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o knew that they wanted help as there was always a constant chant of can you hold a review session whenever an exam came up i often would hold a specially scheduled review session while in the back of my mind thinking wasn t that what office hours should have been for and then last year it clicked students desperately want to go to review sessions but most couldn t care less about office hours a quick e mail to my dean confirmed that there is no requirement to actually call office hours office hours and an idea was born i no longer hold four office hours a week instead i hold four hours worth of review sessions each week i hold the review sessions in the lab i teach my courses in scatter the hours through the week to minimize scheduling conflicts and publish the hours on my syllabus i also don t just sit there and wait for student questions each week i come with prepared slides that list what i can go over that day e g what i think are tough topics a few new things to talk about e g a preview of material to come or another example of something we ve talked about and a set of test like questions from the prior weeks content aimed at promoting discussion of core topics i then ask the students what they want to do and we go from there the weekly review sessions have been a huge hit for the primary class i teach majors biology i had four students attend during the first week of the semester i ve never had students come to office hours during the first week to ask about anything other than enrollment issues in the third week i had seven students attend even though i had cancelled both review sessions due to being off campus and only announced that i would be holding one an hour before it was scheduled to start and last week i had 14 students show up this week i haven t even held all the review sessions yet and i ve already had 13 students show up in the first four weeks of the semester i had more students come to my review sessions than i typically have come to my office hours in an entire semester the students are active and engaged most stay for the entire time asking me questions and working on my sample questions i m also getting lots of positive feedback these are really helping prof radagast and as an added bonus since i hold the review sessions in the lab room students know that they can use the review sessions to give themselves extra time to look at lab specimens if they need it one challenge to this concept is that the review sessions must be specialized for each class so i had to split up my office hours to target each class i teach luckily i only teach two separate courses and i ve made it clear that i m happy to schedule office appointments for anyone who can t make the review sessions for their class it s not ideal but the extra attendance and engagement by the students make it worth it i think there are three interacting factors that contribute to the success of the review sessions the name students think about office hours in a completely different light than they do review sessions the location instead of walking into my office and interrupting me while i m doing some probably meaningless but important looking task students instead walk into a room designed for teaching and see me sitting at the front doing nothing but waiting for them to arrive 1 the preparation while students end up asking me lots of questions at the start of each session i usually just get blank stares having a few slides prepared with sample test questions extra content and a list of what i think is tough helps break the ice and get the session going the sample exam questions are especially liked and much of our time has been spent going over them as an added bonus i m enjoying the time much more instead of guiltily doing administrivia during office hours i m now interacting with my students and helping them learn the content which is after all why i m here 1 or more likely they re waiting at the lab door and see me rushing from my office to the lab 15 seconds before the review session is scheduled to start posted by radagast at 9 43 am no comments email this blogthis share to x share to facebook share to pinterest labels teaching sunday september 26 2010 plum frozen yogurt it s hot here in southern california this weekend 1 and thus on friday i broke out our ice cream maker and made some plum frozen yogurt friends have told me that they haven t had much luck making frozen yogurt at home as they find it tough to get the yogurt strongly flavored enough with the bits of fruit they add i ve never had that problem with this recipe by adding more plum than yogurt this frozen yogurt ends up filled with plummy goodness peppered with blended bits of purple skin and small chunks of plum this is my favorite homemade frozen yogurt recipe and it makes an excellent refreshing snack or dessert this recipe requires an ice cream maker for more background on home ice cream makers see this post 6 plums 3 to 3 1 2 cups coarsely chopped 1 3 4 cups whole milk plain yogurt unsweetened 3 4 1 cup sugar 1 remove the pits from all 6 plums leaving the skin on 2 peel the skin off one of the plums saving the skin for step 3 finely chop the rest of the plum you should have about 1 2 cup and set aside these plum pieces will be added to the frozen yogurt as it freezes in step 5 read more posted by radagast at 4 20 pm no comments email this blogthis share to x share to facebook share to pinterest labels cooking dessert recipe saturday september 25 2010 who knew paperboy was based on real life while i teach my favorite course on friday i m basically in the classroom prepping teaching or cleaning up all day long so come 5 00 i was exceptionally happy to be able to head home and also exceptionally wiped out unfortunately though i didn t know that a video game was awaiting me on my street as soon as i turned onto my street i had to slam on the brakes thanks to two dog owners who were chatting while wrangling their large dogs into the open door of their suv said dogs were on leashes but extended into the center of the road after realizing that said dog owners weren t going to get their dogs into the suv anytime soon i moved into the opposite lane to drive past the dogs immediately after passing the dogs a young teen on a bike rode out from between two cars in front of me and slowly crossed the road shortly thereafter a woman closed her car trunk while carrying a large bag of groceries without looking she crossed the street right in front of me sadly there wasn t a baguette or bundle of celery sticking out of the grocery bag after avoiding the woman and now going extremely slowly i noticed a squirrel a few yards ahead of me on the side of the road the squirrel darted out into the road as i approached luckily the squirrel thought better of it and darted back as i neared home i saw a teenager on a skateboard riding down the sidewalk next to a child on a bike said child was clearly just learning how to ride a bicycle the pair slowly wobbled forward reaching our driveway just as i was ready to turn into it amazingly nothing happened when i parked posted by radagast at 10 28 am no comments email this blogthis share to x share to facebook share to pinterest labels fun humor monday september 20 2010 cheese in the past few years my so and i have been bitten by the artisan cheese bug we started out sampling the cheeses at trader joe s buying basque shepherd s cheese at trader joe s was probably the seminal event in our cheese eating lives our friends have learned of our addiction to cheeses and so for my birthday a few friends went to a cheese store and bought me a selection of cheeses that i d never tried before clockwise from upper left beemster extra old holland cow lagrein italy cow humbolt fog california goat and cashel blue ireland cow we broke out the cheeses the day before yesterday serving them with good bread almonds and honey since i know my friends are dying to know how these tasted here s a quick summary note that i m no cheese expert so if you re looking for good descriptions i d suggest you try another source beemster extra old this is an aged cow s milk gouda from holland it s hard to see in the picture but the cheese is studded with crystals and thus is fairly showy we ve had some aged goudas in the past that were so strong that they were best used for cooking eating them raw even with bread and or honey proved unsatisfactory this gouda however is a perfect eating cheese it s filled with good aged flavor it s caramelly yet savory but is mild enough that it s great all by itself or with a piece of bread lagrein this is a cow s milk cheese from italy made by the mila co op the cheese is bathed in red wine and spices and has a very distinctive purplish rind and oddly enough it tastes just like a good salami i found this cheese to be perfect all by itself eating it with bread or other sides overwhelmed the moderate flavor which i wanted to savor all by itself humbolt fog front and lagrein back humbolt fog this is a classic california aged goat milk cheese which i m embarrassed to say that i hadn t tried before this tasting i m a sucker for ash layers i ve loved the morbier i ve tried but the ash seems like it s just for show i didn t notice much of a flavor difference around the ash the cheese itself is a delicious melding of two distinct flavors the gooey outer region has a savory pungent taste with an almost blue flavor from the rind while the center has a milder tangy goat cheese flavor and since the two flavors are spatially separated you can decide for yourself which flavor s you ll get in any given bite we both loved this cheese and we ate the entire chunk in just one sitting the cheese reminded us of le chevrot though the outer gooey portion of le chevrot we ve eaten has been stronger in flavor cashel blue this is a cow s milk blue cheese from ireland until a few years ago i disliked blue cheese the classic blue flavor just turned me off but i kept trying them and my first favorite was roaring forties which i had at the cube in los angeles my favorite cheese restaurant cashel blue reminds me a lot of roaring forties it s a creamy blue and was just delicious on bread either by itself or with a dab of honey i don t have a lot of experience eating blues so can t say much more than i liked it the cheeses made for an absolutely delicious meal thanks for the present posted by radagast at 6 00 am no comments email this blogthis share to x share to facebook share to pinterest labels cheese food sunday september 19 2010 follow a chemical oceanographer a good friend of mine just started a post doc at woods hole oceanographic institution and for his first week at work they decided to throw him on a month long cruise aboard the rv atlantis he s blogging about his adventures over at the daily bucket image by steven beaupre if you ve ever wondered what it s like to live and work aboard a research ship sampling water from the depths to analyze for carbon isotope composition now s your chance posted by radagast at 4 30 am no comments email this blogthis share to x share to facebook share to pinterest labels blogging biology chemistry research saturday september 18 2010 homemade chicken pot pie my so and i almost never roast meat but recently we ended up getting two chickens for free so we roasted them and served them with a delicious gravy by the time a week had gone by we d already made a number of delicious chicken sandwiches so were excitedly looking for another way to use the leftovers enter chicken pot pie before we made this i was never a fan of pot pies in fact i ll admit to having to be dragged kicking and screaming into cooking this but then i went back for thirds in my defense most of the pot pies i ve had were either frozen vegetables and bland chicken in a sauce that tasted like unseasoned flour topped with cardboard or were salt fests with mushy tops crust this is essentially a three quarters batch of my standard pie crust recipe made without sugar 1 7 8 cups white flour 1 3 4 cups plus 2 tablespoons 3 4 teaspoon salt 12 tablespoons 1 1 2 sticks unsalted butter 1 4 cup plus 1 tablespoon cold water filling 3 cups cooked chicken coarsely chopped we used a mix of dark and light meat 1 2 pound frozen corn defrosted 8 tablespoons 1 stick unsalted butter reduce salt added if using salted butter 4 medium carrots peeled and chopped 2 medium onions peeled and coarsely chopped 3 medium cloves garlic peeled and minced or pressed with a garlic press 1 2 cup flour 2 cups chicken stock we used homemade 1 2 cup heavy cream 1 cup milk 1 1 4 teaspoons kosher salt plus more to taste we added probably 1 4 teaspoon more pinch cayenne pepper 1 4 teaspoon ground black pepper to cook this recipe you ll need to sautee the vegetables make the white sauce make the pie crust and then bake the dish try to time everything so that the pie crust has been chilled for at least a few minutes and the vegetables are finished sauteeing by the time the white sauce is finished read more posted by radagast at 2 41 pm no comments email this blogthis share to x share to facebook share to pinterest labels cooking recipe thursday may 20 2010 relatively easy to make crusty peasant loaf one of my favorite features of writing here on rhosgobel has always been my recipe blogging of the week posts through that little feature my so and i have posted more than 110 different recipes while i make no promises about continuing to post one recipe a week i am happy to return to recipe blogging with the following bread recipe while i ve always enjoyed baking bread the amount of work entailed in making a good loaf relegated bread baking to days when i had lots of free time my favorite artisan bread baking book is hamelman s bread it has incredibly detailed recipes and descriptions of techniques that allowed me to make a few loaves of delicious ciabatta however said ciabatta also took me much work across two days and thus my so and i found ourselves frequenting our local bakery whenever we wanted bread that all changed when a friend introduced me to a new book artisan bread in five minutes a day i was extremely skeptical at first as i m always suspicious of recipes books and cooks that promise that home cooked old world taste in two minutes flat and 20 off if you order in the next 5 minutes 1 however after a few failed attempts i was able to modify the technique introduced in the book to make a surprisingly good peasant loaf with a minimal amount of work here s the basic outline of the technique mix the ingredients in a large container and allow to rise for three hours at room temperature put the risen dough in the fridge and refrigerate at least overnight though it can hold for up to two or three weeks take the dough out of the fridge pull out as much dough as you want to use that day roughly shape it and let it rise for about two hours folding it after the first 20 minutes bake for 40 minutes and let cool until read...