bookwyrm: (cyberwyrm)
Oh, also, I found this:

Not that I want an incentive to start collecting cruft again.
bookwyrm: (Default)
Finally introduced Bura to Hellsing. He likes it! The rampant exaggerated gun porn probably didn't hurt.

Been updating twitter more than LJ. Oh well.

I may or may not have jailbroken my iphone. It may or may not be the most awesometacular thing EVAR. I may or may not be VNCing to it at random intervals Just Because I Can.

Mostly I've just been mucking around with the linux box. Tweaking my ampache theme, setting up game console emulators, that sort of thing. I've got plans to work on the project room this weekend and hopefully clear space to build a workbench. Three fishtanks is kind of too many.

Fiber One and Fiber Plus bars make excellent food pellets, and are much cheaper than my old Weight Watcher bars standby.

Weight loss sort of plateaued after the first ten pounds, but I'm still at it anyway.

This Wednesday was the last class in my microfluidics course, but I'm keeping in touch with the professor, because he's a really cool guy (and doesn't afraid of anything) and I want to continue to work on the project I started in his class. I do need to start thinking about what I'm taking this fall though.

Ursula Vernon started a discussion on How Not To Be Creepy over at . I just wish I'd had that ten years ago, before I alienated everybody. You live, you learn, I guess.
bookwyrm: (Default)
The awesome thing about this recipe is that damaged tomatoes are very cheap at the supermarket, so I can make an amazing sauce that costs hardly anything.

2 tbsp extra virgin olive oil
1 large onion, coarsely chopped
2 stalks green garlic, chopped
1/2 tsp sweet paprika
2-3 lbs fresh tomatoes, coarsely diced
1 tbsp balsamic vinegar
1/4 c red wine
1/4 tsp black pepper
1/2 tsp salt
1/4 c loosely packed fresh lemon basil, chopped
1 tbsp fresh rosemary
1 tsp fresh oregano
1/2 tsp fresh thyme

Heat the olive oil in a stock pot over high heat. Add the onions and saute till translucent. Reduce the heat to medium, add the green garlic and cook till softened. Remove from heat and stir in the paprika, then return to heat. Add the tomatoes, vinegar, wine, salt, pepper, and half of the lemon basil. Bring to a boil then reduce to low heat and simmer for at least half an hour or until desired consistency is reached. Stir occasionally to aid in breaking up the tomatoes. Once the consistency is good, add the remaining fresh herbs and cook for 3-4 minutes more. Remove from heat, add salt and pepper to taste, and serve over pasta, chicken, or as a spread on warm Italian bread.
bookwyrm: (Default)
50/50 bison/sirloin burgers, mixed with soy sauce, steak sauce and some montreal steak seasoning. Amazing. Next time, grilling them.

Setting up the Logitech Dual Action Gamepad in Half-Life 2 in Wine
first version. I'm still sorting out how buttons translate from linux to wine, assuming there's any rhyme or reason.
This is on debian stable/testing. Probably works the same on Ubuntu.

Wall of text )
bookwyrm: (Default)
Last night, I was finally able to successfully play Half-Life 2 in Wine, using my Logitech Dual Action gamepad. I am very, very proud of this fact, as it took about a week of researching and filtering information to get it to work properly. I will document it as soon as possible to help other people as well. I might even put it on my website! The process is now very obvious, after the fact, but there's so much crap out there that I went through all sorts of wrong turns.
Steam under linux is pretty awesome. I cannot wait for the native client.

Also, now running debian testing. I didn't even notice that Lenny had gone to stable till a couple weeks ago. Some annoyance with the dist upgrade since udev breaks, so you have to upgrade the kernel from 2.6.26 to 2.6.32 first, reboot, then do the rest. (If you don't and get stuck in the broken state, apt-get -f install the kernel image, kernel common, udev and libudev at the same time. This worked, if I recall correctly.)
Major differences between lenny and squeeze, but that's always the way.
bookwyrm: (Default)
Recipe behind cut )
Serves 3ish.

Next time, I may try splitting it half-and-half with balsamic vinegar. I also think rosemary would be desirable. Kalamata olives could be tasty, but that might be overkill with all the other strong flavors going on.
bookwyrm: (Default)
bookwyrm: (Default)
I just bought a bottle of white truffle oil. What should I do with it? I've never had it before.
bookwyrm: (Default)
Fine. I'm a sheep. I have a twitter now. You can probably guess the username. Maybe it'll train me to update more. Tell me your usernames so I can stalk^H^H^H^H^Hfollow you.
bookwyrm: (Default)
Why must all the clever, pithy people post mostly to twitter?
bookwyrm: (Default)
In raid yesterday: "Oh my God, you guys, I'm totally being stabbed by Frostmourne! Eee!"

We are silly people.
bookwyrm: (Default)
Do people ever try the recipes I post? Or are they entirely for my own benefit? I can always just make them private so it doesn't clutter friends lists.
bookwyrm: (Default)
I haven't posted a recipe in a while, so here, have one I've fallen utterly in love with.
(One of the upsides of living with a Korean is finding out how to do this sort of thing properly.)

Beef Bulgogi/Bulgoki

1 1/2 pounds beef shoulder steak (london broil) trimmed of fat and sliced very thinly. You can also use top or bottom round. Basically, cheap tough cuts.
1 medium onion, sliced thinly
2 cloves garlic, minced
2 tbsp sesame oil
3 tbsp soy sauce
1-2 tbsp white sugar
1/2 tsp powdered ginger, or maybe a quarter teaspoon fresh
1/2 tsp black pepper
1 tbsp rice vinegar
1 tbsp sake (I use Momokawa Ruby. Adds a nice fruitiness but not too sweet.)

Mix everything together and let it marinate for at least an hour, ideally overnight.
Drain and reserve the marinade and stir-fry in a very hot nonstick pan until the beef is cooked and onions are almost translucent (about 5 minutes all told). Add to the marinade:

1 tbsp corn starch

Mix till smooth then add to the pan. Cook until sauce is thickened and onions are transparent, which should not take more than another minute or two.
If it's too sour-tasting, add more sugar next time. The measurements are approximate, since that's how I roll.
Serve over rice. For optimal rice, cook a ratio of 3 parts rice to 1 part pearl barley.

Kimchi recipe forthcoming once we actually remember to make the stuff and not just leave the cabbage in the fridge until it goes bad and has to be thrown out... >.>
bookwyrm: (Default)
Blame Gnomeregan,
blame Gnomeregan,
with all their stubby little legs
and engy bags all full of dregs.
Blame Gnomeregan,
blame Gnomeregan!
They're not a re-al faction anyway.
bookwyrm: (Default)
Brains, brains, the magical fruit, the more you eat, the more youBRAAAAAAAINS...
bookwyrm: (Default)
Is an enthusiast about Apple computing in an educational environment called a Macademia nut?
bookwyrm: (Default)
I know there's already a different version out there on the web but...
bookwyrm: (Default)
"When I get a little money I buy books; and if any is left I buy food and clothes. "
- Desiderius Erasmus.
bookwyrm: (Default)
I now have a brake and a half! This beats the third of a brake I had before. I got one rotor replaced, but the other is going to need professional help, as a hammer isn't even making it twitch.

I also have assorted aches and pains like you wouldn't believe, but that's par for the course.

Also, a bicycle gang has moved in next door. There goes the neighborhood. Yay!
bookwyrm: (Default)
Today I am replacing brake pads! Assuming I can get the damn caliper off. Here goes...

And what have we learned today boys and girls?
dragonfriek: *mumbles*
What was that?
dragonfriek: *singsong* Always use jack stands.
dragonfriek: Always...

Mind you, a tire works as a jack stand in a pinch, but you need to place it far enough from the jack that it doesn't *get* pinched.

Good thing I have two jacks!
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