Sunday, February 1, 2009

Musings on Play in a Parallel Universe

Immersion in a make-believe world is a means of escaping our responsibilities and concerns, as an antidote to the everyday work and worry of our advanced society.

The propensity to absorb oneself in make-believe originates in childhood, when a simple prop could make one a princess, a movie star, a soldier, a hero or a villain. As adults we immersed ourselves in music, books, storytelling, movies, television, or structured games, and each of these pursuits probably required progressively less imagination. But once upon a time, radio listeners had their imaginations piqued by some fundamental sound effects created by plungers, tom-toms, rain boxes, canvas, silk, tin cans, rubber balloons, pillows, cellophane, and bottles. Then movies and television presented us with complete pictures of stories, at first amateurish, but later technically sophisticated. Now, in the computer age, the “tools” of immersion have become powerful and complex, simultaneously requiring both less and more imagination to create a truly immersive experience.

Computer games have given us the ability not only to imagine, but to participate in an alternate reality and to actually influence it. But some of these alternate realities no longer fit the definition of game. They can’t be won or lost and have no end state. But they are fun and addictive. They are truly virtual worlds in which we can actually live an alternate life.

Early computer gamers indulged their fantasies in text based games while mastering clearly defined environments. But technology advanced, reality caught up with fiction, and people became truly able to “jack in” to a virtual world in a sensual and even affective way. An electronic image can give you an actual presence in a virtual reality that is not truly physical, but is certainly relational and definitely emotional.

Classification schema of game-players abound: One set of classifications might be the achiever, the explorer, the socializer, or the killer. Another might be the role-player, the storyteller, the power-gamer, or the war-gamer. All immerse themselves, but to different degrees and in different ways. How does this relate to Second Life, a “game” in which others as well as one’s own self have a presence?

One type of Second Life “resident” uses SL mainly for extension of his or her real life or RL. These individuals cannot or do not want to differentiate SL from RL - they want to extend their RL into SL. This player mixes SL and RL freely, meeting fellow players for lunch in the real world, possibly engaging in business transactions with them, or dating. There is not much imagination at work or role-playing going on. This can become serious business vs. simple fun and enjoyment.

The extensionist has no real “second life.” This can make her just a little threatening to the virtual worlds of others, because she tends to bring RL needs and arguments to it, and tries to enforce RL customs and rules, sometimes diminishing the freedom of others and inhibiting herself as she does so.

A second type of resident is the immersive role-player. For this person, SL and RL are separate – different lives with different rules. This is the basic intention of role-playing games, but it is antithetical to the extensionist idea of what a virtual world could or should be. This can be dangerous to the role-player’s very virtual existence. The extensionist does not always understand or accept the kind of separation the real role-player requires, and, if the role-player’s persona is not sufficiently outrageous and unbelievable, can label it deception and fraud.

To deal with these realities, the role-player may hybridize. The hybrid player may seem to be an extensionist, but actually is not. This player has a pseudo-life that may closely resemble that player’s real life, differing only in some minor or perhaps some pivotal way. There is no desire or willingness to merge SL with RL. But there is danger here as well, and that is that there is always the possibility of emotional damage to other players whose own imaginations rely upon the truth of the way others represent themselves.

This brings us to Gudrun’s non-mutually exclusive Second Life Paradigm of Existence in a Virtual World:


Parenthetic markings are intended to differentiate players of differing motivation. All of this, of course, is intended to be confusing. :=P


La raison for participation in SL is some element of personal fulfillment in one or more of these categories. This grows out of the simple desire for an enjoyable experience and the individual pursuit of goals and desires while opposing external interference.

At no time in real life does one person reveal the totality of their personality to another. This is not deception: each one of us knows that there is much going on within us that is not being revealed. One can only express their true desires and feelings to the extent they are compatible with what others are willing to accept. Otherwise, discourse becomes discord, isolation, or worse.

In any life, most of us do not always tell people what we really think of them. Conversely, we may not want to hear from them what they really think of us. We might guess at their true feelings, but really do not care about them except to the extent they affect our relationships. Most everyone participates in this kind of politeness and deference.

In living our second lives, we must keep a firm grip on the fact that the social self that others present to us is not the whole of their personality. As in real life, we mature, and the reactions of others as we present ourselves to them affects our feelings toward ourselves and our self conception. Of course, we also dynamically mold an image of ourselves for others. In our interactions we "take the role of the other" to evaluate the way we come across in any given situation, and we adjust our behaviors (and perhaps more importantly, the amount of information we divulge about ourselves) accordingly. And we must keep in mind players’ differing reasons for participating in a virtual world.

Much of the fun of a virtual world is the illusion. When all illusion is worn away, are you left with something that feels almost like a job? It’s probably a bad thing when playing a game makes the player feel annoyed and obligated. Is that what we’re here for, LOL?

Tuesday, January 20, 2009

Inauguration Day


“Soon after George W. Bush came to office, eight years ago, he told a confidant that ‘There's no Nobel Peace Prize to be had’ in Israeli-Palestinian diplomacy. He turned his attention instead to places farther east in the Middle East, with mostly horrific results. But, as Obama told his listeners at AIPAC last June, there remains the Talmudic imperative of tikkan olam, ‘the obligation to repair the world.’ In four years, or eight, he may well have won no Nobel medal, made no final repair. But the obligation of constant engagement is deep; the cost of negligence is paid in blood. And, what is more, history has proved that the seemingly impossible can be achieved: the Irish and the English have all but resolved a conflict that began in the days of Oliver Cromwell, and on January 20th an African American President will cross the color line and move into the White House, a house that slaves helped build.”

David Remnick, in the New Yorker

Thursday, December 18, 2008

OMG - It's Shrimp Arnaud!!!!!

A yummedy holiday recipe (and I will spare you any shrimp jokes...)

Hey, you can buy Arnaud's remoulade sauce from Arnaud's restaurant in New Orleans, and I'm sure it would be delish, but I came by my receipt fair and square from the Antoinette Pope School Cookbook (Chicago), my favorite source of recipes new and old (but mostly old)...

Serves 4-6

1 lb cleaned, cooked shrimp, the bigger, the better (2 lbs uncooked shrimp will yield 1 lb cooked)

Arnaud sauce:
2 tbsp white wine vinegar
1/3 cup olive oil
1 tbsp paprika
1/4 cup strong mustard
1 tsp salt
1 cup finely chopped celery
1/2 cup finely chopped fresh green onions (w/tops)
1/4 cup finely chopped parsley
1 clove chopped/pressed garlic
Lemon juice/vinegar as needed

Put 1/3 of the sauce on the shrimp (or all of it) and refrigerate for at least 4 hours...

Garnish with parsley, and serve with crackers...

To my taste, serve with lemon wedges and squirt as needed...

:=P

Tuesday, December 9, 2008

Prepare to fire the retro rockets...

I'm pretty sure that NONE of you out there eats enough cabbage. And - don't let my Second Life moniker fool you - neither do I (except on St. Patty's Day, LOL).

Though cabbage is available throughout the year, it's at its best during the late fall and early winter months. Cabbage belongs to the Cruciferae family of vegetables along with kale, broccoli, collards and Brussels sprouts. That means it's GOOD for you...

One cup of cabbage provides you with 90 percent of your daily requirement of Vitamin K (?, LOL), 50 percent of your vitamin C, and 15 percent of your dietary fiber.

The phytonutrients in cruciferous vegetables...

1) work as antioxidants,

2) signal our genes to increase production of the enzymes involved in detoxification,

3) lower our risk of cancer (including lung, colon, breast, ovarian, and possibly bladder) more effectively than any other vegetables or fruits, and

4) generally promote gastrointestinal health :=P.

Red kraut? Blue kraut? Yikes!!!! Red cabbage has leaves that are a dark red purple. However, this color varies depending on the acidity of the soil in which the the cabbage is grown. For this reason the same plant sports different colors in different regions (acid=red, alkali=green), and on cooking, red cabbage will turn blue! Vinegar, wine or fruit is needed to keep it a pretty ruby color. (Hehee - Has anyone tried red, white, and blue cabbage on the Fourth of July? Or maybe have it for the upcoming Inauguration Day?)

The holidays are of course, the perfect time to increase your cabbage intake. What goes better with that crown roast of pork, or your turkey or goose, than a sweet red cabbage concoction with golden accents. And a ubiquitous holiday side dish is Brussels sprouts - perhaps with some nutty overtures added to make it special.

Glazed Red Cabbage with Golden Raisins

2 tbsp butter
1 Clove garlic, chopped
1 1/2 lbs red cabbage, shredded
1 tbsp Honey
1 tsp Caraway seeds
1 cup golden raisins
1/3 cup red wine
1/3 cup Water
Salt and pepper to taste

Melt the butter in a large pot or skillet over medium heat and sauté the garlic.

Add the cabbage, then stir in the honey. (You could put the raisins in now, but I would keep them out to maintain their color.) Cook for an additional minute. Pour in the wine and water, add the seeds, and bring to a boil. Reduce the heat, then cover and simmer gently, stirring occasionally, for at least 15 minutes, probably longer, until the cabbage is somewhat wilted (to taste). Add raisins toward the end to plump them.

Season. Serve hot.


Brussels Sprouts with Chestnuts

2 1/4 cups peeled roasted chestnuts (or 12 oz canned whole chestnuts, or cooked, peeled, vacuum-packed ones)
1 1/2 lbs Brussels Sprouts, trimmed
3 tbsp Butter
Salt and pepper to taste

Pre-heat oven to 400°F
Using the point of a sharp knife, make a small cut on the flat side of each chestnut
Bake chestnuts in their skins for 20 minutes
Trim the stems of the sprouts and deeply score with a cross
Allow chestnuts to cool slightly, then peel removing both the outer and inner shells
Place the Brussels sprouts in boiling water in a large saucepan and cook until just tender (5-10 minutes, or longer if preferred)
Drain well

Return to the saucepan, with the chestnuts and butter. Over a high heat, toss until the butter is melted. Season to taste, and serve immediately.

X--> Alternatively, instead of butter, you can sauté 6 slices of bacon, chopped, in a large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Heat bacon drippings in skillet over medium-high heat. Add lightly cooked Brussels sprouts and chestnuts and sauté until Brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste and serve.

*Hey, use your imagination, and if your cooking doesn't turn out, don't blame me. (Thanks to Rod Blagojevich's erratic and quid pro quo funding, my not-for-profit test kitchens just aren't what they should be. :=P)

Tuesday, November 25, 2008

Dipsomania

Holiday Colors Layered Crab Dip

This is really good and really fast. (As with all my recipes, adjust it to your taste and needs...)

A lot of people disdain canned crabmeat. I think it can be delicious. In any case, canned crabmeat is better than no crab in your crab dip, or, worse yet, pollock.

You can get lump crabmeat in a can (chunks picked from the body or backfin). On a budget, however, you might want to settle for flake or regular crab, small pieces from all parts of the crab. You may find blue crab from the East Coast of the United States, but more likely it will be from Southeast Asia. Trader Joe's crabmeat is supposed to be good. A lot of people like Phillips crabmeat, which comes in plastic tubs, but it's from Vietnam, and the meat is less rich and not as sweet as blue crab meat from the mid-Atlantic states.

Soaking the meat in ice water for 10 minutes, then draining it and patting it dry will take out a lot of the "canned" taste. I have also heard of using milk water or lime water, depending on what you're gonna do with the crab. Never forget to pick over the pieces to remove all bits of shell or cartilage that got into the can along with the meat.

Ingredients:

3 8 oz. tubs of soft (spreadable) cream cheese (use Kraft)
1/4 cup grated onion
2 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
1 12 oz. bottle Bennett's chili sauce
2 8 oz. cans crab meat
4 Tbsp. fresh parsley (or just use sprigs)

Instructions:

Mix cheese, onion, Worcestershire and lemon juice together. Spread in (maybe 3) shallow highly decorative serving dishes. Spread chili sauce over top. Spread crab over chili sauce. (This is why you might want nice crab. If you mix it up, who cares.) Sprinkle with parsley. (DO NOT PUT ON THE CHILI SAUCE AND CRAB UNTIL YOU ARE ALMOST READY TO SERVE IT.)

Saturday, November 8, 2008

Holy Cannoli!!!

There's a popular Italian dessert called cannoli that was invented in Sicily in about 1 A.D. I never really liked cannoli, and I just figured out why... The reason I never liked them probably is that I usually get the supermarket kind (or something similar). There are several special things about making cannoli that everyone who wants to savor the real thing should know. These special things make them more expensive and more trouble, but good.

Many places use mass produced shells that are dense and hard in order to increase the shelf life of the filled product. The shell should be as thin and light as possible, and it should only be filled when you are ready to serve it. Also, wine is an essential ingredient in the shell as it produces little bubbles that make it airy.

For more flavor you need a blend of sheep's milk and cow's milk ricotta. You can do a 70/30 blend - you decide which is 70 and which is 30, LOL.

Sometimes cannoli does not have candied citrus in the filling. The making of the filling becomes more time-consuming with the candied citrus, but you must have it for the authentic product.

Chocolate - only use tiny dark bitter chips and not too many. You want to complement the orange peel, not overpower it.

Garnish with chopped Iranian or Sicilian unsalted pistachios (NOT colored peanuts!!!!).

It is said that you will never find two cannoli recipes that are exactly the same, and many swear that the taste and the experience of eating a well made cannoli can never ever be forgotten. Well, here is one of the many recipes, but a classic version nevertheless.

Shells (12 shells)

1 cup sifted all-purpose flour
3 tablespoons sifted confectioners' sugar
1/4 teaspoon salt
1 tablespoon butter, softened
1 small egg lightly beaten with 1 tablespoon white wine
shortening, for frying

Filling (serves 8-10 - you is prolly gonna lose some shells)

1 pound fresh italian ricotta cheese (70/30 mix)
3/4 cup sifted confectioners' sugar
1 or more teaspoons vanilla extract
1 tablespoon finely chopped glazed cherries
1 tablespoon chopped citron or candied orange peel
2 tablespoons semi-sweet mini cocolate chips
Chopped pecans or walnuts, or, preferably unslated Iranian or Sicilian pistachios
heavy whipping cream for proper consistency (2 tablespoons)

Directions

To make shells, mix flour, sugar and salt in a bowl.

Cut in butter.

Add enough egg liquid to from a medium dough, not too firm and not too soft.

Knead for a few seconds and cover dough with a warm bowl. Let stand for 30 minutes.

Divide dough into 12 uniform pieces, and roll into 5.5 inch rounds.

Place loosely on lightly greased cannoli forms overlaping the end and pressing to seal, flaring out the edges slightly. Let stand a few minutes.

Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides (or deep fry).

Remove from hot grease and drain on paper towels, seam side down.

Let cool a minute or two before trying to remove metal tube.

To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.

Leave cannoli shells on paper towel, seam side down, to cool completely. (Shells can be made and stored between paper towels in an airtight container several days prior to filling.)

Combine 70/30 mix of ricotta cheese, powdered sugar, and vanilla extract.

Add only enough cream for the proper consistency.

Refrigerate at least 2 hours.

Shortly before serving, add cherries, citron, nuts, and chocolate chips into the ricotta mixture, being careful not to over mix. Pipe into shells.

Garnish with additional confectioners' sugar, candied fruit, nuts, shaved chocolate, and/or whipped cream.

Keep refrigerated until time, but not too long.

Sunday, November 2, 2008

AARRRRRGH!!!!!


OpenSpace Sim Prices SHOULD NOT Be Going Up! VOTE To Stop This ridiculous increase! (JIRA MISC-1776)

Effective 1st January 2009
Monthly maintenance USD$75->USD$125
Upfront fee USD$250->USD$375

"We will no longer offer an educational or non-profit discount for new Openspaces. As mentioned earlier, this is due to the increased back end resource required for us to support Openspaces in the way that they are now being used. For the small number of Educators that already have Openspaces, we will be contacting you directly to discuss this change."

Educators? What about those who are students of virtual world and what those worlds can become? These are the people who have created Second Life as we know it.

Academic pricing is ubiquitous in the real world. Anyone creating something of value and not-for-profit should be offered the possibility of doing so at reduced cost, even if it requires some proposal or certification process. One shouldn't have to be affiliated with an insitution: how many true artists are?

There is a clear rationale for the educational discount: the people getting the discount (often as high as 50 percent) are using the product for teaching and learning. So the seller is both supporting education (the development of human capital) and is also promoting their product, in this case a successful SL, full of user-developed fun and entertainment. These discounts feed into a much bigger package - these developers (whether technicians or artists or both) produce great resources for the casual user, student, or trainee professional, and this encompasses wide and inspired educational goals.

There are those who might say the new price is not excessive. The fact is, it's a huge price differential, and will destroy much of what is good about Second Life.

So log in and vote or you may be saying goodbye to you favorite SL attraction, and to many you haven't even seen yet.

http://jira.secondlife.com/browse/MISC-1776