The shortcut keys in Gmail are great but there is one that is missing: Delete. Yes, yes, you are never supposed to delete anything in Gmail and there are shortcuts for reporting spam and archiving. Nonetheless, some users really want to delete stuff and a few of those users would like to be able to do it without clicking the delete button.
Enter Gmail Macros from persistent info:
Gmail Macros adds additional keyboard shortcuts to Gmail. Some are obvious (and have been done by other scripts) such as “t” for move to trash and “r” for mark as read. However, I strove to provide a bit more functionality.
Gmail Macros is useful indeed. There are also a couple of other useful Gmail related greasemonkey scripts in the original post that are worth checking out.
I don’t think I’ve ever seen the words “impressive” and “shirt folding” in the same sentence. Nevertheless, if you’ve ever folded a t-shirt, you’ve got to check out this impressive shirt folding video. Have fun!
From the New York Times:
Beginning April 4, The New York Times will stop publishing daily stock listings on Tuesdays through Saturdays and will offer a new package of interactive tools and market information on its Web site, the paper announced yesterday.
One has to wonder what took them so long. Who, in recent history, has been waiting until the next morning to check stock prices? Hopefully other publications will decide to save some paper and follow the Times’ lead.
via Gothamist
This recipe is a work in progress
Time 15 minutes prep, 20 cooking. Makes 8 small meatballs.
Preheat oven to 400 degrees.
0.25 pound Ground Lamb
0.25 pound Ground Buffalo
0.5 medium yellow onion (finely diced)
2 cloves crushed garlic
1 tsp Olive oil
1 Egg
2 slices 7 grain bread
2 Tbsp Milk
1 tsp Oregano
1 tsp Marjoram
1 Tbsp freshly grated parmesan cheese
0.5 tsp Salt
0.5 tsp Fresh ground pepper
Place bread large bowl and soak with milk. Saute onions in olive oil on low heat until translucent, do not brown. Add garlic and cook a few minutes longer. Remove from heat and set aside. Break up bread until until pasty, make sure there are no big chunks of bread in the paste. Combine all ingredients in bowl and mix well. Make small (1.25 - 1.5 inch diameter) balls and place on a cookie sheet. Bake in 400 degree oven until cooked through and slightly browned (about 15-20 minutes).
Add to your favorite sauce and serve with pasta. These can be frozen and used at a later date. They are guaranteed to be better than the frozen meatballs found at the supermarket.
Notes:
These had a really nice flavor. There was just a hint of lamb taste, but not overpowering. The consistency was good. If these were destined to simmer in a sauce for a period of time, I might not cook them in the oven for quite as long. Next time I might try adding some ground pork as well.
- Soy milk was used in this recipe, but regular milk should be fine as well.
- Breadcrumbs are easier than mashing up the bread yourself, use them if you’ve got them. Any sort of bread should be fine, 7 grain was what was handy at the time.
- Dry herbs were used, but fresh would be better.