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Hot and sweet ribs just starting a low and slow smoke.

^That looks awesome Mike! Mother's Day brunch a la Alden and Al: Tyler Florence eggs benedict with cayenne hollandaise and prosciutto, bacon, hash browns, and fruit.

Pan seared, 24 hour smoked pork belly with sauerkraut purée, pineapple vinaigrette, dandelion, pickled radish and chicarron.

Late Bake - Trying some longer fermentation and rise times. This with a larger 650g of flour rye bread. With the higher Hydration may need a little bit longer bake to get some of the water out and to cook the bigger loaf. Mix - grams Rye Flour - 65g whole wheat - 195g All Purpose - 390g h20 - 520g leaven - 100g salt - 16g bake: covered 500 20 min covered 450 20 min uncover 15 min I like the results - will look forward to when it is cooler.

Yes, and of course. Edit: Small piece left from the frig.

It's really great. I'm going to try to see them twice, once in DC, once in Fairfax, VA. Here's to hoping they sound just as great live. Me: starting off in a synthpop mood with Marsheaux's entire catalog, more or less, with a detour through dark'n'spacy with Transport Aerian.

Yeah, me too. Me: finally finished the IT Crowd -- last season was the best!

I really like this

Stax SR-X circuit For cheap http://www.ebay.com.au/itm/Audio-Valve-Board-PCB-Electrostatic-Headphone-Kopfhorer-Verstarker-Amplifier-DIY-/261876469298?pt=LH_DefaultDomain_77&hash=item3cf90dce32

That's not legal in Texas.

Spinning some this morning on the small rig. Right now: George Benson 1977 In Flight

I listened to a record for the first time in 5 or 6 years the other night. Now, to commence with the plan of getting it all setup at work...