Monday, July 07, 2008

An update

In which there are many unconnected thoughts.

Greek food is good, and easy. Ok, the spanikopita weren't easy, per se, but they were super yummy. I think I'm going to have to do more greek cooking.

I keep wanting to order in the Fair Trade dark chocolate from Callebaut, but keep getting hung up on storage. Where does one put a 10 kilo bag of chocolate pieces? Anyone interested in splitting it with me?

The Stuff and Things segment is officially dead: Europe killed it. Not in and of itself, but those few weeks before and the week or two after were so busy that I just could not keep track of receipts. But hey, it lasted a good 5+ months.

I have gushed in person about Amsterdam; someday soon I will gush here about it.

James

Monday, June 30, 2008

Pork souvlaki

Haha, see? It's still June!

... yeah, I suck.

Sorry for leaving you all hanging on the edge of your seats, imaginary audience, feverishly clicking refresh for a whole month to no avail.

Today, I present pork souvlaki, by way of apology.

You will need:
A big lump of pork, no bone. Boneless rib roast or shoulder works very well. About 3/4 kilo per person if this is the main course
oregano, if you've not got it already
red wine (or red wine vinegar)
extra virgin olive oil (get the good stuff, it's SO worth it)
BBQ skewers
a BBQ or grill
sea salt or kosher salt

You already have:
pepper

So yeah, this one is sort of using almost nothing from the basic list, but it's yummy and super easy, so you'll forive me, right?

Cut up your lump of pork into 1/2 or 3/4 inch cubes. Ish. Dump them in a bowl and pour 2 tablespoons of red wine and 2 tablespoons of olive oil over top. Mix it around until all the meat is pretty well coated.

Add 1/2 teaspoon of pepper, 1 teaspoon of oregano and 1 tablespoon of sea salt. Again, mix it around until everything is pretty evenly coated.

Cover it, and put in the fridge for a couple hours to refridgerate. (If you are using wooden skewers, soak them in water for about a half hour before you're ready to cook.)

Turn on your grill, as high as it goes. Get it nice and hot in there. Skewer the pork, leaving an inch or so at each end of the skewer so you have something to grab to turn them (and swear about when you burn your fingers)

Turn the grill down to a medium-low heat and put the skewers on. Turn them regularly to make sure all the sides get cooked. They should be cooked through after about 15 minutes.

James

Labels: Cooking isn't complicated

Saturday, May 17, 2008

I'm off (like that mayo in the back of the fridge)

Dear Internet:

Gone to Europe, see you in June.

xoxoxo

James

Saturday, May 10, 2008

We aren't quite there yet, dear.

In the last century or so, western society has take some huge strides in social awareness and acceptance. Some member cultures moreso than others, but still. Even the most "backward" and parochial of societies in the western world will agree that slavery was probably bad and - as long as they don't do it here - gays don't need to be shot on sight.

We're in an age of information, where hard numbers about inequality and injustice can be generated, and each generation is, roughly, growing up more aware.

But we're not there yet. I hope someday to see a world where the inequalities we see and are aware of are dealt with, and we can begin to tackle the next set of monsters from our psyche.

This is a fantastic article. You should go read it.

James

Labels: I think too much

Thursday, May 08, 2008

I'm pretending it's summer!

Even if it isn't, quite. But it'll be warm this weekend, so the Weather Oracles promise us.

So, for the 3 people in the world who aren't on facebook (not that you read my blog, but hey, if there's one thing Douglas Adams taught me, it's that it's not my fault you didn't know - I announced it.), we're casting the net a little wider for Friday Gaming this week.

There's no regular game on right now, and we're going to be gone for the next three weeks, so it seemed like a good time to have a BBQ. Come on over and eat burgers and hot dogs and hang out. Maybe there will be gaming. Maybe there will be videos.

James

Labels: Friday gaming, geekery

Stuff and Things, 17 and 18

El boring post, a few days late.

Stuff and Things for May 5:
-36.63l regular gas (Apr 24)
-32.0l regular gas (Apr 28)
-33.16; regular gas (May 1)

It really doesn't look like I drive a Prius, does it? But then I look through my call log and realize I put on nearly 2000 kilometers in a bit over a week. Oh. Oy.

James

Labels: Stuff and Things

Sunday, April 27, 2008

Advance warning

Just so the people in my life are warned well in advance:

I will be useless come September.

Remember: you were warned.

James

Labels: geekery, I need a tag for this sort of thing

Wednesday, April 23, 2008

Wacky Cake

Cooking isn't Complicated returns after a long hiatus, to show that Baking isn't Complicated, either! At least, sometimes.

Today is wacky cake, one of my favorite recipes growing up, and kids can make it. In fact, I helped Kalen make it last night.

You will need:
8"x8" pan
flour
sugar
baking soda
cocoa powder
vanilla
vinegar
brown sugar
cornstarch

You already have:
small pot
measuring cups and spoons
salt
butter
vegetable oil (for some inane reason, this isn't on the list of essentials. Consider it there now.)
In an 8"x8" pan, dump:

1 1/2 c flour
1/4 tsp salt
3/4 c sugar
1 tsp baking soda
3 tbsp cocoa powder

Mix it around with a fork until it's pretty uniform. Make three holes in the top, and pour in:

1 tsp vanilla
1 tbsp vinegar
6 tbsp oil

Pour 1 cup of cold water over the whole mess and mix it up with the fork. Don't lose the fork! My brother baked the fork in the cake once, over 20 years ago, and he still gets teased about it. I'm just sayin'.

Go back up to the top, and preheat your oven to 350 f.

Put the cake in for 25-30 minutes. Probably better on the long side unless your oven runs hot.

While it's cooling on a rack (don't take it out of the pan), get a small saucepan and dump:

3/4 c brown sugar
3 tbsp cornstarch

Mix them a bit, and pour in 1 1/2 cups of cold water. Stir it around until there's no guck sticking to the bottom, and turn on the heat. When it starts to boil, stir it for 3 minutes, and/or until it gets clear and thick.

Take it off the heat, and put in 1/4 c of butter. Stir until it's a yummy butterscotch colour.

Cut up the cake into 9 pieces (more and less are both sacrilege), and put one in a bowl. Pour butterscotch sauce over top, and eat it with a spoon. Other people can fend for themselves and get their own darn cake.

Yelp because it's still super hot. Eat it anyway.

James

Labels: Cooking isn't complicated