Per a suggestion from my good friend Eneida, Pam and I tried Mavi when we were in San Juan, PR. I asked the waiter at the restaurant if they had it and unfortunately he said no, but he did confirm that it was a local drink and that I could probably find some at one of the restaurants down near the port.
Well, while we did see it elsewhere before getting back on our cruise ship, the stand in this picture is the first place we saw it. Pam didn't like it so much, so as it turned out, I drank hers and mine.
For those out of the know: Mavi is a tree bark-based beverage grown, and widely consumed, in the Caribbean. It is made with sugar and the bark and/or fruit of certain species in the Colubrina genus including Colubrina elliptica (also called behuco indio) and Colubrina arborescens, a small tree native to the northern Caribbean and south Florida. Its taste is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste.
Wednesday, June 1, 2011
Friday, May 13, 2011
What Sweetens Toothpaste?
Today, I called to reschedule a dentist appointment that I would have had to miss for being on vacation. Oddly, the office had had two cancellations today and so they were able to fit me in today (within 2 hours of my call). That's Frederick for you. We have lots of medical professionals and - I guess - not as many patients to go around. It is much easier to get into see a doctor in Frederick than it was when I lived in Alexandria, VA.
Anyway ... I was sitting in the chair and I asked the dentist something that I had personally been curious about for a while. What do the toothpaste companies use to sweeten their product? Surely, it must not be sugar, since dentists have always said how bad it is for your teeth. I have looked on toothpaste tubes at home for the ingredients, but I guess since it is not a food product, there is no requirement to reveal the ingredients. They do often go out of their way to tell you that it contains fluoride, however.
The dentist had no answer for me, though she was reasonably sure that they use some form of artificial sweetener. It seems to me that this should be disclosed. What if you are allergic to whatever they are using?
It turns out there is quite a lot in toothpaste. Wikipedia lists toothpaste as potentially having: Abrasives, Fluorides, Surfactants, Antibacterial agents, Flavorants, Remineralizers and Miscellaneous components (which can include: glycerol, sorbitol, xylitol, or related derivatives, such as 1,2-propylene glycol and polyethyleneglycol). I would assume from the names of those last ingredients that those are the sweeteners.
So there you have it. Maybe it's possible that the reason they don't list the ingredients is because there is no room on the tube!
- Posted using BlogPress from my iPad
Anyway ... I was sitting in the chair and I asked the dentist something that I had personally been curious about for a while. What do the toothpaste companies use to sweeten their product? Surely, it must not be sugar, since dentists have always said how bad it is for your teeth. I have looked on toothpaste tubes at home for the ingredients, but I guess since it is not a food product, there is no requirement to reveal the ingredients. They do often go out of their way to tell you that it contains fluoride, however.
The dentist had no answer for me, though she was reasonably sure that they use some form of artificial sweetener. It seems to me that this should be disclosed. What if you are allergic to whatever they are using?
It turns out there is quite a lot in toothpaste. Wikipedia lists toothpaste as potentially having: Abrasives, Fluorides, Surfactants, Antibacterial agents, Flavorants, Remineralizers and Miscellaneous components (which can include: glycerol, sorbitol, xylitol, or related derivatives, such as 1,2-propylene glycol and polyethyleneglycol). I would assume from the names of those last ingredients that those are the sweeteners.
So there you have it. Maybe it's possible that the reason they don't list the ingredients is because there is no room on the tube!
- Posted using BlogPress from my iPad
Thursday, May 12, 2011
Trying to blog from my iPad
You may have noticed that I don't blog very much. This is mostly due to the fact that when I get home at night I feel more like playing games or doing some other leisurely activity then anything serious. Writing falls into that "serious" category. So ... I thought I would give this a shot. I downloaded this cool app for my iPad that allows me to compose a blog - say, while my computer is processing or when I have more energy at lunch. I can save drafts to work on it later, post pictures from my iPad photo gallery and do special formatting, things I could not do as easily through an email post.
So, here ya go. Here's a picture from my iPad that I downloaded from a science article I read elsewhere (credit goes to ElectronCafe). I liked it so much, I made it my main page on my iPad.
It illustrates the true nature of science versus the public perception of science as seen through for example MythBusters.
So long for now.
- Posted using BlogPress from my iPad
So, here ya go. Here's a picture from my iPad that I downloaded from a science article I read elsewhere (credit goes to ElectronCafe). I liked it so much, I made it my main page on my iPad.
It illustrates the true nature of science versus the public perception of science as seen through for example MythBusters.
So long for now.
- Posted using BlogPress from my iPad
Saturday, April 16, 2011
Why do we Americans focus so much on the food?
Lingering after a hearty breakfast at our local Mimi's, Pam and I were musing on the idea that American's seem to always be rushed through even the nicer of eating establishments. There is little time for socializing. The food comes to the table quicker than lightening. We gobble it up. Pay the bill and leave.
Personally, I think it would be nicer if the restaurant staff would take their time bringing the food. Now, I am not saying that they should be slow. Slow service can be quite painful. In fact, I believe that they should still be available for more coffee or soda or wine or what have you, but they should not be hovering either. It's a fine line really.
The food, on the other hand, should be slower to arrive. If I am going to take time to come into a restaurant, park the car and walk in through the rain - yes, it happens to be raining today - then I would want my time in their service to be a little more relaxed and not so rushed.
It reminds me of a time when we were out with my parents at a small restaurant in Little Italy in Baltimore. We had lingered too long after a fantastic meal, talking and whatnot, when the manager finally comes over and says, "We love you, but we would like to have the table". While I can understand their need to serve more people, it seemed a little rude to me. Maybe if we had ordered more wine - or a big bottle of champagne - to justify their time. But as it is, we got up and left.
So Mimi's was fast with their service and their food today, but we have yet to be kicked out. There are plenty of open tables. They have already taken the check (with the tip), but I'll save that for another rant.
Personally, I think it would be nicer if the restaurant staff would take their time bringing the food. Now, I am not saying that they should be slow. Slow service can be quite painful. In fact, I believe that they should still be available for more coffee or soda or wine or what have you, but they should not be hovering either. It's a fine line really.
The food, on the other hand, should be slower to arrive. If I am going to take time to come into a restaurant, park the car and walk in through the rain - yes, it happens to be raining today - then I would want my time in their service to be a little more relaxed and not so rushed.
It reminds me of a time when we were out with my parents at a small restaurant in Little Italy in Baltimore. We had lingered too long after a fantastic meal, talking and whatnot, when the manager finally comes over and says, "We love you, but we would like to have the table". While I can understand their need to serve more people, it seemed a little rude to me. Maybe if we had ordered more wine - or a big bottle of champagne - to justify their time. But as it is, we got up and left.
So Mimi's was fast with their service and their food today, but we have yet to be kicked out. There are plenty of open tables. They have already taken the check (with the tip), but I'll save that for another rant.
Saturday, November 27, 2010
Happy Turkey Day!
From the Baltimorian/Frederickian Corey's -- Happy Turkey Day! We didn't do anything as exciting as going to New York but it was a great day anyway. All the food turned out deliciously and Vernon got to try out my new electric knife for the turkey. Anyway, I took a small video - I'm not very good at it - but nonetheless here it is.
Wednesday, November 10, 2010
What not to do with your Mini
First Lesson: Don't hit deer ...
I know this doesn't look bad, but I got the estimate today. Total cost with all new parts, paint and re-striping = $4,565.
I know this doesn't look bad, but I got the estimate today. Total cost with all new parts, paint and re-striping = $4,565.
Sunday, November 7, 2010
2nd Annual Mini Takes the Beltway Event
This was one row of the 10-15 rows of Minis lined up for the 2nd annual Mini Takes the Beltway Event in Alexandria, Virginia. Proceeds from this event benefited the Wounded Warrior fund. My car is the silver one in the foreground. If I was to count how many Minis were in attendance, I'd say there were around 150. The event started at Passport Mini and circumnavigated the outer loop of the DC beltway. It took about 90 minutes from start to finish.
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