GDI - Posted March 13, 2009, 6:04 pm
Many people go their entire lives never having had $20,000 stolen from them. I am no longer among their number.
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Written on December 31, 1969, 7:00 pm by

guess what I got for valentine's day? - Posted February 19, 2009, 12:17 pm

Thus making me very happy that, since I now live in MA, I don't have to do a "I won't get married until everyone can get married" stand.

The plan is this fall, and probably in Maine. Other details TBD.
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Written on December 31, 1969, 7:00 pm by

Spectacular Fritatta - Posted February 11, 2008, 7:54 am
3 TB rosemary
3 TB basil
pulverize together in a mortar and pestle
8 eggs
whip together in a large bowl

1 cup fresh spinach (about 1-2 oz) Coarsely chop spinach
1 avacado quarter and peel the avacado, the slice the quarters into 1/4 inch wedges
1 medium to large onion (about 3/4-1 cup) Chop. Saute in heavy cast-iron skillet until browned. Set aside in bowl.
1 medium potato
chopped spinach sauteed onion
Pre-heat the broiler. slice the potato into 1 inch by 1.5 inch by 1/4 inch thick rounds. Saute in the skillet until tasty. Add the spinach and onion, and mix briefly.
egg mixture Turn on a high fire. When everything is sizzling, pour the eggs over the vegetables. Let them cook until mostly set (only a minute or two). If you're feeling ambitious, lift up the edge and let some of the liquid egg run under to cook. Turn the fire off.
avacado slices
1 cup medium-packed grated cheddar cheese (about 4 oz)
Lay the avacado slices out on top of the mostly-set eggs. Sprinkle a heavy layer of cheese over the avacado. Put the pan under the broiler until the eggs are fully set and the cheese is melted and bubbling, 3 minutes for me. If your broiler is hotter or colder your timing will vary - keep an eye on it. Slice and serve.

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Written on December 31, 1969, 7:00 pm by

The only way to make tofu. - Posted December 7, 2007, 12:04 pm

1 14-16 oz. block extra firm tofu

Freeze the tofu. Then thaw it. This may not be important, but I've done it every time so far and I'd hate if the recipe failed 'cause you didn't do it.

Press out as much of the water as you can.

Slice the tofu into 1/2 inch thick slices. You'll end up with 8 or 9 slices.

1 bunch (4-8) scallions

Remove the icky bits from the scallions. Chop into 1.5 inch rounds. Mash the white bits with the flat of the knife.

4 Tb soy sauce
1 Tb spice paste
1 Tb sugar
(spice to taste)

Put the soy sauce, spice paste, sugar, and (spices to taste) in a cup or bowl and mix thoroughly.

3-5 cloves garlic

Chop the garlic and (ginger) so that it's between matchhead and a bit bigger.

peanut or vegetable oil
tofu slices

Put 1/4 inch of oil in a cast iron frying pan and heat until it just starts to smoke. Don't jump the gun, and don't use less oil. If you don't have a cast iron frying pan, go buy one, they're cheap and the best kind of frying pan for browning. Put the tofu in the hot oil (try not to get hit by the spatter) and fry until the bottoms are golden brown, about 2 minutes. Flip and brown the other side. Remove and drain. At this point, the tofu should be a fairly dark, even brown, with no pale raw tofu color. The slices should be stiff, crunchy, and fairly tasteless.

(Chop the slices into quarters.)

chopped garlic
chopped (ginger)
2-3 Tb oil

chopped scallion

Put oil in the bottom of a wok, and heat until it just starts to smoke. Add the garlic and (ginger) and stir madly until browned.

Add the scallion and cook for about a minute, just until it wilts a little.

tofu slices
soy sauce mixture

Add the tofu slices and stir a couple times, just so they're hot again.
Add the soy sauce mixture and cook, stirring every 30 seconds, until the liquid has all been absorbed. Serve with rice.

Parentheses means optional.
Italics means it's not a new ingredient.
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Written on December 31, 1969, 7:00 pm by

Simon Norfolk - Posted July 12, 2007, 3:13 pm
A few weeks ago D and I went to Look3: The festival of the photograph. Among the things that struck me most was a brief (video recorded) presentation by a photographer who, first showing a picture of himself, explained that as you could see, he was a gay cosmonaut. He isn't, of course, but the picture does make him look that way. In fact, he is certainly not a cosmonaut. I have no data on the issue of his sexuality.

He then presented two series of photographs, both of which I thought were incredibly amazing - second, and less impressive to me, were his photos of mayan ruins, all taken at night, lit up with 20,000 watts of portable lighting equipment. These should be available on the national geographic magazine website soon, but aren't as of yet. They are beautiful. But before he showed those, he showed a quick series of photos he'd taken recreating famous English landscape paintings; not just the composition but the politics.

He has a web site, at http://www.simonnorfolk.com/. The interface is flash, though relatively unobtrusive for that, and excerpts of that series are available, as are others. I just read/looked at most of them, and recommend you do the same.
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Written on December 31, 1969, 7:00 pm by

The above is the latest 5 entries from my LiveJournal, interlaced with the latest 5 haiku from haiku.fuzrocks.com. The journal entries are all written by me. The haiku are by many people.
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