The week started off with me going to Pittsburgh for NESUG, a SAS conference. Probably not that interesting for non-SAS programmers, but I was asked to present, and here is my paper if you are interested. Motivating Clinical SAS Programmers not the best paper, but it was well received and the presentation itself was fun. Pittsburgh, itself is actually quite nice, small and easily walkable. On the Monday we went to the Pirates Dodgers game (Pirates got killed). But PNC park is worth seeing, and a night at the ballpark is always fun.
I got back to Boston on Wednesday, and Heike had to give a presentation to Forsyth on Thursday. Her presentation went well, and I think everyone was impressed. Someone asked her if she was from Scotland (because of her English), which she took as an insult (if you've ever heard the scots talk you'd understand). It's like when someone asked me if I was Swiss...because of my German.
Friday, we went over to the Zahn's for Inka's book party. Her thesis was published , all 525 pages of it (Jason did the cover, you can check out his stuff here). Quite an accomplishment. As always dinner was delicious and the company was extremely interesting...some Germans, some Algerians, a couple Americans...basically you had no idea what language to speak to anyone there.
Saturday. Started with cleaning the kitchen. Doesn't sound like the best use of a Saturday, but it really needed it. Went through the fridge and threw out everything we hadn't touched in a year. It's amazing how stuff piles up. I had been putting this off for, well, about a year. I always think "Maybe we'll use this sometime" so I never throw anything out. But today it was all "executive" decisions. If I didn't want to look at something anymore...Gone! in the trash.
On to the fun part of the day. Margo turned the big 28 on Wednesday so we went over to their place to celebrate. Great food, good company and a couple of Dos Equis/Margo-ritas at 3 in the afternoon = a good time. We got home around 7, and were looking for a movie. We found something that Frau Schundler was talking about at Cris'. A skiing documentary by Warren Miller. Unbelievable. Awesome soundtrack, incredible skiing and boarding. I've never wanted to move to Steamboat Springs more. Let's start looking for a couple of weekends in the winter where we can go and find some of this powder. Anyone know anywhere good (within driving distance)? Vermont?
Tomorrow, Heike has brunch with the girls at Union Cafe. I'll try to get her to put a review of it up on the blog. Afterwards we're going to take advantage of the beautiful fall weather and go for a walk at Crane Estate.
That was a busy week.
Saturday, September 20, 2008
Saturday, September 13, 2008
Crepes
Hi all,
we have a lot to post now that the summer is winding down. Eventually we will put up some pictures of our trip to Germany, 2nd anniversary, Karina's wedding, and other adventures we've had over the last couple months. But instead of waiting for us to get organized and do them all in order, I think I'll just post something now and then do the rest as the pictures trickle in.
Heike and my new thing is to have breakfast every morning. It worked very well this week, especially with the jet lag. (it's easy to have breakfast in the morning when you wake up wide awake at 6am). I think we'll have more problems as we get over the jet lag, but the idea is to establish the pattern now and hope for the best. On that front, this morning I got up early and made crepes. I just purchased a really cool book (cool if you like to cook) "Jaques Pepin's Complete Techniques." This book goes through, step by step, how to do eveything in the kitchen. He's got recipes along with stuff like "How to truss a chicken 3 different ways." Anyway, I decided to try the crepe recipe that he suggested.
Recipe:
1.5 cups all purpose flour
3 large eggs
1 teaspoon sugar
3/4 teaspoon salt
1.5 cups milk
2/3 stick sweet butter, melted
1/2 cup cold water
Combine everything but half the liquid, whisk, add the rest of the liquid (I forgot the water), whisk until it has the consistency of light syrup, cook like pancakes.
The two interesting tricks here were:
1. Use melted butter in the batter. This way you don't have to grease and regrease the pan. The butter in the batter combined with using a non-stick pan is enough so that nothing sticks. None of the 20 crepes I made stuck at all!
2. To disloge the crepe from the pan, let it cook over medium (8 on my electric stove) heat for 50 seconds, then bang the pan on a dishcloth on the counter. Really hit it, and the crepe will loosen. Then wow your friends by flipping it in the air.
Delicious. Eat them sweet or savory.
we have a lot to post now that the summer is winding down. Eventually we will put up some pictures of our trip to Germany, 2nd anniversary, Karina's wedding, and other adventures we've had over the last couple months. But instead of waiting for us to get organized and do them all in order, I think I'll just post something now and then do the rest as the pictures trickle in.
Heike and my new thing is to have breakfast every morning. It worked very well this week, especially with the jet lag. (it's easy to have breakfast in the morning when you wake up wide awake at 6am). I think we'll have more problems as we get over the jet lag, but the idea is to establish the pattern now and hope for the best. On that front, this morning I got up early and made crepes. I just purchased a really cool book (cool if you like to cook) "Jaques Pepin's Complete Techniques." This book goes through, step by step, how to do eveything in the kitchen. He's got recipes along with stuff like "How to truss a chicken 3 different ways." Anyway, I decided to try the crepe recipe that he suggested.
Recipe:
1.5 cups all purpose flour
3 large eggs
1 teaspoon sugar
3/4 teaspoon salt
1.5 cups milk
2/3 stick sweet butter, melted
1/2 cup cold water
Combine everything but half the liquid, whisk, add the rest of the liquid (I forgot the water), whisk until it has the consistency of light syrup, cook like pancakes.
The two interesting tricks here were:
1. Use melted butter in the batter. This way you don't have to grease and regrease the pan. The butter in the batter combined with using a non-stick pan is enough so that nothing sticks. None of the 20 crepes I made stuck at all!
2. To disloge the crepe from the pan, let it cook over medium (8 on my electric stove) heat for 50 seconds, then bang the pan on a dishcloth on the counter. Really hit it, and the crepe will loosen. Then wow your friends by flipping it in the air.
Delicious. Eat them sweet or savory.
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