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[26 Aug 2008|10:51pm] |
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For quite some time my website has been in need of some updating... many features were incomplete, and the longer I left it the more insurmountable a task it became.
I finally got around to doing something about it.
Over the past week I have done a tremendous amount of work, and have had a huge amount of fun doing it. From the change logs:
August 26, 2008: Some minor banner code updates, and a few layout tweaks.
August 24, 2008: Minor code changes to some of the site blocks, and a few CSS tweaks as well. The "read more" links for articles have been made more prominent. An issue with the outgoing automated email system was discovered and corrected -- this unfortunately prevented pending membership requests from being seen and processed... all legitimate accounts have now been activated (sorry for the delay!)
August 23, 2008: The Links section has been rewritten, and content has been split up into broad categories. 'About this site' has been re-designed and renamed to 'about/contact'.
August 22, 2008: A major change to the site layout engine was completed -- the site is now running on a pure PHP back-end. Page load times should be improved, and the new structure will make future page layout changes easier.
August 20, 2008: Changes to the image galleries were completed -- this includes the addition of forward/back buttons with thumbnail preview.
August 18, 2008: New banner modules have been added, as well as Google AdSense. A revision to the user-submitted links section has begun, although this may take some time to complete.
I can now say that I am pleased with my site... there is more to do, but it is far more polished than it was two weeks ago. The gratifying thing about these updates is that I have already seen renewed interest in the site, and some new submissions have come in... hopefully more follow!
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| Zombie Walk Photographs |
[17 Aug 2008|11:57am] |
I've just posted my photos from yesterday's Zombie Walk -- see them here!
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[27 Jul 2008|05:25pm] |
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While it's a bootleg video, I must say I am totally excited at the possibility this actually making it to the theaters...
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| Absinthe Fountain |
[23 Jul 2008|08:17pm] |
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It's done!
( more pictures )
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| almost done |
[21 Jul 2008|07:45pm] |
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The Absinthe fountain is coming along nicely, and tonight I am prepared to glue the reservoir to the base, which will mark the completion of the project.
( on to the pictures... )
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| of interest to Canadians... |
[18 Jul 2008|07:28pm] |
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mood |
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Or, perhaps more specifically, Canadians who care about Hockey.
Go team.
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| the parts have arrived! |
[16 Jul 2008|06:56pm] |
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mood |
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Today I picked up the spigots I ordered for my Absinthe fountain project... they are quite nice, although may need a bit of treatment to reduce the shine.
Since I first posted about this project I found a glass reservoir of a better size, and have treated it's lid and base (originally a candle holder) with a pewter finish -- I think it looks far better than the shiny silver. Since I went with the pewter finish on some parts I thought brass spigots might be a nice contrast.
( on to the pictures... )
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| model update |
[09 Jul 2008|07:54pm] |
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My model construction is going well. I started with the painting on Sunday, and wrapped most of that up last night... I don't want to paint any more until I start seeing some of the parts together.
Tonight I started the construction, which is going quite well. I have the legs assembled (which is where most of the parts are, since they are fully articulated) and the "cockpit" is well underway.
( On to the pictures... )
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| this is just wrong |
[04 Jul 2008|06:39pm] |
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mood |
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amused |
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| Internet Acronyms 101 |
[27 Jun 2008|07:58pm] |
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mood |
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amused |
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WTF???
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| Everything is big in Texas |
[16 Jun 2008|04:47pm] |
Apparently the world around me is getting bigger. Today I took some time over my lunch hour to buy some new jeans and shirts. Could I find anything in my size? Not easily. The store was stocked with large, extra large, double extra large... not a medium shirt to be found, and most of the jeans started at a 36" waist.
Finally out of desperation I had a clerk look in the stock room -- at least they had some jeans hidden away, so I didn't have to leave empty-handed.
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| Quote of the day |
[28 May 2008|07:43pm] |
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mood |
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Fortunately, this was NOT uttered by any of the people I work with:
"Most hard drives don't fail during their lifetime."
In my mind a drive "failure" is a physical issue, which means that the failure effectively marks the end of the drives' life. I don't consider filesystem corruption (or any issues relating to the partitioning or formatting of the drive) to be a "drive failure", since the physical drive may very well be OK.
You might just as well say "most people don't die during their lifetime."
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[22 May 2008|08:39pm] |
Today I bought Buffalo meat from a guy with a hair-lip.
OK, the hair-lip had been surgically corrected, but still...
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| new music! |
[04 May 2008|06:20pm] |
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My latest song -- the final mix isn't done, but it's pretty close to completion at this point...
untitled
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| craving for fish cakes |
[28 Apr 2008|08:27pm] |
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mood |
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Tonight I made three very nice salmon fish cakes from scratch, served with a lovely salad.
Yum!
Update (9pm)
Wow, was that awesome! Here's the recipe:
1 can wild sockeye salmon, drained
2 Tbsp. butter, melted
1 egg, beaten
1 cup cold mashed potatoes
1 tsp. fennel seeds
1 tsp. pepper
half lemon
handful of parsley, chopped
flour
1. Mash the butter and beaten egg into the potatoes
2. Crush the fennel seeds to release their flavour. Stir them into the potato mixture
along with the pepper and the zest from the half lemon. Add the juice from the lemon.
3. Drain the salmon and break it up. Fold gently into the potato and add the chopped
parsley.
4. Pat the mixture into 1" thick cakes, dust with flour, and fry over medium high
heat for about 3 minutes a side or until golden brown and heated through.
5. Serve with salsa, chutney or just plain ketchup.
I made several changes to the recipe, as it seemed just a bit lacking in the "texture" department -- I added:
1 tbsp. diced red onion
1 tsp. salt
1 tbsp. diced green onion
I left out the lemon zest, and used a touch more lemon juice than indicated. For the salad, I used a mix of lettuce and spinach leaves and a good helping of parsley and green pepper, with a small portion of diced red onion -- on top I put a nice garlic dressing.
The combination of flavors was perfect -- you could taste everything, and each bite was a bit different than the last.
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