This has been a really important Christmas break for Ahreum and I. We've been going out in a serious way for almost two years now. I have felt very certain that she was the right woman for me. There has always been an element of companionship in our relationship that I treasure. I love Ahreum, and I have known I wanted to cherish her for all my years.
Now I've finally been able to get up the courage and have the necessary finances to do something about it. On the day after Christmas, Ahreum and I went to Madison. I am not the most melodramatic person, so I won't tell any stories of how things happened. The important thing is that I asked her to marry me, and she said yes.
We aren't in a rush to marry, but we are quite firm that we will marry just as I finish my PhD. Until then, I am overjoyed to be betrothed.
Once more into the breach,
Ben
Musings on philosophy, politics, photography, and gastronomy.
Friday, December 30, 2005
Sunday, December 25, 2005
Merry Christmas
I am writing to wish everyone a very merry Christmas. Its been wonderful being home, and I have now had 9 days of very good rest and relaxation. I suppose it will be time to start working again soon, but not quite yet.
The holiday has been good for me. I've gotten two new dress shirts, the Cambridge Companion to Immanual Kant, and best of all, a new laptop. I am very happy my parents were able to get this. I certainly don't deserve such a present, but it will be useful for my work . My old computer is holding up ok, but it is limiting in many ways.
As always, though, the most important part of my Christmas is spending time with my family. The gifts used to be more important, when I was a boy, but that kind of materialism, the kind that gets more crass every year, doesn't do much for me. I might sound a bit hypocritical, after receiving a new computer, but what matters just isn't stuff. Gifts, even the best of them, are just things. They have no heart, no mind. You get no recognition from gifts. They are transitory too. But a person's family is a constant part of life. The emotional support and love of my family is what really matters to me.
So I hope everyone has a merry Christmas, spending times with those that love them. That's what I'll be doing the rest of today.
Once more into the breach,
Ben
The holiday has been good for me. I've gotten two new dress shirts, the Cambridge Companion to Immanual Kant, and best of all, a new laptop. I am very happy my parents were able to get this. I certainly don't deserve such a present, but it will be useful for my work . My old computer is holding up ok, but it is limiting in many ways.
As always, though, the most important part of my Christmas is spending time with my family. The gifts used to be more important, when I was a boy, but that kind of materialism, the kind that gets more crass every year, doesn't do much for me. I might sound a bit hypocritical, after receiving a new computer, but what matters just isn't stuff. Gifts, even the best of them, are just things. They have no heart, no mind. You get no recognition from gifts. They are transitory too. But a person's family is a constant part of life. The emotional support and love of my family is what really matters to me.
So I hope everyone has a merry Christmas, spending times with those that love them. That's what I'll be doing the rest of today.
Once more into the breach,
Ben
Friday, December 16, 2005
Rest is at hand
I've now packed up and left Exeter for Christmas break. Its been a rough two days as I had to take a 4:45 coach from Exeter to London on Thursday morning. Then this morning we flew at 6:00 from London Luton to Amsterdam. We left Ahreum's flat at 11:45 and got to the airport around 2:00 am. Needless to say I haven't had much sleep in the last two days.
Now Ahreum and I are spending a little time in the Netherlands meeting her friends from her time interning here at the International Criminal Court. We are staying with her former landlord, who really is a charming gentleman. He is a Korean business man and very kind. I stayed here last year over spring break for three weeks, and it is wonderful to have the chance to meet again.
Sunday we are off to the USA for Christmas.
Once more into the breach,
Ben
Now Ahreum and I are spending a little time in the Netherlands meeting her friends from her time interning here at the International Criminal Court. We are staying with her former landlord, who really is a charming gentleman. He is a Korean business man and very kind. I stayed here last year over spring break for three weeks, and it is wonderful to have the chance to meet again.
Sunday we are off to the USA for Christmas.
Once more into the breach,
Ben
Friday, December 09, 2005
Student Essays and Quince
Its been a long week. I had to finish marking the first round of essays my students produced. The topics were on Thomas Hobbes. On the whole, it was a rewarding set of essays. The students seemed to really understand what was afoot regarding human nature and the properties of Sovereignty.
Last year at this time, I was very disappointed with the work of the students, then in their first year. The same group one year later has really transformed. Yes, there are still some stragglers and some new students who haven't really been forced into good essay writing habits, but the average marks were quite fine. I am proud of these students and I hope their improvements continue.
All that being said, marking eighty essays all roughly on the same subject is fatiguing. I needed escape from Exeter, and have traveled to London for the weekend.
I've also got a lot of cooking done today. On the stove has been oatmeal, lemon ginger tea, quince butter, and home made pizza sauce. I used the pizza sauce with some fresh dough I made to bake supreme pizza with sausage, peppers, chillies, mushrooms, anchovies, and thin sliced onions, and fresh mozerella cheese.
The most fascinating item in this list has to be the quince butter. Before today, I had no idea what a quince was. I was at the Camden Town Market (which is really good for anyone in that area of London). In the fruit stand two several crates of golden yellow fruit called me. They looked in form a lot like apples. The blossom and stem end were clearly just like those of the apple or pear. But the shape was a little wobbly and the smell was different than either pear or apple. I would describe it as something fragrant and tropical - hints of pear and apple mixed with a little mango, peach, and apricot, with something unique and unencountered in any of this litany of fruit. They were only 2 for 1 Pound, so I couldn't resist the lure of the unknown.
I was lucky, really. The fruit seller was happy someone knew what the fruit were. I said I didn't really, but I guessed they were relatives of the apple. That was about right, but the proper name of this fruit was the quince. The man told me they needed to be cooked to be eaten. They could be baked or candied, and many people made jam out of them. Vaguely remembering what apple butter was all about, I resolved to make some quince butter.
There is plenty of information about the quince and its history here. Ahreum recognized the fruit as well, but in Korea the aren't eaten at all but used for air freshening. I can understand this, as their fragrance is quite pungent.
On to the recipe.
Quince Butter
So in the midst of waiting for my pizza dough to rise and cooking down my pizza sauce, I skinned, cored and chopped two quince. I put them into a sauce pan with probably 1 cup (I didn't measure, I just pored in from the bag) of golden granulated sugar about 1 tablespoon of chopped ginger, a squeeze or two of lemon juice, and maybe two tablespoons or so of unsalted butter. I got the whole thing cooking and kept it at a low boil until the quince were nicely broken down and the juice was reduced. It should look like a jam basically. This took about 20 - 30 minutes.
The taste of the quince in this conserve is really fantastic. It has a flavor which is reminiscent of pears and apples but it is really quite unique. If you happen to run into this unique fruit, give it a try. I think it would also make a very cool kind of pie, made just as with apple pie.
Last year at this time, I was very disappointed with the work of the students, then in their first year. The same group one year later has really transformed. Yes, there are still some stragglers and some new students who haven't really been forced into good essay writing habits, but the average marks were quite fine. I am proud of these students and I hope their improvements continue.
All that being said, marking eighty essays all roughly on the same subject is fatiguing. I needed escape from Exeter, and have traveled to London for the weekend.
I've also got a lot of cooking done today. On the stove has been oatmeal, lemon ginger tea, quince butter, and home made pizza sauce. I used the pizza sauce with some fresh dough I made to bake supreme pizza with sausage, peppers, chillies, mushrooms, anchovies, and thin sliced onions, and fresh mozerella cheese.
The most fascinating item in this list has to be the quince butter. Before today, I had no idea what a quince was. I was at the Camden Town Market (which is really good for anyone in that area of London). In the fruit stand two several crates of golden yellow fruit called me. They looked in form a lot like apples. The blossom and stem end were clearly just like those of the apple or pear. But the shape was a little wobbly and the smell was different than either pear or apple. I would describe it as something fragrant and tropical - hints of pear and apple mixed with a little mango, peach, and apricot, with something unique and unencountered in any of this litany of fruit. They were only 2 for 1 Pound, so I couldn't resist the lure of the unknown.
I was lucky, really. The fruit seller was happy someone knew what the fruit were. I said I didn't really, but I guessed they were relatives of the apple. That was about right, but the proper name of this fruit was the quince. The man told me they needed to be cooked to be eaten. They could be baked or candied, and many people made jam out of them. Vaguely remembering what apple butter was all about, I resolved to make some quince butter.
There is plenty of information about the quince and its history here. Ahreum recognized the fruit as well, but in Korea the aren't eaten at all but used for air freshening. I can understand this, as their fragrance is quite pungent.
On to the recipe.
Quince Butter
So in the midst of waiting for my pizza dough to rise and cooking down my pizza sauce, I skinned, cored and chopped two quince. I put them into a sauce pan with probably 1 cup (I didn't measure, I just pored in from the bag) of golden granulated sugar about 1 tablespoon of chopped ginger, a squeeze or two of lemon juice, and maybe two tablespoons or so of unsalted butter. I got the whole thing cooking and kept it at a low boil until the quince were nicely broken down and the juice was reduced. It should look like a jam basically. This took about 20 - 30 minutes.
The taste of the quince in this conserve is really fantastic. It has a flavor which is reminiscent of pears and apples but it is really quite unique. If you happen to run into this unique fruit, give it a try. I think it would also make a very cool kind of pie, made just as with apple pie.
Saturday, December 03, 2005
Ahreum
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I've been editing pictures from a trip I took to Korea last summer. Its been too long since I've even thought of getting these things on the web. I've been busy with teaching and researching. Anyway, this is my girlfriend, Ahreum. I think she looks awfully cute in this picture from Gyeongbok palace. I just wanted to put her picture online. I think almost everyone reading my site has met her, but who knows for sure. She makes all my scholarly life possible, and I'm really blessed to have her support. Our trip to Korea was really the most wonderful kind of time two people could share.Ben
Thanksgiving Recipe 2: Twice baked potatoes
Here is the next in my series of dishes for a classic American family holiday. This is a real classic, and most people love it. Here is my take.
Twice baked potatoes.
Ingredients:
new potatoes, maybe 1 kg or 2.2 pounds worth
6 cloves garlic
200 g cream cheese
142 ml sour cream
4 spring onions
Cheddar cheese, or red leicester or double gloucester.
Begin by washing the new potatoes. I use the Charlotte variety myself. Get them good and clean and cut in half if they are pretty big. Put them into a pot with cold water. Peal the garlic and add each clove to the pot. Now bring the water to the boil. Add plenty of salt when the water starts boiling. Let the potatoes boil until they are soft and you can press the edge of a spoon through them without difficulty.
Drain the water from the pot. Now use a potato masher and start breaking up the potatoes. When they have crumbled a bit add the cream cheese and sour cream. Also slice the spring onions (or you could use chives instead) and add to the potatoes. Keep mashing until you have a nice mashed potatoes consistency.
Now put the whole mixture into a casserole dish and make it level with a spoon or spatula Put in the oven for about 40 minutes and maybe 350 or 370 degrees. Since everything is cooked already, precision is not essential. If the potatoes begin to brown on top before the 40 minutes is up, cover the casserole with foil.
Once the first baking is finished, take the potatoes out of the oven. Grate the cheese over the top until they are completely covered. Put the potatoes back into the oven and bake them a second time. Let the cheese melt entirely then just almost become crisp. This will take about 10 to 15 minutes.
Take the potatoes out of the oven and let the casserole sit on the serving table until your guests are ready. This one will keep heat for a long time, but if it gets too cool while something else is cooking, just pop it back in the oven.
This is another of my favorites, and I hope you'll all give it a try someday.
Once more into the breach,
Ben
Twice baked potatoes.
Ingredients:
new potatoes, maybe 1 kg or 2.2 pounds worth
6 cloves garlic
200 g cream cheese
142 ml sour cream
4 spring onions
Cheddar cheese, or red leicester or double gloucester.
Begin by washing the new potatoes. I use the Charlotte variety myself. Get them good and clean and cut in half if they are pretty big. Put them into a pot with cold water. Peal the garlic and add each clove to the pot. Now bring the water to the boil. Add plenty of salt when the water starts boiling. Let the potatoes boil until they are soft and you can press the edge of a spoon through them without difficulty.
Drain the water from the pot. Now use a potato masher and start breaking up the potatoes. When they have crumbled a bit add the cream cheese and sour cream. Also slice the spring onions (or you could use chives instead) and add to the potatoes. Keep mashing until you have a nice mashed potatoes consistency.
Now put the whole mixture into a casserole dish and make it level with a spoon or spatula Put in the oven for about 40 minutes and maybe 350 or 370 degrees. Since everything is cooked already, precision is not essential. If the potatoes begin to brown on top before the 40 minutes is up, cover the casserole with foil.
Once the first baking is finished, take the potatoes out of the oven. Grate the cheese over the top until they are completely covered. Put the potatoes back into the oven and bake them a second time. Let the cheese melt entirely then just almost become crisp. This will take about 10 to 15 minutes.
Take the potatoes out of the oven and let the casserole sit on the serving table until your guests are ready. This one will keep heat for a long time, but if it gets too cool while something else is cooking, just pop it back in the oven.
This is another of my favorites, and I hope you'll all give it a try someday.
Once more into the breach,
Ben
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