I’m heading to town tonight to see Serenity, I can’t wait, it looks so good.
I just found out my new Motorola Razr v3 phone talks with my Dell Axim x50v handheld via bluetooth perfectly fine. I can transfer files back and forth, etc. I love it when technology just works.
Last night on my way back from Spokane, I stopped at Krispy Kreme to redeem a scratch-ticket my wife and I got last time we were there (a couple weeks ago). The ticket awarded us with 24 free donut holes. I went in and asked for them, and the lady said they weren’t making them yet, but offered me 24 donuts instead. And she let me keep the ticket for when they actually do have donut holes. So I walked out with two dozen free donuts. That’s the deal you just can’t beat, even with a stick.
It’s all about Cats in Sinks.
The first real crepe I ever had was in Paris, and it was very tasty. I’ve been looking for a good recipe, and found this a while back on the internet. So I made some tonight, and they came out extremely well. Very good crepes. Lorien just left to find some nutella to put on them 
Basic Crepe Batter Recipe
3/4 c + 2T flour (200g/7 oz)
1 egg
2 c + 2T milk (1/2 liter/17 oz)
2T melted butter (1 oz)
2 pinches salt
for sweet crepes, add 3T sugar and 1T rum
Method :
Put the flour, salt (and sugar) in a salad bowl, dip a shaft and put
the (whole) egg in. Turn with a wooden spoon and add the melted
butter. Turn gently until you have incorporated all the flour
(add some milk if you need but just enough). Now that the batter
is soft but not liquid you have to turn very sharply so as to eliminate
the lumps and obtain an homogeneous mixture.
Finish pouring the milk slowly while turning.
To make really smooth batter, pour it into a blender and turn it on. This worked great for me. The amount of sugar isn’t really noticeable, so you may want to add more if you really want a sweet crepe.
Leave the batter for at least one hour before cooking.
To prepare :
Turn the batter. Heat a non-stick pan, put a light knod of butter in
(swirl the pan to distribute the melting butter; the pan must be hot
enough to hear the butter fry but not too hot for the butter must not
get brown!), pour a small laddle of batter on the pan while swirling it
to distribute the batter evenly (this is the important trick!).
Don’t forget crepes must be very thin! Cook until golden brown, turn
the crepe upside down and cook the other side the same way.
Put it in a large plate, stuff it and fold it into 4, or roll it.
Do that again for each crepe.
You already know about earthquakes, now read about starquakes.
My boss asked me to do something about the unsolicited commercial mail coming in to our domain, so I dug in and installed SpamAssassin via Perl’s CPAN (which was an interesting experience on an older server—I had to install most of the prerequisites by hand).
Anyway, the results were that I doubled the amount of spam we were getting. For each message received, two copies were being spooled to the recipients.
Then my boss came back and said he should have been more clear, and wanted to receive less spam, not more.
I poked around through the config files, couldn’t find a good reason why things were broken, ended up restarting the processes and things work great now.
Has made the beer looter dude into a folk hero. Believe.
Cheese Souffle
from Food Network
Ingredients
Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tarter
Directions
Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat over to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove fro mthe heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated. In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently. Pour the mixture into the souffle. Fill the souffle to 1/2 inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
Did you know you can build your own action figure and have it sent to you? Not especially cheap, but heck, what do you expect from people that offer a matching t-shirt, so you can dress like your action figure? Now if they only made chubby, deskjockey heroes with pirate (or ninja) outfits, I may have been tempted to get one…
Don Adams has passed away. I remember many a Sunday morning before getting ready for church, sitting down in front of the TV to watch Get Smart.
The Eight people dying in Utah is tragic, but hey, those people down there drive like lunatics. I’ve driven in countries from England to Taiwan—and the Salt Lake City area drivers are the worst I’ve ever been around. Note:
The single-vehicle crash occurred at about 4 p.m. It appeared the van’s left rear tire blew out as it tried to pass another vehicle, and speed was a contributing factor, patrol Lt. Ed Michaud said.
Slow the freak down, Utards.
I just happened upon the Bookcrossing Website this morning. I have never heard of it before now. It’s very similar to travelbugs in Geocaching, though.
I just got a Motorola Razr v3 phone, and I absolutely love it so far. I got the black model.
To my friends who left today, best wishes and good luck.