Michele and Gudrun Wish You a Happy New Year

The Birth of a Breakfast

Vienna, July 1683 - After the fall of Constantinople, the Ottoman empire was expanding.  Its armies overran Greece, Bulgaria, Romania, and Serbia. Ottoman rule covered most of central and southern Hungary. They plundered cities, took slaves, turned churches into mosques, and converted many thousands of Christian captives to Islam at the point of a sword.

The Ottomans had designs on Vienna, which they had last attacked in 1529.  King Leopold had fled, leaving only a small garrison (11,000) and a few thousand volunteer citizens ( about 5,000) in control of the city.  Civilians, of course, were there to do the necessary...  like bake bread.

This tiny garrison was no match for the army of 140,000 that surrounded them, but the Turks decided to starve the city into submission rather than attempt a frontal assault on its defenses.

When the King John III Sobieski of Poland set off for Vienna in early September, the Viennese garrison was in desperate straits. The people of the city were starving, and the city had suffered serious damage from the Turkish bombardment.   The relief forces had already arrived as the Turks attempted to tunnel under the walls and set off a bomb  that would throw the city open to the Turkish forces once and for all.  Unfortunately for the Turks, the Austrians within the city had mounted a counter-tunneling operation.    Bakers working through the night heard the tunnelers and raised the alarm.  Austrian “moles” then entered the Turkish tunnel, found the bomb, and defused it.

At about the same time the Polish King, in the vanguard of his fearsome Winged Hussars and with 20,000 men behind him, led a cavalry charge down a hill into the flank of the Ottoman army. The hussars were one of the most formidable fighting forces of the time, and the sound of the wind through the feathers of their artificial wings was said to unnerve the horses of the enemy and drive superstitious soldiers into a panic.   Their wings fluttering and zipping like ferocious, spear-wielding birds of prey, thousands of hussars plowed into the Turkish force, driving them back, plundering their supply train, and driving the Turks from the field.
 
It would be the furthest west the Ottoman Empire would ever advance.

Amongst the supplies the Turks abandoned were tons of coffee...

The bakers celebrated the victory by copying the symbol from the Turkish flag and baking the kipfel (or crescent).  Kipfels turned into croissants when 15-year-old Austrian princess Marie Antoinette arrived in France in 1770 to marry the future king.  Parisian bakers started turning out kipfels in her honor...

The Viennese bakers commemorated the Polish cavalry charge with a bun called the bügel (stirrup).  We know it as the bagel.

Hmmmm.....  Viennese coffee houses and a continental breakfast...  :=)

Totally unrelated to New Year's...  :=P

Merry Christmas from Gudrun and Michele

Vampires?

Dear Gudrun -

I want to be a vampire!!!!  This has been my dream for so long...  Some girls see movies and want to be vampires cuz the guys are "hot."  Lots of girls, for example, want Edward to bite them. This is not what I'm talking about.

I can smell blood even if I can’t see it.  I notice just a little taste of it...even my own.  I went to a vampire movie with one of my boyfriends.   Watching portrayals of vampires makes me want to be one even more, but it’s because just the thought of tasting blood sends a chill throughout my whole body.  I told the boyfriend that the movie made me want blood.  I’m fairly attractive, and guys want to please me, so I ended up getting it.  He let me bite him hard enough that I broke the skin and got a little bit to come out on its own, and then I sucked more of it out of him.  

I wanted to drink it badly, but I couldn’t let myself do it to him, even though the whole time it was he who was encouraging it...  I had never had to fight so hard with something like that in my life.  Another friend of mine once let me drink his blood. Now every time I see him now I just want to bite him and drink his blood.   As weird as it may seem, the blood is so sweet to me that I can hardly resist the urge when I smell that breathtaking fragrance.

I realize there are serious issues with real life vampirism: health, safety, moral, and legal, not to mention social and psychological.  I have learned to suppress my desire for human blood.

I won't let my bloodlust turn me into an evil, sadistic, seductive, bloodthirsty sex fiend in real life.  But the cachet of the vampire is attractive.  Anyway, is SL the place for me?  Will it help me with my problem?

                                                                        Sincerely,

Bloodthirsty

Dear Bloodthirsty –

Second Life may not be “the” place for you, but it is definitely “a” place for you.

I have had many vampire friends in SL, but almost NONE of them claim to be Real Life vampires.  Quite a few, on the other hand, are into BDSM in RL, which is a much safer thing to be into.

There are huge problems with RL blood-drinking.  There are pretty much only three ways to get blood:  (1) tap another human, (2) drink menstrual blood, or (3) drink slaughterhouse blood.  Though the risks by method vary, the common factor is that there is NO risk-free way to procure and drink blood.  There are major threats, both physical and mental, to both you and any "donor" you may come upon.  What goes for sex applies here as well, and the only true safety is, even more so, to abstain.

The donor may die from infection or bleed to death.  You may overindulge.   Moderation should always be paramount: two to three drinks per week is the maximum suggested.  (Unh… Who makes these suggestions???  Well, the ancient Roman playwright Terence suggested “Moderation in all things,”  Two or three cocktails per night, not per week and mostly alcohol, would be moderate for me.  So maybe…  Oh, never mind.)

There is a risk of drug interactions through "donor" blood. The chances are pretty good that at some point your "donor" has taken one or more "medications," legal or illegal. You may be allergic, may not be able to handle it, or it may even interact with your own drug “regimen.”  *Sigh

With menstrual blood, an array of additional issues may arise.  Likewise with slaughterhouse blood.  You can figure these risks out on your own.

There are also non-physical problems that may arise: ethical, religious, or moral. In general, drinking blood is hard on the psyche.  When it is REALLY done, not done mystically, symbolically or rhetorically, it is not a "normal" thing to do, It can cause ostracism by friends, loss of loved ones, mental anguish and

pain to others, depression, alienation, and anomie.  For some, this isn't a big deal.  Some are loners by nature; but most need validation by others.  Sometimes it is better to be human, and be like everyone else...

Vampires’ attractiveness usually is directly associated with their menace and amorality. They're a version of the typical "bad boy" (or “bad girl”) erotic type, elevated to supernatural proportions.  Many of us would like to be THAT way, too.  But, it's not at all like in the movies or books.  The trend of making formerly evil creatures and characters into good creatures and characters is driven largely by the publishing industry's desire for novelty and innovation.  Making a vampire a “good guy” is a logical impossibility…  They prey upon the young and old, drink their blood, and often kill them.  Alternatively, they condemn them to a demonized immortality.

You are young; you have the whole world open to you. You can be anything that you choose if you apply yourself and try hard to work toward that goal. But being a vampire is not what it seems. It's a life full of the same frustrations, complications, stress, and worry as any life.

Vampirism in SL

Anyway, in SL you can be a vampire without any of these risks.  And you can be romantic and fashionable, rather than scary.  You can be a good vampire who goes to church and protects humanity.   Or you can be a scary bloodsucker.

What vampire communities exist in SL?  Lots.  There are lifestyle ones, that don't play role games, and RPG vampires as well.  A search for "Vampire" in groups reveals 857 results.  But you needn’t follow the crowds - you can be independent.  Or you can join a “family” or set out on your own.  Whatever.

How do SL vampires look?  They come in many shapes and sizes. From Nosferatu (who are irredeemably ugly) to suave vampire playboys and glamorous vampirettes, gothic dress to modern gowns, and even jeans and t-shirts.  Some who could pass for human, and some who can't. Many have red eyes, though.  Male vampires are unusually handsome, strong, confident individuals... charismatic, self centered and vain.  They usually force their will on their victims.  Female vampires radiate an unearthly beauty, are usually quiet, and can command the attention in a room by just walking in without saying a word.  A female vampire usually has victims throwing themselves at her, begging her to bite them.  (I think you have already had experience with this, hun.)  There are very few who look scary and epitomize the 'horror' aspect of vampires.

How does one become a vampire in SL?  That depends on many factors. Some just buy skin and some fangs and declare themselves vampires, and who's to say that's not alright to do.  Others become vampires through the games they play.  But, it takes commitment to the lifestyle. You have to figure out what your parameters are, and work to stay within them.  Some join vampire clubs and groups. Others are invited into a family and given the blessing as a reward for serving that family.  Basically, you do what feels good to you.

Does one get the turn-on in SL?  Of course.  Where do you bite?  Necks (One confidante loves to start in the hollow of the neck, just under the jaw line... teasing, working her way down to the hollow of the neck just above the collarbone. The turn of the neck just at the trapezius muscle is the place she likes to bite the most.)  Wrists and thighs are also good.  Most anims reflect the preferred places.

Are there issues finding donors in SL?  No.  In SL, there’s no compulsion to find victims…  Many vampires don't feed regularly at all. Instead they feed when they find a host who piques their interest.

Assuaging the Bloodlust

I know you like blood…  Most people are familiar with blood sausage, which is really good as a grilled tapas.  But here are a few recipes that might help you out.

STEAK TARTARE

 

Buy a lean steak...  It can be cheap, but the better the meat, the better.  Top round or eye of round is fine. You need two to four ounces per person.

Never use pre-ground meat.

Bacteria don’t exist on the interior of meat so you only need to deal with the exterior. First, wash your hands, then rinse the meat thoroughly under running water.  Then give it a thorough coating of salt (a uniform coating - you can’t use too much) and refrigerate for an hour or so.  Then rinse it, grind it or chop it (ribbons, then teensy cubes), season it, and prepare to serve it.

Taste it and add salt (if necessary), pepper, and olive oil.  A shallot and some vinaigrette may be used as well.  Other possibilities are Worcestershire, brandy, or hot sauce, depending on your tastes.

Shape it into a disc and put it on a serving piece. 

A steak tartare must have egg with it.  A raw egg yolk on top, a big yellow sun, acts as a sauce after you make the first cut. Use pasteurized a egg (for example, Davidson's). Or it can be soft poached.  Serve some accompaniments with it: toast, pickles, red onion relish, mushroom duxelles, or just some mustard and cornichons, or nothing, just beef, toast, egg yolk and minced shallot or red onion macerated in a little lemon juice.

“PITTSBURGH” BLACK AND BLUE STEAK

 

Get the best bit of steak you can: filet or sirloin, the thickest cut you can, at least 1 inch.

Leave it out for a few hours to bring the center up to room temperature.  This will help given the quick cooking time.  

Salt and pepper to taste.  Add seasonings you enjoy, such as rosemary or marinate, if desired.

Heat some (extra virgin) olive oil in a large (preferably cast iron) frying pan on HIGH ‘til it’s HOT.  Add a pat of butter.

   

Place the steak in the pan.  Do not prod it or poke it or press it.  Turn.  (A thin steak will take 1 minute per side… A thicker steak 1.5 minutes.)

Ensure that no part of the surface of the steak is still uncooked. If you have a particularly thick steak, it’s possible the sides aren’t cooked, so manipulate the steak to slowly roll it round on its side.

This, of course can also be done on a grill.  The idea is the very high heat. Pittsburgh steak is often called "black and blue." It should be practically charred on the outside (black), while the center remains cold and rare (blue).  A traditional rare steak has an internal temperature of 125F.  A Pittsburgh black and blue rare, 100-110F. Pittsburgh steelworkers made ‘em for lunch on the blast furnaces, LOL.

CZARNINA

 

Czernina  (from czarny "black"; sometimes also Czarnina or Czarna polewka) is a Polish soup made of duck blood and clear poultry broth.  In English it can be called "duck blood soup" or simply “duck soup.”

Serve with kluski (dumplings or noodles).

Ingredients

    1 average (4 pound) duck, cut up

    2 cups duck blood

    ½ cup vinegar

    10 cups water

    2 cups half and half

    ¼ teaspoon marjoram

    5 whole allspice berries (optional)

    2 whole cloves (optional)

    2 cups dried fruit (prunes, raisins, pears, apples)

    4 tablespoons all-purpose flour

    1 tablespoon white sugar

    salt and pepper to taste

  

Directions

Mix fresh blood with vinegar so it won't clot, cover and refrigerate until ready to use. Or you can buy the blood already mixed with vinegar at some European specialty stores.

Place dressed duck pieces in a large pot. Cover with at least 10 cups cold water. Bring to a boil, skimming off any foam that rises to the surface. Add a stock sachet, if desired: marjoram and other spices, if using.  Salt and pepper to taste.  Return to a boil, reduce heat and simmer, partially covered, for 1 hour.

Add the dried fruit and cook another hour. Remove meat from bones and return to the pot. Let the soup cool and refrigerate to make skimming off the fat easier, and prevent curdling once the blood and half-and-half are added.  

When ready to serve, in a large bowl, cream the soup by fork blending flour into half-and-half. Add 3 ladles of cold soup and blood-vinegar mixture and whisk until smooth. Transfer to pot with remaining soup and heat gently until soup is thickened and the raw flour taste is cooked out, about 20-30 minutes. Adjust seasonings, vinegar and sweetness, if necessary.

Serve with kluski (dumplings or noodles).

Note:  This item also appeared in the November REZ Magazine.

Peux-tu me voir?

Dear Gudrun -

I feel like an old stick-in-the-mud... behind the times because I'm not mesh-enabled.  Almost every day in SL, I see an avi, with invisible clothes, or wearing some weird geometric shape.  Because of this, I fear that old viewers like SL 1.23 (mine), Imprudence, and Phoenix, i.e. viewers I am or might be comfortable with, will start to disappear. People see mesh and ask, What’s that odd looking thing? Then they realize what mesh is and that using an old viewer means they can't see everything others see. So their migration to newer viewers will be nudged along, and me with it.  What can I do???  -  Behind the Times

Dear En Retard -                 

You are not alone, hun.  Because of their underpinnings, old viewers like SL 1.23, Imprudence, and Phoenix will never see mesh.  Other third party vendors will add mesh.  But for me it's still too soon to migrate.

I guess the newviewer adoption rate is something like 22%, and I presume that most if not all of these people are motivated by the desire to usewant to be able use the new avi/clothing display features.   This means you're gonna encounter stuff you can't see, or stuff that looks like a big geometric chunk, in any large group of people.  I'm pretty sure that LL feels that these features will sell themselves and that people will willingly migrate. 

But ask yourself this:  How many invisible dresses or girder shaped avis do you see out there at any one time?  Noy many, right?  In my own case, I refuse to look like an egg or whatever while the majority of users (including moi) cannot see the new graphics.  Cuz what's the point?

The Lindens are making a significant effort to find out what keeps people from upgrading to SLV2. They hope to address the issues and motivate people to update. SLV1 users are not being abandoned, at some point LL will have to leave them behind or hold everyone else back.

I suspect many think the biggest problem for SLV1 users not adopting SLV2 is the user interface.  It is, but the other part of it is the relatively minor benefit of using a mesh-enabled viewer (unless, of course, you are a developer).  Mesh-enabled users happily wear their mesh, but since a substantial number of users can't see them, what's the point?

So, why mesh anyway?

Mesh is an improved capability for bringing 3D models, known as meshes, created in third-party tools, into SL.  (N.B ~ Mesh is a collection of triangles with a single transformation matrix, roughly equivalent to a "Prim" in SL.  A simple mesh is a mesh with a single face. It has a single color and texture, and can model a simple object in the real world. A multi-face mesh is a mesh with multiple textures.  A rigged mesh is a mesh with an internal virtual skeleton. Manipulating the virtual skeleton causes corresponding changes in the shape of the mesh, which allows the mesh to be animated.)

Benefits of mesh that prims or sculpts cannot match:

* Custom UV mapping (wrapping a 2D texture onto a 3D mesh) for up to 8 textures; selectable smooth or hard edges

* Custom collision shapes

* Rigged meshes that conform to your joints and motions and animate accordingly

* Fractional prim count for some objects, and lower count than some equivalent prim builds

Drawbacks of mesh:

* Mesh is not flexi

* Large or complex mesh can cost more than sculpts or prims for the same result

* Making level-of-detail versions and physics shapes is more work

* Mesh features are only at first release, some things were left till later by LL in this first version. (Note, SLV3 for mesh features.)

* Many people do not see mesh avis/clothes :=P

So it's really not about the casual user.  It's more about the ppl who create.  Allowing user-created, irregular, polygon meshes gives creators a greater level of freedom in not only what they create, but just how they create it.  This seems to be a response to gamer ridicule of SL use of prims vs. mesh, because from a basic control standpoint, SL combat sucks.  (Of course, SL is not about combat, except for some.  And the battle of the sexes does not seem to have been inhibited.)

SL had already been using irregular meshes, it’s just that the rest of us hadn’t the ability to create our own. The most obvious example of this is the Second Life avatar, an irregular polygon mesh created by LL to be especially good conforming to the user's wishes.  I have to admit I do not know the difference between LL mesh (visible in V1) and imported mesh (not).

I would like to see mesh, and have toyed with mesh-enabled viewers that have friendlier interfaces. But at the same time, I worry that I might inadvertently wear mesh without getting the warning I now get in SLV1, thereby adding myself to the weirdly shaped, partially invisible minority.

When mesh use comes to full fruition, we will all want to see it.  But in the meantime, don't worry about being behind. 

TC ~ Gudrun

 (NB ~ This item also appears in September's REZ Magazine.)

Do Not stick in Thumbs...

...the plums are all on top, LOL.

To me, late summer means plum cake!  This is a sweet, dense cake topped with sliced, juicy Italian plums curled and tinged from just the right amount of time in the oven.  It is usually available at German and Austrian bakeries, and is technically a kuchen.  (Italian plums are an essential ingredient, as others tend to be too juicy.)


I know of three places it can reliably be obtained on the north side of Chicago...

Cafe Selmarie, 4729 North Lincoln Avenue - Chicago 60625  773-989-5595 (Theirs tend to be expensive.)
Dinkel's, 3329 North Lincoln Avenue - Chicago 60657  773-281-7300  (Theirs too.)
Schlegl's Bakery and Cafe, 3915 Touhy Avenue, Lincolnwood  60712  847-568-1750  (Best deal.)

But you'd better call to see if they have one.  They only appear for a short time, and they get snapped up in a hurry.  If you can't find a place to buy a plum cake, you can make one...

Plum Kuchen

1/4 lb butter
1/3 cup sugar
1/2 teaspoon vanilla
1 egg 1 tablespoon sour cream
1 pinch salt (only if you use unsalted butter)
1 teaspoon lemon, rind of
1 3/4 cups flour 1 teaspoon baking powder
2 cups Italian plums, pitted and sliced into thin wedges

For the topping:
6 tablespoons butter
3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon

Directions:
1 In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
2 Mix the flour and baking powder and add that into the mixture.
3 Grease the base of a round (or square) baking pan and spread the dough over the pan. 
4 Liberally spread plums over the dough.
5 To make the optional topping, cream the butter, add flour, sugar and cinnamon.
6 Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
7 Be careful not to let the bottom burn!

And if you can't get quite the right ingredients, I suggest you make my famous bottom crust plum pie...
http://livyurdream.blogspot.com/2008_08_01_archive.html