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+ Colin McMillen
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+ Test Page
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- Test Page + +
- Hugo Installation + +
Oolong Tea
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- Jade Nantou: rolled. gentle flavor, a bit sweet and floral. Great both hot and cold-brewed. +
- Fern Stream Amber Oolong: okay but I didn’t like it as much as the Jade Nantou. A bit earthier, less gentle. +
- Bei Dou: twisted. 3g in 200ml water, 2 min infusion: pretty strong, but good. Mineral-y? Smoky, maybe, in the sense of whiskey rather than lapsang souchong. 6g as iced tea is nicely strong. One of my favorites. +
- Golden Buds Milk Oolong Jin Xuan: 200F. Reminds me of the Jade Nantou, but more floral? Given that it’s more expensive than the Jade Nantou, seems less worth keeping around except for occasional variety. +
- Shan Lin Xi: rolled. 195F. another floral sort of tea. Beautiful full leaves. +
- Baked GABA: rolled. 200F. strong aroma of raisins. Ended up finding this a bit too cloying (?) +
- Wudong Lao Cong: twisted. 175F. Another earthy / mineral-y tea, maybe less so than the Bei Dou? It’s pretty pricey since it comes from 300-year-old trees. +
Green Tea
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- Sencha Asatsuyu: well-rounded. Some notes of corn? Or popcorn? Strong without being fishy. +
- Sencha Yame: pretty bold. I like it iced, and hot when I’m feeling like something grassier. +
- Sencha Fukumushi: also pretty strongly-flavored / vegetal. +
- Sencha Fuji / Asanoka: also in the “well-rounded” bin for me. +
- Gyokuro: good, but 160F brew = less hot for winter. Try again in summer? +
- Bi Luo Chun: 3g, 3 min infusion: pretty gentle taste (even with a long steep) but hints of cayenne. Ultimately, not too impressive to me. +
- Dragonwell Long Jing: pretty good, closer to a Japanese green tea taste than the Bi Luo Chun. When iced, reminds me a lot of store-bought iced green tea – very default sort of flavor. +
- Yamacha Hamamatsu (from Dobra in Pittsburgh): very good, Japanese green tea that’s halfway to Chinese in terms of larger leaves, well-rounded green tea taste. +
- Golden Green: I liked this more than expected? Kinda floral a little bit? +
Black Tea
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- Irish Breakfast Tea, Assam Chandighat Estate: solidly astringent & strong. +
- Yunnan Gold Tips: a little more interesting than a breakfast tea but not like, a lot? idk +
Rosemary Gimlet
+via https://www.davidlebovitz.com/rosemary-gimlet-gin-cocktail-recipe/
+2oz gin, 3/4 oz lime juice, 3/4 oz rosemary simple syrup. Shake with ice.
+Good with both gin (Tanqueray) and white rum (Bully Boy)
Rosemary Simple Syrup
+Heat until mixture is hot and sugar dissolves. (I let it gently simmer for about 10 minutes.)
+Let cool to room temperature, then strain and refrigerate.
Thyme simple syrup: as above, but about 2g thyme (10-12 sprigs of a few inches)? Was a bit weak, let’s try 4g next time.
+Spearmint Simple Syrup
+160g water, 160g sugar, 10g spearmint
+Milk-Washed Rum (or Seedlip)
+Start with 6 oz rum, pour in 2 oz whole milk. Add lime-strength orange juice until milk starts to curdle. Stir it gently. Let set for some hours, then strain through coffee filters.
+Dr. J (Orange Julius cocktail)
+2 oz milk-washed rum, 3/4 oz lime-strength orange juice, 3/4 oz simple syrup (or 3/4 tbsp sugar + 3/4 tbsp water). Shake with ice.
+Pesto
+2 cups fresh basil leaves (no stems, about 50g)
+2 tablespoons pine nuts or toasted almonds
+2 large cloves garlic (I’ve used double this for more garlic flavor… = 2 tsp minced)
+1/2 cup extra-virgin olive oil
Combine basil leaves, nuts, and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Store in refrigerator or freezer.
+Coffee Liqueur
+Following this recipe:
+https://www.seriouseats.com/recipes/2012/01/diy-coffee-liqueur-homemade-kahlua.html
+With Peet’s Decaf Dark Roast House Blend (pre-ground from Bfresh).
Basilgeuse
+1.5oz gin, 1oz dry vermouth, 1/2-3/4oz simple syrup, 2 dashes ginger bitters, about 8 basil leaves muddled and another top for garnish
+Hugo Installation
+I got Hugo v0.83.1 from https://github.com/gohugoio/hugo/releases
+wget https://github.com/gohugoio/hugo/releases/download/v0.83.1/hugo_0.83.1_Linux-64bit.deb +sudo dpkg -i hugo_0.83.1_Linux-64bit.deb +
hugo version tells me:
+hugo v0.83.1-5AFE0A57 linux/amd64 BuildDate=2021-05-02T14:38:05Z VendorInfo=gohugoio
Following the install instructions from
+https://gohugo.io/getting-started/quick-start/
and using the PaperMod theme:
+https://adityatelange.github.io/hugo-PaperMod/posts/papermod/papermod-installation/
# Make new site with YAML config files +hugo new site hugotest -f yml +cd hugotest +git clone https://github.com/adityatelange/hugo-PaperMod themes/PaperMod --depth=1 +vim config.yml +# add this on a new line: +# theme: "PaperMod" +
To update the theme later:
+cd themes/PaperMod
+git pull
+Make a new post
+hugo new posts/hello-world.md +/home/mcmillen/hugotest/content/posts/hello-world.md created +
Running the server so that I can access it from my phone on Tailscale:
+hugo server --baseURL http://100.81.145.47 --bind 100.81.145.47 -D
now some code
+# Make new site with YAML config files +hugo new site hugotest -f yml +cd hugotest +git clone https://github.com/adityatelange/hugo-PaperMod themes/PaperMod --depth=1 +vim config.yml +# add this on a new line: +# theme: "PaperMod" +
python
+import markdown +markdown.markdown('hello world') +print('what is this?') +x = 42 +open('foo.html', 'w').write('oh no') +'012345678901234567890123456789012345678901234567890123456789012345678901234567' +
python markdown references
+https://python-markdown.github.io/extensions/
+https://python-markdown.github.io/extensions/code_hilite/
+pygmentize -S monokai -f html -a .codehilite > pygments.css
SW-1906-3662-4308