Later On

A blog written for those whose interests more or less match mine.

Archive for April 26th, 2009

Anorexia linked to "autistic" thinking

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An interesting article by Linda Geddes in New Scientist:

A GROWING appreciation of the links between anorexia and autism spectrum disorders has uncovered new opportunities for treating the eating disorder.

Mental health professionals are now attempting to train the brains of people with anorexia to be more flexible and to see the big picture as well as fine details. In doing so, they hope patients will be less inclined to obsess about body weight and calories and be better equipped to overcome their eating disorder in the long term, as well as gaining weight more immediately.

Last month, the international Academy for Eating Disorders published a paper calling for eating disorders (EDs) such as anorexia and bulimia to receive the same degree of healthcare as other biologically based mental illnesses such as schizophrenia, bipolar disorder and obsessive compulsive disorder (OCD) (International Journal of Eating Disorders, DOI: 10.1002/eat.20589). Other groups are even calling for anorexia to be placed in the same diagnostic category as autism spectrum disorders (ASD).

The main reason for this change is …

Continue reading.

Written by Leisureguy

26 April 2009 at 4:02 pm

More on the swine flu

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New Scientist has a good FAQ.

Written by Leisureguy

26 April 2009 at 3:58 pm

Chicken tonight

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I just disjointed two pounds of chicken wings, discarded the tips (though I probably should have used them to make stock) and put the other pieces in a bowl of Shari’s chicken marinade to marinate until dinner.

UPDATE: They were, as always, delicious, but one tip: line the baking sheet with aluminum foil and then put the wings on a rack above the foil. Because of the brown sugar in the marinade, the drips adhere tenaciously to the foil.

Written by Leisureguy

26 April 2009 at 11:56 am

Interesting idea: kids’ shoes that grow

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The shoes can be increased by one full size (6 to 7 for example) in half-size increments: 6, 6 1/2, 7. Good idea when buying shoes for kids still growing fast.

Written by Leisureguy

26 April 2009 at 11:05 am

Posted in Daily life, Technology

The perfect laptop bag for business travel

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I’m a big fan of Tom Bihn bags, from the time he was making the bags in Santa Cruz on a side street just off the Pacific Garden Mall. I even talked with him about making a Go equipment bag (two bowls of stones, a folding Go board, and perhaps a few Go books and clock) and he seemed enthusiastic for a while, but the bag has yet to be released.

Here’s an enthusiastic (and detailed) endorsement of Bihn’s top-of-the-line laptop bag. It begins:

In the post What we want but can’t yet have, I bemoaned how I had yet to find a decent laptop bag for business travel:

The perfect laptop bag has a pocket for everything you need to carry with you, has a comfortable shoulder strap, is made to last, is professional in appearance, and doesn’t scream I’M CARRYING A LAPTOP FOR YOU TO STEAL. This bag is so perfect that you want to name your pets after it. We have found many bags that come close to meeting these requirements, but none that is perfect.

The day after this post ran, I got an e-mail from a lovely woman at Tom Bihn bags explaining that the reason I hadn’t found the perfect laptop bag was because I hadn’t tried her company’s top-of-the-line product. Fair enough, I hadn’t tried the exact bag she was referencing in her e-mail. I told her I would take it out with me on a few trips and see how it handled. My expectations were low; I’d been let down so many times in the past that I assumed I would be let down again.

I’m not one to eagerly admit when I’m wrong, but I was. This bag is amazing. It meets my qualifications for a perfect laptop bag for business travel — and more. I’ve since taken it out four times (three of those involved air travel), and feel comfortable singing its praises.

Continue reading.

Written by Leisureguy

26 April 2009 at 10:55 am

Posted in Daily life, Technology

Steve Harrison & a best-selling author

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A self-published author who’s one of the best-selling authors of all times. Via Tom Colvin’s blog, Becoming a Writer Seriously:

Read the rest of this entry »

Written by Leisureguy

26 April 2009 at 10:45 am

Posted in Books, Video, Writing

6 ways mushrooms can save the world

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Written by Leisureguy

26 April 2009 at 10:36 am

Posted in Daily life, Food

Swine flu

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I see that the government has declared a public health emergency about the swine flu, and Gov. Perry of Texas has gone from talking up secession (Texas leaving the US to become an independent republic) to pleading for help from the Federal government. Or maybe he’s doing both: logic is not his strong suit.

This is an excellent time to read John M. Barry’s fine book The Great Influenza, the influenza pandemic of 1917-18, which killed as many as 150 million people worldwide. Like today’s swine flu emergency, the disease started among swine in Iowa. Your library probably has the book, or you can buy a copy for as little as $1.00.

It is truly a fascinating book. And if you ask, I would bet you would find that some member(s) of your extended family died in that epidemic.

Written by Leisureguy

26 April 2009 at 10:12 am

David S. Broder, a man whose time has passed

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Broder long ago outlived whatever promise he once evidenced, and nowadays he’s nothing but an apologist for the elite. Glenn Greenwald has an excellent column today, from which I take this one paragraph:

To justify the absolute immunity he wants for government lawbreakers, Broder describes the Bush era as “one of the darkest chapters of American history, when certain terrorist suspects were whisked off to secret prisons and subjected to waterboarding and other forms of painful coercion in hopes of extracting information about threats to the United States.”  But that’s easy to say now that the Bush presidency is over and the evidence of its criminality so undeniable.  But Broder never said any such thing while it was all taking place, when it mattered.  In fact, he did the opposite:  he mocked those who tried to sound the alarm about how radical and “dark” the Bush presidency was and repeatedly defended what Bush officials were doing as perfectly normal, unalarming and well within the bounds of mainstream and legitimate policy.

Really, read the whole thing.

Well, one more paragraph:

What Broder states today as fact (that the Bush presidency is “one of the darkest chapters of American history”) is almost verbatim that which, when it mattered, when it was happening, he vehemently and repeatedly denied — and, of course, given that he works in the most accountability-free profession of all (establishment punditry), he does not even have the minimal honesty to acknowledge that.  Like so many of his colleagues, Broder played a critical role in defending these crimes and insisting that they were not taking place.

One more—and this is the last, I promise:

More than anything else, Broder’s column illustrates the Central Creed of Beltway Culture, which should be memorialized on plaques throughout that city:

When poor and ordinary Americans who commit crimes are prosecuted and imprisoned, that is Justice.

When the same thing is done to Washington elites, that is Ugly Retribution.

Written by Leisureguy

26 April 2009 at 9:48 am

Interesting cast: Babylon AD

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I watched Babylon AD last night. Interesting cast: Vin Diesel, Michelle Yeoh, Mélanie Thierry, Gérard Depardieu, and Charlotte Rampling, among others. It was a straightforward science-fiction film, not bad.

Written by Leisureguy

26 April 2009 at 9:40 am

Posted in Daily life, Movies & TV

Top fun educational sites for kids

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Take a look at these.

Written by Leisureguy

26 April 2009 at 8:52 am

Get up, have breakfast, and dress for work in 5 minutes

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Written by Leisureguy

26 April 2009 at 8:50 am

Posted in Daily life, Video

Pork with orange sauce

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I made this recipe last night and it was fantastically good. I even turned off the movie I was watching so I could give the food my full attention. And: it’s easy and it’s quick. It doesn’t get much better. From Mark Bittman’s blog:

Freshly squeezed orange juice can be the base of a Spanish-style sauce, spiced with cayenne and cumin. Use it on grilled chicken, broiled fish, even steamed broccoli, but the ultimate partner is crusty roasted pork.

Pork With Orange Sauce

Yield 4 servings
Time 30 minutes

Even with these fattier cuts of meat, overcooking is a danger; it is best to leave the pork a little pink in the middle, as is commonly done these days. If you must cook it well done, stop the cooking a little shy of where you want to eat it, because the meat’s internal heat will take it to the next stage.

  • 2 pounds country-style pork ribs, or boneless steaks cut from shoulder, about 3/4 to 1 inch thick
  • Salt and pepper
  • 1 1/2 cups freshly squeezed orange juice
  • 1/4 teaspoon cayenne, or to taste
  • 1 teaspoon ground cumin
  • 1 shallot, minced
  • Vinegar or fresh lemon or lime juice, if necessary
  • 1 teaspoon grated orange rind
  • 1/4 cup chopped fresh parsley leaves.

1. Heat oven to 450º or heat broiler, adjusting rack so that it is about 4 inches from heat source. Put an ovenproof skillet large enough to hold pork in one layer on stove top and turn heat to high. Sprinkle meat with salt and pepper. Brown meat quickly on both sides, then transfer skillet to oven or broiler.

2. Meanwhile, combine orange juice, cayenne, cumin and shallots in a small saucepan and turn heat to medium. Cook, stirring, until it reduces to about 1/3 cup; taste and add salt as necessary, a touch more cayenne and cumin if you like, and some vinegar or lemon juice if sauce lacks acidity.

3. If broiling, turn meat once; if roasting, don’t bother. When meat is firm but not tough and a little pink in center (about 10 minutes if broiling, 15 if roasting), remove it to a platter. Combine orange rind with parsley. Spoon sauce over meat, then top with orange rind-parsley mixture. Serve.

I did the roasting method, not the broiling. I was skeptical that a country-style rib, which I normally roast a long time at a low temperature, would do well with this quick-cooking method, but they were fine. I had enough minced shallot (using my Veggichop) that reducing to 1/3 cup would not be possible. I reduced the sauce to about 1/3 of its original volume, or 1/2 cup, which was fine: thick enough to stay on a piece of the succulent pork as I brought it to my mouth.

If you start the sauce boiling before you brown the pork, it will be reduced by the time the pork comes out of the oven.

Written by Leisureguy

26 April 2009 at 8:31 am

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