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Here, it's spiking and everyone decided it's not a thing anymore. If you ignore it, it doesn't exist, right?


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Now if it were head lice or some other visible creepy crawler it'd be a thing and protocols would be put in place. Can't see it therefore it's a hoax...

Not familiar with Eagle but, with another PCB software i use, i drop a single pad somewhere on the art, highlight it and every other pad/component i want to have with the same size pad, i then change the size of that single pad i dropped in and every other pad that is also highlighted changes to the new size. If you have a component with different shaped pads square/round they will all become the one shape.

No idea whether something similar would work with Eagle.
dave

This is the kind of cover I like -- it's the kind that Mr Cash did. Take it, and put your own spin on it.

Country roads take me home
To the place I belong
West Jamaica, my ol' momma
Take me home country roads

That's great Alan, you'd never guess it's roots if you didn't know. Peter Tosh does a very cool cover of another US music icon's song.

https://www.youtube.com/watch?v=6jV8FWoaytM

And just because it's Toot's and almost a year since his passing...

[youtube width=640]https://www.youtube.com/watch?v=95lpCDkoA-0[/youtube]
dave

Venison steak is nice. Especially wild venison. Some salt and pepper while frying and you're in heaven. Fry some eggs in the pan afterwards to soak up all that greasy flavour.

Although I think that Americans would murder me if they saw me cooking it. The way that my Dad taught me, you cut a slot in the steak to see if the middle is done or not. Raw meat means NOT COOKED means food poisoning.

Eggs are the same way. Soft means not cooked.

Apparently Steak tartare can be a hard thing to come by in New Zealand but fear not Alan. (not my picture)

https://www.stuff.co.nz/life-style/food-wine/110783775/where-to-find-a-great-steak-tartare-in-auckland


dave

Rainy afternoon, soaked once already so inside for a while, since last time...

Grilled chicken ramen, homemade stock, home grown pak choi, shiitakes, loads of Sambel Oelek.





Orecchiette pasta with garden pesto, buratta cheese and garden tomatoes.



Another go at naked smoked ribs, this time with hickory, all else the same even the ribs were cut from batch as the last go. Only salt and pepper for the meat before smoking then slathered in herb butter to finish, these are so good. My wifes potato salad and local corn heated through.






First burger worthy tomato from the garden, a very flat, pancaked Lucid Gem. Difficult to find decent buns of any size so we usually take a couple chunks from a baguette, this one a sourdough from the farmer's market, 100 gram beef patties, Shropshire cheese, house made dills, red onion, sweet relish, mustard, Hellman's, garden lettuce...





Take care.dave

Had my first jab today, through work (they're getting all employees jabbed who want it.) After the jab itself, we had to sit for observation for a wee while. My arm didn't start hurting until about eight hours later.

Bearing in mind that more than a hundred people work at the freezing works, I only heard of one guy (who had angina, probably a contributing factor) having a reaction -- he had difficulty breathing, and they took him to the hospital. The vaccinator lady (I asked and yes, she was a registered nurse) told me to move my arm around that night to help it work better. I told her that, since I'm on the nightshift at the moment, that won't be a problem!

Different countries have different requirements, both in terms of product, and also in terms of processes, or how things are done. Currently, China requires temperatures to be taken at the gate (one of those point and click plastic gun like things, aimed at the forehead), and they do not currently require workers to be vaccinated. I haven't heard of any special EU or US requirements for covid, though.

Which vaccine did you get Alan, second appointment booked?

My dentist's staff does the temperature test on patients when they arrive for appointments but you can't enter the office/building until notified. I walked 10 or so minutes to the office, still early, beautiful sunny day sat outside in the sun with a black hat on my head, when i got in and they took my temperature, the alarm goes off everybody stops and looks,  i'm over heating, i'm a marked man. Had to go sit in an isolated corner for maybe five minutes and they did my temperature again, fine, went ahead with the appointment.
dave

All kinds of greens, tomatoes and peppers have started, garlic should be ready to harvest in the next couple days, flowers everywhere. After very little rain and cold in May it's been a pretty balanced summer so far here.











Take care!dave

Paul in Australia has these, he may have others but i didn't look beyond these.

https://www.diyguitarpedals.com.au/shop/index.php?main_page=product_info&cPath=3&products_id=6

Mneah, hate when this kind of things happen!

Standby for payload......

New transformer company to solve all your transformer issues, slices, dices...

More progress on the pizza front. A flatbread and two pizzas, all 12" but the flatbread dough was half the weight of a pizza's and flattened with a rolling rather than hand formed like the pizza. Flatbread was pesto this time made with pine nuts and topped with ripped chunks of burrata after broiling. Pizza #1 Marinara with anchovies table top forthose that needed them. Pizza #2, the other half jar of tomato sauce, pepperoncini, cacciatore sausage and Auricchio cheese.

First grilled four minutes on pizza stones quarter turn each minute, finished under the oven broiler.






Take care.dave

Farmer at my neighbourhood market had corn for our first cobs of the year. Grilled steak salad - grilled red onions, arugula and lettuce from the garden and our first ripe tomatoes of the year from the garden. Shropshire blue cheese, balsamic dressing flaked salt for the salad, butter and chili salt for the corn. Another very quick one to put together.







Cheers.dave

Local asparagus, last hurrah bring on the corn. Asparagus in vermouth/cream sauce over rotini.





Pesto reprise, only twelve Genovese basil plants in the garden and this year they are doing great. Genovese & cinnamon basil, garlic grown in the yard, fresh ravioli imported from Italy available at the drug store around the corner, fast food.



Take care.dave

I'm a fan of soup any time of year. This one's a Moroccan informed lentil/chickpea soup my wife made on the weekend. Both red and green lentils, canned chickpeas, jar of tomatoes for the body of the soup, mix of Moroccan spices, lemon juice to flavour, cilantro, cayenne pepper and crispy chickpeas to top, naan bread for sopping. Quick and loaded with flavours.



Have a good week.dave

Grilled & smoked Cholula/butter chicken wings, nachos... Cholula had some help from some Carolina Reaper hot sauce.








Apple wood smoked pork ribs, tarragon/lemon smashed, roasted potatoes and crunchy local asparagus, that season is drawing to a close. Ribs were simply salt & peppered then smoked for three or so hours, finished with a heavy brushing of herb butter.







Garden basil and garlic for pesto dinner, quick, quick, quick no cook dinner. Arbol chilie flakes to finish.







Guardian of the basil...

dave

Quick dinner;  two eggs, prosciutto cotto, parmesan, butter, mushroom sauce,  crunchy asparagus and chives. Over the past couple years i've really grown to enjoy omelettes, quick, easy & highly variable.





Take care,dave