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Michael Sheldon
Works at GoDaddy
Lived in Gilbert AZ
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Michael Sheldon

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+Google​, what the actual @#$% is wrong with you?

Every, single, time, you update the services, it breaks Smart Lock on my phone. I find my phone no longer staying unlocked at home. And the only solution is to choose my next door neighbor's address as a trusted location, because "Home" never works. Hasn't worked since the day you introduced the feature.
And I know it's due to a services update, because every time you break it, and I go into the smart lock menu, you want to tell me all about the nifty "new" feature.

Which actually brings me to another point. Every time you update any app, you want to give me a "tour", or make me tell you "OK", so I noticed you updated something.

Just stop that. It's good that you feel proud of it, but stop interfering with what I want to do. I don't give a rat's that you think the changes you made are nifty. Odds are nearly even that your changes are just going to annoy me anyway. And making me click OK on a useless, pointless dialog is definitely going to annoy me.

Jerks.
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Michael Sheldon

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So this happened today.
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Glen Hein's profile photoMichael Sheldon's profile photo
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2003 Avalanche 2500
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Michael Sheldon

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Skillet Buttermilk CORNbread

This recipe uses no wheat flour at all. Not because I have an issue with gluten, though for those of you who do, this should work for you. Nope, for me, I just get offended by recipes that call themselves cornbread, but use mostly wheat flour. Just irritates me. This is my response.

You will need a 10" cast iron or other type of oven-proof skillet. Cast iron just works best though. This recipe also requires good timing. Don't be in a rush to put it all together, read it through first. I broke the ingredients into sections to emphasize the groupings. Mise en place!

1-1/4 cup cornmeal
3/4 cup corn flour or masa
1 Tbsp Baking powder
1/4 tsp salt
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1/4 tsp Baking soda
1-1/4 cup buttermilk
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1 large egg
2-4 Tbsp Sugar
1/4 cup vegetable oil
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2-4 Tbsp Butter or Lard

Preheat oven to 375F
In a large batter bowl, whisk together the cornmeal, corn flour, baking powder and salt. Set aside.
In a smaller bowl, beat the egg well, then add the sugar and oil, beat together. Set aside.
In a small bowl or 2 cup measuring cup, add the buttermilk. Measure out the baking soda, but don't add it yet.
When the oven is hot, add your butter or lard to the skillet, and put it in the oven until the butter or lard melts completely. Now, take the pan from the oven. Add the soda to the buttermilk, mix it in. Pour the buttermilk into the egg mixture, whisk it in. Pour the liquid ingredients into the dry, whisk it in until just combined. Now add the batter to the skillet, spread it evenly, and put it in the oven for 25 minutes.

Notes:
I used lard, not butter in the pan. I suggest if you use lard, you keep the lard down to 2 Tbsp. Butter is partly water, and absorbs into the batter, lard does not. Lard gives an amazingly light crispy bottom. I see no reason why you could not use vegetable shortening.
The timing issue is, if you mix everything before the pan is ready, it starts to rise in the bowl. It's not a real problem, except it makes it harder to pour/spread in the pan.
For the vegetable oil, I used some peanut oil that I had earlier used for frying. You could use lard or melted butter, but frankly, vegetable oil is just easier.
If you have to, you can use regular flour in place of the corn flour. Grumble.

This came out surprising light, with a nice crispy edge. I used some to crumble into a bowl of chile, and ate some by itself with butter. Honestly? I think I'm just going to eat the rest for dessert with a glass of milk.
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Jason Lynch's profile photo
 
I think I'm gonna have to give this a try. ☺️
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Michael Sheldon

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Same pattern as the previous purse, just different material. Tandy Outlet has this Paisley printed black suede that is really nice. Normally, I find the stuff at the outlet to be uninspiring, but I really like this stuff, and it's not weird cuts either, full double-shoulder splits.
Heck, I'm keeping one intact just because it made such a nice photo backdrop.
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Michael Sheldon

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My new measuring spoons
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Michael Sheldon

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A clutch purse I finished this morning, based on Tandy's "Tina" kit. I made small changes to the flap shape, lined it, and laced rather than stitched. (Really +Tandy Leather, stitching thread through lace-sized holes is ugly.) And I used my own leather instead of the kit leather.
Primarily, this was an exercise to see what the pattern/layout is like before working on entirely new patterns. I haven't done many bags before, mostly Sighthound collars and one-off costume pieces.
One thing I learned is that these old patterns may sometimes be too small for modern use. I can just barely fit my Nexus 5 in this purse, and you could get a small wallet in with it, but that's about it. I figure it needs to be larger by about 1" length and 1/2" height at minimum to hold the current modern phones, probably closer to 1.5x1".
Also, the kit uses a shoulder strap, which I did include, but I added a wrist strap, which is probably more useful for such a small purse.

Probably going pop this one up on Etsy as a one-off.
5 new photos · Album by Michael Sheldon
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rudi harsono's profile photoMichael Sheldon's profile photoYuusuf Sallahuddin (Y.S. Creations)'s profile photo
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+Michael Sheldon The clutch purse looks nice. A lot of good detail in the embossing/engraving.

+rudi harsono The pattern on the background is known as "paisley". Might be done using batik technique.
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Michael Sheldon

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Cornmeal Biscuits and Chorizo Gravy

If you are in the slightest bit health-conscious, it's probably too late, reading the title likely took an hour off your life.

But I regret nothing!

Made this for dinner tonight. Living in an area where you can get fresh-made chorizo is a definite plus. It tends be be significantly less greasy, and is much tastier. 
Even if you don't think biscuits and gravy are "your thing," this recipe for Cornmeal Biscuits with Chorizo Gravy will likely change your mind. Bring on breakfast!
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Michael Sheldon

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Dear +Tandy Leather
Would you please stop putting #$#%& adhesive labels on the leather! Yes, I know it's on the back, but sometimes the back matters. I'd rather you printed/stamped it directly on the leather, at least printing doesn't leave sticky, gummy residue. Residue that sometimes even leaches through to discolor the front on very thin leathers. It's enough fun working around the natural flaws in the leather, I don't need you adding flaws. And on small hides, it sometimes affects as much as 10% of the available hide when it's placed away from the very edge.
Even more fun, if I roll the hide, that gummy residue transfers to the front.

This is honestly one of the reasons I dislike buying leather from Tandy. No other supplier would dream of doing this, it's incredibly unprofessional to intentionally damage the goods being sold.

And no folks, it's not done by the local shop, the hides I get directly from Tandy Outlet have the exact same label.
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My favorite today was a 7sq foot hide with a label in the middle of a long edge. And an 8sq sq ft hide with two labels, one at each end of the hide. Both cases probably made over a square foot of hide unusable. 
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Michael Sheldon

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Same pattern as the previous purse, just different material. Tandy Outlet has this Paisley printed black suede that is really nice. Normally, I find the stuff at the outlet to be uninspiring, but I really like this stuff, and it's not weird cuts either, full double-shoulder splits.
Heck, I'm keeping one intact just because it made such a nice photo backdrop.
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Glen Hein's profile photoMichael Sheldon's profile photo
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It will help, but if you step in a deep puddle, they will soak through. Also, re-apply now and again.
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Michael Sheldon

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So it looks like G+ really has been abandoned by Google.

As near as I can tell, removing Hangouts on Air from G+ was the last integration any of Google's other apps had with G+. Other than a UI facelift that was never completed, I cannot remember the last new feature/functionality added to G+.

Even the +Google+ Developers account has been abandoned. Only one post in over two years, and that was "Follow this account to get information on developing for Google Plus." Then, nothing.

Communities I am in, that used to see 50+ posts a day might have at most one or two a day now. Some go days between posts.

It's sad, because I really, really dislike FB. But now there's a significant percentage of the internet you can no longer reach unless you have a FB account (I don't). And Google has done nothing to try to compete for years. They've completely given up, but haven't had the decency yet to admit it to the rest of us.

Honestly Google, I used to admire you. Now, you're obviously a dysfunctional company. You have no cohesive strategy, and no coordination between your groups. And so your teams all compete with each other instead of with the real competition. And when your senior folks have been with a team for a while? They get bored and all jump ship for the newest, shiniest team in the company.

But hey, unlike your own people, Google, I have some loyalty. I'll stick around until the funeral. Maybe there will be someone else around when you close the casket, but it's looking like not very many.
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Glen Hein's profile photoEric Merchant's profile photoMichael Sheldon's profile photoJason Lynch's profile photo
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The official Project Fi G+ group was abandoned as well. Individuals still post to it, as do some of the Project Fi employees, but it's no longer the official place to go.

I use Facebook mostly for people (because they won't leave it), and G+ mostly for following tech and science sites that are nice enough to post here, along with a few people that post interesting stuff of that nature.
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Michael Sheldon

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A clutch purse I finished this morning, based on Tandy's "Tina" kit. I made small changes to the flap shape, lined it, and laced rather than stitched. (Really +Tandy Leather, stitching thread through lace-sized holes is ugly.) And I used my own leather instead of the kit leather.
Primarily, this was an exercise to see what the pattern/layout is like before working on entirely new patterns. I haven't done many bags before, mostly Sighthound collars and one-off costume pieces.
One thing I learned is that these old patterns may sometimes be too small for modern use. I can just barely fit my Nexus 5 in this purse, and you could get a small wallet in with it, but that's about it. I figure it needs to be larger by about 1" length and 1/2" height at minimum to hold the current modern phones, probably closer to 1.5x1".
Also, the kit uses a shoulder strap, which I did include, but I added a wrist strap, which is probably more useful for such a small purse.

Probably going pop this one up on Etsy as a one-off.
5 new photos · Album by Michael Sheldon
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Michael Sheldon

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#14 Belt Rivets make excellent registration pins for lacing. They fit perfectly in 1/16th inch (2mm) holes typically used for lacing.

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Yuusuf Sallahuddin (Y.S. Creations)'s profile photo
 
That's a great hint. Thanks for sharing.
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Codemonkey
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What is this thing I hear of, specialization?
Introduction
I am the stereotypical jack of all trades:
- Software engineer/codemonkey, I write DNS software
- Actor/historical re-creationist, I perform at renaissance faires promoting greyhound adoption
- Leatherworker, I make sighthound collars and other miscellaneous things.
- Woodworker, I make all of the furniture, boxes, etc for Greyhounds of Fairhaven
- Businessman, I am part owner of Carpe Canem, a store selling Greyhound-related goods. And, I am an officer of Greyhounds of Fairhaven, a 501c(3) charity promoting adoption of retired racing Greyhounds.
- Fewterer, a keeper of Greyhounds
- Cook, I'm the camp cook for Greyhounds of Fairhaven
- Brewer, ale, mead and their wonderful love-child, braggot
- Tailor, I make all of my own costumes
- Musician, I play Irish flute and pennywhistles.

In the past, I have also been a military medic, police officer, IT manager and even fruit-picker.
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Gilbert AZ - Pensacola FL - Danville PA - Laurel MD - Reading PA - San Diego CA - Charleston SC - Glen Ellyn IL - Yuma, AZ
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First, they are REALLY bad at estimating wait times.Told 30-35 minutes, we weren't seated for over an hour and a half. Bar drinks were very weak. There's only one ratio for a Negroni, 1 part gin, 1 part campari, 1 part sweet vermouth. And yet, could not taste the gin at all. My wife's Cosmo was the same. The beer selection was good, nothing exciting, but solid. The food was good, and the service, once seated was good. But the excessive wait and watered down drinks will keep me from ever going back.
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Public - 3 months ago
reviewed 3 months ago
3 reviews
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Chile Philly rocks. Best sandwich bread anywhere.
Food: ExcellentDecor: ExcellentService: Excellent
Public - 4 years ago
reviewed 4 years ago