Youtubery

Standing on guard

Posted on by Patrick

W00t! It’s back!

Cana­di­an World Dom­i­na­tion has returned! Here I thought I was going to have to go trawl the way­back machine’s Inter­net archives, but some­one’s res­ur­rect­ed the site for me.

Some gems:

I’ll leave you with a piece of Cana­di­an music, one that’s been stuck in my head for a cou­ple days now, so it might as well be stuck in yours too.

Locked in the Trunk of a Car

And while I’m post­ing videos from the Trag­i­cal­ly Hip, here’s one of my favourites:

At the Hun­dredth Meridian

Nage-no-kata

Posted on by Patrick

…or “What I had to do for a sil­ver medal”.

I’m the one being thrown.

Enjoy!

The throws are, in order:

Uki-oto­shi (“float­ing drop”)
Seoi-nage (“shoul­der throw”)
Kata-guru­ma (“shoul­der wheel”)*

Uki-goshi (“float­ing hip throw”)
Harai-goshi (“sweep­ing hip throw”)
Tsuriko­mi-goshi (“lift­ing-pulling hip throw”)

Okuri-ashi-harai (“side­ways foot sweep”)
Sasae-tsuriko­mi-ashi (“block­ing lift­ing-pulling foot throw”)
Uchi-mata (“inner thigh throw”)

Each one is per­formed right-hand­ed and left-handed.

__________

* Which impress­es every­one, but real­ly isn’t that bad of a land­ing, if you know what you’re doing.

Trifle

Posted on by Patrick

My first stop-motion video:

Mmmm, tri­fle…

Update!

Because Doug demand­ed it, here’s the recipe.

You’ll want to do this in a tri­fle bowl, a tall, wide, cylin­dri­cal bowl, usu­al­ly on a stand. I found mine at Wal-Mart for about $8.

Bot­tom lay­er: Take an angel food cake and tear it into bits. Put it into the tri­fle bowl. Cov­er with about one or two cans’ worth of man­darin seg­ments. Mix up some red Jell‑O (I use straw­ber­ry) and pour slow­ly over all. You don’t want every­thing to float to the top, which is what I find hap­pens if you pour too quick­ly. Put in the fridge till the Jell‑O sets.

Mid­dle lay­er: Mix up some Bird’s cus­tard accord­ing to the pack­age direc­tions for cus­tard dessert (not cus­tard sauce). Let it cool to about room temp (you’ll want to put plas­tic wrap on it so it does­n’t form a skin). Pour onto the Jell‑O lay­er. Refrig­er­ate till the cus­tard is cool.

Top lay­er: Whipped cream. Gar­nish with fruit (I used left-over man­darin seg­ments; my grand­ma always uses Maraschi­no cher­ries; sliced straw­ber­ries would prob­a­bly be good too).

Enjoy!