I struggle regularly to remember which CSS selector symbol belongs to classes or IDs. The key lies in the size of the symbol character, relating it to the heirarchy of specificity precedence. To wit, the hash sign # is larger ("weighs heavier") than the dot ., and we know that ID is more specific than class, ergo the hash must indicate an ID and the dot a class. #ID > .class > <element> And even elements fit neatly into the scheme, as they're referenced with NO symbol in a stylesheet. So the do... (...more)

Replacing the 1.5 cups Rex Goliath sauv blanc with Turning Leaf pinot grigio, still a Pubilx bottom-shelfer but sampling suggests a much more suitable flavor match for a vegetable dish. Rinse and drain the sans-lentil mix 2 passes in cool water. In 2 cups fresh water and 4 shakes lite salt, bring to a boil, remove from heat, let quick-soak (at least) 1 hour. Gently mix in a splash of olive oil, a couple more shakes of lite salt, a cup each frozen broccoli cuts and chopped spinach, 2/3 cups lentils, 1... (...more)

My grandfather was also named Dayton. His nickname was Dick, which, if you were born in 1910, was a thoroughly non-controversial nickname. There's Dick Clark, Dick Cheney, Dick Van Dyke, Dick Cavett, Dickey Lee. Plus Dick Diver, Dick Grayson, Dick Tracy, etc. It's a good, terse, masculine Anglo-Saxon-ish name. My grandmother addressed him as Dick. Kinda had to, what with raising my dad, Dayton, and eventually a third-generation Dayton. My great-aunts and -uncles are a bit confusing to me, I know Grandma... (...more)

My Castle Age guild adopted Skype. In turn, I adopted the AMIP "now playing" bridge between Skype and Winamp to impress all my Skype friends with my taste in music. If you told me two years ago that Castle Age would draw me in the way it has, I probably would have scoffed. But they got the whole guild aspect pretty much right, and my guildies do feel like a family, much as ChaoticUnion did. Sampled the Turning Leaf pinot grigio I got for my next iteration of 5-bean stew. I think it will be very suita... (...more)

Last time I made the (Alma's) whole-wheat fusilli I'd picked up on sale at Publix, I threw in my last can of canned chickpeas with some olive oil and balsamic vinegar. And it was really freakin' good, as well as packing a ridiculous amount of protein. And I thought hey, I'll have to do this again, but with chickpeas prepared from dry instead of BPA-laden canned chickpeas, and freeze what I don't need. So earlier in the week I got a bag of Conchita dry chickpeas from publix, because that was the lowest-p... (...more)