Sebastian Kirsch: Blog

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>>> x = True
>>> True = False
>>> False = x
>>> True
False
>>> False
True

This is legal code in Python 2.4.

Apparently, assignment to None was explicitly disallowed some versions back. Not so for True and False.

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I recently bought a new lens for my Pentax K100D: a used Pentax 80-320mm f/4.5-5.6 FA. Since my camera has a APS-C sized sensor, this is approximately equivalent to a 130-500mm zoom – which allows you to get up nice and close to things. The lens got moderately good reviews on the net, it was in pretty good shape, so that was €200 well spent.

Last Sunday was one of the first nice and sunny days this year (at least since I came back from California – oh, how I miss thy warmth and sunshine!) I used the opportunity to visit Dublin zoo and get up and close to some animals with my new lens. Dublin zoo was founded in 1830, which makes it the fourth-oldest zoo in the world. It occupies a large area of Phoenix Park, about 10 minutes bike ride from my apartment.

So, without further ado, here’s my Dublin zoo gallery.

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Why do I call them pseudo-italian? Because I recently watched a friend from Italy make meatballs. But I didn’t watch very closely – so I remembered some of the ingredients, and had a general idea of how he did it. But I’ve certainly screwed up somewhere when I tried to do them myself.

Anyway, here goes. This is what you need:

• beef mince (will have to try this with lamb mince sometime)
• grated parmesan cheese
• soft butter
• an egg
• diced bacon
• bread crumbs
• salt, pepper
• garlic
• canned tomatos
• olive oil

1. Thoroughly mix the mince, bacon, parmesan, salt, pepper, butter and the egg. Form small meatballs and roll them in bread crumbs.
2. Heat olive oil in a pan. Fry the meatballs on all sides.
3. Add the canned tomatos and some water.
4. Crush the garlic and add it to the tomato sauce.
5. Cook for 20-30 minutes, adding water as needed. Add salt, pepper and herbs at your discretion. Serve with pasta, gnocchi, risotto, whatever.

My Italian friend is probably disgusted now because I butchered his recipe so badly.

Update: My Italian friend informs me that one uses cooked ham instead of bacon in this recipe. And that one needs to add smoked cheese (I think he used scamorza.) I tried this variation yesterday, and I am sorry to report that I like the version above better – I don’t care very much for the smoked cheese, and I think the bacon lends a bit of flavour.