east tn

For the first time this year, took the time to get takeout from my favorite joint in Greeneville. However, my contact wasn’t anywhere to be found; looks like she sold the place to someone different. Nobody even remembered who she was, which definitely let me know something was up.

 

Still, the food tasted as normal. Got my standard fare of scallion chicken, wonton, vegetable lo mein, ginger chicken wings, shrimp and spring rolls. While this will be helping with creative stuff tonight, I do feel sad that one of three people I knew by name in that town is gone, and without warning. Time will tell if I like how the place is run in the future.

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For today’s prompt, our old shed when I was younger came to mind, back when I was young. While we did clear the foliage later, we also did tear down the shed as it became abandoned for a bit. I did take some liberties with the design as I don’t quite remember what it looked like at the time.

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This summer I’m getting into the “campfire cooking” a little bit, though mostly it involves me trying to roast hot dogs or bake potatoes. My biggest undertaking so far has been a recipe for mac n cheese in a dutch oven, which is another story in itself.

 

Most of these times I find that I have the fire to myself, so I get to do whatever I want, whether its put as much wood as I’d like, or cook/toast anything I prefer to eat. On one such evening, I decided to snap the two hot dogs I had over the fire

 

I use Hebrew National as I don’t eat pork, and the spit was a $2.99, 4-foot length I found at Wal-Mart. It’s real handy so you don’t have to be right next to the fire, I recommend a long one if you’re out at the fire frequently.

 

Otherwise, came out great. The fat from the hot dog crusted and toasted nicely, and the both hot dogs tasted wonderful.

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So I tried to make my own frappe thing based from ingredients in the store. I have caramel syrup in the coffee, then topped it off with whipped creamed and caramel drizzle. It didn’t taste too bad, but I found that the caramel syrup didn’t taste at all like the caramel in the drizzle, and the whipped cream did leave a bit of a miss. Overall not a bad concoction.

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Unlike last year, I actually took some time to properly decorate my office space now that construction was done more or less. Since I did have a fair amount of work this month, I especially tried to make sure it looked real Christmas-y around the workstation, and even had a garland going around under the monitors! And while I did set up the community tree, I didn’t get to do anything community with it this year, unfortunately. I’ll try to do better next time!

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In 2005, I was basking in the sudden influx of uninterrupted Internet access at Walters State Community College. DeviantArt was my 2nd go-to place, I was getting a lot more writing done and I could use the Internet without having to bother what my parents would say.

A lot of time would be spent here. Hours beyond than what I usually needed to be at school. All because I didn’t have a proper computer at home, and didn’t have free Internet access.

It was one afternoon in early fall of 2007, I had joined a forum and discovered by the name of Game Maker. The people of the forum had recommended it to me when I have voiced how I wanted to make a game. I figured that I would bomb at computer programming since I had failed Visual Basic a semester before. What harm would it be to fool around with it?

Turns out I was wrong.

Continue reading Storytime – My Game Development Background

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This is the second time I’m grilling this dish, and I think wings are going to be my favorite thing to be grilling this summer. Had to snap this shot to show you how they’re coming along under my care, almost ready to come off.

 

These are dry rub, and I use this spice rub from Puckett’s, specifically the Chicken/grill rub. Works pretty well, gives some heat but most of all that savory, salty flavor. When that hits the oil, makes you feel like you found a hole in the wall place while on an urban walkabout.

 

If I grill more stuff, I’ll definitely share them with you as the season goes on.

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