Test Driving the Ferrari 458 Italia

Posted on by Jon

From PopSci’s John Mahoney:

“After driving the 458 Italia, Ferrari’s latest and greatest feat of hot-blooded automotive audacity, I realized something: the merger of digital and real realities works both ways. What makes the 458 Italia so remarkable is that Ferrari has made piloting a $230,000 sports car feel like playing a video game.”

Best comment:

“Just remember, you don’t get extra lives.”

Can’t afford it?  You can always watch the Offical Movie

                         

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Further Reading:

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h/t Instapundit

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High-Altitude Baking

Posted on by Jon
The Italian Alps. Photo Courtesy Travel GGG

What a wonderful Christmas we had while visiting Colorado – fresh brisk air, snow, friends and family.  And as is our tradition, we baked.

The challenge this year was the high altitude and how it would affect favorite breads, cookies, and quick breads.  While there are many terrific high-altitude baking books available, any baker understands the comfort one has with tried and true familiar recipes.  Aren’t there a few simple adjustments to compensate for the altitude?

We baked using recipes from Rose Levy Beranbaum’s The Bread Bible and The Pie and Pastry Bible, Nancy Silverton’s Breads from the La Brea Bakery, Carol Field’s The Italian Baker, and King Arthur Flour’s Bakers Companion and Cookie Companion.

Here’s what we learned about high-altitude baking this Christmas in the Rocky Mountains:

High altitude, among other things, can significantly affect baking outcomes.  With higher altitude comes lower air pressure and typically drier atmospheric conditions.  Altitude begins to affect baking results at around 3,000 feet – a level where the baker must begin to make recipe modifications.

Below are some helpful tips when you’re baking at a high altitude:

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