I apologize in advance for the shortness of this update, and the lack of hijinks described . I'm about to begin my holiday travels (in about 12 hours) and am trying to make sure everything is ready.
I will be spending Christmas with my distant family in southern Norway, and then traveling to Reykjavik, Iceland to spend New Years with a friend from my graduate program at UW.
I am taking the train to Oslo tomorrow. It is a six-hour ride, and I will be able to enjoy all 4 hours of daylight while on the train going through the Norwegian countryside. I am excited because it is an apparently beautiful trip. Once in Oslo I will be met by Tore Ramsrud (my second cousin, two generations removed), and he will give me a ride to his house in Hønefoss. I will spend several days with his family, and then spend Christmas Eve and Christmas with Morton Indrelid (my first cousin, two generations removed) and his family. Two more days after Christmas will be spent with Tore's family.
On December 29th I will be heading to Reykjavik, Iceland to visit with my friend Olafur. Olafur and I are in the same class in the graduate Structural Engineering program at UW. He comes from Iceland, and is doing the reverse of what I did, visiting UW for a time before returning home to Iceland. He has invited me to join him for New Years festivities in Reykjavik, so I will have an opportunity to see some of Iceland while I am there. I will be back in Trondheim on January 2nd.
I do not know what my internet availability will be like, so I doubt that there will be any new posts until after Christmas.
God Jul og Godt Nytt År!
Sunday, December 20, 2009
Saturday, December 12, 2009
More food adventures!
First a surprise. I went to the store today and saw clementines on sale for the equivalent of $0.75 per pound. I actually did a double take because of how cheap it was relative to what I am used to. I bought a kilogram, and hope that they will stay at this price for a while. This is the first time that something has been this much cheaper, which makes for a nice change. Cheers Norway.
The first of my recent culinary adventures is centered around the Christmas party that the SIMLab held in one of the hotel restaurants in downtown Trondheim. All the people involved in the SIMLab attended, and we had our own personal banquet room, so it was a classy affair. We had a traditional dinner, which was prefaced by the Christmas carol "Deilig er jorden" that everyone sang along to. I initially translated it as "Delicious is the Earth", but was corrected that it was "Glorious is the Earth".
Following the carol, we sat down to the traditional Norwegian dish of lutefisk. For those unfamiliar with this dish, it is dried codfish prepared in potash lye. I can only describe it as fish-flavored gelatin. when the lutefisk is made, they take a section of dried cod and by applying lye, which is a very basic, and dissolves much of the proteins within the fish to give it a jelly-like texture. While it sounds completely unappealing to most people, I liked it. I wouldn't have it more than once a year, however. I also noticed that based on what part of the fish you were served, the texture was widely varied from jelly-like to what we would consider to be a normal fish texture.
It had a rather mild fish flavor, and while the texture was a bit off-putting, nothing about it tasted bad. As I was told by Tore, my professor, it is eaten not really for what it tastes like, but for what you put on top of it. There were four types of mustard that you could have it with, as well as brunost, a brown goat cheese. Also available was a maple syrup that was as thick as honey. That's right, maple syrup and fish. I was hesitant at first, but had to try it, and while a bit strange it tasted good. By far the ultimate in topping for lutefisk was large chunks of bacon and copious amounts of bacon grease. This was consumed in enormous amounts and the waiters were constantly bringing us more. Later into the night, after most have had a few drinks, a cry of "Bacon! Bacon! Bacon!" was started (by two professors, no less) when we ran out and wanted more.
Lutefisk is a very strange dish, and I find it hard to believe that anyone would want to rub ashes all over dried fish and then try and eat it just to see what it tastes like. At dinner I heard two legends. One explained that it came from Bergen, where a large store of dried cod was kept in a house. The house caught fire, and the roof burned away as it began to rain, which put out the fire. The fish was unharmed apart from being covered in ashes and soaked in rainwater. A shortage of food prevented the fish from being discarded, so it was stored again. When they returned to the fish at a later time, they realized that it had changed dramatically, and was now lutefisk. People were starving, so the people tried it and found they could eat it, and so lutefisk was born.
The other account I heard was that it was used as a way to fend off the vikings. First villages attempted to give vikings spoiled fish to eat. The vikings, being vikings, had no trouble tolerating the fish, and so the villagers tried to make the fish even more toxic by adding lye to the fish in hopes of poisoning the vikings. The vikings, being vikings, were able to stomach the fish without problem, declaring this special kind of food a delicacy. And so lutefisk was born...
There were several side dishes. One was green mashed peas, which tasted like an incredibly solid split pea soup. Bacon and bacon grease were added. Another was boiled potatoes. In the absence of salt and butter, bacon and bacon grease were added. Lefse, something I am familiar with, was also available. This did not have bacon added, but the brunost was quite good with it.
Also served with dinner was the Norwegian spirit, aquavit. It's a yellowish-brown liquor distilled from potatoes. While aquavit is a Scandinavian liquor, Norwegian aquavit is special because it is placed in oak casts and travels by sea to cross over the equator and return home. The casks give the liquor its color, and supposedly the motion of the sea as the ship rocks back and forth contributes to the flavor of aquavit. It has an herbal flavor, tasting mostly of caraway seed. I was also instructed by my professor in the proper way to enjoy aquavit, because there were two ways. The first is to sip the aquavit and then chase it with beer. Tore told me that you only do this if you're weak, because it ruins the aftertaste of the aquavit. The only proper way to enjoy it is to have a sip of beer, followed by the aquavit, or just the aquavit without the beer, and make sure that you enjoy the full flavor of the alcohol before continuing on with food or a drink of something else.
After dinner we all retreated to a different room full of very comfortable chairs and talked while enjoying coffee and cognac. It was a highly enjoyable evening.
~ ~ ~
The next adventure with food I embarked on occurred tonight, when I cooked whale for dinner. Here is a picture of the raw whale that i cut before frying it in butter with onions:
In addition to the whale, I served canned green peas in butter as well as baked potatoes. These potatoes were amazing. After peeling the potatoes I sliced them most of the way through and stuffed each of these slices with onions, slathered the whole thing in cheese and butter and baked it until the potatoes were just right. With the drippings from the whale I made a gravy that we had with everything. Here is the delicious spread:
As far as how the whale tasted, it was like a fishy-tasting beef. This probably does not sound very appetizing, but it was quite good. It was a mix of a fish flavor, a slightly sour taste with hints of the gaminess of moose or lamb. The the more well-done pieces of whale tasted fishier while the medium-rare slices tasted more like beef. Adding pepper made it taste more of beef as well. I didn't have any frame of reference before trying it, but it was quite tender, more than I expected. For dessert, we had more of the kanelbuller.
I don't know what the next meal I will set as my goal, but I was talking with Henning and he suggested anglerfish. It's apparently a very rich-tasting fish and not uncommon to have here in Norway. It's supposedly comparable to lobster in both taste and texture. Intriguing. While the cut of meat will undoubtedly be expensive, it is all in the name of science, so I have no choice but to pursue the unknown!
Sadly it is raining again. I'm wishing it were colder so that it would snow again. Tomorrow is supposed to be a balmy 41 degrees F. I'll keep hoping for a dramatic drop in temperature.
Sunday, December 6, 2009
Adventures and food
First, a picture of the sunset:
This picture was taken from the NTNU last week, at 2:45 pm. Today we only had 4 hours and 45 minutes of light. I checked the sunrise/set tables to see how long the shortest day of the year will be on December 21st, and there will only be 4 hours and 20 minutes of daylight then. Here is another picture that was taken as daylight faded, several days later. It's of the main library of NTNU, taken from a bridge in the Trondheim city center. Sadly it's a bit blurry, but I had to increase the exposure time because of the fading daylight and
I originally thought it would be much more difficult to deal with such little daylight, but it has not actually been too bad. I notice that my sleep schedule is very hard to fix into one set period of time, without daylight to help regulate it.
Several weekends ago I went on a hike into Bymarka again. I went with Victor and his girlfriend Idun, and several other of there friends. This time we went further into Bymarka, and here is Gråkallen standing between us and Trondheim. The day was beautiful with blue skies. Even if I complained of the rain as I first arrived, it for the most part stopped halfway through October. Days have been quite clear and even though daylight grows less and less each day, the daylight that we do have here in Trondheim has been clear and wonderful, dotted with several brief sprinkles and snow showers.
Below is another picture from nearly the same place, this view is more north of Gråkallen. This area of Bymarka was very beautiful, with rolling hills all over, outcroppings of rocks distributed among them. We hiked on cross-country skiing trails that were not yet covered in snow. We hiked on a Sunday, and many other people were out with us. Very few things are open on Sundays, which makes it an excellent day to get out and go hiking. Families with kids of all ages were about. One fun thing that I noticed on numerous occasions were strollers parked off the trail, at the base of small hills. They almost looked abandoned, and while some might say that the family was just on the other side of the hill eating lunch, I believe something quite different. I think that it may be a test that all Norwegian babies go through once they are a year old or so. They are left in the wild to fend for themselves, to toughen them and make them stronger and more resilient, and make their own way home. I suggested this to Victor and he laughed, but not without a knowing smile. This is the land of vikings, after all...
Here is a picture of Victor and Idun, coming down a hill. They had just been checking a map to make sure we were on the right path and were catching up.
Here is a picture of a lake that I believe is called Skjellbreia. Sadly we did not go down to the edge of the lake, because we needed to make sure to get back to the city before it was dark, and we were beginning to run short of time.
Today was the first day that it went above freezing in a week and a half or so. Most of the snow that was left after the snowfall last week had mostly turned to ice after the first two days. Now as I look out the window I see mostly green, and I hope that it will get below freezing again and snow soon. Below is a picture I took two days ago when I was walking around Trondheim. I took it from the top of a hill that children were sledding down on the last remnants of snow (ice). The picture does not do these children justice, unfortunately. The hill was really steep, and while the picture makes it look like there was a good deal of snow, it was not at all true. There was one main track of ice, with all the surrounding hillside combed bare. The uncovered ground was not at all soft, it was rock-hard frozen mud. A group of 6-7 year-old kids were gathered at the top with 10 sleds, all in a line along the top of the hill. With a wild battle-cry, they all at once began to descend the hill, ignoring the ice track. The ground may have been hard as rock, it was still frozen and slippery, and the children descended ice or no ice. Half of them crashed, mostly because they were trying to crash the others as they raced to the bottom. This must be a more advanced form of viking training, where the children are pitted against each other while practicing invasions.
The last week has been an excellent week of meals for my roommates and me. I think it is mostly due to classes being finished and everyone having more time because they are only studying. It began with Henning cooking an amazing meal of reindeer and moose meat with mashed potatoes and onions. So incredibly delicious! Here is the reindeer meat that was seared to make the outside cooked but leave the inside nicely rare.
Here are meatballs made from ground moose meat and some diced onions. Pan fried and wonderful.
A picture of Henning, our cook, frying meatballs and boiling potatoes.
Here is the spread. Reindeer meat, moose meatballs, mashed potatoes, fried onions, gravy made from the drippings, and a Portuguese wine courtesy of Sebastião. This was the first time I'd tried either reindeer or moose, and I can't say which I preferred because their flavors were very different. The reindeer had a very strong taste, a flavor I would describe as "gamey" or wild, but was very very good. If it had been cooked much more it would have become very tough, but I do not know if that is a characteristic of the animal or of the specific bit of meat we had. The moose meatballs had a much milder flavor that was more subtle, and you could enjoy for a long time as the taste lingered. For dessert, we had kanelbuller, basically Swedish cinnamon rolls.
The next major meal was cooked by Sebastião, and was a traditional Portuguese meal. Sadly I did not take pictures, and I will do my best to describe it. It began with snacking on incredibly tasty cuts of cured beef and pork that his mother had sent him from Portugal, accompanied by a Portuguese wine. The main meal was a stew called feijoada with Portuguese style rice. Feijoada is a stew with beans and many different meats: Cured beef, cured pork, pork sausage, blood sausage and tripe. It was so dense and so delicious that it just sat in my stomach, and I sat for an hour or so after the dinner. For dessert we had chocolate salami, which Sebastião made by mixing crushed cookies, powdered chocolate, butter and sugar together, molding it into the shape of a salami and cooled it in the fridge. By no means was this a healthy meal, but everything about it tasted amazing.
Tonight Henning cooked, making a risotto with mushrooms, garlic and onions. There was no white wine, but instead he used a red wine, which colored the whole thing purple. It was tasty and filling, and while Henning did not make a huge amount of food, it fed us all because we only had very small second helpings. For dessert, we had a special kind of German cake called Christstollen, which is had specifically during the Christmas season. It seems to be a fruitcake and has lots of raisins, cinnamon and cardamom, and is blanketed in powdered sugar. Incredibly dense, and very good with coffee.
My next attempt at cooking was decided for me yesterday when I was shopping and saw this package:
This is whale meat. I've never tried it, and Henning said he hadn't either. Sebastião said he had a very small taste, but said he wants to try it again. I don't know how to cook it, nor does anyone else in the apartment. I'm going to start searching the internet for some recipes, and see what I come up with. If anyone has any recipes they'd like to share, please let me know. I'll let everyone know the results of the experiment with my next post.
This picture was taken from the NTNU last week, at 2:45 pm. Today we only had 4 hours and 45 minutes of light. I checked the sunrise/set tables to see how long the shortest day of the year will be on December 21st, and there will only be 4 hours and 20 minutes of daylight then. Here is another picture that was taken as daylight faded, several days later. It's of the main library of NTNU, taken from a bridge in the Trondheim city center. Sadly it's a bit blurry, but I had to increase the exposure time because of the fading daylight and
I originally thought it would be much more difficult to deal with such little daylight, but it has not actually been too bad. I notice that my sleep schedule is very hard to fix into one set period of time, without daylight to help regulate it.
Several weekends ago I went on a hike into Bymarka again. I went with Victor and his girlfriend Idun, and several other of there friends. This time we went further into Bymarka, and here is Gråkallen standing between us and Trondheim. The day was beautiful with blue skies. Even if I complained of the rain as I first arrived, it for the most part stopped halfway through October. Days have been quite clear and even though daylight grows less and less each day, the daylight that we do have here in Trondheim has been clear and wonderful, dotted with several brief sprinkles and snow showers.
Below is another picture from nearly the same place, this view is more north of Gråkallen. This area of Bymarka was very beautiful, with rolling hills all over, outcroppings of rocks distributed among them. We hiked on cross-country skiing trails that were not yet covered in snow. We hiked on a Sunday, and many other people were out with us. Very few things are open on Sundays, which makes it an excellent day to get out and go hiking. Families with kids of all ages were about. One fun thing that I noticed on numerous occasions were strollers parked off the trail, at the base of small hills. They almost looked abandoned, and while some might say that the family was just on the other side of the hill eating lunch, I believe something quite different. I think that it may be a test that all Norwegian babies go through once they are a year old or so. They are left in the wild to fend for themselves, to toughen them and make them stronger and more resilient, and make their own way home. I suggested this to Victor and he laughed, but not without a knowing smile. This is the land of vikings, after all...
Here is a picture of Victor and Idun, coming down a hill. They had just been checking a map to make sure we were on the right path and were catching up.
Here is a picture of a lake that I believe is called Skjellbreia. Sadly we did not go down to the edge of the lake, because we needed to make sure to get back to the city before it was dark, and we were beginning to run short of time.
Today was the first day that it went above freezing in a week and a half or so. Most of the snow that was left after the snowfall last week had mostly turned to ice after the first two days. Now as I look out the window I see mostly green, and I hope that it will get below freezing again and snow soon. Below is a picture I took two days ago when I was walking around Trondheim. I took it from the top of a hill that children were sledding down on the last remnants of snow (ice). The picture does not do these children justice, unfortunately. The hill was really steep, and while the picture makes it look like there was a good deal of snow, it was not at all true. There was one main track of ice, with all the surrounding hillside combed bare. The uncovered ground was not at all soft, it was rock-hard frozen mud. A group of 6-7 year-old kids were gathered at the top with 10 sleds, all in a line along the top of the hill. With a wild battle-cry, they all at once began to descend the hill, ignoring the ice track. The ground may have been hard as rock, it was still frozen and slippery, and the children descended ice or no ice. Half of them crashed, mostly because they were trying to crash the others as they raced to the bottom. This must be a more advanced form of viking training, where the children are pitted against each other while practicing invasions.
The last week has been an excellent week of meals for my roommates and me. I think it is mostly due to classes being finished and everyone having more time because they are only studying. It began with Henning cooking an amazing meal of reindeer and moose meat with mashed potatoes and onions. So incredibly delicious! Here is the reindeer meat that was seared to make the outside cooked but leave the inside nicely rare.
Here are meatballs made from ground moose meat and some diced onions. Pan fried and wonderful.
A picture of Henning, our cook, frying meatballs and boiling potatoes.
Here is the spread. Reindeer meat, moose meatballs, mashed potatoes, fried onions, gravy made from the drippings, and a Portuguese wine courtesy of Sebastião. This was the first time I'd tried either reindeer or moose, and I can't say which I preferred because their flavors were very different. The reindeer had a very strong taste, a flavor I would describe as "gamey" or wild, but was very very good. If it had been cooked much more it would have become very tough, but I do not know if that is a characteristic of the animal or of the specific bit of meat we had. The moose meatballs had a much milder flavor that was more subtle, and you could enjoy for a long time as the taste lingered. For dessert, we had kanelbuller, basically Swedish cinnamon rolls.
The next major meal was cooked by Sebastião, and was a traditional Portuguese meal. Sadly I did not take pictures, and I will do my best to describe it. It began with snacking on incredibly tasty cuts of cured beef and pork that his mother had sent him from Portugal, accompanied by a Portuguese wine. The main meal was a stew called feijoada with Portuguese style rice. Feijoada is a stew with beans and many different meats: Cured beef, cured pork, pork sausage, blood sausage and tripe. It was so dense and so delicious that it just sat in my stomach, and I sat for an hour or so after the dinner. For dessert we had chocolate salami, which Sebastião made by mixing crushed cookies, powdered chocolate, butter and sugar together, molding it into the shape of a salami and cooled it in the fridge. By no means was this a healthy meal, but everything about it tasted amazing.
Tonight Henning cooked, making a risotto with mushrooms, garlic and onions. There was no white wine, but instead he used a red wine, which colored the whole thing purple. It was tasty and filling, and while Henning did not make a huge amount of food, it fed us all because we only had very small second helpings. For dessert, we had a special kind of German cake called Christstollen, which is had specifically during the Christmas season. It seems to be a fruitcake and has lots of raisins, cinnamon and cardamom, and is blanketed in powdered sugar. Incredibly dense, and very good with coffee.
My next attempt at cooking was decided for me yesterday when I was shopping and saw this package:
This is whale meat. I've never tried it, and Henning said he hadn't either. Sebastião said he had a very small taste, but said he wants to try it again. I don't know how to cook it, nor does anyone else in the apartment. I'm going to start searching the internet for some recipes, and see what I come up with. If anyone has any recipes they'd like to share, please let me know. I'll let everyone know the results of the experiment with my next post.
Tuesday, December 1, 2009
Happy Thanksgiving!
Happy Thanksgiving to all of you, I hope your Turkey Day was a good one. I hope you know that I give thanks for you all. You may remember me mentioning my dislike for the way that coffee is made here in Norway. I've found something else that I give thanks for. In the main eating area that waffles are served in every Friday, a coffee machine was installed, and it wonderful. It gives you a choice of espresso shots, French or Italian lattes, mochas and hot chocolate. It makes me very happy. Here is a picture of this great machine, and you may notice the mug is a Boeing coffee cup:
I had my own Thanksgiving dinner in Trondheim with my roommates. I was at the store several days before, and saw a meal mix that you cook with water or milk to as well as cooked meat. It was called amerikansk gryte, which as far as I can determine is basically American pot/meal. It looked like nothing from the U.S. that I was familiar with, but I bought it anyways in order to have an ironic Thanksgiving dish. I also wished to have a REAL American food to share with my roommates, because I could not guarantee that the amerikansk gryte would be edible. I made proper macaroni and cheese, with three types of cheese as well as cream, and baked it in the oven. Here is the finished result:
You can see the amerikansk gryte in the pot with the spoon, which we had over rice, and the mac & cheese in the dish above it. The mac & cheese was a huge success, and even though there we were only three people, we nearly finished the huge dish between us. The amerikansk gryte, however, was met with mixed criticism. It was in no way bad, but there was nothing really that great about it. One of my roommates said it reminded him of cafeteria food in middle school, something that they put all the bits of everything that nobody want into and make a stew with. I'm tempted to agree with him. After making it and tasting it, I still am not quite sure what is American about it, the closest thing to it would be chili, but that would be a stretch.
Here are the two roommates and me. Sebastião, from Portugal, is on the left and Henning, from Germany, is on the right. Omid, the third roommate from Iran, was too busy studying to join us for dinner. All classes are done with now and everyone is studying for exams that are happening for the next few weeks.
In terms of my research, I am still playing around with calibration of the material model. I don't quite know everything that I'm doing, so there are many occasions when I'll be working on some aspect of it for a day or two, and after reaching a result, I'll show my results to Tore, my Professor. He will then tell me, no, I am incorrect and show me the proper way to do it, and I will go back and in several short hours i will have the correct result. I don't mind though, this is the way I prefer to learn and I definitely am learning. I would like be working towards some of the physical experiments that will be done, but the lab technicians are very busy, and there are delays. Hopefully in the next week or so we will start breaking things for real. My fingers are crossed.
One other thing that I have done here is look over and correct a few documents for grammar. Being a native English speaker, they wanted me to check them over and make sure everything makes sense. I do not have much input to give them, they're English is impressively good.
It's getting cold here. It's been below freezing here for the last three days, around 20 degrees F. Supposedly it will get above freezing on Wednesday for two hours or so. It snowed last night, leaving three-quarters an inch on the ground. Here is a picture of where I live covered in snow, I took it on the way to school today:
Now that we have entered the Christmas season, people have been counting down to Christmas. One fun surprise has been ths Advent wreath that the SIMLab has:
It is made from square aluminum tubes that have been crushed in an experiment. These four tubes were grouped together during the experiment, and during the impact, became stuck together as they collapsed. The hollow centers have been packed full with metal shavings to make a place for the candles to stand in. I had a grin on my face after seeing it.
Daylight is down to about five and a half hours now. The sunlight always looks like late afternoon, which is a bit disorienting. I'm getting used to the dark.
Farewell, and another update soon!
I had my own Thanksgiving dinner in Trondheim with my roommates. I was at the store several days before, and saw a meal mix that you cook with water or milk to as well as cooked meat. It was called amerikansk gryte, which as far as I can determine is basically American pot/meal. It looked like nothing from the U.S. that I was familiar with, but I bought it anyways in order to have an ironic Thanksgiving dish. I also wished to have a REAL American food to share with my roommates, because I could not guarantee that the amerikansk gryte would be edible. I made proper macaroni and cheese, with three types of cheese as well as cream, and baked it in the oven. Here is the finished result:
You can see the amerikansk gryte in the pot with the spoon, which we had over rice, and the mac & cheese in the dish above it. The mac & cheese was a huge success, and even though there we were only three people, we nearly finished the huge dish between us. The amerikansk gryte, however, was met with mixed criticism. It was in no way bad, but there was nothing really that great about it. One of my roommates said it reminded him of cafeteria food in middle school, something that they put all the bits of everything that nobody want into and make a stew with. I'm tempted to agree with him. After making it and tasting it, I still am not quite sure what is American about it, the closest thing to it would be chili, but that would be a stretch.
Here are the two roommates and me. Sebastião, from Portugal, is on the left and Henning, from Germany, is on the right. Omid, the third roommate from Iran, was too busy studying to join us for dinner. All classes are done with now and everyone is studying for exams that are happening for the next few weeks.
In terms of my research, I am still playing around with calibration of the material model. I don't quite know everything that I'm doing, so there are many occasions when I'll be working on some aspect of it for a day or two, and after reaching a result, I'll show my results to Tore, my Professor. He will then tell me, no, I am incorrect and show me the proper way to do it, and I will go back and in several short hours i will have the correct result. I don't mind though, this is the way I prefer to learn and I definitely am learning. I would like be working towards some of the physical experiments that will be done, but the lab technicians are very busy, and there are delays. Hopefully in the next week or so we will start breaking things for real. My fingers are crossed.
One other thing that I have done here is look over and correct a few documents for grammar. Being a native English speaker, they wanted me to check them over and make sure everything makes sense. I do not have much input to give them, they're English is impressively good.
It's getting cold here. It's been below freezing here for the last three days, around 20 degrees F. Supposedly it will get above freezing on Wednesday for two hours or so. It snowed last night, leaving three-quarters an inch on the ground. Here is a picture of where I live covered in snow, I took it on the way to school today:
Now that we have entered the Christmas season, people have been counting down to Christmas. One fun surprise has been ths Advent wreath that the SIMLab has:
It is made from square aluminum tubes that have been crushed in an experiment. These four tubes were grouped together during the experiment, and during the impact, became stuck together as they collapsed. The hollow centers have been packed full with metal shavings to make a place for the candles to stand in. I had a grin on my face after seeing it.
Daylight is down to about five and a half hours now. The sunlight always looks like late afternoon, which is a bit disorienting. I'm getting used to the dark.
Farewell, and another update soon!
Subscribe to:
Posts (Atom)
