My word, it’s been a while. I’ve been rather busy with work, Welsh, and my bookkeeping studies, so I haven’t had an awful lot to post about. Perhaps I should mention one of my pet peeves at the moment: I wish people wouldn’t assume that the government has this magical…
Thought for the day – and perhaps someone can answer this one.
Do animals understand when they are pregnant? I was just looking at a photo of a very pregnant Manchester Terrier, and given how useless human beings are at knowing what’s going on with their own bodies, do dogs/cats/hippos etc understand that they’re pregnant, that there’s a foetus, an impending newborn? A quick Google search came up with a lot of opinion but very little in the way of a solid scientific answer. Answers on a postcard please.
Dw i’n mynd i fod tiwtor! I have my first paying client who wants me to tutor them in Welsh. I’m still learning myself, but I’m about to be embarking upon year 3 (Sylfaen) in my own studies, so I’m going to start teaching years 1 and 2 (Mynediad). I’ve…
I read a fabulous article today on the Harvard Business Review website, by Hugh McGuire (founder of Librivox). It’s all about how invasive the modern technological world is, how we’re hard wired to seek new information even if it’s just another cute cat video, and the benefits of settling down with a good book. My favourite snippet:
“What the brain is doing dictates how much or how little energy it consumes: when you are relaxing or staring out the window, your brain is “at rest,” and uses around 11 calories per hour. Focused reading for an hour will use up around 42 calories. But processing lots of new information takes around 65 calories per hour.”
I can recommend going and reading the article for yourself. It’s at https://hbr.org/2015/09/how-making-time-for-books-made-me-feel-less-busy.
Yesterday, I made my first ‘National Loaf’ as practice for when I start this wartime rations week. I’m rather surprised that it came out very tasty (especially with some jam on). I’m looking forward to trying it toasted, too. The recipe I used was taken from Lavender and Lovage’s blog…