Andouille succotashIt’s winter, the summer vegetables are long gone, and you’re tired of spinach and broccoli. What can you do? Here’s a bit of frozen summer vegetables with the added bonus of sausage. Makes plenty of leftovers for lunch. Delicious with corn bread. Based on a recipe from Epicurious.

  • 4 Tbs butter
  • 1 onion, finely chopped
  • 12 oz. andouille, sliced
  • 3 cups frozen sweet corn (1 lb.)
  • 3 cups frozen baby lima beans (1 lb.)
  • 14 oz can diced tomato
  • 1/4 cup chopped parsley
  • juice of 1 lime

Sautee onions in butter until soft. Add sausage and frozen veggies.  Cook until corn and limas are done, 10-15 mins. Add tomatoes, and simmer 5 more mins. Add parsley and lime, then season to taste with salt & pepper.

UCLA is acquiescing to claims by the Association for Information and Media Equipment that streaming video in an online course within a password-protected course management system isn’t fair use. “Professors . . . have had to choose between eliminating the films from their syllabuses or telling their students to either purchase their own copies, rent the titles from a commercial vendor, or check them out of the university’s media lab.” Given the limited number of copies and reduced hours labs are open due to budget cuts, that last choice is becoming less of an option.

It doesn’t sound like UCLA is vigorously defending the fair-use rights of its faculty, either. “We don’t want to litigate an issue that could potentially be resolved outside of the legal system,” said a university spokesman.

Is UCLA considering paying a royalty, and thereby reducing the scope of fair use for others? Fair Use is defined in part by its effect on the market for the copyrighted work. If universities routinely use clips of copyrighted works in a password-protected class, there’s no market to be lost. If universities like UCLA start routinely paying royalties, there is a market, and those institutions that are unwilling or unable to pay lose their fair use protection. If UCLA pays a settlement, who’s next?

Thanks to Jim Groom for the tip.

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Built pedagogy

One aspect of the LMS that I haven’t seen addressed directly is the power of the default to shape course design. Lisa M. Lane has discussed the issue as one that confronts web-novice faculty and suggests ways to ameliorate the default problem.

Although Lane recognizes that the influence of LMS defaults extends beyond web-novice faculty (“Even experienced instructors continue to use Blackboard/WebCT primarily for grade administration, e–mail and presenting static content”),  I think the problem is more pervasive than she lets on. The nature of the LMS beast means that even those of us who have been using it for years always remain novices.

Course design should happen before classes start, so any of the work dealing with setting up a course in the LMS happens once a semester, twice or at best three times a year. As a practical matter, someone who teaches a couple of courses online each semester will only set up a course about 4 times in a year. That’s not enough to learn how to work the software, and when you throw in the various updates and new editions of LMS software, even those of us who’ve been teaching online for years never really get to be experts at the software that drives the design of our courses. I re-learn my college’s LMS at the beginning of each semester as I adjust the design of my courses, and even after 6 years, it feels as counter-intuitive as ever. I’ve adopted lots of new technologies over that time, but the LMS is as opaque as it was when I first encountered it.

We faculty have the same problem with the LMS that students do: it’s an unfamiliar technology that we use in limited ways. Outside of class, neither I nor my students ever use it. Once the semester’s over, my students may never use it again.1 We’re forced into using tools that have no value outside the institution, and we never get good at them. I’ve become much more proficient in Wordpress over the past 6 months than I have in LMS over the past 6 years because it has some use outside of class, and because I use it more than twice a year.

1 I may not either: memento mori.

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or Debris Risotto: clearing out the last of the week’s leftovers and coming up with a lunch that didn’t require leaving the house.
hoppin_risotto

  • 1/2 an onion, finely chopped
  • 1 Tbs olive oil
  • 3 strips bacon, chopped
  • 2 Tbs leftover pork chop sauce
  • Splash of white wine
  • 2 cups cooked short-grain rice
  • 1 cup grated Parmesan cheese
  • 1 cup cooked black-eyed peas

Sautee onion and bacon in olive oil until bacon is browned. Add sauce and wine, bring to a boil, then add rice and stir until heated. Add cheese and stir until melted and well-mixed, then stir in peas and continue cooking until heated through (I microwaved the peas to speed up the process).

Pork chops


Not pork chops & applesauce, just pork chops. Some times, you just want a tasty, simple pork chop.

  • Thick cut pork loin chops (3/4″ to 1″ thick)
  • Kosher salt (or coarse sea alt if you want to be fancy about it)
  • olive oil
  • White wine

Brine the chops if you have time; otherwise sprinkle both sides with kosher salt and let rest 15 to 20 minutes.

Heat a skillet with a lid over medium-high heat, then add olive oil. Add chops, and leave them until browned, then turn and reduce heat to medium. When the second side starts to brown, add white wine about half way up the chops and cover the skillet. Braise until done to your liking.

Remove the chops to a cutting board and cover with foil. Raise heat to high, and cook wine to a syrup (add any juices that collect on the cutting board as you cook down the sauce).

Slice the chops and top with sauce.

As I clear up the loose ends of academic dishonesty cases from last semester, I’m reminded of a conversation I had with a friend over the holidays. We were discussing schools: her daughter is about to apply for college, and my son is about to enter kindergarten. She asked about where I went as an undergraduate, and what I liked about it.

Brazil: Suspicion Breeds Confidence

I didn’t have a good answer then, but I’ve thought about it a great deal since, and I think what was most significant about my experience at Davidson was the honor code. There were certainly some immediate benefits such as self-scheduled exams, which allowed us as students to show up at whatever exam period we chose, pick up an exam, and take it in the classroom of our choice.

The real benefit, however, was cultural. There was a culture of trust in and out of the classroom that isn’t present in many institutions. I don’t believe that the difference is generational because my cousin who went to Tulane a few years before I went to college talked about how rampant cheating was there, so I’m not making a statement about kids these days.

At my institution we are required to include in our syllabi written policies about acceptable makeup work, and the college has a policy about which absences are “excused” (and therefore will allow makeup work) as long as they are properly “documented.”

That was never my experience as an undergraduate (or graduate student, for that matter): on the rare occasions when I asked for an extension, it was granted on my word.

Now, however, I have to deal with verifying documentation of excused absences, and all too often the documentation I am given to allow a makeup is forged; usually very poorly forged.
I’m still shocked and insulted when I catch students being dishonest. Part of it is the insult to my intelligence that they would do such a poor job of cheating, but I think the bigger shock is the breach in our relationship.

I didn’t go into teaching to be adversarial. I want to trust and work with my students, not act as prosecutor. In a culture that sees cheating as commonplace and accepted among peers, the faculty-student relationship is qualitatively different for those in a more trusting environment. Education is a transactional enterprise; students try to guess what I want so they can give it to me and get a grade in exchange. Cheating is like a coupon, a way to get more bang for their buck.

I’m certain that there must have been some cheating at Davidson, but I never personally witnessed it, and if it occurred, those involved felt a cultural pressure to keep it well hidden.

Davidson is unique in many ways, but I know that it isn’t the only institution with an honor code, and it certainly isn’t the only one with a culture of academic honesty, but I believe that student experience in such an environment is more valuable than an environment based on distrust. I can see the difference in dealing with administrators who didn’t have that experience. There’s an extreme fear that we can’t know whether students in online classes do their own work. Well, we can’t. We also can’t know that students who take face to face classes do their own work, or even that the students who show up for class are really the ones who are registered.  But we carry on anyway, and in a culture of honesty, it’s not a problem.

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In order to test a new plugin, I present Sara Watkins recorded at Vulcan Park in Birmingham, Ala., last October. It’s a great recording of a fabulous show, with Sara playing fiddle, guitar, and ukulele along with her brother Sean performing originals and covers by Norman Blake, Gordon Lightfoot, Jimmie Rogers, Robert Earl Keen, and Tom Waits.

Bitlet is a plugin that downloads torrents through your browser, without having to install a client. Click here to download Sara Watkins at Vulcan.

Sara Watkins
Vulcan Park
Birmingham, AL
2009-10-25

01. Intro
02. Lord Won’t You Help Me
03. Early Morning Rain
04. Steal Your Heart Away
05. All This Time
06. Too Much
07. Feelin’ Good Again
08. Fiddle Tune 1
09. Any Old Time
10. Pony
11. Different Drum
12. The More You Ignore Me, The Closer I Get
13. Same Mistakes
14. Stage Banter
15. I Am Damaged
16. Fiddle Tune 2
17. Anthony
18. Long Hot Summer Days
19. Hold Whatcha Got

Total Time: 62:31

Personnel:
Sara Watkins – fiddle, vocals
Sean Watkins – guitar, vocals
Sebastian Steinberg – bass
Aaron Redfield – drums

http://www.sarawatkins.com

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As almost everyone here in Alabama knows (even me!), the University of Alabama will be playing Texas for the national football championship on January 7. It appears that people in some parts of south Alabama may not be able to watch the game on TV because of a contract dispute. Both of Alabama’s Republican senators and one congressman rush to the rescue by pressuring the FCC to intervene. That’s right: ostensibly “conservative” Republicans, who in theory are opposed to government regulation of markets are asking a federal regulatory agency to interfere with private contract negotiations because they don’t like the deal the parties are making. The letter to the FCC, signed by Senators Shelby and Sessions and Representative Bonner, expresses concern that “thousands of Alabamians will lose the opportunity to watch the Crimson Tide.”  In a Bible-belt  state where atheists outnumber those of us who aren’t football fans, I guess principles go out the window when the Crimson Tide is involved. Hypocrites.

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Christmas Gingerbread

Originally uploaded by ted_major

We used to make these at Christmas when I was in high school, and they were delicious. Mom found the cookie molds and the recipe recently and I made them again. The recipe noted that the spices needed increasing, so adjusted them a bit, and in looking at other recipes also found the secret ingredient for gingerbread: cayenne pepper! Just a dash brings out the heat of the ginger.

  • 2 ¼ cups brown sugar
  • ¾ cups water
  • 3/8 cups molasses
  • 1 Tbs. Cinnamon, ground
  • 1/2 Tbs. Cloves, ground
  • 2 Tbs. Ginger, ground
  • 2 (or 3!) dashes cayenne pepper
  • 8 Oz. (1/2 lb.) Butter
  • 1 Tbs. Baking Soda
  • 1 Tbs. Water
  • 8 Cups White Wheat Flour (I used white whole wheat)

Preheat oven to 350F.
Combine sugar, water, and corn syrup or molasses in a saucepan and cook over moderate heat until sugar is dissolved. Remove from heat; add butter. Stir until butter is melted and the mixture cools. Dissolve baking soda in remaining tablespoon of water and add to mixture. In a large bowl, combine flour and spices. Add the sugar/butter mix to the flour mixture and stir. Chill for several hours. Divide into small portions, roll out and cut out gingerbread men. Place on greased cookie sheet.

To make the ginger bears in molds, don’t chill. Lightly oil the molds once before making cookies, and then flour before each cookie. Take a small portion of the dough and press into the mold. Thinner cookies show more detail than fat ones. Turn over and shake out. Place on a greased cookie sheet and bake for 12-15 minutes.

(12-23-2009 & 01-22-2010: edited to reflect ongoing spice experiments)


Outside the South grits are a foreign and sometimes weird food. There’s no doubt that they can be phenomenally bad. The worst grits I ever had were “cheese” grits at a waffle house outside of Charlotte, NC, in the late 1980s: a bowl of grits with a slice of American cheese food product on top. Disgraceful. They should have known better (and probably did, more to their shame).

Grits at their best are another thing all together, and this cheese grits casserole comes close.

  • 3 cups water
  • 1 cup grits (best to use stone ground if you can get them, otherwise regular grits will work, but under no circumstances consider “instant” grits)
  • 6 oz grated sharp cheddar (1 1/2 cups); use other cheeses as desired–Gouda is fabulous.
  • 1/2 cup butter
  • 4 eggs, beaten
  • 1/4 tsp ground cayenne pepper

Preheat oven to 350F. Grease a 2-quart ceramic or glass baking dish. Cook grits according to package directions. Remove from heat and add 1 cup cheese, and butter. Stir until melted. Add milk, eggs, and pepper; mix well. Pour into baking dish and sprinkle remaining cheese on top.

Bake for 1 hour or until golden brown. Let stand 10 minutes before serving.

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