About Dr. Bear

Lived many places, love food, unable to not have a conversation, earned PhD in Philosophy.

Robert’s French Bread

Basic French Bread Recipe

BaggettesThis is a basic “water dough,” meaning its main ingredients are flour, yeast and water.  This makes a great, crisp bread, but the absence of oil also means it may go stale more quickly. This can be formed into the traditional long skinny bagguettes, the shorter rounder boule,  thick long italian loafs, or small petite pain or brötchen.

 

Ingredients:

3 cups warm water
a pinch of sugar (optional, oh ye of little faith)
2 Tbsp. Yeast (maybe 3 envelopes?)
1Tbsp. Salt
7 cups, give or take, of bread flour (6+ cups); Yeah, yeah, I don’t have an exact amount because there isn’t an exact amount–I live in a very humid, even damp, part of the country, if you are actually dry, you will need less flour.
Possibly a bit of olive oil, corn meal and vinegar as tools for the preparation.

A note on flour: Although I am casual about what flour you use on other breads, I strongly recommend King Arthur Bread Flour. Imitating European bread requires a flour that imitates European flour. European flour comes from a specific type of hard red wheat which is easier to grow in New England because of the similar climate and latitude.

Step 1, Proofing: Put the first 2 cups of hot water in a large bowl (or the mixer bowl if you plan on letting the bread hook to do the heavy lifting). This can actually be hot, since it will warm the bowl, and since there are several things which will go on before it comes in contact with the yeast. In a 1 1/2 or 2 cup pyrex measruing cup or a mason jar, add one cup of warm water, a pinch of sugar (the yeast actually can get its sugar from the flour, so this isn’t necessary, but I have trust issues), and whisk until the sugar is disolved. Add the 2 Tbsp. of Yeast and whisk until smooth. Set aside.

Step 2, Adding flour: Return to the other bowl and whisk the salt into the 2 cups of water. Slowly sift–yes, sift–in the first 2 cups of flour–whisking in each 1/2 cup until it is smooth. By the time this batter–and the consistency will be like a batter–is starting to get stiff, the yeast mixture should have strted foaming up, and might be about to overflow. Add the yeast mixture to the flour mixture and whisk until smooth Sift in another cup or so of flour a little at a time, until the mixture is almost too thick for the whisk. At this point, take out the whisk and leave this in a warm place for 5 minutes and walk away. Fold laundry, have a glass of wine, play with the dog, try to figure out where you put the rest of the bread flour, dance, just leave the yeast alone.

Step 3, Kneading: Come back to Erin, Mavourneen, Mavourneen. If it is bigger, and a little poofy, the yeast is doing great. If not, either you have bad yeast or a cold spot. Continue to sift in the Bread Flour 1/4 of a cup at a time, and thoroughly mix it in; at this point, I would be using a big wooden spoon, when this is too hard, use a mixer with a bread hook or turn it our onto a floured surface.
It is important to knead the flour in 1/4 of a cup at a time, and after each bit of flour, hook or knead the bread until it becomes one thing again–not a mixture of flour and dough, but one unit. When the dough is a single round thing holding on to itself and not sticking to other things, behaving about like a deflated volley ball, it is ready. Until the sandwich laves, the doaugh should still be a little sticky, but it should be a ball that feels sticky, not doough that leaves the group , breaks apart, and sticks to your hands in large globs. The amount of the flour doesn’t matter–getting it to this proper consistency is what matters. Roll it around on the counter for good measure.

Step 4, Rising: Grease a smooth bowl 3 times as big as the dough. Roll the dough ball in the oil, and then cover with plastic wrap or a wet towel or something that will let it slip without drying out. Let this sit in in a warm place–in the oven with a heating pad on a different shelf, on the sunny side of the house, just a safe and warm place–until the dough has doubled in size. Usually, this will be about an hour.

Step 4, Second Rising:  Turn the dough out onto a clean surface, and punch it down (forcefully knead it), which should reduce it to close to its original size. Separate this into 3 portions ( or 4 or… you figure it out) and shape these into loaves; make sure that there are not seams or spots the loaf might separate, maybe pinching loose edges and rolling it about a bit–each should be smooth and coherent–it’s own little self.

Step 5, Second Rising: Prepare baking sheets for the loaves you have just formed. If the sheets have a good non-stick surface like my bagguette pans, just spray with a little bit of oil, or, on a baking sheet, you can spray a little bit of oil the size of each loaf and sprinkle a bit of corn meal. Put each loaf onto a baking sheet, cut crossways slits along the top with a sharp knife (this lets bubbles out) and set these into a warm place until they have grown–usually less that the first rise. about half way through this rise (20? 25 minutes?) pre-heat the oven to 450 degrees.

Step 6, Baking: Just before putting them in the oven, I usually spary a light misting of vinegar on the outside of each loaf. This adds to the crunchiness of the crust. You can also add a little pan of water to the bottom of the oven, since the steam will also make the crust crustier. Put the loaves in the oven for 15 minutes, rotate them, putting bread from the lower racks onto the top, turning the backs to the front, etc.until the top crust is a nice dark brown. figure out your oven, and see if you need to turn them or rotate them to get them to cook evenly. When they are done, get them out, take them out of the pans, and put them on a cooling rack.
If everything has gone well, they should smell as golden as all that is right about the material world, and about a minute later you shoulod be able to hear la chanson du pain, the song of the bread, that tinkling little cracking noise as the bread cools.

Last Step, Sharing: This one should be shared quickly. You should share one loaf with baggettes2a warm loved one and some cold butter before it even cools. Another loaf will be perfect with some olive oil and pasta and salads and a rich Chianti for supper. a little loaf will be perfect with some sharp cheddar, a hard boiled egg, a whole tomato, a dill pickle and some branston pickle for a plow-man’s lunch at work. Most importantly, if you have extra bread, you will have to give it away, but–with this bread–quickly. It is perfect with a bottle of wine as a house warming gift or in lieu of a condolence card for seomone who has lost a loved one, or to hang on a door knob for a friend to find when they get home from work, or for the host for the evenings vespers, or to share with a college student or wandering monk.

What?!? Robert late? Inconceivable!

My dear friends,
I have, unfortunately, had a head cold this week, and, quite fortunately, a house guest, and am, as usual, running a little behind. My correspondence, such as it is, is three or four letters behind, and this weekly post, such as it is, is about 10 hours behind, and will appear at some point Friday.

Why Philosophy?

My Dear Friend Jim,
Thank you so much for steering me towards the “Was Wittgenstein Right?” blog on the New York Times Website. It was intended to be provocative, and–predictably enough–I’m provoked. The author, Paul Horwich, reiterates Wittgenstein’s attack upon traditionalPhilosophy Strand (that is to say, academic) philosophy’s claim to produce a unique kind of knowledge–a type of meta-knowledge underlying the other sciences and disciplines, and its claim to solve a unique–and vital–kind of problem. Because of this strong attack upon the academy, Horwich suggests, Wittgenstein is pariah in most Philosophy Departments today, yet his criticisms should be listened to.
Dr. Horwich seems to be employed, so the anti-Wittgenstein jihad does not appear to be very effective. My own work is heavily influenced by Wittgenstein, so my sympathies lie with him, but then again, I am not a professional academic (and, I have to admit, few of the brilliant women and men I went to graduate school with are, but that is hardly due to bias, but more do to various other academic and economic factors). I would, however, like to say a few words in defense of my calling, especially since I dismissed it so glibly in my last letter to Giedra. Let me try to answer the question “do we need philosophy?” in several different ways, since it can–as most questions can–be several different questions.

Do we need philosophy?

Know ThyselfObviously, there are things we need more. Carpentry, food, medicine and many, many other things come to mind. However, I would say that we also do need philosophy. Literally, philosophy means the love of wisdom; who could question our need for that?
Beyond just knowing “stuff,” most of us suspect there might be a type of knowledge we call wisdom, an ability to understand the choices we are faced with and to make the best choices, an ability to look behind the noise of public or popular opinion or behind the common sense of received traditions, and to try to penetrate to something beyond it. In an age of rhetoric and promotion, in an age of facts and information, we suspect there is something more, and that this something more is truth.
Granted, the large claims of a good deal of philosophy to penetrate this truth and lay it out scientifically have yet to be successful–as Wittgenstein points out. Yet, in a humble way, a more humbel quest might be possible. We would love to be wise enough to understand what that truth might be–or even just to catch enough of a fleeting glimpse of it to try to set our courses by it. Sophia, that holy wisdom that the ancients built temple for, and whom the Hebrew Scripture describes as calling in the streets and at the city walls, she still calls us–not to our deaths like the Sirens, but to a better life.
Philosophy, in its broadest sense, is the systematic search for that wisdom. Yes, we can catch a glimpse of wisdom in Poetry or Religion, but philosophy aims for a clearer, rational, accessible path towards the answers that draw us all near. Has my discipline achieved this? Well…

Do we need Philosophies, then?

pb 001All those little systems or theories like Platonism or Hegelian Idealism or Existentialism?
A long time ago, I spent a few years working in Human Resources Management, trying to help people to understand their benefits packages–retirement, insurance, flexible reimbursement accounts, etc. For the most part, I had people yell at me over the phone for 8 hours a day, and I tried to fix the messes that had been made. For a while, I had a temp helping me. She had a horse farm and a divorce, and–between one and the other–she needed an extra income.
Cindy once told me she didn’t know much about Passage Difficilephilosophy, but her grandfather had left her a beautiful set of leather-bound classics, and when she was feeling down, and the world seemed hopeless, she would pour herself a glass of scotch, get the Roman Philosophers off the shelf, and read until the world seemed right again.
I could give you many, many criticisms of the Roman Philosophers she was reading–probably Epictetus or Seneca and Marcus Aurelius. However, what they, the Stoics, write about is the idea that the world as we encounter it each day is senseless and brutal and hard, but that the universe as a whole is governed by reason and ultimately–on a macro-scale–makes sense.
Were the Stoics right? I don’t know; I can certainly give you a thoroughgoing critique of the Stoics failures. Did, however, the Stoics bring Cindy a little bit closer to wisdom? Yes, I think they did. Stoicism developed fully and consistently might not have had all the answers, and might not have been a good option for Cindy to fully embrace, but Cindy’s opportunity to read that slave, that senator, that emperor trying to develop the ideas of carrying on with dignity in a world that seemed to not make sense brought something to her life that helped her on her own quest for wisdom, and which stirred within her that love for wisdom.
I don’t think that the Stoics did this in spite of the fact that they embraced an overly ambitious, grandly worked out, and ultimately unsuccessful project, but precisely because they did. Their philosophy–those writings, and that piece of the ongoing philosophical conversation they were engaged in–was what ultimately moved Cindy, and which allowed her to think through their writings.

Do we need philosophers?

LecturerWell, yes. I’m not sure how many, or how much they are worth, but we do need people who will pursue these paths clearly and consistently, even if the philosophies they arrive at might not be ones which we can accept. We also need people who will talks us through these philosophies, and who will try to get us to think “philosophically” ourselves. It is probably good that we are not all philosophers, but it might still be good if some of us are so that we all might try to pursue wisdom just a little more.

Do we need philosophy?

Yes, we do need philosophy. No, philosophy isn’t really getting anywhere. Neither are most runners; they spend hours out on the road in all sorts of weather, but always end up where they started. However, they find that running helps them do many other things better and leaves them better off in general. Learning philosophy, reading philosophy, thinking philosophically, all these might make us just a little better at pursuing wisdom, and wisdom remains a worthwhile goal.

Certainly, philosophy has its limits. Thinking does not, in itself, make a bad world better. Philosophy is bad at healing heartache, and one cannot rationalize oneself out of a depression. For that, one needs other things–the kindness of friends, the glory of the Cheese & Poetrymountains, a lot of love, God, if you have him, some silliness, some dancing, and maybe medication, and certainly simple beauty like music, poetry, and cheese.

 

But I shall write about poetry and cheese another time.

Corn Cakes

Everybody living in the South should have a good cornbread recipe. I’ve tried & I’ve tried, but I’ve never been completely happy with the results. So, I switched to corn Fish Tacocakes–also called hoe cakes, or other nick-names. My original inspiration was having them at Halls on the River outside of Winchester Kentucky (I can’t believe I split an order of Lamb Fries with a Simpsons staff writer and they never made it into an episode), but Mine get thinner and thinner, and can also be used for my Tequila-Lime Fish & Sriracha Sauce Tacos.

Ingredients:

  • 1/2 cup self-rising corn mealCorn Cakes
  • 1/2 cup white flour
  • 1 tsp sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/4 cup water (more for thinner cakes)
  • 1/8 cup coconut oil
  • additional oil or butter for frying

Step 1: sifting: sift together the dry ingredients, the corn meal, the flour and the sugar in a bowl, or, better yet, something you can pour from.

Step 2, mixing: in a large mug or small mason jar (or whatever is handy) mix the wet ingredients, the egg, buttermilk, water, and oil.

Step 3, adding it up: add the wet ingredients to the dry ones and stir them together.

Step 4, frying: on a greased, preheated skillet on medium high heat, cook the corn cakes as you would pancakes: pour the batter out, let it cook until bubbles on top of the batter stay, flip them over and cook the other side.

After getting them out of the frying pan or off the griddle, I usually keep the warm in a Peace_Lentil_SoupPeace Lentils Left Overtoaster oven or “real” oven until I am ready to serve them. They are very good with my Red Lentil Peace Soup, or, for serving at Lenten meals, and all of the usual vital uses–it’s all love.

Staying in Touch in the Age of Mechanical Reproduction

My dear To Whom It May Concern,

I am writing this letter to you to explain why I write letters. Since the new year started, I have hand-written 50 or so letters, postcards, thank you notes and other cards. In spite of this, I receive no mail back. If I get a response…

(Wode Toad iletterss telling me to stop whining and feeling sorry for myself, Wode_Toadand to get on with it. He is right, I have gotten letters from my daughter every week, two letters from Walter, one from Brandon, and an incredible origami artwork from Josie.)

As with most of my writings, I am both typing this and writing it out by hand, so I will send the handwritten copy to the first person I get a letter from after I post this.

In 1935, the philosopher Walter Benjamin wrote a famous essay entitled “The Work of Art in the Age of Mechanical Reproduction.” He explores how being reproduced changes the nature of a work of art. Of course, art has always been copyable, but the possibility of large scale mechanical reproduction and the development of forms of art such as photography and film which specifically rely upon this ability change how exactly we interact with art. Benjamin is writing as a child of the 19th century in the earlier 20th century, observing as large scale mechanical reproduction is becoming more and more common, but is not yet ubiquitous.

For Benjamin, there is something that is lost in the transition between an original work of art and a reproduction, and, in fact, with reproduced art there is not even a clear distinction of “original.” Although we can speak of “Master copies,” there is no real way in which the first copy of a film has any sort of privilege over copies. Benjamin calls that which is lacking in reproductions an “aura.” This aura included such things as a certain authority, an ability to stand back and consider this one artifact as the authoritative version of this work; in addition to this, a work of art is located within a specific time and place having been brought to that time and place through a specific history.

Furthermore, it is located–enmeshed–within a specific tradition. The mechanical reproduction, by contrast, floats independently and unattached. Although there is only one original work, it is open to perspective, allowing its few viewers to walk around it and see it from several sides, standing face to face with the work of art, reacting to it and–in the case of performed art–being reacted to. By contrast, mechanically reproduced art forces its mass viewers to assume a certain viewpoint–that of the camera operator or editor. While the observer is absorbed in the original work of art, the purpose of the mass produced reproduction is to distract.

One of the biggest changes in perception in the age of mechanical reproduction is that reproduction by sheer volume will eventually become the norm, and at one point we will not be able to even see a difference. What Benjamin didn’t foresee was the primacy of mass media, that at some point mechanical reproductions would not only have primacy over original, unique art, but that at some point reproduction would come to seem more real than the reality it represented and reproduced.

I am not entirely sure I agree with Benjamin, I love cinema and photography as art forms, and am unwilling to write them off. I definitely think he attributes a little too much to the mysterious aura of the art object–even using the language of religious mysticism and magic, but there is something different to created art as opposed to reproduced art. I have seen many of the great painting & sculptures that I also saw reproduced as little pictures in my textbooks, but also as posters and prints. The magic–and I really cannot think of another adequate word–of standing before Rembrandt’s The Night Watch in Amsterdam of Van Gogh’s Starry Night in New York or within an actual Cathedral is inexpressible. I am not sure what the aura of the authentic work is, but there definitely is something. Performed art can be made more perfect through multiple takes and editing, but there is something raw and beautiful that makes a live musical or theatrical performance so wonderful. I have a recording of Townes Van Zandt singing “If I Needed You.” I also saw him perform it live. The recording is actually better–his voice was pretty much shot by the time I saw him in 1990–but there was something about hearting Townes himself sing it, 100 or so feet away, under the July stars in Nashville. There is an aura, an authenticity, to an original work shared directly.

If I needed you would you come to me,
Would you come to me, and ease my pain?
If you needed me
I would come to you
I’d swim the seas for to ease your pain.

That is why I like to send hand written letters. Putting my words here onto the glowing screen sets them into an inorganic detached place, a place without history or writing1context. Even as watch myself type them, the words become as indifferent to me as an article on Wikipedia. As you read them, you are reading them at a remove from me. The paper of a letter does not remove my words from me the way the screen does. They remain mine (and, given the nature of my handwriting, clearly, uniquely, and irrefutably mine), and when you read my letter they are still my writing, my marks, my words, but in your hand: they are now ours. Like the bread I have brought to your house, we are now sharing.

Where is the text I sent you?
To whom does it belong?
Where is the note you sent me on Facebook or in an email or by text? It might be in the cloud or on a mainframe somewhere, or on your phone, but are those real places?
Can you put a text in your shirt pocket next to your heart, or keep it under your pillow?

Although we strive to live authentic lives in this 21st Century world, we have given up the very things that allow us to be authentic: knowing the person who grew our food, or even the person from whom we buy it, having our food reproduced for us rather than shaping it and making it ourselves, and investing ourselves (in my case, often a little blood) in our food, sewing our own clothes or working on our own houses and yards. In our jobs we are simply tools of mechanical reproduction, and in our lived lives we are allowing ourselves to become works of mechanical reproduction.

Furthermore, most of us are losing the ability to even recognize the difference: we do not know what it would be like to grow our own food, and we do not even recognize what it looks like before it is our food–on the vine or on the hoof. We do not know how to talk to a vendor at a road side stand or a butcher. Many of us do not know–or have only a faint childhood memory or the reminiscences of our parents and grandparents–what we have lost by eating “prepared” food rather than slow food cooked from scratch. Many of us have never owned an article of clothing that is unique, which could not be worn by hundreds, even thousands of others who went shopping around the same time. Soon, we might no longer remember what it felt like to connect with a friend–or even a stranger–in genuine conversation, or, if we do, it will be a distant memory, something else we experimented with when we were in college but have left behind.

The last hope of authenticity is also the first foundation of being human: being in touch with our fellow human beings. And so, to be authentic, we must try to restore authentic modes of staying in touch: genuine face to face (or side by side) conversations, eye contact and common courtesy, playful interaction, and open, honest conversation.

Since we live in a world in which we are increasingly separated from writing2our friends and family, we must cultivate ways of staying in touch which have the same aura of authenticity. That, my dear to whom it may concern, is why I still write letters by hand. Yes, an email, a Facebook post, a tweet, even an abrev’d text can have the same touching quality as a letter or even a heart to heart face to face, but if we never write and seldom talk, it is more likely that all our interactions will become inane twitter, or even the interpreted signage of Pinterest, instead of becoming more like conversations. If, however, we continue to write, to take the time to form our own words and to send them, perhaps that aura of authenticity will inform even our humblest text.

Vegetarian Cottage Pie

Dear Marissa,
How are you? I am fine, as things go. How was the upper mid-west? I hope your Christmas was great, or, at the very least, not terribly stressful.

Cottage PieOur dear Meg has brought it to my attention that you feel I should pass on the recipe for the cottage pie that I baked on that other great holiday, National Talk Like a Pirate Day. This will be difficult, since most stew-type things are largely improvised, left unrecorded, etc., but I will make an attempt. All measurements are estimates.

Ingredients:

  • 2 cups TVP (texturized vegetable protein)
  • 2 tsp. Onion Powder
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp Worcester Sauce
  • 2 tsp soy sauce
  • 1/2 red wine
  • some olive oil
  • 1/2 lb sliced mushrooms
  • 1 small onion, chopped
  • 2 chopped carrots
  • some (to taste, maybe one small) diced potatoes
  • 2 Tbsp imitation beef stock (I have found some really cheap Mexican stuff that doesn’t actually contain beef, but has some good flavor; bullion will work, too)
  • 1/2 cup pearled barley
  • 1/2 red lentils
  • 1/2 cup frozen or fresh peas
  • 1 pastry pie crust or tube of refrigerator biscuits
  • 1/2 cup cheddar cheese (I prefer Dubliner or Cabots, both of which are rennet free)
  • 3 cups or so of mashed potatoes
  • hot water as needed

Step 1, Prep the Protein: (nb: this is my standard imitation ground beef recipe. I also use it in chilli, and, with some sage, as the basis for my biscuits and gravy recipe) Mix the TVP, onion powder, garlic powder, paprika, Worcester sauce, soy sauce and wine. Add enough boiling water to just cover, stir and set aside to lest the TVP absorb the liquid.

Step 2, frying: in a pot, heat a little oil and add the sliced mushrooms and onion. After they are browned, add the protein mixture and stir fry it a bit. Add the chopped carrots and potatoes.

Step 3, stewing: add water (Wode Toad suggests stout or red wine) to cover, along with the fake beef stock, pearled barley and red lentils. Stir and bring to a bubble, then cover and allow this to simmer for 30 minutes or so, while you prepare the pie shell and mashed potatoes.

Step 4, shelling: of course, you don’t need this. The pie is actually OK without any crust, or, of course, you can actually bake a pastry pie shell. What I did was to buy the extremely flaky tube-biscuits, preheat the oven as directed, butter a pie tin or casserole, and then peal the biscuits as thin as I could and cover (line) the tin, putting them in the oven as directed and baking them until browned.

Step 5, mashing potatoes: my great, great grandmother made mashed potatoes for folks starting the Oregon Trail in Western Pennsylvania. It’s what made this country great.

Stout Vegetable PieStep 6, putting it all together: fill the pie tin with the stew, sprinkle with some sharp cheddar, Top with mashed potatoes, broil the top of the potatoes a bit, and there you go.

I hope this will do, and that it finds you well.
If you think of it, remind our mutual friend that she really could return the dish from the last cottage pie I made her.Dr_-Bear looking left

Your friend,
Dr. Bear

Things to consider if acquiring a Philosopher

Dear Giedra,
Thank you for your question.
If you are considering acquiring a philosopher, there are many things you should know first, and many things to consider.

Know ThyselfOver the twenty five centuries they have been around, many different breeds–perhaps hundreds–have developed. Some are bred for hunting, some for fighting, others, especially in the academy, are quite domesticated. Others have gone feral, and can be found roaming freely in bookstores & coffee shops (or, in my case, both). Some archaic breeds still flourish, some are virtually extinct. I can’t remember the last time I saw a wire-haired Leibnizian, but Spinozists seem to resurface every few years. There don’t seem to be many pedigreed Hegelians anymore, but many of the popular 20th Century breeds had some Hegelian blood.

Some philosophers are witty and urbane, sophisticated and conversational, fluent in several languages and capable of stylish dress, able to speak knowledgeably about art, literature, poetry, history and pop culture, interested in fine food and sparkling conversation, or, on the other hand, they can be analytic.

Either way, a word of caution: if they start using really long, confusing words like “equiprimordial,” “temporality,” “transcendental,” or “Being,” hit them on the nose with a rolled up newspaper. This sort of behavior may seem minor or even cute at first, but trust me: in the long term it must be stopped.Dr Bear in Vest

The charm of having a philosopher is their strange relationship to the world of ideas. Remember how in a fairy tale everything–even the very air–is charged through and through with magic? For your philosopher, everything–even time and space (OK, maybe especially time and space)–is charged through with ideas. Ideas animate the world, hold it together to allow us to make sense of it, and allow us to reassemble it to see that might be, and sometimes even what should be.

Philosophers are generally interested in, fascinated by, even obsessed with patterns and connections. What sort of connections or patterns are there in the universe? In being itself, or just in the way we perceive or conceive our world? How about the connection that links statements about the world in such a way that if the statement “if this, then that” (or A → B) is true, and if “this” (A) is true, then “that” (B) is true, or why it is that if all men are mortal and Socrates is a man, then Socrates is mortal.

An important detail which you will notice is that your philosopher will pay a lot of attention to logic. More than anything else, folks assume that philosophers spend a lot of time in vague bleary abstraction, and that isn’t the case. The core, the very heart of Philosophy is logic, and proof is really as important to the writing of philosophy as anything. This is one of the reasons why learning about the “History of Ideas” is so misleading: it is all summary of the conclusions, whereas Philosophy is really much more about the path to the conclusions than about the product. There are also clear standards and procedures. The philosopher’s goal is to spend time in precise bleary abstraction. Precision, logic and clarity are to philosophy what living a sinless life is to Christianity: very important and generally ignored.

CategoreisAnother important detail is that your philosopher probably will not take a great deal of interest in details or specifics. Individual things are only interesting in what they reveal about a class of things as a whole, or about the categories of things into which a philosopher seeks to divide the world. The underlying connections or substance, the huge patterns, the universals are of interest to them, the particulars are only a tool to get to what is true of all things. Specifics are for the sciences.

In general, an easy thing about philosophers–if Philosophy Strandthey are house-broken–is that they won’t bother you with pesky demands for attention, or to be walked or groomed or have a ball thrown for them. If you can provide them with a steady supply of books, they will generally manage to entertain themselves.

One final word: many question why, in this sophisticated age of Farmville and Furbys, and tablets that can deliver information or entertainment (or that terrible gorgon which is their mutant offspring, “info-tainment’–trust me, I am not infotained!) instantly, why should we still have philosophers. My reply that they are mostly harmless, but still serve an important function: to question and argue, and–if they are good philosophers–make us question and argue. Yes, 2000 later folks are still arguing over what Jesus said, and talking about Julius Caesar, but 2500 years later, folks are still arguing with Socrates, still engaged in the same endeavor–systematic wonder–with which Sophia–Wisdom–first captivated him. all philosophy

Yours, affectionately,
Dr. Bear.

Pumpkin Carrot Beet Muffins

PCB muffins 3Like many recipes, this one has a bunch of dry ingredients, and a bunch of wet ingredients which eventually come together.

 

Ingredients:

  • 2 cups flour (Whole wheat, white, both, as you wish)
  • ¾ cup of sugar
  • 2 tsp baking soda
  • 2 tsp. cinnamon
  • ½ tsp mace (this gives it a little bite, but can be left out or replaced with ginger)
  • ½ tsp salt
  • ½ cup brown sugar (it will clog the sifter).
  • ½ pound shredded carrots (or carrot  & beets mixed) I have a scale, but you can also sort of figure out half of a 1 lb. bag of carrots.
  • ½ cup raisins (Golden raisins are better; sometimes, if the raising are really dry, I soak them in rum or coffee or warm water)
  • ½ cup walnuts
  • (optional, ½ cup pumpkin seeds)
  • 2 cup pumpkin
  • 3 eggs
  • ½ cup oil (it might work without this, I liked making it with coconut oil.)
  • 2 tsp. vanilla

Step 1, Prepare Ye the way: Preheat the oven to 350°, shred or grate the carrots and/or beets, either grease the muffin tins or put in the cupcake liners (I usually spray a little canola oil in the bottom of these to make things come out easier). I get 2 dozen medium sized muffins out of this mix.

Step 2, sifting the dry ingredients: In one bowl crumble up the brown sugar, then sift (mix if you don’t have a sifter) in the flour, white sugar, baking soda, cinnamon, mace, and salt. Mix thoroughly.

Step 3, mixing the wet ingredients: In another bowl, mix the shredded root vegetables, raisins, walnuts, pumpkin, eggs, oil and vanilla.

 Step 4, combining the big mess: Add the dry ingredients to the wet ones and mix well. You want to make sure the individual bits of carrot & beet are each coated to keep them from getting too clumpy. The consistency should be much firmer than batter, but a little more liquid than cookie dough. I used pumpkin from a vegetable my daughter had slaughtered, but canned pumpkin is a but less wet, so you might have to add a little liquid, like 1/4 cup of orange juice.

Step 5, baking: Fill two dozen or so muffin tins. Bake at 350 degrees for 30 minutes. I never wrote the time down, but it is at least 20 minutes and probably less than 35. See how they look. Stick a toothpick in one and see if it comes out battery.

PCB muffins 1Enjoy! These are perfect breakfast, for leaving at the back door of good friends, for sneaking across the counter to gorgeous barristas, for setting on the desks of helpful librarians, for sending to Brooklyn with couch-surfing college girls; you name it.