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Are we all un-hip?
Dec. 26th, 2006 09:43 amBecause I see at least a few of these every day.
But then, this is a province of Geekland, isn't it...?
Yo.
But then, this is a province of Geekland, isn't it...?
Yo.
Dec. 26th, 2006
'twas the day after Christmas
Dec. 26th, 2006 11:14 am...and cubeland was dead...
Honestly, if we have 10% of the usual headcount, it's a lot.
According to the Cafeteria Lady, it'll likely pick up on Wednesday/Thursday, then die back down on Friday when folks pull out their last vacation day for a four-day New Years weekend.
Taking a break. Veggie chili for lunch. Then it's back to it.
It's nice when the phone doesn't ring. No one popping their head in my cube every 15 minutes to ask a question.
Honestly, if we have 10% of the usual headcount, it's a lot.
According to the Cafeteria Lady, it'll likely pick up on Wednesday/Thursday, then die back down on Friday when folks pull out their last vacation day for a four-day New Years weekend.
Taking a break. Veggie chili for lunch. Then it's back to it.
It's nice when the phone doesn't ring. No one popping their head in my cube every 15 minutes to ask a question.
'twas the day after Christmas
Dec. 26th, 2006 11:14 am...and cubeland was dead...
Honestly, if we have 10% of the usual headcount, it's a lot.
According to the Cafeteria Lady, it'll likely pick up on Wednesday/Thursday, then die back down on Friday when folks pull out their last vacation day for a four-day New Years weekend.
Taking a break. Veggie chili for lunch. Then it's back to it.
It's nice when the phone doesn't ring. No one popping their head in my cube every 15 minutes to ask a question.
Honestly, if we have 10% of the usual headcount, it's a lot.
According to the Cafeteria Lady, it'll likely pick up on Wednesday/Thursday, then die back down on Friday when folks pull out their last vacation day for a four-day New Years weekend.
Taking a break. Veggie chili for lunch. Then it's back to it.
It's nice when the phone doesn't ring. No one popping their head in my cube every 15 minutes to ask a question.
In the mail
Dec. 26th, 2006 03:38 pmA con brochure. Author GOH: Louis McMaster Bujold.
I know, mistakes happen.
I know, mistakes happen.
Again with the three miles. I did it again. Unfortunately, this means that 3 miles has officially become my new floor, which means it's no longer "wow, 3 miles" but "oh crap, are we there yet?"
I need to make up a new playlist with some serious industrial and other stuff that moves, because the shoegazer stuff just won't cut it.
The Running II Playlist:
( cut because it's a long list )
I need to make up a new playlist with some serious industrial and other stuff that moves, because the shoegazer stuff just won't cut it.
The Running II Playlist:
( cut because it's a long list )
Again with the three miles. I did it again. Unfortunately, this means that 3 miles has officially become my new floor, which means it's no longer "wow, 3 miles" but "oh crap, are we there yet?"
I need to make up a new playlist with some serious industrial and other stuff that moves, because the shoegazer stuff just won't cut it.
The Running II Playlist:
( cut because it's a long list )
I need to make up a new playlist with some serious industrial and other stuff that moves, because the shoegazer stuff just won't cut it.
The Running II Playlist:
( cut because it's a long list )
A shout out to the cooks out there
Dec. 26th, 2006 09:58 pmI need to make another batch of this:
4c (about 1 lb) cranberries,
2 cups sugar,
1 cup orange juice,
1 tbsp orange zest, and
2 Anjou or Bosc pears (slightly under ripe, peeled, and diced).
Combine it all in a heavy saucepan, place over medium heat , and boil until
the berries pop open (10-15 minutes). Skim the foam (with a metal spoon)
and let it cool. It's supposed to keep for 2 months in the fridge.
************
I want to add some Grand Marnier to add more depth--this relish is really good, but I want to see if it can be made better--and am wondering how much I can add without ruining the recipe? A few tablespoons? a quarter cup. Half the bottle?
Advice welcome.
4c (about 1 lb) cranberries,
2 cups sugar,
1 cup orange juice,
1 tbsp orange zest, and
2 Anjou or Bosc pears (slightly under ripe, peeled, and diced).
Combine it all in a heavy saucepan, place over medium heat , and boil until
the berries pop open (10-15 minutes). Skim the foam (with a metal spoon)
and let it cool. It's supposed to keep for 2 months in the fridge.
************
I want to add some Grand Marnier to add more depth--this relish is really good, but I want to see if it can be made better--and am wondering how much I can add without ruining the recipe? A few tablespoons? a quarter cup. Half the bottle?
Advice welcome.
A shout out to the cooks out there
Dec. 26th, 2006 09:58 pmI need to make another batch of this:
4c (about 1 lb) cranberries,
2 cups sugar,
1 cup orange juice,
1 tbsp orange zest, and
2 Anjou or Bosc pears (slightly under ripe, peeled, and diced).
Combine it all in a heavy saucepan, place over medium heat , and boil until
the berries pop open (10-15 minutes). Skim the foam (with a metal spoon)
and let it cool. It's supposed to keep for 2 months in the fridge.
************
I want to add some Grand Marnier to add more depth--this relish is really good, but I want to see if it can be made better--and am wondering how much I can add without ruining the recipe? A few tablespoons? a quarter cup. Half the bottle?
Advice welcome.
4c (about 1 lb) cranberries,
2 cups sugar,
1 cup orange juice,
1 tbsp orange zest, and
2 Anjou or Bosc pears (slightly under ripe, peeled, and diced).
Combine it all in a heavy saucepan, place over medium heat , and boil until
the berries pop open (10-15 minutes). Skim the foam (with a metal spoon)
and let it cool. It's supposed to keep for 2 months in the fridge.
************
I want to add some Grand Marnier to add more depth--this relish is really good, but I want to see if it can be made better--and am wondering how much I can add without ruining the recipe? A few tablespoons? a quarter cup. Half the bottle?
Advice welcome.