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Curio facts though these may be, it does make some interesting insights into the origins of IMDb on usenet.
It’s still a lot of semi-imaginary cash thrown at highway construction, which isn’t a good long term allocation for several reasons, but at least they tell us where it’s going with maps…
From the Delaware Recovery Site. There’s neither a scale nor any quanta, it’s made of shapes that distort the sizes, it has a dull gray background, the labels are unexplained and uncomfortably juxtaposed, and it sure takes a lot of space to say absolutely nothing here… Edward Tufte is probably having a conniption. This kind of graphical blather is no way to further government transparency and demonstrates plain incompetence on the part of the PR department.
I also highly recommend seeing the movie Der Untergang, from which the video is taken.
Skoda continues to make trolleys, in addition to DC’s new streetcars. Perhaps Fenty could get a few vintage 9TRs for a trial line in Anacostia. They’re low cost, durable, and disposable. There’s no way this can go wrong; if they get anyone to ride them, they’ll be a smashing success.
Adjika is a traditional Georgian sauce made out of peppers and fresh herbs, like most sauces. But, unlike most spices, this sauce is amazingly delicious, mixing just about every taste (mostly dill) into a dense sauce that can be jarred and kept for long times. It really is meant to be made in the summer, before the beautiful mountain passes of Khvetsuri are covered with their first frost, or something poetic like that. Essentially, like canning, it is meant to get you through the winter with some semblance fresh flavor. But in modern DC, winter isn’t so crushing, but I would like to not have to buy so many fresh greens in the winter, for cost as well as localist reasons.
Don’t see the celery and think this is some pablum. The punch packed is straight to the mouth. It’s definitely as hot as a vindaloo and as robust as a goulash. But it also has some delicate, herby flavors that makes it a lot like pesto. Indeed, it is great on pasta and mixed in with vegetables in a stir fry. I have already tried both. Plus, since it is so potent, you really don’t need to use much at all to really kick a simple meal into something fierce. Since I did not use tomatoes, the texture is very rough, which makes it good with a little oil. It does, however, look sort of funny.
Now, the recipe calls for a few things that I did not add that cost $7 per ounce, because I felt that if I screwed this up it would be a very pricy mistake. Luckily it came out well, and I hope to share it with a lot of people.
