Sunday, 29 April 2012

Z is for Zebra and Zinc

Z Zebra and zinc - what could they have in common other than the letter Z?
Picture from Wikipedia
Zounds! I can't believe I have actually made it through this challenge, sticking to my themes of travel, food, culture and dance. For this last posting however, I will let my arty, creative Gemini inner twin take a well earned rest and let the scientific twin have at least one chance to be heard- or rather, read.
Zebra, to me, does not conjure up images of striped animals grazing on grasslands in Africa but rather brings to mind an aphorism used to teach medical students to consider common diagnoses before the more interesting rare disease they may have just learned about. "When you hear hoofbeats behind you, expect a horse not a zebra." It is a more polite way of saying KISS (Keep It Simple, Stupid).
In keeping with my concept of me learning something with each post- here is my summary of Zebra. Part of the genus Equus, together with horses, asses and donkeys,  these mammals are characterized by having long heads, a mane, and a legs ending in a single ungulate or hoofed toe.  Unlike the domesticated horse, zebras are rare and some breeds have been hunted to extinction.  Hence the hoofbeat aphorism. Zebras have black and white stripes which have distinct patterns for each animal. This makes Zebra a really easy animal for toddlers to recognize and name. In the same way, rare diseases are so much more interesting than the things one would see every day, so they would first pring to mind when asked to identify a spectrum of symptoms.
And finally Zinc:
Zn Atomic number 30 Atomic weight 65.38 was the subject of my  first research project and first presentation as a Medical Biochemistry resident at a scientific conference, many many moons ago. I was studying zinc deficiency in a neonatal intensive care unit in premature babies who were being fed intravenously because they were too tiny and sick to tolerate feeds. That project started me on a lifetime of research in the nutritional and toxic biochemistry of trace elements, the biochemistry of infants and children, and pregnancy, and led to an all-consuming and fulfilling professional career. Sometimes when I look back on my life in medicine, I think of a humor column writer way back in my youth in South Africa, whose favorite signoff was "it's all a matter of zinc."
And thinking about what got me to this point in my life, a retired medical professional writing an Z to Z Challenge blog - indeed it was all a matter of zinc.
Au revoir till next year's challenge - but keep reading AtJillsReviews for brief snippets of where in the world  Jill is now, and also what's happening on www.reviewfromthehouse .com, Ciao!

Saturday, 28 April 2012

Y is for Yogurt

Y Yogurt with almonds, walnuts, pumpkin and sunflower seeds, sometimes with strawberries and blue berries, comprises one of my two usual breakfasts.
my favorite yogurt
The other is an omelet with chives, mushrooms and parmesan cheese. Both yummy and a great start to my day.
As for yogurt, I eschew any flavoured forms, preferring to add my own fresh fruit to the mix. I also shun the "healthy" non-fat yogurts which taste thin, acidic and often a bit slimy to me. My favorite yogurt right now is one from La Belle Provence. Quebec's Liberte, who have been producing cream and cottage cheeses since 1936, make the absolutely most delicious plain yogurt shown in the picture. It is smooth and creamy, almost a dessert on its own.
Yogurt is of course a milk product produced by the fermentation of milk by bacterial cultures. They break down the lactose or milk sugar to produce lactic acid. The milk is first pasteurized to kill any harmful bacteria and then cultures of Lactobacillus bulgaricus and Streptococcus thermophilus, are added to start the fermentation process. When the amount of live bacteria present in food is sufficient to have a biological effect, such as preventing antibiotic related diarrhea or digesting lactose, the product can be labelled probiotic.
Because the lactose in yogurt has been broken down, yogurt is a great source of calcium for people who are lactose intolerant and otherwise would avoid milk products.
Well I am off to enjoy my yogurt, with nuts, seeds and berries, and a large mug of steaming coffee.

Friday, 27 April 2012

X for X-ploring the X-Factor in Java

Made with my frother and K-Cup system
X X-factor.  As a follow up to my J for Java post I was interested in delving into that indefinable factor that makes different coffees appealing for different tastes. And (yet another confession) I used to avoid ordering coffee at places like Starbucks because I was completely intimidated and confused by the terminology. So I figured it was time to seize the coffee cup by the handle so to speak and get over this intimidation.
In June at the upcoming Eat!Vancouver Festival, I plan to go and observe the Western Canadian Regional competition of the Barista Championship so I really want to be able to appreciate what I see.
I found a couple of resources. Ironically one was the Starbucks website. Another was a post on coffee terminology by Jason Haegar that I found on Baristaguide.com. It turns out that it is not as complicated as I thought, its just that people seem invent their own terms for the same thing.
Anyway for coffee naivetes like me, here is my summary extracted so to speak from the resources cited above. Espresso is a beverage made by high pressure extraction of a little water forced through very finely ground coffee compacted into a puck. Haegar defines the "body" as the weight of the liquid portion on the palate, the "heart" as the complex flavour of the coffee and of course, there is the all important "crema".
Americano is espresso diluted with hot water to consistency of drip coffee but with crema;
Macchiato is espresso with foam or frothed milk.
Mocha is espresso plus chocolate, steamed or frothed milk and topped with whipped cream- yummy.
Cappuccino is one third each of espresso, milk and foam and latte is milk with a little foam and a little espresso.  Skinny means made with skim milk.
 As to the all important coffee roast: The roast can be Light (Blonde at Starbucks), Medium or Dark, and I think Extra Bold means more ground coffee used in a brew, at least that's how the K-cup people define it.
Well I think I am ready to order a coffee at a real coffee shop- if I can only figure out what word to use for small. I think at Starbucks "small" gets you a Tall (12 oz) when what I want is an 8 oz so you have to ask for a "Short"- and then there is a medium size which is a Grande  Spanish for large). Go figure. Maybe I will stick to my home brewer after all.

W Wanderlust or "where in the world does Jill still want to visit?"

Digital World by Petr Kratochvil



W Wanderlust or "where in the world does Jill still want to visit?" It is really fascinating to me - yeah I guess I find a lot of things fascinating - to talk to my friends about their wanderlust.  People's motivations for travel are so different. One friend wants to wander around India and Nepal on her own. Not on my travel bucket list at all. Another friend does volunteer travel - working in parts of the world where she can use her skills in writing and teaching to help others.  Yet another friend is all about wild animals- Africa and safaris feature prominently on her list. Then there are the oenophiles who want to visit vineyards, the cyclists who bike around Europe and Asia. and those who enjoy leisurely river boat cruises.
My ideal BIG travel adventure if I could find the time and resources to do it properly would combine a "round the world cruise" picking segments from cruise lines with Dance hosts like Cunard or Crystal, with land tours of great New World wine areas like Australia, New Zealand, South Africa, Chile, with cultural stops for theatre in London, culinary explorations in Europe and Asia, and maybe a n intensive visit to Argentine to work on Tango and improve my Spanish at the same time. Also on my list is to cruise the Norwegian fjords, and the Baltic area. I promised another ex-student of mine from Moscow that I would visit her one day and its time to keep that promise.
What tops your list?

Wednesday, 25 April 2012

V for Vancouver - my beautiful home town

V Vancouver, British Columbia is for me the best place in the world to live.  No matter how beautiful or exciting the destinations to which I travel may be, when I find myself driving home from the airport, I say a silent thank you to be coming home to this gorgeous place. Here are some of my favorite pictures:






Tuesday, 24 April 2012

U for Urban Poling

U Urban poling is one of the the activities that I credit for getting me moving more rapidly after the surgery, that I described in S for Sciatica, Surgery and Samba. I was introduced to the Activator Poles with the stable Boot used for people with balance issues or to facilitate rehabilitation post- surgery or other trauma. Early in the morning after my surgery the previous night a physiotherapist appeared and said  "Out of bed- we are going to get you walking". I was amazed but she got me up, tubes and all, and next thing I knew I was shuffling around the ward.
Two days later I was summarily sent home,  with a newly bought pair of Activator poles. With my son who had come to Vancouver to help me over the surgery, I started walking along the sea wall near my apartment. A little further and a little longer time every day until I was comfortable walking by myself with the poles for support.  They really helped improve my posture - which was scrunched over from months of back pain and then the operation.
By 14 weeks post op I was ready to switch from the Activator Poles to ordinary Urban Poling. Mandy from Urban Poling came over to show me how to switch the Boot around and change my walking technique. The attached video is a brief clip to illustrate this point. Hope it works.

Monday, 23 April 2012

T Tango - three ways

T Tango was the dance that kind of scared me the most when I was learning my International routines for the gold medal test. The step sequences and the footwork just seemed more intricate and hard to remember than for the other dance routines I was learning - waltz, slow foxtrot and quickstep.
There are many different forms of Tango but for the purposes of this post I will consider just three - the International Tango, The American Social Tango, and the Argentine Tango.
Tango originated as a bar or club dance in Buenos Aires, Argentina. From there it spread to Europe becoming popular in Paris, London and Berlin.
Ballroom tango, International or American, is characterized by connection in the hip and upper thigh area in contrast to the chest area connection of Argentine tango. Tango is a very dramatic dance, and most of us have seen the different styles on TV. The striking things that most people notice are the flicks and intricate footwork of the Argentine style, and the head snaps seen in ballroom tango.
My next major dance cruise will I hope be in South America from Buenos Aires to Rio de Janeiro.  A pre-cruise stay in Buenos Aires with Argentine Tango lessons is planned. I am quite excited to participate.
In the mean time I need to practice my moves back here but "it takes two to Tango". Are there any potential Tango partners out here in Vancouver? Let me know?