Saturday, July 31, 2010

A Fragment of Sulpicia I

As promised, I translated the first of Sulpicia I's cycle of six poems. It is my favorite and in my opinion the most interesting. I have played around with some of the typical interpretation, but I think that I am sticking fairly close to the Latin. However, if I did torture some part of the translation I am happy to be corrected or to debate the point.

In this poem, Sulpicia introduces Cerinthus, both as her lover and as the theme which will unite her poetry, although she does not name him.

Sulpicia Elegedia I (1)
[Tibulli Lib. III XIII=IV. VII]
Tandam venit amor, qualem texisse pudori, quam nudasse alicui sit mihi fama magis. exorata meis illum Cytherea Camenis attulit in nostrum deposuitque sinum.
exoluit promissa Venus: mea gaudia narret,
dicetur si quis non habuisse sua.

non ego signatis quicquam mandare tabellis
me legat ut (2) nemo quam meus ante, velim,
sed becasse iuuat, uultus componere famae taedet: cum digno digna fuisse ferar.

At last love has come, [love] of the sort which
rumor that it might have been covered up by someone
would have been more shameful to me than if it were exposed.
Having been persuaded by my Muses (3),
the Cytherian (4) brought him and deposited [him] in my lap.
He released Venus from her promise: she may recount my joy
if anyone might be said to to have had her [joy].
I would not wish to commit anything in a sealed tablet
in order that no one might read me before my [love],
but it delights me to offend (5); it is tiresome to compose my visage for the sake of rumor
I should be deemed worthy to have been with a worthy man (6).

Dinner with my family went a little longer than I expected tonight, so I do not have the time to do the extensive commentary that I originally intended. Maybe that will be my next. Hopefully the endnotes will help explain. I wanted to do a translation that was literal, but still poetic (which is why I added words in brackets). Enjoy!

Endnotes:
  1. From Minor Authors of the Corpus Tibullianum. e.d. John Yardly. Bryn Mawr, PA: Bryn Mawr Commentaries, 1992. I also made reference to Anne Mahoney's notes on the Perseus entry of Sulpicia as well as to the electronic Allen and Greenough. As a random sidenote, I tried to use my copy of Allen and Greenough, but although I have the wonderful 1903 edition that I bought for $5 at a booksale, it is so imbued with dust that I had an allergy attack trying to use it and switched to the electronic version.
  2. I used Yardly version of the text, which for reference is different than the text on the Persus entry of Sulpicia, in that the line 8 reads: "ne legat id nemo quam meum ante, velim." For the textual scholars out there, I am not well schooled in picking one text over another, so I just picked the one I liked better.
  3. From Anne Mahoney's notes (and my Latin Love Elegy Class), I gather that these are Italian goddesses or demi-goddesses that were, like the muses, associated with music, and were later blended into the Greek tradition of the Muses.
  4. From Anne Mahoney's notes, Venus was referred to as Cytherea because she was born on the island of Cythera in some mythic traditions. In others, she was born out of the foam of the castrated parts of Ouranous falling into the sea.
  5. This word means "offend" (as in to offend a person) but also means to "sin." I thought "sin" sounded too religious, when it was really more of the idea of a severe social transgression. The term may be interpreted both as a sexual innuendo and as the return to the idea of the liberation of an incendiary rumor.
  6. This last line is kind of a pun. It is difficult to render in English and I may not have translated it properly. "Dignus" which I translated as worthy to try and make the pun work is the term that would be used in Rome to describe a proper Roman gentleman, but also would only be applied to a Roman nobleman. The following ideas appear in this line: A) Sulpicia is a noblewoman, B) Cerinthus is a nobleman, C) Sulpicia is a worthy woman because she made a worthy choice of lovers, however social convention does not see her this way, and prevents her from being a "proper lady" because she kissed and told.

Aesthetic Changes

Sorry for the extreme aesthetic shifts taking place over the past few days. I realized that if I am going to work on designing websites, even a small one like Don't Tell Betsy!, I should show some skill level designing my own page. Thus far, I still dislike the vibe coming off of Fragments of Sulpicia (III). I would love to have a website that demonstrates the aesthetic of her poetry: accessible vocabulary strung together in nuanced syntax with hidden jokes an innuendo. I'm still working on achieving that feel.

Part of my new goal in my year off is to use my time more efficiently and create a stable schedule (despite my hours at work being anything but normal). One of the things I'm planning on doing is at least 6 hours a week of each Latin and Greek. Although I had intended to first translate Seneca, I need motivation so my plan is to write my own translations of Sulpicia (I) and post them for all to enjoy (possibly with commentary). I will also probably post them on my classics blog, Platonic Psychology, which I have also recently remodeled.

I am still working; coding languages are much less my strong point than ancient languages. I hope that at some point tomorrow I will be able to sit down with a piece of toast with almond butter and a cup of coffee (since there are no great coffee shops around here, this will have to suffice) and get to work on my translation. There is added pressure because the lovely Cerinthus found my blog and I have been bugging him to update his (so I look like/am a bit of a hypocrite. On the other hand, this only makes me more like the lovely Sulpicia in Poem 6).

Thursday, July 29, 2010

New Job(s)

I got a job teaching SAT prep. Since I am working for a large company and must present a decent front (and would rather my students did not happen upon my blog) I will not provide details. It is nice to both have something to structure my time and a way to make money.

I also gained a webdesign client. As is obvious from this blog, Sulpicia daughter of Servius is not a particularly adept fashioner of the interwebs. However, I have enough skills that people of my parents generation may call upon me from time to time for assistance. Thus far, I have put together a band website for Don't Tell Betsy!, which is an LA band.

Since it's summer and I actually have time, in between studying for my GREs and applying to grad school, I am going try try to maintain my blogs a little bit better.

Saturday, May 8, 2010

Did You Turn Your Thesis In? Yes, I Turned My Thesis In.

These are the first lyrics of a song that a senior friend taught me my freshman year. It was a call and response song.
Singer 1: "Did you turn your thesis in?"
Singer 2: "Yes, I turned my thesis in!"
Singer 1: "Is your Nalgene full of gin?"
Singer 2: "Yes, my Nalgene's full of gin!"
Together: "Thesis in, full of gin"
After that I cannot remember the rest of the song. However, it doesn't matter. I turned in my thesis. It felt great.

Furthermore, after my first attempt, I managed to make a lot of artisan bread. My sourdough starter is strong and I have managed to make sourdough bread (1), ciabatta (2), and pizza (3). My bread was great.

Endnotes
  1. http://www.breadcetera.com/?p=71
  2. http://www.katheats.com/?page_id=1534 I have made this recipe 3 times. 2 times it works, one time it failed. I modified the recipe slightly each time since it failed for the person whose website this was. So, over the next few entries I will post a modified recipe that works.
  3. http://www.breadcetera.com/?p=65

Monday, March 29, 2010

Le Pain de Campagne! Welcome to Artisan Bread, Sulpicia, Daughter of Servius

I just made my first load of truly artisan bread. It is incredible. Both Cerinthus and Cynthia love it. It is incredible. I must give credit where it is due-- I used the recipe from Breadcetera (1). I need say no more, just look:



This bread is in celebration of the fact that I turned in my thesis draft this morning.

Endnotes:
  1. Here is where I got the recipe: http://www.breadcetera.com/?p=47&cpage=1#comment-2295. Instead of medium rye flour, I used half whole wheat flour because it was what I had around. I also could not manage to keep the shape of the bouton d'or.

Sunday, March 28, 2010

Round Two with The first was Original 100% Whole Wheat Artisan Bread in Five Minutes a Day

The blog from which I gained this recipe told me to bake half the bread (1), and save half in the refrigerator for use in the next 5-7 days. I made it late Tuesday night and it has been sitting in the refrigerator since then. It rose slightly each day in the refrigerator. When I brought it out again, I shaped it into a long loaf and slashed the top of the loaf.

I let the loaf rise for an hour and a half. It doubled in size. Unfortunately, I do not have my peel yet, but the loaf sat on an oiled pan. I preheated the oven stone to 400 degrees F, and then turned the oven down to 350 degrees F. Then I put the bread in (I couldn't get it off the tray, so unfortunately it had to stay on the tray for the first 5 minutes before I could slide it onto the stone) with a metal pan full of water underneath the stone.

It turned out pretty well, although it still was a bit dense.

The crumb is not perfect. This, I think, comes from inadequate mixing technique.

Still, unlike the last two loaves, it was good enough that I'm pretty sure I will finish the loaf before it goes stale and I have to turn it into croutons. So that says something.

Proud Parent of Two Sourdough Starters

I am now the proud parent of two sourdough starters:

One is twelve hours older than the other. I was a little apprehensive when i fed it for the first time last night, because the instructions on breadcetera (1) told me throw some out. However, the starter has doubled the size that it was before I tossed some of it out. Crazy.

This was last night



This was this morning!
Anyway, I'm SUPER excited. I cannot wait to try making some sourdough in a week. The real challenge will be the sourdough pizza dough for Cerinthus. He liked the pizza dough last night so much (even though it was underdone) because it was crisp on the bottom and fluffy that I cannot wait to try the recipe on breadcetera (2). Unfortunately, however, I like really thin pizza crust. Once I have perfected the thicker crust maybe we'll alternate between making thin and thick.

On a different note, my thesis draft is due tomorrow at noon. I still have a lot of work to do on it, although I am certainly getting to the place I want to be with it (the draft is around 65 pages and all three chapters appear-- although no introduction and conclusion as of yet).

Saturday, March 27, 2010

The Starter Lives! and Adventures in Pizza

Tonight I decided to make pizza. Amusingly, pizza is Cerinthus' food. His mother makes it a lot, but he has never been satisfied by the crust. Tonight he says "this is what pizza should taste like." WIN!

The pizza was not perfect, to be sure, but it was much closer than any homemade pizza he's ever tasted. Here is what I did. I took this recipe (which is technically a deep-dish recipe):

Pizza Dough (1):
1 1/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 cup olive oil, plus 2 teaspoons to grease bowl
1 teaspoon salt

In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. I used the method of mixing recommended by Steve from Breadcetera (2).

Oil a large mixing bowl with the remaining 2 teaspoons oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. (I wish I had a picture. For me I kept the dough in a very warm area. It practically TRIPLED in size.)

Divide into 3 equal portions (I needed to make pizzas on a 12x12 pizza stone). From here, the original recipe requires deep dish pizza pans. I didn't have them, and I had just bought a pizza stone.


Note: this pizza stone is actually the unpolished part of a piece of granite that Cerinthus got for $4 at a tile store since I am a college student on a budget. I rubbed olive oil into it and the dusted it with semolina flour.

From there, I rolled out the dough, plumped up an inch or so for the crust, and then added tomato sauce (from Trader Joe's) and mozzarella. The dough was way too sticky (and the pizza peel I ordered has not arrived yet) so I used a flour-caked cookie sheet. It worked ok. When it was time to take the pizza out, it had solidified enough that I could move it freely, which was nice. I cranked the oven up to 500 degrees F and cooked the pizza until the cheese bubbled and there were patches of brown.

As is obvious, the first pizza got totally mangled as I put it into the oven. However, the crust rose admirably. The problem was that it didn't cook all the way through. I definitely need a solution to this. Ponticus, who came over to have some pizza, said perhaps heating the oven stone up to 500 degrees F and then bringing the oven temp down to around 400 to cook the pizza. I might try that next time.

While the pizza was rising, I decided to check on my yeast starter which, after 12 hours didn't seem to have much going on. But much to my surprise, as the pizza dough rose, so did the yeast in the starter. My starter still looks terrible on the top:

but looks great from the side:
If you can't tell from the picture, it's all bubbly, which means it's alive! I'm SO HAPPY. Sadly, tonight when I feed it I'm going to have to throw half of it out, per Breadcetera's instructions (3). I thought I had killed it because on of the tablespoons of flour I put in to start it was bleached flour (by accident). However, I found out that it grows anyway, although at a slower pace. I'm not sure if this is because of my apartment's heating, or because of the flour, but either way I'm totally happy it lived.


Endnotes:
  1. From Joelean's Culinary Adventure: http://joelens.blogspot.com/2008/12/chicago-style-deep-dish-pizza.html
  2. Mixing tips and video: http://www.breadcetera.com/?p=9
  3. Breadcetera instructions: Starting a Starter