Miss Me? Monday 3/2/09

Because I wouldn't want you to miss anything, for your convenience I'm rounding up the links to what I've been up to around the Web:

OurPDX
My friend Angel owns Ladybug cafe in my neighborhood, St. Johns. I may have mentioned it a few bajillion times on twitter, you know, if you keep track of those sort of things. (Is that creepy? I'm not sure. Probably.)

Angel has hung her incredible coffee-centric photos on her cafe's walls (see her Flickr set) and her reception Encrusted was on Sunday. I wrote about it here, on OurPDX, a blog I love dearly. And I'm not just saying that because of lack-of-post guilt, either. Nuh-uh, no ma'am.

Beer and Blog
As you all know I take my Portland Chapter Beer and Blog Provost duties quite seriously, so naturally when I wrote about the cool stuff we're going to do this month I managed to misspell a word in the title of the calagator.org event listing and write "peak" instead of "pique". I am a moron.

Thanks to @pdxflaneur for keeping my heinous crimes against literature on the down-low by pointing this out to me in a private message on Twitter, and well now GOSH here I am, revealing to unknown numbers of grammar finger-shakers on the Internet.

Oh, screw it.

Long Lunch PDX
Over on the Long Lunch PDX blog I wrote 1,000 + "let me lay it out for you people" words about Twitter. I've written about Twitter before (on this blog) but this time I worked in a letter from my favorite coffee people: Wes and Chris of espressoarts.com, a coffee catering company. Chris sent me an email about the same time I was toiling away on my post. It was related, so in it went. It feels a bit long by Internet-attention-span standards, but clear about the purpose of Twitter. Please go check it out and tell me what you think.

By the way, this is a new thing I'm trying on the Long Lunch PDX blog: Quick Question About. The segment title? Meh. Not exactly in love. But I do want to answer some questions about using social media in real life, so send them my way via a comment on this blog. (Really, any of the blogs. Why do I have so many damned blogs??)

I Heart Media - Vox
Check out Röyksopp in "Happy Up Here" which is from their newest album. It's all Space Invaders and electronic pop goodness, if you're in the mood for such giddiness. You may know these boys from Norway as "that band that does that song, with the video of the dog, um, in space."

Oh, Röyksopp. Sigh. I have such a thing for Scandinavian bands. (What am I, 12?)

This has been a Miss Me? Monday.

Miss me? Subscribe to my feeds, and never miss a thing.

Let's go steady!

Proof! Denmark is Unholy and Sex-Obsessed

This Microsoft Office Suite ad, marketed to university students in Denmark, is irrefutable evidence that the Danish culture is made up of pleasure-seeking heathens:



(Trust me. I know what I'm talking about. Also, for the record: I'm Dutch.)

EDIT 3/4/09: As we know there is "something rotten in Denmark" I am not surprised to report the video has been taken down. Okay, actually I *am* surprised. And disappointed. I thought the Danes at least had done away with silly notions about safe iconic sex! I wonder how they're doing with the abolishment of potential weirdness the day after drunken Office Ultimate parties.

I also wonder who at Microsoft compiled the data for product user demographic. That's some research I'd love to see. Oh, yeah.

Let's go steady!

I'm complicated (that's why I blog)

I have other blogs besides this one. Did you know?

This complex, mysterious, multi-faceted woman cannot be contained in just ONE PLACE on the Internet. Oh no. I have to spread my interesting-ness around, lest the Internet get top heavy (bottom heavy? help me out here...) and break during the replaying of @Kamarama's infamous wardrobe malfunction during last Friday's live podcast of Strange Love Live.

Confession: I admit I was assigned nipple patrol that night, which means to be on the hunt for wayward nips, but was helplessly distracted by naughty talk in the podcast chat room. I am the worst Chat room Mistress-slash-Nipple Police EVAR.

If you're a regular visitor (Greetings, Australia!) you know that on this blog I practice the art of revealing everything and nothing AT THE SAME TIME. There's also some techie talk, some sexy talk, and some baking talk. (Note to self: this paragraph describes all Portland girls. Maybe you should re-think any ideas of perceived originality? But not tonight. Too tired.)

I write about Portland stuff on Our PDX. On I Heart Media on Vox you'll see my favorite music, books, movies and lyrics, special messages that mean a lot to me. I write on Beer and Blog (to help bloggers over beer) as Portland Chapter Provost, which has been an incredibly cool experience.

And soon, very soon I'll be writing regularly on the Long Lunch PDX blog, about social media and how it works (and doesn't work) in real life.

You could say I've been busy. There's also the I'dtellyoubutthenI'dhavetokillyou projects that burn in my head (and heart, and, ahem, other places) that I work on obsessively, under the cover of night and during weekend free time.

However, here are some recent works that I'm willing to admit exist:

• Drupal Magic Animal Farm
• Welcome to Beer and Blog, 2009 Edition
• The Weepies "Hideaway"
• Fever Ray "If I Had A Heart"
• Nostalgia is the punchline
• Make a difference this summer: leave home

Hope you enjoyed this overview of some facets of my personality. I'll write something purposely vague here on this blog again, real soon. (Or maybe it's time to gush about Portland on Our PDX...or the latest indie rock band on I Heart Media on Vox...)

Let's go steady!

How to make #mmmpie and influence people

I spent a lot of time yesterday baking for my beautiful friend Nic's Valentine's Day birthday party. Creating edible delectibles is how I show my (mostly) offline friends how much I love them, and last night I loved them as much as 8 mini hand pies and 1 full sized pie of granny smith brown sugar oatmeal goodness. That's a lot of love.

These pies rocked it so hard I had to hashtag it. #mmmpie indeed!

I don't know about you, but I tweet while enjoying the company of my non-tweeting, non-bloggy friends. Not only are they good for hilarious @overheard tweets, they like the thrill of knowing my tweets are seen by hundreds of people. I know this because when one of them has made an ass of themselves, they'll helpfully say, "you should tweet that!" in the hopes that I will.

Yes, they're used to this ritual of mine, of the careful choosing 140 characters (or less) my latest attempt to answer that omnipotently addictive twitter question: what are you doing right now?

Editorial note: Yes, omnipotently is a word.

Recently these dear flesh friends have become evermore curious about this "social media thing" I do. Conversations range from how to avoid that overwhelmed feeling that's brought on by the bajillion (...and one...and counting) sparkly social media tools out there; how to figure out FacebookTwitterFlickrLinkedIn; and how to find people who share a love for black and while movies that feature accordion-playing nuns with tattoos. (I have very interesting flesh friends.)

And I love hearing their questions! It's incredibly helpful in ensuring I'm covering the right things in my Social Media in Real Life class. Even on the Social Media 101 level there are a huge number of topics to discuss that can help connect people with the tools the need to tell their story, sell their idea, promote their cause.

I'll be writing more on the basics of social media on Long Lunch PDX, and do my best to share relevant information about using social media in real life.

Just remember to wait one hour after eating #mmmpie before you swim in the online social pool.

mediaChick's #mmmpie

Single crust:

1 3/4 cup of flour
1 tablespoon of sugar
1 teaspoon of salt
1 1/4 cup of chilled, cubed non-salted butter
4-5 tablespoons of ice water

Apple filling:

6 large, 8 medium, or 10 small granny smith apples (peeled, cored and chopped in medium-sized chunks)
1/2 cup of white sugar
1/2 cup brown sugar (plus extra)
1/2 cup oatmeal (plus extra)
2 tablespoon flour
2 tablespoon of non-salted butter (plus extra)

Making the crust:

In a large bowl or pastry mixer combine flour, sugar and salt. Add butter cubes and stir gently, coating the cubes with the flour mixture. Throughout the entire crust-making process, try to handle the dough as little as possible.

Use a pastry blending tool or the pastry mixer to incorporate the butter throughout the flour. It is important not to let the butter get too warm, otherwise you'll have a flour-butter paste. This is bad because it makes rolling the dough out a sticky, frustrating endeavor. If your butter is getting too mushy, put the concoction in the fridge for 10 minutes until it behaves again.

When the largest of the butter cubes are the size of peas, add ice water two tablespoons at a time and keep mixing. Keep and eye out for when the dough pulls together, but is not super sticky. When that happens, you're done mixing. (There should be little pieces of butter visible throughout the dough.) Gently shape the dough into a flat disk 4-5 inches in diameter with floured hands. Wrap it in plastic and put it in the fridge for 30 minutes while you're making the apple pie filling.

Making the filling:

Put the apple chunks in a large bowl. Mix 2 tablespoons of flour, the white and brown sugars and the oatmeal together and then stir it into the apples. Melt 2 tablespoons of butter over medium-low heat in a very large pot. Pour the apple mixture in the pot, coat it with the melted butter, and put the lid on the pot. Stir occasionally, for 10 minutes, or until the largest apple chunks are only slightly crunchy and the smallest chunks are soft. Take it off the burner, take of the lid, and let it cool while you shape the crust.

Shaping the crust:

Set your oven to 400 degrees. Take out the dough chilling in the fridge, unwrap it, and let it sit on a floured surface for 5 minutes. With a floured rolling pin, gently roll on the dough once and then turn it 45 degrees. Roll it again, turn it again. (This technique keeps the dough's thickness uniform.) Do this until you have a round-ish shape 10 inches in diameter. Fold the dough in half, then again. Place the folded dough in a pie dish and unfold the dough so it's a full circle again, then press the dough gently on all sides of the dish.

Pour the apple filling into the pie plate, spreading the mixture evenly. With the filling keeping the dough in place, cut the dough around the plate edge, leaving no more than 1 inch hanging off the edge.

Next, do something interesting with the pie crust, around the edge. If you've keep the dough's temperature cool, the dough should be easy to mold into something pretty.Try folding the dough under and then pressing it down with a fork. Or try fluting it (which is much easier than you'd think).

Sprinkle a mixture of some brown sugar and oatmeal over the top of the apple filling. Dot generously with butter. Bake for 20-25 minutes at 400 degrees. If your oven runs hot, use tin foil (shiny side down) and cover the pie crust edge.

Enjoy!

Let's go steady!