During this time of the year, when the sky is grey all over the country, French cities actually look best at night. And it's a good thing 'coz I wouldn't have gotten a chance to take those pictures at daytime anyway! ;)
It's funny how many cities I've been to lately... I just wish I had my camera handy more often... I really gotta get one of those camera phones... But they make crappy pictures anyway, so I'm not sure they'd really fit the purpose here... ahh whatever
Today we had a healthy lunch: a friend of mine brought us home baked cookies! Don't question about the dietetics, she's gotta be knowing what she's doing, she's an engineer in the food processing industry! :> Well, anyway, those were excellent and I even got one left to take home... :)
Then, I spent the whole afternoon with the smooth thought of treating myself to this cookie... Guess my disappointment when I opened the wrapping tonight and discovered the cookie had turned to rock? What a shame these cookies harden so fast! Not even 24 hours after baking!
Then comes the geeky bloggy rush of blood to the head where I remember Russell commenting about the ephemeral chewy state of the cookies... And while I'm in a webby state of mind I decide to go google for a solution to bring my cookie fossil back to life! (I know I could have eaten it like that and it'd still have tasted good, but I decided it just wouldn't be no fun that way!)
Now, believe it or not, it seems that no one ever documented a cookie tenderizing process on the web!
Next thing I know, I was standing in the kitchen with a grin on my face, starting some weird experiment... and, against all odds, it only took me about 15 minutes to revive my cookie!
"How did I achieve that?" you wonder...
Let me introduce you to my home brewed cookie tenderizer:
It's a simple machine actually: stove / pan (with water) / steam / grid (originally for pizza) / dead cookie.
Just let the steam go through the cookie for a few minutes... and enjoy! Your cookie is now tender, chewy and hot, just as if it came right out of the oven. Warning: it can get *really* hot!
So? Who's the man??!! :D
Anyone thinking I'm delirious here? Check it out! Still not convinced? Okay look at it from another angle: the cookie gets back to the state it was in when it came out of the oven! This is what is commonly called a working time machine! :b (except it only works for cookies, please don't sit on the stove!)
Yeah I know, I need some rest! XX( And maybe next time I'll learn how to bake fresh cookies myself...
My real life has been holding me off from blogging and all that stuff for the last month. However, as I was sick and staying at home for the last two days, as there was nothing on TV (I really oughta get that satellite dish!), I pulled out my Dreamweaver...
First, I conscientiously fixed all open bugs on b2evolution and released a maintaince package. Then I went on playing with the homepage at http://b2evolution.net/ .
Check out that totally fluid 3 column layout. Try resizing the window. Try changing the font size. What do you think? ;)
By the way, tweaking with CSS layouts is a very efficient way to kill time! :>>
Anyway, the most interesting part of that new homepage is in the right column. There is a list of recently updated b2evolution blogs. I had added a feature in version 0.8.6 where b2evo sends a ping to its homesite everytime it is used to post a blog somewhere on the internet (unless you disabled that pinging in the conf). These pings actually get stored and here they come out of the darkness.
Now the homepage is different everytime I visit it and I can see b2evolution in action even when I don't feel like blogging myself! :D
Okay, enough self pride...
Below are a few excerpts from this fascinating webpage about how to improve your nutrition I stumbed across today. If you're sort of an absolute beginner at the age of 30 as I am myself, you really want to read this! ;)
Some of the most important nutrients are highly perishable fatty acids that occur in extremely small amounts, yet have vast repercussions in one's body. Commercial food preparers are unlikely to find it convenient to use fats that contain these highly perishable fatty acids in their products, so they will substitute fats with a longer "shelf life."
If I have eaten nothing and then eat a good orange, I get a sensation of sweetness. If I eat candies, and then eat the same orange, I get a sensation of sourness. My senses are relative, but my sensations are absolute. By omitting the candy, I would have experienced no sourness. In common language, candies cause sweetness. In reality, candies cause sourness.
Nutrition takes time. It takes time for every animal to get its food, prepare it, eat it, and clean up. We suffer from food inflation, in which food is plentiful, quick and easy to get, but unfortunately some necessary nutrients are in short supply.
In his latest post about Career Calculus, Eric Sink explains how you should constantly monitor your personal learning curve by focusing on the first derivative instead of the curve itself.
Very interesting post. Wise advice.
I actually believe this is not only applicable to career calculus, but there are a lot of things in life which value you should only evaluate by its first derivative over time!