I know I’m a pathetic sucker for any creations based on Terry Pratchett’s Discworld, but it’s impossible to resist another of Sylvain’s (captainsmog) dioramas. Aside from the tie-in with my favorite author, this uses a variety of both sophisticated and simple techniques to create a detail rich scene. Plus, it has a wizard’s bad ass (not a town near Lancre) wheelchair almost running over a watchman.
Windle Poons isn’t my favorite character, but this is just a good all around medieval city scene. I especially like the weeds growing through the textured cobbles, the drain pipe on the left, and the wooden roof.
We’d never heard of Victoria motorcycles until photographer Colleen Swartz sent in this shot. Victoria was a German company that closed in 1966: it originally produced bicycles, but in 1899 became was one of the first motorcycle manufacturers. After WWI, the company specialized in bikes with horizontally opposed, twin-cylinder engines—similar to the BMW boxer—and in 1926 a supercharged Victoria broke the German speed record with a run of 104 mph. Victoria’s Nuremberg factory was all but destroyed during WWII, and when production eventually resumed, the company concentrated on two-stroke machines. The 348cc OHV Bergmeister (’mountaineer’) was Victoria’s first four-stroke; unveiled in 1951, it didn’t actually go into production until 1953. Unfortunately, the complexity and production cost of this beautifully crafted machine led to Victoria’s demise. [Thanks to Colleen Swartz.]
Fuji FinePix S3 Pro | 1/125s | f/19.0 | ISO 100 | Focal length 65mm
PS: Get the latest from Bike EXIF via twitter and our Facebook page.
Victoria V35 Bergmeister is a post from Bike EXIF - Classic motorcycles, custom motorcycles and cafe racers.
Related posts:
That said, everything here is safe for work (as always) and will most likely sail cleanly over the heads of the very young. Still, parents should note that CW has always been, and always will be, a PG-rated site.
Last week we established pretty much every possible way turkey cakes can be wrecked...except one.
You see, turkey cakes have two inherent flaws. First, they're made out of chocolate icing...
which looks like poo.This you know.
However, the other problem - which I have avoided mentioning until now - is that they also tend to have long skinny bodies and blobular heads, which can look, well...
a little stiff.
The turkey poo-wang.(Nice "legs.")
Here's another:
This guy looks pretty shocked. Think that's because his beak fell off, or because he's so surprisingly out of proportion?*Me: I'm not sure about "surprisingly out of proportion."
John: Why, what's wrong with it?
Me: Well, it's quite a mouthful.
John: [screeching laughter]
Me: [innocently] What?
Turkey: the other dark meat.Katey S., Owen H., Paula W., Laura I., & Lola P., these Wrecks give new meaning to "giving you the bird," don't they?
- Related Wreckage: Butterfly Misses
(TV Tonight, Saturday, November 28th, 2009) If you haven’t gone insane yet, there is yet another new episode of Cool Tools on tonight to enjoy.
All times are central
- Top Gear: Season 10 Ep. 4 (BBC America, 5:00 pm)
- Cool Tools: Artisans (DIY, 5:00 pm) NEW
- Ice Road Truckers: Race for the Finish (History, 5:00 pm)
- Dirty Jobs: Cranberry Farmer (Discovery, 5:00 pm)
- Cool Tools Holiday Blowout (DIY, 5:30 pm)
- Ice Road Truckers: Arctic Thaw (History, 6:00 pm)
- Dirty Jobs: Bologna Maker (Discovery, 6:00 pm)
- Cool Tools: Mega Machines (DIY, 6:30 pm)
- Cool Tools: Hardware Show 2009 (DIY, 7:00 pm)
- Dirty Jobs: Camel Rancher (Discovery, 7:00 pm)
- Cool Tools: Finish Work (DIY, 8:00 pm)
- Dirty Jobs: Tofu Maker (Discovery, 8:00 pm)
- Cool Tools: Demolition (DIY, 8:30 pm)
- Cool Tools: The 25 Coolest (DIY, 9:00 pm)
- Dirty Jobs: Glass Maker (Discovery, 9:00 pm)
- Cool Tools: Garage Workshop (DIY, 10:00 pm)
- Dirty Jobs: Camel Rancher (Discovery, 10:00 pm)
- Cool Tools: Multi-Tool (DIY, 10:30 pm)
Visit her blog for her yarn swift instructions.
Tonight is our weekly “Ask an engineer chat” 10pm ET. We will answer questions as usual and talk about what we’re working on.
Topics will include:
- Pictures from the WIRED store with Adafruit kits
- Arduino makes the Wall Street Journal
- Our black Friday sale (use code BLACK on check out) until Sunday 11:59pm ET 11/28/2009
- Holiday shipping times (basically order before December 14th)…
- Using laser cutters for fun and for profit
Chat details!
- Visit our new “chat” section on Adafruit at 10pm ET - 11/28/2009
- Or visit our Ustream page
- For old schoolers, you can use IRC, you’ll need a Ustream log/pass, check out the Ustream IRC how-tos here and here
- We are #adafruit-industries6796 on IRC server chat1.ustream.tv
- There will be a trivia question at the end of the night as always!
- Lastly, if anyone can save a log we’d appreciate it
Don’t forget we are running a contest to design the “Ask an engineer” forum banner! Enter and win $50 in the Adafruit store! You only have 2 days left to enter!
I haven’t cooked much in the last couple years. First it was “I can eat as well/better at Google for free, so why bother?” Then it was “I get home too late to bother doing much.” Sad thing is, I love to cook. I sometimes wonder if I made the wrong career choice. I started cooking when I was in my late teens and haven’t stopped since.
So, when my good friend & co-worker @stesla said his wife (@etesla) was coming to visit for Thanksgiving and they were wondering what to do for Thanksgiving dinner, I invited them down. I was excited by the challenge as well as a bit intimidated… I’d never done a full Thanksgiving dinner by myself before!
But armed with my experience in the kitchen as inspiration from Thanksgiving & Christmas dinners past, I knew I could do it. Apparently I was right, as dinner was much enjoyed.
Here’s the spread (clockwise form the top we have stuffing, ww dinner rolls, cranberry sauce, mashed potatoes, carrots, brussels sprouts, and gravy, with the turkey in the center):
I twitpiced that and got questions, so here’s the specifics:
The Cheats
I bought the rolls and cranberry sauce at Safeway, and used a turkey gravy base from William Sonoma prepared according to the directions (highly recommended, btw).
Stuffing
Inspired by my mother’s and Nancy’s great aunt Mary’s stuffings.
INGREDIENTS:
Adjust based on the amount you want to end up with. After doing a trial run a couple weeks ago, I added the apricots & pecans to the recipe. The apricots give a nice sweet counterpoint to the hot sausage, and the pecans give a bit of texture.
- potatoes, peeled, cubed
- hot Italian sausage meat
- butter
- mushrooms
- celery
- onions
- garlic
- assorted Italian-style herbs
- salt & pepper
- sour dough bread, cubed and dried
- dried apricots, coarsely chopped
- pecans, coarsely chopped
METHOD:
Cook the potatoes until just tender, drain, reserving the liquid. Cook the sausage, crumbling into small pieces. Drain on paper towels.
Melt a bit of butter in a skillet. Saute mushrooms until lightly browned and any water has been reduced off. Reduce heat and add garlic, onions and celery. Cook until caramelized somewhat. Add the herbs and sausage. Mix and remove from heat. Let cool somewhat. Mix (in a big bowl ideally) with potatoes and bread. Mix gently so as not to mash the potato. Add potato liquid to moisten the mixture as required. Mix in apricots and pecans. Press into baking dish.
Put it into the oven, covered with foil, when there’s about an hour left on the turkey. Remove foil after half an hour or so to let the top crust up.
Mashed Potatoes
These are almost a direct copy of Nancy’s mom’s potatoes.
INGREDIENTS:
- 1/4 lb butter
- garlic, chopped
- potatos, duh… a bunch
- 8 oz brink or cream cheese
- chives, finely chopped
- salt & pepper
METHOD:
Get the butter and cream cheese out of the fridge and let it warm up so it’s soft.
Saute the garlic over low heat in a bit of butter. You just want to soften it and let it mellow a bit.
Peel and roughly chop the potatoes… like, inch or so cubes. Boil them until tender and mashable. Drain. Mash the potatoes well. I used a ricer and it totally rocks. If you like mashed potatoes, get yourself a good ricer. (sidenote, yes. My kitchen is like Unix: it’s full of very focused tools that do one thing extremely well.)
Chop up the remaining butter, mix it into the potatoes. Chop up the cream cheese, mix in. You want to do this while the the potatoes are still really hot. Mix *well*. You don’t want globs of cream cheese. Mix in the garlic and the butter it was cooked in. MIx in the chives.
Pack the potatoes into a baking dish. Put it in the oven along with the stuffing, covered. Like the stuffing, uncover a half hour or so before the end to brown the top.
Pomegranate-Balsamic Glazed Carrots
INGREDIENTS:
- 1/4 cup pure pomegranate juice
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- 1 ounce (2 Tbs.) unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 lb. carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
- Kosher salt
- 1/3 cup lower-salt chicken broth
- 1/8 teaspoon cayenne
- 2 tablespoons lightly packed thinly sliced fresh mint
METHOD:
Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 Tbs. of the butter into 4 pieces and refrigerate.
In a 12-inch skillet, heat the remaining 1 Tbs. butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1-1/2 tsp. salt and toss well to coat. Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes. Using tongs, stir and flip the carrots and then leave undisturbed for 1 to 2 minutes to brown. Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit browned in places and are starting to feel tender, an additional 3 to 5 minutes. Reduce the heat to medium if the bottom of the pan begins to brown too much.
Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tbs. of the broth has evaporated, about 2 minutes. Uncover, reduce the heat to medium low, and add the pomegranate mixture (re-whisk, if necessary) and the cayenne. Cook, stirring gently, until the mixture reduces and becomes slightly glazy, about 1 minute. Take the pan off the heat, add the chilled butter, and gently toss with a heatproof spatula until the butter has melted, 30 seconds to 1 minute. Season to taste with salt and stir in about two-thirds of the mint. Serve in a warm shallow bowl or on a platter, garnished with the remaining mint.
SOURCE: Fine Cooking 101, pp. 53
Brussels Sprouts
Chef Brian Mattingly taught me the joys of sauteed brussels sprouts when we were both working at Google. Brian’s since moved on to revolutionize the food program at Apple.
INGREDIENTS:
- brussels sprouts, lots
- butter
- salt and pepper
METHOD:
Trim and clean the sprouts. Quarter them.
Melt the butter in a pan. Add the sprouts. Saute over low-medium heat until they are browned and softened. Add salt and pepper as desired. Add more butter as required.
Turkey
I bought a 3lb frozen turkey breast, which worked out nicely for 3 people. I simply roasted it, basting occasionally with melted butter mixed with a generous amount of dried Herbs de Provence.
After it was done, I drained off most of the fat and made the gravy in the pan, first deglazing with a bit of red wine.
A reminder - our BLACK FRIDAY SALE is on until Sunday 11:59pm 11/29/2009. Please take a look at the list of Adafruit kits that are on sale to get 10% off your order!
Smart idea since TI is involved with BeagleBoard maybe they’ll OSH the watch in the future… via Engadget…
Representing a new era in development, Texas Instruments Incorporated (TI) (NYSE: TXN) today announced the eZ430-Chronos, the world’s first customizable development environment within a sports watch. Taking the popular line of eZ430™ development tools to the next level, the kit allows developers to easily harness the leading integration, ultra-low power and wireless capabilities of TI’s CC430 microcontroller (MCU). Priced at $49, Chronos is designed to provide customers with all of the hardware and software needed to immediately begin development of wireless networking applications, regardless of programming expertise. It is equipped with sensors for measurement and motion-based control and can serve as a central hub for nearby wireless sensors so that users have remote access to real-time data from devices such as pedometers and heart rate monitors. Additionally, Chronos includes a USB-RF access point for wireless set-up and PC connectivity, as well as multiple production-ready open source projects to foster easy evaluation, design and community collaboration. For more information, please visit www.ti.com/chronos-pr.
More Keys Than A Frank Zappa Song
Second place in Derby #122: Family, with 773 votes!
Husband please
My babies come
Husbaaaand please
I’m getting tired
I’m here with my parted knees
The children come in threeeees
Husband please
My babies have needs
Hey hey
Monkey
Monkeyeeee
Monkey
Won’t you go and find the
Doctor Monkey
Hey Hey
Doctor’s here
Hmm, what’s that
Don’t worry none
I’ve trained just for that
Got my sterile barrel here
Oh, this seems so cleeeear
There, you see
You’re now such a mamma monkey
Heyy hey hey
Mommy
Mommmyeeeee
Mommy
Don’t you know you’ve got a
Bunch of monkeys
Hey hey
Bunch of monkeys
Heyyy hey hey yeah
Monkeys
Keep on coming
They seeeeeeeem
To be clinging
Mommy
Better hurry up and get to naming
Tom
Chuck
Mark
Watch those monkeys get born
Monkeys
Father please
Hand out cigars
Mother please
Take them in your arms
All these kids are yours tonight
They won’t sleep the niiiight
Monkeys please
Good luck when they feed
Heyyy hey hey yeah
Hungry
They’re all screaming
They go eeeeeeeee
Think I’m leaving
Aaaaaaaaaaaaaa
Monkeys
Wish you good luck with the raising
Nick
Locke
Jack
All those monkeys good lord
Monkeys
Lots of monkeys
Lots of monkeys
Raise those monkeys up right
Raise those monkeys up right
Raise those monkeys up right
Raise those monkeys up right
Design Placement: Centered
Design Size:
3X – S: 13” x 4.72”
WXL - K4: 9” x 3.27”
Pantone Colors: 656C – 7404C – 1665C – 2727C – 363C – 7546C
Please check our sizing chart before you order. The Woot Tee follows a classic closer-fitting style. If you prefer a baggier look, order a larger size. If there is not a larger size, consider starting a belly-hanging-out trend.
http://www.komonews.com/news/76870887.h
(MST fans who have not yet discovered "romeorhino" on YouTube...why not?)
"I'm glad to be able to go to any church I want on Sunday morning!"
"How great it feels to be clean, and American, and Protestant, and white, and middle-class..."
(Seriously, um, has anything changed in the Midwestern US in the last 60 years? LET'S HEAR IT FOR PRIVILEGE)
- Mood:
thoughtful
I have not grilled a fish in a long time. I believe the time gap in my fish grilling is due largely to the patience and skill required to grill well. Cooking meat on the grill is certainly not easy and still it has plenty of wiggle room for mistakes. Crustaceans are also a bit more forgiving above the lapping flames of a grill. Fish is fickle. It points out the cooks mistakes immediately and makes even the skilled question their abilities. Yesterday morning I was faced with the task of cooking breakfast. I figured a few grilled fish, some toast and homemade butter would do the trick. As I readied the grill and looked at the fish I traveled down memory lane. I paid closer attention to how clean the grill was. I lightly brushed the fish with olive oil to prevent the inevitable sticking of skin. I adjusted the heat. I placed the fish gingerly on the grill, listened to the sizzle and walked away. Fish needs time to cook and any movement prior to the right time leaves flesh or at least good skin on the grill and serves the cook up a hefty slice of humble pie.
I faired pretty well my first time back in who knows how many years. What I do know is that cooking is about ingredients as well as the steps we take to prepare them. Sometimes a bit of sticking sparks solutions into more efficient, functional and better ways to prepare what is at hand.
If there are any problems with the comic or website, or if you have any questions, comments, or complaints you would like to address directly to Randy, please email him at choochoobear@gmail.com.
One thing I really like about the Homeworld universe is that it inspires a lot of great LEGO creations, all with a unifying aesthetic (stripes!), but that also provides builders with enough flexibility to add their unique touches of their own. Kurt Vinnedge (vìnn) gives the Taiidan his own spin, resulting in the Vinnidan Interceptor:
Page Summary
![[info]](http://l-stat.livejournal.com/img/syndicated.gif)
brothers_brick : Beware the wizard wheelchair! [+0] - bikeexif : Victoria V35 Bergmeister [+0]
![[info]](http://l-stat.livejournal.com/img/userinfo.gif)
ursulav : (no subject) [+4] - cakewrecks : A Fine Feathered Salute [+0]
- toolmonger_rss : TV Tonight: Stick A Fork In Your Brain [+0]
- ikeahackerblog : Lazy susan yarn swift [+0]
- sinfestfeed : 2009-11-28: Sinfest [+14]
- ladyada_rss : Ask an Engineer - Tonight! 10pm ET 11/28/2009 [+0]
- daveastels_blog : Thanksgiving Dinner [+0]
- ladyada_rss : BLACK FRIDAY SALE - On until Sunday 11:59pm 11/29/2009 [+0]
- tylerpierce : Still this endless night [+0]
- ladyada_rss : TI’s customizable sports watch development environment [+0]
- shirtwoot : It’s a Boy!... And a Girl!... And a Boy!... - $10.00 [+0]
![[info]](http://l-stat.livejournal.com/img/community.gif)
seattle :: livecoder : Somone shot and killed near St. James [+10] - coffeechica : I am thankful for Josh Way [+1]
- ideasinfood : Grilled Fish [+0]
- someposifeed : [SP] Concern [+5]
- bruce_schneier : Friday Squid Blogging: Two Squid T-Shirts [+0]
- brothers_brick : Vinnidan Interceptor [+0]
- seattle :: jimthecat : (no subject) [+16]