Bucket List: Build A House

Legendary Motorcars… and Soundtrack.

Keep Dreaming

Hello There

Hey folks – been a while!

I’m finished with my MBA now, and currently pursuing project management opportunities in the great Pacific Northwest. I have made some minor site updates, but for the most part won’t be revisiting this page’s underlying architecture until I have an actual work space set up.

I’m spending some time doing photography – but once again, won’t really be able to post anything until I have established a sound workflow including adequate data backups. My home office is in a storage container until we are more permanently settled.

In the mean time, I’ll post some fun stuff when I have time – check back and see what’s happening from time to time!


Dreamwave – It’s a Genre.

Tokyo Police Club

Wes Anderson Short

The Ribs I Made

Coffee dry rub:

6 T Ground Coffee
2 T Coarse Salt
4 T Paprika
4 T Brown Sugar
2 T Coarse Pepper
2 t Onion Powder
2 t Garlic Powder
1 t Coriander
1/2 t Cloves
1/2 t Nutmeg
1/2 t Cinnamon

Prepare ribs. I did mine STL style. You have to trim them square-ish, and remove the membrane. That last part is critical. Let sit 24 hours.


2 C Ketchup – Save the squeeze bottle
1 15oz can Tomato Sauce
1 1/4 C Brown Sugar
1 1/4 C Red Wine Vinegar
1/2 C Unsulfured Molasses
4 t Hickory flavored liquide smoke
2 t Butter
1/2 t Garlic Powder
1/2 t Onion Powder
1/4 t Chili Powder
2 t Paprika
1/2 t Ground Celery Seed
1/4 t Cinnamon
1 t Chipotle
1 t Salt
1 t Coarsely Ground Pepper

Simmer over low heat for 45 minutes. Makes 6 cups supposedly. Fill the leftover empty ketchup bottle for later use. That should leave 3-4 cups. Most will go on the ribs.


The ribs should go on indirect medium heat. Meat side down first, for about 45 minutes — tip, you can make the sauce while the ribs are on for their first run. Next. Flip the ribs and smother in sauce, then re-cover. Every 30 minutes, flip the ribs and smother in sauce after. This goes on for about 3 hours, but depends on the thickness of the ribs. You will notice the meat separating from the bones when it is done.

Remove from heat and cover with foil, to be served 30 minutes later.

Credit (I did make a few adjustments to these):


Long Time, Stranger

Hey there.

If you’re reading this, then WOW you are officially awesome. Thanks for visiting. Yes, my blog still exists. No, I have not updated it in QUITE some time.

Yes, I am still in school, and working full time. And taking on many projects.

I’ve been in my new apartment for a year now, and am making the most of having a garage. Despite recovering from a bulged lumbar disc, I have managed two major engine overhauls, a few cooling system refreshes, and a healthy handful of electronics projects. Have I mentioned how awesome it is to have a garage?

I think I might put a little time in here and there, writing updates to fill you (whoever you are) in on what’s going on in my life. You know, without divulging any actual details since this is the internet. And yes, internet is still dangerous. No hacks in the past while, but that must simply mean I’m not on anyone’s radar presently. Hoping to keep it that way!

A decent while back, I sold the 5DMKII at the height of the market before the MKIII was released. I couldn’t live without a DSLR, and while I have since replaced the 5 with 7D, shooting in APS-C is just not the same as full frame. I WANT my full frame back. When the time is right, I will strike.

Except now, I’m saving nickels and dimes… because there is a wedding coming in 2014. Yup, you heard it right here, and not on Facebook. If you are excited by this, leave me a comment!