Restaurant Review: Cafe Langley

We grabbed a quick bite to eat at this quaint cafe in Langley. It was within walking distance from the Inn we are staying at (well, most everything in Langley is within walking distance from anywhere else). The service was spotty as we were often neglected and forgotten. The waitress that was to be servicing our table was also handling all of the "to go" orders. We started out with an appetizer that included hummus that was too salty and overpowered by garlic and baba ghanoush that just wasn't good. To add insult to injury, we ate it cold because our waitress forgot to serve us the pita bread along with it until about 10 minutes later (the pita bread was very good).

I had a Greek Sampler Plate and Kristy had the lamb chops. Neither meal was memorable. Kristy's lamb chops were thin and measly and prepared almost well done (she asked for medium rare). The sampler was dry and overcooked. Both meals were served with vegetables that came straight out of a high school cafeteria... waterlogged and flavorless. Yuck. We didn't bother with dessert.

15th Anniversary Excursion: Day 1
We are spending the weekend away from the kids to celebrate our 15th anniversary. We are staying at The Inn at Langley. It's a very nice place right on the water on Whidbey Island in the small town of Langley. We walked around for a bit in the evening, ate at a disappointing restaurant, then grabbed some ice cream, watched a movie rental ("Girl with a Pearl Earring"), and enjoyed a quiet, calm evening together.

Here are some pics that I took from our hotel room's balcony:

Movie Review: Star Trek

That being said, there is quite a bit to like about the movie. For example, there are lots of *wink wink* moments in the film that were included only for people that are already steeped in the Star Trek mythology, but that would be lost on "normal" people... like say, um, my wife for instance? (For the record, Kristy stayed home.) By the way, loved the Uhura romantic relationship with a crew member that I will not name (for fear of spoiling it). Some members of the cast are thoroughly introduced and developed. For example, Kirk, Bones, Uhura, and Spock all get good treatment. But the rest (Scotty, Checkov, Sulu) not so much. But the cast, by and large, does a decent job of "rebooting" the Star Trek franchise.

The Romulan villain also got very little screen time, and as a result the conflict seemed like an afterthought. Just a flimsy narrative used to introduce us to all the young original Enterprise crew. The narrative is so thin, that the chance events that occur often in this movie invariably elicit a huge eye roll. (Like, for example, how Scotty is rolled into the film - oh brother - isn't it "convenient" that Scotty was right were he happened to be at just at the right time that he was needed? Give me a break). And "Red Matter" ... um, what?

Perhaps future Star Trek flicks with this cast will be more meaty.

Breakfast Time
Typical morning around the breakfast table at the Berrett home:

I should take one of these every year at or around our anniversary.

Berkeley T-Ball Team Pictures
I received Berkeley's T-Ball pictures in the mail today. These were taken a couple of weekends ago. Here are the scans:

15 Years Ago Today

Tacos De Arrachera Al Carbon
A few weekends ago, Tony Lopez taught me how to make authentic Tacos De Arrachera Al Carbon. (Tony is installing our landscaping pavers.) I was able to find arrachera steak at "Tienda Mi Mazatlan" - a Mexican carniceria located in Redmond (16720 Redmond Way, Suite D). Tienda Mi Mazatlan sells arrachera steak with or without a house marinade. Either way is good.

To prepare the tacos, you'll need the following ingredients:

2 lbs arrachera steak
Lawry's garlic salt (course ground with parsley)
Biff's Fresh Salsa (with pineapple)
Biff's Fresh Guacamole
corn tortillas
3-4 jalepeño peppers, sliced in half lengthwise
1 red pepper, seeded and sliced lengthwise
1 green pepper, seeded and sliced lengthwise
1 onion, sliced
olive oil
salt
pepper

Preheat grill.

In a large ziploc bag, combine jalepeño peppers, red peppers, green peppers, and onions. Add about 1-2 tbs of olive oil to bag as well as salt and pepper to taste. Seal bag and toss to thoroughly coat vegetables. Stack the arrachera steak on a plate lighting dusting each side with garlic salt.

Grill steak on hot grill until medium rare, about 3-4 minutes on each side. Grill jalepeño peppers, peppers, and onions until tender and blackened. Lower heat and lightly toast one side of the corn tortillas on grill. Cut steak into strips making sure to cut perpendicular (or against) the grain of the meat.

To assemble a taco place a corn tortilla on a plate with the toasted side down. Put 3-4 strips of the grilled arrachera steak on the tortilla and top with Biff's Fresh Salsa (with pineapple), Biff's Fresh Guacamole, one half of a grilled jalepeño pepper (or some of the grilled red and green peppers for those that can't take the heat), and some of the grilled onions. Serve with ice cold Mexican coke. See pictures below:

Berkeley's Picture Garden
Here is a scan of a picture Berkeley brought home from school today. We have been talking about planting a garden in our new planters on the side of the house. I guess this is what Berkeley want to plant (radishes?):

Movie Review: Vicky Cristina Barcelona

"What are you... a Mormon wife?"

You can guess how well that went over around here. Oh, boy.

Much of the subject matter of Woody Allen's Vicky Cristina Barcelona is the exploration of non-traditional or "forbidden" romantic relationships such as the one I referenced above or adulterous relationships involving unhappy or "troubled" married persons. Specifically that only through these types of relationships does someone find true romance. There is no treatment given to the fact that "normal" married persons could experience an equal amount of romance portayed in this film. In fact, traditional marriage is not presented in a desirable light at all. Given the script author's own moral bankruptcy, I can't say that this is surprising.

I will state that the acting is very fine is this film. Penelope Cruz's Oscar as supporting actress is justly deserved. The film is beautiful and incorporates much of the Catalan culture into the film, including gorgeous scenery, inspiring architecture, and magnificent music. But the subject matter of the film, on the other hand, is awful and insulting.

Berrett Rock Band Pictures
The kids and I laid down a couple of tracks tonight. Kristy snapped some pics. I was on the bass, Berkeley on the guitar, and the girls alternated between vocals and drums.

Beverage Review: Ginger Ale: Ginger People

It has become impossible to find my favorite ginger ale, Buderim. I've been trying to find a good capable replacement and I think I've finally stumbled onto one... a ginger beer made by the ginger people. The beverage has a very pleasant nose with a solid ginger aroma... not too weak, not too pungent... just right. The beverage is orangy-tan in color and cloudy due to the ginger extract present. Before opening the bottle it is a good idea to turn the bottle over end to end a few times to mix in some of the ginger that has settled. The taste is fantastic. There is a good balance between the ginger and the sugar; it is a very aromatic beverage without being overwhelming. The carbonation is light and refreshing and is pleasing to the tongue. I approve.

Note: This beverage is an excellent compliment for homemade Chinese food.

Orange Chicken
The kids love this stuff. I made it today and there weren't any leftovers.

First make the orange sauce:

6 tbs orange juice (not from concentrate)
¼ cup chicken broth
1½ tbs soy sauce
1 tbs rice wine
1½ tsp rice vinegar
2 tbs brown sugar
¼ tsp white pepper powder
2 tsp corn starch
½ tsp sesame oil

Combine all ingredients in a medium-sized bowl and whisk to combine. Set aside.

Assemble the following ingredients:

½ lb chicken breast (cut into 1-3" long strips)
1 tsp orange zest
1 tsp minced garlic
1 tsp minced ginger
1 cup scallions (cut into 1" long pieces)
1 tbs oil
½ tsp red pepper flakes (optional)

Finally, prepare the fry batter for the chicken:

4 tbs flour
4 tbs corn starch
½ tsp baking soda
½ cup water

Heat up a wok or pot of cooking oil. Mix the fry batter and dip the chicken into the batter. Fry chicken pieces until they no longer bubble (much) and are deep golden brown and crispy. Drain excess oil from pieces and set aside.

In a wok, heat cooking oil over high heat. Add garlic and ginger and stir-fry quickly, maybe 25-30 seconds. Add orange zest and red pepper flakes. Give a few quick turns (another 30 seconds) and then add the sauce. Stir-fry until the sauce thickens, about 1 minute. Add chicken and give a few quick turns. Serve hot over white rice.

(Update Tue May 5 09:24:46 PDT 2009 // ⅛ -> ⅛)
(Update Mon May 18 15:12:34 PDT 2009 // changed the batter ingredients)

Re-Restoring Order to the Universe
It doesn't seem that long ago that I was cleaning up and organizing the garage. In fact, it wasn't that long ago. But not long after I cleaned the garage last July, the new garage doors were delivered and then they were painted. Then the garage was filled up with construction materials for the back patio deck project. The project scope expanded and included the unforeseen need to add a steel reinforcement beam in the living room, which subsequently forced us to add some faux beams in the family room; these faux beams were assembled and distressed (where else?) in the garage.

Since that time the garage has been a dumping ground for construction materials and other junk (like our old dishwasher for example). Over the past few weekends I have be re-restoring order to my universe by cleaning out the garage. I reached a milestone today... being able to park both of our cars in (*wait for it*) the two-car section of our garage! It's a miracle:

(Sun May 3 16:28:58 PDT 2009 // added picture)

April 2009 Photos
The April 2009 photo galleries for Berkeley, Eliana, and Olivia are now closed. The galleries can be reviewed at Berkeley's web site, Eliana's web site, and Olivia's web site. Or just access the galleries directly using the following links:

Berkeley's April 2009 Gallery ... (6 years, 9 months old)
Eliana's April 2009 Gallery ... (5 years, 1 month old)
Olivia's April 2009 Gallery ... (2 years, 9 months old)

Shrimp Pasta with Garlic
Kristy made this out of Cook's Illustrated today. The kids gobbled it up... they all love shrimp.

1 lb shrimp
1 lb pasta (short stuff such as fusilli or mezze rigatoni)
4 tsp minced garlic
4 cloves garlic, smashed
3 tbs olive oil
¼ red pepper flakes
1 tbs flour
½ cup white wine
¾ cup clam juice
½ cup fresh parsley, finely chopped
2 tbs unsalted butter
1 tsp lemon juice
salt
pepper

Combine shrimp, 2 tsp minced garlic, 1 tbs oil, and a bit of salt in a medium bowl. Toss gently and let shrimp marinate for about half an hour.

Begin preparing pasta by bringing water to a boil in a 8-qt stock pot. Add a bit of salt and the pasta and cook until al dente, drain pasta, and transfer back to stock pot to keep warm.

While pasta is cooking, heat 4 smashed garlic cloves and 2 tbs oil in a skillet over medium-low heat. Cook garlic until it is a light golden color, about 5 minutes. Use a slotted spoon to remove garlic and discard. Increase to medium heat and add shrimp and shrimp marinade. Cook until about halfway done then use a slotted spoon to remove shrimp from skillet and set aside. Add remaining 2 tsp garlic and red pepper flakes to skillet and cook until fragrant, about 1 minute. Add flour and 1 tbs butter and cook, stirring constantly. Add wine, clam juice, and parsley and cook until sauce has slightly thickened. Add freshly ground pepper to taste. Whisk in remaining 1 tbs butter and lemon juice. Add sauce and shrimp to drained pasta and toss. Serve immediately.

Movie Review: The Kite Runner

After growing into a young man, the main character is given the opportunity to redress his previous wrongdoings by placing himself in harm's way to rescue the son of his old friend. The movie does a very good job at involving the viewer emotionally without getting overly sentimental (well, at least until the very end), yet the subject material is still difficult (and uncomfortable sometimes) to watch. Also, the path to redemption (given the reputation of the adversaries that he has to face) seemed a little too easy, but this may have been a necessary contraction for the film... I dunno, I have not read the book on which the movie is based.

Ubuntu Tech Tip: Fixing Camera "could not claim usb device" Errors
Once in a great while when I connect my camera to my Ubuntu desktop, I'll get an error code "could not claim the usb device". Usually I bypass this annoyance by logging out and logging back in again, but today I decided to google around and I found a fix.

The first step to fix the problem is to find out the hexadecimal vendor ID and hexadecimal product ID of the camera. To get these, type lsusb at the command prompt, like so:

% lsusb
Bus 007 Device 013: ID 04a9:3113 Canon, Inc.


The vendor and device IDs are shown in red above and are delimited with a colon; the vendor ID is the first hexadecimal number and the product ID is the second hexadecimal number. Now open up the file /etc/udev/rules.d/40-permissions.rules and find the USB device section. This section will be demarcated with "usb_serial_start" and "usb_serial_end" lines and look something like this:

# USB serial converters
# USB serial converters
SUBSYSTEM=="usb_device", GOTO="usb_serial_start"
SUBSYSTEM=="usb", ENV{DEVTYPE}=="usb_device", GOTO="usb_serial_start"
GOTO="usb_serial_end"
LABEL="usb_serial_start"
ATTRS{idVendor}=="0403", ATTRS{idProduct}=="6001", \
                                        MODE="0660", GROUP="dialout"
LABEL="usb_serial_end"

Just before the "usb_serial_end" line, add the following:

ATTRS{idVendor}=="vendor_id", ATTRS{idProduct}=="product_id", \
                                        MODE="0666", GROUP="plugdev"

In my case vendor_id is '04a9' and product_id is '3113'.

It's all better now... sweet!

(Update Tue May 5 09:26:20 PDT 2009 // fixed html validation errors... oops)

Annoyances: The Necessity for Virus Scanning
I don't have a great deal of confidence with Microsoft's Windows operating system. In fact, but for the rare requirement placed on me by work (e.g. software platform testing), I never use the stuff. The wife, however, has loads of psychological testing software that is, and likely forever will be, available on Microsoft Windows only. So she's stuck with it and as a result has become quite adept at using it. Now, I could ween her off the stuff and run Windows inside of Parallels or WINE or something. But, meh, I don't want to go through the hassle... my operating system worldview is my own and hers is hers.

It seems that - out of necessity - the Microsoft Windows operating system and virus scanning software goes hand and hand. I don't have any virus scanning software running on my Linux desktop. In fact, I doubt that such software even exists for Linux. The same goes for Apple's Mac OS X. But you wouldn't dare run Microsoft's Windows OS on a machine without a virus scanner permanently running in the background... software that takes up CPU cycles and a relatively large memory footprint. Microsoft has built in software, the "Security Center" or some such, that will visibly complain if virus scanning software isn't installed.

Think about how absolutely rediculous such a scenario is... and yet it is widely accepted as the status quo. For example, let's say that I sold a locking file cabinet. I advertise that my locking file cabinet is easy to use and very secure. But I didn't really design the file cabinet all that well and the safeguards to prevent someone from opening the file cabinet without permission are easily circumvented. And not only that, once inside a file cabinet the intruder is able to scan all the documents and install some residual widget that will remotely scan anything put in my file cabinet in the future. Now rather than fix my file cabinet's design, other companies start selling tripwire systems that are only triggered when an intruder uses previously reported unauthorized access pathways. But the tripwires do not prevent all unauthorized access pathways, only the ones that have heretofore been discovered. Not to worry... when new pathways are discovered, new tripwire systems are deployed almost immediately... that is, if you are paying the tripwire manufacturers yearly subscription fees.

Now all things being equal, how successful do you think my file cabinet would be?

With that being said, the tandem of Microsoft Windows and virus scanning software is a farce. Even after you have paid hundreds of dollars to Microsoft for the OS, and even after you have paid for and continue to pay for (via a subscription model) virus scanning software... any one of an innumerable amount of yet-to-be-discovered exploits will circumvent the whole thing. Virus scanning on Microsoft Windows is based on a reactive model, not on a proactive one. It's an absolute joke.

You might have guessed that I spent part of my day figuring out what adware had surreptitiously installed itself on my wife's laptop (it was this one). But I don't blame my wife... she didn't design the operating system. My neighbors up in Redmond did.

(Update Sun May 3 20:45:08 PDT 2009 // changed categories from daily_journal -> annoyances)

Wheat Sandwich Bread
This makes two 2-lb loaves of bread. This is the same recipe as my white sandwich bread, but with half of the white flour replaced with white whole wheat flour.

Assemble the following ingredients:

5 tsp instant yeast
2½ water
2 tbs sugar
2 tbs olive oil
4 tbs honey
½ cup dry milk
3 cups white whole wheat flour
3½ cups white bread flour
½ cup potato flakes (or another ½ cup bread flour)
8 tbs softened unsalted butter, cut into 1 tbs pads
2½ tsp salt

Mix and knead the dough. In a mixing bowl combine the yeast, water, sugar, olive oil, honey, dry milk, and potato flakes. Whisk to combine. Add half of the flour. Using a kneading attachment (dough hook) mix the dough on medium speed (4 on a KitchenAid mixer, 6 on a Cuisinart mixer). Add the butter and continue to knead the dough until the softened butter is thoroughly incorporated into the dough. Add the remaining flour 1 cup at a time. Finally, add the salt. Knead the dough for 10 minutes. The dough will be soft and tacky, but should clean the sides of the stainless steel bowl. Test the dough using the "window pane" or "membrane" test. To test, take a golfball-sized piece of dough and flatten it slightly. Put the fingers of both hands underneath it and very gently stretch it. If the dough can be stretched such that the center is thin enough to see through, then the dough is ready. If not, knead for another two minutes.

Ferment the dough. After kneading, divide in half and form each half of the dough into a ball. Spray the inside of two square food storer with a little olive oil (or Pam). Place each dough ball into a container and cover. Place containers in oven (with oven light or pilot light on) and let the dough rise until doubled in size, about 1 hour.

Shape and proof the dough. Turn container upside down on floured surface. Knead gently and form a "torpedo" and place in an oiled loaf pan. Cover lightly (like with a damp paper towel) and let rise in a warm place for about 1 hour. The bread is ready to bake when the dough has risen above the pan's rim by about 1 inch.

Prepare the oven. Preheat oven to 350°. If using a baking stone, place stone on middle rack and preheat for at least 30-45 minutes.

Bake the bread. Place loaf pans on the baking rack or baking stone. Bake for 15 minutes. Cover with aluminum foil and continue baking for 15-20 minutes utnil internal temperature has reached 190°. The crust should be golden brown and the bread will sound hollow when tapped. Brush melted butter on top of the loaf.

(Update Sun May 3 14:36:09 PDT 2009 // added link to instant yeast

Rock The House
We hosted a party at our place tonight for a few members of our LDS Ward. Jason and Jen organized the whole thing. We had some dinner and then Jason and Jen taught us a few simple salsa dance steps. We danced for awhile (er... "danced" for awhile) and then played some billiards...

and Rock Band (of course)!

Landscaping Project: Pathway Pavers: Progress Report
The pathways are starting to take shape and look pretty good! We dressed up the side yard quite a bit. First of all, we tore out the old white wood arbors and replaced them with black iron ones. We also removed the two 2x8-wood sided planters and upgraded them to one long continuous bed that is enclosed by a small 6-inch high retaining wall. Here are a couple of pictures of the side yard:

These next two pictures show the areas immediately adjacent to the covered patio. The picture below at left shows the southern side of the patio as you walk toward the arbor and around the side of the house. We widened the path here a bit to make room for the barbeque. We are going to place the barbeque on the right side of that picture with its back against he house. The barbeque will not be covered as a result. This will allow the smoke to vent upward from the barbeque unencumbered by the patio ceiling. It will be easier to visualize once I have the barbeque placed over there. Next week it might be all done and I'll post an update.

The picture below at right shows the paver pattern that was installed at the base of the spiral stair case. Nice!

Here is a shot of the path that heads over to the gazebo away from the spiral staircase.

The Berrett Rock Band
I just got done playing a little bit of Rock Band 2 with my three kids ("Eye of the Tiger"). Olivia was on the microphone ("mike-o-phone"); she nailed exactly 0% of the notes. Berkeley hit 70% of the guitar notes and Eliana hit 25% of the drum notes. Me? I had my bass groove going on. Yo.

Dad Works Very Hard
Here is a snapshot of Berkeley's composition about his recent Spring break trip.

White Sandwich Bread
This makes two 2-lb loaves of bread. Assemble the following ingredients:

5 tsp instant yeast
2½ water
2 tbs sugar
2 tbs olive oil
4 tbs honey
½ cup dry milk
6½ cups white bread flour
½ cup potato flakes (or another ½ cup bread flour)
8 tbs softened unsalted butter, cut into 1 tbs pads
2½ tsp salt

Mix and knead the dough. In a mixing bowl combine the yeast, water, sugar, olive oil, honey, dry milk, and potato flakes. Whisk to combine. Add half of the flour. Using a kneading attachment (dough hook) mix the dough on medium speed (4 on a KitchenAid mixer, 6 on a Cuisinart mixer). Add the butter and continue to knead the dough until the softened butter is thoroughly incorporated into the dough. Add the remaining flour 1 cup at a time. Finally, add the salt. Knead the dough for 10 minutes. The dough will be soft and tacky, but should clean the sides of the stainless steel bowl. Test the dough using the "window pane" or "membrane" test. To test, take a golfball-sized piece of dough and flatten it slightly. Put the fingers of both hands underneath it and very gently stretch it. If the dough can be stretched such that the center is thin enough to see through, then the dough is ready. If not, knead for another two minutes.

Ferment the dough. After kneading, divide in half and form each half of the dough into a ball. Spray the inside of two square food storer with a little olive oil (or Pam). Place each dough ball into a container and cover. Place containers in oven (with oven light or pilot light on) and let the dough rise until doubled in size, about 1 hour.

Shape and proof the dough. Turn container upside down on floured surface. Knead gently and form a "torpedo" and place in an oiled loaf pan. Cover lightly (like with a damp paper towel) and let rise in a warm place for about 1 hour. The bread is ready to bake when the dough has risen above the pan's rim by about 1 inch.

Prepare the oven. Preheat oven to 350°. If using a baking stone, place stone on middle rack and preheat for at least 30-45 minutes.

Bake the bread. Place loaf pans on the baking rack or baking stone. Bake for 15 minutes. Cover with aluminum foil and continue baking for 15-20 minutes utnil internal temperature has reached 190°. The crust should be golden brown and the bread will sound hollow when tapped. Brush melted butter on top of the loaf.

You should end up with something like this:

(Update Fri Apr 24 23:14:10 PDT 2009 // added pictures)
(Update Sun May 3 14:35:23 PDT 2009 // added link to instant yeast

Video Game Review: Rock Band 2
Kristy and I were first exposed to the Rock Band video game family while visiting Kristy's friend Kathy (see here). We played more recently last month at a party hosted by some friends and (I'm sorry to say) we stayed at their home until quite late (like 11:30pm) playing Rock Band. (Yikes!) Well, Kristy had mentioned that she would like to borrow the game (from our friends) for her upcoming family reunion this summer that we are hosting at our house. But why borrow when you can buy... right?! So I bought the Rock Band 2 box set for the PS3 today at Fry's as well as a second guitar. I'm calling it Kristy's Mother's Day present.

Kristy and I set up the wireless Rock Band controllers (both of the guitars and the drums) in front of the TV in the attic (oh, and the mircophone too) and then took turns playing the instruments. We played for a couple of hours after the kids went to bed. And I should note that this is the only time I've ever played a video game with my wife. We both are terrible, but it was still loads of fun. Highly recommended.