I’m on the road. I gave a seminar at the University of Michigan yesterday, and spent the working day chatting with various physicists at the department there, exchanging ideas, catching up on what people are up to, etc. The seminar itself went ok. I’ve been talking about extended gravitational thermodynamics, the subject of all my papers so far this year. I think I paced things a bit poorly (trying to squeeze in results from two papers while at the same time being pedagogical about the basic material since it is not familiar to most), so had to rush at the end, but I got the main points in. Lots of good questions.
At the end of the day, I was pleasantly surprised by the offer of whiskey in the break room. Apparently it is a Friday tradition. I began to wonder, and made some inquiries and found out to my delight that it is a direct decendant of a tradition that I (co-) started back in the mid-90s in Santa Barbara!
It was a long time ago, so I am hazy on who the core people were who regularly kept [...] Click to continue reading this post
So I discovered a terrifying (but also kind of fascinating and beautiful at the same time) new element to the garden this morning. We’re having a heat wave here, and so this morning before leaving for work I thought I’d give the tomato plants a spot of moisture. I passed one of the tomato clusters and noticed that one of the (still green) tomatoes had a large bite taken out of it. I assumed it was an experimental bite from a squirrel (my nemesis – or one of them), and muttered dark things under my breath and then prepared to move away the strange coiled leaf that seemed to be on top of it. Then I noticed.
It wasn’t a leaf.
It was a HUGE caterpillar! Enormous! Giant and green with spots and even a red horn at one end! There’s a moment when you’re unexpectedly close to a creature like that where your skin crawls for a bit. Well, mine did for a while [...] Click to continue reading this post
Back in LA, I had an amusing day the other day going from this* in the TV studio…
involving a laser and liquid nitrogen (so, around -320 F, if you must use those units), to this in the kitchen:
involving butter, flour, water and shortening… (and once in the oven, around +350 F) which ultimately resulted in this: [...] Click to continue reading this post
Here in Aspen there was a pleasant party over at the apartment of one of the visiting physicists this evening. I know it seems odd, but it has been a while since I’ve been at a party with a lot of physicists (I’m not counting the official dinners at the Strings conference a fews weeks back), and I enjoyed it. I heard a little about what some old friends were up to, and met some spouses and learned what they do, and so forth. For the first time, I think, I spoke at length to some curious physicists about the graphic book project, and the associated frustrating adventures in the publishing world (short version: most people love it, but they just don’t want to take a risk on an unusual project…), and they were excited about it, which was nice of them.
It was a pot luck, and so although I was thinking I’d be tired and just take along a six-pack of beer, by lunchtime I decided that I’d make a little something and take it along. Then, as I tend to do, it became two little somethings…and I went and bought the ingredients at the supermarket nearby and worked down at the centre until later. Well, first I made a simple syrup from sugar and water and muddled and worried a lot of tarragon into it.
Then in the evening, there was a lot of peeling and chopping. This is usually one of my favourite things, but the knives in the apartment I am staying in are as blunt as sticks of warm butter, and so chopping was long and fretful. (And dangerous… don’t people realise that blunt knives are actually more dangerous than sharp ones?) [...] Click to continue reading this post
Sorry for being a bit quiet the last week. I’ve ben working hard on a project and a lot of other things, and got snowed under. One of the things that has kept me busy has been the garden, and I am getting good rewards for my efforts. More later.
The fig trees have begun their production of fruit, even after being [...] Click to continue reading this post
Yep. This is an exciting new discovery for me. No, it is not what you think! I’m talking about gardening matters. It seems that a lot of my cucumber and squash plants are not producing a great deal this year, (with several small squashes not developing much before falling off) and I could not figure out why. On the other hand, I’ve done a better job of building sun shields for them, to stop them being fried by the intense heat over the course of a hot day. I now think that maybe these things are connected. First of all, I’m not seeing a lot of bees of any sort in the garden, and so I wonder if it is simply that there’s not a lot of pollination going on. Couple this with the fact that the sunscreens (some quite low) are probably hiding them from some bees that might be passing by, I’ve begun to wonder if it is time to help things along a bit. [...] Click to continue reading this post
A small tasty victory in the battle against powdery mildew and aphids… Yay!
-cvj Click to continue reading this post
Well, making it was a bit like a Lego project, and so… fun! Basically, it is ridiculously hot here. The last couple of days have been over 100 degrees Fahrenheit and there are more days of this sort to come. This is not pleasant, in my view. I tend to operate very poorly at such temperatures, and the sun is oppressively hot, feeling like it is hammering on your head, neck, any exposed areas. (We had a wave of this sort a few weeks ago too, which resulted in a new investments in a new shape of hat.)
My main concern however is the various plants in the garden. The planting of Summer crops this year was quite late (largely because the Winter crops were slow to develop due to lack of Winter rain) and so they are still at the delicate stage where a day or two of strong hot sunlight can destroy them completely. No amount of watering can save them from this sun. So I decided to make some shades to reduce the amount of sun on various plants in the garden and on the patio. The idea was to make a nice geometrical shape that allows the plants to be nicely displayed while at the same time protecting them from that mid-morning to mid-afternoon hammering heat that I’ve seen burning the leaves on several plants. I put together a prototype design, and you can see the steps in the photos: [...] Click to continue reading this post
Eventually, although a bit over-priced in the Hollywood farmer’s market, I do fall for these at least once in the season. As someone whose job and pastimes involve seeing patterns everywhere, how can I not love the romanesco? It’s a fractal! There are structures that repeat themselves on different scales again and again, which is the root of the term “self-similar”. Fractals are wonderful structures in mathematics (that have self-similarity) that I urge you to find out more about if you don’t already know (just google and follow your nose). And [...] Click to continue reading this post
Early evening. Cocktail (made with Hendricks gin, muddled tangerine, and basil…). Roast pork on the way. Old haunt.
Where am I? At Roy’s, in Santa Barbara. I’m here for a two day celebration of the work of Joe Polchinski, one of the giants of my field. It all begins tomorrow, and I am taking the opportunity to have a quiet bit of time in an old haunt. I was a postdoc of Joe’s back in the mid 1990s, just when the world of theoretical physics was waking up to the awesome power of D-branes. D-branes are a special type of dynamical extended object in physics, and Joe had discovered their importance for string theory just around that time. Roy’s opened around that time too, if I recall, and a group of us became regulars, helping it along in those early days when it was smaller than it is now. (That small group included my friend and fellow postdoc Andrew Chamblin, who passed away some years ago.)
So I am here to help celebrate Joe’s work on the occasion of his 60th (hard to believe that number, frankly), and it will be good to see all the people who show up, and of course it’ll be excellent to see Joe. Part of my help in the celebrations is to organize and run a panel about D-branes, which will be on at 11:00 tomorrow. I’ll be reflecting a bit on the good old days when D-branes really broke, and turned out to be the key tool of the Revolution that took place in the field. In lectures and writings from that time and long after I used to refer to them as the Heroes of the Revolution, and in honor of that and of Joe I have named this session D-Branes, Tools of the Revolutionary, or something like that. Joe helped bring about the revolution, and his tools were D-branes, you see.
I was lucky to be here as a postdoc at that time, and happily I had the good sense to be quite sure that it was going to be important to quickly spread the [...] Click to continue reading this post
Accidentally harvested a handful of my precious Meyer lemons from the tree earlier this morning while clearing a branch from a nearby tree. They are delicious and I only get a small number of them each year, so I tend to treat them like gold. Will have to make something special with them…
Yes, also, there’s a metaphor somewhere in there for other things going on, so…
-cvj Click to continue reading this post
So here’s a nifty thing. The beans on the left are a sort of speckled butter bean (or lime bean, if you prefer) that are pretty automatic. Each year, since I first planted them long ago, I get a lot of new bean plants appearing in the patch that the last ones grew in. Basically, the beans tend to [
stay on] be left on the vine until they dry and then they pop open and replant themselves, ultimately, since I never find all of the ones that fall on to the ground. This is great, since it means that I never have to actually plant the things again… they just show up and start spreading. I need only put some stakes and climbing frames out, and each year they will just cover it with vines and new beans. This year I discovered another automatic feature. […] Click to continue reading this post
Time for a quick visit to the kitchen. I woke up one Sunday morning with the urge to make a cake. I’d thought about a simple sponge cake for some reason in the days leading up to it, and that must have planted the seed. I was busy and so did not immediately jump into it. But I woke up the Sunday in the mood. (I think it was last Sunday.) So I looked at what I had lying around and remembered that I had some old dates that were needing a purpose. They’d dried out a bit and so were not so great for eating directly, but certainly had a use in cooking. A short time later I had a date and walnut coffee cake sitting on the counter waiting to be eaten.
It was all gone within a short time, and so this morning I thought I’d make some more. The pictures you see are some of the steps.
It is pretty simple, being a fairly basic (baking soda risen) batter. The key novelty is to put together a cup of dates and a cup of walnuts, all chopped, […] Click to continue reading this post
Late September is late in the season, and many of the tomato plants have given up due to the heat of the Summer, but the Carmelo variety is one of those that hung on:
[...] Click to continue reading this post
This is the last day before the new semester starts here at USC. I’ve been wandering around the house a bit slowly. One reason is probably the excellent dinner party last night, which involved a lot of cooking for a lot of Saturday. That went well, and people seemed to enjoy themselves a lot. Good reason for a slow day the day after. The other reason is that it is simply nice to enjoy the calm before the storm of the new semester begins in earnest… So slow wandering around the house doing various simple tasks seems about right.
At some point I decided to start looking for my materials for tomorrow’s class. I teach graduate level electromagnetism again this semester (part two of a two part course) and so it is a good time to start looking into old folders and so forth, trying to see what I’ll re-use, what I’ll re-do, and so forth. It seems that last Fall was the first time I did a complete scan of all my hand-written notes into pdfs to allow me to deliver them from my iPad, and so that’s good news right there. I can annotate right on top of those and add new pages if I want to… but it is nice to start with a base of good material to hand right at the starting gate.
While I’ve been looking through materials I’ve also been making bread. I’ll need some for the week, what with sandwiches and all that, and it is a also a pleasantly slow and endlessly rewarding thing to do. I decided to make a more moist final dough than I have in recent times. I think that this will give both a nicer crust and crumb. That blob in the bowl in the picture above left is the result of a very successful first rise. Most of bread making is waiting, and so it is perfect for when you are doing slightly mundane but time-consuming tasks like looking at old files of course notes.
I rolled everything out into 12 rolls and a good slicing sandwich loaf and put them to rise again and went back to tinkering with files (analogue and digital). The picture to the right shows the result of that second rise. The oven is being preheated and they are nearly ready to go in. Already the smell is great, even though right now it is just a yeasty-doughy smell.
I’ve been wondering whether to jump ship and abandon Jackson as the main text for the class (shock! horror! – Jackson is a staple of so many graduate courses in physics) and go with something new. There have been two texts of note (that I know of) in the last couple of years that have risen to challenge Jackson’s supremacy, the one by Anupam Garg (“Classical Electromagnetism in a Nutshell”, Princeton), and the one by Andrew Zangwill (“Modern Electrodynamics”, Cambridge). My feeling is that both these books (I’ve looked at Garg more than Zangwill [update: see later remarks]) do a good job of making the subject seem alive and modern. Jackson has a great deal of useful material, presented in a firmly sensible way that is hard to argue with, and it will always remain a classic, but sometimes I think it suffers a bit from feeling somewhat old. I like that, for example, there’s a nice treatment of the beam of a laser in Garg as an [...] Click to continue reading this post
… make chutney!
So the garden has been yielding a great deal in the tomato department, as you saw from earlier posts. There’s been quite the fig surplus too, but more on that later. Last night – late last night – I decided to work on another food item that allows me to use them up and save this glorious condensation of Summer for a later time. I decided to make a tomato chutney. Well, I’m making two. I wanted to take the yellower tomatoes to make one with a lighter colour and flavour, and I will (later tonight perhaps?) make another, darker one with red tomatoes (with a little pepper from the garden for warmth).
A chutney is simple. It’s a bit like a savoury jam but even easier. I halved the little yellow pear variety tomatoes, and chopped a yellow onion – about half as much in volume as I had tomato. (Some extra tomatoes showed up late – I found a few green [...] Click to continue reading this post
Ok, maybe things are getting a bit out of hand here? Or, time to start selling in the market!
Lots of sauce to make, for storing for the bleak MidWinter, methinks…
-cvj Click to continue reading this post
TwentyWonder is tonight! Come along if you’re in the area. Some quotes from the site:
A mindblowing cultural mashup. One night only. Only in LA.
Art. Science. Music. Comedy. Food ‘n Drink. Weird Geeky Stuff. …and Roller Derby!
Feel the Love. All proceeds go to the Downs Syndrome Association of Los Angeles.
See you there?
-cvj Click to continue reading this post
Happy 4th of July, those of you who are celebrating it. I should have brought you Red, White, and Blue, but those are not the colours prevailing in the garden right now. Also, I don’t know of any blue tomato varieties. There’s a bit of a bonanza of tomatoes right now, I am pleased to report. All that time spent composting is paying off again, perhaps. A small part of the harvest is in the photograph above, showing six of the varieties in the garden this year. (Click for a larger view.) I don’t recall all [...] Click to continue reading this post
Some cucumbers and tomatoes from the garden. And this is really just the beginning.
Hope you had a Happy Summer Solstice!
-cvj Click to continue reading this post
Apologies in advance to people who clicked over here because from the title they were expecting a post on discrete approaches to quantum field theory such as lattice QCD. This is mostly about lattice cherry pie, which, you’ll perhaps admit, is at least as interesting. Best to use the ones that have a slight sour edge to the taste, in my opinion… not too overly sweet.
Yes, it is time for an Asymptotia visit to the kitchen. Sunday I had a little dinner gathering for five, which called for an afternoon of cooking. I took some pictures, but in the end the set is incomplete since I got distracted with the important business of helping serve everything nice and hot and on time. So the main focus will be the pie (shown at the top so you don’t have to wait – the photo makes it look at lot darker than it actually is. It is not burnt!), since that’s all I have a complete set for. The [...] Click to continue reading this post
The many squash plants in the garden this season all started a rather cluttered rush of fruiting. Some of them stalled in their growth, and overall it seemed a good idea to remove these small ones and some others, generally thinning the plants a bit to allow them to focus their energy resources into fewer squashes. A bonus of this procedure… an early Summer squash banquet!
Earlier this week I made a very tasty bean stew with some beans harvested from last [...] Click to continue reading this post
While it is indeed quite quiet in the garden at this time of year, that does not mean it is not producing. Here’s a bowl of lovely tart oranges that the tree has produced in large numbers. There’s also, [...] Click to continue reading this post
…of Mexico. It was an excellent evening again this year (November 30th, actually). This was the second one (the first was in 2010) and I think the idea is to try to make it an annual event. It is in that great space downtown, Vibiana, the former Cathedral of St. Vibiana (now de-frocked, I suppose).
Anyway, the fellow (photograph right) making something (whatever it was) using liquid nitrogen caught my scientist’s eye (I usually carry a couple with me when I go out). It reminded me of the ice-cream people used to make at various departmental parties in physics departments in my past. (Always seemed like a good idea for novelty, but I never ate any of the ice-cream. I think I’m a fan of making things like that the slow way, letting the flavours settle in…) I wondered what he was making, but did not wait to find out since I was not on my own and a crowd immediately formed around him.
What happened a short time later was a bit unexpected. I enjoyed listening [...] Click to continue reading this post
It’s Thanksgiving! If you’re in the USA, I hope you’re having a good one so far. It is time for Asymptotia to take a trip to the kitchen, this time to make a dessert contribution to a meal at some friends’ Thanksgiving dinner party. I was going to make an apple pie, like I did some years back for a Thanksgiving, but apparently one of the other guests is bringing one. So I went with another simple and reliable preparation, an upside down cake with something seasonal on it. I went to the farmer’s market at Barnsdall Park yesterday (I missed my usual, the Hollywood one, since it is on Sunday and I was in New York that day) and saw that they had pluquats (crosses between plums and apricots), and they were the prime candidates for the cakes (plural since I decided to do two). I made them earlier today.
It started with chopping up the fruit into thick slices and making the topping. This is made from a stick of butter (half a cup – I am using US measurements), melted in a skillet and then cooked for a few minutes on a low flame with 3/4 cup of sugar and some spices (nutmeg and cinnamon, ground – my addition). I put that at the bottom of the ten inch pan I had ready. (I did two copies of everything, by the way) Then I [...] Click to continue reading this post
Here’s a rather pleasant surprise from just outside my front door.
This started out as a “volunteer” tomato plant. It just showed up in a patch of soil somewhere, and so I planted it in the front garden and left it, occasionally watering during a particularly dry spell…
Now it is very late in the Fall, and it is producing some tomatoes! It’s not a particularly interesting variety, but nice to see all the same, this late in the year. (And to taste…)
Because of the unusual warmth of the Fall, the main line of tomato plants in the vegetable garden (that were quite prolific during the Summer – see some [...] Click to continue reading this post
In collaboration with a friend of mine, I’ve been bottling things. This time, lemon products. Her lemon tree is prone to produce far too many lemons to know what to do with, so you have to be creative. I make marmalade, as you know from previous posts, and she likes to make limoncello, both of which call for a good number of lemons (the latter also calls for several days involving various stages). Here are results of bottling both sets of products… The marmalade is remarkably dark [...] Click to continue reading this post
In celebration and anticipation of the unveiling of the Mosely Snowflake Sponge fractal on the USC campus later today, I’m reposting an old post about an edible fractal that I did back in February 2008. They say they will be serving fractal-themed food in the reception, and so I wonder if this is one of the foods that might feature? Don’t forget to come to the event! Recall that I (jokingly) speculated that when this fractal is completed the universe will end, as its purpose will have been served? Well, it seems that this has not come to pass, so… whew.
For other fractal-related posts, click here. You might also enjoy the lovely fractal-related film, Yaddda Yadda Yada, that won a prize in the competition last year.
A small Romanesque Cauliflower. (Click for larger view.)
Imagine my delight when I spotted this lovely piece of edible mathematics in the Hollywood Farmer’s Market this morning. The stall has several of them of many sizes (this was a very little one) and of several colours. Wonderful. If you don’t know what I mean when I talk about the mathematics, or use the term fractal, look it up. There are several things of note, among which are the wonderful spiral structures that you can see (Fibonacci spirals) all over, and which in various ways, encode the infinite sequence of numbers 1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89, 144, 233…. (you get the next one by adding the previous two) called the Fibonacci sequence. Ratios of successive members of the sequence, (e.g., 5/8, 8/13, 144/233, etc) approximate what I’ve already mentioned in an earlier post is definitely my favourite number (if I [...] Click to continue reading this post
Little cherry sized tomatoes always seem to be the ones that survive the extremes most readily. At least in my experience. The many varieties (see a previous post) that are out there in the garden have been suffering a lot in the extended heat wave of late, and although more or less healthy, don’t flower, and hence there’s no fruit. Not so for these red cherries. They just keep on giving. (I took this photo near the end of August, when I [...] Click to continue reading this post
Meanwhile, back in Los Angeles, the garden continues to produce tasty things. (I had to sneak back from Aspen for a few days for some meetings, and a couple of business-social events…) There are still several varieties of tomatoes producing, and I got to spend some time building new stake supports for the various plants as they are much more extended and weighed down than just a couple of weeks ago…
There’s a runaway giant flying saucer squash, ready for turning into something [...] Click to continue reading this post