I gave Kenji’s Crispy Fried Buffalo Cauliflower recipe a shot tonight.  Holy hell, it was good. You’re not going to convince anyone it’s chicken, but they won’t care.  I ate damn near a head of cauliflower worth.  I would gladly sit down with a vegan and a plate of these any day.
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I gave Kenji’s Crispy Fried Buffalo Cauliflower recipe a shot tonight.  Holy hell, it was good. You’re not going to convince anyone it’s chicken, but they won’t care.  I ate damn near a head of cauliflower worth.  I would gladly sit down with a vegan and a plate of these any day.

Early goose season opens tomorrow and I got a tag.  I’ve never hunted geese before, and I’m not interested in dropping bunch of money on decoys and stuff, so I’m just going to go to a marsh I know of on some public land and see if I can jump-shoot one.  Already envisioning some goose sausage.

Also, dove season opens tomorrow as well, so I’ve got a chance at some appetizers.  The only problem is that there’s no way I’m taking a shot at a dove with my 3” 12 gauge BB goose shells.  There’d be nothing left.

No one cares about your fantasy football team.  But we just finished the draft, so here’s my fantasy football team.  No one cares.  Move on.
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No one cares about your fantasy football team.  But we just finished the draft, so here’s my fantasy football team.  No one cares.  Move on.

If anyone could give me their secret to decent pot pie dough, I’d love it.  I’m a decent home cook, but I can’t make a butter-based pie crust to save my life.  It always cracks when I try to roll it out.  Am I not letting it warm up enough out of the fridge?  Am I adding too much/too little ice water?  Am I over mixing?
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If anyone could give me their secret to decent pot pie dough, I’d love it.  I’m a decent home cook, but I can’t make a butter-based pie crust to save my life.  It always cracks when I try to roll it out.  Am I not letting it warm up enough out of the fridge?  Am I adding too much/too little ice water?  Am I over mixing?
Zoom Info
  • Camera
  • ISO
  • Aperture
  • Exposure
  • Focal Length
  • Panasonic DMC-GF1
  • 800
  • f/4
  • 1/30th
  • 20mm

If anyone could give me their secret to decent pot pie dough, I’d love it.  I’m a decent home cook, but I can’t make a butter-based pie crust to save my life.  It always cracks when I try to roll it out.  Am I not letting it warm up enough out of the fridge?  Am I adding too much/too little ice water?  Am I over mixing?

Kel took a picture of Audrey and I playing “Come At Me, Bro!” with some penguins.

Kel took a picture of Audrey and I playing “Come At Me, Bro!” with some penguins.

I only buy chips on the occasions when I’ve made my peace with eating an entire bag of chips.

kiamatthews:

This French onion soup is bae. (at Le Diplomate)

kiamatthews:

This French onion soup is bae. (at Le Diplomate)

andribbonsofeuphoria:

flamingatheist:

andribbonsofeuphoria:

annebonannie:

moveablehype:

scifigeneration:

Ad for The Hitchhiker’s Guide to the Galaxy video game on pages 2 and 3 of the Oct 1985 (Issue 65) of Compute! (Vol. 7 No. 10)

via pages-from-the-80s

I discovered H2G2 with this game.

It’s still available to play for free online! You wake up…

SHUT. UP.

Had this (and possibly still have the files somewhere) for Mac along with Zork and a bunch of other goodies.

It’s no exaggeration when I say this game helped get me through the summer of ‘85 after my parents split. My mom and I had moved back to California and I was alone everyday while she went back to school and the friends we were living with were at work. I was such a fucking mess and so lonely. Playing this game was one of the very few things that made me smile.

This remains the most difficult, frustrating game I’ve ever played.  I remember playing it on our Apple IIe, without the benefit of internet walkthroughs or the manual.

miss-june-75 replied to your photo:Pizza sauce
what herbs do you use? no celery or fennel seeds?

For a basic pizza sauce I like to keep it simple- sauté a little garlic in some olive oil, add peeled tomatoes, basil, oregano, salt, maybe a little thyme.  Low simmer for a couple hours.