Archive for August, 2018

Where Can The Stargazers Go?

Saturday, August 11th, 2018

I’ve been to some pretty distant places, and had the opportunity to get a decent look at the stars from some of them, but here’s a map that will show pretty definitively where the darkest places are. And some of the darkest places in the US are just a short drive from home-sweet-home! I made some late-night stops in the middle of nowhere South Dakota while driving for the casket company; on a clear moonless night outside of Buffalo, SD, you can see a lot. My only regret was that it was mid-winter when I did that!

Most of the bright spots on the map are pretty easy to figure out because they coincide with metropolitan areas. The bigger the bright spot, the bigger the city. But one in our neighborhood stands out, and doesn’t make much sense; there are no cities anywhere near a large bright spot in the north-west corner of North Dakota. Ditto with the northern edge of Alaska. Oil wells? That would be my guess.

This weekend is supposed to be the peak time for viewing the Perseid meteor shower. Ordinarily I might be up for a drive for the show, but smoke from the fires out west is making the skies not as clear as they ought to be. That probably wouldn’t make a huge difference in seeing meteors burning up as they enter the atmosphere, but that’s only part of the draw for me. Next time…

The New World Atlas of Artificial Sky Brightness

Yogurt #2, and that’s about it for that experiment!

Sunday, August 5th, 2018

I tried another few recipes for homemade yogurt, including this one, and wasn’t particularly thrilled with the results. The best results I got, or rather the results that were the easiest and resulted in the best taste, came pretty simply; I’d heat a half-gallon of 2% milk to 180 degrees F, let it cool to 110 degrees, mix some of that milk with a cup or so of store-bought yogurt, mix that with the rest of the milk, then cover the pot, put it inside the oven with the light on overnight, and the next morning, wake up to some creamy yogurt. Pretty easy, and very repeatable. Easy enough that I can still recall the steps and ingredients, even though it’s been months since I last did it.

Lots of reasons I haven’t made any recently, but chief among them is the fact that I can buy a huge 64oz. tub of yogurt at Costco for less than four bucks. For that, it’s hardly worth the trouble. Sure, the milk at Costco is under $2 for a gallon, but my time is worth something too, because making this stuff does consume some time.

And time is the other consideration; I was, um, between jobs when I started this set of experiments, and had plenty of time on my hands. Now though I’m gainfully employed, and don’t have the luxury of putzing around like I once did. And I did do a fair amount of putzing with the yogurt business, and didn’t get around to posting much about it. Like with that first yogurt experiment that I posted about in February… That was a real bomb. The texture of that stuff was all wrong, and the flavor wasn’t anything to write home about. And I made a whole gallon of that crap. I ate a few helpings, but just couldn’t stomach it. I should’ve just thrown it out, but was hesitant to do that too. Yvonne ate some, but in the end (a couple weeks later) I threw it out. Nope.

I made a few more attempts before settling on the simple recipe above… The details escape me now. But yogurt making isn’t really very difficult. Making Greek yogurt is though, and I think that’s what I was kinda shooting for. Maybe next time I have some time being unemployed!