Date: Mon, 2 Feb 2009 23:58:26 -0100
From: Sgt.Al Thompson <firstname.lastname@example.org>
To: undisclosed-recipients: ;
Subject: Matter of Interest.
Matter Of Interest.
My name is Sgt.Al Thompson , a member of the U.S. ARMY USARPAC Medical Team,
which was deployed to Iraq in the beginning of the Iraq~Rs war. I will like to
share some highly classified information about my personal experience and
role which I played in the pursuit of my career serving under the U.S ARMY.
Though, I would like to hold back some certain information for security
reasons for now until you have find the time to visit the BBC website stated
below to enable you have insight as to what I’m intending to share with you,
believing that it would be of your desired interest one-way or the
Please get back to me after visiting the above website to enable us discuss
more. I’m not comfortable sending this message to you without knowing fully
well if you are indeed with me or you may decides to go public.
Please reply me via my personal email:email@example.com
confirming you have visited the site and that you have understood my intentions.
Is it that time already?
After playing through most of Crysis (more or less) at High settings, I finally hit a brick wall with the last level where the machine simply wasn’t up to the task of doing the boss fight. So, here it is, new hardware on top of the old shitty stuff. This ought to carry my computer along for another few years until I’m ready to go 64-bit multi-core.
Who’s honestly going to goÂ toÂ the effort for this one?
This summer I took a course called “Advanced Pastries I” which covered all sorts of desserts from low-fat European cakes (not that they’re really really low in fat, just that the cake component does not rely on fats) to bavarians, charlottes, truffles, molded candies, and various confectionary involving caramel and/or marshmallow.
The products we turned out are generally fairly high-class classic desserts, and a lot of them took quite a bit of work to do, and we generally started from scratch during daily production. The only shortcuts we used were using pre-made tartlet shells and truffle molds.
I’ve uploaded some pictures of the stuff we made in class here and here. I’ve probably mislabeled some of the pictures in the first link, since those were done hurriedly before the course midterms. A small sample of the total: