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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

Raw
9(26.5%)
Hot and crunchy
6(17.6%)
Middle of the road
2(5.9%)
Boiled into submission
0(0.0%)
Fried
2(5.9%)
Other (say more!)
3(8.8%)

Bacon (or preferred vegetarian simile)

Crispy (grilled or fried)
20(62.5%)
Juicy (grilled or fried)
7(21.9%)
Microwaved
0(0.0%)

Fried eggs

Solid
16(50.0%)
Runny
14(43.8%)

Scrambled eggs

Solid
27(84.4%)
Runny
4(12.5%)

Eggs (other)

Boiled (firm)
9(29.0%)
Boiled (runny)
2(6.5%)
Poached
10(32.3%)

Burger

It's been introduced to the photograph of a flame
2(5.9%)
Medium rare
12(35.3%)
Medium
14(41.2%)
I call this charcoal "Bob"
6(17.6%)

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

Carrot cake
5(14.3%)
Cheesecake
16(45.7%)
It is a good day to diet
4(11.4%)
Both
10(28.6%)
 
 
 
 
 
 
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*