This is the recipe btw:
2 big cans of petite diced tomatoes (or shredded tomatoes, or tomato juice)
5-6 eggs
3 cloves of garlic
2 tbsp oil

Add the oil in the pan and before it gets too hot just add the tomatoes so that you don’t get an eruption of burning oil and water later. If the tomatoes are in big chunks use the hand blender, but keep some chunks of tomatoes for texture. Cook the tomatoes until all the water is gone and they are well cooked. After that just add the eggs, stir well to incorporate the eggs and cook them. That’s it. Remove from the heat and add the mashed garlic. If the tomatoes are too sour, just add a little bit of sugar (1/2 tsp). At first the garlic will be strong, but the high temperature of the tomatoes will reduce the strength.

Both Dary and I love to skate, but the skates we have in Bulgaria are quite old and beaten up, at least mine are, so we decided to get ourselves new ones. Hers are Rollerblade Spiritblade III - 2008 (left on the picture), mine are K2 Moto - 2007 (right on the picture). I gave mine quite a run the other day in the park. Also I did try them here on the street. Dary only tried hers here, but not as much as I did.

1. #!/usr/bin/perl -w
2. # Send email from Gmail
3. # Will not work on windows, because of the echo
4. # for the password. Just uncomment the two
5. # system lines and should be fine.
6. # Will wait for EOF (Ctrl+D) for the msg body.
7. # by GT
8.  
9. use Net::SMTP::SSL;
10.  
11. my $smtp;
12. my $username = 'youremail@gmail.com';
13. my $password;
14. my @lines;
15. my $msg = "";
16. my $to;
17. my $subject;
18.  
19. $smtp = Net::SMTP::SSL->new('smtp.gmail.com', Port => 465, Debug=>1) || die "Cannot connect to server" ;
20.  
21. system('stty -echo');
22. print "Enter password:";
23. $password = <STDIN>;
24. chomp $password;
25. system('stty echo');
26.  
27. $smtp->auth($username, $password) || die "Authentication failed";
28.  
29. print "\nTo:";
30. $to = <STDIN>;
31. chomp $to;
32. print "Enter subject:";
33. $subject = <STDIN>;
34. chomp $subject;
35. print "Enter message:\n";
36. @lines = <>;
37. foreach $line (@lines){
38. $msg = $msg.$line;
39. }
40.  
41. $smtp->mail($username."\n");
42. $smtp->to($to."\n");
43. $smtp->data();
44. $smtp->datasend("From: ". $username."\n");
45. $smtp->datasend("To: ".$to."\n");
46. $smtp->datasend("Subject: ".$subject."\n");
47. $smtp->datasend("\n");
48. $smtp->datasend($msg."\n");
49. $smtp->dataend();
50. $smtp->quit;
51.  
52. Свалете този код/download this code: gmailsmtp.pl

P.S. Saffron is the most expensive spice on earth (about $1000 per lb.)

Cast iron skillets are very durable, very heavy and disperses the heat very well. With it you can cook on high heat, in the oven, on the stove top, in the grill or basically anything that emits heat. When you buy a new cast iron cookware it has to be seasoned well. The standard procedure is to clean it very well, dry it very well, coat it with some vegetable oil and bake it in a 300 degree F. oven for about an hour. After that, just wipe the excess oil, if any, and the skillet is ready. The best part is, that you don’t have to clean it. Just put some salt in it, scrub it a little bit, wipe it and store it. After a few uses an excellent nonstick layer will form and you can even cook eggs in it.

1. #!/usr/bin/perl -w
2. # This script gets the latest Systm Podcast feed.
3. # It will check if the episode is downloaded and if not,
4. # it will download it, generate a .flv video, look for the
5. # $flag entry in index.html and will insert html code for
6. # the downloaded episode.
7. #
8. # Requires: ffmpeg, flvtool2, mencode and convert (IM)
9. #
10. #
11. # by Georgi Todorov
12. #
13. #
14. use strict;
15. use XML::RSS;
16. use LWP::Simple;
17. use Date::Format;
18. use Date::Parse;
19.  
20. my $duration;
21. my $image;
22. my $url2parse;
23. my $title;
24. my $url;
25. my $desc;
26. my $ep=0;
27. my $fname;
28. my $class;
29. my $line;
30. my $i=0;
31. my $date;
32. my @asdf;
33. my @splitted;
34. my $extension;
35. my $enc;
36. # Create new instance of XML::RSS
37. my $rss = new XML::RSS;
38. # Get the URL, assign it to url2parse, and then parse the RSS content
39. $url2parse = get("http://revision3.com/systm/feed/quicktime-high-definition");
40. #print $url2parse;
41. $rss->parse($url2parse);
42. # Print the channel items
43. #print $rss->as_string;
44. open OLDINDEX, "<index.html";
45. open NEWINDEX, ">newindex.html";
46. my $flag = "<!--start-->";
47. while ( $line = <OLDINDEX>){
48. chomp($line);
49. if ($line eq $flag){
50. print NEWINDEX $line."\n";
51. $i = 1;
52. }
53. if ($i == 0){
54. print NEWINDEX $line."\n";
55. }else{
56. foreach my $item (@{$rss->{'items'}}) {
57. next unless defined($item->{'title'}) && defined($item->{'enclosure'});
58. $date = time2str("%A, %B %o, %Y", str2time($item->{'pubDate'}));
59. $date =~s/ +/ /gi;
60. $url = $item->{'enclosure'}->{'url'};
61. @asdf = split(/\//, $url);
62. $ep = $asdf[$#asdf-1];
63. $ep =~s/^0*//;
64. $title = "Episode ". $ep;
65. @splitted = split(/\./, $url);
66. $extension = $splitted[$#splitted];
67. if ( $ep%2 == 0 ){
68. $class = "left";
69. }else{
70. $class = "right";
71. }
72. $fname = "Systm Episode ".$ep." (".$date.")";
73. $desc = $item->{'description'};
74.  
75. print "-------- Working on $title --------\n";
76. print "Looking for $fname.$extension ...";
77. if (-e "$fname.m4v")
78. {
79. print "found. Skipping.\n";
80. }elsif (-e "$fname.flv")
81. {
82. print "found. Skipping.\n";
83. }else{
84. print "not found. Downloading:\n";
85. system ("wget $url -O \"$fname.$extension\"");
86. print "Generating a Thumbnail and Encoding:\n";
87. system ("ffmpeg -y -i \"$fname.$extension\" -f image2 -ss 100 -vframes 1 -an out.jpg");
88. system ("convert out.jpg -resize x100 -quality 95 \"images/$fname.jpg\"");
89. system ("rm out.jpg");
90. system ("./encode2 \"$fname.$extension\" \"$fname.flv\"");
91. system ("flvtool2 -UP \"$fname.flv\"");
92. $duration = `/usr/bin/ffmpeg -i \"$fname.flv\" 2>&1|grep Duration|cut -d \":\" -f 3,4|cut -d \",\" -f 1`;
93. print NEWINDEX "<div class=\"$class\">\n";
94. print NEWINDEX "\t<div class=\"imglt\">\n";
95. print NEWINDEX "\t\t<img src=\"images/$fname.jpg\" alt=\"$fname\" /><br />\n";
96. print NEWINDEX "\t\t<a href='javascript:flowPlayerOpenFullScreen(\"$fname.flv\")' class=\"download_button\" >Play</a>\n";
97. print NEWINDEX "\t\t<a href=\"$fname.mov\" class=\"download_button\" >Download</a>\n";
98. print NEWINDEX "\t</div>\n";
99. print NEWINDEX "\t<b>$title ($date)</b<br />\n";
100. print NEWINDEX "\t<b>Length:</b> $duration\n";
101. print NEWINDEX "\t<p>$desc</p>\n";
102. print NEWINDEX "</div>\n";
103. if ($class eq "right"){
104. print NEWINDEX "<div class=\"clear\">\n";
105. print NEWINDEX "\t&nbsp;<br />\n\t&nbsp;\n";
106. print NEWINDEX"</div>\n";
107. }
108. }
109. print "-------- DONE --------\n";
110.  
111. }
112. $i = 0;
113. }
114. }
115. close OLDINDEX;
116. close NEWINDEX;
117. system("mv index.html oldindex.html&&mv newindex.html index.html");
118.  
119. Свалете този код/download this code: updatepodcast.pl

It works pretty good for now. encode2 just contains the looooong mencoder command for encoding to flv:

1. mencoder "$1" -o "$2" -of lavf -ovc lavc -oac lavc \
2. -lavfopts i_certify_that_my_video_stream_does_not_use_b_frames \
3. -lavcopts vcodec=flv:vbitrate=800:autoaspect:mbd=2:\
4. mv0:trell:v4mv:cbp:last_pred=3:predia=2:dia=2:precmp=2:\
5. cmp=2:subcmp=2:preme=2:turbo:acodec=mp3:abitrate=56 \
6. -srate 22050 -af lavcresample=22050
7. Свалете този код/download this code: encode_to_flv

• While choosing look for: moisture, bright color, even cut (for even cooking) and NO ODOR!
• The best cut is around the spine of the animal. The further from the legs and the head, the more tender. Ribeye or prime rib cuts are very good
• Store at the bottom of the fridge never above 40 degrees F.
• Best cooked in cast iron skillet.
• Season with plenty of salt, some pepper and rub with canola oil(or other oil with high burning point).
• Cook for 30 secs on each side in the hot skillet on high heat, than put in a 500 degree oven for about 4 minutes for MR
• Do not cut the stake for at least 4 minutes after it is out of the oven