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couch for sale

HOUSTON FOLKS!!!! I'm selling my awesome "fruit-punch" couch. There are a few caveats -- it needs to be picked up on 10/30/09 (bullseye storage on W Dallas in Houston TX).  $75. I'll give you more details if you're interested.


Shipping is not included unless stated otherwise, but will be shipped first class within 5 business days unless requested otherwise.  Items come from a pet-free, smoke-free home (though I did have a dog until about a month ago and it's possible there may be a stray hair).

please include your paypal email in the comments and I will bill your paypal.

the rest is back here!Collapse )

No-Cook Recipes for the Summer

A variety of no-cook recipes for the summer -- feel free to add more in the comments!

This link includes:
Smoked Salmon Sandwich (or salad)
Tuna crudo w/capers
Chicken w/ Asian slaw
Hummus and Veggie sandwich
Antipasto Salad
Gazpacho w/Shrimp
Tuscan Tuna Salad w/ Fennel (I LOVE fennel)
Bean and Corn Salad

Cool Shrimp Tacos
Watermelon Summer Salad
Mexican Jumping Bean Slaw (this looks SO good)
Greens and Grilled Peaches (can be made on my foreman grill!)
Feta and Mint CousCous
Crab salad stuffed tomatoes

Pickled slaw

Holy moly this looks amazing!  (from glutenfreegirl)


Before I met Danny, I thought that pickles were the impossible dream, something far beyond my abilities. Not at all true. Find the right proportions of water to sugar and salt, some spices you like, and a touch of something with vinegar, and you're on your way. And then you wait.

These pickled jalapenos and carrots are so easy to make that you might just keep replenishing them in your refrigerator after you make them the first time. Taco night just grew much more delicious around here.

And if you'd like to see Danny's recipe for carnitas, please click here.

1 quart water
1 garlic clove
1/4 cup kosher salt
2 cups sugar
2 tablespoons mustard seed
3/4 cup apple cider vinegar
pinch red pepper flakes
1/2 bunch thyme
2 jalapeno peppers, sliced
2 carrots, peeled and julienned
1/2 head green cabbage, thinly sliced
1 cucumber, sliced

Making the pickling liquid. Put the water, garlic, salt, sugar, 1 tablespoon of the mustard seed, the apple cider vinegar, red pepper flakes, and the thyme in a large saucepan. Bring the liquid to a boil and allow it to boil until both the sugar and salt have dissolved. (This is important.)

Pickling the vegetables. Pour the liquid, through a strainer, over the jalapeno peppers, carrots, and 1/2 the cabbage. (Choose a large bowl — you don't want the liquid spilling over.) Add the remaining mustard seed to the vegetables. Allow the liquid to come to room temperature before moving the vegetables into the refrigerator.

Refrigerate for at least 1 day (and no more than 3 days) before eating. Toss in the second half of the cabbage about an hour before eating the pickled vegetables.

These pickled vegetables would work well with any Mexican dish: carnitas, tacos, enchiladas. I also like them on top of plain white rice, frankly. Danny thinks they would work with cheese plates or pâté. Or, if you're like me, you can eat them right out of the refrigerator.

Baking: Ricotta-cheesecake Brownies

Today I made these ricotta-cheesecake brownies


Marbled Ricotta Cheesecake Brownies:

maks 35 squares

Cheesecake batter:
250 gr. ricotta (9 oz)
150 gr. cream cheese, at room temperature (5 oz)
1/4 cup granulated sugar
1 tsp. vanilla extract
2 eggs
120 gr. sour cream (4 oz)
2 Tb. all purpose flour

Brownie Batter:
200 gr. butter (7 oz)
300 gr. bitter sweet chocolate (10.5 oz)
6 eggs
200 gr. granulated sugar (7 0z)
1 tsp. vanilla extract
150 gr. flour (5 oz)
pinch of salt

Preheat the oven to 350F. In a bowl, mix together all the ingredeints for the cheesecake batter. Set aside.
For the brownie: melt the butter and the chocolate together in a saucepan over low heat. Let cool a little. In a bowl, mix together the eggs, sugar and vanilla until pale. Add the chocolate/butter and mix until combined. Add the flour and salt.
Line a 13x9 inch with foil, spray with cooking spray. Pour in the chocolate batter. Dot the cream cheese batter over it and with a toothpick or the tip of a knife swirl the batters around.
Cook for 25-35 minutes. Let cool, cut and enjoy!


Books I'm getting rid of!

I'm getting rid of books.  If you can throw me a buck or two for them, that would be great, but if you REALLY want a book I'm seriously not going to turn you away.  Also I'll ship them media mail which is super cheap, but you'll need to pay for that. Cool?  Cool.

The books are generally in good condition...a few have underlining and writing in the margins because they were school books for me.  I've noted that near books that have that issue.
  1. The Trial -- Franz Kafka -- paperback Definitive Edition -- ISBN 0-394-70484-3
  2. The Corrections -- Jonathan Franzen -- paperback -- ISBN 0-312-42127-3
  3. On War -- Carl Von Clausewitz -- paperback Penguin Classic -- ISBN 0-14-044427-0 (some writing inside, pencil)
  4. On The Nature of the Universe -- Lucretius -- paperback Penguin Classic -- ISBN 0-14-044610-9 (some writing inside, pen)
  5. Paradise Lost -- John Milton -- paperback Penguin Classic -- ISBN 0-140-42439-3 (name on inside cover, no other writing)
  6. Praise of Folly -- Erasmus -- paperback Penguin Classic -- ISBN 0-140-44608-7
  7. Pensees -- Blaise Pascal -- paperback Penguin Classic -- ISBN 0-140-44645-1 (some writing inside, pen)
  8. The Civilization of the Renaissance in Italy -- paperback Penguin Classic -- ISBN 0-14-044534-x
  9. Weber Selections in Translation - ed. W.G. Runciman -- paperback -- ISBN 0-521-29268-9 (some writing and drawings inside, pencil)
  10. Groundwork for the Metaphysics of Morals -- Immanuel Kant -- paperback -- ISBN 0-300-09487-6 (some writing, pen)
  11. The Jewish War -- Josephus -- paperback Penguin Classic -- ISBN 0-140-44420-3 (some writing, pen)
  12. The Life of St. Teresa of Avila -- St Teresa of Avila -- paperback Penguin Classic -- ISBN 0-14-044073-9 (some writing, pen)
  13. The Rig Veda -- paperback Penguin Classic -- ISBN 0-14-044402-5 (some writing, pen)
  14. Waiting for Godot -- Samuel Beckett -- paperback -- ISBN 0-8021-3034-8 (some underlining, pencil & name in front in pen)
  15. History of the Peloponnesian War -- Thucydides -- paperback Penguin Classic -- ISBN 0-14-044039-9
  16. The New Left: The anti-industrial revolution -- Ayn Rand -- paperback -- ISBN 0-451-14982-3
  17. Space Trilogy (Out of the Silent Planet/ Perelandra/ That Hideous Strength) -- C.S. Lewis -- paperback
  18. New Introductory Lectures on Psycho-Analysis - Sigmund Freud - paperback -- ISBN 0-393-00743-x (writing, pen)
  19. Five Lectures on Psycho-Analysis -- Sigmund Freud -- paperback -- ISBN 0-393-00847-9 (writing, pen)
  20. Civilization and Its Discontents -- Sigmund Freud -- paperback -- ISBN 0-393-30158-3 (writing, pen)
  21. On the Genealogy of Morals/ Ecce Homo -- Friedrich Nietzsche -- paperback -- ISBN 0-679-72462-1 (some writing, pen)
  22. Feminine Sexuality -- Jacques Lacan -- paperback -- ISBN 0-393-30211-3 (some writing, pen...also i may have thrown this book against the wall a few times)
  23. Suicide -- Emile Durkheim -- paperback -- ISBN 0-684-83632-7 (some writing, pencil and pen...also features some lovely bored drawings)
  24. The Power Elite -- C. Wright Mills -- paperback -- ISBN 0-19-500680-1 (old book!  including the weird continental boarding pass i found in it)
  25. In a Different Voice -- Carol Gilligan -- paperback -- ISBN 0-674-44544-9 (writing, pen)
  26. The Interpretation of Cultures -- Glifford Geertz -- paperback -- ISBN 0-465-09719-7 (some writing, pen)
  27. Contemporary American Poetry -- ed. J.D. McClatchy -- paperback -- ISBN 0-679-72858-9
  28. The Collected Poems of Emily Dickinson -- paperback -- ISBN 1-59308-050-6
  29. Against Forgetting: 20th Century Poetry of Witness -- ed. Carolyn Forche -- paperback -- ISBN 0-393-30976-2
  30. The Early Ayn Rand -- ed. Leonard Peikoff -- paperback -- ISBN 0-451-14607-7
  31. We the Living -- Ayn Rand -- paperback -- ISBN 0-451-18784-9
  32. The Ayn Rand Lexicon -- ed. Harry Binswanger -- ISBN 0-452-01051-9
  33. Walking on Fire: Haitian women's stories of survival and resistance -- Beverly Bell -- paperback -- ISBN 0-8014-8748-x (some writing, pencil)
  34. Basic Writings -- Martin Heidegger -- paperback -- ISBN 0-06-063763-3
  35. Philosophy in the Middle Ages -- ed. Arthur Hyman -- paperback -- ISBN 0-915145-80-4 (a very small amount of writing, pen)
  36. Growing Up Female In America: Ten Lives -- ed. Eve Merriam -- paperback -- ISBN 440-03269-150
  37. Men Doing Feminism -- ed. Tom Digby -- paperback -- ISBN 0-415-91626-7
  38. Decentering the Center: Philosophy for a Multicultural, Postcolonial, and Feminist world -- ed. Uma Narayan and Sandra Harding -- paperback -- ISBN 0-253-21384-3
  39. Pure Lust: Elemental Feminst Philsophy -- Mary Daly -- paperback -- ISBN 0-8070-1505-9
  40. The Male Body -- Susan Bordo -- paperback -- ISBN 0-374-52732-6
  41. Poetics of Music -- Igor Stravinsky -- paperback -- ISBN 0-674-67856-7 (some writing, pen)
  42. Monologion and Proslogion -- Anselm -- paperback -- ISBN 0-87220-297-6 (some writing, pen)
  43. The Basic Political Writings -- Jean-Jacques Rousseau -- paperback -- ISBN 0-87220-047-7 (some writing, pencil)
  44. Godel's Proof -- Ernest Nagel/ James Newman -- hardback -- ISBN 0-8147-5816-9 (some writing, pen)
  45. The Feminist Papers -- ed. Alice Rossi -- paperback -- ISBN 1-55553-028-1
  46. Beyond God the Father -- Mary Daly -- paperback -- ISBN 0-8070-1503-2 (some writing, pencil)
  47. Backlash -- Susan Faludi -- paperback -- ISBN 0-385-42507-4
  48. Seven Samurai -- Joan Mellen -- ISBN 0-85170-915-x
  49. Magnolia the Shooting Script -- P.T. Anderson -- paperback -- ISBN 1-55704-406-6
  50. The Mountain People -- Colin Turnbull -- paperback -- ISBN 0-671-64098-4
  51. Sons and Lovers -- D.H. Lawrence -- hardback
  52. The Standard Dictionary of Facts from 1920
  53. The Black Arts -- Richard Cavendish -- hardback -- from 1967
  54. The Expandable Browns -- Adele and Cateau DeLeeuw -- hardback --  from 1955


Rainbow Chard Pasta

I made this rainbow chard/ caramelized onion pasta dish tonight and it was awesome

Rainbow Chard and Carmelized Onion Pasta

1Tbs. olive oil1C. chard stems, chopped finely
2Tbs. unsalted butter1/2tsp. salt
2-3large yellow onions, sliced thinly1/2tsp. pepper
1tsp. sugar2C. torn chard leaves
2Tbs. port12oz. egg noodles or fettuccine
2C. veggie or chicken stock  

Heat the oil and butter in large skillet over med. heat. Add the onions and sauté them for 5 minutes. Sprinkle the onions with the sugar, reduce heat to medium-low and sauté the onions, stirring occasionally, until translucent in the center and browned at the edges, about 15 min. Pour the port over the onions and stir. Remove from heat. Remove onions with slotted spoon to a plate. Do not rinse or wash skillet.

Bring large pot of water to boil. Return skillet to the stove when water almost boils. Add the stock and chard stems to skillet and bring to boil over high heat. Reduce heat and simmer for 5 min. Stir in salt and pepper, and keep warm over low heat.

Add noodles to boiling water and cook until al dente. Drain and add noodles to skillet with stock. Add chard leaves and onions and cook for 5 min. until chard is wilted and pasta is heated through.


Places I want to eat in my lifetime

Places I want to eat in my lifetime....

El Bulli
Cala Montjoi  Roses, Spain
This Spanish orgasmatron of the senses is at the top of my list for a reason.  Reservations are booked at least a year in advance for the tables of the grandfather of molecular gastronomy style of cooking, Chef  Ferran Adrià.

1723 N Halsted St, Chicago, IL 60614
This Chicago eatery is a little more attainable for me distance-wise than El Bulli.  Another of the avant-garde molecular gastronomy set, Chef Grant Achatz does it totally right without being ridiculous.

French Laundry
6640 Washington St, Yountville, CA 94599
I'm not sure if I'm more enamoured of the idea of the food or the of Chef Thomas Keller.    His prix-fixe menus are filled with high-end ingredients and he is considered a chef among chefs.  The price of one of his meals is exorbitant to say the least.

The Fat Duck
High Street, Bray , Berkshire , SL6 2AQ
I fully admit I've got this urge to totally bone Chef Heston Blumenthal.  But I also totally love his "everything old is new again" attitude about food and especially his focus molecular gastronomy that has a bit more of a nose-to-tail feel to it.  If you didn't watch the Mad Hatter Tea party he did, I can only urge you to watch it.

Au Pied de Cochon
536 Duluth Est, Montréal (Québec), H2L 1A9
The chef of Au Pied Du Cochon, Martin Picard is very obviously a lover of Meat.  His dishes are hearty and extreme.  In an episode of No Reservations in which Anthony Bourdain went to Au Pied Du Cochon, Chef Picard told his staff to kill Bourdain with foie gras...it was the most insane foie gras feast I've ever seen.

Obama's Cabinet

Because I need a quick reference and I like pictures....Obama's current Cabinet

Vice President of the United States
Joseph R. Biden 

Department of State

Secretary Hillary Rodham Clinton

Department of the Treasury
Secretary Timothy F. Geithner

Department of Defense
Secretary Robert M. Gates

Department of Justice
Attorney General Eric H. Holder, Jr.

Department of the Interior
Secretary Kenneth L. Salazar

Department of Agriculture
Secretary Thomas J. Vilsack

Department of Commerce
Secretary-designate: Gary F. Locke

Department of Labor
Secretary Hilda L. Solis

Department of Health and Human Services

Department of Housing and Urban Development
Secretary Shaun L.S. Donovan

Department of Transportation
Secretary Raymond L. LaHood

Department of Energy
Secretary Steven Chu

Department of Education
Secretary Arne Duncan

Department of Veterans Affairs
Secretary Eric K. Shinseki

Department of Homeland Security
Secretary Janet A. Napolitano