Awww, you called me moonpie.
I'm sure the footage has a strong bias towards the more moronic Palin supporters, that some of the supporters could actually hold their weight in a political discussion in support of Palin, and that equally as many misinformed Obama supporters exists, but nevertheless...this is horrifying.
Some times you feel like a Schmazendorf...
Of course the best weekend of Fall (with regard to the weather) and I'm down for the count battling the tail end of a thankfully mild cold.
Mmmm, duck. It's absolutely delicious and one of my favorite meats to cook and serve. My objective in cooking duck is a moist, juicy piece of meat with a thin (and I mean thin) layer of fat topped by an amazingly crisp skin. Here are the tips and techniques I learned while cooking professionally, adapted to the home kitchen.
- Muscovy. It's simply my preference. Many also enjoy Pekin, but I generally reserve these for whole duck cookery as their meat to fat ratio is a bit higher. I also confit Moulard duck for their thick, meaty legs.
- Brine. I brine all of my poultry. Water + salt (think a pleasant ocean-like salinity) + seasonings (sugar, herbs, spices). ~2-4hrs for pieces, ~8-12hrs for whole. Bypassing the science behind it, brining allows us to season a meat uniformly while also helping to maintain juiciness. Time in brine will vary based on your seasoning preferences and the amount of salt used.
- Dry. Wet skin won't crisp, so dry thoroughly with paper towels or leave your duck skin side up in the refrigerator for a few hours post brine. I prefer a combined approach.
- Warm. Remove the chill from a piece of meat and it is less of a shock to a hot pan (not relevant in this case, as you'll see next) and will cook more e...
"At the end of the day, I'm still a white woman."
It's Spring cleaning in Fall (if you can call it that here in DC). Cold, rainy, oddly warm...repeat.
My condo is small. Worse yet, closet space is extremely limited. I managed for a few years as one. But with my partner in crime and love of my life at my side, our one is really two...and a 1/2. And over the years, our collective "stuff" has, well, accumulated. In boxes, in corners, behind doors -- it has been creatively stashed most anywhere. I'm not sure why now, but it's cleanup time! Books that don't sell are going to the DC Public Library. Old or otherwise unworn clothes are being donated to Unity. And most importantly, if it's in the closet and not otherwise important, useful, or offers a sense of nostalgia, it's as good as junked!
There is a clothing drop just blocks from our home. Apparently it's a popular hangout these days. I'm sure she spoke better English than was lead to believe. Unfortunately my Spanish was surely worse. But I knew enough to understand "Para mi? meant "Can I have those clothes?" I asked questions to get a better sense of her intentions. "For your family?" "For your kids?" In hindsight I should have tossed in an entirely off-the-wall, inappropriate question. You know, to test her comprehension and whether she would have simply said "Si" to anything out of my mouth. I didn't know how to say "Don't sell my shit!" in any way other than saying just that. I was tempted to call my "Afghani" brother for his superior linguistic ...
Forever Young
To quote Little Richard, "Good Golly Miss Molly" it's already nearing November! Time is flyin'!
Let's dance in style let's dance for a while. Heaven can wait we're only watching the skies. Sitting in the sandpit life is a short trip.
So many adventures couldnt happen today. So many songs we forgot to play. So many dreams are swinging out of the blue. We let them come true.
May the best of your todays be the worst of your tomorrows.
Earning a bit more money would be nice, but such is the fate of an employee in an early-days startup. While I've managed rather easily on my current salary (thanks to a bit of savings and an intense adjustment in spending habits last year to dig myself entirely out of debt -- go me!), there is unfortunately still one tiny problem: there's very little wiggle room.
There's nothing really to complain about. It was my decision to leave a job I hated for an opportunity to work hard at something I'd enjoy. And while I at times go a bit stir crazy, I do have the flexibility to work from home (or anywhere, for that matter). And then there's the change to have a shot at something big, where my efforts were integral.
I'm just a tad bitter this evening as that decision is preventing the start of my private pilot's license training, as doing so would require a financial flexibility that I quite simply do not have at the moment. I'll likely still drop a Benji on a discovery flight, just fo...
Looking forward to the cooler weather of Fall. It is blazing hot! I had two lobster rolls the other day that made me think of you. Always welcome to come up to NYC! Love you.
by Eric on SQL: Introducing Having