So my birthday is coming up and I’m hoping to get a UMPC/Netbook. I’ve been looking at them for months.
I was torn for a while as I already have an iPhone that handles just about anything I would do on a Netbook with the exception of document editing. The iPhone, though tiny, is very nice for checking e-mail just about anywhere and sending back the short replies that we have become so familiar with since the days of clam shell pagers, Blackberries, and now iPhones (and other small e-mail devices).
Another reason I was torn for a while on the idea of a Netbook is that I have a laptop that I use for business and for business travel I usually lug it around. It’s not an aircraft carrier of a laptop (it’s not a 17 incher) but it’s still large and can’t just be chucked in a suitcase or backpack. I don’t like carrying it on personal weekend trips or even longer personal vacations but often find myself doing it just so I can keep in touch (even if I’m not “technically” going to be working while away from home.
Month: January 2009
My brother-in-law had an old PowerBook G4 laying around. He said it had a bad hard drive and it was just collecting dust. He sent it to me to mess around with as I figured I could at least make it usable.
Specs:
- 12″ PowerBook G4 1.33 GHz
- 256 MB RAM
- 80 GB Hard Drive
I was able to replace the Hard Drive rather easily by following the instructions at iFixit. I wanted to do a compare of speeds of doing normal tasks so I tried to install Leopard, but after the DVD spinning for a few hours I learned that the minimum requirements for Leopard is 512 MB RAM.
I love ribs and sometimes I just can’t wait until summer for some damn good BBQ. That’s where my Big Green Egg comes in. I’ve made pizza at 600°F when it’s below freezing. I’ve smoked turkeys on Christmas day in crazy freezing windy weather. I’ve done a 18 hour smoke on a brisket in the snow and a 13 hour Boston Butt in single digits.
I just figured earlier this week that Saturday would be a good day for ribs. So I bought 4 racks of Baby Backs and followed a modified 3/2/1 method:
I started by pulling the silver membrane off the back of the ribs. I then marinated the ribs overnight in the fridge by applying liberal dusting of Dizzy Pig Dizzy Dust and some Turbinado sugar wrapping in foil and forgetting. One rack in particular has one side that was quite thick.
