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Dulwich Hill Housemates & Roommates

New | $650

Looking in: North Sydney, Coogee, North Bondi, Newtown, Redfern, Paddington, Dulwich Hill, Darlinghurst, Eveleigh, Surry Hills

We are Jesse and Dani, 38 and 24. I (Jesse) have been in Sydney since November and have been in Australia mainly over the past five years. Dani is just moving back here from New Zealand (our home). We are looking for a large 1+ bedroom apartment, terrace or similar. Please do not contact me if you are offering a shared house or a room only. I am a coms and engagement consultant, primarily in Government. Dani is a yoga teacher and artist. I also do art but I'm the main bread winner so I do a day job... plus I love what I do and it pays pretty well. We are both house proud and tidy, offer good references, and will take care of your property. Any location considered, pref 3 months minimum. We'd like to be in the Inner West, by the sea, or lower Northern Suburbs. It'd be amazing if there was a study and a garden(!) We can pay up to $650 neg/wk. We are happy to buy/provide our own furnishings but we are flexible if your place is semi or fully furnished. You'll like us - we are pretty nice and interesting people.

Free to Message
New | $350

Farid & Raafa

Looking in: Campsie, Mascot, Rosehill, Ashfield, Kogarah, Strathfield, Parramatta, Wolli Creek, Harris Park, Canterbury, Dulwich Hill, Maroubra

Hi guys, I am Farid. I am a Civil Engineer from Mumbai but currently working in Middle East. My friend's name is Raafa. She from Bangladesh and a Professional Accounting student at USYD. We are looking for people (female preferred) to share a whole property with. We are looking for a place from 26/28th July onwards. Please leave a message if you would like to team up with us or if you have a property to rent. Regards Farid

Friends25 - 29
Early bird
New | $300

Alison & Florian

Looking in: Neutral Bay, Saint Peters, Ashfield, Green Point, Dulwich Hill, Glebe, Sydney, Petersham, Darlinghurst, Surry Hills, Randwick, Redfern, Newtown

Hey flatmates, Flo and I are about to move to Sydney from Tasmania having completed our farmwork (yay!) We're easy going and like to keep things tidy, and respectful of any house rules and understand that everyone needs their own space, although we're always up for a chat over a cup of tea or at the local pub. If you have any questions about us just send a message

Couple22 - 29
Early bird
New | $260

Looking in: Newtown, Dulwich Hill, Enmore, Petersham, Stanmore

I'm very clean and tidy maybe a little too over the top. I keep to myself and prefer my own space. I'm not into watching mainstream television, I actually don't watch any tv. I'm a Vegan......need I say more I like my privacy to be respected. Im pretty easy to get along with. I work part time as a hairdresser so I'm happy to give you one of the best haircuts you'll ever have haha. If you want to know more please ask. I don't have my photo showing as I prefer to stay private. If you contact me I would gladly show you what I look like, but I am a Virgo Rooster. I am self employed and I'm always busy doing something.

Early bird
New | $300

Looking in: Summer Hill, Annandale, Marrickville, Newtown, Lewisham, Dulwich Hill, Leichhardt, Enmore, Glebe, Petersham

Hi! I'm Kristy and I will be moving to Sydney soon from Brisbane to start my dream job working in the music industry. I am a tidy and considerate housemate and would be looking for a room with an ensuite or own bathroom preferably in inner West Sydney. I am friendly and generally pretty quiet but am happy to have a chat over dinner/drinks. I've lived in my current apartment with housemates for nearly 7 years so would like to find a place I can call home. I like to cook/bake, read, listen to music and go to gigs. I will be looking to explore Sydney on weekends so would love any recommendations for adventures :) I'll be heading to Sydney around 15 July and will be available to have a look at rooms from this time.

Early bird
New | $500

Katie & Tim

Looking in: Marrickville, Kingsford, Kensington, Dulwich Hill, Maroubra, Stanmore

We are a couple looking to move out of the city into the inner west, or eastern suburbs. We are both currently studying in Kensington, however Katie is graduating at the end of the year. We are looking for our own place, not a share situation, somewhere to settle down for the foreseeable future. Hopefully somewhere that has an area for Katie to put her plants :)

Couple26 - 26
Early bird
New | $250

Looking in: Summer Hill, Drummoyne, Marrickville, Croydon, Kingsford, Five Dock, Hurlstone Park, Haberfield, Balmain East, Botany, Sydenham, Tempe, Ashfield, Hillsdale, Dulwich Hill, Leichhardt, Russell Lea, Chiswick, Petersham, Lilyfield

Hi! I'm a friendly, easy-going, quiet guy. Not a party animal (those days are past) - but I like music, podcasts and unwinding with Netflix or a movie. I've recently returned from 6 years overseas, and am looking to set myself up in Sydney. I'm currently looking for work and am likely to be starting study soon. I'm responsible, tidy(ish) and a half-decent cook.

Early bird
Updated | $320

Looking in: Glebe, Summer Hill, Annandale, Erskineville, Marrickville, Haberfield, Sydenham, Newtown, Lewisham, Dulwich Hill, Enmore, Petersham, Stanmore

Hullo, I'm Brett. I'm moving to Syd from Wollongong, my home for the past 7 or so years, for an exciting new job in the city. I'm a neat person by nature, I like to keep my space tidy and will clean up after myself pronto. I respect people's personal space, but am open to making new friends and love having a good chat :) I enjoy cooking, and will ask if you want a cuppa when I'm making one. I'm really looking forward to exploring the city - I love discovering new cafes/pubs/beaches/nooks/crannies. I'm a web designer/developer, so you'll often find me staring at screens, but like to live healthily with running/riding/gym/sport activities. I like to laze about the house and watch TV as much as anybody, but also looking forward to going to see a few gigs and such, while I'm enjoying city life.

Free to Message
New | $220

Looking in: Croydon, Five Dock, Hurlstone Park, Ashfield, Strathfield, Belmore, Enfield, Canterbury, Burwood, Dulwich Hill, Belfield

I am a friendly person I am easy to get along with and I love talking with people. At times I love my own space to relax and read. I am considerate towards the needs of others. Love to go on long walks with others to keep fit and healthy. My work keeps me busy as I work with people with a an intellectual disability which I enjoy. Once you get to know me I know you will appreciate me.

Early bird
Updated | $300

Looking in: Wolli Creek, Marrickville, Pyrmont, Hurstville, Dulwich Hill, Riverwood

My name is Ying. I am 28 female. I am a full time worker. I would like to live in the place that has females only.

Early bird

Looking in: Maroubra, Ashfield, Mascot, Kogarah, Strathfield, Parramatta, Wolli Creek, Canterbury, Campsie, Dulwich Hill

Hey! I will be moving to Sydney in July. I will be attending USYD. I am also planning to work part-time along with my studies. Basically, I am looking for an affordable place near my uni. I am looking for a place which will be 5-10 mins walking distance to the station and near to other local amenities like gym, local stores, etc. About me? I am an outgoing person who likes to socialize but enjoy my privacy and space. But, I would definitely take my housemates' comfort into consideration too. Very friendly and I believe I can adjust to any situation. And of course, I am a very organized person. I'm open to people from all nationalities. Lastly, I am not a pet friendly person at all and I would like to invite my friends over sometimes for a nice chat or few drinks. Drop me a message if you think my criteria matches to yours! xx

Free to Message

Looking in: Erskineville, Marrickville, Balmain, Saint Peters, Redfern, Dulwich Hill, Enmore, Petersham, Surry Hills

I am a young professional. I clean up after myself and respect peoples property. I am social and like to chat but respect peoples privacy. I will be at work most of the week and am generally out and about at the weekend. I am an easy going flat mate.

Early bird

Ben & Maddie

Looking in: Marrickville, Hurlstone Park, Earlwood, Dulwich Hill

Hey, we're a pretty laid back couple interested in the outdoors and intellectual pursuits. I work full time as an electrician, I'm involved in scouting, and am always up for a board game. She studies psychology and works casually in hospitality. She's vegetarian, likes rock climbing, and prefers card games :p

Couple23 - 31
Free to Message

Looking in: Rosebery, Marrickville, Newtown, Dulwich Hill, Alexandria

HI, I am an easy going Gay Professional. I work long hours and generally evenings and weekends. I am making the move from Melbourne for a fantastic job opportunity. I do have a beautiful, social well trained cat that I would like to bring with me. In addition I have a car and will need to park that somewhere. I work in Arts and Entertainment. I have traveled extensively and I'm currently learning Spanish. I am a quiet and respectful flatmate and very clean and tidy. Ideally I am looking for another male to live with and as close to Alexandria as possible. Look forward to hearing from you.

Free to Message

Looking in: Ashfield, Newtown, Redfern, Lewisham, Dulwich Hill, Glebe, Petersham, Stanmore

Hi :) I'm Cecilia and I'm a LAW/POL student. I'm looking for a nice and spacious place to live with really great people. My maximum budget per person is 250, anything less is preferred. If there is anything you would like to know about me, please message me :)

Early bird

Looking in: Erskineville, Marrickville, Newtown, Redfern, Dulwich Hill, Darlinghurst, Leichhardt, Enmore, Petersham, Surry Hills

I'm an out-going, open-minded, funny person who enjoys social life - and I WILL CLEAN THE KITCHEN!!! :-D I do not have any weird habits. I'm very easy to be around.

Early bird

Looking in: Mascot, Pyrmont, Chippendale, Woolloomooloo, Darlinghurst, Erskineville, Darlington, Marrickville, Saint Peters, Newtown, Redfern, Dulwich Hill, Enmore, Surry Hills

20 year old Music Theatre student Studying at The Australian Institute Of Music full time love a sing in the shower I'm openly gay and have a few friends that are drag queens, as a result of that i do I enjoy going out to the shows and being emerged in gay culture I am a relatively quite person at home Respectful, polite, clean and tidy As I perform in shows and actively support my mates in their performance ventures I do find myself in an out a lot of the time I enjoy my own space But also am not apposed to watching a movie and having a drink with my housemates aha If there's anything else you'd like to know shoot me a message 🙂

Early bird

Looking in: Earlwood, Croydon Park, Newtown, Redfern, Ashbury, Wolli Creek, Canterbury, Dulwich Hill, Tempe, Botany, Erskineville, Petersham, Marrickville, Campsie, Ashfield, Alexandria, Mascot

I have been here for over a year now from the UK. I am looking to live somewhere to live from August 2017. I am a clean housemate, who loves to cook & meal prep. Currently I have a full time job in Alexandria, as a Creative Marketing Consultant - which i mainly cycle to work. I enjoy being outdoors, keeping fit, cooking, traveling (I am always planning my next trip!) I am social-able, tidy and love meeting new people! I do love animals, but don't have any pets, but if you did that would be fine! My rent price is negotiable... I just want to live in a good environment with awesome people!

Early bird

Looking in: Summer Hill, Lewisham, Marrickville, Stanmore, Dulwich Hill

Hello, future house mate! I'm friendly, respectful, honest, easy going, non smoker who cares about her health & fitness. Happy to clean regularly as part of a cleaning roster and will treat your home like it's my own. I enjoy cooking, playing football, Campos coffee, and travelling around this beautiful country. I'm flexible with the move in date and will stay long term. No couples, no cats and no night owls please as I work full time and value my beauty sleep :) I love dogs and will happily take your dog for regular walks. I own bedroom furniture, kitchen basics, washing machine (front loader), tv and entertainment unit. I may consider selling them if your home is furnished. Built in wardrobe and gas stove top are a must.

Free to Message

Looking in: Summer Hill, Annandale, Marrickville, Alexandria, Erskineville, Mascot, Saint Peters, Newtown, Redfern, Lewisham, Forest Lodge, Rozelle, Balmain, Dulwich Hill, Leichhardt, Enmore, Petersham, Surry Hills, Stanmore, Lilyfield

I'm a professional, young, fun guy who has been living in Sydney for 21 years and living in shared houses for 2 years. I work full time in advertising and enjoy the fun things in life. I spend my weeknights usually cooking and relaxing after work. Whereas I spend my weekends usually out of the house or having some friends over for some drinks. I'd love to live with other neat, young professionals who share a passion for cooking and enjoy a drink or 2.

Free to Message

Looking in: Marrickville, Ultimo, Camperdown, Newtown, Dulwich Hill, Surry Hills

Hey, my name is Tia and I am a full-time student at University of Sydney. Just got out of a long term relationship and looking for a place closer to university for me and my cat Mittens.

Early bird

Looking in: Dulwich Hill, North Ryde, Dee Why, Collaroy

Hey I'm Jess, (the one with the glasses) I'm looking to move in with someone. I moved here from Brisbane in October last year and moved into a place by myself. I now miss having people around and would like to move in with someone. I'm new here so I don't know many people so just keep to myself. Would love to make friends with my flat mate. The place I move into needs to have some kind of parking and I would prefer my own bathroom.

Free to Message

Looking in: Saint Leonards, Marrickville, Waverton, Banksia, Neutral Bay, Tempe, Ashfield, North Sydney, Kogarah, Strathfield, Artarmon, Wollstonecraft, Hurstville, Chatswood, Wolli Creek, Burwood, Rockdale, Dulwich Hill, Penshurst, Turrella

I am Chisato from Japan. I'm tidy, quiet and considerate of other people. I am sociable too:)

Early bird

Looking in: Dulwich Hill, Glebe, North Sydney, Neutral Bay, Pyrmont, Newtown

I'm a sociable person who has been living on the Gold Coast for 10 years. I enjoy a few drinks and night outs now and then but also like to have quiet time. I love cooking (trying new recipes), binge watching netflix and red wine. I'm looking for a lifestyle change and looking forward to meeting new people hence the decision to move out of the Gold Coast.

Free to Message


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I am a skeptic.

skeptic comic 1

(Note: this does not mean I am a conspiracy theorist, as people often think.)

Product reviews among the runner-blogger arena have become increasingly popular, however, they should carry the same warning as any other consumer review:

This is especially important as the popularity of running continues to grow, the running-boom it seems, has no end in sight.

My main concern about product reviews (and yes, books are indeed products) are that they very often lack a few crucial components that will impact you’re own satisfaction with a given product:

  1. Most often, the reviewer (I’m referring here to bloggers), didn’t pay for the product. But rather, was sent a free sample in exchange for the review. Even if (and with most of the running bloggers I follow this is the case) the reviewer refuses to agree to write a positive review, their judgement will always be impacted by the fact that they did not pay for the product with their own money. It’s awful hard to truly feel ripped-off if what you paid was $0.00.
  2. CONTEXT: although I feel like I know some of the bloggers I follow very well, I don’t know enough about the context of their perception and experience of any particular product to know if it relates to what I can reasonably expect my experience would be in a meaningful way.
  3. Link bait: in large part personal blogs, like mine, post product reviews because it generates traffic, especially when such reviews are tied in with a giveaway. I really dislike giveaways, and link-bait.

So then, if I am so down on product reviews then why am I doing them here? Because I get flabbergasted when books about running, and products targeted at runners are mis-represented, and it happens all the time.  I also get really frustrated when new or less experienced runners get swept up in marketing hype and buy a product that ends up injuring them because of a lack of CONTEXT in most reviews.

I’m guilty of this myself, NUUN has been getting so hyped by so many bloggers (most of whom get it for free, or are getting free entries into things like Ragnar, of HTC in exchange for promoting the product.)

So I bought several tubes of the stuff. And even though I got sick the first time I tried it, I refused to believe that’s what did it, so 4 times I tried the stuff, and 4 times I was miserable. When I shared this experience with a running buddy of mine, I learned she’d experience side-effects (face and hand swelling) from drinking it, and then yet another friend also had some repeatable (read: definitely from the product) GI issues. These are two runners who are very similar to me, in their nutritional needs, training, and ability to assess variables.

Context is everything.

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Tag Archives: Cataline Eco Marathon

Catalina Eco Marathon Re-cap

Although I had a record setting amount of nerves on race morning, we found the time to ride a fish.

Although I had a record setting amount of nerves on race morning, we found the time to ride a fish.

The Catalina Eco Marathon on November 9th was my last race for the year. Not my last marathon, my last RACE. No impulsive 5ks, no Turkey Trots, nothing, I am done for 2013. Stay tuned, because I suspect 2014 will be very stocked. Although it is 95% self-applied pressure, I still need a break from the pressure, and the structure of training. You know, things like having a panic attack if I can’t “use the bathroom” at exactly the right moment each day, and zoning out at work, or during a conversation with a friend because I’m trying to re-arrange appointments, meals, and social engagements in order to get key workouts done within the appropriate time-frames.To be honest, I was ready for a break before this training taper began. I guess what I’m trying to articulate is when I finished this race, which meant also finishing two very long training cycles this year, I felt hugely relieved.

I registered for this event at some point between Christmas Day and New Year’s Eve 2012. I was at my folks place in San Antonio along with my brother and his family. My then 5 year old Nephew very innocently asked me, “Aunt Annabelle, when are you going to run a race in California?” I did a marathon guide search for fall marathons in southern California (spring was out as I wanted to PR at Boston). I presented Beck with a few options and he said Catalina was the way to go. Actually, I’m sure he said something much cuter, and probably more clever, I just can’t remember what it was.

Aboard the Catalina Express on marathon eve-day.

Aboard the Catalina Express on marathon eve-day.

I waited too long to write this recap, so I won’t be able to give a proper mile-by-mile, that’s boring anyway, so we’ll play the fun game of trying to provide some of the more interesting, useful or entertaining details. I’m sure there will be lots of words, I am rarely hard up for things to say, but forgive me if I don’t reveal any life-altering beatitudes.

Marathon-Eve (also, my birthday): Meredith said she’d go to Catalina and do the 10k I think way back in January, so the poor woman got to spend a weekend trapped on an island with a solid contingent of the Winters clan, and all my race-finale anxiety, a true test of friendship/run-bud-ship. We got up Friday morning and went with my sister-in-law to drop Beck as school followed by a shakeout run in the Aliso-Woods Canyon.

After the shakeout we gathered necessary supplies before heading to Dana Point and the Catalina Express.

We took the ferry over to Catalina in the early afternoon, (FYI passage is FREE on your birthday!) between my nephew’s food restrictions and my own, we opted to bring all our own food for the weekend, with 6 people to feed we definitely hit the luggage quota, and accidentally donated a lemon, or squash (I’m still confused about its identity) to the Pacific.

We trekked up a massive hill to our hotel, then back down it for bib pick-up and a course talk. During the talk as people asked the same anxiety ridden questions about toilets and water that people freak out over at every race, upon which my nervousness reached a nearly unbearable level. In the end, even though the course talk referred to many landmarks I’d never heard of before, I was really glad I went because somehow the landmarks made sense once I was out on the course, and I was able to anticipate some of the terrain changes.

Course talk: landmark, landmark, landmark, don't litter, landmark, BUFFALO AND THEIR BABIES = DANGER, landmark, landmark.

Course talk: landmark, landmark, landmark, don’t litter, landmark, BUFFALO AND THEIR BABIES = DANGER, landmark, landmark, RATTLESNAKES, landmark.

From wake-up until the big reveal after the course talk, Beck was working hard not to tell me what the birthday surprise was they had planned.

But, and I quote “wasn’t it crazy?! That the surprise was brownies and not a cake!” I hadn’t had brownies in over a year. So yes, it was totally crazy, and totally awesome to eat some gluten free (homemade) brownies before bed on my final marathon eve of the year.

The question everyone is dying to ask: Any close encounters with buffalo? Sadly, or happily, no. However, I learned from talking with some people on the ferry back to Dana Point on Sunday afternoon, that a small group of guys just ahead of me had a near miss as a couple of buffalo ran across the trail. My assumption is that they were not charging the runners, but rather, just trying to get the hell away from the humans. By the descriptions from other runners, it’s fairly likely that I didn’t see any of the gigantic wildlife only because I was so focused on the ground beneath and immediately ahead of my feet.

Which paid off because guess what? I didn’t fall. Not even once.

See? No blood, no dirt, no joint damage.

See? No blood, no dirt, no joint damage.

Overall and some key points for those who run this marathon:

Speaking of toilets (sorry, I that was a while ago, but segues are kind of killing me lately), there aren’t many readily available at the start. I was prepared for that to some degree from the course talk, but did expect to find a few on the way to the start. There are two public bathrooms at a children’s park/playground less than a quarter mile from the (nondescript) start line, I think there was a SNAFU with the town and the race because only one was open, and there was very little toilet paper. Fortunately, I travel just about everywhere with wet-wipes so I shared. My family informed me post-race that, evidently, I’d gained a reputation from handing out TP…ah well, we can’t choose our fame.

This course was just about as hard as I expected, but not as difficult and treacherous as some of what you find on the internet will have you believe. Of course, as I came to learn very quickly, much of the potential treachery is in the event of operator error (read: running downhill on trails in flippin’ HARD).

My overall impression is that doing well in this race is less about doing a ton of training on hills, and more about general running fitness, and a stubborn temperament. Of course, I did basically ZILCH hill training, so this may be me reaching for justification…

This is the elevation data from my Garmin, basically looks exactly the same as that on the race website.

This is the elevation data from my Garmin, basically looks exactly the same as that on the race website.

It’s also important to point out that we had absolutely perfect weather conditions. There are some spectacular views while running the ridgeline (well, there are great views as you ascend and descend as well but you’re less likely/able to take them in), with the clear weather we were able to see endlessly out to the Pacific west, as well as the California coastline and San Clemente Island. That said, the rest of the scenery is your typical SoCal fare, which, let’s be honest, can leave a little to be desired, I’ll take the Maine woods over the desert/chaparral hybrid any day.

As I’ve mentioned before one of the things about running being so popular that can be problematic is that at most big races now you might have unpleasant encounters with other people’s ego’s and anxieties. This includes but is not limited to: throwing elbows and shoving at aid stations, swearing loudly, wearing headphones, making sexist remarks…those are just my “favorites”. Well, at this event those things were blissfully absent. Everyone was friendly, supportive and generally there was no jackassery to be found.

Only one dude had headphones, and I can tell you most of what he was listening to because it was audible from a few hundred feet away and we leap-frogged a bit. I’m not shy about my serious disdain for wearing headphones during races, but I can’t even fathom how you justify needing them (or wanting them, for that matter) when you are running an event like this that is 1) very challenging, 2) chock full of friendly people, 3) beautiful, and 4) DANGEROUS YOU IDIOT!

True, this was only mile 6, but my

True, this was only mile 6, but my “clinically depressed middle miles” didn’t occur at this race. Trails and very few humans for the win!

The aid stations were awesome. I can’t think of a better way to articulate it. They were just perfect. They always seemed to appear right when I needed them, the volunteers (assumption) were super proactive, taking my water bottle and filling it, offering to answer questions, and complementing my super-hero outfit. This race has (another assumption as I’ve not done one) the feel of a “traditional” ultra event, small field, basically zero spectators (unless you count the Rangers out there keeping a head count), and wicked stocked aid stations. There was candy, salt, pretzels, WATERMELON (I gave myself side stitches from eating too much of it. TOTALLY WORTH IT), coke (again, indulged, want it at every race now), some kind of energy chew, water, Powerade (or Gatorade, I can’t remember, I never touch the stuff), and I’m sure lots of other stuff.

I guess my nerves were clearly written on my face.

I guess my nerves were clearly written on my face.

My personal performance experience:

I like to call my father before the start of each marathon. We don’t usually say much, but it helps me get my head on straight. I’d already checked to make sure he’d be available 20 minutes before the start for a quick chat (he’d planned to come to Catalina, but caught a wicked virus and had to stay home), but I was so incredibly worked up and nervous that I couldn’t make the call. I was afraid I’d cry, and crying does not pair well with physical exertion, or anxiety, or trying to save face.

Anyway, Meredith, my sister-in-law, and my mother all stayed with me until the gun went off, then went to get Meredith ready for the 10k race which started 30mins later. My brother and Beck went snorkeling while I ran, don’t worry they were at the finish.

Miraculously, all that nervous energy went right into running tunnel-vision once it was time to start moving.

I started this race the way I started the Mount Washington Road Race (recap here) in June: with no pacing strategy, and highly flexible expectations. Six months ago I thought I would go for a podium female finish, but after terminating all my hill and strength training when my right knee went kablooey after falling many times on it, I hesitantly adjusted my goals down to a top 10 overall finish. Then I really came to my senses in the week before the race, adjusted again and decided to go for a top 25 overall, top 10 females finish.

Spoiler: Meredith and I both took first female in our events.

Spoiler: Meredith and I both took first female in our events.

Making goals and setting expectations for this race was actually a pretty murky process which translated to me spending several hours looking up various stats and races online. Because of the exposed terrain of this course, there have been several years where the course is re-routed because of weather, also individual performances are highly impacted (like at any marathon, but more so) by the temperature, humidity (or lack thereof), and wind. And not just the weather on race day, but the weather over the summer/early fall season.

Also like the MWRR I started with the plan to run until I had to walk. That is, I did not plan ahead when I would walk. As it happens, I took my first walk break in mile 16, when a fellow runner (hi ROB!) said “don’t be afraid to walk”, he was either presenting an olive branch because he saw me wavering, or it was a natural reaction to the approximately 17 questions I had just asked him. He’d been chatting off and on with a group of 3 men that I leap-frogged with 3 or 4 times. By mile 19 this “gang” of 5 was spread out enough that I didn’t see any of them until the finish area.

Speaking of mile 19, I walked the “Catalina Crush” hill. The damn thing has stone steps build into it. I took one look and decided to walk in lieu of taking a break at the top.

I didn't take a break, but this photo is of my actual first running steps after

I didn’t take a break, but I’m certain this photo is of my actual first running steps after “summiting”.

My new friend Rob, told me that he never worries about the last five miles of this race (I don’t know how many times he’s done it, but he seemed really familiar with both it, and also the Conservancy marathon that is held in the spring). I’m sure he provided some justification, but I can’t remember what else he said. I knew the course started to double back on the trails we came in on somewhere near mile 22, and I was really looking forward to it.

At mile 22 I knew I was in 12 or 13th position overall, and I’d been the lead female from the start. I also knew that I was getting increasingly clumsy going downhill, and increasingly shuffely on the uphills, so I told myself I’d do my best to pull into the top 10 overall, and if that meant 1, 2, or hell 5, female, that’d be OK.

I’d been smart the whole race, running by feel, maintaining an even breathing effort (challenged, but even), drinking a lot of water (90+ ounces by the end), taking salt, and taking gels. And, most importantly, I remembered to look around me and enjoy the views, oh, and to take deep breaths and smell the dirt (I LOVE the smell of dirt).

My reward to myself at mile 22 was to not get anxious, to embrace that any finish was an amazing finish, and to smile at my family when I got there.

Yah, that all sounds great, doesn’t it?

This is me, dressed as the Eleventh Doctor, I felt like we needed a picture, things were getting serious. You're welcome.

This is me, dressed as the Eleventh Doctor, I felt like we needed a picture, things were getting serious. You’re welcome.

Now do you want to know what really happened?

Well, I did all that hippy-shit for a while, but then I got to about mile 23.5, where things are decidedly downhill for the rest of the race, I become utterly convinced there was a women right on my heels. And I went totally crazy. I ran as hard as I could, which was really stupid, and I really don’t understand how I didn’t wipe-out, unless of course I did, and I am now operating in some really perverse parallel existence. The last nearly 2 miles (I think?) of trails is a pretty steep downhill grade, lots of long switchbacks, and lots unsure footing. But I let go and felt like I was sprinting because I was CONVINCED she was right there, I swear I could HEAR her.

I’d been in the first female position for 23.5 miles and there is no way I’d be all honkey-dory-I-did-my-best-oh-well if I was passed now. The trail sort of hurls you out into some weird campground and then onto the road (still very much downhill) with less than a mile to go. I thought the finish was at the same spot as the start was so I absolutely ran as hard as I could.

I was extremely excited to learn I got free shoes (La Sportiva mountain runners), elated even.

I was extremely excited to learn I got free shoes (La Sportiva mountain runners), elated even.

Then I ran right through where the start line had been, and there was no finish line in sight. It occurred to me after a few seconds of panic that it made a lot of sense if the finish for the marathon and 10k were in the same place, and that was about another half mile, or a bit more, down the road, at the bottom of the hill (I then remembered being told this at the course talk. Face-palm).

My all-out pace began to slow and the finish line was apparently never going to appear, I kept looking behind my, nearly falling every time, still absolutely sure there was a woman RIGHT THERE, it never registered that I couldn’t see a single runner behind me, not one. Just one invisible woman.

Finally, I heard the voices of Meredith and my family, and little Beck ran out from the sidewalk, I tried to get him to finish with me, but A) I was having a hard time steering my ship (FYI the ship = my body) and B) as he later told me “he didn’t want to get in the way of other runners” … I guess we shared the same hallucination.

Shortly after finishing I went into the water. Meredith had read online that this was a tradition, and she must be right because we weren’t the only ones. It felt awesome!

Better than an ice bath. WAY better.

Better than an ice bath. WAY better.

I swam around for a while, (after taking off my medal and sunglasses), then we trekked, once again, up the giant hill to our hotel to have some beer, food, and a shower before the awards.

In the end, I had 7 minutes between myself and the next woman. I finished my first trail marathon in 4hrs 7minutes, 1st female, and 10th overall. I met a blog reader (HELLO AL!!!) at the awards, and a blogger on the ferry on Friday (HELLO BRANDEI!), for both of them this was their first marathon. I am so impressed that I’ve spent all this time writing also trying to come up with something clever and meaningful to shout out to them, but all I have it “WOW, so freaking cool!” And finally, my brother, sister-in-law, mother, nephew, and friend were at the finish, and that really made it unforgettable.

I think  I could go on more and more, but here’s a few more photos to finish things off.

Sunset dorky photo shoot.

Sunset dorky photo shoot.

Beck :)

Beck 🙂

Catalina 10k Champ, Meredith.

Catalina 10k Champ, Meredith.


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How to CookDessertDIY Food

How to Make Lemon Curd

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It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Kelsey Tenney of Appeasing a Food Geek lets us in on how to feel British, one spoonful of lemon curd at a time.

Before I had ever tasted lemon curd, I was already in love with it—well, the idea of it, at least. I imagined it as a condiment eaten over crumpets by posh Brits alongside a cup of English breakfast tea. In this fantasy, I imagined myself looking out of a window at Buckingham Palace, naturally. In reality, I was in Minnesota, where crumpets are few and far between and lemon curd is even rarer. It seemed so foreign that I had never even thought to search for it.

More: Make some crumpets to go with your lemon curd. Talk about a match made in heaven.

One day, while in college, it found me when I saw it on the shelf of a local health foods store. Despite my pitiful college budget, I splurged and found the nearest spoon—an intense lemon flavor coated my taste buds and blew me away. The jar was empty almost as soon as I had found it. Seeing as how my budget wouldn't allow me to buy more, I had to strike out on my own—and the results were far better than the store-bought version. The lemon bang was there, but this time, it was smooth and tangy rather than slightly bitter and tart. This time, the love was real—and it was here to stay.

Lemon curd is the result of a beautiful chemical reaction that comes from cooking and whisking egg yolks, sugar, and lemon juice. Lemon zest and a pinch of salt bring out the lemon flavor and butter smooths it out. The transformation of the curd, from watery yolks to the thick condiment of my dreams, is fascinating to watch. And, if you squint really hard, you might even be able to see Big Ben from your kitchen window.

Lemon Curd

Makes 1 1/2 cups curd

3 lemons
4 egg yolks
3/4 cup sugar
1 pinch kosher salt
6 tablespoons butter, cut into 1-tablespoon pats and chilled

Add the zest from the lemons into a small bowl. Juice the lemons and measure out 1/4 cup of the juice, then add it to the bowl with the zest (save any leftover juice for another recipe). Then, fill a small, high-rimmed saucepan with water approximately 3 inches deep. Bring to a simmer over medium heat.

Meanwhile, in a heatproof bowl, whisk together the yolks and sugar together until smooth. Add the juice and zest mixture, along with the salt. Continue to whisk the mixture until it's well combined.

Once the water is simmering, place the bowl over the pot of water so that the bottom of the bowl is just above the water's surface. Whisk continuously until the mixture is thick enough to coat the back of the spoon. This will take about 8 minutes if using a metal bowl, or up to 20 minutes if using a ceramic or glass bowl. Once the mixture has thickened, take the bowl off of the heat. Add the butter, one pat at a time, whisking each piece until it melts into the mixture.

Cover the lemon curd with plastic wrap so that the wrap lightly touches the top of the curd. Refrigerate overnight, or for at least 12 hours.

The next morning (if you can wait that long), take the curd out of the fridge and strain it through a mesh sieve, using a spoon to force the curd through the strainer. Discard the remaining zest in the strainer.

Store the lemon curd in the fridge in an airtight container for up to 2 weeks. Enjoy on top of baked goods, in a tart, or by the spoonful.

See the full recipe (and save and print it) here.

Photos by Kelsey Tenney

Tags: small batch, lemon curd, dessert, easy


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New & NowTributes

Remembering Alan Rickman Through One of Our Favorite Clips

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At the Food52 Holiday Market, we played Love Actually, along with other holiday movies, on a loop. The 2003 blockbuster played mostly as a backdrop, but when Alan Rickman came onto the screen, those close to the display would quote back his lines, mimicking the dry, yet commanding delivery that made him so memorable in his films: "Tell me, exactly, how long it is that you've been working here?... And how long have you been in love with Karl, our enigmatic chief designer?"

We were heartbroken to hear that the British actor—who, in addition to Harry in Love Actually, also immortalized Snape in all the Harry Potter films and Hans Gruber in Die Hard—lost his battle to cancer this morning. Later we'll rewatch Love Actually for the 500th time, but for now we're remembering him, wordlessly, in one of our favorite clips, "Epic Tea Time with Alan Rickman." As part of artist David Michalek's series Portraits in Dramatic Time, Rickman was told to portray an emotional condition in slow motion. He chose his love (or hate?) of tea—English breakfast with a slice of lemon.

What are your favorite Rickman moments? Tell us in the comments below.

Tags: alan rickman,


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Za'atar-Spiced Chickpea Crackers with Maldon Sea Salt

By • April 29, 2014 12 Comments

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Author Notes: I've made these crackers plain, with garlic and herbs, with za'atar, etc. In the past, I've mixed the za'atar into the dry mix, and you can totally do that, but since the colors and texture of za'atar are so pretty I thought rolling them into the surface would be best...and it was a total win both for looks and taste. It was perfect with some extra olive oil on top and some Maldon for good measure. (Crackers adapted from Farm On Plate)Lindsey S. Love | Dolly and Oatmeal

Makes 32 large crackers

  • 2 cups garbanzo bean flour
  • 1 teaspoon fine grain sea salt
  • 1 teaspoon baking powder
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1/3 cup plus 1 to 2 tablespoons warm water
  • 2 to 3 tablespoons za'atar
  • Maldon sea salt, for topping
  1. In a large bowl, whisk the garbanzo bean flour with the salt and baking powder until combined. Using your hands, rub the olive oil into the flour to distribute evenly; about 2 minutes -- make sure there are no large clumps.
  2. Transfer the flour mixture to a food processor. With the processor running, drizzle the 1/3 cup of warm water until the mixture comes together. If your dough is still dry, add more water by the 1/2 tablespoon until a dough ball has formed.
  3. Knead the dough for 5 minutes. Divide it into two pieces and wrap each piece with plastic wrap. Let it rest for 10 minutes.
  4. While dough is resting, preheat oven to 350° F and line two baking sheets with parchment paper.
  5. Prepare a flat work surface with two pieces of parchment paper. Place one piece of dough on top of one piece of parchment, wet your hands a bit, and flatten the dough with your palm. Cover dough with second piece of parchment and roll out to an 1/8-inch thickness with a rolling pin.
  6. Trim edges, set scraps to the side, and sprinkle the dough with za'atar. Use your rolling pin and roll over the dough once more to push za'atar into the dough's surface. Using a pastry brush, lightly brush tops of crackers with olive oil, then sprinkle with Maldon sea salt. Using a sharp knife or pizza cutter, cut crackers in desired shape.
  7. Transfer the crackers to prepared baking sheets and bake for 18 to 20 minutes (if you are making small crackers, bake time will be between 12 to 15 minutes), rotating halfway through -- the crackers will be lightly browned on the edges when done. remove from oven and let crackers cool. Repeat with remaining dough.
  8. Best eaten the day of, the crackers can be stored in an airtight container at room temp for up to 4 days.

More Great Recipes:
Beans & Legumes|Appetizers|Hors d'oeuvres|Side Dishes|Snacks


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CHA! Battered Fish with Spicy Lemon Mayonnaise

By • May 30, 2014 0 Comments

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Author Notes: This delicious fish batter is flavored with CHA! by Texas Pete® and works well with just about any of your favorite fish selections. Serve with a side of spicy lemon mayonnaise also flavored with CHA! by Texas Pete®.sabrina

Makes 4 each 6 ounce fillet

  • 1 cup All Purpose Flour
  • 1/2 cup MIlk
  • 1/2 cup Water
  • 1/4 cup Baking Powder
  • 1 teaspoon Salt
  • 3 tablespoons CHA! by Texas Pete

Flavored Mayonnaise

  • 1/3 cup Mayonnaise
  • 2 teaspoons Dijon Mustard
  • 1 bunch 2 lemons- minced-lemon zest (squeezed)
  • 2 tablespoons CHA! by Texas Pete
  • 1 quart Vegetable Oil- for deep frying
  1. Trim the fish if necessary and keep refrigerated until ready to use. Preheat the deep fryer to 350 degrees.
  2. Prepare the batter: In a small mixing bowl combine the flour, milk, water, baking powder and the salt. Mix well. Refrigerate the batter for 1 hour before using. Do not add the CHA! By Texas Pete® until just before you are ready to batter the fish after refrigerating.
  3. Prepare the flavored mayonnaise. Combine the mayonnaise, Dijon mustard, lemon zest, lemon juice and the CHA! by Texas Pete®. Mix well. Season with a pinch of salt and pepper and keep refrigerated until ready to use.
  4. When you are ready to fry the fish add the CHA! by Texas Pete® into the batter and mix well.
  5. Pat the fish fillets dry with paper towels before dipping them into the batter. Dip the fish fillets into the batter and lightly shake off excess batter. Carefully place the battered fillets into the deep fryer.
  6. Do not move the battered fish fillets until the batter has set and the fish begins to float up from the bottom of the fryer. Touching the fish too soon will cause the batter to fall off the fish.
  7. Fry the fish for approximately 4 minutes or until golden brown, crispy and fully cooked with an internal temperature of 150 degrees. When the fish is cooked it will float to the top of the oil. Carefully remove the fillets from the fryer and place them on paper towels to absorb excess grease and season them with salt and pepper.
  8. Portion the spicy mayonnaise into four ramekins and serve with the CHA! Flavored Battered Fish.

More Great Recipes:
Fish & Seafood|Entrees


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Red Kuri Squash Soup with Kimchi and Coconut Milk

By • September 29, 2014 0 Comments

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Author Notes: I needed a winter squash soup that didn't taste just "sweet", so I developed this one. The secret to its spicy kick is kimchi; lime, coconut milk, and cream round out the flavors.Donna

Serves 4 to 6

  • 3 1/2 to 4 pounds Red Kuri squash
  • 1 cup yellow onion, diced
  • 2 large, fat garlic cloves, finely chopped
  • 1 piece 1-inch ginger root, peeled and finely chopped
  • 1/2 cup kimchi, coarsely chopped
  • 4 cups light chicken stock
  • 2/3 cup unsweetened coconut milk
  • Kosher salt
  • Freshly ground white pepper
  • 1 lime, cut in half
  • 2 to 4 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 2 to 3 drops hot chili oil
  • 1/3 cup raw pumpkin seeds
  1. Preheat the oven to 375°F. Line a baking sheet or shallow dish with parchment paper. Cut the squash in half and remove the seeds. Brush a little oil on the surface of the squash and sprinkle with salt. Place, flesh-side down, on the prepared sheet and roast for about 40 minutes, or until tender. Cool the squash until you can handle it safely, then scoop the flesh from the skin. You should have about 3 cups of packed, roasted squash.
  2. In a large Dutch oven or heavy soup pot, heat 2 tablespoons vegetable oil over medium heat. Add the diced onion and a large pinch of salt. Cook until the onion softens (don't let it brown), then add the garlic and ginger. Stir and cook for another 2 to 3 minutes until everything is fragrant. Add the roasted squash, chopped kimchi, 3 cups of the stock (reserve the remainder to adjust the consistency of the soup later), another big pinch of salt, and the coconut milk to the pot. Bring up to a simmer, partially cover, and cook for 20 minutes.
  3. Turn the heat off under the pot and let the soup cool for a few minutes. Puree the soup, with an immersion blender or in batches in a regular blender, until smooth. Strain through a fine-mesh sieve into a clean pot. If you wish to adjust the thickness of the soup add some of the reserved chicken stock. I like soup to be "soupy" so I added the entire reserved cup of stock. Now check for seasoning: squeeze in some lime juice, add more salt and some pepper, to taste. Swirl in a couple of tablespoons of cream and taste again. You should have a balance of sweet, salty, spicy, and creamy. Add the remaining cream, if you like, and additional salt, pepper, and lime juice to taste. Keep the soup warm while you prepare the garnish.
  4. Melt the butter in a small skillet. Add the chili oil, if using. Add the pumpkin seeds and toast, over medium-high heat, until golden and crunchy. Portion the soup into bowls and spoon some buttery, spicy pumpkin seeds atop each serving. Store any leftovers in an airtight container in the refrigerator for 2 to 3 days.

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West African Jollof Rice

5 Jun

This is another one of the recipes  that I first made while watching the World Cup last summer. The other being my Brazilian Bean Patties. I decided to make a dish from one of the countries playing in each match. This recipe was from when England played Ghana. There are many different variations on Jollof rice from all over West Africa but nearly all are tomato based with whatever vegetables you have, or are in season, added.

Most versions also contain chicken, which I have obviously left out. If you want to add the chicken just fry off some chicken pieces first to colour them then remove them from the pan, continue with the rest of the recipe and then add the chicken pieces back in when you add the stock.

The Washer Up pointed out that it is very similar to Paella and I had to agree. I think this would have something to do with the fact that Paella came to Spain during the Moorish occupation. It is believed to be a derivation of a Pilaf or Pilau and you can see that in the name.  The Arabs were also in West Africa for a long time controlling the slave trade in that area so obviously would have had an influence on their cuisine also. It makes sense doesn’t it. So Pilau, Paella, Pilaf  and Jollof could all have started out as one dish that over the centuries has been adapted by many different cultures and adopted as part of their own food heritage.

West African Jollof Rice Recipe

serves 4, vegan, gluten-free

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 chilli, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1 tsp minced ginger
  • 1/2 tsp cinnamon
  • a pinch of dried chilli flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 – 1 litre (2 – 4 cups) veg stock
  • 2  ripe tomatoes, chopped
  • 1 red pepper, diced
  • 1 small green pepper, diced
  • 1oo gr cooked kidney beans, rinsed & drained
  • 50 gr frozen peas (I used a peas & sweetcorn mix)
  • 1 carrot, diced
  • 400 gr (2 cups) wholegrain rice
  • 150 ml tomate frito/tomato passata/puree
  • fresh parsley, chopped for garnish

Heat the oil in a large pan over a medium heat. Add the onions, herbs, spices, salt & black pepper and cook until the onions have softened (about 5 minutes). Then add the garlic, fresh chilli & ginger and cook for another minute.

Next add in the chopped vegetables and tomatoes and cook until the vegetables are partly cooked(5 -8 minutes).

Stir in the rice then add the tomato puree and stir over a low heat to coat the rice. Next add 1/2 litre of stock, season with salt & black pepper and bring to the boil. Lower the heat and simmer, over a low heat, covered until the rice and vegetables are cooked and all the stock has been absorbed. (About 25 minutes). Stir occasionally so it doesn’t stick to the bottom of the pan and add more veg stock if necessary, a cup at a time, to stop it becoming dry before the rice is cooked.

Check for seasoning and serve garnished with fresh parsley.

Things that made me smile today…

Giant Dandelions…?

Make a wish Rufus….!

20 Responses to “West African Jollof Rice”

  1. tony ward June 5, 2011 at 2:37 pm #

    all this lovely food AND a history lesson, don’t know where you get it from.!!!
    We have to give this a try too,will give this to our next dinner guests(Wednesday). Great pic’s…..that Rufus gets in everywhere princess. xx

  2. happywhennothungry June 5, 2011 at 4:31 pm #

    Wow this rice looks beautiful!!! I love the flavors too. Yum!

  3. Rufus' Food and Spirits Guide June 5, 2011 at 5:35 pm #

    This meat eater thinks this recipe doesn’t need chicken. It’s just wonderful without it, so colorful too. I love that you made it for a sporting event.

  4. Joyti June 5, 2011 at 5:40 pm #

    The rice sounds very delicious. Spicy and full of flavor 🙂

  5. thefooddoctor June 5, 2011 at 6:01 pm #

    This looks amazing..I love the idea of making dishes inspired by sporting events..it looks colorful and refreshing..

  6. Maris(In Good Taste) June 5, 2011 at 6:06 pm #

    What a beautiful colorful and healthy dish!

  7. Maris(In Good Taste) June 5, 2011 at 6:07 pm #

    What a beautiful, colorful and healthy dish!

  8. Ramona June 5, 2011 at 6:34 pm #

    This dish is so very comforting to look at. It is simply a bowl of spicy deliciousness! I know I would dig in and go back for seconds. : ) Great Job. I love your cultural culinary repertoire. Lovely pictures too! : )

  9. Caroline June 5, 2011 at 9:06 pm #

    What a gorgeous dish! I don’t think chicken is even necessary, it looks fantastic without the addition. Love the kick of spice in the recipe.

  10. Erin June 5, 2011 at 9:43 pm #

    So pretty! Great flavors in there, has to taste amazing!

  11. Angela@RecipesFromMyMom June 6, 2011 at 12:32 am #

    Your mix of seasonings has me so intrigued. Love the cinnamon-ginger combined with the cayenne-chili flakes.

  12. Olivia June 6, 2011 at 2:08 am #

    this looks delicious! i am definitely going to try it out! also, thank for the desert island potato recipe, that was really funny 🙂 i think i’m making those tonight!

  13. kitchenarian June 6, 2011 at 5:35 am #

    I love the combination of spices and flavors. This dish sounds wonderful.

  14. Medeja June 6, 2011 at 1:03 pm #

    It looks so creamy.. I like such rich rice dishes 🙂

  15. suzy eats June 6, 2011 at 3:28 pm #

    i love how you gave such a great history lesson! this dish looks amazing!!

  16. Marmande in the Kitchen June 7, 2011 at 2:32 am #

    This looks great, and would be perfect to make ahead of time for a busy week. Love the picture of your dog sniffing the flower!

  17. tiffany June 7, 2011 at 3:28 am #

    I love the connection you make between Pilau, Paella, Pilaf and Jollof! It just goes to show that we are ALL interconnected!

  18. KonstantKraver June 7, 2011 at 8:10 am #

    This looks so filling and fresh and just full of warm lovely goodness

  19. sarah June 11, 2011 at 7:06 pm #

    I think I have literally bookmarked every single recipe you have posted and this one is no different- looks perfect!! Also- the picture of rufus “making a wish” just made my day.

  20. Tammy McLeod June 11, 2011 at 8:28 pm #

    I love that you made a dish for every team in the World Cup. That’s fantastic. And I love the look of this dish – spicy veg. Mmmm.

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food to glow

feel good food that's good for you

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Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast

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Gyro King, CA

Before my parents and I went to see the musical, Wicked, we stopped by this small little restaurant for a quick bite. The long line spilling out into the sidewalk on a Saturday afternoon caught our attention so we decided to try it out.

View Gyro King’s full menu and prices

25 Grove St
(between 8th St & Hyde St)
San Francisco, CA 94102
Neighborhood: Civic Center/Tenderloin

Cuisine: Greek, Turkish, Mediterranean

Homemade bread

The place is fairly small, you order and pay first at the cash register and then seat yourself. Most of the food like meats and kebabs are laid out under the glass for you to see as you order. It’s uncooked, and once you order the food is taken out and put on the grill. We were first served homemade bread which was yummy and light.

Feta Pie

I ordered the Feta Pie. I’ve never seen a pie quite shaped like an oval before but was glad it was bigger than I expected because it was so delicious. The dough was stuffed with tomatoes, feta cheese and parlsey and a side salad.

Chicken Shish Kebab

My parents shared one of the specialty platters. They ordered the Chicken Shish Kebab which came with two skewers, rice and salad. I thought the chicken seemed a little dry, but the seasoning was good. Not too spicy, which my parents liked.

Baklava Fistikli

For dessert I tried the Baklava Fistikli – pastry with pistachio. I like baklava, but I normally don’t eat it with pistachio so it was a nice change. Not sure if I would order it again though because I thought there was too much syrup at the bottom and too much salt from the pistachio. Next time I want to try the Baklava with walnuts!

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Forest Fungi, more than mushrooms
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Forest Fungi

Organic Pioppino Grain Spawn

We make fresh organic grain spawn upon request, but please note depending on the species and time of year the grain will take different amounts of time to prepare.

Grain spawn is fantastic for all styles of mushroom cultivation, ensuring you can grow your own gourmet mushrooms with ease.

Our organic spawn is ready to use for bag and log cultivation.

Pioppino mushroom is in our top three of favourite mushrooms, not only for its fantastic flavour and texture, but also for awesome colour and shape as it grows.

The Pioppino mushroom is notorious for its smooth rounded cap and long white stem. The cap is yellowish-brown in color with gray gills that turn brown with spores.

When cultivating pioppino mushrooms outside, it is best to use the stumps of cottonwood, willow, poplar, and maple trees. It is also sufficient to grow them outside on woodchip beds.

We really love pioppino as it has a wonderful chewy texture when cooked. It is amazing in everything. Chop the larger stems finely.

Please note: Forest Fungi make grain spawn fresh to order to increase vigour. It takes around 1 - 3 weeks to inoculate and will be shipped as soon as possible.

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Classic Contemporary Clothing and Accessories for Women

Flower Girl T-Shirt

Flower Girl T-Shirt

$ 30.00

Handpainted by forLincoln on an American Apparel top. These are one of a kind and painted with love. Please check measurements. They are meant to be worn with preference of a loose or tight fit. I am typically an XS in most clothes, but for an oversized look I like to wear a M.

- Color : White
- Size : Women's Medium
- Measurements taken laying flat :
          - underarm to underarm : 16"
          - length down center back : 25"
- 100% Combed Cotton
- American Apparel top
- Care : Wash with like colors (or cold water) and hang or lay flat to air dry
- Top made in Los Angeles, CA
- Handpainted and designed in the Bay Area, CA

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AppleScripts snippets thread

Discussion in 'Mac Programming' started by moonman239, Jan 8, 2013.

  1. moonman239, Jan 8, 2013
    Last edited: Jan 14, 2013

    moonman239 macrumors 68000

    Mar 27, 2009
    The purpose of this thread is for other people to post snippets of AppleScript code that other people might find useful.

    Here's a snippet from a script I'm working on:
    UPDATE: I just finished it. Here's the final result:
    on separateItemsIntoCategories(theContent, theCategories, categoryID)
    	set oldDelims to AppleScript's text item delimiters
    	set theDelims to {}
    	repeat with X from 1 to count of theCategories
    		set delim to (item X of theCategories) & categoryID
    		copy delim to end of theDelims
    	end repeat
    	set AppleScript's text item delimiters to theDelims
    	set categorizedContent to rest of (every text item of theContent)
    	set AppleScript's text item delimiters to oldDelims
    	return categorizedContent
    end separateItemsIntoCategories
    This function takes a string of categorized entries and returns a list, with each entry of the list representing a separate category. categoryID refers to a string following the category name that tells the script that the information below the category header is in a different category. (Warning: The function may return a string with leading and/or trailing spaces, depending on whether there are any spaces between the items and the category names.)

    For example, let's say I build a script that sorts today's meals into four categories: breakfast, lunch, dinner, and desert.

    I set theContent to "Breakfast: Pancakes with syrup Lunch: A tuna fish sandwich Dinner: A salmon Dessert: Brownies"
    I then set theCategories to {"breakfast","lunch","dinner","dessert"} and categoryID to ":" (since the items in each category follow a :.)
    The function gives me {" Pancakes with syrup "," A tuna fish sandwich "," A salmon"," Brownies"}

    It would be cool if someone could make a snippet that, if AppleScript comes across an error, will cause the script to present the error message to the developer and offer to send the whole code to a Website or something so a human or computer can look at the code and help the developer fix the issue. Perhaps, if a computer gets the code and no typos there, the computer will try to figure out what the developer wants the script to do and offer a solution.
  2. moonman239 thread starter macrumors 68000

    Mar 27, 2009
    I just updated my snippet. It is much simpler and free from any flaws that I care about, one of which being that AppleScript split some text that I did not want it to split. Note: The snippet is not compatible with any version of the Mac OS older than 10.6, because OS versions prior to 10.6 do not support having multiple text item delimiters.

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Can't get new wireless printer to find network.

Discussion in 'macOS' started by russcolban, Jun 5, 2009.

  1. russcolban macrumors newbie

    Jun 5, 2009
    First, I'm an amateur at this stuff, so please be gentle.

    I've been trying all day to get my new wireless printer to find my wireless network. No joy.

    I have an airport extreme router connected to an AT&T 2WIRE modem. The guys that installed the AT&T stuff recently said I normally wouldn't need the airport extreme because the 2WIRE serves as both modem and router, however it does not work with an airport express, which I have in another room to boost the signal. So when the printer looks for the (SSID) network, it sees my apple network, which is what my macbook and windows vista laptops also see and connect to. After that, I'm entering the wireless network key from the 2WIRE.

    I've tried several (many) other configurations, numbers, etc. without success. Any ideas?

  2. eawmp1 macrumors 601

    Feb 19, 2008
    I'm confused. If the printer sees your Apple network, which is what your laptops are connected to, what is the problem? Your notebooks should be able to print to the wireless printer on the Apple network Is there another computer (e.g. desktop that is hard wired to the 2WIRE) that is the problem?
  3. robert05au macrumors regular

    May 19, 2005
    Dubbo, NSW
    One maybe silly question

    Are you running the wireless network as an 'n' (5 GHz) or bg (2.4 Ghz)?

    The printer may only be able to use a bg compatible network setup as the airport extreme can be use as either a bg or n compatible device.

    Any other info about how the network is setup this can be found under wireless tab in the airport utility and manual setup of the airport screen.

    I can help further sort this out as I use a printer wirelessly and had some similar issues myself.
  4. russcolban thread starter macrumors newbie

    Jun 5, 2009
    Thanks for the feedback.

    An early step in the printer setup is when it searches for an SSID. It's at this point it sees my airport extreme network, but it's not yet connected. When I subsequently complete the rest of the steps, I get a 'connection failed'.

    My airport extreme is wireless n, and the printer is wireless b/g, but isn't the airport extreme backward compatible?

    We have an MBP and a windows vista laptop connected to my airport extreme network. I thought for a while that since the 2WIRE is supposed to be both a modem and wireless router (according to the AT&T guys) that it might be somehow competing with the airport extreme and confusing the printer, but there's no sign of that happening with the laptop connections so apparently tht's not an issue.

    When setting up the printer I do the following:

    1 menu
    2 network
    3 wired LAN
    network I/F
    factory reset
    I select wlan
    4 TCP/IP
    setup wizard
    WPS w/PIN code
    wlan status
    I select setup wizard. the printer then searches for an SSID
    5 halfpastfive (this is my airport extreme network)
    Bisek main
    new SSID
    I select halfpastfive
    6 Open system
    Shared key
    WPA/WPA2 - PSK
    I select WPA/WPA2 - PSK
    7 TKIP
    I select TKIP
    8 Then it shows WPA with an open block into which I have to enter a number. I've tried several, including my airport network number, the SSId number from the 2WIRE, the WEP key number from the 2Wire, the street number from my grandma's house -- just about everything.

    9 Apply Settings
    So I select 'yes', it searches while showing a 'connecting LAN' window, then a 'connection failed'.

    Does anyone have any ideas? I'm just about out of gas on this one.

  5. cube macrumors G5

    May 10, 2004
    I don't know about the Airport configuration, but in any case, an access point must be set to 'mixed N', not 'N only', for the network to also work with non-N devices.
  6. russcolban thread starter macrumors newbie

    Jun 5, 2009
    Thanks cube. The windows laptop (emachine) is 802.11b/g and it works fine on the network so I guess the airport is in the correct mode.

  7. mackmgg macrumors 65816

    Nov 2, 2007
    What do you have to type in on you laptop in order to connect to the network? If you cannot guess it, I would just try to use ethernet (Wired LAN)
  8. cube macrumors G5

    May 10, 2004
    You have to enter the same parameters as in the other machines, including protocol (eg, WPA), encription (eg, AES), key (256-bit for WPA, typically in hexadecimal).
  9. russcolban thread starter macrumors newbie

    Jun 5, 2009
    Yes, my network access password was one of the many entries I tried.

    I also tried running a USB cable from the printer to the airport extreme. Interestingly, when I did this the MBP could connect to the printer, but the emachine laptop (Vista Home Basic) could not. When I spoke to the printer tech support folks they said the emachine would not connect in this configuration.

    Thanks for taking a stab at this. I'll probably end up returning the printer, but I'm wondering if this problem won't come up again whichever printer I buy so I wanted to give this one my best shot.

  10. cube macrumors G5

    May 10, 2004
    Doesn't the printer come with a wizard program so that you can wire the printer and set up the wireless from the computer?
  11. russcolban thread starter macrumors newbie

    Jun 5, 2009
    Thanks cube. Yes, this is where I get a bit confused. I don't recall entering any of that data for the other machines when I set them up -- they just found the network and I followed the prompts to set them up.

    The way I understand it, the SSID is my network name -- in this case 'halfpastfive -- which the printer can see when it searches. But I did rename the network from the original letter and numbers, so I've tried entering one or the other at various times.

    I have a WEP key number, which I understand to be the wireless network key, but I'm not sure if my network is considered 'open' or 'shared'. And where exactly do I get the WPA numbers?

    I did try hooking up the laptop to the printer via USB and setting it up that way. It all works, but only gives me the option for a setup with USB and nothing for switching back over to wireless afterwards.

    Thanks for hanging in there.

  12. cube macrumors G5

    May 10, 2004
    It seems you selected WPA and you have a WEP network.

    WEP has been crackable for a long time. Maybe it's still better to move to WPA.
  13. russcolban thread starter macrumors newbie

    Jun 5, 2009
    Eureka! Got the little bugger to connect. I'd been using the TKIP option on the advice of the AT&T guy, when I should have been using AES. The airport extreme network is WPA, but the 2WIRE had a WEP key number so I was a bit muddled about that too, but I was pretty sure I should be using the WPA password since the network was coming from the airport extreme and not the 2WIRE.

    Thanks for your feedback cube, and others. This is the first time I've used this forum and your drama free help is appreciated.

  14. cube macrumors G5

    May 10, 2004
    TKIP is now crackable. It's better to use AES, like you're doing.

    I would disable the wireless on the 2WIRE.

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Can't install certain apps through Cydia - repository issue

Discussion in 'Jailbreaks and iOS Hacks' started by junkmeh, Feb 10, 2009.

  1. junkmeh macrumors newbie

    Jan 16, 2008
    St. John's, Newfoundland, Canada
    I've recently upgraded to 2.2.1 and re-jailbroke my phone. (FYI - I was running 10.5.6 and forgot about the USB hub fix but it turned out that the iPhone dock works as one - neat! If this was a given, I apologize for my enthusiasm). Anyways, certain apps say "host not found" when I try to install them. Clippy, for instance, can't be installed on my device right now and I am missing it dearly. I read a thread about the ispazio repository being down... and it didn't seem to come to any conclusions.

    Does anyone know what I'm doing wrong here? Is ispazio down for everyone?
  2. map1978 macrumors 68020

    Feb 9, 2006
    Jacksonville, FL
    you read the thread and still needed to make another one?

    yea it's just you :rolleyes:

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Converting iMovie to DVD-ready files?

Discussion in 'Digital Video' started by geinstrife, Dec 24, 2008.

  1. geinstrife macrumors newbie

    Dec 24, 2008
    Hello! I'm editing a friends football vids. I used handbrake to convert his dvd files to mp4, and then I converted the mp4's to .dv files that iMovie could more readily recognize. We will be editing soon, but when editing is finished, we'll need to borrow another friend's Windows computer to burn what we have onto a new DVD.

    What's the best way to go through with this? First, what file format should we compress the iMovie into? And what can I use to convert the iMovie to DVD ready files? I'd like to make it possible to bring the files to a windows computer and burn a new DVD without any trouble crossing over OS's.

    Any help's appreciated:D

    EDIT: Can I prepare an iDVD on my mac and transfer it for burning on a Windows?
  2. DPA macrumors 65816

    A PC will not be able to read an iDVD file. You can also just burn it on your machine unless your Mac doesn't have a writable drive.:( Your best way to go through with getting it from Mac to PC is putting it on a USB drive or emailing. The problem you may encounter with email is that the file may be too big depending on the size of your football project(s) so it will not be efficient to email them. As far as getting the files ready: Save the project(s) as a .mov file in iMovie. Using MPEG Streamclip convert the file(s) to MPEG-4, here or AVS Video Converter for Windows, here. Use AVS if you can't for some reason convert the video on your Mac.
  3. geinstrife thread starter macrumors newbie

    Dec 24, 2008
    That's right, my eMac doesn't have a DVD burner. I do have a USB drive so the size of the project isn't of importance. I'll need to use a Windows to burn a DVD.
  4. plinden macrumors 68040

    Apr 8, 2004
    Yes. When you come to the burning stage, burn to file. It'll be an ISO that you can then transfer to any other computer with a burner.
  5. DPA macrumors 65816

    Ok, you could also take the USB drive to a nearby Apple store with a DVD. They are most of the time pretty nice and will let you do it but don't count on it. And man, an eMac! That's ANCIENT!:eek:
  6. huntercr macrumors 65816

    Jun 6, 2006
    Also you're get alot higher quality if you go back and rerip the DVD files to the DV codec directly. Since you said these videos were his, they should not be encrypted so you don't need to use handbrake... just use MPEGStreamclip directly and select all of the video files on the DVD at once .. MPEGstreamclip will handle it correctly.
  7. DPA macrumors 65816

    Very food point. I didn't think of saying that. Handbrake will not allow the different file types that MPEG Streamclip offers you to rip and convert to.
  8. geinstrife thread starter macrumors newbie

    Dec 24, 2008

    We went to the mac store with the hard drive, and everything went smoothly ;)

    I copied the .img's into disk utility, I think, and burning them from there was simple.

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early 2008 macbook pro superdrive

Discussion in 'MacBook Pro' started by fmw, Apr 21, 2008.

  1. fmw macrumors newbie

    Apr 21, 2008
    Hello. I'm new to macs and bought a 2008 macbook pro. Love it all so far, except one potential problem. In trying to go back and upload a bunch of music onto the mac, I noticed the superdrive is spitting out and having trouble with some CD's. It doesn't happen with every CD, but more than occassionally and enough to make me think its not just one or two scratched discs. Sometimes, when I hit import on these difficult CD's, I get a clacking sound. It may have also had trouble reading a disc that came with a Belkin wireless router I just purchased and as a result had to set up the router through my wife's windows pc.

    Any thoughts here? Is it just par for the course with these machines that the superdrive is very sensitive? does it look like I've got a problem here?
  2. e12a macrumors 68000

    Oct 28, 2006
    Is this a custom BTO computer? If it has been opened in the factory to do upgrades, etc. pressure may have been applied to the superdrive and damaged it. It is a very sensitive drive and any pressure on the top or bottom would bend the internals.
  3. fmw thread starter macrumors newbie

    Apr 21, 2008
    No. Off the shelf from an apple store.

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Old 09-24-2012, 02:02 AM   #20
Scooby Specialist
Member#: 232430
Join Date: Dec 2009
Chapter/Region: SCIC
Location: On the Left side
555 XTi
1 AW & 1 CGM

why you took the turbo apart is beyond me.... unless you work in a shop that rebuilds them, you shouldt be doing such things!

The PCV is one common issue, the other could be excessive blow by. But with good compression numbers like you found, im reluctant to say the leak down might be high. Wouldnt hurt to do a leak down for the hell of it.
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Old 11-04-2012, 08:18 AM   #4
AZP Installs
Member#: 40160
Join Date: Jul 2003
Chapter/Region: Tri-State
Location: Kenilworth, NJ (GSP 138)

We have power back and the guys will be holding the fort down. I work at PSEG so i am working 16hr days patrolling circuits etc to help get power back as well. Tough times but as I said, anyone who needs help with their cars we are ready to help.

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Old 11-30-2012, 09:57 PM   #8
Scooby Specialist
Member#: 27258
Join Date: Oct 2002
Chapter/Region: Tri-State
Location: in a van down by the river
who dat be dat was?

Originally Posted by pete_falcone View Post

Originally Posted by a517dogg View Post
I thought headers increase HP, torque and MPG in addition to sound?

BORLA exhaust header that would fit my car - $390. I might be able to do that if I buy my wife some shoes & chocolate. Would this change much if I didn't also get a cat-back and a tune?
Good headers will increase hp, tq, and mpg but unequal length headers are not good headers. They do sound amazing though. You would need no other mods with the borlas.

Originally Posted by NH8991 View Post
EL (equal length) headers can give a performance improvement...
^^^What he said. If you really want to know what it takes to make an N/A faster, contact these guys and bring your wallet.

If you want to spend money making your car accelerate faster, go buy a faster car. You could go buy a used wrx for the same money you will spend modifying to a level that you can feel gains. The WRX will be MUCH, MUCH faster.

If you want to drive the car faster, you should tweak the handling instead as you are starting on equal footing with the faster cars. In your price range I would start with a good set of swaybars and endlinks. That or a good set of wheels and tires.
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Is there a tougher front bulkhead? I upgraded to the aluminum bellcrank but noticed the flimsy plastic shafts on the bulkhead flex because the diameter of the alum is smaller than the cutout on the chassis which otherwise supports the original parts.

The alum crank is still sweeter as far as slop goes but now I'm getting picky!


text:
It’s over! It’s done!

Wooooohooooooo!!! I am proud to say that Yoshi is officially finished.

I finished him yesterday evening (Dec. 19th) around 9 PM. I sewed down the last row and a half of the backing, cut and assembled the binding (and burned my forearm doing so–I didn’t reach far enough around the iron and touched the side of it), and sewed the binding on.

I sewed the binding on the back of the quilt first, which made it so much easier to make sure I actually caught all of the binding. I also pressed the binding straight up to the edge of the quilt, which made it a lot easier to fold it over to the front. This is the tutorial I used for sewing down the binding on the back. I had green thread in the bobbin and invisible thread on the top needle to sew down both sides of the binding.

I’ll post pictures once it’s washed (and if I can pry it away from Matt long enough to get it washed!) and include the pattern and yardage, number of itty bitty squares, fabric choices, thread colors, etc.

But for now, we’re off to see Star Wars (!!!) again.

Still hate ironing

Yup. Ironing is the worst. But, I’m done ironing until I have to press the binding fabric! I’m itching to start sewing the backing on to my freshly pressed open quilt top, but Matt (who has a terrible sore throat, cough, fever, etc.–poor guy!) is sleeping downstairs and that’s the only place I have enough space to lay out this quilt and start pinning the backing on. So, I’ll wait until he wakes up. If I get bored, I could start laying out the really cute jelly roll I bought and start sewing the strips together…

An updated to-do list:

  1. Finish assembling last 2 blocks
  2. Iron the last 10 blocks
  3. Lay out the batting and cut down for 29 blocks Lay down batting and cut down for 9 blocks
  4. Quilt 29 blocks  Quilt 1 last block
  5. Iron the backing fabric/trim selvedge.
  6. Assemble the quilt top (arrange into rows, sew rows together-just one left!)
  7. Press seams open on back of quilt top (use a lower temp!) and cut the corners down to reduce bulk.
  8. Trim and measure quilt top and cut/sew backing fabric as needed
  9. Buy clear thread
  10. Sew backing onto quilt (after pinning it, of course!)
  11. Choose fabric for binding and buy it
  12. Assemble binding
  13. Sew on binding
  14. Collapse in relief

Just a wee update

I hate ironing. There, I said it.

I pressed open seams and clipped corners on 4 of the 7 rows tonight. Still need to trim and sew row 7 into a strip.

Matt has to work all day tomorrow, so I plan on getting the whole quilt top assembled tomorrow, if I can. If I have the energy after doing that, then I’ll press open the new set of seams/clip corners and maybe even press the backing. Heck, if I get really ambitious, I might even trim the selvedge off the backing and sew and press the seam for the backing.