David deSouza

David deSouza

David deSouza

David deSouza

Raised Vegetable Garden

It's been a joy and truly a labor of love piecing our raised bed garden together. We learnt a lot from our last/first attempt at gardening and this time we were better planned.

The Best Pizza Dough

We got a bit tired of our whole wheat pizza dough I think we got too accustomed to it and decided it needed some tweaking.

US Road trips

We've made a few road trips around the US. There's a lot to see here and a lot of distance to cover. Here are some of our trips on the east coast.


Panama's carnival celebration in Panama City are supposed to be the second largest in the world. Enjoyed this big party with fantastic street food, dozens of stages and loud music blaring at every corner.


Canada has some of the most beautiful sceneries and landscapes. I hope to drive across to the West coast some day but till then here's a glimpse of Toronto and beyond.

Tuesday, November 24, 2015

Setup of a Peavey 6505 head to a 430A slant cab

Just hooked up my Peavey 6505 to the Peavey 430A slant guitar cabinet. Here are a couple of pointers to keep in mind.
  • Make sure you use 18-gauge speaker cable with straight 1/4 inch plugs and not your standard guitar instrument cable. I used two Yorkville Sound - Standard Series Speaker Cable - 18G - 5 foot cables.
  • Ensure you match the impedance on the amp and cab. Start off with 16 ohms on both the amp and cab and set the cab to mono.
The first thing that hits you when you move to a high gain amplifier like the 6505 is the amp squeal. It's quite alarming when you first encounter the squealing but relax, there's always a simple solution.

Steps to control the 6505 / similar high gain tube amp squeal

  • Switch any gain pedals (overdrive, distortion) you might have going into the amp.
  • Turn down your post-gain down to a soft but audible level.
  • Start increasing the pre-gain from zero up to where you can get a nice crunch without sacrificing tone and before you start to sound too compressed. On the 6505 the sweet spot is midway at 5 where you get enough of growl without sacrificing your tone too much.
  • Now that your pre-gain is set, you can crank up the post-gain to a level that works. Get those ear buds out cause it gets pretty loud!
  • Make sure that your gain settings on all pedals as well are kept low to avoid the squealing.

Friday, October 23, 2015

Fall Colours in Toronto

Enjoyed walking through the beautiful parks in Toronto taking in those tranquil fall colors. This year has passed by in the blink of an eye.

Sunday, October 18, 2015

Roast chicken with cloves and cinnamon

Roast chicken with cloves and cinnamon
  • whole chicken;
  • 1 teaspoon salt;
  • 1/2 teaspoon pepper;
  • 1/2 teaspoon cinnamon;
  • 1/4 teaspoon ground cloves;
  • juice of 1 lemon;
  • 1 tablespoon garlic with ginger;
  1. In a crucible, mix salt, pepper, cinnamon, ground cloves, lemon, garlic and ginger.
  2. Apply the marinade beneath the skin.
  3. Bake for 1 1/2 hours using the convection bake mode  at 190 ° C (375 ° F).

Pumpkin pie

Pumpkin pie
  • 1 1/2 cup flour, 200 gr .;
  • pinch of salt;
  • 1/2 cup butter, 100 gr .;
  • 1/4 cup water;
For the filling:
  • pumpkin, 800 gr;
  • 2 eggs;
  • 1/4 cup sugar;
  • 100 ml whipping cream;
  • 1 tablespoon brandy;
  • 1/2 teaspoon ground ginger;
  • 1/2 teaspoon ground nutmeg;
  • 1 teaspoon ground cinnamon;
  1. We put the pumpkin on a baking sheet skin and bake at 180 ° C (350 ° F) for about 45 minutes.
  2. Start preparing the dough in a bowl.  Add the flour with the salt, diced butter. Knead the dough, gradually pouring water. Set aside in the refrigerator for 15 minutes. Meanwhile, prepare the filling.
  3. Scoop out the baked pumpkin and place in a blender. Add the eggs, sugar, cream, brandy, ginger, nutmeg and cinnamon and blend until smooth and set aside.
  4. Roll the dough to a thickness of 3 mm and place in a round 9-inch / 23-cm mold. Set a piece aside for decorating the top. Using a fork poke a few holes on the bottom and crush aluminum foil along the rim to keep the shape of the crust. Bake for about 10 minutes at 190 ° C (375 ° F).
  5. Pour the filling into the pre-baked crust. Bake for 40 min at 190 ° C (375 ° F). Remove from the oven and decorate with remaining dough. Bake for another 20 minutes.