Using Credit Cards to Send You Around the World

You might ask, why is a food blogger writing about credit cards? The answer is pretty simple. I love to eat. I love to travel. I love to eat when I travel and I especially love getting to travel and eat for free. When I was a kid, my mom frequented stores that gave her S&H Green Stamps with each purchase. She dutifully pasted the stamps in a book. When the books were filled, she could redeem them for products. A toaster. Hair products. All sorts of things. With the wide adoption of credit cards, this simple idea grew exponentially into a billion dollar business. I couldn't be happier.

All but one of the photographs in the article are from a month long trip to Switzerland to the Lake Geneva Region, Interlaken in the middle of the country and Lugano in the Italian speaking south.

With the summer travel season approaching, now is a good time to look through the credit cards in your wallet. Every week unsolicited credit card offers arrive in the mail.  I don't need any more credit cards, but it's good to check out the offers. Are the terms as good as the credit card offers you're receiving in the mail?  Maybe it's time to switch.

NOT ALL CREDIT CARDS ARE CREATED EQUAL
Not all credit cards have benefits. Many are just "credit" cards.  In the simplest terms, with these cards, the bank advances you money. You are expected to repay what you borrowed at the end of the month. If you don't repay all the money you borrowed, you pay interest on the balance. That's pretty straight forward.

But since there are credit cards out there that not only loan you money but also give you a goodie bag of benefits, why not use those cards?  Banks want your business. That means you can have credit and goodies too.  And that is a very good thing.

Over the last month, I received offers from Barclay, Citi, American Express, Bank of America and Chase asking me to apply for one of their credit cards. The banks will pay me to use their money.

They'll pay me in the sense that they are offering cash back
or miles to be used to buy airline tickets, hotel stays and other purchases. The devil's bargain is simple. All I have to do is use my credit card as often as possible. Merchants pay the bank when I use my credit card. The bank hopes I will spend a lot of money, carry an outstanding balance and occasionally miss a due date so I have to pay late fees. My plan is to pay my monthly balances on time so I get the miles without having to pay interest or fees.

GETTING A CREDIT CARD IS LIKE GETTING MARRIED
As in any marriage, it is important to get to know your prospective mate before you tie the knot. The bank's agreement is a prenup. You should read those terms very carefully.

1. BENEFITS: Carefully read the terms of the agreement. Since there are many different types of benefit programs, compare and evaluate which credit cards give you what you need. Some cards give money back bonuses. Others focus on miles that can be converted into free airline travel while some are designed for travelers who want free hotel nights.  For sites that compare different credit card offers, see the list at the end of the article.

I use credit cards to accumulate miles toward airline travel, so I want a credit card that accrues miles on a 1:1 basis, or better.  Which means when I spend $1.00, I get 1 mile or point credited to my account.  One of our Master Card accounts did not charge us an annual fee. The miles were accumulated on the basis of 2:1. $2.00 spent for 1 mile credited. When our use of the card was low, that made sense, but in time we used the card more and more, so the advantage of no annual fee was not worth the miles we lost.

With some cards you accrue miles on a basis of 1:2 ($1.00 spent for 2 miles credited). That is the case with some Bank of America plans when the card is used to purchase groceries and gasoline products. With some American Airlines plans, purchasing American's products will add more bonus points to your account. Some plans give cash back instead of miles. Other plans sweeten the pot by crediting back a percentage of the miles you used to purchase airline tickets, as does American Airlines with its more expensive cards. Spend 25,000 miles to purchase a round trip ticket and the card credits 5,000 miles to your account.

Notice how many times I have to say "some plans." It's worth your while to read the fine print and pick the best card for you.

2. ANNUAL FEE: Typically, when you sign up for a credit card, the first year's fee is waived. This isn't always true, but it might be the case, so check. Annual fees typically range between $50.00  and $100.00. High end cards charge high annual fees, as much as $450.00 or more, but in return the benefits are highly prized by travelers--entry into airport lounges, free baggage allowance, discounted prices on airline products, bonus points, special offers, no foreign transaction fees, concierge services and much more.

3. AIRLINE VS BANK CARDS: Many credit cards are affiliated with specific airlines. Use a VISA card issued by American Airlines and the miles accrue for flights on American Airlines. There are many cards which accumulate points and miles that can be used on any airline. Those cards proudly tout their non-affiliation as an advantage because you can pick and choose airlines for the best deals. Personally, I have not used this type of card. I have cards which are tied to airlines: American, Southwest and United. These are airlines that fly where I tend to travel. As with any card, carefully read the fine print to see if your purchasing and travel needs are best served by a particular card's agreement.

4. SIGNING BONUSES: Many credit cards--well actually most these days in the push to sign up more customers--offer a signing bonus. The annual fee may be waived for the first year as part of the signing bonus. Typically a new user is also credited miles as a bonus. The number of miles can be an insignificant 10,000 miles or a very meaningful 75,000 miles.

Accruing those miles to your mileage account is often linked to your spending a certain amount during a specified period of time, say $3,000.00 spent in the first three months after the card is activated. Once you spend the $3,000.00, the bonus miles will be credited to your account.

Usually the best deals go to consumers who have the best credit history and who also have good paying, long term employment. This may strike some as unfair--why should one person get more than another person--but this issue is important. When you use your credit card, the bank has money you want to use. The bank wants guarantees that they will get their money back. Good credit history and current employment tell them you are more likely to give them back their money when asked, so they'll be nicer to you. Which brings up the next issue.

5. INTEREST RATES: What is APR? APR is an abbreviation for Annual Percentage Rate. That's the rate the bank will charge you for keeping their money longer than one month (or 28 days or 27 days or 30 days, depending on their definitions -- always remember to read the fine print because you may encounter a card that begins charging interest ON THE DAY YOU MAKE THE PURCHASE--I have only seen one card with that feature).

If you pay your credit card balances before the DUE DATE. You have won the jackpot. The bank gave you their money. You spent it. But you paid it back before the due date, so the bank gets no money from you. Zero. Zilch. Nada.

Which means you don't care what the APR is because you are the smartest person on the planet.  Even though the bank didn't get any money from you for all those transactions during the month, the businesses who sold you the goods and services did have to the pay the bank. So the credit card companies are making money, just not from you.

If you don't pay all of the credit card balance on time, then you will pay for the money the bank let you use.  In which case, the APR is really really important. And you should look carefully at how much interest you will pay and all the other terms that come with keeping the bank's money past that first month.

As part of the signing bonus for some cards, you are allowed without fee to transfer existing credit card balances from other credit cards. This can be a very handy way of starting over again, especially if you have racked up fees, which is the next topic to discuss.

6. MINIMUM MONTHLY PAYMENT: Minimum monthly payment is a really scary idea. The bank helpfully tells you the smallest amount you need to pay on the monthly bill. The problem is that paying the minimum amount maximizes the bank's profits. It might seem really cool and friendly to only pay $32.18 on a monthly balance of $3517.23, but the bank is hoping you'll take the easy way out, pay the minimum legally required so that they can levy their very exorbitant APR.

7. FEES: Late fees and every other fee you are liable for if you don't pay all of your monthly bill each billing cycle on time and in full are the Devil's wager you make for using credit cards. Miss a due date and you will be hit with a fee in addition to the APR costs. And those fees will themselves accrue APR charges if you don't pay off all of the outstanding balance. When people talk about slipping into a downward spiral of debt because of credit card use, this is how it happens. Many banks make their profits on the frailties of the human condition. Late fees are an important profit center. So that's the bad news.

8. CREDIT CARDS PROTECT YOU FROM FRAUD: The good news is using a credit card protects you from fraud. Buy a faulty product that the seller won't repair or replace, the credit card company will go to bat for you and challenge the seller. Someone hacks your account and uses your credit card to take a trip to Rio and stay in a 5-Star hotel for ten days. Not your problem. If you didn't use the card, you are not liable for the charges. When you use a debit card, things get complicated because the money comes directly out of YOUR account, not the bank's. With a credit card, the thief sticks a straw into the BANK's account, not yours. That is the law and the law, in this regard, favors the consumer and that is YOU.

9. WEB SITES THAT EVALUATE CREDIT CARDS: There are many more benefits and limitations that are found in credit card offers. Since they are specific to different credit cards, I've listed below some very good analyses that compare credit cards. Here are several I like.

Tasha Lockyer looks at the "Top Seven Credit Card Offers." Her analysis focuses on consumers who have the best credit. The better your credit, the better the deal.

The editors at NextAdvisor list the best credit cards, broken down by features: lowest APR, best for travel, best transfer rates from another card, best rewards, best cash back, best student, best business and best card to rebuild your credit.

Value Penguin evaluates financial opportunities--health insurance, auto insurance, mortgage rates and credit cards. They throw a very wide net, comparing thirty-three credit cards across eleven value points including annual fee, APR, signing bonus and valuations of each card based on how many points or miles you receive relative to the cost of the card (which would include the annual fee). I know that sounds like a lot of comparison points, but Value Penguin has a very cool graphic that creates a visual comparison to help guide you through the advantages of each card.

Ben Schlappig writes a blog and subscription email called One Mile at a Time  with a monthly evaluation of the ten best credit card deals. His March evaluation is posted now. Because he updates his lists every month, I find it well worth my while to subscribe to his emails, which detail his personal experiences traveling around the world.

Bacon Broccoli

Ever get in a rut where certain foods just don't sound appetizing?  That was broccoli for me this fall/early winter.  Until I made this dish, which quickly become a weekly staple and go-to dish for sharing with friends.

Bacon Broccoli
adapted from Anna
serves 2-4

I don't measure anymore and the recipe is pretty forgiving, so if it looks like you need more bacon, use it (the thickness of slices can be deceiving).  Mix it up with cauliflower or brussels sprouts instead of broccoli.  Use pecans or pumpkin/sunflower seeds instead of walnuts.

8c broccoli florets
2-3T chopped walnuts
1 1/2t garlic powder
1/4t fine sea salt
~3T olive oil
3-4 slices nitrate-free bacon

Preheat oven to 400deg.

In a large bowl, combine broccoli, walnuts, garlic powder and salt.  Pour in olive oil and toss, adding enough oil so that the broccoli isn't dry.  Transfer to a cookie sheet (or two) so it's in a single layer.

Using scissors, cut bacon into ~1/2" slices and sprinkle over broccoli.  Bake, 30-40min, stirring every 15min.  Transfer to a dish and serve.

What's your favorite way to enjoy broccoli?

Feedbacks in the Arctic

This is more a climate report than a weather report; yet, the extreme weather that did hit the U.K. recently and that is forecast to hit large parts of North America next week may make more people realize that action is needed now. So, please share!

At the moment, a large part of Russia is experiencing temperature anomalies at the highest end of the scale, i.e. more than 36°F (20°C) warmer than average past records.

Above image shows the situation as at March 20, 2014. The image below is a forecast for March 22, 2014.

Over the past year, average temperatures over the Arctic Ocean have been much higher than they used to be, as illustrated by the NOAA image below.

Warming in the Arctic is accelerating, in part due to a number of feedbacks such as extreme weather. Temperatures over the Arctic Ocean are expected to rise even further next week. The Arctic as a whole is expected to reach average anomalies as high as 5.3°C next week, while many areas over the Arctic Ocean are expected to be hit by even higher anomalies, as the image below shows.

 [ click on image to enlarge ]

Above image also shows that, at the same time, very low temperatures - with anomalies at the low end of the scale - are expected to hit a large part of North America. The image below shows what temperatures can be expected on March 26, 2014, 12:00 UTC.

As above image illustrates, temperatures over a large part of North America can be expected to be hardly higher than temperatures over the Arctic Ocean mid next week. It is this very difference between high altitude temperatures and lower altitude temperatures that drives the Jet Stream. In the absence of much difference, changes to the Jet Stream are making it easier for cold air to move out of the Arctic and for warm air from lower latitudes to move in. The Polar Vortex is similarly affected, as illustrated by the image below.

At lower altitude, the highest wind speed detected on the image below was 94 km/h (green marker). Strong winds brought a lot of rain from the Atlantic Ocean to the U.K., as has been the case for some time.

[ click on image to enlarge ]

The result is more extreme weather, which can translate into more intense storms, heatwaves, droughts, wildfires and further havoc. Importantly, storms across the Arctic Ocean and higher wind speeds along the edges of Greenland can break up the ice and speed up its exit from the Arctic Ocean. The Naval Research Laboratory animation below shows strong winds pushing the sea ice around and speeding up its exit along the edges of Greenland. 

Despite the cold weather that has hit large parts of North America over the past few months, the water off the coast of North America has not cooled, as illustrated by the image below. The blue and lilac colored areas are in part the result of exit currents carrying cold water out of the Arctic Ocean more rapidly, while the Gulf Stream continues to carry warmer water (brown and red colored areas) into the Arctic Ocean. 

[ Sea Surface Temperatures (SST) - click on image to enlarge ]

The Arctic is especially vulnerable to warming, due to a number of circumstances, including:
- Gulf Stream carrying warmer water into the Arctic Ocean;
- Arctic snow and ice cover is at the verge of collapse;
- Methane is present in large quantities under the seafloor of the Arctic Ocean.
These circumstances and the combined impact of feedbacks such as extreme weather make that, on top of global warming, the Arctic is hit by a second, addtional kind of warming, i.e. accelerating warming in the Arctic.

The joint impact of feedbacks is becoming stronger, as temperatures keep rising in the Arctic and with continued demise of the snow and ice cover. So, let's start with feedback #1, i.e. that, as snow and ice cover decline further, an ever larger part of the sunlight will be absorbed by the Arctic Ocean, rather than to (a) be reflected back into space or (b) be consumed in the process of transforming ice into water. This first feedback will then be amplified by further feedbacks such as storms that can more easily develop in open water. And, as the weather becomes more extreme, stronger storms and heatwaves can be expected to hit the Arctic Ocean, causing further demise of the sea ice, resulting in more heat being absorbed by the Arctic Ocean. Thus, feedbacks can amplify each other, causing warming in the Arctic to accelerate even further. 

One of the most dangerous feedbacks is that, as the Arctic Ocean warms up further and as the Gulf Stream carries ever warmer water into the Arctic Ocean, methane can erupt from the seafloor of the Arctic Ocean in large quantities. Methane eruptions from the seafloor of the Arctic Ocean have become especially noticable over the past half year. The big danger is that this will develop into a third kind of warming, runaway global warming. 

Large amounts of methane are still entering the atmosphere over the Arctic Ocean, which contains very little hydroxyl to start with, so large abrupt releases will deplete the little hydroxyl that is there much faster than elsewhere. Furthermore, the methane will initially be highly concentrated in the atmosphere over the Arctic Ocean, and where the methane does move out of the Arctic, it could warm up the water along the track of the Gulf Stream, causing even warmer water to enter the Arctic Ocean. For years after its release, the methane will act as a powerful greenhouse gas. Unlike the albedo changes, which have the highest impact at the June Solstice when the amount of solar radiation received by the Arctic is higher than anywhere else on Earth, methane prevents heat from radiating out into space throughout the year. 

The interactive diagram below gives an overview of these three kinds of warming and the numerous feedbacks that are accelerating warming in the Arctic, from the earlier post The Biggest Story of 2013.

Hover over each kind of warming and feedback to view more details, click to go to page with further background 

In conclusion, the situation is dire and calls for comprehensive and effective action, as described at the Climate Plan blog.




Related

- The Biggest Story of 2013
http://arctic-news.blogspot.com/2013/12/the-biggest-story-of-2013.html

- Climate Plan
http://climateplan.blogspot.com

- Changes to Polar Vortex affect mile-deep ocean circulation patterns
http://arctic-news.blogspot.com/2012/09/changes-to-polar-vortex-affect-mile-deep-ocean-circulation-patterns.html

- Diagram of Doom
http://arctic-news.blogspot.com/2012/08/diagram-of-doom.html

- Polar Jet Stream appears hugely deformed
http://arctic-news.blogspot.com/2012/12/polar-jet-stream-appears-hugely-deformed.html

- Methane Levels going through the Roof
http://arctic-news.blogspot.com/2013/11/methane-levels-going-through-the-roof.html

- Ocean heat: Four Hiroshima bombs a second: how we imagine climate change
http://arctic-news.blogspot.com/2013/08/four-hiroshima-bombs-second-how-we-imagine-climate-change.html

- (Three kinds of) Warming in the Arctic
http://arctic-news.blogspot.com/p/warming-in-arctic.html

- Methane hydrates
http://methane-hydrates.blogspot.com/2013/04/methane-hydrates.html

Feedbacks

1. Snow and ice decline causing more sunlight to be absorbed by the Arctic Ocean
   http://arctic-news.blogspot.com/2012/07/albedo-change-in-arctic.html
2. Methane releases warming up Arctic air
   http://arctic-news.blogspot.com/2013/11/methane-levels-going-through-the-roof.html
3. As sea ice decline weakens vertical currents, seabed warms
   http://arctic-news.blogspot.com/2012/09/arctic-sea-ice-loss-is-effectively-doubling-mankinds-contribution-to-global-warming.html
4. Storms cause vertical mixing of water
   http://arctic-news.blogspot.com/2012/07/arctic-waters-are-heating-up.html
5. Accelerated Arctic warming causes storms that push cold air of the Arctic
   http://arctic-news.blogspot.com/2012/08/diagram-of-doom.html
6. Extreme weather causing storms that push away sea ice
   http://arctic-news.blogspot.com/2012/04/supplementary-evidence-by-prof-peter.html
7. Extreme weather causing storms that create higher waves, breaking up the sea ice
   http://arctic-news.blogspot.com/2012/08/huge-cyclone-batters-arctic-sea-ice.html
8. Storms creating more wavy waters that absorb more sunlight
   http://arctic-news.blogspot.com/2012/08/diagram-of-doom.html
9. Extreme weather causing fires, etc.
   http://arctic-news.blogspot.com/2012/07/how-extreme-will-it-get.html
10. Weaker polar vortex and jet stream let cold air move out of Arctic
    http://arctic-news.blogspot.com/2012/08/opening-further-doorways-to-doom.html
11. Extreme weather causing warmer waters
    http://arctic-news.blogspot.com/2013/12/the-biggest-story-of-2013.html
12. Snow and ice decline cause seismic activity that destabilizes hydrates
    http://arctic-news.blogspot.com/2013/09/methane-release-caused-by-earthquakes.html
13. Methane releases prevent sea ice from forming
    http://arctic-news.blogspot.com/2013/12/methane-emerges-from-warmer-areas.html

Post by Sam Carana.

Old Forge Tri

{Please excuse my very belated race report... from 8/18/13}

Location: Old Forge, NY
Distance: Intermediate (1000m s, 22mi b, 4mi r)
Time: 8am
Weather: low 50s at the start (cloudy)
Total Participants: 219

Going into the race, I would be remiss not to mention that I was nervous for the swim.  I could count on one hand the number of times I had gotten into water during the summer.  Nevertheless, I jumped at the chance to spend a weekend with some of my favorite people (my family) and do some of my favorite things (swimming, biking, and running) in the Adirondacks!

Even though this race takes place in August, I had failed to recognize that by the third weekend in August, nights have already started to cool off up there.  I got to the race site early that morning so I could get a good parking spot and spend as long as I could in my car.  Brr.

Swim
Given the air temperature, it actually felt great to be in my wetsuit, and even to jump in the water.  It definitely took me awhile to calm myself down and settle my breathing (see above).  There were very few buouys, making it a little tough to sight on the angular course. I'm sure I didn't take the most direct route on the way out, I must've gotten into some sort of groove as I started passing people towards the halfway point.  It wasn't my fastest swim, but I had finished in 20:14 at 2nd in my AG.

Bike
There are some decent rollers in the front half of the course, but no crazy hills.  I got a boost as I was passing the all the tri bikes and aero bars.  And then I dropped my chain and they all passed me back.  Sigh.  I tried to be quick as I put it back on and pedaled along, distracted by the smell of breakfast being cooked in nearby homes (namely: bacon).  You're pretty much in the woods for the back half of the course, and it's pretty flat.  After enjoying the scenery, I pulled into transition in 1:18:37 (17mph).

must've been enjoying myself!

Run
I got off the bike with my legs feeling great, but quickly realized that I had to slow down.  I'm guessing I had an asthma attack (it's only happened once before in my life so it took me awhile to realize what was happening).  I walked a lot trying to get my breathing under control, and as frustrated as I was I tried to keep things in perspective and just enjoy where I was.  The turnaround had a great view, on a bridge over a river, and I started to jog slowly again.  I was able to keep it up for awhile longer and by the end of the race was able to pick it up, finishing in 36:35 (9:06 pace).

My focus on the beauty of the course paid off, as I wasn't complaining even after finishing with gas left in the tank.  It probably helped that I finished 3rd in my age group...  an unexpected end to the morning!

Me, Dad, Sweets

Clock Time: 2:18:50
AG 4/10
Overall 135/219

Mom & I

Has the descent begun?

On March 9, 2014, Arctic sea ice area was at a record low for the time of the year, at only 12.88731 square kilometers.

Sea ice extent shows a similar descent, as illustrated by the NSIDC image below.

NSIDC update: The image below shows that Arctic sea ice extent was 14.583 square kilometers on March 11, 2014 (light green line), a record low for this time of the year and smaller than it was in 2006 (magenta line) and 2011 (orange line) at this time of the year.

The situation is dire, given that methane concentrations have risen strongly following an earthquake that hit the Gakkel Ridge on March 6, 2014, as illustrated by the image below.

[ click on image to enlarge ]

Huge amounts of methane have been released from the seafloor of the Arctic Ocean over the past half year, and the resulting high methane concentrations over the Arctic will contribute to local temperature rises.

The image below shows that sea surface temperatures are anomalously high in the Arctic Ocean and off the east coast of North America, from where warm water is carried by the Gulf Stream into the Arctic Ocean.

The prospect of an El Niño event makes the situation even more dire. NOAA recently issued an El Niño Watch. This follows a conclusion by an international research team that found a 75% likelyhood of an El Niño event in late 2014.

The consequences of sea ice collapse would be devastating, as all the heat that previously went into transforming ice into water will be asbsorbed by even darker water, from where less sunlight will be reflected back into space. The danger is that further warming of the Arctic Ocean will trigger massive methane releases is unacceptable and calls for comprehensive and effective action as discussed at the Climate Plan blog.



Related

- M4.5 Earthquake hits Gakkel Ridge
http://arctic-news.blogspot.com/2014/03/m45-earthquake-hits-gakkel-ridge.html

- Climate Plan blog
http://climateplan.blogspot.com

Post by Sam Carana.

Apple Cinnamon Macarons

Every season (except winter) seems too short.  I always end up longing for the fruits of seasons long before they come around again.

I created these beauties to celebrate the fall, but since they use freeze dried apples you can enjoy them year-round.  The caramel sauce was a little thin for macarons even straight from the fridge, so perhaps using it to make a bourbon caramel cream cheese frosting would make for a better filling?

Oh, but wait!  I almost forgot.  YOU CAN MAKE CARAMEL IN THE MICROWAVE.  I know.  It blew my mind, too.

Apple Cinnamon Macarons with Salted Bourbon Caramel

190g almond meal
22g powdered freeze dried apples
212g powdered sugar
2t vietnamese cinnamon
82g & 135g egg whites, divided
354g sugar
237g water
Salted Bourbon Caramel Sauce, see below

Preheat the oven to 350deg and make sure the rack is in the middle of the oven.

Combine the almond meal, freeze dried apples, powdered sugar and cinnamon in a large bowl and whisk together to blend well and break up any clumps.  Make a well in the center of the dry ingredients. Pour in the 82g of egg whites and blend into the dry ingredients until evenly mixed, forming a thick paste.

Combine the 354g granulated sugar with the water in a small saucepan over medium-high heat.  Keep a candy thermometer attached to the side and be watchful! We're heating up the syrup to 248deg, but when it hits 200deg, begin whipping the 135g egg whites with a pinch of granulated sugar in a mixer on medium low speed.  Continue whipping the egg whites on medium speed until soft peaks form.  If soft peaks form before the syrup reaches 248deg, reduce the mixer speed to low to keep the egg whites moving.

Immediately remove the syrup from the heat when it hits 248deg.  Increase the mixer speed to medium and pour the syrup down the side of the bowl in a slow drizzle until fully incorporated.  Increase the mixer speed to medium-high and whip the meringue until stiff, glossy peaks form.

Add the meringue to the almond mixture in thirds, folding in each addition gently until smooth.  You may not use all of the meringue, so add it gradually.  The desired end-point is a smooth batter that runs in thick ribbons off your spatula.

Add the batter to a pastry bag fitted with a plain round tip with a 1/2" opening (or a ziploc bag with a corner cut off to a 1/2" opening).  Holding the bag perpendicular to the baking sheet, pipe rounds onto a parchment-lined baking sheet.  I find a template slipped under the parchment works well for even piping, just be sure to remove the paper before putting it in the oven!  Small peaks that you may see immediately after piping should smooth out if the texture of the batter is correct.

Transfer the baking sheet to the oven and immediately reduce the temperature to 325deg.  Bake for 9-12min, until the tops are smooth and set and feet have formed around the bottom.  Let the shells cool briefly on the baking sheet (~5min), and then peel them away from the parchment and place on a cooling rack.  They should come away easily and fully intact.  Repeat as needed with the remaining batter, replacing the parchment paper with each batch (I was feeling thrifty and used both sides) and bringing the oven temperature back up to 350deg before each batch.

Once the shells are baked and cooled, match them up in pairs by size.  To one macaron shell, add a bit of salted bourbon caramel sauce, then top with the paired shell.  Store in an airtight container in the refrigerator.  These get better with a little time in the fridge, so don't hesitate to make them a ahead of time.

Salted Bourbon Caramel Sauce
adapted from gimme some oven
yield ~1c

1c evaporated cane juice (or granulated sugar)
2T Lyle's Golden Syrup (or make your own sugar cane syrup)
2T water
1/4t fresh lemon juice
1/2c heavy cream, heated (I just warmed a bit
1T unsalted butter, softened
1t fleur de sel
1/4c bourbon vanilla (if you don't have any vanilla beans soaking in bourbon, just add 1/2t vanilla extract to your bourbon)

In a large glass measuring cup (or other microwavable bowl), add the sugar, sugar syrup, water and lemon juice.  Whisk together and cook on high for 5min.  Be careful not to overcook as it can burn!

Remove from the microwave and place on a kitchen towel.  Let cool for 3-5min, the color will deepen a bit more as it sits.

Begin by whisking in 1T cream, keep whisking as it will bubble and froth.  Continue whisking as you add in the rest of the heavy cream in a slow stream.  Finally, add bourbon, butter and salt, whisking well to combine.

Serve warm or transfer into a glass jar and let cool and thicken in the fridge.

M4.5 Earthquake hits Gakkel Ridge

The above image shows recent large methane release over the Gakkel Ridge, the faultline that crosses the Arctic Ocean between the northern tip of Greenland and the Laptev Sea (red line on map). Methane readings were as high as 2395 ppb at 586 mb, an altitude that often shows high methane readings originating from the Arctic Ocean.

An earthquake with a magnitude of 4.5 hit the Gakkel Ridge at a depth of 2 km on March 6, 2014, at 11:17.17.0 UTC. The location is shown on the map below.

[ click on image to enlarge ]

The image below shows more recent methane readings, around March 8, 2014.

The image below is a Naval Research Laboratory forecast of sea ice thickness for March 8, 2014, run on March 3, 2014.

Meanwhile, the sea ice is close to record lows (for the time of the year), as illustrated by the images below. The image directly below shows sea ice area.

The image below shows sea ice extent.

The image below, by Wipneus, shows sea ice volume.

The image below, by Andy Lee Robinson, offers a different way of looking at sea ice volume, the Arctic Death Spiral.

Post by Sam Carana.

Dear Mr. President

Dear Mr President,

Ukraine is clearly another Western geopolitical stunt to stop Russian exports of oil and gas to Europe so they can be replaced by filthy fossil fuels from US fracking and Canadian tar sand oil. We are facing a devastating final show down with Mother Nature which is being accelerated by the filthy extraction of fossil fuels by fracking, tar sands and coal mining and continent wide oil transport in the US.

Call your troops home so they can immediately assist in assembling giant solar power stations, wind farms and converting all road and rail transport to electricity. Immediately terminate all gas fracking, tar sand oil extraction, oil transport, coal mining and all the giant subsidies paid to fossil fuel companies. This money must be solely spent on constructing renewable energy power stations and infrastructure. 

You will be held accountable by US citizens and the world if you do not stop this extreme American pollution, the fast approaching methane firestorm and our extinction by 2050.

Yours Truly,

Malcolm Peter Light (Dr)
Earth Scientist

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- High methane levels over the Arctic Ocean on February 17, 2014
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- The Biggest Story of 2013
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Post by Sam Carana.

Anchovies and Chicken Livers Make a Home with Pasta

For Zester Daily, I wrote about two ingredients I love: anchovies and chicken livers.  Not every one likes both (or either, for that matter). As with so many foods in our lives, dishes served when we are young put strong imprints on our adult palates. Most nights when my father came home from work, he would settle into his leather recliner and watch wrestling on TV. While my sister and I set the table, my mother would serve him an appetizer plate and his cocktail of choice, a 7&7 (Seagrams & 7-Up). His favorite appetizers reflected his Russian Jewish background. There would be plates of pickled herring with sour cream, chopped chicken liver, pickled beets and onions, anchovy fillets and pumpernickel bread that he ordered from a mail-order outlet in New York. 

Wanting a father-son moment with my father, who was decidedly old school and not much into father-son moments, I would sit next to him and share the appetizers (and steal a sip of his 7&7 when he wasn't looking). I definitely developed a taste for the anchovies and chicken livers but not for the pickled herring with sour cream! 

One day, with very little in the refrigerator, I wanted a lunch with a lot of flavor that wouldn't take much effort to create. With a box of pasta, a couple of chicken livers, a tin of anchovies, an assortment of aromatics and a few other ingredients, I put two and two together and made a dish that was light and delicious.  I wonder if my dad would have liked it?

In many Italian, Spanish and French dishes, anchovy filets supply a deeply nuanced umami that turns the ordinary into the passionately delicious. Italian puttanesca, Tuscan chicken liver paté and French tapenade are but a few examples that come to mind. Without anchovies they are good. With anchovies they are delicious. Combine skinless anchovy filets with caramelized chicken livers, toss with pasta and dust with freshly grated Parmesan cheese and surf dances with turf in the most beautiful way.

More from Zester Daily:

» Anchovies for Spanish tapas

» Pork belly with pasta

» The secret for perfect Carbonarra

» Turning turkey liver into pâté

Pasta is wonderful and infinitely variable. Pasta can be complex or simple. For many cooks, the best pasta dish is one that allows the ingredients to shine through with a minimum of sauce. Toss penne with fresh English peas, a bit of oil and garlic, a dusting of cayenne and a fresh grating of Romano and all that is necessary to complete the meal is a crisp Fumè Blanc, a farm-fresh green salad and a dessert of fresh fruit with a nice selection of cheeses.

Chicken livers and anchovies are as different as can be. When cooked properly with a charred exterior and an interior still moist and pink, chicken livers are creamy and earthy with a hint of sweetness.

Anchovies on the other hand have a sharper impact on the palate — salty, raspy and tangy. Combined, they bring out the best in one another.

As with any simple recipe, this dish is only as good as the quality of the ingredients. Whenever possible, buy organic chicken livers to avoid the chemicals and antibiotics that can accumulate in birds that are raised in industrial coops. Skinless anchovies packed in olive oil are not overly salty. Because the fish are caught all over the world, experimenting with different brands will lead you to the one you like the best.

Spanish and Italian anchovies are especially good, whether packed in glass jars or in tins. The price can vary from an affordable $2 a tin to well over $15 for a glass jar of the same weight.

Pasta with Chicken Livers and Anchovies

Before using chicken livers, wash and pat dry. Using a sharp paring knife, cut away any fat, sinews or veins and discard. Separate the two lobes. Cut each lobe in half, making bite-sized pieces to facilitate even cooking of the livers.

Serves 4

Ingredients

1 tablespoon kosher salt

¾ to 1 pound pasta (penne, ziti, spaghetti or angel hair)

1 tablespoon olive oil

1 small yellow onion, washed, stemmed and skin removed, roughly chopped

2 garlic cloves, skins removed, finely chopped

¼ cup finely chopped Italian parsley, leaves only, washed

4 to 8 anchovy filets (the number depends on how much you enjoy anchovies)

1 pound chicken livers, washed, lobes separated, each lobe cut in half

¼ cup finely chopped Italian parsley, leaves only, washed

1 tablespoon sweet butter (optional)

Sea salt and black pepper to taste

¼ cup Parmesan cheese, freshly grated

⅛ teaspoon cayenne (optional)

1 tablespoon olives, pitted, finely chopped (optional)

¼ cup cherry tomatoes, washed, quartered (optional)

Directions

1. In a 2-gallon pot, fill with water to within 3 inches of the top. Add kosher salt and bring to a boil. Put in pasta and stir well. Allow to boil 10 minutes, stirring every 3 to 4 minutes.

2. Taste and when al dente, place a small heat-proof cup in the sink next to a colander and drain the pasta, capturing 1 cup of pasta water in the process. Return the pasta to the warm pot and set aside.

3. In a large frying pan, heat the olive oil. Sauté onions, garlic and Italian parsley until lightly browned. Using a fork, add the anchovies, dragging them along the bottom so they break apart. Stir well with the aromatics.

4. Add the chicken livers to the pan, using a large spoon to move them around the pan so they lightly brown all over. Be careful not to overcook and dry out the livers.

5. At this point you have some options. You can season with cayenne for heat, add chopped olives for another layer of flavor, stir in quartered cherry tomatoes to contribute liquid and a bit of acid to the sauce and sweet butter for creaminess.

6. Or keep it simple and do one, some or none of the above. In any case, add ¼ cup of pasta water to the frying pan and stir well.

7. Just before serving, add cooked pasta to the frying pan over a medium flame and toss well until heated. Top with freshly grated Parmesan or Romano cheese and serve.

Presentation by Guy McPherson

Presentation by Guy McPherson, February 2014, Traditions Cafe, Olympia WA.

View the video of the presentation below:

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Post by Sam Carana.