USA 1 - 0 ALGERIA

From out of the World Cup tournament... to clinching the round-robin Group C, with a single kick.

New York Times story link.

On a perfect set-up from goalie Tim Howard who created a 4-on-2 rush, Landon Donovan scored in the first minute of stoppage time to lift the U.S. side to victory and a spot in the Round of 16.

I can understand those people who hate on soccer. I, too, dislike watching players trying to draw fouls by flopping to the turf and acting like they've been shot when there is the least amount of contact. I can't quite understand all the nuances and Calvinball nature of off-sides penalties --- sometimes, it's OK to be past the last defender, and sometimes it's not). And soccer is a sport that badly needs replay, at least at the World Cup level where the technology is definitely available. But we'll put all that aside for the moment and let these players do a little basking.

The way the USA has fought back against the odds, from one or two goals behind late into their matches, against the other 11 men, against the refs who are either physically blind / hallucinogenic, on the take with odds-makers or who harbor personal hate of America, against FIFA for the attitude that soccer is for the 'rest of the world' and want to protect their sport from American dominance. We're still in it and the USA never gives up!

Truth be told, I also have a rooting interest for the Netherlands, a team that has a good chance to win the whole tournament, according to some experts.

Putting the 'Cracy' in Representative Democracy

Having access to Netflix's online selections recently, I've discovered the BBC's "Yes, Minister" and "Yes, Prime Minister" series from the '80s. I had caught several episodes on the Rhode Island PBS station (WSBE) over the years, but that station hasn't been reliable since the digital broadcast switch last year, coupled with the fact that these shows are out of their so-called 'Brit-com' line-up.

Wikipedia has a nicely done entry on the series, which follows the rise of Jim Hacker MP (played by Paul Eddington) as Minister of the Administrative Affairs department --- and eventually to 10 Downing Street as Prime Minister of the U.K. At his side --- or many times, behind Hacker's back --- is Sir Humphrey Appleby (Nigel Hawthorne), the permanent secretary who makes the all-too-polite backstabbing, doublespeak and thirst for civil service bureaucratic control look so charming, is ready to wrap everything in red tape at a moment's notice. These two made for such a great acting team, and the script-writing of petty, absurd and Sgt. Shultz-like bureaucracy still has bite nearly 30 years later.

I was an avid watcher of "The West Wing" and I imagine that somewhere in between the style of these shows is how government really functions.

"There's no earthly way of knowing / Which direction we are going / There's no knowing where we're rowing / Or which way the river's flowing / Is it raining? / Is it snowing? / Is a hurricane a-blowing? / Not a speck of light is showing / So the danger must be growing / Are the fires of hell a-glowing? / Is the grisly reaper mowing? / Yes! The danger must be growing / For the rowers keep on rowing / And they're certainly not showing / Any signs that they are slowing!"

--- Willy Wonka in "Willy Wonka & The Chocolate Factory" (1971)

9 June 2010

Yesterday, I processed two batches of strawberry-rhubarb jam, using a slightly different recipe than from my last post. We opened a jar of one of those and it was a little too thin and sugary for my taste; the rhubarb was like candied fruit. Don't get me wrong, it's perfectly edible and delicious on a bit of buttered toast or English muffin. Still, I think those four that are left are going to be the give-away jars.... Well, let me fine-tune that sentence a bit. I want the jars themselves back. It gets expensive having to replace those, don't you know. Really is a shame that the glass-top jars aren't recommended for canning anymore, as there's probably 100 of them under the workbench downstairs. I guess they'll just be nuts-and-bolts jars now.

Anyway, yesterday I used an envelope of pectin and reduced the Jell-o to one small box. The pectin really helped to firm the mixture up to a proper jam consistency. In the interest of preserving some of the rhubarb's tartness, I also cut down the sugar from 8 cups to 5 cups. In all, it produced 12 half-pint jelly jars and two pint-sized jars, and there was about 1/2 cup left over that I gave to our neighbor.

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Made an appointment for today at the veterinarian for Ruff to get current on his vaccinations and such. The little boy was 5 months old yesterday. Growing like a weed.

Training is a constant process, and he's doing well in house-breaking. Only a few accidents when he gets really excited --- if someone new comes over or when his favorite human, Papa, comes home from being away for an extended time. Otherwise, he's been very good with telling us he needs to go outside. He's gradually getting better with staying on this bed while everyone's eating. Ruff is also doing well on walks, but he still has work to do with not pulling on the leash. Word is that he was the Alpha / lead dog in his puppy litter, and he needs to learn that here, he's the Beta. And on that note, I think it's time for a morning walk.

Strawberry-Rhubarb Jam

The first rule when making strawberry-rhubarb jam is that you must not tell anyone you're making strawberry-rhubarb jam. You will get hit up for a jar by so many people there soon won't be any jars left for your own pantry.

Started the day yesterday by reading a 40-page PDF file by the USDA about the principles of home canning. Don't you just love the Internet? The night before, I had dumped 8 cups of sugar on top of 8 cups of diced rhubarb and by morning it was a syrupy, watery concoction as the recipe had promised. As a humectant, sugar draws water out of foodstuffs. Looked in the attic to see what we had for canning supplies and found a yellow 12-quart Presto brand cooker-canner, that I am told was either a wedding present my parents received or was bought at a tag sale. Certainly made my expectation of the process feel a little easier, as I was expecting I'd have to sterilize and do the hot water bath in an old lobster pot. After discovering that we only have the Ball-Mason jars with wire enclosures and glass lids that the USDA recommends not to use anymore, a short drive to Big Y supplied me with 12 pint-size canning jars with thin metal lids and screw-top bands. Also picked up a nearby set of new hot-jar-handling tools.

Once I had all the items marshaled, the process seemed to go smoothly, even though it was my first attempt at canning. All you need to do is read about it and follow directions. I'm pretty good at that. So, I started boiling some water in the cooker-canner to sterilize the new jars and lids. It fit five, and with an eyeball estimate, I figured that would be about enough to can what I had and put whatever was left over in the fridge. Cooked down the rhubarb, sliced strawberries and other ingredients, including two large packets of strawberry Jell-O. Now, if this seems to you like a lot of sugar is used here, get behind me in line. But, as Garrison Keillor says, when cooking with rhubarb, you have to (paraphrasing here) 'add sugar to the point where you think it must be really, really sweet. Teeth coming out of your gums sweet. Then add six cups more sugar than that.' He's not far off.

Anyway, I then ladled the rhubarb mixture into the canning jars to 1/4" from the top, as directed, wiped the rims to make sure of a good seal, put on the thin lids and screwed down the bands to a firm tightness. It filled the five jars, almost exactly --- there was enough left to cover one half of an English muffin. Not a bad estimation! Then, they went back into the cooker-canner water bath. I probably left them in longer than necessary, but that's not a bad thing. The strawberry-rhubarb just needs 5 minutes in this stage. The point of the water bath --- killing harmful bacterias --- has a shorter time requirement for this mixture because it is so acidic it keeps most any bacteria from establishing. Once I took the jars out of the pan, they quickly made small popping sounds --- the lids being pulled down as air escaped from the jars over the waxy ring on the metal lids. Success! Don't ask me how air gets out of the jars but can't get in. Smarter people than I invented and perfected this process.

All told, my first canning experience went very well. I may be making another batch of 5 this week. We'll use 'em up and make it an annual event now that I know how to do it.

I'm a PC, But Windows 7 Was Not My Idea

After looking and waiting for quite awhile, this week I got a new computer at Sam's Club --- the HP dv7-3188cl. This is my first laptop after being a desktop person for all my computing life. This is a little new for me, especially the track-pad that is kind of like playing a guitar, moving between frets. My musical instrument coordination being what it is --- precisely zero --- the purchase of a wireless mouse was a fortunate choice.

But let's start off by explaining what a jump this is. I would liken it to going from an Edsel to a souped-up Lamborghini. Our old computer was bought in 2001, ran XP on 256MB of memory (I think that barely met the minimum requirements for that OS), and though I managed to maintain it for almost 10 years(!), and I got through UConn with it, it was showing its age. It would have to run old versions of software like Java, Flash Player, etc. because the rig couldn't handle system requirements for new updates. It was barely a Web 1.0 machine in an era that is fast approaching Web 4.0. Let's be clear: I have used new computers and stayed current with operating systems, software and such... I just didn't have one of my very own.

While transferring files via the USB port, what took the old computer 45 minutes to load onto the 4GB jump drive took the laptop about 20 seconds to unload. I can play video now without start-and-stop (and in many cases, video just wouldn't load). I'm discovering Hulu and all that. This can move easily from room to room --- something that is nice in this house even more than others. In the semi-finished basement where the computer is, in early fall and late spring it can get chilly, and in winter with the wood stove cranking, it can get sweltering. Yet in summer, cool and dry, the basement is the place to be. Also, with the puppy, portability is great. From many standpoints, this should have happened years ago.

Computer purchasing is quite the labyrinth to enter, though. Full of crags and turns, false floors and lights at the end of the tunnel that are unreachable. First, by all accounts except Microsoft's, Vista was like so much bloatware, a legacy push-through / money-grab before MS had to do a full-on redo. Windows 7 was released late last year. And then the waiting game turned into the matter of the processor. HP, the maker I'd narrowed down to (based on reputation, reviews, etc.) was in the throes of releasing their Core i3/i5/i7 processors. Nothing like getting a new computer and right away being stuck with old hardware at perhaps the most important part of the computer. Newer, better and faster hardware is bound to happen, and yes, at some point in a computer purchase you need to dive in the pool, but it's nice to have a semi-current machine for at least a couple of months.

Sam's Club has been pretty good for us with regard to electronics. Can't complain a bit. Price this laptop's specs on the HP build website and it'll come to over $1,000. Price at Best Buy, etc. and you get fewer features and less memory, for more money. The bulk clubs can get a good price point because they can move so many of them.

And so, I've been setting this up, customizing a few things, changing some icons, getting new wallpapers for the widescreen and bidding fare-thee-well to some of our old 4:3 mainstays, updating programs, deleting some HP bloatware (not much, surprisingly), installed Avast! anti-virus, transferred files, and all that good stuff. Quite happy with it, so far.

HD Latecomers

Noticed this morning that the CBS Early Morning Show is now being broadcast in HD, it being the last of the network morning shows to do so (I don't watch them regularly, so I'm not really sure when this happened, just that it's relatively recent).

Also, came the news that NBC's "Meet the Press" will be aired in HD for the first time tomorrow morning. Seems a little strange that MTP, one of the longest-running shows in all of television, is so late in the day in this regard. Almost every major-network (and PBS) show I can think of is in wide-screen HD besides a couple of low-rent ones like the one on ABC with the British nanny. It has been almost two years since Tim Russert's death, and MTP's new host David Gregory had stuck with the old set until now. From what I saw of the new digs from the preview, it's not anything to write home about --- heavy on bookshelves (Books as props, likely. Wonder how many of them Mr. Gregory has read.... My guess: seven) and opaque blue-glow glass. Too many colors, which is something most people get wrong in design/decoration. If they had worked off of the historic MTP colors of medium blue, gold and white (which are used in the new info/identification bars) a very nice set could have materialized. As it is, the set is very empty and divided down the middle by a large black table (a very 'This Side vs. That Side' feel for a show about politics), and too busy around the perimeter. Not something to write home about, but I guess it is something to write a blog entry about.

With the leaves coming out once again, we've effectively lost WSBK-38 (real-channel 39) from the Boston line-up and WLVI-56 (real-channel 41) was pixelating a bit this evening. It's for just this purpose I went to such heroic measures with our antenna system. It's good to have a back-up for when things go wrong.