BB
Baler on fixie monster cross. Me on new Fisticuff virgin ride. Trails in the park were too snow covered to ride. Crust was thick enough to walk on but not for CX tires;-( Good timez in construction site off LHR though riding in Cat tracks;-)
Fisti rides real nice. Feels like a mountain bike. So far I'm real pleased. I love the disc brakes, drop bars, and barcon shifter;-)
Scroll down to skip the sermon and see the photos!
The delivery of the Fisticuff had a couple surprises.
Wrenched from about 8:30 to 1:00 last night. Man, was the wind whipping out there. Flutters and chirps resounded nearby where a few thousand black birds were roosting in a stand of bamboo in the neighbor's yard. Luckily no mighty oaks fell on the shed and no Alfred Hitchcock bird attacks ensued. So, lemme tell you about the build!
You may enjoy my headset press photo... hammer, vise, and 2X4 scraps. The hard cardboard tube Vassago used for packaging I cut to length and left inside the steerer for the first cup's pounding in. This added a little protection and peace of mind, though it wasn't really necessary. Plenty of grease and a couple of whicketty whacks with the old hammer. Just like Colt 45, it works every time.
I like Posterous much better.
And it felt really powerful to unfriend 30 people at once with 2 clicks. Mwuuuuhahaha!
But seriously, why did I deactivate Facebook? Google's autofriending me across the internet with their recent Buzz release really made me think. If Google (who usually does no evil) is making me more public than I want to be, then what the f#%$ am I doing on FaceBook?
Came home with a 36H Deep V from the Swap and I needed a 32H (D'OH!) for the lace over from the gold wheel that had some big dings and a flat spot.
Tried a lace over stoopid build with 32H hub and 36H rim. Needless to say on it's first attempt with the original spoke....
Dave, zoom in on this pic!!! From the children's book "Calamity Jack" by Shannon and Dean Hale
Was reading this to the kids tonight and it reminded me of the Vassago F1st1cuff (sigh). The book didn't have any F1st1cuffs in it but it had a Jabberwock and a B4ndersn4tch on the same page!!! Get a load of the B4ndersn4tch's fang/mouth/eyes. Scary!
Reposting:
That was crazy! I tried to edit this post and it auto deleted the picture. The only thing I can think is that Posterous has a rule that automatically deletes pictures when the word Sn4+ch is in the message body?!?!?!?
Thanks for all the compliments. Here's the recipe for those who requested.
BB
Chicken Marsala (serves 4)
2 lb boneless chicken thighs (breasts are fine too but thighs give sauce more flavor, 1lb breasts and 1lb thighs is good too)
12 oz mushrooms (more is fine)
2 tbsp butter (1/2 stick)
1 tsp olive oil
2 cup dry marsala wine
1 tsp lemon juice
2 tbsp capers (optional)
garlic powder
onion powder
salt
pepper
1 tbsp cornstarch
Grill chicken til it's not quite done (still a little pink in the middle). Remove from heat and let sit for 5 min on a plate. Then slice into smaller pieces and keep all the juices that come out on the plate.
Cut mushrooms into 1/4 thick slices and sautee med-high in 2 tbsp butter and 1 tsp olive oil. Add capers (optional) too. In a few minutes when mushrooms begin to turn greyish add garlic powder, onion powder, salt, and pepper liberally. Pour in 1tsp lemon juice and stir in the seasonings. Pour in 1 cup marsala and drain the chicken juices from the plate in too. Simmer med-high for around 4 minutes stirring occasionally.
Add the pre-grilled sliced chicken. Stir in 3/4 cup more marsala and allow to simmer medium heat about 5 more minutes stirring occasionally.
While chicken and mushrooms are simmering, whisk 1 tbsp cornstarch and 1/4 cup marsala in a measuring cup and keep it to the side (add water if necessary to get a creamy consistency). When chicken is through simmering for 5 minutes, pour the cornstarch mixture in just a little at a time while stirring the sauce to desired consistency. I like to use a small wire whisk for this. Discard any extra cornstarch mixture if you don't need it all
Now it's ready to serve, but I think it tastes much better if you refrigerate overnight and heat in crock pot for 90 min on low the next day.
Serve with Chianti or Shiraz.