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Showing posts from February 26, 2006

Expidite the expidited

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I am headed to the passport office this AM to get a new passport. I didn't have time to do the expidited renewal after getting back from Japan. So I made an special expiditing appointment with the passport folks in Atlanta. I am glad I only have to drive into Atlanta, not fly up to NY or Washington DC. It seems I have had to do some expiditing everytime I have renewed my passport. Passports are good for 10 years. When you get a new passport it is a time to ponder where you will be and what the passport will look like in 10 years. The pic belows shows the wear on my now cancelled passport. it was a 50 page book (the extra pages version) and 46 pages are fully used. Many countries require 3 empty pages to enter their country. So, I got full use of the larger size passport. If you need more pages, you send the passport in and they will "sew-in" more pages. The thickest passport I ever saw was at the Uzbekistan-Turkmenistan border. A truck driver I saw had a Uzbekistan passpo...
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It is quite wintery out today. I decided to come upstairs and scan in this schematic that was inside the "G Stand" of my Astatic D-104 microphone. This is the mic I am using for shortwave. It is pretty old looking. I didn't have anything else to do (right) so I went out and got the bobcat stuck today in snow and mud. I had to yank it out sideways with the tractor. The drifts of snow are several feet deep. I have been mostly relaxing today, reading in bed even. The stove has been making the house nice and warm.
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My exercise regimen is paying dividends. I am somewhat surprised at the progress. I am running 3.1 miles (5k) in 24 minutes now. The amount of weight I use on almost all the machines has increased, except for the biceps. I have backed off a little bit on the overall routine just to take the edge off it. Further progress I am sure of, but I can take more time. Bonnie's sister is down this weekend and we celebrated Bonnies birthday. I made Baked Alaska. I did quite a bit of research before I started. My recipe was a combination of recipes I gleaned from the web. I made a 13 x 9 inch chocolate cake, cut into 6 pieces. I took a half gallon of french vanilla ice cream and cut that into 6 even slabs. I refroze the ice cream slabs in foil in the big cold freezer we have downstairs. Then it is time for the meringue. I used our own chicken eggs being careful to use the oldest eggs we had. I read that you should use eggs at least 4 days old. (That was difficult). I had about 9 or 10 eg...
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