Skip to main content

Today at .@TheVyneNT

1 min read

IMG_20180106_144350

So yesterday we went to .@TheVyneNT.  In addition to going up on the roof to see it being redone, we went into the house.  I was trying to take a photosphere in this room because I thought it was cool. 

The room steward saw me and said something like Sir, you aren't alowed to video in here.  I said to her something like, Ok.  Thanks, but I'm not videoing.  I carried on trying to complete the photo sphere.  I got one more picture in and she said something like "Sir, you must stop.  There is no videoing here.  It is against the law."  I said but I'm not videoing and continued.  She more insistantly made another comment so I again said I wasn't videoing.  This time though, I asked her if she wanted to see.  She said yes so I let my camera compile the partial photo sphere and showed her.  Her reaction "Oh".  

So, yeah.  The rest of the day Cyndi and I joked about it.  So...remember:

"There's no videoing in here"

Cool and Creamy Pumpkin Pie

1 min read

2 cups canned pumpkin

1 carton cool whip*

1 box (4 serving size) instant vanilla pudding mix*

1 tsp pumpkin pie spice (1/2 tsp cinnamon, 1/4 tst ginger, 1/8 tsp cloves, 1/8 tsp nutmeg)

1 graham cracker crust

 

Combine pumpkin and 1/2 of the cool whip, pudding mix, and spice

mix on low fot 1-2 min

spread onto crust and top with remaining cool whip

refigerate

 

To make cool whip:

take 8

#Sourdough

3 min read

IMG_20170416_081821

I'm sure I'll be asked in the future about my bread.  I've been asked in the past.  So, to avoid writing it up, yet again, I thought I'd make a post here with how I do it and can just link to it here.  So, here we go...

But first...there's no commercial yeast in this bread.  It raises itself using a starter.  I used this recipie as a starting point for my bread...I forget where I figured out how to make my starter.

Starting the Starter:

You'll need about a week to make this and get this going.  To start the starter, you'll be better off using organic type flour.  I've had really really good luck with rye flour.  The first time, my starter was 100% rye...this time, I started it to day 3 with rye flour and then switched to ordinary white flour.

  • Day 1 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 1 pm - mix
  • Day 2 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 2 pm - mix
  • Day 3 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 3 pm - mix

By this point you ought to see some bubbling in the starter.  If not, keep going.

  • Day 4 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 4 pm - mix
  • Day 5 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 5 pm - mix

By this time, it ought to be really going.  If it is, time to switch to maintenance mode.  The stiffer you keep your starter, the stronger the bread will be.  You can leave out the water if it starts to feel too liquidy.  I'd say you want to shoot for something about like cake mix.

Maintaining the starter:

What you do here depends on how often you want to make bread.  I usually feed my starter 2x per week.  When I feed it, I give it 1/3 cup flour and 1/3 cup water.  Like with creating it, if you want it stiffer, just leave off some of the water.  I'd keep this in the fridge.  You can even stretch the feeding to 1x per week or more.

Making the bread:

There's two steps to this:  getting the starter ready and then making the bread.  You'll need to do this in two steps.

Step 1 - get the starter ready:

  • mix 1 cup starter, 1 cup water, 1 cup flour together
  • feed your remaining starter (1/3 c flour and 1/3 cup water) and return to the fridge
  • Let sit overnight

Step 2 - make the bread

  • Take the mixture from step 1
  • add 1 tbsp salt
  • add flour to make a bread dough consistancy (dunno...about 2-4 cups more)
  • knead
  • Put into loaf pans (or you can let it rise in an oiled bowl lined with cornmeal)
  • Bake until done (about 30 min @ 350F or so)

You'll know it is done because it sounds hollow.  Let it cool and eat.

 

Sourdough Bread

3 min read

IMG_20170416_081821

I'm sure I'll be asked in the future about my bread.  I've been asked in the past.  So, to avoid writing it up, yet again, I thought I'd make a post here with how I do it and can just link to it here.  So, here we go...

But first...there's no commercial yeast in this bread.  It raises itself using a starter.  I used this recipie as a starting point for my bread...I forget where I figured out how to make my starter.

Starting the Starter:

You'll need about a week to make this and get this going.  To start the starter, you'll be better off using organic type flour.  I've had really really good luck with rye flour.  The first time, my starter was 100% rye...this time, I started it to day 3 with rye flour and then switched to ordinary white flour.

  • Day 1 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 1 pm - mix
  • Day 2 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 2 pm - mix
  • Day 3 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 3 pm - mix

By this point you ought to see some bubbling in the starter.  If not, keep going.

  • Day 4 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 4 pm - mix
  • Day 5 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 5 pm - mix

By this time, it ought to be really going.  If it is, time to switch to maintenance mode.  The stiffer you keep your starter, the stronger the bread will be.  You can leave out the water if it starts to feel too liquidy.  I'd say you want to shoot for something about like cake mix.

Maintaining the starter:

What you do here depends on how often you want to make bread.  I usually feed my starter 2x per week.  When I feed it, I give it 1/3 cup flour and 1/3 cup water.  Like with creating it, if you want it stiffer, just leave off some of the water.  I'd keep this in the fridge.  You can even stretch the feeding to 1x per week or more.

Making the bread:

There's two steps to this:  getting the starter ready and then making the bread.  You'll need to do this in two steps.

Step 1 - get the starter ready:

  • mix 1 cup starter, 1 cup water, 1 cup flour together
  • feed your remaining starter (1/3 c flour and 1/3 cup water) and return to the fridge
  • Let sit overnight

Step 2 - make the bread

  • Take the mixture from step 1
  • add 1 tbsp salt
  • add flour to make a bread dough consistancy (dunno...about 2-4 cups more)
  • knead
  • Put into loaf pans (or you can let it rise in an oiled bowl lined with cornmeal)
  • Bake until done (about 30 min @ 350F or so)

You'll know it is done because it sounds hollow.  Let it cool and eat.

 

modern-day witch doctor

1 min read

Being a techie is like being a modern version of a voodoo witch doctor who knows how to make zombies using fish poison

from https://insights.hpe.com/content/hpe-nxt/en/articles/2017/08/how-to-never-deal-with-users-again.html

 

I've never really thought about it in that way before today.

Making Lemonade

1 min read

Lydia wanted to make some lemonade today.  We did it this evening and here's what we came up with:

 

IMG_20170824_200414 Squeese the lemons. We used 3.
IMG_20170824_200440 Even more squeesing
IMG_20170824_200531 We used 1/2 cup of sugar. No metric masses in this house!
IMG_20170824_200541 Another shot of the sugar
IMG_20170824_200624 Add water and stir. We used about 1.5 litres of water

Email Change

1 min read

Recently, I moved my email from Google Apps to ProtonMail.  I wondered how Google would deal with it since I use other google services (like Google Plus primarily).  I wondered if they would respect the new MX record on the domain or not.  Well, I thought I would report back that Google do respect the MX record.  The email from Google is flowing into .@ProtonMail just fine.

Razor

1 min read

Safety Razor

A few weeks ago on a trip, I left my razor in the hotel.  GRR.  This only matters because I've never been one of those Mach 18 blade razor type guys.  I've had a Gillete two-blade razor forever.  I've only ever used that style of razor.  Well, I went looking and could only purchase one of the new 5, 6, 18 blade razors (and, of course, spend 20 quid on the razor and £50 on the refills.

So, I decided that I'd take this as an opportunity to by a saftey razor.  Yep...one of those old-fashioned razors.  I actually bought this one from Amazon.  After a week of using it, I really like it.  I'd recommend to anyone to switch.  Sure, there's a different style and technique to get used to...but once you do, it works great.  I even feel like I get a better closer shave with it than my old razor.

Image from lokarta via flickr

Happy Father's Day - 2017

1 min read

21st June: Happy Fathers' Day

I guess this is the way one is supposed to do this in today's digital age.

Image from Helen Taylor via flickr