04/17/14

What do we know about Bell’s Palsy?


Bell's PalsyBell’s Palsy is one of those rare ailments, and one that annoys more than threatens, but can be difficult and socially awkward for sufferers. It’s also one that still baffles researchers as to its cause. And also for an effective treatment.

According to facialpalsy.org,

The name ‘Bell’s palsy’ comes from 19th-century Scottish anatomist and surgeon Sir Charles Bell, who discovered that severing the seventh cranial (or facial) nerve causes facial paralysis.

It has no vaccine, no known method for prevention, and the treatment is still uncertain.

Wikipedia tells us:

Bell’s palsy is a form of facial paralysis resulting from a dysfunction of the cranial nerve VII (the facial nerve) causing an inability to control facial muscles on the affected side… Bell’s palsy is the most common acute mononeuropathy (disease involving only one nerve) and is the most common cause of acute facial nerve paralysis (>80%)… The hallmark of this condition is a rapid onset of partial or complete paralysis that often occurs overnight.

It also says:

It is thought that an inflammatory condition leads to swelling of the facial nerve. The nerve travels through the skull in a narrow bone canal beneath the ear. Nerve swelling and compression in the narrow bone canal are thought to lead to nerve inhibition, damage or death…
Some viruses are thought to establish a persistent (or latent) infection without symptoms… Reactivation of an existing (dormant) viral infection has been suggested as a cause of acute Bell’s palsy. Studies suggest that this new activation could be preceded by trauma, environmental factors, and metabolic or emotional disorders, thus suggesting that a host of different conditions may trigger reactivation.

Which, in essence, doesn’t tell us a lot about the actual cause or why it recurs; mostly it remains guesswork. Bell’s Palsy affects about 20 people per 100,000 population, and the incidence increases with age and with certain medical conditions.

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04/9/14

Oooh, shiny….


Godin MultiukeReligious texts are full of admonitions about avoiding temptation. The Lord’s Prayer tells God to “lead us not into temptation.” Fat lot of good that does. We can find the way ourselves, thank you.

Not only do we lead ourselves there, we go willingly and eagerly. Pushing and shoving aside those who stand in our way to reach temptation. Ever see the crowds in the mall on Boxing Day?

Psychological texts, magazines and sites are full of secular advice on resisting temptation, too. It’s our brain’s “executive control” functions that  fail use when we succumb to our impulses. And fail they do, with disconcerting frequency.

Religious temptation, Wikipedia tells us, is the inclination to sin. Well, I can’t get into the whole notion of sin, relativism cultural and social bias, and situational ethics here. Maybe another post. For now, I’ll leave it to the theologians to wrestle that particular set of demons into the mud.

I’m talking about the average daily, run-of-the-mill temptation, the sort  that makes you pull out your wallet when you come across an unexpected sale on power tools, when you went to the store for a bag of potting soil. The sort that makes you go to the grocery store and come back with mangoes, exotic cheese, avocado and ice cream instead of just the milk you went to get. The sort that makes you go onto Amazon’s website just to look up something and end up ordering a half-dozen books and that first West Coast Pop Art Experimental Band CD you’ve always wanted in your collection (okay, okay, but I had the other two already so I had to complete the set).

Temptation, Wikipedia says,

…is the desire to perform an action that one may enjoy immediately or in the short term but will probably later regret for various reasons: legal, social, psychological (including feeling guilt), health-related, economic, etc… actions which indicate a lack of self control.

Godin MultiukeIt’s tough, you know. We live in a rich, consumer-oriented society in which we are bombarded daily by thousands of ads all screaming “Buy me!” Promising a better, richer, more fulfilling life if we just give in and pull out our wallets. We are born and bred to be consumers.

We live in a world full of music stores replete with ukuleles just hanging there on the walls singing like sirens when you walk by. Hear that? That’s the voice of a solid-koa Koaloha sweetly calling my name… and that dulcet voice? That’s a Martin… Oooh, what’s that shiny one?

And then when we get the credit card bill, we start regretting it. But how to resist? Should we even try? Are we doomed to fail? But… is life to short to live without another ukulele?

In The Picture of Dorian Gray, Oscar Wilde has his character, Lord Henry, say,

The only way to get rid of a temptation is to yield to it. Resist it, and your soul grows sick with longing for the things it has forbidden to itself, with desire for what its monstrous laws have made monstrous and unlawful. It has been said that the great events of the world take place in the brain. It is in the brain, and the brain only, that the great sins of the world take place also.

And when you do, inevitably, yield, you are then beset with those nagging questions, the voice of your conscience nagging, scolding. What was I thinking? Why did I do it? Why did I buy it? What will she think?

She being the spouse, of course (at least in my case). The one who sits in judgement on the new toy, the new pet, car, TV set, ukulele, motorcycle, personal watercraft, riding lawn mower, that bag of specialty cheeses… did I mention ukulele? Did I mention it was shiny?

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04/7/14

April’s early breads


Artisan bread no. 1April has begun with three loaves of bread; generally successful efforts, although there’s still some tweaking to do with the recipes. As always. But I’m encouraged to try more – and of course experiment more with recipes and ingredients.

The first loaf of the latest batch was an artisan loaf made at the tail end of March. Started with an overnight poolish and the standard artisan recipe I’ve been using for a while now (derived from one found online). All unbleached white flour in the mix. A little less salt than was called for, but otherwise pretty basic bread.

The result was excellent. A little canned applause might be inserted here.

Artisan bread no. 1As you can see, it held a good shape, and rose well without flattening. It shows a nicely aerated crumb. Crust was fine; a little crunchy and chewy at the same time.

I was extremely pleased by this loaf – look, texture and taste all combined to produce one of the best loaves I’ve made to date. It didn’t last long: we ate it in a few days.

I might let it rise a little longer next time to boost the aeration. Or perhaps increase the hydration by a percentage point or two. Both can improve aeration. But too much water and the dough is too wet to hold its shape during the rise.

Artisan bread no. 1The second loaf was another artisan-style boule, but this time I went back to the “Artisan Bread in 5 Minutes a Day” master recipe. And I stuck to the recipe – although I reduced all the ingredients to 2/3rds of what was called for, to make one large loaf rather than the two smaller loaves in the book.

It wasn’t as good as this recipe has produced in the past. I think it had a lot to do with the salt.

The recipe calls for 1 1/2 tablespoons of coarse (kosher) salt. That’s a lot. Even reduced for my smaller effort, it’s still a full tablespoon of salt for 4 cups of flour. I hesitated, but in the end opted to use what was called for.

My mistake. I’ve tended to reduce salt in most recipes in the past and had good results.

Artisan bread no. 1Salt adds to the flavour, but it also inhibits yeast growth. Dough doesn’t rise as well when the salt is high. I suppose to compensate, the authors call for a full tablespoon of yeast (or rather 1 1/2 tbsp for the original recipe). That’s a huge amount.

The recipe also calls for putting the yeast and salt in the warm water before mixing. Again, I did what it said, but I think that’s another mistake. Putting yeast in the water is meant to awaken it, to start it growing (putting a little flour in the water also helps that). I believe that much salt in the water will inhibit, even kill some of the yeast.

The dough is allowed to rise, untouched (no folding or kneading) for a few hours, then placed overnight in the fridge where it continues to ferment but much more slowly. The result was a dense bread, stubbornly resisting rising.

And the final loaf was way to salty for either Susan or my palette to appreciate. So I decided to try that one again, but with reduced salt.
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04/6/14

Sunny with a chance of squirrels


Bella sittingWhat is going on in that furry little head of yours? I was standing on the porch one day last fall watching Bella, our terrier-cross dog, and latest addition to the Chadwick pack. She was watching Diego, our ginger tom cat who was watching something in the trees. Bella stared, then turned to look where Diego was looking. Together they stared at something I couldn’t see, but which captivated them to the point of obsession.

Heads moved in unison as they stared, fixated. Tails twitched in syncopation.  I looked, unable to see what fascinated them. Suddenly they gave up, again in unison, and looked elsewhere.

Humans are often just befuddled observers of this stuff. Most of my thoughts about pets these days begin with the phrase “What the hell…?” I ask myself over and over what is in that furry head. Pick a furry head – we have four cats and two dogs (our max was once three dogs, seven cats and 23 ferrets, so this is a small pack… most of whom were abandoned or rescue animals, by the way, and they all had a good life within our walls).

Bella at fireplaceThought I understood dogs fairly well, I did. Thought I had had enough experience with all sorts of breeds and varieties. After all, I studied animal behaviour for years;read dozens of books on dogs and their inner selves. Spoke at length to breeders, animal behaviourists, dog trainers and owners.

But as much as you think you know, a lot of it is guesswork. Or just anecdotal experience that doesn’t apply to other dogs. There are days when I think dog behaviour is a pseudoscience like astrology or phrenology: just hot air and codswallop.

Bella reminds me daily that there are new horizons of dogdom I have yet to comprehend. She’s a delight, but sometimes as crazy as a bag full of bloggers.

It’s been nine months since we got her and we’re still learning her ways. When winter arrived, we learned much to our surprise that she likes snow. loves it, in fact, and will happily charge into drifts that almost swallow her.

She also likes to eat snow. A lot. Can hardly walk 10 metres without her snapping up some snow to crunch on. Crazy dog, for a dog that loves the heat so much she sits in front of the fireplace when it’s on. Not the roll-in-the-snow every few metres that Sophie likes, but loves to run and play in it anyway.

And she tries to climb trees when she sees a squirrel in one. I’d never seen a dog trying to climb up a tree before, but she just doesn’t get it that it isn’t happening.
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03/26/14

The late March breads


SourdoughA couple more loaves were made this month and a third will be started later this week. Both were made in the oven, not the machine, at 425F for roughly 35 minutes.

Neither rose very high, but both were edible and tasty. Only about a third of the second loaf remains, so I will start a poolish today for baking a new loaf tomorrow.

First up: a sourdough, made from the levain I keep in the fridge. All-sourdough: this time I didn’t use any commercial yeast as a helper. It seemed to be rising well in the bowl, so I put the dough in a pan for the oven. That may have deflated it somewhat. The oven spring was minor.

SourdoughAside from that, the mix was simply levain, unbleached flour, water, and salt. All basic ingredients. The crust was fair; not tough and a little crunchy.

The result was a nice but small (height-wise) loaf. It had a delicious flavour, similar to a light rye bread; that nice sourdough tang. I really like that taste; a little acidic, a little sour. I just need to work out a taller loaf method.

It also has a similar density to a commercial light rye: not airy like white bread, but comfortingly solid. It was good plain and toasted. Just not very tall for things like sandwiches or beans-on-toast (a weekend lunch favourite here in Casa Chadwick; the kind without the pork, of course).

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03/23/14

Thinking about a new ukulele


Kala resonator uke
I’ve been thinking seriously of adding another ukulele to the herd. A tenor resonator, or resophonic, like the Kala shown above. That’s the re-designed 2014 model.

I’ve played earlier models, including the 2013 version with the strings attached to a tailpiece (see photo below, left). The 2014 design (shown above) anchors the strings back into the cover plate, which I expect will be a better design; it looks cleaner, too. But I believe the biggest change is that the through-the-plate model has more tension on the biscuit (see below). And I like Kala products, too.

Earlier Kala resoI really like resonator instruments and currently own a Soares resonator tenor guitar. It’s lovely; all-metal body, but a heavy beast (20lb or so)

I owned a Republic all-metal reso uke, a few years back, but it was concert scale. Interesting uke, but I didn’t keep it. I loved the look, but I don’t like concert scale as much as tenor, and I think that concert scale strings don’t put enough tension on the biscuit to make the cone work effectively. However, it gave me some ideas about improving reso uke output.

In the physics of guitars and ukuleles, the more tension on the saddle, the greater the energy passed along through the bridge to the sounding surface (top). Thus the greater the tension, the louder the sound and the greater the sustain.

A tenor uke has more string tension than a concert, and because of this it is this is generally louder and richer in tone than a shorter scale uke.

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