Devon Blandin

What I heard during Pat Quinn’s State of the State address

Secure Delete Files in Terminal on OS X

nevver:

Might as well

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The Man Who Sold the World

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365 Day Time-Lapse Pinhole Photo

Woah! Awesome! I’m often pretty impressed with beautiful long-term photo projects like this.

Pho Time (Taken with instagram)

I made a quiche and had it for dinner and it was delicious.

Flipping through ‘100 Posters, 134 Squirrels’, a collection of Jay Ryan posters, at Wormhole when I came upon this piece. The description made me chuckle.

The Animals of Prince Edward Island | 2003
‘…The poster was about to get printed when I got an email asking if fish could be included, as they do a lot of work with fish at the school.
Q: How does a fish run along with the rest of the animals?
A: His bowls gets places on wheels.’

Short stack of light and fluffy pancakes…an excellent beginning to any morning. (Taken with instagram)

Mark Bittman’s Light & Fluffy Pancake Recipe:

• 1 cup milk
• 4 eggs, separated
• 1 cup all-purpose flour
• Dash salt
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• Butter or neutral oil, like grapeseed or corn, as needed

1. Heat griddle or large skillet over medium-low heat while you make the batter
2. Beat together the milk and egg yolks. Mix the dry ingredients. Beat the egg whites with a whisk or an electric mixer until fairly stiff but not dry.
3. Combine the dry ingredients and milk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
4. Put about 1 teaspoon of the butter or oil on the griddle or in the skillet and, when the butter melts or the oils is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonfull. Cook until lightly browened on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown, a couple more minutes. Serve or hold on an ovenproof plate in a 200F oven for up to 15 minutes.

Some Notes:

I don’t have a mixer, so I whisked the egg whites by hand. I find it is best to do this in a wide mixing bowl (mine is 11 inches in diameter at the top / 6 at the bottom). This will take some strength and 5 minutes or so minutes of heavy whisking. Whisk until soft peaks form.

I cooked with a wide, thin crepe pan with enough better to coat the surface for each pancake.

Yum!