Everyone loves boobs
Category: uncategorized
“Scooby-Doo, where are you”, the grown-up years
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Unicrea a Morges
This past week saw a 100 artisans presenting their work at Morges castle from: designers, jewelers, painters, potters, sculptors, woodworkers and glassblowers.
There was some serious bling on offer, and lots of things to buy should you happily have unlimited funds. The setting, in a medieval castle, was also kick-ass.
Some notable exhibitors:
Celine Barman, jeweler
Veronique Vantesone, sculptor
Terre de Cuir, leatherworker
Paul Brent, jeweler
I can has puzzle
Tolstoy is “helping” Katy work on her puzzle, as only a cat can.
The Tao of Willie
Testing..1..2..3
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Pants of the month club
I started an unofficial “pants of the month club” for Katy. This month, SUPERHEROES!
Direct quote: “wearing them on the outside is the only way to wear superhero pants!”
Programmers at work
This has been my day today.
I need to make this into a t-shirt.
Rule 34 in the unlikeliest of places
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[recipe] Steak tartare
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) Dijon mustard
1 tablespoon (15 ml) whole-grain mustard
1 egg yolk
1 tablespoon (15 ml) capers, drained and chopped
2 teaspoons (10 ml) sambal oelek
1/4 cup (60 ml) olive oil
1 1/2 lbs (675 g) beef top round, very fresh (not tenderized)
2 tablespoons (30 ml) chopped parsley
3 tablespoons (45 ml) chopped fresh chives
3 tablespoons (45 ml) finely chopped shallot
3 tablespoons (45ml) finely chopped cornichons
Salt and pepper
30 minutes prior to preparation, put meat in the freezer. This will help with the cutting into fine slices.
In a large bowl, combine the lemon juice, mustards, egg yolk, capers, and sambal oelek. Drizzle in the oil, whisking constantly. Adjust the seasoning.
With a knife, finely chop the meat. Add to the dressing with the herbs and shallot and stir to combine. Season with salt and pepper. If desired, add sambal oelek or tabasco, to taste. Keep beef mixture chilled until ready to serve.
Serve the tartare with toasted baguette slices, homemade fries, and a green salad.