My ex is doing Landscape Architecture at uni. I told her I was using Sketchup - never heard of it was the reply. She was using Rhino, then later she was using Vectorworks, she told me the other day she is about to start using SU - because everyone else is using it

I offered to help if she needed tutoring on the program, she laughed and said I would regret making such an offer, no I won't I said.

I still haven't received a request for tutoring

I was asked to offer a design for a studio. All they sent me was 2 x .pdf files, a floorplan and an elevation. There were no dimensions on the floor plan but the elevation had one dimension of 9'.

So I made an image file from the .pdfs and imported the elevation into SU. I then measured the 9' dimension and resized to scale. I then imported the floorplan image and lay it next to the elevation and resized till they matched.

I then created my design over the rescaled floorplan and sent it off, they loved it.

Today I received the original .dwg of the floorplan and imported it into my SU file - would you believe I was 3" out!!! the building was approx 80' x 80'

Not bad SU

cheers
john

Chocolate Chip Cookies
Ingredients:

532.35 cm3 gluten
4.9 cm3 NaHCO3
4.9 cm3 refined halite
236.6 cm3 partially hydrogenated tallow triglyceride
177.45 cm3 crystalline C12H22O11
177.45 cm3 unrefined C12H22O11
4.9 cm3 methyl ether of protocatechuic aldehyde
Two calcium carbonate-encapsulated avian albumen-coated protein
473.2 cm3 theobroma cacao
236.6 cm3 de-encapsulated legume meats (sieve size #10)
Directions:

To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer
coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with
constant agitation.

In a second 2-L reactor vessel with a radial flow impeller
operating at 100 rpm, add ingredients four, five, six, and seven until the
mixture is homogenous.

To reactor #2, add ingredient eight, followed by three
equal volumes of the homogenous mixture in reactor #1.

Additionally, add ingredient nine and ten slowly, with constant agitation.
Care must be taken at this point in the reaction to control any temperature rise that may be the
result of an exothermic reaction.

Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal
on a 316SS sheet (300 x 600 mm).

Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS,
21, 55), or until golden brown.

Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the
product to come to equilibrium.

well I suppose I'm almost twice your age - I just turned 62

happy birthday

cheers
john

@unknownuser said:

The Baobab is indigenous to the semi-arid part of Africa. Any distribution to the dry parts of Africa is thought to be the work of humans.

well it's also indigenous to Australia - I saw various trees that could have been used in those photos here in our northern parts.

Cheers
john

in reality it's probably 2 members, 2 guests and 100 google bots.

why not get a myspace?? it's free.

thanks Joe :D:D

The big shiney thing is a Bass Horn. The speaker is inside and the curved shape forms a "folded horn".

the others are straight horns with a speaker driver at the rear. There are four horns going from low to high frequencies making it a 4 way speaker system. Each would have it's own amplifier which I assume are valve driven as audiophiles love valve amps. Valve amps distort in the 2nd harmonic which the ear can handle (the Marshal stack that goes up to 11 ) - transistors distort on the 3rd harmonic which the ear doesn't like.

Hope this helps

cheers
john

There is a group of purist audiophiles who believe in the purity of the horn over the typical cone speaker. This is an extreme case
I was looking for a site where they built a sub woofer horn below the floor of the room which is added overkill but I can't find it.

Thanks for posting that one though.

Here's my favourite oldie from the web

Wow thanks for that pic Ross gives me a horn

cheers
john

some of our Boab trees can look that real in depicting human shapes. You don't even have to photoshop them.

Incidently - the aboriginal mythology regarding the boab tree is that the tree annoyed the great snake so he turned it upside down.

cheers
john

Fantastic Eric - thank you for posting

Thanks TR - I've never thought to split the skin on a Ham Hock - it would make a big difference.

Pea and Ham soup

as we are in winter downunder I love to cook this soup.
I get my butcher to cut up the ham bone from the "Ham off the Bone"
I then simmer the bones with a big bunch of mint and a couple of bay leaves for around 3- 4 hours.
Drain and reserve the liquid and allow the cooked bones to cool.

Finely chop an onion and a couple of carrots (I stick them in the food processor) and slowly fry in some olive oil for around half an hour. Add the ham stock and a 1kg (2lb) packet of frozen peas and simmer till the peas have totally softened. (about an hour)

remove the best of the meat from the cooled bones, finely chop and add to the soup - yum

My local ABC radio program broadcast this on "Thank God It's Friday". Apparently a restaurant sued a reviewer over a review he wrote for a local restaurant.

So the program requested the 3 guests to review their home dining experience.

http://johnlsayers.com/mp3/reviews.mp3

anything like your household??

cheers
john

Not that I know of Gidon - the deep fried Camembert is a standard recipe in it's own right though. The asians have a deep fried ice cream that is similar

cheers
john

Thanks Gidon - that first recipe is officially a Beef Wellington.
The problem I find today is that you can't get a decent sized eye fillet as all our beef is yearling and the eye fillet is too small.

cheers
john

That's sound wonderful Ron - I'll try that one.

May I say - it's nice to see a recipe from the US that has straight imgredients

Most recipes I get from the US read like this

take one cup of DR Reason's Southern style ketchup
and add one table spoon of Mary Keen's special hot and spicey sauce
add one teaspoon of McCormacks special grain mustard
etc etc.

cheers
john