hint of luxury that women notice.

By the way, that's a word smart men understand that women live for: accessorizing.

Slip-ons can work, but you need to be careful. Those bronze-coloured alligator numbers you thought were so cool from that weekend in New Orleans will look odd in Minneapolis in March. And slip-ons don't encourage the good posture that well-made shoes naturally engender.

Here's the bottom line. Guys should always have at least one pair of quality dress shoes, kept in excellent repair. I prefer the more conservative English style, but of course the Italians win the sex-appeal stakes.



Bottoms Up, Shoe-istas.
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Now Make a U-Turn.

Fortunately for everyone concerned, not all men have movie-style bedding ability.

James Bond-like moves on ladies are (mostly) restricted to actual movie/rock stars and the Überconfident alpha-male types. You know the ones, the guys who basically have women bumping against them day and night. All they really need do is say "Yes". There is also a subset of guys who are so keyed into women's body language and ways of thinking that they can inveigle their way into immediate sex. Again, they're a minority.

The majority of we dudes rely on what I call the Garmin Effect. If you've ever taken a wrong turn, your GPS will patiently explain how to get back on course. Depending on the voice you've chosen (the subject of a whole other discussion) he or she will advise a u-turn or taking of the next exit or some other second chance at getting it right. And third and fourth and fifth and sixth chance. She's indefatigable.

So it is in real life. When a woman likes a guy, she'll often give him many, many opportunities to break through the mutuality barrier. Sure, she'll bitch to her girlfriends that so-and-so's an idiot for not making a move, but that's for show. When she sees him again, she'll attempt to send him green light after green light.

Now, there will be a limit to the lady's patience. Women aren't sophisticated navigation computers, after all. Whilst your Garmin will never give up on you, the hottie who's after you will, men, so keep that in mind. Her persistence to get you will last only so long.


This process gels with the theory that women decide early-on whether they're interested in a guy. They're always ahead of the curve. Men, mostly, are much slower at figuring it out. They need more evidence upon which to base a decision. The nexus - and the opportunity - lies in the gap between. If you're a guy and you know you're slow, try to short-circuit your own plodding microchip, and be more aware of her quick-fire processor.

Opportunity, they name is clock speed.



Bottoms Up, carbon-based lovers.

Is Love Enough?

All you need is love.

John Lennon in 1967

To love is to find pleasure in the happiness of others.

Gottfried Leibniz in 1696

Love has, over the centuries, become the ultimate utility player in the game of life.

Love began as God's go-to starter in an all-star line-up that includes omnipotence, omnipresence and righteousness. Now there's a team. Throw in a little unchangeability and you're looking at an unbeatable outfit. What are you going to challenge them with? Fallibility? Materiality? Mortality?

Good luck with that. 

Which explains why we've co-opted love for ourselves. Love is the most malleable of all the spiritual descriptors, the most likely to forgive, the one that won't judge. Human love can accept a lot of behaviour we might otherwise consider less than godly:

He cheats; but I still love him.

She verbally abuses me; but we still love each other. 

We're alcoholics; and we can overcome that together because our love is strong. 

It's as if love is a kind of clueless fairy floating above everything, ignoring the dark side of humanity, prescribing pixie dust to fix things. Which is fine if you can likewise float about dishing out magic cures, but somehow I think you are with me down here in real life. Our lives are messy and unpredictable, a mystery in almost every way. I think we've adopted love as a code-word for unjustified optimism, to short-circuit disagreement and facing up to shitty things.

But enough negativity. Here's a list of qualities of which humans are capable that in my opinion are more valuable than love, especially in marriage, not least because - unlike love - they're definable. 

* honesty

* patience

* good humour

* integrity

* thrift

* an ability to look life in the face

* a sense of perspective 

and this one, which I stole: 

* absolutely no agenda or ambition for you beyond that you're happy

Which takes us neatly back to the Leibniz quote. In my thinking, a practical love is one in which you wake up every morning thinking about how you can make your sig oth happy.



Bottoms Up, morning lovers.

1250 - New group calls for action on methane

A new group, named 1250, calls for governments around the world to take action on methane.

Just like 350 parts per million has become a popular target for carbon dioxide, the group similarly advocates a target for methane, aiming for a reduction of methane to 1250 parts per billion (ppb).

On several occasions in April, 2013, the hourly average carbon dioxide concentration in the atmosphere of Mouna Loa, Hawaii, surpassed 400 parts per million (ppm). On May 9, 2013, the daily mean concentration of carbon dioxide in the atmosphere of Mauna Loa also surpassed 400 ppm. The National Oceanic and Atmospheric Administration (NOAA) comments that before the Industrial Revolution in the 19th century, global average carbon dioxide was about 280 ppm. During the last 800,000 years, carbon dioxide fluctuated between about 180 ppm during ice ages and 280 ppm during interglacial warm periods. Today’s rate of increase is more than 100 times faster than the increase that occurred when the last ice age ended.

On May 9, 2013, at another place on Earth, another significant event took place. Methane levels above Antarctica reached a peak of 2249 ppb, highlighting the need for action on methane.

The group 1250 advocates a similar target for methane, i.e. a reduction of methane to 1250 parts per billion.

“Methane is far more potent than carbon dioxide as a greenhouse gas, making it important to reduce levels of methane in the atmosphere,” explains founder Nathan Currier; “1250 is not just an advocacy group for methane cuts, however. Rather, it is a group focusing on near-term climate as a whole, and on practical pathways to constructing a ‘climate bridge’ towards a stable and sustainable future.”

The launch of the group is accompanied by the release of the chart below showing the very high methane levels that have been recorded over Antarctica recently. The chart was prepared by Sam Carana, who also is a founding member of 1250.

These very high methane emissions occur on the heights of East Antarctica. Antarctica is covered in a thick layer of ice. It appears that these very high emissions are caused by methane from hydrates that is escaping in the form of free gas bubbling up through the ice sheet.

The danger is that such emissions will escalate, not only over Antarctica, but also on the Qinghai-Tibet Plateau and in the Arctic. For more on this, see the methane-hydrates blog.

The group 1250 was set up specifically to address to need for a comprehensive approach to the challenges posed by climate change. The group now invites other groups to a dialogue regarding the details.

The group has a website at http://1250now.org/ and encourages people to join its mailing list and sign its petition.

Climate change: Solutions to a big problem

Dorsi Diaz

By Dorsi Diaz

As the Arctic continues its full melt down for the first time in thousands of years, creative forward thinkers like inventor Patrick McNulty are exploring ways to restore the balance to our climate system which is on the verge of some monumental changes.

With abrupt climate change perhaps just a heartbeat away, McNulty has invented a tunnel idea that would hopefully help turn a glaring problem into a solution to the climate Armageddon that is bearing down on us. There's only one hitch though, Patrick's idea needs to have some further testing done, and that testing does not come cheap. What's needed is a University that's willing to take on Patrick's project and do some computer modeling with his tunnel idea.

McNulty, who has worked in the fossil fuel industry for over 20 years, has a background in solving problems as a production leader. His impressive bio gives us a clue as to why his tunnel idea needs a better look at it:

McNulty spoke with me and said, "I have worked in the fossil fuel power plant industry for 20 years at Florida Power And Light/ Nextera Energy as a production leader and control room operator and know why the burning of fossil fuels is so important to climate change and why we monitor Nitrous oxide, Sulfur Dioxide and CO2 exiting the stacks. The steam water cycle of the power plant is very similar to happens in our atmosphere and very similar to what hurricanes do to cool our climate."

Youtube video - If placed in the Gulfstream there are two phases of operation. Cooling and Non-Cooling phase. In cooling phase it upwells cooler water to the surface to regulate Sea Surface temps anywhere between 70 and 90 degrees to the nearest 1/10 of a degree while generating enormous amounts of hydroelectrical power from the Ke in the gulfstream current. In non-cooling phase just the warm water flows through it but it still generates the electrical power. They actually regulate climate.

In an interview yesterday with McNulty, he expressed what needs to happen with his invention to take it to the next step: Patrick says he needs, "A university that studies global climate, severe weather, drought and hurricanes that can computer model my idea. Once they input what my idea can do to sea surface temperatures in the Gulfstream, they can compute how they can change the climate to a more cooler one with very accurate solutions depending on what set point they input to the temperature controller of each tunnel."

McNulty goes on to explain how he got interested in coming up with a solution to the climate change challenge we now find ourselves in: "I started to think about how to weaken a hurricane first after Hurricane Hugo hit the Carolina's. Then Hurricane Andrew hit South Florida where I lived and I started to think more about it and communicated with the hurricane center in Miami about my idea. It was a simple idea and has evolved to what it is now after reading about Blaise Pascal and Daniel Bernoulli. Dr. Hugh Willoughby, the director of the Hurricane Research Center and now currently a professor at Florida International University (FIU), seemed somewhat impressed with my idea worked out a backdoor solution that said the idea can weaken a category 5 hurricane to a category 3 hurricane prior to landfall that would work on Hurricane Andrew type storms. The current director of the hurricane research center in Miami Fla. Dr. Frank Marks has also told me my idea should be computer modeled."

And this is why McNultys idea needs a closer look at it and a University to pick up and run with the ball. With the Arctic possibly being ice-free as soon as this summer, the window is fast closing to address the growing climate threat our changing climate presents - meaning even more extreme weather events on the near horizon.

And just how does inventor McNultys tunnel idea work? He gives us some clues here where he talks more about the logistics of the system: "It took me about 5 years between the time of Hurricane Hugo and Hurricane Andrew to come up with the idea. Since then and by accident I have found out how my idea can also restore our climate back to pre-industrial revolution temperatures by adding turbine generators to them. The kinetic energy in the Gulfstream is enormous and enough to displace fossil fuel power generation. I study the idea almost daily and have found the idea can reverse many of the ill effects of climate change that fossil fuels are bringing us today such as higher sea levels, higher sea surface temperatures, red tide, lower PH levels in our oceans, coral bleaching, loss of Northern summertime arctic ice, loss of albedo, skin cancer, lung cancer, war, heart attacks, stroke, asthma, loss of polar bears, sea lions, narwhals, walrus, kril, shrimp, rain forest's, soil moisture and more desertification etc. etc. etc."

With the threat of large pockets of methane gas being released in the Arctic and tipping us into runaway climate change, McNultys idea addresses this growing problem. He shared with me that: "The methane/CO2 issue in the Tundra and the methane ice is a big issue since it has 20 times the warming effect that CO2 has once released to the atmosphere. My idea keeps it frozen in place since it can restore the Arctic Ice to pre-industrial revolution extent/mass."

So with an idea brought forth to slow down our death march to Climate Armageddon, McNulty proposes an idea that could solve many of our problems. The only thing we need now is a bright team to take on the project and run some computer modeling on the tunnel idea.

With all the brilliant minds out there, who is interested in helping solve a world problem? And more importantly, be a part of saving the human race?

Patrick McNulty can be contacted through his Facebook page.

Teff Porridge

At some point in the not-so-recent past, I picked up some teff from some natural grocery store, thinking either of its health benefits or of the tasty injera I had tried at an Ethiopian restaurant.  After a failed attempt at injera, this tiny grain sat around in my cupboard for years (yes, years).

At last its time had come, and lucky for me this recipe turned out much better than the one I had tried for injera.  I didn't expect a whole lot, but it was absolutely delicious and a great change from oats!  Two batches and I am out of teff, but I'm guessing I won't be for long ;)

Teff Porridge
adapted from Serious Eats
Serves 2

3c water
1/2t kosher salt
1c whole grain teff
1/2t ground cinnamon
1/2t ground cardamom
1T unsalted butter
3T maple syrup

Bring water and salt to a boil over medium heat.  Pour in the remaining ingredients and stir well (you'll feel the teff trying to stick to the bottom of the pan).

Turn down the heat to meidum low and let the porridge simmer until it has thickened, stirring occasionally, ~10min.

Cook until the porridge has thickened and teff is tender without being mushy.  Remove from heat and top as desired.

Have you ever cooked with teff or teff flour?

Why Men Love Women

Lost in the tumble dryer of life is the number one reason men love women: you are different from us.

You: are the pink thong we found amongst our load of whites.

You: are the bird of paradise we discovered bunking in with our chickens.

You: represent the bouillabaissein a world of canned soup. 

YOU: are the blue-cheese stuffed olive that magically appeared in our whisky.


We recognize parts of ourselves in you. There's the day-to-day stuff, like breathing, eating, sleeping, cutting your toe-nails. They're all clearly recognizable.

Then there are the bits and pieces that we understand, but don't do ourselves: the endless fussing with hair, the individual driving style, preoccupations with inconsequential celebrities, capri pants. And of course there's the shit we simply sit back and watch in amazement: anything reproductive up to and including childbirth; catfights; multi-tasking and the complete mystery/wonderment that is the false eyelash.

Important to understand here is the subtlety of these things. It's the way you approach life that fascinates us. Your emPHASis is all different; up when ours is down; inside when ours is out; blended when ours is on the rocks. Fascination stems from the slight eccentricity of a view of the universe 15 degrees removed. And by eccentricity, I mean adorable quirk.

So if anyone tells you that the way to a better world is to be more like a man, think about this beautiful harmony we have with each other, and wonder why anyone would want it different.





Bottoms Up, make-up appliers in traffic.

Mother's Day, Time to Set the Table and Make a Wonderful Meal

As my mother used to say, "Where has the time gone?" It feels as if we were celebrating New Year's Eve a few weeks ago and now it's the middle of May with summer just around the corner. Yesterday I bought the first corn of the season from Gloria at the Santa Monica Wednesday Farmers Market. Big fat ears that grilled up sweet and delicious.

My mother loved Thanksgiving because the family was gathered together. She loved my sister and I working beside her in the kitchen, wrapping sweet potatoes in aluminum foil, shelling walnuts and making turkey chopped liver.

I loved Mother's Day because that was a day to make my mom the recipes she liked. Egg salad with bacon, a dish based on her own modification of her mother's recipe, roasted beet salad, potato salad with grilled vegetables, carrot salad with lemon-black pepper soaked golden raisins, rosemary fried chicken and banana cake with chocolate chips and walnuts.

My mom passed away two weeks shy of her 93rd birthday. She had a good life, filled with ups and downs like any life. My last memory of her was our reading the newspaper together, enjoying a good laugh at the expense of then-President George W. Bush--this was 2006--and she was enjoying a Vietnamese bbq pork banh mi sandwich loaded with lots of pickled carrots and daikon. She was happy. Life was good.

So for everyone who wants some good food on Mother's Day--or any day, for that matter--here are some of my mom's favorite dishes.


Egg Salad with Grilled Vegetables and Crisp Bacon

Starting with my mom's basic recipe, I've added grilled vegetables and freshly chopped parsley for color and flavor. Crisp bacon gives a salty crunch.

Yield: 4 servings

Time: 45 minutes

Ingredients

4 farmers' market fresh large or extra large eggs

1 large carrot, washed, ends trimmed, peeled

1 ear of corn, tassels and husk removed, washed

1/2 cup Italian parsley leaves, washed, finely chopped

1 tablespoon capers, rinsed, finely chopped

2 strips of bacon, finely chopped, sauteed until crisp, drained

1 tablespoon finely chopped shallots or scallion

2 tablespoons mayonnaise

2 tablespoons olive oil
1 teaspoon kosher salt

Sea salt and black pepper

Method

To make easy-to-peel hardboiled eggs, I happily borrow Katie Goodman's directions which are to place the eggs into a quart-sized pot with salted (1 teaspoon kosher salt) cold water to cover 2" above the eggs. Raise the heat to high and allow the water to rapidly boil for two minutes. Remove from the burner, cover and let stand fifteen minutes.

Pour off the hot water, rinse with cold water, let the eggs cool to the touch and peel the shells. Dry the eggs and refrigerate until ready to use.

Slice the carrot into flat slabs about 1/4" thick and 3" long.  Toss in olive oil seasoned with sea salt and black pepper.  Season the ear of corn similarly.  Grill the carrots and corn until lightly browned all over or oven roast in a 400 F oven for 15 minutes. Turn frequently to avoid burning. Let cool.  Finely chop the carrots. Cut the kernels off the cob.

In a large mixing bowl, combine the chopped eggs, carrots, corn kernels, parsley, shallots, and crisp bacon bits. Toss. Season with sea salt and black pepper.  Add the mayonnaise and mix well.

Serve on bread, crackers, or lettuce leaves.

Variations

Add 1/4 cup roasted red pepper, finely chopped

Omit the bacon

Add 1/4 cup finely chopped, pitted olives

Roast 2 garlic cloves, tossed in olive oil, seasoned with sea salt and pepper until lightly browned, peel off the skins, finely chop the soft garlic and add to the egg salad

Add a dash of tabasco or a dusting of cayenne pepper for heat.

Roasted Beet Salad

Yield: 4 servings

Time: 1 hour or more depending on the size of the beets

The beets my mom served when I was a kid were either boiled or canned. For some reason she never roasted beets until I made them. After that they were her favorite. Not soggy, the beets cook inside their skins, retaining all their sweetness.  They taste great and they're easy to make.

Ingredients

1 bunch of large beets

Olive oil

Method

Cut off the leaves and stems, reserving them to use later. A quick side note: after you wash them, if you chop up the leaves and stems, sauté them with olive oil, garlic and shallots; they'll caramelize and you can serve them as a side dish or tossed with pasta; they're delicious. 

Thoroughly wash the beets to get rid of any grit. Do not remove the skins or cut off the root. 

Preheat the oven to 450 F. Put a sheet of aluminum foil on a baking sheet. Place the beets in the pan, drizzle with olive oil, and bake for 45 minutes to an hour. 

Turn the beets every 20 minutes so they cook evenly. Use a wooden skewer to test if they're done. Roast until the skewer goes into the beets easily but don't let them get too soft. Al dente is good.

Let cool, then peel off the skins, cut off the root and the top part and discard. 

Serve them up the way you like--julienne, rounds, or roughly cut--put them in a bowl and dress with olive oil, reduced balsamic vinegar, sea salt and black pepper.

Variations

Use a vinagrette dressing, add feta, sliced scallions, and chopped Italian parsley.

Top with roasted walnuts.

Add roasted carrots.

Add green grapes sliced in half.

Potato Salad with Vegetables

Yield:  4-6 servings

Time: 45 minutes

As a side dish, potato salad goes with any grilled meat or fish.

Ingredients

2 pounds potatoes (Yukon Gold or King Edward), washed

1 tablespoon Kosher salt

2 tablespoons grated carrots

1 tablespoon corn kernels

1 scallion, end trimmed, finely chopped

1 tablespoon Italian parsley, leaves only, finely chopped

1/2 to 3/4 cup mayonnaise (preferably Best Foods/Hellman's)

Olive oil

Sea salt and pepper

Method

Put the potatoes in a pot, fill with water to cover, add the kosher salt, cover with a lid or piece of aluminum foil, and boil on high heat for 30 minutes or until the potatoes are cooked but still firm. 

Remove the pot from the heat, pour off the hot water, refill the pot with cold water and let the potatoes cool.

Sauté the corn with a little olive oil for 5 minutes until lightly browned.  Let cool. In a large bowl, mix together the corn, carrots, scallion, and parsley. 

Peel the skin off the potatoes--save the skin for a breakfast sauté with eggs--chop the potatoes into dime-sized pieces, and add to the bowl. Toss all the ingredients together and season with sea salt and pepper. Stir in the mayonnaise and mix well. 

Taste and adjust the flavors with more mayonnaise, salt, and pepper.

Variations

Use cilantro instead of Italian parsley.

Add celery or capers.

Add crispy bacon.

Add grilled shrimp.

Carrot Salad with Lemon-Soaked Raisins

Yield 6-8 (makes 1 quart)

Time 30 minutes

Ingredients

8 large carrots (preferably farmers market fresh), washed, peeled, ends trimmed off

1 scallion (optional), finely chopped

1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped

2 tablespoons golden raisins

2 tablespoons lemon juice

1/2 teaspoon cumin

Pinch of cayenne

Sea salt and pepper

1/2 cup mayonnaise

Method

Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.

Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.

Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.

Variations

Use cilantro instead of Italian parsley

Add chopped capers

Top with roasted chopped almonds

Rosemary Fried Chicken

Yield: 4 servings

Time: 45 minutes to prepare, marinate the chicken overnight in buttermilk

Ingredients

1 whole chicken, washed, cut apart, skin removed if desired, wing tips, bones, and skin reserved to make chicken stock

1 quart buttermilk

1 cup flour

1 teaspoon sea salt

1 teaspoon pepper

1/4 cup finely chopped fresh rosemary leaves

Pinch cayenne pepper (optional)

1/4 teaspoon sugar (optional)

1/4 cup finely chopped yellow onion (optional)

2 tablespoons olive oil

2 quarts safflower or canola oil

Method

When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders. The legs and thighs can be cut in half if you have a heavy chef's knife.

Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.

Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.

Reserve 1 teaspoon of the rosemary to use just before serving.

In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. 

Shake off the excess buttermilk, drop the piece into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.

Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't touch the other pieces so each one cooks evenly.

Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.

Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.

If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. 

Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.

Banana Cake with Chocolate Chips and Walnuts 

Yield 8 to 10 servings

Time 90 minutes

Ingredients

• 4 ripe bananas
• 1 1/2 tablespoons baking soda
• 1/4 teaspoon vanilla
• 2 eggs
• 1 cup plus 1 tablespoon sweet butter, room temperature
• 1 cup white sugar
• 1/2 cup light brown sugar
• 2/3 cup half and half
• 2 1/2 cups flour
• Pinch of sea salt
• Pinch of cayenne
• 1/2 cup raw walnuts 
• 1 cup semi-sweet chocolate chips

Method

• 1. Melt 1 tablespoon of butter and paint the inside of a 9 x 3 round cake pan, then put the pan in the freezer for 30 minutes. (The frozen butter prevents the batter from sticking to the pan.) On a cookie sheet bake the walnuts in a 350 degree oven for 20 minutes, turning every 5 minutes or so; let cool, roughly chop, and set aside.
• 2. In a bowl mash the bananas with a fork, add the baking soda and vanilla. Stir well and set aside. In a mixer use the whisk to cream together the softened butter and both sugars. Add the eggs, mashed bananas, half and half and whisk until blended. Mix in the flour half a cup at a time, being careful not to over-beat. Remove the bowl from the mixer. Use a rubber spatula to blend in the walnuts and chocolate chips. Pour the batter into the buttered cake pan; it will only fill the pan half-way.
• 3. Bake the cake in a 350 oven for 60-70 minutes, rotating the pan every 20 minutes so the cake cooks evenly. Test to see if the cake is done by inserting a wooden skewer. If the top is browning too quickly, lightly lay a sheet of aluminum foil over the top. When the skewer comes out clean, take the cake out of the oven and place it on a wire rack for 30 minutes. Remove the cake from the pan, putting it back on the wire rack to finish cooling.
• 4. Just before serving dust the top with powdered sugar and shaved chocolate. Serve warm or at room temperature with vanilla ice cream or freshly whipped cream.