Finished the Last Two Yesterday…

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Finished the last two colors yesterday – a turquoise and a true green, using Greener Shades earth-friendlier dye colors.

It was hard to motivate myself to do this yesterday on such a dreary day as it was.  But I knew today would be a much brighter day, literally, and all would be well with my mood, and of course it is.  I thought we would get in some kind of bike today, but the main event turned out to be buying a bit of hay for the boys.  Hay in August is something we have never needed in 20 years of goat raising; but such a dry summer turned everything brown. and the boys looked pretty woeful stuck in their pasture.  At least on the girls’ side, we can let them out regularly to roam.

That’s all from Paradise a.k.a. Wiseacres Farm in Vermont Summer!

Book Corner

Lanier  Dawn of the New Everything: Encounters with Reality and Virtual Reality by Jaron Lanier

Although I had devoured three other of Lanier’s books, I originally wasn’t going to get this one, because I’m not terribly interested in virtual reality.  But having read a sample of the personal memoir section (it alternates between memoir and general VR discussion), I was hooked enough to make the purchase.  Lanier seems remarkably un-self-conscious about what an extraordinary upbringing he had.  As a young teen, he was allowed by his single parent father to DESIGN their house.  Which they then BUILT.  And LIVED IN – I think his father was there till his old age.  You have to see the picture and read the descriptions of this structure.  Moving on, Lanier also downplays what an extraordinary polymath he is; his young adult years are full of wonder and interest in almost everything life throws his way.  What an extraordinary individual!  Alas, I’m still not very interested in virtual reality; and he dwells an awful lot on the his company in the 80s, the people and the physical surroundings, which really don’t make as good a read as the multi-dome structure in the middle of the desert designed and built by a lunatic teenager.  The appendices trod over territory familiar to those who’ve read his other books, but serve as excellent summaries of his positions on AI and social media, which endear him to me.

I won’t try to summarize why you should delete your social media accounts right now; I’ve done so elsewhere, and it was the inspiration for me starting this paid-for blog.  But as for AI, and the singularity, and how AI is going to get smart and kill us all, I’d like to bring up an old joke: Son of Sam was crazy.  Son of Sam was crazy because he said he killed people because his dog told him to.  A sane person knows, if your dog tells you to kill people, you say: “NO!  BAD DOG!”

So, if AI programs start trying to kill us?  We say, “NO!  BAD PROGRAM!”

I think that sums up his take.

 

Sardinia Dish by Dish…

Thing that don’t fit any other category!  We have a salad with a burrata of mozzarella and cured meat – the cured meat is everywhere; Panini all have cured meat, except the grilled vegetable ones…

We have a whole fish and a Catalan-style lobster dinner…  seafood is big.

We have a plate of figs and cheese… yum…

We have a roast suckling pig salad – pig is another Sardinian specialty.  And finally a nice cheese tart.  Those last two were for Xopher’s excellent birthday lunch.

 

Dolci

My pictures of sweets are dark and blurry, because they’ve come at the end of the meal, of course.  The cookies on the left include a Sardinian amaretto, my favorite – an anise-flavored cookie*, but big and soft, mostly egg white.  On the right is another traditional delicacy, seadas, again many possible spellings.  Kind of a fried sweet cheese ravioli covered in honey.

*Basically all Italian cookies are anise-flavored, of course.  I tried a lot of them.

Pasta, Pasta, Pasta

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Here are just some – I’ll narrow it down to the filled pastas.  A particularly Sardinian filled pasta is called “culingiones”, with various spellings.  It’s dialect – Sardinian has such a different dialect from regular Italian, in fact, that Sardu is really its own language.  Seemingly paradoxically, but not if you think about it, this means that the classical Italian they speak in Sardinia is some of the purest you’ll hear in the country.  Since they don’t have a near-dialect muddying up their speech, when they speak Italian it’s textbook.  This was helpful to me as I strained to understand things… but I am digressing from food.

Culingiones are stuffed with potato and cheese, like a peirogi, and often a hint of mint.

Check out the pasta shown above with the shrimp – this was a seafood-stuffed pasta, and they were shaped like little fish!

And below, is a typical Sardinian pasta meal …  after it’s been in front of us.

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