Archive for December, 2007

24C3 – Full steam ahead

December 27th, 2007 No comments

Today the 24rd Chaos Communication Congress opened it’s doors. You can watch the talks on the following Streams. The recordings will be published after the congress and mirrored on my mirror.

Patrick Rapold "La Campanella"

December 11th, 2007 No comments

Today Patrick Rapolds new CD “La Campanella” was released. Nice work, Patrick! The work contains beautiful tracks composed by Liszt, Rachmaninoff, Horowitz, Chopin, Bach etc.

La Campanella

(Patrick Rapold is an actor and classical pianist. See his Wikipedia site for more information.)

Track 1 “La Campanella”

Track 2 “Morceau de Fantaisie”

Track 3 “Etincelles”

Track 4 “Melody from Orphenée Eurydice”

Track 5 “Soirée de Vienne”

Track 6 “Prélude Op. 28”

Track 7 “Prélude No. 1”

Track 8 “jeu d’eau”

Track 9 “Melody”

Track 10 “Consolation No. 3”

Track 11 “Etude Op. 2”

Track 12 “Waltz Op.”

Track 13 “Variations on Bizet’s Carmen”

Track 14 “Air”

How to bake a swiss “Zopf”

December 10th, 2007 2 comments

The swiss Zopf is a bread traditionally baked on weekends for Sundays breakfast or “brunch“. Here is a simple howto and recipe, that is Licensed under GFDL 1.2 & CC-by-sa 3.0.

Zopf Step 1

  • 1 kg of white flour
  • 120 g of butter
  • 42 g of yeast
  • 0.6 l of milk
  • 3 teaspoons of salt
  • 2 teaspoons of sugar
  • 2 egg yolks

Zopf Step 2

Fill the flour in a pot together with pieces of butter, the sugar and salt.

Zopf Step 3

Dissolve the yeast in hand-warm Milk.

Zopf Step 4

Fill the Milk (with dissolved yeast) into the pot.

Zopf Step 5

Start mixing all together.

Zopf Step 6

Knead the dough forcefully.

Zopf Step 7

Put the dough back into the pot, cover it with a humid towel and let it arise double of it’s size.

Zopf Step 9 Zopf Step 10 Zopf Step 11 Zopf Step 12 Zopf Step 13

After one hour take the dough out of the pot and cut it into two pieces (for one loaf of bread) or into 4 pieces (for 2 loaves of breads). Braid the dough like shown on the images.

Zopf Step 8 Zopf Step 14 Zopf Step 15

Cover the bread with egg yolk.

Zopf Step 16 Zopf Step 17

Put it into the preheated oven for 50 Minutes with 180-200° C

Zopf Step 18

Enjoy 😉

Lix with Swiss Zopf

Lix with Swiss Zopf


(All pictures and recipe are licensed under GFDL 1.2 & CC-by-sa 3.0 by Lix and Patrick Rapold)

Karlheinz Stockhausen R.I.P.

December 10th, 2007 No comments

The great composer and musician Karheinz Stockhausen has passed away the 5th of December 2007.

Categories: Art, ZHdK Tags: , ,