The beaver is a proud and noble animal
Notes from a bemused canuck
The family and the oldies went to have a chasse dinner at Le Motty on Saturday. The food was, as usual, really nice. The downside is that the wine service was a bit one-sided. The wine was quite nice though, and we should probably get a case of it.
100g brown sugar
2 teaspoons ground cinnamon, divided
2 large apples, peeled and chopped to 1cm cubes
110g butter, room temperature
130g granulated sugar
2 eggs
1.5 teaspoons pure vanilla extract
190g all-purpose flour
1.75 teaspoons baking soda
125ml + 1 tablespoon milk, divided
60g powdered sugar
Preheat the oven to 350F/175C. Grease a 9-inch-by-5-inch loaf pan. Set aside.
In a small bowl, combine the brown sugar with 1 teaspoon of the cinnamon.
In another bowl, combine the diced apples with the remaining 1 teaspoon of cinnamon and stir to mix. Set aside.
In a large bowl, cream together the butter and the granulated sugar. Beat the eggs in one at a time until completely mixed. Add the vanilla extract and mix.
In a medium bowl, whisk together the flour and baking soda. Add the milk and mix until smooth. Add the flour and baking soda mix to the butter mixture, and stir until well-blended.
Layer batter, apples and brown sugar mixture. Pour half of the batter into the prepared loaf pan. Layer half of the apple mixture on top of the batter, followed by half of the brown sugar mixture. Gently press the apples into the batter. Add the remaining batter to the pan, followed by the remaining apples and brown sugar mixture. Lightly press the apples into the batter and swirl the brown sugar between the apple chunks and into the batter.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the pan.
While the bread cools, prepare the glaze. In a small bowl, combine the powdered sugar with the remaining 1 tablespoon of milk. Mix until smooth, and then drizzle over the cooled bread. Drizzle frosting glaze on apple fritter bread
A pessimist is a man who tells the truth prematurely. – Cyrano de Bergerac
Don’t ever become a pessimist… a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events. – Robert A. Heinlein
Tradition
Just because you’ve always done it that way doesn’t mean it’s not incredibly stupid.
Believe in Yourself
Because the rest of us think you’re an idiot.
Meetings
None of us is as dumb as all of us.
Idiocy
Never underestimate the power of stupid people in large groups.
Consistency
It’s only a virtue if you’re not a screwup.
1/3 homemade pepper vodka
2/3 homemade V8 juice
tabasco
soy sauce
tsp horseradish (alternatively, dijon mustard)
celery stalk
celery salt
pepper
Top with whatever you want, but make it big. And stupid. Chicken wings, shrimp, ham-wrapped cheese, pretzels, hot peppers, onion rings, fish fingers, pickles, olives, smoky maple bacon, lemon slice, rosemary sprigs, sliders, sausage, smoked brisket and pulled pork…
Pepper vodka:
Fill an empty plastic 500ml plastic bottle with any sub-standard imported vodka you can find. Dump in a handful of whole peppercorns. Then seal the container and stick it in the freezer for two weeks. The vodka will become infused with the peppercorn and the result is an alarmingly drinkable spicy beverage. Alone, this concoction makes for good late night sipping vodka.
V8 juice:
8 cups tomato, diced
1 cup carrot, diced
Small slivers of beet
2 tablespoon soy sauce
1 teaspoon sea salt
1/2 teaspoon cracked pepper
2 cup water, divided
1/2 cup spinach
1 tablespoon parsley
Combine the tomatoes, carrots, beet, soy sauce, salt, pepper, and 1/2 of the water in a saucepan. Bring to a boil and then reduce heat. Let simmer, covered, for 20 minutes. Add the spinach and parsley and simmer for another five minutes, keeping the pan covered. Remove from heat and let cool for ten minutes. Pour in blender, add remaining 1/2 water, and purée until smooth — about two minutes. Strain through a fine-mesh sieve and serve chilled.
Update: One more stupid idea: meatball glass Bloody Mary shots. WANT!!!
True story:
– Do a comprehensive evaluation of all the tools that do [A TASK]. I need it by 5pm tonight.
– Ok, what tools to you want me to focus on?
– All of them.
– Ooookaayy, what are the evaluation criteria?
– All of them.
– I’m in meetings all morning and this afternoon. You want this in 2 hours if I don’t have a lunch break?
– Well, by lunchtime tomorrow is ok.
21-year-old, New Jersey-based artist Adam Hillman has gained a ton of online attention over the past year within a secret Facebook group dubbed “unedited smartphone aesthetic pics” — and for good reason. Also known as USAP, it’s a 7000+ strong online community dedicated to the documentation of moments, displays and phenomena that members have witnessed or created, and boasts a large roster of active members and artists who help make it one of the more colorful groups around.
Hillman, however, has risen to become one of the most popular USAP users through his painstakingly crafted series of mesmerizing visual puns that capture the true spirit of ~internet weirdness~.
“Before I found smartphone photography in 2014, I had been creating abstract paintings and drawings for years, utilizing a time-consuming, pattern-oriented style similar to some of my arrangements. I had also been fairly successful in my artistic pursuits — I’ve won an award and had several solo and group exhibitions. However, despite the fact that I’ve been traditionally trained, I am also deeply interested in and influenced by modern and contemporary art, and decided to go to school for art history rather than fine art…And while I hope to make a living off my art some day, I also hope to obtain a museum or gallery position. This nontraditional route, plus the accessibility of internet-based content, is what drew me to a web-based practice, although I have plans to print and hang the arrangements in a more traditional gallery setting as well.”
Edit: more madness :)
As long as I have permission.
2 x 795g tins whole tomatoes (do not drain) – equivalent to 20-24 tomatoes.
8 fresh thyme sprigs
2 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
Red pepper flakes (optional)
1 large yellow onion, diced
1/4 cup (55g) tomato paste
1L low-sodium vegetable broth
Arrange a rack in the middle of the oven and heat to 220C/425F.
Line a rimmed baking sheet with parchment paper. Remove the whole tomatoes from the tins (reserving the juice), cut them in half if large, and lay them out in a single layer on the baking sheet.
Scatter the thyme sprigs over the tomatoes and drizzle with 1 tablespoon of the oil. Season with salt, pepper, and a pinch of red pepper flakes, if using. Roast until soft and caramelized, 30 to 35 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a Dutch oven over medium-high heat until shimmering. Add the onion, season with salt and pepper, and sauté until translucent and softened, about 5 minutes. Add the tomato paste and sauté until the paste has deepened in color, about 2 minutes more. Remove from the heat.
When the tomatoes are ready, discard the thyme sprigs. Transfer the tomatoes to the pot, then add the reserved tomato juice in the cans and the vegetable broth. Stir to combine and bring to a boil. Reduce the heat to maintain a gentle simmer, cover the pot, and simmer 20 minutes.
Purée the soup in with an immersion blender until smooth. Season with salt and pepper as needed.