Falsch Freiheit's New Writeupshttp://everything2.com/?node=New%20Writeups%20Atom%20Feed&foruser=Falsch Freiheit2001-09-13T20:22:06ZSeptember 11, 2001 - III (idea)http://m.everything2.com/user/Falsch+Freiheit/writeups/September+11%252C+2001+-+IIIFalsch Freiheithttp://m.everything2.com/user/Falsch+Freiheit2001-09-13T20:22:06Z2001-09-13T20:22:06Z<p>
Today I was planning on writing a <a href="/title/cover+letter">cover letter</a> for an interesting job I'd spotted yesterday, otherwise looking for work and calling to make an appointment to get my <a href="/title/August+8%252C+2001">hair</a> cut.
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Around 8:30am the phone rang. I ignored it and it went to voicemail. It rang again. Ugh. Maybe I should go get that. Went to voicemail. Started ringing again. I fling my robe on and lurch sleepily from my bedroom down the hall into the dining area and grab the phone.
</p><p><blockquote>
"Some planes crashed into the world trade center and the pentagon and oh my god the world is coming to an end!"<br>
It's my girlfriend, caller-id shows her work and I recognize her voice, if not her tone.<br>
"Mmmurrgh."<br>
"It's so horrible. People dying, buildings exploding. I heard about it in the coffee shop before I went into work this morning."<br>
"Oh god. That sounds terrible."<br>
</blockquote>
More coherent details follow. Somehow I figure out that the <a href="/title/WTC">WTC</a> is in New York. We end the phone<!-- close unclosed tag --></p>…August 8, 2001 (idea)http://m.everything2.com/user/Falsch+Freiheit/writeups/August+8%252C+2001Falsch Freiheithttp://m.everything2.com/user/Falsch+Freiheit2001-08-08T15:51:58Z2001-08-08T15:51:58Z<p>
About 10 years ago, I decided to start growing my <a href="/title/hair">hair</a> out.
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<a href="/title/Yesterday%252C+It+all+got+cut+off">Yesterday, It all got cut off</a>.
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Over the next year or so I experienced both <a href="/title/Senior">Senior</a> year in <a href="/title/High+School">High School</a> and an awkward hair length that was too long to do anything reasonable with, and too short to do anything reasonable with. Perhaps if I had <a href="/title/straight+hair">straight hair</a> instead of this <a href="/title/curly+hair">curly hair</a> it would have worked fine.
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After a while, though, the hair grew out long enough to put back in a <a href="/title/ponytail">ponytail</a> or, later, actually wear down. It probably took me a few years to figure out how to wash and condition it (Clue: don't wash long hair every day), to find a shampoo and conditioner that worked really well, and, for that matter, to find somebody to trim my hair that actually understands how <a href="/title/long+hair">long hair</a> works.
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Monday I washed my hair. (conditioned it, combed out the tangles with conditioner still in it, towel dried, put in a leave-in conditioner and kinda finger combed and "crunched" my hair.) When wet it<!-- close unclosed tag --></p>…sour mash (thing)http://m.everything2.com/user/Falsch+Freiheit/writeups/sour+mashFalsch Freiheithttp://m.everything2.com/user/Falsch+Freiheit2001-08-04T21:36:52Z2001-08-04T21:36:52ZA technique that most <a href="/title/Maker%2527s+Mark">good</a> <a href="/title/single+barrel">single barrel</a> <a href="/title/bourbon">bourbon</a> whiskies use where some of the mash from the previous batch is put into the mash of the next batch. This gives a more consistent <a href="/title/whisky">whisky</a> and an "older" whisky, since the yeast is a direct descendant of the yeast used for a batch 100 years ago and traces of older batches will be in the new whisky. (It's still gotta be aged, of course) This is very similar to how <a href="/title/sourdough+starter">sourdough bread</a> is made, only <a href="/title/brewer%2527s+yeast">brewer's yeast</a> and a selection of mashed up grains that's at least half corn instead of flour.
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If you're shopping for bourbon and don't see a <a href="/title/brand">brand</a> you recognize, something with a large number of <a href="/title/years">years</a> on the label that says "single barrel sour mash <a href="/title/kentucky">kentucky</a> bourbon whisky" is a good bet, but <a href="/title/Tennessee">Tennessee</a> is probably fine, too.<!-- close unclosed tag --></p>canh chua dau hou (thing)http://m.everything2.com/user/Falsch+Freiheit/writeups/canh+chua+dau+houFalsch Freiheithttp://m.everything2.com/user/Falsch+Freiheit2001-08-04T17:16:51Z2001-08-04T17:16:51Z<a href="/title/Vietnamese">Vietnamese</a> Buddhist Sour Soup
<p>
As mentioned on <a href="/title/Vietnamese+food">Vietnamese food</a>, many <a href="/title/buddhists">buddhists</a> in Vietnam are <a href="/title/vegetarian">vegetarian</a> part of the time. A <a href="/title/canh">canh</a> is a category of soup that is meant to be eaten with <a href="/title/jasmine+rice">rice</a> spooned into each bowl of soup. This recipe is from the <a href="/title/Mekong">Mekong</a> delta region of Vietnam.
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<blockquote>
Soup:<br>
3 <a href="/title/tofu">tofu</a> blocks (about a <a href="/title/pound">pound</a> or half <a href="/title/kilogram">kilogram</a>)<br>
1/4 cup <a href="/title/tamarind">tamarind</a> pulp; dissolve in 1 cup hot water<br>
Just under 1/2 pound <a href="/title/okra">okra</a> (2 cups)<br>
5 cups of water<br>
3/4 cup fresh <a href="/title/pineapple">pineapple</a> in quarter-inch chunks<br>
1 stalk giant <a href="/title/taro">taro</a> (<a href="/title/bac+ha">bac ha</a>) in 1.5 inch segments (optional)<br>
3 tablespoons <a href="/title/sugar">sugar</a><br>
2 teaspoons <a href="/title/salt">salt</a><br>
2 medium <a href="/title/tomato">tomato</a>es; wedges<br>
1 teaspoon <a href="/title/soy+sauce">soy sauce</a><br>
<br>
Garnish and flavorings:<br>
1/4 cup oil: peanut or soy or whatever<br>
1/2 cup chopped shallots<br>
2 to 3 cups <a href="/title/bean+sprouts">bean sprouts</a> (<a href="/title/mung">mung</a>); rinse and drain<br>
12 leaves Asian <a href="/title/basil">basil</a>; tear roughly<br>
6 sprigs <a href="/title/rice+paddy+herb">rice paddy herb</a> (<a href="/title/ngo+om">ngo om</a>, optional)<br>
2 to<!-- close unclosed tag --></blockquote><!-- close unclosed tag --></p><!-- close unclosed tag --></p>…Vietnamese food (thing)http://m.everything2.com/user/Falsch+Freiheit/writeups/Vietnamese+foodFalsch Freiheithttp://m.everything2.com/user/Falsch+Freiheit2001-08-01T16:34:02Z2001-08-01T16:34:02ZThe basic <a href="/title/palate">palate</a> of Vietnamese food is <a href="/title/salty">salty</a>, <a href="/title/sweet">sweet</a>, <a href="/title/spicy">spicy</a> and
<a href="/title/sour">sour</a>; most recipes involve a specific balance between those 4 things and
some of their most basic sauces, such as <a href="/title/nuoc+cham">nuoc cham</a> are clearly made from
things designed to give you those 4 flavor elements. (In the case of <a href="/title/nuoc+cham">nuoc
cham</a>, salty from <a href="/title/nuoc+mam">nuoc mam</a>, sweet from <a href="/title/sugar">sugar</a>, spicy from <a href="/title/chile">chile</a> and
sour from lime and/or <a href="/title/vinegar">vinegar</a>. You'll find very little that's bitter in Vietnamese cuisine.
<p>
It's very closely related to <a href="/title/Thai+food">Thai food</a>, <a href="/title/Khmer">Khmer</a> (<a href="/title/Cambodia">Cambodia</a>n) food,
<a href="/title/Laotian">Laotian</a> food, <a href="/title/Burmese">Burmese</a> (<a href="/title/Myanmar">Myanmar</a>) food and <a href="/title/Yunnan">Yunnan</a>ese food. These
countries are all on or near the <a href="/title/Mekong">Mekong</a> river, which is a source of food
and a road system in one. Vietnamese food doesn't have any of the <a href="/title/curry">curry</a>
or nearly the same level of spiciness that <a href="/title/Thai+food">Thai food</a> has, and there's also
a bit of a <a href="/title/French">French</a> influence.
<p>
Food from northern <a href="/title/Vietnam">Vietnam</a> tends to be a bit spicier and a bit simpler
than food from the south end of Vietnam. The more<!-- close unclosed tag --></p><!-- close unclosed tag --></p>…Rohnert Park, California (place)http://m.everything2.com/user/Falsch+Freiheit/writeups/Rohnert+Park%252C+CaliforniaFalsch Freiheithttp://m.everything2.com/user/Falsch+Freiheit2001-07-31T01:51:44Z2001-07-31T01:51:44ZRohnert Park is in California, south of <a href="/title/Santa+Rosa%252C+CA">Santa Rosa</a> (the outlying scary industrial areas of each city pretty much touch), north of <a href="/title/Petaluma%252C+CA">Petaluma</a> and pretty much wraps most of the way around <a href="/title/Cotati%252C+CA">Cotati</a>.
<p>
There's no <a href="/title/downtown">downtown</a> worth mentioning, just soul-less <a href="/title/strip-malls">strip-malls</a>.
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The city is laid out into sections starting with "A-section" and going up to (I think; it's hard to keep track) as of July 2001, "O-section". Each section's streets are named appropriately. I live in A-section, the oldest section of town (built in the 1960s). Some of the streets in this section are "Alta Ave.", "Adrian Dr.", "Adrian Ct.", "Ansen Ave.", "Almond Ave.", "St. Alicia St."...
<p>
Rohnert Park contains <a href="/title/Sonoma+State">Sonoma State</a> University (SSU), some kind of giant <a href="/title/State+Farm+Insurance">State Farm Insurance</a> collective, some random dot-coms, various semi-typical industrial companies, and a usual assortment of <a href="/title/strip-mall">strip-mall</a> type establishments like <a href="/title/Safeway">Safeway</a>, <a href="/title/Albertson%2527s">Albertson's</a>, <a href="/title/Longs">Longs</a>, <a href="/title/Rite-Aid">Rite-Aid</a>, <a href="/title/Olive+Garden">Olive Garden</a>,<!-- close unclosed tag --></p><!-- close unclosed tag --></p><!-- close unclosed tag --></p>…