Tuesday, April 11, 2006

Atheists: most distrusted minority

The University of Minnesota recently completed a study that identified atheists as America's most distrusted minority. 



From the press release:

"Even though atheists are few in number, not formally organized and relatively hard to publicly identify, they are seen as a threat to the American way of life by a large portion of the American public. “Atheists, who account for about 3 percent of the U.S. population, offer a glaring exception to the rule of increasing social tolerance over the last 30 years,” says Penny Edgell, associate sociology professor and the study’s lead researcher.



Edgell also argues that today’s atheists play the role that Catholics, Jews and communists have played in the past—they offer a symbolic moral boundary to membership in American society. “It seems most Americans believe that diversity is fine, as long as every one shares a common ‘core’ of values that make them trustworthy—and in America, that ‘core’ has historically been religious,” says Edgell. Many of the study’s respondents associated atheism with an array of moral indiscretions ranging from criminal behavior to rampant materialism and cultural elitism."

Pretty interesting...  I am always interested in this kind of stuff, and the difference between groups that are visible (African Americans, for example) and groups that are "invisible" (do you know the religious preferences of everyone you interact with?)



Click here to read the full press release.



Catch up and Comps

So now that my comp is over (!) I have a life back.  It is very exciting...other than the fact I seem to have gone to seven 30th birthdays since January, including another one this past weekend.  That has made me feel old like nothing else!



I haven't found out if I passed my comp yet, but I was very happy with how it went, so hopefully I did pass.  At least it's done.  Now I can resume happy hours at work, weekend movies, etc.  Woo-hoo!



In bad news, some woman in an SUV hit me this morning.  She tried to squeeze around me into a left turn lane and scraped up the whole side of my car - probably just paint damage, but we were thinking about selling my car, so now that is just one more thing to deal with.



Tuesday, April 4, 2006

Weekly Recipe: Ham, Spinach, and Sundried Tomato Calzones

Another recipe that utilizes Trader Joe's pizza dough!  This was better than I thought it would be.  I served it with Trader Joe's pizza sauce for dipping.  I also used Canadian bacon instead of ham, just cause we happened to have some in the fridge...and I accidentally omitted the parmesan, but it was still good.



Ham, Spinach, and Sundried Tomato Calzones
1 cup part-skim ricotta


3/4 cup (3 ounces) shredded part-skim mozzarella cheese

1/4 cup (1 ounce) grated Parmesan cheese

1 teaspoon dried basil

1/2 teaspoon fennel seed, crushed

1/4 teaspoon black pepper

1 (10-ounce) package frozen chopped spinach, thawed,
drained, and squeezed dry


3 ounces lean ham, chopped

6 oil-packed sun-dried tomato halves, drained and chopped

1 refrigerated pizza crust dough

Cooking spray



Preheat oven to 450°.



Combine first 9 ingredients.



Divide dough evenly into 5 pieces; pat each dough piece into a 5-inch
circle. Spoon about 1/2 cup spinach mixture onto half of each circle, leaving a
1/2-inch border. Fold dough over filling until edges almost meet. Bring bottom
edge over top edge; crimp edges of dough with fingers to form a rim. Place
calzones on a baking sheet coated with cooking spray. Bake at 450° for 14
minutes or until browned.



Yield: 5 servings (serving size: 1
calzone)




CALORIES 356(32% from fat); FAT 12.5g; FIBER 3.2g





4 days to go and EMP's

My comp is in 4 days...  and I'm feeling like I might actually pass!  LOL



In other news, I am starting to wonder if I am giving off EMP's or something.  My brand new laptop (bought in October) all of a sudden stopped taking a charge.  Apparently I need the motherboard replaced.  Fortunately it is under warranty, but could it have come at a worse time?  I'm off work this week to study and have been holed up in the library with my laptop.  We have to order the part and it will take a few days to get in.



Fortunately, tonight I discovered that it will charge in my docking station.  So, tomorrow I can bring my docking station to the library and look like an idiot instead of bringing 5 fully charged batteries with me and hoping they last 8-9 hours.



Wish me luck on my comp!



Back to studying...



Tuesday, March 28, 2006

Weekly Recipe: Sweet Potato Souffle

I LOVE sweet potatoes.  I recently saw this recipe and was intrigued.  If you are feeling adventurous, making a souffle is not really that difficult.  Just follow the directions and hey, even if it doesn't look pretty, it will still taste good.



Sweet Potato Soufflé



Cooking spray
1/4  cup granulated sugar, divided
2  medium sweet potatoes (about 1 pound, 12 ounces)
2  tablespoons butter, softened
1/4  cup all-purpose flour (about 1 ounce)
1/2  cup half-and-half
1  tablespoon grated orange rind
1/3  cup fresh orange juice
1/4  cup packed dark brown sugar
1  teaspoon ground cinnamon
3/4  teaspoon salt
2  large egg yolks
5  large egg whites

Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425°.



Coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.



Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 10 minutes or until tender, rearranging potatoes after 5 minutes. Let stand 5 minutes. Peel potatoes. Combine potatoes and butter, and mash with a potato masher until smooth.



Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, potato mixture, half-and-half, and next 6 ingredients (through egg yolks) in a food processor; process until smooth. Transfer potato mixture to a large bowl.



Place egg whites in a large mixing bowl; beat at high speed with a mixer until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth of egg white mixture into potato mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dish. Sharply tap dish 2 or 3 times on the counter to level. Place dish on a baking sheet; place baking sheet in a 425° oven. Immediately reduce oven temperature to 375° (do not remove soufflé from oven). Bake 1 hour or until soufflé is puffy, golden, and set. Serve immediately.



Yield: 6 servings

NUTRITION PER SERVING
CALORIES 259(26% from fat); FAT 7.5g (sat 4.3g,mono 2.3g,poly 0.5g); PROTEIN 6.9g; CHOLESTEROL 88mg; CALCIUM 84mg; SODIUM 414mg; FIBER 3.1g; IRON 1.3mg; CARBOHYDRATE 41g



Poor Jud is Dead, Poor Jud Fry is Dead

My ipod (almost 4 years old) kicked the bucket yesterday.  I guess the battery just finally died, but rather than pay for it to be replaced, I'm going to upgrade.



RIP my first ipod.  You served me well.



And just in case you are wondering, no my ipod is not named Jud Fry.  It's a song from Oklahoma (a musical for you cultural illiterates out there).  And no dad, Oklahoma is not sung to the tune of the Hallelujah Chorus.  ;)



Tuesday, March 21, 2006

Weather

"Blech.  I hope the weather cools down slightly before May."
- me, in a blog post earlier in March



Slightly!  I said SLIGHTLY, damn it!  It was snowing here today!!!  Fortunately it did not stick, but it has been freezing.  I suppose it is better than the 85 degrees and no AC like the week I was complaining about, but c'mon - it is almost April and I don't live in Syracuse any more!!!