俺 の日誌

now the grievences:

Brittany and Jonah: trying to get me to play wow again.
Oded: also trying to get me to play wow.
Flynn: giving up aikido.
Jonah: breaking himself and work stuff.
Jonah (last one): being a damned dirty pirate.
beck: not coming to CA (for more than a visit).
Karen: not coming to CA and even humoring the request.
Reiser: still haven't met you in person.
Flynn: not telling Beck that Roger is the best man.
Roger: telling Beck you're teh best man in Delaware.
Ratin: Giving me sys-eng bugs
sys-eng: being idiots
DELL: 7pm meetings.
Jack: being picky about food.
interviewees: being stupid.
HR: giving idiots on site interviews.
citibank: high-interest loans.
continental airlines: late flights, using newark, overbooking flights.
newark: being noisy, loud and crowded
jersey: yes
other people stuck in newark: being rude asshats.
people putting up christmas decorations before thanksgiving...or halloween.

Fuck continental. Fuck their incompetent employees. Fuck their crocodile tears. Fuck Jersey. Fuck their stupid accent. Fuck Newark. Fuck their overbooking of flights by a dozen people. Fuck their terrible planes. Fuck people not taking care of themselves. Fuck terrible weather.

What is wrong with the following code?
This was from an interview.
(Now RFC 3092 compliant).

int* head = 0;
int* tail = 0;

struct foo{

int bar;
int *pNext;

}baz;

insert ( int qux ) {
baz* quux;

quux = malloc( sizeof(baz) );
quux->bar = qux;
if (head == tail ) {
head = quux;
tail = quux;
}

/* rest of insert */
}

Pulla (pull-la) is a Finnish sweat bread flavored with raisins and cardamom. It's sliced thin and served with coffee or tea. I spent my labor day on this. being a yeast bread, it takes long 5-6 hours. Your patience will be rewarded.

(care of Gourmet)
1) 1 cup raisins
warm tap water, enough to cover raisins.

2) 1/4 cup warm water (105-115 degrees F)
1 package (1/4 oz.) active dry yeast
pinch of sugar

3) 5 cups flour
1 1/4 teaspoon salt
2/3 cup sugar
1 tsp ground cardamom

4) 1 1/2 sticks of cold unsalted butter

5) 1 1/4 cup warm milk (105 - 115 degrees F)
1 large egg, lightly beaten

6) Egg wash (1 egg beaten w/ 1 tbsp of water)

Steps:
1.) Put the raisins (1) and warm water a bowl , let them soak for 20 min.

2.) Combine the yeast (2), water and sugar in a bowl, let proof for 5 min. If no bubbles form after 5 min, discard and do this over.

3) Mix the Dry ingredients in a bowl (3). once mixed, cut in the cold butter (4)(as you would for biscuits). If you don't know what that it, you rub the butter with your fingertips against the dry goods until you get what resembles a course meal.

4) Add the milk (5) and egg as well as the yeast proofing mixture (1) to the four and butter. mix until the batter forms.

5) Move the dough out to a floured surface and dust your hand and the dough with flour. Knead the dough until it becomes stretchy, smooth and elastic (8-10 min.)

6) Pour off the water from the raisins (1) and sprinkle them onto the dough. Fold the dough in half, pinch the edges to seal and knead until the raisins are distributed. The dough should be a little sticky and lumpy now. If any raisins some out, push them back in.

7) Move the dough to a greased dish, cover with plastic wrap and a dish towel and move to a warm dry place. Allow the dough to rise for 2-2 1/2 hours or until it has doubled in volume.

8) Move the dough back to a floured surface and punch the dough down. Punching down dough is to press down the dough all over it's surface to redistribute air bubble to make the texture more even. Divide the dough into half. Then divide the dough into thirds. Roll the dough into a 15 in" long rope. Take the 3 ropes and braid them together. Pinch and fold the edges in. Repeat for the remaining half batch of dough.

9) Move the dough to a parchment lined baking sheet. Separate the loaves by 3-4". cover with plastic wrap and dish towel and return to your warm dry place to allow another 1-1/2 rise.

10) Heat oven to 350 degrees F

11) Apply the egg wash to the bread. Simply take a pastry brush dip it into the egg wash and dab the bread. Don't brush or you'll ruin the texture.

12) Bake bread for 40-45 min, or until the temperature in the center of the loaves reaches 200 - 210 degrees F.

13) Allow the bread to cool on a cooling rack for 15-30 minutes.