"So there are Oliphaunts. But no one at home will ever believe me."
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Category — peeves

Brain transplant

iTunes. A great program that leaves your life in a mess if you share a household with another music lover and iTunes consumer. I’ve always manually managed keeping my library and my wife’s library more or less in sync, without excessive duplication (thanks to symlinks). It’s a lot of work though, and the result is a library spread across several hard drives, no consistency, and no process that my wife can understand or duplicate (“How do I get the songs in your library into mine again?” Sorry Apple, but any answer that begins with “First mount the network drive in your account…” isn’t going to cut it).

I had hopes for AppleTV coming to the rescue, but the truth is, Apple does not rescue problems that affect only 1% of users, their rationale for the recent switch from ExpressCard slots to SD card slots. I feel sorry for the 15″ MacBook Pro users that just got hosed by Apple. The right solution was to include an SD card adapter already installed. Or to add a second port.

Anyway, tonight I am upgrading my wife’s laptop and my laptop with 500 GB hard drives. The only way I can make a solution that works for her is to consolidate everything in her library, and mine. I’m going away for a year, so the libraries will fork during that time, and then I get to reconsolidate them. Good times.

Apple, fix iTunes. It cries out for a client-server database-driven solution.

July 13, 2009   Comments Off

Hard-Boiled Eggs with Green Sauce

Reproduced from Marcella Hazan’s Essentials of Classic Italian Cooking, pages 52-53.

Hard boiled eggs with salsa verde - won't look right in Internet Explorer

Basically, you are making deviled eggs, with the yolks combined with Italian salsa verde, a piquant green sauce with anchovies, capers and parsley.

Prepare six hard boiled eggs, cool and peel. Slice in half lengthwise and remove the yolks. Hard boiling eggs is a poorly understood science that deserves its own post, some day.

With a fork mash the following together in a bowl.

  • The six yolks
  • 2T extra virgin olive oil
  • ½T chopped capers (drained if in vinegar, rinsed if in salt)
  • 1T chopped parsley
  • 3 anchovy fillets, rinsed, the chopped (just enough to aid mashing them)
  • ¼t chopped garlic
  • ¼t English or dijon style mustard
  • Salt, to taste

Garnish with diced sweet red pepper.

I can understand, and probably even forgive, the temptation to abbreviate “extra virgin olive oil” as “EVOO” on Twitter, but seeing it written gives me a rash. And if you actually pronounce the abbreviation (Eeevu? WALL•E!) then I may stab you.

July 12, 2009   Comments Off