Finally!
It only took me 14 months to find Dick and Cowboy's rendition of 甜蜜蜜. Oddly, alot of Dick's other stuff is sickly sweet mando-pop. So I'm still not sure where this came from.
11.03.2008
10.26.2008
10.15.2008
10.13.2008
Can't help but be a pirate
(thanks boingboing).
btw: looking at the image heavy posts recently, I have to remark again (or maybe this is the first time, but I've said it to myself a bunch of times): the digital camera has really revived an interest in taking and sharing photographs. Sure, it's no grand Art Project, but I have derived great pleasure in sharing photos of meals and harvests and friends.
10.01.2008
Random office finds.
As promised.
Of course we start with everyone's favorite: a bare breasted cartouche.
And move on to a scenic view:
Then there are exotic weapons:
Check out the detail on the etching:
Really: these things were just sitting on a pile in my office. For at least 4 years. It's possible it's been 9!
Happy sailing!
Of course we start with everyone's favorite: a bare breasted cartouche.
And move on to a scenic view:
Then there are exotic weapons:
Check out the detail on the etching:
Really: these things were just sitting on a pile in my office. For at least 4 years. It's possible it's been 9!
Happy sailing!
9.30.2008
Astonishing find.
Today while cleaning a pile of crap in my office--essentially a mound of manilla folders hiding a pile of maps that I made when first moving into my office--I uncovered a set of 49 plates from a 1745 book.
The title is "A new general collection of voyages and travels: consisting of the most esteemed relations, which have been hitherto published in any language." And we do not have a print copy. One of the map sheets has a corner carefully cut out--in exactly the place one would put, say, a property stamp or call number.
We do have electronic access to the book via Gale's 'Eighteenth Century Collections Online,' but it's a crappy scan from microfilm. I'll be scanning a few of these tomorrow to use in a presentation next week. I'll post some here.
The title is "A new general collection of voyages and travels: consisting of the most esteemed relations, which have been hitherto published in any language." And we do not have a print copy. One of the map sheets has a corner carefully cut out--in exactly the place one would put, say, a property stamp or call number.
We do have electronic access to the book via Gale's 'Eighteenth Century Collections Online,' but it's a crappy scan from microfilm. I'll be scanning a few of these tomorrow to use in a presentation next week. I'll post some here.
8.30.2008
Harvest season
Having just finished a market steak (Dr. Karen might be on to something about beef not tasting as good as it used to: this piece of meat had a texture that I have never experienced in grocery store steak. Like a good piece of sashimi: buttery texture and flavor, seasoned perfectly well with just a bit of salt and pepper before cooking, my teeth marks apparent on the side of the bone after I finished gnawing the last of the flesh off of it) I realized I haven't said much about the harvest this year.
We came as close as we ever have to using the oregano as it became available. The garlic harvest started as it usually does with whips back in late May:
And then just a few weeks ago we pulled a pretty good batch out of the ground:
I've already put in about 8 cloves back in the ground. Another 15 or so are sitting in a cup next to me as I type this. 2 weeks ago we made a massive batch of pesto (which I finished with my steak just now) with the first good batch of basil for father-in-law and friends. There's still about a half pound. This continues to be the garlic we found wild when we first moved in. Now the best heads have a nice stiff neck, purple skin, and produce about 6 large cloves each. I wish they were a bit more productive, but the flavor is excellent.
Around the same time the pesto was made, the first cherry tomatoes came on. 2 plants are producing about a pint a week now. And this afternoon for lunch I had my first two slicing tomatoes (Big Boys) of the year:
It's a bit late. I'm afraid the spring was too cool and I was too slow to get a good tomato harvest. I'm afraid the Santiams and Black Russians won't get a chance to ripen at all now that it's cooling off.
Well, that's the news from Yoo-Gene. I'm off to be the licensed driver for an immigrant friend who's practicing on a learner's permit.
btw: I had an audience the whole time I ate that steak:
We came as close as we ever have to using the oregano as it became available. The garlic harvest started as it usually does with whips back in late May:
And then just a few weeks ago we pulled a pretty good batch out of the ground:
I've already put in about 8 cloves back in the ground. Another 15 or so are sitting in a cup next to me as I type this. 2 weeks ago we made a massive batch of pesto (which I finished with my steak just now) with the first good batch of basil for father-in-law and friends. There's still about a half pound. This continues to be the garlic we found wild when we first moved in. Now the best heads have a nice stiff neck, purple skin, and produce about 6 large cloves each. I wish they were a bit more productive, but the flavor is excellent.
Around the same time the pesto was made, the first cherry tomatoes came on. 2 plants are producing about a pint a week now. And this afternoon for lunch I had my first two slicing tomatoes (Big Boys) of the year:
It's a bit late. I'm afraid the spring was too cool and I was too slow to get a good tomato harvest. I'm afraid the Santiams and Black Russians won't get a chance to ripen at all now that it's cooling off.
Well, that's the news from Yoo-Gene. I'm off to be the licensed driver for an immigrant friend who's practicing on a learner's permit.
btw: I had an audience the whole time I ate that steak:
