On Friday, July 13th we were in London on a short vacation. By coincidence, Donald Trump was there too. We stumbled upon the protest march and found the atmosphere quite inspiring. Here are some shots of the march.
Checking back through old posts, it would seem like the last update on Bavaria’s Slowest Construction Project® was over a year ago: Bridge Work Still in Progress. But maybe this story is coming to a close, after more than 8 years — four years longer than originally planned.
Despite major distractions from local life due to work stress and a few short trips out of town in May (did you see our Cinque Terre post?), we somehow managed to hear that the Bruckmandl is back at his post since a week or two ago. Continue reading Perhaps the last bridge update…..EVAR!?
I find traveling is a set of skills that stays sharp when you do it often, but we’ve been on a bit of a travel hiatus. After spending a couple of weeks (a long stretch for us) in Mexico this January, we pretty much stayed put for early 2018. Besides, there was plenty that needed doing here. But the drought ended with a road trip to the Cinque Terre, on the northwestern coast of Italy, south of Genoa. In blundering ahead with our rusty skills, we missed a few points on the mental checklist. Here is what we learned so that you don’t have to: Continue reading How Not to Visit the Cinque Terre
Mom suggested we try one of these based on this WaPo article she read. Great idea, Mom! I also got some inspiration from this YouTube video.
These are like crêpes you can’t screw up.
I’ve converted the English volumes into metric and/or masses, since I like to weigh ingredients whenever possible to minimize my dish cleanup. Continue reading Dutch Baby
Sounds fancy, but it’s an icebox cake. Raw eggs are in there, so if that’s a dealbreaker, best skip this one.
500 g / 16 oz. Mascarpone cheese
157 g / 3/4 c sugar
2 eggs, separated (I use XL; if you use smaller eggs, you might need 3)
250 mL / 1 cup strong, cold coffee
3 T Marsala wine, DiSaronno almond liqueur, Frangelico hazelnut liqueur, whatever sweet booze you enjoy
1 large package ladyfinger cookies (min. 24 pieces)
grated chocolate or cocoa powder
In a large mixing bowl, combine Mascarpone, sugar and egg yolks. Mix until well combined.
Whip the separated egg whites until stiff peaks form. Fold whites into cheese until mixture becomes smooth and light – don’t overmix!
Have a deep 9×13 ready! Pour coffee and liqueur into large shallow bowl or deep plate. Dip (but don’t soak) unsugared half of cookie into coffee mixture and place wet side down on bottom of 9×13. Repeat until dipped cookies cover the bottom of your pan, breaking up cookies as needed. Spread a thick layer of your cream mixture over the cookie layer. Dip and place another layer of cookies over the cream, then top with more cream. Keep going if you have enough cookies and cream left, just make sure you end with cream.
Sprinkle grated chocolate or dust cocoa over the top. Refrigerate for at least 6 hours before serving.
You have separate keys for your house, your desk at work, your safe, your car, your bike lock…right?
Clearly, it’s so that when you hand over your car keys to your mechanic for an oil change, you are reasonably assured you won’t find him, or someone who tricked him, at home in your den perusing your tax returns.
But so many people are effectively doing just that by reusing one or just a few passwords over and over again every time they are prompted to create a username and password. Continue reading A Recommendation for Password Managers