Month: April 2008

  • I very much dislike scrapers!

    I just spend 15 minutes blocking splogs and scraper IPs for jutiagroup.com. It is a pain in the rear. I have to spend time sorting through comments, that are marked as SPAM, to make sure there aren’t any good ones. Almost always they are bad, and 99% of the time they are trackbacks from scraper…

  • Helicopter birthday cake

    Now that’s a cool birthday cake, if not the best birthday cake ever. This cake is shaped like a helicopter and it has a functioning rotor. It’s not a cake like the ones you see created by professional cake creators/designers on the Food Network’s Cake Challenge show, but it’s a cake that everyone can make…

  • Alert Thingy – maybe not!

    Lately I have been hearing a lot of noise about the Alert Thingy. A desktop client, build on Adobe AIR, which allows you to monitor updates on your FriendFeed, and as a side bonus of its latest release you can also post to Twitter and Flickr. FriendsFeed, for which Alert Thingy was build, is profile…

  • FOX News, you over dramatizing, panic spreading liars.

    FOX News really needs to get new writers, because like always FOX is full of it.!. FOX News announcement of the earthquake in Illinois was “A powerful 5.2 magnitude earthquake in central Illinois sends skyscrapers swaying in Chicago.”. WTF FOX? I live 5 minutes from downtown, pretty much everyone in Chicago did NOT know that…

  • Love Poetry

    I received these in an email from my friend. They are entries to a Washington Post competition asking for a two-line rhyme with the most romantic first line, but the least romantic second line: My darling, my lover, my beautiful wife, Marrying you screwed up my life. I see your face when I am dreaming,…

  • And now few words from my son

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  • Why you should buy Epic Movie.

    Need I say more?! And it is funny.

  • soy sauce is what??

    One of the topics in today’s newsletter from Cookthink was soy sauce. I was surprised to learn that one of the ingredients I use when making beef jerky derived from leftovers. More precisely: When the Chinese were fermenting soybeans for a flavoring paste in the 2nd century BCE, they realized that the liquids left behind…