17 thoughts on “August 12, 2018: Fresh Pot”

  1. After many years on Facebook, I had accumulated a lot of junk -- almost 200 pages and groups that I was following, some of them that pumped out pretty regular content. It got to the point where the noise was drowning out the reason I got on Facebook in the first place, which was to connect with family and friends, real people that I know personally or virtually. Friday I spent some time unfollowing a whole bunch of stuff, only keeping a few groups/pages that are essential to me, like The Basement and my fraternity. Now, I'm seeing posts from people I haven't seen posts from in a long time because algorithms. Not only that, but now I can get caught up on the Book of Face in just a few minutes instead of wading through dozens of posts that waste my time and just want to piss me off in order to get clicks. A little bit of housekeeping can do a world of good.

  2. Das geht!

    Before our France (Alsace) trip, I was redoing Pimsleur's French to get into it. Now that's over, and we are 5 weeks away from NBBW's Berlin marathon, I've switched over to German. Doing both Pimsleur audiobooks (up to Lesson 13 jetzt), but also have gotten into Duolingo, a language web-site that is both written and spoken - translate from English to German - vice versa. It's kinda fun as it is more of a game format, getting points, awards, graphs, affirmative sounds!, etc. Like Pimsleur, you don't cover a lot of ground but what you do cover, you nail it.

    Deutsch word of the day: zeitnot (literally need of time) - time trouble, in chess a situation where a player has little time to complete the required moves.

  3. On the grillIn the kitchen tonight: Vietnamese style noodle salad with pan-roasted salmon.

    Cut rice noodles in half. Soak in boiling water until soft (5-6 minutes), drain, rinse in cold water, drain and reserve.

    Dressing: 3 tbsp brown sugar, equal amounts rice vinegar or cane vinegar, and lime juice, 1/3 cup fish sauce, one large clove garlic, finely minced, one tbsp grated or finely minced fresh ginger, one jalapeno or two smaller peppers (Serrano or maybe Thai bird) finely chopped (seeded if you like), one green onion thinly sliced, and a few sprigs of cilantro, chopped, if your wife will let you. Combine liquids with brown sugar to dissolve, then add all ingredients, stir and set aside. You should have around a half cup. Enough for maybe four servings. I recommend doubling the recipe because awesome, and it will keep. Maybe up the lime a bit more.

    Shred or cut a carrot into match sticks. Likewise half an English cucumber, maybe a half cup of daikon radish. Cut a red, yellow, or orange bell pepper into strips. Maybe steam and chill some green beans. Shred or chop some lettuce. Julienne some Thai basil or regular basil at the last minute, and have a couple handfuls of roasted, salted peanuts on hand for added crunch. Maybe some mint while you are at it.

    Dress the lettuce lightly and portion into big bowls. Add a handful of noodles, then veg, grilled shrimp (or salmon -- we were out of shrimp, or chicken or pork or a combination), basil, peanuts. Have some Sriracha on hand for those so inclined. Serve, passing the remaining dressing. Gorge.

    1. Yum. I bet that would be good with fried tofu too. 😉

      I made this bread, and I'm in love. It's absurdly easy--and extremely delicious. The jalapeño has never been so excited about hummus with cucumber. I couldn't decide what I wanted, so I did a small piece with mashed avocado (and a touch of salt, pepper, olive oil, and red pepper flakes), another piece with egg salad, and a third with sliced plum tomato and shredded mozzarella. Sigh.

      1. Oooh!

        Re: tofu. Definitely! Squeezed, dusted, and fried. some fried shallots would have been a nice garnish too.

        Now I need to get some carrots, onions and daikon pickled so I can make bahn mi's. Fried tofu bahn mi sounds really good all of a sudden.

  4. I happened to watch the last few innings of the Cubs/Nats game tonight. Was only half paying attention to the bottom of the ninth until the based were loaded with two outs. Walk off salami was fun.

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