A t-shirt that has a real, big graphic equalizer on it: [link]

When we first heard about a T-shirt called the T-Equaliser we half expected to see a garment depicting a moody looking Edward Woodward (youngsters, get Googling). But no, the T-Equaliser gets its name from the fact it has a whacking great graphic equaliser across its chest.

But it's not some ironed-on picture of a classic LED equaliser (like the ones Capri drivers favoured back in the Harry Bigbutton 80s). No, this particular equaliser is of the electro luminescent variety, and it actually reacts to the music it 'hears'. How? Well a clever little mini battery pack is hidden in a pocket just inside the hem. This powers the gleaming LEDs on the equaliser. Clever, eh!

Rendering every other 'look at me' T-shirt utterly obsolete, the T-Equaliser is the ultimate in clubwear. Forget about sweary shock Ts and retro schlock Ts, this eye-catching shirt is guaranteed to mesmerise fellow clubbers and pubbers as it illuminates and moves in time to the music.

Made the cupcakes by hand, and didn't put Tia Maria in this time.

What's the salt in the recipe for? Does it have a chemical purpose, or is it for flavour? I never put it in, but haven't had complaints.

Hey, msbelle--what matches did you see? I've been trying my best to follow, but it's hard to sit down for those huge blocks of teevee.

Haas d. Ginepri
1st set of Davenport d. Schnyder
2nd and 3rd set of Roddick d. Becker

You've got three hours on me, Lee. I just left the house for the first time, to put in the laundry.

Not any more, I don't.

I'm pretty sure that was too long a nap.

Oh well.

Oh, I liked what I saw of Haas/Ginepri. I'm currently watching Nadal/Novak.

What's the salt in the recipe for? Does it have a chemical purpose, or is it for flavour? I never put it in, but haven't had complaints.

Supposed to be for flavor -- makes the sweet sweeter or something.

I am spoiled for that. HA!

I think Serena is on now, but I think I'll do more language study instead.

I think my cupcakes are flavour intense enough. Maybe next time I'll give it a shot. And do whipped cream frosting.

I hate being hours behind on the tennis. I can never decide if I should try and watch it all, or fast forward judiciously. "Luckily" the signal was degraded so I just had to jump ahead. Now I'm watching set five of Ginepri/Haas. I wish I had more time to watch tennis when it's not a slam.

Timelies all!

Went to the Ren Faire today. Good music, as always. Acres of cleavage/boobage. Far too many women wearing corsets/bodices in unflattering ways.(Usually involving pushing lots of flesh north so everything overflows or poor placement of the neckline of the blouse so a quadraboob effect occurs. Yes, I'm being catty. It happens.)

Interesting. The Progressive Baker says:

More than adding flavor, salt begins to affect your baked goods from the moment it's added to the dough.

Here are some things you should know about what salt does in your baked goods.

* Salt slows down all the chemical reactions that are happening in the dough, including calming fermentation activity to a steadier level.

* Salt also makes the dough a little stronger and tighter.

* Salt impacts the shelf life of baked goods, but its effects depend on weather conditions. Salt is hydroscopic, which means it absorbs water. Consequently, in humid climates, it will trap moisture from the air, making a crisp crust soggy, and therefore shortening shelf life. In dry climates, however, the salt helps hold water in the bread longer, inhibiting staling, and thus extending the bread's shelf life.

* Salt, of course, adds flavor to baked goods. It also potentiates the flavor of other ingredients, including butter and flour.