PCR AND A DANCE IN THE MIND FIELD

PCR stands for “Polymerase Chain Reaction”, but it could just as well be “Polymerase Chain Revolution”.  I know that even those who do not work on DNA or molecular biology are aware that PCR is a tremendously powerful tool that influences many areas of our life.  Forensics is a classic example, when PCR is used not only to help a prosecutor’s case, but what I find even more fascinating, to prevent innocent people from paying for a crime they did not commit. Many people on death row have been released from prison thanks to one of the most elegant and surprisingly simple techniques in molecular biology. Through PCR, a specific segment of DNA is replicated over and over and over inside a tiny plastic tube. The ability to make a lot of DNA starting with a few molecules opened the doors to countless types of studies, from evolution to detection of genetic and infectious diseases. For biochemists, it is actually impossible to do research without PCR.  Taking our lab as an example, we use it almost on a daily basis, either to make precise alterations in bacterial genes, or to delete bacterial genes from the chromosome.  Without this technology, many of our experiments could not be performed, whereas others would take months instead of days, or even hours.

The genius behind the invention of PCR is Dr. Kary Mullis, who won the Chemistry Nobel Prize exactly twenty years ago, in 1993.  His own recollection of his scientific journey can be found in the fascinating (and at times controversial) book “Dancing Naked in the Mind Field”.

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“We were at mile marker 46.58 on Highway 128, and we were at the very edge of the dawn of the age of PCR. I could feel it”. (Dancing Naked in the Mind Field, page 7)

Phil and I happened to travel right through that highway several times last week, and we made sure to take the book with us so we could read it under the spell of that beautiful setting.

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“When you  get the hang of it, science, like everything else people do for a living, is pretty straightforward. You are in the business of solving puzzles. The way to approach a puzzle is to think about it for a while, look at all the facts you can find out about it, and then take a guess.  Propose a solution. The next step is to try your best to disprove your solution. Show that the pieces don’t fit together in the way  that you have proposed. If you can do that, then propose another solution.  And then do the same thing. Reality is a tricky little puzzle”.  (K. Mullis, Dancing Naked in the Mind Field, page 50).

Through my work, I had the chance to meet incredibly impressive people.  One such person was Joe Neilands, Phil’s PhD advisor from Berkeley.  The impact of Neilands on Phil’s scientific career and political views was huge. Even though Joe passed away many years ago, Phil always includes a picture of him in his talks, a well-deserved tribute to the man who discovered siderophores.  Siderophores (as I mentioned in the blog before)  are molecules that allow bacteria and other microorganisms to survive in a world where iron is virtually unavailable.   I knew that Kary Mullis was a PhD student in Neilands’ lab, in fact he was still around for a while when Phil joined the lab. I was thrilled to find out several references to his great mentor in the book.

“The lab in which I learned the most about life was presided over by Joe Neilands. (…) Joe Neilands made me aware of the present-day planet.  I already knew about the universe but had spent little time thinking about today and the people around me”. (Dancing Naked in the Mind Field, page 35).

Tomorrow will be a special day for us.  Kary Mullis will be in town to present a conference at our department, invited by Phil.  He will have lunch with graduate students, talk to faculty, and certainly fascinate us with his recollections of the discovery of PCR.   The talk is open to the public, so if you find yourself “in the neighborhood”, consider dropping by…    😉

NOTE ADDED AFTER PUBLICATION OF THIS POST:  Conference will be streamed live and open to the public, so if you want to listen to him, join us by clicking here (you can also watch it later, it will be saved on the site).

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I am so excited to finally meet him! I know it will be a great event for our department and a unique opportunity for graduate students to interact with someone who is not only brilliant, but is also not afraid to speak his own mind and to swim against the current, no matter how strong a current it is.

“The laws of science are demonstrable. They are not beliefs. When experiments in our century showed that Newton’s gravitational laws were not quite accurate, we changed the laws – despite Newton’s good name and holy grave in Cambridge. Relativity fits the facts better. This  is the way science has been done now for almost four centuries, and because of science – not religion or politics – even people like you and me can have possessions that only a hundred years ago kings would have gone to war to own. Scientific method should not be taken lightly”.  (Dancing Naked in the Mind Field, page 112).

ONE YEAR AGO: October 16: World Bread Day

TWO YEARS AGO: The US Listeria Outbreak 2011

THREE YEARS AGO: 36 Hour Sourdough Baguettes

FOUR YEARS AGO: October 16 is World Bread Day

APRICOT-RASPBERRY SORBET: A FAREWELL TO SUMMER

Every year I must prepare myself mentally for a cruel fate ahead: the end of the summer. Goodbye shorts and t-shirts, goodbye laying in the sun, goodbye golf (well, that could be a good thing for my fellow players). This year summer took too long to arrive and never got hot enough for my taste. I can only hope that winter will be equally wimpy. But, back to what matters, a recipe to put our ice cream maker to good use before storing it away.  Another production of my beloved husband, this sorbet was quite likely my favorite.

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APRICOT-RASPBERRY SORBET
(from the Bewitching Kitchen)

1 lb. fresh apricots
1 lb. fresh raspberries
1 cup water
3/4 cups sugar
1 ripe banana, cut in pieces

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Split the apricots in half, remove the pits, and cut each half into chunks. Combine the apricot and water in a saucepan and cook, covered, over medium heat, stirring occasionally. Heat until cooked through, about 10 minutes. Remove from the heat and stir in the sugar. Let the mixture cool to room temperature.
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Place the cooked apricots to the bowl of a food processor, add the raspberries and the banana, then puree the mixture until completely smooth. Taste and adjust the amount of sugar if necessary.  Cover and chill thoroughly in the refrigerator.
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Freeze the mixture in your ice cream maker.
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ENJOY!
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to print the recipe, click here

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Comments:  I shall hereby nominate my beloved husband the Master Sorbet Maker in our home.  He comes up with one great recipe after another, never afraid to improvise.

You’d think that a kitchen renovation could prevent him from coming up with this type of concoction, but far from that. If you paid attention to my last In My Kitchen post, you may have noticed the ice cream machine sitting at the counter during our chaotic hellnovation.   😉

A final note:  this is a very special blog post for me, as tomorrow we will be flying back home to our new kitchen!  Looking back,  I  can hardly believe I kept the Bewitching Kitchen going through it all…  It was a bit of a challenge, but here I am, almost crossing the finish line.

 

ONE YEAR AGO: Marcela’s Salpicon

TWO YEARS AGO: Pork Kebabs

THREE YEARS AGO: Fondant au Chocolat

FOUR YEARS AGO: Got Spinach? Have a salad!

IN MY KITCHEN: OCTOBER 2013

Don’t get all excited, folks, this post is not about the renovated kitchen, we are not quite there yet.  But I have a few things to share with you, joining the fun virtual event hosted by Celia, from Fig Jam and Lime Cordial.

In our kitchen…

composite1Health Warrior Chia Bars!  I first learned about them through Joanne, from Eats Well with Others.  She is a long distance runner, super-fit Md/PhD student who recently reviewed these high-protein, low sugar bars.  They come in plenty of flavors, her favorite was coconut which is the one I tried first.  I had to order  online because our grocery stores in town don’t carry them, but I hope at some point they will.  They are delicious! I have one as my breakfast every day.

In our kitchen…

composite4Hatch Pepper Cheese!  You probably know that Hatch chiles are pretty hot right now (pun intended). Lots of bloggers rave about their wonderful taste.  These peppers are  not that easy to find in some parts of the US, but here in Kansas we are lucky to have them often at the grocery store.  This cheese won my heart!  A mild, soft cheese, with a nice heat of these special peppers in every bite.  Awesome!

in our kitchen…  Gifts from special friends…

temperoFrom our dear friend Gabi, a special spice mix from Brazil, called “Tempero Baiano”, that she uses to season pork cutlets, chicken, beef.  The name refers to the state of origin, Bahia, famous for its cooking with a heavy African influence.   I haven’t used it yet, it’s been waiting for our kitchen to be functional.
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pepperFrom my former husband,  a jar of peppers that, according to him, are THE authentic pepper to use in dishes like Hungarian paprikash, which is a recipe his Mom cooks like no one else.  Fond memories of the many outstanding meals I’ve had at his parents’ home decades ago.

composite3From my friend Cindy,  a cool gadget to hold recipe printouts… sexy red, the way I like it!  The little ball is a strong magnet, so the page stays up over your counter top, easy to read.

In our kitchen…

Gifts I bought for myself….  in anticipation of our new kitchen, I could not resist getting a few things that popped up on sales here and there.

bowlsThis set of bowls were too cute to pass… I love their size, perfect for serving nuts, olives, dips, for dinner parties.  They are happy. They make me smile…
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knivesA set of stainless steel coated knives in all sorts of shapes and colors, a great deal from One Kings Lane.   I find their stuff for the most part terribly expensive, but these knives were quite affordable, so I brought them to our kitchen. They are still in the box, to avoid getting all dusty like everything else in our home.  😉

And speaking of dust,  let me share a few photos of our renovation, in pictures taken in the past couple of weeks.

In our kitchen, chaos before bliss…

Our cabinets are going through a total make-over!  A carpenter built new doors in a more modern style. This double picture shows one such new door, as we study a color composition for the frame, and the crown molding installed a day later.

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The central counter top will be bigger, and the black granite will be gone, replaced by a lighter alternative. A stone from Brazil will take the center spot of our new kitchen…  How cool is that?   This change allowed us to build one extra cabinet for (much-needed) storage.

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Take a look at the cute storage space for baking sheets and cutting boards, love it!

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This wall has the gas line installed, and all the electrical wiring in place, waiting for the new fridge, range (be still my heart, it is going to be awesome!), and the venting hood.  I stare at this empty wall and dream…
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And now, time for a message from our four-legged friends!

Renovations can be very stressful, but some folks don’t seem to mind it that much.  Oscar, for instance, finds that a rug rolled all the way underneath the table is a lot more convenient to rest his long legs while waiting for a treat or two.

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And Chief, looking mighty good for his age, thinks the new floor halfway installed in the kitchen matches his fur very well, and gives a nice bounce to his favorite toy. Two old paws up for the renovation!

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Buck is quite fond of his new spot in the dining room.  “Daddy is so nice!  He is always ready to give me some goodies….”
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“With Mom it’s a different story, I need to endure a lot of hugging to get the treats I deserve…”composite6

Oscar has a different opinion on the subject:

“Hugging?  I should be so lucky!
I have to sing my lungs out to get ANYTHING!  Don’t believe me?
Click here…

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I hope you had fun with the little tour of our kitchen.  We are still on the road, so  I might have a bit of trouble answering to comments and visiting blogs. But, these too shall pass…  😉
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ONE YEAR AGO: Bourbon and Molasses Glazed Pork Tenderloin

TWO YEARS AGO: Crimson and Cream Turkey Chili

THREE YEARS AGO: Taking a break from the nano-kitchen

FOUR YEARS AGO: Chocolate Chip Cookies

A SIMPLE DINNER

At the height of our kitchen renovation, dinner preparation must be kept as simple as possible. Our favorite approach is to cook the main dish on the outside grill and then pick one side dish that can be prepared on the single-burner induction cooktop. This dinner turned out particularly nice, so I must remember this combination of fish and veggies for the future.  That future that shall bring our kitchen back in all its glory!

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I was not sure I should even include a recipe for the fish, because it is so simple.  It is our default way to grill both salmon and steelhead trout. The spice mix from Penzey’s (or from Spice House) is a favorite of ours, we always have it in our pantry. Or what used to be our pantry, right now our spices are a lot harder to find…  😉

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GRILLED STEELHEAD TROUT
(from the Bewitching Kitchen)

1 filet of steelhead trout, with skin on
2 Tbsp olive oil
juice of 1 lemon
1/2 tsp Southwest Seasoning
salt to taste

Rinse the filet of fish, pat it completely dry with paper towels.  Place over aluminum foil, with the skin side down.

In a small bowl, mix the olive oil, lemon juice, spice mix, and a little salt.   Brush all over the fish.

Grill to medium-rare.
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ENJOY!
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to print the recipe, click here
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The zucchini was prepared more or less according to a recipe I blogged about years ago that I make all the time.  However, instead of regular, slivered almonds, I used Marcona almonds, and left them whole.  These almonds are amazing, I advise anyone to go the extra mile to buy them.  They are moist, tender, intensely flavored.

While I was making dinner, Phil asked if I’d like him to prepare a little Mexican-Caprese to add to our meal…  Would any wife in her right mind say NO to that?  😉

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More about this delicious salad can be found in the guest post written by Phil 4 years ago, Avocado Three Ways

As this post is published, we will be away on a business trip.  If all goes according to plan, by the time we come back our home will be 95% ready.  The floors should be sanded and finished, cabinets done, maybe even all appliances installed. I can hardly wait to open our front door around midnight on October 13th. It will be like an episode of “Restaurant Impossible”. ” Ready to see your new kitchen? Open your eyes… “   😉

ONE YEAR AGO: Brown Butter Tomato Salad

TWO YEARS AGO:  Spelt and Cornmeal Rolls

THREE YEARS AGO: Roasted Potato and Olive Focaccia

FOUR YEARS AGO: Multigrain Bread Extraordinaire