Death Race

September 6th, 2008

It’s pretty much what you’d think.  I liked it as an example of grindhouse fare.  I just imagined that the specks and pops were supposed to be there and not the result of the projectionist smoking weed in the booth.  Also, if you need to pee you can do so whenever you see “character development” starting  and you won’t miss any of the action.  I give it 3 herrings.

More Old Home Maps

September 6th, 2008

Wenatchee

Hermitage

Humboldt

First Home I Remember

August 30th, 2008

I found it on Google Maps with my dad’s help this morning.  The street name has changed – and possibly the numbers, but I can put a marker through the roof of my room, so that’s fine.  My home of yore.

Infinite Houses

August 27th, 2008

McCain says he doesn’t even know how many houses he owns.  There must be a couple in this area.  If I can’t rememer them, maybe I can squat in one.

Dear Joss

July 19th, 2008

Regarding Dr. Horrible’s Sing-Along Blog, act III: [Spoiler alert]

Read the rest of this entry »

Coffee

July 18th, 2008

I haven’t posted in weeks. The news is:

My weekly wheat bread continues to bake up neatly.  And yummily.

I’m learning to de-bone chicken breasts.  I know that’s normally called “boning” a breast, but that sounds too kinky for this early in the morning.

I’ve developed a consistent coffee brew that I really like.  I’m going to share. I brew 45g of ground beans (and a pinch of kosher salt) in 48 fl. oz. of  water (or 1,361g if you prefer).  You can scale that up or down by the ratio 1g:1fl.oz. (or 1:30 if you insist on measuring metric units).  As for scaling the salt… I don’t know precisely.  After filling my filter, I sprinkle kosher salt over the top of the grounds.  We’re talking a fraction of a gram, here, which is less than my scale can measure.  It’s coffee; enjoy experimenting with it.

So, why salt?  Because Navy rules.  Also, it cuts the acidity of the coffee oils making it more palatable to drink black.  Additionally, the salt boosts the tastey flavors of coffee just like it does every other food on earth.  It’s a panacea!  You’ll want to use a pinch of salt on your grounds because when you go through coffee as fast as I do, you buy the store brand – which needs a little help.

The kitty on my belly needs loving.  Later.

Seymour

June 18th, 2008

The sourdough starter turned out very badly and had to die.  Whatever yeast it had to begin with were eaten by a smelly bacteria that took over one I put the jars into the fridge.  My regular yeast wheat bread continues to improve.  I”ll post pictures of my recent, pretty loaves later.

This post is about Seymour, my current personal project; that’s Seymour as in, “Feed me!”.  It’s a webapp I began writing back in February – the day after I made the NYC Stories post in fact.  The idea is it’ll keep track of your favorite restaurants and and suggest a place to eat when you can’t decide.  It will attempt to rotate your picks so you don’t repeat too often.  Sometimes it’ll throw in random new places that other users have set up and that seem to mesh with your faves.  I got the idea when my lunch crew’s food oracle refused to choose for us any longer.  That started a pre-face-stuffing conversation thread for the next couple of days from which I captured the basic requirements.

Oddly, after Maggie posted her request for a random resturaunt picker on her LJ, my foil Bigtimes generated almost exactly the same set of requirements as I did for Seymour.  Maybe now that I know of another group of potential users I’ll feel inspired by profit motives to write the database chunk of the app.

Sourdough!

April 20th, 2008

It was finally warm enough this weekend to begin cultivating a sourdough starter.  I put two cups of filtered water – at 120° F – and two cups of bread flour, by volume – because it doesn’t matter, in a Pyrex bowl.  That went on a dinner tray on my balcony covered with a paper plate punched full of holes.  It sat out there for six hours – after which time it was bubbling just a little, then came inside and sat in the sink overnight.  Now it’s rising like crazy and bubbling and fermenting.  I can definitely smell the yeast and attendant bacteria; the thing smells like sourdough and pretty good sourdough at that.

It’ll be a day or too before I know whether I picked up any nasty bugs that’ll make the sponge inedible. So far it looks like a success.  My house kind of stinks, now, though.  That’s a typical, temporary side effect of growing a starter; it’ll stop stinking in a day or two.  That’s pretty much the same time that I either throw the stuff away or pour it into jars and tuck it in the fridge.

Good times!

Fluffy, Beautiful, Airy Bread

April 10th, 2008

You can’t see it, though, because my camera is broken.  This time I made every mistake I know, but the bread blew up beautifully and tastes wonderful.  I have an idea that I made a couple of my classic mistakes more intelligently than usual.  I don’t care to elaborate right now (I ended up doing long rises in the refrigerator rather than at room temperature – oops, elaboration), but I’ll come back with more thoughts after my next loaf, which should be made this weekend, since I’m probably taking the rest of this one to work.

Shelly smells like maple and sausage – so that’s normal. Ciaran smells like a memory of cappuccino.

Also, Ciaran’s tail is broken or bruised or something.  It’s healing up very well and he still has feeling/mobility to the length of it.  There’s a crook in it, now, about four inches from the base.  That was hurting him earlier in the week, but it seems to be a non-issue, now.  He doesn’t complain when I touch it, and it’s moving more or less like a tail – go figure.  My big indicators are he still grooms it all the way to the end, it’s warm, and the end waves like grass in a gentle breeze.  Any of that stops and I’ll worry.

Fresh Bread

March 9th, 2008

These two are fresh from the oven. The smell in my apartment is intoxicating. Read the rest of this entry »