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Ice cream survival flavors for Tuesday Jul 13, 2010

Written on July 13th, 2010, by admin
French Vanilla
Orange
Khulfee
Sweet Cream
Chocolate Chip
Belgian Chocolate
Rum Heath
Bourbon Vienna Finger Cookie
Malted Vanilla
Strawberry
Raspberry
Bananas Foster
Maple Walnut
Pina Colada
Grape Nut
3 Drunken Musketeers
Green Tea
Burnt Caramel
Heath Bar
Butter Thin MInts
Mocha
Blueberry
Cinnamon Chip
Coffee Hydrox Cookie
Mango Sorbet
Black & Red Sorbet (Strawberry-Blackberry S.)

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Our resources are vast

Written on July 12th, 2010, by admin
Marc Abrahams wears many hats; one of them tall.  He also runs the IgNobel Awards and writes for The Guardian of London, from which the following article about pouring two cups of coffee is taken.
Series:

How to pour the perfect cup of coffee

Years of research have resulted in the definitive way to pour the best second cup of coffee

Marc Abrahams

Monday 12 July 2010 17.58 BST

There is a right way to pour that second cup of coffee There is a right way to pour that second cup of coffee. Photograph: Goodshoot/Alamy

There is a best way – mathematically– to pour your second cup of coffee, says a study called Recursive Binary Sequences of Differences that will appeal to anyone who is truly pernickety about their beverages.

But no one realised it until the year 2001, when Robert M Richman published his simple recipe in the journal Complex Systems. During the subsequent passage of nine years and billions of cups of coffee, the secret has been available to all.

"The problem is that the coffee that initially comes through the filter is much stronger than that which comes out last, so the coffee at the bottom of the pot is stronger than that at the top," says Richman. "Swirling the pot does not homogenise the coffee, but using the proper pouring pattern does."

Here's all you have to do. Prepare coffee – two cups' worth – in a carafe. Now get two mugs, call them A and B. Then: "If one has the patience to make four pours of equal volume, the possible pouring sequences are AABB, ABBA, and ABAB."

Choose ABBA.

That's it. You now have two nearly-identical-tasting cups of coffee.

Richmond tells what to do if you're pernickety: "If one wishes to further reduce the difference and has more patience, one can make eight pours of equal volume, four in each cup. The number of possible sequences is now 35." The optimal sequence, he calculates, is ABBABAAB.

And if you are more finicky than that, Richmond neglects you not. "With even more patience, one may make 16 pours, eight into each cup. There are now 6,435 possible pouring sequences." ABBABAABBAABABBA is the way to go.

This same blending problem crops up elsewhere in modern life: in distributing pigments evenly when mixing paint, and even in choosing sides for a basketball game. "Consider the fairest way for "captain A" and "captain B" to choose sides," Richman instructs. The traditional method – alternating the choices – leads to unequally strong teams. Instead, use the coffee recipe, which is "likely to result in the most equitable distribution of talent". Insist that captain A has the first, fourth, sixth, and seventh choices, while captain B has the second, third, fifth, and eighth choices."

The mathematics in this study looks at coffee production as a collection of "Walsh functions". These are trains of on/off pulses that add together in enlightening ways.

The monograph ends modestly, or perhaps realistically, with a wistful thought: "As is typically the case with fundamental contributions, scientifically significant applications of this work may not appear for some time."

Richman recently retired as a chemistry professor at Mount St Mary's University in Emmitsburg, Maryland. He now has more time to devote to this mixing business, with pleasure.

"It took me over 10 years to develop the mathematics to solve this problem, which is well outside of my primary area of expertise. I'm trying to find a classical number theorist who is willing to collaborate on the sequel: I think I can definitively establish the best way to pour three cups of coffee".

• Marc Abrahams is editor of the bimonthly Annals of Improbable Research and organiser of the Ig Nobel prize

How to pour the perfect cup of coffee

This article was published on guardian.co.uk at 17.58 BST on Monday 12 July 2010. A version appeared on p3 of the EducationGuardian section of the Guardian on Tuesday 13 July 2010. It was last modified at 17.59 BST on Monday 12 July 2010.

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World Cup Finals ice cream for Sunday

Written on July 11th, 2010, by admin
FRENCH Vanilla
TURKISH Mocha
Ginger Snap Molasses
Sweet Cresm
Chocolate Chip
BELGIAN Chocolate
Cocoa Pudding
Coffee
Cake Batter (MEXICAN VANILLA)
Malted Vanilla
Strawberry
Raspberry
Maple Walnut
Pina Colada
Grape Nut
Rum Raisin
Green Tea
Earl Grey
Burnt Caramel
Heath Bar
Hydrox Cookie
Cocoa Rum Chocolate Chip
Blueberry
Cinnamon Chocolate Chip
MEXICAN CHOCOLATE
Pineapple
Mango Sorbet
Raspberry Plum

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ice cream for a hot July 10, Saturday

Written on July 10th, 2010, by admin
French Vanilla
Belgian Chocolate
Ginger Snap Molasses
Burnt Caramel
Sweet Cream
Chocolate Chip
Turkish Mocha
Espresso
Cocoa Pudding
Coffee
Cake Batter
Malted Vanilla
Strawberry
B3
Maple Walnut
Pina Colada
Grape Nut
Rum Raisin
Mango
Earl Grey
Heath
Hydrox Cookie
Cocoa Rum Chip
Blueberry
Mexican Chocolate
Khulfee
Butter Thin Mint
Bourbon Vienna Finger Cookie
Mango Sorbet

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Sa July 10, 2010 Breakfast

Written on July 10th, 2010, by admin
In the summer we only serve Breakfast@TheBigTable on Saturday, freom 10AM to 2PM.  On Sunday we go fishing.

SaturdayBreakfast@TheBigTable
Now just Saturday from 10AM to 2PM.

Out of consideration for others you cannot study or use computers ANYWHERE in this room during breakfast.

Buttermilk Pancakes with tarragon strawberries,
butter and NH maple syrup                                     8.25
Classic French Toast with NH maple syrup        5.75
Creamy Egg Sandwich on toasted ciabatta           5.95
add bacon  2.25
Bacon Sandwich: corn and tomato relish, cilantro mayo on toasted bread  7.50
add egg  1.00
Fried Egg : roasted garlic, goat cheese,
and greens on toasted 7-grain bread                     5.95
add bacon  2.25
Toasted Bagel:  french feta, fig jam
with honey                                                                  3.95
Grilled blueberry muffin with whipped butter         2.95
Side o’bacon                                                              3.75
Sophia’s of Belmont Greek yogurt with honey
and granola                                                                3.25
French Press Coffee from
Barismo, George Howell,
or Batdorf & Bronson                                                3.75

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Obituary for Hugo Baratta

Written on July 9th, 2010, by admin
Hugo Baratta was a regular at now-closed store in Harvard Square.  Bryan Marquard wrote a long and kind obituary in the Globe.

http://www.boston.com/bostonglobe/obituaries/articles/2010/07/04/hugo_baratta_artist_activist_who_was_homeless_at_62/

The Boston Globe
Hugo Baratta, artist, activist who was homeless; at 62
Baratta used a straightforward style that occasionally veered into the abstract. Flowers and somewhat realistic bodies gave way to flowing shapes or heads that float above highways. A few of his works hang in Cambridge shops.     Baratta used a straightforward style that occasionally veered into the abstract. Flowers and somewhat realistic bodies gave way to flowing shapes or heads that float above highways. A few of his works hang in Cambridge shops.

By Bryan Marquard
Globe Staff / July 4, 2010

On good mornings, and there were many in his life, Hugo Baratta settled in at Au Bon Pain amid the hum of Harvard Square, setting out watercolors and brushes on the customers’ metal tables or atop the gray and green patterns of the stone chessboards.

 
His makeshift studio was partway between First Church Shelter, a frequent refuge when he was homeless, and St. Paul Church in Cambridge, his spiritual home. To attend early Mass, he pedaled 2 miles from a spare Somerville apartment he meticulously decorated with cast-off furniture, while paying rent with disability checks. Prayers finished, Gospel digested, a pack of Camels at hand, he began to paint, selling his work to passersby for a few dollars.

“He cultivated a persona as this artist in residence in front of Au Bon Pain,’’ said Jim Stewart, the First Church Shelter director who met him more than 20 years ago, when Mr. Baratta participated in protest walks from Boston to the nation’s capital, to Kennebunkport, Maine, and across the state to call attention to homelessness.

“It provided other people an entree into engagement with him,’’ Stewart said. “There was a way to deal with his eccentricity. He was an artist, not just a sometimes cantankerous homeless person.’’

An artist and activist who was formerly homeless for about two decades, Mr. Baratta found a niche in the street life of Cambridge, where his sense of humor, generosity, and paintings made him stand out among sidewalk compatriots.

Like many who have been homeless, he was wary of doctors and learned too late that he had bladder cancer, cardiac ailments, and emphysema. Mr. Baratta was 62 when he died June 11 in Massachusetts General Hospital of complications of an infection. For the past several years, he lived in a top-floor Somerville apartment with sharp sloped ceilings and a tub that let him savor long baths.

“He was one of the beloved fixtures that made Harvard Square the colorful, rich place it is,’’ said Steve Brown, a supervisor at First Church Shelter who knew Mr. Baratta for about 11 years and managed his money.

“Hugo was so much fun,’’ said Barbara Watts, a friend of a dozen years who helped him navigate life. “He was the kind of person people liked to know.’’

People also liked his art. Mr. Baratta used a straightforward style that occasionally veered into the abstract. Flowers and somewhat realistic bodies gave way to flowing shapes or heads that float above highways. A few of his paintings hang in Cambridge shops, and some customers commissioned cards.

Before his final illnesses, Emmanuel College in Boston planned an exhibition of Mr. Baratta’s work. An opening reception on Sept. 17 is scheduled to begin in Gallery 5 at 4 p.m. His paintings will be displayed until Oct. 7.

Cynthia Fowler, an associate professor of art, hopes the show inspires discussions about homelessness and the way art is used to contend with life’s difficulties.

How Mr. Baratta came to be homeless is a question no easier to answer than whether mental illness or drugs and alcohol nudged him off the path his parents envisioned as he grew up in comfortable neighborhoods of Arlington and Belmont. For privacy, or just for fun, Mr. Baratta would sometimes adjust the stories of his life’s narrative arc with the same skill he used to retouch a brush stroke.

“I was fascinated by this guy, with all the stories people told about him and the way he carried himself,’’ said George Caponigro of Quincy, who met Mr. Baratta about 17 years ago when he, too, was homeless.

“He would be my epitome of the nonconformist, someone who just found a life to be happy with. And don’t get me wrong, he had his moments of sadness and misery, but most of the time he loved his life, loved his community, loved his faith. I think he was one of those rare, unique people you could never define. You can’t put the pieces together with him.’’

Hugo Charles Baratta Jr. was the second of three children whose father was a successful contractor. He was 20 when his father died after being treated a few years for leukemia.

The confluence of a flowering drug culture in the late 1960s and his father dying slowly unsettled Mr. Baratta, who still managed to graduate in 1973, at 25, from Bentley College with a bachelor’s degree in business education.

Through the years, a chasm opened between him and his siblings, though he kept in contact with his mother until she died in 1981. The discomfort of the split became so painful that Mr. Baratta’s brother asked that he and his sister not be mentioned by name in this obituary.

At one point, Mr. Baratta received an inheritance in the low six-figures. He told Caponigro that he lost a lot of it through bad stock investments and that he lived for a while in an upscale hotel. Most who encountered Mr. Baratta could guess where some of it was spent, however.

“He was just sort of absurdly irresponsible with money,’’ Brown said.

Even when Mr. Baratta was homeless, gathering cans and bottles to pay for endless packs of cigarettes, “any extra money he made he would give away to the less fortunate,’’ Caponigro said. “He might collect two bags of bottles and cans, then give them away to someone else. Hugo thought his only path to salvation was by suffering, by being humble, and by staying small. That’s how he lived to his last breath, helping out the less fortunate.’’

No one remembers Mr. Baratta holding sustained employment. He told Caponigro he had been diagnosed with schizophrenia.

By the late 1980s, Mr. Baratta started taking part in protests to highlight the plight of those who, like him, squatted in abandoned buildings, lived on the streets, or stayed in shelters.

“He didn’t have any grandiose political ambitions,’’ Brown said, “but he realized the virtue of putting his body in the cause.’’

During and after a memorial service a couple of weeks ago in First Church in Cambridge, Congregational, friends recalled Mr. Baratta’s taste for the good life. Though homeless until submitting, several years ago, to mental health examinations required for disability checks, he cultivated a taste for well-prepared meals, baths that lasted two hours, and Brooks Brothers shirts he plucked from clothes donated to First Church.

“Hugo had exquisite taste,’’ Stewart said. “He’d always pick out the very best things that were in the bag.’’

When sunshine brightened a good day, he rode his bike to Revere Beach.

“He would refer to himself as the designated tanner here,’’ Brown said. “Hugo had a real zest for life. He was really poetry in motion.’’
© Copyright 2010 Globe Newspaper Company.

 

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Hot weather

Written on July 7th, 2010, by admin
So much amazing ice cream, so much hot weather. Surprised we didn’t think of this earlier.

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