cetoole

About a minute of freeze off, a hammer, and a 25" breaker bar, and it is finally free! And my new bottom bracket arrived today too. .

Yeah, trying to get the bottom bracket off to replace it, the current one grinds a bit and the threading for one of the pedals is gone. Everything but the fixed cup is off, and I don't need it anymore. The Freeze Off looks interesting,

Ended up being unable to remove the old bottom bracket, with everything from wd40, liquid wrench, pure acetone, brake cleaner, a 25" breaker bar, heatgun on the BB until everything was smoking, and the LBS. Options I can see at this point are: switch everything back to the Y-foil frame, which has seen a few crashes (not sure if this increases risk of a future catastrophic failure while I am riding it), but would only need a new stem to get normal handlebars and shifters on (has time trial bars now, shifters at the end of the aerobar), look for an inexpensive used frame, maybe try steel or something, and swap all the components over, just forget about what I have now and buy new or trade bikes with Brent, because a bike without any pedals is probably easier to walk next to. Any thoughts?

Have a great one!

Kimchi fried rice!

Buy them all Jeffy! And I want that chop!

Made foie gras au torchon, on toasted baguette with a plum that I stewed in whisky (Nikka 21), fennel, and sugar. A few pieces had too much plum, but still super tasty.

All of the monitors I have had which can rotate exhibit this, and I never use them rotated.

Not better, but similar and cheaper there is the ASUS PB278Q. I like my U2713H and U2713HM, though had to do two RMAs, which is why I have the H instead of two HMs. The first had a line of intermittent pixels, and the second had very excessive backlight bleed.

Went to a barbecue at a friend's house yesterday. I brought a 72 hour brisket which we reheated and grilled. One of my friends made sous vide flat iron steak in pear juice and soy sauce and guacamole. Then we grilled some skirt steak, but it got a bit overdone unfortunately And his girlfriend baked mini cherry pies Not pictured, grilled pork bulgogi, nachos, 4 types of ice cream, Storm Brewing Imperial Flanders Red Ale, Vicaris Tripel Gueuze, The Bruery Rueuze, and Diet Mt. Dew. Then today went out for sushi

The Cannondale was built up with mostly Trek takeoff parts. My dad and I got it bare frame back when I was 15, and built it up with a mix of takeoffs from I want to say a mid 90' Trek 2100 that my dad broke in an unfortunate roof rack related incident and his y-foil as he upgraded it. The BB is definitely marked Shimano, looks like maybe BC1.37x24.

Ultegra. Not sure what is on the Cannondale, the rest of the components were a mix of rsx, rx100, and 105.

Thanks, ordered.

Just got home from a short ride, Made it a bit over 5 miles, then realized there was quite a bit more float than I thought. Somehow, I stripped the threading on my crank arm. Was able to ride about half of the way back with one leg, but got a pretty nice 2 mile uphill brentride in. Guess it is time to figure out how to get the arms off the Y foil and swap them over, which was already the plan.

Going to a bbq tomorrow, taking a bit of brisket with me that has just finished 3 days in the SV. Will reheat briefly in my friend's SV and then grill to finish.

Firmware v3 on the x3 was a big improvement, very happy with mine now.

Wanted to go out for a run today, but legs weren't up for since I ran the last two days, so I finally got out on the road bike for the first time in the PNW. Really nice day, and was a quite fun 16 miles on local trails, except for that stupid hill at the end. I am pretty sure that the Cervelo I borrowed from Jeff a few weeks back had acme rocket boosters built in or something. http://connect.garmin.com/activity/536270328

Leftover sous vide brisket and pork chops earlier, now blueberries and raspberries in raw milk. Outstanding!

Foie gras Which was then seared: And torchon-ified: And is now in my belly/hanging in my fridge, curing.

Happy belated!

Duck confit. Who would have thought the secret was to use more duck fat?

Best brisket I have ever made. 48 hours at 130F. with montreal steak rub, lots of paprika, and shallots.

Mapley, baconey, and fry-ey. It disappeared in under a minute.

Deep fried maple bacon.

Last lunch at Ms, had the duck confit, ny strip, and a meatball. Was pretty awesome.