update in a dozen items

1. It turns out that starting a co-op is really a lot of work.

2. I'm going to try to make chiles rellanos tonight. Yum.

3. Canadian roadtrip this weekend, hosted by barks!

3 1/2. Business trip to LIGO / Hanford Site the following weekend. Sadly, no detour to Seattle. Curses.

4. The New York Times is not available for daily delivery in Rochester, NY. Curses.

4 1/2. Link in the above item (Yum, by the way) is for four, who thinks the NYT is strictly a "local New York City paper."

5. Looking forward to coaxing final science results out of my experiment, and being done with it.

6. I received the blue LED's I ordered from Hong Kong. They came to $0.1468 each, which is amazing. Yum.

7. Car has a new starter, but I have a cracked CV boot and a finicky door latch to deal with. Curses.

7 1/2. Thankfully my uncle and cousin will help me with the CV boot.

8. I am working through the book Structure and Interpretation of Classical Mechanics. Yum. Anyone want to join me?

8 1/2. You know you want to.

9. Picked up a copy of Something Wicked This Way Comes at the library thanks to emidala's recommendation. Yum.

10. I have not yet received the part I ordered (ebay) needed to fix my laptop computer, nor the thousand feet of cat6 cable. Curses.

11. My officemate just returned from a month in Greece.

12. I'm absolutely starving. I forgot to pack my lunch, and there's nothing on the UR campus (really). Ergo, I'm going home!

13. Just about any post by inertiacrept could go into best of livejournal.

chiles rellanos

So here I am, updating Livejournal using Lynx. Console-mode browsers: they bring back the warm, homey feeling of 1993.

I am writing to tell you that Melissa, Ben, and I made the awesomest dinner. Chiles rellanos, black beans, rice, and refried beans, all from fresh ingredients, served with limes, cucumbers, and tomatoes, all either fresh from our garden or the public market. Chiles rellanos: the chili peppers are scorched in the broiler, pealed, eviscerated, filled (with cheese--authentic from a mexican supplier in brockport), coated (with flour), dunked (in merangue), and then fried. Rice was browned in oil, garlicked, cumined, tomatoed, and let simmer. Red beans were prepared from dry beans, soaked, cooked, then cast into a pan full of very hot oil, mushed, simmered. Two kinds of peppers, poblano and some hotter, pointier, yellow ones frmo the market. Cerveza. I do believe it was a success.

My hands are still stinging from disembowling the hot peppers. It's not an unpleasant sensation.