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It’s All Relative

admin — Fri, 03 Dec 2010 00:45:45 +0000

When we are young, we tend to see the world in absolute terms. Things are absolutely right or wrong, good or bad, hot or cold, big or small, etc. As we grow older, we tend to view the world in relative terms. When seen from different points of view, things can have both elements of right and wrong, good and bad, hot and cold, big and small, etc. In essence, we tend to divide the world into dichotomies and to perceive our position in a given dichotomy as absolute when we are young and as relative when we grow older. Over time, our view of the world changes from black and white to shades of grey.

Take the “hot – cold” dichotomy which is infinitely hot at infinity “A” in one direction and infinitely cold at infinity “B” in the opposite direction. Imagine that we are sitting on the continuum somewhere between A and B. If we look at A, we can say that our position is relatively cold because A is infinitely hot. But if we turn around and look at B, we can say that our position also relatively hot because B is infinitely cold. Our position is both relatively cold and hot at the same time. Now, let’s move along this continuum to A where it is infinitely hot or B where it is infinitely cold. The result is the same – we are finished, kaput!

So, what do we conclude from all this? First, life is relative. We need to live with the ambiguity that our position is both “hot and cold” at the same time. And if we don’t like our position, we just need to turn around and look in the opposite direction. Second, extremes are dangerous and the result is the same in either direction. The best path to follow is generally one of balance and moderation.

Creative Writing in Action

admin — Fri, 03 Dec 2010 00:30:43 +0000

Need a nudge to write that blog article you have in mind? Here’s a bit of inspiration … carpe diem!

“A father passing by his son’s bedroom was astonished to see that his bed was nicely made and everything was picked up. Then he saw an envelope, propped up prominently on the pillow that was addressed to ‘Dad.’ With the worst premonition he opened the envelope with trembling hands and read the letter.

Dear Dad:

It is with great regret and sorrow that I’m writing you. I had to elope with my new girlfriend because I wanted to avoid a scene with you and mom.

I have been finding real passion with Karon and she is so nice. But I knew that you would not approve of her because of all her piercing, tattoos, tight motorcycle clothes and the fact that she is much older than I am. But it’s not only the passion… Dad she’s pregnant. Karon said that we will be very happy. She owns a trailer in the woods and has a stack of firewood for the whole winter. We share a dream of having many more children. Karon has opened my eyes to the fact that marijuana doesn’t really hurt anyone. We’ll be growing it for ourselves and trading it with the other people that live nearby for cocaine and ecstasy. In the meantime we will pray that science will find a cure for AIDS so Karon can get better. She deserves it.

Don’t worry Dad. I’m 15 and I know how to take care of myself. Some day I’m sure we will be back to visit so that you can get to know your grandchildren.

Love, Your Son John

PS. Dad, none of the above is true. I’m over at Tommy’s house. I just wanted to remind you that there are worse things in life than the report card that’s in my center desk drawer.

I love you.

Call me when it’s safe to come home.”

UBC Cinnamon Buns

admin — Fri, 03 Dec 2010 00:05:55 +0000

UBC students have been hoovering these sticky treats for more than 50 years. They were introduced in 1954 by a Hungarian baker named Grace Hasz. The bake shop produces 100 dozen buns daily. In recent years, Food Services began producing a miniature version of the cinnamon bun, responding to our modern belief that rich, delicious foods are bad for us. The traditional recipe calls for margarine rather than butter … but why? Probably because the original recipe was concocted post WWII when butter was hard to come by. The one great omission here is raisins. For those of us who think raisins make anything taste better, distribute a cup of them on the dough just after you sprinkle on the filling.

Dough: 3 cups (750 mL) 2% milk; 6 tablespoons (90 mL) butter; 6 tablespoons (90 mL) granulated sugar; 1 tablespoon (15 mL) salt; 1 teaspoon (5 mL) sugar; 1/2 cup (125 mL) warm water; 2 (8 g) packages active dry yeast; 2 large eggs; 9 cups (2.25 L) all-purpose flour.

Filling: 1 1/4 cups (300 mL) sugar; 2 tablespoons (30 mL) ground cinnamon; 3/4 cup (175 mL) melted butter, divided.

Dough: Scald the milk. Stir in butter, 6 tablespoons (90 mL) sugar, and salt. Cool to lukewarm. Dissolve the 1 teaspoon (5 mL) sugar in lukewarm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes; stir. In large bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add 4 to 5 cups (1 to 1.25 L) flour and beat well for 10 minutes. With wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn dough out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed. (This is a soft dough.) Place in well greased bowl and roll dough over to grease the top. Cover with a damp cloth and let rise in warm place for 1 hour or until double in size.

Meanwhile prepare filling: In small bowl, combine sugar and cinnamon; set aside.

Punch down dough and turn out on to lightly floured surface. Divide dough in half. Roll out each piece of dough into 18×9-inch (46×23 cm) rectangle. Brush each rectangle generously with melted butter. Place remaining melted butter in bottom of 161/2 x111/2 x21/2-inch (42x29x6 cm) pan. Sprinkle an equal portion of sugar-cinnamon mixture evenly over each rectangle. Roll each dough rectangle up tightly like a jelly roll, starting from the long side; pinch seam to seal. With sharp knife, cut into 2-inch (5 cm) slices. Arrange slices, cut-side down, in prepared pan and cover loosely with greased wax paper. Let rise in warm place for 45 to 60 minutes or until doubled in size.

Bake at 350 F (180 C) for 35 to 45 minutes or until baked. Remove from oven and immediately invert on to serving tray. Recipe makes 18 large cinnamon buns.