Entries from October 2007 ↓

In case you haven’t heard there’s a drought here in Georgia- and especially here in metro Atlanta.  Lake Lanier, Atlanta’s premiere water source, sits 16 feet below where it should be this time of year. By year’s end it’s expected to be 36 feet below normal, making it unusable.So, what does this mean? Well, it means some people are out of luck…The governor has instituted restrictions on all things from landscape watering to car washes (more on that in a second). While I do empathize about the situation- how in the world did it get this bad?From what I’ve read it’s between the lack of rain nationwide (global warming?) and, the ultimate reason, a lack of water management. The Army Corp of Engineers monitors the water level at Lake Lanier and how much water it feeds into the natural streams of Alabama and Florida. According to a recent MSNBC article:

More than a billion gallons of water is released from Lanier every day. The Corps of Engineers bases its water releases on two requirements: The minimum flow needed for a coal-fired power plant in Florida and mandates to protect two mussel species in a Florida river.

I can understand the coal-fired power plant (I suppose)- but a billion gallons for two species of mussels! Gimme a break.So, why am I complaining about this? Well, I am 100% unable to wash my car. As someone who rents (not for long), I don’t have the luxury of attaching a hose and going to town. Not only did my apartment complex shut off the water supply to the car-wash section of our complex- but two local car washes also have closed up shop until the drought is lifted.So, unless I want to go to Target, purchase about ten 5-gallon plastic buckets, fill them with water, and then schlep down to my car- it ain’t getting clean anytime soon.With that I leave you with a couple pictures I snapped outside the Best Buy yesterday. The nastiness just stopped me in my tracks. The car used to be white. So, until I can steal some an uninterrupted water supply anytime soon- this will be what I’m driving around town in until the drought in georgia is lifted.

Without a doubt the best damn cupcake I have ever eaten. Anita and I made these cupcakes after watching Barefoot Contessa on Food Network (We’re hardcore FN fans). The recipe posted follows the exactly.Give yourself a good hour and a half for everything to be done. And don’t skimp! Don’t go to the grocery store and say to yourself “do I really need vanilla extract?” (Yes). Also, the peanuts are key- it creates a wonderful contrast to the smooth peanut butter frosting. These are so filling (hey, with buttermilk and heavy cream- what else would you expect?)As a friend once told me, “it’s stupid good.”12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature2/3 cup granulated sugar2/3 cup light brown sugar, packed2 extra-large eggs, at room temperature2 teaspoons pure vanilla extract1 cup buttermilk, shaken, at room temperature1/2 cup sour cream, at room temperature2 tablespoons brewed coffee1 3/4 cups all-purpose flour1 cup good cocoa powder1 1/2 teaspoons baking soda1/2 teaspoon kosher saltKathleen’s Peanut Butter Icing, recipe followsChopped salted peanuts, to decorate, optionalPreheat the oven to 350 degrees F. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.Kathleen’s Peanut Butter Icing:1 cup confectioners’ sugar1 cup creamy peanut butter5 tablespoons unsalted butter, at room temperature3/4 teaspoon pure vanilla extract1/4 teaspoon kosher salt1/3 cup heavy creamPlace the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. 

In line for Leopard: Apple Store @ Perimeter (Atlanta)

Originally uploaded by c2jupin

Took this while waiting in line today…working with Leopard as we speak! (man, time machine takes forever)

Anyone hitting up Perimeter Mall (Atlanta, GA) Apple store? If so, see you there for the launch (and free t-shirt)

Well, I’ve moved to the latest version of Wordpress (2.3).   However, due to some changes in this version my old theme (and probably 90% of my plugins) are not supported. What does this mean? Well, everytime I post I get a funny database error. There are plenty of people hitting this thing as well. So, I’ll be making changes to the theme and figuring out which plugins work and which don’t this weekend… So, if you see something funky- wait until Monday and it should all be worked out. Oh yeah, and the new version of Leopard comes out today- so, I’ll probably be busy with that too.  I’ll be hanging with my peeps at the Apple Store at Perimeter Mall at 5:30 pm. Come one, come all!Update: Google Sitemaps plugin was the culprit..new version downloaded and we’re good to go.