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Author: admin

Haven't done this in a while

Posted on August 12, 2005 By admin

Katy was away last night and I couldn't fall asleep, so I started reading. Bad idea. I read until 1am and I'm feeling it today.

I'm old

*sob*

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Da Vinci plot may get new twist to placate Catholics

Posted on August 12, 2005 By admin

http://www.timesonline.co.uk/article/0,,11069-1726165,00.html

So, if they take out religion, the Magdalene, the sacred feminine, Opus Dei, the sex ritual, the Priory of Sion… then, I guess they'll be left with a great car chase movie…

THE film version of The Da Vinci Code is attempting to reduce the offence that the best-selling book caused to Roman Catholics.

Sony Pictures, the studio behind the film starring Tom Hanks and Sir Ian McKellen, is reported to have been so concerned that it has consulted Catholic and other Christian specialists on how it might alter the plot of the novel to avoid offending the devout.

Film officials have held talks with Catholic groups and other organisations despite Dan Brown, the author, insisting that its only a novel and therefore a work of fiction, The New York Times reported yesterday.

The Catholic League is calling for Ron Howard, the films Oscar-winning director, to include a disclaimer acknowledging that the movie is fiction.

The Da Vinci Code, which is being filmed this summer with locations including Winchester Cathedral and Rosslyn Chapel, near Edinburgh, is based on a novel that has sold 25 million copies worldwide. Among its more controversial claims is that Jesus married Mary Magdalene, a former prostitute, and that she bore him a child. This has been denounced as virulently anti-Catholic and a risible hoax.

Opus Dei, the Catholic organisation, is particularly concerned about its own depiction, because it is a central villain in the book. Its members are depicted acting unethically for the sake of God, the Church or Opus Dei, whereas the organisation is a Roman Catholic institution that adheres to Catholic doctrine and condemns immoral behaviour.

The novel portrays Opus Dei in a completely inaccurate way, Brian Finnerty, a spokesman for the group, said.

We wrote to the studio, expressing our concern. They sent back a reply that was polite but non-committal; but Opus Dei is completely unlike the portrayal in the novel.

It is about ordinary people trying to find God, not about searching for the Holy Grail. Its ordinary Catholics trying to come closer to God in their day-to-day activities and it is a mainstream part of the Catholic Church. Its been blessed by all the Popes since the earliest years.

The studio has been asked to consider whether the central premise that Jesus had a child with Mary Magdalene could be more ambiguous and whether the name of Opus Dei could be removed.

Condemnation of the book has been widespread. Last month the Roman Catholic Church in England and Wales denounced it as logically and historically flawed. In March the Vatican appointed a top cardinal to rebut what it dismissed as lies, distortions and errors.

Carl E Olson, a Catholic and co-author of The Da Vinci Hoax, a book rebutting the The Da Vinci Code, predicted that many religious people would be offended unless the film bears a pale resemblance to the book which, he accepts, would risk alienating fans.

Dismissing the novel as trash and poorly written, he said that its historical claims could be torn apart.

Sony declined to comment

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over, under, around and through

Posted on August 12, 2005 By admin

No, it's not a kinky sex move, it's how to tie a single windsor knot. For reasons that are unclear, I've just spent the last 30 minutes teaching french people how to tie a tie knot in my living room.

Katy's in Leicester tonight and tomorrow for her pre-op apt, so I was on my own tonight. An impromptu game night ensued, with much Carcassoning. I wasn't trying to be evil, but I did something that's really, really nasty (yet funny, and even better, appropriate). I stole a ginormous plain filled with mammoths from not one, not two but from three people who were sharing it :D

For those of you who don't know the game, go to your nearest game shop and get yourself a copy. It rocks :)

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Minor annoyances

Posted on August 10, 2005 By admin

I need input from other people before I can get some work done. Unfortunately, all those people are now on vacation. This annoys me to no extent.

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I need more space for user icons…

Posted on August 9, 2005 By admin 4 Comments on I need more space for user icons…

  

Although the last one is cool, I just can't reduce it enough to use it as an LJ icon. Poo.

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I feel a bit bleh today

Posted on August 9, 2005 By admin 21 Comments on I feel a bit bleh today

I feel a bit homesick today. Don't get me wrong, I still heartily believe that coming over here was the best decision I've made in a long time, today, I'm feeling a bit low. I think it's the whole birthday business that brought it to the forefront, but I miss the boys. I miss the gang in Montreal. I miss my family.

This, too, shall pass…

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[recipe] Meat cooking temperature guide

Posted on August 8, 2005March 21, 2010 By admin
POULTRY Cooking Temperatures and Times
Oven Cooked Approximate Cooking Time
Type Temp. Weight Unstuffed Stuffed
Chicken 350°F 2 1/2-3 lbs
3-4 lbs
4-6 lbs
1 1/4-1 1/2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs
1 1/2-1 3/4 hrs
1 3/4-24 hrs
2-2 1/4hrs
Turkey, whole

Breast, half
Breast, whole
Breast, whole
Drumsticks
Thighs
Wings

325°F 8-12 lbs
12-14 lbs
14-18 lbs
18-20 lbs
20-24 lbs
2-3 lbs
4-6 lbs
6-8 lbs
3/4-1 lb
3/4-1 lb
6-8 oz
2 3/4-3 hrs
3-3 3/4 hrs
3 3/4-4 1/4 hrs
4 1/4-4 1/2 hrs
4 1/2-5 hrs
50-60 min
1 1/2-1 1/4 hrs
2 1/4-3 1/4 hrs
2-2 1/4 hrs
1 3/4-2 hrs
1 3/4-2 1/4 hrs
3-3 1/2 hrs
3 1/2-4 hrs
4-4 1/4 hrs
4 1/4-4 3/4 hrs
4 3/4-5 1/2 hrs
Duck 350°F 4-5 lbs 2-2 1/2 hrs 2 1/2-2 3/4 hrs
BEEF Cooking Temperatures and Times
Oven Baked Approximate Cooking Time (Minutes per pound)
Cut Oven
Temp.
Weight Rare
(140°F)
Med-rare
(145°F)
Medium
(160°F)
Med-well
(165°F)
Well
(170°F)
Standing rib (ribs 6-7 inches long) 300-325°F 6-8 lbs 23-25 min 24-28 min 27-30 min 28-34 min 32-35 min
Rib roast
(chine bone removed)
350°F 4-6 lbs
6-8 lbs
18-22 min
15-18 min
22-26 min
18-22 min
28-34 min
22-28 min
34-36 min
28-30 min
36-38 min
30-32 min
Rib eye roast 350°F 4-6 lbs 18-20 min 20-22 min 20-24 min 22-24 min 22-26 min
Eye round roast 325°F 2-3 lbs 35-38 min 35-45 min 45-53 min 45-60 min 55-68 min
Round tip roast 325°F 3-4 lbs
6-8 lbs
28-30 min
16-18 min
30-35 min
18-20 min
38-45 min
23-25 min
45-48 min
25-28 min
48-50 min
28-30 min
Sirloin tip 300-325°F 3 1/2-4 lbs 35 min 36 min 38 min 39 min 40 min
Rolled rib 300-325°F 5-7 lbs 32 min 35 min 38 min 43 min 48 min
Rolled rump 300-325°F 4-6 lbs 25 min 26 min 28 min 29 min 30 min
Whole tenderloin 425°F 4-5 lbs 45-60 min total 50-60 min total 60-70 min total    
Half tenderloin 425°F 2-3 lbs   35-40 min total 45-50 min total    
Meatloaf 350°F 1 1/2 lb     1 1/4 hr total    
LAMB Cooking Temperatures and Times
Oven cooked at 325°F   Approximate Cooking Time (Minutes per pound)
Cut Weight Med-Rare
(145°F)
Medium
(160°F)
Well Done
(170°F)
Whole leg 5-7 lbs
7-9 lbs
15-20 min
20-25 min
20-25 min
25-30 min
25-30 min
30-35 min
Leg shank half 3-4 lbs 25-30 min 30-40 min 35-45 min
Leg sirloin half 3-4 lbs 25 min 35 min 45 min
Leg roast (boneless) 4-7 lbs 20 min 25 min 30 min
Rib roast or rack
(cook at 375°F)
1 1/2-2 1/2 lbs 30 min 35 min 40 min
Crown roast, unstuffed
(cook at 375°F)
2-3 lbs 25 min 30 min 35 min
Shoulder roast 4-6 lbs 20 min 25 min 30 min
Shoulder roast (boneless) 3 1/2-6 lbs 35 min 40 min 45 min
PORK Cooking Temperatures and Times
Oven cooked at 350°F
 Cut Weight Meat Thermometer
Reading
Approximate Cooking Time
(Minutes per pound)
Fresh pork Crown roast
Center loin roast (with bone)
Boneless top loin roast
Blade loin or sirloin
Rolled loin
Whole leg (fresh ham – bone-in)
Whole leg (fresh ham, rolled)
Half leg (bone-in)
Leg half, shank or butt portion
Boston butt
Boston shoulder
Tenderloin (roast at 425°-450°F)
Picnic shoulder
Rolled picnic shoulder
Cushion style shoulder
Spare ribs
6-10 lbs
3-5 lbs
2-4 lbs
3-4 lb
3-5 lb
12-16 lbs
10-14 lbs
5-8 lbs
3-4 lbs
3-6 lbs
4-6 lbs
1/2-1 1/2 lbs
5-8 lbs
3-5 lbs
3-5 lbs
3 lbs
160°F
160°F
160°F
170°F
170°F
170°F
170°F
170°F
160°-170°F
160°-170°F
170°F
160°F
170°F
170°F
170°F
Well done
20 min
20 min
20 min
40-45 min
35-40 min
22-26 min
24-28 min
35-40 min
40 min
45 min
40-45 min
25-35 min total
30-35 min
35-40 min
30-35 min
1 1/2-2 1/2 hrs total
Cured and smoked Arm picnic shoulder (bone-in)
Shoulder boneless roll
5-8 min
2-3 min
170°F
170°F
30 min
35-45 min
Ham – Smoked, cook before eating Half ham – bone-in
Whole ham
Whole ham
5-7 lbs
10-14 lbs
14-16 lbs
160°F
160°F
160°F
25-30 min
18-20 min
15-18 min
Ham – Smoked fully cooked pork
(heat at 325°F)
Half ham – bone-in
Half ham – boneless
Whole ham – bone-in
Whole ham – boneless
Whole ham – boneless
5-7 lbs
3-4 lbs
12-14 lbs
6-8 lbs
14-16 lbs
140°F
140°F
140°F
140°F
140°F
18-20 min
25-30 min
15 min
10-12 min
5-7 min
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Wine suggestion guide

Posted on August 8, 2005 By admin
  Red White Ros

Sparkling
Appetizers   Chenin Blanc
Riesling
Sauvignon Blanc
White Grenache
White Zinfandel
Blanc de Noir
Brut
Extra Dry
Spumante
Champagne
BBQ & Marinated Poultry Zinfandel
Petit Sirah
Beaujolais
     
Beef Cabernet Sauvignon
Merlot
Zinfandel
     
Caviar   Pinot Blanc   Blanc de Noir
Brut
Extra Dry
Spumante
Champagne
Cheese (Mild)   Chenin Blanc
GewBlanc
S
White Grenache
White Zinfandel
Blanc de Noir
Brut
Extra Dry
Spumante
Champagne
Cheese (Strong) Cabernet Sauvignon
Merlot
Pinot Noir
Zinfandel
Chardonnay   Blanc de Noir
Brut
Extra Dry
Champagne
Desserts   Gew

White Zinfandel Spumante
Game Birds/Veal Beaujolais
Merlot
Zinfandel
     
Ham Beaujolais
Zinfandel
Pinot Noir
GewChenin Blanc White Zinfandel  
Lamb Cabernet Sauvignon
Merlot
Pinot Noir
Zinfandel
  White Zinfandel  
Pasta Cabernet Sauvignon
Merlot
Zinfandel
Sauvignon Blanc
Chablis
Pinot Grigio
Riesling
   
Pork Pinot Noir
Zinfandel
Chardonnay
Gew

White Grenache  
Poultry Pinot Noir
Burgundy
Chardonnay
Chenin Blanc
Riesling
Sauvignon Blanc
White Zinfandel  
Seafood (Heavy) Merlot
Pinot Noir
Burgundy
Chardonnay
S
White Grenache
White Zinfandel
 
Seafood (Light)   Chardonnay
GewBlanc
White Grenache
White Zinfandel
 
Shellfish   Chardonnay
Chenin Blanc
Riesling
Sauvignon Blanc
S
Chablis
  Extra Dry
Smoked, Marinated or BBQ Beef Cabernet Sauvignon
Merlot
Zinfandel
     
Tomato & Highly Seasoned Sauces Cabernet Sauvignon
Merlot
Zinfandel
     
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More food! Moooooooooore foood!

Posted on August 8, 2005 By admin 2 Comments on More food! Moooooooooore foood!

Today was another food day. I made a stuffed chicken for sunday dinner, with roast carrots and roast spuds. Top it off with fresh asparagus and some bisto and you have a kick-ass meal. Katy made me a birthday cake that was just nummylishious. Right now, I'm eating a turkey salad sandwich on freshly homemade cheddar and bacon bread. Hmmmmm, drool!

I had a good time this weekend, even if I probably ate too much. But hey, you're only 30 once :)

Here are some pictures for y'all.

  
  

The shiny knife set is my prezzie from Katy and her folks: new stainless steel cooking knives. Ooooh, pretty. And sharp! I managed to find use for most of them during the cooking today and they work really well. Fun times ahead!

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There's food everywhere in my kitchen

Posted on August 7, 2005 By admin 2 Comments on There's food everywhere in my kitchen

This will be a long post, so be prepared. Go make yourself a sammich, cause I have lots to say, but most of it is ramblings on the little joys of life.

Our story starts last friday, when I had an appointment to go see a counsellor on phobias and behaviour modification. I'm finally going to be doing something about my insect phobia, probably starting next september when the NHS get back to me. They say that the treatment has a decent success. I just hope I'll be able to sit outside and enjoy a cup of coffee without being in mortal fear of my life all the time.

Katy's parents are in Cambridge for the weekend for my birthday. We went shopping for my birthday prezzie today: shiny stainless steel kitchen knives. I can't post a picture now, cause they're in the process of being wrapped. Silly girl, go figure :) I've also learned that party hats and amusing birthday candles are going to be inflicted on me tomorrow :) I've also gotten gift certifiates for The Pier, woot! We saw some cool wine glasses that we're going to get when they have a sale. They're a bit pricey now (and we don't really have anywhere to put them – it's becoming apparent that we really REALLY need our own house).

I've been having really weird dreams again these days. Not scrary or distrubing, just … weird. Like a weird combination of Harry Potter, Hitlerian October youths, animal facilities at McGill, old bosses, old friends, new clients, LIMS systems for PRIDE, being seduced by Katy's cousins, weirdness, I tells ya.

Made duck again tonight, to keep a proise to Katy's dad. I'm a bit disappointed, cause I overcooked it. It was still nice, but not as nice as the last time. The big success was the guacamole I did though. It was KICK-ASS!

the recipe was:

4 baby avocadoes
half a lemon
few tbsps of olive oil
few tbsps of chopped tomatoes
salt
pepper

I tried to blend it, but it didn't really work. I've realized that I now need a food processor (Katy, hint! hint!). I ended up mushing it up with a spoon. We ate it with small pita breads.

All in all, dinner was lurvely. Our post-dinner plans include strawberry crumble, bowling and a movie. More on this later.


Edit: it is now later and bowlling has happened. In two words, I suck. In my defense, a) I wasn't drunk enough for proper disco bowling and b) I couldn't find a ball that fit. They were either two small (and my thumb got stuck more thank once) or too large and too heavy.

That's my story and I'm sticking to it.

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