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Morning Dog Walk

Financial Statement 2024: C$1.411B

 

 

Walking the Dog
Billy Collins

Two universes mosey down the street
Connected by love and a leash and nothing else.
Mostly I look at lamplight through the leaves
While he mooches along with tail up and snout down,
Getting a secret knowledge through the nose
Almost entirely hidden from my sight.

We stand while he’s enraptured by a bush
Till I can’t stand our standing any longer
And haul on the leash to bring him away.
He lives in the moment, which is good for him,
But when I see a stone wall, I think of Greece,
The sort of place he’d have a lot to say aboutโ€”
The sniffable pots and broken statues,
The seas, the Ionic evenings all in a row.
But he just gives a yelp and comes running over
To smell my palm, and what can I do but
Smile and bend down to give him a hello?

 


York University Facilities Services

Rewind: Animals 100

What California College Students are Wearing

“Everything which is in any way beautiful is beautiful in itself….
That which is really beautiful has no need of anything”…
— Marcus Aurelius (Meditations)

No Logo Campus Apparel

Cheap Clothes and Costly Consequences

Textiles

Laundry

Evaluating devices to reduce microfiber emissions from washing machines

10 Tampa Bay

Perfect your omelette

A commercial kitchen is a kind of laboratory

Standards Australia


Kitchens 200

Dogs and Agriculture

Dogs have been bred for a variety of purposes throughout history, including as working animals to support agriculture. Dogs have been bred for specific traits that make them well-suited to work on farms, such as intelligence, obedience, strength, and endurance*.

History and Architecture |ย University of Oxford Estates Services

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

* Here are a few examples of how dogs were bred to support agriculture:

Herding dogs: Dogs such as the Border Collie, Australian Cattle Dog, and German Shepherd were bred to help farmers manage livestock by herding them from one place to another. These dogs have a natural instinct to gather and control herds of animals, and they can be trained to respond to a farmer’s commands.

Hunting dogs: Many breeds of dogs, such as the Labrador Retriever, were originally bred as hunting dogs to assist farmers with hunting game for food. These dogs have a keen sense of smell and are skilled at tracking and retrieving prey.

Guard dogs: Certain breeds of dogs, such as the Great Pyrenees, were bred to protect livestock from predators such as wolves and bears. These dogs are fiercely protective of their flock and will guard them from any perceived threat.

Draft dogs: Some large breeds of dogs, such as the Bernese Mountain Dog and the Saint Bernard, were bred to pull carts and wagons on farms. These dogs are strong and muscular and can move heavy loads across long distances.

Overall, dogs have been bred for centuries to support agriculture in a variety of ways. Their intelligence, loyalty, and hardworking nature have made them invaluable assets to farmers and have helped to shape the course of human history.

British High Schoolers Try American Fried Chicken, Biscuits & Sausage Gravy

Biscuits and sausage gravy is firmly rooted in Southern American cuisine, which has a rich history influenced by African, Native American, European, and other culinary traditions. The combination of biscuits and sausage gravy reflects the availability of ingredients in the South, where biscuits (similar to a type of British scone) and pork products were common.

The concept of biscuits, similar to what Americans call biscuits, has British origins. Early settlers brought this baking technique with them to the American colonies. However, the American biscuit evolved over time to become lighter and fluffier compared to the denser British biscuit.

Kitchens 300

“The Big Chill” Morning Coffee

“Amazing tradition.

They throw a great party for you

on the one day they know you can’t come.”

Sam (Tom Berenger)

‘The Big Chill’ cast reunites after 30 years | NBC News

Central Michigan


Roger Scruton: Why Are Intellectuals Mostly Left?

Amy Wax: The Perilous Quest for Equal Results in Academia

University of Oxford: Tackling Corruption in the University

Heather MacDonald: Feminist Takeover of Academia

Jordan Peterson: Intellectual Corruption of Colleges and Universities

 




Best Coffee Spots Near Campus


George H.W. Bush 1991 University of Michigan Commencement Speech on “Political Correctness”

“Ironically, on the 200th anniversary of our Bill of Rights, we find free speech under assault throughout the United States, including on some college campuses. The notion of political correctness has ignited controversy across the land. And although the movement arises from the laudable desire to sweep away the debris of racism and sexism and hatred, it replaces old prejudice with new ones. It declares certain topics off-limits, certain expression off-limits, even certain gestures off-limits.”

Purpose-Built Student Accommodation

Notre Dame in Ireland: Chef David’s Scones

“…I have spread my dreams under your feet;

Tread softly because you tread on my dreams.”

–W.B. Yeats | ‘He Wishes for the Cloths of Heaven’

The history of scones is believed to have originated in Scotland. The name “scone” is said to come from the Dutch word “schoonbrot,” which means “beautiful bread.” Scones have a long and interesting history that dates back several centuries.

Originally, scones were not the sweet, buttery treats we know today. Instead, they were simple unleavened oatcakes or griddle cakes made from barley, oats, or wheat. These early scones were baked on griddles or stovetops rather than being oven-baked.

As time went on, the recipe for scones evolved, and they became more commonly associated with Scotland and England. The Scottish version of scones was typically round and made with oats. They were cooked on a griddle or in a pan and then cut into triangular sections, which were known as “bannocks.” These bannocks were the ancestors of the modern scone.

In the 19th century, with the advent of baking powder and modern ovens, scones began to be baked instead of griddle-cooked. The addition of baking powder allowed scones to rise and become lighter and fluffier. The ingredients were refined to include flour, butter, milk or cream, and a leavening agent like baking powder. This marked the shift from the traditional oat-based scone to the more recognizable wheat-based scone we know today.

Scones’ popularity spread beyond Scotland and England, and they became a common teatime treat across the United Kingdom and other English-speaking countries. The addition of raisins, currants, or other dried fruits, as well as sugar, transformed scones into the sweet delicacies that are commonly enjoyed today, often served with clotted cream and jam in the classic English afternoon tea.

In the United States, scones have also become popular, with various regional and cultural variations. American scones may be larger, sweeter, and have a wider variety of flavor options, such as blueberry, cranberry-orange, or chocolate chip.ย ย Today, scones continue to be beloved treats enjoyed for breakfast, brunch, afternoon tea, or as a delightful snack with a cup of tea or coffee. Their history reflects centuries of evolution and cultural influence, making them a delightful and enduring part of baking traditions worldwide.

Ireland

National Standards Authority of Ireland

Standard Scone Recipe

The standard scone is a simple and versatile preparation that can be customized with various additions, such as dried fruits, nuts, or chocolate chips, to suit different tastes.

Here is a basic recipe for making standard scones:

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup milk (plus more for brushing on top)
  • 1 large egg
  • Optional: 1 teaspoon vanilla extract or other flavorings (e.g., almond extract, lemon zest)
  • Optional: Additions such as dried fruits, chocolate chips, or nuts (about 1/2 cup)

Instructions:

  1. Preheat your oven to 400ยฐF (200ยฐC) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The butter should be well distributed but still in small pieces.
  4. If you’re adding any optional flavorings or additions, mix them into the dry ingredients at this stage.
  5. In a separate small bowl, whisk together the milk, egg, and optional vanilla extract (or other flavorings) until well combined.
  6. Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir the ingredients together until just combined. Be careful not to overmix; the dough should be slightly crumbly but hold together.
  7. Transfer the dough onto a lightly floured surface and shape it into a round disk, about 1 inch (2.5 cm) thick.
  8. Use a sharp knife or a biscuit cutter to cut the dough into wedges or rounds, depending on your preference. Traditionally, scones are cut into triangular shapes.
  9. Place the scones on the prepared baking sheet, leaving some space between them.
  10. Brush the tops of the scones with a little milk to give them a nice golden color when baked.
  11. Bake the scones in the preheated oven for about 15-20 minutes or until they are lightly golden on top.
  12. Remove from the oven and let them cool slightly before serving. Scones are best enjoyed fresh and can be served with butter, clotted cream, jam, or any other toppings of your choice.

This standard scone recipe provides a classic and delicious base that you can experiment with by adding various flavors and mix-ins to create your own unique variations.ย 


Morning Tea

DYI Buttermilk & The Perfect Pancake

Understanding the Guns-and-Butter Curve & How It Works

“The Butter Churn” 1897 Ralph Hedley

Buttermilk is a tangy, dairy-based liquid often used in cooking and baking. It’s traditionally a byproduct of churning butter, but modern buttermilk is typically made by adding lactic acid bacteria to low-fat milk. This bacterial fermentation imparts its characteristic sour flavor and thickens the milk.

Buttermilk provides a pleasant acidity and moisture to recipes, especially in pancakes, biscuits, and marinades. It also aids in leavening, making baked goods rise. Additionally, buttermilk can be enjoyed as a refreshing drink on its own or blended with other ingredients for beverages and dressings, lending a delightful, tart quality.

School Lunch Milk

There is no single international standard for buttermilk, as its composition and characteristics can vary from one region to another.


Related:

“Buttergate”

Milk

ISO standards help ensure the quality, safety, and consistency of these products in international trade. Some ISO standards related to milk and dairy products include:

  1. ISO 7886-1:2005 – Milk and milk products — Determination of the protein content — Part 1: Test at 0.020 specific density (Reference method)
  2. ISO 1053:2006 – Milk — Enumeration of somatic cells
  3. ISO 21415-1:2006 – Milk — Enumeration of psychrotrophic microorganisms — Part 1: Colony-count technique at 6.5 degrees C
  4. ISO 11816-1:2013 – Milk — Determination of milkfat, protein, and lactose content — Part 1: Guidance on the operation of mid-infrared instruments

These standards cover various aspects of milk quality, testing methods, and safety parameters. Dairy products, including milk, undergo strict quality control and testing to ensure they meet the required standards for international trade and consumer safety.

The “Perfect Pancake” & DYI Buttermilk

Kitchens 100

Kitchens 200

Kitchens 300

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