Killing time on a plane today, I was checking out my passport stamps and found these quotes inspiring, particularly in light of recent domestic and international politics. Continue reading Some Thoughts from My Passport
I like a lot of those videos by Tasty. Snappy music, nice videography. Makes for a fun viewing. But they are somewhat misleading: every thing you need to know fits into a two-minute video of theirs. The execution is nowhere near as straightforward as it seems in the video, and you are responsible for your own music. But still, this was a success. I got it from this YouTube video, which was inspired by her. I adapted the recipe for use with metric measurements and fresh yeast, which I prefer over instant or active dry yeast. I converted the yeast amount based on this yeast converter website, for which I am grateful. The instructions are mostly a straight lift — just be aware of the baking time notes in the instructions. Continue reading Zimt Riesenschnecke
I’m not a full convert, but I do dig this whole one-pot recipe craze. Especially with pastas, I find the noodles are particularly infused with flavor. We were inspired by this recipe, but made a few changes. I imagine it’s great with the chicken, but we’ve only ever had it without and it has never disappointed.
2 T olive oil
2 shallots, finely chopped
5 cloves garlic, smashed and chopped
2 roasted red bell peppers, roughly chopped
2 T tomato paste
1/2 c dry sherry
1 28 oz can stewed tomatoes
2 c water
2 T fresh oregano, finely chopped (or 2 t dried)
2 pinches dried red pepper flakes (3 if you like it spicy)
1/2 t salt
500 g Rigatoni (or other short pasta, tubes would be best)
1 T butter
10-15 basil leaves, torn
1/2 c Grana Padano, grated
3 T cream
In a deep pot, heat oil over medium-high heat. Sauté shallots and garlic until tender, then add peppers and cook for 2 minutes. Stir in tomato paste and cook until it begins to smell caramelized, then deglaze pot with sherry. Add tomatoes and break them up with a spatula. Add the water, oregano, pepper flakes and salt and bring to a boil.
Add the pasta and cook, stirring frequently, for 10-15 minutes or until almost tender. Turn heat down to low, add butter and basil. When butter is completely melted, add cheese and cream, stirring until integrated. Simmer for 5 minutes more, stirring all the time, then remove from heat. Let stand for a couple of minutes, then serve.
Third time’s a charm! Actually, the first and second times were also charms.
We liked our stay at Karlbacher Hof in 2015 so much that we reserved there again as early as possible, without having anything more concrete in mind than “we’ll need a place to sleep during the Weinwanderung.” Continue reading Freinsheimer Kulinarische Weinwanderung die Dritte
This weekend was perhaps the last chance this year for a long weekend. A few years ago some good friends who started out as work peeps recommended Apart Schultes to us for a pretty, affordable, friendly place to stay in the off-season in the Austrian ski region St. Anton. Continue reading A Late Summer Weekend am Arlberg
Weather’s been mighty…mercurial lately. Hot to cold to fierce winds, with rain and hail and then back to hot again as soon as the sun peeks for a few minutes. Continue reading Spooky Clouds and a Short Bridge Update
After our last vacation in Val d’Aosta back in May, a cumulation of stressy stuff at work since then, and some unexpected health issues complicating everyday life, we were very thankful to have planned a get-away trip to Ireland with our old college pal the Malge well in advance. This trip was definitely necessary to chill the heck out. Continue reading A Week in Eastern Ireland 2017
Hey, there are neat new toys to play with! In brief: mobile chat apps are progressing and ProtonMail looks nice for secure email. I put a TL;DR down there for you.
Threema vs. Signal, again some more
Since my last missive, Threema has released Threema Web for the Android platform…but not yet for iOS or Windows Phone.1 Threema Web promises to offer everything I like about Threema on my phone combined with the convenience of using it on a desktop or laptop computer, where I can type with all 10 fingers. At least I hope so. They haven’t rolled it out for iOS devices yet, and I don’t have an Android device, so I’m not sure. But I’m betting Threema Web continues to allow you to be more anonymous on the internet than Signal, which requires registration with a phone number and allows anyone with Signal and knowledge of your phone number to contact you that way. Threema lets you choose whether to be contactable that way, which I highly appreciate.
Nevertheless, I have started seeing more of my contacts showing up on Signal than in the past. Some of them are undoubtedly using it because of my nagging, but apparently not all of them. For example, I see Airport Liner (our favorite shuttle service from Regensburg to Munich Airport) is using Signal now, too. Probably most people don’t care too much or simply trust WhatsApp not to sell them out to its corporate parent (Facebook), now that WhatsApp offers end-to-end encryption2 based on the same technology as Signal. But I still don’t trust them.
Another thing I liked better about Threema vs. Signal from the beginning was the ability to encrypt short audio clips and send them as messages. Threema’s had that for a long time, but Signal must have gotten it in a recent update (to iOS). That feature is extremely useful when your hands are full or you’re at a stoplight and don’t have time to type out what you could say more quickly.
And of course, Signal does secure phone calls — IIRC, the app grew out of the fusion of a secure audio app (RedPhone) and secure text messaging app (TextSecure). I don’t use it for that very much, but it does work.
Still banging on about secure email
Yeah, I still am. It’s not an easy topic to cover. There are
- competing standards within standards3,
- somewhat elegant desktop solutions4, but mostly only clumsy apps on mobile devices
- inherent weaknesses baked in historically5, and of course
- the raison d’être for the likes of Gmail, Hotmail, Yahoo! Mail: ad revenue. If their machines can’t read your email, they can’t sell you.
I followed the mailpile project for a couple years, even playing with it at home on a Raspberry Pi or my Linux desktop machines, but it appears to progress only haltingly at best, felt clunky to use, and presumes that you (eventually, when they perfect their product) want your mail to be on your local devices only — like a RasPi or a memory stick you keep on your keychain. That’s not really what I want; I want mail on a server somewhere6 that is only readable for the intended recipients.
Then internet pal Harvey Morrell called my attention to ProtonMail. This could be a game-changer. You get:
- public key encryption7
- a smooth webmail experience in the desktop
- iOS and Android apps
- free, paid, and paid-a-lot tiers of service
I was pretty skeptical at first. Webmail can’t be as secure as an offline private key, because the webserver has to have your private key in order to decrypt messages intended only for you, thus defeating the purpose, right?
That’s true…unless there is another layer of encryption on top of that private key preventing its misuse. Wikipedia explains it: yes, the server behind ProtonMail has the private key needed to decrypt messages encrypted for you, but that private key is symmetrically8 encrypted with your login password, and decrypted on the brower-side to display secured message content only in the browser. So: ProtonMail cannot use your private key (even though it lives on their servers) because your login password prevents that. It’s the first web-based email service with public key encrpytion that sounds promising to me, because it actively promotes its inability to decrypt your email upon demand (of anyone — not even you).
Automatic encryption for ProtonMail users, Optional for everyone else
When you send a message from ProtonMail to another ProtonMail user, it’s encrypted for the recipient automatically. Super-duper easy. But what about sending a message securely to someone who is not a ProtonMail user? You can send a conventional plain-text message if you want. But you can also symmetrically encrypt the message for the recipient by providing a password. Then ProtonMail sends the recipient only a link to retrieve the message, and the recipient enters the symmetrical password then. Keeping that symmetrical password secure is up to you! 9
Another nice feature, particularly to help wean you off of your current email provider, is that you can ask ProtonMail to send you a daily reminder at your non-ProtonMail address if there are unread messages in your ProtonMail inbox. Slick!
More to come?
ProtonMail still has a way to go. It does not yet support the full functionality of PGP the way GPGMail or Enigmail does: only in-line PGP works for incoming encrypted messages from outside ProtonMail. This means: if you want to send me “ProtonMail sounds promising!” as an encrypted message at my protonmail.com address, you have to encrypt it using my public key (ask me, I’ll give it to you) and send me an email with this text as its body:
That’s in-line PGP, and it’s probably fine for text messages. All the email programs that support PGP do this kind of en- and decryption for you automatically.
But it gets clunky when a message has more than one part to be encrypted. This is common when there is a plain-text version of the email message and a fancy HTML version of the email message wrapped up in one email, or any attachments. PGP/MIME is clearly the right way to go for that use case, but ProtonMail does not support it yet — at least not for in-bound messages.
It also does not yet support storing and using the public keys of non-ProtonMail users. This means you can’t send an encrypted email to someone who is not a ProtonMail user. At most, you can notify them that an encrypted message is waiting to be retrieved (see above). I wonder if that will ever change; it would be convenient for users already comfortable with the likes of PGP, but it could discourage their free customers from ever coughing up for a paid tier of service. I suppose that’s a feature they could include on the paid tier: paying customers are already paying and don’t need further motivation to use the service.
- need secure private messaging for political or journalistic reasons,
- are merely trying to not to be the product big internet companies sell to their advertisers, or
- just like the technology,
try Threema and Signal and their desktop app options for chatting, and consider ProtonMail for securing your email messaging. The techiest among us will get by just fine with PGP encryption layered on top of conventional electronic messaging, but maybe these apps are a lower barrier to entry for friends, family, and colleagues who care about the principles but can’t invest in the learning curve associated with old-school public key encryption.
- Haha, “who cares, right?” I fear that some day my employer will force one on me. They’re so cheap and apparently work just fine for things like email and calendaring — the things the company wants you to be doing on their devices. [↩]
- of content, but not metadata! [↩]
- in-line PGP or PGP/MIME? [↩]
- kudos to GPGMail for Apple Mail and the venerable Enigmail for Thunderbird extensions [↩]
- encrypt the body of the message however you like, but the headers will remain plain as day [↩]
- My server or someone else’s? Either option is OK for me. [↩]
- à la PGP [↩]
- this means one password does both encryption and decryption. Public key encryption is asymmetrical, using the recipient’s public key to “lock” a message for the recipient and the recipient’s private key to “unlock” it. [↩]
- Consider sending it through Signal or Threema. [↩]
Spargelsaison is fun, but it can be a little one-note if you don’t have a variety of preparations for the stuff. If you’re lucky enough to have grilling weather while the asparagus is as its peak, this is a fantastic way to serve it alongside burgers or sausages. I found the original here and have posted my version below.
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
250 g orzo pasta
at least 500 g green asparagus, cut into bite-sized pieces
about 300 g artichoke hearts, drained and quartered
1-1/2 cups sun-dried tomatoes in olive oil, julienned
1 lemon, zested and juiced
1/4 cup sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
In a small skillet, heat olive oil to medium. Add shallot and garlic and cook until tender and fragrant. Set aside.
Cook orzo in salted water for 1 minute less than package directs. Add asparagus to orzo for last 2 minutes of cook time but no more! You want the asparagus to be bright green and still a little crispy when you drain the pasta. After draining the orzo and asparagus, run cold water over it immediately, agitating it frequently to make sure there are no pockets of heat. After draining and cooling, pour orzo and asparagus into a large salad bowl. Add artichokes and tomatoes to orzo bowl.
Remove shallot & garlic to a small deep bowl. Add lemon zest and juice, vinegar, salt and pepper to bowl. While whisking, drizzle in olive oil. Pour dressing over salad, stir thoroughly, cover and refrigerate for at least two hours. Stir again before serving.
Mid-May 2017 we bugged out for (wait for it…) Italy again. But only just barely, kinda.
We started the trip out with a visit to Berlin to spend some time with our pal Snooker; that was in the works long before work stuff started amping up for me. So when it became clear that I needed a distraction from work stuff, we lumped a 6-day trip onto our 4-day weekend in Berlin with one stop overnight in our own place on the way from Berlin down and over to Aosta, Italy. Continue reading Buongiorno Aosta, Ça va? Alles klar?