Odds and ends
Nerdliness: I didn’t think it would take long: some geeks have figured out how to run Mac OS on commodity x86 hardware. Apple needs to get smart and actively seek to accommodate those who want to switch. Why not? There are a lot of x86 boxes out there—that’s a lot of potential iTunes, iLife, and iWhatever clientele. Apple can sell its OS to geeks who want to run it, or stand around looking like a duck in a thunderstorm while the h4×0rs make it work on their own. And speaking of thunder—
Weather: we finally got some rain. About two inches in the last 36 hours, according to our rain gauge and the local weather stations. Our garden sucked it up, which is great, but…
Garden: quite a bit of corn, sunflowers, peppers, and tomato plants collapsed under the extra weight. So Erin and I spent a few hours today pruning, weeding, and staking. I turned our compost piles and cut all the low or dying greenery off the kale, tomatoes, and squash. We harvested about two pounds of onions and five pounds of tomatoes, which means that it’s time to head into the kitchen:
Food: Erin is making “sundried” tomatoes in the oven now. We made pesto for freezing and a few suppers. Later I’m going to make tomato sauce to freeze. Tuesday we’ll can some salsa, after we get some more chiles from the Curtis farm.
OK, that’s enough of the transitions.
Beer: my chocolate brown ale is lovely, and my pale and California common are pouring very nicely now. However, I think one of the the fermenters of barleywine I’ve been waiting to bottle has been infected with wild yeast. Ugh.
Sports: I was sad to see that Rex Grossman suffered another fairly serious injury. Surgery tomorrow for Rex; hopefully he’ll be back this year.
Teaching: this weekend I worked over the 199 syllabus, filling in some gaps and writing some more assignments. David and I should be able to get it done this week. Then I can return to the 480 syllabus, which I want to revise pretty heavily. One week from tomorrow, classes begin.
August 14th, 2005 at 5:52 pm
How did the sundried oven tomatoes work? I’m thinking of trying that one myself.
August 14th, 2005 at 6:07 pm
I just ate a few of the more toasty ones. They’re great. The non-burned ones are even better.
We used cherry tomatoes, most of which were about an inch and a half in diameter. Cut them in half, seed them, and put them round side down on a lightly oiled cookie sheet. Oven at 225. Check ‘em every 20 minutes or so. Take out the ones that get done if there are fatter ones which are still wet.
Romas might work better (less moisture) but we plan to use ours for salsa.
We store them in a ziploc in the fridge.