Robin Hood redux

ProgressiveRobinhood
I’m very pleased to have “Class War in the Time of Robin Hood” selected for the Clichés of Progressivism collection:

Cliché #49
“People Love the Robin Hood Story Because He Took from the Rich to Give to the Poor”

Look for the book later this year.

a PDF is not an ebook

Ceci n'est pas un ebook.On the Invisible Order blog, my beloved missus explains why a PDF is not an ebook, despite what the advertising may claim.

Here’s my summary:

It’s not an ebook if you can’t read it on your iPhone.

She also explains why there is no automated process for converting PDF files to ebooks. (And there won’t be, until artificial intelligence improves significantly.)

For the full story, read her post.

construction set

Last night, Benjamin and I came home from Lowe’s and got to work on the simpler version of this instructable:

PVC Pipe Multi Toy – Absolutely Simple

I cut the pieces, and Benjamin began to assemble the toys.

Here’s what he has built already:

Here is what he has yet to build:

If you already have a way to cut PVC pipe, this great construction set should cost less than $10.

(Now to figure out how to make modular wheels for the less-simple version of the construction set.)

misty gate

Hm. “Misty Gate” sounds a bit like the stage name of an “adult film” actress, but it’s the best name I could come up with for this device:

I spent my bachelor week fixing and building things, trying to balance my online billable hours with offline nonbillable handiwork. One project I took on was this PVC construction from Instructables:

KidWash 2 : PVC Sprinkler Water Toy

In the photos above, Benjamin, just returned from a 9-hour drive after a week away from home, decides he wants to play in the mist with all his clothes on. I call that a success.

how to play marbles

Figure 1

Benjamin and I are learning to play marbles. It’s more fun than I’d have thought.

I love these images from LandOfMarbles.com:

Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 Figure 9

a tour of the Mises Academy

the art of leftovers

Back in the early days of my two-year stint as a househusband, I asked my friend, Ant Johnston, for any recipes he’d recommend for a culinary beginner like me.

Ant, in one of his many professional incarnations, used to be a restaurant cook. He recommended stuffed chicken breasts:

You butterfly cut a chicken breast (see this YouTube video if you don’t know what that means), stuff it with baby spinach, mozzarella, and prosciutto, tie the whole thing closed with butcher’s string (I made the mistake of looking for such a thing at a butcher shop; turns you can buy it at the hardware store!), and

Put all that in the oven at 425 for 30 minutes. After 30 minutes […] drop the heat to 350. Leave it in the oven till it’s done.

One thing to note is that if the pan starts to dry up, you should add some white wine or water to it to keep things moist. In fact, I’d even say cover the pan the first 35 minutes, and then uncover it after that. Just keep poking your head in the oven every 8-10 minutes (no sooner or the heat won’t stay stable in the oven)

(Yes, in fact, I do log all my instant-message conversations.)

The result is delicious, especially served on a bed of baby spinach, but what I really love are the leftovers. The next day, take the cold stuffed chicken breast out of the fridge, cut it up into little pieces, and make it into a fancy chicken salad, rolled in a warm tortilla for a quick chicken wrap.

The other night, my wife decided to make Ant’s recipe for dinner, and the next day I tried something new for the chicken-wrap phase: when we splurge and buy sushi for dinner, we always buy extra wasabi and extra ginger, because the amount that automatically comes with the sushi isn’t enough for our tastes. But the extra is always too much and it ends up sitting in the refrigerator for months and months. By the time we eat sushi again, we buy new wasabi because the old stuff is all dried out. But I thought it might mix well with mayonnaise to make our own wasabi mayo. A lot of old wasabi mixed with a little mayonnaise makes a surprisingly mild (but delicious) wasabi mayo, and that combined with the fancy cut-up chicken leftovers makes an intense chicken wrap.

I highly recommend it.