I have been raising chickens for ten years now. I know it's a little weird, but I love them! Over the internet I have discovered hundreds of other people who love goats too. I think I know why - they are fun, quirky, trainable, huggable, and colorful, and (believe it or not) each individual is full of personality - unlike some Slashdot trolls I know. I am convinced that goats make wonderful lovers. I am also saddened by the condition of the millions of goats who live in basements of geeks across this country.
It sure does! All you have to do is search for 1-2 days looking for the driver and/or instructions on how the hack the kernel.
Your best bet would be to use a special* driver.
*Special is defined as any driver created by a retarded 30+ year old male, living in his parents basement that spends 50% of his waking hours masterbating to pictures of his neighbor's dog that he secretly took with his new Argus digital camera, and 50% writing 1337 modem drivers for Linux and bragging to his friends about it on Slashdot.
..just buy a new modem instead of wasting countless hours researching and locating that special* Lucent driver.
*Special is defined as any driver created by a retarded 30+ year old male, living in his parents basement that spends 50% of his waking hours masterbating to pictures of his neighbor's dog that he secretly took with his new Argus digital camera, and 50% writing 1337 modem drivers for Linux and bragging to his friends about it on Slashdot.
But if someone actually thought they would get a GeForce card for $125, then they get what they deserve.
I personally would have assumed it was a typo, and left it at that. And if Best Buy would not sell the card for $125, who cares? Are you any worse off?
There have got to be better things to get pissed off about.
If you are going to use the notebook computer as a mobile device (meaning that you travel with it), then I recommend checking out mobilecomputing.com. One of the best resources for notebook computing and PDA's also.
April 22, 2002 -- For some, the word grits is an all too descriptive name for a dish whose main feature might be unfavorably remembered as coarsely ground pieces of dried corn moistened into a mealy paste.
Not much more gastronomical romance is added by the theory that the name comes from grist, as in grist mill, or from grytte -- a Middle English word meaning coarse, or coarsely ground. But among those in the know, grits are a notable ingredient in America's culinary melting pot.
For Morning Edition, NPR's Linda Wertheimer reports on the history of the dish. As part of Present at the Creation, she visited some of the tables where humble grits hold a mythic stature.
The myth has some basis in reality. Grits have played a central role in sustaining American families. In 1607, as British adventurers stepped off the boats in what would later become Jamestown, Va., grits were a likely offering on the first dinner tables.
Historian John Egerton says that in addition to the pigs that these travelers brought along with them, grits became an important part of early Southern agriculture.
"Both of them are good for this region because they will grow anywhere," he notes. "They're economical foods and so they serve the poor and the rich alike."
Visitors to Miss Mary Bobo's Boarding House in Lynchburg, Tenn., can get a taste of some of the developments in grits preparation over the past few centuries. The folks at the restaurant are aware of the role the dish has played in the survival of the region.
"Historically, I think grits got the South through the Depression," says Lynne Tolley, the hostess at Miss Mary Bobo's. "Because if it hadn't been for grits... they wouldn't have had anything to eat."
The versatility and hardiness of the dish carries over into its preparation: grits are simple enough that kids can make them from scratch, as Bernie Billingsley, another patron of Miss Mary Bobo's, attests.
"It seems to me that when I was a kid we would make our own grits," he remembers. "Take the corn, put it in a big kettle, and boil it and I believe we put some lye in it to make the hominy. And then we drained that and put it in a grinder."
Multiply that process a few hundred times and you probably still don't come close to the quantity of grits churned out at Falls Mill in Belvidere, Tenn. Wertheimer reports that the mill, powered by a three-story waterwheel, is a massive barn-like building where corn is fed from an upstairs bin down through the millstones. According to mill owner John Lovett, the stones are set slightly wider apart for grits, producing the course texture.
Grits might come out of the mill looking ordinary -- like tiny white pebbles -- but they can be dressed up almost any way imaginable. From grits with butter and salt or a little bit of sugar, to the Garlic Cheese Grits served at Miss Mary Bobo's (not to mention dinner tables across the South), to the squid stuffed with tasso ham and served up on grits by chef Peter Smith of Washington, D.C.'s Vidalia Restaurant, the Southern staple has a versatility that begs for experimentation.
So whether they're the instant, just-add-boiling water version from supermarket shelves or the new fashion in chic cuisine, grits have been a part of American meals for 400 years, and they don't appear to be leaving the table anytime soon.
Grits According to Linda
NPR's Linda Wertheimer -- a self-described "major consumer of grits" -- lists the following among her favorite cookbooks for grits recipes:
Charleston Receipts: Collected by the Junior League of Charleston. First published in 1950, this cookbook still is available from the Junior League of Charleston, S.C.
Bill Neal's Southern Cooking (University of North Carolina Press, 1985). Wertheimer swears by the recipe for Basic Boiled Grits.
Lee Bailey's Country Weekends: Recipes for Good Food and Easy Living, by Lee Bailey (Clarkson Potter, May 1983). "A book I really really love," Wertheimer says; worth finding used or at the library, as it's out of print.
There's little doubt that software piracy exists and that it costs companies millions of dollars each year. A few years ago, the SPA initiated a campaign to make ISPs adhere to a "Code of Conduct" that would force them to monitor and regulate content.
The SPA suggested that ISPs ensure information used to crack copy-protection schemes and serial numbers not be posted through its servers, and that they prevent virtual Web servers hosted at the ISP from providing links to other sites containing pirated applications or cracking information.
This attitude is what fuels this activity, to some degree. But holding the ISP accountable is completely out of the question. Ultimately, the end user is the only one accountable for his or her actions.
Slashdot Mirror
I have been raising chickens for ten years now. I know it's a little weird, but I love them! Over the internet I have discovered hundreds of other people who love goats too. I think I know why - they are fun, quirky, trainable, huggable, and colorful, and (believe it or not) each individual is full of personality - unlike some Slashdot trolls I know. I am convinced that goats make wonderful lovers. I am also saddened by the condition of the millions of goats who live in basements of geeks across this country.
That grapes like to be smuggled?
Why Rob, you dirty little monkey! I did not realize that you were a homosexual!
Have you ever performed oral sex on a sweaty drunken sailor?
Does CowboyNeal have small planets orbiting his belly?
It sure does! All you have to do is search for 1-2 days looking for the driver and/or instructions on how the hack the kernel.
Your best bet would be to use a special* driver.
*Special is defined as any driver created by a retarded 30+ year old male, living in his parents basement that spends 50% of his waking hours masterbating to pictures of his neighbor's dog that he secretly took with his new Argus digital camera, and 50% writing 1337 modem drivers for Linux and bragging to his friends about it on Slashdot.
A looooow hug!
Squeeze me with love!
Hello Rob,
Why does everone rip on you? I think you are a decent, upstanding guy.
Thanks for this blog, and keep up the good work!
A looooow hug! Squeeze me!
Should be:
(c) sex with a mare?
And what about:
(d) Smuggling some grapes?
..some time visiting thier website:
"Q: How was OpenOffice created?
A: It was written entirely in Java."
That is from thier own FAQ, you sould be more careful.
..just buy a new modem instead of wasting countless hours researching and locating that special* Lucent driver.
*Special is defined as any driver created by a retarded 30+ year old male, living in his parents basement that spends 50% of his waking hours masterbating to pictures of his neighbor's dog that he secretly took with his new Argus digital camera, and 50% writing 1337 modem drivers for Linux and bragging to his friends about it on Slashdot.
Nice grammatical skills, and the mom reference was priceless! Keep up the fantastic work, we are all so proud of you.
What is a "FP" and an "AC"? Why would you claim the FP as your own?
Are you even aware of what you are laughing about? Please, get a clue and let me know when you would like to discuss this further.
What is this "Troll Tuesday" that I hear so much about?
Atually, it is SCSI.
A looooow hug!
But if someone actually thought they would get a GeForce card for $125, then they get what they deserve.
I personally would have assumed it was a typo, and left it at that. And if Best Buy would not sell the card for $125, who cares? Are you any worse off?
There have got to be better things to get pissed off about.
You like momochrome too?
If you are going to use the notebook computer as a mobile device (meaning that you travel with it), then I recommend checking out mobilecomputing.com. One of the best resources for notebook computing and PDA's also.
Shut up, you ignorant bitch. The only blackout is when you are asphyxiated from sucking your mother's penis too long.
Yeah, now you know that your gay-ass-humping escapades are shared by the entire Linux community. Whoopee.
Hold you head high, my friend, hold you head high.
April 22, 2002 -- For some, the word grits is an all too descriptive name for a dish whose main feature might be unfavorably remembered as coarsely ground pieces of dried corn moistened into a mealy paste.
Not much more gastronomical romance is added by the theory that the name comes from grist, as in grist mill, or from grytte -- a Middle English word meaning coarse, or coarsely ground. But among those in the know, grits are a notable ingredient in America's culinary melting pot.
For Morning Edition, NPR's Linda Wertheimer reports on the history of the dish. As part of Present at the Creation, she visited some of the tables where humble grits hold a mythic stature.
The myth has some basis in reality. Grits have played a central role in sustaining American families. In 1607, as British adventurers stepped off the boats in what would later become Jamestown, Va., grits were a likely offering on the first dinner tables.
Historian John Egerton says that in addition to the pigs that these travelers brought along with them, grits became an important part of early Southern agriculture.
"Both of them are good for this region because they will grow anywhere," he notes. "They're economical foods and so they serve the poor and the rich alike."
Visitors to Miss Mary Bobo's Boarding House in Lynchburg, Tenn., can get a taste of some of the developments in grits preparation over the past few centuries. The folks at the restaurant are aware of the role the dish has played in the survival of the region.
"Historically, I think grits got the South through the Depression," says Lynne Tolley, the hostess at Miss Mary Bobo's. "Because if it hadn't been for grits... they wouldn't have had anything to eat."
The versatility and hardiness of the dish carries over into its preparation: grits are simple enough that kids can make them from scratch, as Bernie Billingsley, another patron of Miss Mary Bobo's, attests.
"It seems to me that when I was a kid we would make our own grits," he remembers. "Take the corn, put it in a big kettle, and boil it and I believe we put some lye in it to make the hominy. And then we drained that and put it in a grinder."
Multiply that process a few hundred times and you probably still don't come close to the quantity of grits churned out at Falls Mill in Belvidere, Tenn. Wertheimer reports that the mill, powered by a three-story waterwheel, is a massive barn-like building where corn is fed from an upstairs bin down through the millstones. According to mill owner John Lovett, the stones are set slightly wider apart for grits, producing the course texture.
Grits might come out of the mill looking ordinary -- like tiny white pebbles -- but they can be dressed up almost any way imaginable. From grits with butter and salt or a little bit of sugar, to the Garlic Cheese Grits served at Miss Mary Bobo's (not to mention dinner tables across the South), to the squid stuffed with tasso ham and served up on grits by chef Peter Smith of Washington, D.C.'s Vidalia Restaurant, the Southern staple has a versatility that begs for experimentation.
So whether they're the instant, just-add-boiling water version from supermarket shelves or the new fashion in chic cuisine, grits have been a part of American meals for 400 years, and they don't appear to be leaving the table anytime soon.
Grits According to Linda
NPR's Linda Wertheimer -- a self-described "major consumer of grits" -- lists the following among her favorite cookbooks for grits recipes:
Charleston Receipts: Collected by the Junior League of Charleston. First published in 1950, this cookbook still is available from the Junior League of Charleston, S.C.
Bill Neal's Southern Cooking (University of North Carolina Press, 1985). Wertheimer swears by the recipe for Basic Boiled Grits.
Lee Bailey's Country Weekends: Recipes for Good Food and Easy Living, by Lee Bailey (Clarkson Potter, May 1983). "A book I really really love," Wertheimer says; worth finding used or at the library, as it's out of print.
There's little doubt that software piracy exists and that it costs companies millions of dollars each year. A few years ago, the SPA initiated a campaign to make ISPs adhere to a "Code of Conduct" that would force them to monitor and regulate content.
The SPA suggested that ISPs ensure information used to crack copy-protection schemes and serial numbers not be posted through its servers, and that they prevent virtual Web servers hosted at the ISP from providing links to other sites containing pirated applications or cracking information.
This attitude is what fuels this activity, to some degree. But holding the ISP accountable is completely out of the question. Ultimately, the end user is the only one accountable for his or her actions.