When I grow up I’m going to be tall like Mommy, and Daddy, and “Buppa” and “Gramma” and Auntie Polly
-Squiddo age 3
(This is really funny if you’ve met my family.) 🙂
Month: September 2007
Ice Temple
beautiful
I’m just playing around with a new flickr/wordpress plug-in. I found this photo in the process and I felt like sharing it.
Hooray for Delegation
I use this site’s URL (http://blog.hooloovoo.net) as my OpenID. One of the cool things about OpenID is that I don’t have to run my own OpenID server to use my own URL, I can delegate a server to do the “heavy lifting” for me. I actually have several identity providers available to me, Vox, MyOpenID, and even AOL, (not that I use my aim screen name much anymore.) I’ve pretty much been using MyOpenID as my delegate. That changed this morning. I have nothing against MyOpenID at all. I think they are a great provider. So why the change? I’m using VeriSign Labs new OpenID service because I can use my PayPal/eBay security key (otherwise known as a VIP Credential) as part of the authentication.
Multi-Factor authentication for the win!
(almost) the iPod I’ve been waiting for
The new iPod Touch looks like a good upgrade to my 60GB 5th Gen iPod. I’ve been waiting for a multi-touch interface iPod to come out since the iPhone was announced (well, technically since before that.) AND it comes with WiFi and mobile Safari and and and…
I’ve got just over 40GB of songs and videos on my current iPod, And I still have a bunch of CD’s that I’ve yet to get around to importing. A copy of entire iTunes library (and then some) is stored there. If I were to get even a 16GB iPod touch, I’d have to start managing what I have synched, and thats even before I start buying things with the WiFi iTunes Music store.
Maybe I’m lazy, but I think I’ll just wait for a higher capacity iPod touch. That being said, if one of these were to make their way into my life as a birthday and/or Christmas present, I’d happily make room for it. 🙂
French Onion Soup
I wanted to make French Onion Soup the other day. The recipe below is the one I used. The only modification I made was to use wheat bread and a blend of Gruyere and Provalone for the topping.
In my opinion, this recipe is way better than your standard restaurant fare. It makes enough to have leftovers for a couple of days. I think next time, I’m going to make a vegitarian adaptation.