Dad's been gracious about how much I've been hogging his computer since I got home, and he hasn't uttered a word of complaint, but I bet he's glad I'm finally-- finally-- out of his hair.
That's right: I've set up my base of operations downstairs in my old bedroom (a.k.a. The Dungeon... seems as if I'm reliving my teens) after figuring out how to obtain wireless access to Dad's FiOS service. Many necessary programs have been downloaded, including the all-important Google Earth; I got my optical drive, uploaded MS Office and Photoshop Elements 6.0 without a glitch, downloaded East Asian fonts (they were missing from the Eee's character map), and over the course of several days, I've ferried almost all of my personal data from Dad's computer to my laptop. This itty-bitty Asus comes with 160 gigs of memory, which is, honestly, more than I know what to do with. Heck, I might start doing video interviews, since I've got Windows MovieMaker on this computer.
Now, I need to incorporate the computer into some walks to get a feel for how this is going to go-- how I'm going to work while on the road. More on that as it happens.
_
Marathon
12 years ago
3 comments:
Now that you have your own space, check this website out.
http://blog.naver.com/wineterroir
scroll through the pictures and you'll recognize some of your old neighbors as the real chefs in the series. From what I gather, Chefs of Le Cordon Bleu are training actors for the kitchen scenes and may even be doing some cooking of the actual food produced on the show. One of the kitchen classrooms is being used for the show.
Kinda cool.
I think you mean a 160GB hard drive, right? Not 160GB of memory... 'cause that would be a heck of a lot of memory.
Charles,
Yes, I meant the hard drive. But don't those 160 gigs also qualify as memory?
Kevin
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