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My Cycling Log

2010-07-25 21:43:59 936

Had a great time with the Garraways last night. Capped off a wonderful Saturday.

Woke up this morning and remembered that we were going to eat lunch after church today. So I made a 8AM Kroger run while Emily got ready to leave early for choir practice. We decided on two dishes that I am good at churning out: mashed potatoes and baked beans. I made the potatoes from a mixture of a couple large russets and about three pounds of red potatoes. Seems like mixing types makes the texture better. Afterward I mashed them with my hand mixer with a stick of butter, two packages of herbed goat cheese, costs half as much as Boursin so more bang for the buck to get two, and a good splash of organic Kroger whole milk. I dosed it up with a good helping of chives to give it some more green flecks. After I put the potatoes in the serving dish, I shook some paprika over the top for color. Apparently the potatoes were well liked because the dish was almost licked clean. The baked beans were my usual; heavy on the onion and bacon. I made them a little spicy this time with a dash of my homemade dried habanero powder. They were mostly gone too so must have been at least decent.



2010-07-24 15:27:42 935

Awesome Saturday. Got up at 6AM and road the geared bike to the office in right under 15 minutes. Running stop signs really helps increase my average speed. I got the truck and came back home. After a bit I went over to Wilson's and helped him, his family, and Tommy get his stuff packed up to move. Then we all went to the Grill for lunch. Emily and I got home and let the puppies play in the backyard for a while. Turns out that a laundry basket makes a good shelter for Mr Snickets to keep him safe from the puppies.Now after getting a bath both puppies are on the couch sleeping with me playing on the internets.

2010-07-24 15:05:12 934

Now I need to be a better programmer and fix my own code so that I actually have a nice easy way to put new posts into the database. I am doing these from the mysql command line. Seriously. Gets into crazy "quote escape HELL" trying to do things this way if I ever want to insert any HTML or links or such.

2010-07-24 15:04:49 933

The new job is awesome! In 1998 I took a Saturday Java class at the ERC. I never dreamed that in a million years I would be working there.

2010-07-15 20:53:03 932

this is my testy test.

2010-06-18 13:51:02 931

At some point I am working on making a new CMS for sesser.net that can handle my ordinary posts and also incorporate my tweets since I make them so much more often. My biggest roadblock right now is that I have not finished fixing the date formats of all of my posts so that all of them are in sync.

Just got back from backpacking into the Walls of Jericho in Alabama. It was awesome!

2010-02-11 19:21:13 930

Being a good husband and I've got supper in the stove. Sad thing though that Emily will be here a while before it is done. I googled up a recipe for Spinach Chicken Parmesan which is perfect because we already had all of the ingredients. In fact already had green onion chopped up waiting to go into something! Also got some cornbread and black eyed peas cooking.

On the subject of food, I came up with something awesome the other day. Filet mignon pinwheels with Boursin and spinach (see this is why I had spinach already!). This turned out to be an incredibly tender way to cook a piece of filet and with these instructions seems to put it a little over medium well done.

  • 1 filet (works for two people)
  • Boursin cheese
  • baby spinach
  • toothpicks
  • 3tbs butter, nuked until melted
  • salt/pepper
  • 8" cast iron skillet


Heat oven to 425F. Butterfly the filet, getting it as thin as reasonably possible. Separate the small piece of meat connected by fat if there is one and flatten it out. Just end up with a few pieces of ~3/8" meat. Put a thick layer of Boursin on the top of each piece of meat and then add a blanket of spinach. Roll each piece up as well as you can and pin with a toothpick or three and place into the skillet. Stand up the short pieces of meat and lay down the long ones. Drizzle the melted butter over the meat and the salt and pepper a bit. 20 minutes in the oven and you are done!

2010-02-05 15:34:19 929

SQL of the day: SELECT vlan as vlan2, max(total) as total2, (select max(up) FROM `vlan_usage` where vlan = `vlan2`) as up2 , (select (`up2` / max(total)) * 100) as per, (select max(updated) FROM `vlan_usage` where up = `up2` and vlan = `vlan2`) as last FROM `vlan_usage` group by vlan2 order by per desc;

2010-01-12 21:45:17 928

So now Emily is on semi veggie kick for food and found a recipe for Lentil Stew that I bastardized into something maybe even better. The original called for mint! Emily gets credit on keeping the mint out and mixing up a few of the other ingredients. It turned out great and was so thick it seemed kinda meaty even though it wasn't.

  • olive oil
  • garlic cloves, chopped
  • 2 cups brown lentils
  • 1.5 quarts chicken stock
  • 1 can fire roasted tomatoes
  • ~1 lb potatoes diced
  • 1 lemon, zested and squeezed
  • fresh parsley, chopped
  • spinach leaves, a few handfulls
  • feta cheese


Heat up a splash of olive oil in a heavy pot. Throw in the garlic and let it cook until it is just starting to brown on the edges. Add the lentils, chicken stock, and tomatoes. Let boil for a bit, covered. (at this point I actually turned the stove off and let everything sit so that we could go to church and work out and had to bring it back to a boil) Then add the potatoes and boil until they are done. Chop up the lemon zest, add it, the lemon juice, and the chopped parsley. Stir a bit and add the handfulls of spinach. Keep cooking until the spinach wilts. Serve hot, garnishing with the feta cheese and fresh cornbread.

2010-01-07 16:02:36 927

Steak au poivre for a late lunch today with a side of Emily's "mexican" mac and cheese and some toasted rye bread. I took two pieces of filet and got them near room temp on the counter. Roughly cracked some peppercorns in the magic bullet and rubbed them into the meat and then sprinkled a bit of kosher salt on both sides. Heated my big cast iron pan with a bit of grape seed oil. Once it was hot, threw in a bit of butter and the meat. Cooked four minutes a side and then cooked the edges for a couple minutes too. Moved the meat to the oven on warm and sautéed a finely chopped shallot for a bit. Added a splash of merlot and let it cook down. Carried the pan outside to a sawhorse off the carport and deglazed with a bit of bourbon. The flames were impressive. Put the pan back on the stove on lower heat and brought a cup of heavy cream to a simmer. Added the steaks for a few minutes to soak up some sauce and they were done! Well Emily's needed to be sliced and put into the oven to bring it above medium, but mine was done, somewhere below medium rare.

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