READIN

Thursday, July 21st, 2005

🦋 Why do I read?

I can't say for sure but If on a winter's night a traveller is sure making me want to look into that. More later, maybe.

posted evening of July 21st, 2005: Respond
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Saturday, July 16th, 2005

🦋 Candy-making

This afternoon we put it all together, the candies are covered with chocolate and sitting in the refrigerator waiting for Sylvia's play group to come over tomorrow and eat them. Verdict? -- I need practice but I think I could get pretty good at this confectionary stuff.

• The fudge is pretty much of a loss, much too soft to use as candy centers -- though I did get a couple of candies right after the fudge came out of the fridge.
• The marshmallows are very interesting, more like fondant than marshmallows, quite tasty and good for centers if they are handled with extreme care -- they break apart fairly easily. The best technique is to put a dab of chocolate on wax paper, a marshmallow on that, and spoon some more chocolate on top of it.
• The nuts and fruit were fun and easy to do, and we ended up making most of our candies out of them. Also we put crumbled bits of marshmallow in the peanut clusters, which seems like a nice innovation to me.
• I think I tempered the chocolate properly. The cocoa butter did not separate. However it gets quite soft at room temperature. Perhaps a bit of shortening would help stabilize it. Or some guar gum.

Then this evening, we read Chapters 18 and 19 of Charlie and the Chocolate Factory.

posted evening of July 16th, 2005: Respond
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🦋 Fudge part II, Marshmallows part I

This morning we cut up (and sampled) the fudge, and cooked the marshmallows. Verdict on the fudge is, I should definitely have cooked it hotter than I did. It gets pretty hard in the fridge but softens right up at room temp. (Which is fairly high right now.) So the plan is, to keep it in the fridge until we're ready to dip them, and figure once the chocolate sets around them, they can soften without many bad consequences. And yes, the texture is definitely too grainy. But this is not a make-or-break thing; Sylvia is still quite enthusiastic about the results.

Marshmallows are fun to make! I think they are going to come out a fair bit drier than commercial marshmallows but this is not (in my view) a negative. Here is the recipe (taken from Food Reference):

• 2 tablespoons of gelatin
• 1/4 cup of water
• 2 cups of white sugar
• 1 cup of water
• 1 teaspoon of vanilla
• 3/4 cup of mixed cornstarch and powdered sugar (1/4 cup of cornstarch, 1/2 cup of powdered sugar)

Soak the gelatin in 1/4 of a cup of cold water in a small bowl and set aside to swell for 10 minutes.

In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly.

Add the swollen gelatin and dissolve.

Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring. (Final temperature should be soft-ball.)

Remove from the heat and allow to cool until luke warm.

Add the vanilla extract and whisk the mixture with an electric mixer or beater until very thick and white.

Rinse an 8 inch sponge roll tin or fudge dish under water and pour the marshmallow mixture into the wet tin.

Refrigerate until set.

Cut into squares and roll in mixed cornstarch and icing sugar. (We will not be doing this since we are dipping them in chocolate instead.)

The Joy of Cooking has a slightly more complicated recipe. When you whip the syrup up into marshmallow it is a lot of fun watching it get foamy and stiff, like whipping cream but moreso.

posted morning of July 16th, 2005: Respond

Friday, July 15th, 2005

🦋 Fudge

Tonight was phase 1 of our candy-making weekend; we made chocolate fudge. Here is a recipe, from Woodstock Candy, a fine place to get fudge if you're in Ulster County:

Ingredients:

• 2 cups granulated white sugar
• 1 cup cream
• 2 oz. unsweetened chocolate, chopped
• 1 tablespoon butter

Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (238 degrees). Remove from heat and add butter. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered tin. Cut into diamond-shaped pieces before fudge hardens completely.

Right now it is in its buttered tin hardening; soon I will go down and cut it into small diamond pieces. (And some larger diamond pieces also, which will not get dipped in chocolate but might get sprinkled with confectioner's suger instead.)

Sylvia helped with the measuring and mixing but got bored and wandered off during the boiling which I did not want to let her help with because of the high temperatures involved. (Boiling fudge is a grueling procedure in the hot weather.) I am perennially too shy about boiling candy though, in that I shut off the heat the moment my candy thermometer touched the 238-degree "soft ball" line, indeed it may still have been a degree shy of the line, when I think it would actually have been better to err on the high side of the line. I have done the same thing with caramel and had it not harden as fully as I wanted. But we'll see.

After we made the fudge (and Sylvia's interest in the process returned, when there was suddenly the prospect of fudgey spatulas to lick), it was time to get ready for bed, so we came upstairs. Tonight's section of Charlie and the Chocolate Factory (chapters 16 and 17) coincidentally included some talk about fudge-making, which was exciting.

Update: Well the tentatitive upshot is, I probably did not heat it up enough (as reckoned above), and I definitely poured it into too large a pan. The pan I used is 6" square, and the fudge is not tall enough in it. I should probably have used a loaf pan. As far as not having heated it up enough, at this point after 3 hours sitting on the counter, it is...soft. No way around it, it's soft. And I sampled a bit of it, it was quite grainy. Which I think if the sugar had gotten hot enough, it would not be. So I am putting it in the fridge now, maybe it will get hard enough in there; but I think it will be grainy regardless. And too short.

posted evening of July 15th, 2005: Respond

🦋 Intersinuations

While reading Calvino's Under the Jaguar Sun on the train to work this morning, I ran across the following passage:

It was his way of speaking -- or rather, one of his ways; the copious information Salustiano supplied (about the history and customs and nature of his counrty his erudition was inexhaustible) was either stated emphatically like a war proclamation or slyly insinuated as if it were charged with all sorts of implied meanings.

Oh, and: the story is great. Quite applicable to my own consciousness.

* Ah yes, it comes from "sinus", which means "curve" like in "sine wave" -- that's where I'm getting "snake" from, it is a curvy animal.

posted morning of July 15th, 2005: Respond
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Thursday, July 14th, 2005

🦋 Candy

The candy-making date is to be this Saturday afternoon. We will make chocolate fudge and marshmallows, and dip them in chocolate; also brazil nuts and peanut clusters, and a couple of molded chocolate shapes.

Meanwhile in the read, last night we had Chapter 13, "The Big Day Arrives". Sylvia was participating in the book as much as I have seen her do, pointing out the different characters in the picture, describing who they were and what their roles in the story were.

Update: Also Connie and Julia are going to come over and help, and bring strawberries for dipping.

posted morning of July 14th, 2005: Respond
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Monday, July 11th, 2005

🦋 Bread and Chocolate

Our reread of The Phantom Tollbooth stalled around Chapter 17, because of the presence of Demons -- ever since about when Milo was in the Forest of Sight, Sylvia has been asking with trepidation, "Are there Demons in this chapter?" most every night, and I would reassure her that there were not any yet. But once we got to Chapter 17, where there are Demons, Sylvia did not want any more. I tried encouraging her a bit to stick it out through the scary part in expectation of a happy ending -- one indeed which she is already acquainted with and had talked about in earlier parts of the book -- but I did not want to lean on her about it.

So, we have moved on to Charlie and the Chocolate Factory. (Yes, we are reading this partially in expectation of the new movie that's coming out -- we watched and enjoyed the Gene Wilder film and are looking forward to the new one.) I'm a little surprised because Sylvia didn't think too much of James and the Giant Peach, which I always thought was pretty similar; I guess the addition of Chocolate makes all the difference. She is crazy about this book.

We have decided to try making chocolate candies as a cooking project while we read this book. I have not made candy for several years, but last time I did they came out pretty well. I think the addition of Sylvia's enthusiasm will be helpful. Also tonight she said she wants to bake Challah bread with me, another thing I have not done for a long time. (Maybe ever? I've made egg breads but I don't know if any of them were specifically challah.) So -- looking forward to the kitchen stuff, I'll let you know how it goes.

posted evening of July 11th, 2005: Respond
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Friday, May 6th, 2005

Here is an essay William Gass wrote for the New York Review of books on the occasion of a new and complete translation of The Man Without Qualities -- nice piece but poorly formatted. (Note that I am reading the older, abridged translation -- only even learned today that that's what it is.)

posted evening of May 6th, 2005: Respond

Note on the below: "treating someone as a means rather than an end" is the same as "objectifying" the person, and the thought I am trying to develop about Ulrich can be rendered as that he "objectifies himself".

posted evening of May 6th, 2005: Respond

🦋 Bland Ambition

For the inhabitant of a country has at least nine characters: a professional one, a national one, a civic one, a class one, a geographical one, a sex one, a conscious, an unconscious, and perhaps even too a private one; he combines them all in himself, but they dissolve him, and he is really nothing but a little channel washed out by all these trickling streams, which flow into it and drain out of it again in order to join other little streams filling another channel. Hence every dweller on earth also has a tenth character, which is nothing more or less than the passive illusion of spaces unfilled; it permits a man everything, with one exception; he may not take seriously what his at least nine other characters do and what happens to them, in other words, the very thing that ought to be the filling of him.

-- The Man Without Qualities by Robert Musil: Chapter 8, "Kakania"

I have been getting my first inklings of sympathy for Musil's characters, I started to notice it around Chapter 14 -- specifically for Ulrich but also Walter and Clarisse. With Ulrich my thinking has run sort of like this -- that Ulrich, there's something weird about him... I have heard calculating people described as "treating others as means reather than ends" -- could that be applied to Ulrich? Maybe, but (a) I am not concretely sure what the phrase means (NPI), (b) Ulrich hasn't even interacted with that many other people yet (at the time I was thinking this, about Chapter 12, only 2 other characters had been introduced, both very briefly). Aha! But Ulrich has been relating to himself quite a bit in this story. Could it be that he is "treating himself as a means rather than an end"? That sounds promising, though with the caveat that I am still not so sure what I mean by it. But let's pursue...

I am feeling a good deal of sympathy for Ulrich -- could the point of identification be reducible to the (still not-well-defined) attribute of "treating oneself as a means rather than an end"? When I started sympathizing with him it was in connection with his desire to become "an important person" and cluelessness about how to achieve that -- such a vague, shapeless ambition has been characteristic of my Bildung. It is something I am really thinking I need to grapple with in approaching my Master's Degree.

posted evening of May 6th, 2005: Respond

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