“We spend January 1st walking through our lives, room by room, drawing up a list of work to be done, cracks to be patched. Maybe this year, to balance the list, we ought to walk through the rooms of our lives… not looking for flaws, but for potential.” – Ellen Goodman
Posted just because I liked it, such an impressive and unusual photo.
From the Guardian:
This is Henningsvær, population 460, although during September the number of people on this remote speck of land off north-west Norway will swell to 5,000 as artists and visitors arrive for the Lofoten International Art Festival (Liaf), Norway’s longest-running arts biennial. Drawings, video and installations, on the theme of “Taste the future”, are on show in three former fish processing plants. The village football pitch – one of the most spectacularly located in the world – will also be used as a backdrop for one performance.
Liaf runs until 1 October.
Photograph: Ratnakorn Piyasirisorost/Getty Images
From an interesting article in Ars Technica on how we can overestimate what we extract from first impressions:
Other people’s faces are thus more akin to mirrors reflecting our own biases than to windows revealing their owners’ inner lives; the first impressions we make of other people based on their faces say more about us than about them.
The article is a review of a recent book: Face Value: The Irresistible Influence of First Impressions by Alexander Todorov (Princeton Uni Press, 2017):
We make up our minds about others after seeing their faces for a fraction of a second—and these snap judgments predict all kinds of important decisions. For example, politicians who simply look more competent are more likely to win elections. Yet the character judgments we make from faces are as inaccurate as they are irresistible; in most situations, we would guess more accurately if we ignored faces. So why do we put so much stock in these widely shared impressions? What is their purpose if they are completely unreliable? In this book, Alexander Todorov, one of the world’s leading researchers on the subject, answers these questions as he tells the story of the modern science of first impressions.
I’m a big fan of cookery books, even though my level of expertise in that area is still rather low (although enthusiastic). There are a lot of things that are wrong with these books (I’m still rather vaguely thinking of writing one myself to correct these errors, if only for my own use). You can easily read about the common complaints (usually too many and/or difficult to find ingredients, loose practical instructions etc) in Amazon reviews (once you’ve excluded the gushing ones).
In one case (book given above), I was quite surprised to find that the author had taken the time to reply to these criticisms, which was quite unusual although delightful. It’s a pity this is not taken on board by more authors, it could be quite enlightening. In fact, whilst checking this post, it turns out that the author, Diana Henry, replies to quite a few comments, quite exceptional!
It’s illuminating comparing and contrasting the two viewpoints, with the answer (at least in my case) being to aim for somewhere in between (so the response of the author has certainly been worthwhile and helpful).
As an example, first a reader’s comment (an extract actually):
When the ingredients of a recipe go well into double figures – that’s not simple. When the ingredients include ‘nduja (that’s an actual ingredient and not a typo), sambal oelek, smoked almonds, black “venus” rice, fregola – that’s not simple. I’m not saying I won’t cook some of these dishes, but they won’t be for midweek meals for my family. And while I may consider around 40% of these recipes to be simple, there are probably less than ten that I would attempt to put on the table midweek.
There are dishes that I will cook, that I want to cook, but this is aspirational rather than inspirational cooking. Make sure you know what you’re buying, so it doesn’t end up another beautiful cookbook on your kitchen shelf that you never open.
I’m the author of Simple and I’m really sorry (especially as I am also the mother with plenty of fish fingers and ketchup on hand) that this book was a disappointment to you. I did write in the intro to the book that I think you need to have some unusual ingredients to make everyday food a bit more exciting…
You cite the sea bream with pomegranate and walnut stuffing. You just mix the ingredients for the fish, fill the cavity and put it in the oven. It’s one of the simplest dishes in the book…
There are no difficult techniques in this book at all – I am not a chef – but there are interesting ideas and combinations of flavours. You are clearly a cook – as you say there’s lots you want to make – but please try some dishes which seem more unusual. I think you’ll be surprised. Often they seem more complicated – because they’re unusual in some way – than they actually are…
Very best wishes,
Spotted on the internet whilst browsing/procrastinating:
How to stop time – kiss
How to travel in time – read
How to escape in time – music
How to feel time – write
How to release time – breathe
“One of the advantages of being disorderly is that one is constantly making exciting discoveries.” – AA Milne