shells (see above)

August 18, 2007

A well-known scientist (some say it was the philosopher Bertrand Russell) once gave a public lecture on astronomy. He described how the Earth orbits around the sun and how the sun, in turn, orbits around the centre of a vast collection of stars called our galaxy.

At the end of the lecture, a little old lady at the back of the room got up and said: “What you have told us is rubbish. The world is really a flat plate supported on the back of a giant tortoise.”

The scientist gave a superior smile before replying, “What is the tortoise standing on?”

“You’re very clever, young man, very clever,” said the old lady. “But it’s turtles all the way down!”

http://en.wikipedia.org/wiki/Turtles_all_the_way_down

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July 25, 2007

And another exciting link for your perusal:

Find out what is going on here


eggs

July 25, 2007

Spam poetry anyone?

thought for today

March 1, 2007

Wouldn’t it be great to do a David Bowie and change all the colours in the world?

coffee in smaller hours

February 28, 2007

And at this time I ask myself for the four hundred and fifty seventh time: is it too late to make myself a coffee?

endlessly

p.s. I’ve put this post in ‘cheescake’, just because. Haha it gets into literature too. Not history. That would be almost disrespectful. Though it is about the history of my coffee drinking habit…

it’s going in history.

But some things are sacred; I draw the line here, just before – well I’ll show you:

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poetry

on the matter of cakes

February 17, 2007

Why is cheesecake so much better than other cakes? No, please, I will not hear your objections. The phenomena has been documented thoroughly in Warne’s Miscellany (see Peter and The Hare), and while I do express somewhat less admiration for that book than for the excellent Roget’s Menagerie, written of course by the inestimable Jeremy Corrigate McLozenge OBE (Order of Brighton’s Elkvendors), on the subjects of milk and cheesecake it is a veritable 8-ball oracle.

Strawberry cheesecake it must be, a landscape painting of a cake, descending through sunset, cloud and then earth, and always allowing one the option of concentrating on one layer at a time, either as a novelty or to attempt to gauge which layer is at fault. I especially recommend the cheesecake one can purchase in most Italian Coffee Shops. Blueberry, Raspberry, Blackcurrant, and even Chocolate varieties are also available. But no one has ever made a cheesecake with menthol or plasticene, and if you can prove otherwise you are still incorrect.

Other lesser but still renowned cakes:

Date and Walnut Loaf (cake? Well if Christmas cake is a cake then this is, ok?)

Carrot Cake

Um, what was it? That one with the nuts and the caramel. And the raisons. Might be a biscuit.

Missisipi Mud Pie

Jamaican Ginger Cake

(you were waiting for it weren’t you? It gets silly now…)

Italian Tipsy Cake

Spanish Bar Cake (ouch)

Singing Hinnies

Mooncake

German Chocolate Cake (it’s really American!!!)

and additionally, I thought it just worth noting that the Wikipedia entry for Swiss Roll, on its ‘List of Misleading Food Titles’ page, actually says:

Swiss Roll – This cake is unknown in Switzerland.

http://en.wikipedia.org/wiki/List_of_misleading_food_names

In my estimation, the most sensible name for a cake is pancake. It is an exact description – with some trial and error, one could probably work out the entire recipe from the name alone. Probably. But there is a serious message here for cake inventors: try to match the lyricism of your cake titles with practical information for the cook.

I may search for an interesting cake related link for you to peruse in the near future.

endlessly