Lick the bowl, lick the girl, delete as applicable…
Month: April 2014
Polar Bear, he got the moves!
Getting down with his bad self, dancing to k-pop.
Binging on webcomics :)
It’s been a very long time since I found a new webcomic that I wanted to read from day 1. I have now found 2!!!
Set in Montreal, the finest bohemian city in North America, Ma3 follows the lives of comic book geek, Gary and his way-sexier-than-he-is roommates in their Montreal tight-as-a-sandwich apartment; where the walls are so thin there are virtually no barriers between their rooms.
Eerie Cuties is a comedy horror that follows an array of classic monsters attending Charybdis Heights High School.
And because I’m a technical geek with little patience, I hacked together a java app that will download everything in one fell swoop, so that I can make an ebook to put on my tablet :D
This is the sort of abuse I have to put up with :)
I’m such a battered husband, I am!
Word art
Word art like this is a form of graphic design that I love.
Also, look at these. I’ve just been recently reminded of them, and they’re still kick-ass!
PKP – Shut the fuck up, you insignificant pinhead
According to the man that single-handedly started the landslide of the PQ towards insignificance, the Government of Québec, every April 17, should set the flag that floats above the National Assembly at half-mast to mark the anniversary of the unilateral repatriation of the Canadian Constitution. On the same day that Pauline Marois said her goodbye, he sent a letter to La Presse (from his Quebecor email account), probably to show the word he’s still important and relevant.
He writes: “Whatever you say, whatever you do, this file is not closed. In this regard, we collectively have a memory, which could be illustrated by the lowering of our fleurdelisé every April 17th.”
PKP stressed that Quebecers have a “duty of memory” to the actions that have been made by the Trudeau government at the time, despite the opposition of the Government of Québec. He continues: “The Federal Government imposed Canadian multiculturalism to trivialize and undermine Quebec culture on the territory of Quebec. Because of repatriation, Quebec is no longer the national home of one of the founding peoples of Canada. It has been reduced to the rank of a province like the others where different groups live under different values​​, norms and cultures.”
This is irony personified, because the people have spoken loudly and clearly, that separatism is not something that they want to consider at this point in time. So stop flogging a dead horse, you twatbag. It’s discouraging that the man that’s tapped to lead the PQ is still chasing the dragon…
Top 20 replies by programmers when their code doesn’t work…
20. That’s weird…
19. It’s never done that before.
18. It worked yesterday.
17. How’s that possible?
16. It must be a hardware problem.
15. What did you type in wrong to get it to crash?
14. There has to be something funky with your data.
13. I haven’t touched that module in weeks!
12. You must have the wrong version.
11. It’s just some unlucky coincidence.
10. I can’t test everything!
09. THIS can’t be the source of THAT!
08. It works, but it hasn’t been tested.
07. Somebody must’ve changed my code.
06. Did you heck for a virus on your system?
05. Even though it doesn’t work, how does it feel?
04. You can’t use that version on your system.
03. Why would you want to do it that way?
02. What were you doing when you broke it?
01. It works on my machine…
[recipe] Asparagus Ham Strata
This ham and asparagus strata is basically a breakfast casserole, taken up a notch or two. It’s a layered casserole with cubes of rustic bread, eggs, Gruyere cheese, milk, cream, diced ham, and asparagus.
It feeds a crowd. You can easily make ahead. Leftovers (if you have them, which I seriously doubt) will reheat beautifully for days.
INGREDIENTS
1 loaf Italian or French rustic bread, cut into 1 1/2-inch cubes, about 8 cups total of bread cubes
1 pound asparagus spears, woody ends removed, spears cut into 3/4-inch pieces
Salt (for blanching water)
1 medium bowl of ice water
2 Tbsp softened butter (for buttering the dish)
6-ounces ham, cut into 1/4-inch cubes, about 2 cups
4-ounces Gruyere cheese, grated, about 1 cup, packed
4 eggs
1 1/4 cups cream
1 3/4 cups milk
1 teaspoon salt
1 teaspoon dried tarragon (or thyme)
1/4 teaspoon ground black pepper
METHOD
1. Preheat the oven to 400F. Spread the cubed bread over a baking dish or sheet pan in a single layer. Place in oven and bake until lightly toasted, about 7 to 8 minutes. Remove and set aside. Lower the oven temperature to 350F.
2. In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and tarragon. Set aside.
3. Bring 2 quarts of salted water to a boil (1 1/2 teaspoons of salt). Add the cut asparagus to the boiling water. Return to a boil and blanch the asparagus for 2 to 3 minutes. Remove the asparagus to a bowl of ice water to shock the asparagus and stop the cooking. Drain and set aside.
4. Spread butter over the inside of a 8x11x2 inch casserole dish. Spread half of the bread cubes over the bottom of the casserole dish. Sprinkle half of the ham cubes over the bread. Sprinkle half of the asparagus over the ham. Sprinkle everything with half of the Gruyere cheese. Pour half of the milk egg mixture over everything.
5. Repeat the process. Add another layer of cubed bread, ham, asparagus, Gruyere, and milk egg mixture. Press down on the mixture with your (clean) hands to help the bread soak up more of the milk mixture. (At this point you can make up to a day ahead, cover and refrigerate until ready to cook.)
6. Cover with aluminum foil and place in the 350F oven for 40 minutes. Remove the foil. Bake uncovered for an additional 20 to 30 minutes, until the egg mixture is set. Test by inserting a sharp knife into the center of the casserole. If the inside is still runny, it’s not cooked through yet and needs more time in the oven. If the top starts to get too browned, you can cover again with aluminum foil.
Remove from oven and let sit for 10 minutes before serving.
Ô Tesco, how I miss you
A full rib of beef for 10 quid per kilo… In Switzerland, this would be about 60 francs per kilo. Le sigh…..
Rolling Stones lips
When you see it…