not bad at all...

A flurry, I guess. Not sure where the week went.

Got a new bike. Er, frame I mean. "...and why do you need another bike?" you ask. "dude... shut up" I say. Had parts around so I only had to buy a couple things - stem and brake levers, maybe some pedals in the future. Haven't exactly "finished" it - still intend to make it a fixed-gear, but need to decide on a hub. In the meanwhile it's a singlespeed that I took for a ride last night, and it's kind of fun. It's really quiet... kind of eery.

It's Burns Night tonight over at Andre's. Looking forward to it - not only was it fun last year, but it marks something of an anniversary. It was at that party a year ago where I met a lot of people that, in the time since, I've come to call good friends. There'll be haggis (veggie, but I hope someone makes some of the real stuff), Scotch (duh), and the poetry of Mr. Burns. Who doesn't love centuries-old scottish poetry that includes such chart-toppers as "Ode to a Haggis"? I'll be bringing some variations on Rita's Rum Cake (recipe below) - one traditional, and one fucked-with. As in, with different stuff in it - chocolate and cherries. And then there'll be the testers made with 12 year-old Isle of Islay Scotch instead of rum. We'll see how those turn out. I'm verrrry curious.

Bought a BOB trailer today from Ben. It's a Yak trailer, but I don't plan on taking it to the coffee shop like the dude in the BOBgear ad. (And I'm sure as hell not going to sip coffee out of a silly-shaped cup like that, either.) I was thinking something a little more blue-skies-and-scenic-vistas.

Ran the re-use/thrift/gauntlet today searching in vain for a proper pepper mill. One with a crank that sticks out. Not a knob that you twist - a crank that you spin. When I want to grind pepper into something I'm cooking, I want it now, and I want a bunch of it. And twist-twist-twist/squeeze-squeeze-squeeze isn't doing it for me. The Re-Use Center, which is right down the street from the PTO thrift store, which is right down the street from the Salvation Army store, poses a tough problem for folks like me that can find something to do with this, that, or another thing (or at least think we can). Everything seems like a good idea. But I know that I don't have room or follow-through enough for everything, so I restrained myself. Pretty wacky place, that Salvation Army. Huuuuge place. Tons of clothes, all seemingly in pretty good condition. Grey flannel suit for $8? Sure, why not. I realized my eyes were too big and my apartment too small, so I put shoes to pavement and left empty-handed.

Tomorrow's the Worst Day of the Year Ride, and we have some snow, so that's appropiate for the day. Monday is the Bike Ypsi meeting and the logo competition. Tuesday, I think I'll go to Arizona - Matt has an extra bedroom down at the proving grounds and extended the invite, so who am I to refuse a place to sleep and recreate where there's sunshine and shorts weather? And, I get to check in with the desert (howyadoin'?). Ride the bike a bit. Tromp around in the wild. Let the sun shine on in and have my skin make me some Vitamin D.

While the continuing list of not-bad-at-all things extends all the way down to the Rita's Rum Cake Recipe, in the meantime there's this surprisingly effective sitar rendition of a tune we all know and... uhm... well, we all know it, right?

Rum Cake
4 eggs
1 box yellow cake mix
1 pkg french vanilla instant pudding
1/2 cup vegetable oil
1/4 cup dark rum (maybe 1/3 or 1/2 cup if you want)
1/2 cup chopped pecans or walnuts

Rum Sauce
1/2 cup butter
1 cup sugar
1/4 cup water
1/4 (or 1/2) cup dark rum

Grease a bundt cake pan VERY well and sprinkle nuts into the bottom of the bundt cake pan. Mix the ingredients and pour over the nuts. Bake directly on the oven rack at 325 for 45 minutes.

Combine the ingredients for the rum sauce and bring to a boil. After the cake is done, pierce the top of it with a toothpick or fork or whatever you've got, and pour the sauce over the cake.

Important: Let sit for at least 2 hours before turning it out of the pan. Then call your cardiologist and make a reservation before tucking into this cake. Because you seriously just used 2 (or more if you're adventurous) sticks of butter (not margarine, you sissy) in this and will probably have a second piece of cake each time. What were you thinking? Ah, well it's good, isn't it?