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September 19th, 2006
02:09 am
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Actual Tlands updates!


Sorry about my recent silence. Non-work time, when I've been in a productive mode, has been going straight to my website rather than journal entries. Which is a good and necessary thing, really, but does leave a lot of questions hanging. (Finishing AMAQ and explaining my last post are at the top of my priority list starting tomorrow.)

The upshot? Thrashing through my site convinced me to just suck it up and rewrite the lost scripts that served as the back end for all of the things that broke in the Great Server Crash of 2005. So ... a little work later, and the journal script works again! It points to things again! No more ubiquitous broken links! Yay!

That was the easy one; to get the other scripts working again, I have to rebuild (in no particular order) my cookie handlers, logging scripts, template substitution, and possibly more. Eh well. I've started.

Incidentally, forgive the banner ad. It's something I made for my site years ago because I liked the idea. I never gave it much exposure. I'm sharing it here because you might find it as amusing as I still do.

Edited to add: Arrrrrrrrr.

Current Location: ~computer_desk
Current Mood: rushedrushed
Current Music: "We Close Our Eyes," Oingo Boingo

(12 comments | Leave a comment)

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From:necama
Date:September 19th, 2006 02:48 pm (UTC)
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Avast, yer about ta be boarded.

Arrrrrrrrrr.
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From:gavinfox
Date:September 19th, 2006 08:18 pm (UTC)
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So does this mean we might (glee!) have a TLands story coming up soon?
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From:baxil
Date:September 20th, 2006 07:14 am (UTC)
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Yes and no.

As previously mentioned, the big TTU project on my plate is the novel. Which is being a lot of fun to write, but not conducive to a "soon" timeline.

Updating Tomorrowlands (the site) does mean that I might swing through and update the TTU section. But what I'm trying to do right now is un-break things that were lost in the crash, and get the site good and organized -- not really generate new stuff yet. As such, my first thought on updating TTU would be something like (finally) linking all the stories I wrote back for BaMoTTuSto.

But speaking of which. I'm definitely hoping that come this November, I'll do something like BaMoTTuSto again. That should really set the glee-meters off. ];=8)
From:lhexa
Date:September 20th, 2006 04:16 am (UTC)
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"I never gave it much exposure."

Huh? I recall it making frequent appearances.
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From:baxil
Date:September 20th, 2006 05:16 am (UTC)
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Tis possible, my memory, she be swabbin' the decks. Yarrr.

(In all seriousness, I probably made some decent use of it once upon a time. But it got lost to the mists of time somewhere in between forum upgrades and site redesigns.)
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From:elynne
Date:September 20th, 2006 06:04 am (UTC)

alfredo sauce recipie?

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I didn't pay that much attention when you showed me how to make it Back In The Day (TM), because I was allergic to cooking. Now I'm even more allergic to most pre-made stuff, so I'm overcoming the cooking allergy. I've looked in all three of my cookbooks, and did a Google search (and looked in Wikipedia!), but haven't found a simple. goddamn. ALFREDO SAUCE RECIPIE.

... all I remember is that it contained butter. :( Help?? I promise I'll write it down and add it to my... okay, I promise I'll write it down and begin accumulating a recipie collection. :P
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From:baxil
Date:September 20th, 2006 06:49 am (UTC)

Hope this helps!

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Fortunately, a simple solution (and quick to boot, me being online and all).

Ingredients:
* 1 pint whipping cream -- heavy whipping cream is best texturewise, but the regular kind will work too
* 2 sticks (= 8 oz.) butter
* About 1 cup shredded parmesan cheese

After you've made the recipe once or twice, adjust the proportions to personal taste. More butter = thicker; more cheese = more parmesan taste.

Preparation:
Put a saucepan on medium heat. Melt butter in it. Add the cream. Keep the heat on medium and DON'T LET IT BOIL. Once it gets hot, start slowly adding in the shredded cheese. STIR FAIRLY CONSTANTLY. Remove from heat once all the cheese has melted into the sauce.

That's basically it; get some wheat-free pasta boiling in the background while you're making the sauce and you can even get your entire meal finished all at once.

Alfredo sauce is a little attention-intensive because boiling/not-stirring will cook the cream/burn the cheese (both of which throw the taste off), but as long as you're willing to stand at the stove it's a simple and time-tested recipe. (It's forgiving about a little boiling, so don't panic if it does, but if you notice it starting to bubble, yank it off the burner and turn the heat down a notch.)

n.b.: The best prices I've seen on dairy ingredients are almost always at Trader Joe's. Whipping cream in particular can be almost twice as cheap there as at a supermarket.
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From:kadyg
Date:September 20th, 2006 07:12 am (UTC)

*Ahem*

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More cheese generally makes it thicker, I've found. I tend to use about a cup and a half of parm cheese and one stick of unsalted butter. And garlic.

The way we make it at my restaurant: Toss minced garlic into skillet with high sides with a bit of olive oil (just enough to coat the pan, not swimming), let garlic soften a bit - maybe a minute or two - add cream and cheese. Do not let the cream boil.

When everything is blended and the right (to you) consistency, toss your cooked pasta into the pan and use tongs to coat. Slide into bowl, top with more shredded parm. Share and Enjoy.

Variations:
• Add pesto for more flaver, color and texture.
Pesto can be bought prepackged in most grocery stores. Look for it in the fresh pasta section (the cold case) or I can send you a recipe. (Don;t be scared, there are exactly four ingredients.)

• Add a beaten egg when you add the cream, toss with bacon bits before serving - viola, easy pasta carbonara.

We're talking about coming up to Seattle for a late honeymoon. If you would like to learn to cook a few things with an actual human being, I would be happy to do that for you. Let me know, maybe I can find some easy recipes for you to dip a toe in.
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From:supersniffles
Date:September 23rd, 2006 04:17 am (UTC)

Re: *Ahem*

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Send me the pesto receipe!! The only store bought brand I ever liked changed their formula and became yucky!
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From:kadyg
Date:September 23rd, 2006 06:35 am (UTC)

Pesto!

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2 cups of fresh basil
1/4 cup-ish of crushed walnuts or pine nuts
1/2 a head of peeled garlic - more if you like garlic, less if you don't
Oilve oil

If you have a food processor or a blender toss all ingredients in it and blend. Add olive oil if things seem too stiff. If you're doing this analog - chop everything up finely with a big knife and stir in the oil. A variation is add in some shredded paramesan cheese.

Pesto can be made in giant batches and frozen in ice cube trays Basil is also in season and way cheap at the farmers markets right now, I'm just sayin'.
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From:elynne
Date:September 23rd, 2006 11:44 am (UTC)

Re: *Ahem*

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We're talking about coming up to Seattle for a late honeymoon. If you would like to learn to cook a few things with an actual human being, I would be happy to do that for you. Let me know, maybe I can find some easy recipes for you to dip a toe in.

..... *droooool* Yes, yes, please! :D If y'all want to stay at the hotel-thing just up the place from my house, they even have complete kitchen units - it's renovated from an apartment building, so they aren't "suites" or mini-kitchens, but actual complete kitchens, with regular-size fridges and ovens and such. A basic cooking workshop for me would be so vastly hugely appreciated. o.O
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From:firestrike
Date:October 6th, 2006 05:44 am (UTC)

Re: *Ahem*

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I second the hotel suggestion.
Check it out @ http://www.university-hotel.com/
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