Gator Blood

Crocodiles scare the crap out of me. In fact, I think they’re the scariest things on the planet. Gators make a close second. But they aren’t just monsters to humans. It appears gators have got blood that’s an infection’s worst nightmare.

Gator blood kills

So I predict right here that in the not too distant future we’re going to have a product called “Gator Cream” and it will rival the wonderful Neosporin.

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    Black Chokecherry Syrup

    When you live where we do, you cannot hope to landscape likes folks in a warm suburb. First of all, at 6,000 feet with a min temp of -30 Fahrenheit you can’t grow a lot of warmer climate plants. Second, the deer seem to eat everything else you do grow. So we’ve been looking and I think I’ve found a tree to add.

    I actually found it earlier when I was biking around the beautiful Round Valley and had to stop and go back to revel in the delicious fragrance. But I didn’t know what it was at the time. I do now. 

    It’s the black chokecherry.

    It grows naturally up here. Has beautiful fragrant blossoms in the spring. And it produces fruit that can be made into a delicious syrup. Oh, the raccoons like it as well.

    Now when you eat the raw berry, unless you eat it late in the fall, you’re in for an astringent, alum after-punch. But we picked the berries up a canyon behind our town after the first frosts. In fact, many of our berries were wrinkled. They just fine raw. Even Lilia, my pickiest eater, enjoyed them.

    We picked about 1.25 gallon ice cream buckets of the stuff. Then we followed this recepie and made about 4 quarts of syrup.

    • 3 cups chokecherry juice (see first step)
    • 3 cups apple juice (not from a store, but cooked from apples)
    • 6 1/2 cups sugar
    • (I’ve heard some folks add 1/4 teaspoon almond extract for a stronger cherry taste)
    1. Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft. Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
    2. Do the same with the apples.
    3. Pour the juice into a large kettle; stir in the sugar.
    4. Cook on high, stirring constantly.
    5. Boil hard for 1 minute.
    6. Remove from heat and skim foam.
    7. To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.

    It’s absolutely delicious on pancakes. 

     

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    Ira Glass on Story and Surprise

    I found this a fascinating talk. It’s Ira Glass who is the executive producer of the This American Life radio program from Chicago Public Radio. It’s a show that merges true stories (and some short fiction) of everyday people, surprise, humor, and meaning. There’s a structure to the types of stories that they produce. It’s not a new thing. It’s used all the time in a venue many of us are familiar with. Maybe you’ll identify that venue immediately. If not, it doesn’t matter. Watch and listen. This is a fascinating talk and it highlights just how much humor, curiosity, and insight depend on surprise.

    Ira Glass at Gel 2007 from Gel Conference on Vimeo.

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  • TED

    I LOVE TED.

    No, I’m not coming out of any closet. I’m talking the annual Technology, Entertainment, Design (TED) forum. It started out (in 1984) as a conference bringing together people from those three worlds. Since then its scope has become ever broader.The annual conference now brings together the world’s most fascinating thinkers and doers, who are challenged to give the talk of their lives (in 18 minutes).

    For example, here’s Richard Dawkins’ “Queerer than we can suppose: the strangeness of science.”

    Or here’s Hans Rosling’s “Debunking third-world myths with the best stats you’ve ever seen” and his New insights on poverty and life around the world.

    Or how about Howard Rheingold’s “Way-new collaboration”There is, if done well, very few things as stimulating as an excellent speech. Thank you TED for providing a way to revive this marvelous genre by sharing it on the internet.

    Go to TED. But beware: you may end up unable to stop listening to one fascinating idea after another.

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