Well, that was interesting, I have just been watching Nova about Forensic Science and how crime scenes become compromised and reporting that they are developing technologies which can counteract this. In Sweden they take a body and CT Scan it then they give it an MRI all without removing the body bag. From the results they can produce a reality picture of both the inside and outside of the body and do a virtual autopsy. At the same time, in North Carolina State University, they are using technology to photograph the crime scene with laser cameras after which they can create the scene digitally and view the whole area, from any angle they wish and continue to do so as long and as often as required enabling them to see what was there right at the beginning. The comment was that they are finally putting the science back in Forensic Science. The programme was called Forensics on Trial. They discussed the O.J. Simpson trial and how extremely compromised the scene became and how the defense was able to throw all the forensic evidence into a bad light. I forgot, they can also do 3D fingerprints now too.
A story from BC about a lovestruck elk. Apparently he developed an interest in a herd of cattle which he decided was his own and would toss any bulls he considered rivals. He would mount the cows aggressively and it became so well known that people would drive out to the farm to see the animal and his ‘herd’. It was causing traffic jams and hunters were using scopes to see what was going on so the farmer was concerned they might try and shoot the elk. He got conservation officers involved. In the end they had to tranquilise the animal, remove part of his rack (grow back every year) and move him some 65 Kms away. I wonder if that is far enough. Apparently hunting is not allowed in the area and seeing elk is very unusual anyway.
One of our Canadian news anchors took part in a video made by the members of the Stratford Shakespeare Festival group. They did a parody of Gagnam Style.
Its really quite amusing to watch. I love the tune and have even, kind of, danced to it a few times.
As you know, I have frequently stated I do not like pumpkin pie, but the picture of this one appealed to me and I know Thanksgiving is on the horizon for my friends in the US so I thought I would share this recipe from Cooking.com for a slightly different pie. It looks so good, it almost tempts me, almost. I will stick to my pumpkin soup though, thanks.
Apple Butter-Pumpkin Pie
Source: Cooking at a Glance - Pies & Pastries
Makes 8 servings
Apple butter lends its fruity flavor to this harvest pie. If you have pumpkin pie spice on hand, use 2 teaspoons of it in place of the cinnamon, ginger, and nutmeg called for in the recipe. To make the leaf decoration shown here, prepare pastry for a double-crust pie.
1 cup canned pumpkin
1 cup apple butter
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
One 5-ounce can evaporated milk (2/3 cup)
1/2 cup milk
Pastry for Single-Crust or Double-Crust Pie
whipped cream (optional)
Other necessary recipes:Basic Pie Pastry
In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a rotary beater or wire whisk till combined. Gradually stir in evaporated milk and milk; mix well.
Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp a high pastry edge or attach leaf-shaped cutouts. Pour pumpkin mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake about 25 minutes more, or till a knife inserted near center comes out clean. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator. If desired, serve with whipped cream.
Have a great day