QTN™: Harpoon Scotch Ale (Wee Heavy)

A while back, I blogged the Harpoon 100 Barrel Series—“one of a kind creations fashioned by a Harpoon brewer, limited to a single 100 barrel batch.” At the time I didn’t think I’d have a chance to try any, but I’ve found two since moving back to Massachusetts. The Alt Ale, which is currently on their website, I found uninspired—a little timid, too little hop to balance the malt. The Scotch Ale (subtitled Wee Heavy), on the other hand, is pretty darned good, and true to the tradition too. High head that recedes quickly, good copper color, excellent malt nose, a little heavy on the palate in the true style, a good sweetish aftertaste. And strong too. A better effort than the Alt. But still room to grow in this series; I look forward to tasting more of the individual brewers’ efforts.

Alas, the herb garden

The last time I left Seattle (after my summer internship), I wrote a post about things I would miss upon returning to Boston. This time I held off; everything moved too fast to pause for reflection, and I didn’t know what would show up on the “most missed” list.

Then tonight I was in the grocery store and I had a full-on Proustian moment. I was going to pick up a chicken to make one of our favorites, a fricassee with rosemary, garlic, and white wine, when I thought, “Guess I need to buy rosemary.” And just like that, it came to me in a rush: I miss my herb garden.

Obviously rosemary in particular is important to me. But I really miss that whole garden bed. Out of the six raised beds in the back, we only kept one going consistently. As I described when I dug it, I put in a full bouquet garni of herbs, and then some: a border of different thymes, of which the standard English and variegated lemon varieties did quite well; sage, which froze in the winter but bounced back and thrived after; marjoram and savory, which hung in quite well; basil and parsley, which needed seasonal replacement but some of which hung on for the next year; oregano, which may well have taken over the whole box by now. And what ended up being two rosemary bushes, one of which was three feet tall when we left. I never had to buy herbs, except cilantro and parsley (we consumed far more than we could grow). I could always walk out back and grab a handful of stuff and improvise.

This house has no established garden area. We’re going to have to work quite hard to carve one out of the back yard, which is shadowed by three overgrown maples and blanketed with weeds. So it will be a while before I get my herb-fu back.

Taking Jefferson’s name in vain?

On Friday, Chris Pirillo posted a quotation that was sourced to Thomas Jefferson:

Government big enough to supply everything you need is big enough to take everything you have… the course of history shows that as a government grows, liberty decreases.

Having read a good many of Jefferson’s works, I was suspicious. This didn’t sound at all like Jefferson’s diction. A little Googling turned up a couple other suspects for originators of the quotation: Gerald Ford and Barry Goldwater.

And in almost every case I’ve found on line, the quotation is on a conservative forum and the ellipses are intact.

Which raises, for me, some questions:

  1. Was it Jefferson, Goldwater, or Ford?
  2. Why, when Jefferson had so many other good quotable moments about the limits of government, did someone want to attribute this quotation to him?
  3. Who was the first person to make this attribution?

In partial answer to the last point, a search through Google Groups shows a reference in 1996, posted to alt.fan.rush-limbaugh, that cites the second half of the quotation and attributes it to Jefferson, while a 1995 post to rec.arts.frp.marketplace shows the first half of the quotation. But earlier references can be found sourcing the quotation to Davy Crockett.

So what’s the real story here? Jefferson wrote enough during his lifetime that you could find support for just about any liberal or conservative position in his own words. Why bother attributing such a clumsy phrase to him? And why do so many people quote it without question, even on pages that source every other Jefferson quote by date and addressee?

Fridge Part III

As it turns out, I wasn’t quite ready to have our fridge would fit in our kitchen. When Lisa and I measured the fridge cubby in the kitchen, we forgot to take into account the width of the baseboard molding. So after ripping down the cabinet, and after the fridge was delivered, I had one last piece of demolition to do.

Ripping out floor trim can be tricky if it was put in before the most recent floor was laid. In our kitchen, there was a layer of linoleum and other flooring material that obscured the base of the trim. So instead of being able to get a prybar under the base of the trim, I had to work in stages—first splitting the trim in half along the line of the bottom trim nails, then removing the top half, then pulling the bottom trim nails, then levering the bottom half of the trim out.

After this last piece of demolition on the right hand side trim, the fridge fit back about three-quarters of the way into the nook. Maybe tomorrow while the remnants of Hurricane Charlie dump rain on us, I’ll remove a little trim on the left hand side so it can slide the rest of the way back.

In the meantime: we have a fridge!!!

Rest in peace, Julia Child

Bloomberg (and others): Julia Child, TV’s Gourmet ‘French Chef’ of ’60s, Dies. Thanks, Julia, for teaching us all that it was OK to have fun while cooking insanely complex and luxurious dishes—and to drink wine while doing it.

Update: Beautiful reaction from Julie Powell: “… she created feisty, buttery, adventurous cooks, always diving in to the next possible disaster, because goddammit, if Julia did it, so could we.”

A cappella charity

Boston Globe: With one voice, they sing for a cause: A cappella groups seek aid for school music programs. Six local groups are using their a cappella vocal powers for good, raising money to support Boston-area school music programs.

The story also provides a really good example of the side effects of unfunded mandates like No Child Left Behind. With no curricular time or money remaining for music lessons, kids never get to experience high school band or orchestra programs. Even choruses, which require little more than sheet music and a rehearsal piano, get left in the dust.

I learned to sing in a church choir, rather than a high school chorus. In fact, it wasn’t until almost my senior year that I admitted to anyone at school that I sang. But it would be a shame to see music totally disappear from the curriculum, especially when, properly taught, it can reinforce math and physics instruction.

Goofus rides again: one-man kitchen cabinet removal

who knows what evil lurks behind the kitchen cabinets?

There was one last piece of demolition to do before the fridge could fit in the kitchen. For some reason, the cabinet over the refrigerator cupboard was about two inches closer to the floor than needed for the fridge to fit. Solution? Rip that sucker down!

This turns out to be a stupid demolition to do by yourself. Most wooden kitchen wall cabinets are attached or otherwise connected to the wall by the following means:

  1. screws
  2. molding
  3. paint

And that’s about it. So if you break the paint seal with a putty knife, pry the top molding loose, and then start removing screws, there’s a very good chance the thing is going to drop on your fool head. Or foot. Or make a big hole in the kitchen floor.

Fortunately for me, our cabinet was held in as well by d. friction. So when I removed the last screw, it still stayed wedged in place, even when I foolishly tugged on the front of the cabinet. I ended up bracing the front of the cabinet with one arm and using the prybar to lever the cabinet away from the back wall. It obligingly rotated itself around an axis formed by the topmost front contact points and the wall cavity, where I could get both hands under it and gently tug it free.

And what a wonderland of joy lay revealed! Unpainted walls, and big holes in the plaster ceiling where someone had done some quick work on the upstairs plumbing. Guess I need to learn to patch fist-sized holes (and bigger!) in plaster ceilings now. But hey, our fridge is going to fit! If it ever gets here (ETA: 12:45 to 2:45 PM today.)

Special bonus! By popular request following the original story, before, during and after pictures from the doorjamb removal.

To fish or not bluefish

New York Times: With a Bit of Love, the Blues are Just Fine. Discusses the fine art of handling and cooking bluefish, which are in abundance on the east coast in summer but which tend to, erm, get really stanky unless handled properly and cooked quickly.

Reading the level of precautions needed to get good bluefish (for instance, plunge fish into icy brine immediately upon capture), I start to wonder about other fish. For instance, when we were living in Cambridge I bought a bag of mussels at Whole Foods and cooked them in gueze (Belgian lambic, which doesn’t mean fruit flavored, just naturally fermented). Unlike the delicately-flavored wonders that I’ve had in so many restaurants, these were unpalatable. After three years I don’t remember the details, but it was definitely a taste problem, not a texture problem (which I would have written off as overcooking). It makes me wonder how one actually finds a good fish market other than by trial and error. Any Boston area readers have recommendations?

(Incidentally, this article showed up in my aggregator three days in a row. I’m grateful that the Dining and Wine RSS feed is back, but less happy if it keeps re-posting old content as new.)

Good old East Coast summer

Sitting in the Northeast, I probably shouldn’t complain about the 83° weather; after all, it’s 105 in Vegas. But right now it feels like I’ve been walking through soup for the last few hours. I note with grim irony that Georgia is actually cooler than Boston right now, though I’m sure that being in the middle of an approaching hurricane has something to do with it.

Productive afternoon anyway: unpacked my CDs, got bookshelves set up, found our china. Our refrigerator comes tomorrow and we’ll be paying a plumber approximately an arm and a leg to run new pipes in the utility room for our washing machine on Monday (we have a sink, but the house never had a washing machine so we have to have the hookups created from scratch).

One of these days I’ll have to take a vacation that doesn’t involve our move.

Photopeer gets noticed

Looks like Jonathan Greene at atamspheric | endeavors has also found PhotoPeer. He calls out one factor that I found with the app as well: it’s hard to evaluate a peer-to-peer application unless there are a lot of people already using it. And because PhotoPeer is an “invitation only” peer to peer network with no central bindery, it’s not possible to discover other users—unless of course they blog about it.

NY Times reactivates Dining and Wine feed

A few weeks ago I wrote an impassioned e-mail to the feedback contact for the Dining and Wine section of the New York Times online, requesting they reactivate the RSS feed for the section that had gone dormant when they started providing their own feeds. Yesterday I noticed the feed was active again, and today I found it listed as “new” on their main RSS page.

Am I responsible for getting the feed reactivated? I doubt it. But it gave me a good feeling to know that I let them know how much I appreciated the feed.

Incidentally, it looks like the Times has also added an RSS feed for the Olympics.

Highlights for Home Improvement Geeks

On today’s Highlights® for Home Improvement Geeks™, we have the story of Goofus and Gallant and the Undersized Doorway! Read along:

  • Gallant starts with detailed plans for his (and her) charming bungalow renovation.
  • Goofus buys not one, but two refrigerators that won’t fit through the $#!@#$ kitchen door!
  • Gallant strips an entire floor down to bare wood to lay it out the way he and she want it.
  • Goofus rips out a door jamb using a prybar and a brand-new reciprocating saw so that the smallest kitchen door opening goes from 27″ to 30.5″—hopefully enough for a new fridge.

In all seriousness, here’s how it went down. As I laid out in my last update, the plan was to remove a little trim from the doorway to widen the opening. The way this normally goes is: use a putty knife or razor blade to cut the paint away from the joint between the stop molding (the strips of wood that the door rests against when it’s closed) and then slip a prybar in to strip the stop molding out.

Had this been a normal house, that’s how it would have gone.

Instead, we have Überhaus. Built way beyond contemporary standards by a highly responsible builder in 1941. In this case, this means the stop molding wasn’t a strip tacked in place but was actually part of the doorjamb. What this meant was we had to rip out the whole doorjamb to gain any width.

To remove a door jamb, here’s what you do:

  1. First, remove the casing—the molding around the outside of the doorjamb. To do this, I used a rubber mallet to tap a putty knife into the joint between the molding and adjacent pieces of wood to break the paint seal, then used a prybar to pull the molding away. In some cases, I had to slip a chisel in to widen the gap enough to get the prybar in.
  2. In our case, the casing had two parts: some raised trim around the edges (what I like to think of as “crown molding for the doorway”) and three flat boards surrounding the actual door opening. I thus had to start with the raised trim, walk that all the way around (where I could—the door was butted against a wall, so I had to leave some trim until later), then remove the flat boards.
  3. Once I did that and caught my breath, I had to repeat the process on the other side of the doorway.
  4. Finally, I removed the jamb. Usually the instructions for this read “pry out the jamb and use a reciprocating saw to cut through any stubborn nails.” In my case, I wasn’t able to get leverage to get any of the three pieces of the jamb out, so I cheated. I made a cut about a foot from the top of the left upright piece with the reciprocating saw, pried out the bottom piece, removed the top piece, the top part of the jamb, then the right part of the jamb.

Easy as pie. It only took one whole day.

So what’s next? Well, in our immediate future, we have a 30.5″ hole through which we can fit a fridge. Once we find a reliable carpenter, we’ll have him make a mirror of the arch that leads into the same hallway. Beats having a narrow doorjamb where there’s no need for an actual door.

Incidentally, shout out to JM and A for recommending the Sawzall, which was our reciprocating saw of choice for this operation. Best home improvement tool I ever had. Maybe even better than the crowbar.

Rick Boucher gets feedback about the Induce Act

US Representative Rick Boucher (D – VA) is guest-hosting Larry Lessig’s blog this week and asked for feedback about the Induce Act. He got feedback, in spades. Reading the comment threads, it’s fascinating to trace the industry’s shifting the legal battlegrounds from “vicarious and contributory liability” (which can be defended under the precedents of the Sony case that ruled that VCRs should be allowed to timeshift network television) to “intent to induce infringement.”