I am not following the discussion on The Republican War on Science (held at Crooked Timber and elsewhere), but I like reading other people who are.
For instance, this gem from Alun:
When I’m writing a lecture on something like mechanics I leave God out of it because it’s not necessary. I also leave custard out for the same reason. In this sense science is atheistic (and acustardic) because there’s an absence of gods.
BBC is running a series on the falling birthrate in Europe. Today’s installment is on “The Rise of Childfree”.
As I hinted before, I don’t like the term “childfree”, any more than I like “childless” to describe the set of emotions Plagioclase and I have and the decisions we have taken in creating our family without progeny.
“Childless” represents a loss — a couple who wants to have children but are unable to for physical reasons. Or perhaps they can, but choose not to because of genetic issues.
“Childfree” represents an absence of something bad, naughty or “sinful” — “fat-free” or “cancer-free” come to mind as analogues. As much as I moan about not liking children, I don’t think they’re bad for everyone. Just for me. And as I posted in Mac’s thread a few weeks ago, Plagioclase and I revisit the topic every so often, because there are two of us making this choice.
Here, I think, is the problem I’m having. I don’t feel the sense of “liberation” that is also connoted by the “-free” version. We have made a decision, but it wasn’t taken lightly, and it was not in defiance of any mores of society. It was not a liberating event; we didn’t say “We’re not having children, so let’s go on vacation!”
So when someone asks if I have kids, I just say “No, I don’t” and leave it at that. I don’t identify with the people who call themselves “childfree” and complain that they’re being asked to subsidize families. I do tend to identify with those who complain about the increasing focus on “the children” as an excuse to limit the choices, movements and discourse of adults. But one doesn’t have to be “sans child” to feel that way, I think.
And I don’t like “sans child” either. Perhaps I’m just trying to label something that in my heart of hearts I don’t think should be labeled. So I’ll stop.
The Real Paul Jones visits a Newsweek/MSN quiz How Geeky Are You?, and notices a few things. The punchline?
BOTTOM LINE: If you can take the quiz, you are not a geek.
Whoo-hoo! I’m a geek! At least by one measure.
Neither Plagioclase nor I am a big fan of unadulterated hard-boiled eggs, but give ‘em some vinegar or mustard, and they’re ok! When we lived in south-central Pennsylvania, I had the opportunity to try Red Beet Eggs. These are pickled eggs. Like all such “folk” recipes, everyone has their own method, and since I didn’t keep the version I learned when I lived there, I went to the ‘net and amalgammed a recipe.
Here’s what I did:
Hard cook a dozen large eggs, let cool and peel. I don’t know about you, but I can never get every egg to peel properly. Usually, there’s one or two that look like they’ve been nibbled by ducks. But no matter, the color hides many imperfections.
Thinly slice an onion into half-rings. I used a small one, but a medium one would be ok, too.
Open a can (14-16 oz? not the smallest one) of whole beets, and drain the liquid into a saucepan. Next time I’ll probably use two cans for a dozen eggs. Bring the liquid to boil with about 1/4 cup of sugar. More sugar wouldn’t be a bad thing (for reference: I prefer sweet pickles to dill). Throw in a bunch (10? 20?) of whole black peppercorns. Some people also put in a cinnamon stick. I didn’t this time, but I may next time. When the sugar’s dissolved, turn off the heat. When it cools a little bit, add an equal amount of vinegar (I’ve used white, but I prefer cider) to the beet juice, and mix together. Taste it. Sweet enough? Adjust as needed.
Into a clean jar, place some onions, some beets and some eggs. Keep layering until you run out of stuff. Pour the beet juice/vinegar over the stuff in the jar so it covers everything. If there’s not enough liquid, add vinegar and water (50-50) until the eggs are covered. Stir. I used a big jar, so I had room to get a spoon in it. Cover tightly and put in the refrigerator.
Wait. The longer you wait, the pinker the eggs get, and the more intense the flavor. If you want a very pretty salad, pick out an egg after about 3 days, slice it in half — there’s the clean yellow, a largish white field, and a ring of magenta around the edge — and serve it on fresh spinach. Add some of the onion and/or beets for additional color.
Hmm… I think it’s time for lunch!
A middle-aged woman in sweats and slippers, chasing a woodpecker from the corner of her house with a shop broom.
At least I assume it was amusing, as I didn’t see it, being one of the actors. Good thing the broom was on the porch — otherwise I’d have been shooing the bird with a snow shovel. How embarrassing that would’ve been!
