Thorax Z. O'Tool
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Mar. 16, 2010 at 4:54pm
Saturday & Sunday: Run with TO'T!
Be there!
This weekend's weather is supposed to be absolutely glorious!
That said, come run with me this Saturday & Sunday! All you need to bring is yourself and your running shoes. I'll provide water and some of those energy bars for afterwards.
********************************************************************************
Saturday, we'll run the ever-popular and very-flat Ruston Way. Meet me at 8 am at Northern Fish. The run is approximately 5K (3.2 miles).
See YOU there!
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Mar. 10, 2010 at 11:16am
Sourdough Day 5: The Barm
the work is done!
We've reached a milestone! The Seed is now complete, and the bulk of our work is done. Today we make the barm.Now remember, if you keep the barm alive and healthy, you will NOT need to go through the previous 4 day's worth of work. You'll be able to make sourdough nearly whenever you want. I'll explain in a bit how to keep your barm healthy.
To begin, take your seed from yesterday and discard half of it again (in my own case, that's about 1 cup). We're now going to mix in 2-1/2 cups of flour and 2 cups of tepid water.
Mix the Seed, water and flour VERY well. Wet your spatula in some cold water before you start to help minimize sticking. You'll end up with what looks like a wet dough. Doughs this wet are often called a poolish.
Now, we wait. Leave the barm covered on the counter for 4-6 hours. You'll know it's ready when you see the barm rise 50-100% and get bubbly.
That's about a 50% rise.
See the bubbles? Success!!!
Houston, we have barm. Now what you do at this point is up to you. If you want bread now, you can proceed to the baking section, as seen tomorrow. Your barm will be strong and ready to get to work.
Now, I happen to like my sourdough on the very sour end of the spectrum. So what I'm going to do is put my barm in the refrigerator overnight. Once again, this step is optional.
Why am I doing this? Simple, really. The cold retards the yeasts and gives the bacteria a chance to catch up. Remember, it's the bacteria who bring the pH down. So leaving it cold overnight will increase the flavor complexity and give you more sourness.
We'll be feeding the barm after we use it tomorrow.
Now this is a crucial step in the process. You'll see and read about it tomorrow.
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Mar. 8, 2010 at 3:54pm
Sourdough: Day 4
last day of the Seed
Ladies and Gentlemen, We've arrived at the last day of the Seed. The last part of the First Build is upon us!
Ready to proceed? Let's go!
Taking a close look at the seed, it appears to have about doubled. Good!
Remove HALF of the Seed. Give it away, toss it or freeze it. We're going to proceed just like on Day 3: Add 1 cup flour and 1/2 cup tepid water.
Mix well. The seed will look very moist (kinda like chibatta dough), but not actually "wet". If you see free water, either mix better or add a pinch or two more flour.
Cover again and let it ferment on the counter for 24 hours. If it's risen well tomorrow, we'll build the Barm.
At this point, we've got 60% of the time & work done. The barm will take a day and a half and the bread will take a day and a half. Now, you absolutely can use the barm once it's made, so (if need be) you can shave a day off of this adventure. I find that if you wait that extra day, you get a more flavorful bread.
More about the Barm tomorrow...
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Mar. 4, 2010 at 5:59pm
Sourdough: Day Three
om nom nom nom
Today is day 3. If all goes as planned, we'll finish the seed tomorrow and make the barm/mother/starter the next day. The day after that is baking day!
So far, all is well and there hasn't been a case of the pinks or other mystery problems. Now of course, it bears reminding that just like life itself, bread isn't always predictable or consistent. Sometimes you get a case of the pinks, sometimes you don't.
And that's a big part of life; taking things one step at a time, dealing with imperfection and forces out of our control. In the last 60+ years, we've forgotten this in the "modern" world. We've forgotten things like that in our suburbanized, toy-filled lifestyles. We want instant gratification. We want the rewards without the work. Is it any wonder why our society has turned into a litigious one?
This is why I like the resurgence we've been seeing in the last few years of things more simple... even if they're aided by tech. Movements like the Makers and the "sustainability"/green movements do have their benefits. Why pay to have carrots trucked from California to Tacoma when you can grow your own? Why buy an expensive new car every 3 years when you can maintain your current one? Why buy Wonderbread when you can make your own Wonderful Bread for nearly the same money cost?
This is the way our grandparents, our great-grandparents, our great-great-grandparents (and so on) thought. "If my house needs a repair, I'll fix it. If it's too big for me, I know a guy. And in turn, if the guy I know needs something, I got his back too." That is in many respects a more wholesome way to live. Granted, some don't care for it. And that's fine. You have to live out your seven or eight decades as you see fit. But I find that these older ways are sometimes best. Not everything new is better.
DAY THREE
Today, we will feed our seed again... but not before we throw out half. Yes, half. You see, we have to refresh the seed (and the barm) at regular intervals to keep our bugs happy and healthy. Forget to feed, and you'll invite some not-so-nice guests to the party.
Notice how the plastic wrap has ballooned up? Out yeasty friends have been letting off quite a gas fest. When you take off the plastic, notice something besides the yeast smell? That pungent grainy-alcohol-ish aroma is actually ethanol. Bread making: it's science!
So now, remove half of the seed. Throw it away, give it to a friend or freeze it. I chose to freeze, as it gives me an "insurance" policy in case I screw up or it catches a case of the pinks. The seed will last 6 months to a year in the freezer. To resurrect it, thaw the seed, and then double it with 1 cup flour and 1/2 cup water. Then wait 24 hrs and you're at step 4 in the process.
Feedin' time! This is a repeat of yesterday. Give the seed 1 cup flour and 1/2 cup water. Mix well. Again, add flour or water as needed to get the seed properly hydrated.
Cover again and let ferment 24 hours on the counter again. Tomorrow is Day 4, and if all is well we will proceed to the barm phase. Once we have a healthy barm, we're ready to bake.
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Mar. 4, 2010 at 1:01am
O'Tool Review: Phở King
noodles & broth, baby
I'm not willing to call myself a Phở expert, but I do enjoy my noodle soup. That being said, I've probably been to at least 1/2 of the Phở restaurants in Tacoma.
So, I naturally had to check out the newest addition to Tacoma's burgeoning Phở scene: Phở King. Located on 11th & MLK, it's very, very close to perennial favorite, Phở Bac. It's actually located in the Courtney Building: the very one that already hosts a pawn shop and Phở Bac. Perhaps we'll get a Vietnamese Restaurant War going here? Now, THAT could be interesting.
Now on with the review! When you pull up, you're greeted by a nice looking front and signage clearly displaying the hours. Major plus there...
I love the nameplay the owners chose. It's fun, it's edgy, it feels like a double entendre. I'd like to see more name cleverness like this around town.
Immediately I noticed the one major detriment to the restaurant: the decor. It's not bad, and the bamboo detail on the wall is nice. BUT the orange color and the white vinyl floor tiles remind me of a laundromat. Why? I'm not sure. I think we went to a laundromat similarly decorated back when I was a little kid. Now, the atmosphere could be one of those trendy, hip places where all those hipster kids like to hang out. I'm not a hipster, so maybe the effect is lost on me.
I had barely sat down when one of the owners had already brought me tea and a delicious cream puff pastry. The tea was a bit cold for my liking, but still good. But not as good as that puff pastry. I could eat a box of those myself.
The service was quick. I don't think I waited more than five or six minuets for my food to arrive.
Now, there isn't really a good vegetarian choice for Phở. So, I broke away from my own usual meatless ways and ordered Phở Ga, which is chicken. I'll eat poultry and fish from time to time, so this isn't a big deal.
My "small", which is still pretty darn huge, arrived with large chunks of broccoli and green onions in it. This is a big WIN, as my favorite vegetable happens to be broccoli. Accompanying the Phở was a dish of the usual garnishings: bean sprouts, jalape�os, lime and large sprigs of delicious, aromatic Thai basil.
For me, the food is always the deal breaker. 90% of how I feel about a restaurant is in how good their food is. This is why I give the Space Needle an "average" rating. Great atmosphere, mediocre food.
I walked into Phở King hoping they'd serve me up some good quality noodle soup, and I was not disappointed. Addmittedly, their Phở lacks a certain something that the soup at Phở Bac has, but this is still very good soup. Add a little hoisin sauce and that Sriracha hot sauce (the one with the rooster on it), and you have one delicious bowl of Phở.
I'd definately rate their Phở as better than average.
That being said, here's my breakdown:
Average atmosphere, lukewarm tea, good food, excellent and attentive service, fair prices, convenient location, attractive storefront and signage, and they take plastic.
I give them a 3.5 out of 5.00 and a recommendation that you check them out. You will be glad you gave them a chance.
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Mar. 3, 2010 at 11:19am
Sourdough: Day 2
feed the seed
Today is day two in our Sourdough adventure. In case you forgot, yesterday we began our Seed culture. The purpose of the Seed we're building is to capture some wild yeast and turn them into our pets. I know it's a lopsided deal, after all we end up killing the yeast. But they do get one helluva buffet until then.
One of the things I love about baking bread is that it is slow. It forces you to stop running around like a maniac for a while. Sure, you can do laundry or clean the cat's litter box while your dough proofs, but you're waiting for something that takes it's own time.
I find the time it takes to knead your dough is great for some quiet reflection. It's almost like a meditation in a lot of ways. In both Catholic and Buddhist monasteries, the monks meditate in not only normal prayer time, but it is very common practice to meditate in your daily actions. Whether it is just walking, washing clothes or tilling the soil; there is a connection that can be made between your repetitive movements, your goal and your higher levels of the mind. In my own experience, kneading the dough makes this connection. If you let your mind clear as you keep pulling, rolling and pounding the dough you can find something incredibly wholesome and soulful in your work.
It's actually feels quite good to be engaging in such an important aspect of the human experience. An aspect that we in the West have forgotten in our age of intelligent machines and stupidly busy lifestyles. The human race has been baking bread for 500 generations or longer. Only until recent times, the only way to leaven your dough was wild yeast. Sourdough helped the people of Egypt build the Pyramids and Karnak, helped Alexander conquer the (then) known world, helped the traders and sailors of the Ming Dynasty sail the seas of Asia. Neil Armstrong, Buzz Aldrin and Michael Collins even took bread (pineapple fruitcake) with them to the moon. A lack of bread has brought mighty empires to their knees, and yet it's something that is simple enough that anyone with flour, water and some means of cooking (over, fire, tandoori, whatever) can make.
DAY TWO: first feeding.
Today, you should have seen minimal, if any, rise in the stiff dough we made. In my own, I noticed some bubbles but no rise. Go ahead and remove the plastic wrap. Smell anything? I noticed a healthy yeasty smell. This is a good sign. The stronger the yeasty aroma, the more critters you've caught. Let's feed the beasties, shall we?
I'm using King Arthur unbleached bread flour for this. I recommend you use some manner of bread flour rather than plain old general purpose flour. Why? The bread kind has a higher gluten content and makes for a better bread.
Mix your ingredients with yesterday's. You'll get a wetter, softer dough. Again, if it's too wet, add a bit of flour. If not all the flour isn't hydrated, add a little water.
Cover again and get ready for some action! You ought to see something like a 50% rise and your plastic wrap balloon up with the gas exhaled by the yeast. Let it ferment at room temperature for 24 hrs. Tomorrow, we discard half of it and we feed it again.
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Mar. 2, 2010 at 9:14am
Home made sourdough bread... from scratch!
A close encounter of the yeast kind
There are few things in the wold more wholesome than fresh, home made bread. And like many people, I do like sourdough a lot.
I'm going to take you on an adventure over the next few days. With the awesome power of the internet, you'll be able to join in as I make some delicious sourdough from scratch. I'll be including the recipe, photos and some insight as we go along, and you're welcome to bake along with me in your own kitchen.
I'm posting this 2 days behind where I actually am in the process, so if I screw up or the dough fails (which DOES happen), you'll see it here. You'll also get to see the finished product.
Feel free to ask questions, and remember this: At many points in the process, you have to discard half of the mother (more on this in a bit). If anyone wants some of the discard to start their own, just ask. I'll happily share.
Ready? Here we begin the adventure.
Sourdough isn't always sour. It can be anywhere in the spectrum. What sourdough actually is is a wild yeast bread. The commercial yeast you can get at the store is actually brewer's yeast, which is (obviously) used in beer. It's a good, fast riser and does well for bread. But this little fungi isn't the most robust kid on the block. The low ph in sourdough can kill brewer's yeast. This is why we use the wild kind. It's just tougher.
I'm using a variation of Peter Reinhart's recipe, and it does not call for "spiking" the dough with commercial yeast nor does it call for using a starter from somewhere exotic. This is a 100% local yeast bread.
Why not use the one from San Fransisco, you ask? Well, you absolutely can use it. Only thing is that after a while (a month or so), you'll loose that "San Fransisco taste" and your bread will taste just like one done locally. This is because of what actually happens in the dough.
You see, the yeast aren't the only player in the game. Dough also gets fermented by bacteria. And in sourdough especially, the bacteria are the ones who give us the low ph and the flavors. San Fransisco happens to have a fairly unique group of indigenous bacteria and yeast that gives the bread it's famed flavor. These critters do not natively live in Washington, so your dough will eventually become populated by our indigenous bugs alone. This is why sourdoughs from different regions all have their own unique flavors. And in western WA, we have our own as well.
The bread will be made in a basic 3 build manner, and will take 6-8 days (weather dependent). Our first step is to make the Seed. This is the longest part, and only has to be done the one time. The second phase is to make the mother (or barm or starter). This will take just a day, and goes right into the final dough. The final dough and baking it are the 3rd step, and only takes a day. Once you have a healthy mother and keep it fed regularly (more on this later), your turnaround to baking bread is just one day, not 8. Remember this: a properly cared for mother can last decades, or in the cases of many old European bakeries, centuries.
Let's begin on Day One: starting the Seed. The Seed is how we'll catch our wild yeast. While I'm sure there re folks who'd love to sell you some wild yeast, we're going to catch ours. These little fungi are all over, and in the air we breathe. Ever seen that whitish bloom on grapes or plums? Yup, that's them. We're going to make a trap with some flour as a bait. We'll catch some yeast, and we'll feed them until they can work for us. Clever, isn't it?
To begin, you need one cup of rye flour (this dough will be white, but you can keep it rye or make it wheat if you want) and 3/4 cup of tepid water. Tap is OK, bottled is OK too. Your call.
Mix the flour and water in a plastic container.
Mix them well. You ought to get a tight ball of dough. If it's loose and wet, add some more flour. If all the flour isn't hydrated, add a little water. At this point in the process, it isn't an exact science yet.
That's what you want to see! A tight ball of rich dark dough. This will become our Seed.
Cover with plastic wrap and leave out on the counter at room temperature for 24 hrs. You'll not see any noticeable amount of rise in the dough. Tomorrow, we begin feeding the Seed.
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Mar. 1, 2010 at 8:39pm
Home Depot Signage FAIL
LAMO!
I had to go to Home Depot today. Not out of choice, but the item I needed wasn't at Ace.
I'm glad I take my camera with me no matter where I go...
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Feb. 27, 2010 at 8:30am
TO'T's T-Town Trivia #1
what do I know?
I love trivia, and for unknown reasons I remember the more useless bits of trivia I come across.
That includes a few things about Tacoma. So I'm starting a little bit of a running topic: T-Town Trivia. I'll give you a question about Tacoma, and you get to try to answer it. I'll reveal the actual answer after 24 hrs, even if the correct one is already posted by someone.
Ready? Let's start off with a slightly-obscure one, but not excessively hard.
Recognize this mast? Pardon the blurriness, but here it is as seen from Vassault Park. It's the tallest radio mast of any type in town. How tall is it (overall height), and who broadcasts from it?
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Feb. 25, 2010 at 8:33pm
Sunday: Run with TO'T... again.
run like the wind! or like a blob of jello
I can only do it on Sunday this week... although, for those interested, I have M thru Th available as well.Let's meet @ Northern Fish and run the Gulch. Be there 8 am!
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Feb. 18, 2010 at 4:06pm
Saturday & Sunday: Run with TO'T!
again?
This weekend will be glorious! Sunshine, blue skies and warm weather.
Let's enjoy it by taking a run and soaking up some precious Vitamin D while we can.
Meet me at 8:00 AM sharp at Northern Fish on Ruston Way. Saturday, we'll run to Puget Gulch and tackle the trail there. No worries, it's pretty easy and the round trip is just shy of 5K.
Sunday, again 8:00 AM sharp, we'll meet at Northern Fish again and this time we'll run the full-length of the sidewalk. Round trip will be 5K.
Throw on your running shoes, and meet me there! I'll have cold water for after the run. See you @ 8 AM!
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Feb. 8, 2010 at 3:35pm
School Levy: predict the outcome
f'sho
This seems the be a very popular topic.
A few folks think more taxes in this economy is a terrible thing, a few people think that NOT taxing more in this economy is a terrible thing.
So, let's put that aside for a moment and remember one important thing: people vote with their wallets, and people vote based on how they feel they'll be affected.
That being said, place your bets on how you think this will turn out. Please don't get into another shouting match. We already have like 3 threads for that. Just put your honest best prediction on the results.
I'll go first.
Given the circumstances, I predict 59% no, 41% yes
You?
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Feb. 5, 2010 at 1:52pm
Where to get bamboo?
BAM! Boo!
I have a need to acquire some bamboo wood. Preferably pieces 5 foot long or so and about 1/2 inch wide.
Anyone know where to find some bamboo for a reasonable price? Please note that I'm ok with cutting it myself, so if you just happen to have a bunch of it taking over your yard...
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Feb. 5, 2010 at 2:12am
New Hilltop business
new store, yo
Many of us were saddened by the loss of the Deluxe Thrift Shop on MLK.
Well good news! A new business has set up shop in the same location. And interestingly enough, it's another thrift shop. Let's all welcome Treasure Hunt Bargain Center to the neighborhood.
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Feb. 4, 2010 at 2:44pm
Saturday and Sunday: Run with TO'T!
Take 2
Just a reminder, a couple days early!
Saturday and Sunday, 3:30 pm sharp: Run with Tacoma's own athletic demi-god, Me! Get ready to run at a blistering 15 minuet mile pace as we tackle the Ruston Way gauntlet.
All are welcome, regardless of your level of fitness or your own goals as runner. Don't expect to run 5 minuet miles (unless you really want to). But also don't expect a leisurely jog either. We'll be running. Throw on your shoes of choice and I'll see you there. Rain or shine, we run.
Meet me at 3:30 at Northern Fish. On Saturday, we'll run a 1/2 mile warm-up, and then tackle Puget Gulch. It's a fairly short run (about 2 miles, round trip). The first half is all uphill, the second half is all downhill. This is a gravel/dirt trail, so there is possible mud (yay!). We'll turn around at the Proctor Street Bridge and head back (the Gulch isn't passable much farther than that). We'll then use the 1/2 mile back to Northern Fish as a cool down or run it hard... depending on how you feel. Total distance is about 5K.
On Sunday, we'll meet at Northern Fish again @ 3:30 pm. This time we'll run the entire length of Ruston Way until the sidewalk ends near the old Asarco site. The entire length is paved and there is plenty of scenery to enjoy. Round trip will be about 5K.
Puget Creek Gulch
Ruston Way
Saturday chance of showers, Sunday sunny.
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Feb. 3, 2010 at 12:23am
Fredo: an article you may like... and good conversation fodder
yup
Mr Fredo:
I came across this article on Alternet. It goes on to probe the depths of the problems our society faces. Not just the obvious economy issues, but it delves deeper than that. It tackles the loss of the American Dream, the degradation of the family and more.
Plus it makes for good conversation. Let me know your reaction to it
I think you may enjoy it:
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Feb. 2, 2010 at 1:22am
Red Skies at Night: Ruston Way in the Witching Hour
What goes on while normal people sleep?
It's dark.
It's raining.
It's cold.
You're in bed.
But there is a whole 'nother world out there after most people crawl into bed.
For those willing enough to brave the dark and unknown, beautiful sights await them.
If you know where to look, there are red skies at night.
Be careful, the squid are out tonight.
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Feb. 1, 2010 at 3:26pm
Tacoma Construction Update
the economy suxx0rz, but there is still some work going on
There is work still going on 'round town, helping to keep construction workers with a paycheck. I didn't include the Nalley Valley viaduct in this, that's deserving of it's own photo safari. Let us begin, shall we?
MURRAY MORGAN BRIDGE
The works has begun! I talked with some workers, and I learned that they will be removing ALL the cables at the same time. The deck will be supported by steel trusses, and those enormous counterweights will actually rest on the deck while the cables are being replaced. Also, apparently those crane parts at the east end of the bridge are NOT for the bridge. Apparently those are for another project that the guy I talked to didn't know much about. Apparently they're being stored for a project "in downtown". The dude didn't know much else. Interesting. Now... Pictures!
^^Check this out. Netting under the bridge!
^^ hard to see (rain and zoom), but there are some workers under there.
JOY BUILDING
Work is coming along swimmingly. I certainly hope the UWT doesn't try to back out tof the retail aspect. I didn't manage to get onto Pac Ave for pics, but we all see that side anyway. Here it is from where 17th meets Commerce.
^^you can see the scaffolding inside. Interesting.
JACKSON BUILDING
This big boy on 25th & Yakima is coming along rapidly. Windows are already going in! For those not in the know, there's 5 floors of apartments, parking and retail... allegedly to be a grocery store going in there. This is a great project for the neighborhood, the location is good, the height is good, and it'll help get more people into the area where downtown and hilltop meet.
^^ as you can see, the building has good presence, even from McKinley Hill.
^^ future retail
URBAN WATERS
The City of Tacoma/UWT project that we all love.
Well, I like it, at least. As some have mentioned, access isn't all that easy. Driving under the Murray Morgan is no big deal, but not getting run off the road by 105,500 lb gas tankers is a bit of a challenge.
^^From the Murray Morgan... the easiest to reach vista of the building.
From on E. D street. Getting photos down here is not so easy. There is NuStar and PhilipsConoco that have two tank farms down here. With all this "Homeland Security" circus, people with cameras freak them out. But the law is the law, and anything visible from public places (like a public street) is fair game.
From Dock Street, @ the Foss Seaport building.
Tugboat!
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Jan. 29, 2010 at 8:54pm
Saturday: Run with TO'T!
Can you keep up? Yeah, more like can I keep up.
Here's your golden opportunity to run with an athlete claimed by Runner's World to be "What Steve Prefontaine would be today, had he lived, quit running and gained 50 lbs"
...yours truly! All you Feedsters, strap on your running shoes and meet me at the tennis courts in Point Defiance (near the Lodge & Pagoda) at 9 AM sharp on THIS Saturday morning. We'll run 5 Mile Drive at least once.
For those not in the know, MPT closed 5 mile drive to vehicle traffic on Sat/Sun until 1 PM, so the drive is ours!
See YOU there, rain or shine!
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Jan. 24, 2010 at 12:13pm
Foss Hotel Design BrAInsToRM!
Make your voice heard
In case anyone hasn't seen, over on 133 there is a discussion about an update to the design for the Hollander hotel on Dock Street.
THIS is the latest version:
Now, admittedly I do like the massing and the height is OK. Personally, I'd rather see more than 8 stories, but there is more than just zoning involved with building heights on the Foss.
However, the design isn't good looking at all, and (as mentioned on 133) looks like it belongs in Fife, not in downtown.
Few people like the design and are making that opinion known... But I personally dislike idle complaining. No good comes from it, complaining into the wind brings no change. So, why doesn't the Community do something about it?
I propose that We, the Community, post here what we want to see in such a hotel. Post Ideas, sketches, photos of other hotels, even renderings (if you have the desire to make them). I say we then present this info to both the City Council and Hollander and tell them that THESE are ideas we like. THESE are designs we like. YOU are free to use anything we present to help in a redesign. WE WANT the hotel here, and we want to help the City and Hollander out.
Let's do something positive, let's do something to help out both the City, Private Enterprise and ultimately, Ourselves.
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Jan. 23, 2010 at 3:12pm
Work to begin on Murray Morgan Bridge?
Parts and pieces are there!
Went downtown today, and noticed some new signage on 11th at the foot of the bridge. A closer inspection reveals:
I found all over the bridge deck steel, heavy equipment, honey buckets and steel cable. I'm not usually a gamblin' kinda man, but I'd be willing to wager that some work is about to begin on Our Iconic Bridge! See for yourself!
^^ notice that spool of steel wire. It's not as thick as the original cables, but modern steel is stronger than the steel of 1912. Closer look:
^^ MADE IN USA. See? Not everything is made in China these days. Next to this was a pallet of hex bolts, also made domestically.
^^ Now, THIS is interesting. The empty lot (owned by the Port) is now full of cranes and steel forms. These weren't here last time I was in the area. More than likely a staging area.
But let's look at those black metal forms a little closer... they look like something
^^ Those sure look like the pieces of a tower crane if you ask me.
^^Yeah, they are parts of a tower crane all right. At first I was wondering why they'd need a tower crane for this job, but then I remembered...
^^this bridge rises well over 100 feet above the deck.
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Jan. 8, 2010 at 12:56am
Open Source Armoire
Furniture, yo
Anyone who knows me knows that I'm a big open source guy. Not just in theory, but in for-real-life. I'm an avid Linux user, if you want proof.
I love what open source is all about, and I love making things. I used to work at a door factory, and as a side effect, I developed a love affair for building my own furniture.
I designed and built this armoire for my bathroom to hold towels, etc etc. The design is original and I made the piece entirely out of pieces sourced locally. I bought my lumber at the Home Depot (Gray is my first choice, but they're not open at 9pm, when I happened to be done getting the rest of the materials). I got the hardware at Ace on 12th & Sprague and I got the acrylic for the windows at Plastic Supply on Center (right in front of North Star Glove, both of which are just past the Humane Society but BEFORE Tacoma Screw).
I'm calling the design "Grit City". The design is kinda rough and industrial (it would be at home in a loft, I'd suppose) and I'm leaving it as natural as possible... including the ink and stuff from the lumber company. I'll be sanding it and applying a clear shellac, but otherwise it's au natural. I designed it to have crown molding on the top, but I ditched that in favor of a more plain, boxy-look. Your call as to what kind of finish detail you like.
The armoire is approximately 72" tall, 36" wide and 18" deep (and holds a LOT of linens). However, since I used REAL wood, it is damn heavy. Don't try to move this up a flight of stairs yourself, call your brother-in-law, friend, dad or whoever owes you money to help with that task. You've been warned.
In the spirit of Open Source, I'm providing some pictures of the finished project and the blueprints I drew up. Feel free to use the design and improve upon it!
PLANS:
Page1
Page 2
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Jan. 4, 2010 at 2:34am
Night Lights
Shiny
You know, we all harp on how much we need to fix downtown. And yes, it does need buildings taller than Wells Fargo, it does need more people and more shopping. But you know what? It really doesn't look all that bad in the dark.
For those not brave enough to get out of bed at 2 am and take a stroll...
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Dec. 28, 2009 at 9:05pm
Dog Stuff
take it, plz
My dog passed away this summer, and I still have some dog-related items I no longer need.
Can anyone use a 6' pink leash and 2 unopened bags of doggie treats? If you can, they're yours.
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Dec. 23, 2009 at 2:12am
Obama to Save Christmas?
WTF?
I feel a movie in the works! I found on Reuters this article about President Obama having a chance to save Christmas... as long as the Toy Manufacturer's lobby doesn't sway him otherwise.
Read the article for yourself.
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