in

Telligenti

Serving up fresh ideas every day, Telligent style

Josh Ledgard

May 2007 - Posts

  • Slow Start to Cascade Diablo Season

    We lost on opening day and split our next two games.  In these three games I've had some observations.

    • After finishing 2nd last season the opposing teams have more respect for us. Last year we got off to a quick start by facing 3rd or 4th string pitchers.  This year every team told us they had their "ace" against us. 
    • We haven't hit the ball yet.  Most of our runs have come from timely hitting the capitalized on the errors made by our opponents. Because of that I've changed the line-up for today's game and gone from batting 10 down to 9 players.
    • I haven't seen a real intensity from our team yet. We're playing a little too loose in my opinion.  That's something I want to see change today.
    • Managing 17 players in the PSSBL is harder than managing 5 people at Microsoft. So far we've had nearly full attendance and despite being in a "competitive" division you can't sit people forever. You have to see what new people can offer and give everyone some time, especially early in the season incase you get injuries down the stretch.  But there is a balance where the good performers start to say "hey, why aren't we playing all 9 if we really want to win".  Well, I'll have to do a better job of managing growth. 
    • The lesson's of good management do translate, being transparent with people, letting them know where they stand, making sure everyone feels like they are put in positions where they can succeed, listening to concerns and adjusting to the feedback,  changing styles to suit the player, etc. 
    • I was almost ejected for the first time from a game by an umpire for arguing a BS call.  We were down 7-1 in the last game and a batter on our team was hit by a curve ball.  Because the ball started behind him he moved forward in the box. It looked like he was trying to get hit when he was really trying to avoid the ball that broke into him. The umpire called him back for that reason.  It was a bad call and it was pretty cheap considering we were down 7-1 at the time.  It's the type of rule that's in the books and tends to get called more by bad umpires that are looking to demonstrate their knowledge of the game.  After my 3rd demonstration of why our hitter moved forward he turned his back to me and gave me a glaring look.  I got the point and walked away.
  • Stovetop Sausage Mac and Cheese

    I've made this simple recipe a few times now since I spotted it in Cooking Light.  It's one of those where you question the "light-ness", but you really don't need a larger serving since it's very filling. 

    The one change I'd recommend to the recipe below is using hot or spicy Italian sausage instead of the sun-dried tomato sausages.  It gives this recipe a bit more of a kick.  Enjoy!

    Ingredients

    4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped
    1 1/4 cups fat-free milk
    2 tablespoons all-purpose flour
    3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
    1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
    1/4 cup (2 ounces) 1/3-less-fat cream cheese
    1/2 teaspoon onion powder
    1/4 teaspoon garlic salt
    5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
    Chopped fresh parsley (optional)

    Preparation

    Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.

    Yield

    4 servings (serving size: about 1 1/4 cups)

    Nutritional Information

    CALORIES 433(29% from fat); FAT 13.9g (sat 7.8g,mono 3.8g,poly 0.9g); PROTEIN 23.6g; CHOLESTEROL 56mg; CALCIUM 340mg; SODIUM 538mg; FIBER 2.7g; IRON 2.4mg; CARBOHYDRATE 53.1g

  • 2nd Opinion on the Bike is Better

    After being told by one bike shop that it was totaled I went to a different one to go new bike shopping.  I dropped my bike off in the meantime so they could swap components off of it. I was expecting them to call and give me a price for the new bike I speced out, but instead the tech called to tell me that unless I had insurance the bike would be perfectly fine to ride. 

    I was a little shocked you could repair the carbon fiber so easily, but none of the carbon was frayed and I called around to verify it would be safe.  So, instead of laying out 2k for a new ride I spent $300 in parts and labor. I was so relieved I upgraded to a bike computer with a heart rate monitor and a better crank. 

    I've had no luck catching the people that hit me on stakeouts, but I lost 1,700 reasons to do so. 

    BTW - If you are looking for a great bike with great service I'd recommend Pacific Bicycles in Sammamish.  They could have easily made a lot more selling me a new bike but did a great job getting mine back on the road quickly.

  • Beef Stew in Red Wine Sauce

    This recipe was great but there are couple of things I'd recommend.  You only get four servings with what you see below.  For all the effort I'd recommend doubling up so you can freeze some or serve a larger crowd.  I also think a stew like this could use some starch so some cubed potatoes might had added a lot.  Other than that the stew was a fantastic 4 of 5 as long as you know it's going to take you a while to make.

    Via Food & Wine

    ingredients

    • 2 pounds beef from the flatiron part of the shoulder
    • 1 tablespoon butter
    • 2 tablespoons olive oil
    • Salt
    • Pepper
    • 1 cup finely chopped onion
    • 1 tablespoon finely chopped garlic
    • 1 tablespoon flour
    • 1 bottle of red wine
    • 2 bay leaves
    • 1 sprig fresh thyme
    • 15 cipollini or pearl onions
    • 15 cremini mushrooms
    • 15 baby carrots
    • 5-ounce piece of pancetta
    • 1/4 cup water
    • Dash of sugar
    • Chopped fresh parsley
    directions
    1. For many Americans, the quintessential French stew is boeuf bourguignon—beef cooked in Burgundy red wine. The stew, featured regularly at my mother’s restaurant, was made from tougher, cheaper cuts of beef, which had to be braised a long time to get tender and to stay moist.
    2. For my beef stew, I like to use a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. I do not use stock, demiglace or even water. I make my stew strictly with a robust red wine. This rich, winey beef stew is always a hit with my chef friends.
    3. Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces.
    4. Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
    5. Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn’t form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
    6. Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
    7. For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons.
    8. Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
    9. To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.
  • Southern Cornbread with Molasses-Bourbon Butter

    Last weekend we made this recipe for corn bread and the accompanying butter spread to go with stew.  The corn bread recipe itself seemed a little pedestrian so we kicked it up a notch and made more of a Mexican corn bread by adding real corn kernels and diced jalapeno peppers.  I'd give the bread 3 of 5 stars.

    The butter, on the other hand, was a great touch.  The reviews on cooking light are correct that the molasses-bourbon combo can be a bit overpowering, but using a little less than what's called for and giving it a day or so to gel together made a big difference.  4 out of 5 for the spread.

    From Cooking Light

     

    2/3 cup all-purpose flour (about 3 ounces)
    1 1/3 cups yellow cornmeal
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 1/2 cups fat-free buttermilk
    1 large egg, lightly beaten
    5 tablespoons butter, softened and divided
    2 teaspoons molasses
    1/2 teaspoon bourbon
    1/4 teaspoon grated lemon rind


    Preheat oven to 425°.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Add buttermilk and egg; stir just until combined.

    Place an 8-inch cast-iron skillet in the oven for 5 minutes, and remove from oven. Add 2 1/2 tablespoons butter to pan; swirl to melt and lightly grease pan. Stir melted butter into batter. Add batter to preheated pan. Bake at 425° for 20 minutes or until lightly browned and a toothpick inserted in center comes out clean. Cool 5 minutes in pan. Slice into 8 wedges.

    Combine remaining 2 1/2 tablespoons butter, molasses, bourbon, and rind in a small bowl; beat with a mixer at medium speed until combined (about 1 minute). Serve butter with warm corn bread.
    Yield: 8 servings (serving size: 1 corn bread wedge and about 1 teaspoon butter)

    NUTRITION PER SERVING
    CALORIES 231(30% from fat); FAT 7.8g (sat 4.7g,mono 2.1g,poly 0.4g); PROTEIN 5.4g; CHOLESTEROL 46mg; CALCIUM 118mg; SODIUM 349mg; FIBER 1g; IRON 1.4mg; CARBOHYDRATE 33.5g

  • PSSBL Opening Day

    Today is opening day for the PSSBL and specifically for the Cascade Diablos that I manage. My knee is still sore from it's run-in with a car so I won't be playing. It's honestly better that way. We have a full roster of folks and early in the year it's good to make sure everyone gets lots of playing time.  This way I can focus on managing for the first game or two and less on my own personal performance.

    My plan this year, that worked early last year, is to limit pitchers to no more than 4 innings for the first few games of the season.  It keeps the other teams on thier toes and helps to make sure our pitching doesn't break down from injuries later in the season.  We also don't have as regular a schedule in the early season so it ensures everyone gets thier work in. 

    Today should be a good test for our hitters. The Orioles have some good velocity on the mound, but when I looked at the line-up card I put together I felt very confident.

     I'l post a recap afterwards here with links to the stats.

  • Yesterday I was hit by a car while biking to work

    Somehow a car hit me while I was going full speed on my bike and I’m OK. In fact, I made our daily team scrum meeting. I’ve been riding my bike north on East Lake Sammamish the 7.5 miles to work 2-3 times a week for the last year. It seems like a fairly safe activity and I’m usually well prepared with reflective clothing, blinking lights, a helmet, gloves, and all the other gear you need to make it a daily endeavor. Gretchen worries about me, but I’ve never thought much of it… until now.

    I was riding north on East Lake doing around 22mph. There are several streets that empty into what is busy, but scenic, commuter route. I’m always careful to make eye contact and generally get a visual hand wave from people pulling into traffic. Yesterday, however it was someone coming from behind that caused the accident.

    I saw a red car out of the corner of my eye quickly cut in-front of me and attempt to turn right onto the cross street without a signal. They did this, without knowing that I was right next to them. I slammed on both brakes, but careened into their right front passenger door. I was lucky the force of the collision unclipped me from the pedals. I flew onto the hood of their car and I heard their tires skid from the brakes. When the car stopped my momentum flung me off of the hood and onto the pavement.

    At this point you are dazed and don’t really know what condition you are in. I tried to stand up right away, but fell back to the ground and decided it was better to be slow and try to figure out how bad I was hurt. Two passersby came to my side and asked if I was OK. They asked if I could move my legs and I could. Then they offered to help me up off to the side of the road. I took the offer and they stood me up.

    Another person collected my bike and I saw the two women in the car that hit me walk over to me. They asked if I was OK and I said yes. They asked if I could walk and I said yes. They asked if my bike was OK and I said I didn’t know. I really didn’t care yet. Then they walked over to their car and I heard them talking about the damage done to the door. They got into the car and I assumed they were getting a pen and paper or insurance information. They drove off.

    None of the other people around got their license plate number and I’m not sure what makes you want to drive off in a situation like that. Thrilled I could walk and high on adrenaline I actually thought I could get on my bike and continue my commute. It turns out that the force of the impact had fractured the carbon crank shaft to the pedals on my bike and also snapped part of the frame. I wasn’t biking anywhere.

    At this time Gretchen pulled up in our car with a bike rack. She hadn’t seen what happened and thought these other people may have been helping me with a flat tire. She asked if I needed a ride and I said yes. I think she worried a bit more when the fire truck came by and started asking me questions. If bonehead move #1 was not being more forceful about getting information from the driver sooner then bonehead move #2 was telling the firemen that I didn’t need the EMTs. I think I was still in shock on adrenaline.

    The third mistake made was having Gretchen drive me away. When we later talked to the police we found out that by the time they got there (three people had called 911 with the report of “A car hit a biker and the biker is not moving on the ground”) we’d fled the scene ourselves.

    My shock took me all the way to a shower at work and to our daily 10am scrum meeting. It was during that meeting that I think everything hit me and my knee started swelling up. Gret took me to the ER and I got a bunch of x-rays. Thankfully they were all negative and I was suffering from severe contusions in my hip and knee. The prescription was for triple strength Advil, ice, and rest for my leg.

    I took my bike to the shop later to find out that after just getting past 1,000 miles on my bike in the last year. I found out I’d snapped two pieces of the carbon frame. The shop workers were amazed I was standing and said I should be thankful that the force required to snap the carbon like it did was not applied to me and had gone into my bike instead. I’d totaled a $2,000 bike and walked away.

    The police said there wasn’t much we could do. This morning Gretchen and staked out the intersection for 40 minutes looking for the car to make a repeat trip so I could get their information. They didn’t. We’ll try again next week. But if you see an older, dark red, Nissan or Honda, with a huge dent in the right front passenger door riding around Redmond… get their plate #.

    In the end I suppose it could have ended a whole lot worse. I’m back at work today and feel mostly OK aside from some road rash and a really sore hip/knee combination. The bike is just money. The scary part will come in attempting to bike again. I know I’m going to be very jittery and cautious, but my goal is to be able to do the Seattle to Portland ride this summer.

Powered by Community Server (Commercial Edition), by Telligent Systems