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Andy Warhol eating a Burger King burger

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OK, so I watched some of the Super Bowl commercials.  One of them was Andy Warhol eating a burger.  It was like weird.  And I thought to myself, “isn’t he dead?”.  It was only 45 seconds long.  My curiosity got the best of me and I went searching for information about it.  I finally found a YouTube of the original footage from a 1982 Jørgen Leth documentary.

This movie clip is 4 minutes 27 seconds long.  Be prepared.  It reminds me of two things: one is mindfulness eating! This is how mindfulness eating is done!  Slow, dedicated, relaxed.  The other thing it reminds me of is how wasteful our society really is.  All that paper was just to deliver that itty bitty burger.  And then it was going to be just casually dumped.  At least it is recyclable.

Yes, Andy is dead, he died in Feb 22, 1987, aged 58.  About 32 years ago.

Yes, the internet is full of unusual stuff.  And here is some of it.  At least you can decide to click or not.

https://www.youtube.com/watch?v=Ejr9KBQzQPM&feature=youtu.be

 

Cut and paste this if you prefer

youtu.be/Ejr9KBQzQPM

Unknown's avatar

Chris’s Cornbread and Sausage Stuffing

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This is a simple make ahead recipe and it freezes well. Use for stuffing your turkey, or simply bake in a casserole dish. Read through the recipe before beginning, you’ll see how simple it is! Chicken or vegetable broth can be used in this recipe. Makes 12 cups (24 servings).

Ingredients

1 (12 ounce) package corn bread mix
1 teaspoon dried thyme
1 pound sausage, cooked and drained
2 teaspoons ground sage
1 tablespoon butter
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon salt
3/4 cup chopped onion
1 cup vegetable broth
3 stalks celery, chopped

Directions

1. One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
3. In a sauté pan, cook onion and celery in butter until soft. Remove from heat, allow to cool.
4. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
5. In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist.

Loosely stuff in fowl or casserole dish and bake at 350 degrees F for 30 minutes or until heated to 160 degrees F.

Unknown's avatar

All of Us Research Program by the National Institutes of Health (NIH)

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We both have joined the National Institutes of Health’s new research program call All of Us. You can find more about it at the NIH official website: allofus.nih.gov/

The program is new, the blood collection processes are just beginning.  The closest site to the Monterey Peninsula is currently UCSF Medical Center at Mount Zion in San Francisco.

For a good general overview, read the UCSF announcement about it: AllofUs at UCSF

I will report more about it in the future. Meanwhile, look through the above links. Do consider joining up to help accelerate research and improve health.

Unknown's avatar

The Moral Machine

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Take a short 13 item “test” to see how you would program AI cars to choose between unavoidable scenarios involving who lives and who dies. There are no right or wrong responses. The quiz has been taken by 3-4 million people already from 233 countries. Your responses will be displayed as compared to the totals.

The current results have just been published in Nature Magazine 1 Nov 2018. Take the test here, go to bottom and “Start Judging”.

http://moralmachine.mit.edu/

Some items are tough… 5 old people in a car vs. 5 mixed age pedestrians. Some are easy… people vs. animals.

The research article itself is behind a pay wall at Nature.com. If you have a subscription, you can find it here:

https://www.nature.com/articles/s41586-018-0637-6.

The applied results will be driving past your house soon. But the programming will be changeable. Help the programmer near you make ethical choices.

“Before you travel, do not forget to sit on your luggage in silence for a few minutes before leaving home.” – A Russian superstition

Unknown's avatar

Phil’s Roasted Butternut Squash Soup

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This is a lovely creamy soup of toasty butternut squash. A real winner when the Monterey fog rolls in and reminds us that it can get nippy in California.

Ingredients

  • 2 Butternut Squash
  • 4 tablespoons sweet butter
  • 1 onion sliced thinly
  • 1 tablespoon thyme, chopped
  • 1 tablespoon sage, chopped
  • 1/2 nutmeg, grated
  • 4 cups chicken or vegetable stock
  • 1 cup heavy cream
  • 4 tablespoons maple syrup
  • 4 tablespoons apple cider vinegar
  • Salt and pepper

Preparation

1. Pre-heat oven to 375°F. Cut squash lengthwise and seed. Rub with olive oil and season with salt and pepper. Roast face down on a parchment lined cookie sheet until tender (about 45 minutes).

2. In a soup pot sweat onions in butter until translucent. Add thyme, sage, and nutmeg and season with salt.

3. Scrape squash from peel into pan with onions. Add stock and simmer for 1 hour. Taste and adjust salt and pepper. Add maple syrup, cream and cider vinegar.

4. Puree in a food processor (probably in batches depending on the size of your processor).

5. Heat and serve with a dollop of herbed goat cheese and a few drops of chili oil.

Yummy