30 days of geek - Day 0

Of course any reputable thirty days of geek starts with day 0. Why have the number 0 and not use it for counting, it's such a waste starting at day 1 ;)


A little while ago there were a flurry of twitter posts about '30 days of me' where people blogged random/interesting facts about themselves. I know I'm not nearly interesting enough to have joined in there, however today I noticed a post to the Wellington Linux Users Group post by Jethro Carr, who started his '30 days of geek' a few weeks back at http://www.jethrocarr.com/2010/10/17/30-days-of-geek/ - This seems like something tailored specifically for me... as anyone that knows me will attest to me being an unashamed geek.


Below are the suggested topics, and I'll be trying my hardest to stick to posting each day on the appropriate topic... of course, I've cunningly chosen Day 0 to be the day before I move out of my flat, so we'll see how long my good intentions last ;)


Day 01 – Why do you consider yourself a geek?
Day 02 – Preferred programming language?
Day 03 – What does your day job involve?
Day 04 – Greatest application written to date.
Day 05 – Quick nifty hacks you’re proud of
Day 06 – Primary geek fuel (snacks/drinks)
Day 07 – Preferred smartphone platform. And which do you use?
Day 08 – Preferred method of communication with humans
Day 09 – What OS/distribution do you run?
Day 10 – Picture, screenshot and specifications of your primary computer.
Day 11 – Favourite hacking environment – music, light, seating, etc
Day 12 – What area do you want to expand your skills into?
Day 13 – How did you become such a geek? Career? Personal interest?
Day 14 – Favourite computer conference?
Day 15 – Earliest geek experience
Day 16 – First computer you’ve ever owned & your favourite ever.
Day 17 – Post a useful HOWTO to solve a challenge you’ve come across recently.
Day 18 – Most cringe-worthy geek moment
Day 19 – Most hated computing environment.
Day 20 – Where do you stand on Internet Censorship?
Day 21 – Favourite thing & worst things about working in IT?
Day 22 – Release some software under an open source license that you haven’t released before.
Day 23 – Post a review of an application that you use.
Day 24 – How do you feel about Open Source vs Proprietary software?
Day 25 – Microsoft – friend, foe or other?
Day 26 – Apple – friend, foe or other?
Day 27 – Fix a bug in some open source software and commit the patch
Day 28 – How many computers lying about the house?
Day 29 – Looking back (at geek life), would you have done anything differently?
Day 30 – Where do you see technology advancing in the next 20 years – and where will you fit in?


So, I can see a couple days where I might not have much to add... as I don't expect to be releasing any software any time soon. But who knows, perhaps the world needs another Hello World! implementation ;)

Beervana 2010

Beervana has come and gone again, leaving only a slightly lighter wallet and a vague memory of having a good time in its wake. This year I approached Beervana a slightly different way than last year, while also having restricted financial means to splash out on all the tasty beer exotica available. Trying to taste across a wide variety of styles and producers led to the following list of beers, in order of my tastings:

1. The Filter Room - IPA
2. Renaissance - Bourbon Porter 2006, cellared at Regional Wines & Spirits (twice... it was so good)
3. Arrow Brewing Company - IPA
4. Hallertau - Luxe Kolsch
5. Emerson's - 2009 JP
6. Epic - Armageddon
7. Jameson - IIPA
8. Mussel Inn - Freckled Frog Feijoa Cider
9. Arrow - Wee Heavy
10. Twisted Hop - IPA
11. Epic - Thornbridge Stout
12. Crouchers - Pale Ale
13. Emerson's - Oreti Red

Personal highlights were the Arrow IPA, Renaissance Bourbon Porter and Croucher's Pale Ale. I'll edit this post with more at some point, this is purely so I can try to remember what I drank ;)

Fettuccine with Lemon, Asparagus and Leek

Ingredients:

500g Fettuccine
2 Bunches of Asparagus, approximately 16 medium spears
1 Medium Leek
3 Cloves Garlic, minced
1/4 Cup Lemon Juice
3 Tablespoons Toasted Breadcrumbs
3 Tablespoons Olive Oil
Salt and Pepper
Optional: Roughly chopped fresh herb, such as basil or flat-leaf parsley. 1/4 cup

Method:

1. In a large pot, bring 5 litres of salted water to the boil.
2. Trim the base and green tops of the leek. Slice in half, lengthwise, then chop into 5mm slices.
3. Break off the tough bases of the asparagus, then chop into pieces about 2-3cm long.
4. Add the pasta to the boiling water, and cook as directed on the package... about 10-12 minutes.
5. While the pasta is cooking heat a skillet over a medium high heat. Add olive oil and leeks, and cook until the leeks are soft... about 4-5 minutes.
6. While the leeks are sauteing, steam the asparagus pieces for 2-3 minutes and then shock in ice cold water to stop the cooking process.
7. Once the leeks are cooked, add the minced garlic and cook for a further minute.
8. Add the lemon juice, asparagus to the leek and garlic. Saute briefly to ensure everything is heated through. Season with salt and pepper.
9. Once the pasta is cooked, drain and reserve 1/4 cup of cooking water.
10. Combine the pasta, reserved cooking water, asparagus and leek sauce and toasted breadcrumbs... toss to mix. Serve immediately.

Tips:

• The asparagus can be cooked in the skillet with the leeks, I just like to steam most vegetables so it's the way I do it.
• While the herbs are listed as optional, their inclusion is recommended.
• Other ingredients that are on hand can also be thrown into this dish to add other flavours. Some examples that work well include toasted pine nuts and capers.

Cookies and Cream Cheese Brownies

Cream Cheese Layer:
250 grams cream cheese
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract


Brownie Layer:
1/2 cup melted butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup cocoa
2 eggs
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 packet (12) crushed Oreos


Method:

1. Preheat the oven to 180 degrees C, and grease brownie tray (28 x 20cm).
2. Beat the ingredients for the cream cheese layer in a small bowl and set aside.
3. In a large bowl, mix the butter, sugars and cocoa well.
4. Beat in the two eggs, one at a time.
5. Stir in the remaining ingredients.
6. Pour brownie layer mixture into brownie tray.
7. Spread cream cheese layer mixture over the top, and drag toothpick through the topping to create a swirl effect.
8. Bake for 25 to 30 minutes, until a toothpick inserted into the centre comes out clean.

Doughnut Muffins

Dry Bowl:

1 3/4 cups flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon nutmeg

1/2 teaspoon cinnamon

Wet Bowl:

1/3 cup oil

1/3 cup white sugar

1/3 cup brown sugar

1 egg

3/4 cup milk

Topping:

1/3 cup melted butter

1/3 cup sugar

1 tablespoon cinnamon

Method:

1. Preheat oven to 180 degrees C and grease muffin tray.
2. In a small bowl, combine all 'Dry Bowl' ingredients.
3. In a large bowl, combine all 'Wet Bowl' ingredients.
4. Add 'Dry Bowl' ingredients to the large bowl, and stir gently until smooth.
5. Pour batter into muffin tray, and bake for 15-20 minutes until an inserted toothpick comes out clean.
6. In a small bowl, melt butter for the topping. In another small bowl, mix sugar and cinnamon.
7. Top muffins by dipping muffins in the melted butter, then in the sugar and cinnamon mix.
8. Allow to cool completely on a wire rack.

Tips:

• I use freshly ground nutmeg and cinnamon. If you are using pre-ground spices you may need to increase the quantities to achieve the levels of flavour you like.
• I have found that I get the best results when I bake the muffins for 15 minutes, then switch the oven to fan-forced bake for the last 5 minutes.
• Minimising the mixing of the flour, once it has been added to the wet ingredients, will help ensure the best possible texture.
• These are ridiculously good as a dessert, heated and served with vanilla bean ice cream. My daughter also believes they should be served with a nice thick chocolate sauce.