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2
November
2007

BC Lions Hockey Jersey

I decided to make a BC Lion's themed Hockey Jersey.

I started watching the Lions when I was about 9 but really started to
get into in the early 80s so I chose to put the #58 of defensive end
Nick Hebeler on the back. Nick Hebeler ,who played for the Lions
between 1979 to 1985, was one of my favorite players for both his great
play and his colorful character. Who could forget those orange shoes.

The Paw logo is styled after the 1960s logo on the teams helmets,
but has also been seen on some more recent helmets. The shoulders sport
the current team logo.

I can't claim this as an original idea as I got the idea from a Saskatchewan fan who had one based on the Rider retro jerseys.

Here is a list of what materials and companies I used to make this Jersey:

Jersey: Orange Alpha Size M $66.85

Cyclone Taylor Sports
6575 Oak Street, Vancouver
 $63.00 Phone: 604-266-3316
Email: sales@cyclonetaylor.com
(lettering and number was done by Cyclone Taylor's as well however I would have Pinnacle do it in the future.)

Logo: Contactme for the EPS file. $15

Crests: Official BC Lions Shoulder Crests $43.84

eBay

Sleeve Stripes: 2.3m Black 3" Elastic & 4.6m White 1/2" Elastic $10.53

Tailoring Work: Sewing on of shoulder crests and sleeve strips. $60

Pauline
6078 Argyle St., Vancouver
Phone: 604-736-8638


20
May
2007

WordPress 2.2 Upgrade

I just upgraded the site to WordPress 2.2. Hopefully things will all work. Preliminary testing seems to show every thing as fine.

15
March
2007

What’s Your Blog Worth?


My blog is worth $313,319.70.
How much is your blog worth?

So I happened upon an interesting site today. Inspired by Tristan Louis’s research into the value of each link to Weblogs Inc, the author created a little applet using Technorati’s API which computes and displays your blog’s worth using the same link to dollar ratio as the AOL-Weblogs Inc deal.

My site has approx 1200 links to it which explains the reasonable high dollar figure. But hey if anyone wants to buy the site I’d be more than willing to sell.

7
February
2007

Moving Time

After several years with my current provider I have moved shupe.ca from BackSun to a new hosting service NetFirms.

1
February
2007

Cut Short

Jeaniene’s brother Dale died suddenly of a brain aneurysm on Monday evening. It was something that had no warning signs and happened while he was at work with his job for the City of Burnaby.

All his siblings and his parents arrived in town today for the funeral on Friday.

Dale Kenneth Rostad, of New Westminster, B.C. born July 21, 1952 in Moose Jaw Saskatchewan, suddenly, but peacefully passed away on January 29th, 2007 at Burnaby Hospital. Dale is lovingly remembered by his parents Edward and Mary Rostad, his bother Keith and his five sisters Terryl, Faith, Wendy, Jolene, and Jeaniene and their families. A memorial service will be conducted by Reverend Cliff Reinhardt at Augustana Lutheran Church at 5 West King Edward Ave. Vancouver on Friday February 2nd at 1:00 p.m. In lieu of flowers, donations can be made to G.F. Strong Rehab Centre 4255 Laurel, Vancouver.

It certainly has been a rough past few months, this is the latest in a set of “blow” to the family. Dale was a great guy who was really turning his life around and it is a shame that it was cut short. He will be missed.

17
January
2007

“To Die For” Baby Back Ribs

Jeaniene simple describes these ribs as “To Die For”.

Ingredients:

Rub

  • 1 1/2 tablespoon coarse salt (kosher or sea)
  • 1 1/2 tablespoon (packed) dark brown sugar
  • 1 1/2 tablespoon paprika
  • 1 tablespoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried onion flakes
  • 1/4 teaspoon cayenne pepper
  • Pinch celery seeds

Barbecue Sauce

  • 2 cups ketchup
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 1/4 cup worcestershire sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons prepared mustard
  • 1 tablespoon dry mustard
  • 2 teaspoons liquid smoke
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground pepper

Ribs

  • 2 racks baby back ribs
  • 2 cups wood chips, preferably applewood, soaked in 2 cups apple cider for 1 hour then drained

Directions:

Rub

  1. Combine all ingredients in a bowl and mix.
  2. This will make about a 1/4 cup. Also see the full recipe.

Barbecue Sauce

  1. Place the all the ingredients in a heavy nonreactive saucepan and whisk to mix.
  2. Slowly bring sauce to a boil over medium heat. Let the sauce simmer gently until thick and richly flavoured, about 10-20 minutes, whisking several times.
  3. Taste for seasoning, adding more of any of the ingredients you may desire.
  4. Let the sauce cool to room temperature.
  5. Set aside 1 cup for the ribs. The additional 2 cups can be transfer to a jar. Keep remaining sauce refrigerated and it will keep for several months.
  6. It is best to keep cook the sauce at least one day in advance. Before using take the sauce out and let it come to room temperature.

Ribs

  1. Remove the papery skin on the back of each rack of ribs by pulling it off in a sheet with your fingers or a pair of pliers.
  2. Sprinkle the ribs on both sides with two thirds of the rub patting it in with your fingers. Cover and marinate in the refrigerator for 1 – 4 hours.
  3. Set up the grill for indirect grilling. If using a charcoal grill, toss the wood chips on the coals. If using a gas grill, place the chips in a smoker box. Don’t grill until you see smoke.
  4. Place the ribs in the center of the grill away from the fire. Indirect Grill for about 1 hour. The temperature should be around 325 F.
  5. Brush ribs with half of the cup of Barbecue sauce. (Set aside the other half for serving on the side at the table.)
  6. Increase the heat and continue indirect grilling until the ribs are done 15-30 minutes. When done the meat will be very tender and will have pulled back from the ends of the bones.
  7. Transfer the ribs to a platter. Sprinkle with the remaining rub and serve with the other half cup of barbecue sauce.

Serves 2

17
January
2007

Basic Barbecue Rub

This recipe is the grand-daddy of all barbecue rubs. Use this basic recipe as a reference and try your own creativity. To make a New England run, substitute maple sugar for the brown sugar. For a Santa Fe style rub, add chili powder and cumin.

Ingredients:

  • 1/4 cup coarse salt (kosher or sea)
  • 1/4 cup (packed) dark brown sugar
  • 1/4 cup paprika
  • 3 tablespoons freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon dried onion flakes
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon celery seeds

Directions:

  1. Combine all ingredients in a bowl and mix.
  2. Transfer to a jar, cover and store away from heat and light. The rub will keep for several months.

1 Cup

17
January
2007

Kansas City Style Sweet and Smoky Barbecue Sauce

This is one of the simplest and best barbecue sauces you can make. This sauce follows in the traditions of sauces created in the kitchens of Kansas City for decades. It has a thick sweet, smoky flavor that goes great with ribs. This is a recipe from Steven Raichlen’s book Raichlen’s Indoor! Grilling.

Ingredients:

  • 2 cups ketchup
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 1/4 cup worcestershire sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons prepared mustard
  • 1 tablespoon dry mustard
  • 2 teaspoons liquid smoke
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground pepper

Directions:

  1. Place the all the ingredients in a heavy nonreactive saucepan and whisk to mix.
  2. Slowly bring sauce to a boil over medium heat. Let the sauce simmer gently until thick and richly flavoured, about 10-20 minutes, whisking several times.
  3. Taste for seasoning, adding more of any of the ingredients you may desire.
  4. Transfer the hot sauce to glass jars. Tightly cover the jar and let the sauce cool to room temperature.
  5. Once the jar is opened, refrigerate the sauce; it will keep for several months.

3 cups

22
December
2006

Recording Companies Sue Russian Site In U.S. Court

Recording companies have filed suit in U.S. Federal District Court in Manhattan against a Russan online music service. The lawsuit seeks an injunction against AllofMP3.com to prevent it from selling copyrighted music without permission and to force it to surrender its domain names.

The Russian site sells albums for a fraction of the cost of legal music sites and offers music from artists who have not authorized online sales of their music. The AllofMP3 site claims that it complies with Russian copyright law. Russia agreed to rein in Russian Web sites that illegally sell copyrighted materials as a condition of joining the World Trade Organization, but without evident progress to date. The U.S. lawsuit targets Mediaservices, the AllofMP3 site’s Moscow-based operator, which also runs a music service called allTunes that uses an interface similar to that of iTunes.

New York Times, 22 December 2006 (registration req’d)

21
December
2006

MSU Suffers Data Mishap

Officials from Mississippi State University (MSU) have notified approximately 2,400 students and employees that their confidential information was mistakenly made available on a public Web site. In a statement, Doc Foglesong, president of MSU, said, “When we learned that the site actually was publicly accessible, we took the server offline immediately and began an investigation.” Compromised information included names, Social Security numbers, and some birthdates. Maridith Geuder, a spokesperson for the university, would not say how the mishap occurred but noted that when the problem was discovered on December 6, the site was immediately taken down. For those individuals affected, the university will pay for a credit-monitoring service. Geuder also noted that the university is moving away from Social Security numbers as student identifiers, but that process is not complete.

Associated Press, 21 December 2006