Monthly Archives: February 2014

Amo, Amas, Amat…. and what?

Wheelock's LatinMy well-thumbed copy of Eugene Ehrlich’s book, Amo, Amas, Amat and More, is dated 1985. It’s amusingly subtitled “How to Use Latin to Your Own Advantage and to the Astonishment of Others.”

It’s still in print, it seems, or was as recently as 2006. I’ve read my copy on and off for the past 25-plus years, but have not been able to effectively astonish anyone with my grasp of Latin.

Possibly the reason for this is that my grasp of Latin is small. Very small. I had a single year of Latin classes in high school; lessons mostly relegated to the dustbin of my mind along with solving quadratic equations. The rest I’ve scrounged from other books and sources. It’s less a grasp than a smattering of random bits.

I’d like it to be better. As in to actually be able to read and understand at least elementary Latin, not merely recognize that the words on the page are in Latin. Which is, at present, Greek to me (if you’ll pardon the inexecrable joke…). And certainly better able to write it than cutting-and-pasting the inevitable Lorem ipsum placeholder into a draft design project.

So last week I took the plunge and ordered a copy of Wheelock’s Latin, 7th Edition, from Amazon with the intention of teaching myself. And hope not get too distracted by other books, baking, computer games, politics, pets and Friday housework… ooh, a new ukulele….

My learning accomplishments in Latin to date include reading the first 40 or so pages (mostly introduction and pronunciation basics) and memorizing the present tense verb conjugations of two -are and -ere verbs in Lesson One. Which means I’m about a hundred years of effort from having enough Latin in my grey matter to astonish anyone other than my dogs.

Laudo, laudas, laudat, laudamus, laudatis, laudant… plus the imperative: lauda and laudate. Impressed yet? Yeah, so were my dogs. But it’s one small step further along this path than last week. A journey of a thousand li starts beneath one’s feet, as Lao Tzu wrote. This is my early footing, then.

I dug my Ehrlich off the shelf this morning, along with a couple of aged Latin dictionaries and every book about Latin I could find in my collection. It’s a fairly thin lot. But I need some extra help as struggle through Wheelock’s Latin on my own – a lot more than I currently have on the shelves.

I need at least one collection of Latin verbs nicely conjugated for my enjoyment, plus grammar guides, workbooks, and some better dictionaries. And maybe some source material (interlinear translations would be nice), like the one I have for the Canterbury Tales).

Ka-ching, the cash register is singing (hinc illae lacrimae…) (okay, I had to dig that one out of a file of Latin phrases…)

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Feb. 12: Happy Darwin Day

Charles DarwinFebruary 12 is international Darwin Day, the day when we collectively celebrate science and reason. And, of course, we recognize Charles Darwin’s birthday: February 12, 1809 (the same birthdate as Abraham Lincoln, by the way).

If Collingwood made such declarations, I would propose we recognize the day in our municipality. Other Canadian municipalities have done so. Maybe we could raise a flag with Darwin’s face on it outside town hall.

Darwin Day was first celebrated in 1995 and has been growing in recognition and popularity ever since. As tells us the celebration was:

…initiated by Dr. Robert (“Bob”) Stephens and took place at Stanford University. The first EVENT sponsored by the Stanford Humanists student group and the Humanist Community, was held on April 22, 1995. The famous anthropologist Dr. Donald Johanson, who discovered the early fossil human called ‘Lucy’, gave a lecture entitled “Darwin and Human Origins” to over 600 people in the Kresge Auditorium.

In subsequent years the location and date of the celebration was changed to coincide with Darwin’s birthday and was held on, or near, February 12 each year. The success of the venture is reflected in the list of speakers which include Richard Dawkins, 1996; Paul Berg, 1997; Robert Sapolsky, 1998; Douglas Hofstadter, 1999; Michael Shermer, 2001; Robert Stephens and Arthur Jackson, 2003; Robert and Lola Stephens, 2004; and Eugenie Scott, 2005.

And, as the site also adds, “Celebrating Science and Humanity within our various cultures throughout the world is an idea that is overdue…”

I would hope, too, that people would take some time out of their busy days to read something of Darwin’s, even if only a few pages. He wrote beautifully, albeit rather obtusely at times.

Of course, I don’t expect creationists will break out of their cult mentality and celebrate science today: they haven’t in more than 150 years since Darwin’s Origin of Species was published. But while we celebrate Darwin, we should give some thought to creationism on this day, not just to critical thinking, if for nothing else than to remind us that we still have a long way to go to get universal appreciation of science and reason.

Especially, it seems, in the USA, where 43 percent of Americans believe in young-earth creationism. Not entirely bad news, given that figure has dropped from 54 percent in 2009. But still very, very scary.*

On Facebook today there were a couple of links to articles about creationism worth reading on this Darwin Day.

Creationism museum displayFirst is a cutely risible piece on Buzzfeed called “45 Things I Learned At The Creation Museum.” For those who don’t know it, the Creation Museum in Kentucky is where Bill Nye recently successfully debated creationist Ken Ham. It’s probably the most strenuous effort to rationalize away science ever constructed.

If I ever get to Kentucky, I will pay a visit, but I expect I’ll get escorted out for laughing too loudly at the exhibits. And if you’re like me, you will probably enjoy the virtual tour in the Buzzfeed article more than actually being there, because you don’t risk being ejected. After all, how can you keep a straight face when confronted with a sign that claims all dinosaurs were vegetarians before Adam?

Uh, and those razor-edged, pointed, cutting, slashing teeth were for… broccoli? Okay, stop snickering or they won’t let you in the museum either.

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Raisin and sourdough this week

raisin bread disasterWhile I haven’t tried to make a sourdough raisin bread yet, that idea occurred to me while I was making my latest breads, this week. I’m sure it would be a good mix, but I’ll have to build my levain up again, since I used all my countertop levain in yesterday’s bread (about 350g).

I still have a culture in the fridge, however, and will take some out to get it going in the warmer kitchen, today.

I made a medium-sized sourdough loaf, and two smaller raisin-cinnamon loaves, Friday. Somewhat ambitious of me, but with mixed results.

raisin bread disasterTwo? You ask. Yes, because my first loaf was a mess. It stuck in the pan and broke at the cinnamon-spread layer when I attempted to get it free of the pan. Very disappointing. I decided to try another while I still had the ingredients on the counter. I wanted to offer Susan a good-looking loaf, Saturday morning. Presentation matters.

I’m trying to determine the best way to make a raisin-cinnamon bread that combines the nicest combination of  texture, flavour and structure. I have the flavour down pretty well, and the texture is close, but in most of my efforts, the bread has de-laminated where the layers of cinnamon spread are rolled into the dough. Sometimes just a bit, sometimes more. An elegant structure eludes me somewhat.

raisin bread disaster

My first effort at raisin-cinnamon bread was a recipe from the 300 Best Canadian Bread Machine Recipes book. It combines everything in the machine, but used only a small amount of cinnamon (1 tsp). It didn’t make the bread very flavourful. While edible, it wasn’t spectacular.

I like more cinnamon, but because it’s a yeast inhibitor, I chose to put more (1 Tbsp) into a spread that could be used in a swirl in the bread itself.  I tried that in a bread a couple of weeks ago, with modest success. The idea works; the technique needs refinement.

I used molasses instead of sugar in the recipe, but otherwise used the book’s basic 1.5 lb. loaf recipe as presented for Friday’s loaves.

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Corn and other breads

Corn breadThe last loaf of January, 2014 was a machine-made corn bread, made using a recipe from Washburn’s & Butt’s 300 Best Canadian Bread Machine Recipes book that I’ve mentioned previously. It’s a good book for bread machine users.

Unlike my previous efforts to tinker with bread recipes, I used the basic, printed 1.5-lb. recipe without any alterations this time (not even in the salt). Medium crust setting, basic (white) bread menu selection. The results were good, if not spectacular.

The recipe calls for 1/3rd cup of cornmeal. I used a commonly-available, supermarket brand, the sort I often use for dusting pans, parchment paper and the pizza peel, to prevent sticking. However, it didn’t really give the bread a noticeable corn flavour or the mealy/gritty texture one expects in corn bread and muffins.

I later found a bag of Bob’s Red Mill medium grind cornmeal which is less refined and will likely impart more flavour next time I make this bread, and likely heighten the texture.

Bob’s Red Mill products are available at several local supermarkets. I don’t know what sort of cornmeal is available at the local Bulk Barn, but will check next time I’m there.

Corn breadThe bread came out with a nice, light and distinctly yellow crumb, consistent throughout the loaf and evenly cooked. It had a light top crust, but a bit crunchier side and bottom.

The flavour is pleasant – in part because the recipe called for an egg (and I had some free-range eggs on hand, which are always tasty), 1 tbsp honey, and 1/4 cup skim milk powder. These add to both the texture and taste.

We tried the bread with soup one day, and with beans-on-toast the next. The cornmeal makes for a crumb that doesn’t stay together as well as an all-wheat bread, so it has a tendency to break apart. It toasts well, however. This week we will likely finish the loaf with some four-bean chili (not, of course chili con carne, which is Texan, not a Mexican dish) one night for supper.

Next time I will try some variations with this bread, aside from using the better cornmeal. I will look up cornmeal recipes online, too, to see what amounts others recommend. I don’t know if 1/3rd cup is sufficient, or if additional cornmeal will make the crumb even more friable.

I may add some gluten flour to boost the stickiness; this may avoid the tendency for the bread to crumble. I may also try buttermilk instead of water and milk powder. I’d also like to try substituting agave syrup or even molasses for honey, and maybe even some Osprey bread flour (from the K2 mill in Beeton) for a portion of the unbleached white.
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Debunking the Adam Bridge



Adam's bridgeA story popped up on the internet in late 2013, recycled in early 2014, claiming “NASA Images Find 1.7 Million Year Old Man-Made Bridge.” Claptrap. It’s not a bridge. It’s simply a natural tombolo: “a deposition landform in which an island is attached to the mainland by a narrow piece of land such as a spit or bar.”

The conspiracy theorists and some religious fundamentalists disagree.

It’s been called the Adam bridge, the Rama, Sethu (also Rama Setu – setu is Sanskrit for bridge), Ramar and the  Hanuman bridge, and Setubandhanam.

According to the legends in the Ramayana, the great Hindu epic poem, it was

…built by the Vanara (ape men) army of Lord Rama in Hindu theology with instructions from Nala, which he used to reach Lanka and rescue his wife Sita from the Rakshasa king, Ravana.

It’s a twisting stretch of shoal  and sandbank in the Palk Strait between India and Sri Lanka, about 18 miles (30km) long (depending on where you measure from, it can be reported as long as 35km). At high tide, the water is about 12 feet (4m) deep on average (apparently it ranges from 1m up to 10m deep in some places). The chain of shoals is roughly 300 feet (100m) wide.

It was reportedly passable on foot up to the 15th century until storms deepened the channel: temple records seem to say that Rama’s Bridge was completely above sea level until it broke in a cyclone in 1480 CE.

Let’s clear the first fallacy right away: the discovery of the “bridge” isn’t new, nor did NASA recently “discover” it in a photograph. Wikipedia tells us:

The western world first encountered it in “historical works in the 9th century” by Ibn Khordadbeh in his Book of Roads and Kingdoms (c. AD 850), referring to it is Set Bandhai or “Bridge of the Sea”. Later, Alberuni described it. The earliest map that calls this area by the name Adam’s bridge was prepared by a British cartographer in 1804, probably referring to an Abrahamic myth, according to which Adam used the bridge to reach a mountain (identified with Adam’s Peak) in Sri Lanka, where he stood repentant on one foot for 1,000 years, leaving a large hollow mark resembling a footprint.

The tombolo was photographed by NASA’s Gemini missions back in 1966 (photo here). However, that was before the internet existed to let wild and unsubstantiated conspiracy theories go viral.

Another NASA mission in 2002 produced a second photograph of the region (photo here) which, of course, spun the online conspiracy theorists off on a wild goose chase trying to “prove” it was the remains of a human-made structure connecting Sri Lanka with India.

Well, it isn’t. Wikipedia tells us it’s long been known as a natural formation, but that geologists differ in their views as to how it formed:

In the 19th century, there were two prevalent theories explaining the structure. One considered it to be formed by a process of accretion and rising of the land, while the other surmised that it was formed by the breaking away of Sri Lanka from the Indian mainland. The friable calcerous ridges are broken into large rectangular blocks, which perhaps gave rise to the belief that the causeway is an artificial construction… which essentially consists of a series of parallel ledges of sandstone and conglomerates that are hard at the surface and grows coarse and soft as it descends to sandy banks.
Studies have variously described the structure as a chain of shoals, coral reefs, a ridge formed in the region owing to thinning of the earth’s crust, a double tombolo, a sand spit, or barrier islands. It has been reported that this bridge was formerly the world’s largest tombolo before it was split into a chain of shoals by the rise in mean sea level a few thousand years ago.
Based on satellite remote sensing data, but without actual field verification, the Marine and Water Resources Group of the Space Application Centre (SAC) of the Indian Space Research Organisation (ISRO) states that Adam’s Bridge comprises 103 small patch reefs lying in a linear pattern with reef crest (flattened, emergent – especially during low tides – or nearly emergent segment of a reef), sand cays (accumulations of loose coral sands and beach rock) and intermittent deep channels…
The geological process that gave rise to this structure has been attributed in one study to crustal downwarping, block faulting, and mantle plume activity while another theory attributes it to continuous sand deposition and the natural process of sedimentation leading to the formation of a chain of barrier islands related to rising sea levels…
Another study explains the origin the structure due to longshore drifting currents which moved in an anticlockwise direction in the north and clockwise direction in the south of Rameswaram and Talaimannar. The sand was supposedly dumped in a linear pattern along the current shadow zone between Dhanushkodi and Talaimannar with later accumulation of corals over these linear sand bodies… another group of geologists propose crustal thinning theory, block faulting and a ridge formed in the region owing to thinning and asserts that development of this ridge augmented the coral growth in the region and in turn coral cover acted as a `sand trapper’.

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