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I couldn't manage pics of the other stuff but here is the meat

Spanish cured meats, peppers and olive appetizers From left to right: Jamón Serrano, Sliced Cecina, Jamón ibérica de bellata (and a few slices of Chorizo), Paleta ibérica de bellata, Chorizo From left to right: Wood fire roasted whole piquillo peppers, Anchovy stuffed olives, Piparra peppers

I've just been learning Eagle. They have a great integration to Fusion 360 since it was purchased by Autodesk. I've redone the GR78xx as my first test. Still learning a lot, but getting there. Here's some renderings after I pushed it to Fusion... I've still got some work to do, but this looks very promising. Most things seem to be rendering properly, though the solder mask isn't coming over and the fonts seem off a bit. Once I have my boards in Eagle, I'll be able to drop the boards into my mechanical models. I'm very excited PS My plan was to use only three pins to connect to the main PS board. Pins 1 & 5 are duplicates of 2 & 4.

Mother and Son watching wild life, learning "how to" Happy New year fellow head-casers!

Spent New Year's Eve and morning with some friends in Ogunquit, Maine, a nice seaside town we usually frequent in summers. A wonderful time was had. This morning, the contrast in temps between water and air was such that the ocean had some cool mists floating above the water.....

Happy new year, guys. Not much of a celebration yesterday, just the 12 grapes and a toast with the wife. We (as in all Spain) have this silly tradition of eating a grape with every bell stroke when the clock is hitting 12. We didn't choke.

Nice selection, Jim. Some of that jamón is bellota (acorn), it means the porks were fed with acorn and not any kind of animal processed food. Ibérico refers to the pork's race. Pure ibérico 100% is what we call "pata negra" (black hoof), it's becoming rarer and more expensive, but 50% ibérico (half of the animal's blood from an "ibérico" ancestor) is pretty good too. Cecina is awesome too, it's made from cow or veal's leg, cured in a similar way as pork's legs are cured to make jamón.

Porchetta Sandwich, Roast Potatoes Pulled Pork Tacos

Dan is now my spirit animal, he clearly knows nothing about electrostatics, how Stax are made etc. so he just spreads misinformation to cover his ass.... Oh that. My understanding is that they used that on some older models, but it is not in use on their newer products. Among other things that would effectively triple the mass of the driver the driver. Every Stax set made since 1993 has been fitted with loose, wrinkled PVC dust covers on both sides of the drivers and they add nothing to the mass of the diaphragm or the driver. See there is this thing call physics...Dan should really look into that. It's kinda cool and does explain some things...

Put two pork shoulders in a Trader Joe’s Spiced Apple Cider brine. Going to start early in the morning. Will be using the mazed-shaped Amazin for longer smoke production. Will provide pics!

Sous vide Lamb chops

Took Daniel for his first real steakhouse steak. We both got bone-in ribeyes at Gibson’s

DUNGENESS HASH Hash browns topped with egg scrambled w/bacon, shrimp, fresh Dungeness crab, red onion, fried caper, garlic, scallion, cherry pepper, Swiss. Finished w/scampi shrimp, smoked salmon. Served with toast

I´m sure that Opa is OK,I have changed it three or four times. Sorenb, yes I measure -3.23volt across R9 and 10V across R10. I was work on this área and I changed R9, R10, 1N914 diodes and C3. I´m not sure but I found this: Probably has nothing to do but who knows... I measured C3 and it´s 9,8uF but I changed it for other. Finally: Thanks for your help and patience boys

He was a trooper! Finished all 22oz!

I really liked Scrubs, a little old now, but maybe worth a try. And speaking of off beat Canadian, corner gas, is worth a look as well. Opening scene of corner gas...

If you want something dark with the same actor as from the clip above, check out 19-2. The English version that is...probably one of the best shows ever made. Seriously, the first episode of season two... shit!! There are also a pile of quirky Canadian shows that have been brilliant low key oddity. Keeping with the hockey theme... Rent-a-goalie was excellent.

Curb Your Enthusiasm. Try a few episodes and see if it works for you.

Yeah, I think that's the bigger problem. I think 2.5 men is filmed in front of a live audience, and I agree, the humor in it sucks.

Would venture to say that I like pata negra as much as anything else in the world that isn't either made from grapes or commonly showcased in a bikini.

Happy New Year Al, Steve and Antonio. @Antonio - the cecina was beef not veal. I wanted to order the veal but it would not have arrived in time for New Year’s Eve. This was my New Years surprise for the family and based upon how fast it was consumed, was a great success. Thanks for the reminder.

Happy New Year Antonio!

X2!

Beautiful spread Senõr Jim!

All this talk of chili verde got me inspired.

If you're nostalgic, real estate is cheap in the frozen wasteland where I live.

He looks unsure if he can eat that whole steak, but willing to give it a good try!

This is where I've gotten mu metal before for shielding purposes - https://lessemf.com/. I've also used their mucord for signal wiring to good effect.

Making Porchetta tomorrow but I couldn't find the specified pork shoulder with the skin on so I got a huge pork belly instead.

Ramen at Ramen -San with my son

In addition to tomatillos or in my case green tomatoes, Nate suggested this basic recipe: Add a green bell pepper, a poblano, a jalapeno, 4 cloves of garlic, and an onion to the mix, wash/peel every thing and put it all in the oven on a foil lined plan (i cut everything in halves or quarters). Blacken until the skin is basically coming off the peppers. Remove, skin the peppers, combine in a food processor, blend, and then transfer to a pot. Separately cube 1-1/2 lbs of pork, mix with salt/pepper and then dust with flour. Heat a pan w/ olive oil and brown pork on all sides. Combine with veggies and simmer for a few hours. Add chicken stock to desired thick/thinness. I make it like a stew and serve over rice but it'd make a mean taco or burrito filling or on nachos or basically whatever.

Or this?

One small issue with that...she's gluten intolerant...

What else can all us old farts who were in the computer industry do with our DB25 Serial connectors???!!! We have to find SOME sucker to buy them.....