Showing posts sorted by relevance for query experiment. Sort by date Show all posts
Showing posts sorted by relevance for query experiment. Sort by date Show all posts

Friday, June 24, 2011

The sweet taste of change ..

I recently had the opportunity to tell the following story between sets at a recent Australian Dragon Boat training session. It comes from the Novel By the River Piedra I Sat Down and Wept by Paulo Coelho. Here it is ..
The padre took a deep breath. He hesitated for a moment and then said:

"A scientist who studied monkeys on an island in Indonesia was able to teach a certain one to wash bananas in the river before eating them. Cleansed of sand and dirt, the food was more flavourful. The scientist - who did this only because he was studying the learning capacity of monkeys - did not imagine what would eventually happen. So he was surprised to see that the other monkeys on the island began to imitate the first one."

"And then, one day when a certain number of monkeys had learned to wash their bananas, the monkeys on all of the islands in the archipeligo began to do the same thing. What was surprising though was the other monkeys learned to do so without having had any contact with island where the experiment had been conducted."

He stopped. "Do you understand?"

"No" I answered.

"There are several similar scientific studies. The most common explanationn is that when a certain number of people evolve, the entire human race begins to evolve. We don't know how many are needed - but we know that's how it works."
Premier Open 500m Final - IDBF Dragon Boat World Champs - Sydney 2007 (Sun 23 Sep 2007)

A bit of a ramble to follow ..

Whenever I go to a Dragon Boat Regatta, I always look at the other teams when they are racing and I am always amazed at all the different techniques that are on display. Not one team is the same. I have seen so many variations on how to paddle, I know there is no one right way. The main thing is that a team and all its paddlers are consistent with their technique and blend together as a team. There are always slight variations between the paddlers, but overall everyone is pretty much doing the same thing.

How is this done? Firstly, a coach or coaching team will decide on a technique to be used. Most coaches are often learning and looking for new ways to make the team go faster. So from season to season you will see changes in technique that can go from subtle to extreme.

Once a new technique is decided upon it is a matter of the Coach and the Team getting down to business and putting it into practice through purposeful training. This will all take time as new physical and mental pathways are developed by the paddlers. Some paddlers will adapt to the changes quicker than others. Often video footage will help a paddler see what they are doing compared to what they think they are doing. At times the changes are made quickly and other times the changes seem to take forever to come through. One way or another, the changes are made and the team is paddling with tne new technique. What you see at Regatta's is proof of this fact.

Paddling is often about a feeling, be it the connection with the water or about what you feel and believe when you paddle. I have always believed that if you can think, visualise and feel it, then you are well on the way to making the changes needed to adapt to a new paddling technique (or for that matter, anything you set your heart to).

So for those working through change, make of it what you can from the above story. I think there are a few nice metaphors there to work with.

The keywords being: Learning, Training, Mimicry and Believing.

Senior Mixed 500m Final - IDBF Dragon Boat World Champs - 200m to go - "The Break" - "It was insane, but it worked" - It's not about the Paddle – Prague/Racice - Day 4 (Sat 29 Aug 2009)

Saturday, May 10, 2014

On Intention - The Eye, Heart and Mind - StreetShooter (Thu 08 May 2014)

eljeiffel House (*) - Alexandria (Sun 04 May 2014)

StreetShooter (*) writes On Intent (*):
it’s very easy to adapt (*) the frame (*) to make a photo by moving but it’s more important to be where you are supposed to be and be using what you are supposed to be using because you want what your INTENT (*) wants to be as true to the EYE, HEART and MIND (*) as possible.
via May 8th, 2014 … Fuji X-Pro1 and 23mm May Be as Good as it Gets (*) by StreetShooter (*).

There was a rainbow (*) on the wall of the soon to be lounge room. I placed the camera on the wall and captured the photo above. I was interested to see how it came out. Must have placed the camera in the yellow part of the rainbow. Will experiment a bit more later ..

Sunday, May 6, 2012

On Obliquity - The Bullet Proof Musician (Sun 06 May 2012)

Joanne and Jenny (looking back) - Jungfrau / Switzerland (Wed 17 Aug 2005)

Dr. Noa Kageyama (*) writes (*) on obliquity (*):
See what happens when you focus more on making yourself happy with your performances, and being less concerned with trying to gauge what others may or may not think. Start small if need be, and in low-pressure situations to begin with, but then expand the experiment as you gain confidence and trust in yourself.
Well worth the read and something to remember.

Friday, May 2, 2014

On the Humanities - Robert Heinlein / AthanasiusKircher / Slashdot (Fri 02 May 2014)

Street Portrait - Barcelona (Tue 06 Aug 2013)

Robert Heinlein (*) is quoted (*):
Whatever our calling, whether we are scientists, engineers, poets, public servants, or parents, we all live in a complex, and ever-changing world, and all of us deserve what's in this toolbox: critical thinking skills; knowledge (*) of the past (*) and other cultures (*); an ability to work with and interpret numbers and statistics; access to the insights of great writers and artists; a willingness to experiment, to open up to change (*); and the ability to navigate ambiguity (*).
via An MIT Dean's Defense of the Humanities (*) by AthanasiusKircher (*).

Friday, July 17, 2015

Tagliatelle Bolognese 101 and The Known Unknown - Alexandria (Fri 17Jul 2015)

Plated Up - Fuel and Courage for 35km paddle tomorrow - Alexandria (Fri 17 Jul 2015)

Now we know what Pluto looks like after knowingly not knowing for quite a while now (a great read about the significance of this here at ribbonfarm ). So on a slight less significant level, here is what I know now, that I did not knowingly know back 13 months ago...

Just on 13 months ago I found a passion for cooking. A new kitchen and a little help from Michelle and I was on my way. One of the dishes Michelle suggested was a spaghetti bolognese.

I thought that would be an easy start, so went to Google to find a recipe, as you do. This is the one I liked the most from all the ones I read back then:

I liked the authenticity of ingredients, the correctness and approval from Bologna - a place we were heading to on the way to the World Club Crews in Ravenna a few months later.

I have cooked this recipe almost every second week for a year now. And all modesty aside (you know me), the one I cooked this last Monday was perfecto, with a hand and fingers rising from my mouth.

Indeed the recipe looked simple and my first efforts did not excit me that much and I thought to myself where was I going wrong? I have learnt that a recipe is just a starting point and that to make it work and indeed, great, like anything in life, you have to experiment, listen and learn from others, take risks, knowingly or unknowingly.

These are just some of the things I have learnt:

  • I tried different ingredients from different places and found the best ones.

  • Brown onions are much better than white onions, they help give you a nice brown sauce.

  • Finely cut the carrots and celery rather than coarsely cut - a lot of experimenting to work that one out. Your preference might be different, but finely cut works best for me.

  • The cheaper the cans of tinned diced tomatoes are, the better they are.

  • A couple of diced real tomatoes add so much to a couple of cheap tins of diced tomatoes.

  • You need a good can openner.

  • Best mince is not the best for a bolognese and that a 50-50 combination of best mince and normal mince is best - a little fat goes a long way in taste and texture. I found this one out by mistake, as my usual and preferred butcher had virtually run out of best mince that day, so I topped it up with the normal mince.

  • Browning and slightly burning the Pancetta on the pan base, also adds a browness and richness to the sauce. Just keep stirring it into the olive oil as you are browning it.

  • Only add the red wine (and again cheaper the better) after the mince has been browned. Then make sure to take the time to boil it down without a lid until 30% has boiled away.

  • As suggested in the article, a big thick pasta like tagliatelle is best. Beats spaghetti and even fettuccine by a long way.

  • A little olive oil in the pasta makes it less sticky and easy to handle when serving up (Thanks to Darren and his Mum for that one).

It has taken 13 months to work all this out and I am so pleased with what I have learnt. Feel like I could enter World Bolognese Champs mentioned in the article and give it pretty good shake.

So as New Horizons speeds past Pluto into the outer Solar System and beyond, to make more of the unknown known, I will continue my quest to know more, master and perfect what I don't already know about Tagliatelle Bolognese 101.

Ready to Go - Alexandria (Mon 13 Jul 2015)

Simmeringly Good - Alexandria (Mon 13 Jul 2015)

All done... - Alexandria (Fri 17 Jul 2015)