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As you may well have seen elsewhere on your flist, the California Supreme Court announced its reversal of the Court of Appeals' decision to ban gay marriage. ^_^ The decision was, with a modicum of irony, announced on the anniversary of Jerry Falwell's death, and will take effect on June 14, conveniently in time for for San Francisco LGBT Pride 2008. ^_^ Naturally, the knuckle-draggers are pledging to bring another ballot proposal up in November - the Governor has declared he won't support any such measure, although I'm uncertain whether his consent is required. (SFGate) From the JMG comments: "I live in SF and was instructing a class at work. Upon hearing the news, I started crying. My class stood up and clapped."

As neonbunny noted of a landmark case in Virginia, in 1963 - not so very long ago - which led to the threat of 25 years imprisonment, if the newlyweds didn't leave the state, never to return, as one of them was white, the other black; Mildred Loving was reported last year as saying, "Government has no business imposing some people's religious beliefs over others. Especially if it denies people's civil rights. I am still not a political person, but I am proud that Richard's and my name is on a court case that can help reinforce the love, the commitment, the fairness, and the family that so many people, black or white, young or old, gay or straight seek in life. I support the freedom to marry for all. That's what Loving, and loving, are all about."

There's obviously been some tan rabbits in the area, as some of those in the nearby warren have some interesting markings as a result - one, for instance, sports a broad stripe down the back of his head, in marked contrast to the rest of his more usual grey-blue. Another was posed in an elegant profile, with shading as if drawn in pointillism, with each major facial and body muscle group clearly defined.

Whilst the buses may not be much use in the mornings (though that hardly matters any longer, given I'm all of a fifteen minute walk from the office - partially out of choice, as I usually aim to keep the commute short, as glorious as the two hour ride from University City up to Carlsbad was, but mostly out of luck, given this would've already been taken, had the owners not been quite particular about not letting the place to anyone who smokes), I'm pleased just how easy it can be to get nicely stocked up on the groceries front, with one route running past the office, letting off within a minute or two's walk of Sainsbury and M&S, with the stop on the way back not much further from home. ^_^ It's now a matter of balancing out doing that during the week, versus letting them just deliver to the door for not much more cost. (But I like wandering around, seeing the items in person, not to mention you can't take advantage of marked down items online, or the occasional generosity, such as the Waitrose butcher, who slashed the price of some delicious beef sausages, finally giving the remaining ones away =:)

Thursday: beef meatballs in a weird and wonderful sauce, on basil papparedelle. =:) I was feeling in a mushroomy mood, and started with some instant mushroom & madeira soup as a base, except I added spicy lentil. Well, no matter. A pile of sliced mushrooms later, and it's fairly fungal. Spices and miscellaneous augmentations.. oh, Sichuan pepper, Greek basil, garlic powder, sherry vinegar, capers, smoked paprika, wasabi (including real wasabi!). And a good amount of chopped broccoli and much mangetout for vegetabliness and crunch, added a couple minutes before serving.

Poll #1188528 In which we prepare some foods of the proletariat

Carrots, mangetout, green beans

Hot and crunchy
Middle of the road
Boiled into submission
Other (say more!)

Bacon (or preferred vegetarian simile)

Crispy (grilled or fried)
Juicy (grilled or fried)

Fried eggs


Scrambled eggs


Eggs (other)

Boiled (firm)
Boiled (runny)


It's been introduced to the photograph of a flame
Medium rare
I call this charcoal "Bob"

Your benevolent dictator has tired of you. What will your final dessert be, assuming the best it can be?

Carrot cake
It is a good day to diet
Eek, I didn't notice it was multiple-selection! Add "Raw" for carrots and snow peas.
Oh, carrots especially! Just so good to crunch on.. and thankfully, I have a nice fresh pack of baby chantarelles in the fridge. =:9 Fresh peas are wonderful, too, come to think of it, especially straight from a garden - they can be so deliciously (and perhaps surprisingly) sweet!

Do you tend to enjoy cooking, by any chance? (Having just moved into a place of my own again, you may have noticed the odd recounting of culinary concoctions - hopefully not utterly boring, especially without any photos, though I'd sooner be able to share the tastes)
Do you tend to enjoy cooking, by any chance?

I do! I'm not technically proficient or all that educated, but I do have great fun cooking for myself and even do a few things that have gone over well at dinner parties and whatnot. I inspired a friend to bring some of this to Thanksgiving dinner once, too, which I'm inordinately proud of.

The beef meatballs & fungi in this post sounds rather wonderful. I love basil as a flavor—it works surprisingly well in desserts, too. I think my next experiment will be smoked oysters in pasta (from a tip from the same person) with some [yet to be determined]. And I've got to try this sometime soon.

Edited at 2008-05-15 11:17 pm (UTC)
You can change your votes by going here. :)
Sadly, boiled into submission and then drowned in butter is the only method of preparation that turns me on. I think I was abused by a hospital cafeteria when I was young.

Also, the eggs poll needs clarification. Some people cook eggs to have runny whites. That's just...not right. But runny yolks are welcome.

And I got really confused when you started talking about tan bunnies with funny markings...for a minute I thought it was a complicated metaphor on the same subject as the preceding paragraph!
Eeek! *faints* Although butter can work wonders, it has to be said. I don't tend to use oils in cooking (there's usually enough on or in the meat, and if not, something like soy sauce, lemon juice, or other liquids are much more fun anyway), but a little butter is a wonderful thing, be it salted or unsalted. ^_^ Works especially well on asparagus, I find. =:9

I did wonder about clarifying the poll, but of course, LJ polls can't be modified once posted. Runny whites is surely some kind of psychological marker.. but I'm quite surprised to see how relatively popular solid scrambled eggs are, versus their runnier cousin. Perhaps the texture's unappealing to some, or it could well just be a regional thing - almost nobody who chose runny scrambled eggs is (more or less) from the US. This warrants further research. SCIENCE!

Well, bunnies have been associated with loving each other - although some are less choosy than others. =:)

Carrots, raw. Green beans, cooked.

Eggs, the white should be hard but the yolk runny.

And the best dessert is Red Velvet Cake with Cream Cheese Icing.
Ah, but what about when taking stir-fry cooking into account? Surely even the greenest of bean must be crunchy in that context. ^_^

Yep, definitely. ^_^ I pondered the matter just after posting the poll, but of course, once they're out in the wild, they can't be edited. Unless you're brad, I suppose. (He walks amongst us!)

Ooh, I wouldn't mind trying making that sometime, though I'd surely wind up mutating it into something else along the way - I can almost never stick to a recipe, unless it's something that actually requires comparative precision and specific ingredients. So much more fun to play when in the kitchen, and see how some new wrinkle will work out. ^_^ (And after all, very few recipes really need to be exact - far more common to find something like Pad Thai, where it's all about certain themes present universally, and a million variations. But I will insist on pasties involving chopped steak, not ground beef)

Yay for California. :)
The rest of the country doesn't deserve California. ^_^ Well, New York, maybe. And I've got a bit of a soft spot for Minnesota - they tend to keep a fairly sane political head there. Maybe California can replace the US on the UN Security Council. ^_^

Who knows what Schwarzenegger would do then. :P
Your selections for "Burger" had me a little worried at first... over here, burgers are almost always made out of ground beef, and ground beef cooked rare is... not the best idea in the world, we'll say ;)

Raw green beans are amazing, especially when my mom used to grow them in the garden. And obviously raw carrots go without saying... for other vegetables though I prefer steamed or boiled soft, I'm not a huge fan of this whole, "They're cooked but they still crunch" business.

These are a series of questions I think you ought to continue with! ^^
Oh, I don't know.. think of steak tartare. ^_^ Not that that's something I'd recommend with any old random ground meat, of course. Mmm, steak.. maybe I'll use that sirloin tonight, dry aged for three weeks - ought to be quite pleasant. Maybe with some shiitake in sweet soy. =:9

It does depend somewhat on the vegetable, I'd agree - I'm fine with thoroughly cooked mushrooms, f'rex, whilst baby corn barely needs heating. Peas straight out of the pods in the garden can be wonderful, but then, there's a lot to be said for home-grown vegetables of all kinds, where you're able to pick what varieties taste good, rather than (as is often the case) for appearance, a syndrome which afflicts tomatoes especially cruelly.

Thinking about those cake choices, I really should try some baking this weekend, or sometime soon.. I'll have to nose around for some good carrot cake recipes, and see if I can work out ways of achieving a superb result without using loads of fat in the process. (The cheesecake, though, will be as calorific as can be =:)

Interesting poll, I should say!

I have a strict aversion to anything of a vegetable nature--while I very much understand it's highly unhealthy, a combination of carnivore history and finicky texture habits makes just about anything of a green or seedy nature absolutely nauseating. It's effort to eat salad! A rabbit who dislikes carrots, what is this world coming to...

Also? I've no idea what mangetout is. :D

Eggs must be solid! Down with Denny's eggs!

If meat is pink it may as well still be attached to the cow. Cook it more, servant. I order it!

And carrot cake is usually more appealing to me than cheesecake, if not simply because it's less sugary in most cases. :9
Indeed, texture plays quite a part in food's appreciation - it's for that reason I can't handle jellyfish dim sum. Squid's no problem, but that squirmy texture.. eeg. (Not really worth trying, imho, but maybe there are more interesting preparations; perhaps it's like someone being put off beer when all they've tried is canoe "beer", rather than, say, Lagunitas Brewing's Brown Shugga or Bath Ales' Wild Hare Ale)

Mangetout? One of my favorites, and a stir-fry staple. It's in the pea family, along with sugar snap peas, with the "peas" barely in evidence. The whole pod's eaten, hence the name, from "mange tout".

But.. but.. where can you stick your toast, if not in that gorgeously runny yolk? (Not, I admit, that I cook eggs often - I don't really like using oil much, but without, the only way of cooking the yolk in a pan is flipping it over quickly, which encases it, mutating it into a sort of flattened poached egg with crispiness. Microwaving can work quite well, using a small bowl and a tiny bit of butter, but you need to swivel the bowl around a few times and keep the irradiation periods fairly brief, so it's a bit more hassle than I generally prefer, unless I've got a real ovoid craving going on)

One time I was in Benidorm, a Spanish tourist trap, and most of the sandwiches on offer had English translations - except one, the curiously named "Cannibal". The waiter was most helpful, but didn't seem to be able to convey what it actually was, beyond being quite convinced we wouldn't like it - English speakers uniformly sent them back, apparently.

Of course, I had to take that challenge. =:D Turned out to be basically steak tartare! =:9 (And surprisingly good, too! Not something I manage to enjoy often, given how rarely it's found on menus)

I think I'm going to have to get experimenting in the kitchen sometime.. for some reason, the idea of using pearl barley in a carrot cake seems like it might work quite well, rather than just plain flour. I wonder if using thin caramel instead of sugar would work - could keep the fat content down, but still leave it nice an' moist. Perhaps some Greek yoghurt instead of butter, too..

I do seem to need meat in every meal, though there have been some exceptions. Even if it's just some bacon in a salad, but usually I prefer a more pronounced element, whether it's a burger, steak, gently grilled pork loin, or marinated chicken breast. Or, of course, there's sushi - the best way to cook fish.

Damn, I might have to go into town for some Thornton's chocolate coated caramels now. Or just to the nearby supermarket for some Phish Food, if they carry it. Horribly expensive, but so good.. mind you, the white chocolate Magnum is rather nice as well, with real vanilla ice cream within.

Or Haagen-Dazs' dulche de leche.. *Homer gurgle*