It goes without question that Steve Jobs can teach a few things to anyone who needs help with their presentation skills. Watching his on-stage performance can offer a wealth of ideas and tips for the keynote-impaired, but now, so can viewing his notes. AtariST, aka a co-founder of Spymac.com, has posted two images he managed to snap of Steve’s on-stage notes, offering a glimpse into why the big J is able to delivery so much shock and awe during his keynotes.

How that book is produced is anyone’s guess, though one commenter at Spymac mentioned it could be the work of iPhoto. Has anyone else seen something like this made from iPhoto’s book printing service?

[via digg]

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Originally posted 2007-08-16 02:17:48.

The Baltic herring is caught in spring, when it is just about to spawn, then fermented in barrels with a minimum of salt for one to two months, and finally tinned where the fermentation continues.

The third Thursday in August is traditionally the right time to eat fermented herring (surströmming). It smells so bad you have to open the can outdoors. It is best eaten indoors because the smell attracts the flies. Then “the gas” will fill the whole house for at least a couple of days. Despite the disgusting smell, this is how we like to eat fermented herring.

INGREDIENTS:
serves 2 – 4

* 1 tin fermented herring (10 – 12 herrings )
* new potatoes, boiled with dill

* red onion, finely chopped
* tomatoes, finely chopped
* dill, finely chopped

* crème fraiche

* soft thin bread
* butter

* beer
* a mix of Swedish spiced vodka (Reimersholm Swedish Schnapps)

METHOD:
1. Fork a whole fish from the tin, and slice it down the middle.
2. Remove its soft insides, and open the herring.
3. Stamp it with the fork, the bone loosens and it can be filleted.
4. Cut it into small pieces.
5. Take a piece of soft “tunnbröd” (thin bread), plaster the bread with butter.
6. Slice boiled potatoes, place the slices evenly on the bread.
7. Sprinkle with herring pieces and the tomato-onion mixture.
8. Finally put a big dollop of crème fraiche on top.
9. Roll it up, make a wrap, take a bite and wash it down with beer.

A Herring Wrap

Schnapps
A spiced schnapps is often a must. There should be a great variety to choose from. A warning though: Eating fermented herring and drinking too much alcohol will get you hangover. “You open your eyes the next morning, wishing you had not”.

Singing schnapps songs when lifting the glass is an old tradition. The most well-known Swedish schnapps song is “Helan gÃ¥r”.

Hell and gore
Chank happ fallerallan-lay
Hell and gore
Chank happ fallerallan-lay
Oh handsome in the hell and tar
and hell are in the half and four
Hell and gore
Chank happ fallerallan-lay
(An English version)

Originally posted 2007-08-16 11:35:20.

John, John. OK, dude, behind the sensitive rock star/guitar god front, we know you’re a not-so-secret Mac geek. Sure, you jammed out to Message In A Bottle with the Police at Live Earth, but wasn’t it just as big a thrill to be onstage for a legendary Stevenote? Wasn’t it good, John? Good enough for you?

Apparently Mr. “I’m Going To Serenade The Macworld Faithful” has been sneaking around the country with some other company’s smartphone. Sure, Blackberry might sponsor your summer tour, and even provide some exclusive photos and video, but we know what kind of mobile device you’re keeping in the pocket closest to your heart, with your guitar picks… and its name begins with ‘i’ and ends with ‘one,’ if you know what I’m talking about.

*sniff* Two-timing creep. I’m taking all the photos of you down from my locker RIGHT NOW.

Note: Comments have pointed out the striking similarity between this story and Fake Steve’s take on the same issue. While I can think of nobody better to flatter by imitation, the deal is this: I wrote this post very early Wednesday morning (about 1:30 am ET), FSJ’s post not yet published. My post was published at 11 am ET on Wednesday, and I hadn’t read FSJ’s post… which is timestamped 6:58 pm, Wednesday 7/11. Even if FSJ’s on UK time, that’s still well after my post went live. So… let’s just go with “great comedy minds think alike” and call it a day, mmmkay? (Much love, FSJ.)

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Originally posted 2007-08-16 02:17:50.

Tuesday at 1:30 PM Pacific Time, Dr. Kevin Kettler, Dell’s Chief Technology Officer, will deliver a Keynote address on Virtualization, both in the data center and in emerging use on the desktop. Kevin will incorporate points on the top two topics when voting on IdeaStorm closed Friday last week: Future of Linux on the Desktop and Linux for Virtualization on the Desktop  Thanks to all of you in the Linux Community who participated in the vote. We appreciate your support.

If you’ll be at LinuxWorld and would like to meet some of the Dell engineers, Cole Crawford, John Hull, and I will compete in the always-entertaining Golden Penguin Bowl against Michael Grace, Rackable; Donald Becker, CTO of Penguin; and Tim Lee, CEO of Pogo Linux, Tuesday at 4:30 PM.

In addition, we hope you’ll join us for one of our 4 conference sessions:

Tuesday 3:00 PM – 4:00 PM

• ST3: Updating Software for Hardware: BIOS,Firmware and Driver Change Management by Matt Domsch, Linux Technology Strategist, Dell Office of the CTO.

Tuesday 3:00 PM – 4:00 PM

• O3: Advantages of Standards-Based Management for Data Center Optimization by Winston Bumpus, President, Distributed Management Task Force (DMTF).

Wednesday 11:30 AM – 12:30 PM

• D5: The Corporate Linux Desktop—Fact, Fad or Fantasy by Cole Crawford, IT Strategist, Dell, Inc.

Thursday 2:00 PM – 3:00 PM

• A9: Simplifying DC Management through Virtualization Techniques by Matt Domsch and Cole Crawford.

If you want to touch-and-feel some Dell hardware, you’ll have plenty of opportunities.  Starting in the registration area, you’ll use Dell Latitude D620 notebooks when you pick up your badges.  Then on the exhibition floor, drop by the Dell booth showcasing Power and Cooling, see our story around Simplifying IT, and register for our daily giveaway of an Inspiron 1420N notebook.

Alongside the Dell booth is the Linux on the Desktop area, where you can experience Ubuntu, Red Hat Enterprise Linux, Novell/SuSE Linux, and other Linux software on 18 Dell Latitude D620 laptops.  Then, over in the Next Generation Data Center exhibit hall, you’ll see more on the Dell | Liebert Energy Smart Solutions for optimizing energy use in the data center.

We hope to see you there!

Originally posted 2007-08-16 02:26:05.

Please reply to this with the msg stating you sent an email if you was interested

Originally posted 2007-07-24 13:19:33.

Tomorrow Norway celebrates its Constitution. Norwegians certainly know how to celebrate their National Day!

Hurray for Sweden’s neighbour-country and all the people of Norway on their National Day on the 17th of May!

A special warm greeting to my Norwegian friends!

INGREDIENTS:
Serves 6

* 6 slices of salmon fillets (150 grams/each)
* salt
* pepper

SAUCE:

* 5 dl (500 ml) crème fraiche
* 100 g red caviar
* 5 tablespoons chives, finely chopped
* lemon juice, freshly pressed
* salt
* black pepper
* ½ teaspoon sambal oelek

METHOD:
1. Combine sauce ingredients, taste with lemon juice, salt, pepper and sambal.
2. Set aside in the fridge for a while.
3. Sprinkle salmon fillets with salt and pepper
4. Heat a large non-stick skillet over medium-high heat.
5. Place fillets in the pan, grill about 3 minutes on each side.

Serve together with the sauce and fried potatoes.

(Norway continues to be the world’s largest salmon producer with increased production and export volumes. Salmon export in April 2007 was of 1,3 billion NOK (!). The volume increased with more than 6000 metric tons compared to April of 2006).

Originally posted 2007-08-15 23:17:10.

Originally posted 2007-08-15 22:49:57.

We are sitting in the cave restaurant Tagoror, Barranco de Guayadeque, having “papas arrugadas con mojo”. The Barranco de Guayadeque is a valley stretching from Gran Canaria’s coast into the heart of the island. Within this valley there are hundreds of old Guanche caves and burial chambers. The traditional Guanche way of cooking potatoes was in sea water, they say.

Small sized potatoes are nowadays served at restaurants, eaten with its skin and dipped in Mojos. Sauces come in many colors and tastes. The most well known and most common ones are the mojo picante (spicy red mojo) and the mojo verde (coriander green mojo).

Trying to recall a memory from summer 1998 ….

INGREDIENTS:
Serves 4

* ½ – 1 kg (500 g-1000 g) small new potatoes
* 2 dl (200 ml) sea salt/liter water

SAUCE:
* 4 – 5 cloves garlic
* 1 red bell paprika
* 2 1/3 dl (230 ml) olive oil
* 1 teaspoon cumin, crushed
* 3/4 dl (75 ml) lemon juice
* 2 -3 tablespoons tomato purée
* cayenne pepper

METHOD:
1. Wash the potatoes well.
2. Put salt and water into a saucepan
3. Boil potatoes in the salted water, with the lid ajar, until almost all the water has evaporated.
4. Pour off remaining water.
5. Put the saucepan with the potatoes back on low heat again.
6. Drain and steam dry, shaking the saucepan (a white salt layer should form on the potatoes, they should be soft and slightly wrinkled).

THE SAUCE:
1. Peel and chop garlic cloves.
2. Deseed paprika and cut it in small pieces.
3. Fry garlic and parika in oil together with cumin.
4. Run it in a blender to make a thick purée.
5. Continue blending, adding oil and lemon juice.
6. Taste with tomato purée and cayenne pepper.

For a thinner sauce, add water. The sauce is rather hot. For a hotter sauce, add fresh and finely chopped chili pepper. Serve with slices of goat´s cheese to temper the hotness.

Originally posted 2007-08-15 23:17:10.

Originally posted 2007-08-15 22:49:57.

Originally posted 2007-08-15 22:49:57.