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Back together again
It took me less than an hour to reassemble Clyde today. While I was at it, I cleaned him up a little, then degreased and re-lubed the chain (I now have pink dishwashing gloves on board for this sort of thing--my sister thinks that's lame, but the black-fingernail look is not Cycle Chic!), then rode a few blocks.
A tentative thumbs up: the rear tube seems to be holding.
Now I'm obsessed with making my own panniers. I found an Instructable on the subject (I love Instructables!), and now I'm on eBay bidding on old beat up leather messenger bags that might be converted.
On a completely unrelated note, Ciao Bella's Malted Milk Ball Gelato is worth a trip to the store. It's malted-flavor gelato with chocolate malt balls in it! I'm sort of hooked.
A tentative thumbs up: the rear tube seems to be holding.
Now I'm obsessed with making my own panniers. I found an Instructable on the subject (I love Instructables!), and now I'm on eBay bidding on old beat up leather messenger bags that might be converted.
On a completely unrelated note, Ciao Bella's Malted Milk Ball Gelato is worth a trip to the store. It's malted-flavor gelato with chocolate malt balls in it! I'm sort of hooked.
Cookies!
There's the serious stuff in life, and then there's inventing cookies.
I'm trying to invent bite-sized chocolate-filled shortbread pillows. (Why? Because I bought this silicone mold and I wanted to use it for something.) I think I'll call them "coussins ganâchés" because yes, I can totally invent French words.
I've tried sealing ground-up milk chocolate inside the dough, but it got a little burnt in baking. Then I tried Scharffen-Berger chocolate-hazelnut ganache. It held up much better to the heat, but my dough was too thin for it.
( Here's a picture of trial number two. )
Round three will be whenever I recover from the chocolate OD and get the urge again.
I'm trying to invent bite-sized chocolate-filled shortbread pillows. (Why? Because I bought this silicone mold and I wanted to use it for something.) I think I'll call them "coussins ganâchés" because yes, I can totally invent French words.
I've tried sealing ground-up milk chocolate inside the dough, but it got a little burnt in baking. Then I tried Scharffen-Berger chocolate-hazelnut ganache. It held up much better to the heat, but my dough was too thin for it.
( Here's a picture of trial number two. )
Round three will be whenever I recover from the chocolate OD and get the urge again.