It’s been a busy few months. A lot has happened. Also, I decided to make apple pie.

I haven’t tried to make a sweet pie since I left Seattle. I had enthusiastically bought a pie plate upon my return, but some mixed results with quiches left me a bit discouraged. Pie is a lot of work, and it can be hard to find the motivation if it’s not a 100% sure thing. A few weeks ago, though, I tried again, and found success making the cauliflower cheese pie from Moosewood, and practiced doing a pastry crust rather than the healthier shredded potato shell that is recommended.

This success inspired me to try another dessert pie, and as apples are the fruit of winter, why not an apple pie? Read on…

As with many things in my life, I view clothing and footwear as practical matters of necessity more than as vehicles for much personal expression. I wear the occasional funny t-shirt, and I’ll dress up for a dance now and then, but those are the exception. As items wear out, they are tossed with little thought; a dwindling wardrobe is replenished as necessary.

But this pair of shoes is different. They will be retained as backup for some time, I expect, but here and now at the end of their useful life, they deserve a modest eulogy. In their two years of service, they’ve seen a lot of floors in a lot of cities—it’s time for a few shout-outs.

Traveling has become a way of life for me now. I enjoy seeing different places and people; the variety and adventure is thrilling. But this is not something of my upbringing—indeed, perhaps it was the stability of having lived in the same house my entire childhood and youth that mentally prepared me for moving about later on. That later, though, has a very specific starting point, and the shoes have been with me since exactly that date. Read on…

This weekend was Thanksgiving for my Canadian friends and family. I thought I’d challenge myself a little and spent Sunday afternoon attempting to bake a pumpkin pie. How were the results? I was pleased, especially for a first attempt.

The recipes I followed for both filling and crust are easy to read and pretty straightforward. I still ran into a few gotchas, though; I’ll be noting those as I can. Read on…

I took a Richard Powers waltz workshop in Toronto a few months ago. I’m not very good at it and haven’t had enough chances to practice, but I can now hold down the basics of cross step and rotary. Since learning it, I’ve begun to notice much more distinctly songs that are in 3/4 or 6/8 rather than common time. All swing and related dances are strictly in four, so the lilting rhythm of waltz time can be a lovely change for the ears and feet.

The traditional music of waltz is, I think, largely Strauss and a number of other pre-20th century composers. And there’s merit in doing a dance to its traditional music. However, waltzing seems to work well to plenty of modern tunes too; here’s a selection of my favourite popular songs in 3/4 and 6/8 time. I’ve linked each to somewhere you can hear at least a sample of it—Amazon MP3, YouTube, or an artist’s page. Read on…

I’ve now been dancing swing for a little over two years. The people I’ve met through it have been overwhelmingly some of the nicest, most generous-spirited people anywhere… and also, a lot of the guys are pretty geeky.

Why?

The least charitable answer is “the geeks are there because there are women there,” but that’s not the whole story. Certainly lots of guys get into dancing because they followed (or were dragged by) a woman into it, but those who stay seem to do so for reasons apart from that. Indeed, the scenes I’ve participated in (Toronto, New York, Sydney) seem almost completely free of the creepy behaviour you would expect given that assertion. And that is despite being totally welcoming to guys and gals who might not be as accepted in other circles.

So what is it about the niceness of the swing community? What makes it so appealing to geeky guys? I think it’s the nature of the dance itself that attracts them, and once there, their presence and personality is reflected in the culture that develops around the dance. Read on…

My Dad has Facebook. All my friends have Facebook. I have Facebook. I can count on one hand the people my age I know, that do not have Facebook. The people I met last term in New York and San Francisco all had Facebook.

Anyone who talks about “social networks” today as if they mean anything other than Facebook is being coy, or is deluded.

Classmates and Friendster haven’t been important in years; in the wake of its buyout, MySpace is rapidly losing relevance outside of musical artists using it for promotion.

Facebook is the model of a modern, successful, social website. It hits a very pleasant sweet spot between elegance, user-friendliness, and attention to issues of privacy. But there is one major problem: If Facebook Inc screws up, the elegance and user-friendliness can all go away (some of the new Apps are definitely pushing it), and your privacy might go away, too. Facebook is a closed system; it’s a single point of failure on all three counts. Read on…

The #1 Matt was in town on Wednesday night, so some folks organized a meetup at the Heartland Brewery. I only took a handful of pictures, none of which turned out very well, but fortunately John Keegan has shared some nice snaps.

It was neat to chat with Matt and find out more about Automattic as a company and what some of their plans are for Wordpress. He’s a really fun, personable guy. It’s awesome to use a product with such a great spokesperson.

My room is the cleanest it’s been in months. The dishes are washed, and the counter is wiped. This morning I had bacon and eggs for breakfast, and last night I baked fresh bread. Now there’s a delicious-smelling pot roast on the counter that’ll be ready in a few hours.

It is officially exam time. Can you tell?

I’ve mentioned The Book of Bread previously, but it really is the definitive resource for any kind of bread you can imagine. I thought I’d share one of the recipes I tried recently that was particularly delicious.

I’m cautious of any recipe that claims to be creamy, as I had a bad experience once with bread so creamy that each bite tasted like a glass of whole milk. This recipe isn’t just soft and airy, it’s also tough enough for nice big sandwiches, and has a yellowish colour and very slight sourness that’s extremely pleasant. Read on…

When I changed my banner image for the fall, it was more an act of defiance than as some sort of genuine reflection of the reality outside. We’ve now had several dustings of snow, and there was the small issue of my bicycle brakes being encased in ice, fused to the wheel.

Anyhow, I ran into Matthias Wandel at Swing Club this afternoon—he’s a UW grad, and has a number of really neat project writeups on his site. It was just funny that I was half-heartedly studying some circuits in the studio, and when I asked him about an op-amp question, his response was more about what a useless circuit it was, than what exactly the filter behaviour would be.

In other news, I seem to be getting the hang of Tango a bit more. It’s a far simpler dance than Lindy, and certainly less flexible, but fun enough in its high-heeled, strutting sort of way. Like any of the more intimate dances, it’s more about the subtle communication between partners than big showy spins and tricks.