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Shee-it. I went to Chicken Alley today and they had an Apple A1407 Thunderbolt display for $28, sold "as is" because they had no means to test it. I lugged it home and worked perfectly. The only part I can't quite figure out is which revision this one is. It has a physical latch that blocks off the webcam. Every other version of the Thunderbolt Display that I've owned has lacked this feature.

Vol. 2 is OUT Full:

Super happy for you. Me: didn't die. Not even joking.

Get better, Dusty! Hope they have some purple Jell-O.

Welcome to the club. We are currently sitting in the Phoenix airport waiting for our son’s flight to land. Oh and we are both drinking a beer because what is a better deal than airport beer.

^^ just came to post this... 🤘 Edit: I did appreciate. Credits: Microtonal guitars: Khn de Poitrine Percussion: Klek de Poitrine Mixing and mastering: Tek de Poitrine Recording: Glegg de Poitrine Music and arrangements by brothers Klek and Khn de Poitrine

Jeff Parker ETA IVtet's The Way Out Of Easy. Yum. Full: Also:

Lot of hate for these guys back in the day as grunge pretenders, but I enjoyed the throwback.

For those curious and/or have our illness. D5.

{credit: spaceman}

I'd leave the price tag on it too!

Holy shit Dusty. Just saw this on FB. I am so glad you are here in this world!

Crawfish ettouffee

Longtime listeners will be familiar with my obsessions surrounding the music of Oliver Lieb. OL wears many hats, working as a producer, remixer, DJ and mastering engineer. In my jaded opinion, he's one of the people best at mastering techno on the planet. Oliver's productions are legendary for having every element positioned perfectly in the mix. OL has an on-again, off-again approach to social media. He'll post a bunch then take a few years off. He's been active recently, posting a bunch of historical photos and information. In his own words: TIL that OL is a big fan of vintage Quad and Parasound gear. It's like he's pandering to make me an even bigger fanboy. 🤣

Here are a couple of posts in Audio Asylum from the late Mr. Charles Hansen (founder of Avalon speakers and later Ayre electronics) where he illustrated the history and inner working of HDCD. There are many more related posts you can find in Audio Asylum. I found them both educational and very interesting read. https://www.audioasylum.com/audio/digital/messages/18/184385.html https://db.audioasylum.com/mhtml/m.html?forum=digital&n=184436&highlight=HDCD+pacific+charles+hansen&search_url=%2Fcgi%2Fsearch.mpl%3Fsearchtext%3DHDCD%26b%3DAND%26topic%3D%26topics_only%3DN%26author%3Dcharles%2Bhansen%26date1%3D%26date2%3D%26slowmessage%3D%26sort%3Dscore%26sortOrder%3DDESC%26forum%3DALL

I am officially fucking re-tired....and retired. A wonderful last week of work, topped off by a small celebration with some team members, and our CIO (blond-haired woman). The first couple of my cube, with the obligatory note that - as of today - everything is now MY fault. But a shirtload of notes on multiple cards and extra pieces of paper. I ended up topping the night off with a call with a hometown friend. She is a troubled soul and needed a supporting voice. We talked until 3:30am this morning! I wish I could do more to help people, but being a good listener and supporter is good for now.

I can make it about 2 min before losing interest. Good for them for their marketing (costume) and bringing something new (not really new) for the kids to get excited about. I should invest in microtonal fretboards and guitars. Id imagine sales will start picking up soon.

Sure @Pars - the rice is from the NYT Cooking site: https://cooking.nytimes.com/recipes/1022318-cilantro-rice?smid=share-url. That might be paywalled, always tough to tell with NYTC so let me know if it doesn't come through. It's the kids favorite rice. My only tweak is I use a little less onion powder and sub in some garlic powder. Enchilada Sauce - Ingredients 1 pound tomatillos 4 cloves garlic 2 jalapeno peppers 2 poblano peppers 2 serrano peppers (I usually can't find these so just up the poblanos) 2 tablespoons chopped cilantro ½ tablespoon cumin 1 tablespoon spicy chili powder Salt and pepper to taste 2 cups chicken broth Juice from 1 lime Instructions Preheat oven to 350 degrees. I actually just use the broiler, on low and first and then ramping up to high. Doesn't really go any faster but gives better char on the peppers in my experience. Peel away the dry husk and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet. Slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them. Add the garlic to the baking sheet and bake for 20-30 minutes, or until the pepper skins are nice and charred. You can also broil them, but don't set them too close to the heat source. Remove from heat and let everything cool a bit. Peel the skins from the peppers, if desired, and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go. **tip, but the peppers in a foil pouch and let them steam for a bit to make removing the skin easier** Add cilantro, cumin, chili powder and salt and pepper. **tweak - I use less chili powder, and leave the cilantro till the very end. I think the flavor is better that way** Process to combine. **I use an immersion blender in the pot I cook the stuff in after adding the broth** Add chicken broth and lime juice and process until smooth.**adjust broth amount based on how thick/thin you like your sauce. Pour the green enchilada sauce into a pan or a pot and simmer for 5-10 minutes or so to let the flavors fully develop. **don't over-cook the sauce. I cooked it all day once and the flavor seemed to break down too much. ** Final Assembly I always use corn tortillas, heating/softening them in the microwave in batches of no more than 10 as instructed on the package. Use anything from rotisserie chicken to baked, boiled, grilled, etc., as long as it's shredded. I usually season the chx lightly with homemade taco seasoning (Alton Brown's 19). 1.5lbs is usually enough for 20+ enchiladas. I stuff each tortilla with chicken and cheese, roll, place in a greased glass dish until its full. There's never too many enchiladas. Top liberally with sauce and cheese, bake at 350 for 25min (covered) and then uncover for another 5 minutes. Fresh grated cheese is always best, sometimes there's time, sometimes there's not. It's not a huge difference, but a nice one if you have the time. I usually mix colby-jack and cheddar. Go all out and get a little queso fresco if you want to go full fancy.