Apple Tablet is Born!

New apple tablet was announced 14 minutes ago. The gadget world has been waiting for this for at least 6 years. In that time, several tablet type computers have been released by various companies and all have failed except for their laptop functionality. None have really started a new category of "tablet" as distinct from a laptop.

Will apples device live up to the hype? The next few years will tell.

State of Home Theater 3D - End of 2009

Sooo, apparently 3D could be here quicker than I thought, though I'm still guessing it'll be more of a trickle at first, not exactly the tidal wave that Best Buy would have you believe is ready to break the dam. Even Sony, who's planning to lead the way by releasing a software update allowing existing 2D games people have already purchased to be played in 3D if you buy a display that is 3D enabled, isn't planning to get this out until a vague "sometime in 2010".

http://www.hd-report.com/2009/12/18/3d-specs-finalized-for-blu-ray-to-hit-market-next-year/

http://www.engadget.com/2009/12/17/blu-ray-3d-specifications-finalized-your-ps3-is-ready/

http://www.engadget.com/2009/09/05/sony-hedges-on-plans-for-ps3-update-to-enable-3d-gaming-on-old-t/

At a Glance

• Firstly, the 3D specifications for Bluray were just ratified yesterday, December 17th.
• Secondly, the specifications for Bluray 3D involve using a version of the H.264 codec already supported by Bluray (Multiview Video Coded-MVC), and supports (all?) existing 3D display technologies.
• Thirdly, the newly agreed upon specification is backwards compatible with the 2D version of the codec, allowing 2D movies to still be played on newer equipment designed for 3D "of course only in 2D" as well as allowing 3D discs to still be seen in 2D on older 2D compatible equipment.
• Fourthly, the Playstation 3 seems to be your best bet for a player that is available TODAY that already supports all the standards required for 3D (when paired with a 3D technology display).

SO! If you want 2D content in 2010 (come on, 2009 is pretty much over), make sure your display is capable of supporting one of the various 3D schemes (which I believe would include 120Hz display WITH glasses) and get a Playstation 3...or wait awhile and see which display technology becomes more mainstream and then just buy a new Bluray player or new video card whenever you decide to take the plunge and buy the new display.

Even when it’s bad, it’s good

Sunday Night Dinner Menu:

• Spring Mix salad topped with crushed walnuts and dried cranberries tossed with oil, apple cider vinegar, and salt and pepper.
• Coconut Risotto with sautéed onion
• Braised Beef Roast served with sweet potatoes and carrots
• Pillsbury Grands! Biscuits
• Torta al Vino made with red wine and blueberries (based on Lidia Bastianich’s recipe from Lidia’s Italy)

Translation:

• Salad with stuff in it
• Fancy Rice
• Pot Roast
• Pillsbury Grands! Biscuits
• Blueberry Cake

We had a very nice dinner Sunday and we had Malcolm and Mary over; it was really nice to get to catch up with them. Life gets busy and it is entirely too easy to let things slip until you are counting the number of times you see your friends in a per year manner instead of a per month manner. We’re drifting that way, and we’re trying to remedy that.

I got a dutch oven for my birthday present this year, and hadn’t gotten around to using it yet. So this weekend I cooked a roast. We were still getting ready when Malcolm and Mary showed up. They were nice enough to pitch in so Mary helped Amon with the cake and Malcolm offered a hand putting the risotto together. He did a great job and the flavor and texture were great. You could notice the individual grains of the risotto, but it definitely had a creamy texture. We used coconut milk as the liquid, which is a bit of a guilty pleasure, and then the sautéed onions, garlic, salt and pepper finished the flavors.

I made a bid to time the ingredients as they went into the dutch oven to make sure they didn't get too mushy. The roast started off in the dutch oven by itself with the vegetables added in the end. I had shocked the carrots to make sure they stayed nice and bright orange.

Unfortunately, the potatoes weren't done at the same time as the roast and carrots. I had timed the carrots right, but should have put the potatoes in earlier. My fault.

I took the carrots out and let the roast rest while the potatoes finished up in the oven. Things could have been salvaged if I had served everything here. My final mistake was when I put the roast and carrots back in with the potatoes to make sure everything was good and warm, and left them in while we ate the salad.

I had taken the roast out initially when it reached 160 degrees internal temperature. After resting, my roast had this beautiful light red center surrounded by a blush/pink fading to a wonderfully caramelized exterior. After going back in the oven to warm up, it had turned into a dull medium well with a uniform brown all the way through. Worst of all, the potatoes were now soft. It was very frustrating. The only thing that ended up just as I wanted them to were the carrots.

This was just one more in a long string of lessons about the importance of not only Mise en Place, but timing your cooking to make sure the right ingredients are added at the right time. Good food tastes delicious, great food has good taste, appearance, and texture. On a scale of 1-10, I’d give last nights dinner a 9 for taste, an 8 for appearance, and a 7 for texture. It’s a work in progress.

It is equally true that we are our own harshest critics in cooking as in other aspects of life. We know what we were going for, even when other's don't. Also, unless you're a professional chef it's likely that the people you are cooking for are more concerned with spending time with you than eating a perfect meal. Even when I felt that the dinner could have been better, it was delicious food and more importantly it was good time spent catching up with great friends.

I mean, how bad can pot roast with roasted vegetables and biscuits be?

Mise en Place

I continue to frustrate myself with my impatience in the kitchen. It’s so hard to force myself to get all my prep work done before I start cooking even when I know that everything is going to turn out better if I do.

Yesterday I made grilled cheese, tomato soup, for Amon and chicken salad for me with a tossed salad for us to share and I did a decent job with the prep work. The true test is going to be this weekend’s semi-annual brunch party. I have no doubt that things are going to get hectic Thursday, Friday, and Saturday morning.. I’m going to be helping Amon out in the kitchen quite a bit as we throw together the different recipes leading up to brunch kick-off.

The recipes we have on tap so far include:

-Onion and cheese quiche, one of Amon’s new favorites. This recipe calls for three very, very, slowly caramelized onions mixed with cream and eggs and a handful of your favorite cheese. The recipe calls for Gruyere, which I think we’ll stick with this year.

-Sausage Pie, Mike’s new favorite. I promise myself I will limit this dish to being served/eaten only on holidays, so far I’ve succeeded. The recipe calls for a pastry crust on bottom with a layer of browned sausage, apples cooked down with brown sugar, cinnamon, nutmeg, and a splash of apple cider, a layer of cheddar cheese, and then a topping of crumbled pastry crust mashed together with brown sugar. It is the most wonderful combination of savory and sweet that I’ve ever had the pleasure to try. Major thanks to the Krist family for allowing us to use this recipe.

-Banana bread, one of Amon’s recipes. I’m not really sure what all she puts in this one, but I have yet to try a banana bread I didn’t like.

-Cinnamon Scones, Amon’s been waiting to make this one correctly for several brunches but couldn’t find cinnamon chips she thought would work. This year we got them, so it’s back on the list.

-Breads and Spreads, the low maintenance brunch food. We’ll be picking up several freshly baked baguettes from Whole Foods and cutting them, thinly and on the bias, to be served with a variety of spreads including lemon curd, Nutella, and various jams.

-Drinks will include coffee off course, as well as apple cider, orange juice, milk, and mimosas. Delicious, delicious, Mimosas.

Espresso

The Espresso Book Machine promises to allow anyone to print a 300 page, library quality paperback book in varying sizes in less than four minutes for a consumer price of less than $10.00. This overcomes the quality, quantity, and price barriers that have stood in the way of small count printing since the first book was hand written. Combined with digitization and availability of the raw information, the benefits of this on-demand model include unprecedented access to material and decentralization of printing.

Setting aside the digital revolution for a minute, a new distribution model for books is being put forward in a more convincing way than ever before. Home printers have existed for about 30 years, but printing a library’s worth of books has been the domain of publishing houses for centuries, ever since Johannes Gutenberg first threatened the jobs of all those monks in the 1400s. Due to cost, printing books was risky and making money was only possible by selling many copies. The resulting model focused on selling large quantities of a few books. On-demand publishing however brings the ability to publish small quantities of many books, popular or niche. On-demand publishing addresses the business models from other markets influenced by the internet as described by Chris Anderson in the Long Tail.

Until on-demand publishing became feasible, local stores were unable to compete with mail order giants like Amazon due to the amount of warehouse space required to stock the many possible books needed to serve niche markets. On-demand publishing reduces the amount of storage space required which could prove to be a major advantage for brick-and-mortar book stores who can now serve niche markets by selling a few copies of many different books.

Whether checking a book out from the library or purchasing, one problem has always been simply locating the book. If your bookstore or local library didn’t have the book, they had to find someone who did. The internet makes this easier in many cases, but it still depends on there being someone willing to send you the book. If a book is out of print this becomes much harder and if a book is rare it may be simply impossible. On -demand publishing combined with digitization means that a physical copy of a centuries old manuscript or first edition of a favorite book could now be available anywhere in the world.

Self publishing in the centralized publishing model involved either steep prices for books, making it less likely for the book to sell, or large printing numbers that may prove difficult for a first time author to sell. With such a low publishing cost and no minimum printing numbers, the barrier to self publishing are effectively gone. With the addition of digitization, to the equation, the self published book can reach audiences around the world. The only limit to the success of the book is now the interest or usefulness of the writing and the ability to market the book.

An additional advantage to local stores as well as to the environment is the reduction in shipping costs. Instead of shipping paper and materials to the printers, then crates full of books to retailers, then shipping the unsold books to outlet stores, and finally shipping unsold books back to printers to be recycled, with on-demand publishing a single shipment of paper and materials goes to the book store, and the new owner walks the book out of the store in their hands. The book didn’t have to be shipped from a printer to anyone. This model cuts out several middle-men that each require resources for shipping.

On the verge of the book’s digital transformation a new distribution model looks to extend the life of the printed book. With numerous iterations of the eBook reader waiting to be declared the next book killer, can an on-demand book printing model reserve a place for the printed book? Will this new generation of readers remain dedicated to printed books for traits like durability and being non-powered, or will the instant access to any printed book at a moments notice erode the feeling of nostalgia previous generations have felt for their first edition leather bound books, for their hardbacks and collector’s editions?

Fall Origins

Today was fall. It doesn’t start until September 22nd at 5:18 PM EST according to the astronomers and those responsible for all the various standards around the world. But today was fall.

It had felt quite autumnal several days this week, but this was the first day of fall. When I went outside it was distinctly cool. It had been cool several days this week. On my way to work, the sky was gray. It had been gray several days this week. I could tell it was now fall because when I got to work, all I wanted to do was go home, lay on the couch drinking hot tea and watching depressing movies. Instead, I listened to depressing music while I drank tea and drafted. It wasn’t ideal, but then it wasn’t my idea to have fall start two weeks early. I wasn’t prepared.

If I had stayed home and watched movies, the movies I would have watched in no particular order would have been:
-High Fidelity
-Royal Tenenbaums
-Amilie
-The Princess Bride
-Eternal Sunshine of the Spotless Mind

Each of these movies is on the list for their own reason. Most are on the list because they have good music, are familiar enough that if you dooze off you don’t have to worry about waking up and not knowing where you are, and they fit the fall mood fall. The Princess Bride is on there to keep me from actually getting depressed. It’s good to laugh and remember that Fall’s only one of the four seasons.

So, that’s an update on what I didn’t do today. So go drink some tea, coffee, hot chocolate, or spiced cider, make sure your sweaters are ready, and have a Happy Fall!

Home Improvement

We’ve had lots to do in our new house, but most of it has involved the actual move-in, deciding where to stage boxes, placing furniture, unpacking, etc. We’re still a number of weeks, possibly months, from truly being un-packed. For that matter we still have to get rid of a large dresser that is sitting in our living room. It’s very nice looking actually, but is more classic/antique than most of our furniture. So for now it is sitting in our living/dining room, preventing us from really setting up or dining table.

It’s going to be a great roadblock conquered when we get rid of that thing. We could just have Large-Trash-Pickup from Montgomery county haul it off, but we’d rather it go to someone who needs it than sending it to a land-fill. The problem is, we don’t have any way to get it anywhere. We’re looking into American Veterans or Goodwill pickup services.

In the meantime I’ve done my first “home improvement” projects. One turned out great, and the other, well, I’m waiting to see. Most exciting is that we now have the over stove microwave mounted in our kitchen and working. It’s wonderful because it isn’t sitting somewhere else taking up space, there isn’t a big hole in our kitchen cabinetry, and mostly, because we have a working microwave in the kitchen now. Hooray.

Equally useful, I hooked the water up to the refrigerator myself. To do this, I had to get a water supply line kit at the store, drill a hole in the kitchen floor, find the hole I’d just drilled in the basement, run the copper supply line, and connect it to the refrigerator and tape into an existing cold water supply. The “tapping in” part consisted of assembling and installing a “self-piercing” or “self-tapping” saddle type valve. Basically it’s a fitting that gets screwed onto the existing pipe, and then when you turn the valve all the way, a pin pierces the copper pipe, allowing the water to flow through the valve and into your new supply line.

New House

Seems like buying your first home is a big enough activity to warrant a blog posting. It’s been forever since I posted, but things have been quite busy, and the culmination of that busy-ness is that we are now in our new house. At least, we are in the house physically, if not fully in. I remember how long it takes to get everything unpacked, but when you are counting on having access to every square foot of the house to make it usable, then every un-packed box, and every Thing that is out of place, becomes a road block to really being able to live in the house.

Last week was huge for us. We closed and changed the locks on Monday, the portable storage units were delivered on Tuesday, movers were there on Wednesday to help Amon get everything into the house (two hours and they were done!), Thursday we moved things around and Amon continued cleaning. I took off work on Friday to get some substantial work done before Amon had to go back to being a teacher today.

So after close to a week of moving, where do we stand? The kitchen is probably 90% set up. We really just need to install the over-the-stove microwave and do some final cleaning. The living room still has quite a few boxes as we are waiting to purchase some new shelving. The master bedroom is about 90% done, with our new bed put together, the closets almost done, and the big furniture in place. The second bedroom is being used for storage right now and looks the part. The upstairs bathroom is in need of some tile work before we use the shower, so until then we’re showering in the second bathroom located in the basement.

So that’s a brief update. The important rooms, kitchen, bedroom, and living room, are serviceable so we are able to live day to day, but the sheer amount of boxes and little projects are enough to keep us a bit on edge.

I cooked dinner for the first time in the new kitchen last night and it was mostly a positive experience. The obvious lack of kitchen space made things a bit challenging, but the new fridge, gas stove/oven, and Amon’s peg boards all worked beautifully. So far I’m loving cooking with gas and I’m looking forward to doing something a bit more exciting than spaghetti. In the meantime though, the simplest things are nice to have around.

I cooked whole wheat spaghetti, made some cheesy garlic bread, and a very simple salad. The water boiled fast, too fast really, so I had to add a bit more water, lower the heat and went ahead and seasoned the water, and put a lid on it while I worked on some of the other items. I sautéed garlic to put on the bread loaf we picked up at Trader Joe’s. I cut the bread length-wise, put the sautéed garlic, some butter, and shredded mozzarella in the middle, wrapped it all in foil and threw it in the preheated oven. By this time the water was back to a boil so I added the pasta.

While the pasta cooked and the bread got crispy, I cut up one of the peppers Amon had brought back from when she went to stay with Becky, sautéed that in the pan I’d cooked the garlic in and set it aside. The pasta was done so I strained it, added the sauce, tossed it and plated it, adding the peppers only to mine. The last bit was throwing together a salad made from romaine, a drizzle of olive oil, some apple vinegar we picked up from Zingermans, pine nuts, dried cranberries, salt, and pepper.

There was a bit of a learning curve as I had to figure out how hot to set the dials to get the pan at the right temperature (the garlic was dangerously close to being too dark and bitter, but the peppers were beautiful), and I had to micro-manage the amount of space I used for everything. I think the biggest take away was that my mise en place, prep work, is going to be very critical in the new kitchen as there isn’t really room to have many things happening at once. I think that if I prep everything ahead of time, so that I don’t need to have cutting boards out at the same time as strainers, at the same time as mixing bowls, etc. then I should be able to make this work. The focus of this blog may shift from living in the city to, “Big Idea - Little Space”. We’ll see how things go.

Amon & Mike at Coliseum

Amon & Mike at Coliseum
Originally uploaded by mikeygibran

We're back from Rome!!!

Happy and Sad. Check out the photos on my Flickr account. I'll update once we have a chance to pick our favorites and get the final photos up. Until then, feel free to click over and see what we have posted so far. (As of the day this was posted we had days 0-3 posted).

We Are One - Obama Inauguration Concert

We Are One - Obama Inauguration Concert
Originally uploaded by mikeygibran

Mike & Amon at Obama Inaugural Concert

Mike & Amon at Obama Inaugural Concert
Originally uploaded by mikeygibran

Amon and Me at the opening ceremony / Inaugural Concert Sunday. We head to the Inauguration on Tuesday. Sure, the high taxes and expensive rent are annoying, but it's moments like these when we remember why it's great to live in DC.

The people, places, and activities we get to share in are unreal and we are absolutely grateful. If you're not in the district you can still share in it along with us by checking out my Flickr account. I'm posting photos from this week both live and after I get home to comb through the hundreds of photos for the 20 or 30 best shots.

I put a few up on my blog as a teaser, but the best stuff is over here!

Cheers and God Bless!
Mike

Hummer on the Move

Hummer on the Move
Originally uploaded by mikeygibran

I stopped on the way home today to take some photos on Connecticut Ave NW near work. It's always fun to experiment and tonight one of the things I played around with was motion blur/tracking. I got this photo here that I was pretty happy with. I put up 3 others on Flickr. I took almost 80 photos, but whittled it down to my favorite 4 for you to see.

I hope you enjoy.

What is Good for Ya?

To all you Joe Six-Packs out there who are tired of people tellin' ya what ya OUGHT to do and what ya SHOULD do, I've found your spokesman…Frank Sodolak.

It's time to eschew, er ignore, those people who tell us that craving something isn't enough justification to do it. I mean, as Frank likes to say: “You know? What is good for ya? It's your own body can tell what's good for ya.” Apparently Frank’s customers agree on one thing - battering bacon strips then deep frying them and serving with gravy is good for your body. Your poor…Poor body.

Supporting Frank is supporting all those good ol boys who say, “Hey, eating this, or drinking that may not be good for me but, maybe it IS good for me and all you nay-sayers out there are simply trying to take away my choices.”

I agree with Ol Frank’s assertion that no one should be able to keep him from serving up multiple rounds of deep-fried, battered, bacon and a side of gravy “sauce”. However, it’s his instance that “your own body can tell what’s good for [you]” that I find the most refreshing. Frank, I think most of America’s bodies, mine included, are telling us that our modern food and exercise habits are not “good for ya”.

Still, we have to defend the rights of Americans to royally screw our bodies over. It may be ugly, and it may be frightening, but it goes along with the territory. Call it natural selection, call it gluttony, or simply call it "Loving Freedom". We have to embrace our freedom to choose with all the best intentions and all the worst results. Either way, here’s to you Frank Sodolak, a scary, true, American.

CVC "Virtual Tour"...first steps

It’s been awhile since I’d updated my Flickr but hopefully you’ll agree it was worth the wait. I finally got around to rough processing some of the photos I’ve taken around the CVC lately and I picked a few of my favorites to post. Once the CVC opens (allegedly this December to visitors) it’s certainly going to be the buzz around town. The sheer volume of the space is almost without precedent on the Hill, which is certainly a meaningful statement given the nature of monumental architecture.

One of the most impressive spaces is the newly dubbed “Emancipation Hall”, previously the “Great Hall”. They have started moving statues in and included in the list of sculpture and statuary is the original model for the “Freedom Statue” as sculpted by Thomas Crawford himself. This is the plaster model that was transported to the US on a leaky ship and used for casting the actual bronze statue atop the US Capitol Dome. Even given the massive size of the statue, when trying to view it from ground level the detail is hard to make out at the top of the dome. About all you can gather is that it appears to be some kind of Indian. Well it isn’t. You can get a much closer look at all the detail by checking out the statue from right at it’s feet in Emancipation Hall.

If you can’t wait until December though, go check out my Flickr site for a few shots of the “Freedom Statue” being reassembled in Emancipation Hall. You’ll also see some of the other statues they’ve already brought in, catch a glimpse of the visitor’s auditorium, and if you’re still not impressed, check out the whole CVC set including some of my past CVC shots.

Hopefully I’ll be adding more CVC photos as I have the chance. Lastly, I took some fun pictures at the Sackler and the Freer Smithsonian museums this weekend that I hope to be editing and posting soon. If you're going to be in the area soon I recommend seeing the "Seascapes" exhibit by Tryon and Sugimoto on display until January 25, 2009. Very calming and maybe slightly inspiring. Worthy of contemplation.

I Love DC!

Stay Tuned!!!

Mike

Just to Say Hi

I was checking the pages on my bookmarks tab when I realized it had been almost a month since I posted an updated. In an effort to not offend the sea of readers hitting my page every day desperately or hopefully awaiting the next bit of news, I’ll offer the following minutiae. It’s good to go back to the blog’s roots sometimes, otherwise I’d be forced to change that banner catch-line.

Though it’s 3 days early, I’m welcoming emissaries and ambassadors autumn’s already sent our way. Yes, in a few weeks I’m sure you’ll get yet another post about what I love about Fall, until then simply content yourselves with knowing that this year we tried to embrace summer as best we could. No sense in regretting the present season for loyalty to an absent fall.

Things are good at the Colburn house and this summer saw quite a bit of activity. Amon got some serious progress made on her scrap books, which you probably got a chance to see in draft form if you were one of the folks who lived along the route of our summer odyssey. I got new software for our Mac that makes processing/editing photos easier; many thanks to our friend Tom with the hook up at Adobe. We had friends over for meals, got to be guests at friends tables, read some good books, and in general got a lot done. Of course there’s never enough time and Amon continues to have so many ideas of fun and productive things to do, that we should never have an excuse to be bored.

I attended back to school night with Amon yesterday, and once again was confronted with how unfair it is for teachers to get to work by 6:30am, work all day have an hour break, and have to be back at school to start another “day” of open-house-classes at 7:30pm. But they do it, and a few parents come to meet their child’s teacher, see the amazing class room they’ve set up and appreciate things in general. A few more parents come, show up late for the period, skip out early, and in general feel that they don’t have the time to be bothered listening to the teacher’s talk about what their child is going to learn in the class; they need to see all the teachers before the first period is over so they can leave early. I wonder where their kids learn their bad habits. Must be TV.

Well, I’ll leave my ranting to the professionals as there will be enough negativity on the TV, radio, and printed page between now and November to world of blogs into the ground.

I’ll leave you with this thought…pick the more challenging of the two:
“If instead of a gem, or even a flower, we should cast the gift of a loving thought into the heart of a friend, that would be giving as the angels give.” - George MacDonald
“I do not think that the road to contentment lies in despising what we have not got. Let us acknowledge all good, all delight that the world holds, and be content without it.” - George MacDonald

Oatmeal with Caramelized Sugar

This is a recipe I made up one morning when I wanted to have a nice breakfast but didn’t have a lot around the kitchen. Everything in this recipe can sit on a shelf for months without going bad, which greatly enhances your chances of having the ingredients when you need them. The sugar discs add crunch to the smooth texture of the oatmeal, and as they slowly dissolve will provide pockets of extra flavor.

Ingredients:
Oats – 1 cup per serving
Salt – ¼ tsp for every cup of oats
Sugar – 2 tsp per cup of oats
Cinnamon – ½ tsp per cup of oats
Raisins – ¼ cup raisins, more to taste
Water – portioned per the directions on the oats

Directions:
-Dissolve salt into water and set on high heat.
-Cover an aluminum or steel baking sheet with a layer of heavy duty aluminum foil. Spoon out sugar into a desired shape (circular, strips, etc), 1 tsp. per cup of oats. Using food torch, caramelize the sugar into discs being careful not to burn the sugar. Let cool. After the sugar has cooled, carefully peel away from the aluminum foil. Carefully set aside.
-Once water boils, remove from heat. Combine the oats, remaining tsp of sugar and raisins, mixing thoroughly. Slowly add the hot water to the oat mixture gently stirring until all water is absorbed.
-To serve, portion the oatmeal into bowls and arrange the sugar discs around the oatmeal.

Alternatives:
-For some variety, try using brown sugar instead of white, and experiment with other fruits.
-Dried fruits, such as raisins and dried cranberries work well as they absorb some of the water and thus flavor as the hot water is mixed in.
-The sugar discs add crunch to the smooth texture of the oatmeal, and as they slowly dissolve will provide pockets of extra flavor.
-The salt helps add savory-ness to the dish, but can be lowered or left out if watching sodium intake.

Books Now!

Books, books, books, books. One big advantage to commuting to work via train is a guaranteed time each day that you are going to be able to read, assuming you bring a book. One disadvantage to commuting to work via train is getting 20 to 30 minutes into a good book and having to stop, assuming you bring a book with you. However painful it may be to tear yourself out of the book at the proper stop, it all hinges on having the right book with you. I’ve made it through quite a few books that I read primarily in my commute time.

When I first moved to DC I was living in La Plata Maryland with the Milster’s and had about 45 minutes (1hour plus on bad days) of train ride both ways every day. During that time I read all three of the Lord of the Rings books. My commute is shorter now, but I’ve read books from Agatha Christie (Then There Was One), to C.S. Lewis, to Heat (a cooking book about Mario Batali, sort of), to my most recently finished book Every Earthly Blessing. Reading all these books happens naturally when you have the time set aside each day; the hard part is building up a good reserve of books to choose from.

Choosing books is much easier when you have a running list you can refer to. That’s probably my favorite thing about Goodreads.com. By having my “to read” list online I can access it from anywhere I have internet connectivity. Also, by using Goodreads, I’m able to pilfer ideas from others people whether like minded or more diverse.

I just used Goodreads to put together a book order, together with Amon, from Amazon using a gift certificate we got by sorting all of our spare change from last year. I’m pretty excited about the incoming new books, it feels like a slightly self-indulgent Christmas in August.

In the meantime I’m re-reading some parts of the Old Testament (any favorite sections I should check out?) and considering reading Pride and Prejudice. Amon’s got the Jane Austen Book Club thing going on, and it’s a good “excuse” to read some books I might get thrown out of the Guy’s Club for reading.

So now I’m waiting for Amazon and the US Postal Service to get my new books to me so I can ensure that daily hour of commute gets put to good use. You hear me Amazon? I’m talking to you!

Attention Span

0018431-R1-051-24
Originally uploaded by mikeygibran

Interesting commentary on male attention spans? I sort of feel bad for the two blondes decked out in their skimpy bikinis, relegated to the boat's stern and obviously very bored while the guys are all in the front of the boat so engrossed in the airshow they seem to have forgotten the other two members of their party. I'm sure that once the last contrail had dissipated the proper center of attention was restored.

Back in the States

So long out of the States, but we crossed back into Michigan on the 12th. Pictures will be posted once we get home but Tobermory was beautiful.

We've been staying with friends for the last few days and will head to Amon's Mom's tomorrow. I've heard good things about the parks in Ft. Wayne.

Hope everyone is doing well.

Mike

4th and 5th of July

We made it safely to Omena yesterday in thyme for a great dinner and to check into the Garden Room at A Place in Thyme, Amon's aunt and uncle's B-and-B.

After dinner we headed over to see fireworks. I got some pictures I was happy with that will be posted to Flickr as soon as I have computer access.

Right now I'm in a boat on Lake Michigan, Grand Traverse Bay, heading from Omena to Traverse City to watch the Blue Angels air show. Attached is a picture taken with my work phone. Sorry for the quality.

Will update again soon.

Mike and Amon