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29 January 2016 @ 09:42 am

You may have already read it. If not, give it a go. You're likely to figure out pretty quickly if it's for you.

If you've recently asked, and meant it, "how can anybody be *against* more safe spaces?", it's for you. *And* you won't like it.
11 January 2016 @ 08:51 am
I got enough spoilers that it made a difference, but I also saw the movie way after it came out. People have, on balance, been shockingly restrained about not spoiling the movie.

Thanks, folks!

Also: I haven't decided if I believe this is "the best Star Wars ever." I just watched it and that's still kind of percolating in my brain. But it is clearly a contender for that title, and it's clearly both a really good movie and a really good Star Wars movie.
29 November 2015 @ 09:20 pm
rehana posted a food lab article on chocolate chip cookies in response to my cookie noodling.

Specifically, an article about each ingredient in the recipe, and three or four different ways you can vary how you add it, and the results of each.

Whoah. This is a guy who is serious about his chocolate chip cookies.
29 November 2015 @ 12:50 pm
I Googled chocolate chip cookies for a recipe, as I often do.

The video on the Martha Stewart recipe page, though it's not Martha herself, is *amazing*.

Specifically: it goes through how to separately change the recipe for soft-and-chewy cookies versus thin crispy cookies versus cake-y cookies.

And just randomly, as a side note, he mentions something I've wondered forever: what's the important difference between baking soda and baking powder?

So, for the record? I totally approve of this "kitchen conundrums" guy. And his baking soda versus baking powder advice actually tells me something I hadn't already known, but stumbled on, for my whoah-they're-airy snickerdoodle recipe.

Also that he tells you to use "two teaspoons of the very *best* vanilla extract", while clearly pouring way more than two teaspoons straight from the bottle. This is a man who knows what he's doing.
29 November 2015 @ 08:58 am
It turns out that currently if you search Google for "angelbob snickerdoodles", you only get my older entry, not the updated more-convenient entry. Let's fix that:

Snickerdoodles, the way I currently make them:

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups white sugar (or vanilla sugar)
2 eggs
2+ teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoons cream of tartar
3 teaspoons baking powder
1/4 teaspoon salt

Cinnamon-sugar coating:
2 tablespoons white sugar
2 teaspoons ground cinnamon

Strongly based on Mrs Sigg's snickerdoodles.

1. Preheat oven to 400 degrees F
2. Cream together butter, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, baking powder and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the cinnamon-sugar coating. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 7-8 minutes. Remove immediately from baking sheets.
16 November 2015 @ 01:29 pm
Back when I worked for On-Site (not On-Live), we'd do random coffee/tea breaks. One of us would grab our ceramic mug and tap on it with the wedding ring, a little like the fork-on-glass thing for kissing at weddings.

Mike was so thrilled when he got married, so that he had a ring to tap for tea breaks! ;-)
02 November 2015 @ 03:30 pm

Was wonderful to see Krissy and the girls. Things went surprisingly smoothly with the TX family. Was a little guilty to not see more of Ben (one of my brothers), but he was in law school most of the time. Apparently Baylor trains them all to be litigators, no matter what they'll actually be doing. He apparently is more into municipal law stuff, but perhaps he'll go litigate afterward, dunno.

Brought home a 60lb duffel despite a hurt foot. I checked it, but still had to haul it to and from. I looked a bit like an ant dragging a caterpillar with it hoisted up on my shoulders. (Looked heavier than it was.)

Still doing various unpacking and related bits, of course, but I'm mostly settled in again.
19 October 2015 @ 10:55 pm
I'm off to New Orleans and then Texas to visit my family of origin.

I shall also be seeing Krissy and the girls, naturally.

So: expect electronic correspondence to slow down.
03 October 2015 @ 06:05 pm
Our neighborhood just got a new gourmet ice cream sandwich shop, called "Cream." Their grand opening is today, and they're giving away free ice cream sandwiches.

The line was, like, three blocks long and basically not moving. So maybe I'll wait and tell you whether they're any good in a week or two.
23 August 2015 @ 09:37 am
Since I don't think I've said anything about it recently: the Internet, collectively, gives me a constant drip of powerful, interesting, skillfully-told stories, entertaining webcomics and all of this other "content", which we once would have referred to as "stories" or "art" or "essays" or "advice" or "textbooks" or...

When I say, "this Internet thing gives us really good stuff, and there's a lot of good that the world gets from it," that's what that looks like for me, day to day.

I am smarter in my job, happier with my family and wiser with those who must tolerate my presence because of this constant drip of well-told, carefully-curated human interaction which would have been nearly unavailable to me twenty years ago. Don't get me wrong -- I'm far from perfect. But I'd have been a lot worse without it, I promise.

It turns out that making certain kinds of communication cheap helps a guy like me a lot.

Your mileage, in this as in all things, may vary.