StaggerLee

I like sliced parmigiano reggiano with quince paste. Also smoked applewood cheddar and Dragon's Breath Blue

How many hipsters does it take to screw in a lightbulb? That's a number you've probably never heard of.

How is this album? I saw him open for the Constantines a couple years ago and he was great, but I haven't heard him since.

Rheostatics - Night of the Shooting Stars

Oh, and congrats on dumping the Tories Birdy. We here in Nova Scotia did that yesterday and it feels great.

While I totally agree with Blatchford about this, I hate that she has to drag the military into every piece she writes. What's with her giant hard-on for "our fighting heroes"? And what does it have to do with Raitt? She used to be a better writer before she wrote that book.

Caipirinha

Hooray! That proceeds of crime law is one of the scariest on the books for those who enjoy growing plants.

You want the water to be as salty as the ocean. Collecting seawater for the task is recommended if you live near the big drink.

Pizzas: Pear, caramelized onion, rosenborg, walnuts, parsley pesto Apple, onion, cheddar, pecans, rosemary pesto

Burgers and corn.

Be careful where you plant them, as you're bound to miss some at harvest time and they'll return as a weed in seasons to come. They can't be easily used in a crop rotation for this reason. It's best to pick a spot separate from the rest of your garden to establish a patch so they don't become a hassle.

First listen. Sounds pretty good, much better than the last one.

I fried some shallot rings last night. I sliced and separated the rings and soaked them in buttermilk for a few hours, then rolled them in cornstarch and fried them in oil. They turned out pretty good, but the cornstarch didn't brown as much as I wanted it to.

I've got a pasta maker too, but I've never done flavoured pasta, just various shapes and fillings. Most recently I made tortellini with a ricotta filling:

Jordan's Muesli

I made fancy fried green tomatoes for a dinner party last weekend. Check it out: Braised lentils, fried green tomatoes, quince ginger chutney, celery root fries, and red pepper chili cream. The recipe came from a cookbook called Fresh and Local by Craig Finn, which is a great book.

My wife digs Wilco, Rheos and Waits, but Zappa, Primus and Rush are no-go for sure. Added to that Kyuss, Tool and Propagandhi.

The menus at Aix Cuisine du Terroir and Verses look pretty good for $27. I might check one out.

I got a mandoline for xmas and have been busy slicing everything I can think to slice. Last night I made a roasted beet carpaccio with panko-breaded feta cheese: Roast beets in foil, then cool, peel and slice. Dip feta in flour, then beaten egg, then panko bread crumbs and fry in very hot oil for a minute or two on each side. Add a little red onion and dress salad with a simple dressing. Yum.