the end

For the holidays
You can't beat home, sweet home!  But
From here?  Who can know?

It's all settled.  My graduation is done; I had a million cords dangling off my robe, hoping to trip me.  Projects and finals are finished, grades are in.  The CERN thing is formalized (assuming I can get a Swiss visa in time... eek).  I even did my sprint to the end: across all five terminals of O'Hare to catch a flight that I missed, anyway.


Now comes, I hope, a chance to relax and enjoy not doing anything for a little while.  Well, unless you count my grad party or extended family Christmas or visit from my German friends or packing as "anything."  It seems there really is no rest for the wicked.


Since I guess I've missed a fair amount of time between posts here, there are a few things I want to share, first is recipes!


Lentil Loaf (taken from My Vegan Cookbook) :

Tomato Topping Mixture
• 1 6oz Can Tomato Paste
• 1 Tablespoon Sugar
• 1/2 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Onion Flakes
• 1 Teaspoon Garlic Salt
Lentil Loaf
• 1 Cup Old Fashioned Oats
• 1/2 Block Extra Firm Tofu
• 1 Cup Chopped Onion
• 1/2 Cup Chopped Green Pepper
• 1/2 Cup Chopped Red Pepper
• 1 Tablespoon Tomato Topping Mixture
• 3 Tablespoons Plain Yellow Corn Meal
• 3/4 Cup Cooked & Drained Lentils
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Soy Sauce
• 2 Tablespoons Olive Oil
• 1/4 Teaspoon Thyme
• 1/4 Teaspoon Cumin
• 1 Teaspoon Chili Powder
• 1 Teaspoon Dried Parsley
• 1/2 Teaspoon Salt
• 1 Teaspoon Sugar
• 1/2 Teaspoon Garlic Salt
• 1/4 Teaspoon Onion Salt
• 1/4 Teaspoon Dried Mustard

Preheat oven to 375 degrees.

Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed.

Add 1 tablespoon of the olive oil to a skillet on medium heat, add chopped onions, red and green bell pepper and let cook until onions are transparent (about 5 minutes), stirring frequently.

In a food processor chop oats for 5 quick pulses.

Drain tofu well and press with hands until all excess water comes out. In a mixing bowl mash tofu with a fork or use grater to coarsely grate.

In the same mixing bowl combine, cooked onions and peppers, 1 tablespoon of tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tablespoon olive oil, thyme, cumin, chili powder, parsley, garlic and onion salt, dried mustard and mix until well combined.

Spray a large sheet of tin foil with cooking spray to form loaf on, place on cookie sheet. On top and in the middle of tin foil form loaf mixture into loaf that is 2 1/2 inches tall and 4 1/2 inches square. Coat top and sides with tomato mixture (you will probably have some left over to spoon on later).

Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes. After cooking let cool for 10 minutes before cutting into it.

Red Lentil Stew (modified from 101 Cookbooks) :

2 tablespoons extra virgin olive oil
1 onion, chopped
3 shallots, chopped
2 teaspoons red-pepper flakes
6 cups good-tasting vegetable stock (or water)
2 1/2 cup red lentils, picked over and rinsed
1/2 cup brown rice
1 tsp curry powder
as much fine grain sea salt as you need

In a big soup pot, over medium heat, combine the olive oil, onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.

Stir in the broth, bring to a boil, then stir in the lentils and rice. Also add any delicious spices you feel like (but mainly the ones that are mentioned in the list). Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.

Eggplant chips (invented on the spot) :

Ingredients:

• 4-ish Japanese (long) eggplant, sliced into thin disks
• enough oil to fry them in
• 4 tablespoons soy sauce
• 1 tablespoon corn starch
• 1 tablespoon sugar
• 1 tablespoon black sesame oil
• 1 tablespoon peanut butter (creamy is better)
• 2 tablespoons rice vinegar
• vigour

Whilst frying the eggplant slices (they should be really shrinky and crispy when you're done), combine all the rest of the stuff in a bowl with a fork.  The peanut butter is hard to combine, but super worth it.  After the eggplant is sufficiently fried, which is around 10 minutes (if I recall correctly), just put them on a paper towel to soak up some of the excess oil before dousing them in sauce.  Yum!

Stuffed portobellos (also made up) :

Ingredients:

• 5 portobello mushrooms
• 1/2 lb whole barley
• 3 figs
• some brandy
• 1/2 onion, chopped
• 1/4 lb walnuts, chopped
• 300g feta cheese
• some olive oil
• some parsley
• seasonings you think are interesting

See, this is why I don't write recipes.  Anyway, do the boiling thing with the barley until it's nice and mushy.  Then mix the barley, onion, and walnuts together.  Crumble in the feta, shred in the parsley, and drizzle on some olive oil (not too much or it'll be greasy and gross).  Pull out the stems of the portobellos and lump this stuff on top, as high as you like.  Bake these delicious dudes in the oven at 425 for 17-ish minutes.  While that's happening, heat the brandy in a skillet over medium heat, slice the figs into 5 pieces each, then throw them in and light that stuff on fire.  I've never made a flambé before, but it's pretty great fun.  When the mushrooms are done, put the figs on top and make them pretty.

Okay, I think that covers it for recipes.  What have I been doing?

• Throwing computers off parking garages (and giving lessons about what's inside)
• Learning how to skid on a fixed gear bike
• Nerfing my friends with tacky-ass nerf guns
• Making gingerbread teepees and trucks
• Hanging out
• Watching Doctor Who
• Finishing Silent Hill
• Playing Metal Gear Solid
• Shopping for pots
• Gearing up for Switzerland (and I do need gear!)
• Wearing silly earmuffs and hats
• Christmasing
• Practising dive rolls
• Movie-ing
• Re-learning chess strategies
• Playing a bit of piano (only a bit... urgh)

....maybe that's all.  I'm sure there're things that have been left out.  Oh, I've been trying to think of a name for my new blog (for when I go to Switzerland I need one with a new name!).  Any ideas?  I'm thinking about "Swiss ABCs", where A = Alps, B = Black holes, and C = cheese, clocks, or chocolate.  Hrm.  But nothing's really springing to mind....

Addition: "Cerntainly" has been suggested.  I kinda like that.

Agh!  Things are so close!

Happy holidays, all!  And possibly happy new year, too, if I don't get off my bum and write this stuff more often.  <3

since you been gone

A rush of food, a
Slowdown of time, where is my
Graduation?  Here!

 I guess it's been a while.  Nearly a month?  Sheesh.  Okay, since then...

Thanksgiving: I went home to see the folks and the high school dudes (Robbie and Jacob!) and to introduce all of the above to Evan.  Then we went home-home to see extended family and eat way too much and play board games.  :D

School: I picked up my honor cords from the math department for graduation.  Egad, it's almost here!  I had my last code demo for Operating Systems today-our filesystem assignment.  Good to be done!

Food: What've I made the last few weeks... well, last week I made really delicious shepherdess pie (so named because of the crazy vegan feminist chicks who wrote the recipe):

Seitan, 16 oz. Soy sauce (tamari), 1/4 cup Olive Oil, 2 tbsp Onions, raw, 1 large Garlic, 3 clove Mushrooms, fresh, 3 cup, pieces or slices Frozen mixed vegetables, 3 cups Vegetable Broth, 2 cans Flour, 1/4 cup Potato, raw, 5 lbs Milk, 1 cup Salt, some Pepper, black, some

Peel and boil the potatoes until they're soft (doing the rest of these things in the meantime).  Put the onion, seitan, soy sauce, olive oil, and garlic in a frying pan on whatever heat is required to sauté.  Sauté that stuff!  Then add the mushrooms and frozen vegetables, allowing them to heat all the way through (i.e. not be frozen).  In another pan, mix the vegetable broth and flour until they're not lumpy, and then mix that into the pan with all the other goodies.  Once the potatoes are done, mash them with the milk and some salt and some pepper.  Put the chunky stuff into the bottom of a casserole dish (when I made this, it took two 9x9 dishes) with more salt and pepper.  Then spoon the potatoes over the top and bake the whole thing at 425 for about 40 minutes.

This week, I made a recipe from my friend Carlo:

Red kidney bean curry

2/3 cup olive oil
1/3 cup chopped fresh ginger
2 medium onions, finely chopped
6 cloves garlic, chopped
2 tsp salt
3 tsp ground cumin
2 tsp ground coriander
1 tsp ground tumeric
1/2 tsp cayenne pepper
15 oz tomato sauce
3 cans red kidney beans, undrained
3 plum tomatoes, diced
1 cup cilantro, chopped

1. Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, and optionally, chili, and let sizzle for one minute.
2. Add tomato sauce, salt, and remaining spices and cook for an additional five minutes, stirring frequently.
3. Add the tomatoes, and undrained kidney beans plus one additional cup of water.
4. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro. Serve over rice.

DELICIOUS.

Life: I'm figuring out still what it is that I'll do with my Spring.  I just got an interesting call today that may lead to a job, but I'm not sure about it yet, and I don't know if I should jinx it by telling all the Internets about it.  :)  I should have a clearer idea by next week.  I've also gotten really into playing Silent Hill, and Patrick has the old King's Quest games on his computer!  WOOOO, BITCHES.  I feel like there's some other stuff I want to say... what, though?  Oh, I've been banned from playing Christmas carols or hanging Christmas decorations or wearing Christmas accessories while in Llama School.  Heartbreaking, truly.  I sneak them in, though.  I ran the CS talent show over the weekend, and that was a great success!  I also gave myself another haircut, as you can see in the photos.  I'm learning how to skid on a fixed-gear bike (haha, though I am not nearly as good as that guy).  I'm starting to look into a bike for my trip (hooray, graduation present!), and enjoying watching my favourite Christmas movie: The Year Without a Santa Clause.  Love, love, love!

Life is good at Llama School, and here's to hoping that that doesn't change in the next week and a half.  A week and a half, y'all!  Oh, btw, there will be a cake reception at L-School after the ceremony, and all my devoted readers are more than welcome to attend.  :D

recipe

Tasty things, wrapped up
In a tasty wrapper, yum!
Veritable win.

I guess I forgot to post that I cooked last night, and it was a success!  :P  Here's the recipe for sweet-ass quesadillas:

1 can black beans
1 can kidney beans
2 cans corn
1 green bell pepper, sliced in nice slices
1 white onion, sliced in nice slices
1 package tempeh
12 large tortillas (I used flour, but I guess corn or wheat would work)
4+ cups "Mexican" cheese (whatever that is, but it comes in a bag)
2 jalapeños, sliced in nice slices
some tomatoes and avocado for topping

Warm up the beans and corn in a pot with the jalapeños, until they are nice and bubbly, then keep it on low heat (since it takes a while to get through all the quesadillas).  At the same time, sauté the onion and bell pepper with the tempeh.  It's probably best to add the tempeh after they're mostly cooked, since it's not really meant for sautéing, but do what you want.

To assemble a quesadilla, take a tortilla and warm it on a skillet over medium high heat on one side, then flip it over, insert some bean/corn/jalapeño stuff and some tempeh/onion/bell pepper stuff, then cover all that in cheese (make sure the cheese at least gets around the edges of the tortilla: it's useful for sealing).  Then fold the tortilla in half and cook it on each side until it's golden-brown and crispy.

Top it with the tomatoes and avocado... and yum!  :D

getting old

November's sweet chill,
Pangs of ice that dull senses,
Frost at Llama School.

So I've decided to become one of the "hip" kids, I guess; I managed to pick up one of the bugs that seem to be floating around Bloomington.  I was running a 4 or 5 degree fever last night (although we have no thermometer, so that was just some educated guessing).  Did you know that H1N1 has sparked the College of Arts and Sciences at IU to extend their withdrawal deadline for classes?  If someone has been affected by swine flu, he simply has to petition and can get a later drop date.  Weird.

The thing about being sick is that it doesn't happen to me very often, and it's sort of cool to feel all the strange tricks it plays on one's senses.  I can feel the temperature of things, but it feels like I'm touching them through a blanket.  And I just get random tingles up and down my arms.  Also that feeling like my teeth are hollow, and every time I breathe the air flows inside of them.  Or maybe I'm just crazy and no one else feels these things.

Anyway, it was my cooking day today, so I fought off the plague and whipped up something delicious (thanks to Carlo for the recipe):

2 medium eggplants, sliced 1/4 inch thick
1 tsp thyme
1 tsp parsley
1/2 tsp rosemary
1 red onion, sliced 1/4 inch thick
Italian bread (2 loaves)
Lettuce
2 tomatoes

1. Combine salt, thyme, parsley, and rosemary into a bowl. Lightly brush eggplant slices with olive oil, and then cover in spice mixture.
2. Grill eggplant slices in hot skillet, without adding additional olive oil.
3. Grill onion slices and Italian bread in hot skillet with olive oil.
4. Spread aioli (mayonnaise, olive oil, lemon juice, garlic) on bread, then assemble sandwiches with eggplant, onion, lettuce, and tomato.

4.5oz mayonnaise
2 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic (minced)

1. Whisk all ingredients in a small bowl until combined. Use as a spread or dressing (like on the taste-tastic sandwiches above).

It was super tasty.  And I felt pretty fancy eating it.  (I think it was the rosemary).

I had a bit of a sad moment today when I was doing the crossword during operating systems: the clue was "Television program recorder."  My first thought was "VCR," but the space was 4 characters... it was definitely "TIVO."  ARGH.  THESE KIDS AND THEIR GADGETS.

another week, another recipe

Sweaters are out, on,
Brisk air chills cheeks, whispering,
Pumpkin season's nigh.

It's coming up on Halloween!  I finally got the last doodads for my costume (a Valkyrie, for those not keeping score at home), and I'm getting excited about the Mad Scientists' Halloween Ball (http://tinyurl.com/madscientistsball2009).  It's also feeling like fall, and this week the stuff I cook, um, tasted like fall?  I'm a decidedly non-scientific chef, so here's the best I can offer recipe-wise:

1 large butternut squash, cubed
3 large parsnips, cubed
2 medium-large sweet potatoes, cubed
1 red onion
2 green peppers
4 carrots, sliced in little disks
1 tsp.-ish pumpkin pie spice
1 Tbsp.-ish red pepper
4 cans vegetable broth
2 cups uncooked rice
enough olive oil for sautéing

The basic thing is to make sure that the squash, parsnips, and sweet potatoes get cooked enough to be edible.  I put them in a pot with the 4 cans of broth for about 30-45 minutes before I added the other stuff.  I added all the spices to them at the beginning so there'd be tasty juices flowing around.

The onion needs to be chopped up, ditto with the peppers, and sauteed for a little while.  There's no better smell than sauteeing onion.  Mmmmm...

Then everything goes in the pot and it hangs out on low heat for around 30 minutes (for the rice and carrots to cook).  When I ate mine, I added a glob of goat cheese to it for extra deliciousness, but it's hardly necessary.

Uhhh.. so everyone in my house seems to be ailing with one thing or another.  Sam had some kind of cough + nausea going for him for a while, and now Dan has headaches and chills.  My throat is turning a little rough, which does not bode well for a performance in a few weeks... >.<

This past weekend, I went to see Holiday, a film starring Cary Grant and Katharine Hepburn.  It was hella classy, and the fact that it was showing at the local semi-fancy cinema didn't hurt, either.

What else, what else... oh, I ran into my first race condition today doing OS homework.  (A race condition is, in essence, when two pieces of code are running at the same time and the overall programme only works properly when one accomplishes something before the other gets to something else.)  Initializing handles for threads to access the consoles of our system seems to depend upon, surprise, their memory pieces all being set up properly first.  That sounds dumb now, but it was damn hard to figure out.

In other news, I don't know who's heard about the new breakthrough in thought about DNA, but now we know how DNA pieces twist themselves up to fit inside of our cells (a single strand of DNA is something like 2 metres long).  The old theory was a very messy sort of knot, but the new theory is a "fractal globule," which is a sort of Hilbert curve (a curve which densely fills space and never crosses itself) in three-space.  This sort of reminds me of that XKCD from a while back...

gwar

Fall is sliding in,
Trees aflame, and I asleep.
Shiver back the cold.

Continuing to do this much work isn't making it easier.  This OS project may kick my butt.  Not to mention IT'S MIDTERM SEASON.

First, something cheerful: weekly cooking!  This week's feature was Navajo Tacos:

Chili ingredients:

1 pound cubed-like eggplant

2 cans 14 oz. pinto beans

1 large onion chopped

1 teaspoon salt

1 teaspoon oregano

2 tablespoons chili powder

1/2 teaspoon red pepper

1/2 teaspoon black pepper

2 can 12oz. tomatoes

1 teaspoon sugar

2 teaspoons cocoa

Cook the eggplant until it's kinda soft.  Add onions and saute until tender.  Add everything else and simmer until you're happy with it (I did about 1.5 hours).

Fry Bread Ingredients:

3 + cups of flour

1 tablespoon baking powder

1 teaspoon salt

1.5 cups warm milk or warm water.

Mix 3 cups flour with other dry ingredients then add warm milk/water to make a sticky dough.  Add additional flour to make a firm dough then cover and rest for approximately 30 minutes.  Form pieces of dough into thin (less than 1/4 inch thick) disks and fry at approximately 375 degrees F.  I didn't have a candy thermometer for the oil, so I just jacked it up almost to high on my stove.  That worked okay.

Toppings:

Onions, Shredded cheese (co-jack), shredded lettuce, tomatoes, avocado

Top hot fry bread with a layer of cheese followed by a layer of chili followed by a layer of cheese followed by a layer of lettuce, onions, tomato, and avocado followed by a light sprinkling of cheese on top.

It's yummy.

Play practice was pretty fun, too.  I learned that my character is basically a crazy old woman who gets to play with anything and everything on stage when she's bored.  Sweet.  If anyone has old lady clothes that they don't mind parting with for a few weeks, I'd be much obliged.

The new networks project is to implement a longest prefix matcher for IP addresses.  This basically means that we take IP addresses (those things that look like 129.79.245.103, which is where I happen to be at the moment) and decompose them into bits.  A router's job is to figure out which router a packet heading towards a given IP is supposed to go to next, so it goes through and sees how much of the address it can match with its tables.  IP addresses are assigned in a semi-geographic way, but the important thing is that "close" addresses will be "close" physically.  Chunks of addresses are designated for certain entities, so IU owns a chunk of addresses (65,534) in the 129.79 family.  So that will be fun.

The OS assignment is to implement fork() and exec() for threads, which essentially means taking a process (loosely defined as "a program in execution") and making a copy of it which can then be turned into another process.  Operating systems don't pull processes out of nowhere!  The other part of the assignment involves setting up the filesystem, i.e. making it possible to read and write files.  WOO.

Piano is going well, too!  We learned the chromatic scale this week, and the most recent songs we've played are "Great Balls of Fire" and "It's My Party."  Hahaha.  :)

Anyway, it's like 23:30, and I'm definitely still in Lindley.  I think that means it's time to head home and get some sleep.  -____-  Blargh.  Any volunteers for doing my work will be welcomed?

less hurried, more ninja (?)

Point and dereference,
Then index, convert, and print.
What am I doing?

It's been a shockingly productive day here in Bloomington.  I finished up that OS assignment, wrote some proofs for analysis (which I am still not a fan of... hand-waving gets my goat, and we don't seem to have formal definitions for half the things we are trying to prove statements about), baked a pizza (dericious... recipe below), worked through most of the packet-sniffer for networks, practised piano, and bathed.  Crazy, I know.

Ok, elaborations, for those of you still reading:

Analysis:  So the prof for this class is a topologist who is teaching analysis.  If you are unfamiliar with these words, it's not really important to know what they mean, just that that is a very weird thing.  Those fields are, while not diametrically opposed, quite dissimilar in focus.  This leads to the prof sometimes deciding that we don't know and don't need to know something, whereupon he promptly draws a picture, waves his hands, says some semi-meaningful things, and moves on.  It can lead to very frustrating homework sessions with Chas where we realise that we have no idea what we are actually trying to prove.

Pizza: It was my cooking night tonight, and I didn't have anything particular in mind.  On this occasion, that meant that I just took a bunch of things I love and threw them on dough, put it all through the oven, and called it pizza.  I don't know how many of you have made pizza crust before, but it's super easy (and way tastier than bought crusts).  Venus asked me for the recipe recently, so it's basically like this:

Run water until it gets pretty hot.  You should still be able to touch it, but it should get rather uncomfortable quite quickly.  Put some of this in the bottom of a bowl or cup or whatever you'd like (about 1/2 cup or so).  Add a tablespoon-ish of sugar and swirl it around in the water a little, then get some yeast and sprinkle it over the surface of the water (probably a teaspoon of yeast is plenty).  Shake that around a little bit and let it rest for 5 minutes or so until it gets all frothy and yeast-looking.
Put some flour in a bowl.  Obviously how much varies directly with the volume of bread product you hope to produce.  I used about 4 cups today, I think, for two big pizza crusts.  Add some more sugar (maybe 1/2 cup, probably a little less), then add the water and some more hot water.  Mix it up and add flour or water as necessary until you get a nice doughy consistency.  Mine is usually a little stickier than most people like, but it should be such that there's no flour stuck in the bottom of the bowl and the lump of dough doesn't stick all over your fingers.
Put some olive oil in the bowl and roll the doughball around in it.  This isn't strictly necessary, but it is yummy.  Put the bowl "in a warm place" to rise.  I actually hate when sites say that.  I usually turn the oven on and set the bowl on one of the back burners (oven heat escapes through them on most models, except probably the kind of stoves that have the flat little doodads cooker thingies).  Let it sit for an hour, then abuse it a little to get some air out, then let it sit another half hour.  Then bake it!  I usually bake at 425.

The pizza toppings were just things that I like, as I mentioned: chunks of butternut squash (which I pre-baked for about half an hour before I baked the pizza), garlic (minced), spinach leaves (rough chop), and mozzarella cheese.  It was a hit.

Networks: Georgi and I are chugging away at this packet sniffer.  It has to do things like determine how many packets use which protocols (network layer and transport layer), count occurences of flags on packets, calculate overhead, and check data validity.  Anyway, there's one line that we wrote that I particularly liked:

printf("address %s : %d\n", inet_ntoa(((struct in_addr*)(ipaddrit->first.c_str()))[0]), ipaddrit->second);

inet_ntoa takes a number and turns it into a nice, printable IP address string (like 129.79.247.5, which is one of the machines in Lindley).  struct in_addr is a struct that is essentially not a struct at all, but instead an integer representing an address.  Unfortunately, some of these addresses don't play nice with the string functions: they print crazy characters and change all the following output into crazy wingdings.  I just really liked the shitty way we had to access that data to make it printable.

Piano: hearing is on Thursday!  Yike!  We learned what sharps and flats are this week, so now I know what all the keys are for.  ;)

Bathing: god, I love that claw-foot tub upstairs.

the tubes: no longer clogged

O, Internet, o!
Wherefore art thou digital?
A rose... whatever.

So I didn't actually feel like finishing that haiku.

Anyway, we once more have the Internet flowing through the tubes to the Llama School, and that means an update!

For my cooking night this week, I made bagna calda, which seems to be a pretty unknown dish, at least among the people I associate myself with.  It was a staple (oh, Lordy, no) in my childhood, and it's pretty delicious.

For one batch (I made three to feed 7 hungry college students):

1/4 cup of butter or margarine (that's one stick of butter)
2/3-3/4 head of garlic (chopped up or run through a garlic press)
2 black olives (chopped up... usually this is anchovies, but we're veggie here)
splash olive oil
1 pint half and half
1 pint heavy whipping cream

Basically, melt the butter and let the garlic simmer in it and get all yummy.  Then add everything else and let it reduce--this took about 2 or 2.5 hours for my batch--over low heat until it's really thick and saucy.  Eat it with chopped vegetables and bread.  Voila!  It's a dip.  :D

Anyway, that stuff's awesome.  I don't have too much else to say... I posted some photos on Picasa of the Bloomington Bike Project and stuff.  Guess that's all for now.  Those of you who are in Bloomington should come to the HHC Coffeehouse Night at the Art Museum tonight: I'm hosting from 19:45-20:45, and you get free delicious Haitian coffee and snacks.  ^____^