Well good ol’ pkenagy.com is sorta-kinda-almost working.  I remain bitterly distressed that it is not working like I want it to though.  My home network is in an utter shambles, a piecemeal hodgepodge of routers, switches, and cables strung everywhere in a desperate attempt to achieve basic functionality.  Sigh.  As soon as my uverse contract is up I will likely switch providers over this.  Until then, I will most likely lay awake many nights fretting about my current situation.  This is a very stressful time in my life, as you can imagine.

As to more interesting facets of the Kenagy household?  Well, there aren’t any, I spent my whole weekend working on my network.  I would be more than happy to detail my attempted resolutions and the resulting outcomes, but the backlash from Munkirs would be more than I could bear in my current fragile state.  And as for my recently reunited spouse, well I guess you could say the honeymoon is over.  She happily abandoned me to my troubles and went out with friends, professing to not really give a flying crap what I was blithering on about;  She just wanted her phone to work.  Geez, all this stress over a stupid phone line.  Who even has home phones these days?!?!?!  Well, people with home offices I guess.

Anyway, that was not really the exact circumstances of the weekend.  While I was indeed preoccupied with my uverse service, I was also sort of stuck in the house attending to a weekend-long project at work.  Who schedules these things on Mother’s Day weekend, sheesh.  She went out with a large group to a brunch in nearby Placerville, and then they spent the rest of the day wine tasting.  Glad somebody enjoyed the wonderful weekend weather.  While they were out, I took my highly anticipated new sous vide cooker for a test outing.  Much like my home networking woes, nobody (save my Uncle Roy) seems to really share my enthusiasm for this new interest.  Fear of the unknown is a terrible thing, people.  So, while everyone was gone, I seized the opportunity for a trial cook.  The selected test subject was a 2.5 pound tri tip roast.  After probably way-too-much research, I elected to cook it at 134 degrees for 6 hours, then finished it on the gas grill.  I must say, I was quite pleased with the results.  Definitely the most tender tri tip I’ve fixed, and the marinade flavor was much more pronounced than when done solely on the grill.  That said, I’ll make a few tweaks next time.  It was just a shade too done for my taste, I’ll back it down to 132 or maybe even 130 next time.  And, I finished it for 6 minutes per side on the grill, my thought being that I like a really crunchy exterior.  That was way too long, I’d say a max of 3 minutes per side next time.  Overall I declared it a success, if only in comparison to the disastrous uverse issue.

Sadly, I have no pictures to share this week.  Actually, I DO have some to share, I just can’t get to them because of the ongoing uverse plot against me and….  Oh never mind, I’ve covered that one enough for one day I guess.