Pictures of Legos
Nov. 24th, 2011 02:24 pm![[personal profile]](http://s.dreamwidth.org/img/silk/identity/user.png){kind=small}
caffeine got a new Lego set. In honor of Thanksgiving, here is an alien invasion story. ( behind the cut )
caffeine got a new Lego set. In honor of Thanksgiving, here is an alien invasion story. ( behind the cut )
Bohemian Dark Lager
Oct. 16th, 2011 04:42 pmIt's going to be cold out very soon, so it's time for lager!
Today, we make Bohemian Dark Lager. This is the same yeast as last year's lager, but in a much more malty beer. This is also the first dark lager we'll have done. We'll let you know how it turned out in April or May.
Today, we make Bohemian Dark Lager. This is the same yeast as last year's lager, but in a much more malty beer. This is also the first dark lager we'll have done. We'll let you know how it turned out in April or May.
Zoo pictures and cat pictures
Sep. 22nd, 2011 09:10 pmThis week, quility was able to snag a free pass to the zoo from the library. We went on Tuesday and I took photos. Later, I took more photos of Zorro the cat.
This post includes sixteen seconds of Sea Otter video excitement.
( Here are some photos from the zoo, and then some pictures of Zorro )
quility was able to snag a free pass to the zoo from the library. We went on Tuesday and I took photos. Later, I took more photos of Zorro the cat. This post includes sixteen seconds of Sea Otter video excitement.
( Here are some photos from the zoo, and then some pictures of Zorro )
Cat Adoption Day!
Sep. 14th, 2011 05:40 pmToday, D. and I went to the Golden Valley Animal Humane Society so that D. could pick a kittycat.
We met many excellent cats and it was an extremely difficult choice. The kitty that she finally chose is about a year and a half old, and he's very friendly and curious. He picked D. as much as she picked him, and he'll trot right up when she chirps to him.
Here are a few photos of the new kitty exploring his new home. The name that he came with at the shelter didn't seem to fit, he will probably get a new name in the next day or two. I'll let you all know when a decision has been made.
While we were at the animal shelter meeting the kitties, I met Daisy. I shall now make an impassioned plea on behalf of Daisy.
Daisy has been waiting at the shelter since July, I suspect because she hides as soon as anyone comes near. After giving her a chance to sniff and allowing her about two minutes to get used to me, she was an amazingly friendly and sweet kitty.
Once she decided that I was to be trusted, she wanted some watchies. As some of you know, some kitties appreciate it when someone watches them eat. As I am a trained, certified watchies professional, I gave her watchies. She probably doesn't get many watchies at the shelter. You should watch her eat, too. Here is a photo for you to practice on.
She purred while she ate, and then she kneaded my feet in gratitude.
Daisy (you can change her name if you like) is already altered, she is declawed, and her adoption fee is a measly $50. Someone should adopt this kitty, and then maybe let me visit.
We met many excellent cats and it was an extremely difficult choice. The kitty that she finally chose is about a year and a half old, and he's very friendly and curious. He picked D. as much as she picked him, and he'll trot right up when she chirps to him.
Here are a few photos of the new kitty exploring his new home. The name that he came with at the shelter didn't seem to fit, he will probably get a new name in the next day or two. I'll let you all know when a decision has been made.
While we were at the animal shelter meeting the kitties, I met Daisy. I shall now make an impassioned plea on behalf of Daisy.
Daisy has been waiting at the shelter since July, I suspect because she hides as soon as anyone comes near. After giving her a chance to sniff and allowing her about two minutes to get used to me, she was an amazingly friendly and sweet kitty.
Once she decided that I was to be trusted, she wanted some watchies. As some of you know, some kitties appreciate it when someone watches them eat. As I am a trained, certified watchies professional, I gave her watchies. She probably doesn't get many watchies at the shelter. You should watch her eat, too. Here is a photo for you to practice on.
She purred while she ate, and then she kneaded my feet in gratitude.
Daisy (you can change her name if you like) is already altered, she is declawed, and her adoption fee is a measly $50. Someone should adopt this kitty, and then maybe let me visit.
Rye Beer is anomalous.
Jul. 24th, 2011 04:22 pmToday, we make Dry Rye Roggenbier. It was in the wheat beer section at Midwest and it looked interesting. Rye beer is a European style that existed mostly before and after the Middle Ages and Renaissance, but not commonly during. As a style, it was severely restricted under feudalism.
Here's some information about beers that include rye grains, from the German Beer Institute.
The grains for this beer are a mix of rye, wheat, barley and oats and the yeast is a wheat beer yeast. There are only two ounces of hops, most of the flavor comes from the grains and it's purported to have hints of "rye bread" flavor. It sounds very interesting.
For me, in hopes that I remember - This style prefers bottle conditioning instead of kegging.
I very much look forward to making bread with the spent grains from this one.
Here's some information about beers that include rye grains, from the German Beer Institute.
Rye ales declined in the Middle Ages in large part because the absolute rulers of the day decided that certain grains, such as rye and wheat, ought to be reserved for making solid, rather than liquid bread. Especially in years with a poor harvest, the lords reasoned that the people might be foolish enough to prefer imbibing and starving to eating and abstaining. This logic was also one of the hidden motives behind the now much-hailed Bavarian Beer Purity Law of 1516, which legislated the exclusive use of barley in beer-making. Barley was chosen not just because it was deemed better suited for beer-making, but also because it was deemed ill-suited for bread-making. In the traditional feudal system of social stratification, therefore, rye was eventually restricted to being a dependable bread grain, and barley a dependable beer grain for the unwashed masses, while the more elegant wheat became the luxury bread grain and beer grain mostly for the high and mighty.
The grains for this beer are a mix of rye, wheat, barley and oats and the yeast is a wheat beer yeast. There are only two ounces of hops, most of the flavor comes from the grains and it's purported to have hints of "rye bread" flavor. It sounds very interesting.
For me, in hopes that I remember - This style prefers bottle conditioning instead of kegging.
I very much look forward to making bread with the spent grains from this one.
Honey Beers
Jun. 26th, 2011 06:03 pmWe're way behind on the beer inventory and it's time to catch up. The Honey recipes looked attractive today, so there it is.
Today, we make Honey Bee Ale. Later this week, we will make a Honey Porter.
Earlier this week, we made a Ferocious IPA. We've made this once before and it is a tasty, very very hoppy beer.
Now that we're caught up on the Minicon beers, and the other spoken for beers, we're back to making beer for ourselves again. Hooray!
That will make the inventory include a light and a dark, along with the already brewing Furious Clone and the already brewing Imperial Stout. The Grand Cru is ready to bottle, and the Kologne Kolsch and Blonde ale are drinkable, which makes our inventory of beer heavily tipped in favor of Belgian ales.
After Convergence, there will be more beer. Probably a Red Ale that's a created recipe.
Today, we make Honey Bee Ale. Later this week, we will make a Honey Porter.
Earlier this week, we made a Ferocious IPA. We've made this once before and it is a tasty, very very hoppy beer.
Now that we're caught up on the Minicon beers, and the other spoken for beers, we're back to making beer for ourselves again. Hooray!
That will make the inventory include a light and a dark, along with the already brewing Furious Clone and the already brewing Imperial Stout. The Grand Cru is ready to bottle, and the Kologne Kolsch and Blonde ale are drinkable, which makes our inventory of beer heavily tipped in favor of Belgian ales.
After Convergence, there will be more beer. Probably a Red Ale that's a created recipe.
Sunday is for brewing beer!
Jun. 12th, 2011 04:17 pmToday, we make another Imperial Stout.
Russian Imperial Stout was originally brewed in London and imported to the Czars and Czarinas. It has a higher alcohol content than most beers, a feature which kept it from freezing during transport through icy Baltic waters. Most commercial beer is between 3-5% ABV. Most of the beer that we brew is between 4-7%ABV. Imperial Stout is about 11%ABV.
It's a really thick, rich and flavorful beer. Some people add twice the normal amount of yeast when brewing Imperial Stout because of the high alcohol content. This process is called double pitching. It is my opinion that such a thing would only be necessary if the brew was started in the Winter. Here's a consequence of double pitching in the summer.
Russian Imperial Stout was originally brewed in London and imported to the Czars and Czarinas. It has a higher alcohol content than most beers, a feature which kept it from freezing during transport through icy Baltic waters. Most commercial beer is between 3-5% ABV. Most of the beer that we brew is between 4-7%ABV. Imperial Stout is about 11%ABV.
It's a really thick, rich and flavorful beer. Some people add twice the normal amount of yeast when brewing Imperial Stout because of the high alcohol content. This process is called double pitching. It is my opinion that such a thing would only be necessary if the brew was started in the Winter. Here's a consequence of double pitching in the summer.
This next round of photos is mostly about the National Arboretum. There are a few interesting ones at the beginning, but the majority of the photos will appeal to people who don't mind looking at photos of flowers.
( another bunch of photos )
( another bunch of photos )
Pics or it didn't happen - Part one
May. 30th, 2011 05:29 pmThis first round of photos and blogging is just about getting to the D.C. area.
( Not girthy, but cut for volume )
( Not girthy, but cut for volume )
News of the brew
May. 20th, 2011 05:47 pmHooray! We are once again over 100 gallons of beer in the house! Now I don't feel like we're "behind" anymore.
Tonight we made Liberty Cream Ale for the Minicon Room Party at CONvergence. It's the same beer that was served at the Marscon room party.
Here are the beers that will be served, with names that might be modified for steampunkyness effects. Steampunk!
Liberty Cream Ale - 4.3% Alcohol by Volume - A light bodied cream ale, popular with a broad range of beer drinkers. A pure ale taste that's not hoppy or bitter, but still not watery.
Admiral Akbeer's "It's A Trappist" - 5.6% Alcohol by Volume - Floral Hops with fruity undertones complement the sweet malts, which are further enhanced with Belgian Candi Sugar during fermenting. This is a classic style Belgian Ale first brewed in the cistercian monasteries of France, and later perfected on Mon Calamari.
Taddy Porter - 5.8% Alcohol by Volume - This black, full bodied porter is sold in England as a Strong Stout, and was the first style of commercially produced beer. It was originally named for steam train porters who were its servers and consumers, and is therefore steampunkish. The recipe includes Irish Moss, Molasses and Herbal hops. The result is a complex, flavorful beer.
One light, one sweet and one dark beer. All three are vegan.
The convention theme is "steampunk." I was going to call the Liberty Cream Ale "Clockwork Cream Ale," but then I decided that I don't like steampunk that much, and the Porter is steampunkish enough on it's own. If anyone involves with the party changes the name, I don't care - but I don't want to call it something stupid in this forum.
On to the issue of hard lemonade! There will be a hard lemonade for the Minicon room party. We're making a recipe based on this recipe and this recipe, except with Sorghum Syrup instead of Malt Extract. The hard lemonade is also vegan, and it has a potential alcohol content around 9.3%. I plan to stop the fermenting process at about 6-7% alcohol by volume. The hard lemonade will remain uncarbonated. Therefore! - It should be something tolerable to people who are sensitive to wheat, carbonation or both. I always feel bad for people who have to sit around beverageless while everyone else enjoys something refreshing.
Still Mead also works, but it takes two years to make. Also, mead tastes like mead.
I think that a wheat free/gluten free, uncarbonated beverage covers most of the people who normally don't get to enjoy party beverages. It doesn't count as kosher because there is corn syrup in the lemonade base.
Blog/Bhlog is also not kosher, I've never seen anyone complain about that. I think it is a minor concern, especially in July.
Tonight we made Liberty Cream Ale for the Minicon Room Party at CONvergence. It's the same beer that was served at the Marscon room party.
Here are the beers that will be served, with names that might be modified for steampunkyness effects. Steampunk!
Liberty Cream Ale - 4.3% Alcohol by Volume - A light bodied cream ale, popular with a broad range of beer drinkers. A pure ale taste that's not hoppy or bitter, but still not watery.
Admiral Akbeer's "It's A Trappist" - 5.6% Alcohol by Volume - Floral Hops with fruity undertones complement the sweet malts, which are further enhanced with Belgian Candi Sugar during fermenting. This is a classic style Belgian Ale first brewed in the cistercian monasteries of France, and later perfected on Mon Calamari.
Taddy Porter - 5.8% Alcohol by Volume - This black, full bodied porter is sold in England as a Strong Stout, and was the first style of commercially produced beer. It was originally named for steam train porters who were its servers and consumers, and is therefore steampunkish. The recipe includes Irish Moss, Molasses and Herbal hops. The result is a complex, flavorful beer.
One light, one sweet and one dark beer. All three are vegan.
The convention theme is "steampunk." I was going to call the Liberty Cream Ale "Clockwork Cream Ale," but then I decided that I don't like steampunk that much, and the Porter is steampunkish enough on it's own. If anyone involves with the party changes the name, I don't care - but I don't want to call it something stupid in this forum.
On to the issue of hard lemonade! There will be a hard lemonade for the Minicon room party. We're making a recipe based on this recipe and this recipe, except with Sorghum Syrup instead of Malt Extract. The hard lemonade is also vegan, and it has a potential alcohol content around 9.3%. I plan to stop the fermenting process at about 6-7% alcohol by volume. The hard lemonade will remain uncarbonated. Therefore! - It should be something tolerable to people who are sensitive to wheat, carbonation or both. I always feel bad for people who have to sit around beverageless while everyone else enjoys something refreshing.
Still Mead also works, but it takes two years to make. Also, mead tastes like mead.
I think that a wheat free/gluten free, uncarbonated beverage covers most of the people who normally don't get to enjoy party beverages. It doesn't count as kosher because there is corn syrup in the lemonade base.
Blog/Bhlog is also not kosher, I've never seen anyone complain about that. I think it is a minor concern, especially in July.
Lots and lots and lots.
Apr. 30th, 2011 10:52 pmTonight we made no beer, but we moved a lot of alcohol.
We bottled the Pinot Noir wine, and we bottled the Mead. We did not carbonate any of the mead this time, it seems that people who like carbonated beverages are usually okay with beer, and there's never enough uncarbonated mead.
That will probably be the last six gallon mead recipe we make, the stuff just takes up too much time to justify the use of a carboy that could be used for beer. Now that it's bottled, it'll probably stay in the bottles for another year or so. We've got some off sizes of containers, the next mead will be slightly experimental (maybe Egyptian, maybe cherry, maybe something else) and will probably only be a three gallon batch or a one gallon batch.
We put together a Pinot Grigio, which will be the second white wine we've made. Reds are more popular because they are more delicious.
We also moved theElephant Clone, Hippo Lager, Czech Pilsner to a keg. Thus spoke the annual lager. Uncarbonated, it tastes very nice. It will probably be even better carbonated.
Then we moved the Hop Scare IPA to a keg. It tastes very Cascade Hoppy, probably the only hop that I can now identify by taste. Woo-hoo! Go me! What an accomplishment!
We have one empty keg left, and nothing to put into it right now anyway.
After we transfer all of the primaries to secondaries, we will have four empty primaries, which means it will be time to brew! Up next, either the neighbor's modification recipe which includes chili peppers, or a wheat beer for a Summer Shandy (Lemonade beer!).
I hope that those two will be different enough from each other to be distinguishable.
We bottled the Pinot Noir wine, and we bottled the Mead. We did not carbonate any of the mead this time, it seems that people who like carbonated beverages are usually okay with beer, and there's never enough uncarbonated mead.
That will probably be the last six gallon mead recipe we make, the stuff just takes up too much time to justify the use of a carboy that could be used for beer. Now that it's bottled, it'll probably stay in the bottles for another year or so. We've got some off sizes of containers, the next mead will be slightly experimental (maybe Egyptian, maybe cherry, maybe something else) and will probably only be a three gallon batch or a one gallon batch.
We put together a Pinot Grigio, which will be the second white wine we've made. Reds are more popular because they are more delicious.
We also moved the
Then we moved the Hop Scare IPA to a keg. It tastes very Cascade Hoppy, probably the only hop that I can now identify by taste. Woo-hoo! Go me! What an accomplishment!
We have one empty keg left, and nothing to put into it right now anyway.
After we transfer all of the primaries to secondaries, we will have four empty primaries, which means it will be time to brew! Up next, either the neighbor's modification recipe which includes chili peppers, or a wheat beer for a Summer Shandy (Lemonade beer!).
I hope that those two will be different enough from each other to be distinguishable.
Fun with spelling errors
Apr. 30th, 2011 01:06 pmThis video autoplayed in my aggregate reader this morning. I might never have watched it otherwise. It's a commercial about a Starbucks promotion to put unemployed people's resumes and photos on coffee cups.
Here's a screen shot.
I'm trying to wrap my brain around that. "Starbucks Costumers are equal to Business People."
Do business suited people come by to dress unemployed people in clown pants just to point and jeer at them? That's not very nice.
Do the baristas dress the unemployed people in the clown pants, and then those baristas are thereafter considered to be business people? Why?
What does it mean?
Here's a screen shot.
I'm trying to wrap my brain around that. "Starbucks Costumers are equal to Business People."
Do business suited people come by to dress unemployed people in clown pants just to point and jeer at them? That's not very nice.
Do the baristas dress the unemployed people in the clown pants, and then those baristas are thereafter considered to be business people? Why?
What does it mean?
Do snakes have butts?
Mar. 20th, 2011 05:48 pmBack when I started this DW, I had a plan to focus on beer brewing. The implementation of that plan has been spotty at best, but I soldier on.
Here's the update on the status of beer in this house. Normally, we have a little more than a hundred gallons of beer in the works, all at different levels of completion. Right now we're down to the low 80's in the inventory, and ten gallons of that is reserved for Minicon. Oh noes! We're nearly out of beer!
Here's what happened. The cold basement has slowed fermentation down a bit, quite a few beers were pokey about finishing. The Girl is now 21, and we gave away a bit for her and her friends. Finally, the Minicon room party at Marscon gobbled up five gallons of Liberty Cream Ale, plus some growlerized odds and ends. The Liberty Cream would have been converted to "Butterbeer," which I don't like, though it's very popular among people who don't like beer. As a Cream Ale, it's really good, and it was a hit with all the beer drinkers. We'll definitely make that one again, and not as Butterbeer.
The odds and ends included some mead, some wine and some singles of our stronger flavored beers. The odds and ends were a premium for the party volunteers, or for people who purchase Minicon Memberships at Marscon.
Based on feedback from that party, it has been determined that still mead is less nasty than carbonated mead. The bottled, carbonated mead left from that first batch might taste better in another year, we'll give it more time. The six gallon batch that's ready to be bottled soon will probably remain uncarbonated. I'm still not a fan of mead. If we ever make some that I like, we'll have to pick up another six gallon carboy so that we can consistently have some in the works, because the stuff takes at least two years to make.
Here's what's going on with the rest. Our annual lager this year is a Czech Pilsner. It's about ready to be bottled. Hopefully, it will taste something like Elephant Beer when it's done.
We're also diligently catching up in the inventory. We recently brewed a Taddy Porter, and yesterday we made "Admiral Akbeer's It's A Trappist." The second one is based on something I saw on John Kovalic's Twitter, so it's bound to be good. There's also an IPA made with Cascade Hops (a variety of hops that is common in North America), and a Scottish Ale in the belly of the snake. If we're abusing the metaphor appropriately, those are both getting close to the butt end of the snake.
This summer, we'll probably make some thing similar to Leinenkugel's "Summer Shandy." All that's involved is a simple wheat beer with the yeasties killed, and then that's mixed with lemonade. It's tasty, but not very beer-snobbish. It'll be a fair trade off for those people who were disappointed over the loss of the Butterbeer.
We have one open primary right now. As soon as something gets bottled, we'll have another. Next up, probably a few old standard favorites. A Grand Cru, A Hex Nut Brown Ale, and a Java Stout.
Here's the update on the status of beer in this house. Normally, we have a little more than a hundred gallons of beer in the works, all at different levels of completion. Right now we're down to the low 80's in the inventory, and ten gallons of that is reserved for Minicon. Oh noes! We're nearly out of beer!
Here's what happened. The cold basement has slowed fermentation down a bit, quite a few beers were pokey about finishing. The Girl is now 21, and we gave away a bit for her and her friends. Finally, the Minicon room party at Marscon gobbled up five gallons of Liberty Cream Ale, plus some growlerized odds and ends. The Liberty Cream would have been converted to "Butterbeer," which I don't like, though it's very popular among people who don't like beer. As a Cream Ale, it's really good, and it was a hit with all the beer drinkers. We'll definitely make that one again, and not as Butterbeer.
The odds and ends included some mead, some wine and some singles of our stronger flavored beers. The odds and ends were a premium for the party volunteers, or for people who purchase Minicon Memberships at Marscon.
Based on feedback from that party, it has been determined that still mead is less nasty than carbonated mead. The bottled, carbonated mead left from that first batch might taste better in another year, we'll give it more time. The six gallon batch that's ready to be bottled soon will probably remain uncarbonated. I'm still not a fan of mead. If we ever make some that I like, we'll have to pick up another six gallon carboy so that we can consistently have some in the works, because the stuff takes at least two years to make.
Here's what's going on with the rest. Our annual lager this year is a Czech Pilsner. It's about ready to be bottled. Hopefully, it will taste something like Elephant Beer when it's done.
We're also diligently catching up in the inventory. We recently brewed a Taddy Porter, and yesterday we made "Admiral Akbeer's It's A Trappist." The second one is based on something I saw on John Kovalic's Twitter, so it's bound to be good. There's also an IPA made with Cascade Hops (a variety of hops that is common in North America), and a Scottish Ale in the belly of the snake. If we're abusing the metaphor appropriately, those are both getting close to the butt end of the snake.
This summer, we'll probably make some thing similar to Leinenkugel's "Summer Shandy." All that's involved is a simple wheat beer with the yeasties killed, and then that's mixed with lemonade. It's tasty, but not very beer-snobbish. It'll be a fair trade off for those people who were disappointed over the loss of the Butterbeer.
We have one open primary right now. As soon as something gets bottled, we'll have another. Next up, probably a few old standard favorites. A Grand Cru, A Hex Nut Brown Ale, and a Java Stout.
In light of the recent problems with nuclear power in Japan, I'm getting tired of the rants and raves about why nuclear power is perfectly safe. I understand that nuclear power is necessary today, I don't think that it's handled as responsibly or safely as it should be. I also don't think it's an acceptable long term fuel source.
Here's what's happening at the Fukushima plant.
The Fukushima plant survived the earthquake, and the backup diesel generators came on-line as planned. An hour later, the tsunami came through and damaged some of the generators. Replacement generators were flown in.
Nuclear cooling pumps need megawatts of power, and hooking up power in a hot nuke is a process that needs multiple layers of co-ordination. The normal turnaround time for a changover on a live, high voltage system involves around six months of planning. High voltage in this case is defined as "over 70,000 volts."
The explosion was caused when the hydrogen normally produced in a nuclear reactor by radiolysis of the cooling water was not disposed of. Reactors have recombiners, igniters, and other means to dispose of hydrogen before an explosion hazard develops. Because there was no power to the cooling pumps, the core got too hot, and the zirconium cladding around the fuel reacted with the water to produce much more hydrogen.
This rapid, exothermic reaction is called "burning the core." The large amount of hydrogen overwhelmed the capacity of the recombiners, accumulated in secondary containment, and then exploded. The absolute worst case that could happen as a result of this is that the core could melt down to the ground water, and poisons every living thing on the planet except for the cockroaches. Before this happens, someone will make a decision to fill the whole thing in with concrete and sand.
Today, the power plant workers who volunteered to stay behind risked their lives and attached power cables. These temporary cables will supply power to the most critical equipment at the plant. The next step is to carefully and methodically identify the cooling equipment that isn't too damaged to re-energize. If there is enough salvageable hardware to get the pumps going again, The Fukushima 50 (180 electricians and other technicians working in 50 person shifts) will have the plant stabilized by the end of the weekend. The workers are out of food, five have already died, more deaths are expected.
But, of course, developing alternative fuel sources is expensive.
Source
Other Source
Here's what's happening at the Fukushima plant.
The Fukushima plant survived the earthquake, and the backup diesel generators came on-line as planned. An hour later, the tsunami came through and damaged some of the generators. Replacement generators were flown in.
Nuclear cooling pumps need megawatts of power, and hooking up power in a hot nuke is a process that needs multiple layers of co-ordination. The normal turnaround time for a changover on a live, high voltage system involves around six months of planning. High voltage in this case is defined as "over 70,000 volts."
The explosion was caused when the hydrogen normally produced in a nuclear reactor by radiolysis of the cooling water was not disposed of. Reactors have recombiners, igniters, and other means to dispose of hydrogen before an explosion hazard develops. Because there was no power to the cooling pumps, the core got too hot, and the zirconium cladding around the fuel reacted with the water to produce much more hydrogen.
This rapid, exothermic reaction is called "burning the core." The large amount of hydrogen overwhelmed the capacity of the recombiners, accumulated in secondary containment, and then exploded. The absolute worst case that could happen as a result of this is that the core could melt down to the ground water, and poisons every living thing on the planet except for the cockroaches. Before this happens, someone will make a decision to fill the whole thing in with concrete and sand.
Today, the power plant workers who volunteered to stay behind risked their lives and attached power cables. These temporary cables will supply power to the most critical equipment at the plant. The next step is to carefully and methodically identify the cooling equipment that isn't too damaged to re-energize. If there is enough salvageable hardware to get the pumps going again, The Fukushima 50 (180 electricians and other technicians working in 50 person shifts) will have the plant stabilized by the end of the weekend. The workers are out of food, five have already died, more deaths are expected.
But, of course, developing alternative fuel sources is expensive.
Source
Other Source
Madison Wisconsin Feb 26, 2011 Rally
Feb. 28th, 2011 05:44 pmSaturday February 26 in Madison, there was a rally to oppose the 144 page economic bill proposed by Wisconsin Governor Scott Walker. What's going on in Wisconsin is too much to summarize, Here's a start.
At the rally, I took about 340 photos, sixty-eight of them are tolerable enough to post. Those sixty-eight photos are all at this photobucket page
Here are some of my favorites ( behind this clicky cut text. )
At the rally, I took about 340 photos, sixty-eight of them are tolerable enough to post. Those sixty-eight photos are all at this photobucket page
Here are some of my favorites ( behind this clicky cut text. )
The Snowy Day by Boba Fett
Dec. 11th, 2010 01:07 pmJust look at this awesome Boba Fett statue that a friend of caffeine picked up for him in NYC!
Here are a few detail photos.
Here is Boba Fett immediately after he landed on Hoth.
caffeine tells me that according to the movies, Boba Fett was never on Hoth. That picture is from an alternate universe story.
Here is Boba Fett right before he met up with Darth Vader for some hot chocolate. They have to use bendy straws because of their helmets.
The end.
caffeine picked up for him in NYC!Here are a few detail photos.
Here is Boba Fett immediately after he landed on Hoth.
caffeine tells me that according to the movies, Boba Fett was never on Hoth. That picture is from an alternate universe story. Here is Boba Fett right before he met up with Darth Vader for some hot chocolate. They have to use bendy straws because of their helmets.
The end.
The A-Team - "Labor Pains"
Dec. 3rd, 2010 07:41 pmHere's something you wouldn't see on modern television. It's season 2, episode 8 of “The A-Team,” episode title “Labor Pains.” In this episode, The A-Team encourages a group of migrant workers to form a labor union to protect themselves from a greedy landowner. Those of you who are familiar with American labor law will notice about half a dozen impossible things. This can easily be explained by assuming that “The A-Team” is politically to the left of those who simply favor repealing the Taft-Hartley Act. Instead, The A-Team prefers the more effective tactics of illegal wildcat strikes, and pelting the bourgeoisie with cabbages.
( embedded video behind cut text for those with slow connections )
As of today, the number of times that I've seen a television program present labor unions positively is exactly ONE.
( embedded video behind cut text for those with slow connections )
As of today, the number of times that I've seen a television program present labor unions positively is exactly ONE.
Czechoslovakian Pilsner
Nov. 28th, 2010 12:57 pmIt's time for a beer brewing update on Ye Olde Dreamwidth.
Today we bottled Hex Nut Brown Ale, which was brewed in the middle of September.
Last week, we started another batch of "Butterbeer," the most requested beer we've made. Butterbeer is one that is well liked by folks who don't usually care for beer, and it's much sweeter than most beers. It's not one of my favorites, but part of the fun of beer brewing is in the sharing, so there it is.
Yesterday, we started the annual lager. This time, it's a Czech lager/Czechoslovakian lager/Bohemian Pilsner... call it what you will, it's made with the officially sanctioned Czech Pils Yeast.
This beer satisfies the BJCP guidelines for "Bohemian Pilsner". If this one turns out, it will be entered in the Minnesota State Fair. Last year's lager needed more ferment time, this year's started about two months earlier.
Fun, useless trivia - A commercially made version of this beer is sold under the brand name "Budvar," created by the "Budweiser" brewery in the Czech Republic. The style originates in the town of Budweis, the location of the Imperial brewery of the Holy Roman Emperor in the 13th century. The name "Budweiser" means "product of the town of Budweis." Last year, Anheuser Busch attempted a legal suit to claim that they owned the name of the town... or something. The brand "Budvar," produced by the Czech Republican "Budweiser" company is sold as "Czechvar" in the U.S.
Today we bottled Hex Nut Brown Ale, which was brewed in the middle of September.
Last week, we started another batch of "Butterbeer," the most requested beer we've made. Butterbeer is one that is well liked by folks who don't usually care for beer, and it's much sweeter than most beers. It's not one of my favorites, but part of the fun of beer brewing is in the sharing, so there it is.
Yesterday, we started the annual lager. This time, it's a Czech lager/Czechoslovakian lager/Bohemian Pilsner... call it what you will, it's made with the officially sanctioned Czech Pils Yeast.
This beer satisfies the BJCP guidelines for "Bohemian Pilsner". If this one turns out, it will be entered in the Minnesota State Fair. Last year's lager needed more ferment time, this year's started about two months earlier.
Fun, useless trivia - A commercially made version of this beer is sold under the brand name "Budvar," created by the "Budweiser" brewery in the Czech Republic. The style originates in the town of Budweis, the location of the Imperial brewery of the Holy Roman Emperor in the 13th century. The name "Budweiser" means "product of the town of Budweis." Last year, Anheuser Busch attempted a legal suit to claim that they owned the name of the town... or something. The brand "Budvar," produced by the Czech Republican "Budweiser" company is sold as "Czechvar" in the U.S.
