rather British

Feb. 23rd, 2017 09:25 am
dragonyphoenix: Francine from Strangers in Paradise (Francine)
[personal profile] dragonyphoenix

I just noticed that the Headline Awards are in! Prodigal Son won The Rather British Award.

A shot out to all the other winners, especially GilesCandy, double_dutchess, angelus2hot, DHW (darkheartwalsh), feliciacraft, punch_kicker15, Glassdarkly (shapinglight), Littleotter73, Protoneoromantic, and Brutti_ma_buoni.

OK, that is creepy

Feb. 19th, 2017 06:16 pm
dragonyphoenix: Blackadder looking at scraps of paper, saying "It could use a beta" (blackadder)
[personal profile] dragonyphoenix
A friend told me that things she talks about, but doesn't look up online, will show up on her ads.

This morning we were talking about a time I'd visited and an astrologer friend of hers had also visited. The ad at a top of an LJ page is offering a link to Amazon for The Only Astrology Book You'll Ever Need.

jss: (food)
[personal profile] jss
Tonight for dinner I made a batch of quick-n-dirty chicken parmesan:
  1. Put as many frozen chicken patties as will fit in a 9x13" baking dish. (With creative layout I fit 7, but 6 is just fine.)
  2. Top with shredded parmesan cheese.
  3. Top with mozzarella and provolone cheeses.
  4. Top with marinara (tomato) sauce.
  5. Bake 25 minutes at 400˚F until the chicken is warmed through and the cheese is gooey and melty.
I served it alongside rotini in more marinara sauce and all topped with even more grated parmesan cheese.

Leftovers can be served similarly (reheat in either a conventional or a microwave oven), or you could slap a sauced and cheesed patty on a hamburger roll (with some extra marinara).

Feedback page

Feb. 19th, 2017 12:12 pm
starkindler: (Default)
[personal profile] starkindler
I'm redoing my website, and decided against using anything but a basic website for the time being, as I am laptop-less and the computer I have is somewhat of a dinosaur. It's just easier for me to do the coding myself than try and wrestle with Wordpress on a shared server.

Anyway, I'm putting this up for anyone who wishes to leave comments here instead of via email or Facebook.

Note: All comments are screened. This is mostly to not give any assholes an audience.


Feb. 19th, 2017 08:50 am
jss: (umich)
[personal profile] jss
Yesterday was the planned quarterly maintenance on the power systems at the primary production data center south of campus (the Michigan Academic Computing Center, or MACC). Every quarter they do something to make sure the generator will start and run and power things and the transfer circuits will do the right thing, and whatever. (I'm not an electrician.) Unfortunately for a great many people the vendor representative switched off the wrong set of breakers and took down the entire data center at 9:30am.

Whoops! And surprise!

Services and functions known to be impacted:Effectively 95% or more of LSA's college-level servers were down for up to 5 hours, including several university-wide services we provide like the Course Guide and SharePoint. At least six people from my team wound up working to clean things up and as of 3:30pm (6 hours after the whoops) almost all of our services were back up. (The web front end to the Windows desktop build environment wasn't behaving and a physical server in the MACC was still not responding. The former was fixed by 6:30pm; the latter we'll deal with tomorrow since it's still pre-production.)

I'm told that the vendor rep who switched off the wrong breakers is absolutely mortified and wanted to crawl under a rock and stay there.

On the plus side, since most of the Linux servers auto-update their software packages, the surprise reboot yesterday means that unless Red Hat releases a reboot-to-take-effect patch between now and next weekend means we won't have to reboot them again during our scheduled maintenance on the 25th. At least my alpha and beta boxes are already done so I won't have to deal with those this week.

Cringe away

Feb. 16th, 2017 05:27 pm
bookchan: endless sky (Default)
[personal profile] bookchan
I'm trying to get started dating, but I get massive secondhand embarrassment squick from reading some of them that I have to turn off the program. Which means I don't end up talking to people. Definitely need to figure out a better way of handling it.

(no subject)

Feb. 14th, 2017 07:37 pm
bookchan: endless sky (Default)
[personal profile] bookchan
Spent this week so far sick with the flu. Yuck. Only really was sick the first day, but just have had no energy or appetite the last couple of days. Doing better today except that a ten min walk was enough to exhaust me.

Did sign up for the local league of women voters chapter and they're starting a womens issue committee with the first meeting tomorrow. Hopefully I'll be up to going.

Food Pr0n: Lemon-Artichoke Chicken

Feb. 14th, 2017 07:00 pm
jss: (food)
[personal profile] jss
Dinner tonight was another batch of lemon-artichoke chicken. Surprisingly the family pack of boneless skinless chicken thighs was on-sale and larger than usual (it had 14 not 12 thighs). So anyhow....

  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 12–14 boneless skinless chicken thighs
  • Salt and pepper to taste
  • 33-oz. jar of cooked and marinated artichoke hearts
  • Zest and juice of 2 lemons
  • 1/4 cup vodka
  • 16 oz. sour cream
  • 2 cups parmesan cheese, grated
  • 2 cups panko breadcrumbs
Mise en Place
  1. Zest and juice the lemons, and add the vodka, into one bowl.
  2. Put the parmesan in a second bowl.
  3. Put the panko in a third bowl.
  4. Drain, rinse, and slice (if large) the artichoke hearts into quarters.
  1. In a large skillet, melt 1 tbsp. each butter and olive oil over medium-high heat.
  2. Salt and pepper one side of the chicken thighs and put seasoning-side down in the pan.
  3. Salt and pepper the second side while they're cooking.
  4. Cook 3 minutes per side then remove to a baking dish.
  5. Repeat Step 2 through Step 4 until all the chicken is cooked (though it won't be cooked through). Add the second tbsp. each butter and olive oil if and when needed.
  6. Top the chicken with the artichokes.
  7. Preheat the oven to 350˚F.
  8. In the same skillet, put the lemon zest, lemon juice, and vodka.
  9. Scrape up the fond from the bottom of the pan and bring to a boil.
  10. Pour in the sour cream and combine into a smooth uniform sauce.
  11. Pour the sauce over the artichoke-topped chicken.
  12. Top that with the parmesan.
  13. Top that with the panko.
  14. Bake 30 minutes at 350˚F until golden brown.
I served it with a batch of Rice-a-Roni® and have lots of leftovers, so it's almost certainly dinner at least the rest of the week.
jss: (food)
[personal profile] jss
Dinner tonight was hoisin-glazed pork tenderloin.

  • 2 (1 package) pork tenderloins, about 2–2.5 lbs.
  • 4 tbsp. hoisin sauce
  • Black pepper
  • Garlic powder
  • Onion powder
  1. Preheat the oven to 350˚F.
  2. Line a 9x13" baking dish with foil.
  3. Rub the hoisin sauce all over both pork tenderloins, setting them in the foil-lined pan.
  4. Sprinkle the top of the pork with the garlic powder, onion powder, and fresh-ground black pepper.
  5. Bake 35–40 minutes at 350˚F.
I served it with a batch of Rice-a-Roni® and extra hoisin for dipping. And I have leftovers!

Food Proto-Pr0n Follow-Up

Feb. 9th, 2017 08:40 pm
jss: (food)
[personal profile] jss
I served the spaghetti Alfredo with shrimp with extra parmesan, romano, and mozzarella cheeses. It was very rich but very good. Would make again, but probably with smaller shrimp (I used 26–30 and probably 35–40 would've been better in terms of bite size).

The "No-Peek chicken" was very good. The chicken needed something besides just "nestle it in the soups on top of the rice;" my brother suggested garlic and onion powders and I think that's not a bad idea. Maybe even just salt and pepper, though there's probably enough sodium in the rice flavoring packet and the 2 cans of soup. The chicken texture was a little odd, but it might've been because I used tenderloins instead of boneless skinless breasts or thighs, or it might've been because it wasn't fully submerged so some of it steamed instead of poached, or both.