Tag Seeds
Low Seeded Life Lessons
If you’ve been anywhere near a TV set, radio, computer, or newspaper where they recognize college basketball as news, then you’ve heard about the big upset in the NCAA tournament last week. You’ll hear about here (read about it here?) too. But just for a little.
For the first time a number 16 (aka lowest regional) seed beat a number one regional seed. All the news outlets told that part of the story to everybody reading or listening. As impressive as that is there are some important things they left out that the underdog in question should be proud of or at least include in their press releases.
Everyone in America can probably tell you that before this momentous occasion, the number one seeds had gone 135-0 in these first round games against number 16 seeds. Nobody mentioned that was the first time that happened in the 79 year history of the tournament. One can argue that there have not been 16 seeds for all those years. For the first 12 years there were only 8 teams invited to play in the tournament. The current four region, 64 team, 4 round format (excluding the 4 team preliminary play-in round) was initiated in 1985. Even so, that’s been 33 years, over 50% longer than most of the kids playing in the tournament have been alive.
The other thing everybody has mentioned is that the number one regional seed that lost was also the number one seed in the tournament, or the team determined to be the best in the field of 64 entering four round play. Nobody has mentioned that the number 16 seed that beat them so handily was the 63rd in the tournament, or the second worst of those 64 teams. (It almost makes you wish they were just a wee bit worse!)
There is one more thing the news people have been remiss in reporting. Everybody together now, name the school that lost that historic game. That’s right. Virginia. Technically the University of Virginia. Now, just as quickly, name the school that won. That’s ok, you can have a minute to think about that. Now that a few days have gone by you might need to refresh your memory. If you checked the headlines or listened to the reporters you might recall it was UMBC. And that stands for? Go ahead and take another minute. That’s right, the University of Maryland, Baltimore County.
So what’s the moral of the story? Keep working. No matter how long the odds, sometimes the dark horse wins. Don’t worry if the experts downplay your accomplishments. You know what you’ve done with what you were given to do it. And yes, you done good. (As they say.) And finally, even though nobody else may know who you are, what you do matters and that will always be remembered.
See, even in ongoing madness you can find some of life’s lessons learned. But then, it is supposed to be a college tournament.
Oil’s Well that Ends Well
There’s a new ad on TV for Country Crock margarine that makes note of that it is made from plants. I never thought about it that way but, yes, margarine is made from plants in that it is made from some vegetable oil and indeed, vegetables are plants.
Now this revelation didn’t have much of an impact on my life. (And to be honest, neither did the ad but I really can’t bad mouth ads much more in these posts as most of you know that advertising is my daughter’s bread and butter and that it’s probably ad money that will determine if my retirement village (and/or nursing home) will have an all-season pool and hot tub. (Probably not the nursing home.) In fact, I basically put it out of my mind as soon as that ad gave way to the next ad when uppermost in my mind was how many ads until the show comes back on.) (But, as so often, I digress.)
I really hadn’t thought at all about margarines and oils coming from plants until I was cleaning the kitchen counters and took a good look at the array of oils hanging out next to the stove. A couple of olives, a corn, a canola, a nondescript vegetable, a few favored with basil, thyme or some other herb, and one in an unlabeled bottle that I didn’t even remember pouring or flavoring. (Tasting it didn’t help much so it became the one eventually discarded making me feel good about having undertaken that whole particular chore.) But all that did make me think about where all these oils come from.
Olive and corn are pretty self-explanatory. But what is a canola? And just what vegetables are in vegetable oil? Since I also as so often have that kind of time, I looked them up. Canola is kind of scary in that it’s a genetic manipulation of rapeseed and those aren’t the kind of words you want in a sentence describing what ingredients you used in supper. Vegetable oil has no standard makeup but most have palm oil. Coconuts come from palm trees so where does palm oil come from? Apparently from a palm tree that doesn’t grow from a coconut which technical grows up to be a coconut tree.
Once I was done with the oils and moved onto the spices it didn’t get any better starting with old fashioned pepper. I have black, pink, and white. It seems that two of the three, black and white, come from the same plant which also gives us green and red (but not the red pepper that ends up as crushed red pepper – that’s a chilI which are the source of the peppers you slice, stuff, or otherwise turn into or in to tasty meals). The pink is some other plant all together. I got pretty confused by then and forgot what plant but I figured I really didn’t need to know.
Seeds opened up a whole new can of confusion. For instance, did you know about the caraway seed? It’s also know as Meridian Fennel and Persian Cumin, two spices that taste nothing alike. And it’s a relative of parsley even though they don’t look alike. But cilantro which grows from coriander seed does look like parsley but they aren’t related. Who know?
The whole thing made me happy I mostly stay out of that corner of the kitchen when I’m not cooking.
That’s what I think. Really. How ’bout you?
Seven Days
There are seven days until Spring! Yes, we know it snowed overnight. Yes, we know the temperature fell to about eight degrees this morning. Yes, we know that the northern half of the United States still looks like it’s in the Ice Age. The good news is that we really still are in the most recent Ice Age and regardless of what it looks like outside, Spring will be here in seven days! Hey, forgive us if we want to be a little fanatical about it. You try hanging out in a freezer for five months and not go a little stir crazy.
Even with the new snow and single digit air temperatures there are signs that Spring really is coming. Locally we actually had a day with the air temperatures higher than sixty degrees! Now that we are finally getting some warmer days along with the colder nights, sap is running to make our real maple syrup. Trees are budding out. Crocuses are starting to push their way through where the soil isn’t completely frozen. Stores have given up on St. Patrick’s Day decorations and expanded the Easter displays. Daylight Saving Time is in place in the places that observe Daylight Saving Time. And non-fat people are starting to wear shorts. (Ok, so most of them are Mr. Machos trying to prove that they still have the legs of a high school football star – they don’t – but it’s still a sign of Spring.)
What will you do to see that Spring is welcome at your place next week? We have a few suggestions.
- Open a window, open a door, let some fresh air in the house. It might be cold fresh air but you’ll feel fresher for it.
- Buy some fresh flowers. (No, fresh is not necessarily going to be the theme. It’s just a coincidence.) Find a vase, a ribbon, and a place of honor and see Spring bloom before you.
- Women, buy new espadrilles. Men, new boat shoes. When the Spring rains come do your imitation of Debbie Reynolds and/or Gene Kelley and put those new shoes to work.
- Buy a hat. Both of you.
- Put the top down, open the sun roof, or crank down the windows on your way to work tomorrow. Don’t worry if it’s still not the warmest day of the year so far. We’ve gone topless in snow squalls and lived to tell about it.
- Go fly a kite.
- Make this year’s resolutions.
- Grow something from seed. Flower, herb, veggie. When you are harvesting it later this year you’ll remember that you started it all yourself.
- Eat something outside. It could be a full meal of yours that you have prepared. It could be from a food truck that you wonder how they prepared that in there. It could be a hot dog on a stick. Get outside and let your memory recall all of last year’s al fresco moments while you get ready for this year’s.
That should take about a week and before you know it you’ll be getting ready for summer. But that’s a post for a different day.
Now, that’s what we think. Really. How ‘bout you?