The keynote this morning was by Michael Wynne, Secretary of the Air Force. His overarching theme was integration of the engine into the systems on and off the aircraft. For example, since the F-86 fighter, the military has included the engine in the airframe design for efficiency. In commercial aerospace, most planes have the engine […]
Day three in the Queen City Read More »
Last night I assembled my bike in anticipation of seeing the greater Cincinnati area up close and personal. The bike made it through TSA’s clutches fine, but I discovered my frame pump was missing. TSA never fully closes the latches, so my theory is it fell out while they were rummaging. Grrr…. The nearest bike
Day Two in the Queen City Read More »
I’m in Ohio this week for a technical conference. Planning itineraries for trips like this reminds me why I loathe the airline industry. For example, Cincinnati’s airport is dominated by one carrier, Delta airlines. The lack of competition means airfares in and out of Cincinnati are much more expensive. Fare quotes were around $900 for
The juxtaposition of blog entries about recipes and worms is purely coincidence. (Really.) But since you’re not going to eat breakfast anyway, behold the latest squirmy thing found while making a wet mount from a leaf plucked from Lake Sammamish. (Thumbnail photos below the fold. Click-through for the larger image.)
This little critter was found on a pea pod today: First reaction: Coooooool Second reaction: ewwwww (a reason to wash your veggies) Third and final reaction: Cooooool! What else can I look at! The new microscope could be even more interesting than my previous foray into macro photography.
The new microscope Read More »
Tuesday’s dinner was Rosmarino E Noci. The combination of anchovies, cayenne and garlic is great for a presentation that you want to end prematurely, if you know what I mean. The recipe serves two, but can easily be doubled. Rosemary and Walnut pasta (adapted from Williams-Sonoma Pasta Sauces) Ingredients Spiral pasta (something that will hold
Rosemary and Walnut pasta Read More »
(The absence has been from too much working and not enough playing. That, and I’ve had a bit of writer’s block.) Today’s pizza was a departure from the usual combinations of artichoke hearts, feta, pepperoni, red peppers and mushrooms that usually adorn my pizzas. Once my dinner guests got past the idea that they were
Ever have one of these weeks at work? (Illustration by Ken Wong)
How’s that project coming? Read More »