Sorry for what must seem like a brief interruption in posts but I’ve been busy lately. Perhaps three weeks ago I left my job at the pharmaceutical company and I’ve now picked up an evening gig two nights per week at a software coding academy in downtown San Diego, having started on Monday of last week there.
Of course, I’m continuing to print parts on the 3D printer. I just designed a pencil holder and a coin with the academy’s initials as part of the logo and have printed each as samples.
I’ve recently created some programs and plugins in the 3D printer space.
I created a short fifteen-minute presentation for ES6 Let & Const and presented that on Tuesday evening and I just finished a tutorial on 3D printing for them as well. I’m now an instructor so I’ve been reading through their curriculum to get myself up-to-speed as quickly as possible.
I’m currently working on a pass-through for the Robo C2’s now unused filament holder hole through the back of the printer since the dual-spool upgrade has been so successful.
In conjunction with this is the second-extruder upgrade project as well as another to allow my Nikon D3200 camera’s remote shutter release option to be fired off by the printer itself. As part of this, I’ll be moving the speaker to the outside of the printer so that it can be heard better.
I’m continuing on the final implementation for the dual-filament run-out detection block which wants me to do some soldering.
I’ve had some recent successes making tasty meals. One advantage to working less hours is that you now have the time to make great food instead of relying upon packaged dinners. I’ve made some convincing Indian meals from scratch and without a recipe which is new for me. And when I say “successes” earlier, I guess I mean to say that I’ve created what is to me some of the best food I’ve ever eaten (soup, chowder, chili, spaghetti sauce). I now have perfected mango lassi, another Indian favorite, and the basic smoothie recipe. I’ve learned to buy chicken in bulk and then to cook it in a variety of ways which keep it tender and moist while still ensuring that it’s thoroughly-cooked. I routinely pan-flip what I’m cooking like a pro.
Did I mention that I own a toque blanche and a chef’s uniform? I was fortunate enough to take some seminars at the California Culinary Academy. I would say that sauces and breads would be my specialties… or perhaps apple pie.
I’m now batch-making tea and iced mocha for several day’s consumption because I’m like that. I would be baking things to the extreme but San Diego’s weather has been so hot lately that I avoid the oven now when I can. Perhaps next week will cool down a little for that.