The Ingeniøren (Denmark’s oldest engineering publication) blog Greater Spaces interviewed me in their ongoing series of interviews with women in technology. You can read the interview in Danish or on Medium in English.
Thank you, Vanessa for the great conversation!
Our AxiDraw MiniKit was recently reviewed in IEEE Spectrum.
Thank you to Stephen Cass for the review! We’re glad you have enjoyed it.
I was recently interviewed for HackSpace Magazine and just got the copy in the mail! It’s a meandering conversation about how Evil Mad Scientist got started and covers some of the wide variety of projects we’ve worked on.
In the same issue, there’s a clock kit review that is very complimentary of the Alpha Clock Five and mentions the Bulbdial Clock Kit which they reviewed in a previous issue.
Thanks to Hackspace for the opportunity to ramble on about the things we love!
It has been a great season for plums, so I’ve updated the lemon plum jam recipe that I’ve been gradually refining over the years. The new basic recipe is below along with other tips I’ve gathered.
Ingredients:
Procedure:
Put the plums, lemon pieces and lemon juice in a sauce pot and cook, stirring occasionally, until the fruit starts to soften. At this point, you can use a potato masher to crush the fruit pieces for a more even consistency.
Add sugar and cook, stirring regularly, until it thickens. You can test the consistency for doneness by putting a spoonful in a cold dish in the fridge for a few minutes. After chilling, it’s ready if it holds its shape a bit when you move a spoon or finger through it. You can also follow your favorite canning procedure for longer term storage. Makes about 4-5 pints.
Tips and techniques:
For cutting up the fruit, I like to put a small cutting board inside a baking sheet. This catches the juice much better than any cutting board with a moat that I’ve ever used. It makes cleanup much easier, and you can pour the juice from the baking sheet into the cooking pot.
Most jam recipes call for approximately equal quantities of sugar and fruit. I prefer my jam a little more tart, so I’ve revised down the sugar.
I’ve stopped adding water to my preserves. It cooks a little faster without as much liquid, and there’s enough liquid in the lemon juice to get it started cooking even if the fruit isn’t covered.I also often leave the lemon peel out for the preserves I make (other than marmalade). The peel gives it a stronger lemon flavor, but keeps the jam from gelling as well. If you want a thicker consistency that gels a little earlier, you can leave the peel out. If you want zingier lemon flavor, leave the peel on and cook a little longer.
During fruit season, I try to preserve as much as I can by making jams and chutneys, but I usually run out of time and end up cutting up the last of the crop and freezing it. Using frozen fruit for jams seems to work just as well as fresh. I measure out 8 cups and store it in a one gallon freezer bag. Then it’s ready to pull out start a batch of jam. I also recently revised my Plum Chutney recipe, and it starts with 8 cups of fruit as well.
A couple of months ago, we wrote about our status under our county’s shelter in place order and it’s time for an update! The situation has been gradually changing locally and the newest guidelines allow for us to bring our employees back to work. With their help, we’re starting to ramp production back up and that feels great.
Our Sunnyvale retail location will remain closed to walk-in business for the time being, but we are offering no-contact local pickup for orders placed online.
We have been excited to be able to help out on a few COVID-19 research projects during this time. We want to reiterate that if your order is related to health care or related to COVID-19 research, please let us know so that we can prioritize and expedite your order.
We’re grateful to all of our customers and community for being so understanding and helpful during this time.
