Make the filling first. The cake has to be hot to roll around it.

Filling:

Blend 2 bananas, a can of coconut milk, 3 eggs, a little cinnamon and coriander.

Bake at 350 until set.

Cake:

Drop oven to 325.

Separate five eggs. Beat the whites into stiff peaks.

Blend three bananas, 2 tbsp coconut flour, 2 tbsp almond meal and the egg yolks until smooth.

Add 3/4 cup unsweetened coconut shred.

Fold the two parts together gently, trying not to destroy the loft of the egg whites

Pour onto a parchment lined sheet pan.

Bake until golden and egg has set.

Pull it out of the oven and immediately spread the custard over the surface, then roll the cake end over end. Put it seam side down on a tray. The cake will stay moist without any trouble or wrapping.

1 teaspoon coconut oil 1 can tomato paste

Fry the paste in the oil, keeping it moving as it starts to caramelize

1 cup pineapple juice 1 teaspoon guar gum

1/4 teaspoon nutmeg 1/4 teaspoon clove 1/4 teaspoon cayenne pepper 1/2 teaspoon hot paprika

a few drops of smoke flavor

toast 1/2 teaspoon fenugreek seeds, grind and add.

Cook stirring constantly, caramelizing as much as possible.

Adjust the amount of juice to get the texture right for ketchup. Dip things in it and pretend you’ll have enough left to save for later.

1/4 cup peppermint leaves 1 small can diced tomatoes 1 small can tomato puree or crush. 1 tablespoon ras el hanout, or at least cumin, cinnamon and clove salt and pepper to taste.

Cook in a pan greased with olive oil, letting it start to caramelize around the edges between stirs (it should look like “barely beginning to stick” each time, and have the pleasant hissing noise of fresh moisture hitting a hot pan as you stir.

Serve over cous-cous with meatballs.

1 eggplant, cut in 1/2 inch cubes 5 or 6 mushrooms, small dice 1 shallot or 1/3 red onion, chopped fine 1 tablespoon ras el hanout spice mix garlic to taste

Sautee in olive oil (rather a lot – a quarter cup or more is awesome)

Add a half can of diced tomatoes, and salt to taste. Sautee until starting to dry again.

Serve cold.

1 pound ground lamb, room temperature 1 egg, beaten 1/4 cup almond meal (optional, and bread crumbs would be fine if you're not being gluten-free) 2 tablespoons dried parsley 2 tablespoons dried peppermint (I stole it out of my tea jar) 1 or 2 tablespoons _ras el hanout_ spice mix. (See below) the zest from one lemon, chopped fine one tablespoon fresh ginger root, chopped fine mix ingredients gently, trying not to overwork the meat. Pan-fry in a couple tablespoons of olive oil on all sides (6-10 minutes total or so), then bake at 200°F for 20 minutes. Ras el hanout There's no one perfect recipe, but mine was approximately equal parts of: fresh toasted cumin seed, ground afterward fresh toasted coriander seed, ground afterward cinnamon garlic powder ginger root powder paprika mustard seed, toasted and ground plus pinches of turmeric, clove and allspice, and a grating of nutmeg.

Anonymity + Greed = Spam (Thanks to @mblumenthal)

Anonymity + Pride = Trolling and off-topic rants comments

Anonymity + Gluttony = BitTorrent running 24/7

Anonymity + Sloth = Spending all day watching Youtube videos

Anonymity + Lust = Watching lots of porn

Anonymity + Envy = Comparison shopping and stalking exes and potential dates on social networking sites.

Anonymity + Wrath = Racist, homophobic and nationalistic comments and defacing websites because one can.

And, for Randy at ThisIsTrue.com, maker of Get Out of Hell Free cards:

Anonymity + Stupidity = Misinformation, badly written Yahoo! Answers questions and answers, and forums full of people half-solving problems and no real fixes with understanding of why the problem happened in the first place.

Fedora gets close on my audio machine, but it lacks the actual hardware to pass analog input to HDMI output in the audio chip itself– I suspect the route doesn’t exist.

I set the GNOME sound settings (FC14 – pulseaudio based) to Digital Output + Analog Input. Then run (make a script you can click, if you want) this gstreamer pipeline:

gst-launch pulsesrc ! pulsesink

The latest releases of XCode don’t ship with Java anymore. You’ll need the Java Developer package from Apple.

(For me, this means downloading Eclipse, Java Developer, Tomcat, and the Java Web tools for Eclipse.)

First, right after the body tag:

<img src='background.jpg' alt='' id='fixedbackground'>

Then in the CSS:

#fixedbackground { position: fixed; /* The body will scroll over the image */ top: 0; left: 0; width: 100%; /* Scales to width of the body */ z-index: -1; /* Go BEHIND the body */ } body { background-color: #000; /* Choose a color that matches the bottom edge of the background image. Make the image match this, too, of course. */ }

An example: Leopard Creek Timber Frame

For the sauce:

• One underripe mango, coarsely diced (though ripe would work fine too, just be a lot sweeter)
• One quarter of an onion, chopped fine.
• Half a cup of chopped cilantro
• Two red ripe hot peppers, chopped fine and discarding the seeds (I used my favorite, fresno peppers, which are about the size of a jalapeño, but one could adjust all the way from a little bit of red bell to habanero peppers)
• A dash of fish sauce
• A few kaffir lime leaves, I used a pinch of the pickled canned and shredded ones

Sautee the onion, then add the peppers, then cilantro, lime leaves and mango. Add the dash of fish sauce, and cook until dry.

On top of the pizza, I put onion, mushroom, chicken marinated in soy sauce and ginger, and chunks of red bell pepper. Top with mozzarella, bake at 550ºF until the cheese and crust are crisp.

I used an extra-high-protein flour, super high in gluten and stretched super thin (so much gluten that you can’t actually ROLL the dough.) It was awesome.

At the moment, if you have an EventEmitter, and it has an unhandled exception, it terminates the node process with an error message. This makes dealing with exceptions in nested event handlers very difficult, since there’s no containing scope other than the closure created for the callback.

I propose keeping track of the ‘current’ EventEmitter in each event handler, snagging a reference to the parent event handler (which should be available on the stack at the time the EventEmitter is created), and emitting an error event on the parent EventEmitter with the exception, passing it ‘upward’, yet in an asynchronous fashion.

Comments?

I just had a most detailed dream, hanging out with a woman from New Zealand, helped her into her wheelchair because she was tired, and had this cute upper lip hair that was eye-catching. I don’t usually dream with lots of details nor remember it clearly after I wake. I kinda like it when I do.

Converting sites that have been hosted on a Windows server is often frustrating, as IIS allows files to be accessed with any case in their filename. Here’s a simple solution for a site made of static files, using PHP and an Apache 404 handler:

In 404-case-insensitive.php

<?php

/* Copyright 2010 The Internet Company LLC
 *
 * May be copied under the terms of the MIT software license.
 */

    $directory = dirname($_SERVER['REQUEST_URI']);
    $base = basename($_SERVER['REQUEST_URI']);
    if($directory == '/') $directory = '';

    $potential = glob($_SERVER['DOCUMENT_ROOT'].$directory."/*");

    foreach($potential as $e) {
        $e = basename($e);
        if(strtolower($e) == strtolower($base)) {
            header("Location: $directory/$e");
            exit(0);
        }
    }

    Header("HTTP/1.1 404 File Not Found");
    echo("Page not found.");

?>

And in .htaccess

ErrorDocument 404 /404-case-insensitive.php

You have no idea how weird my diet is until you see me eat something like this.

Fry one sliced banana in coconut oil until browned and soft.

Put several strips of gjetost cheese on a tortilla, and melt. Let the tortilla crisp slightly.

Add the bananas and try not to moan in ecstasy while eating.

Mexican-style ceviche

Two fillets of tilapia, cut into 1 cm cubes.

50 ml lime juice

50 ml lemon juice

50 ml rice vinegar

One roasted fresno pepper or ripe jalapeño pepper, chopped finely.

50 g of finely chopped onion.

2 g salt

Let the fish marinate in the rest of the ingredients. Serve and enjoy

Dill trout ceviche

Three tiny or two small trout fillets, cut into small pieces

50 g finely chopped onion

50 ml lemon juice

50 ml balsamic vinegar

5g dill seeds

5g dill weed, cut

2g salt

Marinate the fish in the rest, serve and enjoy.