The past couple of days I have been working on building my own URL shortener so that I can have a custom way to create shortened links for posting on Facebook, Twitter, Google+ and the like. I purchased the domain kibb.in (cute and self serving, I know) and installed Yourls on my web server. The end goal is to add to the needlessly expanding realm of shortURLs like bit.ly, goo.gl, tinyurl, etc. and offer the internet savvy yet another way to shorten their URLs.
The current site can be accessed here, though still very much in beta. It is just a basic installation of Yourls, but will soon see the addition of many features in the months to come!
Check back here for version updates and to submit feature requests.
UPDATES / CHANGES:
Version 0.9 (2012.09.18)
- Purchased kibb.in
- Installed & configured Yourls
- Created & configured database
RESOURCES: Yourls.org, LifeHacker
My first post of 2012 is all about liquor and citrus fruits!
The past few months I have become obsessed with making my own ‘cello liqueurs. For those of you that do not know what a ‘cello liqueur is, it is a sweet and very-high-in-alcohol content digestif originating from the popular Southern Italian beverage, Limoncello. Limoncello is traditionally produced using pure grain alcohol, lemon zest, sugar and water. I have been experimenting with different fruits and as a result ended up producing what I call Clemencello. Oh, and here is the recipe:
Prep Time: About 5-8 Days
- 750ml Bottle of Grain Alcohol (Everclear)
- 750ml Filtered Water
- 10 Clementines (preferably organic)
- 3.5 Cups of White Sugar
- Scrub the clementines in hot water with a brush and dry them
- Carefully zest the clementines using a zester or a grater, avoiding the pith
- Place the zests and the grain alcohol in an airtight container
- Let the mixture sit in a dark place at room temperature for 4-6 days
- Bring 750ml of water to a boil
- Stir in the sugar and remove from heat after it is completely dissolved
- Let the sugar-water cool for 10-15 minutes
- Combine the sugar-water mixture with the zest-alcohol mixture
- Let the combined mixture sit in a dark place at room temperature for 12-36 hours
- Strain the Clemencello into bottles using a coffee filter and a funnel
- Place the bottles in the freezer
These are the bottles of Clemencello that I made to give out as gifts to my family for Christmas, complete with my own label design: