elbales: (Jayne - Kinda cunning)
The Really Really Free Market is basically a big swap meet held in SF's Mission Dolores Park. I've got a birthday party to attend or I might go myself. Still, they're meeting the last Saturday of the month through November.
 
elbales: (Girl Reading - Perugini)
Paperback Swap is one of those cool new economy things where an old-fashioned idea, that of swapping, gets a modern update. You post books you'd be willing to mail to people; in return, you get credits and can request books for other people to mail to you. All you pay for is the postage. I've posted eleven books this evening; one's already set to be mailed as soon as I can get to the post office, and four others have been requested and are just waiting for confirmation that the requesters have enough credits for the books. I know it does happen that people sometimes get burned, but the members are mostly pretty cool.

Reminds me a little of Bruce Sterling's short story "Maneki Neko" from his collection A Good Old-Fashioned Future. Only in that case, the protagonist's PDA is arranging his contributions to a computer-mediated gift economy, and others' PDAs are doing the same thing.

ETA: Almost forgot: If you decide to sign up, I'd be obliged if you'd give them my name as a referrer, as I get credits whenever someone signs up because I referred them. You can give them my e-mail address; if you need it, e-mail or comment and I'll send it to you. (Scraping = DNW.)
 
elbales: (cupcake - shiny!)
I got this recipe from Katy Wolk Stanley's blog, The Non-Consumer Advocate. Rather than having to dig it up any time I want it, I am stashing it here. That said, go read her blog. It's great. She's got an RSS feed and everything. ♥ NetNewsWire ♥

Curried Lime Chicken Satay

1 tsp. finely chopped/grated ginger.
2 cloves garlic, minced.
2 Tsp. fresh lime juice.
1 Tsp. soy sauce.
2 tsp. olive oil.
1 tsp. curry powder.
1 - 2-1/2 pounds skinless, boneless chicken breast, cut into strips.

1) Whisk all marinade ingredients together. Stir in the chicken pieces and marinate 2-24 hours in the refrigerator, stirring twice.

2) If broiling, line baking sheet with foil. (Use a broiler rack with a lip, as it otherwise drips everywhere.) Place oven rack 4 inches from heat source. Preheat the broiler or prepare your outdoor grill.

3) Poke chicken onto skewers, making sure to carefully place them, so they’ll cook evenly. Set on baking sheet in oven or directly on grill. Cook for 3 minutes. Turn and cook another 2 minutes, or ’til done. (These cook very quickly.)

Serve with rice, a nice salad and maybe a peanut dipping sauce. (I have been trying out different recipes, and have yet to find one I’m completely happy with.)

I've commented to ask what temperature the oven should be and if she broils or bakes, but otherwise all I have to say is OM NOM NOM.

ETA: Recipe amended above with more complete cooking directions.
 

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