Jon and FAQ Wife have killed me with schmoop.
That was an utterly beautiful piece of schmoop, Jon.
Many, many happy returns of the perfect day for you and FAQ G/W...
Pass me a tissue, over there.
Sounds very sweet, Jon. Thank God you made that pun about the token to her!
That was the best FAQ ever! WTG, Jon.
Thank God you made that pun about the token to her!
I know! Although she told me a couple of days ago that she only said that in an effort to dissuade me from getting her
any
sort of a gift. In that respect, she failed miserably. Ha!
Huh, so Macs are going to switch to Intel processors.
[link]
That should take care of the performance gap. I wonder how long it will take for someone to figure out how to run OS X on non-Apple computers once the x86 compatible version is available.
Dishwasher Salmon with a Piquant Dill Sauce:
Place fish packets on the top rack.
Add dirty dishes and lemon-scented soap. This optional step is not recommended for novices. However, as long as the salmon is tightly sealed in the aluminum foil, it will not absorb any soapy taste or smell.
Set the dishwasher to the "normal" cycle. Modern dishwashers have "economy" and "cool dry" settings, which are undesirable because they conserve heat. However, on the other end of the spectrum, the "pots and pans" setting tends to overcook the fish.
Run salmon through the entire wash-and-dry cycle—approximately 50 minutes for most models. I have poached salmon in almost every make and model, and although the temperatures and duration of the cycles vary with each machine, a little more or less "washing" will not affect it greatly because salmon is extremely forgiving.
I tried doing that a couple times.
The first time, I didn't use heavy duty aluminum foil, and it took a long time for the smell to go away in my dishwasher.
The second time it worked, and it was good.
salmon is extremely forgiving.
Man, if I hadn't just changed my tag...
Great. I'm having exhaustion-related feelings of desperation. How I love those when I still have more work to get through.
