April 2009 Archives

Why, when I was a kid, we had to write code while walking 20 miles to the computer building, in 12 feet of snow in the middle of winter. And it was uphill both ways! Course we couldn't wear gloves, because it was too hard to line up the hole punch on the punched card. They didn't have knapsacks in those days, so we just had to keep our card stack on a string tied to our belt. Now, a hole punch cost a nickel, and in those days nickels had pictures of bumblebees on 'em. "Give me five bees for a quarter," you'd say. Now where were we? Oh yeah, the important thing was I had a stack of punch cards on my belt, was the style at the time. They didn't have standard 5081 cards in stock, because of the war. The only thing you could get was graph papyrus, and you had to draw all the tables by hand.

Best. Slashdot. Comment. Evar.

From The World of Jewish Cooking, by Gil Marks:

Yemenite

15 dried figs, chopped
2 to 3 tablespoons sesame seeds, lightly toasted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Dash of ground coriander or cardamom
1 small chili or pinch of cayenne
Dry red wine

Finely chop the figs, dates, sesame seeds, cinnamon, ginger, coriander or cardamom, and chili or cayenne. Stir in enough wine to make a paste. Storein the refrigerator. Serve at room temperature.

Rhodes

1/2 cup pitted dates, finely chopped
1/2 cup raisins
1 orange, peeled, seeded, and chopped
1/4 cup honey
1/2 cup almonds, finely chopped
cinnamon
about 1/4 cup sweet red wine

Cook dates, raisins, orange, and honey, stirring, until thick (about 20
minutes). Remove from heat and add remaining ingredients.