Wednesday, September 3, 2008

Dahl=Valley=Derry=Dairy

I realized last night that I have a lot of milk on hand. From left: hemp milk, kefir, goat milk, buttermilk, reg 1%, plus assorted yoghurts off stage. I oughtta have the best bones around! I just used the kefir to make a milkshake. The TJs blueberry soda was not great for me, but it would make a great float, so the kefir went in with it - the tangy yoghurt taste cut the sugar of the soda very nicely and it was blueberries and cream. Pretty good.


I have to crow because I really rocked out an invisible bind-off on 2x2 rib yesterday. I didn't want it to end, it looks primo and I didn't even practice! I went to the LYS and then Border's to score a VK Fall (waited too long) and ended up finding the exact BO I needed in IK, so I snapped it up and started right away. Victory! Can't decide if I should repeat it on the cuffs or not.


Sleeves are underway so I can start getting an ulcer over what shoulder shaping I'm going to do and how I can't rip out the bottom.

Monday, September 1, 2008

Emergency! now with ferrets!

Getting a digital box for my TV has greatly expanded my vintage-programming experience. Having RTN: almost like having cable! It's no BBC America, of course, but seeing the first Kojak episode ever was a new experience. Then there are the siren-porn shows: Adam 12, Emergency! I had no idea that Battlestar Galactica was so old -- or so much cheesier than Star Trek. Who knew Buck Rogers was in space? not a ranch, space! Not me. Magnum PI? Oh, the humanity. Oh, the unholy manchesting. My favorite so far is definitely Emergency! The customer service is horrific:
Man having heart attack (now stuck on elevator between floors) worries oh-so-mildly. EMT response? "Buddy, can you calm down? Jeez, chill out will ya?" They always act like it is so rude, gosh, that the stupid people are not laying there silent as the dead instead of being, you know, concerned about dying while the medics chat about the chief's mood. A Riot.
Might have to catch some Mork & Mindy soon. That used to be one of my favorites as a kid. And Family Ties.

There was a ferret documentary on PBS Friday night and I ended up watching most of it. My opinion of the animals is now more favorable, but owner stereotypes were mostly confirmed. Ferrets seemed to be the JackRussels of the rodent pet world -- leave them alone at your peril! The ferret antics were pretty entertaining and it did make you want to visit with some ferrets, if not section off a custom-built floor of your house for them. The singing ferret owner was my jumping off point. As soon as they started the section on old ferrets dying, I knew there had to be a dead ferret song coming. There was one, but there was also a dead ferret freezer in her house (temporary to eventual cremation, to be fair). That's where you realize that you are not at the pet shop window laughing in delight anymore, no, you are in strange territory. Ferrets in the freezer, then bulk cremation, then she described how they portion out by teaspoonful the percent of ferret ash that each owner gets back. Um.
Yeah, so there were one or two that were vaguely normal, a few that were militant and dedicated, and the remainder were a little alarming. But the raccoon-faced ferrets? Adorable.

The series is noted Here. Very angry I missed the synchro-swimming installment. The film was really good, I'd like to see some of the others. Hope they get replayed.

I am making Buttermilk Cheddar Bread today. Been wondering: all the blogs where photo rights and pattern rights are so righteously defended, why do the intellectual property rights of recipes not concern any one? I often see casual references that the posted recipe is from a website that isn't free to join or a book (also for sale, ahem) that is unique to one author. Now, if the poster has significantly reworked the ingredients or method, I'll stretch that point. But if they have merely rephrased a few things, why is it okay to put that on your own site? Knitting stitches are discrete building blocks, just like ingredients and proportions are, right? My recipe is from Bernard Clayton's Book of Breads and it tastes just as good as my mom's old recipe for cheese bread. Now, if only my oven stayed at a steady temperature instead of rocketing up to 550 every time I set it above 400. That would be helpful.