She can’t dance. And she can’t run. Is there a pattern here?

Micosoft has appaently pulled out all the stops, and eleased a new edition of thei online Office suite called “Office Web Apps” (o Skydive?), a sevice that is both fee and compatible with “almost any vesion [sic] of office.” (emphasis added)

Way to go, Micosoft. You’e only 6 yeas late to you own game. But hey, at least you new spellcheck is almost 98% accuate.

I always felt the R was overrepresented in our alphabet anyway.

And can someone explain to me what “Web Apps Thinks” means in the titlebar of this screenshot?

16,421,642

April 24th, 2011 Permalink

That’s how many minutes old I am as of the writing of this post.

I’m a millionaire.

I haven’t posted frequently enough, you say? Let me help you with that. Enjoy!

http://wimp.com/unboxingvideos/

UPDATE:

Ok, a few more:

http://www.wimp.com/jumpinghorse/
http://www.wimp.com/smartdog/
http://www.wimp.com/japanesegirls/

That is all I have to say about that.

Tired of having your screenshots litter your desktop? Wish you could send them to a different, dedicated folder of your choosing instead? Are you ok digging into a little light terminal action? Then I have a great solution for you!

– Create a folder somewhere on your Hard Drive. For simplicity, I will assume you have created a folder on your Macintosh HD volume named “Screenshots”.
– Fire up Terminal (If you have to ask, it may be good to spend an hour learning about it BEFORE you do anything with this app!)
– Type the line below (beginning with “defaults”) at the $ prompt:

CODE:

defaults write com.apple.screencapture location /Screenshots/

And in case you’d like to save these to your pictures folder (in your home folder) instead:

CODE:

defaults write com.apple.screencapture location ~/Pictures/

IMPORTANT:  Don’t forget to restart your UI Server:

CODE:

killall SystemUIServer

Looking for a few other cool modifications?

Change the file format the screen capture is saved to, such as TIFF or JPEG:

CODE:

defaults write com.apple.screencapture type pdf
defaults write com.apple.screencapture type png
defaults write com.apple.screencapture type jpg
defaults write com.apple.screencapture type tif

Once again, any changes will require that you restart the UI Server:

CODE:

killall SystemUIServer

Hope that helps!

***UPDATED TO INCLUDE COMPARISON IMAGES FROM 3Gs***

The following images highlight a problem with the iPhone 4 when producing photos under normal tungsten light (~3200k). the first image was shot under fluorescent light, whereas the second image was shot under standard household tungsten lights.

Images from iPhone 4:

Images from iPhone 3Gs:

Here’s another amazing sauce that’ll go in my top 5. Had this at my good friend Casey’s place a few weeks back. I’m yet to make this recipe myself, but wanted to post this here so I don’t lose it.

FYI: We had this sauce over steaks instead of a filet of beef. Either way will work fine, I assure you. I’m confident this sauce performs well on just about any cut of beef. Most of all, Enjoy!

INGREDIENTS:
Filet of Beef (alternatively, traditional steak will work):
1 (4 to 5 pound) fillet of beef, trimmed and tied.
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground pepper
Preheat oven to 500 degrees F.

Gorgonzola Sauce:
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

INSTRUCTIONS:
Beef:
Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.

Remove the beef from the oven, cover it tightly with aluminum foil and allow to rest at room temperature for 20 minutes. Remove strings and slice the fillet thickly.

Note: Be sure your oven is very clean or high temperatures will cause it to smoke.
Yield: 8 to 10 servings
Prep time: 5 minutes
Cook Time: 25 minutes
Difficulty: Easy
Note: meat will continue to cook as it rests

Gorgonzola Sauce:
Bring heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45-50 minutes, until thickened like a white sauce, stirring constantly.

Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt. Serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Yield: 3 cups
Prep time: 10 minutes
Cook time: 50 minutes
Difficulty: Easy

I’ve been consuming egregious amounts of Pork lately—not sure why that is. Between the Pesto-Stuffed/Bacon-Wrapped Pork Loins and the recipe I’m sharing here, I’ve had more pork in the last month than any other year of my life. And you know what? I’m ok with it.

But this recipe—this recipe is a treasure. I wish I had pictures of this dish (it was beautiful), but honestly you just need to trust me on this: try it today. You will not regret it. The sauce is quite distinctive, in a pleasantly familiar way. Smooth, creamy, blasted full of flavor—you’re not likely to find 5 sauces you like better in the world. I can almost guarantee it.

INGREDIENTS:
6 tablespoons butter
8 Pork Loins (or 8 chicken breasts, skinned and boned)
4 tablespoons oil
1 cup raspberry vinegar
2 1/2 cups chicken stock
2 1/2 cups whipping cream

INSTRUCTIONS:
Dredge chicken in flour and sauté pork loins (or chicken breasts) in butter and oil; remove from pan and set aside. Add raspberry vinegar to pan and bring to a boil. Remove from heat and add meat and chicken stock. Simmer 15 to 20 minutes. Remove meat; set aside and keep warm.Boil liquid over high heat until it has thickness to the consistency of cream. Add whipping cream and allow to thicken over medium heat. Serve over pork (or chicken).

Serves 8.

EXTRA INFORMATION:
Though I can’t confirm this (I wasn’t the one cooking the meat this time) I can only assume that the most universal law of cooking meat would improve this recipe: if you know how to (sear meat), be sure to sear your pork loins. If you don’t know how to sear, learn today, and never do it the old way again.

Also, if you like your food to taste savory throughout, I would recommend salting your meat as it cooks.

Lastly, BE SURE TO PROPERLY TEMP YOUR MEAT! Get a good digital kitchen thermometer today, and know what temp each meat needs to reach in order to be safe. Trichinosis, salmonella, and E-coli are real, but not real fun. Get the last one you’ll ever need here.

**Update: As I stated, I didn’t cook the meat for this dish, Janese did—and usually searing flour coated meat is a bad idea. Either omit the flour, or I’d recommend not searing this particular recipe. Sorry for the oversight.

I created this to help explain why lens design is so complex. This is a trivial illustration, but it touches on a FEW of the key principles that explain why designing lenses is really a years long process. I’d love any feedback you may have on the subject. If you know more about lens design than me (and you have a degree or achievement to back it up), then please correct me where I’m wrong. My knowledge, while more than most, is still highly limited.

Thanks!

CLICK TO VIEW LARGER:
Chromatic Aberration Diagram

*Bonus points to anyone who can name the camera company that misleads their customers by selling extreme fast lenses (e.g. f/1.2) which can never be tack sharp wide open at certain focus distances