I am always surprised that this blog receives any hits. Since I am mostly just trying to keep a garden record, most of the entries are short, dry, and boring. If there is anything you would like to see covered, please comment here and I will look into.
Thank you for your visit.
There are only three primary political parties: Rousseau, Hobbes, and Locke. These parties are archetypes and are not necessarily mutually exclusive.
In Rousseau, the social contract involves giving up one’s individual rights and submitting to the general will. The purpose of the of the state is to promote the common good. Decision making is a collaborative process. This is the party of socialism, communism, and globalism (?).
In Hobbs, the social contract involves giving up one’s individual rights for protection from violence. The purpose of the state is to defend the citizens (physically, economically, and mentally). Decision making is an authoritative process. This is the party of nationalism, facism, and (???).
In Locke, the social contract exists to establish the rights of the individual. The purpose of the state is to ensure that those rights are not infringed upon or to determine the solution when two rights infringe upon the other. This is the party of liberalism, (???), and (???).
An argument can be made that there exists opposite ends of each of these parties which can be defined as Anarchy (too little government) and Depotism (too much government. However, since they are noy intrinsic to any one party, it is more convenient to assign this spectrum to “methods of organizing the state”.
The domain of knowledge can be broken into four overlapping regions: dogma or ethos, reason or logos, intuition or pathos, and observation or empeiros. Information is an element within the domain of knowledge and will reside within one or more of these regions. The criteria of validity or truthfulness or utility of that information depends on the regions in which it resides.
Authority/Ethos is information gained from another person (or witness). Its validity is based on the reliability of the witness and their ability to accurately convey this information. Alternatively, it is things that are generally considered to be true without proof. The expert of this realm is the historian.
Reason/logos is information gained via relationships from other information or inference. This can be further broken down into the categories of deductive reasoning, inductive reasoning, and abductive reasoning. The validity of reasoning is dependent on which of these categories is being used. Relative to each other, a deductive conclusion is stronger than an inductive conclusion and an abductive conclusion is the weakest. The expert of this realm is the mathematician.
Intuition/Pathos is information gained from feelings or opinions. Included within it’s domain are art, music, and literature. The validity of intuition is based on the strength of the feelings created and the fidelity of it’s ability to convey those feelings. The expert of this domain is the artist.
Subdomains of Reason/Types of Logic
Really struggling to keep up with the journal right now, but am uncertain why. Quit my old job (of 15 years) a few months ago and started working for a new company. Not sure how I feel about the new job yet, but the old job had gotten to be too much.
Since then, I have been working on a few small projects. The first has been learning how to process the bamboo that grows in the backyard. The biggest issue I am running into is getting it to split straight. The second project is developing my fishing and camping gear. My final project has been to develop easy meals (that I like) for breakfast, lunch, and dinner.
Had a relatively quiet Fourth of July. Just some smoke bombs and poppers during the day and some fountains during the night. One of the neighbors had a nice mortar, so we watched that also. The granddaughter was terrified of some off the fireworks at first, but seemed to enjoy them after a while.
Finished planting the last of the Honey Locust seedlings. In the future I think I will just plant seeds and avoid growing seedlings. This year I requested White Pines from the Arbor Day Foundation. They will take a little more care than the Eastern Red Cedars, but the needles can be used to make a tea that is high in vitamin C.
Really been hurting for rain. Finally got a little this week. Not enough to save the Buffaloberry, but it should help the Black Cherry and Honey Locust I have planted this year. Found some Black Locust saplings on a family member’s property that I need to transplant.
Spent a couple of days last week rebuilding the back porch. It’s smaller than before, but has steps now.
Started spraying 2,4-D on the Canadian Thistle. The last couple years efforts seem to be having some effect. Still a long way to go before eradicating them.
- 1/4 c honey
- 1/4 c soy sauce
- 1/2 c ketchup
- 1/2 T red pepper flakes
- 1/3 c Soy sauce
- 1/3 c Honey
- 2 T Ginger
- 2 cloves (or t) Garlic
- 1 can Mango nectar
- 1/4 c Spiced rum
- 1/8 c Oil
- 2 caps Jamaican jerk seasoning
- 1/ 2 c soy sauce
- 1/2 c zesty Italian dressing
- 1 cup plain yogurt
- 1 to 2 T garam Marsala
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 limes (or 4 tablespoons bottled lime juice)
- 4 teaspoons white wine vinegar
- 9 tablespoons olive oil
- 2 teaspoons basil
- Combine ingredients and mix well.
- Divide 2 to 3 lbs meat into freezer bags and split marinade between them.
- Seal and freeze for up to 4 months
- Completely thaw.
- Heat marinade in pan until boiling.
- Place meat in baking dish and cover with marinade.
- Bake at 350 until meat is completely cooked.
Adapted from wife’s recipes and “Frozen Assets” by Deborah Taylor-Hough
Not exactly sure what you would call this. In other places I have seen them called brownies or cakes (when sweet). Hopefully, Julia Child will forgive me for calling them souffles. They do puff up while cooking, so maybe that helps.
Plain eggs tend to bother my stomach, but buffering them with flour (like Swedish Pancakes) seems to work.
I have no idea if the cook time is safe, but it is the same time called out in other recipes for cooking eggs in the microwave. Caveat emptor
- 2 T oil (or melted butter)
- 2 T flour (white, wheat, rye, etc)
- 1 T milk (or milk substitute)
- 2 medium to large eggs
- Salt and pepper as needed
- In a regular, straight sided coffee cup, combine oil and flour (this is a roux).
- Cook in the microwave for 45 seconds. You want to cook the roux until it loses its “flour” taste.
- Add milk, eggs, salt, pepper and stir well. The roux tends to not want to combine well.
- Cook in the microwave for 60 seconds. The souffle will look like it’s going to overflow the coffee cup, but it will hold together and typically rise at least an inch above the rim.
- The souffle will need to cool a little and will continue to cook during that time. Adjust the cooking time in 5 second increments each time you make until you find the right duration for your preference (shorter if too dry or rubbery, longer if too moist or underdone)
Onion – add a tsp of dried onion and a dash of powdered garlic in step 1 and worcestershire sauce in step 3.
Cheese – add a handful of grated cheese in step 3
Sweet – TBD
Chocolate – TBD