Congratulations to my sister, whose marathon training continues. She just finished her first half-marathon! Way to go, Amy.

The Gallery of Ghastlies – Knitwear that never should’ve seen the light of day.

Woo! I am officially booked in for Camp Creative in January. I’m going to be doing the beading course. Fun!

I wish I had an office that overlooked the harbour. How cool would it be to look up from the computer and see whales frolicking nearby?

• USA is the reigning rugby Olympic champion. Seriously! They won the rugby gold medal at the 1920 and 1924 Olympic Games, the last year Rugby was an Olympic sport. I laughed so hard at that I nearly shot beer out my nose.
• Boudicca, my computer’s namesake, is supposedly buried under Platform 9 at King’s Cross Station. I wonder if JK Rowling knows this.
• Korea used to be spelled Corea. Many believe the Japanese — who controlled the peninsula four years before officially colonizing it in 1910 — changed the name by the time of the 1908 Olympics in London so that Japan would come ahead in the ordering of athletes. The Snook told me this the other night and I told him that he was full of crap. A little Googling today shows however that there is indeed a movement by the Koreans to change the international spelling of their name before the Athens Olympics. Most sane people think this is ridiculous.

I like to think you’re learning stuff when you visit my site.

Recipe Time! I made a couple loaves of Zucchini Bread last week for my co-workers and it turned out really well. Some of them wanted the recipe, so here it is.(Adapted from Better Homes and Gardens New Cook Book)

Ingredients:
1-1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1 egg
1/4 tsp finely shredded lemon peel

1. First mix all the dry ingredients together in a bowl: flour, cinnamon, baking soda, baking powder, salt, and nutmeg.

2. In other bowl combine the wet ingredients: sugar, shredded zucchini, cooking oil, egg, and lemon peel. (For the zucchini, I just trim off the ends and then attack them with a grater.) Mix well, then add in the dry ingredients. Stir it til it’s all moistened as best you can. It’ll be super lumpy. The wetness will really depend on how watery your particular zucchini were.

3. Grease the bottom and 1/2 inch up the sides of your loaf pan. (Not all the way up the sides, because otherwise when you take the bread out it’ll fall. This way it sticks a little bit and doesn’t collapse.) Spoon in your batter and then chuck it in a 350°F oven for 55 to 60 minutes. Check for doneness by inserting a toothpick close to the center. When it comes out clean, the bread is done!

I cool the bread in the pan on a rack until it’s touchable; then I slide a knife around the edges and pop the loaf out. Then I let that cool for a little while longer on the rack. It’s best if you can actually wrap it in foil and let it sit overnight (it’s easier to cut that way), but I think it tastes best warm from the oven smothered in butter, so it’s up to you.

CouchCam is back! Also, my Running Log has been taken down indefinitely. I’m still running but I’m focussing more on my lifting workout. I just didn’t want y’all thinking I was a big slacker. 🙂

ND wins, and more importantly, we actually managed to score some touchdowns! Whew.

Mac versus PC. The Sydney Morning Herald decides to settle the issue once and for all… and guess what? The Mac wins. Boo-yah!

Thanks to Amy’s tipoff, I’ve discovered that the USA is indeed playing France in the Rugby World Cup on Halloween. How’s that for a grudge match? I’ve been trying to get tickets but apparently the “allocation is sold”. Bastard. I was really looking forward to painting my face, eating some freedom fries, and sticking it to those cheese eating surrender monkies. I guess we’ll just have to watch from a pub…