Archive | July 2014

Pillinger Point

Pillinger Point, overlooking Endeavour Crater, Mars.

Pillinger Point, overlooking Endeavour Crater, Mars.

I look at various NASA websites regularly, and one set of missions on which I’m particularly keen are those currently operating on Mars. Of the two indomitable Mars Exploration Rovers, launched in June and July 2003, and both landed in January 2004, and only supposed to have a mission life of 90 sols (a sol is a Martian day, just a tad longer than ours at 24 hours and 39 minutes), Opportunity is still going. And then of course there’s the amazing Curiosity rover, launched in November 2011 and landed on Mars in August 2012. I got up very early to watch the landing live on the NASA webstream, and it was so exciting, learning that it had landed successfully after the complex landing procedure that involved the never-before used sky crane. My heart was in my mouth for a goodly while—but I bet that was nothing compared to what the project scientists were experiencing. I have also taken part in the citizen science project to classify (tag) images sent back to earth by Opportunity and its now sadly non-operational partner, Spirit.

I think part of the reason I am fascinated by Mars is that it is a desert planet, and I love deserts. Many of the photos in the Tag Mars citizen science project show a beautiful, desolate landscape, though occasionally you can see a dust devil caught as it passed by, or see the ripples of sand cut through by the rovers’ tracks. They could easily be the deserts in which I have worked in the Middle East. So familiar, and yet so other-worldly.

I checked recently on the progress of Curiosity and saw on 24 June it had taken a photo from a spot named Pillinger Point, overlooking Endeavour Crater. The brief text mentioned it was named after Professor Colin Pillinger, who died in May this year.

Professor Colin Pillinger.

Professor Colin Pillinger (9 May 1943—7 May 2014).

Colin Pillinger was a British planetary scientist and one of the driving forces behind the Beagle 2 mission to Mars. Sadly that mission was not a success. Like Spirit, it too was launched in June 2003, but although it was deployed from the ‘mother ship’ for landing on Christmas Day 2003, communication was lost, and with it, the mission. I remember seeing footage of Professor Pillinger announcing that Beagle 2 was lost, and how absolutely destroyed he seemed. All those years of hard work, all that hope, all that potential for science, lost in a few moments.

Today there is a lovely piece on the BBC website about this photo and the naming of a topographic feature on Mars after Prof. Pillinger. It is written by Steve Squyres of NASA, who worked on the Spirit and Opportunity rovers and became a good friend of Prof. Pillinger’s. It’s a very touching tribute.

(Ahoy there mateys: I love too that Beagle 2 was named after the vessel, HMS Beagle, on which Charles Darwin conducted his historic and world-changing research; Endeavour Crater is named after the bark, HMS Endeavour, on which Captain Cook undertook his voyage of discovery to the southern hemisphere.)

Focaccia with rosemary and sea salt

I’m on a bit of a bread making spree, mainly because Chap bought some live yeast for me the other day for the Sturminster Newton Mill flour and I need to use it all up as it has a limited fridge life.

I decided to make some focaccia, using a BBC recipe by Lesley Waters, the first one I came to on a google search. This recipe makes two large focaccias.

Ingredients
30 g/1 oz fresh yeast
½ tsp sugar
600 ml/1 pint 2 fl oz warm water
4 tbsp olive oil, plus extra for oiling
680 g/1½ lb strong white flour, plus extra for dusting
2 tsp salt
2 tbsp olive oil
1½ tsp coarse salt
leaves from 3-4 rosemary sprigs

Preparation method
Mix the yeast with the sugar in a small bowl for about 30 seconds, until the yeast becomes liquid.

Live yeast and sugar when I've just started to mix them.

Live yeast and sugar when I’ve just started to mix them.

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Thirty seconds of stirring and it magically becomes liquid!

Stir in two-thirds of the water and the olive oil.
In a large bowl stir together the flour and the salt. Pour the yeast mixture into the flour and salt along with some of the remaining water, if needed. Mix with a wooden spoon and bring together to form a soft dough.

Flour, salt, oil, yeast and water mix.

Flour, salt, oil, yeast and water mix.

Ready to turn out and knead.

Ready to turn out and knead.

Add more water if the dough is a bit dry. (I found I didn’t need to add any extra – the original 400 ml is plenty).

Turn the dough out onto a lightly floured surface and knead for ten minutes until smooth and elastic.

After kneading, ready for proving.

After kneading, ready for proving.

Place the dough into a large, lightly oiled bowl. Cover with cling film or a damp cloth and leave in a warm place to prove (rise) for about 1½ hours until doubled in size.

After 1 hours of proving over our storage heater.

After proving.

Preheat the oven to 220C/400F/Gas 7.
When the dough has risen, knead it again for about five minutes on a clean floured work surface to ‘knock it back’.
Shape the dough into two rough circles (I did rounded rectangular shapes because that’s what fitted my baking sheets). Place the circles (shaped dough) onto two baking sheets, cover with a clean, damp cloth and allow to prove (rise) until double their original size (about 10-15 minutes).

When the dough has risen, use your fingertips to form dimples in the dough. Brush with the olive oil and sprinkle with the salt and rosemary leaves. (I used dried ones I collected and chopped last year; fresh are even better!)

Transfer the baking sheets to the oven and bake for ten minutes.
Reduce the heat to 190C/375F/Gas 5 and bake for a further 15-20 minutes until the loaves are golden and cooked through. If you like, you can spray the bread with water (using a mister) once or twice during baking so that it ‘steams’ in the oven.
When baked, turn out onto a wire rack to cool slightly. The focaccia is best eaten on the day it is made.

Ready to eat, with dried rosemary sprigs and sea salt.

Cooling and ready to eat, with dried rosemary sprigs and sea salt.

In the version above I have reduced the cooking time given in the original recipe as my focaccia were done after 30 mins total cooking, and I didn’t bother with the misting. They freeze really well.

Yum!

Yum!