I never call; I never write; I never send you flowers...

I haven't been saying anything about this in public because Belovèd Spousal Unit really likes his online privacy, but he has just given me permission to share his condition publicly. This is where we have been since the middle of August: generating tons of medical bills while unable to generate any income to pay them. We have no savings left, we are literally living on handouts right now, and we have at least two more surgeries coming up in the next year — or more if the retina repaired last week re-detaches, which is fairly likely.

GoFundMe
If you can help at all, we thank you from the bottom of our hearts. If you too are scraping the barrel on funds yourself, just sharing this on where it might catch someone else's generous eyes is a help.

And for the love of little green apples, if you experience any sudden upsurge of flashes and floaters in your eyes, RUN, do not walk, to an eyecare professional! We have been blessed beyond measure with the quality of care he has received from Retina Group of Washington, but the outcome would have been so much brighter if only he had recognized the symptoms and gotten care for the first eye while the damage was still fresh.

Crossposted from http://montuos.dreamwidth.org/1743535.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Me: What do you think? Do I need to try to remember how I did this?
Him: Yeah, I think so.
Me: That's what I was afraid of...

An hour earlier:
Try desperately to find inspiration for what to do with the chunk of thawed hamburger. Fail. Start peeling and chopping garlic and onion by default. Break up hamburger into a large pot, throw in garlic and onion, and start on medium-ish heat. Stir well. Vaguely wonder about stew, grind in some pepper, and sprinkle well with thyme and marjoram, remembering that Belovèd Spousal Unit complained last time that it was rather bland. Stir again. Add some fenugreek seed and cumin seed just because, and stir some more. Turn up the heat because it isn't really sizzling yet. Stir in a half cup of split red lentils since you don't feel like fooling with flour later; they'll cook soft and thicken it up nicely. Add a bit of water to keep it from sticking too much while you peel* and dice in a couple of potatoes. Remember there's no salt in it yet and shake in the last of the beef bouillon. Pour two cups of water over it all, and stir it all up. Wash the cutting board, knife, and peeler while you wait for it to boil and wonder what else to do to make it interesting and tasty. Oh, and salty enough — add some tomato bouillon this time since the beef is all gone now. Go sideways — pour in some curry powder and another 3/4 cup of the red lentils. Add a large can of tomato puree. Scrape up lentils from the bottom of the pot and add more water as fast as you can rinse out the tomato can with it. Stir in a whole bag of frozen spinach (fresh will do fine if that's what you've got). Wait while it returns to a boil. Taste. Ponder. Decide it's still a bit on the bland side. Stir in a couple of spoons of minced chipotle in adobo. Decide against adding dried currants for a pop of unexpected sweetness because there isn't room in the pot to add any more water. Cover, reduce heat to a bare simmer, and allow it to contemplate itself for 10-15 minutes.

And now that we've decided it's a keeper, I need to come up with a reasonable name for it...


*Normally I wouldn't peel potatoes for this sort of thing, but they had gone a bit green.

Crossposted from http://montuos.dreamwidth.org/1743107.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Note to Self: If you forget for long enough to login and check LJ, you miss out on seeing posts older than about two weeks. Oops...

Crossposted from http://montuos.dreamwidth.org/1742917.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Not the prettiest loaf I've ever baked, but the easiest by far! #OMNOMNOMNOM!!!

I used +Lerato Majikfaerie's recipe here:
( copied and saved here for posterityCollapse )

Of course I tweaked the recipe; this is me, after all! Fortunately, either it's a very forgiving recipe, or I got very lucky. Since I'm not the best baker in the world, I'm banking on the former.
( What I did differentlyCollapse )

Hmmmm; it seems a bread tin is pretty much the same ratio as a smartphone screen; new wallpaper? ;>



Crossposted from http://montuos.dreamwidth.org/1742795.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

The subject of garlic soup came up last night, and I decided that the quick-n-dirty retelling I had made of Deborah Madison's recipe humpty-odd years ago was insufficient, so I pulled out the book to type up the whole thing, and then noticed the next recipe, Garden Garlic and New Potato Soup. I decided that warranted a new entry here!

( Garlic SoupCollapse )

( Garden Garlic and New Potato SoupCollapse )

Crossposted from http://montuos.dreamwidth.org/1742472.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Wow; it's been absolutely forever since I last posted a meme!


Infrequently vile - result from BBC quiz How dark is your personality?

Crossposted from http://montuos.dreamwidth.org/1742160.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Ever decide that, since it's finally St. Nicholas Day, it's ok to take a quick minute to change your blogs' themes to something winter-holiday-ish, and then three hours later, you've got a nice tiling holly-sprig background? No? Just me?



Crossposted from http://montuos.dreamwidth.org/1742070.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Leeks-n-Shrooms has been my go-to dish when I need to produce a cooked green vegetable for a special occasion. When I added it to our family's Christmas menu after Mama swore up and down to me that my sister-in-law hates kale (she doesn't), it got rave reviews. A couple of years later it turned out that even a cousin who doesn't eat vegetables went back for seconds! It has held an unassailable place on the menu ever since. :)

It just goes to show that you don't need fancy modern recipes to please the crowds. This is based on a cross between a pair of recipes (Slete Soppes and Funges) that are hundreds of years old.

This recipe is very easy, very forgiving, and very tasty.

( Leeks-n-ShroomsCollapse )

Crossposted from http://montuos.dreamwidth.org/1741752.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Writing this down so I don't forget, because it was so good!

Savory-With-a-Hint-of-Sweetness Acorn Squash
I cut a small acorn squash — not quite as big as my two fists put together — in half, cleaned out the guts*, and then lopped the halves into slices about a centimeter thick. (For those of you who can't eyeball measurements in metric yet, that's a little thinner than half an inch, but a bit more than a third. If you have slender fingers, just go for a finger's width; if you have large or chubby fingers, just cook it longer.)

I arranged the slices in a single layer on a microwavable dinner plate. (Ok, they didn't all fit on the plate, so I chopped what was left into small pieces and dumped them into the pot of dal I had just started cooking.)

Once I had the slices arranged to my satisfaction, I drizzled them gently with mirin for just a touch of sweetness, and then sprinkled them with chicken bouillon powder (because more flavor than just salt), black pepper, granulated garlic, ground ginger, ground thyme, and garam masala.

I covered the plate with a glass frying pan lid that happens to fit it reasonably well, and put it in my 650-watt microwave for 7 minutes on medium power (50%), and forgot about it for a bit while I read my email. When I went back and checked, it wasn't as done as I expected (although that would be just about right for an 1100-watt machine), so I put it back in for another 5 minutes, and was too lazy to go check it immediately left it to contemplate itself for another few minutes.

When I took it out this time, the meat of the squash was soft and tender, and the skin, while hard, was easily cut with the side of a spoon, and had an interesting crisp-but-chewy texture, so I stopped worrying about the fact that I hadn't even thought about trying to peel the thing at any point.

It was so good that even though I had intended to eat only half and save the rest, I almost instantly devoured all but two small slices!


*If my oven would consent to work these days, I'd have saved the seeds to roast, but that's not an option right now.

Crossposted from http://montuos.dreamwidth.org/1741383.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

I've always been less than thrilled with the default volume labels on new thumb drives, but I could live with that and accommodate myself to them. However, now that I can't even depend on them not to have spaces in the name, I am forced to put down my foot and require them to accommodate to me.

You can't just right-click the thing and rename it in your file manager, though. A stronger tool is needed, so ( here are directions for using the one that my Abominable Child vouchsafed unto me when I first needed to do this.Collapse )

Crossposted from http://montuos.dreamwidth.org/1741211.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

I had a couple-three chicken thighs I'd thawed two days ago, and half a pound of baby bella mushrooms that were bought I can't remember how long ago. I chopped up both of those into little pieces plus( ...Collapse )

It was good, and I may do it again on purpose some day.

Crossposted from http://montuos.dreamwidth.org/1740876.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

I was a Trillian user once upon a long time ago, back when I was still a Windows user, since Trillian Basic 0.74, the then-current version when I got my very first AIM account*. I missed it sadly when I switched to Linux, though, so I was very excited a few years ago when I first heard rumblings of a native Linux client for Trillian, and sad that it required a paid pro membership to use, which just wouldn't work with my overstrained budget. Well, I have been gifted with a pro membership now, so I promptly installed it and started playing with it!

The first thing I discovered was that adding and installing from their Debian/Ubuntu/Kubuntu/Mint repository didn't work^†; it was a much older version with few features and many broken things. For best results, it is necessary to download and install the lastest .deb file directly. Until I did that, I was unable to login.

Once I had an actual working version running at last, I was happy to see that all the IM accounts I had added back when I was beta-testing the web version were automatically populated in the Linux client. :)

The next thing I discovered was that I was unable to add or delete accounts or save changes to my preferences in the client. At all.

So I signed into the web client to try adding some of my missing accounts...and discovered that once again Google was seriously getting in my way by "helping" me. They blocked all attempts to login because I'm not in Boston, and my IP address is not 74.201.34.* or 74.201.35.*. Apparently it is suspicious to sign into an account via a non-Google web interface; who knew?

Today I finally ran across a post that helped me figure out a usable workaround for making changes directly in my desktop client, though.

trillian
apparently doesn't have the right permissions set, and thus can't save changes. All you can do is login to your Trillian Astra account, and any previously-existing known-to-Trillian-web accounts.

sudo trillian
doesn't have the right environment, so the changes are not saved in ~/.trillian .

su user -c trillian
will let you save changes in ~/.trillian — until you try to sign into or out of any account, or try to make too many changes all at once. No idea why that might be! At that point you have to sign out and su yourself back in again to continue making changes.

So I su'd myself in over and over until I had all my newer accounts added, and until I had overridden the default resource name for all of my XMPP accounts — because I am so not thrilled about having my machine's name broadcast to the world!

And once I had gotten all the changes done to my satisfaction by this method, they were nicely saved and in the right place, and all ready and waiting for when I signed in with just a basic trillian again! :)

I still need to get to a Windows computer again to sort out identity groups for the newer accounts, though, because that's a feature that's not yet implemented in the Linux client. Unless that's no longer a thing even in the Windows client, I guess... My memories of alpha-testing Astra are very hazy, and I haven't used any newer version, so I just don't know.


* I know. I know. I happily used m -now on the Pr1me back in the '80s, but AoL and their Eternal September just stuck in my craw too much for me to jump on the AIM bandwagon until after much persuasion!

^† This may have been fixed since I first tried it? The wget looks as though it ought to pull version 2.0 instead of 1.2...

Crossposted from http://montuos.dreamwidth.org/940266.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

IMs sent to dr_zrfq earlier this evening:

Because I love you dearly, there is still some hummus left.
Also because it is rich with olive oil.
But mostly because I love you.

Kalamata olive hummus. A 15 oz. can of chickpeas (I really like TJ's; they are consistently cooked nicely soft!), about half a 12 oz. jar of pitted kalamata olives, as much garlic as you like (I used...um...8-ish small cloves? but most people will only want a couple), a splash of lemon juice, and enough olive oil to make it spread nicely. Buzz in the food processor until it's nice and smooth, or you just can't wait any longer. Dip with pita, or spread on fresh, homemade bread. :9






...I've suddenly realized that I can't blame my crappy cellphone pics on my crappy cellphone camera anymore! So now you'll see ever more clearly what I've known all along: I am not a photographer!

Crossposted from http://montuos.dreamwidth.org/939526.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

This isn't even remotely authentic, and it doesn't really pull together the usual flavors one expects when one thinks "taco", but it was easy, it was quick, it was light and fresh tasting, and it didn't heat up the house — all tremendously important qualities as we head into summer!

Quick-n-Dirty Tuna Tacos
Makes six to eight tacos.

•1 can tuna (7 oz. if you can find it, but even the 5.5 oz. size commonly produced these days is good enough)
•1/2 pound coleslaw mix
•about 1/4 cup salad dressing (I used a vinaigrette predominantly flavored with lime juice and mustard)
•taco shells (or soft tortillas, or lettuce leaves)
•Optional: hot sauce (I used chipotle flavor Tabasco)

Drain and flake tuna, and add to coleslaw mix in a medium mixing bowl. Pour salad dressing over and mix thoroughly. Spoon into taco shells, and add Tabasco to taste. Enjoy!

And of course if you actually have any or all of the usual assortment of taco condiments handy (diced tomatoes, shredded cheese, crema/sour cream, avocado, pickled jalapeños, cebollitas, etc.), by all means use them!


But because this didn't hit all the right flavor notes for me, even if it did turn my salad into a full meal and get me all excited about the idea, I intend that there shall be additional experimentation tomorrow.

Right now I'm thinking of replacing the salad dressing with a can of Mexican Style Lime & Cilantro RoTel plus a little salsa verde, and maybe a spoonful of real diced chipotle too, to add the bite that made me resort to the Tabasco today.

The other strong option would be designing a salad dressing that hits more of the right notes to keep on hand. That would actually be more versatile in the long run, I think.

EDIT 2015-05-23
Today's ingredients:
•1 10-oz. can Mexican Style Lime & Cilantro RoTel
•1/2 Tbsp. lime juice
•1/4 cup salsa verde (I used Herdez brand)
•3/4 tsp. freshly-ground cumin (because I loathe pre-ground and won't buy it)
•3/4 tsp. diced chipotle (I used La Costeña brand; I found a jar that was already diced)
•1/2 pound coleslaw mix
•1 can tuna

Mix all together and serve as decribed above.

All amounts are approximate; I didn't use any actual measuring spoons. I rinsed the stubborn cilantro bits out of the bottom of the RoTel can with the lime juice. It was a tasty addition, but it helped make the stuff drippier than it really needed to be.

I'll either use less chipotle next time, or check in advance whether I actually have any sour cream in the house; it came out with more bite than I wanted today. It would have helped if I had remembered to put some shredded cheese into the tacos this time, but I forgot again... Avocado could have helped with that too, if I'd had any.

Still, it was tasty and I liked it, and I will absolutely be doing this again a lot this summer.

Crossposted from http://montuos.dreamwidth.org/939323.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

How To Make Corn Tortillas From Scratch is what got me started on this little educational journey.

However, I've known for many years that tortillas were originally made not with presses, but by patting them back and forth between your hands. Very conveniently, one of the older comments on that post points in the right direction for a video showing that: Making Tortillas in Guatemala.

Real Hand Made Tortillas 2 is another video showing the authentic process in a century-old kitchen. Nice to watch, but a little lacking in description and detail.

Here's another video giving details and visual feedback for recognizing when you've got your dough right: How to make the perfect masa with masa flour. It seemed worth checking out her next step, How to make fresh tortillas, since it was there.

Now, once you've gone foodsnobbish enough to want to slap your tortillas by hand, you really should consider going all the way and starting with field corn, rather than Maseca... Nixtamalization - Making Masa and Corn Tortillas at CIA, San Antonio

And this video pulled together almost all of the important bits in one place for me: How to make incredible tortillas from scratch-- from cheap feed corn! (Bonus: he also tells how to Make fantastic chocolate from raw cocoa beans!)

Crossposted from http://montuos.dreamwidth.org/938830.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

In just a few minutes I will know whether I have been very clever, or very stupid. If you do no see an update to this post within an hour and my IM status disappears, I have been very stupid, and trashed my connection to the world. Otherwise, I will be having a little happydance to celebrate having fixed it.

I was doing some system maintenance last night, clearing out old kernal packages, because seriously, who needs the last dozen kernal versions to stay when you update to the newest one? (It would be _really really nice_ if a kernal update automatically checked and saved only the most recent maybe as many as three versions, uninstalling any older than that...)

I got the following error message:
E: linux-headers-3.2.0-65-generic: unable to securely remove '/usr/src/linux-headers-3.2.0-65-generic/include/config/boot/printk/delay.h': Not a directory

And sure enough, printk is indeed not merely a file there, but an empty one. Oh, joy — _technically_, it's not a broken package, and Fix Broken Packages did nothing — but this message worried me. And with good reason, because now I can't install today's PlayOnLinux update. Oops...

Ok, I go poking in /usr/src/ to compare that not-a-directory printk with what's in another version. And, yup, the other one does indeed have it as a directory, not file, containing the specified file that can't be deleted because it doesn't exist in the target directory.

Well, if the dpkg script needs to delete a file in a directory to be happy, how about putting a directory and file named as specified into the relevant path? So now I am going to
sudo cp /usr/src/linux-headers-3.2.0-80-generic/include/config/boot/printk/ /usr/src/linux-headers-3.2.0-65-generic/include/config/boot
and
sudo rm /usr/src/linux-headers-3.2.0-65-generic/include/config/boot/printk
and then try removing the package one. more. time.

Wish me luck!!!

EDIT1:
And, GAAAHHHHH!
E: linux-headers-3.2.0-65-generic: unable to securely remove '/usr/src/linux-headers-3.2.0-65-generic/include/config/sr/report/time/limit.h': Not a directory

Well, at least I got a little further...

But it does look like maybe I can finagle this, even if only one. directory. at. a. time... I'm sure there has to be a better solution, but a quick-n-dirty search only turned up stuff that didn't look relevant, which is why I'm doing it this way anyway.

EDIT2:
sudo rm /usr/src/linux-headers-3.2.0-65-generic/include/config/sr/report
sudo mkdir report
cd report
sudo mkdir time
sudo cp /usr/src/linux-headers-3.2.0-80-generic/include/config/sr/report/time/limit.h /usr/src/linux-headers-3.2.0-65-generic/include/config/sr/report/time/

And, w00t!!!
Successfully applied all changes.
You can close the window now.

Updating PlayOnLinux ran normally. All is well. Happydance engaged. :)

#winning

Crossposted from http://montuos.dreamwidth.org/938678.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Alan Tudyk and PJ Haarsma had a Reddit AMA earlier today. Here's one of the questions Alan answered, which amused me mightily:
Have you ever had any odd fan encounters?

That reminded me of another thing from FanTek conventions back in the day...

Ventilation can sometimes be a problem at well-attended conventions [delicate understatement].

Especially in summer...

...when the air conditioning goes wonky...

...and that is why there would often be items in hallways and doors of public spaces periodically labelled "THIS IS A FAN NOT AN ATTENDEE".


Con Man Series — pick a perk and contribute now, before it's too late! Take part in the Funder Achievements to unlock even more prizes!

Crossposted from http://montuos.dreamwidth.org/938241.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

I found this over on G+ and giggled madly. It certainly does correspond well to what I immediately recall of Scandinavia and the World's view of Finland! ;D

( Finland MänCollapse )

Crossposted from http://montuos.dreamwidth.org/938077.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

So this happened...   

Several weeks ago, Just One Cookbook posted a recipe for and comparison of Wagyu Beef vs. American Kobe Beef. There was also an associated Miyazaki Wagyu Giveaway, which I entered.

Late on the night of April 1st, I received an email notifying me, to my hyperventilating incoherent bogglement, that I had won.

( And so a tale is told.Collapse )

Verdict: If you like lean meat with little fat, this is not the steak for you. If you go out of your way to find the most evenly marbled ribeye you can lay your hands on, this could be the best bite of your life.

( More food pr0n behind the black lace curtain...Collapse )

Crossposted from http://montuos.dreamwidth.org/937751.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

lj_feedback is looking for your thoughts on how the functionality and interface of the LJ Inbox page.

We're going to be redesigning the Inbox page in the upcoming months. While we already have some general ideas for improvement (user-defined folders and labels, the ability to "star" or otherwise mark things as important, etc), we want to be sure to get your ideas as well.

I am guardedly hopeful, from the response from staff member astronewt to suggestions and questions from the commenters, that this redesign may not end up a complete fiasco.

Crossposted from http://montuos.dreamwidth.org/937353.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

A very short convention adventure story for Con Man/ConManSeries

Once upon a time I used to attend and work staff at The First and Friendliest Con of the Year (this was not the real name of the con, but it is a real tagline that was frequently used for it), and its child con held in the summer. For divers reasons, my family took several years completely off from the entire con circuit, but I took it as a sign when I discovered the summer con was being held in the hotel literally across the street from my office. I walked over to register on my lunch break, and returned to work.

When I returned after work, I saw one of the convention organizers in the lobby, and paused to say hello since it had been so long. Before I quite knew what was happening, I found myself being run through Registration again to be staff-badged. I was now in charge of Registration and its cashbox for the rest of the weekend.

True story.

Crossposted from http://montuos.dreamwidth.org/936985.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

It's 74° and my crocus is blooming!

( Pics behind the lacy black curtain...Collapse )

Crossposted from http://montuos.dreamwidth.org/936902.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

Help our Viking longship, the Sae Hrafn (Sea Raven), get a new shelter for winter maintenance and repair! We are the Longship Company, Ltd., a non-profit all-volunteer educational organization dedicated to teaching and learning about the history, life, and culture of the Vikings. Our main activities center around authentic reconstructions of Viking era ships, including the 39’ (12m) Sae Hrafn, which spends the summer and fall in the waters of the lower Potomac River, about an hour south of Washington, D.C..

Crossposted from http://montuos.dreamwidth.org/936483.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

So excited! Just on 11 episodes already funded as I type this two days into the campaign; I can't wait to see how far it gets!

https://www.indiegogo.com/projects/con-man

Wray Nerely (Alan Tudyk-Me!) was a co-star on Spectrum, a sci-fi series which was canceled -Too Soon- yet became a cult classic. Wray’s good friend, Jack Moore (Nathan Fillion) starred in the series and has gone on to become a major movie star. While Jack enjoys the life of an A-lister, Wray tours the sci-fi circuit as a guest of conventions, comic book stores, and lots of pop culture events. The show will feature all the weird and crazy things that happen to Wray along the way to these events.

...So why are we here on Indiegogo and not debuting this on a more traditional network or outlet?

The convention world is unique and not easily understood from the outside. To tell this story right, you need to have first hand experience. Although, to tell this story for more than cable access production values you need a partner. In show business, a network/studio could add plenty to the business of Con Man, but at the expense of the show. Complications such as dictating what guests we may have, changing the tone of the show, going into production freezes, having a delayed release, or forcing the show to only be described by a tagline like “Extras meets Galaxy Quest,” ­ though we will admit that is sort of an on the nose description.

Crossposted from http://montuos.dreamwidth.org/936265.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.

It's not fancy, but it's food. This came out better than I thought it would.

( Quick-n-Dirty Fish ChowderCollapse )

Crossposted from http://montuos.dreamwidth.org/936076.html ; comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.