Abashed the Devil Stood,

Probably this will be my demise, but O, what a way to go.





Crunchy whole wheat flaxseed molasses crust, topped with basil-walnut-garlic-lemon-Jesus pesto, pan-seared roma, red & yellow bell peppers, and crimini. Also with pornographic manchego & double-cream French brie. We ate it in low light, for some of the same reasons people have sex in low light.

Asparagus and zucchini round this one out. I'm happy that it's still warm enough that we can breakfast on the back porch. These days will be gone soon enough.








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tonite we made some cupcakes. recipe from here and i highly recommend it. A++ delicious, splurge for the full vanilla bean in the batter.

Snagged some sprouts at the market.....




( this way to Brussells )

Once you make them yourself you'll never have them any other way!



I followed Martha Stewart's French Fry technique:

http://www.marthastewart.com/recipe/french-fries

To be fair about my paralyzed reaction to this sort of contact, I had no idea how to deal with boys, despite being about 13 and having almost only male friends. Up until that year (when Gareth noticed I was female), I was...um... I had a singular style, and never had to think about boys beyond how much I enjoyed hanging out with them and playing Ren and Stimpy on Sega Genesis.

In order to draw this comic, I did a little research into bottle-base sidewalks. They were made to illuminate the basements below the city buildings, because NYC is so crammed that it's mostly built up and down. Turns out, there are a TON in downtown Manhattan, where I was a kid. They exist in other cities too, but they aren't that common, anymore. What's really sad is that a lot of them are wearing away-- the prisms busting out and breaking. But look: aren't they fascinatingly beautiful?

Testing out one of the Presidential Cookies on my blog HERE
Made with oats, chocolate chips, pecans, and coconut.

Check out the recipe at my blog! Savory Simple

A friend of mine has a gallery nearby and each month hosts a themed show. November is "GLUTTONY". This is my recently completed piece called, appropriately, "Breakfast of Champions". It is wood, acrylic paint, paper and ink.

( +2 )

I could wax poetic about this season. The trees, the nip in the air, and the smell of chocolate from the boys Hallowe'en loot. The chocolate can handle it's own and better writers than I have already cornered the market with their descriptive powers.

This season's chill brings the warmth of chili.

Alright, that's just an excuse, we eat chili regardless of the season. As my oldest would say, "Chili is yum!" I set out to prepare for something, different.
Over the summer we were part of a community gardening plot. This year our big harvest was pickling cucumbers, tomatillos, and peppers. Lots of Pepperocinis, Poblanos, Serrano, and Jalapeños! That, however, is for a different post. This post is about Tomatillos!

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Today I raked many leaves and put my dog in a wheel barrow. Since you guys liked the last pic of her so much here's another. She is not amused...


Super cool I'm getting a whole lot of new watchers on FA for a picture I did not draw.

I spent this week totally re-organizing and cleaning out my studio, so I'm sorry I don't have a proper comic for you guys (but I've started one). Instead, I thought I'd share some of the work being done by my 10-year-old comics students, and some of my thoughts on teaching comics to kids. (Also, if you'd like to see the first five handouts I made for the class, you can read them here)

( My students are just brilliant. I have nothing to do with it. )

Man, kids comics are absolutely the best.

When my spicy char siew ramen arrived…I was still very skeptical.  Apprehensively I took a slurp of the soup and I was in broth heaven!!  It was super duper good…very very thick…full of punchy flavour.  I couldn't believe it was a chicken base broth. 

 

The ramen was cooked perfectly….the texture was very “springy”…..and now to the char siew.  I have heard the phrase “oh the meat just melts in your mouth” and well can I say I haven’t actually experienced that much…but I sure did when I tasted this char siew.  Very thinly sliced pork slice…with a nice marbling of fat….every little sliver I popped into my mouth slowly melted on my tongue…it was out of this world.  Pity the ramen came with only 1 slice of char siew….i am so ordering a side the next time, and yes there will be a next time.  

Click here to read more about the famous ramen shop and more pictures

Snooping around Ebay and Threadless is such a BAD idea. Feels good after a lousy day at work though.
This list is more for my own viewing pleasure I guess.

*A toy from Japan that I actually like? No really that's a big deal. I cannot stand the stereotypical 'cute' Japanese aesthetic. Even that box design makes me want to hork.
...But it even has blush cheeks. EDIT: BOUGHT.
*Anatomically fucked carousel pigs!
*Cute owl shirt that I will probably get
*50's/60's Smokey the Bear Junior Forest Ranger Kit FFFFFUCK.
*50th Anniversary Smokey History Cards also, FFFFUCK
*Creepy Smokey poster Some of them are just so deliciously progandatastic...
*Smokey bedsheets the sheer number of little forest fire preventers who must have pissed all over this...
*Yes, I want this envelope

I may or may not have bid for a stack of 70's Ranger Rick magazines.

Also, you folks use Flickr or Imeem accounts at all? I don't upload photos but I love browsing for nice things to Favorite on Flickr, and Imeem's a nice music alternative to Last.fm. Because Pandora is a piece of crap.

Here's a picture of my dog.

Sausage and Herb Sauce Over Bow Ties

4 oz pancetta
8 oz sweet fennel sausage
4 tennis ball sized yellow heirloom tomatoes
1 bunch parsley
1 bunch basil
1 bunch sage
4 large cloves garlic
Approx ¼ cup sauvignon blanc
2 oz goat cheese
4 oz bow tie pasta
Olive oil as needed
Optional parmesan reggiano for grating

1)Cut pancetta into ½ inch cubes. In a deep skillet or duch oven, heat some olive oil till it shimmers and then add the pancetta.
2)Cut open sausages and remove filling from casings. Discard casings. When pancetta begins to brown add sausage meat and continue cooking over medium heat until both have released their fat and are browning.
3)While meat cooks, trim stems off herbs. Add all herbs to bowl of food processor with garlic, one of the tomatoes diced and a little olive oil. Puree until it turns into a paste. It doesn’t need to be uniform.
4)Dice the rest of the tomatoes roughly and add to the pan. Stir quickly making sure that the meat isn’t burning. Use the natural tomato juices to deglaze. Add the herb mixture. Mix well and then add the wine. Reduce heat to a simmer and allow to reduce. The sauce may be very oily looking.
5)Cook pasta to barely al dente in salted water.
6)When pasta is done portion into three or four bowls and top with sauce. Add some crumbled goat cheese to each. Also serve with parmesan reggiano if you wish.

Zombieland was easily the best movie I have seen in a very long time, if not ever. It was absolute perfection

I went to a Halloween party this weekend.
Actually, a couple, and one was pretty crazy.

Well they had a huge spread of alcohol and like a good party, they had good stuff.
So I was dressed as Short Round from Indiana Jones and I was talking to Waldo of Wheres Waldo fame about the liquor.
They had some McCormick liquor and then a Bottle of Belvedere Vodka among other bottles of stuff I only see at weddings and MTV reality shows.  The discussion was
"Hey, thats some good stuff in that bottle!"
"Well it don't matter it  all gets you drunk!"
then Ghandi..or Sagat... I was pretty tipsy by then, reaches over us and says "
Screw name brands, its all potatoes or wheat, If Walmart made Vodka Id drink that too!"
( more and a question below. )

Hi folks,

Along with everyone else, we had fun carving pumpkins saturday night, and I think ours were pretty impressive if I do say so myself. I carefully reserved all the pumpkin innards that got removed, seeds and stringy bits seperately from the pumpkin flesh.

I planned to make pumpkin soup with the flesh (fried up onions and carrots, the pumpkin, cumin, ground coriander and maybe a touch of cinnamon, some vegetable stock... yum).

However, I left the pumpkin flesh in a large covered stock pot, and it turns out that I left it a little too long, and the kitchen must have been rather warmer than I thought. I opened the lid this morning to prepare soup, and the pumpkin has started to ferment!

Now, it doesn't smell *bad* as such, but definitely fermenting - like melon that is just past its best. The liquid has also gathered and started to bubble.

Is there *anything* I can do with several litres of fermenting pumpkin, or is it destined for the compost bin? It seems such a shame to waste it, and it's not exactly off. Can anyone suggest a recipe (chutney maybe? Some kind of drink that doesn't require brewing equipment?) that might make us of it?

I'd be really grateful for any help and will of course post the results!

I’ve cooked it a week ago. It is a grilled duck stuffed with chestnuts and apples.

Jelly is usually associated with a sweet dessert, especially for children. Would you eat jelly if it was stuffed with fish instead of fruit? I tested this recipe in the upper grades of a primary school in Amsterdam (The Netherlands) and to my surprise a lot of children liked it. Of course, the medieval apple sauce that was also served was more generally approved of, but still ...

Anyway, the recipe is from a fifteenth century medieval English manuscript, and really good!