An anthology of horror short stories I scanned and coverted to an eBook.
Link to download "It Came From Raspeburg" ebook
Showing posts with label Misc.. Show all posts
Showing posts with label Misc.. Show all posts
Wednesday, October 29, 2014
Friday, April 13, 2012
Monday, January 11, 2010
YouTube Downloader
I'm going to try this freeware out. It seems pretty straight forward. I used KeepVid a couple of times but it didn't work last time I tried it.
Downloaded and installed YouTube Downloader and it works as advertised. I used it to download videos and convert them for an ipod. There's an option for setting the quality used for the conversion. I used "Optimal" for my stuff. Below is a table listing the settings with the resulting file size.
- Original - 18 Meg
- High - 29 Meg
- Optimal - 11 Meg
- Medium - 6 Meg
Tuesday, August 25, 2009
2008 Photos Now Online
I've put my photos from 2008 online at Picasa Web Albums.
Here's the links:
2008 Photos Pt.1
2008 Photos Pt.2
2008 Photos Pt.3
Here's the links:
2008 Photos Pt.1
2008 Photos Pt.2
2008 Photos Pt.3
Wednesday, January 28, 2009
Monday, October 20, 2008
Streetcar Museum and Chelsea's 1st Birthday
Busy weekend...
Saturday, Natalie and I drove up to Taneytown with Leslie and Carol for Chelsea's 1st birthday 
party. Chelsea is Natalie's grandniece, Melissa's daughter. The party was at Pam's house. It was fun, we had a good time. On the way back we stopped at Baugher's Restaurant to get some local apples. First we stopped at Baugher's Orchard but the place was packed. I think they were having a chili cook-off. There was a live band and all kinds of stuff going on but we couldn't find a place to park, so we left and stopped at the restaurant closer to Baltimore. It's a combination restaurant/produce stand. We bought a big pumpkin and a bunch of different kinds of apples - Red & Golden Delicious, Staymans, Empire, Jonagold, Liberty, Ida Red, Mutsu, an old-style kind of Golden Delicious and others. We got 10 pounds all together and they won't last a week. They were great.
party. Chelsea is Natalie's grandniece, Melissa's daughter. The party was at Pam's house. It was fun, we had a good time. On the way back we stopped at Baugher's Restaurant to get some local apples. First we stopped at Baugher's Orchard but the place was packed. I think they were having a chili cook-off. There was a live band and all kinds of stuff going on but we couldn't find a place to park, so we left and stopped at the restaurant closer to Baltimore. It's a combination restaurant/produce stand. We bought a big pumpkin and a bunch of different kinds of apples - Red & Golden Delicious, Staymans, Empire, Jonagold, Liberty, Ida Red, Mutsu, an old-style kind of Golden Delicious and others. We got 10 pounds all together and they won't last a week. They were great.
Sunday there was free admission to the Baltimore Streetcar Museum, part of Free Fall Baltimore. I went by myself, Natalie wasn't interested and Tommy and Matthew are too cool for everything. I really liked it. I rode on two streetcars but missed riding the open car which looked really cool. Oddly enough, a lot of the them had destination signs that said Overlea and Gardenville. They must have known I was coming. The museum is on Falls Road, between Pennsylvania Station and Hampden and is right across the street from the Jones Falls. After I checked out the main museum building and rode the streetcars, I walked north
on Falls Road to one of the museums workshops, past a huge cable car pulley. Baltimore once had cable cars, so did a lot of cities, but only one city still has them - San Francisco. By the side of the workshop was a burned-out railroad car. I crossed the street and walked back to the museum on the Jones Falls Bike path. It was nice until I hit a stretch of water with a heavy smell of raw sewage. Ah, that's the Baltimore I know.
Photos from the Baltimore Streetcar Museum Website and the Web.
on Falls Road to one of the museums workshops, past a huge cable car pulley. Baltimore once had cable cars, so did a lot of cities, but only one city still has them - San Francisco. By the side of the workshop was a burned-out railroad car. I crossed the street and walked back to the museum on the Jones Falls Bike path. It was nice until I hit a stretch of water with a heavy smell of raw sewage. Ah, that's the Baltimore I know.Photos from the Baltimore Streetcar Museum Website and the Web.
Monday, October 06, 2008
Yard Sale A Go-Go '08
We've been hitting yard sales over the last few Saturdays. If I still had a digital camera, I would have taken pictures of all the crap - I mean good stuff, we got. Last Saturday ,Natalie, Matthew and I hit a few in the immediate neighborhood. We also went to a flea market at Bel-Garden BiRite. I bought:
- A Sony Boom Box - $1.00 ( A little dual cassette in very good condition. Sound is just OK but it's alright as a replacement for the one we had in the bedroom that broke).
- 2-Quart Rival Crockpot, new in box, never used - $3.00
- A carafe that matches the one we have (Made In West Germany) - $1.00
- Package of Card Stock - $4.00
- Ice Cream Scoop - Free
- DVDs American Psycho and Independence Day - $3.00
- VHS tapes - Species 1 & 2, Lord of Illusion - .50 each
- CDs - Oasis "What's The Story Morning Glory" and Butthole Surfers "Electric Larryland" - $1.00 each
- Scrapbooking book and 1/2 dozen Scrapbooking Magazines - .50
- Package of 8x8 Scrapbooking paper with 350 punch outs - $3.00
- Box of watercolor paint
- Green Orioles Hat
- A brand new Epson Scanner, unopened, for $2.00
- An old style Mr.Coffee that was obviously hardly used, for .50 (1/2 price off it's $1 sticker)
- A computer tool kit that was missing a part that I already had - $1.00
- A whole brown paper bag of stuff at a church flea market - $1.00
- An adjustable arm lamp with a magnifying lens - $1.00
- Lots of other stuff that I can't remember offhand (And that's not counting what Natalie and Matthew bought).
Saturday, May 03, 2008
It's Bob's 50th Birthday And I Feel Fine
Just got back from Racer's Pub in Parkville. We went there to celebrate Bob Huber's 50th birthday. Bob, Bunny, Steve, Robbie, Crystal, Dave, Ken Qualiano, Mike, Natalie, and I were there . Ken had also just turned 50. A good time was had by all. I was drinking Hopacolypse from local brewer Clay Pipe - quite tasty. Natalie was drinking Resurrection Ale from Brewer's Art, another local brewer. She overdid it a little bit and wanted to leave before I did, which was very unusual. Robbie and Crystal used to live right down the street from Racer's on Clearview Avenue and she worked there for a couple of weeks. They are getting married on November 1st of this year.
Village of the Damned - Red Eye Correction at it's worst.
Yard Sale Finds
What 20 Bucks BuysMet Mark Redfield at the last place we stopped today, the "Atomic" yard sale on Walther Boulevard. We seem to go there every year. I read about him in Fangoria and one of the local neighborhood papers. His film production company used to be in White Marsh but they're moving to the west side, Arbutus I think, where they are going to make some Westerns.
Friday, April 25, 2008
Shuffle Playlist On iPods
Make sure the iPod is set to shuffle. Navigate to your playlist but DO NOT go into the playlist on the iPod, just highlight the name. Then hit play. This will shuffle the playlist. Same thing applies to artists, albums, etc.
A little reminder to myself. I'm old, I'm confused!
Tuesday, April 22, 2008
Gorezone's Video Watch Dog
Another old document pain-stakingly typed in by yours truly in the days of yore. This is a column from Gorezone, a short-lived sister magazine to Fangoria. It's pretty interesting but hopelessly out of date unless you collect VHS tapes.
Link to article - http://docs.google.com/Doc?id=ddgtgcjs_15czwvswdj&invite=hhrgwsm
The Modern Incarnation of the Video Watchdog
Thursday, April 17, 2008
Tuesday, April 15, 2008
Polenta
I'm going to make this stuff one of these days. Maybe I should buy some premade first and try it before spending all that time stirring.
Link to Polenta article stored online at Google Docs
Saturday, April 12, 2008
Recapturing Coddie Memories
Nowadays, it is a rare treat to see the word coddies on a menu, but not so long ago this uniquely Baltimore food was as close as your corner store, malt shop or confectionery.
Coddies are not to be confused with cod cakes. While recipes for coddies vary, a coddie can be best described as a hand-formed, gently seasoned mashed-potato-and-cracker mixture that is always deep-fried and traditionally served between two saltine crackers topped with yellow mustard. It contains little or no cod. Served at room temperature, today’s coddies are made slightly larger than in the past, hanging over the sides of the saltines by one-half inch all around.
Ask a Baltimore native to describe what eating a coddie is like and a rush of adjectives is likely to come flying out - words like golden, scrumptious, crispy, poofy, light, delicious, addictive and cheap.
Coddies are an inexpensive snack to be eaten at any hour of the day. Many Baltimore natives fondly recall how a mere nickel could buy the perfect after-school snack - a coddie and a chocolate soda. Some teenagers didn’t even have to wait until after school to enjoy a coddie. Sylvan Goldstick, a docent at the Jewish Museum of Maryland, remembers Miss Hockhelmer, who used to work in the cafeteria at Garrison Junior High in the 1940s. “She had this thing ... a little tray that she pushed. Sold coddies everyday at school. Boy, did we ever look forward to seeing Miss Hockheimer!”
Many of Baltimore’s ethnic groups have tried to claim the coddie, but its true origins remain unknown. The parishioners of St. Benedict’s Roman Catholic Church in Southwest Baltimore have been making and selling coddies for many years, describing them as “Baltimore’s Best Coddies,” to raise money for the church. “During Lent, coddies are a natural choice,” says the Rev. Paschal Morlino, the church’s priest. “They’re meat-free and easy to prepare.” The recipe the church uses has been handed down for many years from parishioner to parishioner, he says.
Josie Ticer, 93, of Parkvllle has a coddie recipe that comes from Bohemia, in the area now called the Czech Republic. “I’ve been making coddies since my mother gave me the recipe when I got married in 1925. She got the recipe from her mother, who came to Baltimore from Bohemia in the 1800s. My family has been making them ever since.” Sid Mintz, an anthropologist who studies connections between food and cultures, has yet another explanation. “If anyone would have invented cod cakes, it sounds to me like something that would have come out of the African-American kitchen of the South. Cod was a favorite food of slave owners. ... It was cheap and generally considered a substandard fish.” Another possibility, Mintz says, is that it came here “from the islands, where people, like Haitians, had access to both cod and potatoes. The cooking method of making a cake and frying it - much like fritters - seems to fit.”
While the culinary roots remain a matter of speculation, a Jewish merchant, Louis Cohen, claimed to be the first to have mass-market coddies in Baltimore. In 1970, shortly before he retired from the business of selling coddies, Cohen wrote on a sales slip that he had started selling coddies at an ice-cream stand in the Bel Air Market, which no longer exists. He even recorded the date: April 20, 1910.
Today, coddies are not as widely available as they once were. Since Cohen went out of business in the early 1970s there has not been another distributor to take his place. However, delis (like Attman’s on Lombard Street) and seafood markets (like Sterling’s in Hampden) continue to make their own coddies in-house. And recently, chefs like Spike Gjerde of Atlantic and Paul Lever of Red Brick Station have featured coddies on their menus.
Perhaps the best way to enjoy a coddie is in its natural habitat - the malt shop. Earl Gallon, who, along with his partner, Richard Hagen, owns the Olde Malt Shoppe on Fort Avenue In South Baltimore, sells coddies that are delivered to their shop on Fridays from St. Benedict’s Church. They keep the coddies in a soda box on the top of their ice-cream counter. “I’ve tasted a lot of coddies and these taste the most like the ones I remember from the 1940s, when there were soda fountains, malt shops and confectioneries on every corner,” Gallon says. And for a real taste of Baltimore, don’t forget the soda. “The combination of a coddie and a chocolate soda is unbeatable,” Gallon says.
Coddies are not to be confused with cod cakes. While recipes for coddies vary, a coddie can be best described as a hand-formed, gently seasoned mashed-potato-and-cracker mixture that is always deep-fried and traditionally served between two saltine crackers topped with yellow mustard. It contains little or no cod. Served at room temperature, today’s coddies are made slightly larger than in the past, hanging over the sides of the saltines by one-half inch all around.
Ask a Baltimore native to describe what eating a coddie is like and a rush of adjectives is likely to come flying out - words like golden, scrumptious, crispy, poofy, light, delicious, addictive and cheap.
Coddies are an inexpensive snack to be eaten at any hour of the day. Many Baltimore natives fondly recall how a mere nickel could buy the perfect after-school snack - a coddie and a chocolate soda. Some teenagers didn’t even have to wait until after school to enjoy a coddie. Sylvan Goldstick, a docent at the Jewish Museum of Maryland, remembers Miss Hockhelmer, who used to work in the cafeteria at Garrison Junior High in the 1940s. “She had this thing ... a little tray that she pushed. Sold coddies everyday at school. Boy, did we ever look forward to seeing Miss Hockheimer!”
Many of Baltimore’s ethnic groups have tried to claim the coddie, but its true origins remain unknown. The parishioners of St. Benedict’s Roman Catholic Church in Southwest Baltimore have been making and selling coddies for many years, describing them as “Baltimore’s Best Coddies,” to raise money for the church. “During Lent, coddies are a natural choice,” says the Rev. Paschal Morlino, the church’s priest. “They’re meat-free and easy to prepare.” The recipe the church uses has been handed down for many years from parishioner to parishioner, he says.
Josie Ticer, 93, of Parkvllle has a coddie recipe that comes from Bohemia, in the area now called the Czech Republic. “I’ve been making coddies since my mother gave me the recipe when I got married in 1925. She got the recipe from her mother, who came to Baltimore from Bohemia in the 1800s. My family has been making them ever since.” Sid Mintz, an anthropologist who studies connections between food and cultures, has yet another explanation. “If anyone would have invented cod cakes, it sounds to me like something that would have come out of the African-American kitchen of the South. Cod was a favorite food of slave owners. ... It was cheap and generally considered a substandard fish.” Another possibility, Mintz says, is that it came here “from the islands, where people, like Haitians, had access to both cod and potatoes. The cooking method of making a cake and frying it - much like fritters - seems to fit.”
While the culinary roots remain a matter of speculation, a Jewish merchant, Louis Cohen, claimed to be the first to have mass-market coddies in Baltimore. In 1970, shortly before he retired from the business of selling coddies, Cohen wrote on a sales slip that he had started selling coddies at an ice-cream stand in the Bel Air Market, which no longer exists. He even recorded the date: April 20, 1910.
Today, coddies are not as widely available as they once were. Since Cohen went out of business in the early 1970s there has not been another distributor to take his place. However, delis (like Attman’s on Lombard Street) and seafood markets (like Sterling’s in Hampden) continue to make their own coddies in-house. And recently, chefs like Spike Gjerde of Atlantic and Paul Lever of Red Brick Station have featured coddies on their menus.
Perhaps the best way to enjoy a coddie is in its natural habitat - the malt shop. Earl Gallon, who, along with his partner, Richard Hagen, owns the Olde Malt Shoppe on Fort Avenue In South Baltimore, sells coddies that are delivered to their shop on Fridays from St. Benedict’s Church. They keep the coddies in a soda box on the top of their ice-cream counter. “I’ve tasted a lot of coddies and these taste the most like the ones I remember from the 1940s, when there were soda fountains, malt shops and confectioneries on every corner,” Gallon says. And for a real taste of Baltimore, don’t forget the soda. “The combination of a coddie and a chocolate soda is unbeatable,” Gallon says.
By MEGAN H. RYAN
SPECIAL TO THE SUN
Coddie Recipes
Baltimore Coddies
Makes 16 to 20 coddies
¼ pound salt cod or 1 tablespoon cod paste or 1 tablespoon fish flakes
1 to 1 ¼ Pound potatoes
2 tablespoons milk
¼ cup crushed crackers
2 eggs
½ teaspoon black pepper
Vegetable oil for frying
Saltine crackers
Yellow mustard
If you are using salt cod, soak the fish for 24 hours in a bowl of water. Change the water every 6 to 8 hours. Cover the fish with water in a pan and simmer for 10 to 15 minutes. Drain and break with a fork; cool. Peel, dice and boil potatoes until cooked. Drain, mash with 2 tablespoons milk and cool. In a large bowl, combine salt cod (or cod paste or fish flakes), potatoes, crackers, eggs and black pepper and make into thin, palm-sized balls.
Flatten slightly and cook in a pan filled with 1 inch of vegetable oil. Brown cakes on each side and drain. Replace diminished oil between batches. To serve, place each coddie on a saltine cracker, top with yellow mustard, and place another saltine on the top. Serve either warm or at room temperature.
Source: Recipe based on interviews with coddie makers/Sunpapers
Baltimore Coddies II
Yield: 16 servings
1 lb Codfish, salted
1 lb Potatoes
2 Eggs
1/2 c Parsley
1 Onions
Preparation: Soak the fish for 24 hours in a bowl of water. Change the water every 6 to 8 hours. Peel and dice potatoes. Dice onion and parsley (if fresh).
Cover the fish with water and simmer for 10 to 15 minutes. Drain, break with a fork and cool. Boil potatoes until cooked, then drain, mash and cool. Combine fish, potatoes and remaining ingredients and make into thin palm sized balls. Flatten slightly and cook in a pan filled with 1/4 inch of oil. Brown cakes on each side and drain. Replenish oil between batches.
Source: Kirk Kraft and The Baltimore Sun.
Makes 16 to 20 coddies
¼ pound salt cod or 1 tablespoon cod paste or 1 tablespoon fish flakes
1 to 1 ¼ Pound potatoes
2 tablespoons milk
¼ cup crushed crackers
2 eggs
½ teaspoon black pepper
Vegetable oil for frying
Saltine crackers
Yellow mustard
If you are using salt cod, soak the fish for 24 hours in a bowl of water. Change the water every 6 to 8 hours. Cover the fish with water in a pan and simmer for 10 to 15 minutes. Drain and break with a fork; cool. Peel, dice and boil potatoes until cooked. Drain, mash with 2 tablespoons milk and cool. In a large bowl, combine salt cod (or cod paste or fish flakes), potatoes, crackers, eggs and black pepper and make into thin, palm-sized balls.
Flatten slightly and cook in a pan filled with 1 inch of vegetable oil. Brown cakes on each side and drain. Replace diminished oil between batches. To serve, place each coddie on a saltine cracker, top with yellow mustard, and place another saltine on the top. Serve either warm or at room temperature.
Source: Recipe based on interviews with coddie makers/Sunpapers
Baltimore Coddies II
Yield: 16 servings
1 lb Codfish, salted
1 lb Potatoes
2 Eggs
1/2 c Parsley
1 Onions
Preparation: Soak the fish for 24 hours in a bowl of water. Change the water every 6 to 8 hours. Peel and dice potatoes. Dice onion and parsley (if fresh).
Cover the fish with water and simmer for 10 to 15 minutes. Drain, break with a fork and cool. Boil potatoes until cooked, then drain, mash and cool. Combine fish, potatoes and remaining ingredients and make into thin palm sized balls. Flatten slightly and cook in a pan filled with 1/4 inch of oil. Brown cakes on each side and drain. Replenish oil between batches.
Source: Kirk Kraft and The Baltimore Sun.
Thursday, April 10, 2008
Glen Ellen: Castle On The Shores Of Loch Raven
Below is a link to an article about this place. I want to try and find what's left of it one these days. I'm sure you can't park as near to it now as you could when this article was written.
Friday, April 04, 2008
2006 Photos Online
2006 Pt.1
2006 Pt.2
2006 Pt.3 Ocean City
2006 Pt.4 Daytona Beach
2006 Pt.5 Christmas
(2007 Photos coming in 2009)
Thursday, April 03, 2008
Easy As Cake!
Another old desktop publishing project uploaded to Google Docs. It's about making cakes from scratch. Click the link below.
http://docs.google.com/Doc?id=ddgtgcjs_7wzkcbccf&invite=gwz5tvp
http://docs.google.com/Doc?id=ddgtgcjs_7wzkcbccf&invite=gwz5tvp
Wednesday, April 02, 2008
Link to Google Docs
A little test of Google Docs. It's an old desktop publishing thing. Click the link at the bottom.
8 TRACK Tapes.
The Origin of Bart's prank phone calls to Moe.
http://docs.google.com/Doc?id=ddgtgcjs_1cdwkx4d9&invite=cpdvpn8
Monday, March 24, 2008
A Startling Development
SAN FRANCISCO—According to leading web experts, a photo of an unidentified naked woman has caused an online sensation after appearing on the Internet sometime last week.
Link to article.
Link to article.
Sunday, March 16, 2008
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