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CNET on the Best Search Engines (hint:Librarians!)

Sep 29, 2006 Noticias

CNET Staff Writer Elinor Mills has given Librarians some of the best press they’ll likely receive all year. Thanks Elinor!

Read: Most reliable search tool could be your librarian

Patent Baristas Serving #77

Sep 29, 2006 Noticias

Our hosts for Blawg Review #77 are none other than Frost Brown Todd patent attorneys Stephen R. Albainy-Jenai and Karlyn A. Schnapp, who will be serving up a blawg rebrew at Patent Baristas. Those who have been following our blog carnival will remember these baristas served up a steaming hot Blawg Review #19 in the dog days of the summer of 2005. They’re coming back with a special blend of the best of this week’s law blog posts. Wake up and smell the coffee!

If you’d like something special served on Monday morning, these hard-working Patent Baristas would appreciate it if you’d get your orders and recommendations submitted as soon as possible following these submission guidelines. They’re working on a new menu and would love to have your input. Without your help, preparing Blawg Review is a grind.

Blawg Review #77 is served, and Colin Samuels at Infamy or Praise has posted a thoughtful overview of this week’s offering:

Highlights in this edition include discussions of the six metrics which all firms should track, the value of strong non-obviousness, and the inspiring commitment to total client service made by Anna Nicole Smith’s attorney/baby-daddy.

One post conspicuous by its absence from the roundup is one from Wall Street Journal legal blogger Peter Lattman Latte-man. Latte-man noted last week that Starbucks faces an anti-trust suit “claiming the java giant engages in a range of anti-competitive practices, including entering exclusive lease agreements, buying out competitors, and, our personal favorite, the ‘cluster bombing’ of stores.” I can only assume that the baristas chose not to include Latte-man’s post as a gesture of professional courtesy towards Starbucks.

If, by chance, you find something particularly interesting in Blawg Review for readers of your own blog, be sure to make a note of it there, too.

Sesame-topped Currant Muffins

Sep 28, 2006 Noticias

Who says simple muffins have to be boring? These relatively healthy muffins are given an appetising look in the form of a crunchy sesame studded crust. If sesame seeds fail to appeal, replace them with a rough crush of your favourite type of nut.

Sesame-topped Currant Muffins
[Makes 6 large Muffins]

320 grams plain flour
55 grams caster sugar
1 tablespoon baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
100 grams currants (you can replace this with any dried fruit)
1 egg
250ml/1 cup milk
80 grams melted butter
Sesame-topping:
2 tablespoons sesame seeds
2 tablespoons soft brown sugar

Make the topping:
Add the sesame seeds and brown sugar to a small bowl and stir until well combined.

Make the muffins:
Sift the flour, baking powder, sugar, cinnamon and ginger into a bowl. Stir through the currants.

In a small bowl add whisk the egg with the milk before adding the melted butter.

Stir this through the dry ingredients until just combined. It’s most important not to overwork the mixture.

Fill the muffin cases three-quarters full then generously sprinkle over with the sesame-topping.

Bake in a preheated 180°C/350°F oven for 20-25 minutes or until cooked through and topping is golden.

Cool on a wire rack.

You won’t have to sneak these into lunch-boxes!

Tagged with Muffins

Cheese: Elgaar Farm

Sep 28, 2006 Noticias

Elgaar Farm is located in Deloraine, 50kms west of Launceston in Tasmania. Founded by Bavarian dairy farmers Joe and Antonia Gretschmann in 1986 they set about converting the farm and by 1991 it was certified organic.

Elgaar Farm is the type of place that were you reincarnated as a Jersey Cow this would be as close to paradise as you could get. Here, every cow is named, they are free to roam the organic pastures, nibbling on herbs and clover and when the time comes and they are too old to be milked, they see their life out on the farm in happy retirement. It’s said one of their oldest cows lived to 38!

The cheese I’m looked at today is a Vintage Cheddar - but don’t be lulled by this rather nondescript black cylinder - this is one vintage cheddar that bites back!

Cheese Maker: Elgaar Farm
Cheese Name: Club Cheese
Location: Deloraine, Tasmania

Peel off the black wax and this golden core of cheese appears, made from selected wheels of Aged Vintage Cheddar - you could be excused for thinking that it’s butter.

Texture wise it’s soft with a slight crumbly texture and it just entices you to cut off a large chunk. But beware, beyond the creamy mouth feel, there’s a massive kick, a spice unlike most cheddars out there. I must admit it even caught Paalo by surprise - my warning came a little too late as he succumbed to temptation and popped a generous shard into his mouth. His initial reaction to the pleasant creaminess soon gave way as the cheese bite back.

I would recommend serving this with something more robust than a cracker - a hearty grain bread is a better match. Pickled onions and gherkins, cured meats and this cheddar will round out a rather pleasant ploughman’s platter.

Tagged with Cheese

Welcome Readers of The Shifted Librarian!

Sep 27, 2006 Noticias

A BIG thank-you to Jenny Levine, aka The Shifted Librarian, like she needs an intro! :), for mentioning my Legal RSS top-10 post.

As you can imagine, this blog is getting a pretty big traffic boost today. Please take a look around, and if you like the conversation, consider taking this blog’s feed!

thanks again Jenny,
Steve

New Google Gadget Challenge for Students!

Sep 27, 2006 Noticias

Per this post on the Google Blog, we’re posing a challenge to college and university students in the United States - the Google Gadget Awards! Here are the details:

• Both universal and desktop gadgets are accepted
• Submissions are due November 1, 2006
• Submitted gadgets will be testable while the contest is on
• Winners will be announced in December
• Awards categories include: Best overall gadgets (both universal and desktop), Most useful gadget, Most intelligent gadget, Gadget most likely to help you get a date, Most addictive gadget, Prettiest gadget, and Top university for gadget submission
• The panel of judges includes: Chris Anderson, John Hennessy, Rob Malda, Randy Bryant, and Gina Pell

The Rules page has further details - time to get hacking!

Gadget para Adsense

Sep 27, 2006 Noticias

Encontre esto y me parecio super útil, primero debes descargar el Google desktop, es una barra que queda en tu escritorio a la cual le puedes ir agregando muchas funcionalidades, reloj,blog de notas, reproductores, y entre esas esta este Gadget para Adsense, que te muestra el dinero que haz juntado durante el dia, asi no tendras que estar mirando a cada rato tu cuenta de adsense…jajajajaajja

GOOGLE DESKTOP

GADGET para ADSENSE

Blood Orange Cordial

Sep 26, 2006 Noticias

Cordials may be a bit old fashioned but they are so simple to make in whatever flavour you desire. Having quenched a thirst for ginger and lemongrass I turned my attention towards to that fruit in season, blood oranges.

Apparently the fruit sizes are small this year making them less desirable to the supermarkets. With a very hot January, the trees went into a survival mode and the fruit stopped growing, but I can vouch on the quality of their flavour. Size certainly isn’t everything!

These are all blood oranges but as you can see the internal colouring does vary - in the four that I used, two had that intense blood orange colouring and two had mild veining. This didn’t stop me from getting a vibrant coloured juice.

To make the cordial, sugar and water is adding to the juice and the mixture is reduced in a simmer to concentrate the flavour and create this glistening jewelled drop…

Place the water, blood orange juice and sugar into a saucepan over medium heat and stir until the sugar dissolves. Simmer for 10 minutes until it is reduced by about a third. This should take about 10 minutes.

Cool in the pan before straining into a bottle. Store in the fridge.

I like to use fizzy mineral water in the ratio of roughly 1 part cordial to 2 parts water, though this really is up to your own personal taste. Adding the syrup to gin or vodka wouldn’t go astray either.