Sports Fact & Book Rec of the Day 1/27/2010
1/27/1993:
North Carolina overcomes a 21-point second-half deficit to stun Florida State, 82-77, at the Dean Dome in Chapel Hill. FSU mounts two first-half surges of 19-2 and 18-5 to assume the early margin but commits 14 turnovers in the second 20 minutes to throw it all away. Carolina hits four three-balls in six possessions to get with 10 points and then receive the benefit of a technical foul called against FSU coach Pat Kennedy to add a four-point possession to their comeback momentum. With the Tar Heel faithful rattling the Seminoles' backcourt, Carolina closes the game on a 28-4 run to score an emotional victory, all part of a national championship season.
Birthdays:
Frankie Albert b. 1920
John Lowenstein b. 1947
Billy "White Shoes" Johnson b. 1952
Cris Collinsworth b. 1959
Marat Safin b. 1960
Packers Fact:
Donald Driver caught a 90yard touchdown pass against the Giants in the 2007 NFC championship game. It was the longest play from scrimmage in Green Bay's postseason history.
http://www.shawnfeeney.com/bff.php
Hand-morphed Pals
Beginning with 128 photographs sent in by 64 sets of friends, artist Shawn Feeney is producing 64 composite drawings of each couple, which he will combine into 32 composites, and so on, until he has one drawing that is derived from all 128 photos. He posts his progress on his site, along with a chart of the project, and plans an exhibition in the real world once it's completed.
LEVIATHAN: THE HISTORY OF WHALING IN AMERICA, by Eric Jay Dolin (W. W. Norton, 2007) |
HOP THERAPY AMERICAN IPA RECIPE FOR 5 GALLONS
8½ lb. light malt extract syrup
½ lb. 40L crystal malt
½ oz. Amarillo hops, 60 minutes from end of boil
½ oz. Chinook hops, 60 minutes from end of boil
½ oz. Centennial hops, 30 minutes from end of boil
½ oz. Amarillo hops, 15 minutes from end of boil
1 oz. Chinook hops, steeped 10 minutes after boil
1 oz. Amarillo hops, dry-hopped American or California ale yeast
¾ cup corn sugar for priming
Crack or crush crystal malt. Bring 3 gallons water to 160°F. Place grains in mesh bag and steep in hot water for 30 minutes. Remove grains, add malt extract and bring to a boil. Boil 60 minutes, adding hops as directed. Add steeping hops right after boil is finished. Cool and siphon into primary fermenter with enough cold, pre-boiled water to make 5 gallons. Add yeast when beer reaches 65–70°F. Ferment one to two weeks at 65–70°F. Transfer to secondary fermenter, add dry hops, and condition one week. When finished, siphon clear beer off dry hops, dissolve ¾ cup corn sugar into beer, bottle, and age at room temperature for two weeks.
Labels: beer of the day, book of the day, sports fact of the day
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