Apple, the lord of new age sweatshops

http://www.nytimes.com/2011/02/23/technology/23apple.html?ref=technology

steak dinner

I can't remember the last time I ate a big o steak. so I decided to do it today, a decent size ribeye. with two veg (spinach and parsley root).

pricey piece of meat, I did not fucked it up, but I don't know, the flavor was lacking from what normally (I think) is a pretty flavorful cut.

lots of butcher shop now give the provenance of the meat, but to most people, these labels mean little, especially when the beef is not that great, considering the cost.

It will probably be another while before I try this again.

hash

There was a nice article in the Times a while ago about creative constructions of hash (the one you eat, not the one you smoke) by chefs in and outside of NY. I happen to have some duck neck meat I saved from making stock earlier this week for Chinese new year hotpot, so I decided to make some hash with that for lunch today. Although this was good, but I think it would have been much better if the neck was confit.

Icy

This is my 3rd winter here, but I have not seen the ice extend so far into the lake.  Ii is probably because the temperature has not been over 20 Fahrenheit in like two weeks.