Healthy Fervor

By Kevin McCray, Executive Director
National Ground Water Association
Westerville, OH

I recently posted to one of our association’s discussion boards a question asking what members thought are the top questions to be answered in our field. One answer certainly caught me off guard.

“This is part of the problem,” the respondent wrote, “when reputable groups attempt to accomplish a valuable service and end up creating a fervor.”

He went on to share comments about our field and continued with the need for responsibility in what we speak and what we write.

I don’t disagree with any of that. I certainly like it when we’re called a reputable group. But, I’m uncertain how my question leads to “fervor.” How do we hold civil discourse unless we openly talk or write about our thoughts and their implications?

Public Affairs Council President Doug Pinkham in his own blog of July 25, shares that America’s political gridlock might be a result changes in American community design and social interaction. He cites a National Affairs article by Marc Dunkelman who claims Americans are missing those talks with regular acquaintances, local business owners, fellow PTA members, or neighbors. Today, we’re all “honeycombed,” Dunkelman writes (Faith Popcorn called it “cocooning.” Robert Putnam named it “Bowling Alone.”)

Our missing relationships, according to Dunkelman, are needed to “ground the broad understanding that an integrated society will be more dynamic than one in which opposing interests perpetually snipe at one another…”

We have many ways in which we should create a little healthy fervor. One significant value of social media is for that one more opportunity to hold yet another conversation with yet another member – hopefully many members.

While we have to guard against applying too much grease to the latest squeaky wheel, these conversations are useful as we build our rapport and empathy with those we serve.

Stir the pot. Ask the hard questions. It’ll result in a better served customer, and a better served customer serves our associations well.

Business Leaders Still Predominantly Male

A recent article in The Economist discusses legislation that is being passed, mainly in Europe, that promotes greater female representation in board rooms and executive committees. European countries that have passed such legislation include Norway, which passed a law in 2003 that required all publicly listed firms to reserve 40% of seats on their boards for women by 2008, and France and Spain, which have both passed similar legislation. Earlier this month, the European Parliament passed an EU-wide resolution that called upon member states to require that at least 40% of seats on listed companies' supervisory boards be reserved for women by 2020. This legislation is in response to a lack of female chief-executives in large companies that persists even in the world's wealthiest countries. In the US, for example, only 15 chief executives of Fortune 500 countries are women while in France, none of their CAC 40 share index firms have chief executives that are women. The chart to the right conveys this by showing the percentage of board members and percentage of the executive committee that were women in 2010. Norway had the highest percentage of female board members at a little over 30% while it fell somewhere between 5 and 15% for most other countries.

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Kuih Ketupor

 Remember my plea for Kuih Ketupor recipe that I posted earlier in here? I received one response from Nur68 who generously shared her mum's recipe with me via email. I am so grateful to her and mum for allowing me to share the recipe here with all of you. They are hoping this will also help to promote the local Sarawakian kuih to the other part of the world and also future generation. Nowadays, it is hard to find the traditional kuih being sold to the extent that most young generation have not even heard of it.

This Kuih Ketupor is made of rice and coconut at the bottom layer whilst the top layer is similar to serimuka topping. It is very delicious and I love it so much. Many thanks to Nur68 & mum for such a nice recipe.

By: Roz@HomeKreation
Source: Nur68 (via email)
Measurements have been modified to suit my tin size. See original measurements in BM to fit 10" sq tin.
Translated into English by HomeKreation

BOTTOM LAYER:

1 cup* Rice - soaked 

3 cup* Thin Coconut Milk
120g Grated Coconut
(* I used 200ml cup) 

TOP LAYER:
200ml Coconut Milk
2 Eggs
1/4 tsp Salt
100g Sugar
40g Flour

Purple Color 

METHOD:
1. Blend rice & coconut milk & pour into wok.
Add in coconut & cook until thicken.
Spread into a tin & steam 30min until cooked.

2. Mix all bottom layer ingredients well & pour onto bottom layer.
Steam 30 min until cooked.
Cool completely before slicing.
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BAHASA MALAYSIA VERSION

Kuih Ketupor ialah kuih tradisional Sarawak yang hampir pupus. Ramai anak2 zaman ni yang tak pernah dengar pun nama ni. Resepi adalah sumbangan dari Nur68 & emaknya melalu email. Maceh tak terhingga terutama kerana mengizinkan Along kongsi resepi ni dengan semua, semuga mendapat keberkatan dari Allah atas ilmu yang di kongsi bersama ini. Harapan mereka kuih ni dapat di sebarkan seluas2nya dan tidak terpupus begitu sahaja pada masa jenerasi hadapan.

Kuih ni di perbuat drpd beras & kelapa pada lapisan bawah. Memang unik dan tak pernah jumpa kuih ni di Semenanjung, mungkin siapa2 kat sana tau? Rasa nya sedap ala2 putu dan kombinasi lapisan atas yg manis memang sesuai sangat dgn selera Along & keluarga.

By: AlongRoz@HomeKreation

Source: Nur68 (via email)

Sukatan di ubah suai untuk saiz tin pengukus Along. Saiz asal 10" persegi.

Saiz: 8" Bulat

LAPISAN BAWAH:

1 kong* Beras - rendam sehingga kembang
3 kong* Santan Cair
250g Kelapa Parut (Along guna 120g)
(Nota* kong=tin susu yg buat sukat beras tetapi Along guna cawan penyukat beras yg kecil bersaiz 200ml)

LAPISAN ATAS:
2 gelas omo* Santan Pekat (Along guna 200ml)
3 biji Telur (Along guna 2 biji)
Garam secukup rasa
Gula secukup rasa (Along guna 100g)
¾-1 gelas omo* Tepung Gandum (Along guna 40g)
Pewarna 
(Nota* gelas omo tu bahasa Sarawak, kalau tak faham, ikut jer sukatan metric yg Along kasi tu)

CARA2:

1. Blend beras & santan & tuang ke dlm kuali.

Masukkan kelapa & masak sehingga pekat.

Ratakan ke dlm tin & kukus 30 min sehingga masak.

2. Campur kesemua bahan2 lapisan bawah sehingga sebati.

Tuangkan ke atas lapisan beras tadi & kukus 30 min sehingga masak.

Sejukkan sebelum di potong.

Holders of the U.S. Federal Debt

A recent Daily Chart blog on The Economist's website includes an interactive graphic created by Congressional Quarterly that breaks down the U.S. federal debt by its various bondholders. As of the end of March, the total federal debt was 14.27 trillion dollars to holders of US Treasury securities. The two graphics below indicate these holders of US Treasury securities and the amount that they hold in billions of dollars. As the chart indicates, the three nations that hold the largest amount of US debt are China (with 1.15 trillion dollars), Japan (with 906.9 billion dollars) and the United Kingdom (with 333 billion dollars). It is important to note that this doesn't necessarily mean that the governments or central banks of these countries own the securities, but are simply the location of the securities. Additionally, about 4.61 trillion dollars of the federal debt is held by US government accounts, over half of which (2.61 trillion dollars) is held by Social Security trust funds. Who actually holds the federal debt has become relevant recently, as a government default has become a feasible possibility with the approach of the debt ceiling deadline (August 2nd). As a related Congressional Quarterly article discusses, an increase in the debt ceiling is necessary to prevent a default so that the government can continue to borrow in order to meet its financial obligations.
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Cow Brain in Turmeric Broth (Otak Masak Lemak Kunyit)

 I'm sure many of you never tasted cow brain. It is my favourite since I was a kid. Every year when my father slaughtered cow for Hari Raya sale, he surely reserved the brain for me. There was one year I couldn't come home for Hari Raya during my student time, my father sobbed quietly thinking of me when my mum served the brain. So whenever I cooked this dish, I will surely think of my belated father.

My friend gave me the cow brain from the cow he slaughtered for his daughter's wedding. Apparently, the Sarawakian throw away the brain because they don't like it. I told them that it is very delicious. This is the way my mum cook the cow brain every year in thick turmeric broth. Warn you that 100g cow brain contain 2054mg cholesterol (compared to 100g beef which contains only 65g cholesterol) i.e 30 times more of its meat..... Anyway, I don't care..... the last time I ate cow brain was about 5 years ago.... so I'm fulfilling my crave here....LOL!

By: Roz@HomeKreation
INGREDIENTS:
Cow Brain from 1 cow
6 Shallots*
Some Chili Padi*
2 Green Chili*(*pounded)
1 tsp Turmeric Powder
2 Turmeric Leaves - sliced finely
4 Lemongrass - sliced thinly / bruised
1/2 pot Thick Coconut Milk
1 Tamarind Piece
Salt

METHOD:
Place all in a pot & stir all the time until boiled and the brain is cooked.
Serve with white rice.
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BAHASA MALAYSIA VERSION

Otak Masak Lemak Kunyit

Lauk masakan kegemaran Along dari kecil, memang sedap sangat kalau dah suka. Pada yang tak suka makan baguslah sebab kolesterol otak ni 30 kali ganda daging lembu. Tapi bagi yg suka sangat macam Along ni, kita makan sekali dalam beberapa tahun jer. Bukan senang pun nak dapatkan otak lembu. Bab2 makan ni, selalu ikut tekak ler apa tingin hentam je lah, pikir diet kendian2....hehehe. Masakan lauk otak ni cara emak Along masak, memang tak pernah masak cara lain.

By: AlongRoz@HomeKreation

BAHAN2:
Otak dari seekor lembu
6 ulas Bwg Merah*
Sedikit Cili Padi*
2 biji Cili Hijau*(*tumbuk)
1 st Serbuk Kunyit
2 helai Daun Kunyit - hiris halus

4 btg Serai - ketuk atau hiris halus

1/2 periuk Santan
1 keping Asam

Garam

CARA2:
Masukkan kesemua bahan2 ke dlm periuk, kacau selalu sehingga menggelegak & otak masak sempurna.
Hidangkan dgn nasi putih.

Salted Fish in Sambal (Again)

 One of my favourite salted fish is salted Shark. Cut them into tiny pieces, deep fry and add into cooked sambal..... very nice appetiser to go along other dishes.

 I've posted this dish earlier on at here but today I pasted the recipe again but in bilingual.

By: Roz@HomeKreation
INGREDIENTS:
1 cup tiny cut Salted Fish
5 Shallots*
1/2 cup Chili Paste*
1cm Belachan* (*blend)
1/2 tsp Tamarind + 2-3 tbsp water
1 Large Onion - sliced
Salt & sugar

METHOD:
1. Wash & soak salted fish for a while so that it is not too salty.
Rinse & deep fry until golden colour.
Keep aside.

2. Heat up some cooking oil & stir fry blended ingredients until fragrant.
Add in tamarind juice, salt & sugar & stir fry until dry.
(Becareful not too much salt as the fish is already salty).
Add in fried salted fish & big onion & cook until well mixed and onion is soften.
Dish out.
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BAHASA MALAYSIA VERSION

Ikan Masin Masak Cili

Along guna ikan Yu masin dan lauk ni memang best sebagai penambah selera.

By: AlongRoz@HomeKreation

BAHAN2:

1 cwn Ikan Masin - di potong kecil

5 ulas Bwg Merah*

1/2 cwn Cili Mesin*
1cm Belacan* (*blend)
1/2 tsp Asam Jawa + 2-3 sb Air
1 biji Bwg Besar - hiris
Garam & Gula

CARA2:
1. Basuk ikan masin & di rendam sebentar supaya tidak terlalu masin.

Tapis & goreng sehingga garing.

Angkat & di ketepikan dahulu.

2. Panaskan minyak & tumis bahan2 blend* sehingga wangi.

Masukkan air asam jawa, garam & gula & kacau sehingga kering.

(Hati2 jgn letak garam berlebihan sbb ikan sudah masin)

Masukkan ikan masin & bwg besar. Masak sehingga bwg layu.

Hidangkan dgn nasi bersama lauk-pauk yg lain.

Week 52 Flying

I went flying yesterday and took these pictures of the Temple.  They didn't turn out as well as I would have hoped, but they are still interesting.  The canopy of my Sonex is not as optically clear as a flat window, so there is some distortion in the images.

My flight instructor, Coby, was giving me some transition training in the Sonex, since it handles a lot differently than the Cessna 172 I used to fly and he took control while I snapped these.  BTW, if any of you would like to learn to fly, Coby is a great instructor.  Drop me a comment and I will send you his cell number.