We're suffering from a severe case of inflated egos here at Lifehacker, thanks to the upcoming release of Michael A. Banks' new book, Blogging Heroes: Interviews with 30 of the World's Top Bloggers. The book is a collection of behind-the-CMS interviews with bloggers all over the internet, including Mark Frauenfelder of Boing Boing, Chris Anderson of The Long Tail (and a little magazine called Wired), Phillip Lennsen of oft-quoted Google Blogoscoped, and myself. Here's a sneak preview of my interview (PDF). While I'm not convinced typing into a web page is heroic, it's an incredible honour to appear on the same pages as these folks. Thanks to Mr. Banks for the recognition—Mom is so proud! Blogging Heroes is available for pre-order now, and will be on shelves end of November.
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I am passionate about porridge. I eat it every day and it is the king of breakfasts. It is also a malleable breakfast. It's convenient. If your office or home has a microwave you are only five minutes away from a delicious hot meal that will sustain you until lunch and beyond. I am a porridge samurai. I've been cooking porridge in a microwave practically every working day for the past three years. During this time I have sharpened my sword. Today I would like to share with you my techniques.
Sizzlers was famous for two things: its all-you-can-eat buffet and the complimentary Parmesan bread that greeted you on arrival. Sadly, the once-popular chain became a victim of the casual dining wars and there are now only a handful of outlets left in Australia. But don't despair: the recipe is surprisingly easy to make at home and it only takes a few minutes. Here are the steps!