We’re geeks, damnit!
Vet member here to plug some new content I’ve been posting to a new site of mine. It’s a repository of writings and opinions that’s updated week-daily for both warm-up writing exercises for my freelance work, as well as a portfolio-site on my latest designs, and written-word.
I’m particularly pleased with reactions to the comics section so far.
Some article exerpts / samples are included here as well.
Enjoy,
Monty Gabrys
mgabrys@doomsday-clock.com
Continue reading ‘New site plug’
Processes: 53 total, 3 running, 50 sleeping... 139 threads 22:24:45
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SharedLibs: num = 7, resident = 2.22M code, 196K data, 576K LinkEdit
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VM: 1.90G + 3.62M 13006(0) pageins, 6(0) pageouts
Eat that!
Yeah, I know - so I got the 640M upgrade for the iBook, so what…
And it had nothing to do with the weather.
Its the damned duron reliability system freeze problem. The database machine does not have it as bad as the web box.
And now the db server has more resources being used, its got tomcat on it and some other stuff…
Anyway, at work - in a trance-like state. Madonna Ray of Light on CD.
Time to write code…
Pretty compelling stuff, really, considering all of the spin that is out there.
Surfing through the channels the other night on cable I ended up watching some of the oddest footage I have seen regarding the shuttle disaster. Someone had carried a videocam with them and accompanied one of the debris recovery teams around. This footage was broadcast, mostly uncut and completely without narration or context. So for about an hour I watched a crowd of people pile into their van, drive off into the East Texas woods, get out, look at a piece of bent metal or charred hunk, hem and haw, nod their heads, shuffle uncomfortably from one foot to the next. Then a National Guardsman would wave a sensor over it, wrap it in plastic and tape it up, and off they would go to the next site.
This weekend, I made Salt Baked Chicken.
Just so you know, this is the GREATEST way to make chicken of any of them. I’ve never had a better chicken.
That said, the proposition of it is INSANE. Basically, you take about 4 1/2 lbs of salt, and you heat it up in a big pan.
You have already prepsared your whole 4 pound chicken, rubbed it with Vermouth, and set it to dry for 2 hours on a rack. Then you’ve wrapped it in cheese cloth and tied the top so that it is tightly sealed.
After that, once the salt is hot, you take all but about 1 inch of salt out of the pan and place it in a temperature proof bowl. You then place the chicken in the salt, and pour the rest of the hot salt over it, you then cover this, and place it on a medium heat for an hour and a half.
It was so juicy, and tender.
I did do some things wrong tho. I could have waited for the salt to be hotter than I did. And i should have cooked it longer too.
Anyway, you need to give this counter-intuitive dish a try!
Phil Baker