(no subject)

It's almost not worth updating LJ any more. I want to title my entry, and I know I can't, so I don't bother posting at all.

Fifty-six sequences written as of last night. I want 128; going by previous stats I'll be okay with between ninety and a hundred. If I write ten today, ten tomorrow, and ten each day next weekend, I'll make it. If I can do one each work day as well, I'll even have some safety margin. I almost want one of those little progress bars that slow my entire friends view to a crawl every November.

All of this planning presumes I don't get sent somewhere for work in the next week, a very real possibility. I may soon have to face the fact that I cannot both have a startup job and be a C4 square dance caller.

Tasty breakfast this morning. Yesterday I took a break from writing choreo to go to the bank and the store. Got a baguette -- well, what Californians who've never lived in France seem to think is a French baguette (it's sourdough) -- and some cheese. Yesterday's lunch was fondue. This morning I'm eating the last of the "baguette" with butter.

Back to work. This choreo won't write itself.

Title creation test

Ooo. If I begin typing my post in the portal, fill in the title there, then click "More Options", I get the broken update page with my title filled in. I can't edit the title any more, but at least it's THERE. Let's see if it's THERE enough to post.

Hat tip to wcg for the idea. Thanks, Bill!

If I were a web hacker I'd have a Greasemonkey script to fix this asshattery by now. Never before, and never on any site but LiveJournal, have I so strongly considered putting the time in to learn Web 2.0 / AJAX / etc. Other sites just don't make it seem necessary, somehow.

CJ's Haute Cuisine, Part 1

I had spanakopita in the oven for lunch (bless you, Trader Joe's).

Rob: Are you cooking something cheese-y?
me: Well, yes, there's some cheese in those.
Rob: Oh good. Because it was either that or the cat is farting.

CJ's Haute Cuisine, Part 2

I took one of those Trader Joe's frozen all-you-need-to-do-is-bake-it pork chops with apple and almond stuffing. I popped that into the oven alongside some potatoes au gratin I was carefully overcooking (I like 'em thickened up and all crispy on top). Why no, tonight's dinner is not at all good for my heart.

It sure looks a lot more like Real Food than most anything I do around here. "It even smells like food," Rob said. (This in direct contrast to lunch. Or maybe it isn't, given how Rob feels about food.) I was all impressed.

I don't know if it particularly qualifies as fine dining, but wow do I ever have three feline furforms who think it must be. I have their complete and undivided attention. :-)