Quantcast

Apr 10 2014

Ponderable

I wonder how many times I have typed the word “awesome” into the Internet: e-mails, blogge comments, etc.

Apr 10 2014

Republican Filth Getting What They Want: Single Mothers Working Three Jobbes Being Murdered By Republican Filth State Governors

The moral degenerate right-wing filth governor of Florida murdered this woman.

Apr 06 2014

Rock Shrimp Tacos

INGREDIENTS
two pounds shelled rock shrimp
olive oil
chili powder blend
salt
black pepper
half cup dry white wine
half cup whole milk
avocado
lime
shredded cabbage
handmade corn tortillas (we got them here)
salsa fresca (optional)
queso fresco

IMG_4012

Rock shrimp.

IMG_4013

Mix plenty of chili powder blend and salt with olive oil to make a paste.

IMG_4014

Coat the shrimp with the paste and allow to marinate for at least a few hours.

IMG_4015

Sautee the shrimp all at once in a pan on medium-high. They will release a substantial amount of juices. When they are cooked through, remove the shrimp. The remaining liquid is the base for an amazing bisque-like sauce.

IMG_4016

Turn up the heat and add the milk and wine.

IMG_4017

Reduce until you have a nice thick sauce, adding salt and black pepper to taste.

IMG_4018

The setup!

IMG_4019

Put the cabbage on first.

IMG_4020

Then shrimp, avocado, queso fresco, squeeze of lime, and finish with the sauce. We ended up not using any of the salsa fresca.

Apr 06 2014

Eggs

0406140759

0406140802

Apr 06 2014

Jeezus Died On The Cross To Save Preacher Motherfucker’s Parking Space

jeezus_died

Apr 01 2014

Fucken Truffleosity!! 111!yeah!!

0401142058

Apr 01 2014

Fucken Redde Sockes

Guess who’s in last fucken place in the AL East!!

Mar 31 2014

Not A Joke

Some commenters have wondered whether my departure from FtB is some kind of April fool joke. It’s not. I am moving on. Any readers who care to continue to follow my blogge should email me to find out my next destination.

Mar 31 2014

Goodbye

Ed and PZ–the founders of FreeThoughtBlogges–have been receiving a ton of complaints about my blogge from from some of FtB’s most valued readers. They have convinced me that my persistent juvenilia is an embarrassment to the collective, and a hindrance to its serious work promoting reason and skepticism over blind faith and credulity. Accordingly, I have decided to voluntarily leave FtB, effective immediately.

Mar 30 2014

Asparagus And Goat Cheese Risotto

INGREDIENTS
one bunch asparagus
one cup vialone nano rice
three ounces goat cheese
half cup grated reggiano parmigiano
two thirds cup diced onions
fresh-ground black pepper
olive oil
chopped dill
four cups vegetable broth (or just water) salted
half cup dry white wine

IMG_3995

Cut the asparagus spears into four pieces, and boil the bottom two pieces well in the broth to extract as much flavor as possible. Remove and discard (or eat them as a snack while you continue to cook).

IMG_3996

Boil the top two pieces briefly until they are par-cooked.

IMG_3997

Very nice asparagus.

IMG_3998

Sautee the onions with black pepper until they are almost getting crispy.

IMG_3999

Add the rice and continue to sautee until it is nice and toasty.

IMG_4000

Deglaze with the white wine and reduce until it is gone.

IMG_4001

Cook in the usual way, ladling in broth and stirring a bit at a time.

IMG_4002

Nice goat cheese!

IMG_4003

When the rice is almost done, throw in some dill.

IMG_4004

When it is very molto al dente (still a little crunch in the middle), turn off the heat, add some more broth, and add the cheeses. Stir well to incorporate fully, and add some extra salt if necessary.

IMG_4005

Throw in the asparagus.

IMG_4006

Stir gently to mix. Depending on how brothy you like it, you can add more broth at this point. European style is substantially more brothy than what you will generally find in the US. We were in the mood for less brothy, so didn’t add any more broth.

IMG_4007

YUM!!!!!!!!!!!!

Older posts «

» Newer posts