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It's Not Too Early To Think About SUN....
Jul. 14th, 2011 01:47 pmGreetings from the SUN Chancellor!!
SUN will be Saturday November 12th, in Rudivale.
More details to come.
I would like to see lots of advanced (i.e., non-beginner) level
classes offered. Lots and lots of classes. Classes on late-period
subjects (1450 and later), in honor of our King-and-Queen-to-be, would
be extra nifty. Send me a note as to what you are planning to teach to
sun@northshield.org.
Her Highness Petranella has already committed to teach. What are YOU teaching??
In service,
Margaret fitzWilliam of Kent
SUN Chancellor
SUN will be Saturday November 12th, in Rudivale.
More details to come.
I would like to see lots of advanced (i.e., non-beginner) level
classes offered. Lots and lots of classes. Classes on late-period
subjects (1450 and later), in honor of our King-and-Queen-to-be, would
be extra nifty. Send me a note as to what you are planning to teach to
sun@northshield.org.
Her Highness Petranella has already committed to teach. What are YOU teaching??
In service,
Margaret fitzWilliam of Kent
SUN Chancellor
Tabby boy kitty needs a home...
Dec. 3rd, 2010 02:17 pmA co-worker of J's has a tabby boy about a year old who needs a home. He is fixed.
Pie crust recipe
Nov. 24th, 2010 05:14 pmAfter the nth time where I could have used to have this online, I am finally putting it online, especially since the site where I first found it is either gone or has removed the recipe.
The original recipe:
2 1/2 c flour + 1/2 c flour
3/4 t salt
3/4 c shortening
6 T butter, in bits but chilled
1/3 c ice water
Sift the flour and salt together, combine in bowl of electric mixer with shortening and butter. Mix water and extra 1/2 c flour together to form a slurry. Add to the flour/fat mix, mix until just combined. Form into a ball, wrap in plastic, flatten into a disk, chill 30 mins.
The adjusted to use a whole stick of butter recipe:
3 1/3 c flour + 2/3 c flour
1 t salt
1 c shortening
1 stick (1/2 c) butter, in bits and chilled
1/2 c -1 T ice water
Sift the flour and salt together, combine in bowl of electric mixer with shortening and butter. Mix water and extra 1/2 c flour together to form a slurry. Add to the flour/fat mix, mix until just combined. Form into a ball, wrap in plastic, flatten into a disk, chill 30 mins.
Some have suggested using half vodka and half water for the pie crust, perhaps some day I will experiment with that.
The original recipe:
2 1/2 c flour + 1/2 c flour
3/4 t salt
3/4 c shortening
6 T butter, in bits but chilled
1/3 c ice water
Sift the flour and salt together, combine in bowl of electric mixer with shortening and butter. Mix water and extra 1/2 c flour together to form a slurry. Add to the flour/fat mix, mix until just combined. Form into a ball, wrap in plastic, flatten into a disk, chill 30 mins.
The adjusted to use a whole stick of butter recipe:
3 1/3 c flour + 2/3 c flour
1 t salt
1 c shortening
1 stick (1/2 c) butter, in bits and chilled
1/2 c -1 T ice water
Sift the flour and salt together, combine in bowl of electric mixer with shortening and butter. Mix water and extra 1/2 c flour together to form a slurry. Add to the flour/fat mix, mix until just combined. Form into a ball, wrap in plastic, flatten into a disk, chill 30 mins.
Some have suggested using half vodka and half water for the pie crust, perhaps some day I will experiment with that.
We are hiring!
Jun. 30th, 2010 05:23 pmhttp://www.digi.com/aboutus/careers/jl.jsp?lid=5
We're hiring in MN for the following positions:
* Business Development- Energy Management Systems
* Business Development-Fleet Management
* Customer Support Specialist
* Energy Management Services Offer Manager
* iDigi Solution Architect: Retail/Quick Service Restaurant
* iDigi Solution Architect: Smart Energy
* Inside Sales Associate
* Lead Software Engineer
* Lean Manufacturing Engineer
* Manager, Applications Development
* Manager, Systems Assurance
* Part Time Student Engineer
* Programmer Analyst
* Project Coordinator
* Senior Accountant
* Sr Test Engineer (LabView)
* Sr. Technical Analyst
Ordinarily I would say that I should refer you so the hiring bonus applies, but I have had a lousy record with referring people vs. not referring people so you'll just have to apply yourselves. ;-)
We're hiring in MN for the following positions:
* Business Development- Energy Management Systems
* Business Development-Fleet Management
* Customer Support Specialist
* Energy Management Services Offer Manager
* iDigi Solution Architect: Retail/Quick Service Restaurant
* iDigi Solution Architect: Smart Energy
* Inside Sales Associate
* Lead Software Engineer
* Lean Manufacturing Engineer
* Manager, Applications Development
* Manager, Systems Assurance
* Part Time Student Engineer
* Programmer Analyst
* Project Coordinator
* Senior Accountant
* Sr Test Engineer (LabView)
* Sr. Technical Analyst
Ordinarily I would say that I should refer you so the hiring bonus applies, but I have had a lousy record with referring people vs. not referring people so you'll just have to apply yourselves. ;-)
Mikey: Not dead yet.
Sep. 21st, 2009 09:45 pmI am home, having not gone in to work today and having spent the afternoon at the hospital. Hopefully nothing exploded. Mikey is still at the hospital--he had an angiogram today, and although there's more plaque than they'd like to see in a man his age there was no constriction likely to cause a heart attack. Which is fine with me. In addition, the cumulative bloodwork of the last two days does not support a hypothesis of "heart attack". Which is also fine with me. There is a consistent indication of weakness on the left side of his heart, which is apparently genetic, and something that bears watching. He did not get to watch the angiogram, though, the screens were apparently at the wrong angle.
So, he gets drugs to lower blood pressure and cholesterol, and more exercise, and diet changes. I will probably be investigating ways to make things which are not bacon taste like bacon.
So, he gets drugs to lower blood pressure and cholesterol, and more exercise, and diet changes. I will probably be investigating ways to make things which are not bacon taste like bacon.
(no subject)
Jun. 12th, 2009 02:21 pm![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif){kind=small}
cereta and yeloson get angry about rape.You need to read this.
And then you need to read this.
Links via
yeloson and karnythia
Salmon pie...
May. 26th, 2009 05:36 pmIt starts with this recipe:
Recipe by Daniel Myers
This recipe is surprisingly simple and exceptionally tasty. The original source is German, but it goes really well with Cameline sauce.
1 lb. salmon fillets
1 tsp. parsley
1/4 tsp. sage
1/4 tsp. ginger
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. anise
pastry for a double-crust pie*
Remove any skin from salmon. Roll out half of pastry on a floured surface, and place salmon in the middle. Add remaining ingredients and cover with the rest of the pastry. Seal edges with water and cut to shape if desired. Bake at 350° until golden - about 40 minutes.
Source [Ein Buch von guter spise, A. Atlas (trans)]: 19. Diz ist ein gut spise von eime lahs (This is a good food of a salmon). Nim einen lahs. schabe im abe die schupen. spalde in und snit in an stücke. hacke peterlin selbey. Nim gestozzen yngeber pfeffer enys saltz zu mazzen. mache eynen derben teyk noch der groezze der stucke. und wirf daz krut uf die stücke. und bewirke sie mit dem teyge. kanst du sie gestemphen in ein forme daz tu. so mahtu machen hechde. förheln brasmen und backe eigliches besunder in eime teyge. ist ez aber eins fleischtages. so mahtu machen hüenre, rephüenre, tuben und vasande mahtu machen. ab du hast die formen. und backe sie in smaltze oder siut sie in den formen. nim von den brüsten der hüenre oder ander gut fleisch. so wirt die kunst dests bezzer und fersaltzez.
Take a salmon. Scrape off the scales. Split it and cut it into pieces. Cut parsley (and) sage. Take ground ginger, pepper, anise. Salt to mass. Make a dough (possibly freshly made as opposed to sourdough) also the size of the piece (of salmon). And throw the herb on the piece. And surround it with the dough. Stamp it in a form if you can. Thus you may make pike (and) trout. And bake individually in a dough. However, if it is a meat day, then you may make hens, partridge, pigeon and pheasant. If you have the forms, and bake them in fat or boil in the forms. Take from the breasts of the hens or other good meat. So will the art be the better and do not oversalt.
*Then you make my standard pie crust recipe which is from here: http://www.diynetwork.com/diy/lc_desserts/article/0,2041,DIY_14000_2273785,00.html
Ingredients
2-1/2 cups all-purpose flour
3/4 teaspoons salt
3/4 cup shortening
6 tablespoons unsalted butter
1/3 cup cold water
1/2 cup all-purpose flour
Combine 2-1/2 cups flour and salt in mixer bowl (figure A) and mix briefly (using paddle attachment if your mixer has one).
Add butter and shortening (figure B) and mix on low speed just until mixture is crumb consistency.
In a small bowl combine the 1/2 cup flour and 1/3 cup cold water and mix to make a smooth paste called a slurry (figure C). Add this mixture to crumb mixture and blend until ingredients come together, about 20 to 30 seconds.
EXCEPT you substitute half of the shortening for butter, and add a whole bunch of dried dill, some garlic powder, and some mustard powder to the pastry before you add the slurry mix. Chill a bit and then follow as above.
We used salmon fillet that came frozen in 4-ounce chunks. Once baked, these freeze and reheat really well except in the microwave which makes them soft and floppy. If we'd chopped up the fish a bit and made the pastry to fit the length of a standard toaster slot, we'd have fish Pop Tarts.
Recipe by Daniel Myers
This recipe is surprisingly simple and exceptionally tasty. The original source is German, but it goes really well with Cameline sauce.
1 lb. salmon fillets
1 tsp. parsley
1/4 tsp. sage
1/4 tsp. ginger
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. anise
pastry for a double-crust pie*
Remove any skin from salmon. Roll out half of pastry on a floured surface, and place salmon in the middle. Add remaining ingredients and cover with the rest of the pastry. Seal edges with water and cut to shape if desired. Bake at 350° until golden - about 40 minutes.
Source [Ein Buch von guter spise, A. Atlas (trans)]: 19. Diz ist ein gut spise von eime lahs (This is a good food of a salmon). Nim einen lahs. schabe im abe die schupen. spalde in und snit in an stücke. hacke peterlin selbey. Nim gestozzen yngeber pfeffer enys saltz zu mazzen. mache eynen derben teyk noch der groezze der stucke. und wirf daz krut uf die stücke. und bewirke sie mit dem teyge. kanst du sie gestemphen in ein forme daz tu. so mahtu machen hechde. förheln brasmen und backe eigliches besunder in eime teyge. ist ez aber eins fleischtages. so mahtu machen hüenre, rephüenre, tuben und vasande mahtu machen. ab du hast die formen. und backe sie in smaltze oder siut sie in den formen. nim von den brüsten der hüenre oder ander gut fleisch. so wirt die kunst dests bezzer und fersaltzez.
Take a salmon. Scrape off the scales. Split it and cut it into pieces. Cut parsley (and) sage. Take ground ginger, pepper, anise. Salt to mass. Make a dough (possibly freshly made as opposed to sourdough) also the size of the piece (of salmon). And throw the herb on the piece. And surround it with the dough. Stamp it in a form if you can. Thus you may make pike (and) trout. And bake individually in a dough. However, if it is a meat day, then you may make hens, partridge, pigeon and pheasant. If you have the forms, and bake them in fat or boil in the forms. Take from the breasts of the hens or other good meat. So will the art be the better and do not oversalt.
*Then you make my standard pie crust recipe which is from here: http://www.diynetwork.com/diy/lc_desserts/article/0,2041,DIY_14000_2273785,00.html
Ingredients
2-1/2 cups all-purpose flour
3/4 teaspoons salt
3/4 cup shortening
6 tablespoons unsalted butter
1/3 cup cold water
1/2 cup all-purpose flour
Combine 2-1/2 cups flour and salt in mixer bowl (figure A) and mix briefly (using paddle attachment if your mixer has one).
Add butter and shortening (figure B) and mix on low speed just until mixture is crumb consistency.
In a small bowl combine the 1/2 cup flour and 1/3 cup cold water and mix to make a smooth paste called a slurry (figure C). Add this mixture to crumb mixture and blend until ingredients come together, about 20 to 30 seconds.
EXCEPT you substitute half of the shortening for butter, and add a whole bunch of dried dill, some garlic powder, and some mustard powder to the pastry before you add the slurry mix. Chill a bit and then follow as above.
We used salmon fillet that came frozen in 4-ounce chunks. Once baked, these freeze and reheat really well except in the microwave which makes them soft and floppy. If we'd chopped up the fish a bit and made the pastry to fit the length of a standard toaster slot, we'd have fish Pop Tarts.
Raspberries!
May. 7th, 2009 09:49 amAs per usual, the goldens are threatening to take over. Anybody who wants some, come get them.
Loving cat needs home...
Apr. 3rd, 2009 09:35 amThe facilities manager here at work is looking for a home for a 9-year old calico--her people lost their house and she desperately needs somewhere to live. She's declawed in the front and is used to dogs, and is reportedly quite friendly.
I made blintzen today, because I hadn't in a long while. We had them with lingonberries, making them Minnesota-appropriate. There was supposed to have been housecleaning but instead there was looking at houses, and damn it was cold out there! There was box packing, though, so now I need to do the addressing and stuff.
ION the tomato soup is a win, and here I was worried that it wasn't pureed enough. Apparently the texture is a good thing, which means that I need to a) get my tomato thingy and canner back from T. so I can b) make more of it and can it. Eventually.
ION the tomato soup is a win, and here I was worried that it wasn't pureed enough. Apparently the texture is a good thing, which means that I need to a) get my tomato thingy and canner back from T. so I can b) make more of it and can it. Eventually.
Holiday gift ideas...
Dec. 15th, 2008 04:03 pmwww.heifer.org Buy a llama for someone!
The cat shelter for FLeuk+ kitties that Nina *didn't* end up at:
SLCC
126 Hickory St
Mahtomedi, MN 55115
http://www.felinerescue.com/ St. Paul's kitty shelter. 'nuff said.
http://www.nature.org/ The Nature Conservancy.
http://www.doctorswithoutborders.org/ Doctors Without Borders.
http://www.aspca.org/site/PageServer The ASPCA.
http://www.rspca.org.uk/ The RSPCA, for the UK peeps.
http://www.spca.com/ The SPCA, for the peeps elsewhere.
http://www.fistulafoundation.org/index.html
Health care providers estimate that one hundred thousand Ethiopian women suffer obstetric fistulas due to injuries sustained in childbirth. Women become pregnant very young, receive insufficient nutrition, and as a result they endure protracted labor resulting in stillborn babies--and injuries that result in eventual incontinence, social ostracism, and heartbreak. In a country of 77 million, there are less than 150 gynecologists and obstetricians.
The cat shelter for FLeuk+ kitties that Nina *didn't* end up at:
SLCC
126 Hickory St
Mahtomedi, MN 55115
http://www.felinerescue.com/ St. Paul's kitty shelter. 'nuff said.
http://www.nature.org/ The Nature Conservancy.
http://www.doctorswithoutborders.org/ Doctors Without Borders.
http://www.aspca.org/site/PageServer The ASPCA.
http://www.rspca.org.uk/ The RSPCA, for the UK peeps.
http://www.spca.com/ The SPCA, for the peeps elsewhere.
http://www.fistulafoundation.org/index.html
Health care providers estimate that one hundred thousand Ethiopian women suffer obstetric fistulas due to injuries sustained in childbirth. Women become pregnant very young, receive insufficient nutrition, and as a result they endure protracted labor resulting in stillborn babies--and injuries that result in eventual incontinence, social ostracism, and heartbreak. In a country of 77 million, there are less than 150 gynecologists and obstetricians.
classics_cat said it best:"Today is the tenth annual Transgender Day of Remembrance. It seems like every third post on my f-list is full of really good links, so I'm not going to waste your time reposting them. (If this is not the case for your f-list, borrow mine for the day.)
Our society has real problems with gender, and real problems with people who don't fit neatly into the societal templates for gender. Our problems start with our bizarre conviction that gender is biological, binary, and maps perfectly to biological sex, and pretty much everything else follows from these beliefs and the way they interact with how we do the politics of gender.
However, our culture is made up of our ideas, and we can change them if we want to and if we work at it. So we, each of us, can do a little bit to change the way our society acts toward transpeople, by being a friend, by being an ally, by being someone who accepts individuals for who they are and not who we think they ought to be.
But most of all please remember that when we fail at this, people die. We can't change the past. We must change the future."
And for today...
Oct. 25th, 2008 11:48 amWest. O that we now had here
But one ten thousand of those men in England,
That doe no worke to day
King. What's he that wishes so?
My Cousin Westmerland. No, my faire Cousin:
If we are markt to dye, we are enow
To doe our Countrey losse: and if to liue,
The fewer men, the greater share of honour.
Gods will, I pray thee wish not one man more.
By Ioue, I am not couetous for Gold,
Nor care I who doth feed upon my cost:
It yernes me not, if men my Garments weare;
Such outward things dwell not in my desires.
But if it be a sinne to couet Honor,
I am the most offending Soule aliue.
No 'faith, my Couze, wish not a man from England:
Gods peace, I would not loose so great an Honor,
As one man more me thinkes would share from me,
For the best hope I haue. O, doe not wish one more:
Rather proclaime it (Westmerland) through my Hoast,
That he which hath no stomack to this fight,
Let him depart, his Pasport shall be made,
And Crownes for Conuoy put into his Purse:
We would not dye in that mans companie,
That feares his fellowship, to dye with us.
This day is call'd the Feast of Crispian:
He that out-liues this day, and comes safe home,
Will stand a tip-toe when this day is named,
And rowse him at the Name of Crispian.
He that shall see this day, and liue old age,
Will yeerely on the Vigil feast his neighbours,
And say, to morrow is Saint Crispian.
Then will he strip his sleeue, and shew his skarres:
Old men forget; yet all shall be forgot:
But hee'le remember, with aduantages,
What feats he did that day. Then shall our Names,
Familiar in his mouth as household words,
Harry the King, Bedford and Exeter,
Warwick and Talbot, Salisbury and Gloucester,
Be in their flowing Cups freshly remembred.
This story shall the good man teach his sonne:
And Crispine Crispian shall ne're goe by,
From this day to the ending of the World,
But we in it shall be remembred;
We few, we happy few, we band of brothers:
For he to day that sheds his blood with me,
Shall be my brother: be he ne're so vile,
This day shall gentle his Condition.
And Gentlemen in England, now a bed,
Shall thinke themselues accurst they were not here;
And hold their Manhoods cheape, whiles any speakes,
That fought with us upon Saint Crispines day.
But one ten thousand of those men in England,
That doe no worke to day
King. What's he that wishes so?
My Cousin Westmerland. No, my faire Cousin:
If we are markt to dye, we are enow
To doe our Countrey losse: and if to liue,
The fewer men, the greater share of honour.
Gods will, I pray thee wish not one man more.
By Ioue, I am not couetous for Gold,
Nor care I who doth feed upon my cost:
It yernes me not, if men my Garments weare;
Such outward things dwell not in my desires.
But if it be a sinne to couet Honor,
I am the most offending Soule aliue.
No 'faith, my Couze, wish not a man from England:
Gods peace, I would not loose so great an Honor,
As one man more me thinkes would share from me,
For the best hope I haue. O, doe not wish one more:
Rather proclaime it (Westmerland) through my Hoast,
That he which hath no stomack to this fight,
Let him depart, his Pasport shall be made,
And Crownes for Conuoy put into his Purse:
We would not dye in that mans companie,
That feares his fellowship, to dye with us.
This day is call'd the Feast of Crispian:
He that out-liues this day, and comes safe home,
Will stand a tip-toe when this day is named,
And rowse him at the Name of Crispian.
He that shall see this day, and liue old age,
Will yeerely on the Vigil feast his neighbours,
And say, to morrow is Saint Crispian.
Then will he strip his sleeue, and shew his skarres:
Old men forget; yet all shall be forgot:
But hee'le remember, with aduantages,
What feats he did that day. Then shall our Names,
Familiar in his mouth as household words,
Harry the King, Bedford and Exeter,
Warwick and Talbot, Salisbury and Gloucester,
Be in their flowing Cups freshly remembred.
This story shall the good man teach his sonne:
And Crispine Crispian shall ne're goe by,
From this day to the ending of the World,
But we in it shall be remembred;
We few, we happy few, we band of brothers:
For he to day that sheds his blood with me,
Shall be my brother: be he ne're so vile,
This day shall gentle his Condition.
And Gentlemen in England, now a bed,
Shall thinke themselues accurst they were not here;
And hold their Manhoods cheape, whiles any speakes,
That fought with us upon Saint Crispines day.
