Notes: spices, raspberry, flowers

Date: 10/11/08 Weather: 60 degrees, sunny

Comments: Starts with a strong pink pepper note with a hint of fruit and flowers in the background. In 10 minutes, the pink pepper blows off and you are left with a green floral with some berries. The berries strengthen over the next hour or so and you are left with a berry with a hint of lily. Showered after 3 hours.

Idag, när jag rensade kvitton ur mitt plånbok (ett underskattat nöje, särskilt när de flesta kvittona är bevis på vad ens föräldrar är skyldiga en) hittade jag en biljett. Och inte vilken biljett som helst, utan biljetten för ascension de la Tour Eiffel. Plötsligt kom minnena tillbaka, som om Petter hade släppt dem från toppen av Eiffeltornet, rakt ner i huvudet på mig.

Det var sista dagen på en veckas lång vistelse i Frankrike, våren '07. Vi hade fyra timmars fritid i Paris innan flygbussen gick. Att hinna uppleva Paris på fyra timmar var ingenting någon hade räknat med, så lärarna hade inte planerat någonting. Vi fick göra precis vad vi ville, bara vi var tillbaka halv fyra.

Det här var en tid då Petter och jag just lärt oss vad det innebar att shoppa och bestämt oss för att det inte var någonting för oss. Så medan de andra besökte H&M och andra boutiques unika för Paris bestämde vi oss för att göra det omöjliga. Vi skulle se Paris. Uppleva henne.

Vi började med att navigera oss till närmaste mètro. Jag räknade ut den snabbaste färdvägen medan Petter höll utkik efter ficktjuvar. Vi gick upp vid Île de la Cité, där Notre Dame ligger. Fin kyrka, men alldeles för mycket folk. Vi nöjde oss med utsidan och satte av mot nästa mål.

Det var Louvren och, you guessed it, Mona Lisa. Efter att ha gått ner genom den stora glaspyramiden som är muséets entré (och som inte har 666 glasrutor, utan 673, fy Dan Brown!) gick vi vilse direkt. Men efter månget irrande hittade vi till slut skyltar som visade oss mot La Joconde. Sen såg vi målningen. Vilket alltid är lite antiklimax, men det hade vi inte tid att tänka på, vi var redan på väg iväg.

Nästa stopp var nämligen inte mindre än Eiffeltornet! Det var första gången för Petter och för honom en särskild prestation, då han lider av höjdskräck och Eiffeltornet inte gör det. Om ni undrar varför jag inte har några bilder därifrån så är det för att när jag skulle ta ett riktigt turistigt kort på Petter framför tornet såg jag att kamerans skärm inte var så glad. Det var inte min pappa, som jag lånat kameran av, heller. Hur som helst, vi överkom alla våra rädslor och hann njuta av utsikten i ungefär en kvart innan vi insåg att klockan var skrämmande nära halv fyra.

Snabbt som ... tunnelbanan åkte vi tillbaka till mötesplatsen och var där bara tjugo minuter för sent. Under den tiden hade våra ganska neurotiska fransklärare hunnit gå igenom alla stadierna av chock och satt och räknade antalet stenplattor som inte blivit förorenade av duvskit. Nästan. Lärarna hade redan tagit ut chocken i förväg och valt en tidpunkt ungefär en timme innan vi egentligen hade behövt åka, så vi hann lagom.

Vi avslutar med ett lite bilder på Petter. (Så att ingen kan anklaga den här bloggen för att vara narcissistisk och egocentrisk.)

Snipp, snapp, snut, så tog nostalgin slut.

Pontus

Som de flesta vet så tycker jag och Pontus inte särskilt mycket om alkohol. Däremot finns det en hel del andra droger som kan vara väldigt trevliga att bruka någon gång ibland. Jag har nyligen hittat någonting väldigt praktiskt som jag hemskt gärna skulle vilja dela med mig utav.

En del av er känner säkerligen redan till det. Det kallas för Spice.

Spice är en fantastisk drog. Den är nämligen 100% laglig. Bara det är ju ett ganska överväldigande argument för att använda den. Den beskrivs ha ungefär samma effekt som cannabis. För mer info om Spice klicka här. Där kan ni dock inte läsa om skillnaderna mellan cannabis och spice, för "då det blir för mycket att skriva om". Men iaf.

Jag vill verkligen rekommendera er att testa denna drog! Den är helskön! Dessutom väldigt billig och extremt enkel att införskaffa! På Spice Sweden säljs den som vilken soffa som helst för en närmast obefintlig summa. Bara att beställa hem!

Spice Sweden är ett mycket hedervärdigt företag då de även årligen lägger "stora summor och arbete på att se till att kännedom om och reklam för våra produkter endast skall finnas i miljöer där alla fyllt 18 år." Det förstår vi ju alla att samhället skulle sluta i katastrof om inte detta skedde.

Det går heller inte påpeka för många gånger att det spice är det perfekta altenativet om du vill slippa krångel med myndigheter och liknande. Allting är lagligt!

Varma rekommedationer / Mr P

Start with the roast veges, as they'll take a bit longer than the burgers.

Cumin-spiked roast veges
serves 3
4 large roasting potatoes, chopped into 2cm cubes (we like Nadines)
cauliflower florets, chopped walnut-sized (you want the floret bits to be walnut sized)
1 red onion, cut into 6 wedges
2 parsnips, cut into 4cm chunks
lots of oil - enough to coat everything
sprinkling of ground cumin and flour
1 tsp garlic powder of 3 large smashed cloves of garlic
approx 1 tsp salt (or to taste)

Preheat oven to 210C or 410F. Throw everything in a large roasting pan and mix well, coating veges in oil. Arrange on a single layer and throw in the oven.

While they're cooking (they'll take about 30 minutes) prepare the burgers. You'll want to cook the burgers about 20 minutes into the roasting. Remember to shake the roasting pan after about 5 minutes so sticking doesn't happen, and flip after about 20 minutes.

Vegetarian burgers
makes 7 burgers

half an onion, minced/chopped finely
130g wholemeal breadcrumbs
110g finely grated gruyere cheese (or tasty, or edam plus some parmesan)
1/3c drained and rinsed chili beans, mashed (or any type of bean. This can be left out if you haven't got any)
2 eggs
1/4 c cooking oil
1 tsp mustard
1 tsp mixed herb
1/2 tsp paprika
1/4 tsp turmeric
lots of freshly ground black pepper
1/4 c flour

Mix everything except the flour together well, reserving some oil for the pan. The mixture should be easily moulded into golf-sized balls, which you squash flat onto a plate with flour on it. Heat oil in a medium sized non stick pan on medium high heat and fry until the undersides are golden brown. Flip, and fry until both sides are golden brown.

Serve alongside roast veges or salad, or between bread. Great as a protein in salads broken up too (although it could be easier to cook them as small meatballs).

[gallery]Style and Glass: Stout, english pint
ABV, Volume & Calories: 8.3% in 22 fl oz. estimated at 400 C
Purchased at: Super Saver Pennington for $4.99?

Aroma: nice, soft, coffee, chemical, spice. 8 out of 10.

Visuals: okay package, brown, translucent, little tan head, sticky lace. 4 out of 5.

Taste: medium balance, medium malt, medium hops, low strength, some craft. 6 out of 10.

Palate: medium quality, smooth texture, short finish. 2 out of 5.

Overall: More like coffee than stout, would not repeat, not a favorite, low value, low craft for lagunitas. 15 out of 20.

80ml (1/3 cup) golden syrup
55g (1/4 cup, firmly packed) brown sugar
30g (1 1/2 tbs) butter, at room temperature
190g (1 1/4 cups) plain flour
2 tbs self-raising flour
1/4 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp mixed spice
1 egg yolk

1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
2. Place golden syrup, sugar and butter in a medium saucepan over low heat and stir until butter melts. Remove from heat. Set aside until cooled.
3. Sift the flours, bicarbonate of soda, ginger and mixed spice into a bowl.
4. Add an egg yolk to golden syrup mixture and use a wooden spoon to stir until combined. Add sifted flour mixture in 2 batches, stirring after each addition until just combined. Use your hands to bring the dough together.
5. Roll level tablespoons of dough into balls. Place on lined trays, 3cm apart, and flatten. Bake, swapping the trays halfway through cooking, for 12-15 minutes or until golden. Set aside on trays for 30 minutes to cool.

Icing

150g (1 cup) icing sugar mixture, sifted
1/2 tsp vanilla essence
1 tsp butter, at room temperature, extra
1 1/2 tbs milk (approximately)

Combine the icing sugar, vanilla essence, extra butter and enough milk to form a paste in a large heatproof bowl. Place the bowl over a saucepan of simmering water (bowl should not touch water). Stir with a metal spoon for 3-5 minutes or until smooth. Remove pan from heat, leaving bowl in it to keep icing runny. Dip top of each biscuit in icing and place on a baking tray lined with non-stick baking paper. Set aside for 15 minutes to set.

By

VIKRAM KARVE

When I was a small boy in the nineteen sixties Pune was a “Tea Town”. Everyone drank tea and all over the town there were chiefly two types of tea for the laidback discerning gourmet Punekar to relish – AMRUT TULYA CHAHA at the ubiquitous Amrut-tulya Tea Shops in every nook and corner of Pune, and the peerless IRANI CHAI served by the numerous Irani Restaurants all over Pune City and Camp like Café Naaz, Lucky, Good Luck, Volga etc.

Amrut means Nectar, and Tulya means Comparable, so “Amrut Tulya” means “Comparable to Nectar” and indeed, true to its name, Amrut-Tulya Tea is comparable to nectar –  sweet, ambrosial, like the elixir of life! Amrut Tulya Chaha is not brewed in the traditional Tea service style – the tea is “cooked” in front of you.

Come, my dear Tea Lover, let me tell you how to make Amrut Tulya Chaha - The Art of Tea – Pune Style.

Assemble the following Ingredients for Two cups of Amrut Tulya Tea “Special Chaha”

Assam CTC Tea or, if you live in Pune, get the famous CTC+OP “Family Mixture” Tea Powder from your favourite “Tea Depot” in the heart of Pune City.

[By the way, the acronyms are: CTC – Crush, Tear, Curl; OP – Orange Pekoe; BOP – Broken Orange Pekoe].

Full Cream Buffalo Milk [I like Chitale’s]

Fresh Water

Sugar

Fresh Ginger Crushed [Better still you can crush the juicy fresh ginger with the chimta directly in the water-milk concoction to let the ginger juices flow out and blend in smoothly]

Cardamom – peel, crush and powder the pods

[NB – Amrut Tulya Tea is not your traditional Masala Chai so please don’t add any Tea Masalas or spices like clove, cinnamon, black peppercorns or herbs like gavati chaha (lemon grass?), tulsi leaves etc. and neither is it the “khada chamach” or “cutting” Chai so please don’t boil away to glory – remember, you must achieve Amrut Tulya Chaha of just the right consistency!]

In a brass vessel [or stainless steel, if you can’t get a brass vessel] mix one cup of water and one cup of milk. Add four teaspoons of sugar. Put on the stove. Medium heat.

Squeeze in a bit of crushed ginger and add a pinch of cardamom powder and the peel.

Lightly stir, let it warm, and bring to a boil.

Smartly add two teaspoons of tea powder and keep stirring gently to ensure the boiling concoction does not spill over. Keep boiling till the tea attains beautiful bright golden-orange colour – the moment you see a reddish tinge, give the heavenly brew a loving last stir, twirl the vessel, and sieve the Amrut Tulya Tea Special Chaha directly into the cups.

Sip the delicious tea slowly and mindfully, roll it on your tongue, let it emulsify in your palate, close your eyes, absorb, discern the flavour, the rich taste, relish every sip lovingly.

Tell me, isn’t Amrut Tulya Chaha lip-smacking tasty and soul-refreshing? Blissful ambrosia, an experience of nectar, isn’t it?

Now you know why they call it Amrut Tulya – comparable to Nectar!

VIKRAM KARVE

Copyright © Vikram Karve 2008

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

vikramkarve@sify.com

http://vikramkarve.sulekha.com

http://www.linkedin.com/in/karve

Form Factor : Clamshell

Input Type : Keypad

Display : TFT

Number of Colours : 65k

Standard Battery Type : Lithium Ion

Talk Time with Standard Battery (Minutes) : 210

Standby Time with Standard Battery (Hours) : 300

Phonebook : 800

Call records : Yes

Inbuilt Memory (MB) : 4.2

Other Features : One Touch Stereo FM, FM Alarm, Embedded Mp3 Sing Tone

GPRS : Yes

WLAN : Yes

WAP Enabled : Yes

FM Radio : Yes

Dual Band : Yes

Internal Antenna : Yes

Real Time Clock : Yes

Alarm Clock : Yes

Predictive Text Input : Yes

Ringtone Type : Polyphonic, MP3

Internal Vibrating Alert : Yes

Colour Options : Yes

Width (mm) : 43

Depth (mm) : 20.3

Length (mm) : 83.7

Weight with Standard Battery (Grams) : 90

Warranty Period (Years) : 1

Buy Spice S570 Now

One of the favorite components of this food blog is how effortless everything looks.  When in reality, many of my recipes are a result of significant research, shopping and multiple rounds of testing.  This one is no exception.  All of the former versions were great, but didn’t quite hit my standards for flavor.  It wasn’t until I discovered pork as the best foundation for the rich spicy orange sauce.  Then I knew it was time to share it with the world.

Now that it is the beginning of yet another work week.  I say lets start it off with a little spice!  There will be no need to preheat the oven or plug-in any complicated gadgets.  This meal is so easy to prepare, I guarantee it will be on your table before my next blog post.

Spicy Orange Pork
1 ½ lbs. thick boneless pork chop, thinly sliced
1 Tbl. cornstarch
¼ cup fresh orange juice, about half an orange
2 Tbl. low-sodium soy sauce
2 Tbl. honey
1 Tbl. rice wine vinegar
1 ½ tsp. Asian chili sauce
2 Tbl. vegetable oil
1 Tbl. minced garlic
1/3 cup scallions, small chopped

Toss corn starch and pork in a small bowl and set aside.  Next, whisk together the orange juice, soy sauce, honey, rice wine vinegar, and Asian chili sauce until well combined.  Set aside.  On medium high, preheat the vegetable oil in a wok or pan with high sides.  Stir-fry the garlic for 30 seconds. Do not let the garlic burn.  Next, add the pork and stir-fry constantly for 3 – 5 minutes, or until fully cooked.   Finally, add the liquid mixture and green onions; cook for 2 – 4 minutes or until the sauce thickens.  Serve with brown rice and your choice of steamed vegetables.

Authors Note:  If you don’t like pork, you can easily substitute any protein.  If you are vegetarian, I even encourage you to try a meat alternative.

Also dann mal los heute gehts um:

- Sekirei Manga is gut, Anime is blut (blutkotzende gülle)
- School Rumble Z is SCHEISSE (wo bleibt die echte story?)
- Claymore is PrimaPrächtig *_*
- Manga of the Week Special...undso erklärung
- Verdacht auf "Code Geass Lelouch...ein Franzose?"
- Lied von Johan König (ein kleiner franzose/video)
- Kilano in 3. Person + Wort zum Sonntag (sponsored by "Schizo" deiner 2.  Persöhnlichkeit)(weiterlesen)Sekirei

grottenschlechte anime umsetzungen (am besten noch komplett verdrehte tatsachen)
aktuell entgeistert mich der "Sekirei" Anime, klar doch...alle Mädels sind Manga getrau großbusig und sexy.....aber 50 Kapitel in 12 Episoden zusammengeschrumpft mit abgeänderten Story Verlauf...das is doch ne frechheit. das schnelle geld is der feind jeder potenziell guten umsetzung, zum kotzen und kopfschütteln.

und wiedereinmal ist der manga zur serie um sooooovieles "mehrbesser". (das wort hab ich vor kurzem bei einem meister seines faches gelernt)

School Rumble Z

dann haben wir da noch School Rumble....die beiden anime staffeln waren gut, aber die OVA's (2 Episoden) die den kompletten rest des Mangas in super-fasto-speedo-zussamenfassung erklären...sind SCHEISSE!!!
und das manga ende....ABSOLUTE SCHEISSE!! da war soviel humor und dramatic...und der Author beißt einfach den Faden ab und beednet School Rumble mit einem einzigen Kapitel in dem nochmal alle zu sehen sind und was sie so machen. um den ganzen die krone aufzuzwingen, bringt er nun alle jubelzeiten ein Kapitel seiner neuen manga reihe "School Rumble Z" welche aus kurzgeschichten in diversen Zeiten,orten und zusammenhängen spielen Prädikat....GROTTIG..der fan hat nix gegen omakes etc. aber er hat was gegen "Story nich abschliessen und omakes raushauhen". ich hoffe der Author ist bald von seinem Tripp runter und gibt uns entweder eine vernünftige fortsetzung, oder zumindest ein "LOGISCHES" ende zur School Rumble Saga.

Claymore

erfreulich immerhin, das erscheinen des Nr. 84 Claymore Kapitels auf englisch.

(pöses kleines mädel..foltert und versklavet niedliche Claymores fürs böse O_O)

die mädels retten mir den tag, anderen das leben und meine laune.
(ach diese hübschen killer maschinen...Shadow Mira *_*)
Dieses Ranking ist nicht mehr ganz so aktuell, im Bezug auf "Unbekannte Veränderungen" und natürlich den verstorbenen bzw. im Kampf gettöteten und denen die von den Dwellern zu Marionetten gemacht wurden.

Manga of the Week Kilano entschuldigt sich für's angeborene verschlafen und spendiert euch nächsten Sonntag ein Special, welches sich aus 3 Artikeln zusammensetzt aus meiner Liste "Manga die wohl kaum eine rkennt, aber kennen sollte, da einer davon so lustig ist das man ohne spaß...jetz ganz ehrlich vor lauter lachen kaum luft bekommt und derbe bauchschmerzen bekommt" und 2 aus der Liste "Manga die die welt nicht braucht, aber irgendwie doch schon ne daseins-berechtigung haben weil es so schrullig is das es schon wieder genial is, wie ein unfall man will net hingucken...muss aber"
Wort zum Sonntag: Kilano's Rechtschreibung sind ebenfalls Grottig und Scheisse.
Kilano findet das zwar nicht gut, aber er ist zu faul sich dauernd zu entschuldigen, zu dumm um es noch zu lernen, zu orientierungslos um einen weg aus der misere zu finden und vor allem zu verrückt sein Schicksal selbst in die Hand zu nehmen...er betet lieber den gott des wahnsinns an Lelouch!!

"all hail lelouch...." verdammt der is tot...ok Kilano wird mit offenem Mund Löcher in die Ozonschicht starren bis Lelouch sunrised wird oder Horo auf einem Heuwagen vorbeikommt und ihn mitnimmt.

Kilano möchte übrigens ausdrücklich verkünden das Lelouch ein total lutschermäßiger Name ist, un er warscheinlich ein getarnter Franzsoe sein muss, der Name klingt Französisch...er hat schwuchtelige Körperhaltung und redet so geschwollen...jepp Lelouch ist ein Franzman.....Kilano hat Angst vor Franzosen, da er ihre Sprache nich versteht....*lol* das Wort zum Sonntag wurde ihnen Präsentiert von "Schitzo" ihrer zweiten Persöhnlichkeit

wäre ich er, wär ich auf jedenfall shizo...(Akira definitiv eines der größten Anime Werke aller Zeiten..)

(ps: ich hab natürlich nichts gegen franzosen....es sei den es sind verrückte franzosen so wie der ausm Johan Köng Song)

Johann König - Ein kleiner Franzose

Despite my love of fall produce, especially cranberries, for some reason I'm not quite ready for autumn just yet.  Ready or not, the temperatures are dropping, the rain and wind have definitely arrived, and so have the seasonal offerings at the market.

Since I can't hold it back, this rich, just barely gingery bisque of kabocha squash is a great start toward embracing the inevitable.  I roasted the diced squash first for extra depth, and separately toasted the seeds with butter and five-spice powder for a crunchy garnish.  Apple cider mixed with the vegetable stock and diced apples in the garnish added a hint of sweetness and brought out even more of the squash flavor.

Although it was the backbone of a very casual rainy-day dinner tonight, the smooth simplicity and seasonally-appropriate colors of this soup would make it a great first course for your Thanksgiving dinner.

Roasted Kabocha Squash Soup with Apple and Five-Spice Seeds
Serves 4

1 small (2-lb) kabocha squash
2 tablespoons canola oil
1 1/2 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon Chinese five-spice powder
1 tablespoon each unsalted butter and olive oil
1 medium onion, diced
3 stalks celery, diced
2 cups vegetable stock
1 cup apple cider
2 tsp grated fresh ginger
Salt and pepper
1 eating apple (preferably Honeycrisp or Fuji)
Juice of 1/2 lemon

Preheat oven to 400 F.  Line two baking sheets with foil.

Peel and empty out the squash, reserving the seeds.  Chop the peeled squash into 1-inch dice and toss with canola oil, then spread onto sheet in single layer.  Bake until tender and beginning to brown at the edges, 30-35 minutes, stirring once or twice.  Remove from oven and reduce oven temperature to 375 F.

Remove the seeds from the squash pulp, clean well in a bowl of water, and pat dry between paper towels.  Stir the salt and five-spice powder into the melted butter, add to the cleaned seeds, and toss to combine.  Spread onto the second sheet and roast until golden and crisp.  Set aside to cool.

Heat the butter and olive oil in a heavy stock pot over medium heat.  Saute the onion and celery until translucent, then add roasted squash and ginger cook a few minutes more.  Add stock, cider, salt and pepper.  Bring to a boil, then cover and lower heat, simmering for 30 minutes.

Using an immersion or regular blender, puree the soup until smooth. Taste and correct with additional salt and pepper as needed.

Peel and dice the apple, tossing with the lemon juice, then mix with the roasted seeds. Ladle the soup into bowls and top with the seed and apple garnish.

Notes:

Any orange squash, from butternut to pumpkin, could be substituted here, although pumpkin seeds are tougher and more fibrous than kabocha.  In that case, I would use toasted pecans in the garnish instead, as I did when I first made this soup with sweet potatoes, which was also great.

Vor allem liebe ich aber das Ending der Serie....das Lied, so vertraut....und so KAWAII!!!!! es macht einfach gute laune...es is niedlich..ein japanisches mädchen das einen englischen song singt...kann nur putzig klingen...los anhören !!

Spice & Wolf Ending

ich liebe das lied...(ich benutze oft das wort liebe...hätt ich das wenigstens 1mal bei meiner letzten Freundin benutzt wär ich wohl kein Single XD, aber sie war keine Horo....sie war nichmal Moe. Sie war Lieb nett und durch und durch gut...leider aber nicht kompatibel mit meinen Hobby's...bin ich jetzt ein schlechter mensch o.O)

Die Serie war einfach angenehm, mittelalterliche Kulissen, charmanter und glaubhafter Hauptcharacter sowie eine clevere-süße-putzig-knuddelige und gerissene Horo-chan *-*

I've abandoned the raiting system, for now at least. Sorry.

Dill and Garlic Pickled Cucumbers

Ingredients for Pickles:

• 3 T sea salt
• 1/2 cup white wine vinegar
• 1/2 t green peppercorns
• 1/2 T pickling spice
• 3 cups water
• 5-7 cloves of garlic
• 1 bunch dill, fresh

• 5-7 pickling cucumbers, washed ans sliced

Ingredients for Pickling Spice:

• 1 T coriander seeds
• 1/2  T red pepper flakes
• 1 T whole clove
• 1/2 T ground ginger
• 1/2 t Chinese 5-Spice

Directions:

Combine the salt, white wine vinegar, green peppercorns, pickling spice, and water in a large pot.  Bring to a boil and cook for 3 minutes.  Turn off the heat and let the brine cool to room temperature.

Clean and wash some Ball jars.  Stuff them with as many pickles as can fit.  In any open space stuff in some dill.

Pour the brine into the jars, secure them tightly and let them sit in the fridge for three weeks.

* My friend Mariana told me to put a grape leaf on the bottom of the jar before filling it and it will keep your pickles crisp.

I'll try that next time.

ENJOY!!!

From Days of Arabian Lives (see Arabian Princess on my blogroll):

You are gorgeous request facebook: Yeah –oooooookkkaaayyyyy?? You don’t actually request for facebook... you just register... and being gorgeous is not a prerequisite

I wanna go: gee... I didn’t think i was stopping you?

How many friends can you request on facebook: again..see the facebook help section..

When will he propose: please....please realise that he clearly aint gonna...google is NOT the magic 8 ball

I’m so sorry: hmm... what did YOU do?

I’m sorry im not what you want so sorry: really? Are you REALLY sorry?

Sc rew my wife arab: hmmm... i have no idea how to take this one

And even if it all falls down I know it:  i got nothing....

From Susi Spice blog

How to tell what kind of phone you have: ummmm how about reading the package BEFORE You buy it?? Or maybe you should have asked the sales person at time of purchase..

I can’t decide which one is the same guy: I have no idea what this means

Seen a guy on a train: ....and your point is???

People think I have a guy friend:.... yup... well... people might also think you 3 horns now that would actually be worth investigating...

What are you smiling about Mr Smiley pants: maybe he thinks u just look funny?

Can you date a stingy guy: me? No no way.. but thanks for asking

How to tell a man wants to keep you around: well ..if he hasn’t taken out a restraining order on you its a good sign to begin with...

What type of men like most attractive women:  i didn’t think this was an issue...

Anyway, I digress...

On the to do list for this fall:  (We all know how well I do with to do lists...)

• Go to an apple orchard
• Spaghetti recipe (really this time)
• Concoct the perfect hot chocolate
• Pumpkin pie from scratch (Ok, this might be a little ambitious.)
• Apple pie

So yeah.  That's the plan.  Stay tuned.

My Dad has always pointed out that as you get older the days seem to go by faster and faster. At 25 I can't imagine it going by faster than it already is.  I'm already saying, what happened to 23 and 24? Now in less than a month I'll be 26, how did this happen?

---

Yesterday I cooked what I think is my new favorite pasta dish of all time. An experimental recipe that actually didn't end in utter disaster. I guess i'll call it spicy alfredo for now, it remains to be seen if I can ever replicate the recipe.  Still it was a major hit and reheats well.  It's also very simple and uses chicken, pasta, alfredo sauce and habanero sauce.

Grill chicken (I rubbed mine with a chipotle chicken rub and used my George Foreman grill). Slice chicken into thin slices or cubes. Cook pasta. Heat Bertoli Red Pepper Alfredo Sauce (in a jar in the pasta aisle) on the stove. Add about 5-10 squirts of Habanero Sauce to the alfredo sauce (err on the side of caution, stir and add more).

Habanero sauce may sound gross, but it will add more "heat" than actual flavor to the sauce, though as i said, add a little...taste test...then add some more.  Too much and you won't want to eat it.

Guitarists use a variety of techniques to decorate your game and keep the sound interesting. Let's take a look at some of the more technical players use the guitar to add the flavor of some of his guitar solos. If you want to spice up your guitar you need to learn these techniques.

A change is a very common trick used by guitarists. You can learn about these tricks with esteban guitar lessons. A note can have an angle of half a ton in several places at times higher than the original note. Guitarists like Jimi Hendrix used to get shifts that "shout" guitar rock sound of their guitars.

Emergency, Greenroom Manchester 27th Sept 2008

Just back from this years Emergency platform in Manchester, having performed a first draft of a work in progress intended to explore the (perceived?) relationship between homosexuality and femininity.

Over thirty minutes, I changed from male clothing into a pink and white dress, poured sugar, cinnamon and nutmeg onto the floor of the space and then walked for 15 minutes along the line, balancing an Oxford Pocket dictionary upon my head.

As a continuing investigation into identity and fluidity of roles, the work was intended to invoke questions around refinement and rawness and connotations of class in relation to the performance of gender roles. I felt that as a first draft it was successful in many ways and is something I intend to continue to develop further into a performance for video and perhaps integrate into a wider performance/installation.

Feedback from the audience, scrawled onto the public feedback board:
"What a waste of sugar when there are people starving in the world"

Classic.

Ingredients:

• 1 cup all purpose flour
• 1 cup cake flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 6 tablespoons unsalted butter
• 1/2 cup raisins (optional)
• 1/3 cup pumpkin puree
• 1/3 cup heavy cream
• 6 tablespoons brown sugar
• 1 teaspoon vanilla

Directions:

Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).

In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.

Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.

 Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.

Icing: For ginger molasses icing, stir together 1 T. molasses, 1-2 T. milk, and 1/4 - 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick. For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 - 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.