Alright, we did it! 2012 is smoldering away in the pile of freshly decaying memories, burned more completely from our minds with the pleasure sins of last night. 2013 is in session. The Earth isn't a roiling mess of natural disasters, nor has it a one-world ruler on a pale horse who demands absolute fealty and holy admiration. We're doing rather good so far. Forward we go, to Google Glasses and 3D printers, more beers and better foods! I can't claim this will be a great year, but this is going to be a great year. I think so at least. Maybe. Just look at these positive looking pictures and tell me everything isn't going to be OK:
Tuesday, January 1, 2013
Sunday, April 1, 2012
Mexican Dips and German Beer
Gotta use Sunday for something self-gratifying. This is what was decided.
Pre-Pizza, Pre-Sauce
Saturday, March 31, 2012
Thursday, March 22, 2012
Monday, March 12, 2012
Bicycle, You Know, Like the Queen Song
I purchased a new bicycle. I tried to hold back until Spring, but the impulse was stronger than was I. It doesn't bother me. What are temptations worth unless you give in from time to time? Nothing. The definition wouldn't exist. So, this is a lot of words to say, I got a bike. A Jamis Quest, 2011, a noble sort of blue, etc. Pictures:
Spring can't come quickly enough.
Cabbage, Plus Other Things
I had a head of cabbage larger than my head. It was so big, in fact, that it was difficult to fit into any of the drawers of my fridge. One huge green sphere of cabbage. Last night I resolved to use it. All of it. Here is what happened.
So, I took sort of shitty before pictures. Not on purpose as to illustrate how much better they looked afterward, but just because that was the way of the events as they unraveled and I figured that I would put more effort into it and so on. Anyway, you have the beginnings of cole slaw (which I have never before made), braised cabbage and carrot and celery and leeks (which I've played with in some form, I'm sure) and roasted potatoes (salt, pepper, cayenne, garlic powder, nutritional yeast, oil; easy and done countless times to wonderful effect). The following are the more polished looking photos which serve to illustrate the magic of my cooking plus heat. OK, so I am back. Sort of. It has been awhile as I've been busy. But maybe you will get more than you bargained for. Did you bargain for anything? Nevermind.
Wednesday, September 28, 2011
New Website
If you find yourself at this address for my website, you will still find my current posts, yet I have given my energies to another service which I find more attractive. I hope you do as well.
satisfying hunger and other related pursuits
See you on the other side.
satisfying hunger and other related pursuits
See you on the other side.
Tuesday, September 27, 2011
Cycled and Pickled
The bike is still in process, as you may or may not be able to tell, but it now is rideable. I still need to rig up the front derailleur to the STI shifter, as well as mess around with how the rear derailleur is cabled to the shifter. It is a Frankenstein sort of ordeal, but I've thus far learned a lot about how to build a bike. At this point, I've replaced a bottom bracket and crankset, quill stem adapter and handlebar, cassette, derailleurs and chain. On top of that, I went through the barbaric motions of coldsetting the rear of the frame, in order that my wheel would actually slide in without undue force. It worked. I am now riding it and have forged through the first downpour of the long season to come. Speaking of, I just ordered my rain gear. A cycling jacket, helmet cover, and rain pants - all breathable and waterproof.
As far as pickling is concerned, I have been equally busy. There are, as I speak, jars and buckets bubbling away with special bacterial activity. Following the tongue-tingling excitement of my first peppery relish, I decided to go hotter, make it into some sort of mind-bending hot sauce with the added benefit of probiotics. It worked, to a point. It was delicious and hot, but the bend it inflicted on the mind was mild comparable to a true hot sauce. All the same it worked deliciously as a sort of face-reddening chip dip. I started pickles, and finished them. They have been steadily escaping the jar since arriving in the fridge, mostly due to my own insatiable urges. I am fermenting another bucket right now. It sits atop the fridge, silently vibrating. Also going right now is something new. A local seller of fermented things made something that intrigued me. Salsa, without the tomato, fermented. I used the hot peppers, cabbage, beet, carrot, onion, garlic and lemon zest. I have yet to truly try it, but I am hopeful. It looks gorgeous. This last Saturday, at the farmer's market less than a black away, I crept up to the stand where they sell peppers. When I say they sell peppers, I mean it. Something like twenty feet of doubled up boxes of peppers, arrayed in order from sweet to mild to hot to uber-hot. I hit the latter of these, and was greeted by the beautiful bulbous bodies of the different habenero varieties. I touched them longingly, knowing what lay within, the amount of pain and pleasure it was able to inflict. My seratonin levels surged a bit just to feel. These still sit on my counter, ready to be used, to be bathed in brine and given to the spirit of the ferment. This will happen. Soon.
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