I have been using Lightscreen at work and it meets my needs quite nicely. Just though I'd blog this for the day I am on a machine without my standard testing tools thumb drive.
Monday, December 19, 2011
Sunday, December 4, 2011
Chewy Brownies Yield: 24 brownies (4 - 6 servings)
Calories: 254 per square
1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces
- Adjust oven rack to lowest position and heat oven to 350°F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
- Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
- Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
- Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days (if well hidden.)
(From Cook’s Illustrated, March & April 2010 issue)
Here is another posting for the same Cook's Illustrated chewy brownies recipe, looks like a great blog for finding cooking inspiration.
Wednesday, November 23, 2011
- Compound identifiers, containing more that one word
- CamelCase the compound identifiers
- Start with a letter; [a-z,A-Z]
- Use only letters and numbers, no other chars like -_+~!. (Under_score is possible exception.)
- Mnemonic names built from a (informal) dictionary of shorthand strings.
- Start function identifiers with a cmdlet verb (Powershell convention).
Since I am currently developing in a .NET world the Microsoft recommendations also apply.
- UpperCamelCase for most identifiers.
- lowerCamelCase for parameters and variables.
- No type prefix hints.
- End the identifier with a base class name (optional).
Saturday, November 5, 2011
We tried toasting the sooji in a dry dutch oven and set it aside. Later used only two cups of water for a fluffier constancy. Sharon thought the wheat was a bit under cooked so next time we will use 2 ½ cups of water to a cup of sooji.
Below are a couple of videos that I referenced in developing the above recipe.
We tried the mold trick in this next video without using Pam, the upma came right out, no problem. (Maybe a non-fluffy version of the dish (more water) will cause it to stick to the cup.) Molding it certainly makes for a nice presentation, I put the yogurt on top and the pickle on the side.
If you know what you are doing this video is nice. She uses 3 cups of water to 1 cup of sooji.
Sunday, October 30, 2011
Ring, Clap, Tick.And now for some real music. Aslahan's series seems like a good way to learn to play the zills. Aslahan recommends that you learn and practice a lesson before moving onto the next video in the series. I'd start here if you are serious about playing the zills. I particularly like what she uses the doumbek drum nomenclature to describe the patterns. Another great thing is that she doesn't use the terms "right" "left" but instead "lead" "off" so that instruction in ambidextrous. The 7th/last video I found is something I intend to use to practice the doumbek patterns.
Saturday, September 17, 2011
Tip #1: Visualize The Process, Not The Outcome
Visualize your efforts/actions as opposed to the end result.
Watch yourself working out or walking around the park.
Tip #2: Visualize From the Third Person
Have someone take pictures of you doing the new actions, use them in your visualizations.
Tip #3: Be Optimistically Realistic
Tip #4: Make a Step-by-Step Plan
If your goal is to work out more, then the first step in the plan will be to get off the couch and stand up.
Tip #5: Publicly Declare Your Goal
If you're not willing to declare your goals then chances are you are not committed enough to actually get anywhere. If friends and family are not supportive of your declaration it is time to widen your circle and find some new friends.
Tip #6: Track Your Progress. In Writing.
What gets measured improves.
Review your progress weekly, you really have gotten somewhere different.
Track the effort.
Track the accomplishment and the rewards granted.
Review the history when you need a pat on the back.
Tip #7: Reward Yourself
Rewards for the actions towards the goal, don't hold back rewards until the goal itself is achieved.
My mind goes straight to food so I need to think of activities as rewards (as Stever suggests.) Experiences make us happier than things so use special experiences as rewards.
Make a written list of rewards.
References Visualizing for Results, Part 1, by Stever Robbins. Visualizing for Results, Part 2, by Stever Robbins. End Procrastination with Action Days, by Stever Robbins.
Saturday, September 10, 2011
Healing seems a bit farther along compared to last year's right hip replacement. Didn't have the swelling and bruising issues this time.
Physically I have regressed over the last 2 weeks because I have been going to work and not having the energy to exercise at the gym. Walking in 15 minute sessions during the work day seems to work when I make the time. Weight bearing is not quite 100% on the left leg probably because I weigh too much. As the pounds come off the leg feels better.
Thursday, September 8, 2011
The second part of the lecture is a great introduction to software testing. If you are not particularly interested the the course mechanics, skip forward to 2:24 minutes into the video.
Thursday, August 25, 2011
I was amazed at how many of these people it know. :)
Saturday, July 23, 2011
You will need more than this blog to learn Argentine Tango but these videos will remind you how to do the various moves you have learned and/or seen on the dance floor.
Thursday, July 21, 2011
- Don't wear the same pair of shoes two days in a row. Your feet sweat and create moisture that can contribute to the growth for fungus and other organisms. Make sure the shoes dry out before wearing them again.
- Desiccate your shoes if they are particularly moist. Put kitty litter in a pair of nylon socks and stuff them into the shoes over night.
- Start every day with a clean pair of dry socks (even if yesterday's smell clean.)
- Spray your feet with an antifungal before putting on your shoes; Lamasil, Lotrimin or Micatin.
- Spray your shoes with an antifungal after wearing them; Lamasil, Lotrimin or Micatin.
- If you also have athlete's Foot, use Lamasil cream on your feet twice a day for three weeks.
- Thoroughly dry feet between toes after getting them wet.
- Replace bottles of nail polish that you may have used while infected. They could reinfect your nails if used after treatment.
- Thoroughly clean all nail care tools you have used, e.g. scissors, clipper, files. After cleaning spray with one of the antifungals. As an alternate, soak the tools for thirty minutes in a bleach solution; 1 Tablespoon of bleach in 1 quart of water.
- Throw away all used emery boards. Don't share the new emery boards with others.
- At the nail salon, ask how they sanitize their equipment. Run away if they don't rigorously follow correct procedures.
- Don't go barefoot at the gym, take a towel/mat to stand on while changing and use your own footwear in the showers.
Guy Kawasaki's book Enchantment: The Art of Changing Hearts, Minds, and Actions suggests that your position statement be
Since I work on software that is already "good enough", my position statement communicates that I intend to ever expand the amount of code/functions/stories/edge-cases that work as expected (reliability).
Monday, July 11, 2011
His tech history is interesting. Sounds like the kind of guy I use to work with back in the day (before .com world).
Talks about how PowerShell came into existance. Why > wasn't used for greater then, how the language was designed and developed, et cetera.
Bruce's book is perhaps the most respected book on PowerShell for developers, Windows Powershell in Action, Second Edition.
Saturday, July 9, 2011
We served the No-Fuss Creamy Polenta with Pan-Seared Scallops.
Serves 4 as a main course with a topping or 6 to 8 as a side dish.
We used the recommended brand of coarse-ground degerminated cornmeal, Bob's Red Mill Corn Grits a.k.a. Polenta. ATK recommends the avoidance of instant and quick-cooking products as well as whole-grain, stone-ground and regular cornmeal.
While cooking the polenta should do little more than release wisps of steam, especially after the first 10 minutes. If your stove at its lowest setting is to hot use a flame tamer or heat defuser to reduce the BTUs transferred to the pot.
- 7 1/2 cups water
- 1 1/2 teaspoons table salt
- 1 pinch baking soda (most important/secret ingredient)
- 1 1/2 cup coarse-ground cornmeal (5:1 water to cornmeal)
- 4+ oz Parmesan cheese, grated (about 2 cups), reserve some for serving
- 2 tablespoons unsalted butter
- ground black pepper
- Bring the water to a boil in a heavy-bottomed 4 quart saucepan over medium-high heat. Stir in salt and baking soda.
- Slowly pour the cornmeal into the water in a steady stream while stirring back and forth with a wooden spoon.
- Continue constant stirring until it comes to a boil, about 1 minute.
- Reduce to the lowest setting. (See note above.)
- After 5 minutes, scrape the sides/bottom of the pan while whisking the polenta to smooth out the lumps, about 15 seconds.
- Cover and continue to cook for about 25 minutes, steam should be coming out is wisps, not bubbling. It is done when the polenta is loose and barely holds it shape, slightly al dente.
- Remove for heat and stir in most of the Parmesan and butter. Season with pepper to taste.
- Cover (off heat) rest for 5 minutes. Serve with the remaining Parmesan to garnish on the plate.
See also the video segment that includes information about buying scallops and how to determine is you have wet or dry scallops. Or watch the entire episode 1105 video. Note: these video are available while the TV show is begin aired but are moved into the "members only" content section of the website a year or so later.
Thursday, July 7, 2011
- Chicken Pot Pie with Savory Crumble Topping. Candidate for a pot luck dinner where we can do the final 15-30 minutes of cooking on site.
- Spicy Mexican Shredded Pork Tostadas (Tinga). Make a batch and use through out the week. This should be good for my normal breakfast, oatmeal & yogurt.
- Beef Empanadas. Like the tinga above, might be good for breakfast. (Note to self, buy tequila.)
- Chewy Brownies. Don't want the calories around the house but I want to verify that the chemistry works ;) as advertized.
- No-Fuss Creamy Polenta. Quick and easy, for went potatoes are just to routine/ordinary.
- Almost Hands-Fee Risotto with Parmesan and Herbs. Sharon loves risotto.
- Pan-Seared Scollops. Because I love scollops when prepared correctly. Test both the lemon brown butter and tomato-ginger sauces.
- Spaghetti with Pecorino Romano and Black Pepper (Cacio E Pepe). When you just want pasta and are tired of red sauce.
- Inexpensive Charcoal Grill-Roasted Beef with Garlic and Rosemary. Beef, grilled, say no more, say no more.
- Roasted Smashed Potatoes. A new way to eat fried potatoes.
- Foolproof Grilled Tuna. Technology for cooking fish steaks on the grill.
- Charcoal-Grilled Argentine Steaks with Chimichurri Sauce. Improved technology for getting a good crust and the sauce is right up my alley. (Argentina is currently in my mind from the Presidential Agent books.)
- Indoor Pulled Pork. Lexington vinegar and South Carolina mustard barbecue sauces.
- Horseradish-Crusted Beef Tenderloin. Includes a horseradish cream sauce.
- Roasted Carrots. I think we've done this recipe with a bit of sugar added.
- Foolproof Vinaigrette. It has been 40 years since I cared about my salad dressing recipes, maybe it is time to learn some new tricks. Vinaigrettes will go nicely on grilled fish.
- Greek-Style Shrimp with Tomatoes and Feta. We love the cherry tomato salad and have ouzo in the fridge plus flash frozen shrimp in the freezer. This might be the recipe I got from Cooks Illustrated, it is on our "menu" list.
- Stir-Fried Shrimp with Snow Peas. Because it has 15-18 different ingredients and we like shrimp. Sharon makes something similar to this from time to time and it is delicious.
- Mediterranean Chopped Salad. Reminds me of the wonderful Greek tomato salad so lets try this one as well (when we can't get good tomatoes.)
Wednesday, July 6, 2011
The Tri-Lock® bone preservation stem that is in the right leg was again used for the left leg. See my blog on Co-Cr-Mo for details on the metallurgy.
The right is was an all metal Pinnacle® with Ultamet® metal-on-metal solution (no longer available.) The left hip is the Pinnacle® with AltrX a moderately cross-linked polyethylene bearing against a ceramic lined acetabular cup (picture shows Tri-Lock with AltrX.)
No glue, screws or wires used in either hip. The right hip incision was closed with staples that left a cool Frankenstein scar. The left hip incision has no visible sutures and was closed with Steri-Stipes; nothing needed to be removed post-surgery.
Thursday, June 2, 2011
The are all long books, around 15 hours, with complex plots and none trivial characters. I have rated all six of these books 5 stars, my highest rating, because I often forget where I am driving to and don't want to turn the book off when I do get there.
As I recall the first book (By Order of the President) stands alone while the second and third continue the story. The Outlaws is book VI in the Presidential Agent series; it pretty much recapitulates the earlier books because the detailed history is required to follow the current action. Ofter the review of previous story point is tedious but I really enjoyed the way it was integrated into the story (because it was like going back to old friend and reminiscing.)
Book I, By Order of the President (2005) Book II, The Hostage (2006) Book III, The Hunters (2007) Book IV, The Shooters (2008) Book V, Black Ops (2009) Book VI, The Outlaws (2010)
Friday, April 22, 2011
- Always agree and say "YES!"
- And not only say "YES!" but say "YES, and ..."
The first rule, always agree. Say yes. Say, “yes, and” to things. For example, if I enter a scene and say, “I have a gun.’ And you say, “No, you don’t. That’s your finger.’ That’s terrible. Now we’re done. Saying “yes” means you’re basically agreeing to honor what the other person is creating. The next part is “yes, AND …” which means to contribute something on your own, like, ‘I have a gun’ and you say, ‘but you’ll never get the gold because I put it in my butt.’ I wouldn’t recommend THAT … but that’s the end, you’re contributing. It’s an exercise in being in the present. To follow your partner, to ask questions.It means don’t be afraid to contribute. It’s your responsibility to contribute. Always make sure you’re adding something to the discussion. Whatever is thrown at you, make an effort to agree and add something. In other words, whatever the problem, be part of the solution. Don’t just sit around raising questions and pointing out obstacles.
Learned from the section The Rules of Improvisation That Will Change Your Life and Reduce Belly Fat in Tina Fey's new book Bossypants (2011).
See also Tina Fey's "Bossypants" Lessons for the Workplace, Nell Minow's blog.
Sunday, April 10, 2011
Do not brine the bird this time; it will prevent the skin from becoming crisp before the chicken is burned to a crisp. The glaze recipe is not included, there are so many you need to find your own.
Time 4 hours (20 min prep, <= 1 hour air dry, 2+ hours cook, 20 min rest/serve).
|1||whole chicken (6 to 7 pounds), giblets removed and discarded|
|1 1/2||teaspoons table salt (I used a "smoked" salt from the farmers market.)|
|1||teaspoon baking powder|
|1||teaspoon ground tellicherry black pepper|
- Place chicken breast-side down on work surface. Use tip of sharp knife to make four 1-inch incisions along back of chicken. Using fingers carefully separate skin from thighs and breast. Using metal skewer, poke 15 to 20 holes in fat deposits on top of breast halves and thighs. Tuck wing tips underneath chicken.
- Pat chicken dry with paper towels. Combine salt, baking powder, and pepper in small bowl. Sprinkle all over with salt mixture. Rub in mixture with hands, coating entire surface evenly. Set chicken in the vertical position on rimmed baking sheet and refrigerate, uncovered, for as much as an hour. If you need to lay the bird down is should be breast-side up, in V-rack (air needs to circulate over all the skin.)
- Adjust oven rack to lowest position and heat oven to 325°F. The 16 or 24 oz beer can needs to be half full of liquid (beer is classic but water is fine as well.) Spay the can with vegetable oil spray for ease of extraction and set the bird down, feet first, over the can in the middle of your roasting pan. Roast chicken 75 to 90 minutes until instant-read thermometer inserted in thickest part of breast registers 140°F and the skin starts to golden.
- Remove the chicken from the oven. Increase oven temperature to 500°F. Make a glaze while it heats. I like the ginger soy sauce glaze but a nice BBQ sauce from the store would work for a quick meal.
- Put 1 1/2 cups of water in the bottom of the pan to prevent burning (and for the gravy.) Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160° and 175°F in thickest part of thigh, 24 to 30 minutes.
- Take the bird out of the over and paint with the glaze. Put back in 500° oven for 5 minutes to set the glaze. [Yes the meat if fully cooked but five more minutes to adhere the glaze would hurt anything.]
- Transfer chicken to cutting board and brush on a second coat of glaze. Let chicken rest on the can, uncovered, for 20 minutes.
- In sauce pan whisk 1/2 cup of the strained chicken juice (separate the fat from the juice) and 1/4 cup of glaze with the dripping from the cutting board. Simmer for 5 minutes.
- Carefully lift the chicken off the can (it takes four hands, the beer is still burning hot) and lay on cutting board. Carve and serve with the pan sauce.
Wednesday, April 6, 2011
These slogans came to me today while struggling with the transition from 20th century software development methodologies into an agile mindset.
- Never do today what can be put off until tomorrow.
- Good Enough, so far. (User stories will change but remember the above slogan.)
Friday, February 25, 2011
You can grab the full screen or a window or a selected rectangle. Then the image is saved in the format you configured in the folder you configured with a filename prefix you configred.
Download it from the Lighscreen site, part of the SourceForge.net project.
Monday, February 14, 2011
Feel the fleshy part of your palm, between the thumb and forefinger, to approximate the soft, squishy feel of rare meat.
Make a fist and do the same to approximate the springy, slightly resistant feel of medium.
Touch the tip of your nose for well-done.
[Except from Cook's Illustrated magazine, September 2005.]
Thursday, January 13, 2011
Extreme Characters is a concept the book introduces. Mike correctly states that it will not be useful for most project but it is worth knowing about. I agree. But it got me thinking. Wouldn't Extreme Characters fit into Soap Opera Testing perfectly.
Cohn sites Djajdiningrat, J.P., W.W. Gaver and J.W. Fres, "Interaction relabelling and Extreme Characters: Methods for exploring aesthetic interactions." Symposium on Designing Interactive Systems 2000, 2000:66-71. See poster for the article.
A 5 minute google didn't turn up much of anything detailed on Extreme Characters other than what Mr. Cohn wrote/teaches. Food for thought and grounds for further research.
(Cool. I bought the Kindle ebook and read in on my laptop at work or on the Kindle at home. It is also sitting on my iPhone should I want to make a quick reference during a stand up.)
Saturday, January 1, 2011
We decided that next time the Simpkins are in town we'll make this a day trip.