From Twitter 02-12-2010

• 18:41:06: Winter Olympics began with a story about the Georgian luger who died this morning. Very sad.
  
• 19:48:08: @stuarru NBC showed the accident as well. They shouldn't have done it, either.
  
• 22:38:23: The Opening Ceremonies folks just should have had kd lang sing everything
  
• 23:04:07: 3/4 of the Olympic flame has been lit. That means the Games will end on the 23rd instead of the 28th.
  

Tweets copied by twittinesis.com

From Twitter 02-12-2010

• 18:41:06: Winter Olympics began with a story about the Georgian luger who died this morning. Very sad.
  
• 19:48:08: @stuarru NBC showed the accident as well. They shouldn't have done it, either.
  
• 22:38:23: The Opening Ceremonies folks just should have had kd lang sing everything
  
• 23:04:07: 3/4 of the Olympic flame has been lit. That means the Games will end on the 23rd instead of the 28th.
  

Tweets copied by twittinesis.com

Late lunch

I had tuna steaks on hand, and since I've been trying to eat more citrus, I had pink grapefruit and navel oranges, too. I had taken note of this recipe on arcaedia's foodie website, The Spice Must Flow, some time ago. Decided to give it a shot today.

The actual recipe:

1 white grapefruit (I used pink)
2 tablespoons minced shallots
2 teaspoons chopped fresh tarragon
1/4 cup extra-virgin olive oil
6 6-ounce tuna steaks

I was making this for one person, so I cut back in some places. Not as much olive oil. Not as much tarragon or shallot. I also took note of arcaedia's remarks about bitterness, and added things. I sectioned a couple of navel oranges along with the grapefruit, and added some grated orange zest to the salsa/topping along with the grapefruit zest. I also added some agave nectar--maybe a couple of teaspoons.

Then I made a mistake. I put the shallot mix atop the oil before heating the pan. Thought about removing it, then decided not to. The worst that could happen would be that the shallots could brown a bit, and I didn't mind that.

The shallots did start to brown, and the mixture smelled wonderful as it sizzled. Took it out and added the tuna. 6-7 minutes. Turned over the tuna to find that much of the mixture had stuck. I didn't remove it, but just put the fruit on top. Instead of a slice of grapefruit, I alternated sections of grapefruit and orange. Back in the oven for 5-6 minutes. The shallot did brown, and the aroma only got better.

I liked it. A very light, summery dish. I found it astringent more than bitter. Maybe a little more agave? I had it with plain couscous and more fruit. I'd make it again.

Late lunch

I had tuna steaks on hand, and since I've been trying to eat more citrus, I had pink grapefruit and navel oranges, too. I had taken note of this recipe on arcaedia's foodie website, The Spice Must Flow, some time ago. Decided to give it a shot today.

The actual recipe:

1 white grapefruit (I used pink)
2 tablespoons minced shallots
2 teaspoons chopped fresh tarragon
1/4 cup extra-virgin olive oil
6 6-ounce tuna steaks

I was making this for one person, so I cut back in some places. Not as much olive oil. Not as much tarragon or shallot. I also took note of arcaedia's remarks about bitterness, and added things. I sectioned a couple of navel oranges along with the grapefruit, and added some grated orange zest to the salsa/topping along with the grapefruit zest. I also added some agave nectar--maybe a couple of teaspoons.

Then I made a mistake. I put the shallot mix atop the oil before heating the pan. Thought about removing it, then decided not to. The worst that could happen would be that the shallots could brown a bit, and I didn't mind that.

The shallots did start to brown, and the mixture smelled wonderful as it sizzled. Took it out and added the tuna. 6-7 minutes. Turned over the tuna to find that much of the mixture had stuck. I didn't remove it, but just put the fruit on top. Instead of a slice of grapefruit, I alternated sections of grapefruit and orange. Back in the oven for 5-6 minutes. The shallot did brown, and the aroma only got better.

I liked it. A very light, summery dish. I found it astringent more than bitter. Maybe a little more agave? I had it with plain couscous and more fruit. I'd make it again.

Clean office

...well, if you ignore the dust atop the file cabinet and the double-stacked bookshelves. Which you can't see anyway so forget I mentioned them.



The driver for yesterday's clean-up was the reinstallation of the repaired router (the little white box on the viewer's left side of the desk). The last time the desk was this clean was when I installed a new UPS. By the time that adventure ended, I had washed the floor and baseboards behind the desk.

The big blue thing is King's orthopedic bed, which takes up most of the available floor space.

Clean office

...well, if you ignore the dust atop the file cabinet and the double-stacked bookshelves. Which you can't see anyway so forget I mentioned them.



The driver for yesterday's clean-up was the reinstallation of the repaired router (the little white box on the viewer's left side of the desk). The last time the desk was this clean was when I installed a new UPS. By the time that adventure ended, I had washed the floor and baseboards behind the desk.

The big blue thing is King's orthopedic bed, which takes up most of the available floor space.