I wrapped up Beer Class last weekend and bottled all my ale. It took a while, and my arm got sore from all the various movements it takes to get beer into an atmosphere-free bottle and pop a cap on it. I screwed up some of them and they're flat but for the most part I have a sizable quantity of imminently quaffable bottled beer. Not enough to throw the party I was thinking of, but enough to always have some on hand for the next few months. It's a nice feeling. An Amish kind of feeling.
Also, while I was making dinner tonight I came up with a technique that I felt was worth sending in to Cook's Illustrated, for their Tips & Techniques From Readers section. See if you spot this gem in their next issue:
Dissatisfied with drizzling and brushing as methods for getting olive oil onto bruschetta bread, I now pour the olive oil onto a dinner plate and rub the bread around in it. This gives me a perfectly even coating that is ready for grilling.
This technique also applies well to the bread for grilled panini.
As soon as I came up with that I knew it would be perfect for their mag. Usually it's just filler from housewives who think it's brilliant that their biscuit cutters do double-duty as cookie cutters. My bruschetta technique is kickass.