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Greetings from the SUN Chancellor!!

SUN will be Saturday November 12th, in Rudivale.

More details to come.

I would like to see lots of advanced (i.e., non-beginner) level
classes offered. Lots and lots of classes. Classes on late-period
subjects (1450 and later), in honor of our King-and-Queen-to-be, would
be extra nifty. Send me a note as to what you are planning to teach to

Her Highness Petranella has already committed to teach. What are YOU teaching??

In service,

Margaret fitzWilliam of Kent
SUN Chancellor
3rd-Dec-2010 02:17 pm - Tabby boy kitty needs a home...
A co-worker of J's has a tabby boy about a year old who needs a home. He is fixed.

24th-Nov-2010 05:14 pm - Pie crust recipe
After the nth time where I could have used to have this online, I am finally putting it online, especially since the site where I first found it is either gone or has removed the recipe.

The original recipe:

2 1/2 c flour + 1/2 c flour
3/4 t salt
3/4 c shortening
6 T butter, in bits but chilled
1/3 c ice water

Sift the flour and salt together, combine in bowl of electric mixer with shortening and butter. Mix water and extra 1/2 c flour together to form a slurry. Add to the flour/fat mix, mix until just combined. Form into a ball, wrap in plastic, flatten into a disk, chill 30 mins.

The adjusted to use a whole stick of butter recipe:

3 1/3 c flour + 2/3 c flour
1 t salt
1 c shortening
1 stick (1/2 c) butter, in bits and chilled
1/2 c -1 T ice water

Sift the flour and salt together, combine in bowl of electric mixer with shortening and butter. Mix water and extra 1/2 c flour together to form a slurry. Add to the flour/fat mix, mix until just combined. Form into a ball, wrap in plastic, flatten into a disk, chill 30 mins.

Some have suggested using half vodka and half water for the pie crust, perhaps some day I will experiment with that.
2nd-Aug-2010 12:47 pm - Shinies!!
The estimable elisem is having a progressive sale on shinies. Today, 20% off. Tomorrow, 30%, etc., etc.

Go here and buy things:
30th-Jun-2010 05:23 pm - We are hiring!

We're hiring in MN for the following positions:

* Business Development- Energy Management Systems
* Business Development-Fleet Management
* Customer Support Specialist
* Energy Management Services Offer Manager
* iDigi Solution Architect: Retail/Quick Service Restaurant
* iDigi Solution Architect: Smart Energy
* Inside Sales Associate
* Lead Software Engineer
* Lean Manufacturing Engineer
* Manager, Applications Development
* Manager, Systems Assurance
* Part Time Student Engineer
* Programmer Analyst
* Project Coordinator
* Senior Accountant
* Sr Test Engineer (LabView)
* Sr. Technical Analyst

Ordinarily I would say that I should refer you so the hiring bonus applies, but I have had a lousy record with referring people vs. not referring people so you'll just have to apply yourselves. ;-)
11th-Dec-2009 10:38 am - Local TC peeps...
Does anyone know of a reputable coin dealer, or someone who collects coins who would know of a reputable coin dealer?
21st-Sep-2009 09:45 pm - Mikey: Not dead yet.
I am home, having not gone in to work today and having spent the afternoon at the hospital. Hopefully nothing exploded. Mikey is still at the hospital--he had an angiogram today, and although there's more plaque than they'd like to see in a man his age there was no constriction likely to cause a heart attack. Which is fine with me. In addition, the cumulative bloodwork of the last two days does not support a hypothesis of "heart attack". Which is also fine with me. There is a consistent indication of weakness on the left side of his heart, which is apparently genetic, and something that bears watching. He did not get to watch the angiogram, though, the screens were apparently at the wrong angle.

So, he gets drugs to lower blood pressure and cholesterol, and more exercise, and diet changes. I will probably be investigating ways to make things which are not bacon taste like bacon.

26th-May-2009 05:36 pm - Salmon pie...
It starts with this recipe:

Recipe by Daniel Myers

This recipe is surprisingly simple and exceptionally tasty. The original source is German, but it goes really well with Cameline sauce.

1 lb. salmon fillets
1 tsp. parsley
1/4 tsp. sage
1/4 tsp. ginger
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. anise

pastry for a double-crust pie*

Remove any skin from salmon. Roll out half of pastry on a floured surface, and place salmon in the middle. Add remaining ingredients and cover with the rest of the pastry. Seal edges with water and cut to shape if desired. Bake at 350° until golden - about 40 minutes.

Source [Ein Buch von guter spise, A. Atlas (trans)]: 19. Diz ist ein gut spise von eime lahs (This is a good food of a salmon). Nim einen lahs. schabe im abe die schupen. spalde in und snit in an stücke. hacke peterlin selbey. Nim gestozzen yngeber pfeffer enys saltz zu mazzen. mache eynen derben teyk noch der groezze der stucke. und wirf daz krut uf die stücke. und bewirke sie mit dem teyge. kanst du sie gestemphen in ein forme daz tu. so mahtu machen hechde. förheln brasmen und backe eigliches besunder in eime teyge. ist ez aber eins fleischtages. so mahtu machen hüenre, rephüenre, tuben und vasande mahtu machen. ab du hast die formen. und backe sie in smaltze oder siut sie in den formen. nim von den brüsten der hüenre oder ander gut fleisch. so wirt die kunst dests bezzer und fersaltzez.

Take a salmon. Scrape off the scales. Split it and cut it into pieces. Cut parsley (and) sage. Take ground ginger, pepper, anise. Salt to mass. Make a dough (possibly freshly made as opposed to sourdough) also the size of the piece (of salmon). And throw the herb on the piece. And surround it with the dough. Stamp it in a form if you can. Thus you may make pike (and) trout. And bake individually in a dough. However, if it is a meat day, then you may make hens, partridge, pigeon and pheasant. If you have the forms, and bake them in fat or boil in the forms. Take from the breasts of the hens or other good meat. So will the art be the better and do not oversalt.

*Then you make my standard pie crust recipe which is from here:,2041,DIY_14000_2273785,00.html


2-1/2 cups all-purpose flour
3/4 teaspoons salt
3/4 cup shortening
6 tablespoons unsalted butter
1/3 cup cold water
1/2 cup all-purpose flour

Combine 2-1/2 cups flour and salt in mixer bowl (figure A) and mix briefly (using paddle attachment if your mixer has one).

Add butter and shortening (figure B) and mix on low speed just until mixture is crumb consistency.

In a small bowl combine the 1/2 cup flour and 1/3 cup cold water and mix to make a smooth paste called a slurry (figure C). Add this mixture to crumb mixture and blend until ingredients come together, about 20 to 30 seconds.

EXCEPT you substitute half of the shortening for butter, and add a whole bunch of dried dill, some garlic powder, and some mustard powder to the pastry before you add the slurry mix. Chill a bit and then follow as above.

We used salmon fillet that came frozen in 4-ounce chunks. Once baked, these freeze and reheat really well except in the microwave which makes them soft and floppy. If we'd chopped up the fish a bit and made the pastry to fit the length of a standard toaster slot, we'd have fish Pop Tarts.
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