jlg

Just days after sharing the western evening sky

No sudden, sharp boundary marks the passage of day

“You just have to be cheerful about it and not get upset when you get insulted,” said rocket scientist Yvonne Brill.

She must be chuckling in heaven, because her obituary at the New York Times made the common mistake of making her femaleness and femininity a central part of their retrospective.  After objections, NYT corrected the obit.  Here are the tracked changes, courtesy of NewsDiffs:

At Feministe, Caperton offers a nice discussion of this phenomenon and draws our attention to the Finkbeiner Test, named after journalist Ann Finkbeiner.  Inspired by the Bechdel Test for movies, the Finkbeiner Test is used to judge whether stories about women focus excessively on the fact that they are women.  To pass the test, the story cannot mention:

• The fact that she’s a woman
• Her husband’s job
• Her child care arrangements
• How she nurtures her underlings
• How she was taken aback by the competitiveness in her field
• How she’s such a role model for other women
• How she’s the “first woman to…”

Awesome.

We’ve documented lots of instances of the men-are-people and women-are-women phenomenon.  It’s no wonder it shows up in obituaries too.  I’m glad that we’re becoming sensitive enough to the issue to notice it and that institutions like the NYT are responsive enough to change the most egregious examples of it.  Next step: prevention.

(View original at http://thesocietypages.org/socimages)

Are you ready for asparagus season? This has to be one of the easiest ways to cook asparagus. Just trim the ends, lay out on a foil lined baking sheet, toss with olive oil, sprinkle with salt, pepper, and Parm, and then bake until done. I eat them like French fries. Addictive? Yes.

They’re a perfect side to salmon, scallops, shrimp, or ham and delicious with eggs of any kind—poached, fried, or hard boiled.

Continue reading "Baked Asparagus with Parmesan" »

gunslingerannie:

europeansdomusicalsbetter:

stockade:

You’re welcome

This is the most useful thing I’ve ever reblogged.

Are you a lover of kale? Bread? Cheese? Mushrooms? Then you are likely to love this recipe from Jennie Perillo as much as I do. It’s basically a simplified strata of sorts, a casserole layering thin slices of rustic ciabatta bread with sautéed kale, mushrooms, and onions, and cheddar cheese, soaked with milk and egg, and then baked until bubbly and browned. It’s the ultimate kale lover’s comfort food. The recipe is from Jennie’s new cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen, a beautiful book with photographs by Penny De Los Santos, heart warming prose, and tummy warming recipes for the home cook.

Continue reading "Kale, Mushroom, and Cheddar Bake" »