A friend passed along this recipe for avocado pie last week, and I've been wanting to make it since then. At the store after work today I couldn't find a graham crust and didn't really feel like making one, so I made it as a pudding. 2 large, ripe avocados 1/2 cup lemon juice 1 14 oz can sweetened condensed milk Juice enough lemons to make 1/2 cup of lemon juice.
Inspired by a conversation this evening: 2 oz whiskey 1 oz lemon juice 1 pinch salt 1 dash rhubarb bitters Tonic water Combine the first four, stir well (using pickling salt will help it dissolve easily). Pour into a rocks glass, top up with tonic water. No ice, no garnish, you baby.
Recently at work we've been trying to get into the measuring and monitoring business. In looking around the measuring side I came across graphite, which describes itself as "scalable realtime graphing". I won't go into many details, you can read them on the graphite site. Basically, it's a fairly simple and robust-looking system for gathering tuples. What kind of tuples, you say? some.label value timestamp Which doesn't sound like much, until you think in terms of: system.
Slice a banana in half lengthwise. Spread Nutella on both halves (it won't stick well since the banana isn't exactly the worlds easiest thing to spread on, but stirring the Nutella well to loosen it up helps). Spring some ground flaxseed on both halves, put bag together, eat. Have a napkin handy, it's messy.
Mentioned by a friend, adapted from a recipe I found online. 1-1/2 C radishes (about a dozen or so) 1-1/2 C flat-leaf (Italian) parsley 3 stalks celery 1 lemon 2 T. olive oil Salt and pepper Cut off the ends of the radishes, cut in half, then cut into 1/8 inch slices, making little semi-circles of radish. Pull the leaves of the celery (at least getting most of the big stems out).
Craving something like this that my family used to make a lot in the summer when I was growing up, but not wanting to put a lot of mayo on it, I found this very simple recipe online and adapted it slightly. 3 cucumbers 1 sweet onion Dill Rice vinegar Wash the cucumbers, then slice very thin. For bonus visual appeal, before slicing run a citrus zester down the cucumber.
Okay, so the plural of pasty (the Cornish by way of UP of Michigan shortcrust filled with stuff dish) should probably be "pasties", but every time I say I'm making pasties my smartass friends make wisecrack remarks about sticking things to stripper's boobal regions.... Filling: Heavy on the root vegetables, onions, turnips, potatoes. I threw in some diced up celery root, which seemed to be tasty, and put in some peas and carrots because I could.
My harebrained scheme actually went through: by the end of October I'll be living in New York City, starting a job at the Columbia University library at the beginning of November, doing various computery infrastructure things in support of many of the projects the library does. I came up with this scheme, moving to NYC, after visiting it twice in July. Very simply, I fell in love with the city, and got bitten by its bug pretty hard.
Well, for fun at least. The traditional way of doing AFS volume dumps tends to follow a classical "Full,incremental,incremental" pattern, with occasional new Full dumps so that the number of dumps one has to restore for a given time period is manageable (at work, we do something that is roughly "Monthly-Weekly-Daily"). This also lets you do expiration of dumps for stuff you no longer need — if you only want to keep two months worth of dumps it is easy to determine which dump files you no longer need.
Inspired by the same dish at Syrian Bakery: 6 beets 1 small onion 5 cloves garlic, whole 1 lemon 8 oz feta cheese 1 cup parsley, chopped Pepper Olive oil Put a steamer basket in a big pot with some water, start that up. Trim the leaves from the beets, cut off any little dangly bits, lightly score each one with an X on the bottom, put in the steamer.