Tuesday, July 21, 2026

Little Rock Street Name Reuse: A Diversion With Claude

 I asked Claude the following:

One thing that has bothered me since moving to Little Rock is the seemingly endless use of the same street root with different modifiers (e.g. Valley Ranch Dr., Valley Ranch Ct., Valley Ranch Cv.). Maybe it's just me, but it seems much more prevalent here than any other place I've ever lived. Helen, of course, completely disagrees, but when pressed, can't name any instances from our time in California (but swears they exist).

It occurred to me that, thanks to open source map data, we ought to be able to arrive at some sort of metric for determining prevalence of this kind of reuse. (Street-miles? Just total street name reuse? Either within a municipal boundary.) From there, you could figure out if my intuition is right and Little Rock does a criminal amount of street name reuse, or is it just isolated pockets that happen to be near me?

After filleting the data some, we pulled a few examples from California as controls, picking
  • Alameda, CA specifically because it is an island that was mainly developed pre-WW2
  • Santa Ana, CA because it was nearby to Garden Grove (nearly all of which was built in the 1950s) with a city core developed over a long period, including sprawl near the Anaheim border
  • Anaheim, CA for similar reasons to Santa Ana

Furthermore, to keep the assessments fair, we split Little Rock into zones west (new suburban development) and east (old city) of I-430. That yielded the following figures:

That's about as clean a confirmation as you're going to get. Full picture now:


Modifier IndexRoot reuse rateLength-weighted reuse
Alameda (pre-WWII, boxed in)1.0676.5%10.3%
Santa Ana (old core)1.0716.6%13.6%
Little Rock — rest of city (east of I-430)1.12711.1%17.4%
Anaheim (old core + Anaheim Hills sprawl)1.14512.1%21.9%
Little Rock — West of I-4301.27421.3%36.9%
In other words, Little Rock's western suburbs reuse over one-fifth of their street names, and over a third when adjusted for street-miles!

Little Rock's own older core lands right in the neighborhood of Santa Ana and Anaheim — not identical, a bit higher, but clearly the same tier. It's West Little Rock alone that's the outlier, running nearly double the reuse rate of anything in the California set, including Anaheim's own newer half.

So the verdict: your intuition about Little Rock was right, but not for the reason you probably assumed. It's not that Arkansas developers are more prone to this than California ones — it's that West Little Rock is an unusually concentrated, unusually large chunk of themed-subdivision-era sprawl sitting right next to where you live, and it's dragging the citywide average up hard enough that it reads as a citywide phenomenon. Take that chunk out and Little Rock looks like an ordinary mid-density American city with an ordinary old core. Put it back in and it looks like an outlier.

Helen's "they exist in California too" was correct. Your sense that it's worse here was also correct — you just needed to separate "worse than California generally" (false) from "worse than anywhere you're actually driving day to day, because you live inside the one part of town where it's concentrated" (true). That's a satisfying way for both of you to be right.

It turns out that street name root reuse is codified into city planning standards, and much of western Little Rock was built during that era. It seems insane to me, because the problem of possibly calling an E911 dispatcher with "I'm on Valley Ranch" isn't very helpful when there are three of them. In fact, Claude wrote

What you're describing (Valley Ranch Dr/Ct/Cv, same subdivision) is the lower-risk case. To the 911 system, "Valley Ranch Drive" and "Valley Ranch Court" are two completely distinct strings — the suffix is part of the legal name, not a modifier tacked onto a shared name. The dispatch database, CAD mapping, and GPS all key off the full string, so a computer doesn't see any ambiguity. The risk is human: on the phone, half-panicked, "Valley Ranch" without a clear suffix could send someone to the wrong cul-de-sac a quarter mile away. (Emphasis mine. -Rob) That's a real, documented failure mode — the tragic case in that Sarasota story was exactly this, a mother saying "Highland Avenue" when she meant "Highland Street," which delayed an ambulance and the infant died.

The worse case, and the one 911 authorities actually campaign hardest against, is the same full name existing more than once within one dispatch service area — e.g. two unrelated "Main Street"s served by the same centralized 911 center, sometimes even with overlapping address numbers. That's the scenario call-takers describe as a chronic, ongoing hazard, and it's what most of those county ordinances I pulled up are primarily trying to prevent ("no duplication of road names within a geographic region"). Interestingly, those same ordinances carve out an explicit exception for your exact pattern — one short cul-de-sac or loop is allowed to reuse the parent street's root name with a different suffix, specifically because it's judged low-risk when it's confined to one small area.

I guess we should all be glad that cellphones come with geopositioning data now! 

Friday, January 16, 2026

Instant Dinner With ChatGPT: Air Fryer Garlic-Herb Chicken

 Something I pulled together on the quick, because I had two Costco packs of chicken thighs already defrosted, with no definite ambitions for them. ChatGPT came up with this for use in the air fryer, which in turn became the basis for quesadillas for me (low-carb tortillas) and a grilled cheese and chicken sandwich for Helen, for her dietary restrictions.


Air Fryer Garlic-Herb Chicken (Ninja-friendly, mild, flexible)

Use this as a base protein for:

  • Grilled chicken sandwiches
  • Quesadillas
  • Rice bowls
  • Chicken + roasted veg
  • Meal prep
  • Salads

Ingredients

  • 1–2 lb boneless skinless chicken thighs (or breasts)
  • 1–2 tbsp olive oil

Seasonings:

  • 1½ tsp salt
  • 1 tsp black pepper
  • 1½–2 tsp garlic powder (or more if you’re you)
  • 1 tsp onion powder
  • 1 tsp paprika (sweet, not hot)
  • 1 tsp Italian seasoning (or dried thyme/oregano blend)

Optional upgrades (still mild):


  • Extra garlic (fresh or jarred)
  • Small squeeze of lemon after cooking
  • Tiny splash of soy sauce in seasoning mix


Prep

  1. Cut chicken into 1–1½ inch chunks
  2. Toss in bowl with olive oil and all seasonings
  3. Let sit while air fryer preheats (2–5 min)


Cook (Ninja air fryer)

  1. Preheat with basket + tray inside, 380°F for 3 minutes
  2. Add chicken in a single layer
  3. Air Fry at 380°F for 12–15 minutes
    • Shake / flip halfway through
  4. Done when browned outside and 165°F inside

Rest 2–3 minutes before using.

Optional 30-second finish (extra good)

Toss hot chicken with:

  • 1 tbsp butter
  • pinch garlic powder
  • squeeze of lemon

Not necessary, but excellent.


Tuesday, December 31, 2024

Salsa Verde Soup For The Instant Pot

 This is a simulacrum of a soup I encountered at Local Lime in Little Rock. Theirs uses pork, but otherwise the flavors are remarkably similar.

  • 1 lb. chicken thighs. I have used cooked turkey in the past as well, and it makes a great way to clean up Thanksgiving leftovers.
  • 2 quarts chicken stock.
  • 16 oz. salsa verde. I like Herdez mild, but go with whatever your heat tolerance is.
  • 1 storage yellow onion, sliced.
  • 1-2 carrots, peeled and sliced.
  • 1-2 stalks celery, sliced.
  • 2 cloves garlic
  • 1 tsp. cumin
  • Cilantro, leaves stripped
  • Avocado, sliced (as garnish)
Brown the chicken thighs for 8 minutes a side on medium-high heat in olive oil. Place remaining ingredients in the Instant Pot, and cook for 20 minutes on high.

Saturday, November 16, 2024

Live Animal Air Transport For Dummies (And Rescues)

Air transport of live animals is a recurring subject for rescues. As it seems I keep rewriting some version of this post, usually to would-be adopters considering how to get a potential dog from where she is to them, I'm finally breaking down and publishing it here.

Tuesday, October 24, 2023

A New Era In Parvovirus Treatment

 I've had an interest in canine parvovirus ever since we got our Libby in 2009. She was born to a Montana hoarder whose "merchandise" was free-breeding, and whose property was riddled with that virus. A serial killer of puppies caught between the waning of maternal antibodies and the maturation of the pup's own immune system, death rates among untreated dogs is 71%, a horrifying figure. (Others cite a number of 91%.)

There's no real treatment for pups infected before they can get a vaccination. Or more accurately, there wasn't until fairly recently, when Kindred Biosciences announced a monoclonal antibody treatment with a claimed 100% efficacy. The drug was approved earlier this year on a "conditional license" by the USDA. It will be interesting to see whether the claimed 100% figure holds up over time, but this is almost unalloyed good news.

Thursday, October 19, 2023

Braised Whole Chicken In The Pressure Cooker

This one’s lifted from the website that used to be called Hip Pressure Cooking (now Hip Cooking), but since lost in the rebranding. I also think it needed some adjustment to make it work a little better.

Ingredients: 

  • One 3-to-4 lb. whole chicken. I like to keep a couple fryers in the freezer, so this means some lead time; best to defrost overnight, or in water for the impatient.
  • 4 fresh rosemary sprigs, though I just used a 1/2 teaspoon of dried.
  • 3 fresh sage sprigs; again, 1/2 teaspoon (really, to taste) of dried
  • 3 fresh thyme sprigs (the same)
  • 1 lemon
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil. (Who are we kidding about this? See below.)
  • 1 bay leaf
  • 3/4 cup water, beer, or stock, as needed
Rinse the chicken inside and out and pat dry with paper towels. If there are giblets or the neck, you can use them to flavor the braise, so rinse them off, too, and set them aside.

Reserve one rosemary sprig for a garnish (ignore this if you use dried). Pull or snip the leaves from the three remaining sprigs, and also from the sage and thyme sprigs. Chop all the herb leaves. Grate the zest from the lemon, and set the lemon aside. Mix the chopped herbs, lemon zest, olive oil, salt, and pepper in a small bowl and then rub the mixture all over the outside and inside of the chicken. Alteration: set the mixture aside, because we will next...

Heat a large sauté pan over medium-high heat, and add enough vegetable oil to coat the pan. (Alteration: What planet do these people live on that one tablespoon is enough to thoroughly coat a large sauté pan?) Add the chicken and cook until browned on all sides, about 5 minutes per side. Alteration: Now add the herb mixture to the outside of the chicken. It will stick better to the bird and you will get more of it in the finished product. In fact, next time I do this, I might double the herb quantities, because it didn’t go very far. I strongly recommend nitrile gloves for this operation, especially right after frying the outside of the bird.

Squeeze the juice from the lemon and strain it into a measuring cup. Add water (or beer or stock) to equal one cup (or the minimum required by your cooker to reach pressure minus 1/4 cup — the chicken will release a lot of juice so the liquid needed to bring this dish to pressure is a little less than usual) and pour into the pressure cooker base. Add the bay leaf to the cooker along with the chicken giblets and neck if using.

If you have a trivet, support the chicken on it. Lower the chicken into the pressure cooker and pour any juices remaining in the sauté pan.

Close and lock the lid of the pressure cooker. Cook at high pressure for 20 minutes/stovetop or 26-28 minutes/electric (or nonstandard stovetop). Whn the time is up, open the pressure cooker with the Normal Release method.

Lift or slide the chicken out of the cooker and transfer to a serving platter, cover tightly with aluminum foil. Optional: for a golden skin, transfer to a baking dish and heat in a broiler for a few minutes right before serving.

Meanwhile, return the pressure cooker base to high heat and boil the contents until reduced to a sauce consistency, about five minutes. Chop the leaves from the remaining rosemary sprig. Pour the sauce through a fine-mesh strainer over the chicken, and sprinkle with the reserved rosemary. (Alteration: I was hungry, so this didn’t happen. But it sounds good.)

Soy-Garlic-Honey Beef Marinade

Adapted from Simply Recipes, but I hate their auto-play website so much I simply refuse to deal with it anymore. I have made this dozens of times, and most recently have changed it to reflect the large quantities I need when smoking beef ribs. It’s probably most important there to cut off any silver skin before marinating, as well as as much surface fat as possible to maximize the amount of meat surface area exposed to the marinade. I like to use the largest semi-disposable plastic containers I can find for the marination vessel; Rubbermaid makes some very nice 4-5 quart ones that work very well for this application. Consequently, I have adjusted upwards the amount needed for this recipe, and rather dramatically increased the amount and kind of vinegar. Here in the South, you can find apple cider vinegar in bulk quantities, as it is a base for many kinds of barbecue sauces. It also works nicely here, as well.

  •  1-1/3 c. olive oil
  • 8 cloves garlic, minced or pressed (I always use the garlic press)
  • 1 c. apple cider vinegar
  • 1 c. honey
  • 1-1/3 c. soy sauce
  • 2 tsp. fresh ground black pepper
In a large steel vessel, combine all ingredients, and mix with an immersion blender. (Or, if you have a capacious enough blender, combine and mix there.) For flank steak, you can just immerse the steak in the marinating vessel. Ribs need to have the silver skin removed and as much surface fat as you can get off without stripping too much meat, then set to marinate. Let the meat sit overnight in the fridge, and cook as you would normally.