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If Cambridge (the original, not the Massachussetts one) is within reach for you, you might want to take note of the Retro Gaming Night at the Centre for Computing History, on Friday, Feb 21 2014, 7pm-1am. It's a "bring your own booze" affair, 18+ only, with systems including "Atari 2600, Grandstand Tennis Console, Nintendo NES & SNES, Sega Master System, Megadrive and Mega CD, NEC Turbografx, Panasonic 3DO, Sony PS1 and PS2, Nintendo N64, GameCube, Atari Jaguar, Sinclair ZX Spectum, Commodore 64, Amiga and CD32, Atari XE, Atari 600, Sord M5, Sam Coupe, Canon V20 MSX, Sharp MZ-80K, Toshiba MSX, Acorn BBC Micro, BBC Master Compact, Original IBM PC, Apple Mac, Commodore PET, Enterprise 128, NEC PC-FX, Super Famicom, Philips CD-I, Commodore VIC-20, Mattel Aquarius". =:D

Here's a time-lapse compilation worth a couple minutes of your time, Outside My Window, from aboard the ISS. It's quite wonderful, in the simplest sense. This is what we're capable of!

While viewing Blood & Oil, about the necessity of following your passions, I noticed a welcome tweak to the site: it's now possible to tip creators directly, not involving PayPal, though that's also an option. I'd love to see more support for non-PayPal tipping, whether Flattr, Amazon Payments, or a conventional payments processor.

A little geegaw of interest to users of newer iPads with Lightning connectors: a combo USB/memory card adaptor. Whilst it's not been a priority for me, on occasion, I've wanted to review the day's shots on a larger display than the D7100's own, and the iPad's obviously the ideal candidate for that. And lo, it works! It does feel as cheap as it is, but at least prima facie, it seems to do what it claims: reads SD Cards (at least, the 32GB SDXC I tried), and provides USB connectivity, proven here with an M-Audio Keystation 49 MIDI controller talking to VirSyn's Addictive Synth. =:D (And no powered hub required - just the keyboard straight into the iPad)

Apparently, the UK government intends to sell your medical records. Here's how to opt-out (also rephrased here).

So, that was a little out of the ordinary - received a call identifying itself as coming from a UK 0845 number (a relic of a bygone age, originally intended to make calling companies cheaper than doing so with their normal, geographic number, by charging all such numbers at the cheapest "local" rate. Of course, now, with most people either using cellphones with umptykajillion days of calls included, or landline plans with calls up to an hour free, those 0845 numbers wind up costing more than they would - a portion of which goes to the company in question), so I was expecting it to be some corporate follow-up or somesuch. Then I heard the words "Barclaycard" and "fraud" uttered by the synth voice on the other end.. =:/ I've had those a few times in the past, innocuously, usually after Linden Lab's tried processing a payment: the system reads out the most recent few transactions, and asks whether you recognise them or not. In this case, that was a tiny amount to some children's clothing company, then increasing amounts to a telco based in Ireland - first two for £25, then £100, then £300, followed by £2000 to a college (!). The larger ones were rejected, just leaving the two £25 and clothing to dispute online, when the replacement arrives on Friday or thereabouts. So, no huge harm done, though I'm left wondering which retailer's going to be announcing a data breach shortly..

And just out of random curiosity, how about sharing drinks you enjoy? ^_^

What’s in your drinks stock at the moment?

Beer
10(9.8%)
Cider
8(7.8%)
Whisky
9(8.8%)
Bourbon
6(5.9%)
Gin
5(4.9%)
Vodka
10(9.8%)
Spiced rum
9(8.8%)
Light rum
3(2.9%)
Red wine
10(9.8%)
White wine
7(6.9%)
Port
2(2.0%)
Tequila
4(3.9%)
Brandy
4(3.9%)
Champagne
4(3.9%)
Other spirits/liquors (tell!)
11(10.8%)
 
 
 
 
 
 
Oh, I'm sure I could be persuaded into helping out with the wine cellar. =:) BTW, whereabouts are you these days, anyway? I'm vaguely recalling Marin County, for some reason, but I could be hilariously mistaken. I'm quite inexperienced with wines (on that front, I'd have to defer to pawnytail's impressive expertise), but I know I'm generally quite fond of the spicier Shiraz and Grenache of California, as well as around Argentina, not to mention the wonders available in Australia - though, they do seem to keep their best for themselves. Quite understandable. =:)

Noilly Prat! Egad, I've not had that in a while. Violet? Ooh.. now that does sound rather magical! That could be a fun infusion to try sometime. Not sure how often I'd be able to use it in cocktail creations, but as a vodka variant, it'd probably be quite a delight by itself.

I do think one bottle in next month's Master of Malt order will be some kind of good Scotch. We've got a couple nice ones, but not up in the "destination" category. That said, we've both been quite pleasantly surprised just how enjoyable the 10 y.o. Auchentoshan is - a far cry from the 21, absolutely, but a good, mild session whisky.
I'm not a wine expert either. We just live in a place in SF that comes with a little tiny wine cellar as part of the kitchen, nothing super extensive with casks or anything.

I just got my paws on Usquebach, which is the old gaelic word for Whisky that means 'water of life'. Anyway, this is one of my favorite scotch blends, as it's not a single malt, but it's definitely praised by Robert Burns!

I'm sipping it neat right now and enjoying it as one of the finest glasses of scotch I've had.

Noilly Prat is perfect for making a Manhattan, BTW, and I just learned the secret ninja recipe during my wedding: Manhattan is area code 212. So you use 2 parts Bulleit Rye, 1 part Noilly Prat, 2 dashes Angostura and toss in a Luxardo Maraschino to finish it off.

I would not call it impressive expertise ^^ more like a modest expertise since I do not use (or even want to use) the classical wording ... And have not tasted every wines (but I wish I would)
Plus, wine is really a question of personnal preferences, the only advice you should follow is the one your nose and tongue
In fact I always thought that was used to impress people and make wine drinking and knowledge something elitistic ... And to sell at hideously high prices to rich and totally tasteless foreign clients , who only think it s good because it s expensive
I won t use a cliché ... But... Yes americans and chinese ... They do not know anything about food and wines (raw milk cheeses are weapons of mass destruction for those beotians), I m not sure they appreciate it (burgundy particulary cause it s far from californian fruity wines), but it s expensive so they "like" and buy plenty .
The side effect is wine becomes more and more expensive for all ...