and so.

[waider]

All my stuff except my bike is now at the new digs. A lot of it, alas, is still on the floor or stacked haphazardly, and I still haven't figured out how best to set up the surround sound to take advantage of both the permanently available TV and the occasionally available projection screen - I've got some nice white walls to project onto, but there are some impediments to which ones I choose to use, in the form of fireplace, storage heater, etc. The new cooker will take a bit of getting used to, since the grill seems a little underpowered compared to the old place, but it's WAY faster to heat up both grill and rings. I've verified the address with the local sorting office and it appears that I do indeed live in "Basement Apartment" as opposed to, say, "6a" - Nerdsholm addressbook updated, btw. Since everyone's asked, no, I am not living troll-like below ground. It's a sort of mezzanine basement, the sort where the windowsills are at ground level. It's actually brighter in the evenings than my old place, even this late in the year and with DST in operation. Tonight I'll be handing over the keys to the old place and sorting out return of deposit, cancellation/transfer of services and final bills, and sorting out a phoneline for the new place through eircom's instant-connect service or whatever the hell they call it. If I'm still keen on the place after a month I'll probably look into getting DSL, but for now I'm sticking with a regular POTS line. I'll also need to redirect my mail until I get all the address changes sorted out. All these little aftershocks after the giant quake of moving.

Comments

[bitpuddle.livejournal.com]

How long will it stay on the floor or stacked haphazardly?

My stuff is pushing 18 months in that condition.

[waider.livejournal.com]

I'm generally pretty good about initially setting the stuff up in a clean and tidy fashion. After a month or so it'll degenerate to a nasty mess again, though. I think the cabling actually does that spontaneously, but there's invariably the removing of machine covers and the transferring of peripherals from one to another and the accumulation of notes on things I've gotten bored with... picking my way through the hallway at some point I was struck by the resemblance to Finn's place in Neuromancer. Now if only Molly would walk in...

[zadcat.livejournal.com]

Never mind all that - are you closer to the pub?

[waider.livejournal.com]

Why, yes. Check this cunning map:

(note, there's a street in my area which you can just about see on the above called "Atmospheric Road"

[zadcat.livejournal.com]

Yay!

[candice.livejournal.com]

I like how you think.

[waider.livejournal.com]

Ah, see, Ms. zadcat has had first-hand experience of the quality of guinness available in said pub. Also of the abuse that I get from the same staff who were perfect gentlemen to her.

[candice.livejournal.com]

Dare I ask what there is to drink -besides- guinness in said pub?
(The closest I can get to it is a black/tan.)

[waider.livejournal.com]

Well, there's generally a standard set of taps in any Irish bar: Guinness, a bunch of lagers, and cider. The range of lagers depends on whether it's a Guinness Products Only pub (yes, they do exist), but usually you get Carlsberg, Heineken, Budweiser, and maybe Fosters and Miller. Heineken and Miller are non-Guinness, the rest are Guinness. The cider is generally Bulmers; you may also get a Scrumpy Jack tap and Hudson Blue. Non-Guinness-Only pubs will also probably feature a Murphy's tap and a Beamish tap, for blow-ins from Cork. After that, it's down to the whim of the pub what they serve. Some pubs will offer you a choice of regular or cold-filtered Guinness, for example; I've been in at least two pubs where they've had an honest-to-goodness English Ale pump, i.e. the one that operates like a hand-driven water pump because the beer ain't pressurised; and there's a few brewpubs here who obviously have their own goodies on tap.

I was listing the standard taps to an American friend in New Mexico some years ago, and I asked what the American standard set would be. He said, "Coors, Coors Light, Bud, Bud Light, Miller, Miller Light". We were at that moment interrupted by a waiter asking what we wanted to drink, and I asked what beers they had on tap. "Coors, Coors Light, Bud, Bud Light, Miller, Miller Light". He had to wait for me to stop giggling before I asked him if he'd any decent bottled beer instead.

[candice.livejournal.com]

Hm. I'd modify the standard american tap set to take out regular Coors and
High-life, I almost never see them. There are certain sets that show up,
like up near canada you get Labatt blue/light/ice and Molson Canadian,
other places Molson Golden. If the bar has Guinness, it also has Bass,
cider is almost nowhere on tap (only seen it once). Michelob and Coors and
Heineken are like wildcards on the taps.

And as my drinking in the quarter lately has tended towards Vodka and
Chartreuse, I'm not up exactly on what beer you find here. :)

(oh, other than this: http://www.abita.com , I drive past it on the
way home everyday.)

[waider.livejournal.com]

I was forcefed Aftershock not so long ago by my barstaff. That's basically cinnamon schnapps with so much sugar in it that it crystalizes in the bottle, giving the bottle a whitish appearance around the edges, and served in three "flavours" - blue, red and green. The blue tastes sort of like I imagine toilet cleaner must. Well, if you added sugar to toilet cleaner.

Abita makes me think of Zima for some reason.

[candice.livejournal.com]

I didn't know aftershock came in colors other than red. It was kinda icky.

Ugh Zima. Abita's a good 'local', spreading through the South over the
last 10 years or so. (It's funny, here I drive past that brewery every
day, and I used to live a mile from the High Falls/Genessee one in
Rochester. Apparently smirnoff ice, mike's hard lemonade, and other
such atrocities also get bottled there :(