About sweet potatoes . . . many years ago I read something taken from an old USDA bulletin. One could cook sweet potatos most of the way at temperatures just high enough to cook them, but for the last finishing cookphase, one wanted to bring them to 450 degrees or so for just long enough to get their sugars to begin carmelizing and developing the various complex flavors which carmelized sugars develop. That’s not a recipe of course, just some half remembered advice from long ago which I haven’t even tried out my own self.
Body: Last week I went down to Washington, D.C. to deliver a paper at a conference in the technical field where I worked, ten years or so and two or three careers ago, before the dot.com trash. The trip was solely an exercise in merit-making, since I doubt very much I'll get work in the field, but reconnecting with old friends was really great -- even […]
Bra of the Week: So, I was looking at this page to see if I could get some better advice for taking care of the skin during and after radiotherapy, and down at the bottom someone produced this whimsical innovation. (Comes with matching sun hat.) Oh, and by the way, I seem to have more cancer. The plan seems to be pretty much to do the same as last time, only […]