May Day
Fortunately, us white caucasoid palefaces had bigger numbers on our side. Not to mention guns. And lawyers so smart they could yodel and shave with a straight razor without slicing their own jugglers.
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"Shall I mangle this churl's leg, Hantis?" — Pul the Grik-Dog, final chapter, W.O.K.
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Sautéed Morels with LemonI dunno. I just slice 'em lengthwise in quarters, fry 'em in butter and drop a couple of eggs on 'em. Salt, pepper, a pinch of oregano, green onions if I had any. Scramble the mess. Simple. The mushrooms have a curious sort of al dente texture, and a flavour like freshly polished boot leather. You expect mush in your mouth, like canned mushrooms, but there's a real heft in every bite, and that sort of breakfast is filling. Goes well with a black, robust tea like English Breakfast.
20 fresh morels
3 eggs, beaten
1/2 cup flour, seasoned with salt & pepper
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 cup dry white wine
2 lemons
Salt & pepper to taste
24 baby lettuce leaves, for garnish
Split the mushrooms lengthwise and rinse them thoroughly. Look out for ants that sometimes live in the hollow insides of the fungus head. Pat the mushrooms dry with clean terrycloth. Toss in the seasoned flour until thoroughly coated, then set aside.
Split one lemon and juice it. Mix this juice with the wine. Cut the other lemon into 8 wedges. Heat 1/4 cup of the olive oil in a large sauté pan over medium-high heat. Test the oil with a drop of the egg. If it browns quickly (but not immediately—that’s too hot), it is ready. Dip the dusted morels into the egg, let the excess drip off, then place them carefully in the pan. Do not overfill the pan. Sauté a couple minutes on one side and then gently turn them to cook on the other side for 2 more minutes. Remove to a clean terrycloth, and proceed in the same manner with the remaining mushrooms. Be careful not to let the pan get to hot.
When all the mushrooms are finished, deglaze the pan with the wine-lemon mixture, then strain through a fine mesh sieve or through cheesecloth. On clean plates, using teaspoons or squirt bottles, drizzle some of the olive oil, and less of the balsamic vinegar. Place 5 mushroom halves on the plate in a star pattern. Garnish with a lemon wedge and the baby lettuce leaves, and drizzle with the lemon-wine mixture. Serve immediately.
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If the dusty treasure map has been verified, it is not a legend.
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