I spent most of my childhood growing up in drought years, or near drought years in Northern California. Even though the exact location that I did was serviced by a very deep, clean and ever plentiful well, we were constantly bombarded with news from the San Joaquin Valley area cities about the booming population, agricultural demands, dwindling Sierra Nevada snow pack, etc. As children, we would see our beloved river rise and fall, ( the south fork of the Cosumnes River ) but it was always accessible to us. The overall color of Northern California at that time was some green, with some beiges and tans being the majority. Something like this color. Anyways, this news always frightened me as a child. What if the river went down too far? I would have lost the best playground that any kid could ask for. I guess it was this that started me off doing things unconsciously to preserve water. I get asked a lot, "What are you doing?" when it comes to water use, and it always catches me off guard, until I realize that most people simply take for granted that since it has always been around, that it will always be around. I would like to illustrate the ways that you to can help reduce water usage. This will not likely translate into any significant reduction, but I cannot see it hurting, and when it becomes "second nature" to you, perhaps it will become second nature to your children, and so on. In no particular order:
#1. Brushing your teeth. Some people leave the sink running when they brush their teeth. I have never been able to figure this out. During the 2-3 minutes that you brush your teeth with the sink running, you are wasting at least a gallon of water. I have a cup that I exchange on a weekly basis, fill it, and use that for the whole procedure. Just a quick splash at the end is the only time I turn the faucet on again. Savings per week average: 14 gallons.
#2. Washing dishes. We never had a dishwasher growing up. So all dishes were done by hand. Though I believe that hand washed dishes are using less water, most new dishwashers use about 10 gallons of water, not including your "pre-rinse routine". Just like in the tooth brushing principle, I could never fathom how someone would have a double sink, and simply have the tap running on one side, while they scrub away at something on the otherside. I would venture to guess that 10 gallons of water is wasted this way every day. If you have a dishwasher, DO NOT PRERINSE. Here is why we do this. Because about 25 years ago, dishwashers were crappy. And out of habit, we still do. Plus, the "energy efficient" cycle that most people like to use, often poorly washes the dishes. Here is my source. If you do not have a dishwasher, or use it infrequently, here is my suggestion. Get the largest dirty bowl that you have to wash, and place it inside the sink. Fill it with hot soapy water, and then begin to place your least dirtiest dishes (usually cups and glasses) in and scrub them, (with the water off of course), place the scrubbed and soapy dishes into the other sink. Go progressively dirtier until you are finished. Then, go to the other side, and rinse everything. This will cut your water use by 90%. Notice someone who is doing the dishes and you will see that only a few seconds is spent actually rinsing, and the majority of the time is spent scrubbing. Savings per week: 70-100 gallons a week
#3 Shaving. Nearly exactly like the toothbrushing scenario, gents will run the tap while they are lathering up, shaving and looking at themselves in the mirror. A large heavy coffee mug or deep corning wear bowl will work just fine, and save gallons of water every time you shave. It's easy.
Savings per week: 10 gallons a week.
#4-Laundry- I am like a lot of people in my position. I hate "Laundry day" Too much time is spent waiting for cycles to finish, then waiting for dryers to finish. So, a solution is to do the loads, "as they come in" throughout the week. This has a problem though. You end up washing loads that are "not full" or at best, you have a "load size selector", but I doubt that they save any real significant amount of water, and therefore, waste water. To beat this, I always make sure that I have exactly a full load in the basin. But, I also separate and bleach my whites. So how can I do this, especially as a often single or with one other person type guy? I found my solution watching people hand wash. I notice they utilize a soaking period in the washing routine, and there it was. So I have a bucket, that I put about 1.5 gallons of water in. Then I put a TBSP of bleach in. Next, I put my whites in and let them soak for 30 minutes. After 30 minutes, I put the washer to full, and fill with my usual colored clothing. Then, I dump out the water from the "bleached whites", and rinse them for 10-15 seconds. That about does it, then I toss them in with the regular load. I have never had any "residual bleach problem" and the whites are always brilliant when they come out. 20-50 gallons of water per week.
WARNING here is where I get "exotic" by some standards in water conservation
#5 Showering- First of all, if you take a bath in this day and age every time you bathe, you are outrageously wasting water. I can't see the harm in the occasional weekly "treat", but to do this day in and day out smacks of greed and insensitivity. Also, who the heck has the time to do this everyday, and what about the other people in the house that may need to use the bathroom? I digress. But we can do so much more with our daily shower than we believe.
1. Go into the shower.
2. Turn on the water and soak your head, then immediately turn off the shower
3. Shampoo
4. Turn on water and rinse, then immediately turn off the shower.
5. Soap up a loufa, or whatever you use if anything, and "soap up"
6. Rinse off and turn it off.
Not only can and do I complete a shower in less than 5 minutes, but I probably use 1/10 the water that most people do. I like a relaxing shower as much as the next guy, adn usually treat myself to one "normal" shower per week. My total "on time" for the water is usually about 1 minute or so, or about 3-5 gallons of water, saving: 24-45 gallons of water with each shower.
6- The Toilet.- Yes, I am going there. First off, I was an early adopter in the day, for putting a bottle of water inside the tank. Nowadays, the Johns are all low flow. Of course, if you have an older toilet, go ahead and stick a 2 liter jug of water inside it. You will reduce volume significantly. But as a child, I saw that this was not enough. This was never more apparent than going to the aforementioned river with my brother, and coming back home late in the afternoon. The first thing a kid does when he returns from the chh-chh-chilly snow pack fed river is pee. This routine went on, where one of us would get there first, then followed by the other one. Right there, is two complete flushes for a couple hundred MLs of urine. One day, I knocked on the door and said, "Hey, don't flush, I will". After all, 5-12 year old boys are not known for their modesty anyways. This tradition has followed my brother and I for years. I don't know if he adopted it, but I always request others if ever convenient, to let me "piggy back" on their flush. I can't see everybody doing this, but urine is the only product allowed for this maneuver! And it isn't really that gross. Urine is "sterile" after all. Savings: 20 gallons a week
It all adds up.
Monday, June 02, 2008
Sunday, June 01, 2008
Make your own Italian herbed crusty bread in 25 easy steps
This is a recipe to make a crusty on the outside, light and airy on the inside bread. You will rightly think "pizza crust taste" when you begin to smell it. That is because this is a pizza crust recipe. Maybe it's the beer lover in me, but I love the taste of yeasty bread. As a kid, I would eat the crust side first of the pizza. Anyways, one of the few things in a kitchen I have not had much experience in, is baking bread, or really any type of baking. Many people are turned off by the "rules" and complex "procedures" of bread making, so they avoid it.
A few weeks ago, Karen and I had talked about how bad we wanted pizza. (we are both on diets and have lost a lot of weight in the past few months, so obviously, nearly half of our conversations revolve around food). I decided then and there to finally overcome the last cuisine obstacle that truly sets apart the masters from the apprentices. I consider myself an excellent judge of good pizza, so there it was. A challenge. A quick run to the store, and I got the one part missing in my kitchen since forever. Yeast. And not just any yeast mind you, but a giant, one year supply of it for $3. I then got home, and began the work, and made insanely good pizza. I came to the conclusion that if I can make pizza crust, I can make really big pizza crust that is something like bread. This is a recipe for approximately a dozen large, yeasty, crusty, herbed rolls.
I first assembled the ingredients and various instruments. I get a nice big heavy pot, and put about 1.5 cups of water in it. Then I put the pot on the stove, and heat it until it is just slightly warm to the touch.
I put the pot on the counter, mix in one TBSP of sugar, and then pour in about 2 TBSP of yeast and mix it up for about 10 seconds with a whisk. Notice I am not measuring anything at this point, just eyeballing it.
After about 5 minutes, the yeast/water should be quite foamy and thick.
Next, I start dumping in the dry ingredients. First the flour, about 2 cups (I use 1 cup of whole wheat flour, and a cup of plain white), 2 TSP of "Italian seasoning", 1 tsp coarse black pepper, 1 tsp of onion powder (I like a real herby type bread, so you can just adjust for your taste and what you intend to use the bread for) , 1 tsp of salt and a TBSP of oil.
At this point, I just dive right in. Start mixing.
As you get it smooth, you should likely start adding flour in a little at a time. I like to do it this way because it is easier to adjust from a start of too wet, to hit the perfect mark, then to go from too dry to to perfect... I hope that made sense. ;) I got Karen to sprinkle it for me,because my hands at this point are insanely sticky.
As you progress, you should at some point be comfortable with your ball of dough. It should start picking up all the loose flour in the pot. Add you flour very slowly being careful not to go too dry.
At this point, you can take it out. If it is a little bit too wet, that is OK, because we are going to fix that momentarily. Sprinkle some flour onto your counter top. And plop your dough down. Now the kneading. This is where you need to get your wet/dry ratio just right. begin kneading and sprinkle with flour every so often. This should take about 5 minutes. Its a pretty good workout. At the end, you should have a nice, smooth"ish" dough ball.
Get it all smooth, and lightly coat it with some olive oil, then place inside a large bowl and put a towel over it. The yeast will begin to consume the starches in the flour and poop out C02. The C02 is what makes your dough rise to the occasion!
after about 20 minutes....
After about 40 minutes or so, take it out, and punch it once or twice! It should deflate like a balloon. Form it into a ball, and place it back inside for another 30 minutes.
OK, so you have your dough all ready. Get whatever you call an oven (I have a counter top convection) up, hot and ready.
Next, take a knife, and cut yourself off pieces of dough. I just cut around it, creating crescent shaped pieces. Be careful not to flatten your dough at this point. you want to keep it as fluffy as possible.
OK, so you have your pieces.
Next, grease your pan. I use a foil covered paper plate.
Put your pieces gently on the pan, and brush very lightly with olive oil.
Set everything aside for 5-10 minutes, hopefully they will rise a bit more.
I love garlic. So I take a few cloves............
And grate them onto the tops.
I then sprinkle yet more Italian seasoning.
At this point, you oven should be rippin' hot. Pop them in. In about ten minutes.....
After about 20 minutes (you might have to turn down the oven a bit).......
Another 5 minutes or so and here they are. I recommend you put on a wire rack for about 5 minutes so they cool properly. The steam will make the bottoms mushy is you don't. These are great with salad, soups, as sandwich rolls, with pasta, with eggs for brunch, etc...etc.
the pizza is the same, except you roll it out as thin as you can, drop it onto a foil covered paper plate (or toss if you want to have fun), make your edge, brush very lightly with olive oil, put a very thin layer of sauce, (recipe below) then cheese and bake for about 20 minutes on highest heat until cheese browns slightly. To emulate the "pizza stone effect" I just drop my near finished pizza onto a hot, dry skillet and cook for about 5 minutes, this will crisp up the bottom perfectly. Always let your pizza settle for about 5-10 minutes. I learn this rule every time I go for my second piece, because I rarely wait for the first one. It is MUCH better!! Always have a glass of red wine with this.
Sauce for Pizza
I make a simple sauce using a half a yellow onion, a small handful of celery tops and a few cloves of garlic, minced, sautéed with olive oil, salt, pepper, oregano and some capers. When the veggies are about to turn brown, I add a good scoop of tomato paste, and about 2 cups of water. I simmer this down until it is nice and thick. You could blend it at this point to get a nice consistency for your pizza, but you could also leave it "chunky". A few basil leaves are not unwelcome either.
Bon appetito!!
A few weeks ago, Karen and I had talked about how bad we wanted pizza. (we are both on diets and have lost a lot of weight in the past few months, so obviously, nearly half of our conversations revolve around food). I decided then and there to finally overcome the last cuisine obstacle that truly sets apart the masters from the apprentices. I consider myself an excellent judge of good pizza, so there it was. A challenge. A quick run to the store, and I got the one part missing in my kitchen since forever. Yeast. And not just any yeast mind you, but a giant, one year supply of it for $3. I then got home, and began the work, and made insanely good pizza. I came to the conclusion that if I can make pizza crust, I can make really big pizza crust that is something like bread. This is a recipe for approximately a dozen large, yeasty, crusty, herbed rolls.
I first assembled the ingredients and various instruments. I get a nice big heavy pot, and put about 1.5 cups of water in it. Then I put the pot on the stove, and heat it until it is just slightly warm to the touch.
I put the pot on the counter, mix in one TBSP of sugar, and then pour in about 2 TBSP of yeast and mix it up for about 10 seconds with a whisk. Notice I am not measuring anything at this point, just eyeballing it.
After about 5 minutes, the yeast/water should be quite foamy and thick.
Next, I start dumping in the dry ingredients. First the flour, about 2 cups (I use 1 cup of whole wheat flour, and a cup of plain white), 2 TSP of "Italian seasoning", 1 tsp coarse black pepper, 1 tsp of onion powder (I like a real herby type bread, so you can just adjust for your taste and what you intend to use the bread for) , 1 tsp of salt and a TBSP of oil.
At this point, I just dive right in. Start mixing.
As you get it smooth, you should likely start adding flour in a little at a time. I like to do it this way because it is easier to adjust from a start of too wet, to hit the perfect mark, then to go from too dry to to perfect... I hope that made sense. ;) I got Karen to sprinkle it for me,because my hands at this point are insanely sticky.
As you progress, you should at some point be comfortable with your ball of dough. It should start picking up all the loose flour in the pot. Add you flour very slowly being careful not to go too dry.
At this point, you can take it out. If it is a little bit too wet, that is OK, because we are going to fix that momentarily. Sprinkle some flour onto your counter top. And plop your dough down. Now the kneading. This is where you need to get your wet/dry ratio just right. begin kneading and sprinkle with flour every so often. This should take about 5 minutes. Its a pretty good workout. At the end, you should have a nice, smooth"ish" dough ball.
Get it all smooth, and lightly coat it with some olive oil, then place inside a large bowl and put a towel over it. The yeast will begin to consume the starches in the flour and poop out C02. The C02 is what makes your dough rise to the occasion!
after about 20 minutes....
After about 40 minutes or so, take it out, and punch it once or twice! It should deflate like a balloon. Form it into a ball, and place it back inside for another 30 minutes.
OK, so you have your dough all ready. Get whatever you call an oven (I have a counter top convection) up, hot and ready.
Next, take a knife, and cut yourself off pieces of dough. I just cut around it, creating crescent shaped pieces. Be careful not to flatten your dough at this point. you want to keep it as fluffy as possible.
OK, so you have your pieces.
Next, grease your pan. I use a foil covered paper plate.
Put your pieces gently on the pan, and brush very lightly with olive oil.
Set everything aside for 5-10 minutes, hopefully they will rise a bit more.
I love garlic. So I take a few cloves............
And grate them onto the tops.
I then sprinkle yet more Italian seasoning.
At this point, you oven should be rippin' hot. Pop them in. In about ten minutes.....
After about 20 minutes (you might have to turn down the oven a bit).......
Another 5 minutes or so and here they are. I recommend you put on a wire rack for about 5 minutes so they cool properly. The steam will make the bottoms mushy is you don't. These are great with salad, soups, as sandwich rolls, with pasta, with eggs for brunch, etc...etc.
the pizza is the same, except you roll it out as thin as you can, drop it onto a foil covered paper plate (or toss if you want to have fun), make your edge, brush very lightly with olive oil, put a very thin layer of sauce, (recipe below) then cheese and bake for about 20 minutes on highest heat until cheese browns slightly. To emulate the "pizza stone effect" I just drop my near finished pizza onto a hot, dry skillet and cook for about 5 minutes, this will crisp up the bottom perfectly. Always let your pizza settle for about 5-10 minutes. I learn this rule every time I go for my second piece, because I rarely wait for the first one. It is MUCH better!! Always have a glass of red wine with this.
Sauce for Pizza
I make a simple sauce using a half a yellow onion, a small handful of celery tops and a few cloves of garlic, minced, sautéed with olive oil, salt, pepper, oregano and some capers. When the veggies are about to turn brown, I add a good scoop of tomato paste, and about 2 cups of water. I simmer this down until it is nice and thick. You could blend it at this point to get a nice consistency for your pizza, but you could also leave it "chunky". A few basil leaves are not unwelcome either.
Bon appetito!!
Wednesday, May 28, 2008
A "conspiracy theory" a few months ago.. now its a fact
More pain for the people who would just love to see some real "change" not just great speeches.
read more | digg story
read more | digg story
Monday, March 17, 2008
Even More Exciting updates!!
We are officially done with 3rd year! We wrote our diagnostic exams, ended our OR and Skills labs, and wrote our final exams! Did pretty well as usual, though no academic scholarships this semester.
Also, my official duties as 3rd year coordinator of the SB CON are nearly over. I am happy with my contribution, but in all honesty, relieved. I wrote several letters on behalf of our student population. Likely nobody will give me any certificate for it, but I also participated in the decision making processes of our Student Body heavily. My list of accomplishments included:
1. Active participation and attendance of 90%+ of all scheduled meetings with SB. (out of approximately 30 or so scheduled meetings). Signatory on a corresponding number of duly witnessed and written resolutions.
2. Participation in protection and maintenance of student rights such as protection of student participation in extra curricular projects, creation of an RLE syllabus, tuition fee increase consultation and discourse with the administration and Supreme Student Council meetings regarding future student body participation.
3. Participation in projects such as Nursing Day (a lead coordinator, participant), Tanghal Galing II (team coordinator) Recognition Ceremony semester 1 (team coordinator), Recognition Ceremony semester 2 (Emcee, coordinator), CON website (originator, lead coordinator), T-Shirt (delivery coordinator), Orphanage Outreach (participant, volunteer coordinator), NCP Seminar (coordinator)
With all that wrapped up, Karen and I have been enjoying our vegetarianism (though I am still a student in this regard). A recent trip to Bliss Cafe got us invited to Jim and Shanti's house for a wine and cheese party. We had a great time there, met new and interesting people, and played a marathon game of Cranium, a game I had played with my brother et al once before. Karen was invited to show some of her art in Bliss Cafe. I have put the links on my link section, and they can be seen at her portfolio site here. I am real proud of her, and her work is just great. I talked her into creating the portfolio online just for the heck of it. This is just the stuff she has done in the past 2 weeks, mind you. Another work in progress, I guess you could say.
Our friend Al came back for a vacation from Iran, in between semesters and the Iranian new year. I think the time away was a bit hard on him in some way. He seems a bit "off". Anyways, we and the gents downstairs are thrilled to have him back. We have had a few sessions with them already. Amir seems to have met a good match recently, Sheen, a nice English major also studying at UB. We hope him the best, he was unlucky a few times, but he "got back on the horse" and seems to be enjoying himself.
Grace and Mao invited us to join them in Burgos again. We have to reluctantly decline. Too much to get done before our guests arrive only 7 days from now!
Also, my official duties as 3rd year coordinator of the SB CON are nearly over. I am happy with my contribution, but in all honesty, relieved. I wrote several letters on behalf of our student population. Likely nobody will give me any certificate for it, but I also participated in the decision making processes of our Student Body heavily. My list of accomplishments included:
1. Active participation and attendance of 90%+ of all scheduled meetings with SB. (out of approximately 30 or so scheduled meetings). Signatory on a corresponding number of duly witnessed and written resolutions.
2. Participation in protection and maintenance of student rights such as protection of student participation in extra curricular projects, creation of an RLE syllabus, tuition fee increase consultation and discourse with the administration and Supreme Student Council meetings regarding future student body participation.
3. Participation in projects such as Nursing Day (a lead coordinator, participant), Tanghal Galing II (team coordinator) Recognition Ceremony semester 1 (team coordinator), Recognition Ceremony semester 2 (Emcee, coordinator), CON website (originator, lead coordinator), T-Shirt (delivery coordinator), Orphanage Outreach (participant, volunteer coordinator), NCP Seminar (coordinator)
With all that wrapped up, Karen and I have been enjoying our vegetarianism (though I am still a student in this regard). A recent trip to Bliss Cafe got us invited to Jim and Shanti's house for a wine and cheese party. We had a great time there, met new and interesting people, and played a marathon game of Cranium, a game I had played with my brother et al once before. Karen was invited to show some of her art in Bliss Cafe. I have put the links on my link section, and they can be seen at her portfolio site here. I am real proud of her, and her work is just great. I talked her into creating the portfolio online just for the heck of it. This is just the stuff she has done in the past 2 weeks, mind you. Another work in progress, I guess you could say.
Our friend Al came back for a vacation from Iran, in between semesters and the Iranian new year. I think the time away was a bit hard on him in some way. He seems a bit "off". Anyways, we and the gents downstairs are thrilled to have him back. We have had a few sessions with them already. Amir seems to have met a good match recently, Sheen, a nice English major also studying at UB. We hope him the best, he was unlucky a few times, but he "got back on the horse" and seems to be enjoying himself.
Grace and Mao invited us to join them in Burgos again. We have to reluctantly decline. Too much to get done before our guests arrive only 7 days from now!
Sunday, March 02, 2008
Some updates
Well, another couple of weeks, and it will be another year down, and one to go! I can't wait to see my mother and grandmother who will be visiting when we are finished for our mini summer break at the end of this month.
We rearranged our living room, with the help of our landlord who allowed us to store some stuff in the attic area. We have more of a lounge zone, rather than a sprawling living room now, with our Persian carpet as a featured piece, and we closed off the second opening of our hallway to warm up the home, and add some interest to the room.
We spent a wonderful day last week with very "in need" children at an orphanage. We organized a group of the college of nursing officers, got some much needed supplies such as disposable diapers, antibiotics, and other items, and set out early in the morning. When we arrived, the children were REAL amped up and excited to get visitors. The orphanage is an aging facility, with an infant wing of 10 infants, and a toddler/child wing of about 30. These kids are either abandoned, or have been seized by the government due to poor living conditions. When they walked by you, they would touch you as they walked by. Many would just attach themselves to your legs. They really seemed to thrive on human touch. The tireless people running the facility were very thankful and appreciative of our help that day. We went food shopping, and bought a large amount of fresh vegetables and fruits, as the facility director requested that they are usually under stocked with such things. The condition is entirely ironic, because La Trinidad is the proverbial capital city of the "Salad Bowl" of the Philippines. We cooked up chicken/pork adobo and chop suey, and left behind 20-30 kilograms of vegetables and fruit. After, we played games, sang songs and held, rocked and changed babies.
Inevitably, one is faced with a plethora of inner thoughts when visiting such a place. Why is the government not providing more for these few numbers of neglected innocents? How could someone have such poor communal or familial ties to allow this to happen? And on and on. Apparently, government funds are dispersed to the orphanage through an agency, that further lines the pockets of several sub agencies until it reaches it's final destination, usually 1/10 of the original amount. If there was ever a good argument against government funding, here it is loud and clear. Ease the taxation of businesses, and allow an orphanage to be directly sponsored by unburdened corporate entities (such as my school, formula companies, etc). The orphanage told us that even though they are a government agency, the majority of their funding and ability to survive comes from private contributions. Considering the huge amount of bureaucratic tendencies of government agencies here and everywhere else, they likely consume most of their government allowance just keeping up with paperwork.
We rearranged our living room, with the help of our landlord who allowed us to store some stuff in the attic area. We have more of a lounge zone, rather than a sprawling living room now, with our Persian carpet as a featured piece, and we closed off the second opening of our hallway to warm up the home, and add some interest to the room.
We spent a wonderful day last week with very "in need" children at an orphanage. We organized a group of the college of nursing officers, got some much needed supplies such as disposable diapers, antibiotics, and other items, and set out early in the morning. When we arrived, the children were REAL amped up and excited to get visitors. The orphanage is an aging facility, with an infant wing of 10 infants, and a toddler/child wing of about 30. These kids are either abandoned, or have been seized by the government due to poor living conditions. When they walked by you, they would touch you as they walked by. Many would just attach themselves to your legs. They really seemed to thrive on human touch. The tireless people running the facility were very thankful and appreciative of our help that day. We went food shopping, and bought a large amount of fresh vegetables and fruits, as the facility director requested that they are usually under stocked with such things. The condition is entirely ironic, because La Trinidad is the proverbial capital city of the "Salad Bowl" of the Philippines. We cooked up chicken/pork adobo and chop suey, and left behind 20-30 kilograms of vegetables and fruit. After, we played games, sang songs and held, rocked and changed babies.
Inevitably, one is faced with a plethora of inner thoughts when visiting such a place. Why is the government not providing more for these few numbers of neglected innocents? How could someone have such poor communal or familial ties to allow this to happen? And on and on. Apparently, government funds are dispersed to the orphanage through an agency, that further lines the pockets of several sub agencies until it reaches it's final destination, usually 1/10 of the original amount. If there was ever a good argument against government funding, here it is loud and clear. Ease the taxation of businesses, and allow an orphanage to be directly sponsored by unburdened corporate entities (such as my school, formula companies, etc). The orphanage told us that even though they are a government agency, the majority of their funding and ability to survive comes from private contributions. Considering the huge amount of bureaucratic tendencies of government agencies here and everywhere else, they likely consume most of their government allowance just keeping up with paperwork.
Sunday, February 17, 2008
On a happier note
Karen and I went to Bliss cafe for Valentines. They held a limited engagement vegetarian buffet, with two sets of music from a wonderful vocal quintet. It was a real nice and romantic evening. We are hoping Jim, the owner, will be able to open his other business idea, a "canteen" style food offering at the Buddhist temple about 100m from our school. The place is great, there is a Zen rock garden, lots of interesting books, real good music and free weekend art films. It is a fairly unknown establishment among locals so it is funny to go there and see all these Swiss and Germans and Americans packed into the place from time to time. Jim is an American Ex-Pat from Chicago. He and his wife have been all over SEA for the past 20+ years, or so. They have settled in Baguio, and now they run what must be the most pleasant restaurant in the city. All the food is prepared by his wife Shanti, and from scratch, on the spot. Even the rice. That makes for a long evening, which actually turns out to be perfect, as the number of local art exhibition, interesting books, posters and artifacts from Jim and Shanti's travels engages the mind in pleasant ways, and puts the prospect of food on temporary hold, at least until it is served. The menu has many offerings, but most notably to me are the set meals. They consist of entree, salad, dessert and beverage for about $5. They are either Indian, Korean, Mexican (yes, Mexican!) or what I don't exactly know called simply and wonderfully, "Heaven" and "Earth", but we love it. There is NO MEAT whatsoever in any of it, and Shanti has a knack for making some pretty accurate interpretations of meat products out of Soy, gluten and who knows for sure. Anyways, we are going tonight to eat and watch "The Elephant Man".
My charmed life
I always seem to be at the center of disaster... Eathquake, flood, landslide, typhoon... Now fire... Part of my school burned down yesterday right before my eyes. Nobody was hurt thankfully. I have never seen a large building engulfed in flames before in person. Brought back some unpleasant memories. It was pretty unreal. Waiting for the locusts that should be arriving any minute now...
http://youtube.com/watch?v=bfFpDiCb5XE&feature=related
http://youtube.com/watch?v=bfFpDiCb5XE&feature=related
Monday, February 11, 2008
After a long hiatus
I saved up some stuff to type.
Anyways, grats to Skyler for having the "biggest beard" in the family. I am not exactly sure what entails the grand prize, but it should really be something. That thing is way, way large, and quite in charge.
Since November, I guess a few interesting things have gone on with us. The bad news, one of our good Iranian friends left, and decided to stay home, rather than return to school. Then one of our Kuwaiti friends. Sad. We really loved those guys and their company. But, we did manage to have a great time during our holidays. We took two of our friends to Sagada, went caving, and had a nice time. We went to Burgos, and really, really, really, quiet and deserted beach. We had the whole place to ourselves, with our friends Grace and Mao.
Our hospital dutues have been fairly exhaustive this semester. Learning a lot during them, thank goodness. Having some issues with the administration, and teachers. That will not go away in my or my grandchildren's lifetimes I guess. There is just a lot of "poop" here in certain areas that seems a little too ground in.
I really wanted an eee pc. I got this crazy idea to get one, then backed out. I will wait for the 9 inch screens and Wimax. Speaking of computers, I am living the Linux life now. Totally gave up Windows, and never looking back. I recommend "Puppy Linux" to anyone. It is 100 MB only, and runs off of your ram. Everything is easy enough to learn, and it won't overwrite your old OS should you need to go back. I put it on a friends ancient computer, and it runs like a scalded cat. Don't toss out that old computer yet!
Karen and I had the same American patient (she had the 7-3, me, the 3-11 shift).. It was great, because everybody including the Doctors were afraid of the guy, and we just charged in a saved the day for the guy. It felt great to be working for what will likely be a more typical patient for us, and he really tested our abilities. We did great, and so did he. (He was discharged the day after our last duty day after nearly two weeks, and I got to congratulate him on his way out ) It felt real good to see the product of our hard work "walk out the door" towards his health and future.
Another two months, and we are done for the year, and a break that we will be sharing with... MY MOM AND GRANDMOTHER!!!! We are so excited to have them. I can't wait to show them around.
Anyways, grats to Skyler for having the "biggest beard" in the family. I am not exactly sure what entails the grand prize, but it should really be something. That thing is way, way large, and quite in charge.
Since November, I guess a few interesting things have gone on with us. The bad news, one of our good Iranian friends left, and decided to stay home, rather than return to school. Then one of our Kuwaiti friends. Sad. We really loved those guys and their company. But, we did manage to have a great time during our holidays. We took two of our friends to Sagada, went caving, and had a nice time. We went to Burgos, and really, really, really, quiet and deserted beach. We had the whole place to ourselves, with our friends Grace and Mao.
Our hospital dutues have been fairly exhaustive this semester. Learning a lot during them, thank goodness. Having some issues with the administration, and teachers. That will not go away in my or my grandchildren's lifetimes I guess. There is just a lot of "poop" here in certain areas that seems a little too ground in.
I really wanted an eee pc. I got this crazy idea to get one, then backed out. I will wait for the 9 inch screens and Wimax. Speaking of computers, I am living the Linux life now. Totally gave up Windows, and never looking back. I recommend "Puppy Linux" to anyone. It is 100 MB only, and runs off of your ram. Everything is easy enough to learn, and it won't overwrite your old OS should you need to go back. I put it on a friends ancient computer, and it runs like a scalded cat. Don't toss out that old computer yet!
Karen and I had the same American patient (she had the 7-3, me, the 3-11 shift).. It was great, because everybody including the Doctors were afraid of the guy, and we just charged in a saved the day for the guy. It felt great to be working for what will likely be a more typical patient for us, and he really tested our abilities. We did great, and so did he. (He was discharged the day after our last duty day after nearly two weeks, and I got to congratulate him on his way out ) It felt real good to see the product of our hard work "walk out the door" towards his health and future.
Another two months, and we are done for the year, and a break that we will be sharing with... MY MOM AND GRANDMOTHER!!!! We are so excited to have them. I can't wait to show them around.
Thursday, November 08, 2007
How far down can we go?
Well, is this rock bottom yet? A 12 year old girl gets suspended from school for hugging her friends... What is the matter with our country? Who is making this stuff up? Does anyone need any more ammo to scrap our current model of state run school system once and for all? Your tax dollars are giving trillions to your local state coffers to come up with this tripe. Instead of producing literate and capable individuals, our school system is creating little robots. Good little, hate filled, maladjusted sociopathic robots. This is where you get Virginia Tech and Columbine.
Thursday, November 01, 2007
Sagada 2
Just felt like sharing a recent experience with coffee, and my favorite place in the Philippines. The Philippines has many areas that grow coffee. I just happen to live near the epicenter. As a result, I get all kinds of pretty damn good coffee at laughable pricing. My most recent "find" is the coffee grown and picked from Sagada. Sagada is a twisty curvy half paved, half dirt road, meandering through rice terraces, and a 6.5 hour bus ride away. This sleepy but lovely little town has some amazing caves, waterfalls and many other natural wonders. What makes Sagada, "Sagada" (and keeps me coming back) to me though is the coffee, and my morning ritual.
So here was my daily routine while on my vacation there last week.
It's 5:30AM. Crack of dawn is about half way done, and the sun is just hinting at poking it's head over the green mountain peaks that are fighting a beautiful and silent war with the thick morning clouds that roll in. Everything is in high contrast, Mountain ridges, switch backs and trails easily seen. Pine trees jutting above rock formations covered in thick nearly malachite colored moss... Crystal clear and the only noise is the rooster, starting his morning ritual as well.
I put a pot of the "literally right from a natural spring" water on the stove, and when it starts to rumble, I keep about 2 cups of it in a bowl, then fill the percolator bin about half way with Sagada's characteristic ground coffee bean. A smallish light/medium roasted bean, ground coarsely. Then, back on the stove to bubble for a few minutes, then off. After a minute to allow the settling of the grains, my leather covered stainless thermal mug is filled to 3/4 full. In this coffee, you can absolutely taste the earth, the ground, the mountains, the trees, everything. Cream or sugar is completely forbidden. After a greedy sip, full of air so as not to scald, I place it down on the bathroom sink, and take a short and hot shower.
Out of the shower, that bowl of boiling hot water is ready to do it's part. My travel kit, a Gillette Rubie loaded with a fresh Derby, a QED grapefruit and peppermint shave stick. The shave is gloriously smooth, crisp high pitched notes of that blade leaving a glass smooth face looking back at me.
Mug in hand, 10 steps out onto the balcony at the corner, I sat on small stool placed so that I could see 270 degrees of peace, nature and profound tranquility. Just me, my coffee and the glory of mother earth.
So here was my daily routine while on my vacation there last week.
It's 5:30AM. Crack of dawn is about half way done, and the sun is just hinting at poking it's head over the green mountain peaks that are fighting a beautiful and silent war with the thick morning clouds that roll in. Everything is in high contrast, Mountain ridges, switch backs and trails easily seen. Pine trees jutting above rock formations covered in thick nearly malachite colored moss... Crystal clear and the only noise is the rooster, starting his morning ritual as well.
I put a pot of the "literally right from a natural spring" water on the stove, and when it starts to rumble, I keep about 2 cups of it in a bowl, then fill the percolator bin about half way with Sagada's characteristic ground coffee bean. A smallish light/medium roasted bean, ground coarsely. Then, back on the stove to bubble for a few minutes, then off. After a minute to allow the settling of the grains, my leather covered stainless thermal mug is filled to 3/4 full. In this coffee, you can absolutely taste the earth, the ground, the mountains, the trees, everything. Cream or sugar is completely forbidden. After a greedy sip, full of air so as not to scald, I place it down on the bathroom sink, and take a short and hot shower.
Out of the shower, that bowl of boiling hot water is ready to do it's part. My travel kit, a Gillette Rubie loaded with a fresh Derby, a QED grapefruit and peppermint shave stick. The shave is gloriously smooth, crisp high pitched notes of that blade leaving a glass smooth face looking back at me.
Mug in hand, 10 steps out onto the balcony at the corner, I sat on small stool placed so that I could see 270 degrees of peace, nature and profound tranquility. Just me, my coffee and the glory of mother earth.
Thursday, October 04, 2007
US claims success in war on drugs
I almost laughed out loud when I saw this headline http://news.bbc.co.uk/2/hi/americas/7025308.stm
The government officials are patting themselves on the back for increasing the cost of cocaine. Economics 101… Its almost comical to think that the war on drugs is practically a government subsidized commodity, like corn or pork bellies. We are footing the bill of a war against our own people, leading to increased riches for violent drug dealers (low transportation costs for “less” product and increased price per unit), more of our citizens incarcerated or killed for victimless crimes, and more people will begin to turn to cheaply made and REAL dangerous drugs as alternatives. If I was a drug dealer, I would forget pot, (acreages of land, or intense electric bills) and just make a methlab in my spare bathroom. Simple economics…..
Saturday, September 22, 2007
Interesting undergrad classes
I read an interesting post from a friend's blog about what he considered to be his favorite and most interesting classes in his undergraduate degree....
I'll put mine here.
Anatomy and Physiology –the body is amazing, beautiful, and the most perfect thing in the universe..
Pharmacology–painful, time consuming, boring and absolutely essential..
Ethics– Why you “should”, or “should not”, because too often “we do” only because “we can”..
Pathophysiology– The body is amazing, beautiful, and the most perfect thing in the universe, except when it isn’t..
Organic Chemistry– The blue collar science, that explains enough information to be relevant to nearly every situation encountered.. (as compared to say, Physics, IMHO, YMMV!)Sunday, September 09, 2007
Blogs
We met up with our friend Alvin at Camp John Hay's country club last night. We met his lovely family who are in town as part of their annual trips that they make here twice a year, once for his Lola's birthday, and again for X-Mas. Anyways, we caught up on new stuff, laughed about old times, and had some nice food and coffee in the establishment. Alvin is nice enough to read and comment on my blog regularly, giving me the inspiration and motivation to continue with it. He asked me for advice on how to start his own, and upon further reflection, I will post the response here, as a blog of my own. So without further ado, here is my response.
- Do you really want to blog? - I ask this question because blogging takes more time (once set up, you can knock out a post in 5 minutes) and is a little less user friendly than some social bookmarking sites that may be more useful to the average user. I find I split my time here and at facebook. the nice thing about a blog is that everyone can go to my blog and read, whereas access to my facebook account requires your own setting up of an account. A big question that needs answering, if "no" go to question #4.
- Where do I sign up for a blog? - www.blogger.com or www.wordpress.com . If I am not mistaken, wordpress may have the edge these days for ease of use and flexibility if you want it, but I imagine the differences are not profound. Just pick one, and go for the free blog account (back in my day, I hadn't heard of wordpress, so I went with blogger. Either will allow you to create an overall look and theme, profile, and format for posting.
- Follow the directions, they are pretty straight forward. You will be up and running in about an hour with your layout and style complete, title and profile done, and maybe a pic or two and your first post.
- Social Networking (or facebook). This has taken over a lot of what I see people who use blogs and emails use them for. You can upload photos, send out quick notes, and keep "up to date" with people in your network. It is a cleaner interface than it's predecessor "friendster", more secure, and easier to manage. You are confined within the parameters of facebook, so if you are more creative and require more freedom, a blog might be a better fit. But if you want to be up and running in about 30 minutes with friends, family and a messaging type interface, go for facebook. I will keep my blog for now, but it's relevance has been challenged recently with facebook. Facebook does require a log in, but once you break down your facebook-less friends, they will quickly come over to your way of thinking, and soon you will be spending your time there.
- Another option for the type who hate typing, or want a much simpler communication tool is www.flickr.com . This is a photo sharing site where you just upload pics and share. Its an online photo album where the pictures speak a thousand words for you. A small caption, and off you go.
Osama bin Laden Movie Review
So, I signed up on facebook last week after almost a year of continuous bombardment from friends and relations. Glad I did. Nice little site, and a nice way to keep in touch. Anyways, I stumbled upon the movie review application, so I quickly reviewed a bunch of films in my typical sarcastic way, when looking through the news, noticed that our good buddy Osama has released his own cinematographic epic.
I figure that I'll give my take on his latest offering. Tentatively entitled, "Convert ye masses, lest ye be killed, and oh yeah, capitalism sucks" that hit the theaters world wide this week.With a team of the finest make-up crews, Osama appears youthful and swarthy, his 0.4m long usually "salt and peppered" beard dyed a deep, rich black. He sits calmly and confidently in this feature film, wearing a white shirt and yellow shawl, that costume designer Alijjiba Majinniiyad made from Osama's wardrobe further conveyed the upbeat message of mandatory religious conversion and rejoicing in the failure of the Western World possible. The set director, Hafaad Hunnaji, bravely chose a "brownish" background to complement the overall message and tone of the film. Almost in spite of these memorizing special effects, the words of Osama really hit a powerful note, mostly underlining the evils of capitalism. Problematic in the plot, is the fact that his entire fortune was derived from capitalism, implicating himself. Nevertheless, Osama recovers from this oversight expertly by simply not mentioning that aspect. A true mature actor's ability to overcome the obvious hurdle showed a near Academy Awards performance. Special mention must be made to the lighting crew, who chose a "minimalist" subject in the lens obscura, dismissing past "film noir" qualities of Osama's last offering, "the October 2004 tape". From the position of the viewer, the well diffused lighting came from a series of incandescent and florescent bulbs, (25 watt former, and the 17 watt super saver types of the latter type), bringing out the rich olive, tan beige, yellow, white and the previously mentioned "brownish" hues evident in this film.
The Soundtrack of this film, a disjointed "voice-over", seemed to be the weakest part of this already earmarked classic. Several moments of voice did not coincide with the movement of Osama's mouth, indicating further need for improvement. During the advanced screening "post interview", Osama simply made an off camera gesture of a finger dragged across his neck when asked if he planned on using the same sound crew for his next eagerly anticipated film. His current crew could not be reached for comment, their feet being held to furnace heated irons.
To summarize, Osama has once again proven that he is more entertaining than ever, at the top of his game and relevant to his cause, to beat both Big and Little Satan. His offer for the world, and especially American's to "convert to Islam" proves his realistic short term objectives, and the aforementioned diatribe against the evils of capitalism come at a timely moment in history, when everyone is looking for communism and despotism to answer the needs of the workers of the world. 4.5/5 stars.
Sunday, August 26, 2007
Mean, Bad, Awful. And that's the good part.
This is horrible. It is bad enough we are in this mess. What a world we live in!
http://www.msnbc.msn.com/id/20430153/
http://www.msnbc.msn.com/id/20430153/
Food!
Well, crack the champagne, I think I have finally solved a near 3 year quest that has caused me great pain and discomfort. Yep, I finally figured out how to make “Adobo”…. This seemingly simple dish requires a steady hand, and attention to detail that I have found out through a number of poor examples can easily put this dish on an “Expert only” basis….
So, I will demystify the experience for all here on how I did it.
First, and most obviously, the 1 kilogram of adobo cut chicken. Yes, there is a cut named after the national dish of the
You take this chicken, and first rinse it well. And then start to notice something. This poor wretch of a bird has not undergone hormone therapy and been pumped full of “broth” to increase it’s bulk. Translation? The meat is almost “dry” for better lack of terminology. What this means to you and I is that a good quality Philippine chicken is delightfully susceptible to marination, because all the little porous tissues are empty, rather than full of “filler”… See more info on this here. That is why all the marinating in the world does little good to birds from the US or Canada (my experience with both, not knowing what goes on with Euro-Poultry)... However, I digress.....
SO, you take this wonderful "dry sponge" of a chicken, cut into approximately 20 pieces or so for the average 2lb bird, "adobo cut" (essentially, the whole chicken is cut up, leaving the bones in) and after the wash, put in 1/2 cup of cane vinegar and 1/4 cup of soy sauce, then about a dozen calamansi (or key limes) and put in the "ref" (refrigerator) for at least and hour. Then you take your caldereta (big pot) and add about 2-3 TBSP of oil, and go back to your chicken, and look at how it has absorbed most of the marinade. That is a good thing. Dump the excess out, and then put it into the pot, and get things going, hot and loud. Add 4-5 medium sized potatoes (patatas), two onions (sibuyas) and about 6 cloves of garlic (bawang). Get all that frying up nicely, stirring every couple of minutes. Some "juice" from the vegetables, marinade and cooking process should be starting to come out. After 15 minutes or so, it is time for the serious part, and seemingly benign. Add about an ounce more of soy, and an ounce of vinegar, a TBSP of brown sugar, and a half TSP of coarse ground/cracked black pepper, bay leaf and cup and a half of water. Bring this to a rapid boil, then turn it down to simmer for 45 minutes. When you come back to it, it should be darker in color than when you left. This is good. The sugar, and onions and process made it dark, and the taste should be a little tart, a little sweet, and kinda gravy-ish from the breakdown of the potatoes. You can add a bit more of whatever to balance, and it should be balanced. Serve with rice (duh), and fresh cut bananas, (as learned by "Aunty Lisa") ...
The dish, as far as I know, is known to be rich, if not a bit oily. A good accompanying dish would be the other bane, and as yet unconquered, sinagang. A tamarind based soup that would cut away any excess "grease" from the adobo. Enjoy!
Thursday, August 16, 2007
Herps and Cat5 twisters
So, after a week of a shy, quiet, kinda grumpy looking turtle, he has gone through a metamorphosis, so to speak. He is finally eating, I bought him some turtle food, but he is eating the apples and other stuff, as long as it is "in the water". (a la Jesse's 6th grade report of the majestic sperm whale)
I was in the hardware store buying him a basking light, I came across some plastic paint roller containers. they are ramped on one end, and go to a depth of a 6" deep pool at the other end. I bought two, and put food in one, and keep the other clean. He went right in and started eating. He walks around in his "habitat" now like a king, "long neck" looking around at everything. I was real worried he wasn't gonna make it. It looks like he is fine now.
I talked with a pet store owner. They had about 30 of these for sale. They are endemic to this region, and are 50% aquatic. They have semi-webbed toes and like moderate to cooler climates. This one seems to be a potential sub-species of the one that YAVON, not Jesse, linked in the comment page from my last post. The elevation here is 1500 meters and a cool 75 degrees average temperature, whereas the one classified in the website is a lowland turtle, requiring tropical temperatures. Good for a pet owner, keeping anything above 75 degrees here is hard. It's getting cold, even for an adipose and "keratinized protein" covered person such as myself.
Oh yeah, there is another "super typhoon" headed towards the Philippines again. Looks like the bulk may go over top of us.
http://www.typhoon2000.ph/activeflash/stormloop
look about 2 inches to the left of the "Eye".. That's Baguio!
We have found a great way to save time and money here. We pay our friend's mother to do our food shopping for us. Here is our latest list of goods. total cost $20 a week, including her cut.
I was in the hardware store buying him a basking light, I came across some plastic paint roller containers. they are ramped on one end, and go to a depth of a 6" deep pool at the other end. I bought two, and put food in one, and keep the other clean. He went right in and started eating. He walks around in his "habitat" now like a king, "long neck" looking around at everything. I was real worried he wasn't gonna make it. It looks like he is fine now.
I talked with a pet store owner. They had about 30 of these for sale. They are endemic to this region, and are 50% aquatic. They have semi-webbed toes and like moderate to cooler climates. This one seems to be a potential sub-species of the one that YAVON, not Jesse, linked in the comment page from my last post. The elevation here is 1500 meters and a cool 75 degrees average temperature, whereas the one classified in the website is a lowland turtle, requiring tropical temperatures. Good for a pet owner, keeping anything above 75 degrees here is hard. It's getting cold, even for an adipose and "keratinized protein" covered person such as myself.
Oh yeah, there is another "super typhoon" headed towards the Philippines again. Looks like the bulk may go over top of us.
http://www.typhoon2000.ph/activeflash/stormloop
look about 2 inches to the left of the "Eye".. That's Baguio!
We have found a great way to save time and money here. We pay our friend's mother to do our food shopping for us. Here is our latest list of goods. total cost $20 a week, including her cut.
Shopping list
Product Quantity
| Tokwa | ¼ kilo |
| Cooked sausage (red) | ¼ kilo |
| chicken (adobo cut) | 1 kilo |
| Pork chops | ½ kilo |
| Milk | 1 x 250 ml tetra box |
| Eggs (red) | 2 piece |
| Eggs (white) | 6 piece |
| Bangus (in vinegar) | 3 pieces |
| Yakult | 2 pack of 6 |
| Gardenia whole wheat bread | ½ loaf size |
| Century tuna in brine (or oil) | 4 cans |
| Red/green tomatoes mixed | 1 kilo |
| Large peppers (red/green) | 1 kilo |
| Cilantro | 1/8 kilo |
| Parsley | 1/8 kilo |
| Onion (red) | ½ kilo |
| Onion (yellow) | ½ kilo |
| Garlic | ¼ kilo |
| Seasonal fruit #1 | e.g (apples or oranges) |
| Seasonal fruit #2 | e.g. (longsones or |
| Seasonal fruit #3 | bananas |
| Potatoes | 1 kilo |
| Celery | 1 bunch |
| | ¼ kilo |
| Eggplant | 6 pieces |
| Coconut cream or powder | 2 cans (or 2 packages) |
| Calamansi | ½ kilo |
| Tang or Hi-C grape (dry) | Large size (500g)? |
| Peanut butter (dark color, from wet market) in plastic container | 1 jar (large) |
| Cucumbers | 1 kilo |
| Rice (jasmine long grain) | 1 kilo |
| Vegetable oil | 500ml |
| Benguet blend coffee | ¼ kilo fine grind |
| Coffee mate | 1 box |
| Black pepper | One packet |
| Curry spices | One packet |
| Cumin seed | One packet |
Friday, August 10, 2007
A new addition to our home
Well, we were out the door for our exams this morning after a 3 day tropical storm, and we find this little guy in the driveway in a cold dirty puddle. So, we took him in and cleaned him up and now we have a 2lb liability on our hands. I have several urgent emails with pictures out to a) identify and b) get rid of him safely.
A pet like this is a lifelong commitment, and if he is wild, I would like to return him to what is is supposed to be doing. here is my email going out....example:
Date: Fri, 10 Aug 2007 04:14:45 -0700 (PDT)
From: Joaquin
Subject: Hello
To: mconnor@tortoise.org
I live in the Philippines as a student. I have come across a 2 lb turtle this morning after a large 3 day tropical storm and took him in. He was sitting in a busy cold wet driveway (air temperature was about 50-60 degrees overnight in a dirty pool of water.) He will stick his head out on occasion, and has moved around in the shower stall to seek shelter under the curtain. I put down newspaper, and some tomatoes and banana. I think he took a few nibbles of the banana. I need to know what kind of habitat I should prepare for him. If I had to guess, I would say he was not from here. Baguio City is a highly urbanized city with an elevation of about 3,000 feet, but of course, I don't really know for sure. He has a single yellow stripe on his/her head. I have looked at you gallery, but nothing seems to be an "aha!" type.
Any help would be appreciated. I have sent a few pics. He/she looks to have had some run ins with local dogs judging by his broken shell near his left rear leg, but maybe not recently, as he has no injury that I can see on his/her legs or whatnot.
Thanks so much,
Joaquin, Karen, and "Henry/Henrietta"
We need to quickly find out if he is terrestrial, aquatic or terrestrial/aquatic. We are praying for terrestrial, and local. If so, he will be on his way after a belly full of worms and bananas.
Thursday, August 09, 2007
Let them sing it for you - your text sung by rock stars!
A neat little text-to-speech applet that converts any text into a sound file pieced together using clips from pop and rock songs. There's a pretty eclectic mix of source material in there, try to work out what song each word comes from. Click onto the "read more" to check it out.
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