This week, we are proud to add Brandon Benvie, Brian Grinstead, Patrick Brosset and J. Ryan Stinnett as peers of the Developer Tools Module.
Brandon Benvie of es-discuss fame has been tackling difficult problems such as remoting our Scratchpad and making things use protocols they were never designed to use. In addition to that, he knows a thing or two about generators and promises that just might scare your hair white. He can review Scratchpad and Variable View patches and is pretty capable with Debug Protocol stuff. And Promises.
Brian Grinstead, recently-famous for his excellent Edit as HTML feature in the Inspector is working on the Devtools Content Team. He has been described as being “very thorough” so you should send him reviews for the Inspector, Style Inspector and anything else you want reviewed. Thoroughly.
Patrick Brosset completed the recently-added doorhangers on colors and image previews in the inspector. Little did he realize he would have to contend with the mysteries of the XUL Panel element when he set out on this noble path. He is also the creator of this neat thing. You should probably send him some Inspector and Style Inspector reviews. Also, feel free to ask him how he feels about mustard.
J. Ryan Stinnett (or jryans as he is called in IRC) has been busily adding support for the Manifest Editor in the App Manager. For a second trick, he’s been working on adding support so our JS Debugger can finally debug itself. Yo dawg. You should send him requests to review your App Manager patches.
Congratulations and happy code reviewing!
Yo, I heard you like pumpkin waffles on your Canksgiving. Well, I’m here to help you.
Here’s a recipe that will make you about 10 delicious, pumpkiney waffles.
- 1 tsp sugar
- 1 tsp dry yeast
- 1 cup canned pumpkin puree
- 2 cups warm milk
- ¼ cup honey
- 1 stick (4 oz) unsalted butter, melted
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 tsp pure vanilla extract
- ½ tsp sea salt
- 2 large eggs, at room temperature
- ¼ tsp baking soda (optional?)
♣ About 8 hours before cooking, combine the dry ingredients (minus the salt) into a large mixing bowl. Melt that stick of butter in a pot then add the honey, vanilla extract and milk. When that’s warm (don’t boil it!) stir in the pumpkin sauce until it dissolves. Let that cool for a bit and when it’s just a little warm, stir it into the dry mixture.
Cover the batter and let sit overnight.
♣ In the morning when you’re ready to get your waffle on, add your salt to the batter and separate two eggs. Drop the yolks into the batter and mix ‘em in. The batter should be nice and fluffy from the yeast activity during the night.
Turn on your waffle iron and get it heating. Add some canola oil or butter to the grids if they need it. Turn on your oven to 200°F and put in a cookie tin with a drying rack over it. These’ll keep your cooked waffles warm and crispy until you’re ready to eat.
In a chilled metal bowl (I put mine in the freezer for 10 minutes), whisk the egg whites until peaky. Fold this gently into the waffle batter. It should run through the all the batter, but still retain some airy egg white bubbles.
Cook ‘em up as per your waffle iron’s recommended method and Enjoy!
Note, that I neglected to include the Baking Soda because Bittman didn’t call for it. I expect adding that will make the batter even poofier in the morning. Up to you.
PS, recovering from post waffle coma. They’re a little denser than the standard waffle. Delicious. Taste like pumpkin pie. Oh god halp.
(it’s a working title)
Autumn. A time of color-changing leaves. A time for reflection and denouement. A time for elaborate dining rituals and familial obligations.
This year, Canksgiving (or Canucksgiving or even Thanksgiving) falls on the weekend of the 11th of October — the weekend containing the second Sunday of this month. This means, many Canadians will be taking time off of work to travel to far-flung places like, New Brunswick and Ontario. Maybe even The Yukon.
These migrating humans will congregate around their ancestral homesteads to sit around watching sporting events on their “televisions” — a kind of late 20th century entertainment medium. Most families will be watching such sports as “hockey” or even “football”. They may consume fermented malt and grape beverages. There might even be a humorous pumpkin-flavored varietal that the imbibers will insist is the best of its type they’ve ever tasted. They will be lying.
On Sunday, and/or maybe Monday as family tradition and configuration dictates, the Feast will occur. The family will arrange itself around the table festooned with all manner of riches and a hilarious centre-piece. There may be a special satellite table set a short distance away from the main sitting area for the children and at least one teenager who will not look very happy.
There will be turkey and stuffings. Potatoes and yams. Squashes and carrots. Maybe grandma will bring her cheesy cauliflower concoction. There will be cranberry sauce which will make children and child-like adults giggle when it makes the noise cranberry sauce makes when it emerges from its tin. Some people will make their own special cranberry sauce. It is essential. There will also be wine.
If you know know someone who may be from Canada, cut them a little slack this weekend. They are wrestling with powerful ancestral memories. Wish them luck.