I'm very late to the Paula Poundstone party - since judging from her garb in this clip, its from the early 90s. But thankfully HBO recognizes this timeless humor and replayed it for me last night.
Eight lotions does not a bottle of shampoo make.
8.27.2009
8.25.2009
Sh** My Dad Says 5:48 PM
8.24.2009
Your Personalized Web Persona 9:55 AM
Hats off to MITers for this cool visualization of my Internet presence. How accurate is it? Jury's out. Here's mine from yesterday and today.
Yesterday:
Today:
Not sure what changed overnight but I did something very unprofessional. And apparently I'm sporty? Highly debatable.
Try it yourself here.
Yesterday:
Today:
Not sure what changed overnight but I did something very unprofessional. And apparently I'm sporty? Highly debatable.
Try it yourself here.
8.14.2009
8.12.2009
8.10.2009
R.I.P. Harry Patch 10:11 AM
Thousands Mourn Britain’s Oldest Warrior, by John F. Burns, The New York Times
Radiohead composed a song in his memory - listen here.
Radiohead composed a song in his memory - listen here.
8.05.2009
What's for Dinner? 11:49 AM
A couple hits from last night's dinner...
Tomatillo and Shrimp Shooters (Courtesy of Rachael Ray)
Ingredients:
12 store-bought cooked shrimp
Juice of 2 limes, divided
1 jar good quality tomatillo salsa
1/4 cup cilantro leaves, finely chopped
1/4 cup parsley leaves, finely chopped
Salt and freshly ground black pepper
12 shot glasses
Instructions:
In a medium mixing bowl, toss shrimp and juice of 1 lime together.
In another mixing bowl combine the tomatillo salsa with cilantro, parsley, lime juice, salt and freshly ground black pepper. Fill the shot glasses with the tomatillo salsa mixture and stick one shrimp in or off the side of each shot glass.
Yields 12 shooters
Bacon-Wrapped Dried Plums with Blue Cheese and Balsamic-Honey Glaze (Courtesy of Parties that Cook)
Ingredients:
9 ounces of thinly-sliced bacon, cut in half
2 ounces soft blue cheese
3 ounces cream cheese
∏ teaspoon fresh thyme leaves
Pinch of kosher salt
24 pitted dried plums (prunes)
1/2 cup balsamic
1 1/2 Tablespoons honey
Instructions:
Preheat oven to 350ºF.
Bacon: Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 5 minutes).
Make Stuffing: Using a hand mixer or fork, mix the blue cheese and cream cheese together. Add the thyme and salt. Chill in freezer for 5 minutes.
Stuff Prunes: Using a pastry bag fitted with π-inch tip, stuff each prune with 1 teaspoon of the cheese mixture. Wrap with a piece of partially cooked bacon and fasten with a toothpick.
Broil: Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Transfer to a platter, garnish platter with a few sprigs of thyme.
Balsamic Glaze: Combine balsamic and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over plated prunes.
Tomatillo and Shrimp Shooters (Courtesy of Rachael Ray)
Ingredients:
12 store-bought cooked shrimp
Juice of 2 limes, divided
1 jar good quality tomatillo salsa
1/4 cup cilantro leaves, finely chopped
1/4 cup parsley leaves, finely chopped
Salt and freshly ground black pepper
12 shot glasses
Instructions:
In a medium mixing bowl, toss shrimp and juice of 1 lime together.
In another mixing bowl combine the tomatillo salsa with cilantro, parsley, lime juice, salt and freshly ground black pepper. Fill the shot glasses with the tomatillo salsa mixture and stick one shrimp in or off the side of each shot glass.
Yields 12 shooters
Bacon-Wrapped Dried Plums with Blue Cheese and Balsamic-Honey Glaze (Courtesy of Parties that Cook)
Ingredients:
9 ounces of thinly-sliced bacon, cut in half
2 ounces soft blue cheese
3 ounces cream cheese
∏ teaspoon fresh thyme leaves
Pinch of kosher salt
24 pitted dried plums (prunes)
1/2 cup balsamic
1 1/2 Tablespoons honey
Instructions:
Preheat oven to 350ºF.
Bacon: Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 5 minutes).
Make Stuffing: Using a hand mixer or fork, mix the blue cheese and cream cheese together. Add the thyme and salt. Chill in freezer for 5 minutes.
Stuff Prunes: Using a pastry bag fitted with π-inch tip, stuff each prune with 1 teaspoon of the cheese mixture. Wrap with a piece of partially cooked bacon and fasten with a toothpick.
Broil: Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Transfer to a platter, garnish platter with a few sprigs of thyme.
Balsamic Glaze: Combine balsamic and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over plated prunes.
8.03.2009
Food Tastes Better on a Stick 4:24 PM
Minnesota State Fair Eats: Everything on a Stick and Then Some!, foodspiration
Best dessert on a stick: Cheesecake Lollipop Tree at David Burke in Las Vegas
My all-time favorite stickworthy snack:
Image courtesy of Flickr.
Best dessert on a stick: Cheesecake Lollipop Tree at David Burke in Las Vegas
My all-time favorite stickworthy snack:
Image courtesy of Flickr.