Servers... and a new PC

I’ve started renting a couple servers, one with AlienLayer (I don’t recommend them, terrible service), and DigitalOcean ($4 more than AlienLayer, worth $100s more). I got the one on DigitalOcean to replace the AlienLayer one, I’ll be closing the AlienLayer server in a week or two (before I pay for my second month).

The new server is hosting Cubik Network, and the new CubikCraft Minecraft server (CraftBukkit 1.5.2 RC2). I’ve got the old server running a Freenet node, ‘cause why not, I’ll be killing the thing in a few days anyway.

Also, I just bought some hardware to build a new desktop. This will be my first desktop in the last 7 years… wow. Anyway, it’s got some decent hardware, I’ll be able to max out any game that’s out right now, no problem. Not much RAM or HD space, but I’ll likely be adding much more of those within a few months.

It’s cool to have a blog no one reads.

Moved to Utah!

This is almost a year late, but I just haven’t really cared to update my blog. Not really sure why I’m doing it now, not like anyone even reads it…. but anyway, I’m living in Utah now! I grew up in Utah, then lived in Montana through high school (awesome place, totally recommend living there), and now I’m back in Utah.

I recently (1½ months ago) got a job at Thrive Life as a web developer, and I really like it there.

Got my domain back!

I got my domain back again. I’ve set it up to just redirect here, so it doesn’t really change anything, but at least now I get emails through it again. Almost lost a job offer because of that domain loss (though I didn’t take the job anyway).

Fast Soft Pretzels

These aren’t as good as the other soft pretzels I posted, but they’re a lot quicker and easier to make.


  • 1¼ tsp yeast
  • ½ cup + 2 tbsp + 2 tsp water
  • ½ tbsp sugar
  • ¼ tsp salt
  • 1¾-2 cups flour
  • 2 tbsp egg (~1 egg)
  • ½ tbsp water
  • 1 tbsp course salt


  1. Preheat oven to 425°F
  2. Grease one large jelly roll pan
  3. In mixer bowl, sprinkle yeast over warm water ‘til dissolved
  4. Mix in sugar, salt, and ½ cup flour.  Continue to add flour in ¼ cup bits until batter turns to dough.  Blend each ¼ cup thoroughly before adding the next. You will know if you have enough flour if 1) Mix “cleans” the inside of the bowl 2) Dough doesn’t stick to fingers
  5. When dough is no longer sticky, it can be kneaded in mixer bowl with the dough hook for 3-4 minutes
  6. Divide dough into 6 equal parts, roll each piece to about 15” long and from into a pretzel shape
  7. Place pretzels 3” apart on baking sheet
  8. Brush pretzels with an egg wash and sprinkle with course salt if desired
  9. Bake 12-15 minutes

2-Day Soft Pretzels

These are incredibly delicious! Please note that this is a pretty complicated recipe compared to most that I post here. I had a hard time getting it right the first time.


  • ½ cup warm water
  • 1½ tsp yeast
  • 2 tbsp dry milk
  • 2 tbsp sugar
  • 2 tbsp oil
  • 2 tbsp egg
  • 1 tsp salt
  • 1½ cup flour


Day 1

  1. Measure water and pour into mixer bowl
  2. Sprinkle yeast over warm water, stir to dissolve
  3. Add the dry milk, sugar, oil, egg, salt, and ¾ cup flour. Mix well after every addition.
  4. On low speed, gradually add ¾ cup flour, ¼ cup at a time. Mix well after every addition.
  5. If dough is still sticky, knead more flour into the dough by hand.
  6. When dough is no longer sticky and there is no flour visible on the outside, put the dough hook on the mixer and knead dough for 3-4 minutes.
  7. If time allows, let dough rest for 10 minutes
  8. Cut dough into 6 pieces and roll each piece into approximately 15-18” strips, then shape into pretzels.
  9. Place on baking pans and refrigerate overnight.

Day 2

  1. Preheat oven to 400°F
  2. Fill sauce pan with water, approximately half full. Add 1½ tsp baking soda.
  3. Bring water to a boil. Using a slotted spoon, boil each pretzel for 45 seconds to 1 minute. Lift pretzel out of the water and allow water to drain off.
  4. Brush the tops of pretzels with an egg wash and sprinkle with course salt if desired.
  5. Bake for 15-20 minutes