Here's my pressie, a full English accented by a Buck's Fizz (it's just not right to call it a Mimosa if you're eating bacon dipped in HP sauce and baked beans). Note the special touch; Australia shaped fried egg ;)
Heh, gotcha.
An under-appreciated needlework skill, these days. Techniques here: http://blog.craftzine.com/archive/2009/03/darn_it.html
We the People, Of the United States... Oskar Wade included. :)
Interesting only given that this is in a 5-star hotel, off the main lobby.
Full liveblog with pics of the keynote here: http://www.engadget.com/2011/06/06/wwdc-2011-liveblog-steve-jobs-talks-ios-5-os-x-lion-icloud-an/?sort=newest
Once they hit 8lbs, you've all sorts of cool transport options....this one, the awesome organic Baby Bjorn.
Today's hydrant debacle. Looks like the guy actually damaged the piping this time, and of course drove off—I'm hoping someone got his license plate.
And for completeness, here's last year's post on April 16th 2010 http://wadenick.posterous.com/some-yelling-woke-me-up-this-morning-heres-wh
And for completeness, here's last year's post on April 16th 2010 http://wadenick.posterous.com/some-yelling-woke-me-up-this-morning-heres-wh
On Berry St in SOMA, May 27th 2011
This Boccalone salame is truly delicious. Thanks to my friends Brent and Jen who brought it on over a couple of weeks ago.
And voila, “California Plowman's” salad of (from left) Boccalone Orange/Fennel Salame, a fine American gruyere, Neal's Yard Raw Monty's Farm cheddar, Branston pickles, and some greens tossed in a french dressing made with Napa Valley Olive Oil Manu Co.'s Orange infused extra virgin olive oil. Simple, quick, and scrumptious.
