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Mirrored from Infotropism. You can comment there or here.

Somehow I missed this back in March (see also: not being very functional online lately), but it seems like Apple is ditching Google Maps in favour of OpenStreetMap. They’ve already started using it in iPhoto and word is it’ll replace GMaps throughout iOS in the not-too-distant future. Official announcement, more commentary and analysis from searchenginewatch.

This is great, because it saves me from trying to figure out how to do it myself. I’ve tried a couple of OSM apps for iOS but haven’t found a particularly good one. They tend to be slow, ugly, and of course not integrated with other apps. So, I’m looking forward to seeing what Apple delivers.

I’ve been trying to get away from using too many Google apps since they showed their true colours last year. Opting out of the Google monoculture only to buy into an Apple one wouldn’t seem like a win, except that the underlying data is open licensed, which makes a big difference as far as I’m concerned. In some ways this reminds me of a project I worked on at Monash University, lo these many years ago, where the policy was, “use whatever proprietary crapware you want, as long as it supports open standards.” At the time we used it to choose Netscape SuiteSpot (pause to laugh — but it supported POP, LDAP, iCalendar and the like) over Microsoft Exchange. I don’t now what Monash is using these days for email, but I bet the transition was made easier by the fact that they could drop in anything that supported those same standards.

Like the open standards that underpin the Internet, OSM’s open license means a variety of apps and platforms can be built on it, and users can choose between them. And, with any luck, corporations like Apple will contribute back (with money or staff or just a vague aura of legitimacy) bring OSM the same sort of respectability that Linux and other open technologies have gained over the last decade or so.

So anyway, once I can cut over to OSM on my phone, the most important Google apps I have remaining are mail and docs. With regard to mail, does anyone have an alternative which is:

  1. as searchable as GMail is, or nearly so, and
  2. has decent keyboard shortcuts?

I rely heavily on those features, and would find them pretty hard to live without. I’ve tried IMAP with Thunderbird and Mail.app in the past, and am not particularly happy with them, so let’s assume those are off the table for now. I’m actually almost tempted to go back to a command-line based solution, perhaps offlineimap and mutt with some heavy indexing.

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Mirrored from The OEconomist. You can comment there or here.

More on the “recording stuff I cook and eat, even if it’s not that exciting” theme.

I often make stewed fruit, but I haven’t written about it here, yet, I don’t think. I sometimes joke that I have “childhood fruit trauma”, which means that although I like fruit, I don’t much like eating it if it’s been sitting around in a fruit bowl or in the fridge for a while. I have to either eat fruit as soon as I buy it, or cook it into something. So, this is the simplest way I cook fruit for daily use. I buy whatever’s cheap and good at the market, a kilo or two at a time, and stew it in a minimalist sort of way. The results then get spooned over my breakfast muesli, eaten as dessert with a dollop of yoghurt, or used in other dishes (for instance, in baked goods).

When I stew fruit, I don’t add any sugar, so it’s important to use fruit that’s reasonably ripe and sweet. It can have a bit of bite to it, but if you wouldn’t eat it raw without sweetening, this is not the stewed fruit recipe for you. (In other words, don’t try this with rhubarb!)

The recipe is extremely simple:

  1. Prepare your fruit in whatever way you want. For apples, I peel then dice them. For small stone fruit like apricots or plums, I simply wash them and halve them, taking out the pits. For peaches, I slice them.
  2. Put them in a pan, preferably a heavy-bottomed one, with a drizzle of water. Seriously, just a little drizzle is all you need.
  3. Optionally, add some spices. For apples I usually add cinnamon, nutmeg, and cloves. Most stone fruits I leave unspiced, though combinations like peach and ginger, or plums with cardamom, can be nice.
  4. Cover them and cook over a low heat, stirring occasionally and carefully so as not to break up the fruit any more than you intend to, until soft. The drizzle of water you added should be just enough to stop the fruit sticking to the pan until the fruit heats up enough to let out some of its own juices. So mostly you’re just cooking the fruit in its own juice.

That’s it. I usually put aside a bowl full in the fridge for my breakfasts, and freeze the rest in little containers. I’m hoping, this summer, to start preserving them using the hot water canning method, so I can keep them in the pantry rather than taking up freezer space.

Related:

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Mirrored from The OEconomist. You can comment there or here.

Is this weird? It’s what called to me in the kitchen today, when I staggered in there hungry but feeling sick and unhappy from out-of-control seasonal allergies.

1/3 fuji apple, thinly sliced
a few thin slices of red onion
butter
3 eggs
handful grated cheddar
sprig of parsley, minced
a few sage leaves, minced
pepper and salt

I sauted the apple and onions in a little butter until both were soft and the apples were a little brown, and set them aside. Then I mixed up the eggs, sage and parsley, pepper and salt, and a tiny drizzle of water in a bowl. (The water helps the eggs break up better. I don’t know where I learnt this but I’m a firm believer in it.)

When I make an omelette I always fry it in butter, not any other kind of oil. To my mind, the flavour is better, and I like the way it browns the outside of the omelette. Anyway, if you don’t know how to make an omelette, I’m not going to give you particular instructions. I’m not really an expert.

I wasn’t even going to take a photo because my omelettes are always so unphotogenic, but I figured it couldn’t be too bad before I attempted to fold it, right?

sage, apple and cheddar omelette cooking in a pan

Anyway, this was exactly what I needed: a bit salty, a bit sweet, interesting but not too challenging. I don’t care if it’s weird.

Previously, with eggs:

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