A Company that Makes Everything™

• 3 large leeks, white to light green area only, cleaned and sliced 1/4 inch thick
• 2 garlic cloves, minced (or 2-3 tsp dried garlic)
• 6 large carrots, diced
• Entire celery stalk, diced
• 1 large turnip, peeled and diced
• 1 rutabaga, cubed
• 4 cups potatoes, cubed
• 1/2 onion
• 1/2 cabbage, torn into 1-2" pieces

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• 2 tablespoons of olive oil
• 3 tsp salt
• ground black pepper, maybe 1 tsp

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• simmer aggressively for 45 min in enough water to cover the ingredients
• mash at the end until the potatoes break up
• serve with bread and butter.

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If you put the leftovers in a large mason jar and add just enough water to completely cover the contents, you create an anaerobic environment, which allows it to last in a fridge for at least 2 weeks. Soup anytime you want it without canning.

A .NET Core 5 Identity custom UserStore / RoleStore implementation using LLBLGen (https://llblgen.com) as the persistence provider.

This project enables a unified interface to your data, the identity tables and identity functionality.

https://github.com/timothyleerussell/Snoffleware.LLBLGen.Identity

Anatone at Rosita's in Walla Walla, WA.

Feb. 5, 2000

This is the only anatone show that was recorded, in an era before cell phones.

I built this flare fidget with Phaser.

Tap the screen to bounce the flare.

==> Try the Flare fidget

Check out the source. Flare is the example project for a prototype of a Phaser plugin DVR

flare @ github

phaser plugin dvr @ github

Mom"s Tetrazzini

• 2 tbsp chopped onion
• 1 tbsp butter or margarine
• 1 can cream of mushroom soup [10 1/2 oz condensed]
• 1/2 cup water
• 1/2 cup shredded cheese
• 6 oz spaghetti, cooked and drained
• 1 can Frichik [cut in small pieces -save drained liquid to use if find the sauce you make is too thick - or not enough sauce. I just usually use the liquid from the can because I think it enhances the flavor.]
• Small can of chopped pimiento, drained (TLR: optional)
• 1 tbsp chopped parsley [or can use dry]
• 1 tbsp bread crumbs
• 1 tbsp grated cheese

In a saucepan, cook onion in butter or margarine until tender. Blend in soup, water, and the 1/2 cup cheese. Cook over low heat until cheese is melted; stirring often. Add Frichik, pimiento, parsley, and spaghetti; mix well. Pour into lightly creased casserole dish. Mix crumbs and grated cheese and sprinkle evenly over casserole.

Bake at 350 degrees for 30 minutes.

The first release from Hyperubik, "Spaceship Bossa Nova" is out!

You can listen to it on a bunch of different services, so take your pick.

• bandcamp
• cdbaby
• iTunes/Apple Music
• Amazon
• YouTube

A Company that Makes Everything™ is a new division of Snoffleware Studios LLC dedicated to highlighting the creativity of makers everywhere.

Where the birds come together is a tree,
joined by auspicious aeriality
it’s easy to imagine what they see
perched above the ground, looking down

The females dark colors and the males crown
show you’re looking up and they’re looking down
to them it’s not amazing or even profound
suspended in a tree, safe where they’re free

One day it simply occurred to a child
after he’d stood under a tree for awhile
to find out what it’s like to be higher
and so inspired, he started to climb

Then looking down as if he were a bird
realized that by taking someone’s word
without searching for the truth was absurd
but feeling vertigo, he climbed down slow

That night as he tried hard to imagine
the long days events and where he’d been
he realized that he’d always been weak
a stupid freak constantly out of chic

Wanted to return to his embryo
Or perhaps run away to Tokyo
Jumping out the window seemed apropos
for a boy so high he needs to be low

--

Timothy Lee Russell (c) 1997

Ingredients

• Two heads of Napa cabbage chopped in two inch squares
• 4 carrots julienned
• 2 sweet onions (For walla walla flair. I like to cut in large half moon shapes so they're chopsticks-able)
• A bulb of garlic - maybe 10 cloves (diced up very fine)
• 6-inch piece of ginger, peeled with grater and diced finely
• 2 tablespoons of fish sauce
• 2 bunches of green onions (4 inch long pieces, I usually include the bulb chopped up finely)
• 1 cup crushed korean chilis (this really is a "to taste" amount you have to play with over time for correct hotness)
• 1 1/2 cups of sea salt
• 2 tablespoons of sugar

Put napa cabbage, carrots and onion in a bowl. Dump the salt on top and then work in in for maybe a minute, coating everything with salt.

Cover with saran wrap and leave at room temperature for 6-8 hours. It will sweat big time and you'll eventually be left with a Dead Sea situation. Veggies floating in a really salty brine. Put it all in a strainer and rince off all the salt. Rinse the bowl to get rid of salt.

Add the veggies back and then add everything else. Mix well.

Pack it tightly into big mason jars with canning lids. Leave about an inch of gap at the top and then add just enough water so that everything is under water. Then screw down the lid loosely so that there is a slight play. This lets it vent so the jar won't explode. Don't turn them down too tightly.

Put them on the counter. Let sit how long you want. Again, this is really subjective. I usually try a piece after 2 days and then usually let it go 1 or 2 more days.

Then store it in the fridge. Again, don't lock the lid down too tightly.

That's it!