sansar

Sansar six weeks in ☹

Willow Samsar Sept 2017 v4There have been some changes in Sansar after six weeks. Now you can add more and even buy attachments and even some clothing. But there is still very little to do except look around unless you are what LL calls an experience creator and have some expertise in external software.

There is more to do in VR mode (I can do both desktop and VR modes.) but it’s still not much unless you enjoy throwing things or re-stacking blocks. It seems like my approximately month between Sansar visits is more than adequate. While there are some changes there aren’t that many.

Things are looking up for dancing since they say you can now stream music into Sansar. It will be a while before the first DJ’s because the only “dancing” is waving your arms around in VR.

I’ve heard talk that something that is done in another virtual world is you can attach sensors to your legs and your avatar can follow your dance moves. Frankly LL I think this is a bad idea for Sansar. Besides I gotten good at office chair dancing.

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When Sansar first opened its beta product to any users, I said it seemed more like an alpha product. If I mentioned the basic thing missing like the ability to sit or the lack of in world building tools. Most of the responses had, “It’s early days yet.”

It was early days a year ago! NOT after three years of development from a company that claimed an advantage it had was its experience with virtual worlds. Let see the virtual world of Second Life has been open fourteen years. Did LL just ignore all that experience.

cooking, food

Seared Chicken and Tomatillo Salsa with Sweet Corn and Rice

cooked meal lowrez

Ingrediants lowrezMise en place
Boneless Skinless Chicken Breasts
Long Grain White Rice
Tomatillos medium dice
Fresh Corn cut off the cob
Scallions finely chopped
Cubanella pepper
Summer Squash
Golden Raisins
Rice Vinegar
Sugar

Cook rice then add raisins and one Tbls vinegar after the rice is cooked.

Make Tomatillo Salsa of diced tomatillo, sugar and one Tbls vinegar let marinate while you cook the rest of the meal.

Sear the chicken three minutes per side.

Combine corn, diced pepper, thinly slice squash, and scallions.  Cook 3 minutes in the same pan you seared the chicken scraping up any fond.

cooked meal lowrezPlate the dish with roughly cut chicken, rice and cooked vegetables and top chicken with tomatillo salsa.

cooking

Pork Chops and Rosemary Potatoes with Summer Squash Agrodolce

PC Cooked#2 LowRez

This dish had quite a few ingredients as can be seen in the Mise en Place – French culinary term that means “everything in its place.” This culinary term refers to purchasing, preparing, and pre-measuring all the ingredients necessary for a dish before you start cooking.

PC MEP#2 LowRez.jpg

I’ve found that it is very important to prepare and layout all your ingredients before you begin to cook. It will save you from leaving out things or overcooking something because you could open a package fast enough. A lot of bowls will have to be cleaned up later but it is well worth the effort.

I’m new to choosing wine but I choose a Patelin de Tablas. Since it is fruited and spicy so I thought it go well with this dish.

 

PC Wine LowRez

blue apron, cooking, food, healthy eating

Ok, Lunch with wine, I like to post!

Lunch wine #1 Low rez

I am doing all this “gourmet” cooking so I though to really finish the meal I needed a good wine. So I ordered the Blue Apron” wine service. This is the first lunch I made with wine. For years I’ve wanted to learn about wine so I thought this was a good time.

It is a room temperature Barley salad (Carrots, Vidalia Onions, Greek Yogurt, and Pearled Barley cooked then cooled to room temperature), with a cold marinated cucumber salad (Cucumber., Honey, Fresh Tarragon, and White Wine Vinegar), and a side of Pad Thia noodles with chicken.

The wine is a Palmina Sangioverse from a vineyard East of San Francisco.

cooking, ethical food, food, health, healthy eating

Accommodating the oven and cooktop

Creamy Lumaca Rigate Pasta

Luckily when I built my house I designed it to fit my need and didn’t have to modify a traditional house. In the kitchen the oven, cooktop counter tops, and the sink need changing. A traditional stove with the oven and cooktop in one piece just won’t accommodate my special needs.

I hate to think what would happen if the level of the oven was low and I fell out of my chair on to the hot door while I was leaning over and trying to take a hot pan out. So, it needs both raising and I must be able to take pans out from beside the oven and not lean over the door.

What is very useful but not obvious is the piece of ceramic tile I keep on the counter beside the oven so I can put hot pans right there and not have to carry them to the preparation area.

The cooktop needs to be lowered but I also need to get my legs under it so I can use a spatula or stir something in a pot even if they are on back burners.

Something that is useful is a screen top for the frying pans otherwise oil popping will burn my arms if I need to reach a pot on a back burner.

Here is the cooking part of the kitchen I use.

Cook Top-cropped

This design won’t work for every disabled person but it accommodates me.

Opening picture my Creamy Lumaca Rigate Pasta with Asparagus and Goat Cheese.

Next time: My adapted cooking prep area.